In Hawaii there's a dried, seasoned plum snack called li hing mui. They have a very unique, almost indefinable flavor. Think there's steak seasoning potential there? I tried out sou vied on some cheap steaks for a cookout. My friends loved them.
Guga has finally created the infinite loop. He can re-create all the experiments but now on steak dust, so he'll have an experimental steak dust on top of a steak, which he can then transform on steak dust again. A true genius!!
And after that, he can move to Stuffing steak with steak while seasoning with steak dust experiments LMAO. Steak dust on steak... Guga is an evil genius!
Other experiment ideas beside steak compound buttering steak: Sous Vide in steak the steak Dry Age steak in steak Dry brine steak with a very salty steak Steak in steak crust (+chicken in chicken crust)
@@rksb93 Nah, it's possible. We have mct oil and butter powders which work with a casein(milk protein) based binder. Really, any solid, non meltable material will work as a binder, so the steak powder used here could work.
I'm very surprised by these results. I was expecting the final steaks to maybe taste a bit bitter/burnt due to the "seasoning steak" already being cooked with a crust, thinking that this might burn once it was back on the grill on the fresh steaks. I stand corrected. The mad scientist has done it again. Never change, Guga. Never change!
It's not seasoning to burn, steak itself can handle heat even in dust form anywyay. Fact that it was cooked doesn't change much because most of dust is not from crust but from medium-rare insides.
@@ImperatorZed Because dry aging works from the outside in. As such, dry aged steak is always surrounded by, wait for it, dry aged steak. Thus, what he is asking is dry aged steak with extra steps.
My mom makes meat pepper. Fry the meat and grinds it down to almost powder like. Sometimes chunky if you want. So it has some moisture. But it looks very similar to what your freeze dried steak/meat. She adds pepper and other herbal seasonings to it. We eat it with rice. Regular or sticky rice which ever you prefer. You take your rice and form it in your palm and dip into the meat pepper. You can do it with any type of meat.
I literally use a guga playlist for my bedtime videos. Not a better sound in this world than someone appreciating food. I dont know what it is but I love it.
there is something very satisfying in watching Guga being happy, when he tries the second steak his reaction made me smile, and it does so in every video, absolutely love the guy. I've been following you for the last 3 or 4 years and still can't get enough of this pure joy
Imagine if Guga had a restaurant where you could try his amazing creations!!! Even if it was just a few days a month so he can continue to do what he loves and still share his creations with the world 🥰
This gave me a great idea: make Pemmican with the freeze dried steak dust and Wagyu Beef Tallow. Pemmican was a preserved food made by indigenous tribes of North America. I feel like this would make a great protein snack!
If you add spices like chillie and berries like sumac or aronia to pemmican and stuff it in a sausage casing or intestine and store it for some time the spices will ferment and change the flavour of the pemmican
I would have thought that this would be the perfect opportunity to use Eye Rounds. You always say Eye Round has your favorite flavor, but the texture is terrible. Wouldn't this be a great way to impart eye round flavor into a steak without compromising the texture? It would also make a very cheap seasoning in the end too
Just wanna send a shoutout to Leo for doing an amazing job as co-host. The way he has confidently adapted to the concept of the show during his time here is impressive!
Was that his first time on SVE yesterday? Before you know it he's going off to do his own spin-off show. Angel never did though, he's smart enough to stick with Guga. Like how Sam got his Max and Chance, now Guga got his own next gen posse. How soon till the crossover show I wonder?
@@Shawn-wt4kh It kinda allows the shows to break a bit from Guga's habit which is somewhat refreshing I like how he always gets a bite of the side dish before trying the last experiment hehe
I think after the drying process that you did, you should put them through a dehydrator and then through a spice grinder. You would have a smooth powder spice and you wouldn't have to pack it on so much that one would understand the powdery/dusty texture.
I'm thinking maybe a good way to reduce the "powdery" taste of the steak dust might be to use a binder, like how you use mustard on brisket for pastrami. It will help the seasoning stick better, and it might reintroduce some moisture to get rid of the powdery feeling
@@itagealvah4432 that's a good point too, actually, but a thin layer of binder shouldn't affect it too much. A quick sear with the flamethrower should sort it out too, though it runs the risk of burning the steak dust.
@@WaterPuppy I wonder how it would turn out if he put the dust on then tossed the steaks in the sous vide then got the sear after. Cooking process would hydrate the steak dust and potentially extract the flavors
Every experiment he does where he tried to rehydrate with fat doesn't work that well. Just saying. Maybe a butter water mixture or sour cream would work better?
@@shoes121255 Good point! Hmmm.The main issue there was always a lack of penetration being the outermost layer, iirc.(?) That can't be a problem with steak dust.
That's what you were doing! I held back asking on the phone what your project was, but believe me... I was chomping at the bit! I'm going to give this a try! Cheers Guga!
I tell ya, it's not positivity alone that drives Guga, he has something more: The fires of passion! A passion for meat, for cooking, for not being afraid to try new methods, coolest dude since Alton Brown I'd say.
""Hey Guga, this steak is great! What did you put on it?" "Steak." "Yeah, it is a great steak, but what did you add to make it this good?" "Steak." "No, I mean what seasoning did you use?" "Steak."
My suggestion: Guga obviously knows both technique and ingredient quality extremely well. But...what if he didn't? How would an impeccably prepared, dry aged, sous vide choice cut compare to a wagyu steak that isn't even seasoned properly and is overcooked in the fryer?
I just wanted to let you know that I read your comment, and I agree. Guga should do a head-to-head cookoff against a totally incompetent chef, where the incompetent chef has all the ingredient advantages. Guga, I’m standing by for the invitation.
You have to try using Oyster Sauce on the steak. Either use it for dry age or use it for Pork. Oyster sauce makes meat much much juicer. I am not sure what scientific reaction are involved in here but it definitely works. There is a recipe where you stuff chicken thighs with pork, cabbage, mushroom mixed with soy sauce and oyster sauce. Try it!
@@teekotrain6845 I made this recipe quite a lot of time and for some reason the meat stays fresh and juciy for many many days. I think that I ate it after 10 days in refrigerator and it still tasted like it was just made. Amazing ingredient
the thyme and garlic might've come through stronger compared to the mushroom one due to the butter, since that really gets in there with dissolved-in flavors
One thing I love about Guga is watching him learn and grow. In 2 years he went from “the best thing you can do is baste a steak” to “actually basting is BS”
Can Guga possibly make a dessert steak? Something sweet that still tastes good. Or, maybe instead, a steak that is seasoned with candy instead of savory ingredients.
Guga! Would love to see you opening and tasting some spanish Jamón ibérico de bellota, like Joselito or something like that, this is the next level umami flavour that you are looking for and you didn't know it! It's sooooo delicious it's indescribable!!
You done freeze drying a little bit wrong. It’s better to put thin slices into the dryer. Because of heat spreading is decreasing, when moisture is gone.
It's really fun to see how much you liked the 'mushroom dust' steak Guga. One of my favorite spice blends I use with beef and burgers is Adam's Reserve Burger Spice. The main ingredient is mushroom powder.
When my friend's dad got a freeze dry machine we put in an entire taco bell taco and then blended it up and seasoned chips. I want to see what dishes guga could turn into a powder and season steak with.
Hey Guga, after seeing you make bacon that way for a while, I finally decided to give it a go. Usually I cook the whole strips the normal way and then slice them into bits... but your way is was better! I was able to do it all in one batch rather than having to do multiple batches. Thanks for the tip!
He's adding steak to steaks so he eats more steak per steak. I'll stake my life that the steak steak won't taste better than a normal steak, and that's really raising the steaks.
I was wrong in my prediction. I thought your topping was going to fall off one of them and not be able to taste it. Pretty neat experiment. I guess you could try mixing that dust inside burgers to see how they turn out?
No need to apologize for the rain, I live in Canada and the rain sounds wonderful 👍🏻. The steaks and potatoes look AMAZING and DELICIOUS, I will definitely have to try them yet. Great job on the videos and keep Grilling. 🥩😋
The side dish looked amazing too! Just a quick tip to further enhance the side dish. Boil the potato slices first and use a bit more Oil when putting them in the oven. You will achieve maximum crispiness and a godlike texture.
Hey guga, try cooking some steaks or dishes with beef tongue. I dont see a lot of people eating it in north america, but its very popular in south east asia. And since you're always looking for some exotic and interesting cuts, i think you'll have fun experimenting with it.
I mean, how many steaks can you season with steak? Take this experiment to the max and season a steak with steak, then grind it up and use it to season another steak, which you then grind up to use as seasoning for another steak. Does it get better? Are there diminishing returns? Or did you just create the best steak known to mankind?
This is an amazing channel. The amount and kind of experiments that he comes up with is genius. lNow I want to flash freeze my steaks and try this. How about steak dust in a hamburger that might be really good!?
I was worried the steak dust would come off while cooking, but it seems to have worked out quite well. Great experiment. Also one of those star maps with a stargate for the border would be really cool.
Guga's enthusiasm and passion for his steak is truly captivating, it motivates me to progress on my own goals so that one day, I can live my dreams the same way Guga does. ❤️
Hey Guga, for an experiment I would like you to try my family’s beef brisket bacon recipe, it’s a great substitute for pork bacon and tastes amazing. You simply take your brisket, heavily cover it with kosher salt, then put in a sealed container and leave it in the refrigerator for 3-4 days. The container will be filled with water that was drawn out of the brisket by the salt, and the salt seasons it. Then it’s time for the smoking, set your smoker to about 190F-210F, and let it smoke for about 4 hours, remember we’re not trying to cook the bacon, we’re just trying to put the smokey flavor into the meat. Once the time is up, take the meat out and let it cool. Once it’s cool, put it in the freezer till its par frozen, this makes it much easier to cut. Then it’s time for the slicing, set your deli slicer for the desired thickness, and start slicing, I prefer mine on the thin side, so it gets crispy. All thats left to do is to fry it up and enjoy it, I imagine that it would be absolutely amazing with Wagyu brisket, considering how good it’s been with regular and homegrown beef.
This gentleman is very inspiring on cooking absolutely delicious looking steaks. Now let’s just hope I can make them as good. Wonderful job sir your videos are always amazing
Would freeze-drying choice grade eye round to turn into seasoning produce the same result? Could be a way to have the seasoning relatively inexpensive (Minus the cost of owning a freeze drier lol)
That steak dust looked like it would be amazing on a salad. I wish that I could have the opportunity to eat one of your steaks. You should be crowned the King Of Beef
Now he's a weird idea, what if you not only made powder out of a dry aged steak, but put said dry aged steak powder on a dry aged steak? Just hyper intense steak flavour is what I'd expect.
Guga! I'm curious, how do you keep your food warm leading up to the final taste test? For example in this video, how did you keep the potatoes warm while filming the cooking of the steaks?
There are numerous possibilities with freeze drying: Foie Gras A5 Wagyu Iberico Pork Lobster Crab Botarga Caviar Bone Marrow Duck Bison Venison And so much more
Not so sure about the bone marrow, the fats don't render well in the freeze dryer if past experiments are any indication. Like how the butter was still wet on the tyme.
Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 31 of asking btw) Dry age in cocoa powder too, (day 3 of asking)
Thanks to Under Lucky Stars for sponsoring today's video. Go to underluckystars.com/guga to get 10% off your order today.
Hi guga heres a bad suggetion , try doing the experiment with steak pest , it might be bad sorry.
In Hawaii there's a dried, seasoned plum snack called li hing mui. They have a very unique, almost indefinable flavor. Think there's steak seasoning potential there? I tried out sou vied on some cheap steaks for a cookout. My friends loved them.
Do a coffee dry age experiment please :)
I would think sous vide would be a good method for steak dust. Might remove the “powder” taste.
Your side dishes always make me more hungry than the steaks do! haha :)
" I'm seasoning steak with steak "
-Guga, 2022
This guy is gonna go down in history
Is there anything better that steak with steak?
@@GugaFoods try cinnamon with steak
Yo dawg I heard you like steak. So I seasoned your steak with steak so you can eat steak while you're eating steak.
@@GugaFoods Seasoning steak with steak cooked in steak and served with steak
@@NarutoGeek411 that's some steak-ception right there my dude
Guga has finally created the infinite loop. He can re-create all the experiments but now on steak dust, so he'll have an experimental steak dust on top of a steak, which he can then transform on steak dust again. A true genius!!
Steak-dustception
And after that, he can move to Stuffing steak with steak while seasoning with steak dust experiments LMAO. Steak dust on steak... Guga is an evil genius!
"the dustruction"
I wonder how many times this process can be done?
@@SamThredder as long as the dust doesnt turn green, you can proceed
Guga is like the Thanos of steaks: “I used the steak to flavour the steak”
Gugos
@@sigeco4677 ghugos
underrated comment
You're sad
@@wunizhim Nah, but you're jealous
What if you incorporated steak dust into a compound butter for basting.
Would this solve the "dusty" texture on the crust?
Guga see this and try this please!
Sounds like a new ingredient to add to the 'Butter of the Gods'
Other experiment ideas beside steak compound buttering steak:
Sous Vide in steak the steak
Dry Age steak in steak
Dry brine steak with a very salty steak
Steak in steak crust (+chicken in chicken crust)
Sounds like a great idea!!
Thanks for the idea. Definitely trying this
Can't wait to see the "Can wagyu steak dust save a $1 steak?" Gonna be a banger ❤
A wagyu rub or injection for cheap steak......that has to be done here!!
Freeze drying a wagyu won’t be possible because of the all the fat
@@rksb93 Nah, it's possible. We have mct oil and butter powders which work with a casein(milk protein) based binder. Really, any solid, non meltable material will work as a binder, so the steak powder used here could work.
@@etxkevin7452 agar-agar could be used to turn waygu fat into dust
@@etxkevin7452 im pretty sure guga already did it, where he injected wagyu fat into cheap cut of meat
Year 2002: "In 20 years we're going to have flying cars"
Year 2022: "I'm seasoning my steak with steak dust"
Next Adam posts: Why i season my cutting board with steak, not my steak
Steak dust is a good trade.
@@kelborhal2576 touche!
"A surprise to be sure, but a welcome one."
We do have them-
My 5 yr old enjoys watching you guys say “cheers everybody” before eating, now she does that to me when we have anything yummy foods at home….LOL
Thats cute!
Mine just panics and says he needs to put out the fire in the bbq pit
Thats wholesome!
Absolutely adorable
“How r u gonna overpower a steak with steak bro?
It’s steak, he put steak on a steak, it’s the most guga thing he could do.”
Greatest line
I'm very surprised by these results. I was expecting the final steaks to maybe taste a bit bitter/burnt due to the "seasoning steak" already being cooked with a crust, thinking that this might burn once it was back on the grill on the fresh steaks. I stand corrected. The mad scientist has done it again. Never change, Guga. Never change!
It's not seasoning to burn, steak itself can handle heat even in dust form anywyay. Fact that it was cooked doesn't change much because most of dust is not from crust but from medium-rare insides.
I had the exact same thought about the burning taste.
I'll say it again:
- You must dry age a dry-aged steak with dry-aged steak.
That literally just doesn't work.
@@dzello party pooper
@@hempseed7028 🤣🤣🤣
@@dzello How do you know if you don't do the experiment?
@@ImperatorZed Because dry aging works from the outside in. As such, dry aged steak is always surrounded by, wait for it, dry aged steak. Thus, what he is asking is dry aged steak with extra steps.
My mom makes meat pepper. Fry the meat and grinds it down to almost powder like. Sometimes chunky if you want. So it has some moisture. But it looks very similar to what your freeze dried steak/meat. She adds pepper and other herbal seasonings to it. We eat it with rice. Regular or sticky rice which ever you prefer. You take your rice and form it in your palm and dip into the meat pepper. You can do it with any type of meat.
That sounds pretty good
Do you have a recipe?
@@Senriam how was that not enough instruction
Serunding
@@amirfaiz2506 serunding tu meat floss. yang jelas2 dia cakap grind down to almost powder.
I literally use a guga playlist for my bedtime videos. Not a better sound in this world than someone appreciating food. I dont know what it is but I love it.
I think a steak-powder-compound butter would've been more effective. That dry powder would just fall off when on the grill
I’ll like that comment just because of the rare correct grammar that you see online these days. Keep it up, lad!
Which it didn't. Dude see the video one more time.
@@MultiShmed *don't see ;)
@@MultiShmed so what with grammar, as long as everybody understand. If it's not their mother language then still amazing.
pretty sure this will happen. have a like
Now it's time for the real challenge: Turn Steak-dusted Steaks into DUST to cook the BEST Steaks!
This is funny
Lmao yes!!!
Steak^3
And then turn that to dust and keep going lol
@@acrossroads93 Steak dust steak dust steak dust steak dust...
there is something very satisfying in watching Guga being happy, when he tries the second steak his reaction made me smile, and it does so in every video, absolutely love the guy. I've been following you for the last 3 or 4 years and still can't get enough of this pure joy
Imagine if Guga had a restaurant where you could try his amazing creations!!! Even if it was just a few days a month so he can continue to do what he loves and still share his creations with the world 🥰
He probably makes a healthy income from UA-cam and running a restaurant can be stressful.
Basically, good luck.
Guga: "I put steak on your steak, so you can eat steak while eating steak."
All of us: "Double Steak."
*The Xzibit "Yo dawg" meme intensifies*
steakcepcion
There's people putting milk powder into milk for "more milk per milk", and then there's Guga. What a legend
And here is me putting water in the shampoo bottle.
@@MaraLaserBrasil -.- 0.0 OoOooOh, very salty but not too much salt, phenomenal everyboday.
@@kalanihokianga6788 😁🤣
I feel like this man is slowly descending into madness with every new video
More like greatness
soon he will season a steak with a steak that was seasoned with a steak and turned into seasoning
people fear what they dont
i wanted a freeze dryer years ago, but I couldn't afford the 4,000usd for it, guess I have to wait a few more years for a steak on steak!
Seeing Guga happy with just steak is humbling
This gave me a great idea: make Pemmican with the freeze dried steak dust and Wagyu Beef Tallow. Pemmican was a preserved food made by indigenous tribes of North America. I feel like this would make a great protein snack!
Let us know how it turns out please if you do this.
Yess pleasse! Add some walnuts in a separate batch!
Walnuts to the second batch and pistachio on the 3rd
If you add spices like chillie and berries like sumac or aronia to pemmican and stuff it in a sausage casing or intestine and store it for some time the spices will ferment and change the flavour of the pemmican
Meat eaters chocolate bar
I would have thought that this would be the perfect opportunity to use Eye Rounds. You always say Eye Round has your favorite flavor, but the texture is terrible. Wouldn't this be a great way to impart eye round flavor into a steak without compromising the texture? It would also make a very cheap seasoning in the end too
Cheap if you don’t count the freeze-dryer
@@logancope1227 He already has a freeze dryer.....
@@salvationbygracethroughfaith thats not true at all but ok
@@salvationbygracethroughfaith you need a nap
@@salvationbygracethroughfaith Does it? Whats the power consumption?
Just wanna send a shoutout to Leo for doing an amazing job as co-host. The way he has confidently adapted to the concept of the show during his time here is impressive!
Leo's learned to play nicer with others. When he first got there, he would always talk over everyone else. Now he's more of a team player.
Was that his first time on SVE yesterday? Before you know it he's going off to do his own spin-off show. Angel never did though, he's smart enough to stick with Guga. Like how Sam got his Max and Chance, now Guga got his own next gen posse. How soon till the crossover show I wonder?
@@Shawn-wt4kh It kinda allows the shows to break a bit from Guga's habit which is somewhat refreshing
I like how he always gets a bite of the side dish before trying the last experiment hehe
I think after the drying process that you did, you should put them through a dehydrator and then through a spice grinder. You would have a smooth powder spice and you wouldn't have to pack it on so much that one would understand the powdery/dusty texture.
I'm thinking maybe a good way to reduce the "powdery" taste of the steak dust might be to use a binder, like how you use mustard on brisket for pastrami. It will help the seasoning stick better, and it might reintroduce some moisture to get rid of the powdery feeling
That also runs the issue of reducing the amount of crust you can form on the steak, though. Still an interesting idea
@@itagealvah4432 that's a good point too, actually, but a thin layer of binder shouldn't affect it too much. A quick sear with the flamethrower should sort it out too, though it runs the risk of burning the steak dust.
@@WaterPuppy I wonder how it would turn out if he put the dust on then tossed the steaks in the sous vide then got the sear after. Cooking process would hydrate the steak dust and potentially extract the flavors
@@itagealvah4432 that's brilliant! Especially since the steak dust would be rehydrated with actual beef juice, which could multiply the beefy flavour.
@@itagealvah4432 smart af
The powdery feel on the crust could be fixed by mixing the powder with butter. Butter makes it better!
I was going to say Wagyu tallow or bacon grease, but no... YOU'RE RIGHT!
The whey would rehydrate the steak dust nicely.
I was just about to suggest this
It could be better than the Baconator Compound Butter!
Every experiment he does where he tried to rehydrate with fat doesn't work that well. Just saying. Maybe a butter water mixture or sour cream would work better?
@@shoes121255 Good point! Hmmm.The main issue there was always a lack of penetration being the outermost layer, iirc.(?) That can't be a problem with steak dust.
That's what you were doing! I held back asking on the phone what your project was, but believe me... I was chomping at the bit! I'm going to give this a try! Cheers Guga!
What about steak powder in the rub for bbq...?
It's gross
Goodluck trying that
@@colossalproductionsmeme4906 I have freezedried steaks on video. I'd just have to had the step of grinding them into powder.
@@brayoungful Or pork powder!
I tell ya, it's not positivity alone that drives Guga, he has something more: The fires of passion! A passion for meat, for cooking, for not being afraid to try new methods, coolest dude since Alton Brown I'd say.
Good Eats, as the cool kids of today would say, was absolute gas.
💯
The positivity is the worst part. Love his meat tho
passion means nothing!
Angel had grown as Guga’s food reviewer, how he talks about the flavor and texture of food has gotten soo much better over time!
I feel like this would be great as the breading component in a fried steak. That or a great breading component for tempura vegetables.
Wtf you are a genius😧
That should be a secret ingredient for the breading. Yes.
Fried Chicken with Steak Dust?
Hmm I think you might be on to something 🧐
""Hey Guga, this steak is great! What did you put on it?"
"Steak."
"Yeah, it is a great steak, but what did you add to make it this good?"
"Steak."
"No, I mean what seasoning did you use?"
"Steak."
Tried the potato side dish. Everybody in the family loved it. Great job.
My suggestion:
Guga obviously knows both technique and ingredient quality extremely well. But...what if he didn't? How would an impeccably prepared, dry aged, sous vide choice cut compare to a wagyu steak that isn't even seasoned properly and is overcooked in the fryer?
Great comment
I just wanted to let you know that I read your comment, and I agree. Guga should do a head-to-head cookoff against a totally incompetent chef, where the incompetent chef has all the ingredient advantages.
Guga, I’m standing by for the invitation.
HERESY
@@james.randorff Maybe he could go head-to-head against Joshua Weissman's girlfriend.
i would wreck guga in a cook off :)
Super fun experiment! Love this process sir, well played. Reminds me of the Tapioca Maltodextrin fat powders I made.
Nice to see you here!
Chefpk Roxx!!
Good to be here :)
The what powder
Fancy seeing you here. When I first saw the title I thought he watched your video.
Guga you need to try cinnamon on steaks! It goes great on burgers but ive never tried on steaks. Makes the crust on burgers amazing
I totally AGREE😋!
I put it between my cheeks and my hubby loves it
@@sjoerdsjoerdsma1205 omg. Lololol
@@sjoerdsjoerdsma1205 Well that escalated quickly
@@sjoerdsjoerdsma1205 That's a juicy bun
I refuse to die without eating Guga's cooking and meeting Guga himself. He seems like an amazing person and pretty honest with his experiments
You better get to his food until his food gets to him
I'd love to see Guga find a way to make Angel eat green stuff without him knowing 😂
You have to try using Oyster Sauce on the steak. Either use it for dry age or use it for Pork. Oyster sauce makes meat much much juicer. I am not sure what scientific reaction are involved in here but it definitely works. There is a recipe where you stuff chicken thighs with pork, cabbage, mushroom mixed with soy sauce and oyster sauce. Try it!
That sounds delicious. Oyster sauce is now a staple in my refrigerator, it's good with so many dishes and other sauces
I just hate oysters so it sounds like bird poo sauce
@@teekotrain6845 I made this recipe quite a lot of time and for some reason the meat stays fresh and juciy for many many days. I think that I ate it after 10 days in refrigerator and it still tasted like it was just made. Amazing ingredient
"This is the wonderful thing about cooking skirt steaks; they cook real quick!"
*next step is freeze drying them for two days*
Add some lime juice and some onion to steak powder (don't grind too much) it has a Devine taste 🤤
@gugafoods you can use raw onion or fried onion 😋
*divine
@@paradox5696 1
Such a cool experiment!
Now just wait for him to season a whole brisket with brisket dust xD
Keep up the good work Guga!
Alternate Title: “Give Guga A Freeze Dryer And This Happens”
What about guga, but it’s thanos
"I put STEAK on a STEAK and THIS happened!!"
the thyme and garlic might've come through stronger compared to the mushroom one due to the butter, since that really gets in there with dissolved-in flavors
One thing I love about Guga is watching him learn and grow. In 2 years he went from “the best thing you can do is baste a steak” to “actually basting is BS”
Can Guga possibly make a dessert steak? Something sweet that still tastes good.
Or, maybe instead, a steak that is seasoned with candy instead of savory ingredients.
Isnt meat already commonly prepared with honey mustard sauce which is sweet
He already did on his other channel xD
I love how Leo is just like if yall going to hold me to my diet, and just let me have one side dish I'm going enjoy this one you do let me eat.
If this was Adam Ragusea ... "Why I season my steak instead of my steak"
This makes me think of adding milk powder to milk to have milker milk.
I heard you’ll go straight to jail if you do that.
stop
Looks awesome. For future reference the rain doesn't affect the sound quality much at all, don't worry about it Guga.
Guga! Would love to see you opening and tasting some spanish Jamón ibérico de bellota, like Joselito or something like that, this is the next level umami flavour that you are looking for and you didn't know it! It's sooooo delicious it's indescribable!!
He's done that before
@@DangerousOne326 nope, he tried secreto ibérico, but a jamón which is a cured pig ham
I’m just a young Mexican that smokes weed on my UA-cam channel.. tryna make it out of the hood one day 🙏
@@SevenHunnid good luck
@@SevenHunnid lol
You done freeze drying a little bit wrong. It’s better to put thin slices into the dryer. Because of heat spreading is decreasing, when moisture is gone.
I agree. Apples are the best vegetable.
@@lavendertea1096
Irony over the irony
10 out of 10 for this comment 😂
Try writing that again in English please.
Guga: “I know it doesn’t look that good right now, but watch THIS!”
someone gotta make a video of guga thanos and angel on voldmir being thrown down lol
It's really fun to see how much you liked the 'mushroom dust' steak Guga. One of my favorite spice blends I use with beef and burgers is Adam's Reserve Burger Spice. The main ingredient is mushroom powder.
he has suggested using shiitake mushroom powder in a previous video. It also works great!
When my friend's dad got a freeze dry machine we put in an entire taco bell taco and then blended it up and seasoned chips. I want to see what dishes guga could turn into a powder and season steak with.
This is the pimp my ride of steaks. "I heard you like Steak, so we put steak on your steak!"
Guga, try dry aging with banana ketchup. It tastes a lot better than traditional tomato ketchup. You can buy it at any Filipino grocery store.
This experiment should be repeated but in a sousvide version. The powdery taste should be fixed and you will get a perfect steak
I thought the exact same thing. Also it rehydrates the steak with steak juice, sounds amazing.
Yes, and a mixture of the two: garlic, thyme and mushroom together :)
what the really need to do is take out that kid that took the green onions out… thats a 5yr old thing to do. seriously? green onions? LOL
Was thinking about the same
Hey Guga, after seeing you make bacon that way for a while, I finally decided to give it a go. Usually I cook the whole strips the normal way and then slice them into bits... but your way is was better! I was able to do it all in one batch rather than having to do multiple batches. Thanks for the tip!
He's adding steak to steaks so he eats more steak per steak. I'll stake my life that the steak steak won't taste better than a normal steak, and that's really raising the steaks.
what did I just read
amazing comment
s-steak?
That looks like it would be amazing mixed with the breading for deep frying and would help with the dusty texture
I was wrong in my prediction. I thought your topping was going to fall off one of them and not be able to taste it. Pretty neat experiment. I guess you could try mixing that dust inside burgers to see how they turn out?
No need to apologize for the rain, I live in Canada and the rain sounds wonderful 👍🏻. The steaks and potatoes look AMAZING and DELICIOUS, I will definitely have to try them yet. Great job on the videos and keep Grilling. 🥩😋
13:17 "The most Guga thing that you can do"
He said it :D
Good stuff! Hey guga, try only a mushroom dust on a steak! Will it replace the expensive truffles???
(asking for a friend)
Dude has gone mad scientist on us finally.. he is living in the future! Seasoning steaks with steaks 💪
you should try dry aging in a steak paste made from that dust!
Rehydrated with butter whey.
Guga: apologising for the rain.
Me: loving the sound of it, please do more rain videos.
The side dish looked amazing too! Just a quick tip to further enhance the side dish. Boil the potato slices first and use a bit more Oil when putting them in the oven. You will achieve maximum crispiness and a godlike texture.
Hey guga, try cooking some steaks or dishes with beef tongue. I dont see a lot of people eating it in north america, but its very popular in south east asia. And since you're always looking for some exotic and interesting cuts, i think you'll have fun experimenting with it.
Dry aged tongue would be so good. Add a bit of sauteed onions on it and you're golden.
Suggestions:
Steak with brisket dust
Ribs with bacon dust
Brisket with steak dust
And obviously chicken with different dusts (steak , bacon , etc.)
2:57 "And I wish you could smell this."
I wish I could smell this too, Guga 😭😭
I mean, how many steaks can you season with steak? Take this experiment to the max and season a steak with steak, then grind it up and use it to season another steak, which you then grind up to use as seasoning for another steak. Does it get better? Are there diminishing returns? Or did you just create the best steak known to mankind?
This is an amazing channel. The amount and kind of experiments that he comes up with is genius. lNow I want to flash freeze my steaks and try this.
How about steak dust in a hamburger that might be really good!?
I want to see that for a future video!
I was worried the steak dust would come off while cooking, but it seems to have worked out quite well. Great experiment.
Also one of those star maps with a stargate for the border would be really cool.
I feel like nobody knows about stargate anymore, but thatd be cool
@@POOFAYMANN the franchise definitely deserves a higher profile
@@POOFAYMANN indeed.
Guga's enthusiasm and passion for his steak is truly captivating, it motivates me to progress on my own goals so that one day, I can live my dreams the same way Guga does. ❤️
Hey Guga, for an experiment I would like you to try my family’s beef brisket bacon recipe, it’s a great substitute for pork bacon and tastes amazing. You simply take your brisket, heavily cover it with kosher salt, then put in a sealed container and leave it in the refrigerator for 3-4 days. The container will be filled with water that was drawn out of the brisket by the salt, and the salt seasons it.
Then it’s time for the smoking, set your smoker to about 190F-210F, and let it smoke for about 4 hours, remember we’re not trying to cook the bacon, we’re just trying to put the smokey flavor into the meat. Once the time is up, take the meat out and let it cool. Once it’s cool, put it in the freezer till its par frozen, this makes it much easier to cut.
Then it’s time for the slicing, set your deli slicer for the desired thickness, and start slicing, I prefer mine on the thin side, so it gets crispy. All thats left to do is to fry it up and enjoy it, I imagine that it would be absolutely amazing with Wagyu brisket, considering how good it’s been with regular and homegrown beef.
Nah
This gentleman is very inspiring on cooking absolutely delicious looking steaks. Now let’s just hope I can make them as good. Wonderful job sir your videos are always amazing
Would freeze-drying choice grade eye round to turn into seasoning produce the same result? Could be a way to have the seasoning relatively inexpensive (Minus the cost of owning a freeze drier lol)
Guga is crazy and I love him for it ❤️
I’d be interested to see this same process done in a sous vide, which would allow the flavors to meld even more!
After using the food processor, would you be able to turn the steaks into a finer powder by using a mortar and pestle?
Also some other food processors could likely get a finer rendering.
My dad uses a mortar and pestle for his smoking rubs so most likely.
This man's budget is huge, so he could get a ball mill and leave it for a couple days. That will get him a very fine powder.
Your ideas just keep on coming year after year! Damn every steak (even the bad ones) look good.
Guga steaks steak with steak. That might be the most Guga thing you can say or do. Excellent video as always.
That steak dust looked like it would be amazing on a salad. I wish that I could have the opportunity to eat one of your steaks. You should be crowned the King Of Beef
For the potatoes, I would have made the bacon first, so I can use the bacon fat to cook the potatoes 🤤🥓🥔
Great video! Looks delicious
Really good idea actually!
and season it with some of the steak dust
Of course but they said they are on a diet!
THAT'S WHAT I SAID!
Had the same idea. literally doing that tonight.
This man is reaching levels of steak we’ve never seen before
Powder steak, powder mushroom, powder milk, TOGETHER! Add a touch of white pepper in the beginning along with S P G.
Now he's a weird idea, what if you not only made powder out of a dry aged steak, but put said dry aged steak powder on a dry aged steak? Just hyper intense steak flavour is what I'd expect.
I didn't know he was a weird idea
I'd love to see this added to a smash burger or make steak dust out of waygu and see if you can make a cheap steak taste better with wagyu dust
OR MAYBE do this experiment with EVERYTHING!!! Season chicken with chicken, salmon with salmon, porkchop with porkchop, broccoli with broccoli, etc.
I know it’s an old video but I just love your videos and have been binge watching lately. Also the rain sounds soothing honestly
I’d like to see the same experiment using freeze dried raw steaks.
Steak Squared. I can see it on the shelves of the grocery store near all of us soon.
Guga! I'm curious, how do you keep your food warm leading up to the final taste test? For example in this video, how did you keep the potatoes warm while filming the cooking of the steaks?
I've been wondering this too.. or do you just eat it cold?
Same question
I love my steaks imbued with steak juice, covered with steak seasoning, drizzled with steak gravy.
There are numerous possibilities with freeze drying:
Foie Gras
A5 Wagyu
Iberico Pork
Lobster
Crab
Botarga
Caviar
Bone Marrow
Duck
Bison
Venison
And so much more
Not so sure about the bone marrow, the fats don't render well in the freeze dryer if past experiments are any indication. Like how the butter was still wet on the tyme.
You should do more dusts, I would love to see bacon dust.
Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 31 of asking btw)
Dry age in cocoa powder too, (day 3 of asking)
Nah, Dry age in dry age steak.
@@taimaishu4 why not both?
Rain actually added a great mood to the experience.