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What should we dry age next?
There's a lot of Asian stuff you didn't try yet afaik: Dry age with Miso, Doubanjang, red bean paste or shrimp paste. Wet age with soy sauce, mirin or Fish sauce.
Dry age a steak in soybeans with koji so the crust becomes miso as it dry-ages (1 year dry age or more maybe)
Dry age a crow.
A Big Mac from McDonald's
scorpion pepper dry age
Angel can't taste spice but he can taste a pinch of cilantro in a pot of rice 🤣
Love cilantro and never understood how someone else didn't. Until, I found out to some people it tastes like soap. I'll give em that one.
Fun fact: people with the gene that makes cilantro taste bad are objectively genetically inferior and shouldn't have kids because it ruins the culinary future of the world. Take one for the team.
Rice is bland
@Lukezi Very true, palettes are very ambiguous and some can tell certain tastes better than others that some people can taste super well. Just depends, although some things are more distinct and recognizable, but not for 100% of people, so you never know.
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
i love how EVERYTIME guga tries food he puts both elbows on the table and locks his fingers. i always think its so funny hahahaha
I'd love to see you try aging beef in snow (yukimoro). It's a very high-end technique in Japan.
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
Hey, this is just a friendly reminder that you *must* dry age a whole roast in miso paste and post it on your channel.
@Ya Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!
I misread, and did not see "miso paste". I apologize for overstepping.
This one @Guga Foods
No he doesnt
I still would like to see a miso dry age experiment and you could do a few of the different varieties, tofu, or a corn meal dry age experiment.
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
Would be cool to see a steak dry aged for 3 years in the 3 year old peppers, pretty over the top but would be interesting I reckon.
So I'd love to try the spicy steaks you guys end up eating
I feel like guga now needs to dry age a steak for 3 years lol
I literally thought this is what the video was about. Lol I completely read the title wrong ha ha.
@Walter gaming you don’t like good good then 😂
@İnflames4747 like the stuff you Watch right?
@Isai Esparza not funny
Hi Guga,Another great episode.Hope you have a great holiday season!
First time I saw your videos, and 1) great pace, to the point 2) interesting experiments 3) very good commentary. Subscribed
"Steaks are beefy".....Words of madeas biggest fan.
Hey Guga, thanks for your great videos.After watching your videos, I have three requests for future videos:- Please try some other cattle breeds than wagyu and American beef.- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?- Please cook a foie gras in a terrine using sous vide.And yes I'll repeat those requests often. ;)
Video title is a bit misleading but another great, enjoyable video as always guys! 🙌🏻💯
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
I like how the professional term for the weird added taste steak gets after being dry aged is "funkiness."
From reading the title, I thought the steak was dry aged for 3 years. Kept thinking "Please don't do it Guga!" Really glad to see it was only 35 days.
Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.
So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion!My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda?Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡
Beautiful cook Guga! Those steaks were mouth watering. Thanks for the videos.
Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you.
Angel needs his own channel. Love you bro!!
It's BBQ season all year long at Guga's!! 😍
Love all Guga dry age videos.!.!Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera- Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
@Islayman I have not gone "Tropical" in years. Sounds like I have to revisit.
Or some of the sauces from Pollo Tropical ....?
“Oops i left the steak in the grill for too long” imagine that 😂
Vid 9 suggesting this experiment.Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
i already ate ,just by looking and yeah i m hungry now .what i really like about this video , 3 of you dont really stuff your face with food you try .it really kind of classy way to taste test .awesome .
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
You need a spreadsheet of all the experiments and whether it was worth a try, better than control etc.
Hey Guga, have you dry-aged beef and then made it into a burger? If you haven’t, try doing that and also do the wagyu beef as well…
Guga faz um dry age com extrato de tomate! Acho que viraria puro umami
Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!
We all secretly want guga to dry age something for 3 years.
Mostly I thought he had dry aged a steak for 3 years.
@Lindsay Kimbrough ? What did it think it said
@George W Bush Center for Intelligence my dyslexia thought that’s what it said.
We know he's up to something in that area . Maybe he will bust out a 5 year aged piece of beef one day .
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
Lesson: in 3-year Tabasco mash for dry aging, to simmer the spiciness, you need a very good gravy with peppermint leaves.
Sign me up to try the Chile mash all day! I love vinegar and I love spice.
Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
@Totally not an internet troll what if I told you peppers can be eaten for flavor not just heat?
@Corvo are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.
I'm trying to get into making hot sauce. Any tips? I'm not even a beginner yet. Lmk where I can go for information
Are y’all not hip to louisiana?
I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out
those might be the best looking steaks I have ever seen wow.
Hey Goga you should try doing a sear test seeing if it makes a difference to have it in the freezer in the fridge or rested to room temperature maybe the colder the internal meat is the better sear you will get
If I remember correctly he has done this before
@GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!
now i'm just curious to know what that tabasco paste smelled like 🌶
Probably tobasco 😮
This the lowest likes and replies to the real KZclip channel, that I've ever seen
something tells me that it probably smelled like tabasco paste
"So these peppers were safe for 2020 😲"These peppers has a better life than me
guga, can u make dry aged steaks in "bumbu rendang"?bet that'd be amazing
This spicy ribeye reminds me of righteous felon voodoo chile jerky. So spicy and yummy
This video made me very HUNGRY i want that steak so bad now 😂😭
Damn you got me good brother!! I literally thought it was dry aged for 3 years haha 😂😂
Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃
Try the Tabasco green pepper sauce next! That sauce is so good... Better imo than regular Tabasco sauce 😋
Delicious! Thank you very much for sharing! 👍👍👍
I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
Led me to think
Love the UMAI bags! I wonder why he doesn't hang it.
He could just get a meat hook for his dry ager
I know where I am going when I get paid. I want me a juicy steak like this mmmmmm 😍
You always make me hungry with this videos
Speaking of fermented, can you dry age in Kimchi?
What if you dry-aged steaks in a cold vacuum chamber?
I misunderstood the title and thought he dry aged for 3 years lmaoI dare you to do it Guga
hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be
You always mention using your trimmings or juice from soux vid. Would love to see a video on how you use these.
Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝 I have something for you...
I truly believed that the steak was dry aged for 3 years in the peppers lol. The title confused he hell out of me lol
I too thought this meat was dry aged for 3 years lol
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom.Edit: i mean the dry aging with some paste or some sauce (experiment)
@Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
@lass kinn I'd suggest wrapping it in cheese cloth to hold the paste on.
@Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
I'm guessing the problem with that is the paste doesn't want to stick to the steak & it would end up falling off.
Which dry age method has the biggest steaks (least amount of oxidation)?
Can you dry age a rib roast using garlic paste or garlic confit?
Guga and crew "let's change up the direction"*Me internally* "I DONT LIKE CHANGE!"
please do dry aging in liquid smoke. thanks ha quality content.
Bruh the title made my heart flown out of window, i thought you dry age steak for 3 years
im glad im not the only one lol
@hunterbolt10 Not really, actually. It seems that a lot of us just read the title differently than it was meant to be read. Notice how it says he "dry-aged steaks in 3 yrs. PEPPERS." The title isn't grammatically correct, but the intention was clearly not to clickbait
It was click bait
Then you trim off the bad exterior bits and are left with a steak the size of a quarter lol
Holy moly 3 YEARS DRY-AGE, are you sure it's not rotten Guga 🤣
First thought, "dang, guga forgot about another steak in the dry ager"
Try dry ageing steaks in mashed potatoe!! You will love the results, probably the most unique flavours you will ever try
I bet some of the 3yrs. pepper mash would have been to die for on the control. I'm a chili head so that would be mild for how hot I normally go but hey I love anything pepper doesn't matter if it's got no heat or 9 million SHU extract. Nothing is better then eating peppers and cow together
When it comes to inexpensive hot sauce, Tobasco is the only one that is so significantly fermented. This makes it a pretty special sauce to be so widely available. I'd pay premium prices if they ever did make this mash available to customers.
Hi Guga! How about dry aging a steak in Harissa and doing an experiment with green harissa and red harissa and see which one is best?
Guga as a paramedic:"You, are you dying?"
Haha, when I saw the title I thought that he dry aged the steak for 3 years, not aged the peppers for 3 years. Haha!
Have you thought about a 35 day dry aged beef wellington?
I love how Guga ALWAYS puts the control on the same side... the ONE time he switches, Angel is like "Nah let's start on the other side" so they still get the control first anyway. XD
Have you guys ever made a real time cooking video?
How have you not done dry-aged with blue cheese!?
could you dry age a steak in citrus acid?
From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)
The way you grill steaks is inspiring. I hope to grow better at grilling as well.
Buying quality meat is a huge help. Just know what cut your buying and look at the marbling. I’ve got $13 prime steaks from Walmart that blew $13/20 steaks from other places out of the water. Theirs even Walmart Waygu! Trial and error, I find it hard to cook a perfect steak on the grille. I always cooked too fast and too hot, hard to tell the doneness. On the grille I tend to sear then move to indirect heat. Or on a cast iron pan, set to high. Sear a minute per side as hot as you can to get a crust. Butter and anything you want to add, bring the temperature down to half and baste. I recently got a meat thermometer and that made cooking everything so much much easier. Low and slow, good meat, and patience. It becomes easier with time.
@spell icup I will have to look for those.
He posted videos on guga where he completely details how he cooks his steaks and burgers
@Michael Torres thanks for the encouragement brother.
Follow his techniques friend and you will. I was in a very similar position and did that, and my steak game drastically improved! There is hope.
Yo guga you ever think about dry aging in fermented garlic?
I bet you're preparing a 20 yr dry-age video🤣🤣🤣🤣
you know you dont need to wait 3 years for? Dry age in fermented shrimp paste!
Leo is MVP of test tasting. The way he is able to discribe how it taste is of the scale.
idk why he seems like a nice dude but he comes to me as a little pretentious in the way he talks
Guga can you dry age with mint sauce please?
Make a dry age with gochujan, you’ll be blown away and it’s an experience!
GUGAAA, give me a side dish video.Ur so good at those side dishes u should make some videos of that!!Like this all so he sees this!
"Yo you want some steak?""Sure, why not.""See ya in 3y then"
Goga just looks like such a nice person. Every time I see him I just want to give him a hug
He seems like someone you’d have a drink with at a cookout, or bar, or whenever really.
I was pretty high when I added this to my 'watch later', and I thought you were having three year old dry aged steak 🤣 haha
Guga you should have done a comparison with the tabasco concentrate also to know if there is any difference.
Guga: "this is something you might not see again"Me, an intellectual: * replays the video to see it again *
Tbh, is dry aging worth it considering the waste that comes from it?
I love these videos haha. I have no interest in eating steaks (just never liked them that much, even at good places with friends), but all these funky dry age experiments are so cool to see. Keep them coming!
Can you dry age a steak I'm yeast extract flakes or powder... It smells like dry popcorn butter but it's highly nutritious
Damn those 3 years went fast, haha 😂
Thanks for the feedback and expect more videos soon. Send me a text above🔝🔝🔝 I have something for you...
Guga now needs to dry age a pepper covered steak for 3 years because that's what I thought the title ment