That movie theater butter flavor is thanks to something called “butter salt” (brand name Flavicol). The compounds that give butter it’s buttery taste can be made artificially (or extracted from actual butter), then mixed with salt as a powder. This is then mixed with oil, and that’s what movie theaters use. You should dry age with the pure Flavicol powder - I bet that’d be incredible
That stuff is likely to contain diacetyl, the compound responsible for “popcorn lung” and/or acetylpropionyl, also toxic and known to cause lung issues when vapor is inhaled
The juxtaposition between Angel and Leo's reactions is hilarious. Leo: The juices themselves you get from the steak are creamier, it's a little bit more savory, it's a little bit rich, whatever you did to it enhanced the flavors of the steak and made it an overall better experience, I love this. Angel: The second one had a *urgh* , you know like it's like *Urgh* , it's like *URGH* , you know it's like *UURRGH*
I made these the other day. I also made armadillo eggs with jalapeno. Everyone agreed the shotgun shells were not anywhere near as good as the armadillo eggs. I say save your bacon and don't do the shotgun shells. Use the manicotti for cannolis.
Popcorn oil is amazing. I used to work at a movie theater and we’d pop the kernels by adding one pump of oil into the hopper. One day I added a second pump of oil and the popcorn was amazing. Perfect golden color, savory, delicious. People complimented how good the popcorn was. I became the guy responsible for making all the popcorn. One day I showed a co-worker my secret and he thought, “if 2 pumps of oil is better than 1, then 6 must be amazing!” We received so many complaints over his oily popcorn. Had to throw the whole batch out in giant garbage bags. The lesson: a little oil goes a long way, don’t overdo it with that stuff 😆
Lol… this is what I do when we can’t pump our own butter. I just put as much as someone isn’t standing behind me waiting. But lately I’ve been watching my weight lol so my friends stop me before I kill us all with heart attacks
Guga needs to have December simply be a "Best of" month where he spends an entire month redoing some of his easier best experiments and comparing what the best experiments of the year were. I WOULD LOVE THAT
Hey guga we know that dry brining steak is actually good so what if try dry aged steak using garlic powder and black pepper and let's see if it will work and will taste much better ☺️
I recreate a lot of what you do. I'm glad you figure out what tastes good and what doesn't before I try it. Saves me money. Thank you so much. Keep up the awesomeness.
Guga: Puts out videos of him cooking and eating steaks everyday on two different channels. Also Guga: I don't know why people think I eat steak all the time?!
Hey @Gugafoods I made your style of ribeye steaks for my family today and they blew my parents out of the water with the taste. I couldn't get the charcoal to light so I instead had to broil them but they still came out extremely good. I just wanted to thank you for getting me into cooking more steaks and away from all the store bought junk.
A thought hit me recently- we need a "Guga Meatloaf"- I can just imagine how amazing that would be. Whether with Waygu or regular beef I think it would be an awesome experiment.
One of the best seasonings I’ve made is with birdseye chillies.. dried them with smoke in my smoker, then ground them, smoked chilli powder. Damn good. Figured I liked smoked paprika so tried the same thing with chillies.
Guga, what do you think about a tournament for all of the experiments you do to see which one is the one to rule them all? 3 experiments compete, the winner goes against 2 others in the next tournament video!
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. ;)
Whenever Guga and Angel call each other bro, even though they are uncle and nephew, it reminds me how I sometimes call my mom "my nephew(yeğenim)" or "my sister(bacım)". Because these are common calling words in Turkey, used by men to the younger men and women.
I’d like to see you do a combination of fig, papaya and pineapple for 40 minutes followed by a sprite bath to clean out flavors further tenderized then finished in a powder milk for the crust, maybe fix some of the tenderizing damage.
It depends on what the vendor's are for the theater for the butter oil, granted most of the flavor comes from both combining the oil and the butter flavored salt, but the oil itself from what I can tell (at least 8 years ago) Was either Soy/Canola concentrated, at least for my job back then, but they all use it in conjunction with Butter Salt. Awesome video! Always a pleasure to see more Guga!
Stopped editing your own videos and man... this editor goes for the gimmicks. Super fun. 1/10 chipmunk voice editing. 10/10 content as always. Keep it up, Guga.
I made the steak confit for dinner tonight. I added rosemary and thyme to the theater butter, seared it in a cast iron after it was done in the oven, then sprinkled with sea salt, pepper, and garlic. The result was OUTSTANDING. The whole family loved it. 10/10 would highly recommend.
The butter you get for your Popcorn at AMC theaters specifically. Is Pasterized butter cream. I used to work there and was shocked the butter was butter. Its 'ghee' in a bag heated. (Put it on your hotdog next time you go.) The orville oil you are using is something else.
Whats the brand name of the AMC stuff and where can you get it? Also, is the oil you cook in different than the buttery topping you put on after its cooked? If yes, what’s the topping’s name?
@@kiyuemadkick I thought it was something called Flavacol but I’m not positive and I can’t remember what the buttery topping was. Of course that’s in the pump dispenser so I’m sure it’s like a gallon size or larger thing (but the brand slips my mind)?
@@GhostSal Thats the artificial stuff. Flavacol is fake. Ghee is clarified butter the same type that you add to popcorn its melted on a hotplate beneath the desk of the pump.
Been watching the $1 steak videos and different methods. A random thought occurred to me. What does a wagyu I-round look like? Does it have the marbling required to make it good? Is it still tough? If so, do any of the tenderizing techniques push it over the edge? Is it economical? What happens when you take the worst cut from the best animal?
I tried this steak and BBQ Cannoli last night! And OMG 10/10 must try 🔥 I did an hour dry brine with salt before putting it in the oven with the oil, then seasoned it again with alil more salt and pepper before the sear. I also added butter and thime during the sear. Came out perfect 👍🏼
Guga I really really enjoy your videos and now follow you. I first noticed you come up every so often in Facebook videos and I enjoyed a few. Then I looked you up on RUclips and started following you. Mate G'day from Australia. What is your Back ground Bro? are you Chef trained or anything? what is you're ethnic back ground Bro? I can see you are a man that cooks with Love and for Family? I applaud ya work Guga you are a legend
man idk when was last time i had manicottis. for those that dont know usually they are made like stuff shells but in a tube instead of shell. and popcorn is my favorite snack i got a maker a year or 2 back for Christmas and i gotta say it doesnt compare to microwave bags or movie theater. i got the same oil and to me it doesnt give any butter taste what so ever its just oil to me. i cant imagine they actually noticed the butter taste but i am curious what it taste like
Yeah, I totally agree. I got the exact same oil for when I make popcorn on the stovetop. I think one reason it doesn’t give a lot of flavor is because it has no salt. I just looked up the ingredients list online and it’s literally just soy bean oil, artificial flavoring (fake butter), and beta carotene for coloring. I looked up the price just now, and at $16 for 16 oz, I think orville redenbachers popcorn oil is a scam. For one thing, soybean oil is the cheapest oil, and it doesn’t have real butter flavoring. I would bet if someone did a blind taste test they couldn’t tell this difference between popcorn made with OR oil and canola oil. What I do instead is I pop the corn then put it into a large bowl. while its still warm, I put some additional butter/oil in the bowl and toss the popcorn in popcorn seasoning to taste (the brand guga used in one of his recent experiments). I think I get best results by adding oil/seasoning little by little so that the oil gets distributed evenly. The key is to make sure the popcorn is moistened just enough by the oil so that the seasoning can stick to the popcorn. Too much and you get soggy popcorn.
Guga you've got me thinking about frying just about anything and everything in that stuff! Maybe at least flavor another oil with a bit of it. You really know how to treat your family (related or not)! Thanks for another great one!
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)
Recommendations for dry aging - the first three are truly "dry". All have a middle eastern/mediterranean vibe but the first four truly have an Arabic touch... 1) Lebanese Zaatar seasoning, get the real stuff from a Middle Eastern market and not some crappy trader joe version. 2) Dry/powdered sumac (can be obtained at Middle Eastern markets) 3) Ras al Hanout, can also be obtained at Middle Eastern markets 4) Harissa paste (le phare du cap is a Tunisian brand, obtained at ME/NA markets) 5) tapenade, would be interesting to see the what the oils from the olives do 5) soft, spreadable cheese like picon, kiri, laughing cow, or even cream cheese
I worked in the R&D of a Company that made that same thing ! We added a Chemical known as Diacetyl (the Popcorn Lung Stuff ! ) to Canola Oil.. Tastes Great on Popcorn.. (and that Popcorn Lung Thing was people that 'Breathed that Chemical in Constantly I believe..like maybe the Micro-Wave Popcorn Folks ?) I only 'played with 30 grams at a time or so.. and never at High Heat ! Great stuff.. (just maybe don't stand over it 'smelling the results as it cooks'.. if it is Diacetyl as a flavoring ! Love Your Videos ! Cheers !
i put a mix of rosemary, garlic powder, salt and a bit of msg in a coffee blender till its a fine powder and pour it over pop corn, nothing else, and its awesome.
I recently started following you and I love your videos. You really inspired me to go to my local butcher, who is fantastic I’ve discovered, and have started buying more expensive cuts of beef. I made a delicious ribeye steak today and it was fantastic. I’m trying to follow your cooking techniques. I haven’t tried anything dry aged yet but I will soon :)
love the video as always guga. one thing i was sitting here thinking about is the sponsers of the video and how they truly arent related to cooking at all. i was thinking that you would get mega engagement if you were to only accept sponsers related to cooking in some sort of way. one idea would be a knife set that would entice viewers to see the true side of a brand of knives allowing for both you to get sponser money and the viewers to find the perfect knife set for them. worth taking a look at and as always, keep up the amazing content!!
I love and keep around "golden topping" for popcorn (usually I use a mix of legit butter, that movie theatre butter chipotle powder and brown sugar, and it's hard to want any other kind of popcorn topping now. Hadn't thought to pan fry a steak in it but there's a first time for everything.
Now that I think about it... I can't remember if you've don't a BBQ sauce dry age. You should choose a selection of different BBQ sauces and dry age them!
hey guga got a couple ideas for experiments, one is that you make burgers but instead of using beef fat you use say bacon fat. duck fat, chicken fat, etc to see if it will taste better, 2nd is that their is this dish in Cincinnati ohio call, Cincinnati style Chili, its quite good(its served with noodles, chili and top with cheddar cheese) and i think seeing it made with a really high quality beef like wagyu is a dream of mine, the thing with the chili is that you dont skim the fat out, you incorporate it in. plus you can make a great side dish from the chili, take cream cheese put it in a casserole dish add a layer of chili then a layer of cheddar cheese, bake till the cheese is melted
Guga about his side-dish: "It does not get any easier than this, folks!" Me: "I think a lot of people would disagree." Also me: "Dang... that manicotti looks insane..."
Guga i feel like trying to cook a steak in chocolate oil would be crazy and fun to watch. kinda like the nutella video but maybe it gives it a better/different taste
So, the movie popcorn butter prompts me to ask: What about instead of salt and pepper and garlic, you used Flavacol? That’s the popcorn salt they use in the theaters!
I always pan sear my steak and then pop them in the oven for a few minutes covered in grass fed butter. I take them out early, cut them in strips to eat them right back in for another two minutes in that butter sauce. Man, talk about delicious….
Hey guga, had a question. There are several people like with with sodium restrictions in our diet because of heart problems and other issues. So we use a salt replacement like potassium Chloride which works much the same as regular sodium but its better for the heart. think you could try an episode where you attempt to use different salt replacements to flavor steaks other then salt?
Guga, REAL movie theater popping oil is Butter Flavored Coconut Oil. The stuff you used by Orville Redenbacher is ok, but the real deal is Butter Flavored Coconut Oil. Then top it off with flavacol popcorn salt. I am only saying this because I have been on a quest to discover why the popcorn I make at home doesn't taste like the stuff you get at the movies or even at baseball/football games. Trust me on this, go get you some.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
That movie theater butter flavor is thanks to something called “butter salt” (brand name Flavicol). The compounds that give butter it’s buttery taste can be made artificially (or extracted from actual butter), then mixed with salt as a powder. This is then mixed with oil, and that’s what movie theaters use. You should dry age with the pure Flavicol powder - I bet that’d be incredible
This sounds interesting
Flavacol is insanely salty. I'd be worried it would oversalt the steak, but I'd still be interested in that experiment.
@@amiradib1007 Could dilute it with another spice.
Nah, it's basically the salt equivalent of fentanyl. Wouldn't work.
That stuff is likely to contain diacetyl, the compound responsible for “popcorn lung” and/or acetylpropionyl, also toxic and known to cause lung issues when vapor is inhaled
The juxtaposition between Angel and Leo's reactions is hilarious.
Leo: The juices themselves you get from the steak are creamier, it's a little bit more savory, it's a little bit rich, whatever you did to it enhanced the flavors of the steak and made it an overall better experience, I love this.
Angel: The second one had a *urgh* , you know like it's like *Urgh* , it's like *URGH* , you know it's like *UURRGH*
well said, Long Wang
@@zachX6452 zack k ok
Leo talks so much to give good detail and description and Angel grunts nods and chews
That's why they depict Angel as caveman in some of the '100 years of' -videos
The side dish is called smoked shotgun shells. It's been super popular for the last couple of years on a lot of BBQ channels and at BBQ competitions.
He makes side dishes and calls them different name
I made these the other day. I also made armadillo eggs with jalapeno. Everyone agreed the shotgun shells were not anywhere near as good as the armadillo eggs. I say save your bacon and don't do the shotgun shells. Use the manicotti for cannolis.
And here I was gonna call it barbacanoli
I wasn't sure what it was, but sure as hell isn't cannoli which is a desert of fried pastry that is stuffed.
@@PCgamer923 obviously, it looks similar though
This was my first Guga experiment i tried at home! It was so amazing! I can’t wait to try more recipes
Did you use that exact Orville Redenbacher movie popcorn butter oil?
Popcorn oil is amazing.
I used to work at a movie theater and we’d pop the kernels by adding one pump of oil into the hopper. One day I added a second pump of oil and the popcorn was amazing. Perfect golden color, savory, delicious. People complimented how good the popcorn was. I became the guy responsible for making all the popcorn. One day I showed a co-worker my secret and he thought, “if 2 pumps of oil is better than 1, then 6 must be amazing!” We received so many complaints over his oily popcorn. Had to throw the whole batch out in giant garbage bags. The lesson: a little oil goes a long way, don’t overdo it with that stuff 😆
So hilarious
Cool
Always that one guy that goes overboard. Everyone knows someone like that 😂
Lol… this is what I do when we can’t pump our own butter. I just put as much as someone isn’t standing behind me waiting.
But lately I’ve been watching my weight lol so my friends stop me before I kill us all with heart attacks
@@traceygresham6845 😂😂😂
I love how this channel is all about the appreciation for good beef and good flavor. And you don't waste it! Amazing, beyond expectations.
Guga needs to have December simply be a "Best of" month where he spends an entire month redoing some of his easier best experiments and comparing what the best experiments of the year were.
I WOULD LOVE THAT
I second this
The Champions league of successful experiments
It would be quite a scheduale challenge, since there are some dry-aged that take around a month or so be replicated
Yup..do some knock out food experiment battles royal.. that will be awesome..
LOVE that idea!
Guga, can you please make a cookbook of just all your side dishes? They all look sooo good.
He did
@@SolidBlueBlocks link ?
@@Bro_from_bamagoogle it?
Hey guga we know that dry brining steak is actually good so what if try dry aged steak using garlic powder and black pepper and let's see if it will work and will taste much better ☺️
I AGREE with this Guga
I agree
yes and he looks like hank
I don't think that would do anything, pepper and garlic won't dissolve like salt
way too generic
I recreate a lot of what you do. I'm glad you figure out what tastes good and what doesn't before I try it. Saves me money. Thank you so much. Keep up the awesomeness.
Guga is the Walter White of food
Waltuh
u said it best my guy
fr
Angel, we need to dry age
Thats fax
Leo is the type of person who easily demolishes 1000 word essays because of how easily he can come up with words and build sentences
Guga: Puts out videos of him cooking and eating steaks everyday on two different channels.
Also Guga: I don't know why people think I eat steak all the time?!
I don’t know if anyone has mentioned this but the side dish actually does have a name. They’re called shotgun shells
Hey @Gugafoods I made your style of ribeye steaks for my family today and they blew my parents out of the water with the taste. I couldn't get the charcoal to light so I instead had to broil them but they still came out extremely good. I just wanted to thank you for getting me into cooking more steaks and away from all the store bought junk.
Ever since Uncle Rodger said Leo sounds like a sports caster I can't unhear it
Would really love for Guga to release a cook book with all of his side dishes
Its on amazon
He did already
That BBQ sauce looks so freaking good I wish there was more information on it or a recipe. I’m huge on bbq sauce please make a video on it :)
A thought hit me recently- we need a "Guga Meatloaf"- I can just imagine how amazing that would be. Whether with Waygu or regular beef I think it would be an awesome experiment.
This exists. Go search for it, it's awesome.
YES
One of the best seasonings I’ve made is with birdseye chillies.. dried them with smoke in my smoker, then ground them, smoked chilli powder. Damn good. Figured I liked smoked paprika so tried the same thing with chillies.
“Culinary genius book, page 1-01”
Has anyone mentioned that this BBQ sauce looks fantastic?
Will you tell us how you made it Guga?
Ketchup and canned bbq sauce
i’ve been going to the same movie theater as guga my entire life and i didn’t even know, i’m baffled
Guga, what do you think about a tournament for all of the experiments you do to see which one is the one to rule them all? 3 experiments compete, the winner goes against 2 others in the next tournament video!
A tournament would make for good episodic content
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. ;)
Hey guga, I just had an idea…
What will happen if you make popcorn in the “butter of the god”?
Sounds good to me.
Hope you will try it
It will just make it too complex to feel it
I love manicotti that side dish looks insane. Trying it soon for sure
They are called shotgun shells
Please Guga, try dry-aged steak with shrimp paste. I really want to see what could happen with the steak.
vomit🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
no
What, don't shoot down people ideas
YES. I'd love to see a bagoong aged steak lol
This is a really interesting idea. Salty and savory and that unique flavor. I think it'd go pretty well
Whenever Guga and Angel call each other bro, even though they are uncle and nephew, it reminds me how I sometimes call my mom "my nephew(yeğenim)" or "my sister(bacım)". Because these are common calling words in Turkey, used by men to the younger men and women.
I’d like to see you do a combination of fig, papaya and pineapple for 40 minutes followed by a sprite bath to clean out flavors further tenderized then finished in a powder milk for the crust, maybe fix some of the tenderizing damage.
Hey Guga…. It’s been great watching Angel grow over all the years. Angel and Leo make a great couple.
I made that side dish a few days ago. I put diced jalapeños in the filling. Called them shotgun shells. They was a huge hit!!!
“Called them shotgun shells” 😂 Yeah that is what they’re called by everyone lmao it’s not you that called them that
let me guess. This guy is from America.
Never said it was just me. But good effort keyboard warrior.
Meat Church?
Nice! I've seen that recipe making the rounds on a lot of barbecue channels. I want to try it.
It’s so funny that leo uses so many different words to describe the flavors while angel is like “that steak is more grrrrr”
It depends on what the vendor's are for the theater for the butter oil, granted most of the flavor comes from both combining the oil and the butter flavored salt, but the oil itself from what I can tell (at least 8 years ago) Was either Soy/Canola concentrated, at least for my job back then, but they all use it in conjunction with Butter Salt. Awesome video! Always a pleasure to see more Guga!
Stopped editing your own videos and man... this editor goes for the gimmicks. Super fun. 1/10 chipmunk voice editing. 10/10 content as always. Keep it up, Guga.
Guga’s reactions are so incredible
I made the steak confit for dinner tonight. I added rosemary and thyme to the theater butter, seared it in a cast iron after it was done in the oven, then sprinkled with sea salt, pepper, and garlic. The result was OUTSTANDING. The whole family loved it. 10/10 would highly recommend.
how long in the oven? he didn't say
Damn you Guga, now I wish I could go to the movies and see Violent Night with some movie theatre popcorn.
I watched it, was very fun
Movie was so much better than it had any business being lol
When Angel said “it’s better cuz you didn’t have to make it” I felt that
Can‘t wait for Gordon‘s reaction. 😂
He's not gonna like the raw steaks next to the cooked steak that's for sure lol
The butter you get for your Popcorn at AMC theaters specifically. Is Pasterized butter cream. I used to work there and was shocked the butter was butter. Its 'ghee' in a bag heated. (Put it on your hotdog next time you go.)
The orville oil you are using is something else.
Whats the brand name of the AMC stuff and where can you get it? Also, is the oil you cook in different than the buttery topping you put on after its cooked? If yes, what’s the topping’s name?
@@GhostSal You can remelt 'Ghee' and it will be the very same as the movie butter younadd to popcorn.
@@kiyuemadkick I thought it was something called Flavacol but I’m not positive and I can’t remember what the buttery topping was. Of course that’s in the pump dispenser so I’m sure it’s like a gallon size or larger thing (but the brand slips my mind)?
@@GhostSal Thats the artificial stuff. Flavacol is fake.
Ghee is clarified butter the same type that you add to popcorn its melted on a hotplate beneath the desk of the pump.
@@kiyuemadkick Thank you.
For the side dish, I think it's perfectly fine just to call it "stuffed pasta wrapped in bacon" lol
They're called shotgun shells
'deep fry some steaks in popcorn oil' i wonder how many chefs have ever said that
Guga please try dry aging steaks in mint leaf??! 🙏🏼
Such a great channel. The amount of ideas I've gotten from here...endless
Been watching the $1 steak videos and different methods. A random thought occurred to me. What does a wagyu I-round look like? Does it have the marbling required to make it good? Is it still tough? If so, do any of the tenderizing techniques push it over the edge? Is it economical? What happens when you take the worst cut from the best animal?
Already made a video on it
Thank you for the video Guga! Big fan of your work!
Guga needs a third channel just for side dishes
I tried this steak and BBQ Cannoli last night! And OMG 10/10 must try 🔥
I did an hour dry brine with salt before putting it in the oven with the oil, then seasoned it again with alil more salt and pepper before the sear. I also added butter and thime during the sear. Came out perfect 👍🏼
I never thought I'd say that I want to try a deep fried steak but those look great
What a wonderful 'tip of the cap' to film buff Gregg Turkington, and indeed filmheads everywhere for our love of Popcorn Butter.
Can i use this method via sous vide? Im thinking putting the popcornoil in the bag with the steak as it cooks.
that sounds horrible
Angel is my all time favorite, because he has a "aghhhh" you know he is like "aghhhhh" 10:05.
Leo: “ it’s delicious, rich, and flavorful.”
Angel: “ergggh. Ugggh”
Guga: "and now for the side dish"
Gugas heart: "lord be my shepard and have mercy"
since they missed the coal flavor, can you confit a steak in popcorn oil then grill it to build a crust?
5:50 wth was that weak fist bump man haha. Where's the explosion effects 💥💥💥🤯
You should totally solicit other celebrities to make guest appearances for taste testing! It would be fun to watch other’s reactions.
Guga I really really enjoy your videos and now follow you. I first noticed you come up every so often in Facebook videos and I enjoyed a few. Then I looked you up on RUclips and started following you. Mate G'day from Australia. What is your Back ground Bro? are you Chef trained or anything? what is you're ethnic back ground Bro? I can see you are a man that cooks with Love and for Family? I applaud ya work Guga you are a legend
man idk when was last time i had manicottis. for those that dont know usually they are made like stuff shells but in a tube instead of shell.
and popcorn is my favorite snack i got a maker a year or 2 back for Christmas and i gotta say it doesnt compare to microwave bags or movie theater. i got the same oil and to me it doesnt give any butter taste what so ever its just oil to me. i cant imagine they actually noticed the butter taste but i am curious what it taste like
Yeah, I totally agree. I got the exact same oil for when I make popcorn on the stovetop. I think one reason it doesn’t give a lot of flavor is because it has no salt. I just looked up the ingredients list online and it’s literally just soy bean oil, artificial flavoring (fake butter), and beta carotene for coloring.
I looked up the price just now, and at $16 for 16 oz, I think orville redenbachers popcorn oil is a scam. For one thing, soybean oil is the cheapest oil, and it doesn’t have real butter flavoring. I would bet if someone did a blind taste test they couldn’t tell this difference between popcorn made with OR oil and canola oil.
What I do instead is I pop the corn then put it into a large bowl. while its still warm, I put some additional butter/oil in the bowl and toss the popcorn in popcorn seasoning to taste (the brand guga used in one of his recent experiments). I think I get best results by adding oil/seasoning little by little so that the oil gets distributed evenly. The key is to make sure the popcorn is moistened just enough by the oil so that the seasoning can stick to the popcorn. Too much and you get soggy popcorn.
Guga you've got me thinking about frying just about anything and everything in that stuff! Maybe at least flavor another oil with a bit of it. You really know how to treat your family (related or not)! Thanks for another great one!
*Now with the recent economy, To get Financial FREEDOM you have to be making money while you're asleep.*
Makes so much profit since I came across expert Mrs Camila Davis, my bad turned out being good and profitable. I m well guided
I'm sure most chefs would be reeling seeing you fry steaks. But for me, I enjoy somebody willing to experiment with traditional foods
Hey guga, would love to see you dry age steaks in garlic puree and achovie paste! I think both would turn out dope!!
Will try both tomorrow. Great video!
A handshake and a hug is a pretty solid compliment for your food lol
From cheap theater owners in the 1970s to your kitchen today with love hehe. This oil is my absolute favorite to pan fry chicken in.
Guga! You must try this dry-age method, is
very famous in italy and extremly good. Use
bread dough! Wrap the meat completly with it
and, after that, put in the oven just for 10
minute, like baking bread, just for let it
become harder. Optionally you can also put a
lot of salt on it before baking, the salt is meant
to better avoide moisture into it. Finally put in
the fridge for 30-40 days and later thank
me ;)
Recommendations for dry aging - the first three are truly "dry". All have a middle eastern/mediterranean vibe but the first four truly have an Arabic touch...
1) Lebanese Zaatar seasoning, get the real stuff from a Middle Eastern market and not some crappy trader joe version.
2) Dry/powdered sumac (can be obtained at Middle Eastern markets)
3) Ras al Hanout, can also be obtained at Middle Eastern markets
4) Harissa paste (le phare du cap is a Tunisian brand, obtained at ME/NA markets)
5) tapenade, would be interesting to see the what the oils from the olives do
5) soft, spreadable cheese like picon, kiri, laughing cow, or even cream cheese
Hummus spread or even pure tahini might be good experiments from the region.
'Orc and Demon Baby' -- a combination of words that I never thought that Guga would ever say.
I worked in the R&D of a Company that made that same thing ! We added a Chemical known as Diacetyl (the Popcorn Lung Stuff ! ) to Canola Oil.. Tastes Great on Popcorn.. (and that Popcorn Lung Thing was people that 'Breathed that Chemical in Constantly I believe..like maybe the Micro-Wave Popcorn Folks ?) I only 'played with 30 grams at a time or so.. and never at High Heat ! Great stuff.. (just maybe don't stand over it 'smelling the results as it cooks'.. if it is Diacetyl as a flavoring ! Love Your Videos ! Cheers !
Dear Guga, I know your thing is steaks and the experiments but could we get a side dish comp, Your recipes always look so delicious!
i put a mix of rosemary, garlic powder, salt and a bit of msg in a coffee blender till its a fine powder and pour it over pop corn, nothing else, and its awesome.
it’s rare that i click on a video do yours. it has to be a really good premise. your voice just sears my brain like you seared that steak.
I recently started following you and I love your videos. You really inspired me to go to my local butcher, who is fantastic I’ve discovered, and have started buying more expensive cuts of beef. I made a delicious ribeye steak today and it was fantastic. I’m trying to follow your cooking techniques. I haven’t tried anything dry aged yet but I will soon :)
should make a channel with just the side dishes you make
Been watching for years and the thing I’ve learned is that Guga can make anything make your mouth water
The side dish is called smoked Shotgun Shells and have been around for a long time. It's also good with a 50-50 hamburger and Italian sausage mix
love the video as always guga. one thing i was sitting here thinking about is the sponsers of the video and how they truly arent related to cooking at all. i was thinking that you would get mega engagement if you were to only accept sponsers related to cooking in some sort of way. one idea would be a knife set that would entice viewers to see the true side of a brand of knives allowing for both you to get sponser money and the viewers to find the perfect knife set for them. worth taking a look at and as always, keep up the amazing content!!
“Butter Butter Butter”
~ Guga, 2022
I love and keep around "golden topping" for popcorn (usually I use a mix of legit butter, that movie theatre butter chipotle powder and brown sugar, and it's hard to want any other kind of popcorn topping now.
Hadn't thought to pan fry a steak in it but there's a first time for everything.
Hey Guga. How about this. Dry age a steak in Liquid Smoke!!!
Hey Guga! We definitely need that BBQ sauce recipe! It just look AWESOMEEEEEEEEE 🤣🤣🤣
Now that I think about it... I can't remember if you've don't a BBQ sauce dry age. You should choose a selection of different BBQ sauces and dry age them!
Guga i have an idea of dry age experiment with teriyaki or soy sauce
btw we all love u Guga go on Guga
The sodium savant😂😂 Angel always makes me laugh in every video
"The charcoal flavor!"
You boys ain't right.
hey guga got a couple ideas for experiments, one is that you make burgers but instead of using beef fat you use say bacon fat. duck fat, chicken fat, etc to see if it will taste better, 2nd is that their is this dish in Cincinnati ohio call, Cincinnati style Chili, its quite good(its served with noodles, chili and top with cheddar cheese) and i think seeing it made with a really high quality beef like wagyu is a dream of mine, the thing with the chili is that you dont skim the fat out, you incorporate it in. plus you can make a great side dish from the chili, take cream cheese put it in a casserole dish add a layer of chili then a layer of cheddar cheese, bake till the cheese is melted
You'd find me 10 feet away with the world's longest tongs frying in Pam with that much oil
Guga about his side-dish: "It does not get any easier than this, folks!"
Me: "I think a lot of people would disagree."
Also me: "Dang... that manicotti looks insane..."
Guga i feel like trying to cook a steak in chocolate oil would be crazy and fun to watch. kinda like the nutella video but maybe it gives it a better/different taste
So, the movie popcorn butter prompts me to ask:
What about instead of salt and pepper and garlic, you used Flavacol? That’s the popcorn salt they use in the theaters!
I always pan sear my steak and then pop them in the oven for a few minutes covered in grass fed butter. I take them out early, cut them in strips to eat them right back in for another two minutes in that butter sauce.
Man, talk about delicious….
Our local McDonald’s must have gotten a shipment of movie butter because for like 2 months my breakfast tasted like movie popcorn
I feel like Guga is trying to give us all heart attacks deep frying things in different kinds of oils.
Thanks for bringing my thoughts to life
Editing 10/10 bro i was laughing so much😂😂😂
Hey guga, had a question. There are several people like with with sodium restrictions in our diet because of heart problems and other issues. So we use a salt replacement like potassium Chloride which works much the same as regular sodium but its better for the heart. think you could try an episode where you attempt to use different salt replacements to flavor steaks other then salt?
Now that I have found your channel, I am addicted, I love your “try it” mind set 😊
Guga, REAL movie theater popping oil is Butter Flavored Coconut Oil. The stuff you used by Orville Redenbacher is ok, but the real deal is Butter Flavored Coconut Oil. Then top it off with flavacol popcorn salt. I am only saying this because I have been on a quest to discover why the popcorn I make at home doesn't taste like the stuff you get at the movies or even at baseball/football games. Trust me on this, go get you some.
Guga you’re videos make me so happy