My Most REQUESTED Experiment, The AMERICAN Steak!
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- Опубликовано: 26 июл 2022
- Experimenting is how we find new things that work. Today I try one of the most requested experiment request I had from you! Nothing like good all ketchup, mayo and mustard. As requested I baked the steaks first then seared it on the grill. Here's what happened!
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#Steak #Experiment #Food 
Развлечения
I think it’s time for an “Hall of fame”. Make the five most impressive experiments again and put them head to head.
Yes
Top idee
More upvotes for this guys!
Let's do it!
My thought would be to do an end of the year best steak ranking. He could even do multiple days or a March Madness bracket: best dry aged, best sous vide, best alternative method, best compound butter, etc.
I feel like a smoked BBQ sauce would be a good idea
Factss on Maljalk
Well, that's what BBQ sauce is for, for marinating steaks.
@@sweepingtime yeh
mm~ smoked BBC sauce...♥
It won't, horrible idea
We need a Guga Side Dish Recipe Book, easier to access instead of having to look for the video every time 😜
you got it!
My dad used to use a butter, mustard and Worcester shire sauce to marinade steaks before cooking..... very good. I've done it a few times as well. Can also brush it on during cooking if desired.
Your dad's onto something
pogi ako
Translate to English
It’s always funny to me how Guga makes a “side dish” with something that could be a main entree.
I don’t think they eat the entire thing, they probably give the rest to their family
facts
they feed the crew afterwards lol
Guga's side dish game is extremely underrated. Some of them look incredible!
And the side dish is always like 70% meat
With fall approaching, you should try dry aging with Apple Butter. I’m curious how that flavor combo would work with steak.
That sounds wonderful.
Take it a step further and try aging with multiple different fruit preserves/jams alongside the apple butter.
If I recall correctly, pear is used in Korean barbecue for both flavor as well as a unique effect it has in tenderizing the meat.
@@Foxxie0kun you have to be careful. if it's like the effect pineapple has it will just ruin the meat.
That maybe great with a pork chop.
i ate apple butter with hamburger once
it was great
Guga, I tried this experiment with Mayo last night. I did add a twist though, during the sear, I was basting with brown butter. This steak turned out so tender and savory. It had such a rich flavor. I would put it up there with one of the best steaks I’ve ever had. If I were to ever do it again, I would probably skip the salt in the seasoning stage. Mayo and butter already have their own salt and the steak was a bit saltier than I like, but over all great experiment!
You’re supposed to baste steak with unsalted butter.
This is what I was looking for, thanks for being my guinea pig
@@BijinMCMXC we're on guga channel here where it's all about experimentation
@@satanstan11 What the hell are you talking about? Using salted butter instead of unsalted butter for this was not due to “experimentation” but lack of cooking knowledge. Just stop talking 🙄
Butter has no salt lol
I wish someone would have told me about reverse searing steaks when I was learning. I can't bear the idea of screwing up a good steak. I got it down now but it took a while.
This is the first video I have seen of yours and these experiments seem crazy to me. I'm not ready to try to cook a rib eye steak (my favorite) in mayo but I might be willing to try it if it wasn't as good of a cut.
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc).
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + SPG (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
What’s SPG?
@@littelitt salt pepper and garlic powder
@@hanbyeol12 oh ty
Up!
@@littelitt strict parental guidance
With the surprise success of the Ketchup Steak, I think the next move is to dry age a steak in tomato paste, which won't be quite as sweet as Ketchup but still have that intense acidity and rich umami flavor. Apologies if you've done this already and I happened to miss it.
Nah molds instantly.
@@mxruwa5741 I've left my paste like a day in the fridge and it molds right away it's crazy.
@@mxruwa5741 Mby use unsweetened ketchup? Still has all the added preservatives
Ive been waiting for a Japanese A5 dry aged in truffles
what i like is that we tried already aging with shugar salty or pre fermented medium , this is the science show
Guga so needs to do ALL the steaks. Imagine him trying all the different kinds of steaks from venison, elk, bison, gator etc.
Would be interesting plus he can make them in different ways and get more episodes out of it.
I'd welcome seeing more variety of animal steaks, though venison, elk, and bison are probably the most accessible they're still not nearly as common as beef.
And capybara steak
I wanna see him deep fry a rat
@@catrice1296 the cuteness makes them taste even better. :3 coconut doggy I pull up
@@Foxxie0kun if the guy gets all sorts of Japanese wagyu some wild game from the same country shouldn't be that hard to get. except for moose who went extinct here and are just slowly starting to come back I could get any one of them from different hunters, either whole, in the major bone in pieces or as a specific cut, seasonal of course, but that's what the freezer is for.
I wonder if you put some green food coloring in the yellow mustard, if the mustard would turn blue 🤔? If so, then you'd REALLY have the "All American Steak" ... Red- Ketchup, White- Mayo, Blue- Mustard. I don't know how it'd turn out, but it'd be good to try out around Independence Day 🤔😉👍🏽
Blue+yellow=green yellow+green=/=blue
@@katelynelms3062 green - yellow does equal blue
@@theoriginal____starwalker troo
I'd love to see a part 2 to this where he uses BBQ sauce, Ranch, and some kind of Buffalo sauce.
Also would love to see what the result of mixing all three ingredients together would be like. Would it bring out the best of each ingredient? Or lose what makes each ingredient special?
Great video, Guga, looking forward to seeing more!
I bet the BBQ would taste amazing
@Repent and believe in Jesus Christ shut up
a steak done in "big mac" sauce basically, since that is pretty much a mix of ketchup, mustard and mayo
@@jasonmiller2379 no mustard, orange french dressing
Golden mustard bbq would be interesting.
Also, we need to do a "ketchup+mustard+mayo" version. The Triple Threat!
That's called Bürger Sauce
Or a mayo on the bottom and ketchup on the top version.
Loved seeing the Shakshuka, it's one of my favourite dishes, though we usually make it without meat and more seasoning.
guga made it completely wrong. its basically a poorly made bolognese sauce with sparse seasoning and poached eggs. it didnt even have bell peppers. and Shak Shuka is supposed to be meatless.
@@niekesselbrugge1132 I too usually do with peppers and without meat, but I once added spicey beef hotdogs and it turned out quite well
@@niekesselbrugge1132 he did say it was “his style” at 5:34 so I don’t think he intended on the traditional way 🤔🤔🤔 looked amazing though.
@@niekesselbrugge1132 they barely eat vegetables on this channel even when the side dishes would normally contain more vegetables. It makes me wonder about their health
@@myagrimm4719 you know that they have a life outside the screens, right? It's a channel about meat, grill etc, of course they will show more meat them vegetables, it doesn't mean that they don't eat it.
Mayo is a emulsifier due to the oil and egg in it, meaning if you want a very very crispy crust on bread when you make grill cheese, you can prevent it from burning early on while melting the cheese inside the sandwich. The oil distributes the heat around it.
In a container of mayo baking a submerged steak, you are basically 'deep frying' the steak somewhat.
pseudo-confit, not deep fry
Guga will never let us forget that someone made him try Nutella dry aged steak 🤣
Guga first of all: I love your videos and recipies! Not only the steaks, but your side dishs as well. However I found myself once or twice in the position, that I remembered a side dish that I saw in your videos, but I couldn't remember in which one. Since there is no mention of the side dish in the video title, I wasn't able to use the search for it. Can you think of a solution? Or do you plan to make a side dish playlist, or even series? Cheers and keep it cooking!
He is adding some of the side dishes in his new channel called Guga
I've had this problem before as well. My solution was when I see a side dish I really like, I save it to a "side dish" playlist, and kinda just make the list as you go along watching his videos.
Can’t the uploader add tags to each video? I think that would be the simplest solution, add the side dish as a tag and it should show up in searches
Bro you speak for thousands of people, just give me the link of that incredible guga's mashed potatoes. For real guga, only the devil could imagine something that evil.
Hey Guga, I love your experiments and magical steak ideas and your sides (basically everything you have made so far).
Ever thought of dry aging a steak with cured egg yolks?
Hey Guga! A recipe I love is a thick sirloin steak marinated in soy sauce, habanero powder and fresh basil and oregano. Then I crumb it and deep fry till nice and rare. I have it with sandwich stacker pickles and roma tomatos.
🐠 DRY AGE IN CAVIAR!! 🐠
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Dry age in Plum Sauce, Apple Sauce, or Cranberry Sauce? Id be inteteresed to see how those traditional sauces go with dry ageing. Maybe buy the fruits and blend them so there isnt as much added sugar
Seconded. I often get beef in plum sauce from Chinese restaurants and it's fantastic. Dry aging in it honestly feels like cheating.
This is such a good idea
Ive been waiting for a Japanese A5 dry aged in truffles
Those aren’t exactly traditional sauces
@@SheaRants maybe not with steak but more with other dinners or roasts
I saw this video randomly on Facebook a year ago. It's the reason I found Guga, and it's an experiment I really wanna try!.
Thank you for the video! ☺ ♥
Could easily run a whole series of these videos. Dijon mustards, barbecue sauces, horseradish, plum sauce, sweet and sour sauce, A1 sauce, sriracha, Chipotle mayo, garlic mayo, miracle whip, ranch dressing, Caesar dressing, thousand Island dressing, Hollandaise, gravies, Hoisin, etc. The possibilities are endless.
endless, and potentially delicious. The series will be called "The Condiment Isle"
I’m still waiting (im)patiently to see a full rib roast dry aged 30-35 days in miso paste! Not an overnight marinade on a steak, but a real dry age! It has to be better than 90% of what you have tried from comments 😂 You said put it on the comments down below 😊
still waiting for pepper dry age too
Ive been waiting a Japanese A5 dry aged in truffles
@@C_Castillo 'in' truffles? how would you dry age something 'in' truffles, like the oil, dust, shavings, paste or what?
@@ratking1324 like shavings, get enough (white or black) truffles to cover the entire Japanese A5 wagyu for a proper dry age
Let's get this man the likes he needs for Guga to get off his butt and acknowledge him.
I love seeing new techniques while cooking. It never would have occurred to me to simply spin the grill grate to adjust the heat as needed. Noice.
Can we see one with all three? Kind of like a burger sauce steak. It seems like you guys really enjoyed them each for different reasons, could be a cool experiment to do a trio version
Here I am again, watching steak videos right before bed and making myself hungry 😋😋😋
Here I am watching /listening at work and still got 8 hours before I can go home and grill up some steaks lol
Damn dude! Something to look forward too that is for sure but teasing yourself isn't very nice haha 😉
@@sagehopmans6933 Sage try some tube steak
@@eldorado1244 🤣😂
🤤 same. Ordered Maccas instead... 🤤🏡🇦🇺
Guga, in some parts of the middle east they use raw figs and make it into a powder and use that as a natural tenderizer. I don’t know if you can find that stuff in the USA, but its a staple ingredient to tenderize kebabs and steaks in Middle East.
Fig powder appears to be available on amazon here in the US.
Guga has a dehydrator so he can also make the fig powder himself
i love fig newtons
That spunds interesting
According to what I've been told, fig powder is as effective at tenderizing as Pineapple, so a dry age might be too much for the steak.
I need to try all these Guga experiment steaks now
I love this channel so much 💜💜💜
In a non weird way I wish Guga was related to me. I’ll say it till the day I die but, Angel and Leo are the luckiest guys alive to have such a cool uncle.
Who wouldn't want to have an uncle like Guga. Just grilling meats and dry aging.
you only know how he is in front of the camera, for all we know he could be a mean abusive mofo behind the scenes :D doubt it but you never really know.
@@SetZor666 doubt it considering how much pride he puts into his craft
We here in St. Louis eagerly await Guga discovering the porksteak.
It's the porkbutt cut through the bone into steaks. Originally, as a cheap steak substitute, the traditional method is to sear a select grade cut on a charcoal grill and then simmer in St. Louis style BBQ sauce for 30-120 minutes. Simmering in beef stock is also good.
However, get some good choice grade cuts and the possibilities grow. With a nice thick porksteak, you can grill it like a T-bone or hot smoke it.
I look forward to Guga trying it sous vide and reverse seared as well.
man I appreciate your channel so much Guga. love from Botswana
you always have good ideas for experiments
now you're going to have to do this with a ketchup, mayo, mustard mix "burger sauce".
Great minds think alike. I just posted this above before I saw your post.
I was surprised he didn’t try that
I bet that would taste amazing. Also with my steak sandwich sauce (a mix of mayo, Dijon mustard, and Worcestershire sauce).
When Guga took those steaks out of the three condiments I was half expecting him to say "I know it doesn't look that good right now, but watch this!"
I was expecting him to crack out his blowtorch to sear the steaks like he does in SOUS VIDE EVERYTHING; b/c he effectively "sous vide'd" his steaks in ketchup, mayo, & mustard in the oven.
@@acsound 💯
Since you already made shakshouka my friend, I think it's time you learn more Egyptian foods because you'll love them they are AMAAAAZIN
Best regards from Egypt
You misspelled Tunisia
i can’t even imagine how much of a nightmare cleaning those baking dishes must have been
Huh? That is super easy to clean. Just get a spatula and scoop the sauces into a plastic bag then trash it and wash the dishes as normal.
I think it would be interesting to try this with some of the things you have dry-aged steaks in. Dry-aging with hummus, for example, did not turn out very well, but maybe baking a steak in a tub of hummus and then searing it might give better results. I don't mean to just try this with hummus, though; I am just giving that as an example.
Conversely, I'd love to see the horror of dry aging with all of these
That was a great experiment! I’m curious what a 4th steak would have tasted like, with all 3 ingredients mixed!
Mac Sauce!
I was looking for this comment.
I'd want to try it if it didn't mean using up an entire bottle of each. 🤣
@@DaKurupt19 would Mac sauce also have some amount of relish?
you've done so many experiments i think you should do a vid ranking which ones came out the best
Hey guga, love your videos a lot! can you dry age a steak in horseradish? I bet it would be good!
I think mayonnaise actually might work well for leaner cuts of steak, or bison.
I make shakshuka at least twice a month. I've never considered making it with beef before. But it really is better with pepper and North African spices.
I'm going to give it a try this weekend.
I find that blue cheese dressing makes a great marinade and sauce with a bit of bit of hot sauce mixed in.
Yeah I'm wondering why he added beef to it, esp if it was a side dish for steak.
Had to go back and see that there weren't any peppers either? Lol I don't like gatekeeping recipes but he made a meat sauce. Nothing like shakshuka
@@sfr2107 guga memes steak side with their steaks
I thought I learned that the Maillard reaction is reduced by acids and increased by bases, that's why people add baking soda when they make caramel. So how many basic (high pH) substances have you used to dry age or to simply increase the Maillard reaction? Also, how many fermentation products (live cultures) have you used to dry age steaks? Love the simple yet fun experimentation. Be blessed.
You're right, which is why baking soda is preferred in high sugar foods like caramel and used in baked goods. The maillard reaction occurs by breaking down the sugar, so in foods that are carb heavy (caramel, breads, pastry) its a good idea.
Steak, however, is predominantly fat and protein and the other basic method of creating a faster and better maillard reaction is increasing the heat, so in general increasing the pH isn't necessary.
I love the new grilling music! Could you do a charcoal grilling tutorial including all the things you use and how to cook a perfect steak
Make a steak with *Adjika Paste* (georgian recipe). It's a mix of spices.
You could also try dry aging in Adjika too
That looked so good. May I suggest using the "lime" mayo once? The next time you do a mustard steak, you might try dipping a piece in ketchup (at the table). I can't think of what you could do about the ketchup one, it just sounds great. (Love hamburger steaks with ketchup.)
Lime and jalapeno mayo is amazing
No, you mayo not suggest
@@Naturalhighz - Where do you get it?
@@NumberSixAtTheVillage here, just at the supermarket tbh
Who dips steak in ketchup 🤢🤮🤮
Wow, so glad to know this was a success! I usually do a reverse sear & I love all 3 condiments. I've also seen ppl use mustard or mayo as a binder. I'm definitely gonna try this with other meats as well, & combine it with a mayo sear which always works perfectly everytime 😄
Thanks for the shakshuka recipie!!
Considering what effects some fruits have on meat as far as tenderizing it, I'd love to see marinades made with fruit puree, with each fruit being used on its own in a similarly-formulated marinade. One could make marinades with apples, pineapples, pears, peaches, various berries, etc. and what they do to steaks.
They already did some of that
Well, we've already done the pineapple, but other fruits would be interesting.
I am still waiting for you try using oyster sauce on the steak along with dark soya sauce and light soya sauce
A steak with a side of ground beef and eggs? I'd love to be a guest for dinner at Guga's so bad!
fart-tastic.
I feel like I’d like the mustard one best too. I really love how the flavor of mustard tastes on grilled meat.
I really enjoy these videos
Very interesting take on shakshuka. In my house, we usually make it with peppers instead of ground meat, but I think the meat would work well too. I might try it.
Yeah, we use peppers too. Lebanese. I know some Afghani and Egyptians and their takes are really really good. My Indian family members use Ghee. Holy smokes.
I really think that it is more of an Italian take on it, with the tomato sauce and the mozzarella cheese
@@zackwu6298 Agreed. He basically just made a simple bolognese sauce, cracked some eggs on top and served it with toast. Which is pretty neat though I wouldn't neccessarily call it a shakshuka since to my knowledge that dish is rarely made with meat and if, it's usually sausage instead of just minced meat.
@@darthplagueis13 Yeah, and Shakshuka uses way more vegetables like bell peppers and chilies and green onions and all sorts of stuff. While in technicality Shakshuka means "mixture", there are a lot of things that you really have to do to make it a shakshuka and one of the things is to not add ground meat. I do appreciate Guga for calling it his version of Shakshuka, which many RUclipsrs today do not when they drastically change a recipe.
Cooking in mayonnaise is pretty much a confit, so will get a similar outcome. Cooking in ketchup has sugar on top of vinegar with the umami of tomatoes. Mustard is pretty much salt and vinegar, it tenderizes while the salt draws out the water making the steak a bit more drier. This is my scientific 2 cents.
cooking in mayo is nothing like confit. then again he didnt even use mayo there (nor mustard) but their ersatz so who knows really
@@shinreilba what do you mean he didn’t really use Mayo and mustard?
@@BijinMCMXC i mean he used the fake mayo and fake mustard sold in the usa.
@@shinreilba Never heard of this Mayo and mustard snobbery, but we don’t care. You do it yourself then using your “real” Mayo and mustard.
@@BijinMCMXC it's not mayo and mustard snobbery to point out those American products are totally different recipes and thus not mayo or mustard
Guga IMMEDIATELY and QUICKLY adds everything
I *LOVE* shashuka! I never thought about putting ground beef in it! I’ll definitely try it, thank you!
Guga it would be great if you could make a video ranking all of the experiments you’ve done that way we know which ones to try!
Cant get anything past Angel he knows his stuff! 💯🙌🏻
My dad uses mustard + dry rub on the smoker, it's really really good, keeps things moist.
Hi Guga, I had just recently become a subscriber to your channel and I've been watching your videos and one of your videos that stood out the most to me was when you injected wagyu fat into a cheap cut of brisket and it got me thinking, what would happen if you injected wagyu fat into a turkey I plan to do it for Thanksgiving this year but I also wanted to get your take on it
I'd like to see a steak experiment featuring the ubiquitous "Montreal steak seasoning". Should we be using this stuff on our steaks Guga?!
@Repent and believe in Jesus Christ will jesus forgive me
@@LK25278 depends on how much Montreal seasoning you used.
Prolly biased, given I am French Canadian, but yes lmao
I love you guys energy, sincerity and, general positive attitude. And the crazy stuff you try out. Y'all are my favorite food channel hands down. 🤘
Love it. I love mustard as a base on brisket, never have had it on steak but imagine it would be good. I was thinking the mayo would turn out best. 👍👍👍
For years iv had people look down on me for having ketchup with a steak and literally you guys just described all the reasons why I do it 😂
The mayo one is gonna have an amazing sear.
Absolutely. It's oil and egg whites - two things that would crisp up a steak very nicely
Guga you should try to see how brisket tastes when cooked like a regular steak. Try it both as the larger piece of meat and as smaller pieces. Keep up the good work
Genius video idea: A wagyu steak with a filet o'fish compound butter! Yum!
I like how everything was done step by step but *immediately* too
Guga, awesome video! I’ve been a fan of you for a couple of years now and you never disappoint from your awesome experiments to side dishes. I’ve seen an experiment done by Max the Meat Guy that makes a DOUBLE CRUSTED STEAK where he cooks a steak seasoned with of salt, pepper, and garlic powder, and gets a really good crust then cuts the crust off of the steak puts it in a dehydrator, let’s it dehydrate, then throws it into a blender, after blending he puts the dehydrated crust seasoning on a new steak and then cooks the new steak to get a double crust. I’d love to see you try it out and see what you thought of it! All love!
Hey Guga. My steak game has massively improved, thanks to you. Wondering if you have experience grilling tri-tip. I know it's similar to picanha, but not sure if it cooks the same. Was gonna give it a 24hr dry brine with MSG salt, then reverse sear it. What do you think? I don't own a sous vide set up, so going oven to grill here.
smoker to grill ;)
This works great for me. I 1st use a jaccard to tenderize and slice the fat cap into 1" squares (don't remove fat cap, cutting squares lets the seasoning and smoke penetrate). Kosher salt dry brine in the fridge for 24 hours, then mustard, SPG + BBQ rub and smoke it till 120 internal. Then I sear it on my GrillGrates(buy some, you won't be disappointed)...comes out amazing (medium-rare-medium).
@@wesmiller9196 Awesome. I'm in the process of doing almost exactly that right now. But I don't have a smoker, so have it in the oven at 225. Gonna pull it at 110 internal since I like a slight bit rarer. Thanks for the input
Same thing as Picanha, it’s a cut that is almost right under the Picanha. Just make sure to cut against the grain, the change directions from the middle to each end
Do this cook but with "fancy sauce" (ketchup, mayo, and mustard mix). I'm sure a couple have commented this already 😁. Thanks for the great content sir.
Hellman’s is almost not a mayonaise, but just oil-jam. And it has a little amount of egg yolk, but also powdered.
Best Mayonaise that i know is this home-made one low and slow in blender of oil, water, yolks (as many as we like, but don’t needed much), some vinegar or lemon juice, salt and „freshly ground black pepper” - that’s it! 👌
From shop - polish „Kielecki” is my liked, a bit big-acidy though.
Your video is always awesome. We want to be on your taster team 😂
Great video as always Guga! I'd love to see you make a "Steak Experiment Tier List" where you rank each kind of steak from S tier to D tier.
We tried the recipe for shakashuka you posted guga and we love it! However we recommend using more than a tablespoon of ground beef! Cheers!
You should start a baked reverse sear series! Do yogurt or butter chicken sauce or bbq sauce or hot sauce
Idea for Guga. I want to know if there's a difference in taste between a Sous Vide steak with fresh seasonings and one that was identically seasoned and bagged, but stored in the freezer for a month or so and then prepared Sous Vide without changing the vacuum bag. Would save me some money on vacuum bags when buying my steaks in bulk.
i think hes done this
@@ddk9467 I've looked through all of his vids on both channels and have yet to find a test where he froze the steak with the dry seasonings already applied.
Obviously I’m not Guga but I do this all the time and it’s just as good. Add a little extra time when cooking from frozen but otherwise the exact same. This way you can prep it as soon as you get home from the grocery store and you’ve got easy meals ready to go
Gordon ramsey seeing this on tiktok: 😱😭
Great experiment!
Got an idea for you to try against your control steak. I've been getting a meal subscription service which sends me the ingredients and I cook the meal. We get different stock concentrate packets. We've gotten beef, chicken, mushroom, vegetable, seafood and pork Ramen stock concentrates. I was thinking marinate,sous vide, or grill one with the beef or the mushroom one. Food for thought!
imagina ser vizinho do guga e sentir o cheiro de churrasco todos os dias
Eu não reclamaria com certeza! Eu poderia até comprar um bife para ele cozinhar!
Damn Guga never forgets to let the viewers take part in making such incredible content!!! Best wishes to you and your channel!! Hope to see the Guga fam grow even larger!!!
hi guga am from mauritius watching you must mix all 3 of them mustard , ayo and ketchup and try in
and big blessing for what you R doing bro🙏
i find the easiest way to find a mustard you like, is to just make it your self, you can control the acidity and sweetness. Standard yellow mustard is basically just ground mustard seeds, vinegar, and sugar (and sometimes a little turmeric thrown in), just change the proportions. Or if you like, and honey and you have honey mustard, horseradish and you have deli mustard, white wine you have dijon.
I also find toasting the mustard seeds before grinding them make a big difference.
But i'm not sure what the difference in impact on the final result would be
I think guga should pick 3 viewers favorite marinade ideas, or dry aging ideas and put them in a head to head battle to see which is best.
Would be really interested to see you do this again on SVE and see if it works with a lot less of the condiments and in a moist environment...
Awesome video, and love the take on shakshuka!
Great channel, big fan. I think that pre cooking in fermented cabbage (sauerkraut etc.) was not yet tried, and it may be interesting.
Healthy junkfood made something similar to this and mentioned you Guga foods. 😁
I have a crazy idea for you. Deep fried steak with an instant ramen breading
I know you guys have done a bourbon aged steak, but I'd love to see what happens with a true smokey, highly peated scotch whisky, something like Octomore or Laphroig. The sweet smokey flavour could be amazing everybody, or could totally overpower it.
Mau Mau would like that 😉
@@elcapitano1972
He could keep the bottle ;)
@@JayOfBurn of course. I rekn Guga prolli has a pretty good bar. ;) 👊🏼❤️🏡🎨🎩
Yes, I think that's why the whiskey dry age was considered a fail; no whiskey was used.
I knew the mayo would be the winner and a new best. It's practically a steak oil boil. Hands down awesome experiment!
Great to see you like Tunisian food !
You have to try Coleman’s English Mustard, it’s a totally different experience to American yellow mustard, would be wild to see you do that…
Yo! Can we get this to Guga? Mix heated Worcestershire sauce with cornstarch to make a paste and dry age in that! That would be a bomb steak!!!
To get the perfect steak flavor/texture from that experiment mix mayo with a really strong mustard so you get the best of both. Or bake it in the mayo and then make a mustard sauce. I often make a mustard and mushroom cream sauce for my pork chops that is really tasty.
this is actually already a thing in the US! We have ketchup and mustard based bbq here and both are incredible.