I found the BIGGEST restaurant SCAM on dry-age steaks!
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- Опубликовано: 19 авг 2023
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Today I finally understood how restaurants are scamming most people on dry-aged steaks. This is not a good look for the restaurant industry and I am happy to share with you how exactly these methods are done.
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Развлечения
A restaurant scam is a home cook's hack, thanks guga!
Hahq
Right? sounds economical. But you do have to of course have the great basic guga steak under it.
@@Iflie Just need to find some dry aged beef tallow somewhere..
@@jetroar17 Well or at least dry age one fatty piece of beef as I think the off cuts go a long way. So one may set you up for a year or more of steaks and doing it yourself certainly is cheaper.
@@jetroar17I found it online it’s 20-30 usd
Guga: "Be careful, restaurants might be selling you fake dry-age".
Me, who can't afford dry-age: "Absolutely scandalous".
SAME
...I hate to admit it, but I didn't even knew what the term meant exactly, before watching this, haha
Guga knows what he is doing
*takes notes on how to make my cheap-o beef tastier*
Well that's also a point, I save up to have a nice dinner here and there and if I pay for dry age steak, it's what I want to have. Not get scammed..
So I worked in a kitchen that did both of these. The biggest difference was that they advertised what they were. More importantly they costed the steaks accordingly meaning that they did not mark up the cost to mimic the dry aged steaks that we also served.
And that's a good product. Maximum flavor value for the dollar. That's what everyone looks for. Well, except those that have bad taste and judge quality by cost alone.. Salt Bae fans for example.
Lies again? Evil Angel USD SGD
Honestly Guga, that last method seems to have opened up a way to make dry age far less wasteful. Instead of throwing away the pellicles, you can render them down and make other steaks taste great, or infuse the taste of dry age into a lot of different things.
You can use the rendered fat to coat a wagyu A5 and not have to waste any of the previous wagyu meat to get the dry age flavor. It's genuinely a game changer and opens up tons of possible experiments for your channel. So much less food waste as well!
Exactly. Why get upset over a discovery that you can obtain the same dry age flavor without having to waste as much meat. Silly thing to get upset about IMO.
Use alot of fat, butter, sugar and msg in your cooking and i guarantee u it taste great every time np
@@DustySticks the restaurant is claiming something that is not true and justifying their high prices based on false claims.
When I dry age steak at Home I take the trimmings and grind with beef special trim for ground beef.
@@TYANTOWERS exactly, Good practice but used maliciously. There's nothing wrong with it but if you want Dry age and you get served with this, you are getting scammed
I think the dry-age fat versus real deal thing needs to happen
when guga started cooking the steaks, I was like "why didn't you have a dry aged one as control!"
I was really surprised that he didn't use a proper dry age steak as the control.
let's dewit
@@robinnico7564 He even showed us a 100 day dry-age ribsteak and didn't use it.
It's coming
Wow, you can tell how much he died on the inside upon realizing how frighteningly well that scam works.
Or how good of an actor he is.
That... that seemed pretty real to me. No reason for it not to be, I suppose @@Dinnye01
@@Dinnye01 Or he is genuine, plain and simple. I mean - you saw the whole video and its message, right?
@@georgecostan3248 Nothing is genuine about Guga. I jave watched every video of him and clearly can see the acting.
They make videos for people who are watching it for the first time and for people who need hype and acting to be able to connect with the content. Clickbaity titles, and images, several title and image changes in the first days.
I am here for the food, but always just skip the hype parts and the control food, as it IS plain acting. I just can't stand it.
It is not Guga's fault but of the braindead people who cannot watch a video without 100000 impulses/second, and who's attention spans cannot hold out without hype.
That is why I am still subbed and watching.
Right!!! Guga just realize all the time effort over years has been a waste of time😂
This makes so much sense now. I was in Chicago eating at Remington's and I swear the dry aged steak I ordered was not dry aged and my fiance agreed, but having no way to prove it I finished my food and paid for the meal. I don't complain enough to know how to bring it up and I didn't want to ruin our guests meals since we were eating with 4 other people.
it's was probably wet aged Chicago has both wet and dry aged
Regardless of if it was dry aged, wet aged, fresh with blue cheese, or fresh with dry aged tallow, you're paying a premium for a steak that knocks your socks off. If you don't get a steak that knocks your socks off, tell them that. Obviously don't be a dick about it but, since you're the one footing the bill for said steak, if you don't feel like you got your money's worth, tell them!
If you're paying a premium, you deserve the premium experience. If it's not what you expected, you should definitely say something. I mean, if you're eating at Outback, by all means accept whatever cut of meat they put in front of you as long as it's edible and cooked close to what you asked for. If you're eating at a restaurant claiming to dry age their beef and you don't get what you believe to be dry aged, you should definitely say something.
Just don't forget the waiter gets paid on the total the bill SHOULD be instead of whatever it is after any comps the manager applies!
Just because some youtube chefs looking for views say this happened doesn't mean every one is doing it.
@@beakerman0072 chefs who know more then you about the business lmfao. "just cause two people who have been in this industry for years say this is happening, and guga proved that 1 of the methods was indistinguishable to two people that have dry age all the time, don't believe it. Believe me, a random youtube commentor with no culinary experience"
The illegals are getting grade a dry age free
The control in this case should have been a really dry aged steak, so the guys could compare real dry-age to the fake dry-age steaks.
Doesn't really matter because at a restaurant you're not getting 2 steaks to compare one to the other. If the painted steaks are good enough to fool people that know what dry aged steak taste like then it proves the scam works.
Thats a good point but these guys are steak experts. If they get fooled everyone gets fooled.
@@bkdarknessThat’s not the point. This is a video, not a restaurant. It would have made a lot more sense to have the control be an actual dry aged steak on this case. Sure, people won’t call out a steak when they are eating out and have nothing in the moment to compare it with, but that doesn’t mean it tastes as good. A dry age control would have better demonstrated how close it actually tastes to the real thing.
Fish is also scammed
@@collinsmcrae They could probably accomplish both. Have a dry-age control steak, but serve it last. That way they can give their initial impressions without comparison so we could see if they were "fooled", then compare it to the real thing.
Guga doesn't eat steak at restaurants and he is still mad about the deception on our behalf. Respect.
It doesnt even matter if you order Dry Aged steaks.. you get scammed either way. Steaks are like one of the biggest accepted Scams in the Restaurant Business. They sell you low to mid quality Meat for Premium prices and mask it with some fancy Sauces :P Ofc not every Restaurant scams people but i bet its atleast 8 out of 10 that do. I worked as a Server and Manager for 20 years so i have been at many places.
Nothing to do with it, he's an artist having his quality matched by a lazy knockoff. It's offensive to his craft.
Dead ass
No I think he's jealous and is starting to daydream too much about being a restaurateur
@@pb6270no if he did he would do it properly. Otherwise he gets called out and his channel is finished and would be a media storm.
The look of disappointment on Guga's face when he realized the scam worked a bit too well 😂
💯
So Guga, let me ask, if you were blind tasting yourself, would you have been able to tell that it wasn't actual dry age?
😂😅
What really happened is he realized actual dry-age is a scam. All those years of dry-aging steaks when he could have just used dry age beef tallow.
@@remnant24sounds like the beginnings of an existential crisis
Surprising that the fat from a dry aged steak tasted like a dry age steak. Not that I am complaining that Guga pointed this out - it's really good for him to educate his viewers on a restaurant scam. But this also probably shows us that the fat holds a lot of the flavor of the dry age, so transferring the fat from another is probably 90% of what makes a dry age steak a dry age steak, and that knowledge in and of itself is probably very useful. Either way you look at this, this was a really insightful video!!!!
i agree, another video could be dry aged steak with the fat, and fat removed.
well, fat carries flavor the best. it makes perfect sense that lathering dry-aged fat onto a steak would make it taste like the real deal.
I feel like I'm the only person around here that doesn't eat the fat from steaks. It's disgusting, I always cut it off and put it to the side (after cooking, not before)
edit: nvm, should have watched to the end first to understand what you were talking about
so where are you going to buy the fat of a dry aged steak?
it's litterally useless info to us regulars.
if we want the dry aged taste we need to buy a dry aged steak. or dry age it ourselves.
@@jamesnoyes4318 That would be impossible. The steaks are marbled with fat.
As a restaurant owner, thank you! I am going to implement this scam starting tomorrow.
Better idea, sell it for less than actual dry aged stakes (tbh the price for a dry aged stake doesn’t seem worth it anyways) but more than an regular stake, and hey just be honest and tell you customers what your doing, because of people can’t tell the difference in taste then who cares if the method isn’t the same
@@CrimsonKaminaexactly, I would not complain at all of an honest plate.
I'm not sure I've seen Guga this upset before. That last dry age scam hit him like it was like a personal attack. Speaks volumes as to how he is.
i never seen him legit upset before
Yes understandable though.
y@@Loan--Wolf you mean acting upset
might be faking it but i dont think so i think he thought they would be shity and they wasent and it hurt his feelings
@@e21big
he probably remembered all the times he ate dry age steaks and complimented the chefs and now thinks how many of those steaks were fake.
I think we need a part 2 for this to really see the difference on the real and rendered dry aged
Agreed
its not really a scam if you cant tell the difference, just like its not a scam to use msg in your food. considering blue cheese isnt cheap it can hardly be considered as a scam, and considering you still have to make a dry aged steak to harvest the dry aged fat and pellicle to create the rendering dry aged oil, both of which are not cheap. at this point its literally the same as chefs complaining that msg made other restaurants food better than restaurants that didnt use msg just because their pride forbids it. now the world has been brainwashed to think msg is somehow bad for you when it isnt and its all thanks to these whiny chefs and their moral high ground.
Amen
Liking this for extra visibility
I think a restaurant trying to scam people with a cheap "dry aged" steak, would not use an expensive blue cheese, but rather something that is funky but cheap, and melts easily. I'd love to watch that in a follow up video, compared to an actual dry aged steak, and another dry aged fat smothered steak!
This. The really good stuff much like what they said in the video here have their own prominent profile which could easily be identified, A more subtle low key flavour is what you're aiming for right here so that it acts more as a support for the steaks.
I bet it's Costco blue cheese. It's incredibly mild.
I'd guess the type and amount of blue cheese used would make a massive difference - using an expensive blue cheese and a decent amount of it probably meant that it imparted more of it's blue cheese flavour onto it, so it tasted more like a steak with blue cheese on it rather than a dry aged steak.
Angel: “oh you tried to infuse the dry age flavor into th-“
Guga: “no I just slathered it on top man”
That was probably the most heartbreaking dialogue I have ever seen on this channel 😂
Well the eye is tearing. understable when he work hard spend so much to get thing right. but at the end ..simply slathering on top make no diffrent..cmon that feel of betrayal...ugh
YES! Angel legit looked like he was gonna cry. And, I totally understand why!
The sad "oh" just sells it.
@@99althor not angel but it was guga. guga was tearing up bad. its like as if he just sacrifice his son to appease the culinary gods. happy but broken.
I hear ya. Guga was tearing up too, but Angel was desperate to believe he did something more to make it taste dry-aged. Guga is upset because of the reasons you laid out, but the other two dudes just got their palates tricked. That sucks too.@@user-ir7cd6qi7u
The thing is that you used a too good blue cheese. They would never buy a so expensive one that also has a really deep and unique complex flavour.
Thats the point, the flavor of a blue cheese will mostly cover the flavor of the steak and i guess 99.9% can't deconstruct all kinds of flavors to see the scam.
@@rolandhellmann3819 what he means is that a regular supermarket level blue cheese would have less funk and be closer to dry aged to fool customers. Even a non-discerning palate can tell the difference in aging of the same type of cheese. A generic blue cheese doesn't smell like old socks to me but the one they used did due to whatever strain they used and more aging.
@@mentation4292 Exactly, would have worked even better with a cheap blue cheese.
it much faster to get blue cheese then get dry age steak
I worked in a NYC steakhouse chain for 15 years. They too advertised dry-aged steaks yet none of them were. Even without the blue cheese, no one returned the steaks. Still, over time, customers stopped coming to the restaurant because their steaks sucked and were overpriced. Btw, another chain, Capital Grille doesn't use prime beef. They use choice and their steaks come cryovaced in plastic. In their defense, they don't advertise that their steaks are Prime. At least they're honest but their steaks are still underwhelming and expensive.
Hi, Guga! Thank you for creating this experiment video demonstrating the restaurant scams mentioned by Chef Brian and Chef Paul in their reaction to your aged blue cheese experiment video. Love seeing the three of you collaborating and hope to see more collaboration videos in the future.
You’re a good man, Guga!
We see it and love you for it. ❤
Honestly this is great, not that people are being charged more for deceptive food, but the fact that it's easy to mimic at home for a better tasting steak
Why does it matter that the thing that tastes like dry age isn't actually dry age, especially if it can be done quicker and cheaper than dry aging
@@sam7559the problem is the restaurants are scamming people and charging them as if it's real dry age
If you can't tell the difference in the end, why not do it? Beats dry aging the entire steaks every time... It's not like dry aging is necessary for anything but the taste.
@@sam7559 because a restaurant could charge you less for it then. But they dont.
@@hulltugev yes but would customers actually buy it if they said it wasn't dry age but they have a method that makes a non dry age steak preform as if it was
Chef Brian, Frenchie AND Guga all in one video? This is like a dream come true!
I couldn't agree more! 🎉
To be honest, I was expecting them to be part of the tasting.
@@motherurck7542the fact that he spoke to the would give it away and he wants a blind opinion
ikr
I don't know how anyone watching Guga cannot be happy. His enthusiasm when describing his processes and almost every sentence ends on a high happy note! Plus the content is frickin' great too!
I noticed a difference in the dry aged taste when I got to the bone on a high end steak in Chicago a couple of months ago. My wife didn’t believe me when I said it tastes like a regular ribeye.
Penicillium mold is partly responsible for the sharp, funky taste found in blue cheese, as well as in dry age steaks, it makes sense!
You can buy penicilium mold spores for cheese making. Maybe try and sprinkle a bunch of penicillium mold spores on a steak for a dry age experiment? See if you can speed-age steak with penicillium mold spoers like you can with Koji rice. Maybe compare the two in a dry-age experiment? Maybe mix both Koji rice _and_ penicillium spores to see if you get a super-speed dry age or something.
They're the same mold, but they're eating different things, so their waste products (which are responsible for flavor components) will produce a drastically different taste.
I think your idea has the potential to be a closer match than blue cheese butter. You would need to give it a couple of days, and I'm not sure how intensely the flavor will come through, IF it does at all in such a short time. In theory, you could use a significantly larger amount of culture to increase growth. Just scrape it all off prior to cooking.
@@sevensickstrings Yeah, I think it'd be best to do the experiment like Guga did with Koji rice, where he aged the steak for 1 day, 3 days, 1 week, and 1 month. Both Guga and Angel agreed that aging for 3 days in Koji rice worked best, "not quite dry age, but good."
I think something similar will happen with penicillium mold spores, but even closer and better. I think you might be able to get something almost indistinguishable from real dry age if it works, and a combination of Koji rice and penicillium mold spores are used.
@@sevensickstringshow can you type with all the semen on your hands?
I once walked downstairs after this guy while holding onto the rail, and I'm still stuck standing there
why are people obsessed with rotten food?
You can see the initial shock at 11:20 AND the lingering disappointment at 12:15-12:20 at how well his method on the last steak worked. Wow.
Understandable though because Angel and Leo eat dry aged steak pretty often compared to most people and for the tricks to work on his own people he was furious. I know damn well if I was scammed like this I'd flip a table.
the market desires "liquid dry age flavor" next to the soy and tabasco sauce.
It's called playing to the camera...hardly furious. The fact that you can imitate the flavour of a dry-aged steak so easily isn't something to be shocked and disappointed by. At the end of the day, it's a great shortcut that people at home can use when they don't have the time or skill to pull off a real dry-aged steak, especially when you lose so much product in the process. This in itself is not something to be annoyed at, it's just another cooking option, and shortcuts are being found all the time in the culinary world.
What IS wrong, is restaurants claiming their steaks are dry-aged and charging people prices that reflect it. That's something to be shocked and disappointed by, if not surprised by when you know how easy it is. If they sold them as "dry-age flavour" (note flavour, not flavoured...big difference in meaning). and charged a small premium, fair enough.
I think the dry-age fat versus real deal thing needs to happen. A restaurant scam is a home cook's hack, thanks guga!.
I love these videos, I find myself trying to make everything you do, and enjoy doing it. Have been watching and learning for some time. I now have a sous vide, pellet smoker, charcoal grill (favorite is offset), and find myself going into stores looking for unique things to up my cooking game. Thank you for taking the time to make great videos and doing all these testers. When I'm able to get everything for dry aging I will give it a try as well.
Guga seemed genuinely upset the 2nd one worked so well. I appreciate his passion
I'm always amused how, when Guga lists the ingredients he's putting in a dish, the pitch of his voice climbs higher and higher! I'm not much for eating steaks but love the legitimate science behind the experiments.
I just noticed that too and it cracked me up 😆
Haha! I do the same thing to my partner because we both love Guga.
Absolutely terrific content! Have been watching this channel for a long time. This is another great video... yet again! Great job from Guga and all the guys and foodies involved. Keep on going!
With love from The Netherlands :)
I've known about this for years. A friend of mine that used to work for a high end steak house in Houston TX told me about the blue cheese trick a few years ago. With the right type of cheese, hardly no-one could tell the difference. Moral of the story. STOP spending stupid money on dry aged steaks, IT'S NOT WORTH IT.
Thank you Guga for bringing this to to all your subs attention.
I've never seen Guga look so bothered, but I don't blame him. Spending years on prefecting a craft only for big businesses to cheap out on people AND have it work has to be frustrating.
Saddest episode ever, the scam worked too well and giga realized the experiment wasn't properly conducted, he should've had a real 35 day dry age piece too
I think that showed that he wasn't playing it up for the camera, he really thought that the fakes weren't going to work so he didn't think to do a proper dry-aged control for comparison.
Hey Guga, love your videos. Great content there for someone who has never eaten beef or pork, I find it amazing how entertaining your videos are. I really want you to try some Indian spices on your steak in a steak experiment video. I am sure you haven't tried this before. You can try various meat masala mixes available there. Please do that, awaiting the content.
I’m so poor, I don’t even know what a dry aged steak is.
My man guga the fact you almost cried due to the fact that the trick worked really shows that even though you do crazy expirements at the end of the day you still love and respect steaks, keep doing what youre doing my friend
Damn, I haven't seen Guga this genuinely pissed since Angel nearly destroyed his cast iron frying pan.
Guga, I understand you're pissed, but thank you for doing this for us, so we can be more aware.
I love the fact that you do an incredible side dish with every steak video. Steak is a great food but not a great dish on its own. Love it
Awesome evolution. Seen the crew grow into culinary experts (and grow a beard), learned tons about steaks and aging, now the restaurant scams (I comment because I recently ordered "dry aged" but was certain it just tastes that way, cuz was still tough; this cinches my suspicion) Great channel Guga n crew
Scam if you're eating this at a restaurant expecting a dry aged steak...
Galaxy brain if you're a home chef trying to make cheap(er) steaks taste amazing!!
It also justifies home dry-aging a lot more. Like, you lose a lot of meat with the pellicles, but if you use the pellicles and fat to flavour other steaks, then you're getting your money's worth even from the waste products.
Yeah, Guga is upset the last one worked so well - but it legit saves SO much waste. Most of the dry age is the stuff you have to cut away, but rendering it down and spreading it on cheaper steaks.... Galaxy brain.
You could make a wagyu taste dry age without having to waste the massive amount of money by actually dry aging one. Or... Wagyu dry age pellicles...
Scam if you are paying dry age rate for a cheat steak
An honest chef is going to start a tongue-in-cheek marketing strategy with this and make a killing with it. He's going to put them on his menu as "Cheater Steaks," charge a little more than a regular steak but less than a dry-aged steak... and clean house! Well-earned profits you can feel good about! 😋🥩💵💵💵
Considering there should be substantially less waste with this method ie, no pelical's thrown out and as long as it's priced accordingly I definitely agree.
I was just thinking something similar for home use, but it would work just as well in a restaurant where they butcher and prep all their own meat as well. The pelicals's and fat from their dry aged can all get used to cook into tallow and put on their regular steaks to make a middle-of-the-road option for dry age flavor on a budget. I suspect, though, that if someone like these three (without a direct comparison) can't tell the difference, no one is going to do that. Sadly, they're going to make some dry aged steaks for the owner and then use the tallow to con people out of money.
Great show. Thanks 4 sharing 🙂
That just made me think about how much we are getting scammed on. Thank you Guga🤙🏽🙏🏽
We get scammed on everything in restaurants especially fish
I love that chef brian and frenchy came on here to help educate us on restaurant scams. Frenchy is definitely a big fan of yours and I need a colab of you guys 😂
I remember Brian and Frenchie reacting to your previous bleu cheese video and they mentioned the scam. Awesome to see you put it to the test. 👍🏻
love it that you guys have joined forces on vids!!!! yaaaa boy! get it!!!!
Glad to see this video...
I have been in the restaurant business for close to 20 years and I'm proud to say that I never used any of these techniques.
Chef Brian and a rare Frenchie make an appearance! Guga gets some of the best guests!
I watch Chef Brian's other channel, so I was like, "Frenchie! Frenchie is here, hi!"
I like how each person are open to experiments but still remind people of the dish's integrity.
I watch Chef Brian's other channel, so I was like, "Frenchie! Frenchie is here, hi!"
I like how each person are open to experiments but still remind people of the dish's integrity.
So you're telling me, if I don't want to go to a steakhouse and get dry-age steaks,
I can do the blue-cheese butter base and get a similar experience to make myself feel better.
As long as you make a mean steak yea sure
FR, plus I don't mind a restaurant doing this, as long as they don't claim it's dry-aged
@@mm8436 That's the whole point, you pay for dry aged.
I think that they explicitly stated that the blue cheese steak did not pass for dry-aged. The steak that was basted in rendered fat from an actual dry-aged steak, however, fooled them. So the opposite of what you typed 🤣
@@bminturn Theirs didn't, but the chef from the begining said it was similar.
The second steak used blue cheese that were too moldy. I’m sure the restaurant uses a perfect mild blue cheese with a perfectly measured butter ratio to make the compound butter.
I’m impressed by their sophisticated palates. Being able to pick out those flavor differences isn’t easy for most people. Lots of practice I guess.
As long as I know they’re doing this and it’s priced accordingly, I’m okay with these instances happening. But of course, that is probably never the case!
Why would they tell you? They could probably get away for selling you a choice cut at a prime dry-aged mark-up considering how well this seems to have worked. Would be insanely lucrative.
@@jesh010 those are false claims, there is no proofs, i lost a lot of respect for all those guys
@@pinbi7I'm sure the don't care about your respect to begin with. You probably open a restaurant selling fake dry aged!
@@benoc9966 baseless unfounded accusations , name me a single restaurant that does this, a single one, It's like going around saying, you go around kicking puppies ,whether it's true or not is irrelevant , you just have to take my word for it
You should ask Brian what type of blue cheese they used, repeat the experiment and use a real dry age steak for control.
I love how Gugas’s voice always goes up in pitch at the end of every sentence whenever he’s listing out ingredients or be steps in a recipes
11:26 That face 😐 with Guga saying “I quit”
Priceless! Peak Comedy
Ive never seen guga so heartbroken, you can tell how passionate he is about cooking
The production quality has improved so much, I’ve been watching guga since my 8th grade year, I’m turning 22 this year 😅 love to see how much he’s grown 🙏🏾🫶🏾
I would only call it a scam if they’re charging dry aged prices. But this is probably the best way I can dry age in a cost effective way 😂
I have no issue with the faux-dry aged steaks as long as they let you know and dont charge you as much as a real dry aged steak. It seems like a easy cheaper way of getting that nice flavor, but whats cheaper for them should be cheaper for the customer as well. Great video as always Guga!
Buying dry-age tallow like you can buy wagyu tallow would also be very nice for the home chef.
It's a good hack for home cooks.
Guga realized that Salt Bae started the scamming of steaks.
👀
I don't expect he started it but I'd bet a fiver he does it.
This is truly the greatest eye opening exsposé/kitchen hack ever revealed 100%
I love your tasting crew Guga...keep up the great work dude :)
We need a Chef Brian and Frenchie collab!!!! OMG, it would be glorious to see you three together!!! I honestly thought for a hot second they were going to be tasting with you at the end. 🤣🤣🤣
I absolutely LOVE LOVE LOVE Brian Tsao and Frenchie. Been watching all of Brians videos ever since he came on Guga the first time. Frenchie is Brian's BEST guest 💙💜
I spent a vacation in a hotel few weeks ago and they had "steak with blue cheeze sauce" ... I didn't think it would taste as dry age and now I regret not trying it
Why haven't I found this channel before? Subscribed!
11:26 The moment you can see Gugas soul leaving his body
As someone who's allergic to bleu cheese, knowing that this is a tactic restaurants will use is quite **literally** a life saver. The last thing I'd want is to go somewhere, order a steak, and end up in the hospital because of this.
Yeah, if they are not telling you there is blucheese in there, you could sue the pants off them for that.
This was my first thought. Someone allergic to mold or blue cheese or diary could be a big trouble. You know never think blue cheese was on a steak.
That is why laws exist that forces restaurants to ask you whether you have any allergies BEFORE you even get seated.
Also, they are forced to put every allergene in the menu and to provide you with every detail.
Well, not in dumbf... I mean the land of freedom. But in Europe, this can never happen to you.
@@Dinnye01 I'm not going to get offended if you call the nation I live in 'dumbƒú¢кistan' I feel the same way. What passes for a justice system over here is borderline brain dead.
@@Dinnye01 it'd be nice, yeah, but sadly, to my knowledge, no such laws exist on this side of the pond.
I'd leave if I could, but some rich asshats have made it so expensive to leave that I'll probably be dead before I can afford to.
Cheers everybody !!! excellent video brother.
Thanks for exposing those restaurants scammers
Guga, your parents, Brian and Frenchie in the same video? GODTIER
Guga should open a steak school, he is the real master of steak.
Congrats, welcome to the school. It is right here on RUclips.
Max the meat guy goo
You just watched a class.
I love the passion he has for his food. So upset that they liked the food so much!
This is the best video I've watched from you. Thanks. Probably because it's not souveed (probably spelt that incorrectly), I can get on board with this.
He looked genuinely pissed about the last steak! Next time there should definitely be a real dry aged steak just for comparison.
Imagine spending thousands of dollars to find the best way to dry age a steak just to find out that you can just slap some butter and blue cheese on top of it. It makes his channel pointless
At the restaurant I used to work at, we would use the Bleu Cheese butter, but we never advertised it as 'Dry Aged'. It was just our house special blue butter steak. One of our best selling menu items. Absolutely delicious.
Exactly. The "black and bleu" was popularized around Pittsburgh and I actually really enjoy the one my favorite local restaurant here in Indiana does. They don't use a compound butter though, I don't think, and instead encrust the butter-charred steak with bleu cheese afterward. Regardless, either way I can't understand how anything like this would taste like anything other than bleu cheese on a steak. Maybe with a less potent cheese and/or way less cheese-to-butter ratio it could do something closer to the dry-aged beef tallow, but I am a bit skeptical and think maybe the restaurant doesn't serve people who have ever actually had dry age?
Dude the pitch in his voice at the end of the parts around 5mins cracked me up. I love it
Guga your the best. From cooking to your ideas and most of all your personality.
I think he should do a dry aged steak and use the renderings to make the second steak. Then do a double blind taste test. Have Momo, with the other two tell him which one is the real one.
You should do a series where you go to regular steakhouses like Texas Roadhouse, longhorn, Outback, etc and rate and reviews them.
He did review a few chains before, but he always left extremely unhappy. Personally, I think he won’t ever do such a series for that reason.
I think he used to do something similar to that; like he'd try something from a steakhouse and then try to replicate it at home or something along those lines.
Max the Meat Guy does that series and he and Guga are friends.
We need the water age video! Looking forward to it.
Great episode!
Guga looked heartbroken when they said it tasted the same😭😂
I'm going to try the bleu cheese butter thing because it just sounds really good. Weird how apparently customers in restaurants are fooled by that but Angel and Leo were not -- they didn't think it was dry-aged at all. Would love to try the dry-aged tallow but where the hell will I get that without actually dry-aging a steak?
Go to a restaurant that serves real dry aged steaks and ask for their off-cuts.
@@SuperDavidEF and if they don’t have any, well it looks like you found the restaurant pulling this scam 😂
If you do end up dry-aging a steak, it's a way of getting a lot more for your money. After you finish the dry-aged steaks you can use the tallow on regular steaks too!
Most people, even rich folk, only occasionally eat dry-aged steaks. Angel and Leo are way more attuned to the flavour than normal people - which is why it's so striking that they could be fooled. It's like how Angel's steak standards shot way up for a while after Guga started doing a lot of wagyu content.
literally every video is good. is it the steak? the technique? the tasting? the accent? we'll never know.
I would love to see dry age redemption! Try it with a less aggressive blue cheese vs a real dry age steak.
I demand that you invite me to try a real dry aged steak and a fake dry aged steak for proof.
Guga's presentation has been incredible lately. Crazy to think, but he's getting better. Good stuff guys.
Thanks so much for teaching me a hell lot bout cooking steaks (from Borneo Island)
Really like this content , compliments
It's okay Guga. Don't let it get too personal. Thanks to you, we all know how to do a dry age steak at home. So we know EXACTLY what we're getting if we do it ourselves.
Wow, that was really unexpected. I would love to see a follow up to this video with more experimenting and detail!
A problem that we keep running into said by scammers/frauds is with people who say, "it's the same on the outside/taste." A retort is "just because we can't tell, doesn't mean it doesn't matter." People being scammed and overcharged $$$ is still a problem. People being lied to about what they're getting, etc
Well I tried the butter and blue cheese trick on a descent ribeye tonight and the flavor was the best I've had yet!! Thank you guga!! I will always put this on my steak from now on
The look on Guga's face was heartbreaking. 💔
Thank you for making the video ❤️
11:25 This is the first time I see Guga this upset on video😢 (and coupled with the sudden music stop too)
Good video. Thanks ! 👍
Guga, thanks for your meaty knowhow. It helped me cook up the best steak to date and it was for my mother's birthday.
I seasoned them well using foraged seaweed (I've used nori sheets before) with salt and pepper. Left them to sit covered overnight.
I never used butter before but you always use it and now I know why. So, the next day in a small pan I used half cup ghee (clarified butter), 4 cloves of garlic thinly sliced with a good sized bundle of thyme. Infuse the ghee but do not let the garlic burn. Use this flavoured fat to cook your seasoned steaks which have been taken out the fridge in advance to reach room temperature before frying. I used the crispy golden garlic slices as a garnish on the steak.
My steak game has been hugely improved thanks to watching you. Thank you
This is the longest I have waited for a guga video