I soaked steaks in WINE for months and tried it!
HTML-код
- Опубликовано: 24 сен 2024
- Thank you to Dalstrong from sponsoring this video. Shop with Dalstrong by visiting this link: dalstrong.com/...
Wine goes very well with steaks, today I socked steaks in wine for a long time and before trying it I also dry aged it. The outcome was wild.
Get My Burger Smasher at any Walmart linktr.ee/shop...
Get my cook book: linktr.ee/shop...
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my Sous Vide Cooking Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my NEW Channel
/ @guga
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
TikTok: / gugafoods
Instagram: / gugafoods
Facebook: / gugafoods
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Awesome meat by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My Smokers *
RecTeq bit.ly/3ZSZkAg
* My Knives *
Every Knives I use is here: dalstrong.com/...
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.co...
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* OFTEN USED EQUIPMENT *
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
* Sous Vide Equipment *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemics...
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#cooking #food #experiment
Basil to keep it healthy is crazyyyy
Healthy in American standard
It's amazing seeing how Leo went from I'm just happy to be here... to let me break this down for you folks at home. He's so astute and on point with his observations
4:29 Did he just add like 6 leaves of basil and say "to keep it healthy". 😂
classic guga xD
No. He added parsley to keep it healthy! Adding green to food makes it healthy, right?
Theese gags sometimes are funny and sometimes are riddiculous.
That's a side dish i'll probably try to replicate. Except it'll be a main dish for me 🤣
probably with coleslaw as a side
Yes he did! 🤣
As a wine guy, I have to compliment Leo's palate intelligence. He's really good at picking out the experimental ingredients.
Thank you. I’ve thought this for the last few years.
This video side dish is so Guga. The inside, meat. The seasoning meat. The outer layer meat.
My request is Make Rendang Paste for Beef Steak,please!!! Make this happen!!!
Dia pernah buat rendang dulu, uda cukup lama pake daging bagus
Selemat galungang!
That may be a good suggestion! Rendang Paste is very delicious when used for many dishes!
RENDANG BABI !!!!!!!!!!!!!!!! MAKE THIS HAPPEN PLEASE
Endang dry age 😅
It's a good thing you added that basil to keep your meat log healthy. I still don't know how a steak roulade is a side dish. That would be a meal for a family of 6.
Processed meat is still very unhealthy
The ham he used is still there and can't be masked by some basil (from health perspective)
Beef bourgeoisie uses red wine and sits in wine over night with celery , onions, carrots, bayleafs, pepper corn, garlic, then the wine is reduced before braised beef and vegetables together. Trying to sear the meat is hard because of wine and sugar in wine.
I experiment with different alcohols on my steaks sometimes, i think my favorite has been an Amaretto, i used one called Di' Amore. The cherry flavor really soaked into the steak and this particular one has a smokey note. They steak fully absorbed the flavors and maintained its own.
Probably not something i would do every time, but maybe on a celebratory day i would do it again
did you evaporate the alcohol first ?
@@lefterisatheras5918 soaked it for about 30minutes. No seasoning except salt. I am definitely no Guga so I didn't think to pay it dry or anything so the residual Liquor burnt a little, actually didn't do anything to hinder the flavor and I think it enhanced it. Expected the heat to burn off any alcohol but not overly picky since I'm only ever cooking for myself
Amaretto, the oldest known continuously available spirit. Nice choice!
I agree about the quality of Dahlstrong knives and cleavers. I have used them for several years, always with pleasure. I am NOT skillful, but these are easy to hone in comparison to other high-end knives I own.
"A few basils to keep it "healthy"." So good.
Yeah that's how i stay healthy i eat junkfood all day but luckily i add couple of basils
𝓯𝓻𝓮𝓪𝓴𝔂 CONCLUSION!
𝓯𝓻𝓮𝓪𝓴𝔂...
This was exactly what i was thinking
When dude said wine and gugas face lit up 🤣 That's what got me 🤣
I get why it taste like bread. Because of the yeast fermentation in producing the wine. The same ingredient used for expanding the volume of the dough before being baked into bread.
Yes, Saccharomyces cerevisiae is the yeast used for both alcoholic and dough fermentations.
somehow Guga always manages to come up with a new delicious way to cook steak whilst entertaining us. keep it up guga
another fascinating video. I always look forward to your steak experiments
I never get enough of these experiments 👍
Day 5 of asking steak to dry age in hoisin sauce
ah, there you are!
🤔 Hasn't he done hoisin sauce before?? He's done so many that I've lost track.
..relax he's probably already doing it - if not - on the list of upcoming dry aged steaks. This stuff takes time to produce.
F yeah Guga and crew. I love these videos, never ever stop making them. TRY IT ALL!
You need to do a book of sidedishes! ❤
yeeaas yeaas yeaass!!!!! the sidedishes never disappoint
THANK YOU FOR EXPLAINING THE DIFFERENCE BETWEEN DRY-AGING AND WET-AGING!!
The sides are starting to be the highlight of these videos.
1:32 wine is grape juice
But grape juice isn't wine
fermented grape juice* and trust me when i tell you, it tastes nothing like grape juice
If you want a really freaky result, try beet juice. I never know how it will combine with other flavors. But it's usually really interesting, because the flavor of beets has way more depth than anyone expects. I've made wine and mead with beets, and the results are earthy and tart in a way that threads the line between savory and sweet, depending on how dry you ferment it. But beets and fish have a totally different flavor than beets with ham or pork. And it's yet different with red meat and game. And beans are different, too. It's a really binding flavor, too, so you can put strange things together and add beets or beet juice and the combination often works really well in curious ways.
Guga, you should try to age a steak with traditional french champagne, it has an incredible taste and it should be able to make the steak more tender and tasty.
Thank you for using the grill on that steak. I won a free dinner. We were betting how Guga would treat that wine steak and I said if it's not chard and smoked Guga wouldn't have a channel. Thanks Guga. Steaks tonight!!!
The side dish looks amazing. Its like a hispanic beef wellington. 10/10 going to try and make one now.
In Argentina and Uruguay this sort of dish is called "matambre arrollado" (filled matambre) because it's made from the matambre meat cut, similar (but not the same) to US flank steak.
It didn't smell like bread. It smelled like yeast, which ferments both wine and bread.
Great content! Every episode is a combination of professionalism and interesting material. Thank you so much!🤙👍🤭
The braciole's look delish Guga, have to try that recipe one day
Our boy is growing up 🙂
It has greens and he still wants it
guga, make polish-german rolads, we fill it with sausage, pickles, mustard and bacon and its absolutely goated
In portugal we have several dishes where we marinate meat in wine and aromatics for a day or more, it's extremely tasty
Beautiful color. Purple is and always will be the best color we can see.
Thumbnail feels like old Gucci Mane mixtape cover 🔥🔥🔥
Japanese tripled cooked steak with whisky and shoyu .. it’s brings another flavour to the table
Hey, next time, maybe wet age in a dark beer with a very mild hops, like a Guinness or Tecate for a different flavor! Looks so good!
Please Guga write a side dishes only cookbook! ❤
In Mediterranean we are eating wine cured meat for centuries… without even cooking it sometimes. You have to try Cyprus wine sausages with dried coriander seeds.
Never heard of that but sounds amazing.
Guga, please dry age in Nduja! 🌶️ 🇮🇹
Nduja is a spreadable, spicy pork sausage from the Calabria region of Italy, made with a mix of pork fat, herbs, and a generous amount of Calabrian chili peppers. It is typically used as a condiment on bread, stirred into pasta sauces, or added as pizza topping for a burst of flavor.
The “side dish” is basically the whole meal and I love that.
Guga’s Final Video: I Dry-Aged Steaks In Stardust Tethered Inside A Black Hole
And I’ll be here for it!! Keep blowing our minds Guga
Please try this with beetroot. Roasted and blended, Beetroot juice, and pickled Beetroot. Aussies will love you.
Btw that chorizo side dish looks insane! Yaaaahhhm!
There is mustard called Põltsamaa Kange Sinep in Estonia, you should try the mustard and you should dry age a steak with it.
I did a similar thing with red wine and ribbs for a few days. Interesting taste.
Guga, now you have to compare aging in red wine vs white and rosé wine. I guess it's gonna be interesting!
Should do an episode where you use sambal oelek (continent brand i think it is). And make a sauce out of it for one. Marinade it for another. And dry age it for the 3rd steak.
How about using mead in the same process as the wine?
Guga should try to leave a steak in Röda Ulven Surströmming juice and dry age that, would be the video of the century!
"what?! the thing that fermented in a fermented drink smells like another fermented thing?!"
it smells like yeast, because it was dry aged in a drink full of yeast.
stake in beer perhaps?🧐🤔
Guga needs to do a Garlic vs Onion Dry age. I.E. puree booth of them, and do a dry age and see which is better
Guga, PLEASE try dry aging steaks in butterfly pea powder!
I'm here in central Missouri and can't find ANY Guga equipment in our Walmarts ANYWHERE!!!
GUGA BRO!! THIS LOOKS DECADENT! that side dish should be main dish bro!!!!
3:36 THE TIGHTER THE BETTER
Coolcool. Every time you say 'control' for some reason I hear cointreau, so maybe try making one aged in cointreau? Or something similar
Greetings. I have a test you can do. Four cooking methods. Cook steaks with wood, coal, gas and in the oven. Which one will be the best cooking method? Wood, coal, gas or in the oven?
kudos on the knife skills
Condenado Gugaa!!!! You need to do a Sidedishes cook book, A.S.A.P...!!!!
Day 3 of asking guga to dry age steaks in rendang paste
In the U.K we now go to jail for owning one of those big knives
@GUGA!! PLEASE DRY AGE A STEAK IN Walkerswood Jamaican Jerk Seasoning!!!!
Yes a jerk steak would be a great video!
I agree. The one meat I've never seen jerked is beef.
Imagine Guga drunk by this experiment 👾
He's such a freakin' good storyteller
Mr.Guga. we would like to request for your next content suggestion, do the dry age of steak with rendang paste.. please. Thank you
Guga I love your shows ❤ but my poor ears 😭 when you shout my earphones rattle, my home theatre system rattles, LOL you've even woke up my cat! 😂
Wait you wore the headphones again after the first Guga video that's on you. You were warned.
Dry age steak in Kewpie mayo!
You did german MSG, now do swiss MSG. It's called Aromat and that stuff is so good, you can eat a rock with it.
would depend on the type of wine used, a sweeter wine would bring a different flavor also also different varieties he should do a comparison with smaller portions for example
You should do an experiment using schug/zhug on a Steak
The music during the side dish part was very distracting and loud, but it looked so delicious!
Hi Guga Nice video ! My request is to dry age a steak in truffle or truffle oil that could be mesmerising !
Should've tried white wine too
Collab with binging with babish for the white wine, red wine, gatorwine dry age experiment
Oh boy, the gator wine is spreading to other channels
Hey Guga, you should try out some Penzeys seasonings! They have fantastic seasoning blends and are very high quality! And Gordon Ramsey uses their basic spices in Hell's Kitchen too!
HEYYY GUGAAA LOVE UR VIDEOSSSSSSSSSSSSSSSSSSSSSSSSSSS
Huge fan from Malaysia
In my country we do that for pork chops or pork belly, which we then bbq
THE GOAT GUGA
This guy needs a channel dedicated to side dishes. I could eat some of them for a whole meal
Lemon, vinegar, soy sauce, oyster sauce, black pepper.
Anyone else thinking he should wrap the dish in puff pastey and cook it wellington style. Ie, replace the tenderloin with the sidedish
It’s like the beer dry aged experiment.
Guga don't use a bowl that has silicone to seal the bottom to the sides. You could be leeching with the alcohol.
Dry age in other liquers like baileys, whiskey, cognac or malibu
I admire your professionalism and ability to make quality videos. Thank you for your hard work!🚕🔵🦘
Gugas fridge gotta have a experiment he forgot about sitting in mustards or sum
Marinate in Dale’s Seasoning/Marinate. Can’t believe you haven’t done this one yet.
Dry age steak with durian!
Guga's "easy" and my "easy" are NOT the same... 😂😂
Charcoal dry age steak!
you should do some video with pork chop experiment and dry age
Guga, dry age in Indian Licorice - Mulethi.
Day 1 of asking to age steak with kalamansi
How does Guga keep these months long experiments a mystery to the rest of the crew. Are the dry agers in a locked room so only Guga can go in? 😂
Not counting the days but been a while still asking for dry age with horseradish sauce (colmans)
can you do meats aged in common drinks everyone likes and try those?
I miss the OG Guga with the uncle that was like "deeeeeeeeelllious" , if you OG you know
Day 5 of asking for the Wagyu A5 experiment
I would like to see a three diffrent wine experience like red white and rose