It's so incredible to think of something that was bottled for 100 years, because who ever Started it, didn't Finish it. The commitment alone is enough to justify the price.
I can't imagine the anxiety the people inheriting this vinegar felt trying to keep the aging conditions right. Imagine if you messed something up and wasted your dead great-grandpa's work and memento?
@@dma93-ch uponed vinegar doesn't go bad. If tightly resealed after opening it still won't go bad. The cost is high partially because of the skill that went into making it vinegar but the majority of the cost is because of the length of storage.
@@bruh-ib5hz wine and balsamic vinegar is almost the same. The reason you always see stored laying on its side is because if stored upright oxygen could get in through the dry cork and the wine might turn into vinegar.
I'd love to see Guga make a compound butter with the fat from making broth. What I'm thinking: make a beef broth with some bone marrow and other cuts, skim off the fat and make compound butter with it, keep on reducing the broth into a homemade demi glace, and put the demi glace vs the broth compound butter.
thats disgusting the scum is just 'flavourless afters' you remove that from broth because all hemoglobin , marrow etc vitamins are in the broth the flavours etc its not a fat its manly water, if you going to used animal fat then cut the fat off and cook it until melted then once its solidify you can used it, you can just scrap off the bone marrow. BUT GUGA should do a demi glaze , because every demi glaze recpie ive seen is insane the adam ragusa video he cooked it outside because its stinks lmao no wonder guga just buys it
Hey Guga it’s a pleasure to see that you appreciate so much one of the best products of my hometown: balsamic vinegar. It’s a tradition more than a normal ingredient. I was sure since the beginning that your experiments with these steaks wouldn’t let you down. Anyway I just wanna say hi to all of you directly from Modena (Italy). Your videos are always so cool and mouthwatering to watch 😂😂
I would love to see a comparison between the 100 year old, 50 year old, and a basic grocery store balsamic vinegar using the same cooking method. How much of a difference does the $1,000 price tag actually make vs a $5 bottle.
Cynic that I am, I wonder if that 100 year old balsamic (or 50year, for that matter) is pure (I doubt it) or has it been "rehydrated" with some younger balsamic. 100 years - I'm guessing in a barrel? - is going to remove a LOT of water. So either the end result of a huge barrel is that bottle, or they introduced new balsamic every now and then. (I don't know how it works for wine, but it's probably the same principle. I don't think you can just forget a barrel and hope it gets better - too much oxygen is going to ruin it, so you either need increasingly smaller barrels, or add some filler.) (Not saying it doesn't get better, though. Just that I don't think it's purely 100 year old vinegar.)
@@christophalexander4542 balsamic vinegar gets moved in progressively smaller barrels over time, they do that even for the supermarket ones. But 100 years is a lot, so I also have the doubt that it's all original 100 y.o., it might be a mix of different aged ones, like they do with rums
Would loce to see comparison from the same company. They told the 100 year old is sweet, so they have to stop the alcohol maker fungi, or it dies after reaching an alcohol level and left some sugar.
I usually use an aged balsamic vinegar when eating a high quality steak at home. I don't buy a 100 year old vinegar from Modena because that is prohibitively expensive for my purposes, but one that has enough complexity, viscosity, and sweet /tart balance. Usually in the $40-50 range for a bottle that lasts a year or so. I dip pieces of steak in the vinegar as I'm eating
We need a Chef John and Guga collab, that'd be amazing. Guga even threw in a "dirty" comment about the potatoes, that dish really was Chef John inspired.
BTW, I was looking to find these vinegars on Amazon. They are there and it looks like the "younger" balsamic Guga used is actually 25 years old. The 50 y.o. vinegar comes in a bottle that looks just like the 100 year old stuff but with a big 50 on the label. Hope Guga didn't get screwed. The 50 year old stuff is $800 while the 25 year old balsamic (the one pictured at 11:32) is $250.
Hi Guga, I'm from Central Asia and here's another dry aging ingredient that our ancestors used (usually for lamb, beef or horsemeat). It's called kurt/qurut or kashk, basically dehydrated defatted salty yogurt, made to different solid forms (usually size of golf balls) you'll need to render it to powder. I think you'll find qurt in central asian food markets (mongol, kazakh, uzbek, afghani) in CA. They are made from cow, goat, lamb or camel milk. Worth a try 😅
Here is the thing: you could not tell (from the video) if the Balsamic vinegars are so different after all. One was a mounted sauce and one was a butter. Usually it is a good trick to reduce less expensive vinegar until it is like a syrup. It doesn’t have the complexity like a well aged Balsamico - but its harsh acidity is almost gone, it’s sweetness is very pronounced and it cost a minuscule fraction of a product which is even 5 or 10 years aged.
I have an idea. Have you ever heard of Carnation Malted Milk powder. They have normal malted milk and a chocolate variety. I think it would be interesting to dry age steaks in both.
These potatoes are the most beautiful things I’ve ever seen, mostly because I can actually imagine the flavour, but also because it is just so overall perfect!
I remember as a kid, my rich uncle used to have 50yr aged balsamic at all times and would pour it over ice cream for dessert. I preferred nestle chocolate sauce at the time, but I'd love to try it now.
I'm with Angel, Filet Mignon is also my favorite. I can't have steak as often as I would like but when I do I go for the best available. The tenderness makes a huge difference and while some say it isn't as flavorful I never have an issue. It is almost like a subtle meaty taste compared to a Ribeye but when seasoned well it really brings out the hidden flavors. Every time I watch one of your videos it has me craving steak all over again.
Tenderloin or Filet Mignon, is a more consistent cut of meat than any other. Chances are you will not take a bite just to get some unchewable piece of cartilage you need to spit back out. The whole piece is edible and consistent. Whoever says it isn't good also is too poor to enjoy good steaks and probably buys 10$ two for one chuck steaks. I worked at a meat shop for a very long time, and I often took back meat without paying for it. I've tried pretty much every cut of meat and they are all great. Each one has an area it shines in, some prefer new york over rib eye, but it's all preference. My favorite steak was a T-Bone, since tenderloin was 45$ a pound and T-Bones were 26$ a pound it was the cheapest way to get tenderloin, and you get a fatty new york strip. Objectively I think T-Bones are the best steaks as they offer everything. Fat and Flavor on one side, perfect texture on the other, plus the big bone for more flavor.
As italian long time follower of this channel, I am heavily feeling emotional by seeing this video. Especially as I have relatives in Modena. Hope you had chance to visit aside from that Parmigiano Reggiano's factory, also a cured ham factory nearby Parma or well, Bottura's restaurant.
the oldest balsamic I have had is 15 year and its amazing. I can't even imagine the 50 or 100 year. On that note Guga you should come to Wisconsin and try some of our 10 year old aged Sharp Cheddar Cheese.
For those not aware, you can probably make something similar to this with a high quality balsamic reduction that wasn't aged, you just will end up with a flavor profile that reflects the input ingredients. Not everyone can afford the highest end stuff, but there are plenty who would spend $25 on a bottle of good reduction. The main difference is that obviously something which was dry aged will have the moisture removed without cooking it, while a reduction will have more flavors reflective of having been heated first, while some of the more volatile flavors will be muted. Both will still be bomb as hell though, it's just different levels of bomb as hell. I've currently got a Balsamic Vinegar of Modena reduction in my kitchen cabinet that I use occasionally for steaks like this and it pairs perfectly, an incredible balance of sweet and a bit of tang, which complements the salty fatty steak perfectly.
I always use Kerry Gold butter when I need it. It also makes a nice compound butter when it is melted and poultry seasoning is mixed in to before it is cooled and solidifies again. You have to put it on low heat so that it will not burn but only become a liquid.
Teriyaki can be expensive too, Guga! Just use the best of the best Japanese ingredients! Some sauces in Japan are aged for a hundred years or even longer, maybe next you could try getting the oldest and best aged soy sauce, sake, and mirin to make teriyaki!
hey guga i love your videos. would an off the shelf balsamic give similar flavor? i love balsamic vinegar and steak and after seeing your video it looks like a great idea but i aint got 1000 bucks
@@Podus81 i actually tried it with regular balsamic mixing it with a little butter, salt, sugar, and garlic paste and it resulted in the best steaks i have ever made or eaten. im thinking of trying it again but this time adding some rosemary. honestly just phenomenal steaks. sont get me wrong im definitely gonna try to find some aged balsamic but ill also definitely be using the same recipe again.
Yea the price based on quality the age u don’t have to get a 50 year or 100 year age especially if u don’t have the money I buy 20 year age for 100$ and it’s 10x better then the store one not exactly as good as for 1000$ but for what it is I think it’s worth it
Wow. This is some of that super fancy stuff. I imagine it would taste delicious! Really great video today, Guga. Here’s another request for Squid Ink Dry Age.
@@verdele Everything like this has diminishing returns, you're not paying it because it's x times better, you're paying it because of it took up space for a hundred years.
Wow the way u get the balsamic into the dropper is so cool, this looks absolutely amazing Cant imagine a grape with balsamic thatd be such a strangely amazing taste 🔥
Guga when you're grilling and rubbing the butter on do you flip the steak over and grill the butter side? Or do you just rub the butter on once a side is done being seared and take it off? So like at 5:39 when you rub the butter on the top, do you then turn it back over to the fire to let the butter cook onto the steak or would that burn the butter?
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
I always season my fillet with garlic, salt pepper oil or montreal steak season and a good aged balsamic before I griil it. The steak comes out delicious and sweet. Costco has a good balsamic vinegar Kirkland aged balsamic for 11 dollars. Try it is great
@guga I had to pause and comment, that banter between you and Angel! So wholesome brother, love it and made me laugh a lot when I needed a good laugh, thanksis guys!
I agree with angel here filet mignon I the best for me! Besides obviously the almighty a5 wagyu! And you tell its angels favorite because he didn't ask for the side dish. 9:36 had me cracking up 🤣👌
My balsamic take on steak and other meats, a marinade that can be reduced to a sauce, which I call Magic Mud. Guga, I'd love for you to try it. 2 parts balsamic vinegar 2 parts milk 1 part lemon juice 1 part spicy brown mustard 1 part bourbon (others tell me wine or beer also works) Whisk it all together and soak meat in it for anywhere from 1-24 hours. Works with any animal protein. At least, I haven't found one where it doesn't work. Leftover marinade can be used as a glaze or reduced to a sauce.
Okay Gogu I buy my wife a 18-year-old age balsamic vinegar and sometimes a 30-year age balsamic vinegar.. she puts it on you know her tomatoes and cheese salad like very sparingly used like she just loves it to death I cannot wait for this episode because if this is what I think it could be then I have one more grand present to surprise my wife with and I can always thank you because you you're really good your channel so good you're honest and all that good stuff so I can't wait to watch the rest of this
Lmao... Guga, this was an awesome video. Telling Leo to apologize for calling it teriyaki glaze was hilarious. I love balsamics and I will absolutely try this thanks to you. Cheers!
I bought this vinegar and never knew how to use the dropper. I searched online and couldn’t find anything. Finally one year later today I know how to use it. Thanks!!!
I think you should make compound butter from a bunch of different balsamic vinegars and prepare it the same way. I know you are only probably trying to show these vinegars in their best form but I feel like this will level the playing field. Besides this, I enjoyed this video very much.
$2000+ on vinegar bro! Glad the channel is doing this well! You deserve it. Of course, i think you've made me put $1500.00 on my amazon account in the past year... Still, worth it, even if i'll be paying it off for 6 months, lol! Keep it up. But no more $1000 dollar items. Crikey. How much credit do I have left?
I LOVE Balsamic vinegar. It's my secret ingredient in my macaroni salad and potato salad. It adds a little something to the dressing that makes people pay attention and try to figure out what it is. It makes these dished extra special. Just remember when using...less is more. Don't use too much. You don't need but a tsp or 2 depending on how much your making.
I think Guga needs to think about doing Bracket challenges next March (or end of the year). Take the best (and/or worst) sauces, compound butters, marinades and dry age methods for steaks over the last couple of years and make a tournament bracket to crown a champion for each.
Esses balsamicos são espetaculares! A experiência de passar uns dias na Emilia-Romagna conhecendo as fabicas de Parmigiano, subindo as colinas pra conhecer os prociuttos e as pequenas fabricas em modena que fazem os acetos é realmente especial! Além de pilotar as Ferraris nas country roads perto de Modena. Que legal que vocês vão explorar esse lado da Italia. AMO seu canal!
Vid 1 suggesting this experiment. Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
make the potatoeballs by deepfrying mashed potatoes with an egg stirred in so they firm up slightly when they are cooked. its much easier than making them from whole potatoes, plus you can roll them in some type of breading to make a nice crust.
At my first job we sold balsamic vinegar in a glass case and many of the bottles were over 100$. Ignorant me thought balsamic vinegar can't really be that good. I never had the luxury of trying the expensive stuff, but years later I finally tried balsamic vinegar. It makes salad so good, it's actually bearable to eat those leafy greens. Whoever says tenderloin has no flavor is probably a terrible cook or one of those people who is overkill on "fat means flavor". Yes fat does give more flavor, but you can still cook tenderloin to be delicious. The selling point for tenderloin is that it's "tender" it's in the name. Some people pay more for flavor, others pay even more for texture. In that same first job I had tenderloin was 45$ a pound and I believe ribeye was around 35-40$ a pound. Both incredible cuts of meat, but tenderloin was more expensive because it's just a more consistent piece of meat. That and my boss racked the price up incredibly high because of a "shortage" that was non existent.
You are so close to some even better potatoes. That method is so nice for aloo bombay. garam marsala, cumin, turmeric, mustard seeds, ginger, garlic, chillies and gee. I've been making them with a melon baller for years to go with other appetizers on a tooth pick.
Man Guga, those are looking good! Can't wait to see some videos from Italy! I've used balsamic for marinades before and definitely agree, there's just something so right about balsamic and beef that's just magic.
Currently brewing. Kombucha and if it goes long enough you can make a kombucha vinegar sauce I know what my next batch is going too a flavored vinegar steak marinade
I'm not gonna lie, my Hy Vee has tear drop grapes (at least they look like it) I bought them once. I didn't know I was buying anything special lol. To be honest I only bought them once..... lol. Amazing video Guga! You keep me cooking, and always wanting to learn more. Always inspiring. Guga is king!
I have suggested a couple times that you use balsamic vinegar with steaks, but as part of a marinade. Combine a decent balsamic vinegar with extra virgin olive oil and salt, pepper, and garlic; then soak the steaks in it for at least 15 minutes. If the steaks are not the best, poke them all over with a fork so the marinade can penetrate the meat.
I always butter baste my filet in a cast iron skillet to avoid losing that flavor. You can make a pan sauce with all the drippings you lose in the flames of a grill too.
Finally trying it similar to how I do all my steaks. I use a combination of olive oil, balsamic, and a touch of sesame oil as part of my marinade for steaks before I salt pepper and garlic them.
We need a tierlist of all the steak experiments, ranking them from worst to best, all dry age, sous vide, tests, etc.
This.
The Guga wiki
guga pls see this comment
Sounds like a great idea, actually... **cough** **cough** month briskit **cough** ...
YES
It's so incredible to think of something that was bottled for 100 years, because who ever Started it, didn't Finish it. The commitment alone is enough to justify the price.
I can't imagine the anxiety the people inheriting this vinegar felt trying to keep the aging conditions right. Imagine if you messed something up and wasted your dead great-grandpa's work and memento?
@@dma93-ch uponed vinegar doesn't go bad. If tightly resealed after opening it still won't go bad. The cost is high partially because of the skill that went into making it vinegar but the majority of the cost is because of the length of storage.
@@DTG_LOCKETT so kinda like alcohol?
@@bruh-ib5hz wine and balsamic vinegar is almost the same. The reason you always see stored laying on its side is because if stored upright oxygen could get in through the dry cork and the wine might turn into vinegar.
It was not bottled for 100 years, it was AGED for 100 years, so it went from barrel to barrel (of different woods) for 100 years.
I'd love to see Guga make a compound butter with the fat from making broth. What I'm thinking: make a beef broth with some bone marrow and other cuts, skim off the fat and make compound butter with it, keep on reducing the broth into a homemade demi glace, and put the demi glace vs the broth compound butter.
Huh that's actually an interesting idea
Commenting and upvoting in the open hope that Guga reads this and decides to do it.
Compound wagyu tallow Vs. compound bone marrow
Good idea
thats disgusting the scum is just 'flavourless afters' you remove that from broth because all hemoglobin , marrow etc vitamins are in the broth the flavours etc its not a fat its manly water, if you going to used animal fat then cut the fat off and cook it until melted then once its solidify you can used it, you can just scrap off the bone marrow.
BUT GUGA should do a demi glaze , because every demi glaze recpie ive seen is insane the adam ragusa video he cooked it outside because its stinks lmao no wonder guga just buys it
Hey Guga it’s a pleasure to see that you appreciate so much one of the best products of my hometown: balsamic vinegar. It’s a tradition more than a normal ingredient. I was sure since the beginning that your experiments with these steaks wouldn’t let you down. Anyway I just wanna say hi to all of you directly from Modena (Italy). Your videos are always so cool and mouthwatering to watch 😂😂
He ain’t gonna see this bro
@@xX16SpadesXx It's still early, let's see!
@@xX16SpadesXx Don't be bitter and disrespectful, it's cringe. Guga reads many of the comments and gives lots back to his supporters
Somehow I thought you were gonna say balls🤣🤣
@@meeklohour9563 What this have to do with anything? haha
I would love to see a comparison between the 100 year old, 50 year old, and a basic grocery store balsamic vinegar using the same cooking method. How much of a difference does the $1,000 price tag actually make vs a $5 bottle.
For the normal person (99%) a 10$ balsamic is pretty decent right.
Cynic that I am, I wonder if that 100 year old balsamic (or 50year, for that matter) is pure (I doubt it) or has it been "rehydrated" with some younger balsamic. 100 years - I'm guessing in a barrel? - is going to remove a LOT of water. So either the end result of a huge barrel is that bottle, or they introduced new balsamic every now and then.
(I don't know how it works for wine, but it's probably the same principle. I don't think you can just forget a barrel and hope it gets better - too much oxygen is going to ruin it, so you either need increasingly smaller barrels, or add some filler.)
(Not saying it doesn't get better, though. Just that I don't think it's purely 100 year old vinegar.)
Hold on, you're heading to wine territory there
@@christophalexander4542 balsamic vinegar gets moved in progressively smaller barrels over time, they do that even for the supermarket ones. But 100 years is a lot, so I also have the doubt that it's all original 100 y.o., it might be a mix of different aged ones, like they do with rums
Would loce to see comparison from the same company. They told the 100 year old is sweet, so they have to stop the alcohol maker fungi, or it dies after reaching an alcohol level and left some sugar.
I usually use an aged balsamic vinegar when eating a high quality steak at home. I don't buy a 100 year old vinegar from Modena because that is prohibitively expensive for my purposes, but one that has enough complexity, viscosity, and sweet /tart balance. Usually in the $40-50 range for a bottle that lasts a year or so. I dip pieces of steak in the vinegar as I'm eating
We need a Chef John and Guga collab, that'd be amazing.
Guga even threw in a "dirty" comment about the potatoes, that dish really was Chef John inspired.
He gave credit to John, there was nothing dirty about what Guga said.
@@deezynar You're reading that wrong, Guga was talking about his "balls", somewhat like Chef John usually has a sly sexual innuendo.
Totally agree with you. That collab should happen. I'm sure we will all "as always, enjoy!" . . it.
BTW, I was looking to find these vinegars on Amazon. They are there and it looks like the "younger" balsamic Guga used is actually 25 years old. The 50 y.o. vinegar comes in a bottle that looks just like the 100 year old stuff but with a big 50 on the label. Hope Guga didn't get screwed. The 50 year old stuff is $800 while the 25 year old balsamic (the one pictured at 11:32) is $250.
He coulda got screwed or it coulda went outta stock and got removed. I also opened the link and saw exactly what you said
I would be interested as well. Hell, just to test out the grocery store variants (from $5 to $35) would be a good test.
Different brands?
Hi Guga, I'm from Central Asia and here's another dry aging ingredient that our ancestors used (usually for lamb, beef or horsemeat). It's called kurt/qurut or kashk, basically dehydrated defatted salty yogurt, made to different solid forms (usually size of golf balls) you'll need to render it to powder. I think you'll find qurt in central asian food markets (mongol, kazakh, uzbek, afghani) in CA. They are made from cow, goat, lamb or camel milk. Worth a try 😅
Guga doubling down on the ball comments had me in stitches 😂
Here is the thing: you could not tell (from the video) if the Balsamic vinegars are so different after all. One was a mounted sauce and one was a butter.
Usually it is a good trick to reduce less expensive vinegar until it is like a syrup. It doesn’t have the complexity like a well aged Balsamico - but its harsh acidity is almost gone, it’s sweetness is very pronounced and it cost a minuscule fraction of a product which is even 5 or 10 years aged.
Guga needs to make a cookbook with every side dish
he did
PETITION PLEASE!
100 years!? The creator isn't even alive anymore. Assuming the vinegar is Italian (judging by the writing), it's also a war survivor. Insane stuff.
he should make a salat with it god dang
I have an idea. Have you ever heard of Carnation Malted Milk powder. They have normal malted milk and a chocolate variety. I think it would be interesting to dry age steaks in both.
If sugar exist in both, don't. It will ruin it
These potatoes are the most beautiful things I’ve ever seen, mostly because I can actually imagine the flavour, but also because it is just so overall perfect!
I remember as a kid, my rich uncle used to have 50yr aged balsamic at all times and would pour it over ice cream for dessert. I preferred nestle chocolate sauce at the time, but I'd love to try it now.
I didn't believe this was a thing till my brother married a Italian lol
@@missourimongoose8858 I'm Italian and I never really tried it, but it doesn't sound terrible since balsamic vinegar is mostly sweet
@@ladong644 Yep, vanilla ice cream goes wonderfully with good balzamic vinegar!
great choice of music as always guga!
I'm with Angel, Filet Mignon is also my favorite. I can't have steak as often as I would like but when I do I go for the best available. The tenderness makes a huge difference and while some say it isn't as flavorful I never have an issue. It is almost like a subtle meaty taste compared to a Ribeye but when seasoned well it really brings out the hidden flavors. Every time I watch one of your videos it has me craving steak all over again.
Tenderloin or Filet Mignon, is a more consistent cut of meat than any other. Chances are you will not take a bite just to get some unchewable piece of cartilage you need to spit back out. The whole piece is edible and consistent. Whoever says it isn't good also is too poor to enjoy good steaks and probably buys 10$ two for one chuck steaks.
I worked at a meat shop for a very long time, and I often took back meat without paying for it. I've tried pretty much every cut of meat and they are all great. Each one has an area it shines in, some prefer new york over rib eye, but it's all preference.
My favorite steak was a T-Bone, since tenderloin was 45$ a pound and T-Bones were 26$ a pound it was the cheapest way to get tenderloin, and you get a fatty new york strip. Objectively I think T-Bones are the best steaks as they offer everything. Fat and Flavor on one side, perfect texture on the other, plus the big bone for more flavor.
I had moondrop grapes last year and OMG I fell in love with grapes again
As italian long time follower of this channel, I am heavily feeling emotional by seeing this video. Especially as I have relatives in Modena.
Hope you had chance to visit aside from that Parmigiano Reggiano's factory, also a cured ham factory nearby Parma or well, Bottura's restaurant.
the oldest balsamic I have had is 15 year and its amazing. I can't even imagine the 50 or 100 year.
On that note Guga you should come to Wisconsin and try some of our 10 year old aged Sharp Cheddar Cheese.
10y? 3years already makes it flavour crumbles you can barely eat pure
This is probably one of the most *prestigious* videos I’ve ever seen on Guga Foods.
You need to watch his Heaven's Tomahawk video. Its awesome!
You’ve seen nothing
@@mamilodojosoares one of.
@@SaberTooth_TFG People on the internet are stupid. Can't expect much
We need a Guga cookbook. I can't keep track of all these amazing looking sides
Wife and I just got back from Italy last week and are already looking forward to going back because of all of the flavors just like this
For those not aware, you can probably make something similar to this with a high quality balsamic reduction that wasn't aged, you just will end up with a flavor profile that reflects the input ingredients. Not everyone can afford the highest end stuff, but there are plenty who would spend $25 on a bottle of good reduction. The main difference is that obviously something which was dry aged will have the moisture removed without cooking it, while a reduction will have more flavors reflective of having been heated first, while some of the more volatile flavors will be muted. Both will still be bomb as hell though, it's just different levels of bomb as hell. I've currently got a Balsamic Vinegar of Modena reduction in my kitchen cabinet that I use occasionally for steaks like this and it pairs perfectly, an incredible balance of sweet and a bit of tang, which complements the salty fatty steak perfectly.
I always use Kerry Gold butter when I need it. It also makes a nice compound butter when it is melted and poultry seasoning is mixed in to before it is cooled and solidifies again. You have to put it on low heat so that it will not burn but only become a liquid.
“Gellomen” 😂😂 I love guga man
Awesome delivery as always Guga
I like how Guga suprised them with that potato balls. They´re just croquettes :D
I did the whole balsamic olive oil and baguette thing when it was a thing. It was pretty tasty.
Did you have tomato? S* is so f* delicious.
you must be rich
@@annaaffkhan Nah, the balsamic was a gift, but I did buy a good quality olive oil.
"when it was a thing", as if italian restaurants aren't a thing anymore
@@aclonymous You know what I mean, when it was trendy.
Guga, try that balsamic with ice cream. Yes, you heard me right, vanilla ice cream. Thank me later !
We need to see this compound butter next to the butter of the gods
Yesss! Kerry gold! The best butter that i always use! Not only because im irish but because its the best 🤤🙏
That things packaged like expensive alcohol looks amazing
well it was wine before it turns into vinegar 😏
@@-EchoesIntoEternity- bottle gives me expensive tequila vibes
@@vrahj balsamic vinegar is literally grape wine based
It came with a crack pipe
@@MichaelBackwards I’m so glad I wasn’t the only one that noticed, I literally couldn’t find any other comments mentioning it 😂
Teriyaki can be expensive too, Guga! Just use the best of the best Japanese ingredients! Some sauces in Japan are aged for a hundred years or even longer, maybe next you could try getting the oldest and best aged soy sauce, sake, and mirin to make teriyaki!
hey guga i love your videos. would an off the shelf balsamic give similar flavor? i love balsamic vinegar and steak and after seeing your video it looks like a great idea but i aint got 1000 bucks
Well, an off-the-shelf balsamic will give a somewhat similar taste ut nowhere near the $1000 one. It's that expensive for a reason.
You need an aged balsamic vinegar. 2-3 years should be good enough, that is when it gets sweet.
@@Podus81 i actually tried it with regular balsamic mixing it with a little butter, salt, sugar, and garlic paste and it resulted in the best steaks i have ever made or eaten. im thinking of trying it again but this time adding some rosemary. honestly just phenomenal steaks. sont get me wrong im definitely gonna try to find some aged balsamic but ill also definitely be using the same recipe again.
Yea the price based on quality the age u don’t have to get a 50 year or 100 year age especially if u don’t have the money I buy 20 year age for 100$ and it’s 10x better then the store one not exactly as good as for 1000$ but for what it is I think it’s worth it
And remember the regular one will do and it will be good depending on how u using it
Use it for dry age! "The Dry Age Experiment 100 years in the making"!!!!!
Wow. This is some of that super fancy stuff. I imagine it would taste delicious! Really great video today, Guga. Here’s another request for Squid Ink Dry Age.
i doubt it tastes 1000$ tho
@@verdele Everything like this has diminishing returns, you're not paying it because it's x times better, you're paying it because of it took up space for a hundred years.
Wow the way u get the balsamic into the dropper is so cool, this looks absolutely amazing
Cant imagine a grape with balsamic thatd be such a strangely amazing taste 🔥
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 15 MONTHS IN A ROE! 1 YEAR+
Come on guys let's upvote this to the top!
I'm tired of commenting 😅🤣
No
@@KurtIsFat why
No.
Family recipe we use is onions and mushrooms in balsamic and Dijon sauce and I’ve used it over steak and it’s perfect
Guga (making compound butter): "To make it, it is ridiculously easy..."
Also Guga: *Adds 100 years dry aged balsamic vinegar and cost over 1k dollars*
Guga when you're grilling and rubbing the butter on do you flip the steak over and grill the butter side? Or do you just rub the butter on once a side is done being seared and take it off? So like at 5:39 when you rub the butter on the top, do you then turn it back over to the fire to let the butter cook onto the steak or would that burn the butter?
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I always season my fillet with garlic, salt pepper oil or montreal steak season and a good aged balsamic before I griil it. The steak comes out delicious and sweet. Costco has a good balsamic vinegar Kirkland aged balsamic for 11 dollars. Try it is great
@guga I had to pause and comment, that banter between you and Angel! So wholesome brother, love it and made me laugh a lot when I needed a good laugh, thanksis guys!
I agree with angel here filet mignon I the best for me! Besides obviously the almighty a5 wagyu!
And you tell its angels favorite because he didn't ask for the side dish. 9:36 had me cracking up 🤣👌
My balsamic take on steak and other meats, a marinade that can be reduced to a sauce, which I call Magic Mud.
Guga, I'd love for you to try it.
2 parts balsamic vinegar
2 parts milk
1 part lemon juice
1 part spicy brown mustard
1 part bourbon (others tell me wine or beer also works)
Whisk it all together and soak meat in it for anywhere from 1-24 hours. Works with any animal protein. At least, I haven't found one where it doesn't work. Leftover marinade can be used as a glaze or reduced to a sauce.
Okay Gogu I buy my wife a 18-year-old age balsamic vinegar and sometimes a 30-year age balsamic vinegar.. she puts it on you know her tomatoes and cheese salad like very sparingly used like she just loves it to death I cannot wait for this episode because if this is what I think it could be then I have one more grand present to surprise my wife with and I can always thank you because you you're really good your channel so good you're honest and all that good stuff so I can't wait to watch the rest of this
Loved the Chef John shoutout, the alpha and omega of youtube food videos!
Leo doesn't understand the term "ENOUGH TALKING" .
Lmao... Guga, this was an awesome video. Telling Leo to apologize for calling it teriyaki glaze was hilarious.
I love balsamics and I will absolutely try this thanks to you.
Cheers!
Tried this recipe with a $3 bottle of alessi balsamic vinegar and it came out amazing , thanks guga for introducing this to my life lol
We need you to cook a steak using Texas road house compound butter
Have you done a video of the best place to insert the thermometers. I know that sounds rookie but I need to know 😢
Those potatoes are what we call in France "pommes de terre noisettes", hazelnut potatoes if you will. I have to say you did a great job with it 😛
Kerrygold... gotta love real good butter!! 🙌
10:18 That was some Mark Wiens food expression right there by Guga 👌
Guga and his balls had me dying
Guga please can you make a full house masalla steak gatsby, one traditional and one with wagyu. It's a type of fast food from Cape Town south africa
I haven't smiled this much in a video in a long time! I literally imagined every flavor.
I bought this vinegar and never knew how to use the dropper. I searched online and couldn’t find anything. Finally one year later today I know how to use it. Thanks!!!
I think you should make compound butter from a bunch of different balsamic vinegars and prepare it the same way. I know you are only probably trying to show these vinegars in their best form but I feel like this will level the playing field. Besides this, I enjoyed this video very much.
$2000+ on vinegar bro! Glad the channel is doing this well! You deserve it.
Of course, i think you've made me put $1500.00 on my amazon account in the past year...
Still, worth it, even if i'll be paying it off for 6 months, lol!
Keep it up. But no more $1000 dollar items. Crikey. How much credit do I have left?
I love that you use Kerrygold butter - ❤ From Ireland
Hey Guga, what if you were to dry age a steak with inside of Reese’s, the peanut butter part
I LOVE Balsamic vinegar. It's my secret ingredient in my macaroni salad and potato salad. It adds a little something to the dressing that makes people pay attention and try to figure out what it is. It makes these dished extra special. Just remember when using...less is more. Don't use too much. You don't need but a tsp or 2 depending on how much your making.
Just for you to know, your side dish is called "Pomme noisette" in France, the translation in english would be "Potato Halzenut".
That's so cool, it's almost my mom her bday and this video gave me the idea to buy 12 years old balsamic for her.
those "fancy potatoes" remind me of the frozen croquette balls my mom used to make
I think Guga needs to think about doing Bracket challenges next March (or end of the year). Take the best (and/or worst) sauces, compound butters, marinades and dry age methods for steaks over the last couple of years and make a tournament bracket to crown a champion for each.
Guga you need to make fresh homemade butter then make it a compound butter afterwards! 😊
Esses balsamicos são espetaculares! A experiência de passar uns dias na Emilia-Romagna conhecendo as fabicas de Parmigiano, subindo as colinas pra conhecer os prociuttos e as pequenas fabricas em modena que fazem os acetos é realmente especial! Além de pilotar as Ferraris nas country roads perto de Modena.
Que legal que vocês vão explorar esse lado da Italia.
AMO seu canal!
The cheers in this has to be the most perfect cheers I have ever heard in my life
Vid 1 suggesting this experiment.
Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
Guga: I like me some balls
make the potatoeballs by deepfrying mashed potatoes with an egg stirred in so they firm up slightly when they are cooked. its much easier than making them from whole potatoes, plus you can roll them in some type of breading to make a nice crust.
At my first job we sold balsamic vinegar in a glass case and many of the bottles were over 100$. Ignorant me thought balsamic vinegar can't really be that good. I never had the luxury of trying the expensive stuff, but years later I finally tried balsamic vinegar. It makes salad so good, it's actually bearable to eat those leafy greens.
Whoever says tenderloin has no flavor is probably a terrible cook or one of those people who is overkill on "fat means flavor". Yes fat does give more flavor, but you can still cook tenderloin to be delicious. The selling point for tenderloin is that it's "tender" it's in the name. Some people pay more for flavor, others pay even more for texture.
In that same first job I had tenderloin was 45$ a pound and I believe ribeye was around 35-40$ a pound. Both incredible cuts of meat, but tenderloin was more expensive because it's just a more consistent piece of meat. That and my boss racked the price up incredibly high because of a "shortage" that was non existent.
I live in the south of italy and we usually put balsamic vinegar, grana padano and arugula on “tagliata”
You are so close to some even better potatoes. That method is so nice for aloo bombay. garam marsala, cumin, turmeric, mustard seeds, ginger, garlic, chillies and gee. I've been making them with a melon baller for years to go with other appetizers on a tooth pick.
I’m so jealous of Angel and Leo , I rejoice when Guga put the hurtin on them with hot sauce and strange meats.
Angel saying, “they look like you” 😂 highlight of my day. Love y’all.
@guga Dry age beef in a bacon wrap
Man Guga, those are looking good! Can't wait to see some videos from Italy! I've used balsamic for marinades before and definitely agree, there's just something so right about balsamic and beef that's just magic.
00:51 Guga gonna take a bump of the good good haha
very nice; like a magnet for foodies. my Dad and I were given deer scraps and feasted fully with neither need nor want; relatively, free.
Currently brewing. Kombucha and if it goes long enough you can make a kombucha vinegar sauce I know what my next batch is going too a flavored vinegar steak marinade
Hi Guga! Question, the pan you are using at 3:26 into the video, what brand and make is it?
As always, awesome presentation and posting!
I'm not gonna lie, my Hy Vee has tear drop grapes (at least they look like it) I bought them once. I didn't know I was buying anything special lol. To be honest I only bought them once..... lol. Amazing video Guga! You keep me cooking, and always wanting to learn more. Always inspiring. Guga is king!
I have suggested a couple times that you use balsamic vinegar with steaks, but as part of a marinade.
Combine a decent balsamic vinegar with extra virgin olive oil and salt, pepper, and garlic; then soak the steaks in it for at least 15 minutes. If the steaks are not the best, poke them all over with a fork so the marinade can penetrate the meat.
Man the editing on those videos are top notch
I always butter baste my filet in a cast iron skillet to avoid losing that flavor. You can make a pan sauce with all the drippings you lose in the flames of a grill too.
I completely agree with Angel! Filet Mignon is the best!
Love you guys, you make me smile so much 😊
Any compound butter is good you say? What about a Pepto-Bismol compound butter?
Just like my Brain, Firm but soft!!
6:13 is this looking a little dry for file minion medium rare?
The left over holey potatoes stuffed with bacon cheese and pineapple is lovely..
8:51 Guga just ate the elixir of Italy
Finally trying it similar to how I do all my steaks. I use a combination of olive oil, balsamic, and a touch of sesame oil as part of my marinade for steaks before I salt pepper and garlic them.
You are playing with love & family, love you guga.