No offense to Manscaped, but how many more times can you re-invent a ball trimmer? It's not like the iPhone, you can't keep adding cameras. Nobody wants to see down there.
Guga it would be really cool if you teamed up with a food scientist to test various dry age methods. I would bet their knowledge of chemistry would be insanely helpful, and you might even discover something that changes the entire world of steaks.
I recommend Ann Reardon (and her awesome family) from @How To Cook That--she's a food scientist, and even addressed one of Guga's shorts about the cheese-wax dry age. A collab between the Reardons and the Gugas would be a LOT of fun to see. :)
you should try appelstroop for dry aging. Closest thing i could find to describe it is molasses. It's made by cooking apples and sugar and then you put the solids away and concentrate the juice so it becomes like a spread. Amazing taste that is a bit tart and sweet with an apple aftertaste
Guga, I think you should to do a bracket where you put the 16 best versions of steak up against each other and taste test each one over perhaps a few episodes... and decide which steak is the best overall, or at least from those 16. You have had so many amazing reactions with so many different preparations that it's difficult for us to know which one is best. I think it would be really fun.
Here's a suggestion for you and everyone interested. How about a dry age experiment using HP sauce from the UK? Super intense flavour and would be great to see what side dish you can make using it too??
Using cheese cloth for dry aging might have made it better and easier to remove the excess. Also, it might have reduced the pelicula and maximized the flavor. Cheese cloth should be a must for low viscosity liquids.
Guga everytime you make a side dish you should incorporate the main ingredient you use to marinate and dry age the steak. I think that would be awesome so we know that you also use the main ingredient you marinate the steak with also in the side dish.
Guga i know ive asked before but I'd really love to see your take on sous vide catfish. Ive never seen you cook it on this or your main channel and I'd love to see it
Next time you have to put on some runny coating to dry-age , try adding some various thickeners (like white, pea meal, tapioca, whole wheat _etc._ flours.) We can then see how well it coats and covers as well as how it alters the taste. 🤓 Dry-age some in yogurt and *Guga's Rub* too. 🤔
Suggestions for future experiments: still looking for the "Pizzaria Steak," using all the shaker condiments that you would see at your local pizza shop: oregano, red pepper flake, granulated garlic, parmesan cheese. - Hooters jarred wing sauce - Heinz MayoMust - Filipino bagoong (fermented fish paste) - a 'surf-style turf' using some crab-boil seasoning - Chicago-style giardiniera
Please try dry age some steak in Maekrua oyster sauce. You can find it in many wooked thai dishes and it taste absolutely amazing and it does also include msg!! 😍
When boiling potatoes, salt the water a little heavier than you think you might need to. You want the water to taste about as salty as seawater which takes about 1-2 teaspoons kosher salt per quart of water. It's all about ionic strength... if the water is hypertonic (more salt in the water than electrolytes in the potato), it will pull moisture out. But if the water is hypotonic (not salty enough), it forces moisture in. The moisture balance affects the flavor and texture. It's why your sous vide mashed potatoes taste more potato-y than boiled and similar to why under-salted water makes pasta mushy. And I bet the honey mustard dry age would be wonderful on pork. IMHO beef and sweet only seldomly complement each other. But pork, definitely.
i know it sounds dumb but could you take the dry age bits that you remove dehydrate them and make them into a rub? or dry age substitute like give dry age flavor without needing to dry age
I so wish you could get some Krunchers potato chips.. have no idea if Mike Sells even makes them anymore but the Sweet Onion chips were the pest and I have always wondered if they would make a good fried chicken breading. Or maybe even some of the different Dot's pretzel flavors as well.
Miso might be a good choice to try for dry age, it's already a fermented product with high umami so it might synergize better with the steak's natural flavor.
My recommendation for Hungarian steaks: dry age some in Édes Anna, Erős Pista and Haragos Pista. All 3 are from the same brand, ground paprika with different spicyness levels.
An idea: For future steaks dry aged in stuff, you should try the regular dry aged steak with the experiment ingredient. Here it would've been very simple to have a piece of regular dry aged with a bit of honey mustard on it to see how it compares, and for future weirder experiments it could give us watching some good laughs.
Guga, love these dry age videos. I was thinking have you ever thought about Tamarind? Think it'd be real interesting. I use it all the time in Indian foods.
0:04 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you
Fig dry-aged steaks would be awesome! My mom used to make fig cookies for Christmas and fig puree is thick and sticky, would adhere perfectly with some BEAUTIFUL steaks everybody!
You should try it in a ultrasonic cleaner. get one that you turn off the heater element if it has one and just use the ultrasonic vibrations whilst you cook it with your Sous Vide equipment
Hi, love the content. But with the honey mustard I did expect some crazy experiment like..... we freeze dried the honey mustard ground it to a powder and then used it in a compound butter as a third alternative. But still class content and divine food 😊
I would highly recommend experimenting with 'Wang Ge Spicy Mushroom Sauce' if you can find it. Can be quite elusive to find but well worth trying (there is also a non-spicy version).
Guga, your torch leaves a good char on the steak but it leaves out the charcoal taste. Have you tried using a blower for your grill similar to a charcoal forge? Just so you can get the higher temperature you need to char the steaks but with the charcoal flavor.
This is probably a long shot as you will need a special oven, but since this is SVE. Air Sous Vide vs Water Sous Vide test. LG has a line of Ranges that do Air Sous Vide and as someone that has done Sous Vide for many years I would love to see someone like you review them.
I was rewatching your Korean water-aging video. What about putting a vacuum packed steak in a big baggie of water in your fridge instead of the cold sous vide compared to the Korean method compared to regular wet aging?
Here is a thought. We all know that wood smoke is great for imparting that smokey wood flavor but what about dry aging steaks in sawdust. To be precise, hickory, apple wood, or mesquite wood shavings. I think the finer the grain the greater the chance the flavor from the wood may penetrate the steak.
Get 20% OFF + Free Shipping at Manscaped code GUGA at → www.manscaped.com/guga Thanks Manscaped for sponsoring this video.
What is HONE Mustard?
Guga, do more wet aging but in different liquids like sea/salt water or diluted soy sauce.
No offense to Manscaped, but how many more times can you re-invent a ball trimmer? It's not like the iPhone, you can't keep adding cameras. Nobody wants to see down there.
Fix your title guys!
Do Salsa Lizano from Costa Rica!
I was here for HONE MUSTARD
Team Hone Mustard!
i love hone mustard
Hone mustard the best kind
As am I
Same bro
Guga it would be really cool if you teamed up with a food scientist to test various dry age methods. I would bet their knowledge of chemistry would be insanely helpful, and you might even discover something that changes the entire world of steaks.
I recommend Ann Reardon (and her awesome family) from @How To Cook That--she's a food scientist, and even addressed one of Guga's shorts about the cheese-wax dry age. A collab between the Reardons and the Gugas would be a LOT of fun to see. :)
Alton Brown!
@MadScientistBBQ
@@aq5426k
Watching Angel become an adult and enjoy new flavor combinations brings a tear to my eye.
Angel's always been okay with flavor combinations... It's color combinations he can't handle. No green. 🚫🟢
But he still needs to be dry aged and grilled afterwards.
@@hawkhunter3256Agreed.
Toddler diet outside of this channel though .....
Put broccoli on his plate and see how much he has grown 😆
My favorite, HONE MUSTARD. Goes well with my CHICKE NUGGETS.
U mean: M favourite, HONE MUSTARD. Goe well wit my CHICKE NUGGETS
Here before he updates the title to honey mustard from “Hone”
Sameeeee
Guga, when is the durian dry age? You cannot escape.
Smells like a sewer, tastes like heaven.
🤣🤣🤣
hahahha
yooooo I agree!!
yoooo same@@hannah5507
you should try appelstroop for dry aging. Closest thing i could find to describe it is molasses. It's made by cooking apples and sugar and then you put the solids away and concentrate the juice so it becomes like a spread. Amazing taste that is a bit tart and sweet with an apple aftertaste
Dry age Angel next please
We all waiting for that
Dry age a brick of Spam ..Guga may have done this but I don't think so 🤔
I love Angel..he gives me hope for the future 💪
That description guy is so gay though 🙄
Guga, I think you should to do a bracket where you put the 16 best versions of steak up against each other and taste test each one over perhaps a few episodes... and decide which steak is the best overall, or at least from those 16. You have had so many amazing reactions with so many different preparations that it's difficult for us to know which one is best. I think it would be really fun.
Man, you can tell Guga has really HONEd his steak cooking techniques.
Hey Guga! I bet Ken's Sweet Vidalia Onion dressing would be a good experiment to try.
Listening to Guga explain everything is like reading a high school essay from a student whose trying to meet the word count requirement.
Glad to hear that this Hone Mustard thing is making waves. Speaking of which, what exactly is "Hone" mustard, and where can I find it?
Angel trying to take on a new attitude to greens is warming my heart
Dear Guga, for the upcoming holiday season, would it be possible for you to do a crazy experiment using egg nog, ginger bread, or peppermint?
I love the, " to be specific, a ridiculous amount." Have to enjoy Guga's measurements.
Here's a suggestion for you and everyone interested. How about a dry age experiment using HP sauce from the UK? Super intense flavour and would be great to see what side dish you can make using it too??
UK MSG? I say let's do it!
I like how you have to stare at the title for 20 minutes while it uploads and can change the name during that time frame.
Using cheese cloth for dry aging might have made it better and easier to remove the excess. Also, it might have reduced the pelicula and maximized the flavor. Cheese cloth should be a must for low viscosity liquids.
Dales marinade and allegro marinades are my favorite 😅 but everything guga makes looks like it might be my new favorite 😂😂😂
Guga everytime you make a side dish you should incorporate the main ingredient you use to marinate and dry age the steak. I think that would be awesome so we know that you also use the main ingredient you marinate the steak with also in the side dish.
You need a side dish channel!!!! Thank you for the good work!
I can handle “hone mustard”. But the whole “Angel is an adult” arc is wild.
Ngl, I’m bout it
Angel is growing up and eating greens I’m so proud of him, baby steps 😂
Very cool video as always Guga! Maybe next you could try an experiment with natto?
Guga i know ive asked before but I'd really love to see your take on sous vide catfish. Ive never seen you cook it on this or your main channel and I'd love to see it
Next time you have to put on some runny coating to dry-age , try adding some various thickeners (like white, pea meal, tapioca, whole wheat _etc._ flours.)
We can then see how well it coats and covers as well as how it alters the taste. 🤓
Dry-age some in yogurt and *Guga's Rub* too. 🤔
Fine mustard honed to an edge, that's all a man really needs.
Suggestions for future experiments: still looking for the "Pizzaria Steak," using all the shaker condiments that you would see at your local pizza shop: oregano, red pepper flake, granulated garlic, parmesan cheese.
- Hooters jarred wing sauce - Heinz MayoMust - Filipino bagoong (fermented fish paste) - a 'surf-style turf' using some crab-boil seasoning - Chicago-style giardiniera
Past the Parmesan you lost me, even that is more than I expect at a pizzeria, often just salt and pepper, maybe(garlic infused) olive oil
Day one of asking: Can you try dry aging in TANG? Both powder and liquid form?
You just want to watch the world burn
Please try dry age some steak in Maekrua oyster sauce. You can find it in many wooked thai dishes and it taste absolutely amazing and it does also include msg!! 😍
I hacve come agian to request the Wagyu Hot dog
The absolute madlad
These guys are great. I love watching might get the cookbooks
He has really HONED His skills
Oh yeah baby im elevating my grooming game
-Guga 2023
When boiling potatoes, salt the water a little heavier than you think you might need to. You want the water to taste about as salty as seawater which takes about 1-2 teaspoons kosher salt per quart of water. It's all about ionic strength... if the water is hypertonic (more salt in the water than electrolytes in the potato), it will pull moisture out. But if the water is hypotonic (not salty enough), it forces moisture in. The moisture balance affects the flavor and texture. It's why your sous vide mashed potatoes taste more potato-y than boiled and similar to why under-salted water makes pasta mushy.
And I bet the honey mustard dry age would be wonderful on pork. IMHO beef and sweet only seldomly complement each other. But pork, definitely.
Ignoring the typo, there’s honey mustard sauce, and there’s honey mustard. The one you chose was the sauce because it also contains mayo and such.
i know it sounds dumb but could you take the dry age bits that you remove dehydrate them and make them into a rub? or dry age substitute like give dry age flavor without needing to dry age
Pretty sure that he adds them to his burger grinds.
Absolutely you can, also grinding them up when you grind your own meat
Gugas videos are like visiting a very expensive cigar shop you never know what your'e gonna get but its gonna be high quality and make you want more
I would love to see a Salsa Rosada dry age! If its amazing i would kill to try it. Love you Guga and Family!
I so wish you could get some Krunchers potato chips.. have no idea if Mike Sells even makes them anymore but the Sweet Onion chips were the pest and I have always wondered if they would make a good fried chicken breading. Or maybe even some of the different Dot's pretzel flavors as well.
Yoooo I recommended this a few times, thanks G!
I wonder how different types of mustard would be with the steaks too, could be interesting.
Miso might be a good choice to try for dry age, it's already a fermented product with high umami so it might synergize better with the steak's natural flavor.
My recommendation for Hungarian steaks: dry age some in Édes Anna, Erős Pista and Haragos Pista. All 3 are from the same brand, ground paprika with different spicyness levels.
sure do love HONE MUSTARD
Try Droëwors🔥
It's a South African delicacy and I think you will love it 🔥
"I'm an adult"
"He has two" 😂😂😂
An awesome test as always! Thanks Guga. Try dry aging in V8 sometime, as that would be interesting.
That's some crazy HONE mustard
You should try seasoning with Louisiana crawfish boil !! Seasoning with it & making a compound butter with it
Hey guga! It would be a cool experiment to try dry aging Soy Sauce.
An idea: For future steaks dry aged in stuff, you should try the regular dry aged steak with the experiment ingredient. Here it would've been very simple to have a piece of regular dry aged with a bit of honey mustard on it to see how it compares, and for future weirder experiments it could give us watching some good laughs.
Can you please use ‘cemen paste’ for an dry age experiment! It is an traditional turkish spread! Love the vids 🙏🏼
Nothing like some HONE mustard!!!! Where can I buy some of that HONE???
Guga’s dry aging videos are always welcome 💯💯🔥
I was going to try this myself but no HONE MUSTARD in any stores near me.
Thank you guga, for making your videos short with very little filler 😊
damn this side dish is worth it i tried it right when the video came out its freakin awesome. thank you guga!!!
I will try this one time
Guga, love these dry age videos. I was thinking have you ever thought about Tamarind? Think it'd be real interesting. I use it all the time in Indian foods.
Guga I love your videos, I would love for you to dry age a steak in garlic and rosemary with a butter binder!
PLEASE do an Indian styled steak. Use tikka masala powder or something !
You should try dryageing using the Swedish spread called Messsmör. It's made of boiled down whey from cheese production
0:04 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be
better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic
compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best
way to use garlic with steak ?
Love you
He did a vid on this a long long time ago would like to see a more recent video on this though
would like to see proceeded meat dry aged, such as dry aged baloney steak, Spam steak, and Potted meat steak!
I want to see, meet dry aged in Hoisin Sauce and then one dry aged in spicy Szechuan peanut sauce....😅
Guga the legend here to provide us content once more! He gives me a lot of ideas for my cooking 😊
Try Ajika (Adjika). It's a Georgian (Country) hot, spicy, but flavored dip. You may find wet or dry version. It's delicious.
Greeting from Hungary, Guga!
You should try dry-aging a steak in hungarian goulash paste. It's a paste of smoked paprika, tomatoes and spices.
Fig dry-aged steaks would be awesome! My mom used to make fig cookies for Christmas and fig puree is thick and sticky, would adhere perfectly with some BEAUTIFUL steaks everybody!
I LOVE HONE MUSTARD
You should try it in a ultrasonic cleaner. get one that you turn off the heater element if it has one and just use the ultrasonic vibrations whilst you cook it with your Sous Vide equipment
Oh how convenient! I was just searching for food recipes that have HONE mustard.
There you go. And you can eat in 45 days if you start today 😂
HONE MUSTARD best thing ever
you gotta do spicy Chinese mustard my guy!
Where did you get the hone mustard? I can’t find it at any of my local grocery stores…
Hi, love the content. But with the honey mustard I did expect some crazy experiment like..... we freeze dried the honey mustard ground it to a powder and then used it in a compound butter as a third alternative. But still class content and divine food 😊
Guga maybe you should try dry ageing with black honey - commonly used in Egypt. It would be really cooll to see
Guga should start making a tier list of those experiments so we know which 10/10 would highly recomend is better than others
I would highly recommend experimenting with 'Wang Ge Spicy Mushroom Sauce' if you can find it. Can be quite elusive to find but well worth trying (there is also a non-spicy version).
it would be quite interesting experiment
I wonder if you could sous vide a steak in mango nectar, very dense and sweet drink but it tastes great!
I went to the meat market and got some NY strips today , dry brined, sous vide, seared w compound butter and mmmmmmmmmmm so good
I would love to see a dry ages steak in lemon curd as its one of my favourite spreads for toast or sandwiches
Guga, your torch leaves a good char on the steak but it leaves out the charcoal taste. Have you tried using a blower for your grill similar to a charcoal forge? Just so you can get the higher temperature you need to char the steaks but with the charcoal flavor.
How about a dry age with horseradish sauce that you can find at a Publix deli?? 🤪
This is probably a long shot as you will need a special oven, but since this is SVE. Air Sous Vide vs Water Sous Vide test. LG has a line of Ranges that do Air Sous Vide and as someone that has done Sous Vide for many years I would love to see someone like you review them.
I saw Ken Honey Mustered dressing and had to see. It is the only one I like. I will have to try it but in a different way 😅. love your videos
The mustard grain would be interesting does it do anything to a steak and how could Guga use mustard grain in the side dish
Dry age in Holy Basil (tulsi), if u can get fresh than get dry holy basil & add to butter to make holy basil compound butter
MAN I LOVE WHEN ANGEL'S ON..... HE'S FUNNY AS ALL GET OUT.
I was rewatching your Korean water-aging video. What about putting a vacuum packed steak in a big baggie of water in your fridge instead of the cold sous vide compared to the Korean method compared to regular wet aging?
i would love to see an experiment of dry ageing with an binding agent for sauces like xanthan or something like it
Guga you should do your side dishes as your main dishes and your main dishes as the side dishes.
Guga you should use Australian Pepperberry for a future experiment, there are also other unique Australian native herbs/spices etc.
Gotta love some HONE MUSTARD
man HONE MUSTARD sounds awesome, cant wait to watch the video
wouldn't it make more sense to mis flour into these sauces so they thicken up and stick better?
Here is a thought. We all know that wood smoke is great for imparting that smokey wood flavor but what about dry aging steaks in sawdust. To be precise, hickory, apple wood, or mesquite wood shavings. I think the finer the grain the greater the chance the flavor from the wood may penetrate the steak.
Hey Guga, great video, you should dry age in guacamole. See if you can get Angel to eat some greens 🤣