I soaked steaks in BUTTERMILK and this happened!
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- Опубликовано: 27 сен 2024
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Today we are putting BUTTERMILK to the test. The lactic acid in buttermilk breaks down tough proteins, making for a more tender and juicy meat. But does it really work with steaks?
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Hello Guga. I wanted to know if you can please do a video comparing walmart wagyu steak vs Japanese wagyu or any other wagyu steak. I really want to know the taste rate between them.
Give me bloopers or give me death!
Are you able to do 7-day experiments without getting food poisoning because of your meat dealer? I swear, any time I have meat in the fridge past 4 days it goes bad.
Hey Guga you should try this with a Brisket. ❤
Hey you got angel to eat and enjoy vegetables since there's onion, celery, and carrots in the pie
I think the next step is to try the buttermilk experiment with eye round cuts. You've been trying for YEARS to get those tender enough, now it seems you might have a method that works. Got to be worth a try, surely?
Yes!!
exactly what i thought he needs to try it on eye round
read my mind
Agree
Hey, Can you tell me the name of the music used at 00:20?
"is that Wagyu?!" there we go guys we have the affordable "wagyu steak" right over there, mission accomplished Chef Guga
but time
It didn’t seem super difficult to prepare the big thing is just planning a week in advance.
i’m impatient…a week!!!!
I gotta do this with picanha and the homemade MSG
@@Shadow-bk1im exactly!I age my own meat for at least a month , cut's the cost in half, so this could be a game changer
Can you try buttermilk with very thick cuts that are incredibly tough for another video?
Agreed!
I think I'm going to give it a try. Just don't expect a video.
It's going to work. In Germany the Sauerbraten/ the sour roast is done either with red wine, red wine vinegar (watered down), or a buttermilk marinade. Submerge the whole chuck roast in a large vat so it is completely covered by buttermilk. Turn it over once a day so top and bottom get full contact with the buttermilk. It's going to work. Guaranteed.
The eye round is coming, we all know...
Brisket
Guga: "This side dish is RIDICULOUSLY easy to make"
Also Guga: *writes a Master's Thesis on how to make a bleeping cheesesteak pie*
read my mind
@@dylanseaman4218 no
@@TheFakeBigMikeyread and read
What’s the difference?
I mean, maybe it’s not RIDICULOUSLY easy, but it is easy. It’s just a lot of steps.
@@jzisser9this just brings me to the philosophy of what difficulty is.. Is it something that takes you a while to do but you get it done eventually? Or is it a level of "Some can do, some can't do it"?
I’d hate to see a side dish that he considers difficult
I gonna be more afraid than hate it.
I mean this really isn't difficult to do
"and it is super easy to do"
LMAO
When Guga invited Chef Brian Tsao to do a collab, Chef Brian made a side dish that was far from "ridiculously easy to make" (but it was worth the effort).
"Now the only thing left is to wait for one week, this gives me just enough time to make this side dish"
Guga sure spends a lot of time preparing a side dish
Hey, Can you tell me the name of the music used at 00:20?
@@end7935 Darude - Sandstorm
@@end7935 Bruh what
Guga's side dishes are always just another main course
Side dish? You mean the 15th variation on meat-cheese-dough?
@@mrgalaxy396, I mean, Angel don’t eat greens so Guga gotta be creative with the limitations he has.
Hey, Can you tell me the name of the music used at 00:20?
@@OrdinaryCritic There is a lot of veggies that aren't green that you can make a side dish out of. Besides MauMau is literally lactose intolerant and he had to eat cheesy dishes all the time on the channel. If he can take one for the team, so can Angel lol
@@mrgalaxy396 , Maumau likes cheese despite being lactose intolerant; Angel hates greens despite being vegetable tolerant.
Loving the precise cookery measurements … “a ridiculous amount of mozzarella “ 😂😂😂😂😂 my man !!!!
Finally a good milk steak recipe.
If only they included a side of jelly beans
She'll know what it is.
Was looking for this comment. You are a five star man!
They should've sous vide this one though so it could be boiled. They could also use the sonic device so itd be boiled hard.
That stake aged better than milk.
"You gotta eat with your boys, bro."
Truer words have never been spoken.
Time for another eyeround experiment with the buttermilk :D
Hey, Can you tell me the name of the music used at 00:20?
Mistaking it for Wagyu?? This seems like a recipe everyone has to try 😂
Especially for a Choice grade steak!
I did wonder if the fattiness of the butter milk contributed to that.
factss
@@C-Henry good thought process. This needs to be done in Sous Vide Everything channel.
Are we getting closer to a $1🥩 ?
In Norway there is a tradition for tenderizing roasts in cultured milk (similar to buttermilk). You put the entire roasts in the milk for a week, and then roast it in the oven as usual. It's always tender and tasty.
Turn a $15 steak into a $300 steak with only buttermilk and time. I’m on this one!
Guga, I just wanted to say that I received your cookbook after having preordered it and months of waiting for it to be released. It absolutely blew me out of the water with how in amazing it is, it has and explains so much more than I expected. Best one I own by far!
Hey, Can you tell me the name of the music used at 00:20?
So.. I started experimenting with buttermilk (which I use mostly on filet mignon) I take a freezer ziploc bag with the meat and add enough buttermilk to cover and freeze. When I'm ready to cook/eat I defrost in the fridge overnight. It tenderizes the hell out of it during the defrost process ! Rinse off the buttermilk, pat dry and season- make sure get it room temp. Reverse sear it to medium rare and OHEMGEE ! It's a full proof way for the best filet mignon of you life.. TRY IT ❤❤
I use buttermilk on wild game. Mostly antelope. It completely changed my mind on antelope steaks. They are one of my favorite steaks ever.
You know you're on tha right channel when steak is tha main dish and tha "side" dish
Guga always so happy it warms my heart
So now we know that Charlie is actually a culinary genius and here we all were laughing in disgust at his milk steak but now it is Charlie who is having the last laugh lol
Always sunny reference 😅🌞
I don't know if this steak would be as good boiled over-hard with a side of raw jelly beans...
Came here for the milk steak comment
Immediately thought of this lol
Can't beat the trifecta: magnets, milk steak and ghouls
That Cheese Steak Pie is 🔥🔥🔥🔥
hey wazzup Chef
We need a completely unedited video of the tasting part of the video, like the old school videos when they were just in his office area. I'd love to just watch the chemistry between everyone while enjoying making the food.
Hey, Can you tell me the name of the music used at 00:20?
Leo is doing the most in this video, and I love that for him! 😂😂😂
Time to do the buttermilk eye of round experiment :D
Yesss was about to comment that
i second.
I love how whenever Guga tastes something amazing, instead of praising himself it's more like he's celebrating that he's found something that already existed and that now he knows how amazing it is.
Definitely appreciate more of the longer tasting segments without so much of it cut out, that's how I started watching this channel and it works a lot better. Thanks a lot boys.
My daughter in law and I agree that you should try the buttermilk recipe on eye of round steaks. It just might be the answer to your life long quest. You know that you want to do it! So let’s do it!
This episode was so wholesome and informative about the capability of buttermilk😊
I tried doing this using a Cab beef top round london broil cut. Approx 1.5-2 inches thick. Left it alone in the fridge submerged in buttermilk for 7 days. The result: it did make it more tender, but not a big enough deal to replace a better cut.
Buttermilk and pineapple $1 steak?
Guga saying that’s all you need for a side dish everybody!!!’ With a mouthful 😂😂😂👌🏼
I had just done this with pork chops 2 weeks ago and it came out amazing. Thought the same thing as you Giga, thought maybe it would have an off flavor but it was amazing.
Buttermilk is a great way to make meat ultra tender.
Hmm, I should try that with pork one day, I usually use pineapple juice or lemon to tenderise pork but I think buttermilk could make it even more lean 😮😮
Hey, Can you tell me the name of the music used at 00:20?
Giga is holding the 7 day soaked buttermilk steak like he is playing accordion
Exactly how I do my Venison. 5 days in buttermilk and grilled to medium.
There us an entire culture in Caucasus about marinating the meat like this. The dish is called Shashlik, it became popular in URSS and is cooked now days in most of ex URSS countries. One of popular marinades bases is kefir , which is probably very similar conceptually.
I had to comeback to this video. I had saved it as soon as i saw the first recipe, more than anything the way you cooked the meat. This inspired me to try it, i made it twice, with some changes, and i cannot be any more grateful. Here in Argentina we have GOOD meat, but, that good meat tends to be expensive, so most people just buy cheap cuts, that are dry and are not so flavourful. This is the reason why i have been looking for a way to make a yummy meat dish in the oven. When i saw this video i was instantly inspired.
Even reheated, this meat is GOD TIER flavourful. THANK YOU. I can't say that enough.
Guga, $1 Steak in Buttermilk. The holy grail of tenderness is right at your feet. LETS GO!!!!!!
With it being this tender I’d love to see Wagyu soaked in buttermilk for a week to see the effect it has
I would love to see you try a combination of all the best techniques you've tried over the years!
I was thinking the exact same while watching this...
Dry age buttermilk steak cooked with electricity, something along those lines
Over the years you can tell the three of them getting much more comfortable with each other and the interactions seem a lot more genuine and less rigid. Angel and Leo used to be really rigid in older videos and now they have really started to match gugas vibe. Love the improvment!
I actually cut up a roast into steaks and I used this buttermilk technique and it worked like a charm!!! I left it in overnight and it was so incredibly tender... I am definitely using buttermilk on every steak I get from now on
GUGA,
TIME FOR BUTTERMILK-TENDERIZED EYE OF ROUND
😇
Been soaking a choice ribeye all week. Cooking it tomorrow 5/7 Wife is very specific with her steak. Hoping for the best.
Dude !!! It really worked on my choice steak. My wife compared to her fillet steak she only eats. Thx so much 🎉🎉🎉🎉🎉🎉🎉🎉
Time for the eye round buttermilk experiment. Has Guga finally found the holy grail of the one dollar steak?
Guga thanks for making your channel my daily go to.
Guga. I laughed So hard at these knuckleheads!! Thank You!😂
Now thats got me wondering....
You should have tried the Denver steak as the buttermilk experiment. Those are usually quite tough.
"Noah Flavors" 😂😂😂😂 CC going crazy about types of flavors
Honestly I think that guga’s side dishes are slowly leaning over to becoming main dishes.
Hey, Can you tell me the name of the music used at 00:20?
@@end7935 Idk what it’s called lol.
Just bought your book, how cool would it be if you came to New Zealand to try our cuisine. Been following you since I started my career in cooking. Wouldn't be the chef today without your experiments to bounce off and try. True inspiration man, thank you! Again thank you you are a big reason why I don't consider this a job!
Do this with an eye round for “$1 steaks”. I suggest a 1 day dry brine with salt and MSG, then 2 weeks in buttermilk (changing for fresh buttermilk after one week). Then season lightly (think Jamie Oliver) because you already dry-brined. I wonder how much this will elevate a cheap cut?
I would like to see a side dish only video from easy to complicated.
Here's the thing. He has a steak going in the buttermilk for one whole week. so I'm sure this "easy" side dish must take at least one week to prep. aka easy for guga but very difficult for us mere mortals.
There would be no complicated section, only from “super easy” to “ridiculously easy”
It may be really time consuming but I would like to see a raw uncut video with all the outtakes. We already love the content you post but some of us need more meat and potatoes instead of just teasers lol. Love you guys and all the great food ideas y'all inspire!!!
This is why I watch Gugas videos. Nothing but pure wholesome fun and delicious steaks.
bro i cant tell how much i loved the messy vibe of this one, keep it coming guga
Now put buttermilk on A5 wagyu! With some big mac compound butter on top.
Day 2 requesting, 35 Day Avocado/Guacamole Dry Age Experiment!
I think guga got a new mic. He’s giving off soothing asmr steak vibes.
Eyeround experiment next?
I sous vide a bottom round in buttermilk for 18 hours after 24 hour marinade. It tasted gloriously. And the buttermilky juices made a great sauce too with some heavy cream in the pan after searing the bottom round in butter.
The amount of Guga side dishes that aren't ridiculously easy to make (according to him):
Leo went wild this episode. I love it!
Got your book today can't wait to look threw it and hopefully get alot better at making steak.
Angel!! I watch these videos with my wife. She was offended when you said only the boys should try this lol.😂😂
I can never tire of Guga videos!
“Looks like it was in a fight and lost “ is crazy 🤣🤣🤣🤣
For the first time I have to rectify Guga: Dever steak come from the chuck (it is actually the best part of the chuck), not from the ribs.
Favorite video love Gugas editing lol
I have a Guga side dish enhancement. With do it in this way. Base pie crust. Layer 1 Cheese. Layer 2 Mashed potato. Layer 3 onion. Layer 4 meat. Layer 5 cheese. Layer 6 top crust.
that sauce, without the Worcestershiresauce and the starch, is the base of a tasty Bolognese sauce, it's only missing bell peppers, minced meat and more tomatoes (and if u change it to chicken u can go for Coq au Vin, but don't forget the pimento (don't take too much, less is better))
Guga I watched this video yesterday and bought a thick cut ribeye this morning and put it in a buttermilk marinade. Next weekend I'm gonna pull it out, give it a 4 hour dry brine and do a slow and low reverse sear!
Guga, you should repeat this, but do a side by side package like you did here versus vacuum packaged with the buttermilk.
Love angel holding Leo accountable, gotta wait for the boys💯🤘
Now you have to try the eye round steak, pineapple juice destroyed it but buttermilk seems to be the new king of tenderizing 11:36
I am about to make this!!! I soaked mine for 3 days.... using super lean tough cuts.... I am excited!!!
Def need to see what buttermilk would do to eye round
Nice video as always! We're ready for your 4 million special video Guga! Hopefully it's as big and as awesome as the last million special vid :)
When you blind bake with some sort of dried beans. Its recommended you add a lining to your pastry otherwise you will get the issue you had where your almonds stuck and leave lots of indents.
I use butter milk to tenderize and get rid of the game taste when I cook doves. It’s works so well
Because of this video, I started using buttermilk marinades for choice chuck steaks and it might be the only way I make steak ever again. After 2 days marinade people think it's a quality ribeye. I also use sous vide to cook them, and I leave some buttermilk marinade in while it cooks 😈 It takes forever to pat dry after!
Buttermilk on Sous Vide Everything please.
Maybe vacuum them for a day and three days before along with one right before you cook it. I’m thinking you won’t need as long with sous vide and the vacuum.
Hey Guga. Friend of mine suggested me to make a Cognac based Sauce for Steak. Mix it with Cream. We Germans call it Rahm! First heat up the Cognac but not much! It actually should have bit of alcohol still left. Add the Cream! Doesn't get more simple than that.
Try it Dry Age, try it one day. I'm curious if it's something worth!
Greetings from Germany! Love your channel! 😃
The experiement is great, the editting is catchy, the shots are really nice... but in the end... I enjoy so much you three enjoying yourself, the meal and have fun in the last third of the video. Keep it up Guga team !
Very fun to watch Video. Had to smile a lot❤ keep it up. Idea: maybe some experiment with old meat (that you would normaly only use for stew) and buttermilk?
always love a banger guga vid
*Nobody talking except Guga*
Guga: ok enough talking let’s eat
Yo, Guga actually learned the correct pronunciation for mailard. Amazing!
Editors are on point with this one
I can't wait to see Angel compete against the randomly chosen subscriber in the cooking contest. Looking forward to that soon @Guga Foods.
People HEAR ME OUT!!!!!
We NEED THE 1$ STEAK IN BUTTER MILK
UPVOTE FOR GUGA TO SEE
i use 1/2 part buttermilk and 1/2 part whole milk on shark. soak 2 - 3 days... helps to remove any strong flavor & tenderizes it
i kept it real simple is just another catchphrase from guga that i can't keep out of my head.
Hey guga, I love your vids and I just want to give you a tip, even though you know a lot more, seasoning the steak a while before you're about to take it off the grill will ensure it's not as chewy, my step-dad taught me that and the results are quite nice, test it for yourself tho and see 👍🏻😁
This is one of the most fun video, with all the bloopers and laughing, hahahaha
"Hi, what can I get you?"
Steak.
"And for your first side dish?"
Steak.
"Second side dish?"
Steak.
"We'll bring that right out for you."
I know how Leo feels right when you get off a fast you just wanna dig into everything edict out the door 😂
Two magic ingredients that I would like to have Guga experiment with is: Anchovies. Anchovies are called Italian MSG. They melt into the background but they add a powerful savoriness that cannot be duplicated easily by other means. I think I have seen you try MSG and it is a greatly underestimated seasoning in my opinion. My wife shies away for MSG and thinks it is a Frankenstein ingredient but it is not. MSG is derived from mushrooms and it too, imparts a very pleasing savoriness.
I like his take on the mirepoix with that cheesesteak pie.
Try to soak in lemon and separately in lime juice squeezed freshly, and see which one tastes better if at all.