They all said, use PRESERVED Lemons on Steaks! So we tried!
HTML-код
- Опубликовано: 15 фев 2022
- Lemon has been used with meat for years, today I test out a very unique lemon to see how much it can improved the steak! I had no idea preserved lemons tasted like this and I hope this encourages you to give it a try to something new.
* Try Preserved Lemons: amzn.to/3BmkEln
* Become a MEMBER of GUGAFOODS *
/ @gugafoods
-----------------------------------------------
SUBSCRIBE to this Channel
ruclips.net/user/gugafoods?sub...
-----------------------------------------------
Subscribe to my Other Channel
ruclips.net/user/SousVideEvery...
-----------------------------------------------
* Guga MERCH *
Shirts and More: gugamerch.com/
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: / sous-vide-everything
Instagram: / sveverything
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Preserved Lemon Compound Butter *
8 tbsp Butter
1 tbsp Preserved Lemon Skin amzn.to/3BmkEln
2 tsp Garlic Paste
1 tbsp Freeze Dry Parsley
1 tsp Salt
1 tsp Black Pepper
* Gremolata *
2 tbsp Preserved Lemon Skin amzn.to/3BmkEln
2 Minced Garlic
2 tbsp Fresh Parsley Chopped
1 tsp Black Pepper
Salt to Taste
4 tbsp Olive Oil
* Cheese Dip Sauce *
4 tbsp Parmesan Cheese
1 Cup Monterey Jack
1/2 Cheddar Cheese
8 tbsp Cream Cheese
1 tbsp Onion Powder
1 tbsp Granulated Garlic
3 tbsp Black Beer
* Steaks 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 SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/?ref=Guga
Use code "Guga" for 10% off
Small Torch: amzn.to/2BWYvv1
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharcoal.com/
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
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
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildegrillers.com/?re...
* Sous Vide Equipment *
Nise Wave Sous Vide: amzn.to/32QHkIX
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/shop/sousvidee...
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
* My Music *
share.epidemicsound.com/wJ8n7
* 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.
#Steak #Recipe #BBQ 
Развлечения
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 35 days and later thank me ;)
i second this, sounds really good
So it’s like a burrito with dry aged meat and bread dough correct?
@@ImFromIowa From my understanding, no. It's like using the bread itself as the membrane instead of the vacuum pack that Guga usually uses for Base Dry Age. Honestly, I'd be up to see that experiment.
Amazing idea! Sounds great, I'll try your method!
@@lucielmso the meat is flattened then rolled around the dread dough?
Just a friendly reminder request for dry aging ribeye in miso paste. Not a marinade - a real 28-35 day dry age 😊 It’s gotta be an umami bomb 💣
that'd be cool
Didn’t he just do it?
Yes!
He did a miso video already like maybe less than 2 weeks ago
@@WTFCr3 he did not. That was a marinade. The ongoing request for months is a dry age. They are not similar in any way.
Hey Guga, been watching you for a couple years now and you’ve definitely helped improve my understanding of how to prepare and cook meat. I cook steak pretty often for my family now and all three of my kids have become steak lovers. This past weekend I cooked a nice steak dinner for my parents, grandmother, brother, and his girlfriend. My 60 year old mother said she’s never had a better steak. My father was genuinely confused in a good way. My 86 year old, probably 86 pound grandmother rarely eats steak and always has it well done. She doesn’t eat much anymore honestly. Well she devoured her steak medium rare and told me how good it was about 20 times (bless her heart 😅).
Even a couple years ago before I had seen your channel, it wouldn’t have gone down like this. Thanks man 😃
🔥🔥🔥🔥🔥🔥
What a nice review! Made me a bit weepy..Cheers to your family :)
I got into guga trying to learn as well lol I've only cooked 1 steal before and it was a 40 day dry aged ribeye I tried Pan frying and accidentally went just over medium rare :( still enjoyed it but not the medium rare I love.
I wish comments could be pinned to the channel. that's great!
In the future you won't be cooking any meat
I'm shocked you didn't try to dry age this like you do with almost everything else lol. I really want you to do a dry aged Garlic Paste steak
That sounds incredible
Please do it Guga. Also can tell you're dieting.
Guga using the word “because” where it’s not needed is the reason why I watch this channel.
I absolutely always love angels opinion. He’s so traditional. He’s also an absolute master of dissecting the flavours of ingredients in his mouth, he’s a bloody protege.
Is it me or does it seem Leo is trying to steal his thunder?
@@danielsaldana781 I came here to see if anyone else noticed that! Angel wasn't having it
Angel is still the OG. Guga should appreciate him more. Leo can be a little over the top..
Yeah ... this leo guy is just annoying. He's always talking way too much and is only saying things Guga wants to hear.
well, I just found Angel's alternate account.
Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
this is gonna get so many comments about Naval Officers
@@Aaron-zu3xn “about” is a strange way of spelling “from”
Lmao ur so lame like no one even knows how this is dirty
or even harisa
Dry aging in semen nice!
The dip you made for the biscuits is very similar to a dip popular in France. They just take whatever cheeses they have left over in the fridge, chop them up, and toss them in the blender with a splash of brandy or white wine. Then they spoon it out and add a bit of parsley. Like your dip, it's different every time, depending on what chesses you have.
Preserved lemons are incredible and I bet they'd go amazingly with a dry aged steak.
The preserved lemon brine is amazing. The pulp is nasty but you can often squeeze some of the brine out. It's great on chicken, fish, in a vinaigrette. I need to make some as I'm out of them!
That brine....I'm thinking about how to use it in a cocktail. Maybe as a martini?
@@okumabear I have tried a splash in a gin and tonic or a tiny bit in a martini... a little goes a long way.
When Guga says ferment I'm guessing it's not actually fermented, just basically brined? Might try makeing my own.
@@desireromeo No, it's definitely a lacto fermentation. You have the "burp" the jar as you make it. They're pickled.
Yeah just googled it after watching the video, interesting. Will give it a go. 😃
Guga's side dishes are always amazing. I don't know how he can come up with a different one each time for these experiments.
I know the lemon candy flavor he is talking about 100%
Yeah, preserved lemons have a much more perfume type flavor, so it's not unusual he'd associate it with a fake kind of candy taste.
ye i tried those before they do taste like the fake candy lemons in my opinion so i instantly understood what he meant
That side was amazing. Just made it for my family and they loved it. It's going to be a regular item in my house now. Thanks Guga!
Love this taste testing trio! My favorite group!
Guga- uploading in the morning when you do makes my day every single time. The first hour of work is usually tough until the coffee kicks in, so having this makes it much better
Perfect for someone may not be for someone else. Love the results! Truly appreciate the different pallets and points of view!
Sprinkle crystallized forest fruit on the beef. Salt the beef. Wait for the salt and crystal to form a liquid on the surface of the beef, then wait even longer for the beef to absorb this liquid ( circa 1 hour 0-5 C). Sprinkle the beef with pepper. Make the steak on fire or in a pan.
I know that we're all accustomed to seeing you cook those steaks perfectly each time, but I gotta say... That steak at 5:03, must be THE BEST medium rare I've ever seen in my life. Really mindblowing how skillful you are
He probably does them sous-vide, that gives superior results compared to the traditional method.
When life gives you lemon, make a steak out of it
something something combustible lemons (ignore that the combustible lemons meme is 10 years old pls)
As a moroccan i am extremely happy to see preserved lemon used in a guga video
I commented asking for this on nearly every guga video and it finally happened! Thank you so much!
Anyone else like how Guga stares of into the aether every time he takes a bite? I know he's just trying to avoid seeing Angel and Leo's reaction to keep his reaction as genuine as possible, but still funny.
Now I'm never going to unsee it!
Lol
He looks so noble and majestic
Guga i want to see you dry age steak in a Filipino ingredient called bagoong.. its a fermented fish paste..it’s really salty and you can spread the paste to make it easy to coat the meat..it comes in different flavors really salty or sweet salty!! Please do it
Ooohhh good idea, usually you add some on kare kare. Wonder how the flavour profile of that will taste
Up🙌🏻
Here in Morocco, to make preserved lemon, my mom puts a thin layer of oil over the water in the jar to prevent oxidation and actually leaves it for 40 days instead of 30.
I tried your dry aging method and it came out phenomenal! Thanks
Ive been watching this channel for a minute and just found out guga is brazilian lmao... he sound brazilian + cuban when he speaks english... I'm assuming he live in miami
Guga, as a Canadian I must request a maple syrup dry age experiment. 🍁🍁🍁
Everyone I need your help. Like this one to the moooooon
That was fascinating! I’m keen to try this
I don't actually cook that often but I'm enjoying watching your vids, Guga.. I'm learning so much stuff from these..
Hey Guga! Could you please see if there’s a difference between regular and Wagyu beef liver? I think a good way to do this is the “Kushiyaki” skewer style
I can say I am a huge fan of cooking with some type of lemon or grated lemon rind! Also a huge fan of gugas.
This looks so good. I'm going to give it a shot this weekend.
Angel said candied ( like preserved) not candy… good call
Leo's ability to break down flavor profiles on different preparations is amazing. I think he may have a future in the food critic business.
No
Please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 34 of asking)
Alternatively, dry age in cocoa powder (day 5)
This but with chicken. Makes me think of tandoori
5:46 Let Guga do his thing lol. favorite clip of all time
Love the videos Guga!!! Especially when you say “let’s do it” you sound like nacho libre. Keep up the great work.
Guga try dry ageing steaks in different types of mustard and, I know things with sugar haven't done well in your dry ageing experiments but, if you can, try honey mustard also. Who knows how it will turn out!
Honey mustard should be okay as long as it actually has honey in it because honey doesn't allow meat to rot.
The only way would be to use Dijon Mustard
@@paulnizet8657 Thats what I usually use for honey mustard but it's usually quite runny, so I'm not sure it could work but if there's anyone who can make it work, it's guga!
@@6DarthSion9 If i do not remember incorrectly, both mustard and honey have anti-bacterial and mold properties.
@@Gremalkin1979 yeah mustard is like loaded with vinegar, atleast normal yellow mustard
Angel always surprises me with how developed his pallette is. Keep it up Angel, Guga, and Leo!!!
Ooooh that was my idea in one of your previous videos 😄 As a moroccan who loves your videos 🔥
Guga that side dish omg such a GOOOOD IDEA. I will definitely be trying that.
Fun fact: these videos makes our days better
Leo interrupting to say “wait, wait wait!” So, you can try the side dish is becoming his thing
Yeah, he's kinda irritating
@@bentackett6299 agreed.. trying to be the others so bad it’s just annoying
Fun video. Thank you for your work.
Guga, honestly this is your group. Including Maumau. You guys have great chemistry, the chemistry I've missed from years back on the other channel. Each of of you 4 plays an important role in communicating and entertaining.
I've never been this early to a new video! Just wanted to say that I love your videos Guga. And I also have a confession to make. I have never had a steak in my entire life since I'm vegetarian but I still watch all your videos 😊
I love that you still respect vegetarians/vegans in your videos and don't talk bad about them, makes me like you even more!
You should look up Uncle Roger! Should be right up your alley!
@@andrewkalydy6108 man that's just cruel lmao
I feel sad that you have never experienced a properly grilled steak. Hopefully they will change in the future.
Guga, can you double dry age a steak? Like dry age a steak like normal, trim the oxidation and everything, then dry age that steak again? I imagine it’ll take a while but I’ve tried seeing if anyone had even tried it before and I have yet to find anything 🤷🏻♂️
By far my favourite Chanel to watch
. Keep it up guga! 😊
Just wanted to say I love your channel Guga! Great video as always!
I think angel feels a bit jealous and overshadowed by leo. Angel is your family and been there since the beginning. Just cause leo uses more descriptive words at times don’t let angel feel bad about it. Leo is a try hard imo
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do.
now I know that this comment doesn't have a lot of likes right now, but watch this!
A big fan of preserved lemons, you got my mind spinning. Quart jar, two key limes (we do live in FL after all), one orange, two lemons. A bay leaf, dozen peppercorns, a large dried hot pepper (serrano or cayenne), one large clove of garlic. Copious amounts of salt, let ferment. Know you love your steak, but after a month, this is the sh** on a nice tuna or halibut steak grilled medium! (Add a little of the preserving liquid to the water of the shitake rice for the side). Cheers!
I like to dehydrate my preserved lemons and pulverize them for a funky lemon salt. I can say from experience that it is excellent on steak. It's good on nearly everything
What's up with Leo disrespecting Angel? Is it not enough that he's irritating??
I trust Leo's opinion overall. The way he describes the taste, more descriptive, other than saying its good.
I prefer angels answers lol
Leo is irritating and Guga is always looking to him. I preferred it when it was just Guga and Angel
@@bentackett6299 100%
@@bentackett6299 I came here to say the same thing!
7:20 just the way guga delivered the message, makes me really wanna try the side dish, he was like “yeaaaah it’s alil problematic👀🤤” makes me wanna try it aha
It’s hilarious to me how high-pitched Guga’s voice gets anytime he’s listing out ingredients. Once I noticed it, I can’t unhear it.
Love the videos man all the different ways to cook meat are awesome 😎 I have to watch them when they pop up on my subscriptions
guga got me to try dry aging!!!
half this sterling silver strip loin will be ready to trim up and cut into steaks on March 10th
so excited
I really want your cutting board! Awesome video!!!
Growing up in first generation Asian American household, as young child I can fondly remember my grandpa would make preserve lemonades with the left over pickle jars.
Oh I do like the idea of the lemon compound butter. To me that one seems the best but I'll try out all of them. Also a huge lemon lover here.
I've never tried lemon on a streak before. I think the closet in terms of sourness is A1 streak sauce. Next time my dad grills some streaks, I'll try to ask if he can grill a lemon for me. I enjoyed this video very much. Keep up the good work Guga!
I will definitely try the preserved lemon butter with Deer Steaks!
Guga, Angel mentioned you're on a diet... I'd have noticed without him saying!
It's clearly working and you look great!
In morocco we love preserved lemons, we use it always
In Suriname we use lime instead of lemon. And we stick some cloves in the limes for some additional flavor
Love the videos, keep it up👍
I agree with Angel here, 100%. I love preserved lemons, but they don't taste like regular lemon. It is very intense, but it's not sour in the same way, which is probably what he thinks of in terms of "like candy".
Omg before I watch I have done this is so goooood I’m drinking lemon juice as I speak. I’m obsessed and I put it literally on every. Steak 🥩, chicken 🍗, soup 🍜. You name it… must try!!! No let me click play 🤤
I learnt english with your videos man, keep it up I love your content
I love lemon on steak, lamb and chicken, I use the zest with the juice, soooo delicious
Your food always looks amazing!
Gotta try this!
I came randomly across ""Guda Foods" baking soda steak which I have used for raw fish (snapper) also uses lemon which lead me here
Amazing GUGA!!!
the best combo with Moroccan preserved lemon is Safran it's a next level taste especially with chiken and onions.
Oh man that side-dish looks fire and super easy to make
As a big fan of lemons I really need to try this.
I feel you guga when I cook for my family I haft to try it out to so I now the filling I eat one bite and then I realized I just ate haft is so true so I know the feeling
Always good having Angel. Doesn't like spice, vegetables... Good guide for picky children
im from morocco and moroccan lamon is so good some time we eat it directly from the jar
gotta try it
Hi guga hoping for a canadian maple butter edition dry age experiment. Interesting video as always
Guga, can you please make a side-dish channel. I often want to make your side-dishes, but I can never find them!
Just take the side-dish part of the video and upload it together with the taste test. No additional editing needed.
Angle “you can try it!! but you ain’t try it!!!😜😜😜😜🤩 you killed it dude!! 😂🤣😂🤣
This is a must try !
This is a great tip. I’m definitely going to try it. Maybe even try other pickled fruits.
I think a good experiment for the common folk would be to do a comparison of common multi-seasoning products: Lowry’s, Tony Cachere’s, Goya Adobo, Old Bay, Sauzon, etc. Most people who cook a little have combined seasoning products to save time. The test would be to just use these products and nothing else. Maybe you could dry brine each steak and use butter but don’t add anything else.
Angel has the culinary tongue of a chef
What gets me is how you light your grill and open that bag the same way everytime!
Guga reminds me of my uncle so much and i love it 😂
Guga you should try next dry age then fermented and seasoned with stake dust that’s would be crazy a real Guga stake
Luv this !!!
One fan ever last Wednesday of the month video.. 🙏🏽🙏🏽🙏🏽
You need to try using sparking grape juice and crushed raspberries in the pan when cooking it’s amazing and different than anything you’ve ever tasted
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
GUGA, this is a popular thing in SriLanka. We call it "Lunu Dehi". Directly translates to Salt Lime. Instead of lemons we use lime, instead of salt powder we use salt crystals. Instead of a jar, we put it in a claypot and cover the top with a piece of cloth and put it in the sun. But the preparation is the same. We dont crush it tho. My grandmother used to make this. It was so tasty, we often eat with rice and curry. Altho its not the same as what we made, this made my mouth salivate and took me to the good old days where i used to make this with my grandmother when i was small 😥😥😥❤❤❤❤❤❤❤
Guga, I like the one where I can try Guga’s cooking.
you're the man Guga!!!💪
Okay, now you should try something with "Yuzu Kosho". It's a japanese condiment made with Yuzu (a citrus fruit more sour than lemons) and green chiles. It's commonly served with beef.
I love preserved lemons