About dry age, the smell it's like egg, when it's bad it's really easy to know, so it's not that hard to get food poisoned, left pasta out for 2 days and you probably going to the hospital lol Self experience...
@@WatchinLeague hmmm idk how to describe But if you don't eat anything that you made it, you don't eat chesse? Ham? Or any other fermented thing? Actually most of the meat that you eat it's at least 3 or 4 days old
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 30-40 days and later thank me ;)
@@AceOfScrubs no as in you go to a store/butcher and they usually have dry aged beef and it’s usually at minimum cost under 30$ depending on what part and quality
Youghurt actually goes well with soooooo many things its insane. I discovered that living in the middle east for a good number of years. So good on so many foods I swear.
Guga’s kid: *opens the fridge cuts a piece of chocolate cake but turns out it’s dry aged meat* Guga: sorry honey i was dry aging this meat with chocolate cake
I just want to thank Guga. He gave me the confidence to cook a Wagyu steak yesterday. I’m proud to say that my fiancé looked at me and called it a Guga steak! We love your videos! Keep up the craziness
I am a liar you are a liar. I am a thief and you are a thief. I am an adulterer and murderer at heart just as you are. Let’s face it we are all evil. We cause other people pain. But God still loves us no matter what we do. Even though God is perfect he still loves our imperfect selves. We don’t deserve to go to heaven yet he found a way for us too. Jesus Christ died on the cross to take the punishment for our sin. He payed the fine for our crime. Because he was punished we are able to walk free and we are saved from the lake of fire. So take the free gift of salvation given out of love today and trust in Christ. Thanks for reading. God Bless You.
yeah colder air has less moisture and is much drier also alot of modern fridges have airflow circulating/dehumidifying systems to prevent frost build-up
So this is the science beind it. the bacteria keeps on eating the protein in the yoghurt, so at the end when there is no more protein in the yoghurt and it dries out ,and of course if you don't cover it it wil dry too. Yoghurt bacteria are very good at breaking down proteinchains. so thats why the meat looks funky and is extra tender.
I was a line cook for 10 years, and my wife and I became sommeliers after that, I love your reactions! You’ve had so many “good” foods. Now you are shining with “interesting and good”. I get that. Interesting is a better story than just good. You are an inspiration and I’m so sad that I o lay now discovered you!
imagine a liquid cheese dry age. I think it would need to be thrown out from the bacteria and mold, but given that the yogurt survived without being funky; I don't know.
Hey Guga, I've been following your channel for quite a while now, but the thing is, I'm Greek, and looking at the thumbnail of this particular video I glitched for a while. "Fage" is a big and famous dairy company here in Greece, but I never expected I see one of its products so far away. I was so excited! :D Sometimes people also use yoghurt or cultured buttermilk in Greece - and Eastern Mediterranean in general, so in other countries of the Balkans, Anatolia and the Middle East too - for tenderising meats, mostly chicken or lamb, but we do so in marinade form and thus not for a whole month but more like a day or so. If it's yoghurt it's thinned out with water. We also tend to stir some spices or dried herbs in the mixture, like oregano or paprika. Persians and Indians also use such marinades as far as I know -especially Indians more so than the rest. Anyway, I thought you might be interested. Super excited to see you doing this experiment and even more so to see you liking the results. :) Obrigado. :)
@@thebcwonder4850 ours is thick - you could say... thicc...? 😏🤣 - and sturdy, even more than cream, almost having a gel consistency, epecially the strained variety. I've seen armenian yoghurt being runny, for instance. I think indian yoghurts too are a bit thinner, from what I've seen? Also, since you are here, is what I've seen in several indian recipes being called a "curd" a type of yoghurt too, or would it be more of a type of dairy inbetween cheese and yoghurt?
guga, the reason why the consitency of your yoghurt changed and why it formed cracks is that it lost moisture. it has nothing to do with the bacteria :)
Oh wow you added the topic of the video, how clever of you. Never heard that one before! Yeah I'm just being a dick, but this is getting played out for real.
Guga: "I have tried so many weird things, that I kinda enjoy weird things now." Well done guys. This is the sweet spot between the earlier naivete seen in the Sous vide everything channel and an upcoming elegant book as a part of a future kitchen utensil empire. You deserve that and there is no one that comes to mind that deserves that more. Have learned a lot from you, love your work, keep it evolving!
How can a steak be dry aged if you're literally covering it with a barrier that contains moisture? This technique is a wet aged tenderizer, at best. Air never penetrates passed the yoghurt layer, keeping the meat moist, not dry.
@@youmessedup7758 Yogurt contains live cultures or bacteria that (when consumed) make home in your gut and intestines. In doing so, they become your digestive flora that help break down your food to digest. Those same bacteria break down the flesh in the steak, essentially making it rot by feeding off the sugars, creating softer texture hence Wet Aging. He essentially titled his video wrong. Dry aging literally means leaving meat out to rot in a dry room with cool, circulated air letting bacteria in the air break down the proteins.
I don’t know about this, but I think the steak is supposed to dry out and kinda rot, and I think the moisture prob got sucked out by the yogurt. Definitely not all of it tho, but it prob dry aged in a sense
@@FOTOJADAMOstudio In proper dry aging process, it's not bacteria in the air, but meats own enzymes that tenderize meat over time, at least for first few weeks. If aging takes more than few weeks, and molds take hold, then they of course have impact too. When curing relies on bacteria, or rather some molds, it is different process called dry curing, used in product like prosciutto.
Side note: I love that you added the green bar during the commercial. Didn’t have to guess where it ended and skip all over the place to restart it at the right spot
Hey Guga! Writing from Turkey. That's a fantastic experiment that you used yogurt! We usually use yogurt, onion juice, black and white pepper and salt mixture as our döner kebap (shawarma) marinate and it works wonders. You should try someday!
For tenderizing meat I've always used "mountain dew" pop Add worchistershire and leave for a night in the refrigerator. Season with salt n pepper... Bbq that cheap cut up and the difference is huge. And it doesn't taste like pop. I've used that pop to tenderize every tough cut of meat and had no problems.
You want fire steak? Gochujang is very spicy and for a steak little do much and dry aging with it would be a litterally fire in stomach and most likely ulcer after it
I think Guga can open a restaurant now, with a menu based on all the videos he has on youtube. That would be great, and all the viewers can taste Guga's food
Hello, I found your channel some months ago and i watched every video you have uploaded. After that, and as I live in Japan I decided to go to a market and purchased some wagyu A5. I followed every single instruction you gave and I have to say... OMG it is f.... Fantastic 😂😂😂. My economy does not allowed me to eat it every day but I've found a new meat for holidays and birthdays dinners. Thank you. From a Cuban in Japan.
Hey guga! You should try bromelain (pineapple's meat softening enzyme) in powder form. You can controle the softening more and it doesn't affect the meat's flavor much. Also papain which is the enzyme in papaya. Just mix them in with your salt 😁
Mr Guga, do you cook any deer meat, and if so may you do a video showing off different tenderising methods for deer meat, for instance using pineapple etc. I wander how tender the meat would get😁
Lol information that will disturb the Greek nationalists: the word ‘Yoghurt’s origin came from Turkish verb ‘Yoğurmak’ (to knead). Yogurt was invented by chance while the old Turkic tribes were living as nomads while keeping the milk on horseback.
Hey Guga! It would be cool if you included a short segment with a food scientist or someone with the relevant knowledge to discuss what actually happened to the meat here :)
Khuddos to you Guga. yesterday I tried making your control steak and OMG!! SOOOOOOOOOOOO Goood!!! im not a medium rare person but now I am hooked! I cannot believe what I was missing all these years. One question: How do I reheat leftover steak?
YOU got to TRY Kefir! It's not yogurt as it ferments at low Temperatures. I USE IT IN MY Dry Aging! I USE IT IN A regular vacuum Bag! Thin layer and there no Oxidation!
I really wonder if those weird dry aged steaks could be improved by different seasoning. Maybe the taste with only salt and black pepper isn't the right way to take advantage of the flavour changed by the methods. I hope Guga tries another seasoning (or maybe using some sauces) to see If the taste gets better when matched properly with other ingredients.
Hey man hello ya all from Greece love your channel started eating steaks correctly and the correct cuts thanks to you . It was nice to see you try something with greek yogurt . It would be nice to see an experiment with krokos kozanis it's the best saffron in greece and in the world
Actually it's very well known in the Middle East to marinate meat in yogurt because the enzyme will break down the taught meat pieces. it's known in a lot of recipes but specially Shawerma. The main ingredient in the marinade is always yogurt. it's also known in Shish Taouk which is chicken BBQ. so good. And it's also used in the traditional dish of Jordan called Mansaf. which we actually use a dehydrated goat yogurt! omg that's a must to try in your channel! it called Jameed. tradition Jordanian ingredient in every house held. You should use it in your channel it's pretty good for the master of dry aging.
* Check out Blue Fire Gloves for the best heat resistant Gloves in the Market bluefiregloves.com/
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Guga please try a Beeswax dry age experiment 👍
only for US shipping
Guga faz me um favor cook kangaroo meat on your channel!!!!!!
Guga try the carnivore diet for January. It's going to improve your health a lot!
“I DRY AGED a steak in CRACK COCAINE and this happen!”
😂😂😂
😂
Undertated comment
@@3ld.z facts
Super MSG
Something about Guga is so Jolly, like a Steak Santa.
Yeah he reminds me a lot of my uncle jollibee
He sounds like a real grumpy and easily tilted person IRL.
STEAK SANTA LOOOL
@@crustykrab1990 jollibee 🤣😭
@@jm_9_wima404 its a restaurant LMAO
After seeing a bunch of these, all I can say is that its definitely harder to give yourself food poisoning than I thought.
am very scared of ur profile picture !!!!
About dry age, the smell it's like egg, when it's bad it's really easy to know, so it's not that hard to get food poisoned, left pasta out for 2 days and you probably going to the hospital lol
Self experience...
@@Gabrostil
Like a sulfury smell?
I dont eat anything unless I just made it, im very paranoid haha
@@WatchinLeague hmmm idk how to describe
But if you don't eat anything that you made it, you don't eat chesse? Ham? Or any other fermented thing?
Actually most of the meat that you eat it's at least 3 or 4 days old
Lol
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 30-40 days and later thank me ;)
So Beef Wellington in a fridge for 2 months?
You can replace salt with silica gel for extra absorbency
@@monke6776 Man you're a pro! :D
Sono italiano e non ho mai sentito questo metodo di frollatura lol
@@drakulaj_ l'ho scoperto da un macellaio di Parma tempo fa e confrontandomi con altri nel settore ho scoperto che quasi tutti conoscevano :)
"I wouldn't feed you anything I wouldn't eat maumau"
"Guga we're brazilian that doesn't make me confident"
35 days dry-aged sopa de macaco experiment
Waiting for sopa du macaco
@@caiojusten UMA DELÍCIA
Dry aged in gugas soap 🧼
Damn thought he said MAMON xD
Egyptians dry aged their kings and what an amazing result they've got 😁
Dry aged their kings roflmao
Lmao
not an image that I would see but here I can't stop thinking about it ._.
Stop commenting lmao or your butt will get flat
LMAO
“If you’ve never had a dry aged steak please get one right now!”
*Checks account balance*
$79 dollars
*Continues eating tuna out of a can*
still good af tho
you can try a dry age steak with under 79$ tho
@@xlilredflag2258 pretty sure a pack of umai dry bags and vacuum sealer would come close to $79, dunno about other dry age methods though.
@@AceOfScrubs no as in you go to a store/butcher and they usually have dry aged beef and it’s usually at minimum cost under 30$ depending on what part and quality
@@AceOfScrubs i clearly saïd tried dry age not expirement with dry age
*buys 27 containers of greek yogurt*
So guga's the the man I read about in math class
😂🤣
Comments like this should get pinned 🤣
😂🤣🤣🤣🤣 true
Does yogurt tenderize beef? Every middle easterner: Duh 😂
😂 😆
And East Indian/South Asian lol
The best is lamb shwarma made with yogurt .
@@milfbangaable I love shawarma but I don’t know about yogurt
Youghurt actually goes well with soooooo many things its insane. I discovered that living in the middle east for a good number of years. So good on so many foods I swear.
Guga never fails to make my day. Experiments like this are always interesting!
Covid like virus breeds in such food🔥🚩📍
He never fails to make us hungry either.
This man has spoken the truth
@@Shampah.The.Emo.Rapper you r talking about my comments right?🚩📍🔥
@@upsidedownshield5408 I think he was talking about both of you. Hehe
Guga’s kid: *opens the fridge cuts a piece of chocolate cake but turns out it’s dry aged meat*
Guga: sorry honey i was dry aging this meat with chocolate cake
nutella already
Has anyone tried a koji mold, just a suggestion.
😂😂
I just want to thank Guga. He gave me the confidence to cook a Wagyu steak yesterday. I’m proud to say that my fiancé looked at me and called it a Guga steak! We love your videos! Keep up the craziness
Good on you, buddy!
Angel is being dry-aged, we see him next month.
KKKKKKK vai se fuder
But only once he reached an internal temperature of 135 degrees
Angel should be tasting...
@@chefrandysauce himself? With a side of greens and red wine.
"I'm DEEEEEEE litchus bro"
Guga: "I don't eat wagyu everyday... I eat it every other day."
I am a liar you are a liar. I am a thief and you are a thief. I am an adulterer and murderer at heart just as you are. Let’s face it we are all evil. We cause other people pain. But God still loves us no matter what we do. Even though God is perfect he still loves our imperfect selves. We don’t deserve to go to heaven yet he found a way for us too. Jesus Christ died on the cross to take the punishment for our sin. He payed the fine for our crime. Because he was punished we are able to walk free and we are saved from the lake of fire. So take the free gift of salvation given out of love today and trust in Christ. Thanks for reading. God Bless You.
@@MrFrog-rc3zx what
@@MrFrog-rc3zx oh its jesus bie
@@MrFrog-rc3zx wtf
@@MrFrog-rc3zx Wrong your God doesn't love you or anyone else I thought the story about Noah and the ark made this clear.
The only guy on RUclips who makes his grilling look like a movie trailer
Max the meat guy
Well try Zach choi asmr
"This is a Greek yogurt, and as you all know its made of greek" was the sentence i auto filled when he said the first few words
I felt the same 🤣 I cannot believe I'm not alone!
I am turkish and I genuinely offended by that.
Well I'm Greek
@@ShadowWolf-xc2gt Great, I can ask you this, then: Have you ever been yoghurt? Or do you know someone that have been yoghurt?
@@Santibag Nope... Not a thing
Bacteria wanted oxygen? It's a nice hypothesis but way overthought.
It's actually much simpler, the yoghurt dried out and cracked like a lakebed.
yeah colder air has less moisture and is much drier also alot of modern fridges have airflow circulating/dehumidifying systems to prevent frost build-up
Should you keep adding yogurt over the course of the process?
@@MrChickensnatcher no, that wouldn't be dry aging. I'm not a steak expert so i don't actually know but I bet it doesn't work like that
@@MrChickensnatcher negative, do not reapply yogurt during the process
So this is the science beind it. the bacteria keeps on eating the protein in the yoghurt, so at the end when there is no more protein in the yoghurt and it dries out ,and of course if you don't cover it it wil dry too. Yoghurt bacteria are very good at breaking down proteinchains. so thats why the meat looks funky and is extra tender.
Guga’s narration and cinematography are CRIMINALLY underrated!
Ikrr😅
Finally a test with a regular steak and a normal dry-aged one for comparison. Good job.
He already did that
@@slickboyd But he's done a regular dry aged episode with dry aged times being longer and longer with a control.
@@love55ickbeat5 I think he’s new to the Channel, and he’s saying this comparing to other channels
How is this normal
“I dry aged steaks IN Angel for 35 days”
smells like heaven
tomke90 underrated pun
Kinky
🗿
@@tomke90 bro
I was a line cook for 10 years, and my wife and I became sommeliers after that, I love your reactions! You’ve had so many “good” foods. Now you are shining with “interesting and good”. I get that. Interesting is a better story than just good. You are an inspiration and I’m so sad that I o lay now discovered you!
Maumau has really come out of his shell. Was never boring to watch but he seems to have so much more personality now days
It's because he's eaten so much Angel!
It’s because he ate Angel, lol jk much love mamau
Because he’s more comfortable in front of the camera
I love Mamau
"im afraid the bacteria will eat the steak"
hey, at least they got to have a great meal 😂😂😂
Good one!
When the bacteria in Guga's fridge eats better than you do.
imagine a liquid cheese dry age. I think it would need to be thrown out from the bacteria and mold, but given that the yogurt survived without being funky; I don't know.
@@Heroism4499 I commented that on a video before
bacteria eats better than me
Hey Guga, I've been following your channel for quite a while now, but the thing is, I'm Greek, and looking at the thumbnail of this particular video I glitched for a while. "Fage" is a big and famous dairy company here in Greece, but I never expected I see one of its products so far away. I was so excited! :D Sometimes people also use yoghurt or cultured buttermilk in Greece - and Eastern Mediterranean in general, so in other countries of the Balkans, Anatolia and the Middle East too - for tenderising meats, mostly chicken or lamb, but we do so in marinade form and thus not for a whole month but more like a day or so. If it's yoghurt it's thinned out with water. We also tend to stir some spices or dried herbs in the mixture, like oregano or paprika. Persians and Indians also use such marinades as far as I know -especially Indians more so than the rest. Anyway, I thought you might be interested. Super excited to see you doing this experiment and even more so to see you liking the results. :) Obrigado. :)
As an Indian, my mom uses ginger and garlic paste, red chili powder, lemon juice, and yogurt, but your yogurt is probably different from ours
@@thebcwonder4850 ours is thick - you could say... thicc...? 😏🤣 - and sturdy, even more than cream, almost having a gel consistency, epecially the strained variety. I've seen armenian yoghurt being runny, for instance. I think indian yoghurts too are a bit thinner, from what I've seen? Also, since you are here, is what I've seen in several indian recipes being called a "curd" a type of yoghurt too, or would it be more of a type of dairy inbetween cheese and yoghurt?
guga, the reason why the consitency of your yoghurt changed and why it formed cracks is that it lost moisture. it has nothing to do with the bacteria :)
Yeah, how was that not obvious?
yeah it should be obvious
Ok Jay Bee
Next video: Yogurt vs Pineapple Tenderizing experiment
hi random verified dude! :D
Hi random verified dude! :D
@@dullasparagus6369 gday😅
hi random verified dude! :D
Hi random verified dude! :D
Do MISO PASTE dry age. Preferably aged red miso.
ooooo that'll be insane
That would be cool
Crazy idea, maybe one time you can leave a gopro or some kind of time lapse camera in the fridge so we could see the process of the dry aging?
That could be a third channel and people would 'Watch This!'...
24/7 livestream
"...you either like it or you hated it."
Only a Sith deals in absolutes.
If I had the force, there is a 100% chance that I would use it inappropriately.
I Love Star Wars
@Palash Person Ironic.
@@manuelborrego996 the Jedi could save others from the dark side, but not themselves
Peace is a lie. There is only Passion.
I dry-aged a cow in its own baby juice.
DISGUSTING!!!!!!!
@@primonomeultimonomen1548 that’s the video...
@@jakmarve same lol
You vegans disgust me ... just joking you are true... shocking ...
@@primonomeultimonomen1548 Don’t you know yogurt comes from cows,
" I dry aged angel in Yogurt for 35 days and this happened "
i laughed more than i should at this ahahha
Lol
Did angel come out more tender
Oh wow you added the topic of the video, how clever of you. Never heard that one before!
Yeah I'm just being a dick, but this is getting played out for real.
@@DeathBYDesign666 yeeet
Guga: "I have tried so many weird things, that I kinda enjoy weird things now."
Well done guys. This is the sweet spot between the earlier naivete seen in the Sous vide everything channel and an upcoming elegant book as a part of a future kitchen utensil empire. You deserve that and there is no one that comes to mind that deserves that more. Have learned a lot from you, love your work, keep it evolving!
How can a steak be dry aged if you're literally covering it with a barrier that contains moisture? This technique is a wet aged tenderizer, at best. Air never penetrates passed the yoghurt layer, keeping the meat moist, not dry.
Idk how it works at all but I know it does help I mean I don’t think he’d lie about how different they are lmao ☠️
@@youmessedup7758 Yogurt contains live cultures or bacteria that (when consumed) make home in your gut and intestines. In doing so, they become your digestive flora that help break down your food to digest. Those same bacteria break down the flesh in the steak, essentially making it rot by feeding off the sugars, creating softer texture hence Wet Aging. He essentially titled his video wrong. Dry aging literally means leaving meat out to rot in a dry room with cool, circulated air letting bacteria in the air break down the proteins.
@@youmessedup7758 no this guy is right, it really isn't dry aging
I don’t know about this, but I think the steak is supposed to dry out and kinda rot, and I think the moisture prob got sucked out by the yogurt. Definitely not all of it tho, but it prob dry aged in a sense
@@FOTOJADAMOstudio In proper dry aging process, it's not bacteria in the air, but meats own enzymes that tenderize meat over time, at least for first few weeks. If aging takes more than few weeks, and molds take hold, then they of course have impact too. When curing relies on bacteria, or rather some molds, it is different process called dry curing, used in product like prosciutto.
Greek yogurt in the thumbnail!!! Go for it Guga! Greetings from Greece!
"In honor of the post holiday cleanup, we dry aged these steaks in silica packing gel."
Underrated comment.
Im on a Gugafoods binge these days. No steak unfortunately just the videos. I find his voice calming.
Side note: I love that you added the green bar during the commercial. Didn’t have to guess where it ended and skip all over the place to restart it at the right spot
Week 7 of asking guga to make a steak dry age in bone marrow.
Thats a great idea!
How has he not tried that yet?
Sounds expensive
That would be extremely expensive
Hey Guga! Writing from Turkey. That's a fantastic experiment that you used yogurt! We usually use yogurt, onion juice, black and white pepper and salt mixture as our döner kebap (shawarma) marinate and it works wonders. You should try someday!
Video Suggestion:
"I dry aged Maumau in cream cheese for 50 days and this happened"
What happens when you drop a steak on the floor?
It becomes ground beef.
*BA DUM TSS*
Covid like virus breeds in such food🔥🚩📍
Bruh
Such a amazing joke bro😐😐😐
Actually it becomes flavored
For tenderizing meat I've always used "mountain dew" pop
Add worchistershire and leave for a night in the refrigerator. Season with salt n pepper... Bbq that cheap cut up and the difference is huge. And it doesn't taste like pop. I've used that pop to tenderize every tough cut of meat and had no problems.
I usually skip the advertisements, but damn, those gloves look interesting.
Jared B ikr
Same here
Same
MSG is mentioned
*Uncle Roger joins the chat*
You mentioned uncle roojer on weedio haiyaahh
😂🤣😂
Fuuiyoo
I think its definitive now, he cooked Angel. Dudes been MIA for a while
Guga is so full of ideas. He always puts a smile on my face.
Dry-aging suggestion: gochujang, that Korean fermented red pepper paste.
You want fire steak? Gochujang is very spicy and for a steak little do much and dry aging with it would be a litterally fire in stomach and most likely ulcer after it
@@izabelanemeth9382 Don't you get rid of the excess anyway? I'm not suggesting Guga actually eats all the gochujang.
@@Zelnyair well dry aging with gochujang would do that bc needs to be spread all chicken round
Yes please
Yes I want to try that
The cracks were simply the yogurt dehydrating.
Do a "what Guga eats on a regular day" because honestly we all refuse to believe that you don't eat dry aged Wagyu everyday.
you would too if you had a meat dealer and it was your job 😂
I’m assuming Angel is in the refrigerator covered in yoghurt
Let’s doe it !
He actually probably is considering the latest video LOL
I have over 15 friends and family who watch you now for all of our cooking needs thank you GUGA !!!
I dry aged a Woolly Mammoth in earth for million years and now I cant find it.
Bc the americans took it
people ate mammoth defrosted from ice age ice once
Bigfoot with Internet Access did. It was tough, but he found it.
*sees a unicorn mating with a waygu cow*
Guga- “Now this is definetly something you do not see everyday.“
How to make an even more expensive steak
Has a logic
Guga: *dry ages steak in yogurt*
Also Guga: It smells like yogurt...
I think Guga can open a restaurant now, with a menu based on all the videos he has on youtube. That would be great, and all the viewers can taste Guga's food
I would travel across the country to eat there, if I had to. Obviously better if he opens the restaurant near me, so I can eat there more often!
Greeks are celebrating with your experiment! ...and I not an exception 😀
Thanks Guga!
Hands-down the best food channel on RUclips and by far one of my favorite personalities thank you for all the great videos
I don’t think he eats Wagyu everyday... just different types of steaks
Idk if youre joking or not
He clearly doesn't eat steak every day. These videos take a long while to make
@@AltimaNEO i was just saying if he ate steak everyday he would get sick
Hello, I found your channel some months ago and i watched every video you have uploaded. After that, and as I live in Japan I decided to go to a market and purchased some wagyu A5. I followed every single instruction you gave and I have to say... OMG it is f.... Fantastic 😂😂😂. My economy does not allowed me to eat it every day but I've found a new meat for holidays and birthdays dinners. Thank you. From a Cuban in Japan.
Imagine going to Guga's family barbecue.
Guga you should record the aging process!! That would be amazing!
Time lapse
Guga: *puts meat in something wet*
Also Guga: DRY-aged
Hey guga! You should try bromelain (pineapple's meat softening enzyme) in powder form. You can controle the softening more and it doesn't affect the meat's flavor much. Also papain which is the enzyme in papaya. Just mix them in with your salt 😁
The 1 million question is: COuld yogurt save a cheap round steak.
Yes. It's been done already a thousand times before.
Lets say you have a inch cheap steak. 2 days with yoghurt will make your steak much better. I do this all the time :)
@@msaydin82 I have a ribeye steak and a rump steak in the freezer..Im gonna go ahead and try it..How does it taste?
@@simonforrest2522 yoghurt has a smooth taste and adds smooth taste. You wont probably feel much of it.
8:11 Don't you ever again interrupt Guga from saying his line, Maumau.
Mr Guga, do you cook any deer meat, and if so may you do a video showing off different tenderising methods for deer meat, for instance using pineapple etc. I wander how tender the meat would get😁
I'm Greek, I see Greek products, I upvote..
Nah, I upvote Guga anyway!
Ελλαδαρα
Έτσιιι
Redditor out of his natural habitat
Μπανανα
Lol information that will disturb the Greek nationalists: the word ‘Yoghurt’s origin came from Turkish verb ‘Yoğurmak’ (to knead). Yogurt was invented by chance while the old Turkic tribes were living as nomads while keeping the milk on horseback.
Hey Guga! It would be cool if you included a short segment with a food scientist or someone with the relevant knowledge to discuss what actually happened to the meat here :)
I love the passion and joy! I needed to see someone enjoying a steak right now!
Παμε όλοι ένα λικε για την ελλαδαρα μας
Nobody:
Nobody at all:
Guga: LETS DO EHT
Covid ike virus breeds in such food🔥🚩📍
Guga: I need an icing spaula
- What are you baking?
Guga: Nothing, I’m covering a rib roast in yogurt.
"I would never feed you something I wouldn't eat."
Eats anything.
So let’s do it!
What about the peptobismol Steak?
lol yeah. that chocolate "dry age" that came out green... i can't believe he ate that.
I saw the thumbnail and just thought: Guga.... why... 🤣🤣 and yet I always come back for more
Love from Greece to Guga 🇬🇷 ❤
It would be interesting to see how it looks like when you dry age a steak in Coffee
Next video: “I dry aged a dry aged steak.”
Thank you for the video.
He's gonna need a really big cut.
*oh my god*
I'd like to see that!
Guga!!! You need to start your own book with experiments that have worked! I would buy it!
Omg i read that title in the thumpnail as "yogurt dry-angel" and i was like ... WTF
Finally not a rAiD sHaDow lEgENds sponsorship and something that might actually be good unlike raid
Khuddos to you Guga.
yesterday I tried making your control steak and OMG!!
SOOOOOOOOOOOO Goood!!!
im not a medium rare person but now I am hooked! I cannot believe what I was missing all these years.
One question: How do I reheat leftover steak?
Greetings from Greece Guga 🇬🇷
Χαιρετίσματα από Αλεξανδρούπολη ❤️
Do a honey dry age! I know the spreading and trimming is going to be hard if you try this out, but I wish you good luck!🥩🍯
Second this!~ honey plus meat experiments please
He's gotta be real careful with which honey to use. A lot of natural untreated ones have much bacteria that could ruin the steak.
YOU got to TRY Kefir! It's not yogurt as it ferments at low Temperatures. I USE IT IN MY Dry Aging! I USE IT IN A regular vacuum Bag! Thin layer and there no Oxidation!
Nobody:
Guga: "haha fireproof gloves go brrrr"
Funny joke
Laugh I did not, funny it was not
Discovering that Guga is Brazilian just made me like this channel more, love your videos, man, salve aqui do Brasil
Blue Fire Gloves "I know it doesn't look that good now, but watch this" pulls out torch*
You should really try experiments with honey ,honey as well as pineaple tenderize the meat to tearing apart also it doesn't grow any bacteria
the chemistry aspect of you explaining dry aging with different materials is really educational
"It's a steak on crack!"... next experiment dry aged with crack.
"So now I say it is enough talking and it is time to cook them. So let's do it! "
- u know its guga foods when u hear this, iykyk 😂
always makes me smile to watch your videos
I really wonder if those weird dry aged steaks could be improved by different seasoning. Maybe the taste with only salt and black pepper isn't the right way to take advantage of the flavour changed by the methods. I hope Guga tries another seasoning (or maybe using some sauces) to see If the taste gets better when matched properly with other ingredients.
Yogurt is more meant for chicken than for beef.
Works great with lamb too.
I hope a Biryani Dry Age comes next!
For fried chicken, I marinate with kefir, a little greek yogurt, hot sauce. Very tender fried chicken.
@@toria9799 how long do you marinate it for?
@@Rlortiz1122 , one night is enough.
"This is what it loos like" will go down as one of the most satisfying things to hear
Is this even a food show anymore, or is it Mythbusters food edition ?
This is such a fantastic comment haha
Yes
Hey man hello ya all from Greece love your channel started eating steaks correctly and the correct cuts thanks to you . It was nice to see you try something with greek yogurt . It would be nice to see an experiment with krokos kozanis it's the best saffron in greece and in the world
yogurt is not greek
@@cagataygedik7700 the one he used is
@@thusmarshal8815 what is the difference
Actually it's very well known in the Middle East to marinate meat in yogurt because the enzyme will break down the taught meat pieces. it's known in a lot of recipes but specially Shawerma. The main ingredient in the marinade is always yogurt. it's also known in Shish Taouk which is chicken BBQ. so good. And it's also used in the traditional dish of Jordan called Mansaf. which we actually use a dehydrated goat yogurt! omg that's a must to try in your channel! it called Jameed. tradition Jordanian ingredient in every house held. You should use it in your channel it's pretty good for the master of dry aging.
Guga, what do you have to say to Gordon Ramsay about the Nutella dry age 😂