We cooked steaks using Molten SALT and ate it!
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- Опубликовано: 31 май 2024
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Today we tried a different way to cook steaks using only salt. Now I could not do this experiment by myself that is why I got @NFTI to help me out!
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Hey GUGA , PLS DRY AGE STEAK IN GUGA,S RUB , IT MIGHT BE BETTER THAN KFC CHINKEN AFTER ALL❤😂😊❤❤
@@kamogelomokhele900 YES
Love these amazing new way to cook our meat
can you do Filipino sisig style steak idol guga. im a humble viewer from the island of Philippines 😊
Could you cook one buried in salt at the perfect temperature I'm curious what that will do
You know Guga takes his steaks seriously when he seasoned them properly before frying them in liquid salt
Gotta season it well when frying it in salt
Guga is a real steak scientist because of the specimen control
Cooking it in molten salt there should have been one of the steaks not seasoned with salt
Garlic powder on a steak is a criminal offense to good meat, though.
As if any seasoning is going to withstand that kind of temperature.
I’m always amazed at how many ways guga can put bacon, dairy and potatoes together
Interesting... hearing that it has a metallic flavor and seeing the ubiquitous blue can poured into the crucible, I can't help but wonder if it was iodized salt and - if so - whether a non-iodized salt might taste better in the end (or at least taste just charred instead of metallic and charred). I would bet Nate picked that particular salt for its smaller grain (easier melting) but I would recommend looking for pickling salt or popcorn salt for a fine-grain non-iodized product.
Its definitely iodised salt.
Underrated comment - try seasoning one steak with a clean salt like kosher or sea salt and another with iodized table salt and you will probably have the same reaction.
Interesting.
It was 100% iodized it was Morton's Table Salt.
Every iodine compound added to iodized salt has either a boiling point or decomposition point lower than the melting point of NaCl. It would all have poofed in the crucible long before that. The metallic taste was more likely from the pan.
Love all these crazy experiments!!
You are a madman Nate.
Congrats. Getting to sit at the table with Guga and some juicy steaks seems lile a great experaince
I do too!!!
The content is so wild I wouldnt be surprised if next video you cooked food on a volcano
seen someone cook pizza on volcanic lava so i wouldn't be surprised if guga did it with steaks
Volcano sous vide steak sounds 😊😊
We cooked steak on the surface of the sun
WALTUH
in the canary islands there is a restaurant that cooks inside a volcano
It seems like Nate and Guga are having a lot of fun with their collaborations.
a lot of $ yes
They must live within an hour drive of each other.
@@vinster8884last I knew Nate was based in Utah, unless that's changed recently
@andrewchristie2970 Texas? Who lives in Texas? Pretty sure Guga lives in south Florida. So it'd be Nate traveling down to see Guga.
Now I know why we all loved Nate, doesn't matter where he's working or who's he working with, he'll always throw all the best part of him.
yep. if nate wouldve been able to make the types of videos they wanted too, tkor never wouldve fallen drastically the way that it did
@@bargen0w It's so depressing seeing what happened to the channel after Grant's death, I wonder what would have happened if Nate took control over the channel instead. As it stands TKOR has just became another boring Edutainment science channel.
Leo: *eats molten salt steak* “It’s like you dry aged the steak in charcoal.”
Guga: *Challenge Accepted*
Oh how I LOVE experiments with Nate! Keep up the good work! We still need MORE experiments, everybody!
Nate is living his best life now he has channel of his own. Its lovely to watch.
I second this... these are always good.
What would be interesting is if you made a "Salt Griddle" so instead of liquifying the salt just heat it up enough to use as a grilling surface, then cook the steaks directly on the salt block.
Done it. It's a nice novelty, but I wouldn't be able to tell you if it made a real difference. If you want to try it, buy a Himalayan salt block, heat it in the oven, and cook your steak on it. Make sure you put a pan underneath in case the juices from the steak drip down.
Edit: or put the salt block on your grill. That actually seems easier.
I love how guga went from making videos in a small house kitchen, to making videos in a bigger kitchen then videos in a big backyard and now he got a full blown mansion and the videos NEVER CHANGED ❤🙌
These experiments with Nate are absolutely awesome!!!
Like he worked for the king of it
I like all the NFTI collabs lately. The whole experiment thing really meshes well between the two channels
Nice phyton logo
@@HRG2018 thank you it is Pythonk
It hilarious whenever leo calls the flavor of a steak "beefy" lmao
There is quite big difference in the taste of normal beef meat and beef cattle meat. It is usually described as more beefy flavor. Some ppl like it and some do not, the difference can be quite big
Why?
I’m going to start calling pork chops porky to see how people respond.
I think it might be accurate. Something like a filet lacks that "beefy" flavor, unlike a ribeye. Descriptions are hard.
@@Lardo137 its actually the opposite. The filet has more of a dense beefy flavor than a ribeye. Ribeye are more rich and the fat sort of washes away the beefy flavor.
Leo with the inadvertently great idea. Dry age in charcoal. I wanna see it.
I’m so glad Nate has blossomed into a great creator, grant would be proud
Every Guga fail is still a win for us watching.
I want an episode where Guga keeps telling his guests to stop talking, even after asking them questions.
Guga: "I say that is enough talking, let's try the streak".
Guga: "What do you think about that steak Leo?"
Leo: "It's beefy and juic..."
Guga: "I SAID ENOUGH TALKING"
Ahahah 😂 idk why whenever Guga says “Stop Talking” it cracks me up like “STFU I WANNA EAT THE STEAKS!”
YTP idea
It's crazy how much Nate has improved as a presenter from his early tkor days. He seems like a complete natural now
the Nate Guga combination always brings the wildest experiments that absolutely draw the audience in. Bravo, guys!
Good work editing team, always making the videos look great 👍
Glad to see Nate getting to enjoy some of your legendary steaks!
Leo saying "Dry age in charcoal" made me imagine a dry age in wood chips, since the pellicle is already cut off. It's also funny that for how much Leo loves normal salt, molten salt is of no interest to him
Haven't even watched yet and I'm convinced that Nate from the Internet is a part of this. And I love your guys's collaborations and you need to do waymore!
I like that you always find interesting ways on cooking steak it’s amazing!!!
Loving these experiments. We need a Guga & Nate experiment channel!!!!
The most amazing thing about this video is the molten salt did less damage to Guga’s cast iron skillet than Angel did.
Ok
I love the collaborations. Keep ‘em coming!
💀 Guga Tries to cook steaks in salt, seasons them first.
well as hes learned in the past with even using like a salt block, it doesnt give the meat any salty flavor.
With salt.🤣🤣🤣
@@bargen0w fair enough. mb.
The way Guga’s voice trailed off as Leo chewed 🤣🤣🤣
i love Nate and these crazy experiments that you guys come up with
Love the collabs with Nate!!!
Lmao I love the sound effects with Nate's fork fails. That solidified salt skillet with the steak in it is awesome. I had a feeling this experiment was gonna be a fail lol. Was pretty cool though to see it get dropped and the splash.
Such an unexpected collab turns out to deliver some never seen before legendary content.
I started watching nate when he first started with tkor. Started to see him in some guga videos and decided to give it a try. I enjoy watching this channel especially when you pair the weird experiments that nate likes to do with it.
Love your video guga make more like this i love the wacky experiments
I can't wait to hear Gordon Ramsay roasting Guga for this video 😅
Cooking with molten salt, huh? That sounds like an idea crazy enough for Guga to give it a try. Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
Fascinating! I never knew or thought about molten salt. I love your experiments Guga!
These new videos with Nate are awesome. Mix of science and cooking!
Yes! More Nate and Guga!!!
Nah the real ones know angel has been around since day one.
Guga startin to get like Tipsy Bartender with his experiments. Next thing you know he gonna be cookin a steak in a toilet 😭🤣🤣🤣
Nice to see Nate in your experiments too! All looking fantastic!
Just finished reading though your book looking for some future recipe's to make! Good stuff. Now onto this video....😄
Another idea, since salt doesn't melt until 1400° you should try getting a Himalayan salt block and chop it to the size of you grill grates so you can use it like a flat top. Could honestly be amazing
That’s already a thing they’re pretty cheap
👀👍🤯
Yo Guga, crazy idea I know, but you should make an episode or two of healthy foods 😂
Any video with NFTI is a good video to me. Great collab you guys. Great way to start my day!
i would have never thought that nate and guga would make such a good pair, i look forward to more videos from you guys.
This channel never fails to surprise us. The amount of quality content we're getting is quite overwhelming, but then again, we're also not complaining about it.
Man that steak is saltier than the average Smash Bros. player
I’m in this comment and I don’t like it
Bro you out here killing it! Running around do collabs with all my favorite YT channels. Keep up the good work!
Nate and Guga vids are always the best my two loves. Cooking and Science
Loving these colabs.
Love just seeing nate and guga there like food sinisce love 🎉
Who would have thought NFTI and Guga would collab. I love both their channels for very different reasons, but they work perfectly together!
nate is the best! the colabs are great
Cool to see Nate! Loved him on TKR.
I love seeing Nate collab with others! After he left tkor. I’m happy he’s doing well! He deserves it 💕
12:16 "It tastes like you dryaged this thing in charcoal" It's not a bad idea y'know.Guga should try it
These NFTI × Guga crossovers are certified Prime.
YES, another collab. these are awesome.
Love Leo's descriptions of taste
My two favorite creators back at it again with another collab 😎 ❤
Good idea Leo!! Dry aged in charcoal experiment!!
You guys make an excellent combo
I have to say there are very few people that I would be interested in meeting and having conversations with in ALL media I would say Guga and Nate are pretty much on the top of that list
Nate is definitely the best youtuber guga has made videos with. Love it
I wish Guga start to say "It is super easy to make, barely a invonviencance" in his videos when he make the side dishes
I see what you did there 😊😊😊, tight!
I feel so happy that OG tkor Nate and OR Guga have found synergy. Love you guys!
Ask Nate about Ballistic Gelatin and if it could be used to cover meat for dry aging. In fact Jell-O dry age experiment would also be cool...
I wounder how Nate didn't expect the crushable to mess things up, with lead vapors and everything.
At last guga does a truly well done , it’s perfect 😍
I bought your book, and honestly, the cheesy bacon gnocchi is the first thing that I’m going to try.
Guga is pushing the art of steak cooking to levels we've never thought possible
I tend to dry brine my better cuts to get the best malliard reaction. Randomly last winter I had a natural hardwood bon fire, not super common in FL, so i really enjoy them. Plus down here you pay out the nose for wood, so I tend to collect my own in preparation for a little winter fun.
My fire had burned down to glowing charcoal, and I was wanting to basically use a smores holder to hold my fire manually over the coals.
After a minute or two with all that fat rendering it slipped right off and into the red hot coals. Little side note, I have a small fan that I stoke my fire with, so most ash, and I call em fireflies at night blew off.
Omg! My steak is destroyed!! But I ran inside super quick to grab my tongs, as soon as i got back to the fire pit, I reached in and flipped it. Gave it maybe 2 more minutes.
I pulled it thinking well such a waste, but I do have to try...
One of the best damn steaks I've ever had.
So good this winter I'm gonna repeat my lil accident to see if the results are just as equally amazing!
I’m just here for that side dish. Looks delicious! 😩❤
I have to give you props guga just when i think you cant top something crazy or outlandish you test you drop another banger and blow my mind 😂😂
I love it when guga says so lets do it
Great video Guga!
Really impressed seeing the Leidenfrost effect as the molten salt danced around the surface of the steak.
Im glad nate has continued making content grant would be happy
The first Guga video to make me laugh out loud. This is just absurd! How do you even top this one.
Guga:"Do not try this at home."
Me: *stops heating up the crucible I Don't have
guga forging his 20-day nuclear waste dry aged A5 wagyu cooked on an anvil by hammering it for an experiment
It’s crazy how different it looks from the bass that I catch in Dallas
You and Nate are making magic together
Ngl Guga has the best sponsors, he has the only sponsors that im actually interested in
Que orgulho Guga saber que vc é brasileiro!!
Great stuff Guga
I like this as a possible new thread of cooking experiments. Boiling/frying steaks in different mediums. Romans used to fry everything in honey. That would be interesting.
thanks for the great steak instructions. My kids think I am so cool b/c I make the best steaks! Keep up the fun content please.
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 ?
Love you
Can you do a series where you break down each cut from a cow and explain where it comes from and what you can do with it? I think it would be a fantastic way to showcase your knowledge and skills.
My husband suggests the metallic flavor may have been picked up from the crucible or the platter that the steak was on. I couldn’t tell if the crucible was solid graphite, the outside looked like it was graphite coated. My husband, 20 years a sous chef, of course went on about the impracticality of cooking this way in a restaurant and the unlikeliness of finding a workers’ comp insurer.
Loved that collab
When you think it doesnt get ans crazier Guga just says yes
It's amazing to see the legacy of Grant's work from King of Random being used. The furnace, I believe, was his design, or at least he had popularized this design on RUclips. Thank you Nate!
Nate and Guga you two are insane forgive me for saying to even think of eating that. However as a science lover this was so exciting for me as I also love to experiment. While not being good in math ironically I have a thing for chemistry.
Videos with nate are great