I wonder if the cows could ever be considered wagyu, since they're raised to bear calves and give milk, rather than fattened as meat. It's the steers(castrated bulls) that are fattened and turned into wagyu steak.
Im arabic and our meals are usually, veal, sheep, goats, etc. so ive tried goat milk its really sweet like honey milk, i drink it alone or put it with desserts if i want to reduce the processed sugars so its substituted with the sugar in the milk.
Andrew Ayoub Well no. I’m not sure which city you’re from but pork isn’t available in most places in Saudi Arabia. Anyone CAN eat pork but Muslims avoid pork because it’s hated/ forbidden
Ghee is ,browned Clarified butter ,typically used in Middle Eastern cuisine. Clarified butter is just clarified butter ,difference is the browning during the separation process. Love your vids , your awesome!
I regularly use ghee for cooking Indian food, and I love it in that application. But I've also tried it for basting steak, and I would say my results mirrored yours. I seems to take away from the flavour more than it adds. Regular butter (either pre-browned or browned during basting) provides hands-down the best flavours. Always.
You should try "cultured butter" too. It's easy to make, just add a splash of Kefir to your cream and leave it to sit out on a counter for 3-5 days. Then make butter as usual. You get a cheesy tangy taste from it that's absolutely amazing.
I've finally tried cultured butter recently and wasn't impressed at all. Sea salt crystal one is much better. At least on bread. Might work on a steak.
A handy tip: If you don't have sous-vide equipment, you can take a gallon freezer bag, remove as much of the air as possible, and simply stick in in the dish washer for a cycle. The temperature of the water is warm enough to get a perfect sous-vide cook, but not hot enough to melt the plastic bag and release the plastic toxins.
You should have a tournament. So you use 4 different types of butter here in this video. Now you just need to do 3 more of these videos. One with 4 different types of oil, one with 4 different types of four-legged animal fat (beef, pork, you can use bacon if you’re desperate), and one with 4 different types of bird fat (chicken, duck, etc.) take the winners of all 4 videos and then decide the one type of fat to rule them all. There I have just given you more content for you to use. Needless to say this was awesome.
Guga, you have got me serious about steak and another RUclipsr has me on a Carnivore diet. I can't afford Sous Vide but I can do reverse searing which is close and I've lost 20 lbs in the last 3 months and never gotten tired of steak basted in butter. Good on ya, guys
Not sure why the clarified goat butter was sweet. We have regular goat butter here in the UK at most super markets. Its delicious, typically a bit saltier than regular butter and a similar 'Goaty' flavour to goats cheese.
I would suggest that u add a little bit extra salt to the clarified butter .That is when the taste of the clarified butter comes out. Clarified butter is basically melted butter and it's unsalted
@Guga, if you're making your own ghee, then the milk solids left in the bottom work exactly like the caramelized bits of brown butter. Try spooning the ghee milk solids into your steak in the end and it will be a truly awesome experience. Especially if you let the ghee go a bit longer so the milk solids brown a bit, just like brown butter.
GUGA!! My wife and I ate at La Hacienda de San Angel in Epcot at Disney World. We ate the most delicious Mexican dish I've ever eaten. Please make a video of how to make Costillas en Salsa de Chile! Love all of your videos!
Goat butter is a little sweet, and its tangy. It tastes like an extremely mild goat cheese or a heavily fermented normal butter. The reason clarified is easier to find is because goat butter separates really easily, even when refrigerated. It has to be used pretty early after being emulsified and chilled
I wonder where Guga went to school or what restaurants he worked at before now, because he so clearly is an incredibly knowledgeable and talented chef.
Longtime lurker. Love your videos. Your happy go lucky attitude always cheers me up. I convinced my mom to add brown butter to her key lime pie crust (half gram cracker / half ginger snap cookie). And wow. It was a homerun. You should consider adding brown butter to recipes that call for melted butter. Your overly spoiled tasted buds will thank you yet again. Cheers!
You should try "seasoning" steaks with brown butter solids before packing them in bags! There's a video by Chefsteps where they show how to make more solids using powdered milk.
I've been experimenting using clarified butter and believe that using it dulls the other spices a tad because it is silkier than the regular butter due to its butter fat purity content. That purified fat silkiness coats the tongue more completely intensifying the buttery taste at the expense of some of the others. It's like when Guga seasoned the sous vide steak and put butter in with it preventing some of the seasoning to penetrate the meat while it cooked. I personally love that silky clarified butter texture and taste on my finished steak. I just compensate with a bit more seasoning during the cook.
I love your experiments. Really would like to see if people notice the difference between a steak seared then cooked slowly and one reverse seared to the same internal temperatures. Maybe even trying different ambient temperatures.
I think what Maumau was missing was the effect that basting has on the steak. I suggest trying to undercook the brown butter by a couple of minutes so you can baste the steak and end up with that rich brown butter at the end. I think if you got it just right, it’d get the best results. Try basted butter vs unbasted brown butter vs basted lightly browned butter.
Question Guga have you done a video on either channel as to when is the best time to season a steak before or after the cook ? Thank you love your videos
Suggestion for a new garlic experiment ! Make your own garlic powder! Thinly slice garlic (mandolin) and dehydrate then grind (I use a vitamix dry container). Stack that up against store bought! (My wife now insists I make ours). Cheers!
You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.
i worked with goats on a farm for years in the south of england and we bred them on half grain and grass and the butter that isnt clarified is actually sour in taste, the clarified removes the milk compound with is the most sour part therefor leaving a sweet taste, try goat cheese its a sour taste too
Guga, how about using only these brown solids in the bag during sous vide? We can get rid of the oil that washing away the flavour but still get the wonderful things from butter.
I'd be interested to see how your homemade butter graded. Do you salt your butter? I'd be interested to see a test between your butter vs grade AA butter.
I work at my grandmas farm and we have goats and we make butter cheese with all our livestock, goats butter is sour at the beggining then at the end you are correct a slight sugary hint of an aftertaste. Clarified isnt good but 1 kilo of goats butter costs 100 dollars, its a commodity!
At that brown butter, The brownest part of the butter is the caramelized milk solid. But under the caramelized milk solid, is that butter which already clarified because the butter already seperated from caramelized milk solid or still regular, guga?
Guga, can you do an experiment with smoked pork ribs using the 3-2-1 method? I want to know if adding butter to the wrap tastes better or worse than not adding butter to the wrap. Thanks!
I generally baste my steaks in tallow that I render from brisket trimmings and then putting a dab of butter on top afterwords. I will try putting a dab of browned butter next time.
you should try “beurre noisette” which is clarified butter but you let milk solids have mallard reaction before removing. that will be a fair comparison against brown butter.
Guga, how about regular creamery butter vs. lactic cultured butter? Also clarified creamery vs. lactic cultured butters and another experiment with brown butter made from creamery vs. lactic butters.
Have you made brown butter from your own butter, or from supermarket butter? Have you tried Kerrygold butter? Is it he same as your homemade? Thanks for including the two ghee''s. I do want to try that brown butter. Try non-clarified goat butter? I think the message is - don't use clarified butter or ghee but otherwise play around.
Exelent review. Bravooooo. I will do it w butter and rosemary!!!! Love your videos and learn a lot. Also w your friend from La Capital!!!! Pricelessssss!!!!!!
How long did you cook the steaks sous vide for? Just wondering how long I should be sous viding my steak before my cast iron sear. Thx guga! Content awesome as always!
So, that’s not ghee that you made. It’s as you said, clarified butter. If it were ghee, the milk solids would have been browned before you took it off the heat.
Guga I have a question... If you say picanha is the queen, why do you cook a lot more frequently other cuts like new york or rib eye? Thanks you and hugs from Colombia!
Two things- Number A, ( ;) )Guga, you are looking great- think you are slimming down on us- good going. And Number B, I think I saw goat butter at Milam's Market in Pinecrest-
I knew that Guga WILL eventually stumble across GHEE. It's a popular item for cooking across the Indian Subcontinent, including Bangladesh, India and Pakistan. Rice+ Ghee is the best rice you can ever have.
4:19, that giggle. Love it. He's like a kid.
Love how positive this channel is
Quick we must source as much weird whole milk as possible! we need goat, alpaca, Sheep....... is milk from Wagyu cattle different ? we must know!
Wagyu milk! Wagyu butter! Wagyu cheese!
I wonder if the cows could ever be considered wagyu, since they're raised to bear calves and give milk, rather than fattened as meat. It's the steers(castrated bulls) that are fattened and turned into wagyu steak.
Breastmilk
wagyu A5 dry aged butter
Wagyu butter blew my mind
Im arabic and our meals are usually, veal, sheep, goats, etc. so ive tried goat milk its really sweet like honey milk, i drink it alone or put it with desserts if i want to reduce the processed sugars so its substituted with the sugar in the milk.
Regular Old Plumbus you guys can’t eat pork right?
Caleb Caleb yep
Regular Old Plumbus correct him. I’m Arab, and I CAN eat pork. Arab is as ethnicity. Muslim is a religion. 2 different thhings
Andrew Ayoub Well no. I’m not sure which city you’re from but pork isn’t available in most places in Saudi Arabia. Anyone CAN eat pork but Muslims avoid pork because it’s hated/ forbidden
@@rexs102 not hated its just not allowed to be consumed
Ghee is ,browned Clarified butter ,typically used in Middle Eastern cuisine. Clarified butter is just clarified butter ,difference is the browning during the separation process. Love your vids , your awesome!
I regularly use ghee for cooking Indian food, and I love it in that application. But I've also tried it for basting steak, and I would say my results mirrored yours. I seems to take away from the flavour more than it adds. Regular butter (either pre-browned or browned during basting) provides hands-down the best flavours. Always.
Quick tip when tasting things! Cleanse your pallet in between the different steaks with water or something to give a fair chance between them
Nice username lol
Cabernet Sauvignon would be my suggestion.
11:26 Guga: We wanna know!
Sam: I don't wanna know! 😆😂
You should try "cultured butter" too. It's easy to make, just add a splash of Kefir to your cream and leave it to sit out on a counter for 3-5 days. Then make butter as usual. You get a cheesy tangy taste from it that's absolutely amazing.
I've finally tried cultured butter recently and wasn't impressed at all. Sea salt crystal one is much better. At least on bread. Might work on a steak.
Should try smearing blue cheese et al
Cultured butter, travels a lot, reads lots of books and speaks several languages...
A handy tip: If you don't have sous-vide equipment, you can take a gallon freezer bag, remove as much of the air as possible, and simply stick in in the dish washer for a cycle. The temperature of the water is warm enough to get a perfect sous-vide cook, but not hot enough to melt the plastic bag and release the plastic toxins.
You should have a tournament. So you use 4 different types of butter here in this video. Now you just need to do 3 more of these videos. One with 4 different types of oil, one with 4 different types of four-legged animal fat (beef, pork, you can use bacon if you’re desperate), and one with 4 different types of bird fat (chicken, duck, etc.) take the winners of all 4 videos and then decide the one type of fat to rule them all. There I have just given you more content for you to use. Needless to say this was awesome.
Guga, you have got me serious about steak and another RUclipsr has me on a Carnivore diet. I can't afford Sous Vide but I can do reverse searing which is close and I've lost 20 lbs in the last 3 months and never gotten tired of steak basted in butter. Good on ya, guys
Not sure why the clarified goat butter was sweet. We have regular goat butter here in the UK at most super markets. Its delicious, typically a bit saltier than regular butter and a similar 'Goaty' flavour to goats cheese.
You’re voice is mellow asf, honestly I watch your videos while I’m blown out of my mind, gotta love that gorilla glue
While I haven't tried goat butter, I once tried raw goat milk. If I remember correctly, it's much richer and creamier than regular cow's milk.
You need water biscuits to clear the pallet between the rounds, we use them when tasting beers.
Lettuce is aight
Exactly
I think it's too biased if the first one is better than the second one
Or wasabi or ginger
Yamoshi ok weeb
Thank you Guga for this video I enjoyed
You should try candied butter like starburst butter, jolly rancher butter, and etc
Who ya gonna call? GOATS BUTTER
GOAT BUTTERS?
Take my upvote and gtfo 👉🚪
dadadadad dabada!
@@crimsonprincetr5844 this aint reddit mate
@Maciej Nenutil it's likes upvotes are on reddit
There’s this thing on amazon prime where you can buy a dry aged Sirloin and I want to see your dry aged sirloin vs the amazon prime one
Prime steak vs Amazon Prime steak
Alvin Tse haha
@@TheAlviator niceee
I would suggest that u add a little bit extra salt to the clarified butter .That is when the taste of the clarified butter comes out. Clarified butter is basically melted butter and it's unsalted
@Guga, if you're making your own ghee, then the milk solids left in the bottom work exactly like the caramelized bits of brown butter. Try spooning the ghee milk solids into your steak in the end and it will be a truly awesome experience. Especially if you let the ghee go a bit longer so the milk solids brown a bit, just like brown butter.
That butter running over the steak in slowmotion is my personal heaven 😍
GUGA!! My wife and I ate at La Hacienda de San Angel in Epcot at Disney World. We ate the most delicious Mexican dish I've ever eaten. Please make a video of how to make Costillas en Salsa de Chile! Love all of your videos!
7:40 " It till steaks good!"
I love guga man
Definitely miss the loud and boisterous "Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious"
Volume:
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SAME. heeeerrreee!!
Why did he leave?
@@nickoakes5790 wanne know too!
He open a personal youtube channel (about food)
Goat butter is a little sweet, and its tangy. It tastes like an extremely mild goat cheese or a heavily fermented normal butter. The reason clarified is easier to find is because goat butter separates really easily, even when refrigerated. It has to be used pretty early after being emulsified and chilled
I wonder where Guga went to school or what restaurants he worked at before now, because he so clearly is an incredibly knowledgeable and talented chef.
Can’t wait to see other type of meats getting dry-aged
He should dry age goat with goat butter
I wonna see wagyu monster steak vs regular one. Maybe wagyu one will live up to tom&jerry dream.
Fort Steinbring I’m still waiting for him to make a good chicken breast
No homo, right?
@@Gio102897 hi
Longtime lurker. Love your videos. Your happy go lucky attitude always cheers me up.
I convinced my mom to add brown butter to her key lime pie crust (half gram cracker / half ginger snap cookie). And wow. It was a homerun.
You should consider adding brown butter to recipes that call for melted butter. Your overly spoiled tasted buds will thank you yet again. Cheers!
You should try "seasoning" steaks with brown butter solids before packing them in bags! There's a video by Chefsteps where they show how to make more solids using powdered milk.
Their faces after the first bite! hahaha Priceless.
Regards from Brazil!
I've been experimenting using clarified butter and believe that using it dulls the other spices a tad because it is silkier than the regular butter due to its butter fat purity content. That purified fat silkiness coats the tongue more completely intensifying the buttery taste at the expense of some of the others. It's like when Guga seasoned the sous vide steak and put butter in with it preventing some of the seasoning to penetrate the meat while it cooked. I personally love that silky clarified butter texture and taste on my finished steak. I just compensate with a bit more seasoning during the cook.
You need to try basting with dry-aged Kobe A5 butter -- the only butter I use.
I just purchased my first container of Ghee...glad to know not to waste it on steak. Another great review!!
I love how giddy and excited Guga gets!!
Guga says butter. I'm here. Awesome video man. When we getting that knife video? hahah
4:19 - Mad scientist laugh
sirociper z more like 9:24
@@alexisrodriguez7127 hi
Haha 2:41 It’s a weird request.... Says the guy who spreads bone morrow like butter on toast haha
If Mama already knew what was happening when you were describing the butters, why would he act surprised when he's tasting the stakes?
Yea sam is back
I love your experiments. Really would like to see if people notice the difference between a steak seared then cooked slowly and one reverse seared to the same internal temperatures. Maybe even trying different ambient temperatures.
Can you do this same test but with brands from the grocery store?
Great video!
I think what Maumau was missing was the effect that basting has on the steak. I suggest trying to undercook the brown butter by a couple of minutes so you can baste the steak and end up with that rich brown butter at the end. I think if you got it just right, it’d get the best results. Try basted butter vs unbasted brown butter vs basted lightly browned butter.
Love when Guga takes that first bite and starts moo-ing.
Sear in clarified butter, baste in normal butter, finish with brown butter.
Love Sam he's such a chill guy
Quick one, what is the most durable sous vide bag you suggest
I was hoping that you would compare with cultured butter.
We have goat butter in some region of Belgium. Never tasted a clarified one, but the normal one is also a little bit sweeter. It's also plain white.
I think you should have used black garlic compound butter too
Hey Guga, looks delicious! Don’t you want to do a cookbook??😃
Awesome video! What martial art did you teach, Jiu Jitsu?
Question Guga have you done a video on either channel as to when is the best time to season a steak before or after the cook ? Thank you love your videos
Suggestion for a new garlic experiment
! Make your own garlic powder! Thinly slice garlic (mandolin) and dehydrate then grind (I use a vitamix dry container).
Stack that up against store bought! (My wife now insists I make ours).
Cheers!
for a hot second i thought the intro drums were going to be Fortunate Son LMAO
"ANGEL! THEY'RE IN THE TREES!"
So if clarified butter is made by separating the milk fat from the butter could you cook with the milk fat that is left from clarifying butter?
Do one with basting with bone marrow Vs butter basting!!!!!!
You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.
Good stuff---Marrow Competition next would be interesting.
Sounds like you should harvest the milk solids from your ghee production, and add them for extra flavor when you make brown butter.
All Guga do is win 💪💪. I love Sam. Pls let Sam be a regular on SVE.
Glad you fed these two animals today...great vid guys
Talk with respect .
@@catgirl4499 for real, i don't know why he's the top comment though
@@Chronic858 maybe because he's a youtuber idk
What pan do you do the basting with? Great video
i worked with goats on a farm for years in the south of england and we bred them on half grain and grass and the butter that isnt clarified is actually sour in taste, the clarified removes the milk compound with is the most sour part therefor leaving a sweet taste, try goat cheese its a sour taste too
Guga, how about using only these brown solids in the bag during sous vide? We can get rid of the oil that washing away the flavour but still get the wonderful things from butter.
I'd be interested to see how your homemade butter graded.
Do you salt your butter?
I'd be interested to see a test between your butter vs grade AA butter.
I work at my grandmas farm and we have goats and we make butter cheese with all our livestock, goats butter is sour at the beggining then at the end you are correct a slight sugary hint of an aftertaste. Clarified isnt good but 1 kilo of goats butter costs 100 dollars, its a commodity!
Idk why but I just feel like I wanna give Guga a big hug.. he seems rlly warm and squishy
4:19 his giggle killed me lol.
At that brown butter, The brownest part of the butter is the caramelized milk solid. But under the caramelized milk solid, is that butter which already clarified because the butter already seperated from caramelized milk solid or still regular, guga?
I’ve watched every one of ur videos on both channels keep up the good wrk guga I wanna try ur food one day lol
If you strain the brown butter through cheesecloth, you can get rid of the solids.
That bit of butter in the pan just spinning around was like "wheeeee"
Guga, can you do an experiment with smoked pork ribs using the 3-2-1 method? I want to know if adding butter to the wrap tastes better or worse than not adding butter to the wrap. Thanks!
I generally baste my steaks in tallow that I render from brisket trimmings and then putting a dab of butter on top afterwords. I will try putting a dab of browned butter next time.
Scallops in brown butter are delicious too. 👍
That little homie is soooooo happy to be there. I’m happy for him and jealous at the same time 🤣🤣🤣
Never thought i would learn so much about butter in one video. Thank you guga
you should try “beurre noisette” which is clarified butter but you let milk solids have mallard reaction before removing. that will be a fair comparison against brown butter.
I would have liked to see a “cultured” butter added to the mix. A little more sour, savory and higher fat content. Future video?
Ghee is cultured clarified butter. It is diffent than clarified butter
Also, cool new background!!... is this just a different part of the same house?? Or did guga transfer??
You have GOT to try the normal goat butter (not clarified). It’s a game changer!
Guga, how about regular creamery butter vs. lactic cultured butter? Also clarified creamery vs. lactic cultured butters and another experiment with brown butter made from creamery vs. lactic butters.
Have you made brown butter from your own butter, or from supermarket butter?
Have you tried Kerrygold butter? Is it he same as your homemade?
Thanks for including the two ghee''s.
I do want to try that brown butter.
Try non-clarified goat butter?
I think the message is - don't use clarified butter or ghee but otherwise play around.
Kerrygold is a great imported butter. For some reason, it is much more golden yellow than homemade butter from American dairy milk.
That giggle at 4:19 is like childlike wonder
Exelent review. Bravooooo. I will do it w butter and rosemary!!!! Love your videos and learn a lot. Also w your friend from La Capital!!!! Pricelessssss!!!!!!
How long did you cook the steaks sous vide for? Just wondering how long I should be sous viding my steak before my cast iron sear. Thx guga! Content awesome as always!
So, that’s not ghee that you made. It’s as you said, clarified butter. If it were ghee, the milk solids would have been browned before you took it off the heat.
By the way, you can make butter much faster in the food processor. Just a couple minutes at most.
Just grilled 2 prime porterhouses and 6 choice filets last night. Basted with my standard garlic butter.
Guga I have a question... If you say picanha is the queen, why do you cook a lot more frequently other cuts like new york or rib eye? Thanks you and hugs from Colombia!
I love the idea of goat butter but I trust your judgment. I use fat a lot and one of my favorite is smoked tallow. :)
I love Sam’s reactions 😁
Thanks for this brown butter trick😃
Any recommendation between salted vs unsalted butter?
Fun vid!
This is one of my favorite dishes of all time. Can't wait to try this one with the mustard.
Can you do a sous vide experiment where you show other ways of soothing like in a Crock-Pot with Ziplock or on the stove? In a pot
Please
Two things- Number A, ( ;) )Guga, you are looking great- think you are slimming down on us- good going. And Number B, I think I saw goat butter at Milam's Market in Pinecrest-
In Greece we mostly use goat butter fore some specific sweets. It's a great butter for this...
I knew that Guga WILL eventually stumble across GHEE. It's a popular item for cooking across the Indian Subcontinent, including Bangladesh, India and Pakistan. Rice+ Ghee is the best rice you can ever have.