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I keep getting hopeful that your next video is my request but I keep getting let down for 6 months. I will still patiently be waiting for the chamoy dry age experiment.
You can mix some liquid smoke with butter, and sear the steak in a pan instead of using a flame thrower. It might not be as great as what Guga does, but it'll be close.
I used to cook a lot a long long time ago, but it eventually went from a hobby I really enjoyed to seeming like a chore that I hated and I stopped. Your joyous attitude has reignited my love of cooking and I just finished making my first thing back at it: Beef Jerky and it's amazing! Thank you man.
Maybe fantastic in the sense that they look like they were perfectly sous vide (which they were). With his experience he can probably just look at a sous vide steak that came right out of the water and tell if it’s done or not.
Here's another awesome compound butter you can try: broth fat compound butter. I made a a beef stock adding roasted beef ends with the bone marrow, roasted onions, celery, carrots, parsley, and a bay leaf. After the broth finished, I scooped off the fat floating on top, and combined that fat with good quality butter. This made an awesome basting butter.
I'm starting to think, Guga, that you should have done cold smoking for the fat. It would have preserved the butter's milk solids and so on. It also would have made it more readily used.
I was thinking the exact same thing. I've got one of those smoking gun cold smokers and that carton of Wagyu fat. Think I'll give it a go over the weekend.
@@SlainteFromFlorida Well, that is what I expected him to do if he gives advice for stuff you can do when you can't grill. Show if it works with cold smoking. This way I can just smoke my steak if I have one anyway..
@@DarkbaseTTV I see it as a proof of concept more than anything. Now if a company somewhere wants to start selling smoked butter or smoked tallow, it would be available to those without the equipment or desire to smoke it themselves.
I live in an apartament that doesnt allow grilling, but if I visited a friend or family and smoked the butter or tallow then I could store it and have it available for whenever I need.
I scrolled back through the video, as you told us to "try the sauce" for the rice balls and you filmed it so nicely - but I can't find the recipe anywhere in the video?
This is the first experiment I’ve actually done myself way before watching this vid 😆 I usually smoke a bunch of rendered fat during the summer (bbq) days then use it indoors to cook my steaks with during winter!
I have a few ideas! Demiglace dry age Smoke a brisket, but when you soak the wood chips add liquid smoke to the water Smoked MSG, kind of like how you made smoked salt
Rice balls are called Onigiri (お握り). Very common food every Japanese kid has eaten thousands of times. It's most common with just rice and some seaweed outside. But other common versions include sour plum, dried fish, tuna with mayonnaise.
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. ;)
@@joseluissilvazegarra he has on the bottom of the screen to look in the description for the sauce info. And he does mention & show it because they tried the rice balls with & without the sauce. They both said to eat it with the sauce.
AWESOME episode as always!, now i have a few ouestions, things i would love to try cooked /heated in the smoked butter, or fat , but cant 1 eggs,fried,and scrambled,2 par cooked fries,or hash browns 3 fried breakfast ham 4 shrimp for scampi(yes i now scampi means shrimp), THANK YOU best wishes to you,and your team,Y'ALL ROCK!
You are my overwhelming choice as the top chief. The things you try (that most people can copy) are beyond belief. You just keep knocking it out of the park. Thank you so much for your wonderful suggestions. Ted
Here in Italy we have a fried variant of the Rice balls. They are almost the same of what you prepared, but the rice has no seasoning and the balls are coated with breadcrumbs and then fried. We call them Arancini (or Arancino as singular)
Have you ever heard of the Chianina cow-breed? Its an ancient Italian breed and possibly the biggest cow in the world, it is famous in Italy for being used to make the Fiorentina steak a giant porterhouse-steak.
And the production quality is awesome. Idk if gouga edits the video or chooses the camera and audio equipment but this id a really good channel Great content and great production quality
Screw the smoked oils. Use smoked salt on the steaks. I do it all the time and it's phenomenal. Then add butter while searing. Another option is a smoke gun. I smoke my steaks in a food plastic container for around 30-40 minutes. Then sous vide. Also incredible. But the salt method is a lot easier.
looks 'Amazing' as always Guga! I get a similar effect using cold smoked kosher salt before Sous Vide. The smoked salt is really good in things like clam chowder too!
Guga and Leo had good chemistry just by themselves, good back and forth, and their mannerisms were almost identical throughout the reviewz Guga and Guga Jr lol Great review!
Guga… Another great video. But unless I missed it, what is the recipe for the sauce that you used for the rice balls? Is it on a different video or is there a link to it?
So quick question. Instead of having to smoke every single steak, can you use this method to just smoke a bunch of tallow/butter up front and keep that in the refrigerator for an extended period of time? How long will it last in the fridge? What is the best way to store it? I can think of so many different things to just have this instantly available for...
Poor Angel... But that's what you get when you leave the cast iron outside. Just be glad you didn't get the rack. 🤣 I really wanna see Jordan back in the show. I love his reactions to Guga's cooking. His reactions are so wholesome and innocent. He's also adorable. Lol please bring Jordan back on occasion.... And I hope I got his name right because it's been awhile since I've seen him. Lol
Guga, try this experiment: smoke the beef tallow and put some of it in the bag with the steak to cook in sous vide... does it make a difference? vs. just basting at end and creating a crust...
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
I come from France, and I have never seen this hot dog in France. Besides, hot dogs don't exist in France, it's a food considered as purely American and very mocked (I love it). If you want to try a real typical French sandwich, try the "jambon-beurre" (everything must be homemade though).
Awesome video Guga. Still hoping on the horseradish dry age, and on side dishes getting fried in various fats. Maybe smoked Wagyu fat is better for fries than unsmoked Wagyu fat? Or what about duck fat or onion rings?
Hi Guga. The steaks look AMAZING! And the rice balls look MARAVILHOSOS! And here's an idea, if you're going to make it again, I suggest you coat the balls (the rice balls) in bread crumbs and sesame seeds, and then deep fry them.
I think shouldn’t always try the control steak first to mix it up a bit. I’d love to see Leo’s/Angels/Maumaus reactions if the first steak doesn’t taste like a Guga steak
You should do a video where you combine all the best methods of flavor enhancements, best dry aged method and best cooking method to make the best steak ever
I would like to see you sou vide a choice steak in some high quality beef broth to see if it is better. You could even use some saved drippings from a higher grade steak.
They say never give up :) (chapter 15) List of ideas: 1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment 2.) Hanwoo VS Waguy Beef experiment PS don't get me wrong i know that hanwoo is hard to get but lets say for 4 000 000 subscribers on Guga Foods or 2 000 000 on Sous Vide Everything? That would be sth special to see. thanx
@Sous Vide Everything -- I wonder if the smokiness would be enhanced (without becoming overpowering), if the smoke were bubbled through the butter and fat (e.g.: with an aquarium air pump).
Hmmmmm. For those who grind their own meat for burgers. Take some of the smoked fat and freeze it hard. Then add to meat while grinding. Will this bring grilled flavor to the burgers when using a frying pan? I can't really do this experiment myself but would love to know the results if someone else tries it. Maybe you Guga?
🎣Install Fishing Clash app for free on your iOS/Android device: fishingclash.link/SousVideEverything Use my gift code SOUSVIDEEVERYTHING to get a special $20 value reward for free! (available for new players only)🐬
Guga. Try dry age steak on meat extract. It's a product we have in Uruguay 🇺🇾 used to season meals and soups
🐠 DRY AGE IN CAVIAR!! 🐠
11 MONTHS IN A ROW!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Sauce? It's not in description. :)
Also, maybe do some duck breast experiments?
hey guga... could you put the smoked wagyu and smoked butter in the vaccum seal bag and sous vid them that way? then sear them after?
I keep getting hopeful that your next video is my request but I keep getting let down for 6 months. I will still patiently be waiting for the chamoy dry age experiment.
This is perfect for me because I "cannot grill at home". Now all I need is a smoker, a vacuum sealer, a sous vide circulator and a flame thrower.
I see what you did there 😅
this was also the first thing I thought and I didn't even start watching the video haha. typical guga
XD.its like u only need few things one that one this one this ..... goes on and on
You can mix some liquid smoke with butter, and sear the steak in a pan instead of using a flame thrower. It might not be as great as what Guga does, but it'll be close.
So when are you moving? 😉
I used to cook a lot a long long time ago, but it eventually went from a hobby I really enjoyed to seeming like a chore that I hated and I stopped.
Your joyous attitude has reignited my love of cooking and I just finished making my first thing back at it: Beef Jerky and it's amazing!
Thank you man.
Facts!’ I agree with this. I’m 25 just started working with meats like steaks and he makes cooking enjoyable.
💚
Guga: “oh man they look fantastic”
Also Guga: “I know my steaks don’t look that good right now..”
gotta appreciate that he's still doing "the thing" after all these videos
"BUT WATCH THIS!" So Iconic.
Maybe fantastic in the sense that they look like they were perfectly sous vide (which they were). With his experience he can probably just look at a sous vide steak that came right out of the water and tell if it’s done or not.
Here's another awesome compound butter you can try: broth fat compound butter.
I made a a beef stock adding roasted beef ends with the bone marrow, roasted onions, celery, carrots, parsley, and a bay leaf. After the broth finished, I scooped off the fat floating on top, and combined that fat with good quality butter.
This made an awesome basting butter.
That's sounds amazing 👏
DAMN this sounds gooooood
I'm starting to think, Guga, that you should have done cold smoking for the fat. It would have preserved the butter's milk solids and so on. It also would have made it more readily used.
guga needs to cold smoke the fat. He should do a comparison with butter or ghee or duck fat
@@bennickerson9581 duck fat is a great call. Should have a proper fat off, duck, goose, tallow, pork, ghee and butter.
I was thinking the exact same thing. I've got one of those smoking gun cold smokers and that carton of Wagyu fat. Think I'll give it a go over the weekend.
"For anyone who cannot grill at home"
> proceeds to use a smoker still
You can cold smoke without a grill.
@@SlainteFromFlorida Well, that is what I expected him to do if he gives advice for stuff you can do when you can't grill. Show if it works with cold smoking. This way I can just smoke my steak if I have one anyway..
@@DarkbaseTTV I see it as a proof of concept more than anything. Now if a company somewhere wants to start selling smoked butter or smoked tallow, it would be available to those without the equipment or desire to smoke it themselves.
I live in an apartament that doesnt allow grilling, but if I visited a friend or family and smoked the butter or tallow then I could store it and have it available for whenever I need.
Can't wait see how dry aged Angel is gonna look like.
Guga after a few days : "Aaah perfectly juicy and tender, highly recommend everybody!"
the scary thing to think is, since it's the internet, there will be the odd person who would ACTUALLY want to see a dry aged angel 😂
@@amarug cannibalism being experimented
I scrolled back through the video, as you told us to "try the sauce" for the rice balls and you filmed it so nicely - but I can't find the recipe anywhere in the video?
True. If someone finds the recipe plzz link it.
Yeah we want the sauce man!!!
Same here 😂💔
It kinda looks like a Sriracha Kewpie Mayo 🤔
Where is the Sauce recipe, I want to make this!!!
Leo is such a good commentator, he is very clear, and always gives his honest opinion
definitely!
Leo is a one big nonsense .
@@JANvanX ?
he's a nice addition, but I feel like whenever he's present that Angel doesn't get a lot of chances to speak
Leo takes the obvious and uses fancy words. I don't like him
This is the first experiment I’ve actually done myself way before watching this vid 😆 I usually smoke a bunch of rendered fat during the summer (bbq) days then use it indoors to cook my steaks with during winter!
I love how still Guga pulls out a choice steak just as much as he would in the old days.
This man taught me how to buy good steaks in my budget
I would love to buy a Guga's cookbook with seasoning, times, temps, side dishes, searing tips, etc.
You: break into someone's house.
Guga, walking out of corner with a flamethrower: I know, my steaks don't look that good right now, but *watch this*
Leo has amazing input and opinions, well spoken fella
We can't get enough of Leo, he is awesome!
We need more Leo in these videos. His input is always super articulate.
I agree
I really enjoy his descriptions as well
He’s annoying to me
@@1209MArky your comment is annoying to me
@@1209MArky yeah he tries too hard, he’s a nice guy though.
I have a few ideas!
Demiglace dry age
Smoke a brisket, but when you soak the wood chips add liquid smoke to the water
Smoked MSG, kind of like how you made smoked salt
7:24 "You know Angel's not looking that good right now, but watch dis!"
Love Leo's descriptions of how the Steaks taste and feel! really puts things into perspective for the viewer! CHEERS!!!
I've been using this method for 3 years and it work perfect! I smoke the butter too and it's was a damn good when you put it into pasta or risotto
Rice balls are called Onigiri (お握り). Very common food every Japanese kid has eaten thousands of times. It's most common with just rice and some seaweed outside. But other common versions include sour plum, dried fish, tuna with mayonnaise.
"Just the two amigos today!"
*Angel currently dry aging*
Both laughs
I'm ded😂
to restore initial texture, butter would need to be tempered/crystallised at 25-27°C = stir in a bowl on ice bath to ensure homogeneous structure
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. ;)
Does anyone see the sauce ingredients? I don't see it in the description or pinned comment
There is no sauce
@@joseluissilvazegarra 10:31. Yes there is.
@@joseluissilvazegarra He made a sauce for the rice balls.
@@The063091 Yea but he didn't mention during the video
@@joseluissilvazegarra he has on the bottom of the screen to look in the description for the sauce info. And he does mention & show it because they tried the rice balls with & without the sauce. They both said to eat it with the sauce.
Where's the sauce recipe 🥺
Garlic Bread Guga --- You can do it. And How about Duck Fat? Is it allowed in US?
AWESOME episode as always!, now i have a few ouestions, things i would love to try cooked /heated in the smoked butter, or fat , but cant 1 eggs,fried,and scrambled,2 par cooked fries,or hash browns 3 fried breakfast ham 4 shrimp for scampi(yes i now scampi means shrimp), THANK YOU best wishes to you,and your team,Y'ALL ROCK!
You are my overwhelming choice as the top chief. The things you try (that most people can copy) are beyond belief. You just keep knocking it out of the park. Thank you so much for your wonderful suggestions. Ted
Here in Italy we have a fried variant of the Rice balls. They are almost the same of what you prepared, but the rice has no seasoning and the balls are coated with breadcrumbs and then fried. We call them Arancini (or Arancino as singular)
Have you ever heard of the Chianina cow-breed? Its an ancient Italian breed and possibly the biggest cow in the world, it is famous in Italy for being used to make the Fiorentina steak a giant porterhouse-steak.
And the production quality is awesome. Idk if gouga edits the video or chooses the camera and audio equipment but this id a really good channel Great content and great production quality
Would love to see Guga make Lap Yuk (Chinese Bacon)… thumb this up for Guga to see if you agree 👍
Screw the smoked oils. Use smoked salt on the steaks. I do it all the time and it's phenomenal. Then add butter while searing.
Another option is a smoke gun. I smoke my steaks in a food plastic container for around 30-40 minutes. Then sous vide. Also incredible. But the salt method is a lot easier.
looks 'Amazing' as always Guga!
I get a similar effect using cold smoked kosher salt before Sous Vide. The smoked salt is really good in things like clam chowder too!
Ok, now we need to do a triple threat with smoked compound butter, smoked Wagyu fat, and smoked bone marrow.
Leo is killing it !
Guga you have to try dry aging in Bovril from the UK 🇬🇧. Look it up and you will see why!
You're the man. These experiments are rad.
~Angel currently dry aging~
Make sure you serve him with lots of "green stuff". I'm sure he would have appreciated that.
"Angel currently dry aging" 😅
I love Angel and Leo. Leo's enthusiasm is so amazing and reminds me of myself. Keep up the amazing content Guys!
Guga I have a great idea!!
Dry age steak in sazón con achiote Goya!
"Angel currently dry aging"
HE SAID THE THING
Guga and Leo had good chemistry just by themselves, good back and forth, and their mannerisms were almost identical throughout the reviewz Guga and Guga Jr lol
Great review!
Why didn't you COLD smoke the fat and butter? That imparts the smoke flavor into them without cooking them...
@11:30 "Do it with the sauce every body" .......... WHAT SAUCE?????
Guga… Another great video. But unless I missed it, what is the recipe for the sauce that you used for the rice balls? Is it on a different video or is there a link to it?
Hey Guga, recently I have seen a lot of burger recipes in which they add bread soaked in milk to the meat mix and they claim that it makes it juicier
Also known as how you make meatballs, right? (Yeah, I assume breadcrumbs soaked in milk is an internationel known ingredient in meatballs.)
I mean it’s not that hard to make them juicy, just don’t cook the shiz out of them 😂
Best experiment in a long while. Sad that Angel missed it.
So quick question. Instead of having to smoke every single steak, can you use this method to just smoke a bunch of tallow/butter up front and keep that in the refrigerator for an extended period of time? How long will it last in the fridge? What is the best way to store it? I can think of so many different things to just have this instantly available for...
I love the zoom-in on the fist bump!
Will definitely try this, but with duck fat as well. Also, still waiting for the butterfly pea powder dry age video.
Poor Angel... But that's what you get when you leave the cast iron outside. Just be glad you didn't get the rack. 🤣
I really wanna see Jordan back in the show. I love his reactions to Guga's cooking. His reactions are so wholesome and innocent. He's also adorable. Lol please bring Jordan back on occasion.... And I hope I got his name right because it's been awhile since I've seen him. Lol
12:07.... Gugas' inner samurai comes out! 😝🤣🤣
Finally dry aging angle cant wait to see the results.
Could you list the sauce ingredients please? Is it the same one you usually use? Thanks!
Guga, please do a compilation video of all your best side dishes! I think they get overlooked and lost in the steak videos.
Yes Please: Title: "Guga's Sauces and Sides"
Not often you hear 2 grown man talk about balls this much..
7:25
Oh, Lawd…what did Angel do to get himself put in the Dry Ager?!
😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣
Guga, try this experiment: smoke the beef tallow and put some of it in the bag with the steak to cook in sous vide... does it make a difference? vs. just basting at end and creating a crust...
I'm just happy seeing Leo getting upgraded to Guga and himself for the video. My boy on the come up
The video was great but the “Angel is dry aging” got me laughing out loud
7:43 leo can you explain to me what did you just say
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
Godd video Guga. I could not find the sauce recipe. Keep it up!
I think you should try dry ageing with beef oxo cubes. Could be interesting.
I'm working on a Venturi cold smoker right now to do just this to my butter!
So this makes me wonder would dry aged fat make it taste even better and also what would something fried in the smoked and possibly dry aged fat taste
A Japanese hangiri is the best kitchen tool for mixing the seasoned sushi rice vinegar into rice.
Guga!! You forgot the rice ball sauce ingredients!
Love your videos, just wish I was there to do the taste tests too. Thank you so much for sharing ❤
7:24 finally... DAA (Dry Aging Angel ) 🤣
I come from France, and I have never seen this hot dog in France. Besides, hot dogs don't exist in France, it's a food considered as purely American and very mocked (I love it). If you want to try a real typical French sandwich, try the "jambon-beurre" (everything must be homemade though).
Guga you should try STARFRUIT marinate & compound butter on steaks. Cheers!
Perfect!! I can’t grill at my home but I can smoke so this works out great😅
Awesome video Guga. Still hoping on the horseradish dry age, and on side dishes getting fried in various fats. Maybe smoked Wagyu fat is better for fries than unsmoked Wagyu fat? Or what about duck fat or onion rings?
I was so focused on the side dish that i forgot that he was even cooking steaks
Hi Guga.
The steaks look AMAZING!
And the rice balls look MARAVILHOSOS!
And here's an idea, if you're going to make it again, I suggest you coat the balls (the rice balls) in bread crumbs and sesame seeds, and then deep fry them.
I think shouldn’t always try the control steak first to mix it up a bit. I’d love to see Leo’s/Angels/Maumaus reactions if the first steak doesn’t taste like a Guga steak
You should do a video where you combine all the best methods of flavor enhancements, best dry aged method and best cooking method to make the best steak ever
It would have been interesting to try a half and half option - half smoked butter and half smoked wagu fat.
Guga: Those balls are incredible, highly recommend.
Angel is going to lose his job if Leo keeps killing the descriptions of the experiments
Guga! I'm more interested by your Side dishes... Am I the only one??
I would like to see you sou vide a choice steak in some high quality beef broth to see if it is better. You could even use some saved drippings from a higher grade steak.
And here I am. Watching your video, eating stale bread at 4 am
I loved the message at the top that said angel is currently dry aging.
Leo has been doing his thing with the descriptions on the steaks, good work man.
Love the Channel GUGA!!
*always uses the green low sodium soy sauce*
*then adds in salt*
It’s so you have more control over the salt levels.
10:42
Leo be like: “ohh ma gaw, ohh ma gaw, he on x-games mode”
How did you dry aging Angel?
Guga sounds sick 😫!!!! Congested!!!!!
I've watched so many of his videos I can tell the difference in his voice!!!
when doing things this way, I would use liquid smoke as my means of improvising the smoke effect.
I'm curious about some fish experiments since you used to be a fisherman, no doubt you know quite a bit about good seafood
They say never give up :) (chapter 15)
List of ideas:
1.) Use pomegranate molasses "narsharab" e.g. in different molasses types experiment
2.) Hanwoo VS Waguy Beef experiment
PS don't get me wrong i know that hanwoo is hard to get but lets say for 4 000 000 subscribers on Guga Foods or 2 000 000 on Sous Vide Everything?
That would be sth special to see.
thanx
8:20 brought me here. Just kidding, been subbed for a long, long time! 😁
I love rice with butter and soy sauce. It's super simple and good! I also love wasabi and soy sauce on some sushi rolls!!
@Sous Vide Everything -- I wonder if the smokiness would be enhanced (without becoming overpowering), if the smoke were bubbled through the butter and fat (e.g.: with an aquarium air pump).
Hmmmmm. For those who grind their own meat for burgers. Take some of the smoked fat and freeze it hard. Then add to meat while grinding.
Will this bring grilled flavor to the burgers when using a frying pan?
I can't really do this experiment myself but would love to know the results if someone else tries it.
Maybe you Guga?