I aged steak in SOURDOUGH, they ate it and this happened!
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- Опубликовано: 28 сен 2024
- Today's video has been a long time in the making. I fermented steaks using sourdough and gave it to Uncle Roger aka @mrnigelng and @JoshuaWeissman to give it a try. I was not expecting them to be so honest about, but I could not ask for better reaction. Here's what happened.
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#funny #cooking #experiment 
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One day uncle roger gonna get food poisoning from your experiments haiyaaa
Hopefully not. Until then we keep on trying. 😂
Your stomach can handle it!
Don't be weak!
You have a British accent and your entire online persona is offensive and racist. But hey, you're making money, so who cares, right?
Botulism is the main threat. Everything else is survivable
Why so weak!?
Who knew sourdough would make such a great steak? Thanks for the free food and good times Guga!! ❤️
Free food is my middle name 😂 Much love brother josh!
@@GugaFoods what is your real middle name by chance?
Yes... good times... I hope you extracted enough for his next white gooey dry age experiment!
Cuando empiezo a ver el video, digo... es bacteria...sobre la carne en reposo.. pero es otra bacteria que no deberia influir... no? pero cuando Uncle Roger dijo del vinagre o del añejado, me hizo pensar como en un gusto mas al estilo del peceto a la vinagreta... desde Argentina, un abrazo!
I would love to see Leo try and describe 3 control steaks thinking that it was an experiment. 😂
As an April fools episode next year.
That's a great idea
You're a genius 😂
Definitely April Fools material right there
That's foul
For people unfamiliar.... Sourdough starter for bread left in the fridge needs to be taken out and fed at least once a week. Left on the counter you would feed daily. You feed sourdough with a fresh quantity 1:1 by weight of flour and warm water. If you leave you starter in the fridge for "weeks" as Guga did, it begins to produce "hooch" as it gets hungry. Stuff smells funky because it's the alcohol byproduct of the bacteria eating the flour. If it gets strong enough it'll smell like nail polish remover and curl your nose hairs. Think of keeping sourdough starter for baking much like keeping a pet. You have to clean up after it (discard that can also be used for baking, makes awesome biscuits and pancakes), feed it (flour and water), and play with it (watch it double in size within 6-12 hours of feeding and as it just starts to deflate, that's the stuff you use for the classic sourdough bread). Which, the dough has a 3ish day fermenting period to get that classic flavor.
So basically he accidentally marinated the steak in sourdough alcohol? Is that right?
@@BuckmeisterSupremeWithCheese Basically.
Aw dang, so Guga has to deal with the cruddy scammers too? That really sucks. And sucks that people spend their time trying scam the innocents. There's a special circle in hell for that.
Uncle Roger and Joshua Weissman? Guga just keeps killing it with these collabs! Great video today, Guga.
Joshua put out a collab with the other 2 today as well.
Uncle Joshua. he got the title from Uncle Roger
he gotta start properly covering these stakes tho with with either Dips, or Pouring directly into bag w meat in it. last few i watched he screwed up by coated wrong n the other he used to wrong typa coating n poisoned EVERYONE
Joshua has to do something to keep people watching him
@@mtnman8783yeah I stopped watching when he started the butt zooming thing. Idk he got weird
I have to point out that I love your use of science in your videos. You don’t just call a steak an “experiment” and do fun stuff with it, but you have everything under correct conditions and even use “control” steaks as well which really makes an impact. You always inform the audience about the science behind the cooking which is both interesting and helpful.
“what bussing mean?” Uncle Roger is too old to keep up with tiktok already
Pretty sure bussin was used before tiktok-
I've known Josh longer than Guga and I've got to say I think we need more of these three. Very different personalities and it's a scream!
Uncle Roger ball busting about masticating kills me 😂. ‘’Publish one book once and now using big words’’
Guga is so awesome that he's getting me to like Josh and Uncle Roger is always a blast. We definitely need more of these, they play so well off of Guga.
Definitely the most underrated trio in RUclips Cooking History. I PRAY for more of this!
I don't know if you can call them underrated, but I agree, more of this!
@@Teooooooooooooooooooooooooooo I say that they are underrated not because they are hated (Though they aren’t at all), but this is definitely a perfect trio that not enough people are talking about.
Uncle Roger is not a chef and just does fake critique content. He is more of a troll content maker than a contributor. Several times he was tasked to cook he was fumbling about. I'd rather see Chuds BBQ and Joshua W., both actually cook and cook really well.
@@1014p He doesn't have to be a chef, I just like this trio of RUclipsrs.
@@1014puncle roger can cook tho lol he has many videos of him cooking
i absolutely love these collabs! you three have a certain vibe that works really good!
This is the trio we got but didnt ask for ❤
And Guga so wholesome for personally promoting Josh's cookbook in his channel.
See this is what I want, comedy from Uncle Roger, that ASMR smoothness from Uncle Guga, top it off with that Uncle Joshua energy. In the world of Cars there are Clarkson, Hammond and May. We found our golden trio
Guga is the gift that just keeps on giving 👏
I Highly 2nd THAT! Thank You Master! :) keep that happiness going! I Know Karma Loves YOU!
Curious what a miso paste dry aged steak would turn out? Maybe even try other pastes like shrimp paste 🤔
Guga you absolute madlad, love the content, keep being awesome
I’ve learned so much about dry aging from you. Love the collab with not just one, but two viral RUclips chefs! It was very cool seeing three of the greats eating and talking steak together
Hi Guga , Angel, Leo , here's an idea!
You know the traditional way to pan fry a steak with butter, garlic, thyme, Rosemary? What if you took those elements and grind it up into like a paste or a seasoning and then use that to dry aged the steak with..
It might be a little difficult with the butter but maybe there's a powdered butter out there that you can use. I would take Thyme and rosemary and garlic and whatever else you want and grind it up into a find course powder or even a paste and use that to dry age a nice ribeye steak. Or just use that for dry Brine and see what happened. Thanks❤❤❤
I never laughed so hard!!! Love the masticate definition, Uncle Roger!!! Better safe than sorry!! 😅
Every Guga side dish are "ridiculously easy to make"😅
Yeah, it's really easy, but actually some ingredients are expensive
@@LegitPlayer809well didn't see anything expensive in this one
An idea you might try it since you have a consistent theme of using something from your experiment in your side dish or at matching a theme is having people use the side dish to guess what the experiment was
if guga loses the uncle title, he will give uncle roger a meal that will be his last
my 3 fav cooking youtubers in 1 video? how did we deserve this awesomeness
Please try out to cover the meat in "Grafschafter Goldsaft". It's a dark syrup made out of sugar beet. It's a German classic to spread on bread but in my imagination it has to be a good thing to combine with meat.
One of the things that's interesting is that vacuum sealing it kind of kept it from fermenting TOO much - since most yeast and bacteria to a degree need oxygen to ferment properly, or at least to rapidly reproduce. Trapping the CO2 in there actually in a way kept it in check since CO2 is toxic to yeast. It's a byproduct of fermentation, so it's literally living in its own waste.
the collab we didnt expected but very welcomed ... 3 culinary titans at a table
3 comments: when I moved from the US to the UK I was kind of shocked to see a night club that had been converted from an old church… but there are many of those there! I don’t think the local councils can bring themselves to year down such historic structures… but at the same time they found tenants that will use the space!
I love how the coffee orders say so much about each coach. Flat White for Nate: the most normal order in England; presumably he’s trying to fit in. Black coffee for Roy: obviously. And of course a Peppermint Latte for Ted!
Finally, the Americans just getting into English football for the first time by watching Ted Lasso don’t know how much of a baller Thierry Henry was. Best striker in Prem history… I know what I said.
Love these epic collabs!🎉🎉🎉🎉❤❤❤❤
try dry aging steak with 'çemen' it is some kind of fermented paste used in making pastrami (pastırma) in turkish cuisine
When will Chef Brian and Frenchie become guest, Guga?!?!
We need the Guga-Frenchie crossover episode!!
Uncle Guga really playing with his own Uncle title like madman.It's so owesome by the way😂😂😂😂😂
You know you're famous burger sauce? You should dry age a steak in your burger sauce. Ketchup, mustard, mayo, Worcestershire and bake it in the oven like you did the other ones or even dry age
It's so refreshing to have Joshua on the show
That might be the first time that Josh Weissman has ever been called “refreshing,” so thank you for that milestone.
@@TundieRice what can I say, bro's one of the goats
I grilled a 2lbs picannia the other day… it was so good I ate half for dinner then ate the other half for breakfast 😅🤤
The first video I ever watch of joshes was years ago on how to make sourdough. Been watching ever since.
Lol Uncle Roger saying just speak English to Josh in the best broken English Ever is just priceless and I’m here for it! Haha
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 150th time asking btw.
3:16 "one bay leaf for each"
A bay leaf seems a bit hard to swallow, in more ways than one.
I was hoping for big pictures in the cookbook 😂 G.B.D. P. Great Big Digital Pictures!
Omg you trip should do trio adventures like Gino, Gordon and the french guy forgot his name😅
PLEASEE for the next experiment… try dry again a steak with… more steak???? (Or other kinds of meats too!) Amazing video as always and love from NY ❤❤
3 of my favorite youtubers in one table. FUIYOOOOH!
"Group masticating" is how I'm gonna get out of Thanksgiving this year
We need more videos with uncle Roger and Joshua in it together😂
I wanted a comment on if there was a texture difference. But maybe now it's time to start combining the flavor profiles of the different experiments? Like combining the koji with the black garlic paste.
the entire time i really thought it was gonna taste bad but if two uncles give it a thumbs up im willing to try it
These three just become a trio at this moment..
HOLY SMOKES! JOSH AND UNCLE ROGER WITH GUGA TO START OFF MY SUNDAY? This episode is HOT! 🥵🥵🥵🥵🥵
Guga "It's bussin bussin"
Uncle Roger "What's bussin mean" 😭😂😂😂😂
You should try doing some steaks with SPIKE Seasoning. That stuff is magic, and I think you'd love the results. I swear by it. It makes things taste almost buttery.
Dry age a steak in a1 steak sauce. The sauce doesn't belong on a steak. But the flavors should do good work for flavors.
So great that many great food youtuber can be in same videos now, jumping on each others videos, becoming friends and all, so great reaching out to eachother
Need to make a umami mushroom and bouillion sauce - inject into steaks - and dry age for only 14-21 days. Then another outer marinated steak in mushroom and bouillion sauce, ziplocked and dry aged. Another make a pounded steak (with cleats) with instant shroom and bouillion sauce sous vide steak. Compare them all with control steak.
Every time I see Joshua in a video, I think "Well, won't be showing the kids THIS one." The man has a unique ability to make turn every innocent comment into double entendre, and every double entendre into a single entendre.
Try dry aging a steak in my smoked onion dip... Smoke onions with hickory smoke cold for 4 hours. Then hot smoke 4 more hours. When deeply colored. Puree and mix into 50/50 cream cheese and sour cream...
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 to use garlic with steak ?
Love you
Garlic powder is dry, so it doesn’t affect the crust of a nicely cooked steak.
Garlic paste or fresh garlic would be too wet to use as part of the initial seasonings that Guga uses to cook steak alongside salt and pepper.
Sounds like all you guy's just described the the difference between steaks from good grass fed cows and standard grain fed cows.
When Joshua and Guga said they prefered the sourdough steak I totally expected Uncle Roger to say "Fuiyoh! More for me!"
This video cracked me up!!! I had no idea Josh was that humorous or maybe just plain ornery. Lol!!!
The internet chef trio I didn't know I needed in my life 😂
Man, what will Guga use next, motor oil? Everything he does seem so delicious. I'm really loving the 3 Amigos!
How about a sourdough aging comparison between one day, one week, and three weeks. Wondering if there’s and optimum time, like with the pineapple enzymes.
Joshua at the end...LOST in his own world 🤣🤣🤣
Hey, I've been a fan since a couple of months, I love the videos! My dad and I started to do multiples guga steaks haha. They taste amazing and we always have a great time with that. Also my first comment, how about a black pepper dry aged steak?!
Josh: "I just hope it's not another crazy experiment"
Narrator: Guga made another crazy experiment
i reallllllly want to see a sorta compilation type video of gugas "failed" experiments.. I've always wondered what experiments had good intentions but failed in execution and thus we never saw them..
Good Video. Hope to see more of this trio.
Hey, I was going through all the weird steak cooking videos. Have you done the sous vide prepped steak cooked in a dish washer experiment? It sounds interesting in theory. Steam cook a steak?
The colab that will shake the world!
My favorite Collab of all time ♥️♥️
The thumbnail saying "Biohazard steak" is very acurate. This is definitely a biohazard lmao
Not sure if this has been done at all but how about an experiment with coconut flakes? Either using the flakes themselves or throwing them in a processor to make a powder/paste to dry age the steak with
Clear next step up is to dry age a steak in kimchi or sauerkraut. Those also shelter lactic acid bacteria.
I really love when guga "used" @mrnigelng and @JoshuaWeissman as human subjects to taste his "dangerous"experiment 😂😂 .Hope guga "used" them again to taste more "crazy" experiment steak 🥩 😆🤌
You’ve gotta get Sean Evans on and reverse the tables-dry age some steaks in the Hotwings branded sauces-that would be awesome!!
2:39 just one time, I would really love it if Guga said "It's ridiculously hard" to make this dish. 🤣
GUGA in your opinion going back 4ish years, what is the better way to cook rabbit? Sous vide or grill? Love both of your videos on rabbit but I would love to know your opinion on one cook to the other 🤔
Guga please try dry aging a steak in garlic and rosemary with a butter binder.
ive never even considered a cookbook until i seen you had one guga. doing actual food science out here. ill buy 3 for gifts.
The papa and the uncle :)) Guga must be the kid 😂😂
Uncle Roger has Larry the Cable the Guy levels of Go-Away heat
I wonder if you could replicate it without the sourdough and such but another milk product that can house live lactobactillus without risk of another bacteria with a potential for foodbourne illness to be exposed to. Maybe like a long-lasting yogurt?
I'm curious if there's anything from passing stool over the next 7 and 14 days after consuming that. Foodbourne illnesses don't usually hit immediately.
Would also like to know what dominant bacteria are on that steak after being dry-aged for weeks in sourdough.
I watched too much Guga and the way he says "Lets do it" has entered my speech
Guga, try this:
Slice eyeround steak into very thin strips, marinade in sourdough starter overnight, then directly wok fry in shallow oil. Does the sourdough penetrate the steak to cook it like a slice of "meat bread"?
I was thinking a Taco Bell bathroom reaction to the steak. 😂😂😂
Uncle Roger bussin is gen z slang for affordable mass transit
I have an idea for a special occasion. Cook the best five steaks that you've ever made for yourself and 3-4 other people and see which one is truly the best steak.
Joshua is another of my favorite content creators! I thought it was just a que time colabora but seeing him twice now in your channel is a treat!
This needs to happen more often, 3 cultures 1 show(sorry childen), love all them
For the side dish, the spoken word was bay leaf, but visually appears to be a basil leaf. I have both. Can you clarify?
That’s basil. He was making a caprese salad-like dish.
All cooking legends at once place.
1:37 I think that’s because as the sourdough starter starves and produces more acid, it eats away at things. Anyone who knows what happens when you don’t feed your starter, that starved sourdough hooch smells like acetone, it is frightening
4:38 followed up by 4:55 I cannot even, lol. SETTLE DOWN
The Holy Trinity of RUclips personalities 🤘🙏🥰
I wonder, try ageing an already dry aged steak in sourdough started, might make for some nice complex flavour notes
I think Guga should make two different control steaks, and the real experiment should be the side dish. Nobody would expect that
Try dry aging in cottage cheese. It's gotten a lot of attention lately, and I've always liked it.
Hey @Guga, thank you for your videos. I recently saw your Birria video and saw a potential experiment. Dry aging a steak in birria fat. I’d imagine the flavors would get in deep!
Guga did you call basil a bay leaf? 😂
Here's an idea. Do it with a wagu fillet and have Josh make it into a beef wellington.