I recommend, whenever you make a compound butter, you also baste the two other steaks in regular butter to make sure it's not just the butter-taste that makes the compound-butter-steak taste better than the others.
@@Kara_Kay_Eschelyeah a friend of mine once said the pepperonis on a pizza we were eating was too spicy. I was like wtf do you mean TOO SPICY it’s PEPPERONI! I’ve learned that some people apparently just have zero spice tolerance and that’s honestly pretty sad.
I wonder if the results would be the same if the hot sauce is not vinegared based. Since what mostly affected the steak is the vinegar in Frank's hot sauce.
The problem with vinegar-free hot sauces is most tend to just use a different acid than vinegar, so you'd end up with nearly identical results. That said, there are a few alcohol-based hot sauces. 100% want to see Guga experiment with those.
I make fermented hot sauces. As you say hot sauces have to have acidity below pH 4.6 from a food safety perspective. In the case of fermented hot sauces it's from lactobacillus, eg. Lactic acid
Another great experiment! I feel like compound butter wins most of these taste tests. I am also a fan of butter on my steaks. My go-to is minced shallots, garlic with Kerrygold Irish butter.
So years ago, Guga did a coffee ground sous vide steak. I'd love to see him try using tea leaves. In particular, using lapsang souchong tea. When you open a container of lapsang, you'd swear that you opened a bag of smoked jerked seasoned jerky.
Well, as caffeine is a fairly bitter compound, alongside the tannins in tea, I imagine it would give the steak a bitter, chemically flavor to it. Though imagine those same compounds may actually preserve the steak to some degree, so there may be something to that on a survival/primitivism level to boost meat storage lifetime, perhaps.
Oh man, I love Frank's Red Hot, I put it in almost everything I cook, it adds a nice flavourful kick and just enough spiciness to be most delicious without the burn.
I literally have a bottle next to me I have to watch this one. What you have to do Guga is dry age a steak in garlic and rosemary with a butter binder.
I am American but living in Brasil. Brasilians as a whole do not like hot sauce much or have tolerence for heat. The cuisine is not like Mexico. Much blander by comparison. Guga, being Brasilian and complaining about heat in hot sauce is pretty normal. Their hot sauce is very mild by American standards. Bahia has much spicier food. I believe Guga is from Mineas Gerais. Food there is not hot spicy at all. They use a lot salt when barbecuing but pretty basic spice mixes. Another big difference is avocado. They are not very acquainted with guacamole. They use avocado to make a kind of smoothie drink rather than guacamole, salads, sandwiches etc. The lads are more Americanized so they are used to hot sauce. Thats why its no big deal to them. When I use hot sauce in Brazil people look in horror when they see how much I use. Literally they are in shock. And their hot sauce is medium at best. Not even close to hot.😂
VIDEO IDEA: What if you and the crew did a Q&A video answering questions from some of the many videos you've posted? Ill start. Have you or any of the guys gotten sick from some of the weird experiments you've done?
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
That second steak was a Buffalo sauce steak 😁 liked the concept a lot. The results intrigued me, and made me think, what if you dry-aged a steak in vinegar? Would the acid completely disintegrate the steak?
Hi Guga, try to dry age using belachan (shrimp paste from Malaysia and used in some south east asian cuisine). Maybe it'll level up your status as Uncle Guga!
WTF @Sous Vide Everything, Frank’s Red Hot is my thing! This is an experiment right up my alley! I love Frank’s Red Hot! One of my most popular dishes is my Buffalo Mac & Cheese.
7:50 - "You can never go wrong with a compound butter." That sounds like a dangerous challenge, even when sticking to things that are meant to be eaten (so no toothpaste compound butter). I have a feeling an licorice compound butter would be rather disliked.
video request or idea: 1: water age - then dry age but with salt pepper and once that is done have a compound butter with room temp butter with a garlic bread seasoning *it has to be like a rub* add that when bbq'ing the salt will be absorbed into the steak and might enhance the flavor. 2: remove the pelecal run it through a mincer along side some regular mince and wagu fat but the pelecal has to be from many different steaks to get that multi taste questioner
Yo... guga hates spicy, we should do an experiment. Take the 1 chip challenge, get like 20 of those chips. crush them in the blender. Then put them as a crust on a steak. and give it to guga. or take the chips and make it into a compound butter, or season the steak with it.
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
Guga, you should water-age a steak, then dry age it afterwards 🤣
This would be interesting
Why not the other way around?
@@Parmigiano1or both
Yes thats a good idea
That sounds insane!
You should start doing 4 steaks when aging them for now on. Control, compound butter, water age, and dry age
Wouldn’t be hard for him at this point.
honestly, if he cares about waste like he says he does, he should just start water aging instead of dry aging
Good idea
@@LP620he uses the pellicel for ground beef and soups, no waste
I recommend, whenever you make a compound butter, you also baste the two other steaks in regular butter to make sure it's not just the butter-taste that makes the compound-butter-steak taste better than the others.
Guga should release his own hot sauce but with his spice tolerance it would probably be ketchup with a single chili flake
The market is flooded with hot sauce that isn't hot. Even things that are called Ghost Pepper this and that are no hotter than a jalapeno.
i cant say any think mine is about the same as his
Regular store bought ketchup is too spicy for some people. I have heard of people saying that sausage and pepperoni pizza is too spicy as well.
@@Kara_Kay_Eschelyeah a friend of mine once said the pepperonis on a pizza we were eating was too spicy. I was like wtf do you mean TOO SPICY it’s PEPPERONI! I’ve learned that some people apparently just have zero spice tolerance and that’s honestly pretty sad.
You know, their slogan *“Franks, I put that S#%T on Everything!”* is just a challenge for GUGA.
I wonder if the results would be the same if the hot sauce is not vinegared based. Since what mostly affected the steak is the vinegar in Frank's hot sauce.
Yeah, it was basically a pickled steak.
The problem with vinegar-free hot sauces is most tend to just use a different acid than vinegar, so you'd end up with nearly identical results.
That said, there are a few alcohol-based hot sauces. 100% want to see Guga experiment with those.
I make fermented hot sauces. As you say hot sauces have to have acidity below pH 4.6 from a food safety perspective. In the case of fermented hot sauces it's from lactobacillus, eg. Lactic acid
@@bigfatdynamo246mans never heard of fermented hot sauce lol but same thing would happen, enzymes and lacto would break down the steak.
@@xelucidxLactic ACID? 😂
Another great experiment! I feel like compound butter wins most of these taste tests. I am also a fan of butter on my steaks. My go-to is minced shallots, garlic with Kerrygold Irish butter.
8:06 love how there was an inside joke that happened here but Guga managed to keep a straight face.
My wife says that Leo and Angel should try a side dish blindfolded and try to re-create it after they taste it.
NICE!!! just made supper and was hoping Guga posted heck yeah..
Isn't buffalo sauce traditionally just Franks and butter? So that's literal buffalo steak!
yup
Frank's, butter, Worcestershire, garlic.
your side dishes look always so awesome and for me almost like a whole meal! you could make a whole cookbook out of it (if you know what i mean) :)))
Holy shit the “spectacles” on that dry aged steak were crazy! (That was a very funny grammar mistake as a Spanish speaker hahaha) 1:17
Buffalo chicken is probably top 5 foods for me, love Guga's take on it
So years ago, Guga did a coffee ground sous vide steak. I'd love to see him try using tea leaves. In particular, using lapsang souchong tea. When you open a container of lapsang, you'd swear that you opened a bag of smoked jerked seasoned jerky.
Well, as caffeine is a fairly bitter compound, alongside the tannins in tea, I imagine it would give the steak a bitter, chemically flavor to it. Though imagine those same compounds may actually preserve the steak to some degree, so there may be something to that on a survival/primitivism level to boost meat storage lifetime, perhaps.
I'd like to think that you have that "steak barbecueing song" playing everytime you're cooking a steak. x)
Oh man, I love Frank's Red Hot, I put it in almost everything I cook, it adds a nice flavourful kick and just enough spiciness to be most delicious without the burn.
"I put that shit in everything"
I literally have a bottle next to me I have to watch this one. What you have to do Guga is dry age a steak in garlic and rosemary with a butter binder.
guga, make a video of every best experiments you did till now and choose a winner.
I am American but living in Brasil. Brasilians as a whole do not like hot sauce much or have tolerence for heat. The cuisine is not like Mexico. Much blander by comparison. Guga, being Brasilian and complaining about heat in hot sauce is pretty normal. Their hot sauce is very mild by American standards. Bahia has much spicier food. I believe Guga is from Mineas Gerais. Food there is not hot spicy at all. They use a lot salt when barbecuing but pretty basic spice mixes. Another big difference is avocado. They are not very acquainted with guacamole. They use avocado to make a kind of smoothie drink rather than guacamole, salads, sandwiches etc. The lads are more Americanized so they are used to hot sauce. Thats why its no big deal to them. When I use hot sauce in Brazil people look in horror when they see how much I use. Literally they are in shock. And their hot sauce is medium at best. Not even close to hot.😂
"It tastes like vinegar more than anything else." That sums up Frank's perfectly lol. Just red vinegar.
I do put it on basically everything. Maybe it's overly vinegar but vinegar makes a lot of food better I guess
Salty red vinegar
Guga should open a steak house and have a monthly special as the experiments that went well
I will never get tired of Guga's English
That dip looks awesome
🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 24 MONTHS IN A ROE! 2 YEARS+
Take this to the top!!
VIDEO IDEA: What if you and the crew did a Q&A video answering questions from some of the many videos you've posted? Ill start. Have you or any of the guys gotten sick from some of the weird experiments you've done?
For a more vinegary dry-aged experiment you can try Sauerbraten
An XO sauce dry aged or sous vide steak would be cool
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
Frank's Hot Sauce glass bottles have been around since the early 1900s - when sauces (and saucy alcoholic drinks) were the fab.
Sweet been wanting to see this for a while!
When ever I hear that montage song on other RUclips videos it makes me hungry thanks guga 😂😂😂
Dry age a streak in The Last Dab and have Sean as a guest host!
The 2 dudes: this taste wierd what is it?
Guga: i dry aged a steak in human feces for 5 month
That second steak was a Buffalo sauce steak 😁 liked the concept a lot. The results intrigued me, and made me think, what if you dry-aged a steak in vinegar? Would the acid completely disintegrate the steak?
It wouldn’t quite be dry aging more like marinading it
Vinegar would actually cook it as well
dry aging in franks redhot is basically dry aging in vinegar as thats a big component of it
Spectacles of cayenne pepper 😂 I am here once again to announce my pure love of the Guglish dialect
The way Guga handles his spicy foods, I have a feeling he was a reverse border hopper back when he was a baby, then returned to America afterwards
Guga, please do an end of the year elimination tournament for all these experiments.
Squid ink dry/wet age for halloween
What about wet aged in an oil like olive oil or completely covered in wagu tallow?
He's done that.
This could be a series! Trying different hot sauces and see the results of each
so another hot sauce dry aging video! the bomb, tabasco pepper paste and now franks!
I love how the title insinuates that some crazy shit happened to you guys after you ate it
"It's the same thing as ghost peppers." Angel - "Nooo.." lol
You should do a video with steaks that won the experiment challenge against each other to see which winning steak is the champion amongst champions.
Steak compound butter stand-off. Franks, Texas Pete, and Louisiana hot sauces 🔥
Out of the dry ager looks like it was from another planet!
Guya you should try dehydrating the hot sauce and use the dehydrated powder to season the steak
The most surprising thing to me about this whole video is Guga making a side dish with chicken in it 🤣
Time to revisit the sear on sous vide steaks, I’ve been pan searing my sous vide and I like it better than the torch sear, try a blind test again
when working with sauces like this, wouldn't it work better to misx the sauce with flour to make it into a paste?
I think it's time for Guga to go on a Spice Tolerance training arc.
Going a little overboard with these dry age experiments
i think Guga should run a hotsauce-aged steak taste test tournament with the rest of staff and if they guess it incorrectly they should get pie’d lol
AYE finally one of my recommends comes in. Still one of the most reliable store-bought hot sauces, Frank's Red Hot!
Frank's Red Hot and butter make a killer wing sauce. I've used that for years!
Hi Guga, try to dry age using belachan (shrimp paste from Malaysia and used in some south east asian cuisine). Maybe it'll level up your status as Uncle Guga!
Guga, you should pick a few of the best experiments you’ve done and put them up against each other to see which is best!
I think the first ingredient is Vinegar in Frank's. So the taste makes sense.
You should try a sous vide steak with no crust
Maybe you should do this again.But, first season it with Tajin! And see if it changes the flavor and texture?
Dry age streaks with banana leaves Guga and share us the results. I hope its gonna be a blast!
The trimmings will be AMAZING for Hamberger meat !!!!!!!!!!!!!!!!! 😲😲
almost Halloween time for green steak experiment, 3 different green ones xD
Here is an idea.... a steak covered in dry black tea... And then dry aged. 😮
Guga, your side is called buffalo chicken dip😂…looks phenomenal !
side dish looked really good! first time i might actually have to make it
Mouth is watering Goga!!!!
Ok hear me out (if this haven’t been done already)…..crab boiled garlic cloves in a compound butter….you will not regret this one @Guga
That pellicle would be awesome added to the grinder for burgers. 😋
WTF @Sous Vide Everything, Frank’s Red Hot is my thing! This is an experiment right up my alley! I love Frank’s Red Hot! One of my most popular dishes is my Buffalo Mac & Cheese.
Hi Guga. I recommend you do an experiment using Filipino Banana Ketchup for the steaks
"I transitioned a cow then ate it."
Spicy-heat is Guga's kryptonite like vegetables are Angel's kryptonite. 🌶️🥦
5:31 the face ,🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
7:50 - "You can never go wrong with a compound butter."
That sounds like a dangerous challenge, even when sticking to things that are meant to be eaten (so no toothpaste compound butter).
I have a feeling an licorice compound butter would be rather disliked.
Do a dry-age with black carlic, would be interesting^^
PS: Love your videos, always watching them when im eating myself haha
Got some Fark's red hot here in UK last week and damn i am a fan that vinegar gives it an awesome tang
video request or idea:
1:
water age - then dry age but with salt pepper and once that is done have a compound butter with room temp butter with a garlic bread seasoning *it has to be like a rub* add that when bbq'ing the salt will be absorbed into the steak and might enhance the flavor.
2:
remove the pelecal run it through a mincer along side some regular mince and wagu fat but the pelecal has to be from many different steaks to get that multi taste questioner
This gon be bussin
What about a dry aged in blue cheese
Guga, try to dry age or experiment with Indonesian Kecap Manis. 😀😀
Guga has next level patience 🥶
Kind of interesting because that butter is basically uncooked buffalo sauce!
hey googa, you should try OBAZDA as a side dish with some pretzels, OBAZDA is a bavarian cheese cream, worth a try!
FRANK'S WOOOO the secret to great chicken wings. Butter, Frank's, wings, beers.
Do a dry aged experiment with steaks soaked in unpasteurized Geuze beer from Belgium
Do it with El Yucateco black next time. Thats a good sauce with some smoke flavor
The "Why?" at 7:33 lol
Try dry aging a steak in caramelized onions
Frank's Red Hot compound butter, AKA Thicc Buffalo Sauce 🤣
I think the control steak should have butter on it now, the compound butter always wins and I think it’s purely because of the butter
Do the same franks red hot dry age process, except with a pork butt or shoulder and turn it into Carolina style bbq!
“Talking about that…” DRINK 🍺 LOL, m
I have come again to request the Wagyu Hot Dog
Every time u make spicy food, uncle Roger always first appear in my mind.
Yo... guga hates spicy, we should do an experiment.
Take the 1 chip challenge, get like 20 of those chips. crush them in the blender. Then put them as a crust on a steak. and give it to guga. or take the chips and make it into a compound butter, or season the steak with it.
You should dry age steak in flatline sauce then dry age that in some barbecue sauce
damn leo was REALLY hungry lmao
Frank's RedHot sauce, the best mainstream U.S. hotsauce and I love the side dish!