My craziest STEAK Experiment yet, It was worth it!
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- Опубликовано: 20 мар 2024
- With 1000's of steak experiments done I have learned so much. Today is again one of those days that because I am going beyond the madness I am able to learn and make steaks better than I ever did. Using ranch dressing to dry age steaks did something I would not have expected and all thanks to you!
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Развлечения
Dry age in oyster sauce!!!
Not gonna lie I think this actually has potential to be nice, but it most likely will flop. Still will be interesting to see
Is it dry age when the sauce is actually a liquid?
@@DOOMRaider297the "dry" aspect is just that moisture is leaving the meat, even if there are exchanges between your covering agent and the meat.
@@DOOMRaider297 Blender everything with shell and all
Been done with brisket I believe and it turned out amazing
Also, try dry aging in ranch seasoning packet instead. It'll taste a lot better for sure.
ranch packet in the bread casing from a few weeks ago. Could be nuts!
i use it for my ribs
didn't they already do something with ranchdressing powder ? i think I've seen such an episode.
They should re-visit this one just to try that. Top idea!
yup i just said the same thing.
Leo always describing the same control steak that Guga always cooks the same way (regardless if it's dry aged, wagyu or a normal steak), that's dedication
I mean….to have a huge steak…
That's the "description guy" but it's always the same description.
I was thinking this while I watched the video, they eat the same control steak every time and Leo has to describe it over and over.
Yep. I mean, steak is really good, but how many different descriptions can you give to a basic (though delicious) piece of meat?
fr, like bruh just shut up at this point angel just says "cmon guys its a guga steak, amazing" and thats it. idk why leo has to yap so much
Ranch is made with mayo which usually means eggs are involved, the funkiness of the flavour comes from the sulfur.
That's also the reason why the ranch turned yellow after so long.
Is it even safe to dry age? I would like to explore this but I'm afraid of giving myself or anybody else food poisoning.
@@lightseraphim6816 beef in particular only has bacteria on the outer surface. All you have to do at the end of the dry aging process is cut off the pellicles (the hard outer surface) and make sure that the inner meat isn't spoiled by smelling it.
@@doutchebags What about tartare which is raw ground beef?
@lightseraphim6816 That is usually freshly chopped cuts of high-quality beef minced up with a raw egg yolk. They usually cut off any parts that have been exposed to the air for over an hour or two and use that leftover meat in ground beef. This guarantees that the raw beef used in beef tartare is completely safe to eat.
No one:
Guga: I dry aged A5 wagyu in No. 2 pencils
HowToBasic watching this: Amateur! :)))
@@streetridersss8360you're getting old buddy ^^.
@@paulomartins1008 I'm an old soul trapped in a young body however, a classic is never forgotten! :)
ajajajjajaj
Graphene's next frontier
Teriyaki sauce dry aged steak🤯
only if its Jack's teriyaki sauce
That’d be bomb. You’d have to find a way to thicken it up or else it’d be like a marinade then dry age.
No
Dry brine a flank steak for 2 days with garlic salt pepper and msg then marinate with teriyaki, Mayo and chilli crisp for 2 days .
Cook it on high heat to seal it on a grill plate and then it come to temp..
You won't regret it
teriyaki sauce sous vide salmon is already da bomb. I can only dream of dry-aged steak with that.
Day 2 for asking guga to season steaks with barbecue pringle dust
Keep it going Guga, I love your crazy experiments
You should try just the packets of ranch seasoning instead of the salad dressing.
that's exactly the same thing i just said.
Or urine
@@freeaudiobooks7469 sir, do not redeem the urine sir!
Guga! Dry age in Nduja paste!
Nduja paste is a spicy, spreadable pork salumi hailing from Calabria, Italy. It's made by blending pork meat, fat, and Calabrian chili peppers, resulting in a fiery, flavorful paste. Typically enjoyed on bread, pizza, or mixed into sauces, its intense spiciness and rich, savory taste make it a versatile culinary ingredient.
this is a great idea!
I support this!
You mean salami?
@@DMSProduktions I mean, it is somewhere in between, right?
@@pegak IDK! I've never heard of a 'salumi' so I am calling a spelling mistake!
Guga, you are so love and appreciated! Long time watcher, first time commenting. Please try using just the ranch package seasoning when dry aging. It's more potent and the salt will really have a chance to put in work. I see the other comments. They're not wrong about it and I'd love to see another video about it. Please and thank you for all the work and time you put into these awesome video's!!
saw a video of some guy trying to hate on guga and imply that they're not honest when they taste the steaks;
but i know for a fact that Angel gives his absolute honest opinion with everything he tastes LOL
They say things taste bad all the time, so I don't see how they'd be accused of being dishonest.
i think angel is honest asf and i think guga is, w a couple of overreactions here and there. the one that seems way overboard is leo. bro tries too hard
Why someone feels the need to hate on Guga is beyond me, he's one of the most positive guys on YT.
Guga and team's reactions are too genuine to be dishonest
I am laughing at the fact Angel said he hates ranch but dives into another piece of pizza...With copious amounts of ranch lol
*Homemade* Ranch maybe that's why.
He didn't say he hated it. His exact words were "ehhhh ✋️"
Dry age experiment idea: cover with garlic paste.
I would also like to see that. I think that would be good.
No Ginger Paste!
@@Moistye Why not both?
@@glidershowerhe could do garlic vs ginger vs both combined I'd enjoy that
Didn't he do garlic already? It was the episode with Chubbyemu.
GUGA I love your videos. I been watching every single video. Can't miss a single one!!!
Absalutly love the guga videos, legends all of you!
Should have done buttermilk ranch. Buttermilk is a great tenderizer. Can only imagine the dry age process with it
Maybe next time have 3 steaks- control, ranch powder, and buttermilk ranch.
Guga: wasting his time trying to remove the ranch. Also Guga: cuts off the pelicals and therefore all the ranch
on word
he uses the Pellicle for other things, like occasionally mixes it into burgers. He removes the ranch because of stuff like that. Its how he tries to cut on food waste, I don't remember which video he explained it in, but I think it was a somewhat recent one.
😂😂😂😂😂 facts
He is doing an experiment and he needs to see how the steak looks after he removes the ranch
is the pellicle from a regular dry age steak still fine to eat? @@DeathRogueTroll
i just love guga and his gang so much. Its so wholesome❤
I know it´s probably too much work but it would be really cool to see a timelapse of the steak as it dry ages. Love the content, thank you Guga
Gugas side dishes are either " ridicoulous easy to make " or " pleasing everyone" hehe
Love your videos guga
Worcestershire sauce dry aging will blow your mind!
It has been done.
It would be really interesting to see you do a video about the ten most successful experiments you have ever done and rate them from 10 to 1.😀 Love your videos!
Dry age in Appelstroop! (it’s a sweet dutch spread that we eat on Bread)
Well now you gotta do blue cheese dry aged experiment
don't tell guga what to do.
@@Liam-ze8zr 🤣
I think he did at one point.
Some restaurants actually uses blue cheese to fake dry-age - So they can sell a cheap stake at a premium price. Because of the funk the blue cheese provides flavorwise.
Hey Guga could you try freeze drying a steak, then rehydrating it with a marinade, would be a really interesting video. Love the videos
He already did that.
@@captainkalebKinda but he rehydrate with water and tallow, not marinade. There could be a difference.🤷
Guga is gonna use everything to dry age now on steaks i always love these videos thank you mister
Awesome video man 😎
Guga alone can make cows and buffaloes extinct with his experiments.
😂
Bison.
I'm originally from Vermont, now living in Iowa. The entire midwest is OBSESSED with freaking ranch dressing. They put it on literally EVERYTHING. It's insane...
I'd love to try it!
Looks interesting. I love Ranch Dressing, but not sure I'd pair with steak or go through the 35-day dry aging process. But I'm glad you did. I did a (home made) Ranch marinated grilled chicken which is fabulous. But Ranch just seams to pair with chicken a whole lot better. That side dish looks amazing. That would definitely be worth a try. Thanks for your channel. Awesome!
Maybe you should've tried it with powder ranch?
You could do a big experiment with dry powder flavorings. Like sour cream and onion, cheddar, ranch, jalapeno, etc etc.
Yes, freeze dry vegetables and make a seasoning powder. Then dry age it in vegetable paste or powder
Please make a chocolate syrup dry aged steak
The ice cream hard chocolate dry age would be cool
or dark chocolate @@nonenone5023
Please noo don’t encourage him even more 😂😂 you know he will
☠️
this could work -- dry age a la Mole
Guga, love your channels! Try Nooch seasoning please. If you can't find it I will send you some from the UK. I use SPG and Nooch to season the steak. Bloody lovely!
I absolutley love you guys! Every night I put your videos on my laptop and cook for my family. I'm running out of videos. Lol
Should have used Ken's Steakhouse Ranch. Love the experiments!
Unthinkable or delicious 🤔 That pizza made me hungry for sure
It's a pizza lol agreed
100% a pizza. 🤣
A bread with toppings, definitely not a pizza.
Dry age in blended and roasted mirepoix, the base for every great and beefy stock.
Ow that you’ve done so many experiments, I would like to see a video on what ones you guys actually go back and use personally. Like everyone’s favorite experiment (and least favorite)
"I have no idea where the yellow coloring or the bubbles came from."
Guga flexing on all of us who have left out their plate after eating pizza rolls or chicken tendies with ranch.
The yellow thing is because Ranch has some ingredients similar to Mayo thus get such results.
those ingredients "similar to mayo" are usually just straight up mayo, unless it's some vegan ranch dressing etc.
You guys crack me up. Great video
dry age in blended up garlic, and garlic compound butter
The red flesh gets Gugga excited 😄
Pink gets me excited
Whats the point of removing the sauce when you cut off the Pellicles anyway?
To show what the steak looks like and to make sure you don't remove more than necessary
If you don't remove as much as possible it sticks to the knife and contaminates what's good inside with what's bad on the outside.
@@Rolli6669 Great comment, thank you because I did not know that
You all are superb!
I Love Guga Foods Videos 💗✌🏻
I love your videos Guga! ❤❤
Midwesterners flocking to this video 👀
Fr 😂
This one made me think about a dish I dont think I have seen you do. A beautiful German Sauerbraten. This would be a perfect fermented dish for this channel!!!
I have been fast forwarding gugas videos lately
Dry age in big mac sauce
guga d othis
OMG I LOVE STEAKS
I got so hungry from seeing that side dish haha! thanks!
I’d love to
See a compilation video of your top five favorite steak experiments
that "DAYUM" at the start of cooking montage got me rolling!!!!!
Hey Angel, I agree 100% that the side dish was a pizza. Flat bread with a topping is a pizza in Italy. If Italy says it, then I must agree.
lol OK then
@@flonoiisana4647 There's really no such thing as "traditional" pizza bro... Italy has been putting whatever they can get their hands on, onto pizza ever since it's conception and there's like 5 different types of pizza in Italy as well, with Roma and Pizza al Padellino being two types of Italin pan pizzas as well.
Dry aged in pixie sticks and/or/vs fun dip.
Please do more mystery meat episodes! I love those.
I think it would be fun to make them pick the order for the steak instead of telling them so they are doing more of a blind comparison
He does that at times, but it is usually when he makes three steaks.
Bro, your videos are gold.
People really need to stop saying "bro"
@@videostash413bro, let other people do whatever they want
I feel like wet aging in clam juice would be interesting.
Nice salad video thanks
"Ranch, you either love it or you hate it."
Only a Sith deals in absolutes! - some Sith warrior probably
That's quote is from Obi-Wan, not that it makes any sense
I love the editing, props to you!
The new edit style is freaking terrible bruh…
He said he didn't care for ranch yet the pizza he's enjoying so much is covered in ranch
I love when Guga cusses it's like when a child or a baby cusses it's just too cute lol.
ranch dressing is just foot flavored mayo
What kind of feet are you tasting bro ☠️
What seasoning is "foot"
My experience with ranch is less "love it or hate it" and more "love it or don't really care about it"
I'm not sure I really know haters of ranch lol
Yeah, like it's fine, I'd just rather have something else.
Not a fan, but on specific items, it's okay
I really need to see your reactions to smelling these for the first time😂 please do shorts of that or something
THANK YOU For changing the Grilling music!
Did it smell... Like a ranch? 🤣
so facking corny humor and i respect that :)
The side dish is a Pizza. In Sweden we put kebab, a salad and drizzle some garlic sauce on it.
Best Pizza you'll ever get.
I'm sure Guda's got a whole fridge/freezer full of these experiment's
I would love to see what a Marmite dry age would do,much respect from England.
No
Who’s watching this in Ramadan
Yessir 😂
First off, awesome video, as always. Love watching you guys (and now I want steak xD)
Second: Some suggestions :)
Cream or mascarpone cheese?
Maybe some kind of curry paste?
Mashed Potatoes? xD
Popcorn seasoning?
Meringue?
Pudding?
That's all my ideas (sorry if you've already done some or all of these)
Hidden Valley tends to have a more vinegary taste, at least the pre made stuff. Something in it tends to get a bad funky taste as it gets older. Though it would probably not be huge differences, it would be interesting to see if different pre-made and home-made ranches would be different
Guga can you please do a dry video with with mayo, mustard and ketchup also, I love your channel. I’m trying to learn how to how to cook steaks the right way since I’m 15 I got my whole life ahead of me, but watching your videos gave me hope I love you, Nick and Josh videos because there’s so funny
makes sense guga and leo would like it if they like ranch. the sour taste is rarely mentioned when it comes to ranch but it's a crucial part of it.
Can't believe we still haven't gotten a bbq sauce dry age
Yall should try dry aging meat in mint like the one you find in a yorks patty, top it off with some mint leafs
I see no angry Italians. They finally got over themselves.
Dry age in shrimp paste
Wet age in fish sauce
next to the powdered ranch mix with the chili powered dry rub mix
Use Ranch sauce as a binder, brings some good flavor when fresh as well.
Great video as always. Love it. Makes me super jealous everytime i see your grill man. Would really love to taste the charchoal flavor. All I have is induction stove and cast iron pan in my indoor apartment. Would really love to hear from someone who has similar arsenal as me any tips or tricks to make a good steak on it because I seem to struggle a bit. How much time before flipping the steak, should I finish the steak in the oven (How high the temperature?) or should I make it in the cast iron all the way and blanching it with butter. Which is better? Thank you for all replies. Love you all
Just watching all that ranch go on a steak almost made me gag 😂😂
Bro startin a whole war with that pizza talk ngl! hahaha
You should try dry aging a steak with "Make It Meaty" which is a blend of DSI and DSG (disodium inosinate and disodium guanylate)
It's an umami flavor additive like MSG. In fact, I strongly, strongly recommend also trying a mix of both MSG and the DSI/DSG blend in an experiment
I've followed the channel since a couple of years, but I don't recall if these have been done
1- dry aged wrapped in bacon (and/or dipped in bacon fat)
2- dry aged a seared steak (just a surface crust with a torch or the grill)
3-as an alternative to #2, cook a 'chancleta' steak, well done, in the grill; then freeze dry it, make it a powder and dry age covered with it. The idea is to see if the charcoal flavor goes deeper into de meat
0:37 me and the homies after the tickle fight gets too intense
Can you try shrimp paste if you haven't already? It's fermented and salty so it might have the same effects as MSG. Filipinos call it Bagoong (pronounced Bago-ong)
Not sure the best way to get a suggestion to you. Not sure if you've ever heard of the product, "Better Than Bouillon." They are broth bases with super strong flavor. I have started using the beef base as a replacement for salt when I season my steaks. I just rub it into the meat, then season normally. You should give it a try (it will ruin you for normally salted steaks), and would lend itself to experiment (Dry age? Compound butter? Chicken base?) for the channel.
Fun fact, originally pizza was simply flat bread with toppings. So Guga quite literally made the OG pizza before they began to make it rounder and thinner.
It would be awsome if you did a video ranking your best and worst experiments.
i have my own original recept it's bacicly ballotine chicken but with green vegetables filling and the whole thing is rolled in turcy including the chicken before deep fried in sweet chili-oil. it's very good bespite how it sounds.
Hello from italy!
Yes that is pizza, the topping is a bit unusual but that's alright.
That is the kind of pizza everybody cooks at home, because few pepole have the space (or the money) to be able to use (or buy) proper pizza ovens (they get way hotter than regular ovens) and that's without consindering the fact that traditional pizza should be cooked with wood fire rather than gas or electricity, so don't worry about it.
P.S.: Every. Single. Time. I watch your videos i get hungry, no matter what, even if i just ate; i don't know how's that possible, guess you're doing your job too well, keep it up!! :)
It's always the craziest Guga.
Love your show though man and I have learned a ton that I use all the time.
You should do a show where you dry age steak in Tequila, Whisky and Vodka and see which one comes out best.
Side dish that day should be bacon Velveeta pinwheels with Pillsbury Pastry as the base. Brush with garlic butter and garnish with pickled red onion and chopped green onion.