In Hawaii there's a dried, seasoned plum snack called li hing mui. They have a very unique, almost indefinable flavor. Think there's steak seasoning potential there? I tried out sou vied on some cheap steaks for a cookout. My friends loved them.
Guga has finally created the infinite loop. He can re-create all the experiments but now on steak dust, so he'll have an experimental steak dust on top of a steak, which he can then transform on steak dust again. A true genius!!
And after that, he can move to Stuffing steak with steak while seasoning with steak dust experiments LMAO. Steak dust on steak... Guga is an evil genius!
Other experiment ideas beside steak compound buttering steak: Sous Vide in steak the steak Dry Age steak in steak Dry brine steak with a very salty steak Steak in steak crust (+chicken in chicken crust)
@@rksb93 Nah, it's possible. We have mct oil and butter powders which work with a casein(milk protein) based binder. Really, any solid, non meltable material will work as a binder, so the steak powder used here could work.
I'm very surprised by these results. I was expecting the final steaks to maybe taste a bit bitter/burnt due to the "seasoning steak" already being cooked with a crust, thinking that this might burn once it was back on the grill on the fresh steaks. I stand corrected. The mad scientist has done it again. Never change, Guga. Never change!
It's not seasoning to burn, steak itself can handle heat even in dust form anywyay. Fact that it was cooked doesn't change much because most of dust is not from crust but from medium-rare insides.
@@ImperatorZed Because dry aging works from the outside in. As such, dry aged steak is always surrounded by, wait for it, dry aged steak. Thus, what he is asking is dry aged steak with extra steps.
I literally use a guga playlist for my bedtime videos. Not a better sound in this world than someone appreciating food. I dont know what it is but I love it.
I would have thought that this would be the perfect opportunity to use Eye Rounds. You always say Eye Round has your favorite flavor, but the texture is terrible. Wouldn't this be a great way to impart eye round flavor into a steak without compromising the texture? It would also make a very cheap seasoning in the end too
there is something very satisfying in watching Guga being happy, when he tries the second steak his reaction made me smile, and it does so in every video, absolutely love the guy. I've been following you for the last 3 or 4 years and still can't get enough of this pure joy
I think after the drying process that you did, you should put them through a dehydrator and then through a spice grinder. You would have a smooth powder spice and you wouldn't have to pack it on so much that one would understand the powdery/dusty texture.
This gave me a great idea: make Pemmican with the freeze dried steak dust and Wagyu Beef Tallow. Pemmican was a preserved food made by indigenous tribes of North America. I feel like this would make a great protein snack!
If you add spices like chillie and berries like sumac or aronia to pemmican and stuff it in a sausage casing or intestine and store it for some time the spices will ferment and change the flavour of the pemmican
I'm thinking maybe a good way to reduce the "powdery" taste of the steak dust might be to use a binder, like how you use mustard on brisket for pastrami. It will help the seasoning stick better, and it might reintroduce some moisture to get rid of the powdery feeling
@@itagealvah4432 that's a good point too, actually, but a thin layer of binder shouldn't affect it too much. A quick sear with the flamethrower should sort it out too, though it runs the risk of burning the steak dust.
@@WaterPuppy I wonder how it would turn out if he put the dust on then tossed the steaks in the sous vide then got the sear after. Cooking process would hydrate the steak dust and potentially extract the flavors
Every experiment he does where he tried to rehydrate with fat doesn't work that well. Just saying. Maybe a butter water mixture or sour cream would work better?
@@shoes121255 Good point! Hmmm.The main issue there was always a lack of penetration being the outermost layer, iirc.(?) That can't be a problem with steak dust.
I tell ya, it's not positivity alone that drives Guga, he has something more: The fires of passion! A passion for meat, for cooking, for not being afraid to try new methods, coolest dude since Alton Brown I'd say.
""Hey Guga, this steak is great! What did you put on it?" "Steak." "Yeah, it is a great steak, but what did you add to make it this good?" "Steak." "No, I mean what seasoning did you use?" "Steak."
Imagine if Guga had a restaurant where you could try his amazing creations!!! Even if it was just a few days a month so he can continue to do what he loves and still share his creations with the world 🥰
Can Guga possibly make a dessert steak? Something sweet that still tastes good. Or, maybe instead, a steak that is seasoned with candy instead of savory ingredients.
He's adding steak to steaks so he eats more steak per steak. I'll stake my life that the steak steak won't taste better than a normal steak, and that's really raising the steaks.
It's really fun to see how much you liked the 'mushroom dust' steak Guga. One of my favorite spice blends I use with beef and burgers is Adam's Reserve Burger Spice. The main ingredient is mushroom powder.
One thing I love about Guga is watching him learn and grow. In 2 years he went from “the best thing you can do is baste a steak” to “actually basting is BS”
Guga! Would love to see you opening and tasting some spanish Jamón ibérico de bellota, like Joselito or something like that, this is the next level umami flavour that you are looking for and you didn't know it! It's sooooo delicious it's indescribable!!
You done freeze drying a little bit wrong. It’s better to put thin slices into the dryer. Because of heat spreading is decreasing, when moisture is gone.
When my friend's dad got a freeze dry machine we put in an entire taco bell taco and then blended it up and seasoned chips. I want to see what dishes guga could turn into a powder and season steak with.
The side dish looked amazing too! Just a quick tip to further enhance the side dish. Boil the potato slices first and use a bit more Oil when putting them in the oven. You will achieve maximum crispiness and a godlike texture.
Hey guga, try cooking some steaks or dishes with beef tongue. I dont see a lot of people eating it in north america, but its very popular in south east asia. And since you're always looking for some exotic and interesting cuts, i think you'll have fun experimenting with it.
This is an amazing channel. The amount and kind of experiments that he comes up with is genius. lNow I want to flash freeze my steaks and try this. How about steak dust in a hamburger that might be really good!?
Now he's a weird idea, what if you not only made powder out of a dry aged steak, but put said dry aged steak powder on a dry aged steak? Just hyper intense steak flavour is what I'd expect.
I was worried the steak dust would come off while cooking, but it seems to have worked out quite well. Great experiment. Also one of those star maps with a stargate for the border would be really cool.
Would freeze-drying choice grade eye round to turn into seasoning produce the same result? Could be a way to have the seasoning relatively inexpensive (Minus the cost of owning a freeze drier lol)
Guga! I'm curious, how do you keep your food warm leading up to the final taste test? For example in this video, how did you keep the potatoes warm while filming the cooking of the steaks?
That steak dust looked like it would be amazing on a salad. I wish that I could have the opportunity to eat one of your steaks. You should be crowned the King Of Beef
There are numerous possibilities with freeze drying: Foie Gras A5 Wagyu Iberico Pork Lobster Crab Botarga Caviar Bone Marrow Duck Bison Venison And so much more
Not so sure about the bone marrow, the fats don't render well in the freeze dryer if past experiments are any indication. Like how the butter was still wet on the tyme.
There's a really good reason that star map is a circle and not a sphere. The same reason you can beam microwaves hundreds of miles in direct line of sight. It's always right there in front of ya.
"Ah yes, Sir, would like some steak with your steak? Or would the good Sir prefer Steak instead? Perhaps some Steak would better suit your tastes? Or maybe Steak, instead?"
The best way is to mix garlic powder, a beef bouillon cube, pepper, a small amount of oil and, the steak powder. Then use the paste to season it the steak that you're cooking. That way you can KEEP all the flavor and LOSE the powdery texture!
I do the same thing with white mushrooms. Cut into thin strips, place in wire mesh colander and salt. Draw all that fluid out and when it looks like nothing else is coming out, rinse with water real quick and dehydrate into chips. Throw in a pinch of sea salt and blend into a small enough powder to use in a shaker. It's my Umami secret to everything.
I think that instead of cooking them just dry them as if you’re making jerky, only for a longer period so that they will be completely dry, and then blend them or crush them to dust, which is the first step of making pemmican.
Man, I just found your channel via video suggestions from YT, and I have to say that I'm hooked. You do some crazy stuff, brother, and you just legitimately seem to have so much fun doing it. Your passion for unique cooking comes through in every minute of every video, and it's just badass. Love it, bro!
Guga could dust other meats (pork, chicken, duck, lamb, maybe even liver? or some seafood?) as well and add those to steaks. Also put the dust in compound butter. Might help with the "dustyness".
Please try corn starch on a steak. I worked at a Chinese restaurant for years and we'd put corn starch on all the beef prior to cooking to help keep the juiciness off the meat because the salt would dry it out so the starch would basically act like a small layer that absorbs the juices to keep the meat soft. It made cheap cuts taste like expensive cuts! Please try it!
You might be able to eliminate the powdery texture by mixing the powder with water and coating the steaks in it instead of just coating. (Or mixing it with butter and making a steak powder compound butter)
Thanks to Under Lucky Stars for sponsoring today's video. Go to underluckystars.com/guga to get 10% off your order today.
Hi guga heres a bad suggetion , try doing the experiment with steak pest , it might be bad sorry.
In Hawaii there's a dried, seasoned plum snack called li hing mui. They have a very unique, almost indefinable flavor. Think there's steak seasoning potential there? I tried out sou vied on some cheap steaks for a cookout. My friends loved them.
Do a coffee dry age experiment please :)
I would think sous vide would be a good method for steak dust. Might remove the “powder” taste.
Your side dishes always make me more hungry than the steaks do! haha :)
" I'm seasoning steak with steak "
-Guga, 2022
This guy is gonna go down in history
Is there anything better that steak with steak?
@@GugaFoods try cinnamon with steak
Yo dawg I heard you like steak. So I seasoned your steak with steak so you can eat steak while you're eating steak.
@@GugaFoods Seasoning steak with steak cooked in steak and served with steak
@@NarutoGeek411 that's some steak-ception right there my dude
Guga is like the Thanos of steaks: “I used the steak to flavour the steak”
Gugos
@@sigeco4677 ghugos
underrated comment
You're sad
@@wunizhim Nah, but you're jealous
Guga has finally created the infinite loop. He can re-create all the experiments but now on steak dust, so he'll have an experimental steak dust on top of a steak, which he can then transform on steak dust again. A true genius!!
Steak-dustception
And after that, he can move to Stuffing steak with steak while seasoning with steak dust experiments LMAO. Steak dust on steak... Guga is an evil genius!
"the dustruction"
I wonder how many times this process can be done?
@@SamThredder as long as the dust doesnt turn green, you can proceed
What if you incorporated steak dust into a compound butter for basting.
Would this solve the "dusty" texture on the crust?
Guga see this and try this please!
Sounds like a new ingredient to add to the 'Butter of the Gods'
Other experiment ideas beside steak compound buttering steak:
Sous Vide in steak the steak
Dry Age steak in steak
Dry brine steak with a very salty steak
Steak in steak crust (+chicken in chicken crust)
Sounds like a great idea!!
Thanks for the idea. Definitely trying this
Can't wait to see the "Can wagyu steak dust save a $1 steak?" Gonna be a banger ❤
A wagyu rub or injection for cheap steak......that has to be done here!!
Freeze drying a wagyu won’t be possible because of the all the fat
@@rksb93 Nah, it's possible. We have mct oil and butter powders which work with a casein(milk protein) based binder. Really, any solid, non meltable material will work as a binder, so the steak powder used here could work.
@@etxkevin7452 agar-agar could be used to turn waygu fat into dust
@@etxkevin7452 im pretty sure guga already did it, where he injected wagyu fat into cheap cut of meat
Year 2002: "In 20 years we're going to have flying cars"
Year 2022: "I'm seasoning my steak with steak dust"
Next Adam posts: Why i season my cutting board with steak, not my steak
Steak dust is a good trade.
@@kelborhal2576 touche!
"A surprise to be sure, but a welcome one."
We do have them-
I think a steak-powder-compound butter would've been more effective. That dry powder would just fall off when on the grill
I’ll like that comment just because of the rare correct grammar that you see online these days. Keep it up, lad!
Which it didn't. Dude see the video one more time.
@@MultiShmed *don't see ;)
@@MultiShmed so what with grammar, as long as everybody understand. If it's not their mother language then still amazing.
pretty sure this will happen. have a like
“How r u gonna overpower a steak with steak bro?
It’s steak, he put steak on a steak, it’s the most guga thing he could do.”
Greatest line
I'm very surprised by these results. I was expecting the final steaks to maybe taste a bit bitter/burnt due to the "seasoning steak" already being cooked with a crust, thinking that this might burn once it was back on the grill on the fresh steaks. I stand corrected. The mad scientist has done it again. Never change, Guga. Never change!
It's not seasoning to burn, steak itself can handle heat even in dust form anywyay. Fact that it was cooked doesn't change much because most of dust is not from crust but from medium-rare insides.
I had the exact same thought about the burning taste.
My 5 yr old enjoys watching you guys say “cheers everybody” before eating, now she does that to me when we have anything yummy foods at home….LOL
Thats cute!
Mine just panics and says he needs to put out the fire in the bbq pit
Thats wholesome!
Absolutely adorable
I'll say it again:
- You must dry age a dry-aged steak with dry-aged steak.
That literally just doesn't work.
@@dzello party pooper
@@hempseed7028 🤣🤣🤣
@@dzello How do you know if you don't do the experiment?
@@ImperatorZed Because dry aging works from the outside in. As such, dry aged steak is always surrounded by, wait for it, dry aged steak. Thus, what he is asking is dry aged steak with extra steps.
I literally use a guga playlist for my bedtime videos. Not a better sound in this world than someone appreciating food. I dont know what it is but I love it.
I would have thought that this would be the perfect opportunity to use Eye Rounds. You always say Eye Round has your favorite flavor, but the texture is terrible. Wouldn't this be a great way to impart eye round flavor into a steak without compromising the texture? It would also make a very cheap seasoning in the end too
Cheap if you don’t count the freeze-dryer
@@logancope1227 He already has a freeze dryer.....
@@salvationbygracethroughfaith thats not true at all but ok
@@salvationbygracethroughfaith you need a nap
@@salvationbygracethroughfaith Does it? Whats the power consumption?
there is something very satisfying in watching Guga being happy, when he tries the second steak his reaction made me smile, and it does so in every video, absolutely love the guy. I've been following you for the last 3 or 4 years and still can't get enough of this pure joy
Seeing Guga happy with just steak is humbling
Guga: "I put steak on your steak, so you can eat steak while eating steak."
All of us: "Double Steak."
*The Xzibit "Yo dawg" meme intensifies*
steakcepcion
I feel like this man is slowly descending into madness with every new video
More like greatness
soon he will season a steak with a steak that was seasoned with a steak and turned into seasoning
people fear what they dont
i wanted a freeze dryer years ago, but I couldn't afford the 4,000usd for it, guess I have to wait a few more years for a steak on steak!
There's people putting milk powder into milk for "more milk per milk", and then there's Guga. What a legend
And here is me putting water in the shampoo bottle.
@@MaraLaserBrasil -.- 0.0 OoOooOh, very salty but not too much salt, phenomenal everyboday.
@@kalanihokianga6788 😁🤣
I think after the drying process that you did, you should put them through a dehydrator and then through a spice grinder. You would have a smooth powder spice and you wouldn't have to pack it on so much that one would understand the powdery/dusty texture.
This gave me a great idea: make Pemmican with the freeze dried steak dust and Wagyu Beef Tallow. Pemmican was a preserved food made by indigenous tribes of North America. I feel like this would make a great protein snack!
Let us know how it turns out please if you do this.
Yess pleasse! Add some walnuts in a separate batch!
Walnuts to the second batch and pistachio on the 3rd
If you add spices like chillie and berries like sumac or aronia to pemmican and stuff it in a sausage casing or intestine and store it for some time the spices will ferment and change the flavour of the pemmican
Meat eaters chocolate bar
I'm thinking maybe a good way to reduce the "powdery" taste of the steak dust might be to use a binder, like how you use mustard on brisket for pastrami. It will help the seasoning stick better, and it might reintroduce some moisture to get rid of the powdery feeling
That also runs the issue of reducing the amount of crust you can form on the steak, though. Still an interesting idea
@@itagealvah4432 that's a good point too, actually, but a thin layer of binder shouldn't affect it too much. A quick sear with the flamethrower should sort it out too, though it runs the risk of burning the steak dust.
@@WaterPuppy I wonder how it would turn out if he put the dust on then tossed the steaks in the sous vide then got the sear after. Cooking process would hydrate the steak dust and potentially extract the flavors
@@itagealvah4432 that's brilliant! Especially since the steak dust would be rehydrated with actual beef juice, which could multiply the beefy flavour.
@@itagealvah4432 smart af
The powdery feel on the crust could be fixed by mixing the powder with butter. Butter makes it better!
I was going to say Wagyu tallow or bacon grease, but no... YOU'RE RIGHT!
The whey would rehydrate the steak dust nicely.
I was just about to suggest this
It could be better than the Baconator Compound Butter!
Every experiment he does where he tried to rehydrate with fat doesn't work that well. Just saying. Maybe a butter water mixture or sour cream would work better?
@@shoes121255 Good point! Hmmm.The main issue there was always a lack of penetration being the outermost layer, iirc.(?) That can't be a problem with steak dust.
I tell ya, it's not positivity alone that drives Guga, he has something more: The fires of passion! A passion for meat, for cooking, for not being afraid to try new methods, coolest dude since Alton Brown I'd say.
Good Eats, as the cool kids of today would say, was absolute gas.
💯
The positivity is the worst part. Love his meat tho
passion means nothing!
Super fun experiment! Love this process sir, well played. Reminds me of the Tapioca Maltodextrin fat powders I made.
Nice to see you here!
Chefpk Roxx!!
Good to be here :)
The what powder
Fancy seeing you here. When I first saw the title I thought he watched your video.
Angel had grown as Guga’s food reviewer, how he talks about the flavor and texture of food has gotten soo much better over time!
Alternate Title: “Give Guga A Freeze Dryer And This Happens”
What about guga, but it’s thanos
"I put STEAK on a STEAK and THIS happened!!"
Tried the potato side dish. Everybody in the family loved it. Great job.
I'd love to see Guga find a way to make Angel eat green stuff without him knowing 😂
"This is the wonderful thing about cooking skirt steaks; they cook real quick!"
*next step is freeze drying them for two days*
""Hey Guga, this steak is great! What did you put on it?"
"Steak."
"Yeah, it is a great steak, but what did you add to make it this good?"
"Steak."
"No, I mean what seasoning did you use?"
"Steak."
I refuse to die without eating Guga's cooking and meeting Guga himself. He seems like an amazing person and pretty honest with his experiments
You better get to his food until his food gets to him
Guga you need to try cinnamon on steaks! It goes great on burgers but ive never tried on steaks. Makes the crust on burgers amazing
I totally AGREE😋!
I put it between my cheeks and my hubby loves it
@@sjoerdsjoerdsma1205 omg. Lololol
@@sjoerdsjoerdsma1205 Well that escalated quickly
@@sjoerdsjoerdsma1205 That's a juicy bun
Imagine if Guga had a restaurant where you could try his amazing creations!!! Even if it was just a few days a month so he can continue to do what he loves and still share his creations with the world 🥰
Can Guga possibly make a dessert steak? Something sweet that still tastes good.
Or, maybe instead, a steak that is seasoned with candy instead of savory ingredients.
Isnt meat already commonly prepared with honey mustard sauce which is sweet
He already did on his other channel xD
He's adding steak to steaks so he eats more steak per steak. I'll stake my life that the steak steak won't taste better than a normal steak, and that's really raising the steaks.
what did I just read
amazing comment
s-steak?
Looks awesome. For future reference the rain doesn't affect the sound quality much at all, don't worry about it Guga.
It's really fun to see how much you liked the 'mushroom dust' steak Guga. One of my favorite spice blends I use with beef and burgers is Adam's Reserve Burger Spice. The main ingredient is mushroom powder.
he has suggested using shiitake mushroom powder in a previous video. It also works great!
One thing I love about Guga is watching him learn and grow. In 2 years he went from “the best thing you can do is baste a steak” to “actually basting is BS”
Guga! Would love to see you opening and tasting some spanish Jamón ibérico de bellota, like Joselito or something like that, this is the next level umami flavour that you are looking for and you didn't know it! It's sooooo delicious it's indescribable!!
He's done that before
@@DangerousOne326 nope, he tried secreto ibérico, but a jamón which is a cured pig ham
I’m just a young Mexican that smokes weed on my RUclips channel.. tryna make it out of the hood one day 🙏
@@SevenHunnid good luck
@@SevenHunnid lol
Guga: “I know it doesn’t look that good right now, but watch THIS!”
someone gotta make a video of guga thanos and angel on voldmir being thrown down lol
That looks like it would be amazing mixed with the breading for deep frying and would help with the dusty texture
You done freeze drying a little bit wrong. It’s better to put thin slices into the dryer. Because of heat spreading is decreasing, when moisture is gone.
I agree. Apples are the best vegetable.
@@lavendertea1096
Irony over the irony
10 out of 10 for this comment 😂
Try writing that again in English please.
Guga, try dry aging with banana ketchup. It tastes a lot better than traditional tomato ketchup. You can buy it at any Filipino grocery store.
If this was Adam Ragusea ... "Why I season my steak instead of my steak"
When my friend's dad got a freeze dry machine we put in an entire taco bell taco and then blended it up and seasoned chips. I want to see what dishes guga could turn into a powder and season steak with.
Add some lime juice and some onion to steak powder (don't grind too much) it has a Devine taste 🤤
@gugafoods you can use raw onion or fried onion 😋
*divine
@@paradox5696 1
you should try dry aging in a steak paste made from that dust!
Rehydrated with butter whey.
This is the pimp my ride of steaks. "I heard you like Steak, so we put steak on your steak!"
The side dish looked amazing too! Just a quick tip to further enhance the side dish. Boil the potato slices first and use a bit more Oil when putting them in the oven. You will achieve maximum crispiness and a godlike texture.
Hey guga, try cooking some steaks or dishes with beef tongue. I dont see a lot of people eating it in north america, but its very popular in south east asia. And since you're always looking for some exotic and interesting cuts, i think you'll have fun experimenting with it.
Dry aged tongue would be so good. Add a bit of sauteed onions on it and you're golden.
Suggestions:
Steak with brisket dust
Ribs with bacon dust
Brisket with steak dust
And obviously chicken with different dusts (steak , bacon , etc.)
Guga: apologising for the rain.
Me: loving the sound of it, please do more rain videos.
Dude has gone mad scientist on us finally.. he is living in the future! Seasoning steaks with steaks 💪
This is an amazing channel. The amount and kind of experiments that he comes up with is genius. lNow I want to flash freeze my steaks and try this.
How about steak dust in a hamburger that might be really good!?
I want to see that for a future video!
Now he's a weird idea, what if you not only made powder out of a dry aged steak, but put said dry aged steak powder on a dry aged steak? Just hyper intense steak flavour is what I'd expect.
I didn't know he was a weird idea
I was worried the steak dust would come off while cooking, but it seems to have worked out quite well. Great experiment.
Also one of those star maps with a stargate for the border would be really cool.
I feel like nobody knows about stargate anymore, but thatd be cool
@@POOFAYMANN the franchise definitely deserves a higher profile
@@POOFAYMANN indeed.
passing the facts of experience and knowledge, the creativity is truly amazing, which comes from the love for the job
After using the food processor, would you be able to turn the steaks into a finer powder by using a mortar and pestle?
Also some other food processors could likely get a finer rendering.
My dad uses a mortar and pestle for his smoking rubs so most likely.
This man's budget is huge, so he could get a ball mill and leave it for a couple days. That will get him a very fine powder.
Would freeze-drying choice grade eye round to turn into seasoning produce the same result? Could be a way to have the seasoning relatively inexpensive (Minus the cost of owning a freeze drier lol)
I know it’s an old video but I just love your videos and have been binge watching lately. Also the rain sounds soothing honestly
Guga! I'm curious, how do you keep your food warm leading up to the final taste test? For example in this video, how did you keep the potatoes warm while filming the cooking of the steaks?
I've been wondering this too.. or do you just eat it cold?
Same question
Guga is crazy and I love him for it ❤️
Powder steak, powder mushroom, powder milk, TOGETHER! Add a touch of white pepper in the beginning along with S P G.
This man is reaching levels of steak we’ve never seen before
OR MAYBE do this experiment with EVERYTHING!!! Season chicken with chicken, salmon with salmon, porkchop with porkchop, broccoli with broccoli, etc.
I’d like to see the same experiment using freeze dried raw steaks.
2:57 "And I wish you could smell this."
I wish I could smell this too, Guga 😭😭
That steak dust looked like it would be amazing on a salad. I wish that I could have the opportunity to eat one of your steaks. You should be crowned the King Of Beef
I'd love to see this added to a smash burger or make steak dust out of waygu and see if you can make a cheap steak taste better with wagyu dust
Angel and leo gotta have the best job in the world, enjoying gugas great food
For the potatoes, I would have made the bacon first, so I can use the bacon fat to cook the potatoes 🤤🥓🥔
Great video! Looks delicious
Really good idea actually!
and season it with some of the steak dust
Of course but they said they are on a diet!
THAT'S WHAT I SAID!
Had the same idea. literally doing that tonight.
Steak Squared. I can see it on the shelves of the grocery store near all of us soon.
The rain just sounds like APPLAUSE.
👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽‼️
There are numerous possibilities with freeze drying:
Foie Gras
A5 Wagyu
Iberico Pork
Lobster
Crab
Botarga
Caviar
Bone Marrow
Duck
Bison
Venison
And so much more
Not so sure about the bone marrow, the fats don't render well in the freeze dryer if past experiments are any indication. Like how the butter was still wet on the tyme.
Guga's looking for an excuse to turn poor Angel into dust 😂😂😂
2 Love every experiment that you do there is none like you man. Keep doing
There's a really good reason that star map is a circle and not a sphere. The same reason you can beam microwaves hundreds of miles in direct line of sight. It's always right there in front of ya.
Just a suggestion, next time you could deep fry a stake covered with stake dust. It could be dope!
Vampires beware!
Leo: “What’s for dessert?”
Guga: “Pie”
Leo: “What flavor?”
Guga: “Pie flavor”
asdf videos and Leo’s diet: 😱
Maybe to further intensify the flavour and remove the powdery texture, sous vide the powder in the bag with the steaks!
13:17 "The most Guga thing that you can do"
He said it :D
doesnt the mushroom contain umami, which is basically layering the steak with more flavor? I personally would love to try this steak :D
Shut up, watch and listen oi
"Ah yes, Sir, would like some steak with your steak? Or would the good Sir prefer Steak instead? Perhaps some Steak would better suit your tastes? Or maybe Steak, instead?"
The best way is to mix garlic powder, a beef bouillon cube, pepper, a small amount of oil and, the steak powder. Then use the paste to season it the steak that you're cooking. That way you can KEEP all the flavor and LOSE the powdery texture!
I do the same thing with white mushrooms. Cut into thin strips, place in wire mesh colander and salt. Draw all that fluid out and when it looks like nothing else is coming out, rinse with water real quick and dehydrate into chips. Throw in a pinch of sea salt and blend into a small enough powder to use in a shaker. It's my Umami secret to everything.
I love my steaks imbued with steak juice, covered with steak seasoning, drizzled with steak gravy.
I think that instead of cooking them just dry them as if you’re making jerky, only for a longer period so that they will be completely dry, and then blend them or crush them to dust, which is the first step of making pemmican.
I respect everyone who were involved in this Seriously the best piece that i ve ever seen on RUclips 💌 Hate off to well all 💟 love your videos ❤ ...
Man, I just found your channel via video suggestions from YT, and I have to say that I'm hooked. You do some crazy stuff, brother, and you just legitimately seem to have so much fun doing it. Your passion for unique cooking comes through in every minute of every video, and it's just badass. Love it, bro!
Skirt with some good seasonings, worchestire sauce & soy sauce marinade is my all time favorite!
Guga could dust other meats (pork, chicken, duck, lamb, maybe even liver? or some seafood?) as well and add those to steaks. Also put the dust in compound butter. Might help with the "dustyness".
Rain actually added a great mood to the experience.
9:25 didn’t look like he enjoyed it at all 😂
he looked angry lol
Good GOD your product shots are PHENOMENAL!!! Well done!!!
Please try corn starch on a steak. I worked at a Chinese restaurant for years and we'd put corn starch on all the beef prior to cooking to help keep the juiciness off the meat because the salt would dry it out so the starch would basically act like a small layer that absorbs the juices to keep the meat soft. It made cheap cuts taste like expensive cuts! Please try it!
This makes me think of grinding down the bark from dry aging beef as a starter for the next dry aged loin. Kickstart the funk!
Dry aged steak³ = a steak, dry aged with a dry aged steak, seasoned with dry aged steak
Angel just shoveling steak after eating the appetizer, while Guga and Leo is talking, is so relatable.
You might be able to eliminate the powdery texture by mixing the powder with water and coating the steaks in it instead of just coating. (Or mixing it with butter and making a steak powder compound butter)