Day 1; mix chipotle’s and mayo, smoke meat, rest overnight Day 2; prep potatoes, assemble and bake, rest overnight Day 3; remove from Dutch oven, slice, pan fry, plate & serve
Waiting overnight is not necessarily complicated. It's the total amount of effort put in the makes something simple or not. You just have to, you know, do very basic planning.
I love how Guga said in the intro that he marinated it for a month, but my brain was completely ready to accept when he told the guys a year. The man has zero limits, so nothing is off the table. He could claim to have a 20 year preserved steak because he'd thrown a new york strip in a tupperware full of honey as a child. I'd 100% believe it.
@@SpiderCents I assume since he shown it put in his dry ager, it was placed there... Google a dry ager if you don't know what it is, not really a common household item, but it is basically just a fancy fridge for meat.
In Italy there is a whole type of canning called "sott'olio" meaning "under oil". Pig or wild bore sausages can be preserved under EV olive oil. Vegetables, mushrooms or anchovies are more common sott'olio than meats.
Preserving meat in olive oil was a very common practice in southern regions of europe. Other regions, where olive oil was not easily available, they used pig lard. My grandma used to have a farm and they only got the refrigerator in late 60' and up until then, they used lard for meat preservation. Would be nice to see the results of that one.
@@ArteUltrasIt's a fairly common practice but unless you store them with salt too (which dries out the steak by sucking out the water) you may as well just vacuum pack it. Also causes MASSIVE flairups that don't taste nice when you cook it on a flame grill.
Best way to preserve meat is to actually eat the animal while it is still alive. That is FRESH MEAT! You should try squirrels... and cats... they're so tasty.
yall idiots🤦♂ obviously he's not talking about the price of the A5 wagyu, but the act of actually getting it. Good luck finding a shop that sells real, quality a5. And ordering it online makes it lesser quality. Use your brains
@@panouil.m Yup, I have a commercial grade fridge that goes a little cooler than normal and my escabeche eggplants turned completely solid, one of the disadvantages of olive oil, although you could consider it an advantage in some specific situations.
Id love an inside interview from Guga's physchologist. "Yeah his brain is shaped like a new york strip with marbling score 7" -Guga's psychologist probably. Edit: Guga pls giveth my heart again, sry for that edit that manually removed
Olive oil is high in olive oil, so I think the reaction is due to the olive oil reacting with the steak, as steak is made of steak and when combined with olive oil, again made of olive oil, you get a reaction known as the "Olive oil and steak" reaction in the culinary world.
@@thelightningflash The olive oil in olive oil contains even more olive oil than previously thought when it was invented. The outside of the olive oil is 100% olive oil but inside is a sort of nucleus, 100% rich in olive oil, making olive oil 200% olive oil.
@@jmt0820 cheers bro! I think that needs more olive oil! Im allwayse mesmerized to see all the olive oil trees at spain, the branches takes so much weight from all the glass bottles and the flowers of extra virgin olive oil tree is absolutely stunningly beatifful!!
This was super interesting, thank you! In Eastern Europe (and other places I imagine) it's fairly common to baste or marinate meat in something like mayonnaise before grilling, even without aging. Shashlik for example. It sounds weird at first, especially as an American, for whatever reason there are mayo hangups here, but when done right, it really does give the meat that savory and creamy taste that your friend described.
In Spain we preserve meat in olive oil, is usually pork and its cooked first and then preserve in jars with olive oil. We eat it of the jar, room temp with some nice bread. It's called "de orza" so what ever meat piece follow by that, example: "Lomo de Orza"
@@honprelude As long as it is under the oil I don't think it goes bad. Keep in mind this is a preservation technique. If you buy a jar of it, you will see a recomended eating date like 2 years and once open consume in next 3 days but its one of those things that gets stronger until you don't like the taste/texture of it anymore but it is still edible Edit: It is very similar to French duck confit in this regard
@@nicolebaker8674 I love cooking! I watch all I can learn about different food cultures, different methods of processing meats, and the science behind it all explained by food scientists. In my opinion it’s most definitely one of the best ways to learn other cultures and make friends beyond your own, I’ve found. The majority of my social media is shorts, videos, and posts from a variety of different cooking and dining styles from different parts of the world. I’m from Canada, and I have such an admiration for exploration. So, long story short, yes, absolutely! Food is my passion! 😂 🇨🇦
Not only do I get VERY hungry watching your videos, I love how they get right to the point, great ideas AND you are also very funny!!!!! You bring a variety of your own personal ingredients into the creating of each video which makes them amazing!!!! CHEERS!
13:30 the way he said you should be is so trippy that if i crashed my car in the middle of a storm and he was the only guy willing to help im not getting inside his house
BTW another thing commonly used to preserve meat is dough. If you didn't know, dumplings were originally used as food preservation method. Although I'm not sure if cold was also used at the same time.
lol it was so miners would have a meal without eating the disgusting filth on their hands. Nice try, but no. The pasty/dumpling was made for miners. It's a very well known fact where the they originate; Wales.
@@zysis dumplings were invented long before people started mining deep into the earth. So as much as you tried to show superiority - you kind of made a fool of yourself here. Also IDK about Wales and when they started using them, but in China and roaming mongol tribes dumplings were in use since the first century (2000 years ago)
@@Aisaaax I'm not only 10 generations baker, but one side of my family comes from the very place the dumpling was conceived. It's well understood by the Welsh, but apparently not you because you don't like history and think mining is somehting we haven't done for 1000s of years. 2,000 years is a joke, right? Whew. You either know history, or you don't. You assume the Dumpling comes from China. It comes from RUSSIA and the Pastie was what I referred to. Facts remain as history tells it; the wrapping was to men wouldn't eat the dirt on their hands. China isn't nearly as old as you think. Do you think China is older than the Roman Empire? This should be fun. Yes, google that. Read the wiki to me.
@@zysis you are 10 generations ignorant of anything outside of Wales, my friend. Being a baker doesn't make you a historian, I'm afraid. I bet your grandmother used to tell you that no matter what they tell you in school - every food was invented in Wales. 😂
@@Aisaaax No, I actually worked on a documentary in England that sourced and did a forensic discovery as to the origins of pastry and covering food with it. But hey, you do you.
I just tried this with 3 New York strips stacked in Olive Oil. They were thinner than Guga's though. I only had half a bottle of olive oil and I used the whole thing. It was just enough to cover them. My oil congealed. It looks like yellow wax, Its been in the fridge for about 26 hours. Not sure what happened?? I tried the mayo experiment and aged it only 4 days. It was awesome!
@@mystrdatfat and oil is not the same playa. I think you are thinking lipids. They're both lipids. However waxes, fats, oils are different in biochemical structure.
Steak “stored” in an oil has been done for years in restaurants. Keeps oxygen from getting to the steak and also gives it a nice sear. It’s great for steaks that might not move well on the menu
@@MayhamRC submerged in oil keeps oxygen away…did I miss something? It literally preserves the steak for weeks. Maybe even months. I know I worked in a restaurant that use to do this with its filets. Maybe I don’t understand what your saying
omg I've watched Sonny for ages, I love his channel, all his Vietnam videos helped convince me to visit Vietnam, but now that I am actually in Vietnam, he appears on Guga's show. He also collaborated with one the Mongolian food & culture channel I follow
Finally, you made something interesting and somewhat edible. Thank you for using the correct "Meat Slicing Knife" paired with a "Solid Hardwood Cutting Board" / Let's get cooking. Master Chefs on staff
as always a video, i ended up hungry as hell after watching! @GugaFoods, please tell me, at what temperature you stored thees steaks for a month? thanx
Haha, We have a similar thing to the side dish in Romania. As in potatoes meats and cheese and maybe egg built like a lasagna. We call is "Taci s-inghite" or "Shut up and swallow". I really like your take on it with all the chilli sauce and special meat.
In Italy, specifically in Piemonte and Lombardia, we preserve and mature a kind of Salame under pork lard (duja): Salam dela duja (in dialect). In the past the same was made with goose and duck brest, but with their fat mixed with pork lard, but now is very rare and it's a delicacy. If you haven't, try lard matured stake.
It doesn't matter what video Guga puts out, every person that's on with Guga, you as the viewer can see that guest on the show anticipating the Guga steak. Like they were just a viewer and then they got on the show, but if they were a dog their tail would be wagging the whole time. It's insane to watch every, single, time. I wonder if Guga will look into fermented foods, and figure out ancient combinations in his way.
Not sure about the olive oil but where I live we have a traditional dish called "Carne la Garnita" from Romania and we make it before Christmas to last the whole year and I really recommend it for you to try. It's smoked pig's tenderloin, ribs and sausage that we fry in a lot of pig's fat and than we put the meat into a jar and strain the rest of the fat on top to fill the jar and preserve the meat. And whenever you want to eat some we just fry it a bit with some of the fat mostly to just warm it up, and the best part about it is making french fries with the fat is really good and I think you would enjoy it.
How is it crazy if people did this all over Southern Europe and arounf the Mediterranean Bassin since thousands of years ago? It was literally one of the standard way to preserve meat and sausages together with smoking, salting and curating with cold in winter.
fruit juices ferment over time, you'd probably get everyone drunk eating steak, but if it's cooked then the fermented 'alcoholic' nature of the fruit liquid would burn away.
I am going to try that beef and potato dish. Intersting enough, I use olive oil to marinate my chicken and fish, and occasionally beef when I eat it, which is rare (no pun intended). Of course, since I don't have a dry ager, I can't try that experiment at the moment. But already 24-48 hours in an air-tight container works wonders on tenderizing (even a few hours actually). Of course at work it was salt, pepper and sunflower oil then vacuum sealed.
Guga can you dry a steak in applestroop? It’s a traditional Dutch apple caramel syrup. I’m almost sure it won’t work but hey that hasn’t stopped you before
He didnt even cover it completely, just let it there in theopen with honey dripping off it. that experiment was a failure from the beginning. He needs to let it rest IN the honey not let the honey drip off and expose the steak@@Edino_Chattino
@13:10 Sonny said "oofta" ... I haven't heard that in years since visiting my great aunt who lived in the UP of Michigan in a town called Christmas. Yes, the entire town is named after Christmas stuff. She lived on Jingle Bell Lane.
Reason Angel wasn't in this episode there's a good chance his heads marinated in the fridge for that cast iron skillet he wrecked 😂 much love Guga fan ❤
I feel like since you already tried beer and hops separately you should try "draff", it's the post-ferment beer waste composed of yeast and hops; could make an absolutely crazy steak.
mayo or olive oil in a vacuum sealed bag with the steak would be interesting because it's more controlled, no oxygen would likely tamper the condition of the steak or the fats/oil. And in a sense, it's what marinated steaks in grocers are actually like since they use fats/oils with seasoning and store it in a fridge to be sold, but people consume it too soon so it's not fully tenderized.
Idk if it's been done, but I would enjoy a horse radish dry age or maybe even Arby's horsey sauce experiment. I absolutely love horse radish. Wonder how it would turn out.
Now hold up. You can call Sonny a food critic if you want. Even food "expert" doesn't describe his work. He's a food explorer. He has traveled near and far to sample the world's most wonderful offerings and met people from some of the most colorful cultures on Earth. This may sound like simping - and fine, maybe it is - but few today are dong what Sonny has set out to do. What a dynamic duo in this video. Cheers to you both.
Uncle Guga, I LOVE YOU and YOUR COOKING!!! I would LOVE a challenge with YOU (I'm 2 hours north of Miami) and to LEARN MORE of YOUR AMAZING CREATIVE COOKING, especially with Wagyu! Let's cook!!!
I'm surprised you didn't just whip up some of your own mayo. Helmann's is the best store bought mayo, but it still has some additives that may have effected the final result, whereas if you made your own mayo, you can just make it with eggs and oil. You could even have made some mayo with eggs and any other fat, like all that beef tallow and duck fat you keep around. Wagyu mayo might be interesting.
@@lVl_A_L_B_O_R_O Duke's is basically the same thing, but the nutrition info says there's more fat in it, probably from using more egg yolks, less egg whites.
with any mix of oil and water based liquids (an emulsion) the different fats used affect the setting temperature, or whether it goes lumpy. You need a low setting temperature so that the mayo / sauce/ whatever will pour out of the bottle............... so a lot of experimentation regarding type of oil, and mixture ratio of oils to water based..........for taste; and whether it will pour or not.... at standard fridge temperatures.
We just tried a short version of the Mayo steak, it was amazing!!! We did a 5 day age in the Mayo amd finished with salt and pepper on the charcoal grill. I would definitely recommend this even on a shortened time frame. The tenderness of the steak and the slight creamy texture made it a great Christmas dinner steak!! 10/10 experiment that I will make for future meals!
I normally use mayo as a marinade for my bbq for pork or chicken breasts, everything become super tender. 20-30 minutes is enough actually. Max 1 hour maybe, I ve never done it that long.
Guga you killin it bro!!!!! I'm a huge fan of sonny's so this colab was super rad. 👌 and I won't lie, that mayo steak did look really good, The final product that is. 😆
This side dish we call "musaka" here in slovenia. Its almost the same, just that we use minced meat and throw in an egg so its more structured. Try it out, its veeeerrryy gooooooodd
I always do this, it marinates with olive oil. You might wanna add some spice , garlic and onion in it to smoothen the process. And we actually use this method for sea bass or bluefish. It works pretty neatly (and i love olive oil so in no way it is biased😂)
The fat preservation works. If I do a big pork lion roast that I won't eat in the next few days, I cook the whole thing and then I put a few cooked portions back in the freezer submerged in its own juices and fat. Comes out great when I want it later.
Go to buyraycon.com/guga to get 15% off your Raycon purchase this holiday season! Brought to you by Raycon.
after i age you all nimbly bimbly im gunna make you my potato my favorite kind of potato. a potato. now back to steak.
Meat in oil provides a nearly perfect environment for botulism bacteria. Very dangerous experiment.
Jesus loves you and may God bless you
i dont like when olive oil heated . its smell not good and its taste disapering . we use it salads and to serve some vegetables meal .
What would happen if you dry aged a steak in wagyu beef tallow?
I came here for a "super simple side dish" that takes 3 days to make. Didn't disappoint.
No,that one only takes two.
Day 1; mix chipotle’s and mayo, smoke meat, rest overnight
Day 2; prep potatoes, assemble and bake, rest overnight
Day 3; remove from Dutch oven, slice, pan fry, plate & serve
Waiting overnight is not necessarily complicated. It's the total amount of effort put in the makes something simple or not. You just have to, you know, do very basic planning.
Don't torget the Wagyu A5 Picanha. For a side dish. Let that sink in.
@@roots4xwaiting is effort
I'd like to see Guga make a "complex and difficult" side dish.
" First you startup your particle accelerator..."
IN THE VIDEO HE SAID A5 PICANã 😂😂😂
Potato pave but instead of cream wagyu tallow, garlic rosemary and thyme👌
It'll probably turn out like one of the Desert replication challenges in Masterchef Australia. Difficulty: Almost Impossible.
"Today, we brought Sorted Food onto the channel to try out a certain cookbook..."
I love how Guga said in the intro that he marinated it for a month, but my brain was completely ready to accept when he told the guys a year. The man has zero limits, so nothing is off the table. He could claim to have a 20 year preserved steak because he'd thrown a new york strip in a tupperware full of honey as a child. I'd 100% believe it.
I'd believe it except for the "child part". Man wasn't a child 20 years ago. haha.
he did dry aged a steak for a full year once
guga's chaotic side reveals itself in his steak experiments
So was the olive oil preserve left on the counter or put in the fridge?
@@SpiderCents I assume since he shown it put in his dry ager, it was placed there... Google a dry ager if you don't know what it is, not really a common household item, but it is basically just a fancy fridge for meat.
In Italy there is a whole type of canning called "sott'olio" meaning "under oil". Pig or wild bore sausages can be preserved under EV olive oil. Vegetables, mushrooms or anchovies are more common sott'olio than meats.
@@galaxygalaxy4429 I am sorry, I dont feed trolls
i just love seeing my top 2 favorite youtubers making vids together , plz give us MORE !
Preserving meat in olive oil was a very common practice in southern regions of europe. Other regions, where olive oil was not easily available, they used pig lard. My grandma used to have a farm and they only got the refrigerator in late 60' and up until then, they used lard for meat preservation. Would be nice to see the results of that one.
I worked in the kitchen of an irish pub a few years ago. They actually kept their steaks in a container of canola oil to make them last longer
@@ArteUltrasIt's a fairly common practice but unless you store them with salt too (which dries out the steak by sucking out the water) you may as well just vacuum pack it. Also causes MASSIVE flairups that don't taste nice when you cook it on a flame grill.
@jamescheddar4896 larder is french
@@Pillboxing he is right
Best way to preserve meat is to actually eat the animal while it is still alive. That is FRESH MEAT! You should try squirrels... and cats... they're so tasty.
Leo is the king of descriptions, listening to him I feel like I can almost taste the food
"Super simple to make" *pulls out A5 wagyu*
Do uk what simple means?
putting caviar on a piece of toast isn't cheap, but it sure is simple.
@@josejh-eb8st super simple means a5 wagu, 3 days prep, 25 steps minimum. EZ.
yall idiots🤦♂ obviously he's not talking about the price of the A5 wagyu, but the act of actually getting it. Good luck finding a shop that sells real, quality a5. And ordering it online makes it lesser quality. Use your brains
@@josejh-eb8stcan’t just get it at a supermarket. Do you know what simple means?
Honestly Leo is a very talented reviewer. I always enjoy listening to his take on the food sampled
He should get his own channel
@@CKxperience Fr
leo is an artist
@@marestgondev He is a description guy
@@whynottalklikeapirat no, hes THE description guy
For aging or storage in fat, generally you'd use a fat that solidifies. Tallow or lard would be the preferred fats for this.
true olive oil almost solidifies in the fridge
@@panouil.m Yup, I have a commercial grade fridge that goes a little cooler than normal and my escabeche eggplants turned completely solid, one of the disadvantages of olive oil, although you could consider it an advantage in some specific situations.
I'm just genuinely curious how long a very long time is
@@mastathrash5609 he said 30 days
He did that several times in solid fat.
Id love an inside interview from Guga's physchologist. "Yeah his brain is shaped like a new york strip with marbling score 7" -Guga's psychologist probably.
Edit: Guga pls giveth my heart again, sry for that edit that manually removed
Who are we kidding. This is America. Guga’s insurance likely doesn’t have a mental health aspect.
Guga might have a picanha shaped brain instead of NY strip
Fillet mignon bby
His left brain is a steak. Right brain is a college frat house refrigerator.
how did you manage to spell psychologist correctly AND incorrectly in the same comment
Olive oil is high in olive oil, so I think the reaction is due to the olive oil reacting with the steak, as steak is made of steak and when combined with olive oil, again made of olive oil, you get a reaction known as the "Olive oil and steak" reaction in the culinary world.
Take a shot everytime this guy says "olive oil"
@@thelightningflash The olive oil in olive oil contains even more olive oil than previously thought when it was invented. The outside of the olive oil is 100% olive oil but inside is a sort of nucleus, 100% rich in olive oil, making olive oil 200% olive oil.
@@thelightningflash thanks. Now I’m drunk this early in the day. 🤣
@@Flamableninja the math is mathing
@@jmt0820 cheers bro! I think that needs more olive oil! Im allwayse mesmerized to see all the olive oil trees at spain, the branches takes so much weight from all the glass bottles and the flowers of extra virgin olive oil tree is absolutely stunningly beatifful!!
@guga im so happy 2 of my favorate channels had this collab. i was so happy to see all guys having fun and eating good. Please stay healthy and happy!
This was super interesting, thank you! In Eastern Europe (and other places I imagine) it's fairly common to baste or marinate meat in something like mayonnaise before grilling, even without aging. Shashlik for example. It sounds weird at first, especially as an American, for whatever reason there are mayo hangups here, but when done right, it really does give the meat that savory and creamy taste that your friend described.
In Spain we preserve meat in olive oil, is usually pork and its cooked first and then preserve in jars with olive oil.
We eat it of the jar, room temp with some nice bread.
It's called "de orza" so what ever meat piece follow by that, example: "Lomo de Orza"
This sounds delicious
How long does it keep?
@@honprelude As long as it is under the oil I don't think it goes bad. Keep in mind this is a preservation technique. If you buy a jar of it, you will see a recomended eating date like 2 years and once open consume in next 3 days but its one of those things that gets stronger until you don't like the taste/texture of it anymore but it is still edible
Edit: It is very similar to French duck confit in this regard
I've been watching Sonny for years, so this collab is very fun for me. His show truly is the Best Ever Food Review Show.
Love seeing Sonny and Guga together! Two of my favourite RUclipsrs 😊❤
Especially when they're putting raw flesh into their disgusting little mouths!
Damn, you must really love food then.
@@nicolebaker8674 I love cooking! I watch all I can learn about different food cultures, different methods of processing meats, and the science behind it all explained by food scientists.
In my opinion it’s most definitely one of the best ways to learn other cultures and make friends beyond your own, I’ve found. The majority of my social media is shorts, videos, and posts from a variety of different cooking and dining styles from different parts of the world.
I’m from Canada, and I have such an admiration for exploration.
So, long story short, yes, absolutely! Food is my passion! 😂 🇨🇦
@@kwimms I love vegan animals they taste the best
Not only do I get VERY hungry watching your videos, I love how they get right to the point, great ideas AND you are also very funny!!!!! You bring a variety of your own personal ingredients into the creating of each video which makes them amazing!!!! CHEERS!
13:30 the way he said you should be is so trippy that if i crashed my car in the middle of a storm and he was the only guy willing to help im not getting inside his house
Guga has to be trolling with these “super simple to make” side dishes 😅
That's pretty simple not cheap or quick but simple
Yeah all 3 of those ingredients. Yikes!
@@Yakandbleezies4?
@@Yakandbleeziessmoking a whole picanha for a side dish is a bit much.
@@eljaroebeukes5118 youre missing the point he said SIMPLE not quick. Those words dont mean the same thing
Guga could start a channel of nothing but side dishes, and it'd be a huge hit.
BTW another thing commonly used to preserve meat is dough. If you didn't know, dumplings were originally used as food preservation method. Although I'm not sure if cold was also used at the same time.
lol it was so miners would have a meal without eating the disgusting filth on their hands. Nice try, but no. The pasty/dumpling was made for miners. It's a very well known fact where the they originate; Wales.
@@zysis dumplings were invented long before people started mining deep into the earth.
So as much as you tried to show superiority - you kind of made a fool of yourself here.
Also IDK about Wales and when they started using them, but in China and roaming mongol tribes dumplings were in use since the first century (2000 years ago)
@@Aisaaax I'm not only 10 generations baker, but one side of my family comes from the very place the dumpling was conceived. It's well understood by the Welsh, but apparently not you because you don't like history and think mining is somehting we haven't done for 1000s of years. 2,000 years is a joke, right? Whew. You either know history, or you don't. You assume the Dumpling comes from China. It comes from RUSSIA and the Pastie was what I referred to. Facts remain as history tells it; the wrapping was to men wouldn't eat the dirt on their hands.
China isn't nearly as old as you think. Do you think China is older than the Roman Empire? This should be fun. Yes, google that. Read the wiki to me.
@@zysis you are 10 generations ignorant of anything outside of Wales, my friend. Being a baker doesn't make you a historian, I'm afraid.
I bet your grandmother used to tell you that no matter what they tell you in school - every food was invented in Wales. 😂
@@Aisaaax No, I actually worked on a documentary in England that sourced and did a forensic discovery as to the origins of pastry and covering food with it.
But hey, you do you.
I just tried this with 3 New York strips stacked in Olive Oil. They were thinner than Guga's though. I only had half a bottle of olive oil and I used the whole thing. It was just enough to cover them. My oil congealed. It looks like yellow wax, Its been in the fridge for about 26 hours. Not sure what happened?? I tried the mayo experiment and aged it only 4 days. It was awesome!
People here realizing that oil is actually fat for the first time in their life
You're wrong
@@ezygoat I've never been wrong in my life, which makes you wrong instead
@@mystrdatfat and oil is not the same playa. I think you are thinking lipids. They're both lipids. However waxes, fats, oils are different in biochemical structure.
Steak “stored” in an oil has been done for years in restaurants. Keeps oxygen from getting to the steak and also gives it a nice sear. It’s great for steaks that might not move well on the menu
KEEPS OXYGEN, and yet he claims it Oxidized.. This guy literally knows nothing.
@@MayhamRC submerged in oil keeps oxygen away…did I miss something? It literally preserves the steak for weeks. Maybe even months. I know I worked in a restaurant that use to do this with its filets. Maybe I don’t understand what your saying
@@MayhamRC nothing can oxidize without oxygen, see how the words are similar 😀
@@MayhamRC still waiting for your response Jack ass
@@MayhamRC Go dunning kruger yourself somewhere else
omg I've watched Sonny for ages, I love his channel, all his Vietnam videos helped convince me to visit Vietnam, but now that I am actually in Vietnam, he appears on Guga's show. He also collaborated with one the Mongolian food & culture channel I follow
ive been watching Sunny for so many years. It makes me happy to see you guys collab together :)
Finally, you made something interesting and somewhat edible.
Thank you for using the correct "Meat Slicing Knife" paired with a "Solid Hardwood Cutting Board" /
Let's get cooking. Master Chefs on staff
as always a video, i ended up hungry as hell after watching! @GugaFoods, please tell me, at what temperature you stored thees steaks for a month? thanx
We clearly have different definitions for “super simple side dish”. That looks incredible.
Haha, We have a similar thing to the side dish in Romania. As in potatoes meats and cheese and maybe egg built like a lasagna. We call is "Taci s-inghite" or "Shut up and swallow".
I really like your take on it with all the chilli sauce and special meat.
it reminded me of a French "gratin dauphinois", but with meat added, looks amazing
In Italy, specifically in Piemonte and Lombardia, we preserve and mature a kind of Salame under pork lard (duja): Salam dela duja (in dialect).
In the past the same was made with goose and duck brest, but with their fat mixed with pork lard, but now is very rare and it's a delicacy.
If you haven't, try lard matured stake.
We do the same in Brazil (Guga's country) because of all the italian influence.
Sonny is back in the house ❤
As always, a nice collab!
Sunny here as a Guest ❤.
I love love love when you do collaborations with Sonny! You two are my favorites!
It doesn't matter what video Guga puts out, every person that's on with Guga, you as the viewer can see that guest on the show anticipating the Guga steak. Like they were just a viewer and then they got on the show, but if they were a dog their tail would be wagging the whole time. It's insane to watch every, single, time. I wonder if Guga will look into fermented foods, and figure out ancient combinations in his way.
and before he dry ages the thing in 1000$ wine xD doubt that would be a good combo, but I'd be interested to know the science lol
Sonny is such a chill guy
I swear this guy is everywhere in such a short amount of time... first he's in Malaysia, then he's in Minnesota, now he's with guga
thought you were gonna end if off with "now he's in Guga"
@@pacificcoastbreeze lol wut
Not sure about the olive oil but where I live we have a traditional dish called "Carne la Garnita" from Romania and we make it before Christmas to last the whole year and I really recommend it for you to try. It's smoked pig's tenderloin, ribs and sausage that we fry in a lot of pig's fat and than we put the meat into a jar and strain the rest of the fat on top to fill the jar and preserve the meat. And whenever you want to eat some we just fry it a bit with some of the fat mostly to just warm it up, and the best part about it is making french fries with the fat is really good and I think you would enjoy it.
Do you store it at room temp?
How is it crazy if people did this all over Southern Europe and arounf the Mediterranean Bassin since thousands of years ago? It was literally one of the standard way to preserve meat and sausages together with smoking, salting and curating with cold in winter.
I love Sonny! What an awesome collaboration
2 food youtubers that I enjoy watching having a collab with each other?!! My life is complete
They have a couple times before.
Guga you should try a dry aged steak covered in fruits, such as strawberries, apples etc. i think it'll be cool
Can't wait to see a wagyu a5 30 days dry aged in pineapple juice.
it would probably mold because of the water and sugar
The fruit would go bad if it's too long, but he should definitely do steak marinades in fruits.
Jam might be better as the sugar means it's less likely to go bad
fruit juices ferment over time, you'd probably get everyone drunk eating steak, but if it's cooked then the fermented 'alcoholic' nature of the fruit liquid would burn away.
I am going to try that beef and potato dish.
Intersting enough, I use olive oil to marinate my chicken and fish, and occasionally beef when I eat it, which is rare (no pun intended). Of course, since I don't have a dry ager, I can't try that experiment at the moment. But already 24-48 hours in an air-tight container works wonders on tenderizing (even a few hours actually). Of course at work it was salt, pepper and sunflower oil then vacuum sealed.
The 'meat cake' looks both amazing and so simple!!
Guga can you dry a steak in applestroop? It’s a traditional Dutch apple caramel syrup. I’m almost sure it won’t work but hey that hasn’t stopped you before
sugary stuff goes bad
He tried honey, didn't work
Het werkt niet
He didnt even cover it completely, just let it there in theopen with honey dripping off it. that experiment was a failure from the beginning. He needs to let it rest IN the honey not let the honey drip off and expose the steak@@Edino_Chattino
A steak in a fishbowl full of olive oil is something I'll never forget
Hope we’ll see Gordon one day on that chair !
If he shows up, the side dish should be a sausage-donut sandwich
12:04 like a poet Sunny 😎😂😂
@13:10 Sonny said "oofta" ... I haven't heard that in years since visiting my great aunt who lived in the UP of Michigan in a town called Christmas. Yes, the entire town is named after Christmas stuff. She lived on Jingle Bell Lane.
Reason Angel wasn't in this episode there's a good chance his heads marinated in the fridge for that cast iron skillet he wrecked 😂 much love Guga fan ❤
Nice to see you guys together again
I feel like since you already tried beer and hops separately you should try "draff", it's the post-ferment beer waste composed of yeast and hops; could make an absolutely crazy steak.
Isn’t that just Vegemite?
@@JCSalomon I was under the impression that vegimite was the leftover brewers yeast; draff is a combination of leftover yeast and spent/used hops.
@@PaperScarecrow, might be. Variations on a theme.
could make....... you throw up
Omg that appetizer looked amazing, simple but perfect and yummy! Your crew must love working there!!! Left overs as a perk maybe??
That side dish is a whole ass meal. Looks amazing though
12:58 creamy saltiness huh...
Guga needs to record, reading children’s books as a side gig. Such a friendly voice lol.
“As I say, it is enough talking and it is time to go to sleep” 💤
@@MrVincelarsonlol
Guga, you are a true mad food scientist! I never leave an episode without learning something!
This dude is a marvel what if about kingpin in the cooking world instead of criminal bussines
There is a reason you are at 4.65 mil followers!! Your content is so original, entertaining and lets be honest you are the uncle we all want!!
In Spain, we often prepare oil-preserved dishes, especially using pork loin fillets. For optimal results, add some garlic and a spoonful of paprika.
I wanna send Leo to culinary school so he learns more foodie words to impress the guests with.
He can just work for JW part time
It was very interesting to see what happened to the mayo steak after the dry aging process. Can’t wait to see more videos in the future!
mayo or olive oil in a vacuum sealed bag with the steak would be interesting because it's more controlled, no oxygen would likely tamper the condition of the steak or the fats/oil. And in a sense, it's what marinated steaks in grocers are actually like since they use fats/oils with seasoning and store it in a fridge to be sold, but people consume it too soon so it's not fully tenderized.
That makes sense. Thanks for telling me
Love how your friendship with sonny evolved...love your show..❤
“Is that safe to eat?” comment had me laughing 😂
nice to see you both again!
Idk if it's been done, but I would enjoy a horse radish dry age or maybe even Arby's horsey sauce experiment. I absolutely love horse radish. Wonder how it would turn out.
Try it
Now hold up. You can call Sonny a food critic if you want. Even food "expert" doesn't describe his work. He's a food explorer. He has traveled near and far to sample the world's most wonderful offerings and met people from some of the most colorful cultures on Earth. This may sound like simping - and fine, maybe it is - but few today are dong what Sonny has set out to do. What a dynamic duo in this video. Cheers to you both.
☀️🍆🏇
I hate that "simping" even became a thing. Can't even compliment people these days 😅
@@jasper.maxwell Completely agree. Wish I could zap that word out of existence lol.
I think Anthony Bourdain beat him to it first, RIP.
You should also look into Mark Weins. He’s really awesome at this too. In fact they’ve collaborated a few times
Dry aged with cucumber. Iykyk
Uncle Guga, I LOVE YOU and YOUR COOKING!!! I would LOVE a challenge with YOU (I'm 2 hours north of Miami) and to LEARN MORE of YOUR AMAZING CREATIVE COOKING, especially with Wagyu! Let's cook!!!
Can we all just appreciate Guga's work ethic and grind. always blessing us with high quality videos, THANK YOU GUGA
I'm surprised you didn't just whip up some of your own mayo. Helmann's is the best store bought mayo, but it still has some additives that may have effected the final result, whereas if you made your own mayo, you can just make it with eggs and oil. You could even have made some mayo with eggs and any other fat, like all that beef tallow and duck fat you keep around. Wagyu mayo might be interesting.
Wagyu Tallow for Mayo? Sounds like a Good Idea
He should try again with different mayo's. Store bought mayo, Regular Homemade Mayo, and Wagyu Beef Fat mayo
@@lVl_A_L_B_O_R_O Duke's is basically the same thing, but the nutrition info says there's more fat in it, probably from using more egg yolks, less egg whites.
@@Death_Lord_Eleressai they are not the same thing, at least, no different than hellman's and any other mayo. Different flavor profile
with any mix of oil and water based liquids (an emulsion) the different fats used affect the setting temperature, or whether it goes lumpy. You need a low setting temperature so that the mayo / sauce/ whatever will pour out of the bottle............... so a lot of experimentation regarding type of oil, and mixture ratio of oils to water based..........for taste; and whether it will pour or not.... at standard fridge temperatures.
We just tried a short version of the Mayo steak, it was amazing!!! We did a 5 day age in the Mayo amd finished with salt and pepper on the charcoal grill. I would definitely recommend this even on a shortened time frame. The tenderness of the steak and the slight creamy texture made it a great Christmas dinner steak!! 10/10 experiment that I will make for future meals!
What brand or type of mayo did you use?
@@syndicate5357 we used Hellmann's Real Mayonnaise.
@@syndicate5357 Yeaaah, would like to know this too.
I'm gonna try it. I would use Dukes , or Blue Plate. I lean toward Dukes myself
I normally use mayo as a marinade for my bbq for pork or chicken breasts, everything become super tender. 20-30 minutes is enough actually. Max 1 hour maybe, I ve never done it that long.
Hey from Australia 🇦🇺 im glad i found this channel...the way this man talks, prepares and cooks meat 🍖 could convert a die hard vegan. Yummo.
So nice to see you both together, even it is 5 months to late...oh man, i've too much abo's :-)
Has Guga ever had an actually easy side dish?
Wdym, picana potato cake is so simple😂
I think one time the accidentally made something easy. One of the rarest events I ever witnessed.
Those steaks look good. The side dish takes the cake though!!!☺️
This guy will experiment with anything.
LOL toothpaste 😂😂
and sonny will eat anything he cook, but cucumber 😂
I wonder what the olive oil steak would be like if you add other things during the aging process. Like garlic or slivered onion into the oil.
Yeah, once I saw that steak dropped in the olive oil I was half-expecting some garlic cloves and peppercorns to dive in after it.
They never even learned which steak they liked more, didn't question whether it was olive oil or the mayo one.
Guga, faz uma pasta de Jambu (usando a flor) e dry age uma picanha no jambu
I always crave these steaks but my poor self can't get steaks as it's so expensive! If only we have 1 or 2 dollar steaks.
You should have your own ranch and raise your own wagyu cows so that you'll have wagyu steaks and even sell them.
BUTTER NEXT
Done that
A peppercorn and cognac, cream sauce, typical used for Steak Au Poivre, would have been a great topping for that side dish.
Guga you killin it bro!!!!! I'm a huge fan of sonny's so this colab was super rad. 👌 and I won't lie, that mayo steak did look really good, The final product that is. 😆
How does this not cause botulism?
🙄Contrary to what you read in the racist MainStreamMedia, Not Everything causes Botulism.
you cook your meat, ideally.
If you eat at a steakhouse they have 30 day or older aged steak
Wow good food but we had everyday 100 % C.A 😨😡🤢🥵🤢🤮🤮🤮 after 1year
We all know that Guga can make a great stake, but the star of his show is always the sidedish. I love his creativity of that sidedishes! :)
How come I haven’t spot this channel before? . Subscribed
Had some good results immersing steak in beer for 48 hours
This side dish we call "musaka" here in slovenia. Its almost the same, just that we use minced meat and throw in an egg so its more structured. Try it out, its veeeerrryy gooooooodd
I always do this, it marinates with olive oil. You might wanna add some spice , garlic and onion in it to smoothen the process. And we actually use this method for sea bass or bluefish. It works pretty neatly (and i love olive oil so in no way it is biased😂)
Just your voice calm me more than any ASMR could ever do
Sonny is always a win win good job loved it and real mayo is vegetable oil and egg whites. Whipped
We do this in Spain all the time. Specially with Iberic pork.
The meat tastes amazing.
Have you ever dry aged meat in liver pate, Or caramelized balsamic vinegar?
Best vid I've seen in awhile, the music pulled me out while grilling but other than that 10/10
The fat preservation works. If I do a big pork lion roast that I won't eat in the next few days, I cook the whole thing and then I put a few cooked portions back in the freezer submerged in its own juices and fat. Comes out great when I want it later.
Can’t wait for Guga to make his next steak marinating video featuring a steak marinated for 30 days in Rat Poison