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Can a $1000 Balsamic make ANY Steak Better? 

Guga Foods
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Nothing like an amazing balsamic vinegar. Just like wine and steaks are perfect for each-other so is balsamic, but can it make any steak better? Today I try the best of the best, here are the results.
100yrs Balsamic: amzn.to/3FBd8XW
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1 ноя 2022

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Комментарии : 1,3 тыс.   
@drood100
@drood100 Год назад
We need a tierlist of all the steak experiments, ranking them from worst to best, all dry age, sous vide, tests, etc.
@HadesKronosson
@HadesKronosson Год назад
This.
@JAF30
@JAF30 Год назад
The Guga wiki
@bartek.3867
@bartek.3867 Год назад
guga pls see this comment
@RamsesTimeGame
@RamsesTimeGame Год назад
Sounds like a great idea, actually... **cough** **cough** month briskit **cough** ...
@eoincolfer63
@eoincolfer63 Год назад
YES
@adambarron4015
@adambarron4015 Год назад
I'd love to see Guga make a compound butter with the fat from making broth. What I'm thinking: make a beef broth with some bone marrow and other cuts, skim off the fat and make compound butter with it, keep on reducing the broth into a homemade demi glace, and put the demi glace vs the broth compound butter.
@Arcadiez
@Arcadiez Год назад
Huh that's actually an interesting idea
@Mystrohan
@Mystrohan Год назад
Commenting and upvoting in the open hope that Guga reads this and decides to do it.
@michaelpineiro533
@michaelpineiro533 Год назад
Compound wagyu tallow Vs. compound bone marrow
@richiekaylor5004
@richiekaylor5004 Год назад
Good idea
@Adam_K14
@Adam_K14 Год назад
thats disgusting the scum is just 'flavourless afters' you remove that from broth because all hemoglobin , marrow etc vitamins are in the broth the flavours etc its not a fat its manly water, if you going to used animal fat then cut the fat off and cook it until melted then once its solidify you can used it, you can just scrap off the bone marrow. BUT GUGA should do a demi glaze , because every demi glaze recpie ive seen is insane the adam ragusa video he cooked it outside because its stinks lmao no wonder guga just buys it
@brooklynvlogs9396
@brooklynvlogs9396 Год назад
It's so incredible to think of something that was bottled for 100 years, because who ever Started it, didn't Finish it. The commitment alone is enough to justify the price.
@radiomandelbrot5868
@radiomandelbrot5868 Год назад
I can't imagine the anxiety the people inheriting this vinegar felt trying to keep the aging conditions right. Imagine if you messed something up and wasted your dead great-grandpa's work and memento?
@DTG_LOCKETT
@DTG_LOCKETT Год назад
@@radiomandelbrot5868 uponed vinegar doesn't go bad. If tightly resealed after opening it still won't go bad. The cost is high partially because of the skill that went into making it vinegar but the majority of the cost is because of the length of storage.
@bruh-ib5hz
@bruh-ib5hz Год назад
@@DTG_LOCKETT so kinda like alcohol?
@DTG_LOCKETT
@DTG_LOCKETT Год назад
@@bruh-ib5hz wine and balsamic vinegar is almost the same. The reason you always see stored laying on its side is because if stored upright oxygen could get in through the dry cork and the wine might turn into vinegar.
@enricomontanari1390
@enricomontanari1390 Год назад
It was not bottled for 100 years, it was AGED for 100 years, so it went from barrel to barrel (of different woods) for 100 years.
@alessandrosimoni9703
@alessandrosimoni9703 Год назад
Hey Guga it’s a pleasure to see that you appreciate so much one of the best products of my hometown: balsamic vinegar. It’s a tradition more than a normal ingredient. I was sure since the beginning that your experiments with these steaks wouldn’t let you down. Anyway I just wanna say hi to all of you directly from Modena (Italy). Your videos are always so cool and mouthwatering to watch 😂😂
@xX16SpadesXx
@xX16SpadesXx Год назад
He ain’t gonna see this bro
@tomibadboi
@tomibadboi Год назад
@@xX16SpadesXx It's still early, let's see!
@_Mugman420
@_Mugman420 Год назад
@@xX16SpadesXx Don't be bitter and disrespectful, it's cringe. Guga reads many of the comments and gives lots back to his supporters
@meeklohour9563
@meeklohour9563 Год назад
Somehow I thought you were gonna say balls🤣🤣
@tomibadboi
@tomibadboi Год назад
@@meeklohour9563 What this have to do with anything? haha
@fakjbf3129
@fakjbf3129 Год назад
I would love to see a comparison between the 100 year old, 50 year old, and a basic grocery store balsamic vinegar using the same cooking method. How much of a difference does the $1,000 price tag actually make vs a $5 bottle.
@errollleggo447
@errollleggo447 Год назад
For the normal person (99%) a 10$ balsamic is pretty decent right.
@christophalexander4542
@christophalexander4542 Год назад
Cynic that I am, I wonder if that 100 year old balsamic (or 50year, for that matter) is pure (I doubt it) or has it been "rehydrated" with some younger balsamic. 100 years - I'm guessing in a barrel? - is going to remove a LOT of water. So either the end result of a huge barrel is that bottle, or they introduced new balsamic every now and then. (I don't know how it works for wine, but it's probably the same principle. I don't think you can just forget a barrel and hope it gets better - too much oxygen is going to ruin it, so you either need increasingly smaller barrels, or add some filler.) (Not saying it doesn't get better, though. Just that I don't think it's purely 100 year old vinegar.)
@trym2121
@trym2121 Год назад
Hold on, you're heading to wine territory there
@Mak095
@Mak095 Год назад
@@christophalexander4542 balsamic vinegar gets moved in progressively smaller barrels over time, they do that even for the supermarket ones. But 100 years is a lot, so I also have the doubt that it's all original 100 y.o., it might be a mix of different aged ones, like they do with rums
@zsoltoravecz1815
@zsoltoravecz1815 Год назад
Would loce to see comparison from the same company. They told the 100 year old is sweet, so they have to stop the alcohol maker fungi, or it dies after reaching an alcohol level and left some sugar.
@markw1247
@markw1247 Год назад
We need a Chef John and Guga collab, that'd be amazing. Guga even threw in a "dirty" comment about the potatoes, that dish really was Chef John inspired.
@deezynar
@deezynar Год назад
He gave credit to John, there was nothing dirty about what Guga said.
@markw1247
@markw1247 Год назад
@@deezynar You're reading that wrong, Guga was talking about his "balls", somewhat like Chef John usually has a sly sexual innuendo.
@EduardoHernandez-vv8ey
@EduardoHernandez-vv8ey Год назад
Totally agree with you. That collab should happen. I'm sure we will all "as always, enjoy!" . . it.
@radiomandelbrot5868
@radiomandelbrot5868 Год назад
Guga doubling down on the ball comments had me in stitches 😂
@MichaelGarcia03
@MichaelGarcia03 Год назад
Guga needs to make a cookbook with every side dish
@IHACKER316
@IHACKER316 Год назад
he did
@aff77141
@aff77141 Год назад
PETITION PLEASE!
@BigBoiBleu
@BigBoiBleu 11 месяцев назад
100 years!? The creator isn't even alive anymore. Assuming the vinegar is Italian (judging by the writing), it's also a war survivor. Insane stuff.
@kermitrooseveltferkelroose9537
@kermitrooseveltferkelroose9537 9 месяцев назад
he should make a salat with it god dang
@lazeezk.3220
@lazeezk.3220 Год назад
Hi Guga, I'm from Central Asia and here's another dry aging ingredient that our ancestors used (usually for lamb, beef or horsemeat). It's called kurt/qurut or kashk, basically dehydrated defatted salty yogurt, made to different solid forms (usually size of golf balls) you'll need to render it to powder. I think you'll find qurt in central asian food markets (mongol, kazakh, uzbek, afghani) in CA. They are made from cow, goat, lamb or camel milk. Worth a try 😅
@ccbowers
@ccbowers Год назад
I usually use an aged balsamic vinegar when eating a high quality steak at home. I don't buy a 100 year old vinegar from Modena because that is prohibitively expensive for my purposes, but one that has enough complexity, viscosity, and sweet /tart balance. Usually in the $40-50 range for a bottle that lasts a year or so. I dip pieces of steak in the vinegar as I'm eating
@da___man
@da___man Год назад
BTW, I was looking to find these vinegars on Amazon. They are there and it looks like the "younger" balsamic Guga used is actually 25 years old. The 50 y.o. vinegar comes in a bottle that looks just like the 100 year old stuff but with a big 50 on the label. Hope Guga didn't get screwed. The 50 year old stuff is $800 while the 25 year old balsamic (the one pictured at 11:32) is $250.
@HoesLoveCoCo
@HoesLoveCoCo Год назад
He coulda got screwed or it coulda went outta stock and got removed. I also opened the link and saw exactly what you said
@TheRealNormanBates
@TheRealNormanBates Год назад
I would be interested as well. Hell, just to test out the grocery store variants (from $5 to $35) would be a good test.
@soxpeewee
@soxpeewee Год назад
Different brands?
@Dominikmj
@Dominikmj Год назад
Here is the thing: you could not tell (from the video) if the Balsamic vinegars are so different after all. One was a mounted sauce and one was a butter. Usually it is a good trick to reduce less expensive vinegar until it is like a syrup. It doesn’t have the complexity like a well aged Balsamico - but its harsh acidity is almost gone, it’s sweetness is very pronounced and it cost a minuscule fraction of a product which is even 5 or 10 years aged.
@michaeldietsch7476
@michaeldietsch7476 Год назад
I have an idea. Have you ever heard of Carnation Malted Milk powder. They have normal malted milk and a chocolate variety. I think it would be interesting to dry age steaks in both.
@trym2121
@trym2121 Год назад
If sugar exist in both, don't. It will ruin it
@peterpanoulias9734
@peterpanoulias9734 Год назад
I remember as a kid, my rich uncle used to have 50yr aged balsamic at all times and would pour it over ice cream for dessert. I preferred nestle chocolate sauce at the time, but I'd love to try it now.
@missourimongoose8858
@missourimongoose8858 Год назад
I didn't believe this was a thing till my brother married a Italian lol
@ladong644
@ladong644 Год назад
@@missourimongoose8858 I'm Italian and I never really tried it, but it doesn't sound terrible since balsamic vinegar is mostly sweet
@candyjaywee
@candyjaywee Год назад
@@ladong644 Yep, vanilla ice cream goes wonderfully with good balzamic vinegar!
@fliibleflop7044
@fliibleflop7044 Год назад
These potatoes are the most beautiful things I’ve ever seen, mostly because I can actually imagine the flavour, but also because it is just so overall perfect!
@josemercado7228
@josemercado7228 Год назад
I had moondrop grapes last year and OMG I fell in love with grapes again
@alexei9216
@alexei9216 Год назад
Awesome delivery as always Guga
@SaberTooth_TFG
@SaberTooth_TFG Год назад
This is probably one of the most *prestigious* videos I’ve ever seen on Guga Foods.
@WNL965
@WNL965 Год назад
You need to watch his Heaven's Tomahawk video. Its awesome!
@mamilodojosoares
@mamilodojosoares Год назад
You’ve seen nothing
@SaberTooth_TFG
@SaberTooth_TFG Год назад
@@mamilodojosoares one of.
@cryingwater
@cryingwater Год назад
@@SaberTooth_TFG People on the internet are stupid. Can't expect much
@PoschSpice30
@PoschSpice30 Год назад
We need a Guga cookbook. I can't keep track of all these amazing looking sides
@SvviftDeath
@SvviftDeath Год назад
I'm with Angel, Filet Mignon is also my favorite. I can't have steak as often as I would like but when I do I go for the best available. The tenderness makes a huge difference and while some say it isn't as flavorful I never have an issue. It is almost like a subtle meaty taste compared to a Ribeye but when seasoned well it really brings out the hidden flavors. Every time I watch one of your videos it has me craving steak all over again.
@Samuri5hit84
@Samuri5hit84 Год назад
Tenderloin or Filet Mignon, is a more consistent cut of meat than any other. Chances are you will not take a bite just to get some unchewable piece of cartilage you need to spit back out. The whole piece is edible and consistent. Whoever says it isn't good also is too poor to enjoy good steaks and probably buys 10$ two for one chuck steaks. I worked at a meat shop for a very long time, and I often took back meat without paying for it. I've tried pretty much every cut of meat and they are all great. Each one has an area it shines in, some prefer new york over rib eye, but it's all preference. My favorite steak was a T-Bone, since tenderloin was 45$ a pound and T-Bones were 26$ a pound it was the cheapest way to get tenderloin, and you get a fatty new york strip. Objectively I think T-Bones are the best steaks as they offer everything. Fat and Flavor on one side, perfect texture on the other, plus the big bone for more flavor.
@Ape_PONR
@Ape_PONR Год назад
“Gellomen” 😂😂 I love guga man
@TSEEMOD_618
@TSEEMOD_618 Год назад
As italian long time follower of this channel, I am heavily feeling emotional by seeing this video. Especially as I have relatives in Modena. Hope you had chance to visit aside from that Parmigiano Reggiano's factory, also a cured ham factory nearby Parma or well, Bottura's restaurant.
@Fettman89
@Fettman89 Год назад
Man Guga, those are looking good! Can't wait to see some videos from Italy! I've used balsamic for marinades before and definitely agree, there's just something so right about balsamic and beef that's just magic.
@drunkengamemonkeys
@drunkengamemonkeys Год назад
the oldest balsamic I have had is 15 year and its amazing. I can't even imagine the 50 or 100 year. On that note Guga you should come to Wisconsin and try some of our 10 year old aged Sharp Cheddar Cheese.
@the_retag
@the_retag Год назад
10y? 3years already makes it flavour crumbles you can barely eat pure
@TheOriginalFaxon
@TheOriginalFaxon Год назад
For those not aware, you can probably make something similar to this with a high quality balsamic reduction that wasn't aged, you just will end up with a flavor profile that reflects the input ingredients. Not everyone can afford the highest end stuff, but there are plenty who would spend $25 on a bottle of good reduction. The main difference is that obviously something which was dry aged will have the moisture removed without cooking it, while a reduction will have more flavors reflective of having been heated first, while some of the more volatile flavors will be muted. Both will still be bomb as hell though, it's just different levels of bomb as hell. I've currently got a Balsamic Vinegar of Modena reduction in my kitchen cabinet that I use occasionally for steaks like this and it pairs perfectly, an incredible balance of sweet and a bit of tang, which complements the salty fatty steak perfectly.
@yentlbackx1516
@yentlbackx1516 Год назад
great choice of music as always guga!
@Dsmgreg925
@Dsmgreg925 Год назад
I haven't smiled this much in a video in a long time! I literally imagined every flavor.
@DangerousOne326
@DangerousOne326 Год назад
🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 15 MONTHS IN A ROE! 1 YEAR+
@DangerousOne326
@DangerousOne326 Год назад
Come on guys let's upvote this to the top!
@DangerousOne326
@DangerousOne326 Год назад
I'm tired of commenting 😅🤣
@KurtIsFat
@KurtIsFat Год назад
No
@DangerousOne326
@DangerousOne326 Год назад
@@KurtIsFat why
@errollleggo447
@errollleggo447 Год назад
I did the whole balsamic olive oil and baguette thing when it was a thing. It was pretty tasty.
@albertjoshuavega4434
@albertjoshuavega4434 Год назад
Did you have tomato? S* is so f* delicious.
@annaaffkhan
@annaaffkhan Год назад
you must be rich
@errollleggo447
@errollleggo447 Год назад
@@annaaffkhan Nah, the balsamic was a gift, but I did buy a good quality olive oil.
@aclonymous
@aclonymous Год назад
"when it was a thing", as if italian restaurants aren't a thing anymore
@errollleggo447
@errollleggo447 Год назад
@@aclonymous You know what I mean, when it was trendy.
@kargandarr
@kargandarr Год назад
I always use Kerry Gold butter when I need it. It also makes a nice compound butter when it is melted and poultry seasoning is mixed in to before it is cooled and solidifies again. You have to put it on low heat so that it will not burn but only become a liquid.
@Kaetoh
@Kaetoh Год назад
Wow the way u get the balsamic into the dropper is so cool, this looks absolutely amazing Cant imagine a grape with balsamic thatd be such a strangely amazing taste 🔥
@davidberry6531
@davidberry6531 Год назад
We need to see this compound butter next to the butter of the gods
@vrahj
@vrahj Год назад
That things packaged like expensive alcohol looks amazing
@-EchoesIntoEternity-
@-EchoesIntoEternity- Год назад
well it was wine before it turns into vinegar 😏
@vrahj
@vrahj Год назад
@@-EchoesIntoEternity- bottle gives me expensive tequila vibes
@-EchoesIntoEternity-
@-EchoesIntoEternity- Год назад
@@vrahj balsamic vinegar is literally grape wine based
@MichaelBackwards
@MichaelBackwards Год назад
It came with a crack pipe
@justussmith3080
@justussmith3080 Год назад
@@MichaelBackwards I’m so glad I wasn’t the only one that noticed, I literally couldn’t find any other comments mentioning it 😂
@renatooftalmoangra
@renatooftalmoangra Год назад
Esses balsamicos são espetaculares! A experiência de passar uns dias na Emilia-Romagna conhecendo as fabicas de Parmigiano, subindo as colinas pra conhecer os prociuttos e as pequenas fabricas em modena que fazem os acetos é realmente especial! Além de pilotar as Ferraris nas country roads perto de Modena. Que legal que vocês vão explorar esse lado da Italia. AMO seu canal!
@bugbuddy1771
@bugbuddy1771 Год назад
Great video keep up the great work
@tylerwyat9592
@tylerwyat9592 Год назад
Fantatsic Guga! Could you do a side-by-side comparison by making both the 50-year and 100-year aged balsalmic compound butters? Maybe it's just the butter making it better :)
@robertdamgaard6271
@robertdamgaard6271 Год назад
he dident make butter with the 50 yrs old he made a sauce
@fakjbf3129
@fakjbf3129 Год назад
@@robertdamgaard6271 That’s their point, because he used completely different methods you can’t say for certain if it was the method or the balsamic vinegar that made it taste better.
@remnant24
@remnant24 Год назад
@@robertdamgaard6271 Read it again slowly.
@SelevanRsC
@SelevanRsC Год назад
No. He always has to fk up. Im okay with that, but dont make up our hopes by saying "lets see if this 50yo is going to be just as good as the 100yo", and then adding tons of stuff.
@kwagz3314
@kwagz3314 Год назад
Wow. This is some of that super fancy stuff. I imagine it would taste delicious! Really great video today, Guga. Here’s another request for Squid Ink Dry Age.
@anubaral
@anubaral Год назад
i doubt it tastes 1000$ tho
@cpmc5400
@cpmc5400 Год назад
@@anubaral Everything like this has diminishing returns, you're not paying it because it's x times better, you're paying it because of it took up space for a hundred years.
@piercegormley8644
@piercegormley8644 Год назад
Family recipe we use is onions and mushrooms in balsamic and Dijon sauce and I’ve used it over steak and it’s perfect
@izipetch
@izipetch Год назад
Love you guys, you make me smile so much 😊
@fordchannell2248
@fordchannell2248 Год назад
hey guga i love your videos. would an off the shelf balsamic give similar flavor? i love balsamic vinegar and steak and after seeing your video it looks like a great idea but i aint got 1000 bucks
@dunmeroverlord
@dunmeroverlord Год назад
Well, an off-the-shelf balsamic will give a somewhat similar taste ut nowhere near the $1000 one. It's that expensive for a reason.
@Podus81
@Podus81 Год назад
You need an aged balsamic vinegar. 2-3 years should be good enough, that is when it gets sweet.
@fordchannell2248
@fordchannell2248 Год назад
@@Podus81 i actually tried it with regular balsamic mixing it with a little butter, salt, sugar, and garlic paste and it resulted in the best steaks i have ever made or eaten. im thinking of trying it again but this time adding some rosemary. honestly just phenomenal steaks. sont get me wrong im definitely gonna try to find some aged balsamic but ill also definitely be using the same recipe again.
@bossupmoves9538
@bossupmoves9538 Год назад
Yea the price based on quality the age u don’t have to get a 50 year or 100 year age especially if u don’t have the money I buy 20 year age for 100$ and it’s 10x better then the store one not exactly as good as for 1000$ but for what it is I think it’s worth it
@bossupmoves9538
@bossupmoves9538 Год назад
And remember the regular one will do and it will be good depending on how u using it
@gambitbullet
@gambitbullet Год назад
@guga I had to pause and comment, that banter between you and Angel! So wholesome brother, love it and made me laugh a lot when I needed a good laugh, thanksis guys!
@elliotb1795
@elliotb1795 Год назад
Lmao... Guga, this was an awesome video. Telling Leo to apologize for calling it teriyaki glaze was hilarious. I love balsamics and I will absolutely try this thanks to you. Cheers!
@ms8778
@ms8778 Год назад
That balsamic vinegar looks sick af
@FelixIsGood
@FelixIsGood Год назад
You mean thick af.
@albertjoshuavega4434
@albertjoshuavega4434 Год назад
Everytime I saw the vinegar being used to cook on screen, especislly when it pan- my pallet said Daddy.
@jtit2025
@jtit2025 Год назад
you mean, teriyaki sauce
@ivantorres7706
@ivantorres7706 Год назад
GUGA, you need to dry age a steak in steak powder❤️‼️❤️❤️‼️❤️‼️‼️❤️‼️
@EEE80
@EEE80 Год назад
And that do what? Steak flavor lol
@trippydailytv3191
@trippydailytv3191 Год назад
Steak on steak???? Its the like you put salt in the sea its too salty not great suggestion buddy
@cooperplays7610
@cooperplays7610 Год назад
Already did that
@0Honey_Nut_Cheetos0
@0Honey_Nut_Cheetos0 Год назад
Already did that
@unknownplayz1029
@unknownplayz1029 Год назад
@@cooperplays7610 He didn't dry age it tho
@pasqualethene
@pasqualethene Год назад
Guga (making compound butter): "To make it, it is ridiculously easy..." Also Guga: *Adds 100 years dry aged balsamic vinegar and cost over 1k dollars*
@CuRLYGuY170295
@CuRLYGuY170295 Год назад
Yesss! Kerry gold! The best butter that i always use! Not only because im irish but because its the best 🤤🙏
@danielao9245
@danielao9245 Год назад
I bought this vinegar and never knew how to use the dropper. I searched online and couldn’t find anything. Finally one year later today I know how to use it. Thanks!!!
@-A-c
@-A-c Год назад
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
@christopherhuber9037
@christopherhuber9037 Год назад
Would you dry age a steak in toothpaste for 100 years, Guga?
@keithkamps77
@keithkamps77 Год назад
That is crazy, awesome video
@thetaco6445
@thetaco6445 Год назад
Loved the Chef John shoutout, the alpha and omega of youtube food videos!
@anthonymkoski
@anthonymkoski Год назад
Angel saying, “they look like you” 😂 highlight of my day. Love y’all.
@Signal5
@Signal5 Год назад
Hi Guga! Question, the pan you are using at 3:26 into the video, what brand and make is it? As always, awesome presentation and posting!
@omfgfdp
@omfgfdp Год назад
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
@jcan2470
@jcan2470 Год назад
Guga, I would love to see you try using Dales Steak Season. It’s a marinade & I use it almost everytime I make steaks. It’s absolutely delicious and would love to know y’all’s thoughts!! Thanks! Joseph
@MaverickJackJohnson
@MaverickJackJohnson Год назад
Finally trying it similar to how I do all my steaks. I use a combination of olive oil, balsamic, and a touch of sesame oil as part of my marinade for steaks before I salt pepper and garlic them.
@IHACKER316
@IHACKER316 Год назад
I love that you use Kerrygold butter - ❤ From Ireland
@xplayman
@xplayman Год назад
Wife and I just got back from Italy last week and are already looking forward to going back because of all of the flavors just like this
@hdentaldude
@hdentaldude Год назад
Guga, saw a post on Facebook about using seasoning with mayonnaise mixed together produces the best crust for steak, in cast iron skillet!! Don’t know, would love to see you try!! Thanks!!!
@malaxthecryptid9576
@malaxthecryptid9576 Год назад
Guga you should try the flavored charcoal from Kingsford. Light salt for seasoning and see if they actually add flavor
@roccofortura2468
@roccofortura2468 Год назад
Great video, thank you.
@naga7592
@naga7592 Год назад
I live in the south of italy and we usually put balsamic vinegar, grana padano and arugula on “tagliata”
@cozimsingle9808
@cozimsingle9808 Год назад
Looks so good 🥰
@shami5980
@shami5980 Год назад
Man the editing on those videos are top notch
@NightmareShadows13
@NightmareShadows13 Год назад
One of my favorite marinades is a mix of balsamic vinegar and honey at it's base. It's great with any hearty herb and garlic, if you want the end product more savory than sweet. And I know what I'm gonna have for dinner tomorrow night. Lol
@BluStickPro
@BluStickPro Год назад
interesting guga. i'd love to see to try making rendang steak 👌
@ashamen27
@ashamen27 Год назад
Good foods every single time bro. Feels like you're cooking the food of the gods 🔥🔥🔥
@40083svene
@40083svene Год назад
I always season my fillet with garlic, salt pepper oil or montreal steak season and a good aged balsamic before I griil it. The steak comes out delicious and sweet. Costco has a good balsamic vinegar Kirkland aged balsamic for 11 dollars. Try it is great
@SuperciccioBarzanti
@SuperciccioBarzanti Год назад
You have been in my country, the region I live in and in the city where i live... i bet you had a great time!
@jeroenvdw
@jeroenvdw Год назад
That's so cool, it's almost my mom her bday and this video gave me the idea to buy 12 years old balsamic for her.
@agerisk
@agerisk Год назад
Those potatoes are what we call in France "pommes de terre noisettes", hazelnut potatoes if you will. I have to say you did a great job with it 😛
@thethethomasmohn2
@thethethomasmohn2 Год назад
The cheers in this has to be the most perfect cheers I have ever heard in my life
@CGI_Andy
@CGI_Andy Год назад
I think you should make compound butter from a bunch of different balsamic vinegars and prepare it the same way. I know you are only probably trying to show these vinegars in their best form but I feel like this will level the playing field. Besides this, I enjoyed this video very much.
@latriecemccray9006
@latriecemccray9006 Год назад
That sound phenomenal. I loooove balsamic vinegar!
@summersands8105
@summersands8105 Год назад
I LOVE Balsamic vinegar. It's my secret ingredient in my macaroni salad and potato salad. It adds a little something to the dressing that makes people pay attention and try to figure out what it is. It makes these dished extra special. Just remember when using...less is more. Don't use too much. You don't need but a tsp or 2 depending on how much your making.
@paralympix
@paralympix Год назад
make the potatoeballs by deepfrying mashed potatoes with an egg stirred in so they firm up slightly when they are cooked. its much easier than making them from whole potatoes, plus you can roll them in some type of breading to make a nice crust.
@dylanchumley9841
@dylanchumley9841 Год назад
Currently brewing. Kombucha and if it goes long enough you can make a kombucha vinegar sauce I know what my next batch is going too a flavored vinegar steak marinade
@ssj_bounty8385
@ssj_bounty8385 Год назад
you should try to make your best overall experiment steak, combining dry age, crust, and butter experiments that you loved and think would work well together
@jimmalatesta4504
@jimmalatesta4504 Год назад
You are playing with love & family, love you guga.
@erikschultz7464
@erikschultz7464 Год назад
Guga classic I can only imagine how good this tastes. I have an idea whould you consider doing a dry aged steak coved with Chamoy and Tajín? Chamoy is delicious by itself. Might be worth the try. Anyways thanks for your videos you are steak genius my friend keep up the good content!🎉🎉
@RogueHero
@RogueHero Год назад
Tried this recipe with a $3 bottle of alessi balsamic vinegar and it came out amazing , thanks guga for introducing this to my life lol
@traviszuluaga5672
@traviszuluaga5672 Год назад
Guga!!!! I’d love for you to showcase the chuckeye. Such an underrated cut and super cheap for steak.
@CarlGorn
@CarlGorn Год назад
My balsamic take on steak and other meats, a marinade that can be reduced to a sauce, which I call Magic Mud. Guga, I'd love for you to try it. 2 parts balsamic vinegar 2 parts milk 1 part lemon juice 1 part spicy brown mustard 1 part bourbon (others tell me wine or beer also works) Whisk it all together and soak meat in it for anywhere from 1-24 hours. Works with any animal protein. At least, I haven't found one where it doesn't work. Leftover marinade can be used as a glaze or reduced to a sauce.
@rogermarr9067
@rogermarr9067 Год назад
Okay Gogu I buy my wife a 18-year-old age balsamic vinegar and sometimes a 30-year age balsamic vinegar.. she puts it on you know her tomatoes and cheese salad like very sparingly used like she just loves it to death I cannot wait for this episode because if this is what I think it could be then I have one more grand present to surprise my wife with and I can always thank you because you you're really good your channel so good you're honest and all that good stuff so I can't wait to watch the rest of this
@ponchocr
@ponchocr Год назад
I missed the regular groceries store balsamic vinegar on a 4th steak to check if there is taste difference between 50/100 yo
@joey_btw4718
@joey_btw4718 Год назад
You always knock it out of the park Guga. Amazing content! Now let's see how a dry aged wagyu A5 filet pairs with that vinaigrette.
@CrazyDul924
@CrazyDul924 Год назад
Another great video! I wanna know how that vinegar affects dry aged choice meat
@drnayyar
@drnayyar Год назад
We marinate our beef with Green/unriped Papaya for BBQ in Pakistan.. And it makes it super tender.. I suggest u compare it for tenderiser test in comparison with Pineapple, Yogurt, ButterMilk.. I believe it all will be supertender and up..
@shrimpfry880
@shrimpfry880 Год назад
those "fancy potatoes" remind me of the frozen croquette balls my mom used to make
@malygosmozart
@malygosmozart Год назад
using this masterpiece of italian colture and masterworking is a gift. but i think its just perfect using it as it is.
@Perceptious37
@Perceptious37 6 месяцев назад
You are so close to some even better potatoes. That method is so nice for aloo bombay. garam marsala, cumin, turmeric, mustard seeds, ginger, garlic, chillies and gee. I've been making them with a melon baller for years to go with other appetizers on a tooth pick.
@Wiltac
@Wiltac Год назад
50-100 yr old balsamic? I've never heard of such a thing. Super cool. Those look sooo good Guga!!
@stevenlarratt3638
@stevenlarratt3638 Год назад
The left over holey potatoes stuffed with bacon cheese and pineapple is lovely..
@stevebrule3526
@stevebrule3526 Год назад
Teriyaki can be expensive too, Guga! Just use the best of the best Japanese ingredients! Some sauces in Japan are aged for a hundred years or even longer, maybe next you could try getting the oldest and best aged soy sauce, sake, and mirin to make teriyaki!
@chefyboy2748
@chefyboy2748 Год назад
Man, Jolly went to Italy and now Guga too? Good for them!
@Brandon_Johnson04
@Brandon_Johnson04 Год назад
Love ❤️ this mannnn
@kennycarder2211
@kennycarder2211 Год назад
Looks delicious as always, how long will that 100 years old balsamic vinaigrette after opening?
@kegyeti
@kegyeti Год назад
very nice; like a magnet for foodies. my Dad and I were given deer scraps and feasted fully with neither need nor want; relatively, free.
@lukokill4326
@lukokill4326 Год назад
I like how Guga suprised them with that potato balls. They´re just croquettes :D
@volrathy1
@volrathy1 Год назад
Those grapes are just found at regular supermarkets here they are called sweet sapphire grapes and they are very sweet
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