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Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 42 of begging) also first reply and 4th comment
Just so you know Guga, that 'stock gelatine' is called Aspic, it used to be a common thing in cooking but has fallen out of favour in modern times. A real shame because it's amazing when done correctly.
Guga is always trying to do the most out there and strange experiments with food. And we’re all for it. Anyway, as per usual, here’s another request for Squid Ink Dry Age.
I want to see an international series from you. Pho, fish and chips, pierogis...etc. Do like a comparison, a traditional version vs the Guga version. You gotta do it!!
Yep i agree on that you must do it👍...it would be super duper awesome. My favorite show are (1) Best ever food review show and (2) Guga. I really really really love and enjoy watching this two show
Guga needs to open his own restaurant with a few dry-aged steaks, Guga burgers, and then a regular rotating menu of various experiments from the channel.
I'll make one before he does and profit off his recipes then make sure to find way to cut corners to preserve the good taste, make it as unhealthy as possible, keep marketing them as quality products then destroy humanity
The broth that turns into gelatin is called an Aspic, it's also a fantastic base for ramen. The butter in the middle of the burger looks fantastic, have to try that one!
I'm a chef and I watch these videos not only for the recipes but after a long day its heart warming to see Guga make food to bring joy to others. Feel like THIS is what cooking should be about rather than making ends meet.
My favorite thing about this channel is how it has hardly changed since 2015... just the way a tried-and-true format should be. Keep providing Heavenly foods that make me drool like always!
I found this channel during the pandemic. A year of watching this channel I have graduated beyond Mac and cheese and everyone in the family has put on 20lbs.
No more dry aging videos. It’s the same thing over and over again. Also I’m pretty sure that dirt is the only thing that guga hasn’t dry aged something in.
When stock cools down like that we call it aspic jelly. We can say you made aspic jelly stuffed burgers. Awesome video. I can't wait to try these but I'll grill them over the fire. Yum yum yum!!!!
My method: I mix-in 2 packs of Lipton onion soup mix to 5 lbs of ground beef, for some added onion and umami flavor. Form the beef into 1/4lb meatballs, then keep them in a gallon size bag in the freezer. Get them out and thaw them as needed to make smashburgers, add as much salt and pepper as you desire after smashing.
The stock you made is like a demi-glace. It's really good. Chef John has a really good way to make it easier cause the actual way professional chefs make it can take days.
Hey Guga, love both your channels - I watch EVERY single video on both. Idea for you: a series on the best way to prepare/cook every cut of meat! Could be a fun experiment, and also educational for all of us who are beginners in cooking!
Let me tell though man, back when you were sponsored with Dalstrong, I bought one, it’s been over a year and a half since I bought it for working in the food industry, fantastic knife, just had it resharpened, fantastic recommendation. Thanks for showing us a good choice.
Love the video, but can I just say, in general I love the personalities you bring to your videos. Memao (sorry if that's incorrectly spelled), Angel, and so on. Yours too Guga. It really makes for a much more genuine show to watch!
@@ameerkherbawi8466 I tell you why, because Leo is a little baby, who says nothing too much. Angel and Mamau pass the feeling better and know Guga more, so they have more chemistry. Mamau should return more frequently, he is way more down to earth.
The word you're looking for with the stock one is jus, one of the classic French sauces, great idea! I knew that was gonna be awesome, if u had added mirepoix, not used the marrow, reduced it down a bit more then mixed in some cold butter it would be a "real" jus. Its basically gravy thickened by reduction instead of flour, then cold butter at the end, kind of like a faster, less concentrated demi glase, its AMAZING! I like to add a little splash of wine to mine too, but those flavor bombs you made could be used for all kinds of other stuff too like soups and roasts. Keep breaking the "rules"! You're the man Guga!
I am so happy i was able be here to watch Guga literally invent a soup burger it looks amazing you can get creative with the ingredients that you put into the stock as well!
I call you the burger Master. Every Burger you make looks so Juicy and Tasty. I have to give so many of your burgers a try. I love the fact you use just beef. A few simple seasonings. Just great, think I must do this now. Please keep making burgers. Love the inspiring burgers.
There’s a Cambodian marinade/flavor bomb called kroeung. It’s made from lemongrass, shallots, galangal, garlic, and kaffir lime leaves. It’s very aromatic and I’d think it would make a good dry age experiment. You can buy it premade but making it yourself is also extremely easy.
Day 2 of requesting that Guga does a totally normal dry age experiment where both steaks are dry aged normally and in the exact same way. When the taste test is happening, Guga pretends like there is a wildly different flavour profile between the two, and watch as the judges get confused trying to tell the two apart. It's still an experiment... just not a flavour experiment, but a SOCIAL experiment!
just introduced my cousin's husband to dry aged steak earlier while I was at their place helping him build his desktop, needless to say he was in love and asked about all the cooking methods, etc I pretty much just passed on from guga 😂 good ol circle of life
ok ok, hear me out. Guga is always doing these crazy experiments for different burgers/steaks/cuts of meat. building out/reaching out to different states to do a food truck setup with the successful ones (with some control burgers as well)? i know logistics would be involved in this but i feel like many would flock to the food truck locations.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Try dry aging a steak with a turkish fenugreek tomato paste called „çemen“ (pronounced tchaman just in case some nasty minds misunderstand it 😉). It tastes amazing Guga! It is highly seasoned and very intense. I believe that you guys will love it.
Here's an idea for an experiment, make up that broth but before it turns to jelly set some meat in it, once it's solidified take it out and carefully place it in an Umai bag then dry age it for 30 days.
I shouldn't be giving away my secret but GUGA!!! I would love to see you're take on my newest creation: Bacon Wagyu!!! I was bored at home one night and I had some ground wagyu and I didn't want to cook the bacon separately so i mixed it in and i am not exaggerating when I say I have never had a better burger in my entire life. I would love to see you recreate it with some A5 and some kind of expensive bacon.
Guga... I drool over ever video you make. I wish you would bring out one of your videos to tast your food. I would DIE to eat one of your steaks or amazing looking burgers and sides.
How much does the meat quality and how much does Guga's technique comes into play with the final results of his meals? Would Guga cook a better choice steak than I could cook a prime steak?
Well, I cooked a steak. I got a prime rib eye (didn't look quite as prime as Emilio's stuff :/ The marbling was alright, but not impressive), and was a little thinner (still had a good thickness). I salr brined it (about 5 hours), then I added black pepper and garlic powder (hey Guga! :P), and reverse-seared it, I put it in the oven at around 300F up to 120 internal, then quickly seared it in a cast iron pan. It was very, very delicious. Not quite as good as I expected it to be, I imagined more heavenness, but It was a tiny bit overcooked because it was thinner. It was still pinkish in the middle, but it was definately closer to medium than medium-rare. It was still the best steak I had in my life, don't get me wrong. But I think if I had gotten a slightly thicker steak, I could have put a better crust on it and still get it less overcooked. or pull it out of the oven at 115 if it's thinner, as the searing reaches too far inside a thin steak!
Gonna keep trying until I see you try this experiment. Here me out, dry age a pork belly then turn it into homemade bacon, boom dry aged bacon. 🤤 I feel its gotta be good.
Guga, I have two experiments for you to try!!! 1.) Cook an eye round confit. I have a feeling if you confit it super low and slow, then give it a crust with the torch, it will finally be the eye round steak that you’ve been dreaming of. 2.) Asafoetida infused oil or ghee to baste a steak. It’s a resin spice from India used to give food a allium flavor. You have to let it cook in fat before using it though or else it will overpower your food. Also, beware of the quantity- a little goes a LONG way. Maybe compare it to a garlic basting?
Burger a little like this (with Mozarella cheese inside) we can try in „RollsBurger”, small restaurant in Ustroń (PL) in Beskidy. With fries and good amount of green stuff it’s a DELICIOUS and nutritious meal! But they also have some steaks and burgers - so Guga! Come on, visit Silesia in Poland! Not only Warsaw and other big cities are there!
Sorry, but I gotta spam these to get your attention. The first idea is a faux wagyu, but it's a little complicated. You may want to get The King Of Random to help you out. First you tenderize the steak with a fork, or stabbing tenderizer. Then you put it in a clean vacuum chamber. Render beef fat, preferably wagyu. Pour the rendered fat into the chamber till it covers the steak. Turn on the vacuum to "Fat stabilize" the steak. This pushes the fat into every crevice of the steak. Take out, wrap in foil, and stick in fridge to cool the fat to a solid. Remove from fridge, trim excess fat. Cook, and enjoy. Now the simpler ones: First one is a beef stroganoff burger. Simply put you cook a beef stroganoff, but have the beef cooking in patties in the sauce. Then you serve with the sauce, and veggies as desired. Second one is veneer steaks. Take a roast that you can make good steaks out of, and cut thin. Try to aim between 1/16, and 1/8 of an inch. Use a tenderizing mallet to pound both sides until the steak peels off the cutting board like a sticker. Season with garlic, salt, and pepper. Be warned; veneer steaks cook extremely fast.
You'll know that the experiment is good if it beats the control. I feel bad for the control burger tho, it's like the champion got beat and I'm not used to it. 🤣🤣
Heart-attack on a Bun. Magnolia Cafe, Austin, Texas, served a Double Meat, Double Bacon, Avocado Cheeseburger. I always ordered it as 'Heart-attack on a bun' and the waitresses got it right every time.
Rename the episode to Guga got the Giggles. Don't think I've seen him giggle like this over food before. New dry age idea : Whataburger Ketchup - normal and spicy.
Guga, thank you for uploading your video in an aspect ratio that allows me to really enjoy it on my larger phone screen. Wish more RU-vidrs would do this.
For the butter-puck. Save a bunch of trouble and sacrifice perfection: Put the butter in the bottom of a ziplock bag. Freeze it. Pop it out. Slice it in to pucks.
IDEA: compound butter, freeze it, cut into tiny bits and then mixed into ground beef for a burger vs putting compound butter on top.... and what about compound beef tallow or compound bacon grease?? or even a mixture of compound butter and bacon grease??
Guga, I just heard about bees using propolis to mummify the bodies of invaders of the hive during winter (since they cannot move the corpse in the cold). Also, apparently ancient Egyptians also used propolis in their own mummification rituals! Can you do a dry age experiment using bee propolis?? Thanks!
Guga can you do the coffee experiment with maple syrup? Control, dry brine, slurry and dry aged. And maybe no garlic powder for this one, just salt and pepper.
Experiment Idea: Dried Cheese Dust Covered Steak You did a steak covered in steak experiment, and you've done cheese related experiments. How about trying Cheese Crisps (Theres a brand called Whisp) and crumble them up? Will that make the steak better and give it a good crust?
