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I Dry-Aged steaks in HONEY MUSTARD and this happened! 

Sous Vide Everything
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One of the most used condiments after ketchup is mustard and by request my audience has asked me to dry age steaks in it. I have no idea if the steaks will turn out good or bad but I can't wait to find out.
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20 окт 2023

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Комментарии : 1,1 тыс.   
@SousVideEverything
@SousVideEverything 7 месяцев назад
Get 20% OFF + Free Shipping at Manscaped code GUGA at → www.manscaped.com/guga Thanks Manscaped for sponsoring this video.
@jaytrock3217
@jaytrock3217 7 месяцев назад
What is HONE Mustard?
@jenjenhocho3188
@jenjenhocho3188 7 месяцев назад
Guga, do more wet aging but in different liquids like sea/salt water or diluted soy sauce.
@DuckiestBoat959
@DuckiestBoat959 7 месяцев назад
No offense to Manscaped, but how many more times can you re-invent a ball trimmer? It's not like the iPhone, you can't keep adding cameras. Nobody wants to see down there.
@FuzzyPuddingGamer
@FuzzyPuddingGamer 7 месяцев назад
Fix your title guys!
@jorgesoto6628
@jorgesoto6628 7 месяцев назад
Do Salsa Lizano from Costa Rica!
@andrewmiller4431
@andrewmiller4431 7 месяцев назад
I was here for HONE MUSTARD
@johnengooyen
@johnengooyen 7 месяцев назад
Team Hone Mustard!
@neproh
@neproh 7 месяцев назад
i love hone mustard
@arshad887
@arshad887 7 месяцев назад
Hone mustard the best kind
@NC-oy8hq
@NC-oy8hq 7 месяцев назад
As am I
@Gaming_Hub_UK
@Gaming_Hub_UK 7 месяцев назад
Same bro
@negative2517
@negative2517 7 месяцев назад
Watching Angel become an adult and enjoy new flavor combinations brings a tear to my eye.
@convincedquaker
@convincedquaker 7 месяцев назад
Angel's always been okay with flavor combinations... It's color combinations he can't handle. No green. 🚫🟢
@hawkhunter3256
@hawkhunter3256 7 месяцев назад
But he still needs to be dry aged and grilled afterwards.
@convincedquaker
@convincedquaker 7 месяцев назад
​@@hawkhunter3256Agreed.
@travisyarbrough4033
@travisyarbrough4033 7 месяцев назад
Toddler diet outside of this channel though .....
@mentat1341
@mentat1341 7 месяцев назад
Put broccoli on his plate and see how much he has grown 😆
@Beefonweck
@Beefonweck 7 месяцев назад
Guga it would be really cool if you teamed up with a food scientist to test various dry age methods. I would bet their knowledge of chemistry would be insanely helpful, and you might even discover something that changes the entire world of steaks.
@aq5426
@aq5426 7 месяцев назад
I recommend Ann Reardon (and her awesome family) from @How To Cook That--she's a food scientist, and even addressed one of Guga's shorts about the cheese-wax dry age. A collab between the Reardons and the Gugas would be a LOT of fun to see. :)
@Grndl42
@Grndl42 7 месяцев назад
Alton Brown!
@zachbrown8421
@zachbrown8421 7 месяцев назад
@MadScientistBBQ
@J242D
@J242D 7 месяцев назад
@@aq5426k
@ggrocklee.
@ggrocklee. 7 месяцев назад
Here before he updates the title to honey mustard from “Hone”
@KiloKaze
@KiloKaze 7 месяцев назад
Sameeeee
@timelessmiracle4611
@timelessmiracle4611 7 месяцев назад
Guga, when is the durian dry age? You cannot escape.
@nocount7517
@nocount7517 7 месяцев назад
Smells like a sewer, tastes like heaven.
@nate-404
@nate-404 7 месяцев назад
🤣🤣🤣
@dinkitchen4301
@dinkitchen4301 7 месяцев назад
hahahha
@hannah5507
@hannah5507 7 месяцев назад
yooooo I agree!!
@ericlee2516
@ericlee2516 7 месяцев назад
yoooo same@@hannah5507
@Galactic123
@Galactic123 7 месяцев назад
My favorite, HONE MUSTARD. Goes well with my CHICKE NUGGETS.
@actuallygreenthumb4261
@actuallygreenthumb4261 7 месяцев назад
U mean: M favourite, HONE MUSTARD. Goe well wit my CHICKE NUGGETS
@oaaooaooaao
@oaaooaooaao 7 месяцев назад
Dry age Angel next please
@Jaquez99
@Jaquez99 7 месяцев назад
We all waiting for that
@jjdogg0
@jjdogg0 7 месяцев назад
Dry age a brick of Spam ..Guga may have done this but I don't think so 🤔
@jjdogg0
@jjdogg0 7 месяцев назад
I love Angel..he gives me hope for the future 💪
@jjdogg0
@jjdogg0 7 месяцев назад
That description guy is so gay though 🙄
@OrgangrinderYT
@OrgangrinderYT 7 месяцев назад
you should try appelstroop for dry aging. Closest thing i could find to describe it is molasses. It's made by cooking apples and sugar and then you put the solids away and concentrate the juice so it becomes like a spread. Amazing taste that is a bit tart and sweet with an apple aftertaste
@stephenkelsey6988
@stephenkelsey6988 7 месяцев назад
Hey Guga! I bet Ken's Sweet Vidalia Onion dressing would be a good experiment to try.
@J242D
@J242D 7 месяцев назад
Man, you can tell Guga has really HONEd his steak cooking techniques.
@redplanet76
@redplanet76 7 месяцев назад
Guga, I think you should to do a bracket where you put the 16 best versions of steak up against each other and taste test each one over perhaps a few episodes... and decide which steak is the best overall, or at least from those 16. You have had so many amazing reactions with so many different preparations that it's difficult for us to know which one is best. I think it would be really fun.
@andrewauh2605
@andrewauh2605 7 месяцев назад
Using cheese cloth for dry aging might have made it better and easier to remove the excess. Also, it might have reduced the pelicula and maximized the flavor. Cheese cloth should be a must for low viscosity liquids.
@collin1046
@collin1046 7 месяцев назад
Dear Guga, for the upcoming holiday season, would it be possible for you to do a crazy experiment using egg nog, ginger bread, or peppermint?
@pb6270
@pb6270 7 месяцев назад
Angel trying to take on a new attitude to greens is warming my heart
@danielbukacel3598
@danielbukacel3598 7 месяцев назад
Listening to Guga explain everything is like reading a high school essay from a student whose trying to meet the word count requirement.
@kevinkeener3685
@kevinkeener3685 7 месяцев назад
These guys are great. I love watching might get the cookbooks
@90maducc
@90maducc 7 месяцев назад
Glad to hear that this Hone Mustard thing is making waves. Speaking of which, what exactly is "Hone" mustard, and where can I find it?
@davepries8553
@davepries8553 7 месяцев назад
I love the, " to be specific, a ridiculous amount." Have to enjoy Guga's measurements.
@OfficialHavocOsiris
@OfficialHavocOsiris 7 месяцев назад
I can handle “hone mustard”. But the whole “Angel is an adult” arc is wild. Ngl, I’m bout it
@TheHitsubasa
@TheHitsubasa 7 месяцев назад
Angel is growing up and eating greens I’m so proud of him, baby steps 😂
@wyomingonefiveseven562
@wyomingonefiveseven562 7 месяцев назад
Very cool video as always Guga! Maybe next you could try an experiment with natto?
@kingandcommoner
@kingandcommoner 7 месяцев назад
I hacve come agian to request the Wagyu Hot dog
@lucasselvidge-fd9ik
@lucasselvidge-fd9ik 7 месяцев назад
The absolute madlad
@lordjuzblah3403
@lordjuzblah3403 7 месяцев назад
Here's a suggestion for you and everyone interested. How about a dry age experiment using HP sauce from the UK? Super intense flavour and would be great to see what side dish you can make using it too??
@SAUBER_KH7
@SAUBER_KH7 6 месяцев назад
UK MSG? I say let's do it!
@marcusbailey3988
@marcusbailey3988 7 месяцев назад
Yoooo I recommended this a few times, thanks G! I wonder how different types of mustard would be with the steaks too, could be interesting.
@-ram-m2664
@-ram-m2664 7 месяцев назад
Suggestions for future experiments: still looking for the "Pizzaria Steak," using all the shaker condiments that you would see at your local pizza shop: oregano, red pepper flake, granulated garlic, parmesan cheese. - Hooters jarred wing sauce - Heinz MayoMust - Filipino bagoong (fermented fish paste) - a 'surf-style turf' using some crab-boil seasoning - Chicago-style giardiniera
@TheHitsubasa
@TheHitsubasa 7 месяцев назад
Day one of asking: Can you try dry aging in TANG? Both powder and liquid form?
@mikeyg8568
@mikeyg8568 7 месяцев назад
You just want to watch the world burn
@cylum0
@cylum0 7 месяцев назад
Guga everytime you make a side dish you should incorporate the main ingredient you use to marinate and dry age the steak. I think that would be awesome so we know that you also use the main ingredient you marinate the steak with also in the side dish.
@jamesfunderburk5223
@jamesfunderburk5223 6 месяцев назад
You need a side dish channel!!!! Thank you for the good work!
@charlesrovira5707
@charlesrovira5707 7 месяцев назад
Next time you have to put on some runny coating to dry-age , try adding some various thickeners (like white, pea meal, tapioca, whole wheat _etc._ flours.) We can then see how well it coats and covers as well as how it alters the taste. 🤓 Dry-age some in yogurt and *Guga's Rub* too. 🤔
@DudeinaCanoe
@DudeinaCanoe 7 месяцев назад
Guga i know ive asked before but I'd really love to see your take on sous vide catfish. Ive never seen you cook it on this or your main channel and I'd love to see it
@AbsoluteSkycaptain
@AbsoluteSkycaptain 7 месяцев назад
Fine mustard honed to an edge, that's all a man really needs.
@jackofallmeals1553
@jackofallmeals1553 7 месяцев назад
Love your video’s bro!!!!
@spanglerthings5585
@spanglerthings5585 7 месяцев назад
Dales marinade and allegro marinades are my favorite 😅 but everything guga makes looks like it might be my new favorite 😂😂😂
@ExaltedDuck
@ExaltedDuck 7 месяцев назад
When boiling potatoes, salt the water a little heavier than you think you might need to. You want the water to taste about as salty as seawater which takes about 1-2 teaspoons kosher salt per quart of water. It's all about ionic strength... if the water is hypertonic (more salt in the water than electrolytes in the potato), it will pull moisture out. But if the water is hypotonic (not salty enough), it forces moisture in. The moisture balance affects the flavor and texture. It's why your sous vide mashed potatoes taste more potato-y than boiled and similar to why under-salted water makes pasta mushy. And I bet the honey mustard dry age would be wonderful on pork. IMHO beef and sweet only seldomly complement each other. But pork, definitely.
@illwineventually
@illwineventually 7 месяцев назад
He has really HONED His skills
@ShadowRoadX
@ShadowRoadX 7 месяцев назад
Miso might be a good choice to try for dry age, it's already a fermented product with high umami so it might synergize better with the steak's natural flavor.
@FloWoodEnT123
@FloWoodEnT123 7 месяцев назад
Guga’s dry aging videos are always welcome 💯💯🔥
@robertgoodwill6529
@robertgoodwill6529 7 месяцев назад
i know it sounds dumb but could you take the dry age bits that you remove dehydrate them and make them into a rub? or dry age substitute like give dry age flavor without needing to dry age
@convincedquaker
@convincedquaker 7 месяцев назад
Pretty sure that he adds them to his burger grinds.
@ihatebasketball9
@ihatebasketball9 7 месяцев назад
Never heard of hone mustard lol
@yellowpikmin8853
@yellowpikmin8853 7 месяцев назад
Guga the legend here to provide us content once more! He gives me a lot of ideas for my cooking 😊
@kadakimason
@kadakimason 7 месяцев назад
I would love to see a Salsa Rosada dry age! If its amazing i would kill to try it. Love you Guga and Family!
@cjkings423
@cjkings423 7 месяцев назад
damn this side dish is worth it i tried it right when the video came out its freakin awesome. thank you guga!!!
@Crazieme2003
@Crazieme2003 7 месяцев назад
You should try seasoning with Louisiana crawfish boil !! Seasoning with it & making a compound butter with it
@brendababbage2252
@brendababbage2252 7 месяцев назад
Guga, love these dry age videos. I was thinking have you ever thought about Tamarind? Think it'd be real interesting. I use it all the time in Indian foods.
@JAF30
@JAF30 7 месяцев назад
I so wish you could get some Krunchers potato chips.. have no idea if Mike Sells even makes them anymore but the Sweet Onion chips were the pest and I have always wondered if they would make a good fried chicken breading. Or maybe even some of the different Dot's pretzel flavors as well.
@Knight-rous
@Knight-rous 7 месяцев назад
Gugas videos are like visiting a very expensive cigar shop you never know what your'e gonna get but its gonna be high quality and make you want more
@fullyuf6907
@fullyuf6907 7 месяцев назад
Please try dry age some steak in Maekrua oyster sauce. You can find it in many wooked thai dishes and it taste absolutely amazing and it does also include msg!! 😍
@magnuslasses8958
@magnuslasses8958 6 месяцев назад
You should try dryageing using the Swedish spread called Messsmör. It's made of boiled down whey from cheese production
@Freckles-xl4kk
@Freckles-xl4kk 7 месяцев назад
I saw Ken Honey Mustered dressing and had to see. It is the only one I like. I will have to try it but in a different way 😅. love your videos
@bakra_
@bakra_ 7 месяцев назад
Try Ajika (Adjika). It's a Georgian (Country) hot, spicy, but flavored dip. You may find wet or dry version. It's delicious.
@anonanon-xg5de
@anonanon-xg5de 7 месяцев назад
My recommendation for Hungarian steaks: dry age some in Édes Anna, Erős Pista and Haragos Pista. All 3 are from the same brand, ground paprika with different spicyness levels.
@omfgfdp
@omfgfdp 7 месяцев 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 to use garlic with steak ? Love you
@logansspeedshop7900
@logansspeedshop7900 7 месяцев назад
He did a vid on this a long long time ago would like to see a more recent video on this though
@muhammadhardiyansyah3729
@muhammadhardiyansyah3729 7 месяцев назад
0:04 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
@tyler8747
@tyler8747 7 месяцев назад
Guga I love your videos, I would love for you to dry age a steak in garlic and rosemary with a butter binder!
@Kelocyde
@Kelocyde 7 месяцев назад
I like how you have to stare at the title for 20 minutes while it uploads and can change the name during that time frame.
@estebong
@estebong 7 месяцев назад
Thank you guga, for making your videos short with very little filler 😊
@SovereignCaustic
@SovereignCaustic 7 месяцев назад
An awesome test as always! Thanks Guga. Try dry aging in V8 sometime, as that would be interesting.
@WaxedMerkin
@WaxedMerkin 7 месяцев назад
You should try it in a ultrasonic cleaner. get one that you turn off the heater element if it has one and just use the ultrasonic vibrations whilst you cook it with your Sous Vide equipment
@timholmes499
@timholmes499 7 месяцев назад
Love these type of videos. Can yo please try with pesto.
@gkiferonhs
@gkiferonhs 7 месяцев назад
I was rewatching your Korean water-aging video. What about putting a vacuum packed steak in a big baggie of water in your fridge instead of the cold sous vide compared to the Korean method compared to regular wet aging?
@jesseeheilbronn4958
@jesseeheilbronn4958 7 месяцев назад
How often do you flip your steaks when padding them dry? I always dry both sides for about a minute or two and still only have one good side when I torch.
@ericmedina5912
@ericmedina5912 7 месяцев назад
Guga, your torch leaves a good char on the steak but it leaves out the charcoal taste. Have you tried using a blower for your grill similar to a charcoal forge? Just so you can get the higher temperature you need to char the steaks but with the charcoal flavor.
@iwatchTheYogscast2
@iwatchTheYogscast2 7 месяцев назад
An idea: For future steaks dry aged in stuff, you should try the regular dry aged steak with the experiment ingredient. Here it would've been very simple to have a piece of regular dry aged with a bit of honey mustard on it to see how it compares, and for future weirder experiments it could give us watching some good laughs.
@75novaguy73
@75novaguy73 6 месяцев назад
I went to the meat market and got some NY strips today , dry brined, sous vide, seared w compound butter and mmmmmmmmmmm so good
@bigrokadventures
@bigrokadventures 7 месяцев назад
Would love to see you try Vegimite from Australia!!
@ragingpoop8658
@ragingpoop8658 7 месяцев назад
Oh how convenient! I was just searching for food recipes that have HONE mustard.
@thenofilterchannel8247
@thenofilterchannel8247 7 месяцев назад
There you go. And you can eat in 45 days if you start today 😂
@burakaslantas297
@burakaslantas297 7 месяцев назад
Can you please use ‘cemen paste’ for an dry age experiment! It is an traditional turkish spread! Love the vids 🙏🏼
@mnegmi98
@mnegmi98 7 месяцев назад
Guga maybe you should try dry ageing with black honey - commonly used in Egypt. It would be really cooll to see
@shredded_cheese
@shredded_cheese 7 месяцев назад
I wonder if you could sous vide a steak in mango nectar, very dense and sweet drink but it tastes great!
@evilreddog
@evilreddog 7 месяцев назад
Need to get a hold of some game meat to try both Sous vide, Grilled and smoked. Thinking Caribou and Moose, maybe some elk as well
@drewgardiner4258
@drewgardiner4258 7 месяцев назад
Hey @sousvideeverything try Maggie sauce dry aged steak (would suggest using cheese cloth soak it in the Maggie then wrap it) it goes amazing on anything and I believe it would be one of the best fry age experiments you could do
@alukard782
@alukard782 7 месяцев назад
This is probably a long shot as you will need a special oven, but since this is SVE. Air Sous Vide vs Water Sous Vide test. LG has a line of Ranges that do Air Sous Vide and as someone that has done Sous Vide for many years I would love to see someone like you review them.
@kazibelalyethossain2714
@kazibelalyethossain2714 7 месяцев назад
Please use Kashundi, it is a Bangladeshi Mustard Sauce (Sour and real kick of mustard spice). You should try it.
@unknownlegend5646
@unknownlegend5646 6 месяцев назад
I would love to see a dry ages steak in lemon curd as its one of my favourite spreads for toast or sandwiches
@jessewilliams4047
@jessewilliams4047 7 месяцев назад
Fig dry-aged steaks would be awesome! My mom used to make fig cookies for Christmas and fig puree is thick and sticky, would adhere perfectly with some BEAUTIFUL steaks everybody!
@EdwardFregoso
@EdwardFregoso 7 месяцев назад
Guga saying, "I spread it real good" is gonna live in my head forever now thanks lol
@nate-404
@nate-404 7 месяцев назад
"I'm an adult" "He has two" 😂😂😂
@Angulus96
@Angulus96 7 месяцев назад
i would love to see an experiment of dry ageing with an binding agent for sauces like xanthan or something like it
@Lobituki
@Lobituki 7 месяцев назад
man HONE MUSTARD sounds awesome, cant wait to watch the video
@trigremlin
@trigremlin 7 месяцев назад
Ignoring the typo, there’s honey mustard sauce, and there’s honey mustard. The one you chose was the sauce because it also contains mayo and such.
@anasahmed4651
@anasahmed4651 7 месяцев назад
Big fan Guga!! Dry aged steak in wagyu beef tallow PLEASE
@Patrick.Weightman
@Patrick.Weightman 7 месяцев назад
Ken's honey mustard is BOMBBBB
@tomC23
@tomC23 7 месяцев назад
Your should try dry aged with agave syrup or flambe with mezcal (it should give some nice smokey flavor)
@dinkitchen4301
@dinkitchen4301 7 месяцев назад
I will try this one time
@ianprice4715
@ianprice4715 7 месяцев назад
Hi, love the content. But with the honey mustard I did expect some crazy experiment like..... we freeze dried the honey mustard ground it to a powder and then used it in a compound butter as a third alternative. But still class content and divine food 😊
@tholhubner
@tholhubner 7 месяцев назад
Nothing, literally nothing, makes me want a steak more than a Guga video. Heading to store ASAP.
@chrisdryer
@chrisdryer 7 месяцев назад
I hope he used actual Hone mustard and not hone mustard dressing…. Did he do a pickle brine steak test? I do that and it really depends on the type of brine you select. A half sour brine really made a heavily garlic flavored and tender steak. I always do that now with the leftover pickle juice.
@wianventer8859
@wianventer8859 7 месяцев назад
Try Droëwors🔥 It's a South African delicacy and I think you will love it 🔥
@yuckal
@yuckal 7 месяцев назад
Guga you should use Australian Pepperberry for a future experiment, there are also other unique Australian native herbs/spices etc.
@rokensix417
@rokensix417 7 месяцев назад
ive learned alot about cooking steaks from you.
@enchanternick1548
@enchanternick1548 7 месяцев назад
I have a really weird suggestion. One of my most interesting experiments was lacto-fermented beats. Because it's only 3% salt it's a great flavor but I wonder what it would do in dry age.
@davidyoung8875
@davidyoung8875 7 месяцев назад
what's a beat?
@enchanternick1548
@enchanternick1548 7 месяцев назад
@@davidyoung8875 red root known to go into borsht
@fadam4350
@fadam4350 7 месяцев назад
Greeting from Hungary, Guga! You should try dry-aging a steak in hungarian goulash paste. It's a paste of smoked paprika, tomatoes and spices.
@Ghostbear117
@Ghostbear117 7 месяцев назад
Hey Guga, great video, you should dry age in guacamole. See if you can get Angel to eat some greens 🤣
@jono6379
@jono6379 7 месяцев назад
Urfa Biber it's fermented chilli's and is amazing you've got to try it
@Ex0du52169
@Ex0du52169 7 месяцев назад
I would highly recommend experimenting with 'Wang Ge Spicy Mushroom Sauce' if you can find it. Can be quite elusive to find but well worth trying (there is also a non-spicy version).
@dinkitchen4301
@dinkitchen4301 7 месяцев назад
it would be quite interesting experiment
@rdkoch05
@rdkoch05 7 месяцев назад
Love to see Guga's take on a gumbo
@LusciousBlackQueen
@LusciousBlackQueen 7 месяцев назад
Please can you write out the recipe for the bake potato. I only got 2 ingredients (olive oil & roast garlic😬). Thank you. GOD bless 😊
@loldog4994
@loldog4994 7 месяцев назад
try dry age with miso!
@Atifxx
@Atifxx 7 месяцев назад
Next you should dry age with each of the sauces from Chick-fil-a
@jonbuettner270
@jonbuettner270 7 месяцев назад
You need to do a video on n how to correctly flame throw a steak.
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