The SECRET SCAM of Dry Aged Steak | Pro Chef Reacts ​⁠ft. Frenchie 

Enough! Bring these 2 awesome DUDES to Miami right now. Let’s collab. Love you guys.

Adding Frenchie as a regular added something to this channel that I didn't even know was missing. Y'all's chemistry is next level

Chef Brian and frenchie are the perfect example of what two dudes being friends is like Talking trash to each other and intentionally annoying each other. Fantastic.

The child like gasp and pure awe of two professional chefs because Guga deep fried babybell cheese. The absolute best 😂

Seeing two pro chefs geek out over someone deep frying baby bell cheese is the most unexpected but wholesome thing lol

I absolutely love the banter between Chef Brian and Chef Paul. It's absolutely great when you can feel the friendship through the screen.

Deep fried babybel cheese with a good marinara on the side... It's the definition of heaven. I always prefered the italian seasoned bread crumbs for these.

So, a chinese-korean, a frenchie and a brazilian walk into a bar… hahaha definitely need this collab

Regarding faking dry age, guga did something like that using some ingredients. I only had blue cheese on a burger. That was the only time I remember having blue cheese. I never had a dry aged steak before, so now I know what to expect.

If Frenchie spent a day a week making videos with you it would be fantastic! You guys have such a great chemistry together and it’s very fun to watch.

I need more chef Brian and chef Frenchie in my life! I can't wait for more collabs.

Yours and Frenchy's reaction to the baby bell was insane and SO wonderful and wholesome! You looked like characters from a food anime, with your minds being utterly blown :D Absolutely love these videos, and you and Frenchy are amazing together :D Also how's this for a merch idea: You, Frenchy and Guga on a movie poster style print :O :P

Once a week with Frenchie? Yes please

These two chefs are a dynamic duo. Every generation needs one.

When I see Frenchie's name in the title I automatically know it's gonna be a good video. Dude needs his own channel 100%.

I literally ran to the comments and was so happy to see that Guga saw this! Can't wait to see this collab!

The Simultaneous gasp when Guga revealed the babybel was priceless.

Im not even a minute in and I’m already living for the excited Frenchie sounds! 😂 Can’t wait to see the Triforce of Taste team up one day!

Really liking this channel the more it has grown. I think Frenchie being around all the time would be great.

frenchie has a really great personality. I wish more people were like him

I had no idea you could cheat dry age Also Frenchie needs his own channel if he doesn't Already I could totally Bing watch him cooking or reacting to cooking

It’s beautiful seeing this 2 watch videos of their love child cooking steak and such.

woah I had no idea about the dry age restaurant secret. that’s good to know to be more informed. great collab as always looking forward to more of you 2!

Loved this video. The chemistry between you and Frenchie is freaking amazing and infectious. Need more and also the collab work Guga! Hope you guys have fun and that you show us how much fun you have xD

Chef Brian and chef Frenchie friendship is dad goal for me.❤

At around 7:00, yall were talking about the fat on meat being more yellow in Europe vs. the US. That typically means that the animals are grass-fed. It's the pigment beta-carotene found in some grasses that turns fat yellow.

If we don't get Frenchie showing us his skills at Christmas I will only watch each video 10x

I absolutely love the content with Frenchie. We need more with him😊

I understand how Frenchie talks about his Grandfather and the maggot cheese, I know how I'm the only person in my house to enjoy the sickening smell of Dry fish, when I say that it smells like rotting fish, it does, but it has such an umami flavor!

I love this kind of reaction video because it's a fascinating look at cooking in a way that I would never have tried on my own.

I remember one side dish he also used cheese as the main ingredient, but the preparation was different. Regarding their use of BGM, the home depot music as you coined it is exclusively for SVE.

The chemistry you two have is outstanding, love these episodes!

I love their little bromance😂😂

I'm here for the bromance. Frenchie and Brian for life.

BRO! baby bell cheese sticks is fucking genius. Guga is such an artist with food. I need to watch more of the guy.

Frenchie with the excitement of a child: “We’re doing a Guga Video?! 🥹🥹🥹” Love these reactions!

You two are my favorite bantering pair! I love it. More please.

I would absolutely be down to see this dynamic week after week.

If I were to have a conversation with Frenchie I feel like I’d be doing the Italian 🤌 the whole time “It’s the little people They are under you, they are underlings”

When Frenchie said He takes no expense when it comes to testing and experimenting with food is sooo true. What I also love about him is that HE does TONS of budget vidoes. Vidoes with just air friers, just cast irons, everyoption you could think of for someone who may not have as much. He also mentions a lot at the start of videos that he sometimes can't get the best meats, but even a good choice, or higher up can still make amazing outcomes.

*Dudes, you two and your chemistry is amazing! Subbed, keep the content coming!*

7:53 the double OOOOO made me cry, I replayed it like 20 times they literally do it the same tenth of a second xD

I love how Frenchie loses it over the Babybels

YES!!! Definitely make it a regular session with Frenchie!!!

I love the addition of Frenchie, not only does it add more comedy, it also ads an additional perspective on the topics that are discussed.

The side dishes Guga comes up with are usually just as unique as the steaks. And you guys should keep the Collab going for sure. You guys have awesome chemistry.

Having both of you gives a great balance

LAST CHANCE for exclusive Not Your Typical Frenchie Swag! downrightmerch.com/search?type=product%2Carticle%2Cpage%2Ccollection&q=chef%20brian%20tsao*

Make Cheese croquettes with Babybel is such a genius move, especially since Babybel makes like a dozen different colored variants of them with cheeses ranging from the default Edam to Gruyère and Mozzarella.

I love blue cheeses so I had to look up 1924 blue. It's a mixed milk blue cheese named after the year before Roquefort was given its designation, which apparently somehow caused mixed milk blue cheeses to fall out of favor. I'd imagine Roquefort's designation requires it to be a single milk cheese, so cheesemakers in the region would rather have the designation for their cheeses than follow their old recipes. It wasn't made in 1924, just made according to a recipe similar to ones that died out then.

The face they make when they see the baby bells is perfect

I love how chaotic these two are when they're together, reminds me of my bestie and I when we're together. Just pure laughs and chaos 🤣🤣🤣

I love how frenchie just spits it out there he reminds me of my french grandfather. Tabernac

As a vegetarian I have no idea why I am watching this - you guys are hilarious and adorable! You NEED to go to Miami and collab with Guga - it needs to happen!!!

fun note the blue mold in blue cheese is a type of penicillin, not the type used in medicine but it still has active bacteria killers in it. in the olden day's food could spoil, the thing, for instance, is that if meat is slightly spoiled it won't smell bad butchers of these times would taste test the meat if it would taste slightly sour or off it would be thrown out if you would cook the meat like medium rare it would taste fine because with heat sour turns sweet the butchers would only taste the smallest amount, in consequence, it would build up their immune system that's why I adopted this method years ago I haven't had food poisoning for 30 years! and I have thrown out a lot of meat that might have made me or my family and guests sick. back to the cheese because people ate blue cheese after every meal in some countries they avoided getting sick even if they didn't know that fact. and because the cheese is pretty ''near'' sterile except for lacto bacteria you can eat Maggot stilton without worrying ps if you do that challenge, eat the maggots, not the cheese slurry that most go for because they fear the maggots well its because that slurry is basically magot poop! and tastes bitter and way too funky! the maggots are nutty and creamy the only thing is that it is a mind F###k! you have to get over that barrier. anyway, blue cheese is a miracle!

More chef Paul please! I was legit laughing through this whole episode.

FRENCHIE NEVER HAVE I CLICKED ON A VIDEO SO FAST!!! DAYUM

Frenchy & Guga, a bromance we need to see happen 😂

I made the deep fried babybell cheese on the weekend and all I can say is I understand 100% why you and Frenchie geeked out over it. Holy crap were they good!

Oh yes please! A podcast with you two would be great.

The dynamic between the two of you is bloody fantastic! The banter and the way that Frenchie fanboys over Guga is so funny but wholesome at the same time, I love it 🤣

the fact frenchie watched from small monitor with that passion ,we know everyone love guga

22:14 Of course hell yeah.. You two just together funny well

Herve Mon's 1924 Bleu is a sheep+cow milk bleu cheese, and the name is a reference to Roquefort. Roquefort originally had cow and sheep milk bleu cheese, but upon receiving national attention and accreditation in 1925, they changed their recipe to be purely sheep's milk.

I can't get enough of these guys

Leaning into the RTJ vibe in the beginning, love it

"ARE YOU FUCKING SHITTING ME?!" Frenchie said calmly.

To be honest, this Babybell cheese-thing Guga shows, is quite normal in Europe.

I enjoy Chef Brian's solo reactions, but I am also here for the Expanded Tsaoverse.

Deep fried cheese curds are a staple here in Wisconsin. Dykesville Bowling alley is where it’s at.

There’s no way I’m not supporting each of your businesses in the near future, gentlemen.

Chef Frenchie's uncle's cheese sounds like Casu Marzu, which is literally illegal in the US.

I love your videos, personality, energy, and vibe. Yes, I really enjoy you two together, you play off each other well, and it enhances an already amazing content.

you two are the best! really enjoyed your banter throughout the video

I love being able to see a notification of a video and actually be excited to see it. Absolutely adore you both. And once more, if you want a very technical video that could blow off everyone's socks, Chef Wang's Coral fish (the squirrel fish video is similar but not exactly the same)

The guy on the left is Guga's nephew Angel. Looks like he's headed for the smoker/bbq pit again. Lots of fun guys, love the channel, love the chemistry you've got going and I'm a big fan of Guga and his crew too.

That brushing the aged fat on a finished steak trick. I'mma give that a try.

Great video, Chef Brian!👍🏻 I would love to see regular collaborations between you and Chef Paul. I am really looking forward to both of you going down to Miami and collaborating with Guga. The three of you cooking together will be awesome! I was not aware of the trick of putting blue cheese or aged beef fat on a lower quality steak to make it taste like a dry aged steak. This type of info is one of the reasons I watch your videos. Keep up the good work, and take care!🤘🏻

When I was young, I grew lamb. They were butchered by a professional and then dry aged before being cut and wrapped. I LOVE dry age steak, but it is very difficult to get at the local supermarket. I also love blue cheese. I hate mayonnaise, so just give me blue cheese on a nice balsamic vinegar dressing with a salad or on a crostini.

Now I want to see Chef Shon and guga as well

Oh Chef Frenchie!!! You are not a shell, you are full of passion!Supposed to be in a French accent! Love ya.:)

Butter left out in air turns a darker yellow. And older beef has a more yellow fat. Culled dairy cows tend to be older at slaughter and even one brand calls it butter beef to embrace the fat color. USDA grading tend to down grade cuts with yellower fat but many up talk to extra beefy flavor.

You know what we all need? A collab with Guga, Tsao, Frenchie, and Uncle Roger. Yes, indeed

Bruh... when Frenchie and Guga meet a tectonic plate will explode

Great Video, Keep bringing French Back!!!

One of the greatest and most iconic duos ever! Always a blast watching the two of you, and now I'm excited to get my tee in the future, gonna rock that baby as often as I can! Stay awesome, Chefs!

You guys are great together 😂😂😂😂. Love the knowledge y’all have

I have been finishing my steaks with Limburger cheese for years and can't wait to try with blue cheese.

The look on both your faces at the baby bell cheese reveal! Reminds me of one of my favorite ways to do cheese steak, with gorgonzola, which is a relatively sweet and mild blue cheese.

Found your channel, subscribed for the choice of clips and editing, stayed and watched lots for Frenchie.

Guga has a talent in making one exiting to try new stuff.... after i saw that video i made the sidedish for an summer evening snack and it was awesome doesnt need alot of time and is hella delicious! can only recommend it.

Uncooked red bell peppers filled with a mix of soft young cheese + roquefort + pepper + e few drops of tabasco. That in for 30 minutes resting. Easy things to make a great snack

Match made in heaven. keep this dynamic duo up.

@14:55 (Paused here to comment, as Brian dropped the "polarization" remark). I am not a fan of blue cheese, but one of the BEST burgers I got duped into trying was a burger (a thicc burger) with blue cheese crumbles, sautéed onions, and tobasco sauce... 8.5/10 would recommend, would order every time (from this restaurant), even though I don't really like blue cheese. The tanginess and pungence of the cheese, the bite of the sauce, the slight sweetness of the onion. Damned near perfect with the (perfectly cooked) beef flavor from the patty. Mind you, I have been on a search my whole life for the best thick-burger to exist. This stood out as a GREAT one. And I say that as a guy that despises blue cheese dressing. That burger just WORKS...

Frenchie gonna need a towel for that side dish. You two need to go hang out with Guga ASAP.

12:12 - watching those steaks cook was like watching an ‘80s-‘90s metal video with some girl in a bikini washing a car.

Frenchie and Tsao trip to FLA Lets go! Also I love that you guys were hyped for his side dish lol.

Frenchie needs to be your plus 1 for sure

WOW.... I can't believe people do that cheat dry ageing... it such a premium when I order it WTF! Love you two lol.

that insider secret at the end makes you guys look like the Penn and Teller of the cuisine world