We tried the RAREST Butter on Steaks!

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21 сен 2024

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Комментарии : 720

@SousVideEverything 2 года назад

Go to athleticgreens.com/sousvideeverything to get started on your first purchase and receive a FREE 1-year supply of Vitamin D and 5 travel packs. Thanks to Athletic Greens for sponsoring today's video!

@B8R8 2 года назад

Not going to lie but this is by far one of the most useful ad I’ve seen and well done

@DangerousOne326 2 года назад

🐠 DRY AGE IN CAVIAR!! 🐠 12 MONTHS IN A ROW! 1 YEAR! COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

@Deepwaterjew 2 года назад

Hey Guga, I'm just popping in again to request that you dry age with chamoy.

@aarayzyousufkhan606 2 года назад

Hey guga I have a great idea for dry age how about dry aging with garlic or ginger paste

@TheRalfZer0 2 года назад

Guga, please make Biltong

@BakersTuts 2 года назад

Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!

@BakersTuts 2 года назад

Apparently you can buy a 50/50 mix of DSI and DSG, and some places you can even get all 3 precombined.

@Goofiest.Goober 2 года назад

He already did this essentially. He made his own msg seasoning with all of those listed compounds.

@BakersTuts 2 года назад

@@Goofiest.Goober are you talking about when he freeze dried a bunch of ingredients and blended them together?

@Goofiest.Goober 2 года назад

@@BakersTuts I'm not sure exactly but I know he made it homemade and compared it to regular msg.

@theracingban 2 года назад

@@Goofiest.Goober yeah he did but that's different from this suggestions

@nbenhaga 2 года назад

I am Moroccan and a carnivore (Meat lover). The fermented butter aka Smen elhar is very powerful and you're supposed to only use a tiny bit for flavor. Usually goes well with meats cooked slow and low, but again just a little bit (like 1tbsp for 4lbs of meat). In all honesty, I don't like it on my meats but it's great on a couscous or a Tanjia (slow cooked meat). Good job as usual.

@LaGomitaTV 2 года назад

ive had it mixed with honey and that pancake like bread for breakfast

@nbenhaga 2 года назад

@@LaGomitaTV I'm pretty sure you had the regular smen which is like ghee or clarified butter. The fermented one aka smen elhar stinks and only used in a few savory dishes. The flavor is like rancid butter, very powerful!

@batmaneo 2 года назад

lmao I hate smen

@yassirhassani9166 Год назад

It's been months since I had if

@TactfulWaggle Год назад

Hello fellow moroccan, i can agree with the fact that it's glorious on couscous, Smen is one of my favorite things to have on couscous, it literally makes it skyrocket flavor wise for me, cheers

@pekocide1357 Год назад

I love smen it really tastes strong I still remember the first time i made smen, it was an amazing experience, I also heard that putting smen ito a jar with an anime figure makes it taste better.

@theannihilator8800 11 месяцев назад

Yeah, having a partner, preferably male, makes it easy to acquire it

@ossiaigbedo7223 2 года назад

Please Guga do a triple video, dry aged in garlic, dry aged in rosemary and dry aged in thyme. My favourite seasonings for steak. I’ve done it thyme and boy was it good.

@kingkosher6231 2 года назад

i back this

@JesusChrist-yh4pi 2 года назад

that sounds delightful

@michaelthem3 2 года назад

I'm in for it! :O

@landonsmith2154 Год назад

I like smen, even make my own sometimes. I even have one buried in a fermentation vessel somewhere underground and has been there since 2017, I'd dig it up, but the marker disappeared. Fun Fact: some Berber cultures will bury this fermented butter when they have daughters, and when the daughters marry, they will take the butter out and use it to prepare meals. As for Tigerskin eggs, I need to make this again one day!

@GokkanUxxgo 2 года назад

If it starts with a “S” and ends with “Men”, it’s a no go for me.

@koreybrumley8320 2 года назад

I was gonna say I have a couple teenage boys it ain't that rare

@MichaelSmith-gd1ig 2 года назад

That would be a CRAZY dry age experiment!

@GennySavastone 2 года назад

I don't get it

@koreybrumley8320 2 года назад

Add a letter to s and men. Somewhere in the middle

@augiemesa9429 2 года назад

@@koreybrumley8320 dude, fancy meeting you here! Haha

@elpusegato 2 года назад

I love smen so much I think I'm addicted to it. I pretty much take every opportunity to guzzle it down. It's gotten to the point where I beg my friends to give me their smen, because I've already poured all of mine down my throat and I crave more. My wife wants me to go to therapy because she says it's destroying our marriage, but honestly I don't know if I'll ever be able to stop gulping down smen. I just love it too much to quit.

@jooliroo 2 года назад

lol amazing

@k3lzZz 2 года назад

I see what you did there...

@SuperRoo_22 2 года назад

Maybe if you share your Smen with your wife, it might be beneficial to your marriage. You never know, she might become addicted to it like you & it will help you come together again. 😁

@Adam_K14 2 года назад

how do u pronoune it 'semen'

@k3lzZz 2 года назад

@@Adam_K14 hi, buzzkill

@CJ_F0x 2 года назад

I'm starting to notice a pattern here. Every time there's a control, one cooked with the "new ingredient" in the bag and one where the ingredient is used (mostly in a form of butter) for basting, and it's almost always the last one that either ends up tasting the best or gets the right flavour(s) across.

@adambarron4015 2 года назад

Pretty much. The conclusion made way earlier in this channels history was that liquids and fats used in the bag during sous vide dilutes the beef flavor rather than adding to. Guga just still gives it a try, just in case.

@CJ_F0x 2 года назад

@@adambarron4015 Yeah, I think I remember that episode. Can't for the life of me remember what the experiment was though.

@Some2somewhere 2 года назад

@@adambarron4015 well this channel is called sous vide everything so there is that lol

@EmilM-pb2hn 2 года назад

I hope you're a new Guga viewer. This format has been used for literally over 3 years with no real mixup.

@LovingSoul61 2 года назад

yup. especially if its some type of butter or dairy product. the lactic acid weakens the protein and thus weakens the flavor. I would like to see sous vide steak in tallow.

@Phoenick0308 2 года назад

Got scared for a moment there, I thought it was butter with an aftertaste of... Well, never mind

@Wooz.11 2 года назад

Aint no way 😂😂

@Little_Momma_1 2 года назад

Same. At first I thought it said semen, and was like, oh boy talk about using ALL the parts of beef. 😬🤣

@Dan016 2 года назад

*queues in Teen Spirit *

@mehdidjoudar4561 2 года назад

Smen in North Africa/Algeria/Morroccoo is close to shortening here in the US. It's used in many dishes and it adds so much

@naoiafo 2 года назад

Yo u are morocan? Fin

@mehdidjoudar4561 2 года назад

@@naoiafo I'm algerian

@naoiafo 2 года назад

@@mehdidjoudar4561 nice nice

@danielporter3922 2 года назад

I am definitely ordering some to make that third steak, but I STILL thought it said semen at first glance(without my glasses😂)!

@metallhak 2 года назад

@@naoiafo ما لاحضتيش سبق شمال أفريقيا والجزائر على المغرب, كونراه ماحاملش المنتوج مكتوب فيه morocco 😂😂

@maimee1 2 года назад

I think we already concluded that you can't sous vide with butter or fat cause it dilutes the flavor of the meat? Why try it like that?

@cbernier3 2 года назад

For the video.

@HB238 2 года назад

You could even see the meat in the middle had less color. I feel like the meat flavor gets into the butter instead of in steak.

@captainsubtext7446 2 года назад

@@HB238 one of the steaks was from another filet, which you could clearly see in the beginning. So the whole experiment was shitty in the first place...

@convincedquaker 2 года назад

@@HB238 The butter pulls out the flavor enzymes.

@ForbiddenFollyFollower 2 года назад

It pays to be stupid

@suchartboontid2560 Год назад

I read about this butter a while ago on Wikipedia. Apparently in the culture of the Berber ethnic group in Morocco, they will bury this butter in the ground on the birthday of their daughter and let the butter age. When the daughter is about to get married they will dig the butter up to use in the food being served at the wedding.

@andrewsanchez4988 Год назад

Guga! My buddy is from Ethiopia and is always raving about their Ethiopian seasoned butter! Would love to see you Give it a try!

@hubertnnn 2 года назад

Hey Guga, I have a suggestion. You should make a second channel where you would post a single video per recipe you have made. This way you could reuse existing footage, and we could just save videos with recipees that we like to our own "Cookbook playlists". Just make sure to link those recipee videos in the main video. I am saving some of your videos to such playlist, but there is no way I will be able to find the red eggs side dish in it, unless its going to be a video on its own with its own thumbnail.

@jespervandeurs2113 2 года назад

Hi Guga. Have you considered making a video on only vegetables? Like trying to cook different kind of vegetables/mushrooms etc sous vide or grill, marinating and basting in butter to make them taste incredible:)

@convincedquaker 2 года назад

Excellent idea! 👌

@damahuob Год назад

genius!

@-A-c 2 года 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.🤔

@polong99 2 года назад

That wont taste good brah..

@ShadowReignhart 2 года назад

I don't think Fermented Shrimp makes a good Surf and Turf. If he maybe made a side dish with it, and had normal steak it could work. But Shrimp and Steak in one would probably taste and smell awful. I'd bet Angel would want to vomit.

@-A-c 2 года назад

@@ShadowReignhart Angel possibly vomit eh? Sounds like great entertainment to me

@charlx8979 Год назад

Crunchy Chilli shrimp paste from indonesia works really well with beef I dont know about fermented shrimp, but shrimp can add a lot of umami to beef

@bewbathis_3211 2 года назад

Been watching you guys for several years now and just wanted to say that Angel's hair looks great like that

@pipisman8555 2 года назад

Big fan from Morocco here ! And i'm reallllly happy that you've tried smen and i hope that you try other moroccan condiments or even food !

@_elifilen 2 года назад

Moroccan gang

@_zefi_otb 2 года назад

I love how surprised they always are with Asian flavours and I appreciate the fact that Guga likes to experiment and cook with Asian flavours. I’d say instead of using red food colouring, use sriracha to get that same red colour

@adrienhb8763 Год назад

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. ;)

@obkf-too 8 месяцев назад

Smen is used everywhere in Algeria, in Couscous, in Baklawa (Baklava for some countries). Basically everywhere.

@thatothermainprotagonist4956 2 года назад

My favorite way to fry egg is to freeze it the night before, peel them, cover them in bread crums and fry them for till they are crust is able to hold the shape. Then BAM add them to the dish of your choice

@dodge10111 2 года назад

We still need this amazing video about wagyu bone marrow because we need titan butter!

@ankushagnihotri 2 года назад

Guga I've been requesting for a saffron experiment. Please do it. Can't wait for the video.

@cheffrey9016 2 года назад

You should put the steaks on sizzle platter when flame thrower if them. To keep the butter on them. So it doesn’t just flow into grill

@pflick13 2 года назад

Everything you make looks amazing!!

@Dominikmj 2 года назад

In traditional Chinese cooking, red rice (it is a red mold) is used. Maybe this would give a more authentic color to the eggs.

@lemcruz Год назад

Try The Philippines' Star Margarine, widely use for sizzling here in the Philippines, also much more better for toast than regular butter.

@Jirekianu 2 года назад

I'm not surprised that the butter had the result it did. When you cook meat sous vide in a fat like that it pulls the lipids out of steak which is why it's drier and blander tasting as a result. I think the reason that doesn't happen with beef tallow is because it's the same kind of fat so it doesn't pull the lipids free. Or if it does the fact it's the same kind spreads into the meat to undo the effect essentially. Finishing the steak with the butter is clearly the way to go.

@9detemir 2 года назад

Smen is used differently here in Morocco, it is meant to cook nice and slow. if you've enjoyed it, you should look up Tanjia/Tangia and mix smen and olive oil. It will blow your brains out.

@_elifilen 2 года назад

And couscous, I can't eat coucous without Smen

@9detemir 2 года назад

@@_elifilen very true. But I wouldn't expect Guga to be able to pull off a decent Couscous 🤣🤣🤣

@codemanwolf2804 2 года назад

You should do a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazing

@masoudahmad4348 2 года назад

In Indonesian we don't always use Butter but we perfer using a sweet black soy souse ( kecap manis) and for me,if i like to make it a little spicy adding chilly, we ad ordinary butter first just lightly then we brush the spicy kecap manis on top and grill it to achive that Carmel top crust, but when doing so don't grill it straight on top of the flaming fire other wise it Will taste bitter

@Dominikmj 2 года назад

Guga - where do you see solids? It is solidified fat... but it seems that there are no “butter solids” inside. Also: probably it isn’t so rare in Morocco - and it seems just to be the latest fad. You can probably do it yourself: Ferment some cream (bit of active yoghurt in a sous vide bath over night at fermentable temperatures). After than beat it until it separates and extract the water.

@MenelaosRaphael 2 года назад

In Greece we have a butter called Staka and it is traditionally made in Crete. It is a type of clarified butter produced from sheep's milk and it is considered an essential ingredient in Cretan kitchen. Also Buffalo milk butter is something not that common to try.

@ChadWinters Год назад

lol at the advert with Guga checking on non operating smoker

@marcgarrett5427 2 года назад

Blue food coloring, Smurf Balls. Green food coloring, Leprechaun balls.

@memejeff Месяц назад

That is really cool. Really wanna try some smen in some different dishes. Sounds like the flavors work really well with different things.

@Ctip43 2 года назад

I want to you guys revisit your favorite experiments and compare them with each other. The best of the best steaks!

@xsore970 2 года назад

Hey i was wondering if you could try making a plank steak . It is a swedish recepi and very good. Steak on a plank

@stonerrob4201 2 года назад

Modelo Negra is a great beer. Regular Modelo is good too. Modelo Negra Has a nice bold flavor.

@lazy-ishviolacook8089 2 года назад

Thank you! Been asking for this. Still think you should dry age in the smen butter.

@LordOrdnance 2 года назад

What about changing food coloring with chilli sauce?we usually eat that kind of egg in here. Its spicy yet savory

@muhammadsafuan2256 2 года назад

The egg dish kinda remind me of "Sambal telur rebus goreng".. you should try it. It has various versions. It's one of the many dishes from Malaysia. 🇲🇾

@HafidzMurshidie 2 года назад

Almost, but not quiet… The red in our sambal comes from 100% chilli…

@robertzeurunkl8401 Год назад

_"I had to have a taste, so after spreading it out, I went in for a bite [of smen]..."_ Is this episode just one long continuous smutty innuendo? lol 😂

@MyEvilLaugh 2 года назад

Can you sous vide steaks with fat and trimmings from past dry aged steaks? ...Im thinking it might make the steak taste dry aged. Could be another good way to use the trimmings.

@davidleclerc2547 2 года назад

Hi guga hope to see a maple 🍁 video, with maybe maple syrop or a dry age in bacon fat

@riptor989 2 года назад

Guga! Smoke a heart! Cow heart to be exact. I've done one myself and my chef cousin said filet wishes it was that tender

@uzumakinagato5324 2 года назад

Guga is making Top Class looking side dishes these days.....

@Rupieee 2 года назад

Ik y’all saw Guga hittin those Zercher squats in the ad. Beast.

@uniqelancer Год назад

Smen is something very usual in Arab countries, in my country " Egypt" we used it for egg instead of oil

@stomper8056 2 года назад

Do an experiment trying different Bone Marrows. Pig Bone Marrow, Cow Bone Marrow, then maybe something like Ox or Bison! Please!

@boarbot7829 2 года назад

Ox is cow…

@stomper8056 2 года назад

@@boarbot7829 Ox is male and cow is female. I want to know if they taste different.

@boarbot7829 2 года назад

@@stomper8056 usually we say bullock or bull for male Cattle. Oxen or ox are bullocks trained as a draft animal, so it’s very unlikely you’d find them in a butchers shop. Bullocks in the other hand lead to the majority of beef production. A female cow raised in the same environment would taste the same, however, you can get ex dairy cows which are very old when slaughtered, and surprisingly taste extremely delicious, with a deep and rich flavour that many people are enjoy. The marbling is often better as well.

@bryand5549 2 года назад

Salty foods experiment! 24hr marinade 4 steaks with 1 control, marinade each steak like: Steak 1 - puree'd artichokes Steak 2 - blended kalamata olives Steak 3 - blended anchovies Steak 4 - dark brewed soy sauce Then finish the seasoning to cook by just adding black pepper and garlic powder for a fair comparison! 😁 which salty food will compliment the steaks best? I think it would be a great idea and I'm sure others would love to see what happens, Guga! 😃 P.S. side experiment: find the most expensive mayonnaise/aioli you can find and do a 30 days dry aged experiment with it. Who knows? 🤷‍♂️

@PointlessMuffin 2 года назад

Fermented smen. Perfect way to start a day...

@moneyhoneytribetrucklife3911 Год назад

Try it from a frozen to cooked would love to see it done I've do e it a few time in a toaster over and I've had it come out medium rare 2 in thick

@galaxyaynaou Год назад

moroccan fan here glad to see this

@jeremyfranklin1510 2 года назад

Guga, you need a website so we can submit our ideas or experiments for you to do, whichever is the most requested you'll do it.

@derpizzadieb 2 года назад

Thats very prone to bot attacks and trolls though

@DreamApostle128 2 года назад

Reddit would do just fine i think It's kinda like meme review but instead It's steak review

@gunman8452 2 года назад

Is that Bury the Light I'm seeing?

@jeremyfranklin1510 2 года назад

@@gunman8452 yeah.

@convincedquaker 2 года назад

Guga solicited ideas in his SVE Facebook group once.

@ayej4963 2 года назад

idea: well done medium well medium medium rare and rare, test each one

@islammagdy3858 2 года назад

I think Smen is beef tallow not butter , right ?? The eggs we do it the 1st step here in egypt after we boil it we but it in a little oil or beef tallow its called bied medahrag

@davidlamphier6319 2 года назад

Eating smen sounds like a fear factor episode.

@CheatPotionMaker 11 месяцев назад

Should probably try cultured butter next. Apparently it's supposed to be the best. (I've seen some videos on YT floating around on it)

@ns0n 2 года назад

Traditionally red rice is used for the coloring, and served during auspicious event especially birthday. But my mom just say nope and boil the egg with red coloring , and my childhood birthday memories is being forced to eat unseasoned boiled eggs because it suppose to bring luck 😭

@treyarchnuke9392 2 года назад

Finally, Guga has got all this nice equipment n I've always wondered if he's got any hexclad product n I finally see he has.

@tuanzaim2423 Год назад

i always make the side dish fry boil eggs plus some marinara sauce. it's so goooooooodddd

@CozmicOrgazm 2 года назад

That tiger egg stole the show today.

@blahblahsen1142 2 года назад

i got a recipe for korean tea eggs that is phenominal on it's own, but i may try scoring and frying the outside like that and adding it to the recipe. I got high hopes for this because the only downside to tea eggs is that they have a very bland boiled egg texture. the flavor is the bomb, but with a crunchy skin and that korena tea marinade soaking in deeper...oh man. it;s gonna be next level.

@boartank 2 года назад

Taking down notes. Also, can we have the recipe? 🙏

@JMassa 2 года назад

Yes, recipe please ?

@Plucks_IEM_Wonderland 2 года назад

As soon as Guga opened his smoker in the ad I thought he would put the AG1 in it :)

@CheesyKnobby 2 года назад

Guga, how about doing wellington with dry aged meat?

@edgarperez287 2 года назад

Have you done a video of some Brazilian lobster bisque sous vide? That's the first thing I get when I go to the Brazilian steakhouse

@Wipf 2 года назад

I think it would be a good idea to get that insulated box for your Sous Vide machine and save all that heat and power Especially for long cooks love your videos Guga

@ariadisasmito9592 2 года назад

Hi Guga.. Deep fried-hard boiled egg is a common dish in Indonesia and we have a lot of recipe to combine with it.. but your recipe is new to me, so I think I should try your tiger egg recipe..

@B.C_History Год назад

in Algeria we eat it all the time it's called duhen or smen

@kori1325 2 года назад

This smen we use it in algeria and we cook "couscous" wuth it and some bakery like "mbessess" and "msemen"

@johnhernaez7513 2 года назад

Love Leo bro, superb and detailed explanation

@jamescassar5348 2 года назад

When are we getting the steaks basted in butter in a pan properly? Butter has to foam, basting the steak like 50 times for the flavour to go through. There's a reason why we do it like that in restaurants

@randallkiely591 2 года назад

Use beet powder for the red if you don't want to use articifial coloring.

@CoriSparx 2 года назад

Am I the only one who finds the humor in the fact that there's a creamy off-white substance in a bottle labeled "Smen" 😆

@webofhair 2 года назад

You should try water buffalo butter!

@bd3549 2 года назад

ANGEL AND LEO NEED TO SWITCH SPOTS

@deathstroke8612 2 года назад

I loved how Guga avoids to say the name of the butter at the end of the video... XD

@whytide. 2 года назад

When I read "RAREST Butter", I just pictured you holding a steak in one hand, a brick of butter in the other, and just taking a bite of each simultaneously

@Brohansifat 2 года назад

Guga, I make a compound butter with equal parts triple cream brie, and a good quality butter. It sounds like it has a similar flavor as this fermented butter. The Brie butter might make a good affordable alternative.

@lcruz2783 2 года назад

Bro all your food is amazing and I am always looking forward to your videos. I can smell the food from here

@kayleighbradbury9287 Год назад

Guga! Could you please tell me for the side dish, if you make the egg soft boiled, and no red dye but use gochujang, couldn't it be better?????

@blackvinyl7753 Год назад

“No tigers were harmed in the making of this video” A chicken and multiple cows were tho💀💀

@larrymcintosh1481 2 года назад

For presentation how cool would it have been if Guga wrote a Chinese symbol using the Sriracha sauce on top of the rice

@PolishBigfootCircle11 2 года назад

Guga: 🙅‍♂️ Boba Fatt: 💁‍♂️

@Battle_Beard 2 года назад

Might be that I don’t have an immersion circulator (or dishwasher) but I’m a firm believer in the old cast iron butter, garlic and thyme baste for filet mignon. If you can’t make a delicious steak that way you need to halt, ponder your life decisions, watch a bunch of Guga Foods, and try again.

@jamesthelemonademaker 2 года назад

Long time fan Guga and per usual the content and recipes are absolutely 💯 Didn't see the brand of pan you used for the eggs and I've been looking for a "wok" that would work on an induction cooktop. Any help would be greatly appreciated 🙏

@convincedquaker 2 года назад

Check out J. Kenji Lopez-Alt's book, The Wok.

@bitchsama8181 2 года назад

Lol when I saw Smen, I was like that stuff isn't rare in north Africa or in ''halal shops''.

@dchall8 2 года назад

Have you ever added baking soda to the salt, pepper, and garlic powder?

@isabellatheresemateo3961 2 года назад

I'm suprised Guga didn't used Achuwete seeds to color the eggs... P.S. I'm not sure about the spelling or if its the universal term, but they look like like black mung beans and if they come in contact with water they release a dark red-orangw color, they don't taste of much but they're used for colorings Edit: I remember the other term it's called "Anato" but cannot remember if that's the universal or native term sowwyy

@convincedquaker 2 года назад

Annatto is a common ingredient in Latin American cooking, e.g., Goya's Sazon

@rebeccamyott7041 2 года назад

How did you get square pats of butter if it came out of the fermented butter jar.??????????????????

@Negritis 2 года назад

Leo being afraid of bull testicles, reminds me of the kinda traditional hungarian stew made from rooster testicles

@zekeodima3708 2 года назад

Random question... When you sue vide does the heat of the water cause plastic to leech into the food??!!??

@SamsonsLeader 2 года назад

Guga you have to try dry aging with Bovril from the UK 🇬🇧. I can send you some if you can’t source any.

@TheSaadoun13 2 года назад

Please guga make a morrocan tanjia it will be perfect with the Smen you just used !

@ivanhoemallari1412 2 года назад

Smen compound butter is a must next experiment against regular compound butter and ghee compound butter.

@notv6675 Год назад

Guga changing up the music a little! I would love to see a different track over “watch this” segments, you don’t ~have~ to use rock just bc you’re grilling steaks,, switch it up !!