I'd love to see an episode starting with a fresh cut side of beef and seeing the differences between traditionally hung and aged beef as a farmer or hunter would do with deer vs what a grocer or mass production facility may do.
Hey Guga, a suggestion to get air to circulate on the bottom side of the meat, maybe cut a piece of the UMAI dry age bags and use it under the steak instead of the baking paper, and then place that on a wire rack on top of the tray, and into the dry ager. This way, all surfaces of the steak will be dried. Hope this helps!
I make my own hot sauce, and Tobasco isn’t really my favorite, but dang, do I respect the heck out of those guys. They put so much care into their sauce, even with the insane amount that they produce.
@Noah are you growing your own peppers or buying them from a supplier? If you’re growing your own you can keep them in a freezer for a long time and use them as needed. Also, when handling your peppers, especially when they are super hots, use gloves. When cooking the sauce itself you should probably wear eye protection and do it when your family isn’t going to be around because it will fumigate the house with pepper fumes. As for the hot sauces, you can ferment them or not ferment them. I don’t have much experience with fermenting but if you get to a low enough pH they will be shelf stable for a long time anyways. Garlic and vinegar are great for that. I generally like to use 6 peppers, 2 medium tomatoes, and clove of garlic, and one onion when making my sauces. You can use that as a base and change or add anything else that you might like, like increasing the peppers or adding fruit. Some people strain the solids out of their hot sauce after cooking it but I like to blend it in the blender so it has a nice thick consistency rather than a vinegar like tobasco consistency. If you’re looking for specific recipes youtube is great, Reddit has a lot of pepper and hot sauce related subreddits too. I like to find recipes on random cooking websites and modify them to my tastes. I hope that helped, good luck with your hot sauce endeavors.
I make my own too. I’m planning on growing 170 pepper plants once February hits. I got a fridge exclusively dedicated to hot sauce sitting in the shed I’m waiting to bust out
If your interested in making your own fermented pepper rub, just make a lacto fermented batch of peppers. 2.5-3% salt ratio to total weight of peppers. You can add garlic / onion / carrots for an even better flavor profile just make sure to weigh all your "produce" and add that 2.5-3% of salt and let it sit until you like the smell/flavor profile. Peppers are super easy to ferment
Guga I wanna say thank you for everything! Been watching your channel for awhile and last night. I finally got that guga crust on my charcoal grill. Remember I'm learning to cook with charcoal. I've always been a propane guy but dam it was too good. I was so happy but thanks for all the tips and stuff!
Just a friendly reminder that you still *must* dry age a ribeye for 30-35 days in miso paste! Not a marinade on an individual steak, but a real dry age, which hasn't been done yet! It's gotta be good with all that umami and fermentation!
@Yah Boi, Drip Dont worry, theres always someone jumping with "BUT HE DID THAT!!!1", not seeing a difference between marinade and real dry age. At least youre not one of them!
Guys I have a weird suggestion and I don’t know if you had done it yet but it would be cool if you covered a wagyu in wasabi (real one made with wasabi root or just store bough horseradish kind) and let it coat like you did with Nutella. It’ll be very cool to see what it is like!
Hi Guga, would also like to try the steak :P Have a suggestion for tryage : salted caramel, marzipan or coconut paste? I'm looking forward to the next videos! Greetings to the team ;)
Here's an idea. Either wrapping or meat gluing a really cheap cut completely around the Ribeye before Dry aging to see if you can sacrifice cheaper meat for better Dry-aged Ribeye yields.
Hi, I’ve been watching for years now and love your channel. I was wondering if you have ever tried chocolate fed wagyu? I haven’t seen a video of it and would love to see your take. Mayura and other companies feed their wagyu chocolates and say it is second to none. Would love to see a video on it!
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. ;)
one thing i noticed Guga , you mostly rest the dry age on parchment paper or a tray , i would suggest you hang it by a hook so the moisture doesnt spoil or produce an extra funky smell on the bottom. Edit: i mean the dry aging with some paste or some sauce (experiment)
@Eagle Strike That actually is the way you'd do it. When they make parma hams etc that's how they keep the stuff on the pig leg while it hangs until it solidifies.
@Donnie could hang the parchement paper to keep it on the bottom, without the weight being on the parchement paper. Or put the meat on spikes. Point being not to have the weight of the meat on the paste on the bottom.
Hi Mr. Guga, I love watching your videos. I would like to ask please what thing you are using for dry-aging the meat cause I want to try it. Thank you.
Hey Guga, I heard there's a Japanese Dish "tofu hamburger steak", mixing tofu and the ground meat makes it soft and juicy. Maybe try do an experiement mixing Tofu with patties?
Vid 9 suggesting this experiment. Guga, I've got an experiment for you. Three steaks; one control, two compound butters. Walmart sells a herb and garlic compound butter in the baking section called Italian Rose Garlic Spread in these 4 oz containers that are usually around $3 a container. I really like them, but I'd love to see how well they stand up to your take on a real, homemade herb & garlic compound butter.
So I've been watching your videos for a while now, pretty much going through the entire archine, and I LOVE your experiments! Even when they're really weird (like Nutella) and especially when they're surprisingly good (like Sprite brining). On that note, I have a suggestion! My favorite drink is Orange Fanta/Crush, and I actually like pairing steak with citrus flavors. I once grilled a steak with orange slices (basically caramelizing them with the steak), and the flavor was very bright and it added a mild zest to the steak. My question is, what would it be like if you did the Sprite experiment, but with orange soda? Anyways, keep doing what you do! Your videos are so much fun to watch and I've learned a lot of about flavor experiments from you. 🧡
the moist pepper paste definitely fermented, which will bring some weird yeast flavors that could vary a lot. probs better to just rub down with some liquid Tabasco then age.
@GugaFoods there is one thing that I need in my life guga! dry-age "Chicken fried steak!" or "experiments" 😂... might as well add a great side dish too. maybe some pep's will like this comment. let's make it happen!
i already ate ,just by looking and yeah i m hungry now . what i really like about this video , 3 of you dont really stuff your face with food you try . it really kind of classy way to taste test . awesome .
Hey Guga, I think i have a good video idea for you. What if you took a picanha or some other big cut of beef and made it into a bone-in by taking a bone from another cut and inserting it into the big cut of meat before you cook it.... Could be cool. Would be interesting to see if it adds any flavor.
Guga, I know you are not a huge fan of spicy. Thanks for doing this video and showing us inside the tobasco factory. Fermenting hot sauce is a very interesting process. Consider me jealous!
hey guga just curious I know your from Brazil so I got to ask if I asked for a philly cheese steak in Brazil what would I get obviously it's not gonna be a philly but what bread and cut of steak what kind of cheese would it have veggies how would it be seasoned so many questions I hope you can make one I'd love to see how recipes would alter and honestly just real traditional Brazilian food not elevated to wagyu heights but what the real people of Brazil eat on a daily basis and if the was gonna make recipes from other countries using there own traditional ingredients would be honestly I think a Brazilian cheese steak would be a winner and i dont have a clue what it would even be
I'd like to see the beer in the butt cooking method tried with Chicken and Duck using white, pale ale, red ale and darker ale such as Kilkenny or Guinness to see the best beer type to use for chicken or duck. Perhaps even try with pheasant.
Guga, you should dry aging meat with Asean most favorite fruit, king of fruit ~ Durian. I know it sound disgusting (for Durian haters 😆), but for Durian lovers, it something that we dream about 😆 Love from 🇲🇾 Guga 😃😃😃😃😃
Hi Guga and team - can you please do a video cooking steaks with binchotan charcoal. It's expensive and would like to see if it tastes better. The coal is so carbon dense that any fat drippings instantly vapourize and flavour the meat more so than any other charcoal. Some chefs even through extra rendered fat on the coals to increase the smoke/vapour for a flavour enhancer.
From the REAL Jersey (CI), have you ever done a steak marinated in 'Marmite'? You might also want to try doing an steak in 'Nandos Peri-Peri Galic Medium' ;-)
I bet some of the 3yrs. pepper mash would have been to die for on the control. I'm a chili head so that would be mild for how hot I normally go but hey I love anything pepper doesn't matter if it's got no heat or 9 million SHU extract. Nothing is better then eating peppers and cow together
Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties Bonus Points if he likes it
Love all Guga dry age videos.!.! Here are suggestions for others: - Heinz Mayomust - White Castle's Dusseldorf Mustard - Hooters jarred wing sauce - Chicago-style giardiniera - Filipino bagoong (fermented shrimp paste) - some kind of surf-style 'Turf' using cajun/crab-boil/seafood seasonings - and a pizzeria steak using all of those shaker condiments (red pepper flakes, granulated garlic, oregano, parmesan cheese)
Hey Goga you should try doing a sear test seeing if it makes a difference to have it in the freezer in the fridge or rested to room temperature maybe the colder the internal meat is the better sear you will get
Idk if you can dry age a steak with it but maybe do some experiment with The Last Dab! It taste so good kind of mustard-ish but it will definitely be hot Guga XD
@Haidar Ardell thx just watched it, interesting, it's a shame he ruined his own experiment by adding coffe to one of them, i'd still like to see Guga try it.
You should try a steak with a dr pepper glaze of some sort. When i was growing up we couldnt afford nice steaks, and to be honest my parents didnt know how to cook a steak so a nice steak wouldnt have been better off, but my dad would sometimes cook steak and throw in dr pepper until the water evaporated and it turned into a glaze and we would eat it over rice, it was a nice sweet taste and i imagine you could do some awesome stuff with that idea.
@Arthur Morgan yeah, i can only imagine a really nice cut of steak, cooked mid-rare, with a dr pepper glaze sauce. It was good the way my dad made it but it was more akin to beef jerky over rice rather than steak, but i think it would be better with a higher grade steak and different cooking methods.
Dry age in carrabbas Italian grill. I work at one in Orlando and can provide herbs.. on the low. Also try and mimic there grill base because I think it’s a perfect steak!
