24hrs Beef Stock Aged Steak Experiment | Guga Foods

[@GugaFoods]

Get 20% off your first monthly box when you sign up at bspk.me/guga20 and use promo code GUGA20 at checkout!

[@reiven1031]

Hello

[@user-di7my1pt9b]

Dry aged angel when

[@Xavier_Renegade_Angel]

Day two of asking guga to eat surströmming

[@jordy2299]

@@Xavier_Renegade_Angel disgusting

[@Xavier_Renegade_Angel]

@@jordy2299 It’s good

[@TheMillennialGardener]

Guga’s Dinner Menu: - Main Course: Steak - Side Dish: Lamb

[@SchwarziHumor]

- Dessert: Bacon

[@brahtrumpwonbigly7309]

I once held a BBQ for a couple frinds. It took them mentioning it for me to notice I served them bacon cheeseburgers with a side of pork steaks.

[@ookyspookychic2529]

king behavior

[@marshallkornblatt54]

@@brahtrumpwonbigly7309 ok

[@heesey8544]

@@brahtrumpwonbigly7309 bro what

[@gaelencarter4804]

Angel is dying of dehydration Guga: *just have some mashed potatoes*

[@justkay9884]

Well we need angel dry aged sooooooooo

[@MikeOxiner42]

As soon as Angel asked for water it started raining...

[@mattIbg]

Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)

[@aaronbuchholz2510]

I’ve been watching your channel for a few years and I’ve never commented. Sorry for not saying so sooner, but you are my favorite cooking show. I love cooking over charcoal and have followed several tips that you have taught. I’m now teaching my son how to cook over charcoal. With your help my family meals I’ve gotten better. Me and my son thank you. You’re a good dude Guga! God bless you from my house in Fargo North Dakota to yours wherever you are.

[@grossla8053]

Too cold in ND these days. Hope you’re inside eating well! Stay warm brother we’re freezing

[@aaronbuchholz2510]

@@grossla8053 it’s not so much the heat it’s the humidity that will get ya! You are right though brother I’m not cooking outside right now!😆

[@byrdb90]

Use “better than bullion”! more beef flavor, less sodium, and comes as a paste already

[@michaelo5665]

The low sodium roasted beef better then bouillon is what I'm planning to try. I also have a mushroom one I'm thinking about using as well.

[@Baffi_]

If you make anything with chicken breasts, marinated them over night in a bag with a bit of their roasted chicken base.

[@marklinton4175]

It does not contain MSG however.

[@doubletapthatdotty4597]

@@marklinton4175 can just add MSG when you sear it.

[@zodiak123]

my mans just came up with the most revolutionary idea ive ever seen: using shepherds pie as a side dish instead of a main.

[@dindoyop7478]

Spanish families after making a all you can eat buffet: "now for the main course

[@shamarrundhawa2467]

Too bad n1nj4 wasn’t invited

[@pedrosg5507]

@@dindoyop7478 didnt understand this, care to explain? Thanks

[@dindoyop7478]

@@pedrosg5507 it's a joke about Spanish family's cooking way too much food when visitor's come over. Same with samoan and Kiwi's.

[@gregmajewski3406]

@@dindoyop7478 Guga's Brazilian

[@davidrands9687]

I wonder how a steak would taste after being aged in yellow mustard. Mustard is vinegar, water, salt, and mustard seed, so it’d probably really tenderize the meat well.

[@arghachowdhury]

Yes it will penetrate the meat nicely and deeply everybody

[@jerrodmilton5776]

I use mustard as a marinade all the time for pork chicken and even lamb especially when I smoke them.

[@chrisrace744]

He already did this

[@paskokelava2795]

I use it on pork, and it is good

[@professoranthrax8425]

Try the bullion powder, you can regulate better,,but just steakand good blend of seasonings is always best. It's beef, why do you need to add extra beef to your beef?

[@ChronicGamer-rl2bo]

When you eat steak so much that shepherds pie becomes a side dish, you know things are going well.

[@southwestwings8510]

I thought the same thing haga

[@bigbrown7004]

Lmao best comment today

[@plomox1234]

I was gonna say I never had Shepard pie as a side dish... shits always the main attraction. Guga living his best life

[@cadeeshak]

We always made baked beans with ground meat as a side dish for steak, not much different. But I agree

[@saulo5216]

@@plomox1234 lol i never HAD shepherd's pie

[@dradeel]

You should perhaps try this experiment again, doing this: Using like ten bullion cubes for one steak is too much. That's like covering it in salt for conservation through winter. The Marco Pierre White method is to take one cube, make it into a runny paste with some oil and cover the steak in that. One cube should be enough for a medium sized steak. Let it rest for the same amount of time as you'd dry brine your steak and then cook it. It's a fantastic way to lift up a cheap steak and infuse it with more savory flavor.

[@ashleigh98munkee]

Yes! When I saw how much I was like guga nooo🥺🤣

[@instathrill8845]

i did wonder why he wasn't using oil but figured it would have something to do with fats/brining not working well.

[@ClipCoyote]

White Heat was my first cookbook as an aspiring teen chef. Dude is a legend and my book is worth a small fortune now.

[@JaQba91]

Oil+steak? Vege fat+meat (with animal fat)? I don’t think it’s better than classic butter technique.

[@Khamis1203]

I'd really love to know more about Guga's backstory, was he a chef? I mean everything he cooks looks so damn good unless the experiment goes wrong haha. The shepherd's pie looks so dang good.

[@ChaS4m]

Actual Guga was a web designer and before that a martial arts instructor. He is not a professionally trained nor does he own a restaurant.

[@Khamis1203]

@@ChaS4m Hey thanks for the response! Very interesting he definitely knows his way around a kitchen for not being professionally trained!

[@jakesmall8875]

@@ChaS4m oh so he’s just a BAMF One of those dudes that’s good at everything So he can cook good Smart and get a high paying 9-5 if he wants with computers And he can beat the hell out of most of the worlds population Lmao wtf man Oh and great family man even though he doesn’t have his own youngins but his nephews love him

[@muffinman2946]

@@jakesmall8875 He has a son.

[@jerotoro2021]

Angel: "Oh man it's SALTY" God, a Guga fan: "Here my child, have a drink"

[@gr3ktbad281]

I was really hoping someone made this comment.😂

[@ampmallari]

Comment for the day. 🤣

[@thedude6058]

the preview of "i dry aged my nephew angel"

[@AXAND3R]

No wonder why it's raining on his place lol

[@tylerappell6811]

his name is Angel

[@wheremehat6591]

At this rate the dry-age angel episode is actually looking possible.

[@Papadeli11]

Lol

[@HugoDahl]

The extra salt is to start curing Angel from the inside. Then we'll get to the dry-aging!

[@tommj4365]

Like a frog in a slowly heated pot of water, Angel won't know when it really hits

[@hunty29]

Looking forward to it lol

[@DigitalEkho]

i hope guga adds some Indian spice "aadamee naavik" to it

[@colorsoftheking]

I love how wholesome guga is man. He seems legit like the uncle you get super hyped to see walk into a family gathering! My wife and I love you bro! ❤️🙏🏾

[@coltmcginnis6059]

I wish I had a guga uncle lol !

[@chez5894]

The wholesome uncle who can cook is the type of guy I want to be

[@CATDABOSS]

Whoever has been on the editing and graphics these last few videos. I see you, I appreciate the work

[@DaRebelbabe]

Angel: "PUT THE PIE ON THE PLATE!" Yes angel, scream the words we all wish we could

[@M1km4n]

How about dry-ageing in miso paste? Umami in it is insane, that should provide some nice results!

[@lmnoqrst4067]

I second this suggestion!

[@vaazig]

Dry aging in fermented black bean paste! (Korean)

[@dumplingcendawan9292]

Dry age belacan

[@mayuravirus6134]

@@dumplingcendawan9292 That's gonna make it spicy

[@LifeandLiesSyra]

I would age it in tomato paste for just 24h. That would be fun.

[@glennquagmire34]

guga: makes steaks also guga: *makes a whole seperate meal just for the "side" dish*

[@bread8646]

My side dishes are always the ones that leave leftovers :)

[@DNice337]

Dry age in the Umai bag and under a mound of salt to see if the dry age process is sped up since salt pulls moisture out and the bag won’t let salt in.

[@naamadossantossilva4736]

That is a great idea.

[@St4the]

Guga, your the man. Your side dishes are something to write home about and you cook steaks in a way that is pure art! Props brother I’m a ever seeking food guy and you inspire me

[@mycollegeshirt]

I think I just love this relationship you have. You can feel that love and respect, it's sweet.

[@gnoy]

Dry aged goat, please! No one's doing goat even though it's a very popular meat throughout Asia and Africa, and we'd love to see the Guga treatment

[@sarasolomon4812]

Yes! Goat is so common outside of the typical western diet. Give it a chance.

[@lylemoore3827]

I've had goat steaks once and very much preferred it over beef steaks

[@jokerproduction]

Dry age a steak in ketchup!

[@Da_Fel]

I think he already did that

[@jokerproduction]

If he did I can't find it. I've seen pretty much every video he's made in the last 4 years on both channels so would love to see it if I missed it somewhere.

[@hectorarueda]

nah, MIRACLE WIP!

[@epimetheaus1214]

You monster...

[@joeybrazda364]

@@Da_Fel he did it in chili paste which looked like ketchup

[@bdiddy1138]

I love that Guga thinks Shepard's Pie is a side dish 😂👍✌️

[@paladonis]

Thank you! Thank you! Thank you! for pointing out the difference between Cottage Pie (Beef or anything besides Lamb) and Shepherd's Pie! It really is the BEST way to see how authentic an Irish Pub in the US is. I am American, but trying to explain this to my friends always takes the whole explanation over and over again. Thank you again Guga. Also thanks for all the fun videos too. Haha

[@mrsmellybeard8338]

I made this Shepherd's pie for my gf and some friends. It was fantastic, and a very different take on the Shepherd's Pie I usually eat, so thanks for this! For anybody who reads this comment though, maybe a few clarifications/tweaks... I think the 5 tbsp of Worcestershire sauce might be a misprint. That would be most of the bottle. I just kind of did it to taste, but maybe it was supposed to be 5 tsp? I also used tsp instead of tbsp for the thyme and rosemary since a tablespoon also felt like a lot. Finally, no ingredients were listed for the mashed potatoes. I suspect you just do whatever you like, but if it helps anybody, I used a cup of parmesan cheese, 1 cup of heavy cream, and about a half a block of cream cheese (because cream cheese!). The recipe was well worth it and tasted great, thank you for this surprising and delicious nugget embedded in one of your videos! :)

[@rasspliffari]

im sure it was lovely but it is not shepherds pie.

[@tieiatalks]

I made my first Waygu steak and I used your instructions from one of your videos and it turned out amazing! Thank you!

[@johnweenus3939]

I got nervous when I saw followed subscribers suggestions and didn’t see Angel at the start!

[@bombyo3634]

Bet the steak taste ANGELIC!

[@PatrickJKeefe]

Shepherd's Pie as a side dish for steak...I love Guga so much.

[@chatman4998]

I’m like the shepherd pie is a whole meal itself

[@freshmenrule]

That's like the episode where he made a wagyu a5 pasta for the main dish and a japanese wagyu a5 filet mignon for the "side dish" 🤣🤣

[@daryngentry463]

Best use that my wife and I have found for the beef boulion cubes is onions. We peel sweet onions and core out 1/2 inch diameter and 1/2 inch deep and shove a cube in. Wrap it up with aluminum foil and grill it until it is soft.

[@saragrosie2417]

I'm half Irish and my granma used to make Shepard's pie for me when I was younger and every step reminded me of her. Great job!

[@Nurodas]

Hey Guga, It's usually called Shepard's Pie for Lamb and Cottage Pie for Beef! Really enjoyed the episode.

[@jakemoresea7415]

Growing up I ate shepherd's pie with beef instead of lamb and have never heard it called cottage pie lol

[@chatman4998]

@@jakemoresea7415 yup in the uk they’ll look at you crazy or instantly know ur American if you call it shepherd pie if it’s made from beef

[@aaronsebastian5156]

I use shredded beef roast for mine and call it a "Rancher Pie", but that's just me.

[@lawrenceshdow]

Thats what we called them as well in Minnesota growing up. Mostly always had cottage pie. Lamb wasn't usually available in our small town grocery store. Though we did have a farmer who sells lots of lamb in town. I think i remember my parents buying from him a few times.

[@niwe3631]

🤘🏾

[@frenchfriar]

Should have used Knorr beef broth powder instead, it's nowhere near as salty as the cubes are. I can't take the cubes because they make the broth too salty, but Knorr is good, tastes like beef broth and not pure salt.

[@Bigtexbbq]

Thank you for the recommendation sir

[@heybeautiful3647]

Man, Im having to scroll all these post and tell y’all how its done. “BETTER THAN BOUILLON”! Thats the product Iv suggested he try. Not salty and ups that beef flavor we all love to a 10!!!

[@Syllaren]

@@heybeautiful3647 I actually like this one quite a bit myself.

[@heybeautiful3647]

Syllaren I hope he does a “do over.” ❤️👌

[@kidor6952]

I love how he cooks any dish and i am sitting at the table eating cereal. Every time i eat something i watch your videos. Keep up the good work

[@lukecolannino5546]

“Unroastable lamb Shepard’s pie” 💀😂 the edits in this video were spot on

[@allenblumhagen]

I come back to this channel and Angel looks like Jesus lol

[@tyronepikes9737]

Jesus is black remember that smh

[@thanoshasaspottyforehead6884]

@@tyronepikes9737 explains why he never came back for his kids then

[@Singleraxis]

@@thanoshasaspottyforehead6884 💀

[@AA-pv6mi]

@@tyronepikes9737 frfr.

[@Gbh510]

Jesus is not black he is brown

[@Chris09978]

Jesus man Guga is almost at 3mill, I still remember watching his vids around with 120-500k subs

[@playthemgames2380]

Hé and Alex french guy cooking is the only 2 Food channels i love and watch and been following them since around the same as you have, epic to seeing them grow... Well deserved guga we love ur videos!

[@Chris09978]

@@playthemgames2380 binging with babbish is a good one as well

[@playthemgames2380]

@@Chris09978 sure but for some reason i dont go back to his video's as much... Its the energy guga produces and also matty matheson but hé is more a comedian chef :)

[@Chris09978]

@@playthemgames2380 I feel ya

[@realrecognizereal2833]

yea me too. Ive made almost everything he's made. Grand Western has gotten alot of my coins. Thinking of starting a channel to show some of my cooks.

[@jacquecorpoix6507]

"It Looks Like A Nice Old Experiment." Sounds like a good segment title.

[@NoadiArt]

Shepherd's pie is one of my favorite foods, I do a layer of creamed corn between the meat and mashed potatoes (homemade from sweet corn) that creamy sweet layer really adds to it.

[@1MrPooney]

That sounds like ''Pâté Chinois''

[@classiccinemamc2227]

If I had a dollar for every time he says “As you can see” I’d be living like a King.

[@seeko4558]

Also “talking about that”

[@SlainteFromFlorida]

Living like a king as in steak main dishes and shepherd's pie side dishes?

[@classiccinemamc2227]

Scott Stanley No, just living like a King period. Can be any main course.

[@nathandm7819]

I love his modeling for the ad. This dude gives 100% on everything.

[@Magmafrost13]

Angel: "I need some water *starts raining

[@dolangawd4938]

hes angel after all

[@sirvajraputr445]

@@dolangawd4938 you got me lol.

[@thelovingpancakegaming4008]

I had to pick up groceries shortly after watching this, so I added the ingredients for the Shepherd pie to my list. I'm a little ashamed to admit that I've never made mashed potatoes that weren't from a box, but I think they turned out amazing. The Shepherd pie though? Absolutely delicious. I'm sure I'll need to make it a few more times to get it down perfect but I owe you so much for getting me interested in cooking anything that isn't precooked or frozen lol. Awesome channel and amazing video like normal!

[@volcanicusrex7884]

I'd love to see you do a Bison vs. Beef comparison, man.

[@thatman8490]

I second this. Bison burgers are something else

[@TheDandyMann]

I can get ground bison at my local Walmart and prefer to get it over regular ground beef, awesome burgers and meatballs

[@POOFAYMANN]

When you guys say "i haven't had steak in awhile" you probably mean like, in a month at most. Meanwhile I am broke af, and usually only eat steak on my birthday, or some other rare occasion like that. I watch this channel to hold me over till my next birthday 🤣

[@robloxmidipianist._.4360]

i never had steak in my life._.

[@Confused_Master]

A good tip if you do this, add a bit of brown sugar to counterbalance the salt. its fairly 1 to 1 on balancing it out, just dont overdo it. it shouldnt sweeten it, but if too mych is used the sweetness will overpower the salt and you'll be left with a sweet steak rather than a savory one.

[@frankb5467]

Hey Guga, how about a cured meats episode? Your take on salami/pepperoni/sopressata/sausages using different cuts and grade meats. Homemade msg or wagu fat too.

[@notchipotle]

cursed meat sounds more interesting

[@hatefunwrx]

Epic idea

[@davidcopperfield3536]

The comedy in this episode is so great 😂 both you and angel did great

[@TheSlavChef]

Dry age something in sesame tahini!

[@adrienhb8763]

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. ;)

[@sagedrakarian3103]

I do gotta say, I just love how every time they pound fists, you can see the evidence of Guga being a Martial Arts Instructor in the past. The close-up just makes it even more obvious. Guga made a great foundation for himself and hist diet, whoa! He's enjoying it!

[@IllickPlaster]

Hi Guga, you should do a demi-glace dry age someday! Or maybe use it in sous vide either

[@TheBritishPatriot]

As a Brit, I’m offended that you made Shepard’s pie a “side dish” lol 😂 No, but for real though that looked great, and it seems like the perfect fit to go alongside a ribeye steak!

[@blodyholy_]

Not a Brit, but thought the same thing. Any time I've had Shepard's pie, it was the main and the side was green beans, peas, brussels, etc.

[@OckGypsy]

XD You can tell how spoiled they are when the shepherds’ pie is the side dish.

[@fleuttre4510]

@@OckGypsy or how rich u have become

[@hectorarueda]

Angel drank a coladita before filming, he was on fire and was low-key roasting Guga and his accent. haha

[@paulbush8747]

Angel makes the episode at times. I couldn't stop laughing.

[@emanonn]

I loved the editing in this video! Keep it up

[@erenkrbas7087]

13:20 I swear Imma start hearing this phrase in my nightmares at this point.

[@TheRabbit68]

I have a dream that one day there will be a Guga's steakhouse in my lifetime.

[@lylemoore3827]

It should be a national chain more common than McDonald's lol

[@Slapfr3ak8]

Guga, when are you going to open your own restaurant/steak house? I'm pretty sure yours will be one of the best steak houses in the entire US.. AND THAT'S FOR SURE!

[@markduree7132]

Maybe try the Knorr Boullion powder for a dusting in place of the salt. That might add the flavor without overpowering the steak! I’m gonna try it.

[@Crypticboss1]

I like this idea! I'll have to try this out on my next steak

[@Futterknight]

gugas reaction when angel cursed was so wholesome. Hes such a sweet guy man

[@geoffwalters3662]

How disciplined that he limits his shepherds pie to just "one spoonfull."

[@jacobleedy9378]

comically large spoon?

[@ChronoZero]

it's funny that Angel mentioned it tasting "very latin". When i saw the cubes i immediately thought "that's gonna taste like any typical dish from my country""

[@Z04RD]

And which country is that? I would bet, somewhere in Eastern Europe? Let me guess you know what Vegeta and Aji salt is. 😁

[@abeldiaz111]

@@Z04RD almost every Latin American country

[@johntc8840]

Guga: "The carrots bring in a little bit of sweetness to the dish..." Onions: "Um, Hello!!!"

[@birdie8644]

I cook my shepherds pie with the exact same ingredients Guga used almost with the exact same measurements too. I already know that stuff was gooood.

[@eduardoalvarez551]

Whoever edited Angel describing the flavor get them a raise

[@ianespingswanson]

Guga, you have to try covering a steak in red miso or a mixture of 50/50 miso and tahini. Bake then sear or sous vide scrape it off and sear. I add miso to every sauce, every... everything. Cream sauces. It's incredible. Umami flavor and something else you can't quite explain. Give it a try, bro. Love you work!

[@dogdoggiedog5744]

I’m a huge fan keep going guga!!!

[@javiervidaltellols3355]

Guga, try to dry age with Bovril! is beef concentrated, like those cubes but in paste format! like marmite/vegemite

[@berserkphoenix]

Guga should try doing this a second time but with salt-free bullion cubes

[@courtneynel7433]

I cracked up at the goya animation & Angel likening bullion to latin foods 🤣

[@215Days]

Guga if you really want to dry age Angel, I would recommend you get back to this, make him eat the "Beef Stock" steak, maybe pour a bit of salt-attacking components like Balsamic Vinegar or the like. After a month or so of eating that, you can start dry aging him!

[@Smacsak]

Drinking game: take a shot of knorr stockpot whenever you hear word “steak”

[@angithanilkumar]

Next recommendation: Dry age a steak in Asafoetida!

[@luthojonas2155]

Hello Guga. I'm Lutho from South Africa. I've been watching your channels and I have to say. You are an inspiration. At my house I've been given the duty of braai (barbecue) master. And I try bay all means to make some of your side dishes. Thanks for the inspiration.

[@rootzrivers472]

First, let me say I LOVE you Guga, your channel is always on when I'm cooking in my Latin puertorrican kitchen. Second however... dude who's idea was it to put "cubitos" Knorr as a dry-age seasoning!!!??? A-N-Y-O-N-E who has tried bouillon cubes knows this stuff is SALTY like there is no tomorrow, and also no substitute for real chicken or beef stock. I don't know where you guys get your Latin cuisine from but I feel sorry 4 you if you think this even slightly resembles our wonderful gastronomy. You are all invited to my table if you ever in Puerto Rico, so that you may experience true Latin flare. 🇵🇷

[@remodulatorufficiale]

Hey Guga you should try doing Lampredotto in either channel. It's prominent in my city of Florence

[@emanuele8536]

Lampredotto diahane

[@guinnevereschronicles2225]

I don’t eat red meat often, since the texture is weird to me, but i love watching steak cook and the smell of it is amazing. And thanks for the shepherds pie recipe, its my favorite comfort food

[@adam8ive]

You should do a video where you compare all your most successful experiments and see which one is the best.

[@MrBraffZachlin]

i wonder if 12hrs, the beginning of dinner prep if you start in AM is perhaps the best time frame for this beef cube technique, or perhaps you cut it with 50% chile powder or chiptle powder and do full 24hrs. point being i bet cutting it with a blend of chipotle powder, chili powder, and onion powder or whatever mix is prolly the key here. fyi, i paused the video and wrote that above comment literally 2 seconds prior to when angel said "maybe 12hrs" lolol ig i agree. i may also suggest doing this for the 24hrs with a diff cut of beef for taco or some sorta taco meat and not use salt in the other ingredients and maybe use things like avacodo that will "absorb" or 'offset" the saltiness" of the beef in the taco i really liked this video as it got my mind turning with new ideas

[@michaeltaylors2456]

Appreciate the honesty. Very informative and entertaining, I think a need some water too

[@checkyoursixgaming]

I was one of those that roasted you for calling ground beef a Shephard's Pie. Glad you got it right this time! What you did last time was Cottage Pie.

[@jakemoresea7415]

Shepherd's pie in America is whatever meat and veggies you throw in a pan with mashed potatoes on top

[@Cahejo]

I Imagined dry aged mystery meat episode with Angel missing.

[@cassiolins1203]

Guga: "Shepperd's pie" Os Brazuca: "Escondidinho, porra"

[@justabraziliandragonborn3642]

O Guga sabe que o certo é escondidinho, mas ele também sabe que os americanos não estão preparados para tal grandiosa revelação.

[@communadog7874]

Os gringo é tão cara de pau que copiaram escondidinho antes mesmo da gente inventar

[@GrimmsDeath]

for my 18th Birthday, I tried a Teriyaki steak. It was amazing. It was a bit sweet but I loved it. That being said, the standard way I was taught to make steak is S&P as well as marinated in Worcestershire sauce for about 2-3 hours but I've done it for 24-hours before. It gives it a beautiful color. I showed it to someone and they said I burned it till I cut it open and they saw the rare inside.

[@instathrill8845]

I love that you made a main course dish as a side dish haha! my man!

[@Podwojniak]

So, with seasoning cubes out the way we can proceed to dry aging in bone marrow, right?

[@wheal2825]

I think he did that

[@Podwojniak]

@@wheal2825 What? When? Ive only seen rehydration with bone marrow.

[@wheal2825]

@@Podwojniak oh i thought they were the same thing I watched that one too

[@kieranmoore2231]

It’s so weird seeing someone, outside of the UK making Shepherds pie😂 however, the steaks look amazing as usual

[@geoffwalters3662]

In this US, it's very popular. Just with ground beef as sheep are really uncommon.

[@jakemoresea7415]

I grew up on shepherd's pie in Pennsylvania, just with beef instead of lamb and corn instead of carrots

[@KKing-rf4ix]

Same, growing up, mom made it monthly. I introduced my daughters and wife to it and we make it several times a year, especially in the winter months! Yum

[@timeladyshayde]

@@geoffwalters3662 In the UK shepherd's pie made with beef mince is called cottage pie.

[@geoffwalters3662]

@@timeladyshayde LOL, well, you are talking to a man that calls the smoke alarn in the kitchen "the timer." Look forward to a UK visit in a couple years. I worked for a few British companies and loved it. Everyone was polite to each other at first. It was when we got to be friends where we starting slagging on each other hard! (UK/USA)

[@wawasmoothie33]

Ribeye dry aged in propylene glycol and/or vegetable glycerine. They are frequently used in foods and cosmetics, and are the two primary ingredients in vape/e-cig liquid. They're flavorless and will give a good seal, and it could be interesting to see how they affect organic matter i.e. a big ol steak

[@0713mas]

I have used a sprinkle of beef "better than bullion" powder to season instead of salt on my steaks and brisket before and it's awesome!

[@trevorreniger5670]

I would never normally think of running a steak thru the sink, but after these experiments, sometimes all I can think it, *"Wash it!"* 😂😂😂

[@NoHandle44]

"What we like to call, a Guga steak." Isn't that a recent thing you just started?

[@stevegee7623]

So instead of "dry aging" it in a crust of bullion. how about just seasoning the steak with bullion powder to "dry brine" 24 hours as usual?

[@98areece]

I remember commenting to do this when you were in the old office on SVE. The best version of this is to use Better than Bullion and Sous Vide it with salt and pepper. It makes an average steak taste rich like a Wagu cut

[@larryrice7205]

Guga is losing weight! Keep it up bro. Love the videos! You got my family thinking I can cook!

[@thestigseuropeancousin7941]

Dad: “what are your intentions with my daughter????” Guga: “nicely and deeply into the meat!”

[@ΘάνοςΚαραθανάσης-ψ8θ]

Dry age meat in olive paste.

[@Shmackle123]

I think there's a lot of potential with the chip crust, but what if you DRY AGE THE STEAK WITH THE CRUST already on it? :v

[@johndavid5688]

Try the same but with miso paste.. I think it may be a winner 🏆. Love the content as always

[@guilitotorres9777]

Thank you so much for all the ideas. I just made and ate the best tasting steak I've ever tasted thanks to your ideas. Wow, amazing

[@swedishbatman]

Does it really count as dry-aging if you only do it for 24 hours? That's more like marinating... lmao