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

Frenchie love for ‪@GugaFoods‬ and funky cheese come together. But is there a secret use for blue cheese? Are you really getting what you pay for?
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#reaction #cooking #steak #guga #frenchie #scam #fake

[@GugaFoods]

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

[@maitrayosaha1884]

Yes please

[@369Sigma]

Guga! YESS! Help these guys gain some recognition! They are AWESOME!

[@nandimon484]

Yeeeeeeesssss❤

[@jemonhasan7365]

Hell yea

[@ChefBrianTsao]

See ya SOON BABY!!!

[@Twisted_Logic]

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

[@katiekawaii]

Yes, it's the chemistry!

[@mfaizsyahmi]

Yep, chef Frenchie to this channel is like MSG is to Uncle Roger's egg fried rice.

[@SimranSurya]

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

[@ashleyholbird4287]

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.

[@ChefBrianTsao]

🤘😁

[@Sniperboy5551]

I totally agree, real bros just enjoy talking trash and pissing each other off.

[@SharkEatFish]

And I LOVE it

[@luckyluchiano72]

@@ChefBrianTsaonow you just need to bring Iron Chef Jack on to teach you how to REALLY cook chicken a perfect rare temp 😂

[@kjaxthegrate]

And how they flirt with each other shows how comfortable they are with each other and their own masculinity. Definitely two cool dudes.

[@jondaboss47]

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

[@cassiopeia1931]

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

[@ChefBrianTsao]

❤️

[@Superintendent_ChaImers]

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.

[@ChefBrianTsao]

🤤🤤🤤

[@philippelemoine4301]

Try with goat cheese or with Boursin (Philadelphia or any cream cheese + garlic and fine herbs. But you'll need to freeze it for it melts much faster than babybell)... Heaven just went higher, imho

[@THOMAS_VANN]

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

[@SeanStrife]

Neither did I; learn something new everyday.

[@orking4837]

Well... While it might add a similar flavour, a part of dry aging is that the bacteria break down the meat and tenderise it, which wouldn't really happen here

[@aaronsebastian5156]

And then Guga watched them and made a video based on their "fake" dry age comments.

[@Victriol]

Once a week with Frenchie? Yes please

[@GusS765]

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

[@charlesr.8159]

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.

[@maynarmi]

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

[@EmmieHunny]

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.

[@azyfloof]

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

[@Sniperboy5551]

No offense, but tell me you’re a weeb without telling me you’re a weeb 🤣

[@azyfloof]

@@Sniperboy5551 😁😁

[@nialabalgobin6016]

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

[@gladysmanuel9238]

You guys made my day. You are meant for each other, perfect blend

[@ChefBrianTsao]

❤️

[@CamoCowboy889]

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%.

[@MythicSorin]

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.

[@ledocter]

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

[@hotarushidosha]

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

[@Jason-Brabant87]

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

[@CapnYesterday]

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

[@ChaoZzBladex]

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.

[@PartyBoxGamer]

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!

[@asura3955]

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

[@marioordonez5101]

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

[@AquaMar1na2]

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

[@whoizrez]

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!

[@ChefBrianTsao]

❤️

[@junehenriquez7659]

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

[@OokamiRyouko93]

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

[@jacobflores8666]

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.

[@JeremyDahl]

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.

[@RantingGreekGamer]

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

[@karle5quire]

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

[@jadagirl69]

It's always more fun when Frenchie/Chef Paul is on the scene. You guys play off each other well. Keep it up.

[@Kopa_Malphas]

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

[@DarkDestroyer98]

This was fantastic as usual. Nice to see Frenchie as always. The reaction to the babybell cheese was hilarious---but I don't blame you guys, that was fire looking.

[@ChefBrianTsao]

😁

[@raysure1345]

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

[@scratchindude7777]

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!

[@ChefBrianTsao]

❤️

[@tipi5586]

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

[@ChefBrianTsao]

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

[@catherinejones5807]

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!🤘🏻

[@hkillorean6254]

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)

[@jasonstevenson8569]

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

[@shaggyplays5210]

The Simultaneous gasp when Guga revealed the babybel was priceless.

[@jacobterrazas3147]

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

[@lunova6165]

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.

[@benjaminbouyant2675]

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!

[@Bob-nc5hz]

I think frenchie was spared from the worst, not only was cheese commonly stored in cupboards it was sometimes stored in wire cages outside, maggots very much would get inside, and some of the old folks preferred the layer with the maggots in because they basically transform the cheese as they go through it (also protein, also they'd lived through two world wars so they had pretty high thresholds). The only cheese where this is *official* is the sardinian Casu Marzu, but in old countryside farms it was anything but unheard of.

[@benjaminbouyant2675]

​@@Bob-nc5hz holy jeez, I've heard about the Casu Marzu. But, I also understand about the world wars things, when things are desperate you're going to eat anything.

[@blankfaces256]

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

[@OACustom]

Match made in heaven. keep this dynamic duo up.

[@liahfox5840]

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.

[@nicolasstanco6368]

A great show, made better by the wine. Nice pour Brian, lol! I did learn the chef secret now how to mimic dry aging. Will have to try it out.

[@fialagerdahl8556]

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

[@jamesandrews3535]

Leaning into the RTJ vibe in the beginning, love it

[@arthurdomingos5304]

I can't get enough of these guys

[@garethabbott9481]

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 🤣

[@CodeNameZulu]

YES!! We need more!

[@Majick0003]

I would love to see more of you two.

[@thomasdrew1159]

Never heard of the blue cheese trick at shady restaurants! Great vid

[@SUPRFC]

I love their little bromance😂😂

[@katekenya7909]

The two best friends are back and they are nailing it hard!!!!😂😂

[@Mystearicia]

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 🤣🤣🤣

[@charlesr.8159]

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.

[@JustSuds]

My dudes I could watch you two watch guga videos all day every day. Please do more.

[@KevinMoore-zm9ox]

Great Video, Keep bringing French Back!!!

[@4672fred]

I just wish I could like a video more times. This was a great video thanks guys.

[@ChefBrianTsao]

❤️❤️❤️

[@confreeknor1]

fav combo of ppl, Guga with u guys is the best.

[@morganalori]

Yaasss, Frenchie on the regular. So much fun watching the two of you interact and bond over the good/bad vids. I don't know, I think it's time for a train wreck vid next

[@Timmycoo]

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

[@LedSomeFlops]

Can't wait for your reaction on Guga's latest video you two were in. Glad to see more Guga collaborations. Hope to see more soon. ❤

[@tildessmoo]

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.

[@topfacemod]

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

[@mellxwdy]

Chef Brian and Frenchie are the best food critic on KZbin along with reacting to videos 😂

[@onsokomaru_]

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

[@thexandypants]

Y'all are too snazzy in those shades!! 😂 Love the Frenchie collabs 😁

[@ethanmyers9000]

Thanks Brian I needed some Brian and Frenchie time! Big fan of you and the channel my friend! Frenchie is ok too.

[@ChefBrianTsao]

Thank you! 🙏

[@iDreu]

Love me some Frenchie his reactions give me straight up chills I can fele the passion through the screen

[@9648741]

Having both of you gives a great balance

[@riyamu7740]

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.

[@Chaos_152]

I do really want to see this regular. I'm all in Chefs

[@bigal480]

Lol Frenchie saying Guga is like combo of you two is so amazing

[@apefu]

How did I miss this Guga video?! I am doing this tomorrow!

[@Chrisyork1989]

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

[@Justfishcatches]

You and Frenchie are GOLD!

[@ChefBrianTsao]

❤️

[@carlos_herrera]

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

[@mistahmfndj]

Learning Trade secrets and seeing my Chef Worlds Collide!! What a Monday.

[@sythan2000]

Did not know about the fake dry aging, thanks for the info.

[@patrikg.6320]

Amazing video but man can you two not hold your drink :D this was highly entertaining!

[@nattydreddey7813]

The Brenchie crew collab with Guga? Bring it on! I'm so excited and will be getting the popcorn ready. This will be merveilleux!! Bravo!!!👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾

[@carlosannick]

YESSSSSSSSS,,,,,,more... i just found this channel.... and wow... you two together... CHEFSSSS KISSSSSSSSSSSSSS

[@ReMxEpiDeMiC]

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

[@andrewwolff2161]

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

[@xxMrbojanqlezxx]

That's actually not a bad shirt you have available Brian... I dig it!

[@guilhermegoncalves1161]

I love those two reacting to Guga!!

[@cameronsykora3203]

so happy to see frenchie back. you guys need collab with guga

[@g0ldensample21]

I'm excited about a collab.

[@jordythebassist]

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!

[@AfricaJones]

I subscribed for the underling budget effort

[@user-ss8uk4gw2v]

Another great video!👍😂

[@KamiNoBaka1]

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.