I deep fried steaks in BONE MARROW and it changed everything!

[@magistral5732]

As an italian, the only tip I can give you for the risotto is to add just one knob of butter at the start, then adding the rest at the end, heat off. That's because by doing so you don't denature the milk proteins and it's miles creamier even though it's the same amount of butter! And by the way, that was the right amount of butter my friend!

[@badnoodlez]

is finishing with butter better than using olive oil?

[@TheCAB207]

Great tip! Thank you for sharing!

[@solentfisher]

Nice tip! 😊👍🏻

[@MoonMan-nm9ps]

​@@badnoodlezolive oil on risotto is a sin.

[@paul_warner]

Also, a "tiny knob" of butter in imperial units is about half a pound.

[@Dekan83]

I absolutely love the amount of care that goes into every video. Guga explains the way to make every dish and the cooking steps each time. Thank you Guga!

[@drumminslife]

Would you say a GOOD amount of care?

[@Dekan83]

Yes I would, followed by a GOOD amount of patience to top it off

[@ME3E6]

Don’t you guys mean butter?

[@MightyMattTM]

I'm so glad I found this channel all the way back in like 2017 along with SVE. A lot has changed over the years, but one thing that's always been consistent is Guga's love for food, his care when explaining his dishes, and the smiles he puts on the faces of the people that eat his food. Respect, Guga!

[@epiknotpro2232]

only guga can make my mouth water watching him cook

[@alexandrumihci4058]

rlly ? so raw meat make you mouth water ?

[@vishg5148]

@@alexandrumihci4058yup anything wrong with that?

[@chrishenderson420]

Yeah he's pretty sexy.

[@dieselgeezer18]

@@alexandrumihci4058 the thought of it being cooked to perfection

[@nemure]

Plot twist, he doesn't know how to cook, that's why you never ever see his face, only hands 😂😂😂

[@aaronsebastian5156]

Two experiments I want Guga to try from watching this episode. 1) Wagyu Bone Marrow, is there a difference between regular bone marrow and Wagyu Bone Marrow 2) Could you make a Bearnaise sauce with rendered/clarified Wagyu fat or rendered/clarified bone marrow and does it taste better that the classic butter based Bearnaise?

[@HemiSlant6828]

I support this comment.

[@K4inan]

wagyu bonemarrow! Very interesting, but damn, now I'm dying to know 😂

[@Calallenbrian84]

GUGA WE GOT ONE!!!

[@iLeadpoisoningPSN]

@@K4inanwagyu biltong seems really interesting too. Ive been asking him

[@GuilhermeSantos-zr5dv]

I don't even cook, I barely eat meat that much, and yet here I am watching every single guga video out there. Don't know if it's the presentation, the charisma of everyone involved, or the caring that goes into each video, it's just too entertaining not to watch, almost relaxing really as I usually watch on my work breaks during the day.

[@ParasiticalMango]

Me too! I actually probably eat chicken most lol but it’s a work break for sure

[@amiirii]

interesting

[@fkdvdsowiesoai5511]

The amount of confidence at 01:41 where you pour the fat using the rim is insane

[@cpmc5400]

Angel touching the hot bowl after being told it was really hot was the most relatable thing

[@jesukxd8494]

Of course you have to try how hot it is.

[@Masked_Official]

not the first time that has happened lol

[@dp.anzaldo]

Guga getting his fingers burnt just shows how excited we need to be for this phenomenal dish! Looks absolutely delicious!

[@Jason-TheChad-Muska_circa1995]

I used to watch Guga foods all the time and then about a year ago I just stopped and then forgot about it. I've been on vacation for the last week and still have another week to go and I rediscovered the channel yesterday and now I've just been binge watching everything. Love it😝

[@ThePrideofSociety]

At the end of the year you guys should do a side dish tier list where you, angel, and Leo try and rank all of the side dishes from the year to see which one is best! It would be fun to watch!!

[@nathanrhodes1397]

I really got to try some of your recipes, Honestly been going to culinary school and I didn’t learn half of what I seen on your channel, It’s amazing.

[@jayrayc1378]

"followed by the le-EekS" 2:42 lmaoooo

[@Zero1380X]

Angel "Every single time you have done something with duck fat, it's always good"... So now we know that the chicken video on Sous Vide Everyhting came after this one.

[@michaelcharge4783]

Guga, always love your videos - this one was great. I started my sous vide journey with you years ago. Your channel and audience has grown. Your video today is above any home chef's capability. While I appreciate you pushing us to the next level, your extras are not attainable by most. Thanks for what you do - I will always watch. Angel needs to eat his veggies!!

[@user-y9z2v]

Guga burning his fingers on the plate, then Angel immediately grabbing it after to see how hot it was and burning himself too had me laughing 🤣 7:16

[@DJ.LakeSea]

Yesterday I slow cooked a lamb shank in my oven, basting it in the red-wine marinade every 20 minutes until the bone went hollow. I then continued to do the same for another hour and a half. That melted marrow added next level flavour!

[@pmg-1]

sounds delightful 😊

[@danielbee2399]

No one asked

[@DJ.LakeSea]

@@danielbee2399 also, nobody asked for you to be a keyboard warrior... yet you did it. Grow up.

[@kevparker4604]

@@danielbee2399< found the prick

[@user-ny7vz9fh5y]

who cares u narcisist

[@treehuggingbuddhist]

Please write an only side dishes cookbook Guga! 🙏🏽

[@CouragePope]

Uncle Guga you always make the coolest stuff and I really enjoy your side dishes, you show off true creativity while still giving the core consumers what they want.

[@minsterhill]

Why not Guga Restaurants? At this point, it is needed, known, and wanted!!

[@joshdobson2737]

I'm not sure pointing at Open Flame into a bunch of hot oil is the best idea.....looks amazing as always! ❤

[@fureafila]

CARAMBA!

[@eric81872]

Thank you for the video ! ☺♥

[@kaylingosnell3802]

I bought your book GUGA!! It’s amazing! I just wish you had a Side dish book! I would love to add that to my cook books.

[@Robert-pl1gd]

I'm speechless. Duck fat and bone marrow, sounds like heaven. I'm drooling

[@anthonymcmillan8273]

Guga is a culinary genius! The best episode of first of the month 👍! The next time I go shopping I'm going to utilize these options to cook now.

[@TheDBZ_KING7_Official]

Got an idea that might be good. Dry age a steak in demi glace. Recently made a faux demi glace and it was super rich and meaty. I'd like to think it'd bolster the flavor of a good dry age.

[@Haley_Lex]

Never been so early to a guga video. Very happy about it!!

[@appsenence9244]

Your biggest achievement in life probably

[@itsGhut]

sometimes i forget that this and Sous Vide channel came from a place where a guy was screaming DEEEEEELICIOUS all the time. Now this is content I love

[@eddz9999]

Leo and Angel look super baked lol these dudes have the dream job, they get to grilling with guga while getting baked lol😅💨

[@retrogamer-rp8uc]

anyone else wish they could just have guga steaks and side dises every day. thats the dream

[@ebubeawachie]

Guga must have a backyard deal with the butter industry. Man is single-handedly keeping their balance sheets green. 😂

[@MeltWithU]

Every time I watch one of your videos, I end up ordering a bunch of ribeyes to be delivered so I can try to cook them like you. Thank you for everything you do. Hope your 2024 is off to a great start.

[@anthonyclementi6277]

Only Guga can make a full seperate meal and call it a side dish 🤣🤣

[@lorenminnick2946]

You should be a guest chef on the youtube try not to eat. Thatd be such a good episode! Your incredible recipes and the possible punishment/ reward!

[@noah56nile]

The Skeletor laugh made me laugh harder than I was supposed to 🤣

[@haule8418]

hugs i hope you are taking care of your health. love your videos. just wishing for more videos for years to come

[@andycopland3179]

I know meat is the star of the show, but hear me out. I went to a restaurant that had "creamy bone marrow mash potato" and it was a game changer. Some crispy fried onions on top of the mash gave the texture some crunch and honestly.... best potatoes ever.

[@shawnharriman3433]

Love you guys !!

[@CelticThor1169]

I literally look up Google when I'm looking on a way to cook something because he doesn't the best and nobody makes it more fun to watch

[@2351alpha]

Aji Amarillo can be found in any super market...in Miami. As a Miami native that lives in the North East for work I can confirm that a lot of the things we take for granted in South Florida as Hispanics are unfortunately missing the further away from Publix-land you go. Love your videos Guga.

[@Orcaboy]

4:25 I thought Guga put a frog on the risotto

[@damonblak9108]

Definitely trying that

[@ItzXenesis]

U are?

[@JoJoLandCr8zy]

Man i swear youre my favorite steak guy i was just watching your 25 ways to make a steak video im bout to make a guga steak

[@OutdoorGabe_FL]

Beautiful coloration!!! 🫶🏻

[@rafiqmeldic914]

Next experiment idea: Dry age a steak in SOUR tamarind paste. It would be interesting to see what all the tartaric acid in the tamarind does to the meat in 40ish days. It is important to note that there are two types of tamarind. Sweet and sour. Sweet taste ... well sweet and not much else. If you use sweet tamarind paste, the results will likely be uninteresting. The sour tamarind variety is so sour it leaves chemical burns on your tongue if you eat too much. I wonder what it will do to the steak. Perhaps tenderize it?

[@jchristianmusic]

thoughts on making the fried steaks the day before and then doing the finishing bone marrow fry or will that make the crust too soggy?

[@Weezor]

So glad i found this channel

[@LisaLee__]

That side dish is one of your best and that is really saying something 👌🏽

[@Bexar2204]

That looks so insanely delish!

[@Semiotichazey]

I love risotto, I love shrimp...I totally buy what Leo said, that this was the best side dish of the year. Looking exquisite.

[@ronaldyeater3322]

I was afraid to try bone marrow until last year at 49 yrs old lol, saw on ballistic burgers and Greg sid it's meat butter, love it, I get bones monthly free and save extra marrow, pan fried in bone marrow, had to add some wagyu tallow because not enough marrow, it's heaven, so rich🤤

[@thomascee]

Love the effects added into the videos 😁😁

[@mikejanson1939]

I believe Angel. After he first tasted bone marrow u can tell he LOVED it. Will trust anything he says. I was the same as him. Never wanted to try bone marrow cause what it looked like and where it comes from. But absolutely love it. Just like him.

[@xindexed]

Would love to see what you could do with turkey for thanksgiving

[@nekomancer9157]

theres a certain poetry and a rightness in cooking something in its own rendered fats

[@dmitry_shevchenko]

Hi Guga, i very much enjoy every vid you post. Your "side dish" is nomally a main course from a fine dining restaurant! :) Good luck with your experiments!

[@Xexna]

I'd like to see Guga test combinations of fats, mixing duck and marrow, tallow and pork fat, etc.

[@alexandrebarbosa4840]

First side dish that wasn't "ridiculously easy to make it" 🤣

[@gonepostal1995]

Hey Guga, do you have a restaurant somewhere? You make so many good things with so many techniques that not all home cooks have. I think you'd make a killing. Thanks again for another great share.

[@emmanuelrios52]

I love your videos bro but I have a bizarre request lol can you make a turkey stuff with a whole octopus you know thanksgiving is around the corner

[@Edward6375]

Love to watch the video and the like numbers just going up!!! Keep up the good work Guga!

[@helocoastie8274]

It is nice to have someone that can use words to describe food on these kinds of shows and then there's Angel's description that is universal. "Hell Yeah"

[@DamOneMan]

I had to look at Leo and Angel to realize the video wasn't even paused

[@katleho5263]

Guga just wants me to get a heart attack and I’m here for it.

[@alessandroagra1147]

7:50 "Caramba!"me fez rolar de rir 😂😂😂

[@robdielemans9189]

For what it's worth, don't start with butter for a risotto, start with oil and at the end put in some butter for creaming it up.

[@Snoweii2]

Thank you for the content

[@velocity6]

wow your side dish recipes are moving towards next level. the leeks take it up.

[@duskbringer4583]

Any tips on good pork seasoning for Ramen? ...Not quite using Chasu, I tend to use sirloin, easier to come by where I live.

[@Kress_SK]

Omg those shrimps

[@audreylongstaff5575]

Guga, for me You are the Angel of flavour, for everything!!!!! what I would like to know, do you use salted or unsalted butter?? I have noticed it makes a huge difference to the taste profile 🤪

[@giovanniperugini2695]

Hey Guga! here's a challenge for you, i'm from Venezuela and here we have something called Arepas Reina Pepiada, is very typical dish from Venezuela, i would love to see YOUR version of that!!

[@thedeeprot]

🔥🔥🔥🔥

[@drigerstrom3665]

Plz make a experiment with Mustarded Oil...

[@shinysniper9537]

“squaring the steak off” was a nice clever little pun there

[@geoffcasias9367]

I gotta try the shrimp. I already like to cook them in beef tallow but I'm sure the bone marrow is next level

[@mtnman8783]

That Risotto stole the show here. That steak couldnt even compare

[@marcuswilliamson4167]

Nice to see the Risotto recipe. I love Guga's steaks but his sides are usually pretty low end- more like party/buffet food than something I would be happy to serve with a good steak. But this Risotto was much more like it.

[@JerryGiesler09]

9:50, did you pull off the dial-up connection tone?!? 🤣

[@VannieEats]

Omg that looks so good 😳

[@leila13dnd]

I absolutely have to try that Risotto sometime. With the Steak I was all "Yeah that is bound to be good." but the bone marrow shrimp? Now that has me curious.

[@mokouf3]

before: butter makes everything better now: bone marrow makes everything even better

[@michaelb4833]

that looked great! You should try carnaroli rice for risotto. It's better than arborio.

[@riuphane]

So glad Guga didn't call the side "easy". Excellent video

[@whoisalken]

guga, you should water age a steak using wine or whiskey, or any alch.

[@palmstopinesoutdoors9304]

Super simple side dish that is definitely a main dish 😂❤😂 Guga the GOAT 🐐

[@topsouter]

WOW! Long may you make videos like this.. now even got my wife watching your videos

[@CookinRoundTheWorld]

Aji amrarillio! Also makes a great traditional Peruvian cheese sauce!

[@Jaujau326]

That side dish is a main dish by its own

[@rafaelcasero6237]

The racks he rests the steaks when he salts them are on a good sale at ALDIs and look just like the ones he has

[@4156dani]

I see guga also went to Gyukatsu ich ni san in akihabara it was so good

[@Blathskite]

Can you do a charcoal comparison to see if it makes a difference in the steaks? Your go to vs the most common US store bought brand vs binchotan? Thank you

[@MessianicJudaism]

Love ya Guga, and I really enjoy your shows. Shrimp, it's not that I don't enjoy it, it's not kosher. Like your nephew hates greens, that how I am towards shellfish (lobster 🍤 crab 🦀 shrimp 🍤 clams etc.). Thanks for this video 💡 💡

[@impureandforgotten]

guga foods supremacy

[@dfhellraiser4td]

The Skeletor reference absolutely killed me!

[@shelvinsharma3831]

This is probably one of my favorite episodes from guga!

[@k.smith808]

Do dry aged oxtails please please please. Never seen it or heard of it being done.

[@littlenapssss]

i love the passion for the steak here

[@JoesYoutubechannel]

Amazing video as always! What tongs were used here? Definitely trying this!