I aged steaks in LIME WATER for 1/2 yr and this happened!

Thanks to Liquid I.V. for sponsoring today’s video! New customers can use code GUGA or my link bit.ly/48XT2Tu for 20% off their order.
Something really special happens when you age steaks in water. The same can be said with lemon or lime. It's been used for years and today we combine both and push everything to it's limits. The results was not what I was expecting.
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#cooking #food #experiment

[@machinegunpiss774]

Guga should do a "placebo experiment" where both of the steaks are the complete same but he just plays it up to make it sound like he did something crazy with one of them.

[@tomsrudzitis4942]

I dont think that would actually work when not told exactly what to look for though.

[@machinegunpiss774]

@dzitis4942 I guess so. Maybe he could pretend by saying it's WAY BETTER than the control, or gag like it's the worst thing he's ever eaten during taste testing.

[@Butterandbacon]

I would like to see a video where the steaks are great, but the side dish is the experiment.

[@echouniverse]

Leo would definitely act like something is different 💀

[@lildigipoke]

April Fools idea for sure

[@Zingarius]

"Today we eat a waterlogged corpse!" - Almost Guga 2024

[@GenJuhru]

"...with Uncle Roger. SPOILER: MSG does make you delicious."

[@tradfluteman]

"Cheers everybody" 🧟‍♂️

[@xTGRxREAPER]

I was about to say this exact same thing

[@GOPACKERSJT]

Dude you have me rolling with that comment 😂

[@dominicjenkinz3722]

😅😅😅😂😂

[@Em-cz9lw]

Guga’s sides are always “ridiculously easy to make” in 45 steps 🤣😂

[@Metrion77]

I mean, it's mash potatoes, chili oil, and meatballs. You can make the chili oil yourself and just buy the meatballs and mash potatoes.

[@Dranzel]

Add salt pepper, Wu Shi Fu oil, tan pao sauce, two nut hairs of an elephant..

[@mustardguy]

@@Dranzellmaooooooooooooooo

[@oraetblavora2375]

and this side looks plain bad. visually and taste like. also, using microwave for mash should be a crime.

[@zlinedavid]

“Today I’ve aged these steaks in a paste made from ground narwhal horn and unicorn semen and the results were unreal!”

[@adamgr9563]

Ridiculously easy to do, and here's how...! 😂🤣

[@kmaree17]

“This tastes amazing everybody”

[@TheNoticer83]

If you don't have unicorn semen you can substitute leprechaun semen, but he's gonna make you watch.

[@zlinedavid]

@@TheNoticer83 “That may result in a slightly minty flavor, which may not be good for the steaks. But it will be a perfect addition for this wonderful side dish.”

[@Hankpym2837]

😂

[@jdl.1234]

I aged a steak under my armpit for 100 days! and this happened!

[@pastaalalamborghini]

10/10 would highly recommend everybody!

[@ICantThinkOfANameeeee]

Don't give him ideas

[@ulmwilliams57]

Please, please don't give him ideas

[@NiceguyBananne]

It’s def gonna have that dry age funk

[@davidtodic9871]

It tasted quite funky

[@zachariahnaidoo3765]

I feel like guga sometimes does so many experiments that he sometimes forgets about them finds them months later and then posts one of these bad boys

[@suncu91]

except for the one with MSG + other flavor enhancers, which everyone keeps asking him to do.

[@ScriptedbyShak]

He literally said he forgot this one lol

[@igorpipuk7754]

Its fake

[@lil0mike0gkb]

Gugas actual experiments is really just testing if expiration dates are real. Maybe I’ve been throwing away that old food in the fridge a little too soon 😂😂😂

[@dgphi]

Didn't Guga appear on the Chubby Emu channel? He should know better.

[@DaddyDRIFT300]

🤣🤣🤣🤣🤣

[@THOMAS_VANN]

guga really should make a channel dedicated to only side dishes and also a cook book of just side dishes

[@eventprogenitor1873]

I agree but he needs to be realistic about it that side dish was not simple or easy like mash potatoes with ranch powder and some cheese on top ya that would be easy limited ingredients not mini meatballs chilli oil and so on also when you break a bowl it's not easy.

[@eddiego52]

It should be a book.

[@Juel92]

I feel like this should taste like a room where you left a raw steak by accident for 3 days then you febreeze it with some citrus gas.

[@xin8992]

oh imagine the horror! like wearing a worn shirt last week that you used on a gym. then just sprayed with cologne. the madness!!

[@1nvisible1]

*You should sous vide a set of timberlands and cut off the tread. See if Leo notices.*

[@JK-wl6dx]

@@1nvisible1 Haha, what the hell

[@reikaratnam]

Complicating the shyte outta life. K.I.S.S.

[@comfortsoft2657]

'oh yes i forgot my meat on that urinal patch'

[@jsuperhalo1]

This is an example of Guga only questioning if he can but not if he should.

[@zes3813]

wrgg

[@theodorehsu5023]

The Chili Jam episode was another one, because Uncle Roger hated the stuff, and Guga wanted to see if it could be redeemed. Turns out it wasn’t as good.

[@rexmann1984]

He fat because he DOESN'T know how to cook. 🥩🥓🧈🍳

[@lanceferguson9008]

"Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should."

[@Dominikmj]

@@lanceferguson9008 I think you should stay far away with any "scientist argument" from Guga... He is erratic with his projects - which are not science experiments, but experiments of a 5 years old. It also basically never does a follow up - even if it somewhat works etc. This is clickbait at best.

[@romanling8297]

I like how guga turned from needed milk for all spicy foods to now casually making side dishes with chilli oil

[@alfav_]

Guga: "never put water on steak" Also Guga: * submerges steak in aquarium *

[@poutinegod2564]

who installed gugas microwave? Shaq?

[@zoocountry2011]

🤣

[@LS1PWER]

Same thing I immediately thought! 🤣🤣

[@BJT0003]

Or guga is actually really short

[@9realitycheck9]

💯 😂

[@420-V.T.L-Machinist]

Ive noticed that in most new houses or apartments the microwave are installed super high up

[@namikazelevi]

Guga is officially a mad scientist

[@nasilelelisselo2348]

Let him star in Flubber 2 Gluten

[@aaronsebastian5156]

That would imply he has some interest in the science behind it, he's just mad.

[@_JMMY_]

*Meat scientist

[@namikazelevi]

@@_JMMY_ good one😂

[@johnsch8634]

Part of being a mad scientist is forgetting your experiements at the back of the fridge for six months.

[@Kylarrayspriggs]

Guga! You need to first ferment these limes and lemons by making preserved lemons. After collecting this make it into a paste then dry age for normal time, medium, and longer time. Please like, so it can Upvote, and he can see it. Trust me I know what I’m saying:) 🔪🍋->🥩. 💀>💨>⏱- 👍 👍. DRY AGE VIDEO.

[@Staniii2360]

This proofs once more that Guga just does these type of videos so he can show off the side dishes.

[@mustardguy]

Looooooltruuuuuuuu

[@johnlord8337]

You did a half year of acidic cevice - which of course pulled out the blood and plasma, while acid burning the meat surface.

[@gfer66]

And probably has some meat protein degradation.

[@johnlord8337]

@@gfer66 No doubt ....

[@windhelmguard5295]

acidity shouldn't actually be much of an issue, in Germany we have a dish that is made from beef that has been sitting in vinegar, together with a few spices, for a few months and it's absolutely amazing. what i think went wrong here is that the limes and lemons started rotting in there. like even fresh lime already smells and probably also tastes like dish soap, so i can't imagine the horror of letting it go off for half a year.

[@Dell-ol6hb]

@@windhelmguard5295 yea I think it was just too long sitting in that much water with so many citrus fruits, plus limes and lemons have very bitter skins so those flavors probably also leeched into the meat too over that long of a time period

[@Crimefridge]

I feel like a lot of your experiments involving water would be better if you turned the water into a brine. Then you would stave off bacteria with the high salinity and you could skip the external salt of the seasoning. I feel like it'd be interesting if you carbonated beef Bouillion and did the same experiment, but use as small of a container as possible so the osmosis won't leak all the meat juice flavor. Like a container tailor-made for the cut of beef that could perfectly submerge it like a clay mold slightly larger than the cut (maybe with a mini-rack that minimizes contact with the bottom, or on like a x-shaped stand). Maybe 3d print a container for your favorite cuts so you can use minimal liquid for submerging? I'd also like to see you slow cook a roast, use the juices and put those juices in a hot pan to thicken them up, then combine that with brown butter and aromatics and put them directly on the sliced cuts of meat when served. So like a meat juice compound butter with the aromatics caught in the oil, then applied directly to the pre-cut slices of roast. No basting, just directly on the finished product.

[@treehuggingbuddhist]

I can see you’ve put a lot of thought into this. 🤔❤️

[@smashedwasp6667]

yo hell yeah carbonated beef bullion brine is such a good idea

[@jayaneyon9316]

You should do the second one, that's a good idea I'mma try it

[@lc9991x]

Enough salt to actually be safe would be WAY too much salt. Like 10% by weight of the water

[@VileShlomo]

that's called a pan sauce dawg

[@mariokip]

1:07 ""I threw in all of the citrus" STOP THE CAP 2 WENT FLYING

[@Hamzat22]

Guga: i aged this steak for 20 years. Steve from MRE Info: nice.

[@Stefan_Smith]

Uhmm.. correct me if im wrong, sparkling water isnt sparkling after 24hrs unopened.. so essentially you just left the steak in water for 6 months??

[@alexeisenhauer5874]

I think it was covered

[@alexeisenhauer5874]

or sealed

[@Stefan_Smith]

@@alexeisenhauer5874 has to be sealed under pressure to keep the CO2 (gas) in

[@DaBogDweller]

The co2 will dissolve into solution as carbonic acid, which will have an effect on the ph of the water.

[@aaronsebastian5156]

Can someone get Guga a calendar or an alarm app or something so he can be reminded when his aging experiments are ready?

[@carolbuzelim]

Have you seen this fridge? He forget there hahhaha too big

[@RIPFemaleDoggy]

Always feels like Angel is here for food and uncle, and Leo is here for us lmao. Any time he speaks or gives an opinion he looks at the camera and always goes super in depth w everything

[@MHJasmani]

"Todays experiment is gonna be absolutely insane And for good reason let me explain" Guga spittin bars now

[@TheSam1322]

bro really let his intrusive thoughts wins everytime

[@LOVE-62]

Dang Guga, that microwave is like 8 foot off the ground 😆

[@slappyburrito9481]

i cant stop laughing at this video, why is it so funny to me i dont know it seems like satire im so confused wtf lmaaoo maybe im just losing it a little

[@siachiyong5243]

love the voice of guga and food also the food looks amazing

[@Preathlean_1]

GUGA!!! PLEASE don't get sick we need you to make more of these delicious videos

[@bridgetboyle687]

Angel is the only guy in the world who will eat a suspect steak that he knows a six months old, but won’t eat a vegetable.

[@michaelfoster7022]

Guga needs to make a book with all of his side dish recipes..... i cant be the only one thinking this...... DO IT GUGA

[@lunaproc4913]

That side dish looks amazing. I gotta try to make it myself

[@alexanderdwyer7758]

sole difference bw guga and the rest. hes not afraid to post the fails. and i appreciate the honesty and authenticity of it!

[@jenr5426]

I love when the youtube chefs do this - no fear of cooking, for better or worse, and they truly TEACH the viewer. "Did this work well? No - it was, indeed, a poor idea, so don't try at home :)". One can learn from their mistakes, yet know they can do the chef stuff well, and even they sometimes go "womp womp", lol. Don't fret, newbies. Mistakes can happen, but that's no reason to give up. Guga makes some mistakes he's not afraid to show, but he's still fairly famous and doing well for himself ;) - keep trying, everyone.

[@JaysinStaticBreakingtheCulture]

How high that microwave is triggered me. 😂😂😂

[@chilivanye670]

Glad it's not just me

[@Tonyhouse1168]

If I have to buy a stepladder to clean it, I don’t want it

[@CASH-1846]

It’s not that high he’s just vertically challenged

[@jacquibradley1598]

My Father in England, makes the best Gammon ham in the World! He soaks the ham in coke, then cooks it in dry ginger, after around 3 hours, he smothers it in Marmelade puts it in the oven for 1 hour. Fantastic, oh there are cloves, salt and sugar to be added in the dry ginger when cooking! Enjoy. Thanks Guga love to try Wagu beef one day, my Pension does not run to any beef!! 👍

[@theS4V0Y]

It was such a treat to meet you in Dallas at the meet for our kids.Appreciate what you do.

[@nickdavidson6544]

Guga why is your microwave 7’ in the air? Am I missing something? Does abnormally high microwaves make it cook better? I love your channel and try a lot of your recipes. I just attached my microwave to my kitchen ceiling and even though I do need a step stool the potatoes are much better! Thank you for the food hack! @guga

[@888macky888]

Guga why the green screen? I loved watching you guys chilling in an authentic and real place. Now you’re in a studio? I miss the old guga foods when you were in your back yard

[@padankirk5062]

Could be the time of year

[@888macky888]

@@padankirk5062 I would still watch him even he ate in a thunderstorm or hurricane. 😂

[@Jiiu27]

Awesome video 👏🏻

[@nomir9165]

guy on the right is the ultimate glazer

[@idunno3302]

Is this from the Jeffrey Dahmer cookbook?

[@timarkley-smith4313]

Guga try wet ageing in Kim Chi. Also try dehydrating kim chi and season with the powder

[@misanthro]

Guga can you make a spiced yogurt marinade as if youre making tandoori chicken and dry age it for a month?

[@scottestergaard6535]

Best side dish yet man !

[@cosmicdive]

The day will come when Guga has absolutely lost his mind and continues to post videos. That day has not come but even when it does we will still have post notifications.

[@groape]

I'm glad you were honest and said it was a mistake because I was really shocked to hear you left that for half a year in water. ROT

[@somewagyuenjoyer]

Try making a salad side dish with a dressing based on Tymbark (polish brand) apple&mint juice It's just apple juice with mint extract, it's absolutely delicious by itself and goes well with julienned sweet cabbage and julienned green apple and sweet corn (preferably canned)

[@vaughnbrand2890]

5:23 AW GUGA NAAAHHH!!!! THE GRILL MARKS! lol just giving you crap haha

[@kramerfortuna7228]

Excellent video, as always!!! Since fats and oils can be used to preserve meat, I wonder how long you could age a steak in chili oil (completely submerged in it)...

[@networkn]

Back on brand, no innuendo, just food, straight forward, good explanations, clear descriptions, THIS is what Guga channels are.

[@bonnitaclaus2286]

I used to use black pepper, I never use it now (never implying that maybe once every two or three decades .. fyi I’m over 75) today I use grains of paradise. The thing I find interesting is that the pepper seems to mellow a lot when it’s cooked so adding a little fresh really makes it nice. It does not overpower the meat or whatever you were seasoning., of course the more you put on the stronger it is.

[@BoneFromTheDale]

The acid was essentially cooking the meat. I’ve seen this done with fish to cook it.

[@sigmaramen]

I think its called Cerviche

[@BoneFromTheDale]

@@sigmaramen yes. I’m pretty sure when I seen it done it was left longer than that though so it “cooked” more through.

[@darrenwendell1723]

Guga, have you ever tried Thai Som Tum (Spicy papaya salad)? Any chance you can create that flavor in a steak?

[@1124114ify]

I love when Guga introduced chili powder as ‘고춧가루’ it’s very honored when one of famous chef says korean ingredient right.

[@sdfawe-qo8eq]

I really like the creative use of the rimless fish tank

[@Richixx98]

1:07 "all" of the citrus 😂

[@stonz_camp]

Guga man, you need to do an episode with a nixe thick Tbone steak, i cook steaks the same way as you but i feel at times having that bone in the steak makes it all the better. And you getthe strip a d the filet in one (on a proper Tbone) Kinda like chicken boneless breast vs split.. you know the split is juicer when cooked properly!

[@TheBigburcie]

For your side dish one day, I'd like to see you try Ginger Beef. It's been a staple of Canadian Chinese restaurants for almost 50 years and is really pretty easy to make.

[@johnnyshell2839]

Every time I see any episode i keep flashing back to the joke about you dry aging your nephew. Lol

[@summersands8105]

ROTFL...the look on all your faces was absolutely priceless

[@Bexar2204]

These experiments is absolutely messed up, but in the most amazing way🤩😍

[@tktyga77]

An actually good one could be hing/asafoetida, where despite the nasty smell when used raw, cooking it mellows it into an allium like flavor & is usable like msg, giving it a nickname of Indian msg (a little like how mushrooms could). Can be used in absence of allium (garlic, onions, & the like) stuff & similar such plants native to the southern hemisphere, just use it carefully

[@Banned4Life]

Asafoetida doesn't smell nasty! It's kind of like shrimp paste or fish sauce, as in the smell might be much at first, but once you know how good it is in food, you like it.

[@tktyga77]

Which is what I meant in terms of bringing savory depth as you cook with it

[@ermatthe]

Might as well have aged it in a toilet with a lemon scented urinal cake 😂

[@scribbles1424]

Guga can you make a side dish compilation or shorts? That way people can find their favorite sides and make them easier.

[@treehuggingbuddhist]

Please Guga, write a side dishes only cookbook! ❤

[@FiveMissiles]

amen, he never gives an amount. just add some garlic lmao

[@ryanlangford1931]

I’m waiting for Guga to do a tier list or a showdown of the best steak experiments.

[@recyclebin]

Dang, Guga - I came for the steak, but that side and the way you presented it... WOW!

[@HST2017]

Hey Guga, I got a suggestion for your next dry age experiment… I would love to see you do a collaboration with Keith Habersberger of The Try Guys where you dry age steaks in his line of hot sauces, and Keith joins you to try the results.

[@OgreAlex92]

My favourite pizza from the takeaway is Pepperoni and spicy ground beef. It tastes amazing. But It would be cool to see how you would make it at home and what you think of the taste.

[@kev24k]

Guga! Do some crystalized lime powder experiments!

[@Dominikmj]

I think a reasonable interesting topic is post brining, post marinading - maybe even post aging (brining/marinading/aging after something is cooked)!

[@jessica3285]

Love this One

[@Abolition-ky5sd]

Showing fails is also important Guga, well done

[@carlthomas5307]

Angel’s reaction is priceless 🤣🤣🤣🤣🤣

[@jsmitty4974]

GUGA PLEASE…..I have tried your salt,pepper, garlic powder only and although good I still feel my steak tastes better. Would love to see ya’lls opinion. I brush on dales low sodium and season with Montreal Steak Seasoning. I feel there is more flavor than just standard SPG. Would love to see what you say. LOVE YOUR CHANNEL!!

[@mansfieldtime]

I will follow your advice and make the side dish and NOT the, um... experiment. LOVE you videos, and I am glad you have others try it as well.

[@LAsHoGuY]

Guga experimenting with death at this point

[@Chick3nluvver]

never heard of microwave mashed potato before, this guy is amazing

[@captainlamp2.076]

Leave a steak in water for half a year. Guga: It doesn't look that appetizing.

[@jbizzle8491]

Nobody: Guga: I marinated a human body in the dirt for a year and I forgot where I put it

[@ICantThinkOfANameeeee]

Yep that totally sounds like an experiment

[@otownfirefighter]

Only Guga could make grilling a steak look like and action movie.

[@athcnv]

1:08 😀 "I threw in all of the citrus!" (as 2 lemon and 1 lime halves escape....😳😅)

[@holly71177]

Great video! Maybe you could re-try the lime/lemon experiment but for only 1 month or less. It might be good.

[@kylezavasky2511]

I WANNA SEE GUGAS LAB WITH ALL PENDING EXPERIMENTS😂

[@ReneRosa]

Ever Guga fail is still a win for us.

[@RoughRaiders13]

1:06.....well not ALL of the citrus. Looks like a couple escaped.😂

[@Cripplified]

Guga's next video: and for today's side dish, we'll be making a time machine. It doesn't get simpler than this.

[@jbizzle8491]

In another universe, Guga is a serial killer

[@VK5014SWL]

This is one of the rare Guga videos where the side-dish trumps everything else on the table.

[@losbartos5946]

you and I do understand the phrase "Ridiculously Easy" on a whole other level ;)

[@waraxe17]

You the great sir. 🎉

[@sonikmajor]

Guga Can we get a side compilation video. I want to go back and try a lot of them but I forget which videos they’re in.

[@JD-lx3zq]

This is definitely up there in craziness

[@joatkon7744]

I'm glad these boys are still alive.

[@MateiAlin]

Love the "Description Guy"!

[@CarlosBunn]

Guga just forgets meats in fridges around the house, and instead of throwing them out like us he turns them into content

[@kongooo732]

Guga, I think you can try this. Changing the order in which the chili oil ingredients are put in. The chili flakes should be placed last, so that they are on top of the other ingredients. This way the chili flakes will be more fragrant after the hot oil is poured down, or you can stir them all evenly first and then add hot oil. I'm not saying what you're doing is wrong, it's just that my experience tells me do this way might be better.

[@michaelhomiak7431]

Guga - please do a test of a dry aged steak - control vs honey vs Apple butter.

[@MadameNasty]

The first look at the beef after half a year looks like something from the X-Files! 😍

[@fishscaleotb]

I need a full recipe on those potatoes, those looked immaculate