I DRY-AGED steaks in ANCHOVY and this happened!

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Today's experiment might be one of the most requested one ever. That is to dry age steaks in Anchovy which is also known as the MSG of Italy. How will it turn out? Let's find out.
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#food #experiment #challenge

[@Qub3rs]

Since Guga essentially made anchovy paste and used it to dry age some steaks, I curious to see what shrimp paste would do.

[@liprincessprincess]

I was literally gonna comment this! Shrimp paste is far funkier than anchovy paste, so I wonder how it would affect the taste of the steak.

[@LedSomeFlops]

I think he's done shrimp paste (XO sauce i believe) with steak in an Uncle Roger video but he didn't dry age with it.

[@vivianho7252]

He may need to get a separate refrigerator for that 🤭 love shrimp paste

[@jamesmorrow5527]

Does anyone know why the anchovies one was redder before cooking

[@LedSomeFlops]

@jamesmorrow5527 The paste kept the meat from oxidizing and turning gray, which you saw on the regular dry aged steak.

[@MrDarthjo]

Wow, I'm Italian and I've worked in the food industry as well in a restaurant and I was not aware that anchovy was not really used abroad. In Italy anchovy is used a lot in salads as well as on pizza as it can add that salty and smoked taste that too many times is missing! I also did not know how to translate acciughe (anchovy in Italian) before today so wow, thanks Guga!

[@Sseltraeh89]

Anchovy is used all around the world, for example it's instrumental in british worcester sauce. It's just rather acquired taste and many people dislike the strong saltiness. Myself, i love it and if i wanna be particularly crazy, i replace the ham on Hawaii pizza with anchovies - sounds absolutely depraved (especially for haters of pinapple on pizza), but the sweet and salty goes surprisingly well together.

[@west3783]

​@@Sseltraeh89As long as it's edible and you like it there should be no problem, altho i'll admit that i'm not crazy of the idea of putting pinapple and anchovies on a pizza

[@Sseltraeh89]

@@west3783 That's the best part. Anchovies: controversial. Pineapple: Hella controversial. Both: Probably the most despised concept of a pizza in this timeline, but absolutely heavenly.

[@west3783]

@@Sseltraeh89 I don't think anchovies are that controversial, especially when placed on a Marinara Pizza.

[@khawarUAIj]

You all dumb and stupid. Here in Malaysia.... we literally deep fry and eat them as snacks..... don’t believe???.... well go check out “Ikan Bilis Goreng”......

[@Dalwinderization]

You need to dry age a rib roast using lemon and orange zest. Did this once and it turned out amazing

[@TheRealNormanBates]

How did you do it? Did you mix the zest in butter so it would bind to the steak?

[@LimitPro1]

​@@TheRealNormanBateshe probably used lemon juice and mixed it with orange zest

[@harmvzon]

Did you mix it with salt, or just used the zest?

[@Dalwinderization]

@@harmvzon no salt just the zest of 5 oranges and 5 lemons. It’s crazy how good the citrus flavor comes threw with the dry age flavor

[@Dalwinderization]

@@TheRealNormanBates the zest has enough moisture to just stick to it, I used the umai bag for 45 days

[@brandonw103]

Would really love to see a durian dry age experiment - though your freezer might be out of order afterwards

[@chriscalon8913]

I really want to see a competition on the experiments you've done. Put these "International MSG" flavours against each other. See which one reigns supreme!

[@BakersTuts]

Hi Guga, I have a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

[@BakersTuts]

And by “recently learned” I mean I’ve been commenting this for like 2 years now

[@Duszky]

no

[@pvlnstc]

Try tagging him?

[@tsslaporte]

I tried I+G(Make it meaty) with Mac and Cheese, it added a detracting onion like flavor. Added MSG or the control was best. So it really depends on the flavor profile and what you are making. I need to try it with chicken or beef.

[@dellanjaphlet3593]

@BakersTuts are you still doing thes I thought you would have given up

[@aluminumsalmongames6277]

Haven't watched, but I use Worcestershire sauce on my steaks a lot. So I'd imagine anchovies wouldn't add too wild a flavor, since it's one of the main ingredients in that sauce. Still, looking forward to seeing. Yeah, my theory was right. You got the fermented fish effect, that really helps bring out the flavor of the meat. Very cool.

[@valvenator]

If you like Wooster sauce try Red Boat fish sauce. It's basically anchovy proteins dissolved in salt. Use it sparingly. A little goes a long way.

[@romulus_]

@@valvenator I use their fish sauce, worchestershire, anchovy paste etc. depending on the dish. they make a great product, really steps up the savoriness without adding a perceptible fish smell.

[@debbierhode6291]

I have to say, I was against anchovies for years....until I tried a puttanesca with them in it. I have been using it in my spaghetti ever since. It truly adds a whole dimension of flavor!

[@Toastybees]

It appears in a lot of restaurant sauces. Years ago when I worked at a mid-high end Italian restaurant we would always put anchovy in the pizza sauce and we were told not to tell anybody unless they asked for the allergy information. We did let people know in the menu that there was animal products in all the pizzas, though.

[@debbierhode6291]

@@Toastybees I'm thankful we have no food allergies, because now I know what I have been missing in my sauces!

[@CarlGorn]

I love making pasta with anchovy paste and butter. You barely melt the butter, swirl a little anchovy paste in until it dissolves, add a little pasta water, toss the pasta in it, and garnish with a little Parmesan. Simple, easy, and delicious. 😋

[@arizonad8012]

This is why this channel deserves even more subs. Keep going :)

[@drei-senpai3482]

Would really love to watch a steak experiment with Gordon. Something like using A5 wagyu or Dry aged steak as a meat for the beef Wellington would be crazy!!

[@AmuckPVP]

Who, Flash Gordan? He's not a real person.

[@ChodeMaster]

​@@AmuckPVPWtf do you mean? Yes he is.

[@DEVOTED2YaHUaH144k]

Ikr it would be cool to watch.

[@drtrevelisek9924]

Are you secretly him and trying to stay relevant?

[@SpringdayAutumnmoon]

gordon hates fun, it'll never happen

[@MindLess927]

I've been recently getting into the world of food on KZbin and I gotta tell you Guga, your channel is top tier. Everything you do is amusing to watch. I just opened the description of the video and was blown away by the amount of effort you put into showing us your entire set up even to the camera set up. That's some top tier quality right there. Hats off to you.

[@nils-peterwihlney8732]

Here in Sweden, we have a dish called Slottstek, which means Castlesteak. It is a dish where you use anchovies. I do not remember the recipe but I have tried it ad it is surprisingly delicious. Even though I cannot stand the taste of fish. This experiment makes me both curious and afraid.

[@funakfunak2740]

It gets incredibly confusing, because Anchovies are not called Anchovies in Sweden, they're called Sardeller, while Anchovies is the name of a product made from Skarpsill(Sprat). Confusing as all hell. In fact, so confusing that you got it wrong, Slottstek uses Swedish Anchovies which is the Skarpsill(Sprat) product :D

[@Julibe]

You should try mixing your top 10 dry-aged experiments based on flavor profiles and dry age them for a delightful culinary experience!

[@GreenDistantStar]

The anchovies are preserved in olive oil, which also adds to the flavour. Great work, Guga.

[@LittleZakie]

That's why Romans loved Garum. The Msg of the Mediterranean sea, mostly produced here in Spain and north Africa back in the days.

[@ahmedmuhammed7115]

This man never fails to satisfy :)

[@TheFoodnipple]

That's what she said.

[@ahmedmuhammed7115]

@@TheFoodnipple

[@alvinlee3724]

Dried anchovies is often being used in Malaysia as either deep fried for nasi lemak or being boiled as soup , being use in Pan Mee. Maybe I can try to use the soup as a chicken brine and see if it can improve as roast chicken

[@chrisanderson1392]

Eventually I'm going to try a dry aged steak. Also Guga, your book is fire! I've got a picnic pork shoulder drying in the fridge for tomorrow's cook and I can't wait to see how it turns out.

[@paolocaso6734]

Guga just do the BakersTuts suggestion already hes been asking for as long as i can remember he deserves this

[@Kylekashi]

Wow I did not think Anchovy would lead to anything good! That's why your experiments are the best!

[@rachellemedina8395]

Anchovies are awesome on pizza but not cooked on the pizza. To me cooked anchovies tastes fishy, granted they taste fishy uncooked but tastes better

[@DEVOTED2YaHUaH144k]

10/10 would highly recommend, believe it when guga says it. 😊

[@4realdustin]

I always love these umami experiments. It would be amazing to see what would happen if you made a paste out of shiitaki and porcini mushrooms and dry-aged with it!

[@belialbelial6536]

Gives a whole new meaning to surf and turf

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@soniccoconut2680]

Fresh garlic and garlic paste will burn and leave a bitter aftertaste. Garlic butter will probably be better than garlic power tho

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - 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. - Please try some other cattle breeds than wagyu and American beef. And yes I'll repeat those requests often. ;D

[@1112223331555]

Haven't Scene Mammao for so long I hope he isn't getting dry Aged 😅

[@boarbot7829]

Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 142nd time asking btw.

[@sinanseyfulov7234]

It would be very interesting if you made a dry aged steak with a premium liver pate or similar. @Guga Foods

[@Boiokgogi]

also a good thing is anchovies are cheap and accessible ( contrary to some other dry age ingredient you used ) so to get such an improvement for a little price increase is really good

[@key-sendo]

Guga is like the Oda of cooking. You never know what he had planned but you know whenever you see his video come out you know it’s gonna be straight heat

[@TheRealTrashman-i8r]

are you talking about the one piece guy

[@toekneetea9650]

Zats crazy

[@variastudios301]

Oda when he puts Buggy on the grill

[@NagitosWifeSpotty]

frr lol

[@devinguy]

vibes were great in this video. was not expecting anchovies to be such a hit!

[@barbatos2744]

Hello there Guga, I highly recommended you give it a try dry aging steak with Malaysian sambal. Would be gladly appreciate if you take the idea from me

[@prayerforceone]

Selamat pagi!

[@dark_raveen92]

I want to see Guga dry age with Matcha powder. I can't physically eat beef, but I still love watching.

[@Itcoy]

I did not expect this to turn out very good!

[@drapensmusic]

The quality of guga's video is fire 1000% awesome...

[@sabastiansanderson1518]

When i get into dry aging i will definitely give this a try with my own edits, thx Guga for the idea!

[@Punchabearinnamouf]

Glad you got around to this and it went so well! It was a suggestion I made on your Facebook post a long time ago. Anchovy is instant flavor upgrade, fortunately my wife likes it too 😁

[@volrathy1]

angel looks disgusted with himself for liking this

[@TheJilly1337]

I often use anchovie paste and garlic for a wet steak rub.

[@civictroll]

Finally did it Guga!!! I waited forever for you to try my idea!

[@tylershatley7412]

You should dry age steaks in Dan-o’s seasoning and invite the Dan-o’s guy!

[@charlesriston8972]

Dan-O?

[@tylershatley7412]

@@charlesriston8972I assume you patrol KZbin comments because you don’t have many friends to hangout with

[@Dalwinderization]

The problem is the salt it’ll cure it

[@ranma-suryagallade]

4:12 Home Depot music, right on cue. The steaks look amazing

[@dyrik]

I feel like this is gonna be one of those landmark guga videos. There's guga before he dry aged with anchovies and guga after

[@dillonvaller4388]

Can we get a fougere/tenderloin burger? I know angel loves his Burgers, so choosing a meat that has next to no fat but high beefyness & using fougere seems like a great experiment

[@13Chas13]

Hey Guga. My soul mate and I love your videos alot! We are getting married in Oct and would love to meet you to try one of your famous Guga steaks!! I know, I know.. this is a long shot. We follow your recipes and use them often. It would be the highest honor! He doesn't know I messaged you. Keep up the amazing vids my guy. ❤

[@DidierAhbau]

Hi @GugaFoods, this episode made me come up with the idea of using Chinese Fermented bean curd (豆腐乳)...similar to anchovy, it is a protein (tofu) preserved in brine and has the salty, umami taste and pungent smell of anchovies. The texture is soft and spreadable...no need for the food processor!

[@naamadossantossilva4736]

It seems like a giant stinky failure.Guga do it!

[@kipcc3918]

They finally put labels on whats the meat being cut and I appreciate that.

[@Jefuslives]

Anchovy is an amazing ingredient. Heck! I even eat them like a snack. Would never had thought of this application though.

[@windowsos8780]

Hi Guga , i have an idea for a video , In Syria we use vine leaves to tenderize meat , please try cooking a steak wrapped with vine leaves sous vide . I'm sure it'll be much more tender , just give it a try , you won't regret it

[@riseng166]

thanks Guga and crew i appreciate your channel ive learned alot from your channel & i highly recoommed this channel to the foodies and chefs. i cant wait to try anchovie dry aged steak.

[@garulusglandarius6126]

Am I the only person who thinks that in the introductions Guga sounds like a soft spoken Peter Griffin ? Love this channel even though it always makes me hungry 👍🇺🇸🇬🇧

[@gradesam6306]

The exact reason why the shrimp paste exists in Asia. Once it's done cookin' that little smelly paste will bring you to flavor heaven.

[@TheOriginalFaxon]

Guga you really needa listen to that Bakers Tuts guy, I've been BBQing meats and making steaks using 50/50 disodium inosinate and disodium guanylate for like a year now because of that guy's comments and you're really missing out. They use that stuff in injections for competition BBQ as well, and it's in a lot of major fast foods as well as snack foods. If you look on the ingredients for most popular ramen brands, the seasoning has it in there. One of them is a seaweed extract like MSG is I believe, while the other one is actually a fish extract, which is why so many fish are so savory, they have high quantities of it. You gotta try it out man you won't regret it. Salt pepper garlic powder MSG and that all in one, I made a Picanha that way using a dry aged Porter Roads picanha and it was one of the best steaks of my life man

[@OPdbx]

I LOVE Anchovy, and I already knew this would be killer. I'm in heaven!

[@Verlisify]

"Things are about to get messy" *delicately lays down parchment*

[@D1TB01]

Yeah boy Two of my favorite meats dry aged together. I bet this would taste great 😊

[@chrisdavis4947]

Guga I finally got a sous vide machine and it has been the greatest thing ever. I cooked a steak for the first time ever (ribeye) and it was amazing

[@IamBATMAN2024]

English Coleman’s mustard dry age! It will be amazing!

[@jonm2631]

Guga have you ever tried an experiment where you dry age a steak after cooking it or par-cooking it via sous vide? Would be really interesting to see the results of both.

[@lordhellstrande2763]

I suppose the question is if you can dry age after cooking...would still be interesting

[@lyconxero457]

It's cool seeing dry-aging returning to the channel but I'd be lying if I said that I wasn't disappointed to see that there was no side-dish because honestly after seeing steak every which way it's really the side-dishes that do it for me the most as they are the thing that I am most likely to try and re-create.

[@globalvision9036]

Good to see you getting after that health! Need the steak king around a long time!

[@winstonwilliams4859]

i quite often use anchovies in my beef stews make a good difference

[@sameenidhrakpriththy8231]

always have a question on that, where does the remaining steaks go?

[@BrunoFernanshSZN]

Hey, Guga! I have been watching you for years and I've gotta say that you are the best steak cooker out there. probably itew!

[@G60syncro]

1:40 that's a meat car!! That's what it is!!! I love it!!!

[@m0n0l0q9]

I would love to see Barbecue sauce dry aging, I mean Steaks and BBQ sauce duo is iconic so I would be very intreated in how would it affect the stake after that dry aging

[@LazrCat0]

Has anyone told you you'd be good at icing cakes? That anchovy paste spreading technique, the evenness, perfect equivalent.

[@Vorthulusgaming]

Hey Guga, I bought your book and read it cover to cover and it's so helpful I can't wait to try every recipe!

[@poodlescone9700]

Use the tallow and anchovy oil to stir fry veggies. It is so good. This is similar in use to shrimp paste in Asia.

[@memejeff]

Uncle roger would probably love this steak with all that natural msg. Must taste amazing.

[@conradhanno7663]

You should do a video on operating the dry ager and maintenance

[@Klust413]

Man, I'm so sorry I wasn't able to answer your question today about where something was. It was a little mortifying afterwards that I couldn't help you out

[@MAJBrett1]

If you sautée in olive oil, it softens the anchovies too for smashing.

[@danielsantiagourtado3430]

PURE UMAMI!🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

[@chickenandpotatoes1]

Dry aged videos are my favorite

[@stavroselpida5360]

great idea! great experiment! Great results! Try aging with black olive paste !

[@jodymitchell1678]

Have you tried Dry-Aging in Mustard? Yellow and/or Dijon.

[@dannydanny865]

Guga you should try the mushroom that taste like steak.

[@dancemachine303]

love Guga some of his mannerisms reminds me of my pops😂

[@MrFrmartin]

@guga you should really try blue takis chips to either sous vide or dry age. trust me

[@-ram-m2664]

Allow me to present for future experiments: - Filipino bagoong (fremented shrimp paste) - Hooters jarred wing sauce -- Heinz MayoMust -- Chicago-style giardiniera -- White Castle's Dusseldorf mustard -- A surf-stye turf using crab-boil or OldBay-style seasoning -- A 'pizza steak" using all the shaker seasonings that you'd get at the Pizzaria; parmesan cheese, oregano, hot pepper flakes. . .

[@coffeecuparcade]

Guga and family, we have been fans since the start, bought the cookbook, and even the temp probes you recommend. Our meat game went up 1,000% baby! 10 out of 10 would highly recommend GUGA!

[@markmarini6934]

Hey guga I recently saw your video with Brian Tsao on the worst steaks. I actually think Jacks salting method really works having done it multiple times with great results. I think a salting experiment video would be great!! The key to that method is doing the amount of salt he used plus the 1 hour per inch marinade time. Removing all the remaining salt before cooking.

[@jasoncurle9592]

Guga and team, have you ever dry aged anything in a complete vacuum? Huge fan of the show and I'm a vegetarian! Get my meat fix right here. Love the science behind it all. Much love from the UK

[@joebenzz]

Not a fan of anything fishy or out of the ocean but gotta say i was surprised with this one when he said that the fishyness was gone. It seemed to enhance the beefy taste with a side of umami which i'm in favor for 👍

[@taylorbenson6284]

Guga single handedly propelled the culinary arts hundreds of years into the future

[@Alejandrodemontana]

I’m glad to see the dry age experiments come back

[@voidshademusic]

We need a video with "The Best of Guga Food Experiments" like a top 10 of the best results from all your crazy experiments :D Would be awesome. Love it!

[@ragnaroik]

Based on this recipy here GUGA is my challenge for you. I consider it a swedish speciality and great sidedish. Janssons Temptation (jansons frestelse in swedish) use anchovy in oil, 2 cans the size you used. SAVE the oil/juice. In the end result alot of people want to use all juice, some just from 1 can. I say 1,2-2 cans. Balance with addons. 1 large yellow onion, chopped 2,4lbs solid potatoes (not mealy like for mashed potatoes) 1,5-2 cups cream 0,5 sticks of butter 0,5 cups of breadcrumbs or panko Preheat oven to 392F Prep a oven container with butter rub Chop onion and fry it translucent Julienne the pealed potatoes in fairly thin 1-2 inch lenght. Pour the juice from one can together with the cream. Layer potatoes, onion, anchovy from both cans until all is used up. pour the cream and anchovy mix over the potatoes etc. Pour the panko/breadcrumbs ontop with buttons of butter. Finally pour a little of the 2nd juice/oil from the can over, to flavour the top and the breadcrumbs. Into the oven 45-50mins. if it starts to go black cover with foil. Eat with "any meat" and a pref slightly acidic coleslaw or picked red onions. You can make this, fold it over and make in small 1 cups size containers too, but i suggest julienning the potatoes even more fine in that case. Oh and dont rince the starch off of the potatoes, makes it more creamy. Regards from sweden

[@vadersgoldfish]

Surf and Turf - Guga style 🤟🏻

[@IndrxStudios]

Guga, please try dry aging in Aussie Chicken Salt

[@nicholascrow8133]

"I need to smell it with my tongue" the classic Angel pickup line...

[@Anonnymouse53]

You should try dry ageing steak in dry aged steak. Delicious.

[@tyreemilon9022]

A 100% Improvement after eating the control is crazy😮

[@kelvinthecloud5620]

GUGA you’re telling 30+ day old blended anchovies smelled “wonderful” COME ON MAN

[@justinabaya6622]

Very cool Guga. I’m sure you’ve thought about combining dryage experiments. What about dry aging with a combination of anchovies and Gochujang? I bet it would be next level

[@bencrepaux1565]

my boy angel just casually hyping guga lol love it

[@DKRoninBlue]

Hey Guga! Since the fall season is coming, could you please do a dry-aged experiment with PUMPKIN! 🎃

[@landzh923]

I would really like to see a chicken dry aged in franks red hot Buffalo sauce