Pro Chef Reacts to YEAST DRY-AGED Steaks | Guga Foods

Dry aged steak is delicious! But what happens when you coat it in dry yeast? Guga Foods does an experiment to find out. Could this be a new way to make gluten free bread?
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• I DRY-AGED Steaks in Y...
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[@turbobanana]

The dude’s a serious rabbit hole. Really entertaining but also actually testing things to find out if it’s good or not.

[@KeithJDavies]

And sometimes the answer is a very serious 'not'. Remember the time he sous vide a brisket... for a month?

[@sethgaston845]

@@KeithJDavies that was absolute insanity. I wonder how sick they got after that. I know they only ate one bite, but man. That thing had to be a breeding ground for gastric distress.

[@KeithJDavies]

@@sethgaston845 I thought they didn't taste it at all. As I recall it was "oh my god this smells like death... it feels excellent but there's no way this is safe.". However, if you tell me you just watched it and they did eat it, I'd be shocked but not argue. I'm going from memory only.

[@sethgaston845]

@@KeithJDavies I went back and checked, and you're right! In retrospect, I'm glad they didn't try it 😬 Lol

[@KeithJDavies]

@@sethgaston845 Thanks for checking. That probably was going to bother me. I've seen Guga and Angel since then, I know it didn't kill them, but I still couldn't imagine them eating it.

[@refillz5281]

Wouldn't mind seeing more Guga LOL. I find myself watching his vids every now and then myself lol. His dry aged experiments sure are something 😂😂😂

[@mcnally1456]

I watch it and sous vide any time a new vid is out 🤣

[@drewt1717]

I watch every one as soon as I see it.. Guga always amuses

[@ShiningAndStarstruck]

Say lol again, and I might believe you

[@annieworroll4373]

I don't even eat steak(was vegan for a while but now I have a car loan and have to make compromises), and I love Guga.

[@MikeT1D]

Guga has been experimenting with all kinds of dry aging, from nutella, msg, pepto, cheese whiz, on many different cuts of steaks. He also does sous vide experiments with his other channel SOUS Vide everything. He is entertaining

[@nonstopqs4188]

sous vide everything is also such a great channel, literally just doubles his content! dude has an amazing work ethic, especially since he also is in many colabs

[@prodigypenn]

@@nonstopqs4188 he also has his more vlogging style channel where he goes fishing or hunting for his ingredients, as well as more BTS stuff of his main videos or other misc. stuff

[@lucielm]

Sous vide everything is how I learned to cook steaks in sous vide properly.

[@nonstopqs4188]

@@prodigypenn ah yes, I'm subbed and watch that channel from time to time too :)

[@dougamer31]

guga sucks ass terrible premise for a channel/show

[@Metal_Auditor]

The grill he’s using is the SnS Kettle. Basically, they looked at how BBQ fanatics were modding their Weber kettles and built a kettle from the ground up with those features. I bought one after Guga started using it, and it’s about twice the price of a Weber, but it can cook anything very easily. I’ve made amazing roast turkey, ribs, steak, and even whole brisket on mine.

[@Joe_for_real]

Before he bought the SnS grill he used thier attachment which works for your existing weber.

[@Just_Pele]

Guga is an OG dry-aging king, the guy will dry-age anything; wagyu (even A5 Kobe and Miyazaki), salmon, lamb, veal, etc. and he'll experiment with all kinds of coatings and additives. He's the reason I bought a dry-aging closet (and a good sous vide cooker), and I've never regretted it.

[@lucas.2.3.9.4]

hes dry aged alligator too and maybe tuna if I'm remembering right

[@Toastybees]

Guga is amazing, you can feel the genuine passion he has for cooking and grilling all things meat, his energy is great.

[@aaronsebastian5156]

The Pepto steak was an early experiment because one of his tester's said one of his steaks tasted like Pepto and whisky. As a chef, I recommend checking out his "butter of the gods", he did a "fake" dry age experiment worth watching, his Sous-vide channel is always a hit, and his Picanha steaks are a revelation, imo. Thanks for your reviews and reactions as always.

[@Dracattack]

The Pepto steak was one of many practical jokes on his buddy

[@22hmartin]

I'm so happy to see you delve into some Guga Foods stuff Chef, he is one of my favorite content creators and I love that he is both educational and pushing the boundaries. Thank you!

[@caduaraujo331]

as a Brazilian (like Guga), I gotta say: we do love our steaks, and meat in general. he, of course, takes it to a whole different level. great video.

[@uslashdeleted4171]

He also has a second channel. It's called "sous vide everything" and it's really similar and worth looking into as well.

[@charlesr.8159]

Guga is my gateway to steak appreciation. I used to just eat well done steaks (when I tried medium rare for the first few times, my insides didn’t react to it very well). Not sure what happened, but when I tried to transition slowly from eating well done to medium rare by trying out medium well, then medium, and eventually medium rare, the experience of eating steak became more enjoyable.

[@debs5039]

You need to try it rare next!

[@rachelespiritu4215]

Guga's such a well-rounded content creator. For every one of his weird experiment videos you watch, you gotta balance it out with one of his masterpiece food porn steaks.

[@FahmiZFX]

Also, this dude is pretty much the personification of a TV show that I have been watching every time it airs and anticipates every episode. Also, I refuse to watch his videos until I have my meal with me to dig in while watching.

[@conaldeugenepeterson2147]

His easy side dishes are almost all killer too

[@sminksangsura277]

You may want to check out Uncle Roger's reaction to the MSG dry aged steak experiment and have the best of both worlds. I love Guga Foods and his demeanor is like the happy uncle I wish I had in my life. Especially if he throws A5 Wagyu beef my way.

[@dandanthedandan7558]

Everyone wants Guga as their uncle

[@FeckOffTeaCup]

Guga's recipes are amazing. His steak experiments can get really weird. Recommend checking out the Koji rice "dry age" experiment.

[@jaszicus]

Brian, good to see you catching up to Guga!! Hes a nice guy and loves his food, enjoy :)

[@chriskaufman7899]

This is like multiple friend groups meeting for the first time and vibing. Soo happy

[@innocuousnobody378]

I've watched so many Guga videos but your explanation of dry aging is the first time the process has actually made sense, cheers man!

[@nonstopqs4188]

omg yes please some more guga! love his content and would love to continue seeing your reaction to it, haven't even watched it yet but ik I'm gonna love this.

[@nonstopqs4188]

after watching more, yes. I've been watching him for a good while and have even made some guga recipes. He has so many experiments, some AMAZING and some absolutely TERRIFYING lol. He's not afraid to be the test dummy to check even the craziest food combinations, and it's easy to fall down a rabbit hole with his channel. You both have been some of my favorites when it comes to tips for better cooking, yet still being very entertaining!

[@gappy1987]

I'm a vegetarian, and I have subscribed to all of Guga's channels as it is a rabbit hole of consistent high quality, scientific and fun videos.

[@missourimongoose8858]

You still get his sauce recipes lol

[@gappy1987]

@@missourimongoose8858 And adapting his side dishes. 🤤

[@crimzontides]

Their channel is awesome! Extremely fascinating and draws your attention with every experiment

[@Fr1g1d_Blaz3]

Ooohh yes. I've been subscribed to guga for years. I'm excited to see your future reactions!

[@darksendkilla]

loving the content! keep it up!

[@haydengreen9984]

I love Guga 😍 Please do more of him!

[@Skyfire08]

Guga has two main channels: the one you just saw, and SousVideEverything where he literally makes all of the main dish/experiments with Sous Vide. A rabbit hole is an understatement. This guy is a whole ass iceberg.

[@zeckafernandes]

I love watching guga's videos and watching your reaction to it is just as entertaining as watching the videos themselves

[@kishb4609]

dude this is the first time ive seen your videos. love the reactions and Guga is great. once youve started watching, especially if you enjoy beef... youll be watching for days lol. would love to see a collab. watching your video library right now

[@Shoddragon]

Guga is like the epitome of how amazing you can become at something even without a formal education in the subject and how important experimentation is when it comes to cooking. I've learned a LOT from Guga Foods and his Sous Vide Everything channel simply because of his years of experience and experimentation.

[@Gran5Minecraft]

this is good reaction content, ur expertise and knowledge adds a wonderful new perspective to the video

[@Atom85825]

looking back, this is your first video reacting to guga, and seeing how now you even got to collab with him, amazing

[@KeithJDavies]

Guga and Bradley Robinson (Chuds BBQ -- another channel I recommend) recently got together in Guga's studio for a few videos. He's got a whole team supporting him -- a small team, but a team nonetheless.

[@helldeadfred3200]

I love this guy from the first time i say his videos amazing binge worthy

[@flora5090]

Oh yes, would love to see more Guga reactions!

[@Psaurus81]

Guga is one of my favorites, and his other channel is great as well. I'd love to see you react to more of his stuff.

[@Crazt]

Guaga is using a slow'n'sear. It's a relatively expensive product for weber kettle grills. It keeps all the burning material to one side, usually has a water reservoir to keep heat from getting under the meat. Basically helps turn a weber kettle into a smoker.

[@TranceGemini12]

I’m excited for your take on Guga’s different experiments!

[@serdavezilla6494]

From nutella to koji rice. Guga dry ages with anything. And he also has a 2nd channel centered around Sous Vide. Sous Vide Everything. Good stuff there too.

[@AvEnGeD7X238]

You are goin down a rabbit hole friend. Guga is legit amazing😂😂

[@alieffauzanrizky7202]

Wait until he found out about his other channel

[@PalmelaHanderson]

I also have gone down a Guga rabbit hole over the past few days. I was working on a project and blasted through probably 50 of his videos in a row. It's fun to see what he does.

[@jdbarrera]

The thing in the Weber grill is called the Slow n Sear. Check out his original channel Sous Vide Everything. They basically started doing videos on their lunch break at work.

[@flexi0693]

guga is my favourite food youtuber honestly. great channels

[@TheMany42]

Don’t forget that Guga also has another channel called Sous Vide Everything. But they’re all pretty interesting.

[@sporadicidiocy]

Definitely check out his other crazy experiments.. Not all of them come out nice, but they're always entertaining.

[@ItsDesm]

Guga foods is a great channel. I got into it based on his sous vide experiments when I started doing sous vide at home.

[@Shou_Han]

While I know you are a react to cooking channel would you ever consider reacting to music also since you are a musician as well? You multi class homie Chef/Bard

[@Spideryote]

Norwegian Reggaeton by Nanowar of Steel

[@Shou_Han]

May as well say Bury the Light by Casey Edwards will should get you hella views too

[@jb4882]

Dude I love your channel and I love your reactions to the Uncle Roger videos. But I am super excited to watch you go down this rabbit hole. I love Guga foods and can’t wait for you to react to this videos. Keep on killing it man.

[@Abyssionknight]

I love Guga Food videos. Always fun to see what he'll try dry aging with next, and whether it'll be delicious, average, or just plain bad.

[@eranshachar9954]

Guga is awesome. Everything he does is truly amazing and must taste delicious. I am fascinated by it because I am a sworn meat lover, meat and fish are the two things I can eat every ******* day. You can guess which episode Uncle Roger liked the most Guga did. Uncle Roger reacted once to Guga on MSG episode, which was amazing worth to watch episode. He fell in love too when he saw it. I highly recommend you will react to the MSG episode, with Uncle Roger's reactions of course. There are also episodes with various Cheeses. The longest I saw Guga dry aging from the videos I have seen is 90 days.

[@BrutusMaximusAurelius]

I was wondering when you’d finally review one of Guga’s videos. This guy upped my BBQ game a lot. He and Malcolm from how to BBQ right (tip to watch him too). Your reaction at 14:20 is really relatable. I often watch these clips late at night and they just make me want to fire up the grill and cook me some steaks.

[@crayder1100]

Guga's channels are my favorite cooking channels. I'm loving the popularity he's recently gained. Getting noticed by big time chefs like Gordon Ramsay even! Well deserved recognition! His videos have inspired many dinners of mine. The side dishes alone are fantastic.

[@ExarchGaming]

Guga is phenomenal, he is the story of pure success on youtube. It started out with the guy on the right(Maumau) Him and a friend of theirs (and business partner of Guga's) named ninja. They started a channel called Sous vide everything, which you can tell by the name what it was about. Eventually he made Guga Foods, moving away from the sous vide experiments. Now he has these extremely high quality, very formulaic experiments. He often gets A5 Japanese Wagyu, or M-12 Australian Wagyu (since the US, AUS, and Japan use different marbling scores. M-12 is somewhat close to Japan A5) You will love his videos. Ninja doesn't appear on the videos anymore.. they had some sort of falling out that they've kept on the down-low.

[@DatCameraMON]

Love to see some more Guga dray-age experimentation.

[@SrMise]

I fell down the Guga rabbit hole earlier this year myself; its a fun crazy ride. His $1 steak experiments are really interesting too

[@adambe1126]

If you are having a look at meat cookery, then guga's dry ageing in honey was really cool. Also, Guga's video on the wagyu brisket or the max and nick collab on the wagyu brisket are also well worth a watch. Love the content as always!

[@trevor5834]

Stumbling upon sous vide everything very early on after the channel started making vids led me down a rabbit hole i never expected. Gugs is the man

[@nighttempest7163]

Hey Chef Brian, you should react to the Netflix series "Chef's Table: BBQ" on the episode of Lennox Hastie. When you think 90 days dry age is a lot, he takes it 200 days. Also, check the many other ways he cook with wood fire.

[@LicoriceCamo]

Yt won’t let Netflix on here bc they’re copyright piss bitches

[@conaldeugenepeterson2147]

I love that series so much. That bbq grandma episode almost had me in tears

[@MiGWar82]

My first experience w Guga was his compound butter experiments were he would turn all sorts of stuff into compound butter and cook streaks with it

[@Conorator]

Guga also does a ton of other types of experiments, as well as just delicious normal dishes. And he has another channel called Sous Vide Everything where it's basically the same but he uses sous vide to cook his steaks. He has pretty much endless content, and it's all extremely high quality and entertaining.

[@mervstar]

In 7 months you went from not ever seeing one of Guga's videos, to doing a collab video with him! Your star is rising quickly, congrats dude!

[@mickeyscott7479]

Guga is borderline crazy! I mean that in a loving way. I admire his willingness to experiment with techniques and flavors.

[@mariadocarmosobreira8323]

Brian, I do hope you get that collab. It would be great to see you and Guga in a video together over some crazy meat experiment. I for one will leave a message in his channel suggesting that. BTW, he's Brazilian (like me), and I think his strong accent helps with his mellow voice.

[@Sei003]

I'd like to see more of Guga reactions. The video is really interesting.

[@jamesmurphy7828]

I was waiting for you o find this channel >: ] Highly interesting content to react to.

[@Morosith]

Great video chef and I've loved Guga Foods for a while now. Big recommend to the wasabi dry age experiment video. You won't regret it!

[@ChefBrianTsao]

🤯🤯🤯

[@spyderfreestone736]

You are in for one hell of a ride with Guga, he has done so many dry aging experiments. Some of the stuff will shock you, been a Guga fan for a long time.

[@jakken666]

i wanted you to react to guga's stuff for some time ^^ so happy to see you enjoy it

[@KeithJDavies]

Regarding the cook, I find the sear and indirect works well, of course, but a reverse sear gives more control and is easier to manage... a lot like sous vide (Guga has another channel, "Sous Vide Everything"). If you want it is easy to supplement the regular 'grill smoke' flavor with 'wood smoke' flavor during the first cook. That is, I'll sometimes smoke the steaks for ~30-40 minutes with some hickory (I don't like mesquite), remove at around 120F and let rest while I crank the fire up, then sear off to my target temperature. I would do that in this cook because the emphasis is specifically on the meat, but is does make a nice change from time to time... and the wall to wall pink looks amazing. (Can also be applied to pork to great effect, though of course you don't want to leave that medium rare.)

[@JynxOTW]

Dude! Guga is awesome I have literally seen all of his videos I'm a amateur cook, and Guga is not playing around

[@anonyorb4197]

Surprised you found the guy that takes making food look like it is adult videos. The way he loves food and how he talks. He truly loves it

[@GcTheHardstyler]

Brian's gonna be down this rabbithole for the next week 🤣 I did it too. But now my steak game is ON POINT.

[@kiidmarzgamez1602]

guga has been goated for me he's inspired me to cook steaks and he's an all around funny dude, his nephew and brother I think are also part of his crew, good vibin team !

[@Vermbraunt]

Yeah, Guga is amazing. He does some pretty insane experments

[@KeithJDavies]

Guga's grill here appears to be a kettle (I suspect Weber but didn't see for sure... but I expect he wouldn't be using a knock-off) with a 'Slow N Sear" insert. This has a basket to hold the burning charcoal, a reservoir you can fill with water (simultaneously adds moisture to the cook and acts as a baffle to limit direct heat -- as long as there is water there, the radiant heat through the baffle cannot exceed 212F). A much cheaper option, charcoal baskets ("Weber Char-Basket" at amazon) make it easy to corral the charcoal. Doesn't do as much to limit radiant heat and does nothing for moisture (and narrower than the Slow & Sear, I will use them for longer cooks but actually don't like the smaller area for grilling, usually) but do make it very easy to have two zones or to keep the charcoal in place for an indirect cook.

[@FreshCoatKustoms]

I learned how to Sous Vide from this guy and MAN, has my live improved since then.... Seriously!

[@SurprisedSyrup]

youtube algorithm are improving, subbed 🙌

[@jfernandez1545]

Guga is awesome. Never miss a video.

[@jarlsigurdstorvann9885]

Guga foods is realy intresting. his sous vide evrything channel is also amazing. most of his content is based off on ideas his fans have on whatever enhances flavor on food. but evry now and then he puts out his own experience or experiments on how you can work with food. sometimes he gives himself these challenge to make food with only 1 thing such as an air fryer or a toaster oven. and so it becomes really cool to learn how you can make food if you got nothing else besides that 1 thing. in one episode for example he put a 14Ibs brisket in the microwave, and his neice said he would expect to eat the quality of such an brisket from a restaurant.. xD so Guga makes alot of great and intresting content!

[@WeatherStone]

You talked about how he pronounced the yeast species name easily, Guga is a fellow Brazilian like myself, a fun fact that a lot of people don't know, for Portuguese native speakers, its quite easy to read Latin, the pronouciation is very similar to Portuguese =)

[@Metal_Auditor]

The pellicle isn’t really spoiled. The dryness of it makes it not really hospitable to pathogens if the aging is done properly. Also, often penicillin, which is antibiotic, grows on the pellicle. The reason you want to remove the pellicle is because it’s tough and has a very strong flavor, but Guga does grind it up and mix it into burgers and other things.

[@Sindraelyn]

One of his other interesting experiments that I remember Guga doing was on his Sous Vide Everything channel where he cooked a steak sous vide for a week.

[@nicolasstanco6368]

Hola Chef, I have been watching Guga Foods for years now. Glad you found it. I sent him a bunch of Taco Racks, in case he ever does a taco video, but as of yet, nothing :(. If you connect with him to collaborate, maybe you can do your famous Bulgogi Tacos and show him how it's done. Guga has great production value, that is why I connected with him at first. Good luck with the new business, will have to stop in one day. Old friend, N

[@PanamanianMan317]

He has two major channels: Guga Foods and Sous Vide Everything. The latter channel are his experiments involving the cooking method of the same name, and of course there are plenty of steak recipe experiments there too. The guy is a genius, that's pretty much what I can tell.

[@acatnamedm4529]

Guga is great. Glad you checked his channel out.

[@noice9193]

I love guga’s dry aged videos

[@j8kolloko]

Guga Foods! I love their videos they experiment a lot on different kind of meats

[@loraleiffxi]

He also has a Sous Vide channel, where Iearned a LOT about sous vide!!! And on these vids, he often makes amazing side dishes to go with them.

[@andreipintea9333]

You really need to check out more of Guga's stuff. The man's a mad scientist with steak!

[@Loke6661666246]

Yes.... go down the Guga rabbit hole. And he's from my home town Miami.

[@paradoxicalexistence6816]

Heck yes. ,guga foods 🤣❣️ you are gonna love some of his "successful" experiment

[@emptee5941]

If you’re going to react to other of guga’s video, I’ll watch because seeing their reactions is okay, but never seen other chefs reactions (except for a few guest). Looking forward to seeing more of your reaction and comment.

[@barkingbunny2928]

Great to see a new video, and a reaction to a different creator. CAUTION! Guga Foods' videos might cause mental foodgasms...

[@moonstone9292]

Guga has done some wild experiments and I can't wait to see your reactions to his videos. One channel i think you should look at as well is Ordinary Sausage, I think you'd get a kick out of it

[@Lincolnzz]

Oh man guga has done some fouuul steak experiments. You’re in for a treat if you go sort by most popular haha

[@The_Loathsome]

A must collab!

[@skelebro9999]

13:45 Brian literally came from watching a meat being cooked 😂

[@nicksnyder2749]

It’s called a slow and sear. They work amazing for the Weber kettle.

[@TheLippythelion69]

I need to dry age some steak I saw a video on doing it in a refrigerator I believe cheese cloth was involved! Need to check into it

[@Micmager]

You should definitely check out his compound butter videos. The first one was hilarious.

[@yulibeta]

I’m sure others have said this, but please react to either Uncle Rodger’s reaction to the MSG dry age, or the episode itself!

[@gebezeira]

Hi Chef Brian, excelent video as always. You should check Guga's video where he dry aged steak using milk powder. The result is amazing. Cheers from Brazil 🇧🇷 (Btw Guga is brazilian)

[@jakken666]

It is here!!! Brian and Guga my top 2 food youtubers