Salt Bae's HOT FAT Searing Experiment | Guga Foods

[@GugaFoods]

Download War Robots for free on your mobile device clcr.me/WR_GugaFoods ! New players will get an armored robot with a unique skin, 100 gold and 50,000 silver. Do it before 30th, January and get an extra-bonus: HARD FLAMETHROWER “Ember”. Hurry up!

[@Dominik-se4jl]

get the bag

[@DangerousOne326]

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀

[@DangerousOne326]

@iRewarp ask and you shall receive!!!

[@braylieg9705]

I'll never play but if it puts money in your pocket consider it done.

[@Dc20007]

GUGA DRY AGE WITH EASY CHEESE 🧀

[@benward3762]

Guga: “I am so pissed right now because it mess up my filet mignon” Also Guga: *covers wagyu in nutella*

[@oreo5892]

Wait the Nutella steak was wagging ?!?

[@wnemethvargo284]

Ben Ward no it was prime not wagyu

[@jacob-oh6gu]

me: gets mad when i burn a pancake

[@evanstutzman4672]

@@wnemethvargo284 he did a prime one and a wagyu one

[@ghassan7933]

lmaooooooooooooooooo

[@ajmcgarry]

I would rather eat in Guga's restaurant than Salt Bae's any day of the week

[@DR3_34D]

What's his restaurant called

[@Cwb0077]

I don't think he has one yet But if he did.

[@ethan5610]

@@Cwb0077 Nusr-Et Steakhouse

[@ethan5610]

@@DR3_34D Nusr-Et Steakhouse It's like $200 a plate it's in Dubai and he night have opened up one in texas

[@kaosinc]

@@ethan5610 ***slaps forehead*** they were talking about if Guga had a restaurant

[@receedzeraq9488]

1:38 "As you may already know. Fat burns real quick" Well time to put myself in the oven at 375 Fahrenheit for 15 minute.

[@jerran_duty]

If people could... bet they would

[@rmarocks2993]

@@jerran_duty I definitely would

[@RITBCPodcast]

@@jerran_duty I Would

[@jofaminialagao1546]

😅😂😅

[@ars.9563]

Hahah

[@CheesyKnobby]

Idea for a test: Different fats in burger mixes. Put a normal 80/20 burger against burgers with a lean meat + 20% different fats such as wagyu fat, duck fat, lamb fat, suet...

[@CheesyKnobby]

Maybe even butter could be used as the fat in a burger.

[@braylieg9705]

I like where this is going. Much like his different salts video but using different fats in a burger.

[@bombvayage21]

Sounds like a good experiment

[@khyreesmith9982]

Bump

[@rolexflex]

great idea

[@ReeeeeToaded]

I never robbed anyones home before, but i would rob that fridge.

[@chase7143]

If u need an accomplice I’m available

[@Cenperial]

@@chase7143 me too when we going?

[@oniiwtf]

@@Cenperial take me too

[@Cenperial]

@@oniiwtf sure but bring weqpons

[@dolphinch6117]

@@Cenperial i have a water gun that filled with grenade and some oil

[@tolgakavut]

As a turkish guy my self I know We use lamb tail fat for many kabobs. I believe Saltbae is also using tail fat. It has extremely unique flavor. Some sheep breeds have this fat tail not all of them. In Turkey tail fat is a part of the culture.

[@LeenaStark]

Turkey has the BEST cuisine in the whole world!!! 👏 Much love from Yunan! 🙋❤

[@wetsponge151]

Turkish cuisine is brilliant with meat But italian cuisine wins it

[@rhezaathallah]

@@wetsponge151 Italy smashed them by 3 goals

[@davidkellers8152]

I do like some fat tail

[@chakislee]

@@LeenaStark καταρχήν είναι yunanistan,κατά δεύτερον,οι ανατολικες μεσογειακες χώρες έχουν ίδια κουζίνα σε διάφορες παραλλαγές,επειδή τα πρωτεύοντα υλικά είναι ίδια. Μη γλύφεις όπου βρεθείς και όπου σταθείς για μερικά likes. Τώρα αν έχεις φράγκα να δώσεις 750 ευρώ για μια μπριζόλα ,γούστο και καπέλο στους γονείς σου ,που αυτοί στα δίνουν για να κάνουν την καμποση

[@eliasmertens395]

"im gonna deepfry the fat" is the Most American Thing i have ever heard

[@glenjairo485]

AHAHHAHAHA

[@joatanpereira4272]

Nutritional information: Fat Fat And fat

[@logandailey2498]

AHAHHAHAH !!! Too funny!!

[@hochigaming14yearsago90]

I gained ten pounds just watching this

[@hochigaming14yearsago90]

@Isaiah Shaffer i love how you got so mad that you just decided to direct your anger at a whole other nation. Good job Isaiah

[@mattIbg]

Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 30-40 days and later thank me ;)

[@djoverkin]

Try this, Guga!

[@whadoyoumen]

What is this method called?

[@woltairedubstpep4641]

Interesting!

[@kimlightfoot]

I agree, try this Guga. I wonder, if a basic bread dough would be good enough. Or go all out with Italian Bread. Herb and Cheese Bread doughs?? or an Everything Bread Dough?? So Guga, Sourdough, Basic Bread, Herb and Garlic Bread, and Let us know!! Then you will hafta try other doughs, with Wagu of course, just to make Angel Drool. lol.

[@arnekim1922]

i want to see this!

[@chickenbob562]

i discovered this channel like a week ago and now im always watching this during my night shifts and i feel like I've learned so much already in this short time it's impressive

[@N8sLaxLife]

Didn’t Angel deep fry Wagyu like a year ago? Can we get more of his crazy ideas on here? XD

[@eclipsez0r]

Fake news was Gugas idea

[@georgegutierrez1194]

They actually killed him for that😞

[@vta2265]

There are places in Japan that does that too. It's not an outrageous idea

[@eclipsez0r]

@PewDie-Ton EX And reality TV is also real

[@socket0180]

@@eclipsez0r that face when Angel said the fact was not how Guga usually acts. That is real.

[@TheDeadGunslinger]

I just imagine Guga meeting a meat dealer in a back alley, like, "you got the stuff?"

[@milesmccoy7451]

"Yuu got the stauff?" 😏

[@magnifyingglass4593]

A3 wagyu beef take it or leave it

[@jamalbrowder2531]

😂🤣😂

[@jaythekid6836]

@@magnifyingglass4593 im not settling for anything worse than A5

[@TheAtemAndrew]

I'm reminded of the 'Grinder' app from Family Guy.

[@topsynkladjarern3037]

Hey Guga... another great vid! As a chef with multiple years of experience in corporate foods, fine dining restaurants, and R&D.... I take my hat off to you for your love of meats and always coming up with interesting experimenting ideas.... looking forward to your next vid! Cheers!

[@g2timmywonka]

Lmao

[@madmonty4761]

Any other achievements you forget to list? Don't forget about that citizenship award you received in 2nd grade 🤣

[@dylangroen2552]

Guga: “if it’s fantastic, why isn’t everybody else doing it?” Me: cause I don’t have 10 pounds of ribeye fat

[@maxnc7372]

more like "i don t have a stove..."

[@pcz7801]

He was talking about expensive restaurants

[@dylangroen2552]

@@pcz7801 I know lmao

[@tristans_jungle6924]

Facts

[@cristianespinal9917]

Start saving up

[@cactus3051]

Only salt, as simple as it gets salt and pepper, as simple as it gets, salt pepper and garlic powder, as simple as it gets

[@David_Ghimire]

Salt,pepper, garlic powder, paprika and msg as simple as it gets

[@youcantbeatk7006]

Sweet Baby Ray's is as simple as it gets.

[@stickemuppunkitsthefunlovi4733]

Calculus. As simple as it gets.

[@erite_zx4499]

A few weeks ago my father decided to get a Wagyu steak for a special occasion and he cooked it to well done and covered it in bbq sauce. My heart shattered that day.😭

[@connorgolden4]

Not with Waygu but my dad can’t cook a steak to be anything else but we’ll done despite liking it medium lol. I end up using the BBQ cuz I’m not eating a regular well done steak lol.

[@futuredirector999]

Oof

[@keanugonzalez]

Crazy how just reading this could ruin my day. 😂

[@toheekang174]

That is the most American thing I seen. Joke aside, rip

[@beholdenpie]

@@toheekang174 no one eats well done in America

[@bryanmcguire3962]

I cannot express enough how you should not try this at home. Guga is a relatively well versed cook so I get he was keen on it but that much oil and fat filling a pan to the brim is AN EXTREME FIRE HAZARD so please do not try to emulate this and please use a deep pot to deep fry all foods unless you are an experienced cook (granted they should too). If there was any spillage or an accident, the flame would likely burn up and fill out the area surrounding with flames. Please cook safely everyone and happy holidays.

[@jbananaD]

Very well said. Happy and safe holidays everyone!

[@trumptrucka]

Okay boomer

[@DMalek]

@@trumptrucka your too late

[@trumptrucka]

@@DMalek should have listened to the man.. My house has burned down and now my dog has died.

[@RYAN_4_]

@@trumptrucka ppl still callin other ppl “boomer” lmaooooo

[@rwwarkham]

GUGA! Because of you, I can no longer eat steaks in a restaurant. Since you taught me how to grill, all I can say when eating them is "I can do it better". Thank you!

[@Pons-GG]

Same here. Can't believe I used to think Outback Steakhouse had the best steak.

[@darkbrother7619]

I love the feeling of eating at home and knowing it's way better than restaurants

[@kimlightfoot]

Ya, but, I do not always feel like cooking myself a steak at home. And making the trimmings like baked potatoes, chives, sc, and asparagus grilled, with a buttery sauce drizzled over it. I am still willing to pay for a mediocre steak at a decent steakhouse, every now and then. But, I may not be as great at steaks and grilling as Guga anymore. Cuzz I am single now, and cooking for one person, sucks. LOL. I do however agree with you. Before I was single. I didn't mind putting it out there, to grill perfect steaks for my family.

[@SaintsnakeY2K]

I feel like guga would be the type to be more devastated about someone robbing his wagyu instead of his TVs and jewelry

[@jfarrar19]

Wagyu is probably worth more ngl

[@joaquimtre9720]

@@jfarrar19It’s not (financially). Wagyu A5 is 255 something dollars, a TV can be up to a few hundreds or thousand.

[@dead2no1a]

Salt bae is totally a show, all the reviews in his restaurants say the flavor isn't worth the price. But I still enjoyed this video haha

[@Perception47]

Flavor isn't worth the price but with a networth of 50 million you can definitely see how the show is.

[@dead2no1a]

@@Perception47 they are definitely paying to be entertained.

[@Winnablue]

@@Perception47 lmao that’s what everyone says when they defend salt bae 🤣

[@AlexSandorro]

@@Winnablue Nusret is my biggest disappointment. Wasted time, money and mediocre taste. Restaurant full of hype-oriented ppl. Lol

[@Perception47]

@@Winnablue wasn't defending him, was simply stating the obvious. The flavor and soul isn't there but the show is entertaining enough for people to pay for it.

[@JasonBeem]

I love to picture Guga every morning after taking a bite of his frosted flakes. Drops the spoon, leans back, makes noises of bliss.

[@JS-jf7gv]

I could it happen as I read your comment 😂

[@cocodojo]

"Today's frosted flakes experiment, Frosted Flakes with milk (control), wagyu cow milk (Number A), Frosted Flakes with bacon fat instead of milk (Number B) or... Frosted Flakes with Wagyu fat (Number C). Angel! You busy my boi? We're having breakfast, wanna come over for a video?"

[@cronort3451]

Nah. You’re delusional. He eats steaks for breakfast everyday

[@ayylmao9232]

Imagine all this time we thought wagyu tenderloin was mind-blowing but in reality he just really enjoys all his food like that and high fives his friends while eating Takis. "Sooo good mmmm... WOW! You can really taste the lime behind the spice and toasted corn tortilla and the texture is to die for" "Guga it's just spicy chips..."

[@ThatGuy-fi9bm]

@@cocodojo please that would be great lol

[@gusferguson8353]

NEVER take it to the smoke point. The whole idea of rendering fat vs. frying it is that you don't get that burnt, nasty taste of the fats cooked at too high of a temp. Rendering is basically taking it to just the right temp to separate the good fats from the bad fats. This is exactly how refineries work. You are just doing it on a small scale and with animal fats. If you take it to a temp it smokes.... You just ruined the batch and let it all mix together with a burnt flavor. After you render it and separate... It can be heated higher than before. This is the whole point of going through this.

[@drewnonymous2124]

Salt Bae is just overpriced gimmicks, so I actually expected this.

[@bepe4279]

and sexy salt spreading

[@Faiqal_x1103]

@@bepe4279 nothing sexy about salt running down his elbow onto the food😨

[@C_E_0]

@@Faiqal_x1103 ...especially when alot of the salt flakes get stuck in his fcking arm hair

[@Faiqal_x1103]

@@C_E_0 🤢🤮

[@mr.nonamefalloffchair6443]

@@C_E_0 that is the sexy part

[@filippavic1775]

'I'm so pissed off because it messes up my filet mignon' Also guga: dry ages steaks in vegemite, nutella and whiskey

[@BijinMCMXC]

This a WAGYU. That is a big difference, way more expensive meat, of course he’s pissed.

[@RayMak]

Looks very very good

[@bababoeyfamily]

1 like 1 comment and verified 😢

[@BasementJesus1776]

The fact that anyone takes salt bae seriously still astonishes me to this day.

[@FountainOfYoot]

Matt M I mean, he has a business that exists all over the world. If his food was crap nobody would eat there. Guga cooks food at home using theories and opinion, and only him and his family can taste the food. It's possible to accept that they both have their place without shitting on either of them.

[@vta2265]

Well, celebrities eating at his restaurants helps, and the food that are served in his restaurants are damn good too

[@cdyggh5953]

I honestly question how he's still relevant to this day. Most peeps that actually goes to his restaurants just goes there for clout hoping to meet him and brag online "HEY I MET SALTBAE". Plus, they only go once and never actually come back because the food's taste isn't upto par with its price. $400-$500 for a small piece of steak (just the steak itself, no wine or any sides, that's a separate order) that won't satiate your hunger and it's not even that good. Like you're no longer paying for the food nor the experience, you're paying to see his exaggerated, crappy, out of date and overused performance

[@FountainOfYoot]

Peter Eikenhorst if you want spectacular food, go to Noma. If you're going to eat some beef steaks i don't think your expectations should be too high, unless you're eating Wagyu. I don't really crave meat that much so I'm not pressed, but the hate the guy gets is irrational in my opinion. His histrionics don't take away from the fact that he's been grilling meat for decades 😂 Entertainment is part of the spine of the restaurant industry in a lot of ways, his is just one of the many forms of that. Also by the way, there's a few things guga has done and said that I disagree with as well but never see anyone objectively criticize him. It's really interesting how people think 😅

[@FountainOfYoot]

Cødy Gøgh you're right, but does that make him a crap chef? 😅

[@thishandleaintavailable]

i'm waiting for Gordon to see this.

[@daffaxvi]

Me too

[@UndeadDragonWarrior]

Would love to see what he dislikes and likes

[@TOXIC_BONES]

I wonder how the dancing cow tastes

[@thishandleaintavailable]

@@TOXIC_BONES raw

[@TOXIC_BONES]

@@thishandleaintavailable I think that guga can make this meat acceptable 🍽️😋🥃

[@AndreasBiegel]

Listening to you, talking about meat… is the best hypnosis i ever heard!

[@nickcook9875]

Dude imagine living next door and just smelling this every night

[@zulfikaralfarisi2609]

Yeah while you're just eating instant noodles in the ceiling

[@nickcook9875]

@Eloise Thibault you made him delete his comment good job 😂

[@random-b-i2480]

Imagine being the homeless guy near his house

[@SmittyEG]

Im at guga house every night if im invited or not he gonna share some steaks 🤣

[@nicolasaudy6250]

torture....

[@ZeroHour064]

The synchronized fork drop @9:57 Just perfect. The feeling when things go weak from overwhelming flavor, you have arrived.

[@NongAi]

Hey Guga! Just letting you know I love your videos (surprisingly to me) and you’re an amazing cook/entertainer!

[@randomkiddokkk]

How long has Angel been dry-aging for

[@nexoformgaming9652]

Been a few months, gotta remove moisture so it is more tender

[@georgeamesfort3408]

And remove the pellicles

[@cowboiranch2047]

Angel is the fat

[@sdknight3436]

Deep-fry the fat

[@gigihanmandarin]

Why Guga sounds so calm during voiceover and so excited when he is in front of his foods? It is like he does the voiceover on the next morning after the had a satisfying sleep from last night's fulfilling barbecue.

[@TwistedSoul2002]

Yes, he probably does them after he’s had a bit sh*t too.

[@garyhost354]

He does the voice over during the edit. So obviously the filming has been completed. Not very smart are you.

[@wochh]

@@garyhost354 🤓

[@garyhost354]

@@wochh guy getting all moist over another man. Gross.

[@xPandamon]

Salt Bae did it again, getting attention with absolutely no effort

[@serj8652]

OK bard

[@ativan6959]

ok 3 egg

[@mnichols1979]

No reason to be making this clown famous.

[@rdabrowski1443]

Guga to his dealer “you got the fat” Dealer: “yeah bro I got you”

[@vanessalionel7614]

Bruh you literally copied the comment below you

[@laughnot4084]

Bruh you literally copied the comment below you

[@stupidslave]

Bruh you literally copied the comment below you

[@bizzythebrokerbreaker8156]

faxxxxxx

[@marius4900]

faxxxxxx

[@criptixx1051]

“If you don’t have a meat dealer you’re missing out” Not everyone’s brother is a meat dealer

[@thomasmccarthy3490]

i think he means brother as a good friend im not sure though

[@tweakypoppy]

*Not his actual brother.

[@Steambull1]

Yeah, even I know a proper butcher's shop a couple of kilometers away, and I live in the middle of nowhere in Finland.

[@guatemalantomcat]

Hispanics always have a meat dealer i have one and i call him el pollo cuz he used to give me a good deal when I bought in bulk for my dad's sandwich stand. But now he just lets me know when he has good cuts coming in.

[@DR3_34D]

Ye

[@QuakerB0y]

You mess with the bull, you get the horns. You mess with guga, you get salt brined and stored overnight in his refrigerator.

[@LividGaming]

9:57 You know it’s good when they both fork slap 😂

[@thecreator4921]

Lol I thought I was the only one that realized

[@snesprime6339]

Loool

[@jacob1931]

Guga: tests random gross meats Me: **I’m glad I’m not his friend** Guga: Tests different ways to cook Wagyu filet mignon Me: **moves to Florida***

[@Davorta]

The reason why that cow fat burns faster than the lamb is because lamb has more saturated fats, and saturated fats is more stable and has higher smoking point. And believe or not, saturated fat is healthier to consume after cooking than unsaturated fats (like seed oil) because the first oxidized less.

[@giorgosgk7631]

Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!

[@jeanniemaycrawford4466]

Sounds good

[@rupayan_biswas]

I hope he watches this

[@eclipsez0r]

Stolen

[@eltiolavara9]

sounds good wtf

[@funtourhawk]

hard pass on liver

[@Telhias]

Is this technique called "indirect deep-fry"?

[@PureWater3950]

@7:25 **** Elon musk is really a Chinese agent operating a Chinese balloon 🎈??! 🤔 😂 😭

[@oceanusrienhardt4207]

The lamb fat has a much higher burning point than the beef fat so it would make sense that the steaks made with beef fat would taste more bitter.

[@titansteelful]

Thanks but I think they already explained that captain obvious

[@slibsterrrya1727]

mitch thompson literally

[@user-og5oh9ku3n]

@@titansteelful 💀💀

[@RX-500]

So it’s not shadow raid legends anymore? 😂

[@ssxxxss]

😂😂😂

[@AHG1347]

He secured both bags.

[@Dc20007]

LOL

[@docbp87]

its ya boy

[@rafaelmoreno6331]

Remember: Gotta have some money to pay for his meat dealer

[@MrKook]

Easy way to get beef tallow: trim a brisket. Cut the trimmed fat into small chunks and toss into a pot. Add an inch or two if water and simmer all day while you smoke the brisket. The water helps with heat transfer at the start of the rendering process and then evaporates. When rendered, strain with a paper towel and jar. Use in place of oil in any meat dish. If you want to use it to cook a steak, do it in a cast iron skillet and stay below the smoke point. It works well there.

[@aura3393]

''this beef is so phenomenal I don't think you can mess it up'' Guga Internet: cook it for 60 days

[@gabriella2902]

H3h3

[@Shadislecrou]

Also Giga: "I messed up my fillet mignon"

[@ysko2961]

@@Shadislecrou giga chad

[@L.G.X.69420]

@@Shadislecrou Giga?🗿

[@AntonioHernandez-cr8ef]

Forget the Salt Bae restaurant... when is Guga’s Steakhouse opening?? Love your videos, Guga! In Puerto Rico “pernil” is enjoyed a lot, especially during the holidays. Pernil is an oven-roasted pork shoulder seasoned with garlic, salt, pepper, oregano and sofrito... roasted low and slow and then really hot to crisp up the skin! I’d love to see Guga’s version of “pernil”! Happy holidays, amigo! -Antonio

[@mikec6607]

I think Guga is Brazilian. Do Brazilians make a version of pernil? I’d like to see him make that too so I can compare. My father never taught me how to speak Spanish but he did at least teach me how to make a pernil and pasteles and kind of told me how to make vianda. He got old and can’t make this stuff anymore but at least I can make a couple of Puerto Rican dishes.

[@questionmark1152]

"Guga's" sounds like a nice 5 star restaurant to me, my friend...

[@engmed4400]

The only 5-Star restaurant I would travel across a continent for.

[@tommitchell525]

9:57 I love how they both dropped their fork in absolute delight at the same time 😂

[@Jer_eth_yew]

I watch your videos to sleep because of how peaceful your voice is. But when you’re tasting your food, I wake up.

[@frankvo4819]

Thank you foe the video and honestly! I’ve been following you for a long time and I was appreciate the truth. Instead of spending a lot of money for just a show

[@ruddinnasir]

Guga, you should try it at his restaurant and compare!

[@pinicius]

Meat enthusiasts: Tenderloin is usually pretty lean Wagyu tenderloin: Say what??????

[@christianmarth9989]

I’ve got an Angus eye fillet from Jack’s creek and it’s just as marbled, they’re an excellent farm that produces arguably the worlds best beef

[@shane6023]

guga's meat dealer puttin his kids through college right now

[@gse4280]

2 forced 30 second ads, then straight into "thanks war robot's" youtube getting too comfy with double forced ads.

[@chovechecvtubata]

Vanced!

[@jonney_boy]

They are trying to get people to pay for premium I'm sure

[@intraterrestrial5035]

@@jonney_boy worth it 👍

[@Sololop]

@@intraterrestrial5035 ditch premium, get vanced. Why pay google???

[@JSun3000]

Pretty soon you won't be able to check the time on your phone without seeing an ad.

[@clarencesmith9605]

Hey Guga, I would love it if you would do an eggnog marinated steak for a Christmas special, hope you all are having a great Christmas season

[@jacob1931]

Sounds gross... I like it 😂

[@dg787]

Maybe guga can marinate or do something to a steak or turkey with sorrel

[@silasgeisler3365]

You my man, is a god damn genius

[@serafinopinion494]

Hahaha...there you go..🤣😂

[@braylieg9705]

Eggnog injected turkey! Naw nevermind after I said that out loud it sounded horrible..

[@SarpyTurt]

"Meat dealer" just imagine buying meat in a back alley somewhere lol 🤣

[@jorq5358]

Bruh the money this man’s meat dealer is getting

[@meat_loves_wasabi]

Gorgeous marbled tenderloin..wonder what Guga cooks for Christmas dinner

[@Z04RD]

Kobe

[@stephenbrandt4565]

wagyu prime rib

[@alpacino134]

Eyeround

[@TursiliskYT]

War Robots is one of the best games I've ever played for real

[@bachdeanOnline]

The fat experiment should not be done on wagyu since its already full of fat.

[@fullblownredneck9623]

Buttery fat will always taste better than fat scraps

[@danielboatright8887]

Agreed, the experiment may work better on a leaner meat. Actually I have to wonder how it would work on dry aged......

[@juslab]

Guga needs to open a steak house and instead of specials have "the guga experiment"

[@ConfectionerCat]

Guga, you've already earned the name, we're all convinced that your steaks are top grade in the world, we're dying to try it out. Open a restaurant and a shipping service e.g. for your dry aged stuff 👏 I see zero reason why you would regret it

[@romanhines386]

I can imagine his meat dealer like “I got the good stuff in stock... wagyu, 100 per pound”

[@symn2301]

Who else thinks Guga should do a video in which Angel or Maomao cook and surprise him?

[@symn2301]

@Lock Bresnar when?

[@Fleechin]

They've done stuff like it before but I think they oughta do it more often

[@wristoww]

@@symn2301 A while ago. Deep FRIED WAGYU STEAK Experiment! 5,468,861 views•Jan 8, 2019 144K 4.4K SHARE SAVE

[@Explore-With-James]

where is momo is the new videos!!

[@thefak9332]

The music always hypes me up during the cooking

[@JCDadalus]

I tried doing a Wagyu Tallow fried Steak and it was good, but my regular seared Ribeye using Wagyu Tallow for the sear just tastes better. You don't need to overwhelm the meat with the fat, and nothing beats a perfect medium rare Sous Vide. Thank you guys for teaching me how to make a good Steak!

[@okiepokertraveler1718]

I was thinking of doing the same thing. Get that beef tallow melted down at the 375 so it doesn't reach the smoke point and taste bitter, then fry the steak in it for a minute or two. I might have to try this sometime.

[@VT-mw2zb]

You are just deep-frying or shallow pan frying at that point. Of course it's gonna be good. You can do something like sous-vide by cooking the meat at low temp (just like sous-vide) in liquid fat until the internals are at the right temp, then just quickly sear for a crust. Confit is an old-fashioned cooking method that is perfect to cook down tough cuts of meat.

[@Tseenarine]

guga Your channel is the best , Some people do too much on youtube, you keep it simple and exciting. Thanks for your wonderful videos🙌🏾

[@kalebnolan8343]

Me: man that looks so good Looks down at my microwaved chicken nuggets and cries

[@garlantyrellthegallant9507]

For Christmas, my aunt bought me a glass of black truffles. I’m so happy and will definitely try a Carbonara with it.

[@CarlosTorres-qv2zb]

I’ve been watching for a while and these two are my favorite!

[@frankieaglio4674]

Guga! Try Koji rice the right way: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!

[@DeathBYDesign666]

I half expect to see him do an uncle Roger dedicated fried rice video because he was the subject of his last video. The msg dry age experiment. It was funny because I was thinking uncle Roger the whole video when he made that one.

[@mohawk4759]

@@DeathBYDesign666 uncle roger reacted to it lol

[@rafaelmoreno6331]

Didn't he already made that twice in his sous vide channel?

[@DeathBYDesign666]

@@mohawk4759 Yeah he did, you should watch it if you haven't already.

[@frankieaglio4674]

@@rafaelmoreno6331 he did but he used it dry. It needs water to work right.

[@_narcissist]

Guys if you zoom in at 1:04 you can see that guga had been looking up the term “squirting” on Google 😂😂🙈

[@yyudth]

O noes

[@jjmmjj9999]

Along with 'leeks', hoses

[@fvhitman4hire]

Salt Bae's restaurant is McDonalds for rich people ... Guga's steak looks f'n amazing!

[@OnyxTroubles]

new title: me freaking out about a ruined expensive steak while my friend isn't too worried about it.

[@gingrbredgaming8651]

Mr. Guga, I've been watching your channel all year and it's brought me a lot of entertainment. I had a few ideas for dry aging experiments: Dry Age with Hummus Dry Age with Cream Cheese Dry Age with 3 (or more, dealer's choice) Cheese Sauce Dry Age with Refried Beans I don't know if any of these would be good, or even possible, just thought I'd bring them up. Keep up the good work, thank you for the amazing content, and have some happy holidays!

[@runawaytrain1979]

WAGYU doesn't grow on trees my good man, how much more WAGYU can you waste on simple ideas alone?

[@gingrbredgaming8651]

@@runawaytrain1979 bruh really come back after 2 years to say it’s a waste? My mans needs his sippy cup filled tryna start nothing with no one for no reason. You haven’t seen much of Guga’s content because he’s done these experiments with some pretty dumb things lol. And I never said it has to be wagyu, he does plenty of experiments with all sorts of types of steak. Heck he even has the experiments where he tries to make cheap steaks better with these dumb dry ages. GGEZ get rekt baby troll

[@hermanbrown1853]

I just like this guys voice. It’s so calming

[@EnjoyWYH]

9:55 the sync tho :0

[@jamiekelly3355]

I literally just saw this on Salt Bae Instagram and the first thing I thought was “I hope Guga makes a video for this” 😂

[@justinplunk216]

I'm sure Salt Bae used to make amazing food before you needed a down payment on a house to eat his food. Success does funny things to people sometimes. Keep doing your amazing work, Guga! I sometimes hate watching your videos because they make me hungry, especially ones with wagyu!

[@DaGr81_DCnBMore]

I was gonna comment on 'SaltBae' but I thought better of it after reading through the others. Guga, thank you. I appreciate what you do & hope that you remain passionate & driven in your endeavors. You constantly incite hunger & wishes of being able to personally experience your creations & experiments. Please continue to inspire...Both channels. Happy Holidays, Guga, to you, your friends & loved ones & to everyone else.

[@trhnks]

Hey Guga; Salt Bae is using a special breed of lambs which are grow up in eastern region of Turkey. Those lambs has a massive big tail fats (around 5kg) of a 20-25kg carcass lamb. And there is a HUGE diffrence between normal lamb fat and those tail fat. Original Turkish Adana/Urfa kebabs are only use those big tail fats, and that fat taste is "phenomenon". You should try that fat immediately, it is a life changer taste.

[@conquer6347]

Not true in much of the Middle East that fatty tail of the sheep is eaten with kebab

[@KSSyu13]

Nice try salt bae bot.

[@trhnks]

@@KSSyu13 bot for what?, do you really stupid enough to believe nusret need more PR :)

[@KSSyu13]

@@trhnks Nice try at sentience salt bot.

[@ShaXCwalk]

@@KSSyu13 Why the hate? Let Guga try it out and see for ourselves. If it's really good, i'm all for tasty food

[@masterdurick5667]

watching guga do that is hilarious. I haven't seen the results yet, but watching him cut the wagyu into small pieces and just smash fat onto it hahaha

[@rn5598]

The burned oil is what messed this up.

[@notcheese8177]

It would still be ass

[@Masta_jay]

Imagine living next to Guga & having to smell all of this good food being cooking.

[@BONENBERGER]

Guga: “Now One the important things is that I thought that I needed to find out” 0:51 😂

[@LEGO.0.]

It's so tender it brings tears to my eyes: nice job Guga never once has a steak brought tears to my eyes

[@CookAvecDan]

I order my steaks medium. I just don't think I can finish a large.

[@Topikseagull]

That’s actually funny

[@magamisic5924]

Medium rare or nothinf

[@zaburinoakashi]

I like my steak small ;v

[@crazy-sj4md]

@@magamisic5924 I tried it once and it was kinda ew

[@doodle9495]

yeah i like my steaks well done becuase why would i want them badly done

[@arturocaissut1071]

Me: "I hope this video is as hardcore as it seems..." Guga: "Thank you WAR ROBOTS for sponsoring this video." Hell, yeah!

[@leafster8244]

that full raw wagyu looks like something else

[@collinnear3570]

glizzy

[@hoadung5701]

Looks like your mom

[@winderfulllife8214]

Ask any butcher, salt bae has no business in a chop shop. Ask any real chef, chef bae has nooo business in a kitchen. He’s a hype cook that’s all, great “look at me” place for rich folk with zero taste and simply wanna drop money to impress. Zero soul is the food from start to finish, it’s all a gimmicky show. which is a shame

[@akwan108]

Zero Soul food is the best explanation of his food

[@teamscorpiex9442]

Finally some one sponsoring war robots my favourite game I've been playing for 3 years

[@bloopy273]

Guga should've use the war robots to sear the fat

[@xplodingmojo2087]

Burning dumpster fires do indeed sear a steak very well, I’ll give you that.

[@hackerbot809]

@@xplodingmojo2087 I mean, the game used to be pretty good, but that was in 2017. It has changed alot since then and is no complete garbage.

[@xplodingmojo2087]

@@hackerbot809 that’s what I’m saying. I loved the game, I used to be a die hard player. But now they plagued the entire game with lootboxes and microtransactions!

[@2000eae]

Here is the secret; you have to use tail fat, which has an even higher smoke point and a very specific taste and you press it directly (perpendicular) on the grain, not against it.

[@johnaeryns5364]

I love that you're calling that salt meme guy on his bullshit.

[@betogarza9748]

When you say "cheers everybody" i always think... you dont know how i wish i could be there eating the same piece of meat haha, some times i kind of hate you hahaha. Greetings from Saltillo, Coahuila, México, please recibe a very friendly hug, i love your videos . Did you study somethink related with food or how did you learn to coock.

[@SoggySocksYT]

He should do a series where he explores national meat dishes for different countries. Would be interesting to see

[@Realtime1501]

8 ii in u by I'm my immunity let my guard kk km my lm all kk

[@SoggySocksYT]

@@Realtime1501 what?

[@Realtime1501]

@@SoggySocksYT pocket typing

[@SoggySocksYT]

@@Realtime1501 lol

[@yemis832]

2:37 appreciate the beauty of his beef