Finding the Best BUTTER for Steak Basting!

[@pankothompson5903]

Quick we must source as much weird whole milk as possible! we need goat, alpaca, Sheep....... is milk from Wagyu cattle different ? we must know!

[@93redcamaroz28]

Wagyu milk! Wagyu butter! Wagyu cheese!

[@CarlGorn]

I wonder if the cows could ever be considered wagyu, since they're raised to bear calves and give milk, rather than fattened as meat. It's the steers(castrated bulls) that are fattened and turned into wagyu steak.

[@rayzecor]

Breastmilk

[@cocodojo]

wagyu A5 dry aged butter

[@luanmoraes1272]

Wagyu butter blew my mind

[@TheKittychans]

4:19, that giggle. Love it. He's like a kid. Love how positive this channel is

[@T0YCHEST]

Im arabic and our meals are usually, veal, sheep, goats, etc. so ive tried goat milk its really sweet like honey milk, i drink it alone or put it with desserts if i want to reduce the processed sugars so its substituted with the sugar in the milk.

[@calebcaleb4983]

Regular Old Plumbus you guys can’t eat pork right?

[@T0YCHEST]

Caleb Caleb yep

[@andrewayoub3122]

Regular Old Plumbus correct him. I’m Arab, and I CAN eat pork. Arab is as ethnicity. Muslim is a religion. 2 different thhings

[@rexsthegreat22]

Andrew Ayoub Well no. I’m not sure which city you’re from but pork isn’t available in most places in Saudi Arabia. Anyone CAN eat pork but Muslims avoid pork because it’s hated/ forbidden

[@ravingranjeev]

@@rexsthegreat22 not hated its just not allowed to be consumed

[@SoggySocksYT]

Quick tip when tasting things! Cleanse your pallet in between the different steaks with water or something to give a fair chance between them

[@walnutsandbeastiality866]

Nice username lol

[@shoot-n-scoot3539]

Cabernet Sauvignon would be my suggestion.

[@RichardWestmoreland]

Who ya gonna call? GOATS BUTTER

[@jamesellsworth9673]

GOAT BUTTERS?

[@crimsonprincetr5844]

Take my upvote and gtfo 👉🚪

[@Siddich]

dadadadad dabada!

[@taylorkynoch6992]

@@crimsonprincetr5844 this aint reddit mate

[@hydratedchingus3270]

@Maciej Nenutil it's likes upvotes are on reddit

[@RichardWestmoreland]

You should try "cultured butter" too. It's easy to make, just add a splash of Kefir to your cream and leave it to sit out on a counter for 3-5 days. Then make butter as usual. You get a cheesy tangy taste from it that's absolutely amazing.

[@dzhiurgis]

I've finally tried cultured butter recently and wasn't impressed at all. Sea salt crystal one is much better. At least on bread. Might work on a steak.

[@dzhiurgis]

Should try smearing blue cheese et al

[@HepCatJack]

Cultured butter, travels a lot, reads lots of books and speaks several languages...

[@RogerS1978]

You need water biscuits to clear the pallet between the rounds, we use them when tasting beers.

[@kinpoi260]

Lettuce is aight

[@johnxina7522]

Exactly

[@johnxina7522]

I think it's too biased if the first one is better than the second one

[@CatchyCauchy]

Or wasabi or ginger

[@E-A-Z-Y]

Yamoshi ok weeb

[@DarkArtsAstrophotography]

I regularly use ghee for cooking Indian food, and I love it in that application. But I've also tried it for basting steak, and I would say my results mirrored yours. I seems to take away from the flavour more than it adds. Regular butter (either pre-browned or browned during basting) provides hands-down the best flavours. Always.

[@lvix_viper3545]

There’s this thing on amazon prime where you can buy a dry aged Sirloin and I want to see your dry aged sirloin vs the amazon prime one

[@TheAlviator]

Prime steak vs Amazon Prime steak

[@2planksand2wheels92]

Alvin Tse haha

[@AwesomeMan2696]

@@TheAlviator niceee

[@Real720]

11:26 Guga: We wanna know! Sam: I don't wanna know! 😆😂

[@andreacollier7445]

While I haven't tried goat butter, I once tried raw goat milk. If I remember correctly, it's much richer and creamier than regular cow's milk.

[@Saschabrutzelt]

That butter running over the steak in slowmotion is my personal heaven 😍

[@frankieh]

Definitely miss the loud and boisterous "Deeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelicious"

[@jdeluca6181]

Volume: |||||||||| ||||||||.. ||||||.... ||||...... ||........

[@PanchoKnivesForever]

SAME. heeeerrreee!!

[@nickoakes5790]

Why did he leave?

[@mauricetoonen2411]

@@nickoakes5790 wanne know too!

[@TheSkarful]

He open a personal youtube channel (about food)

[@fortsteinbring]

Can’t wait to see other type of meats getting dry-aged

[@Gio102897]

He should dry age goat with goat butter

[@Panasiux2]

I wonna see wagyu monster steak vs regular one. Maybe wagyu one will live up to tom&jerry dream.

[@breejames6323]

Fort Steinbring I’m still waiting for him to make a good chicken breast

[@JD-hy6yc]

No homo, right?

[@asmrkh4828]

@@Gio102897 hi

[@myhalfacent7408]

You’re voice is mellow asf, honestly I watch your videos while I’m blown out of my mind, gotta love that gorilla glue

[@CrustaceousAnnoyance]

I love how giddy and excited Guga gets!!

[@arob7825]

Ghee is ,browned Clarified butter ,typically used in Middle Eastern cuisine. Clarified butter is just clarified butter ,difference is the browning during the separation process. Love your vids , your awesome!

[@marioh.3014]

7:40 " It till steaks good!" I love guga man

[@Wrestlingmann]

Gotta love that May-lard reaction.

[@DT-vc7hd]

** Francais has left the chat **

[@lpscupcakesprinkles]

Oh just chilling with my lard

[@aple8307]

I like that one song from a$ap rocky where he praises May-lard

[@lpscupcakesprinkles]

Cheesy Big damn cheesy where tf your latest album at??

[@nickcutler3802]

You should have a tournament. So you use 4 different types of butter here in this video. Now you just need to do 3 more of these videos. One with 4 different types of oil, one with 4 different types of four-legged animal fat (beef, pork, you can use bacon if you’re desperate), and one with 4 different types of bird fat (chicken, duck, etc.) take the winners of all 4 videos and then decide the one type of fat to rule them all. There I have just given you more content for you to use. Needless to say this was awesome.

[@sirociper]

4:19 - Mad scientist laugh

[@alexisrodriguez7127]

sirociper z more like 9:24

[@asmrkh4828]

@@alexisrodriguez7127 hi

[@arunramachandran5012]

@Guga, if you're making your own ghee, then the milk solids left in the bottom work exactly like the caramelized bits of brown butter. Try spooning the ghee milk solids into your steak in the end and it will be a truly awesome experience. Especially if you let the ghee go a bit longer so the milk solids brown a bit, just like brown butter.

[@xthesilverfox9857]

Longtime lurker. Love your videos. Your happy go lucky attitude always cheers me up. I convinced my mom to add brown butter to her key lime pie crust (half gram cracker / half ginger snap cookie). And wow. It was a homerun. You should consider adding brown butter to recipes that call for melted butter. Your overly spoiled tasted buds will thank you yet again. Cheers!

[@celarts5752]

That bit of butter in the pan just spinning around was like "wheeeee"

[@JuniorJr...]

Their faces after the first bite! hahaha Priceless. Regards from Brazil!

[@NOTANOTHERCOOKINGSHOW]

Glad you fed these two animals today...great vid guys

[@catgirl4499]

Talk with respect .

[@Chronic858]

@@catgirl4499 for real, i don't know why he's the top comment though

[@catgirl4499]

@@Chronic858 maybe because he's a youtuber idk

[@lindseyormsbee]

Love when Guga takes that first bite and starts moo-ing.

[@getter7seven]

Good stuff---Marrow Competition next would be interesting.

[@senecamontezdeoca3434]

Thank you Guga for this video I enjoyed

[@aramere3650]

A handy tip: If you don't have sous-vide equipment, you can take a gallon freezer bag, remove as much of the air as possible, and simply stick in in the dish washer for a cycle. The temperature of the water is warm enough to get a perfect sous-vide cook, but not hot enough to melt the plastic bag and release the plastic toxins.

[@brenflynn9164]

“May-lard” reaction lol..

[@brandonfalcon9348]

Guga, you have got me serious about steak and another KZbinr has me on a Carnivore diet. I can't afford Sous Vide but I can do reverse searing which is close and I've lost 20 lbs in the last 3 months and never gotten tired of steak basted in butter. Good on ya, guys

[@munenex]

All Guga do is win 💪💪. I love Sam. Pls let Sam be a regular on SVE.

[@Capoiera07]

Guga says butter. I'm here. Awesome video man. When we getting that knife video? hahah

[@dannymcneal]

I just purchased my first container of Ghee...glad to know not to waste it on steak. Another great review!!

[@nebky]

Not sure why the clarified goat butter was sweet. We have regular goat butter here in the UK at most super markets. Its delicious, typically a bit saltier than regular butter and a similar 'Goaty' flavour to goats cheese.

[@leonelparra6312]

Yea sam is back

[@erickfoss]

I would have liked to see a “cultured” butter added to the mix. A little more sour, savory and higher fat content. Future video?

[@larrydavid1354]

Ghee is cultured clarified butter. It is diffent than clarified butter

[@gurustarr9277]

Love Sam he's such a chill guy

[@bertguitarr]

You should try "seasoning" steaks with brown butter solids before packing them in bags! There's a video by Chefsteps where they show how to make more solids using powdered milk.

[@CATDABOSS]

Goat butter is a little sweet, and its tangy. It tastes like an extremely mild goat cheese or a heavily fermented normal butter. The reason clarified is easier to find is because goat butter separates really easily, even when refrigerated. It has to be used pretty early after being emulsified and chilled

[@luiscolon921]

I've been experimenting using clarified butter and believe that using it dulls the other spices a tad because it is silkier than the regular butter due to its butter fat purity content. That purified fat silkiness coats the tongue more completely intensifying the buttery taste at the expense of some of the others. It's like when Guga seasoned the sous vide steak and put butter in with it preventing some of the seasoning to penetrate the meat while it cooked. I personally love that silky clarified butter texture and taste on my finished steak. I just compensate with a bit more seasoning during the cook.

[@DuzBee]

Haha 2:41 It’s a weird request.... Says the guy who spreads bone morrow like butter on toast haha

[@ItzReanOG]

You should try candied butter like starburst butter, jolly rancher butter, and etc

[@hendrickhueck5309]

That little homie is soooooo happy to be there. I’m happy for him and jealous at the same time 🤣🤣🤣

[@ethanhughes_0640]

Can you do this same test but with brands from the grocery store? Great video!

[@kenta326]

9:15 could be a meme template

[@spieldle]

I love your experiments. Really would like to see if people notice the difference between a steak seared then cooked slowly and one reverse seared to the same internal temperatures. Maybe even trying different ambient temperatures.

[@eboracum]

So glad to see more of Sam! He's even starting to look more like Guga, he's the next Guga in training.

[@DarthNoshitam]

I love Sam’s reactions 😁

[@steveroberts343]

4:19 his giggle killed me lol.

[@kayul5379]

Idk why but I just feel like I wanna give Guga a big hug.. he seems rlly warm and squishy

[@brentprice4188]

You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.

[@AshtonnothssA]

I would suggest that u add a little bit extra salt to the clarified butter .That is when the taste of the clarified butter comes out. Clarified butter is basically melted butter and it's unsalted

[@Macktube]

If Mama already knew what was happening when you were describing the butters, why would he act surprised when he's tasting the stakes?

[@Ampevedyc91]

Can you do a sous vide experiment where you show other ways of soothing like in a Crock-Pot with Ziplock or on the stove? In a pot

[@Ampevedyc91]

Please

[@SheldonBeldon]

I wonder where Guga went to school or what restaurants he worked at before now, because he so clearly is an incredibly knowledgeable and talented chef.

[@connorgates119]

GUGA!! My wife and I ate at La Hacienda de San Angel in Epcot at Disney World. We ate the most delicious Mexican dish I've ever eaten. Please make a video of how to make Costillas en Salsa de Chile! Love all of your videos!

[@henriquelaydner4080]

I love goat cheese, as well as sheep cheese, but I’ve never tasted either goat or sheep butter. I’ll give it a try.

[@CarlGorn]

My favorite cheese is this Franco-Basque sheep cheese called _ossau iraty._ Smells like a gym locker, but the flavor is amazing. It's like a concentrated salty-rich-umami blend of cheddar, feta, and Parmesan. Instantly addictive stuff.

[@mihaialin7934]

@@CarlGorn that sounds like the best cheese ever

[@localandonlinepreciousmeta3575]

Henrique Laydner same. Love goat milk and goat cheese but never had goat butter

[@mobstamaniac]

"And your butter is DUNN"

[@mngardener9257]

I'd be interested to see how your homemade butter graded. Do you salt your butter? I'd be interested to see a test between your butter vs grade AA butter.

[@MrAndydavis78]

Suggestion for a new garlic experiment ! Make your own garlic powder! Thinly slice garlic (mandolin) and dehydrate then grind (I use a vitamix dry container). Stack that up against store bought! (My wife now insists I make ours). Cheers!

[@trapezius77]

You need to try basting with dry-aged Kobe A5 butter -- the only butter I use.

[@mentat1341]

"Sweet baby Jesus" hahahaha Sam is a great addition.

[@Kyssifrot]

We have goat butter in some region of Belgium. Never tasted a clarified one, but the normal one is also a little bit sweeter. It's also plain white.

[@almaz4858]

I work at my grandmas farm and we have goats and we make butter cheese with all our livestock, goats butter is sour at the beggining then at the end you are correct a slight sugary hint of an aftertaste. Clarified isnt good but 1 kilo of goats butter costs 100 dollars, its a commodity!

[@normanladdleschnitzel1928]

Never thought i would learn so much about butter in one video. Thank you guga

[@alidawood8833]

i could listen to you say the word butter all day.

[@FlavaHat]

Sear in clarified butter, baste in normal butter, finish with brown butter.

[@chrisk4853]

So if clarified butter is made by separating the milk fat from the butter could you cook with the milk fat that is left from clarifying butter?

[@deanoc90]

i worked with goats on a farm for years in the south of england and we bred them on half grain and grass and the butter that isnt clarified is actually sour in taste, the clarified removes the milk compound with is the most sour part therefor leaving a sweet taste, try goat cheese its a sour taste too

[@King-tw7ph]

My favourite part of your videos is when you say”I know the don’t look good right now but watch this”

[@GlaciusTS]

I think what Maumau was missing was the effect that basting has on the steak. I suggest trying to undercook the brown butter by a couple of minutes so you can baste the steak and end up with that rich brown butter at the end. I think if you got it just right, it’d get the best results. Try basted butter vs unbasted brown butter vs basted lightly browned butter.

[@NLJFamily]

Oh man - you should do a contest where the winner gets to eat a meal cooked by you - your meals always look amazing!!! Mmmmmmmmm 😋🥩

[@rinkdinkis5849]

That giggle at 4:19 is like childlike wonder

[@markhamrick6554]

This is one of my favorite dishes of all time. Can't wait to try this one with the mustard.

Hey Guga, looks delicious! Don’t you want to do a cookbook??😃

[@drummerkingrulez672]

Sam is back in the candy store!

[@dragoonhs2003]

Sam is my spirit animal!

[@omerozdenoren3678]

you should try “beurre noisette” which is clarified butter but you let milk solids have mallard reaction before removing. that will be a fair comparison against brown butter.

[@webofhair]

You need to try Water Buffalo Butter!

[@JK-zq2tn]

Guga, love the addition of Sam to the team! Brings a fresh perspective to an already refined channel!

[@clashenmetkalas5488]

What pan do you do the basting with? Great video

[@RockinRob715]

I think you should have used black garlic compound butter too

[@Yuu-Na]

sam is the mvp 😂

[@asddfjkkl]

2:23 lmao can't stop thinking that someone's peeing into the bottle through a strainer

[@cantamci]

Quick one, what is the most durable sous vide bag you suggest

[@tyreltaylor796]

Sounds like you should harvest the milk solids from your ghee production, and add them for extra flavor when you make brown butter.

[@sampfotenhauer536]

You have GOT to try the normal goat butter (not clarified). It’s a game changer!

[@mortender]

You should do a collab with Brian Shaw and Eddie Hall

[@iceman977th]

Next video: Basting steak with different types of steak juices

[@aaronramsonwhite]

If you strain the brown butter through cheesecloth, you can get rid of the solids.

[@BiggWhamm352]

I’ve watched every one of ur videos on both channels keep up the good wrk guga I wanna try ur food one day lol

[@richardyuson8751]

Sam doesn't give a sh*t he just eats everything LMAO

[@eldiabloduevel1073]

Guga, how about regular creamery butter vs. lactic cultured butter? Also clarified creamery vs. lactic cultured butters and another experiment with brown butter made from creamery vs. lactic butters.

[@hameedriyaludeen5516]

One of the best vid with sam!

[@dzordrezord9820]

Thanks for this brown butter trick😃

[@ausuyucayeque]

Exelent review. Bravooooo. I will do it w butter and rosemary!!!! Love your videos and learn a lot. Also w your friend from La Capital!!!! Pricelessssss!!!!!!

[@GrumpyGrunt]

Me: Googles "goat butter" and hopes the results don't get *too* raunchy. 😆 I picked up an inexpensive SV circulator at Aldi over the weekend and cooked some boneless beef spare ribs. They were a hit. Off to Costco today to get some steaks and pork belly. I'll order a Searzall next week. It's on like Donkey Kong!

[@quabub7462]

Do you need an additional vacuum machine or something?

[@ChrisParayno]

Yassss!

[@joshuasteele5108]

@@quabub7462 you can use gallon ziplocks. No need for a vacuum sealer.

[@dorhatter]

Now I have to go check our Aldi! I hope they have one I've been wanting to do the same but don't have the money for an expensive suvi

[@mattcharlson80]

You don’t need a Searzall, regular torch with propane works fine.

[@Jeffrey_Wong]

The editing gets better every episode!