The INSANE Seasoning Salt Experiment!

[@nomad6337]

Guga's Mom: Guga clean your room, it looks horrible Guga as a teenager: I know it doesn't look that good right now, but watch this. *cleans room in fast forward*

[@littlebigcubing6062]

Correction Guga: flips out the flamethrower

[@nomad6337]

@@littlebigcubing6062 *flashbacks to guga's rebellious phase where he used to do graffiti using flamethrowers*

[@jaketullo317]

Sick rock song starts playing

[@Gotonis]

-camera cut- Guga: I've dry-aged my room for 2 years. Now if I just cut away the outside layer...

[@ryanc473]

With the background music, of course!

[@osairqable]

beginning of the video: "easy to make" 5 minutes later: "place it in your dehydrator"

[@cdawson198600]

A lot of air fryer ovens have a dehydrator function that cost about $100

[@osairqable]

@@msjanij3 it's a joke sherlock!

[@deicide7751]

@@msjanij3 r/woooooosh

[@waloogi1479]

you can actually use your oven to dehydrate things, you dont need a dehydrator, its just that a dehydrator is a lot better and more convenient

[@bellascythe9594]

@@waloogi1479 I just put in behind refrigerator for couples Hours and boom dehydrator.

[@Bobbnoxious]

Going by his recipes, Guga loves cured egg yolks almost as much as steaks. And I have no problem with that.

[@breejames6323]

Does it actually taste like an egg ? Using egg yolk is just strange to me.

[@elfinshell4758]

@@breejames6323 I’ve made my own and microplane grated it over pasta, ramen, on toast, my family loves it on avocado toast (I’m allergic unfortunately) But no, in my opinion it doesn’t taste eggy, assuming you don’t totally cover your meal in it, then it might lol. I’ve found the curing process turns it into almost like a fine cheese with the ‘aging’ in the fridge, how you can use it, but it’s good for an additional hit of protein and fat in your meal, too. Edit to add - Joshua Weissman did a video on his cured egg yolks and he probably explains it way better than I do.

[@breejames6323]

@@elfinshell4758I’ll have to try it sometime

[@ThydaCookingTV]

No problem with that

[@rovvy221]

Literally chinese receipt, wouldnt dehydrate it though.

[@fuddrucker74]

Guga, has an infectious happiness, a passion for great food, and seems like a great person. I also love that he brings his family members into the mix.

[@edwin260]

Guga: "specially when I haven't had steak in a while" When has that ever happened?

[@jamesellsworth9673]

He means that it has been a couple of hours since the last one😊.

[@starvin8082]

I was dying when he said that

[@vainopiispanen7197]

He's talking about minutes.

[@veluta2549]

He's talking about seconds

[@hobojoe4494]

He’s talking about nano seconds

[@TheSlavChef]

Let’s dew it! IT IS A MEMBRANE! Cheers everybody Searing music That’s a m a z i n g And your sauce is d u n n I know it doesn’t look that good right now, but watch this. It is enough talkin and it time to cook our steak What do you think meow meow Angel doesn't like it

[@riza_maulidan]

You got me at "meow meow"

[@exclibrion]

Its called D E M I G L A Z E

[@MrVovansim]

Sanwish

[@eliamagri7413]

The salt penetrated DEEPLY intothemeat

[@crimsonstang]

Don't forget "perfect doneness"

[@colton3731]

The amount of happiness this man brings me just by making videos about things hes passionate about is incredible, seem like such a genuine person

[@Orca472]

Video should be retitled to “guga having fun with his dehydrator”

[@ThydaCookingTV]

Yep agree

[@oreo5892]

that sounds kindqa erong

[@noveltyfazwatch445]

guga: "salt" me: "flavor powder"

[@fckmchngrl]

flavor powder is like rub

[@dalentces2492]

​@Nguyễn Huy shut up jimmy

[@Zetsuke4]

it.s not sugar powder it’s salty

[@bry33productions]

But imagine if one of those steaks had been seasoned with ramen noodle flavor packets 🤣

[@camdencarman8917]

Chicken flavored steak🤣

[@Akutukananu]

😂

[@noflexx]

I just want to thank you for providing us with these videos. It's always a great part of my day when I see you uploaded.

[@ObservingLibertarian]

If you add oil to Sriracha sauce: it tastes like sweet cherry tomatoes. It's not something most people know because in western cuisines - we don't stew chili peppers the way we do tomatoes. We fry them and or desiccate them (chili powder) - but we don't stew them. It's true though, because Sriracha is made by stewing chili peppers - when you add extra oil to tone down how hot it is: you discover it tastes like cherry tomatoes. I discovered it by accident: I wanted a way to spread the Sriracha sauce over eggs without just using more of it and making them overwhelmed with spice, so I added extra vegetable oil thinking it would tone down the spice a bit but also more evenly coat my eggs. Low and behold, I discovered it tasted like a sweet cherry tomato sauce. Which by the way, is fantastic on eggs, I was shocked. I started making my eggs like that all the time. I started using a shot glass, fill half and half with Sriracha sauce and canola oil, mix in the shot glass with a small whisk. Not only does it maintain a bit of the spice that I like: but it's a wonderfully sweet cherry tomato flavor which is incredible on eggs. Now when I buy Sriracha sauce - I always buy several containers and I keep one of the previous: half empty one bottle in one of the previously used empty containers - then add canola oil and mix until I get the flavor and constancy just right. It's amazing. *It's not exactly a half and half mix that I found works best* it's closer to 2/3 Sriracha to 1/3 oil but by adding it to the container, mixing it up and then trying it - I'm able to reach the right ratio. So keep that in mind if you want to try it, and I highly recommend that you do. It's phenomenal on so many things because the end result is such a rich sauce which is spicy and yet sweet and a little tangy. It's delicious. Also, *be aware, that because you're adding more oil - it does like to separate:* so before you use it on something, you have to give it a really good mix and shape it well to get everything incorporated.

[@laneofmagic]

Guga: "They are very easy to prepare." Me: Oh cool! They look good, so I might give them a try if it's easy. Guga: ** Takes out dehydrator **

[@TheSamm092]

I love when MaoMao is in the videos. He does a great job explaining what he is eating!

[@davecrawley4634]

Really. Don’t they just say: juicy, flavorful, tender? I mean I love them but they are the least descriptive men in the world.

[@candre3162]

I just woke up and this is the first thing I’m watching 🤦🏾‍♂️🤦🏾‍♂️

[@lostbattalion1485]

Same

[@icecold7]

gotta go to the butcher's shop now I guess...

[@ashtoncashout6412]

Mane what 😂😂

[@MontPyth]

Same

[@Goofiest.Goober]

You should drink a glass of water when you first wake up instead

[@CheeseDud]

Auto captions wrote “umami” as “old mommy,” “mummy,” and “on the money” at different points in the video 😂

[@shouldabeengone]

mummies taste good according to futurama

[@TheSlavChef]

hahahahahahahha :D

[@tqmper7153]

Wait ur here????

[@stavbar1234]

I think its time momo cooks you something and you need to guess. Would be a nice change. And ur welcome

[@Li8eralsarescum69]

No

[@deminybs]

I bought a new grill and one of the meater thermometers that guga uses , friend bought 2 wagyu ribeyes, so excited for this weekend!!

[@skimaned4291]

I had wagyu but it was undercooked, try to not undercook it too much, u want some of the fat to render

[@katherinedonaldson9865]

Hope you have a great time

[@mr.obamium8074]

Congrats I’m jealous 😂

[@chedahgetah9748]

Enjoy!!!!

[@deminybs]

I'm just afraid It'll be so good I won't want normal beef ever again 😂😂

[@isaacyoon3926]

When i first saw a guga video i was like “why does he inflect his voice down to that dark, deep tone at the end of every sentence” but after watching well over 100 videos I’ve grown an immunity

[@planbgaming2533]

Guga, judging from your videos you are one of the kindest guys outhere, keep making us drulling over your creations and making us smile !

[@saschasingsong5868]

I love every video. But I really love to see Maumau. He is just refreshening. I would love to go fishing with you guys!

[@Waisonian]

This looks amazing! You mentioned if we don't have a dehydrator, that we can use the oven at the lowest setting. You did that for the egg yolks. Is that also true for the other three or will that burn/overcook the ingredients?

[@GreenMan-em2jd]

This is actually really brilliant Guga! Great job 👍🏻

[@lux8357]

Can you freeze dry liquid smoke and make a liquid smoke salt? Or just freeze dry liquids in general and use them as seasoning

[@riuphane]

Just smoke your salt. It's easier, faster, and tastes way better

[@cdawson198600]

I have, i mixed pink sea salt with just enough liquid smoke to make a slushy like paste then put it in my air fryer on the dehydrate setting at 150 for 30min. Isn’t as tasty as real smoked salt but it’s really good and fast.

[@FeloniousPedigrees]

Dude, why? My stomach is growling. Why you gotta make me hungrier.

[@ThydaCookingTV]

LoL

[@alexcis4103]

Great way to start the day! Watching your video first thing in the morning. Great video!

[@200m-z8y]

Guga: „it’s very easy to make“ Recipe: „requires dehydrater and 2 ounces of uranium“

[@udcnation]

Who owns a dehydrator?

[@jesseturner9865]

@@udcnation me

[@franklinlewis6829]

Gugas definition of fond - little sticks that are stuck!! Lol luv it!!!

[@xristospro4892]

Imagine someone broke in gugas house and first thing he sees 150 knifes

[@RByrne]

And a large freezer full of large Chunks of meat undergoing various experiments. Shit, I'd rather burgle a house full of Rottweilers

[@arunramachandran5012]

Always love to see your experiments. I really really wish you would also experiment with dehydrated miso paste salt. Especially since miso has such an intense umami flavor and is fermented for years. I also say this because miso ramen broth always turns out to be so intensely savory and packed with flavor.

[@CookAvecDan]

Why do sharks only swim in salt water? Because pepper water makes them sneeze.

[@deminybs]

😴😴😴😴😴

[@oleehuuoli9932]

Flat to the brim, yet oddly satisfying

[@wattson451]

This is a great dad joke

[@TheSlavChef]

But it makes them taste good.

[@ladariusholmes1215]

Boooo....Lol

[@omar_almalki]

We need that damn air fried brisket

[@MrIzaMe]

I second this!

[@andrewtate7619]

Do I dry brined every meat experiment! Let's do it! Guga Pls do This!

[@enzoerwin3464]

I know this isn’t what your asking for but he did a dry aging every meat video

[@andrewtate7619]

Yeah I know about that video thx tho

[@loveisblind1723]

yeah thats a good idea i am actually interested in that but obvi its your idea so i would recommend saying it every video

[@abulferr]

Now I’m thinking about a thousand ideas for salts... what a great video!!!

[@StreetFoodTVCambodia]

Salt + Steak = Everything 😋😋😋

[@crimsonstang]

There should've been a plain salt control steak.

[@ranzeuy8492]

yeah it cant be a real experiment without a control to make sure that it actually makes it better

[@KesslerCOIL]

along with not patting all of the steaks with the same paper towel and seasoning them right next to each other, the seasoning will have mixed a little between the steaks.

[@yungtrashlord]

pretty sure guga and co already had the control steak many times before

[@jakemoresea7415]

@@KesslerCOIL You're just nit-picking

[@snowparody]

Disagree. They definitely already know what a control tastes like

[@o0ara0o77]

"... and it´s easy to do" Is the understatement of the year I woud say xD

[@henriquelaydner4080]

I’ve been watching your videos for quite a long time. This is one of the best.

[@manray371]

“It has a wonderful mouth feel in the mouth” Guga - 2021

[@haydenloader4529]

Inspiration quote of 2021 by Guga- "That's those little sticks that are stuck"

[@faxanfm682]

Love the back to basics, explaining everything we have seen 1000 times again. Oddly not sarcastic, thanks Guga!

[@k1llm3pl54]

I love how Guga purposely says "I know they don't look that good right now..." every video.

[@The45Kid]

I use black garlic in my mashed potatoes! With sour cream, bacon bits and shredded cheddar, your mashed potatoes become INCREDIBLE!!!!

[@ryanlilly198463]

I made a dry rub for beef with coffee and dried porcini mushroom powder and it gives incredible flavor to steaks.

[@cujo2680]

"It's not pinky-millian salt." - Guga 2021

[@adrienhb8763]

Your videos when you try a recipe the classic way and your way are nice. But the ones when you make comparison such as that one are among the best. Thanks ! Could you try make another video just for the mushroom salt with really tasty mushrooms like porcini or shitake ?

[@burningsofa2912]

This is probably one of my favourite KZbin videos of all time

[@jpthehistorian]

Guga's signature guitar riff is now my ringtone

[@qwertiedota]

1:45, the more you grind, the finer it is. Wise words i never knew

[@shariganchidori]

Should have done a just salt and no salt one, maumau’s reaction on the no salt would have been great

[@BooLS2SS]

Guga: "here we have our beautiful steaks and they do look incredible" Also Guga: "I know they don't look that good right now but watch this"

[@KingNurseOR]

That black garlic is probably amazing but it looks just like meconium and that is a smell I will never forget!!

[@Ki_Adi_Mundi]

No shit?

[@matthewdavis7218]

I’ve always wondered if dry brining with special salts like this would be much of a difference. Curious to see if the meat can absorb the flavors instead of just coating the outside.

[@whynottalklikeapirat]

"The first thing we start with" ... now, THAT's a good way to get going with going ahead and commencing beginning

[@martinino3]

I absolutely love your recepies and channel you inspired me to start my own channel , keep up the amazing work and greetings from mexico BOOM

[@marks9444]

“We want to remove all the water” Puts in water

[@Ville_Jay]

You just became my hero (again), I've been wanting to make custom salts and dry mushrooms into powder for the longest

[@OliverSalzburg]

Wow. I'm loving these salt ideas. Thanks for sharing this

[@mariovega2264]

Guga: *Breathes* Also Guga: That is exactly what you’re looking for.

[@sgwyrick]

Now for the combo of Mushroom Black Garlic Salt! Then give it a touch of Sriracha in the mix, YUM!

[@PBox254]

Like Guga’s experiments. Great content

[@JGFowler121]

Looks Great!!! Thanks for sharing! How many steaks can you cook in each plastic container?

[@valvenator]

MauMau dipping into his 3 favorite salts at the end. That would be me also :) I wonder what his reaction was to that? Guga needs to make a black garlic, mushroom, bacon. sriracha salt and top it off with the egg before serving!

[@jxrry6310]

Hey guga, i have learned so much from your videos, thanks for the great content, keep it up!

[@loulouninyou]

hi, just to complement what the guest said, umami is found in mushroom, but also in dried tomatoes and onions. In fact umami come from protein degradation in mushroom, old tomatoe, chinese cabbage, dried fish, smoked meat. In fact it is linked to glutamate (MSG). Anyway, it taste good but like salt sugar or everything, don't over use it.

[@TheOriginalFaxon]

Guga do you have any recommendations for someone who doesn't have a dehydrator, for how to do these? I'd assume an oven can be used as a dehydrator, but is there anything in particular that might help the process along if you don't have as long to wait for a full dehydrator run? You didn't indicate how long that process takes either lol. I am seriously considering making a mix of the black garlic and mushroom/bacon salt in one, for dry brining my stakes with.

[@bryand5549]

GUGAAAAA!!!! XD I have my salt recommendation experiment!!! Try to marinate 5 steaks in different salty adds in the blender to see which ones are actually good for the steak. Kalamata Olives, Artichokes, Capers, Anchovies, and a control steak :0

[@ashmash1934]

Try freeze drying your black garlic and blend it (no need for the salt). That black powder is the best umami addition that I have ever come across. I use it in all my gravies and most sauces. yay for harvest right ;)

[@OuroborosAnarchy]

Hey Guga. If you ever want to try using black garlic in other things. Joshua Weissman has a video showing how to make it using that exact dehydrator.

[@teebirderv8]

Guga, can you do an instant pot video? Preferably the one without the sous vide setting?

[@adrienhb8763]

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

[@erictompkins8226]

Cook with the bacon mushroom salt, grate black garlic and/ or cured yolk on top when eating.

[@mikesdailygaming]

Drinking game to get you FUCKED up, take a drink everytime Guga says: "Now the only thing left to do" 😂😂

[@piltdownman2151]

My wife and I grind dried mushrooms and salt to use on beef or in stews in a coffee mill I have special for spices.

[@PrioCaptSend]

0:16 what sorcery is that?! Why are the bowls turning like gears?

[@gambitcustomairsoft8650]

Love the videos, always leave me with an appetite! Have to ask though, by patting the steaks dry with the same piece of kitchen paper, would it cross contaminate the seasonings? Or would they have been absorbed by the meat by then?

[@psu7276]

I love mushrooms but as you said it is a lot of work. What would you think of using dehydrated mushrooms and immediately grinding them with the salt? The moisture for hydration would then come from the sous vide. Maybe dehydrated bacon bits, also.

[@The-SaltiestPretzel]

Definitely going to have to try these with some poultry, the black garlic and mushroom especially. Maybe on some pretzels too!

[@dannyio9378]

Pink Hi-mah-layón salt, I listen to that 5 times in a row lol. Loved it

[@andreasmessner7357]

Great video guga! You should give dry aging with apple butter a try lol

[@mohzaher2000]

As usual, the video is PHENOMENAL like everything you do Guga. I wish to meeting you someday my friend.

[@savbeeing7376]

“just add a little bit of salt” pours the whole truck of salt in

[@Ki_Adi_Mundi]

Gonna be trying this with bacon, black garlic, and mushrooms all in one to see how it turns out!

[@brettb9222]

I want them to mix them too

[@autisticdarktaco4358]

Watching guga while having food is the best. I be eating anything (breakfast,lunch,dinner) and pretending like im snacking on a guga steak

[@wuasilekerpici7812]

dry age a steak covered in a salt which will consist of all this 4 types mixed together mushroom = zinc component sriracha = gives it a tomato hint egg = gives more flavor to any protein smoked garlic = c'mon , I can add that in anything ...

[@wiseowl1580]

Genius! Love it! Finally a way to get a nice mushroom flavor without the texture. I love them but my household does not. Can't wait to try this! Bottle it, and sell it! ⭐🔥

[@mttpie5975]

could u do a video about all of the best steak methods that u have tried on one steak!?

[@manuelarenas0102]

Un comentario, si usarás subtítulos como en tu otro canal más gente en latinamerica vería sus videos, saludos desde México

[@BLKMGK4]

What torch are you using these days? I have a Searz-all and a larger torch that's better for weeds than steak. Yours looks to be something in between and I cannot find it on your equipment list. I'd love something small I can use indoors!

[@jacobstehly8777]

I love these types of videos.

[@jackk2898]

🔥You Killin the Game Guga🔥

[@Cweets]

00:15 god I love how the bowls overlap😂

[@TheUrbanCultureKitchen]

bro. this was a great idea love this recipe thanks for the tips. I will be trying this one

[@carrolllee6875]

I am on a Keto diet and one of the side effects is I tend to flush out a lot of Sodium and Potassium. Clearly my body can now handle Sodium Salt cured meats but I am still low on Potassium Salt. I bought No Salt a brand of Potassium Chloride salt. It's great. I am suggesting you make a video on Salt cured. (No Salt) curing with potassium chloride and combination with is what I am doing by just adding No Salt to my regular salt

[@zotokbd]

Trying out first ever seasoning MSG would be a brilliant idea!

[@michaelcossick4081]

GUGA DA MAN!🤠

[@SapioiT]

Try salt and lard. I've tasted the difference. Even adding some cooking oil (like sunflower oil, which is neutral in taste) to lean meats can significantly improve their quality.

[@VEV-cu6no]

Nice video guga, very informative and entertaining

[@mic1channel767]

All 4 flavor together would be fyah!

[@omulamfibie]

Every time I see one of Guga's videos and think about when I will be moving to a house, I always remember: "Step 1 - get a flamethrower!".

[@Priority9842]

Black garlic is made by dehydrating regular garlic. That's probably why it didn't change much when it came out of the dehydrator.