Use code GUGA12 to get up to 12 FREE MEALS across your first 4 HelloFresh boxes, including free shipping on your first box at bit.ly/2NM8az2 Thanks HelloFresh #ad
Spicy food is enjoyed all over the globe, so today I decided to give it a try of dry ageing some beautiful steaks with it. To my surprised this experiment was a little unexpected and what happened was insane.
Spicy Paste I used: amzn.to/3fEM50R
* Become a MEMBER of GUGAFOODS *
ilworld.info/label/fE5Cz44GlZVyoaYTHJbuZwjoin
-----------------------------------------------
SUBSCRIBE to this Channel
ilworld.info
-----------------------------------------------
Subscribe to my Other Channel
ilworld.info
-----------------------------------------------
* Guga MERCH *
Shirts and More: teespring.com/stores/guga-foods
Cups and Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook: facebook.com/Sous-Vide-Everything
Instagram: instagram.com/sveverything/
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Steaks by Grand Western Steaks
Their Website: bit.ly/2XuwIMX
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* Dry Aging Equipment *
UMAiDry site:: bit.ly/2UYc5XD
Steak collection: bit.ly/2HLsdJe
Ribeye/Striploin: bit.ly/2FIxM99
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* My Wireless Smart Thermometer *
MEATER: amzn.to/2VFC6uo
* My Knives *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal: www.fogocharcoal.com/
* OFTEN USED EQUIPMENT *
Thermometer: amzn.to/2ugI8XE
Cast Iron Plates: amzn.to/2rAevPp
My Salt: amzn.to/2tofZgN
Heat Gloves: amzn.to/2HSQwoI
Flamethrower: amzn.to/2QCRcPi
Mini Food Processor: amzn.to/2Hca58b
Steak Cast Iron Plates: amzn.to/2FCTYQc
BBQ Large Tongs: amzn.to/2Utcrsr
Burger Mold: amzn.to/2JMh6xW
Tongs Tweezers: amzn.to/2M6v3Gm
Food Grade Gloves: amzn.to/2lTd8H4
* BBQ Equipment *
Best Portable Grill: amzn.to/2HUWEww
My Stove: amzn.to/2DBwP2C
Charcoal: amzn.to/2uK95G2
Fire Starter: amzn.to/2F1OFJ2
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Weber Grill: amzn.to/2mXaIbp
Slow N Sear: amzn.to/2uNwd6p
Heat Resistant Glove: amzn.to/2EZGPnk
Otto Grill: www.ottowildegrillers.com/?ref=14&
* Sous Vide Equipment *
Nise Wave Sous Vide: amzn.to/32QHkIX
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Cheap Suction Sealer: amzn.to/2mtj1Oi
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Steak Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
www.amazon.com/shop/sousvideeverything
**************************************************
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
2nd Camera: amzn.to/2iqkxxb
Slow Motion Camera: amzn.to/2jTt8J8
Drone: amzn.to/2jSbK7G
Pocket Drone: amzn.to/2Aw0NQZ
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Large Travel Camera: amzn.to/2ntMidD
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/2imtPdA
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Steak #DryAge #Spicy
Dry age wagu beef in wagu fat
Do a 1 year dry age
I watched so many dry aging experiments that I started thinking “what could Guga do next”... I have this one for you: Tahini Paste... if you did the Nutella, you should definitely try this one!!!
Monosodium glutamate is poison.
What if you put a bit on the stake and then dry age it in the bag? Maybe the same result but less loss
Dry age in miso!
i wonder if you could put the meat with that paste into umai dry bag, for extra "protection"?
I wonder if you know, Guga! Guga is pickled gannet, pickled in an oily barrel, very fishy, it's a Scottish islands delicacy, a stable diet for those living on Sùlaisgeir, Scotland, and other areas.
Very additional flavour.
fermented chili paste smh what did you expect
Now try dry aging it in chilli jam
Ferment with miso or soy bean paste please guga
Are those dalstrong knives? How do we feel about them
Hi guga I love your videos!! I would like to see a dry age experiment with honey, it would be possible?
Bro try dry aging a steak inside a cow
Next try Cheez Wiz 🤣
Dry age with different types flour
I wish I knew Guga. Game and fight nights must be amazing🤤 or Sunday afternoon cookouts👍🏽🍺
Ah, watching guga foods during fasting is not advisable.
Guga you should dry age a steak in demi-glaze
If I were to do this I'd use less chili paste and then bag dry age might cut down on the wasted meat from the dry age.
hope thats not angel who joined islam...
Dude, I dont understand why you put black pepper before cooking it... The pepper will just burn, so... do you see any interest to do this ? 🤨
Guga, I was wondering if you can dry age after searing the meat first? Has this been done already?
maybe remove it with a brush
You should try dry aging in Ginger Garlic Paste, you can find it in any IndoPak grocery store.
Now do a Gochujang Wagyu experiment, hah!
I call gochujang chili pudding
You know Chinese fermented bean curd may work too. Very salty but it should work.
@Guga Foods Take that paste and mix it with some black raspberry Jam.
Can you eat the discarded pieces of dry age steak?
Lol yooooo I just bought that chili paste by accident when I went to sembal. Now I have an idea what to do with it.
This is basically cesina
Always great to see Maumau. Love that he's in a lot more of the videos. No offense to Angel but... I don't want to watch someone that looks and talks like they finish sentences with ', bro'
Since you said it was like extra aged maybe do it half the time so you don't lose as much steak.
I did this exact thing a few months ago with short ribs.... it tasted nasty. This was a fail for me.
Rebuttal... I didn't cut off the ends.... so thats probably why my meat tasted like crap 🤣
I wish I was friends with Guga. I wanna be invited over to try all the amazing looking steaks 😢
Dry-aging suggestion: shrimp paste/terasi.
7:58 This man isn't playing. He's got a whole army of knives.
0:28 Dry aged in Cocaine
I wonder what would happen if Guga dry aged a steak in miso paste (which is basically gochujang without the chili peppers)...
청정원 태양초를 썼으면 더 맛있을것을...
Guga should make his top 5 steaks / chicken foods to Gordon Ramsey and see what he says.
So, dry aging makes it beefier. Have they tried dry aging buffalo/bison steaks? Because those taste beefier fresh, so I can barely imagine what they must taste dry aged.
Go chu jang, not go chu gan
👀 hmmmmmmm * takes notes *
Guga! Please try out a balsamic vinegar marinade. Definitely one of the best. 🇨🇦
12:45
He should dry age a steak in barbecue sauce
What if you put chilly powder in a dry aged steak? Like the salt, pepper, garlic and chilly powder
At least it is not chili jam
I wanna see him use kimchi for dry age. Like a steak covered in kimchi and then dry aged
You should try kimchi
I set my self on fire then put the meat in my mouth this is what happened
Dry age in Puerto Rican sofrito, plzzzzzz
What will happened if we fried the edge of dry age meat
We need a guga steakhouse
I like this guy. His reactions just get a little too annoying.
Start of the taste testing: 8:16
If angel hates gugas cooking he gonna dry age angel
Lol go-chu-gan/go-chu-gun 😂
Isnt this kind of dry aging kind of the same with how dry brine works?
2:25 it wasn't fully covered guga. the bottom-left part wasn't covered
I can see (7:08) that not only Polish people wear socks and sandals.... :-D Angel ur the BEST :-) . Guga as always a master level of experiment. Great episode.
What if you were to dry age in icecream?
Not chili jam, right...?
Dry age eye round with Gochujang
Next he’s going to dry age it in crack
Would you consider doing a store bought/commercial dry aged vs home dry aged? Be interesting to see how they compare.
This dude is opening a new bag of charcoal every video 🤣
dry age a steak in molasses
Dry aging Angel in Mamao
Korean Chili paste ferments by it self if you use it day by day, the bottle actually explains it.
What would it be like dry-aging with garlic cream?
Anyone with a link to that chili paste?
Try it with Kimchi!
Awesome as usual Guga! That being said, can you try using the Gochujang pate and Umai together during the dry age process to see what happens please!!!!
I have gochujang and was wondering what to use it for, so thanks for this x
He should try it again with a shorter aging to check if there will be less loss...
Dry age using different miso paste, korean fermented bean sauce and some chinese soy bean paste. Have a bean paste dry age showdown.
"It is like extra additional dry age-iness flavour". Wait, is that even a thing?! 😂
I think the lesson from your prior experiments: - don't dry age meat with sugar containing substance. The more salty or bitter the paste , the more likely it would work. Please try to dry age meat with coffee, i think it would work.
why do your steaks have buttplugs?
I just notice it took over a month for dry ageing and for 1 vidio, that mean he did the proses everyday and take the beef when its ready. HOW DID I NEVER NOTICE THAT
Hold up hear me out. Do this with A5 Waygu Brisket and then sous vide it then finish it on the grill
try salting a steak with msg and then dry aging and see if it's any different. I have a feeling you just MSG cured a steak.
I would be curious to see if you could pack a steak in salt as a dry aging technique
Jesus you really butchered gochujang
Seems like it uses a lot of the Gochujang, how does it compare with a normal dry aged steak that is served with Gochujang instead of being dry aged in it. If it gives even a similar flavor then I'd question the worth of using so much of the paste to do this more than once for the sake of experiment.
Bring back angel he makes the episodes way more funnier guga !!
Suggestion: Dry age in lingonberry jam. It could work
Bruh i got a guga ad with this vid lmao
Dry age in garlic paste
Dry age a steak in KimChi sauce. Do it!!! PREASE!
So whatever happened to gugas nephew? Did he go off to college or something?
i dont even like steak but i love these videos
My mom gets hello fresh. Their chicken livorno is amazing
Hi Guga. Dry age a steak in beef bouillon. Boom!
Where’s angel?
Yes, I did go 12:26 guga.