Pro Chef Reacts to… Guga Nutella Dry Aged Steak


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44 replies
  1. Avlin Ærbødig
    Avlin Ærbødig says:

    sugar is bad for dry aging.. but it has a high osmolartic value. so, how much syrup/honey do you need to make the meat surface uninhabitable for bacteria and funguys? lower the whole thing into a barrel of honey! Let's goo!

    Reply
  2. Mojova1
    Mojova1 says:

    Please react to Guga and Hiro making giant lobster. It is on "Hiroyuki Terada – Diaries of a Master Sushi Chef" channel. Episode called "GRAPHIC: GIANT LIVE Maine Lobster HUGE Sushi Roll | Guga Foods Collab!"

    Reply
  3. godAlseif
    godAlseif says:

    i suspect the mold went all the way through, usually when you see mold on the surface the mycelia are already spread around the inside. im willing to bet the nutella really didnt do anything a dry age is supposed to do and it was hardly any different than leaving an uncovered steak in the fridge for 35 days

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  4. Matthew Lizotte
    Matthew Lizotte says:

    The thing with Nutella just like peanut butter it stays good in the container but once you take it out of the container the environment changes its structure and it turns like any milk based product. Just as peanut butter will separate into oil.

    Reply
  5. JT Bassmat
    JT Bassmat says:

    1:54 That, I believe is a Wagyu Picanha steak. I believe it's from Sous Vide everything where the context was that one of his friends had mentioned he likes a certain combination of flavors, of which I believe was Vodka and Pepto Bismol, so this is what Guga did, give him what he wanted.

    Reply
  6. Atomic Philosopher
    Atomic Philosopher says:

    Actually have to say here that I appreciate someone advertising a VPN that isn't Nord. I don't trust Nord. I personally use a lesser-known one because it's based in a country that isn't going to be easily compelled into handing over data and they seem like such a shady-ass company in general that could just disappear without a trace without anyone noticing which is kind of what you want in a VPN provider. XD

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  7. Vi _XXiV
    Vi _XXiV says:

    I love that you're reacting to Guga's 2-3 year old things, keep in mind that since then his experiments and finesse have improved drastically (production quality)

    Reply
  8. John Arnold
    John Arnold says:

    If I remembered correctly there are bacteria that can survive without air that are classified as anaerobes and bacteria that can survive with and without oxygen called obligated anaerobes. So possibly as you said there is already a bacteria attached to the beef.

    Reply
  9. NoName
    NoName says:

    Sort of off topic, but I always wondered. Is Hank Hill’s from King of the Hill obsession with propane reasonable or is it just a random obsession?

    Reply
  10. Aaron Torrefiel
    Aaron Torrefiel says:

    I would love to see you react to some of Guga's older (his first) videos from his other channel and gugafoods. I feel you would appreciate what his channel has become if you saw how it all started.

    Reply
  11. Superintendent Chalmers
    Superintendent Chalmers says:

    Not much for Nutella, but just dry aging it in Cocoa worked quite well. And different cocoas impart different flavors.

    A cocoa from Madagascar imparted a unique Citrus taste all throughout the meat with a neat earthy tone. I used that meat to make tacos with a spicy mole sauce on top using the same cocoa blend.

    Turned out really damn good.

    Reply
  12. Javay Fraser
    Javay Fraser says:

    I'm not in mycologist or anything, but if I remember anything correctly about the few biochemistry classes I did take before switching my major when I was still in undergrad, I'm pretty sure what happened was that the steak tasted off because of the molds because mold is a chemoheterotroph so it leaks certain chemicals into the substance around it in order to convert it into something that it can eat. I think that even though the Nutella definitely blocked off some of the oxygen and moisture, it's not like it was a 100% non-permeable membrane or anything like that so the mold was able to proliferate easy in those conditions. I think often times people forget that when you see mold, that's just the fruiting body of the organism and it has its own route like structure of hyphae that it uses to keep itself in place and of course absorb nutrients through the aforementioned process. Main reason why you should always just throw out moldy food instead of cutting off the part where you see them old in my opinion. Again not a actual food scientist but that's what I think based on what I remember from what I learned.

    Reply
  13. omer mahmoud
    omer mahmoud says:

    Viruses actually don't need food or water cause they aren't alive I don't think I should go into more details but that's what's important they are not living creatures and each has its own means of spreading. Also not all bacteria need oxygen some are called anaerobic bacteria and all they need is moisture and food. Hope that's helpful for someone

    Reply
  14. Martin Schou
    Martin Schou says:

    Viruses are incapable of reproducing on their own. They need a live host to do so. They might be able to survive in Nutella, but they are not going to reproduce without a host.

    Reply

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