Pro Chef Reacts to… Guga Nutella Dry Aged Steak
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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!
Can you react to TikTok videos? Particularly Gordon Ramsay’s reaction?
Kamikoto knives are the same stainless steel as scalpels which is bad. Scalpels are meant to be recycled. That steel does not hold an edge long
Would love to see you react to the $1 steak tenderizing experiments Guga does.
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!"
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… little does angel know that by this point in time he has eaten a year dry aged steak and would probably love that Nutella one now
Because guga!
Song at 10:44?
You need to checkout his microwaved brisket episode. It's hilarious
I think it was definitely the sugar. His other experiments with sugary items have similar results.
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
Good
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.
Check out the Gochujang dry age video, it’s one of my favorites because I f’ing love Gochujang out that shit on just about everything
Pepto was on picanha as a joke to a know longer on the channel ninja 😞
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.
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
Once again, I am here asking for reaction to gochujang paste dry age experiment. It will happen one day!!!
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)
So maybe I'm missing something but Guga is always "dry aging" something slathered in a liquid or goop of some kind. In what sense is that dry?
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.
i have one correctiom on the bacteria part: too much sugar actually works as a preservative because bacteria die from water osmosis. that's one of the reasons why honey can't go bad.
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?
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.
Another day of requesting you to react to Guga's microwave brisket video
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.
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.
I would agree with your analysis on what happened. It just makes sense and bacteria can survive in oxygen starved environments
Another creator that does some similar stuff to Guga with dry aging, not a frequent, is Max the Meat Guy. I remember his Sour Patch Kids dry age being pretty interesting https://www.youtube.com/watch?v=51PXvUJwQx4
It always bothered me how Guga called it "dry aged" when it was really just marinating.
imagine if he seasoned the steaks with nutella instead of pepper/salt xD
That Peptobismol steak is made out of the cut known as picanha, very tasty and popular in Portugal and Brazil.
man I really want to see your reaction to Guga's Wagyu Carbonara this one was my favorite video of his.
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
I think Angel's a bit too genre savvy 😆
turns out that nutella dry-aged steak is a Petri dish
12:40 can you explain the difference between those 2 techniques?
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.
Guga is a legend! You should react his video cooking a Whole Wagyu for his 3 million subscribers celebration (not the one featuring Nick DiGiovanni)
Aye! Got my shout out! Woo! Also, great video!
I think he holds the knife like that for the camera so you can see more of the meat
You should see his video on the cast iron pan. Or maybe the every meat videos.