I DRY-AGED steaks in ANCHOVY and this happened!

Рет қаралды 605,946

10 ай бұрын

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Today's experiment might be one of the most requested one ever. That is to dry age steaks in Anchovy which is also known as the MSG of Italy. How will it turn out? Let's find out.
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#food #experiment #challenge

Пікірлер: 936

@Qub3rs 10 ай бұрын

Since Guga essentially made anchovy paste and used it to dry age some steaks, I curious to see what shrimp paste would do.

@liprincessprincess 10 ай бұрын

I was literally gonna comment this! Shrimp paste is far funkier than anchovy paste, so I wonder how it would affect the taste of the steak.

@LedSomeFlops 10 ай бұрын

I think he's done shrimp paste (XO sauce i believe) with steak in an Uncle Roger video but he didn't dry age with it.

@vivianho7252 10 ай бұрын

He may need to get a separate refrigerator for that 🤭 love shrimp paste

@jamesmorrow5527 10 ай бұрын

Does anyone know why the anchovies one was redder before cooking

@LedSomeFlops 10 ай бұрын

@jamesmorrow5527 The paste kept the meat from oxidizing and turning gray, which you saw on the regular dry aged steak.

@BakersTuts 10 ай бұрын

Hi Guga, I have a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

@BakersTuts 10 ай бұрын

And by “recently learned” I mean I’ve been commenting this for like 2 years now

@Duszky 10 ай бұрын

@pvlnstc 10 ай бұрын

Try tagging him?

@tsslaporte 10 ай бұрын

I tried I+G(Make it meaty) with Mac and Cheese, it added a detracting onion like flavor. Added MSG or the control was best. So it really depends on the flavor profile and what you are making. I need to try it with chicken or beef.

@dellanjaphlet3593 10 ай бұрын

@BakersTuts are you still doing thes I thought you would have given up

@MrDarthjo 10 ай бұрын

Wow, I'm Italian and I've worked in the food industry as well in a restaurant and I was not aware that anchovy was not really used abroad. In Italy anchovy is used a lot in salads as well as on pizza as it can add that salty and smoked taste that too many times is missing! I also did not know how to translate acciughe (anchovy in Italian) before today so wow, thanks Guga!

@Sseltraeh89 10 ай бұрын

Anchovy is used all around the world, for example it's instrumental in british worcester sauce. It's just rather acquired taste and many people dislike the strong saltiness. Myself, i love it and if i wanna be particularly crazy, i replace the ham on Hawaii pizza with anchovies - sounds absolutely depraved (especially for haters of pinapple on pizza), but the sweet and salty goes surprisingly well together.

@west3783 10 ай бұрын

@@Sseltraeh89As long as it's edible and you like it there should be no problem, altho i'll admit that i'm not crazy of the idea of putting pinapple and anchovies on a pizza

@Sseltraeh89 10 ай бұрын

@@west3783 That's the best part. Anchovies: controversial. Pineapple: Hella controversial. Both: Probably the most despised concept of a pizza in this timeline, but absolutely heavenly.

@west3783 10 ай бұрын

@@Sseltraeh89 I don't think anchovies are that controversial, especially when placed on a Marinara Pizza.

@CarutMencarut 10 ай бұрын

You all dumb and stupid. Here in Malaysia.... we literally deep fry and eat them as snacks..... don’t believe???.... well go check out “Ikan Bilis Goreng”......

@brandonw103 10 ай бұрын

Would really love to see a durian dry age experiment - though your freezer might be out of order afterwards

@Dalwinderization 10 ай бұрын

You need to dry age a rib roast using lemon and orange zest. Did this once and it turned out amazing

@TheRealNormanBates 10 ай бұрын

How did you do it? Did you mix the zest in butter so it would bind to the steak?

@LimitPro1 10 ай бұрын

@@TheRealNormanBateshe probably used lemon juice and mixed it with orange zest

@harmvzon 10 ай бұрын

Did you mix it with salt, or just used the zest?

@Dalwinderization 10 ай бұрын

@@harmvzon no salt just the zest of 5 oranges and 5 lemons. It’s crazy how good the citrus flavor comes threw with the dry age flavor

@Dalwinderization 10 ай бұрын

@@TheRealNormanBates the zest has enough moisture to just stick to it, I used the umai bag for 45 days

@chriscalon8913 10 ай бұрын

I really want to see a competition on the experiments you've done. Put these "International MSG" flavours against each other. See which one reigns supreme!

@aluminumsalmongames6277 10 ай бұрын

Haven't watched, but I use Worcestershire sauce on my steaks a lot. So I'd imagine anchovies wouldn't add too wild a flavor, since it's one of the main ingredients in that sauce. Still, looking forward to seeing. Yeah, my theory was right. You got the fermented fish effect, that really helps bring out the flavor of the meat. Very cool.

@valvenator 10 ай бұрын

If you like Wooster sauce try Red Boat fish sauce. It's basically anchovy proteins dissolved in salt. Use it sparingly. A little goes a long way.

@romulus_ 6 ай бұрын

@@valvenator I use their fish sauce, worchestershire, anchovy paste etc. depending on the dish. they make a great product, really steps up the savoriness without adding a perceptible fish smell.

@Itcoy 10 ай бұрын

I did not expect this to turn out very good!

@debbierhode6291 10 ай бұрын

I have to say, I was against anchovies for years....until I tried a puttanesca with them in it. I have been using it in my spaghetti ever since. It truly adds a whole dimension of flavor!

@Toastybees 10 ай бұрын

It appears in a lot of restaurant sauces. Years ago when I worked at a mid-high end Italian restaurant we would always put anchovy in the pizza sauce and we were told not to tell anybody unless they asked for the allergy information. We did let people know in the menu that there was animal products in all the pizzas, though.

@debbierhode6291 10 ай бұрын

@@Toastybees I'm thankful we have no food allergies, because now I know what I have been missing in my sauces!

@arizonad8012 10 ай бұрын

This is why this channel deserves even more subs. Keep going :)

@drei-senpai3482 10 ай бұрын

Would really love to watch a steak experiment with Gordon. Something like using A5 wagyu or Dry aged steak as a meat for the beef Wellington would be crazy!!

@AmuckPVP 10 ай бұрын

Who, Flash Gordan? He's not a real person.

@ChodeMaster 10 ай бұрын

@@AmuckPVPWtf do you mean? Yes he is.

@DEVOTED2YaHUaH144k 10 ай бұрын

Ikr it would be cool to watch.

@drtrevelisek9924 10 ай бұрын

Are you secretly him and trying to stay relevant?

@SpringdayAutumnmoon 10 ай бұрын

gordon hates fun, it'll never happen

@MindLess927 9 ай бұрын

I've been recently getting into the world of food on KZfaq and I gotta tell you Guga, your channel is top tier. Everything you do is amusing to watch. I just opened the description of the video and was blown away by the amount of effort you put into showing us your entire set up even to the camera set up. That's some top tier quality right there. Hats off to you.

@CarlGorn 10 ай бұрын

I love making pasta with anchovy paste and butter. You barely melt the butter, swirl a little anchovy paste in until it dissolves, add a little pasta water, toss the pasta in it, and garnish with a little Parmesan. Simple, easy, and delicious. 😋

@Julibe 10 ай бұрын

You should try mixing your top 10 dry-aged experiments based on flavor profiles and dry age them for a delightful culinary experience!

@Vorthulusgaming 9 ай бұрын

Hey Guga, I bought your book and read it cover to cover and it's so helpful I can't wait to try every recipe!

@riseng166 10 ай бұрын

thanks Guga and crew i appreciate your channel ive learned alot from your channel & i highly recoommed this channel to the foodies and chefs. i cant wait to try anchovie dry aged steak.

@nils-peterwihlney8732 10 ай бұрын

Here in Sweden, we have a dish called Slottstek, which means Castlesteak. It is a dish where you use anchovies. I do not remember the recipe but I have tried it ad it is surprisingly delicious. Even though I cannot stand the taste of fish. This experiment makes me both curious and afraid.

@funakfunak2740 3 ай бұрын

It gets incredibly confusing, because Anchovies are not called Anchovies in Sweden, they're called Sardeller, while Anchovies is the name of a product made from Skarpsill(Sprat). Confusing as all hell. In fact, so confusing that you got it wrong, Slottstek uses Swedish Anchovies which is the Skarpsill(Sprat) product :D

@chrisanderson1392 10 ай бұрын

Eventually I'm going to try a dry aged steak. Also Guga, your book is fire! I've got a picnic pork shoulder drying in the fridge for tomorrow's cook and I can't wait to see how it turns out.

@Punchabearinnamouf 10 ай бұрын

Glad you got around to this and it went so well! It was a suggestion I made on your Facebook post a long time ago. Anchovy is instant flavor upgrade, fortunately my wife likes it too 😁

@DEVOTED2YaHUaH144k 10 ай бұрын

10/10 would highly recommend, believe it when guga says it. 😊

@4realdustin 10 ай бұрын

I always love these umami experiments. It would be amazing to see what would happen if you made a paste out of shiitaki and porcini mushrooms and dry-aged with it!

@GreenDistantStar 10 ай бұрын

The anchovies are preserved in olive oil, which also adds to the flavour. Great work, Guga.

@devinguy 10 ай бұрын

vibes were great in this video. was not expecting anchovies to be such a hit!

@drapensmusic 10 ай бұрын

The quality of guga's video is fire 1000% awesome...

@ahmedmuhammed7115 10 ай бұрын

This man never fails to satisfy :)

@TheFoodnipple 10 ай бұрын

That's what she said.

@ahmedmuhammed7115 10 ай бұрын

@@TheFoodnipple

@Kylekashi 10 ай бұрын

Wow I did not think Anchovy would lead to anything good! That's why your experiments are the best!

@rachellemedina8395 10 ай бұрын

Anchovies are awesome on pizza but not cooked on the pizza. To me cooked anchovies tastes fishy, granted they taste fishy uncooked but tastes better

@gabrielboi3465 10 ай бұрын

Big fan from Italy here, love your videos guga!!

@globalvision9036 10 ай бұрын

Good to see you getting after that health! Need the steak king around a long time!

@omfgfdp 10 ай бұрын

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

@soniccoconut2680 10 ай бұрын

Fresh garlic and garlic paste will burn and leave a bitter aftertaste. Garlic butter will probably be better than garlic power tho

@emerje0 10 ай бұрын

You should try dry aging with Kool-Aide drink mix powder. You've shown sugar can do weird things so steak so maybe sugar free would be the way to go? Also curious what Jell-O would do, either gelatin or pudding mix.

@paolocaso6734 10 ай бұрын

Guga just do the BakersTuts suggestion already hes been asking for as long as i can remember he deserves this

@douggiefister 8 ай бұрын

I'm liking your post because you did great and you didn't add timestamps

@sinanseyfulov7234 10 ай бұрын

It would be very interesting if you made a dry aged steak with a premium liver pate or similar. @Guga Foods

@1112223331555 10 ай бұрын

Haven't Scene Mammao for so long I hope he isn't getting dry Aged 😅

@kamogelomokhele900 10 ай бұрын

Hey its been a while since we've seen a dry age video man , I love it , guga you're a legend ❤🥩😋

@civictroll 10 ай бұрын

Finally did it Guga!!! I waited forever for you to try my idea!

@key-sendo 10 ай бұрын

Guga is like the Oda of cooking. You never know what he had planned but you know whenever you see his video come out you know it’s gonna be straight heat

@natrock1102 10 ай бұрын

are you talking about the one piece guy

@toekneetea9650 10 ай бұрын

Zats crazy

@variastudios301 10 ай бұрын

Oda when he puts Buggy on the grill

@NagitosWifeSpotty 10 ай бұрын

frr lol

@sabastiansanderson1518 10 ай бұрын

When i get into dry aging i will definitely give this a try with my own edits, thx Guga for the idea!

@coffeecuparcade 10 ай бұрын

Guga and family, we have been fans since the start, bought the cookbook, and even the temp probes you recommend. Our meat game went up 1,000% baby! 10 out of 10 would highly recommend GUGA!

@BrunoFernanshSZN 10 ай бұрын

Hey, Guga! I have been watching you for years and I've gotta say that you are the best steak cooker out there. probably itew!

@barbatos2744 10 ай бұрын

Hello there Guga, I highly recommended you give it a try dry aging steak with Malaysian sambal. Would be gladly appreciate if you take the idea from me

@prayerforceone 10 ай бұрын

Selamat pagi!

@tylershatley7412 10 ай бұрын

You should dry age steaks in Dan-o’s seasoning and invite the Dan-o’s guy!

@charlesriston8972 10 ай бұрын

Dan-O?

@tylershatley7412 10 ай бұрын

@@charlesriston8972I assume you patrol KZfaq comments because you don’t have many friends to hangout with

@Dalwinderization 10 ай бұрын

The problem is the salt it’ll cure it

@Alejandrodemontana 10 ай бұрын

I’m glad to see the dry age experiments come back

@boarbot7829 10 ай бұрын

Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 142nd time asking btw.

@alvinlee3724 10 ай бұрын

Dried anchovies is often being used in Malaysia as either deep fried for nasi lemak or being boiled as soup , being use in Pan Mee. Maybe I can try to use the soup as a chicken brine and see if it can improve as roast chicken

@Boiokgogi 10 ай бұрын

also a good thing is anchovies are cheap and accessible ( contrary to some other dry age ingredient you used ) so to get such an improvement for a little price increase is really good

@stavroselpida5360 10 ай бұрын

great idea! great experiment! Great results! Try aging with black olive paste !

@poodlescone9700 10 ай бұрын

Use the tallow and anchovy oil to stir fry veggies. It is so good. This is similar in use to shrimp paste in Asia.

@Aginor88 10 ай бұрын

Looks amazing.

@belialbelial6536 10 ай бұрын

Gives a whole new meaning to surf and turf

@voidshademusic 10 ай бұрын

We need a video with "The Best of Guga Food Experiments" like a top 10 of the best results from all your crazy experiments :D Would be awesome. Love it!

@ranma-suryagallade 10 ай бұрын

4:12 Home Depot music, right on cue. The steaks look amazing

@kipcc3918 10 ай бұрын

They finally put labels on whats the meat being cut and I appreciate that.

@Verlisify 10 ай бұрын

"Things are about to get messy" *delicately lays down parchment*

@pascal7254 10 ай бұрын

I'am from Germany and i love your way to cook 🤩 I ordert your book and i enjoyed it😍

@dark_raveen92 10 ай бұрын

I want to see Guga dry age with Matcha powder. I can't physically eat beef, but I still love watching.

@OPdbx 10 ай бұрын

I LOVE Anchovy, and I already knew this would be killer. I'm in heaven!

@LittleZakie 10 ай бұрын

That's why Romans loved Garum. The Msg of the Mediterranean sea, mostly produced here in Spain and north Africa back in the days.

@dancemachine303 10 ай бұрын

love Guga some of his mannerisms reminds me of my pops😂

@galator7205 10 ай бұрын

I've been asking about this one for a while

@D1TB01 10 ай бұрын

Yeah boy Two of my favorite meats dry aged together. I bet this would taste great 😊

@justinabaya6622 10 ай бұрын

Very cool Guga. I’m sure you’ve thought about combining dryage experiments. What about dry aging with a combination of anchovies and Gochujang? I bet it would be next level

@conradhanno7663 10 ай бұрын

You should do a video on operating the dry ager and maintenance

@TheJilly1337 10 ай бұрын

I often use anchovie paste and garlic for a wet steak rub.

@G60syncro 10 ай бұрын

1:40 that's a meat car!! That's what it is!!! I love it!!!

@prayerforceone 10 ай бұрын

I would definitely love to try that! I love anchovies😊

@CoSmicGoesRacing 10 ай бұрын

Never been so early for Guga’s video.

@christophertaylor9100 10 ай бұрын

OK this one sounds really good

@danielsantiagourtado3430 10 ай бұрын

PURE UMAMI!🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉

@chickenandpotatoes1 10 ай бұрын

Dry aged videos are my favorite

@jono6379 10 ай бұрын

Hey guga have you tried Urfa Biber? It's a salted and dried Turkish chilli and its amazing. With the salt in it it should be good in one of your experiments

@Jefuslives 10 ай бұрын

Anchovy is an amazing ingredient. Heck! I even eat them like a snack. Would never had thought of this application though.

@dapurmahen 10 ай бұрын

Hi, Mr. Guga, this video is very useful

@dapurmahen 10 ай бұрын

It's an honor for me to be answered directly by Mr. Guga. I'm very grateful, I hope my small channel can be like the big channel, Mr. Guga.

@av8153 10 ай бұрын

Surprising result!

@carolineachach8017 10 ай бұрын

I would love to see you use this for a $1 steak experiment 😊

@DayDayind 10 ай бұрын

Yay a good old guga vid. The title had me clicking right away.

@chrisdavis4947 10 ай бұрын

Guga I finally got a sous vide machine and it has been the greatest thing ever. I cooked a steak for the first time ever (ribeye) and it was amazing

@fairruncz6162 10 ай бұрын

Edit of this video is much better then others

@marszczelec 10 ай бұрын

I'd love to see Guga's twist on using on steaks one kinda lesser known Polish speciality - smoked plums. Neat part is that you don't have to search for European plums. Californian ones will work just fine and give spectacular results. You just have to get the most ripe ones you can find, remove the seeds and put them into smoker for a low and slow smoky business until they are all sticky and wrinkled. Oh boy, what a treat it is. Make a BBQ sauce with it, a marmalade to spread on rustic bread, stuff a duck, dry age a steak or eat a pound of it straight from the smoker. Let me tell you - this tastes like heaven and is very, very addicting 😊

@garulusglandarius6126 10 ай бұрын

Am I the only person who thinks that in the introductions Guga sounds like a soft spoken Peter Griffin ? Love this channel even though it always makes me hungry 👍🇺🇸🇬🇧

@dyrik 10 ай бұрын

I feel like this is gonna be one of those landmark guga videos. There's guga before he dry aged with anchovies and guga after

@arno-4709 10 ай бұрын

9:33 i was so ready to try, but you're totally right.... I don't want to be single again 😂

@IamBATMAN2024 10 ай бұрын

English Coleman’s mustard dry age! It will be amazing!

@rrrranch2806 10 ай бұрын

Wow, that looks OMG Good! I will try this! 🥩🥩🥩🐟🐟🐟

@adrienhb8763 9 ай бұрын

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

@dillonvaller4388 10 ай бұрын

Can we get a fougere/tenderloin burger? I know angel loves his Burgers, so choosing a meat that has next to no fat but high beefyness & using fougere seems like a great experiment

@m0n0l0q9 10 ай бұрын

I would love to see Barbecue sauce dry aging, I mean Steaks and BBQ sauce duo is iconic so I would be very intreated in how would it affect the stake after that dry aging

@grilledcheesephd 10 ай бұрын

Surf and Turf - Guga style 🤟🏻

@markmarini6934 10 ай бұрын

Hey guga I recently saw your video with Brian Tsao on the worst steaks. I actually think Jacks salting method really works having done it multiple times with great results. I think a salting experiment video would be great!! The key to that method is doing the amount of salt he used plus the 1 hour per inch marinade time. Removing all the remaining salt before cooking.

@lyconxero457 10 ай бұрын

It's cool seeing dry-aging returning to the channel but I'd be lying if I said that I wasn't disappointed to see that there was no side-dish because honestly after seeing steak every which way it's really the side-dishes that do it for me the most as they are the thing that I am most likely to try and re-create.

@TheTimeTravelingChef 10 ай бұрын

Great video, never would have guessed. I just filmed a video making applesauce with canned cod liver and that opening scene of you opening the anchovies have me chills 😂

@thebigwiff 10 ай бұрын

Guga, I think I need to see a bracket of your best challenges as you go back and retry what you have done so far to determine the true king of weird

@dannydanny865 10 ай бұрын

Guga you should try the mushroom that taste like steak.

@user-ee4nh6ir8g 10 ай бұрын

Hi @GugaFoods, this episode made me come up with the idea of using Chinese Fermented bean curd (豆腐乳)...similar to anchovy, it is a protein (tofu) preserved in brine and has the salty, umami taste and pungent smell of anchovies. The texture is soft and spreadable...no need for the food processor!

@naamadossantossilva4736 10 ай бұрын

It seems like a giant stinky failure.Guga do it!

@AzureKyle 10 ай бұрын

Hey Guga, I recently got a Chef IQ smart thermometer myself and pan fried and butter basted steaks for the first time with it and, I gotta say, that was the best steak I ever had. I just got some fairly cheap choice ribeyes from walmart, seasoned with SPG, and cooked them in wagyu fat, then added butter thyme and garlic and basted them. So I just wanted to thank you for your recommendations and tips.

@lbdjthethird1240 10 ай бұрын

Gaw damn, son! For what it is worth, I bestow the title of "Student of the Game" on you. The description of how you cooked might as well be a line from one of Guga's scripts. 🤘

@AzureKyle 10 ай бұрын

@@lbdjthethird1240 Well thanks, I appreciate that.

@fabe61 10 ай бұрын

Would be good to see you try this with miso, they might do similar things

@DanieEllis 9 ай бұрын

Looks deeeeeeeeeeeeeeeeeliscious!!

@winstonwilliams4859 10 ай бұрын

i quite often use anchovies in my beef stews make a good difference

@sprtsgalore 10 ай бұрын

Idk what you guys changed with the camera but it looks amazing !!

@13Chas13 9 ай бұрын

Hey Guga. My soul mate and I love your videos alot! We are getting married in Oct and would love to meet you to try one of your famous Guga steaks!! I know, I know.. this is a long shot. We follow your recipes and use them often. It would be the highest honor! He doesn't know I messaged you. Keep up the amazing vids my guy. ❤