I gave a FOOD EXPERT my craziest steak!
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Published 2023-12-03
On today's show I am ageing steaks for a very long time in Olive Oil and Mayo I also got a very special guest, my friend Sonny from @BestEverFoodReviewShow to try it. He is a food expert and I can't wait to see his reaction!
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All Comments (21)
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Go to buyraycon.com/guga to get 15% off your Raycon purchase this holiday season! Brought to you by Raycon.
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I came here for a "super simple side dish" that takes 3 days to make. Didn't disappoint.
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I'd like to see Guga make a "complex and difficult" side dish.
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"Super simple to make" pulls out A5 wagyu
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i just love seeing my top 2 favorite youtubers making vids together , plz give us MORE !
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I love how Guga said in the intro that he marinated it for a month, but my brain was completely ready to accept when he told the guys a year. The man has zero limits, so nothing is off the table. He could claim to have a 20 year preserved steak because he'd thrown a new york strip in a tupperware full of honey as a child. I'd 100% believe it.
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Olive oil is high in olive oil, so I think the reaction is due to the olive oil reacting with the steak, as steak is made of steak and when combined with olive oil, again made of olive oil, you get a reaction known as the "Olive oil and steak" reaction in the culinary world.
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Honestly Leo is a very talented reviewer. I always enjoy listening to his take on the food sampled
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This was super interesting, thank you! In Eastern Europe (and other places I imagine) it's fairly common to baste or marinate meat in something like mayonnaise before grilling, even without aging. Shashlik for example. It sounds weird at first, especially as an American, for whatever reason there are mayo hangups here, but when done right, it really does give the meat that savory and creamy taste that your friend described.
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Guga has to be trolling with these “super simple to make” side dishes 😅
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Preserving meat in olive oil was a very common practice in southern regions of europe. Other regions, where olive oil was not easily available, they used pig lard. My grandma used to have a farm and they only got the refrigerator in late 60' and up until then, they used lard for meat preservation. Would be nice to see the results of that one.
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@guga im so happy 2 of my favorate channels had this collab. i was so happy to see all guys having fun and eating good. Please stay healthy and happy!
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This is incredible. Also, I love the narrative, especially when he says “we are not done yet”
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For aging or storage in fat, generally you'd use a fat that solidifies. Tallow or lard would be the preferred fats for this.
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Id love an inside interview from Guga's physchologist. "Yeah his brain is shaped like a new york strip with marbling score 7" -Guga's psychologist probably. Edit: Guga pls giveth my heart again, sry for that edit that manually removed
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In Italy there is a whole type of canning called "sott'olio" meaning "under oil". Pig or wild bore sausages can be preserved under EV olive oil. Vegetables, mushrooms or anchovies are more common sott'olio than meats.
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i see Sonny in a food video and I click its that simple haha always a pleasure to watch!
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Leo is the king of descriptions, listening to him I feel like I can almost taste the food
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In Spain we preserve meat in olive oil, is usually pork and its cooked first and then preserve in jars with olive oil. We eat it of the jar, room temp with some nice bread. It's called "de orza" so what ever meat piece follow by that, example: "Lomo de Orza"
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Synchronized 'A peace' is always awesome. Great episode Guga.
