I Cooked 100 Years of Steaks
3,510,545
2023-12-20に共有
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#steak #food #cooking
コメント (21)
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I’m Italian and una fiorentina, which is how we often call it, is pretty often a bit more cooked than blue because most people don’t like it that raw, but many older people like it like Guga made it, so good job and thanks for cooking my favorite steak
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Guga’s continuous hatred of salt bae is so damn funny
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I always love when a content creator starts taking pot shots at people and things they legitimately dislike within their field because it just adds so much more relatability and personality to the videos. Watching Guga roast Salt bae is giving me life.
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I took my dad to a Golden Corral once (experienced cook for decades). He caught red in the middle of some rotisserie chicken and brought it up every single meal he made for me since ("is it like Golden Corral Joey?") He's been passed 14 years and I heard him laughing again this video
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Hey I just wanted to say I really enjoy the "Cooked 100 years of-" series, I love how it explains the History of the food in question too!
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I will never get tired of Guga roasting Salt Bae.
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4:10 Props to Guga for getting Gai Lan perfectly right. Really respectful to give such an accurate history when he needed to. Pronunciation on point as well.
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Bro I love how guga came out and straight up called this dude a clown😂😂😂😂. Man loving the videos, keep up the good work
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Oh lord, if Salt Bae’s is added to Wikipedia as part of steak’s notable history I’ll lose faith in our food culture 😂
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This is gonna sound weird, but I’d like to see a dry age steak experiment with guacamole.
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Dianne has an easier sister sauce called chasseur. Also known as "hunter's sauce" it uses fewer ingredients and is built in the pan after searing off your back-strap. This is the only pan sauce I make with venison. A tip for building any pan-sauce, cut and freeze your butter. The key to having it not break is to have the butter whisked or stirred into the sauce as gradually as possible. Freezing it help slow down the incorporation, making a homogeneous, silky sauce.
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nobody wants to talk about the man saying worcestershire sauce ..... pretty much perfectly. as an englishman this makes me very happy ! so happy i must make a cup of tea
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I used to like my steaks blue rare, but then a girlfriend I had in my early 20s clued me in to letting the fat render a little, the whole draw of medium rare. Way more flavor that way. When I was a kid, my mom was the kind of person who had two temperatures for food: raw and burnt. Given those two choices, that's where I got my taste for ultra-rare meat in the first place.
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0:01 intro. 0:16 1910 Bistecca alla Fiorentina 3:45 1920 Beef Broccoli 6:48 1930 Steak Diane 9:39 1940 Loco Moco 13:07 1950 steak tartar 15:48 1960 72 ounce’s steak 18:46 1970 Golden Corral Steak 22:51 1980 Longhorn steakhouse 25:23 1990 Texas Roadhouse 28:20 2000 Flat Iron Steak 31:11 2010 Salt Bae This is my favorite YouTube channel, happy holidays!! Love you guys! Greeting’s from Mexico ❤
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Guga and History was a combination I've never expected to play out so well, im here for it!
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The flank steak is litterally the most under appreciated cut of beef, its affordable and juicy no matter how its cooked, i preffer to have a little bit of chew to my steaks so its not super tender but man im tellin ya, its good by itself, makes badass tacos, and also makes a great topping for ramen but it needs to be sliced at 1/4" or less for perfection, its still good though sliced at 1" thick
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I'd like to see a collab with Townsends, just to see how Guga would do with 18'th century dishes.
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I'm from Hawaii and I'm so happy that you guys included the loco moco! It is literally the best way to get a hamburger other than a good old-fashioned American burger. Edit: typically, the patty will be a little bit thinner.
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Blending history and steak all in one video, great job Guga !! Totally love the narrative of this video story.
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I really forgot the 1940s one was ground beef, I was like "hm how are they cutting it up"
