I aged steaks in BLACK UMAMI ate it and this happened!

I'm always trying to make steaks better. Today is no different! This experiment is one I have been asked many times. It's finally time to see if it will improve steaks or just make them worst. The nectar of the Gods has now been put to the test.

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#food #challenge #experiment

[mudgeable]

Considering Leo is the description guy I wanna say Angel actually hit the nail on the head perfectly. "Longer" Umami makes things that are savory just a bit more savory and the flavor is more deep and impactful. He probably didn't mean for it to be as profound as it was but the description was the most concise it could possibly be.

[BozOnEverything]

Guga: “I’m going to make an amazing side dish and it’s super simple”

Also Guga: Breaks out custom dishwear, makes a custom stock, busts out squid ink, home made sauce, and adds in whole shrimp and an entire freakin octopus. 😂❤😂

[kinche]

Guga talking Angel into eating the seafood like he’s convincing a child into trying a new dish🤣

[dicerson]

I actually know EXACTLY what Angel means when he says it makes the steak taste longer. I too can't really explain it in other terms, however. It's just a unique sensation

[EdoModun]

Squid ink + rise = black risotto. It's traditional meal in cuisine. Meal with octopus is very similar to "hobotnica ispod peke", a traditional Croatian meal, usually made with potatoes.

[jordythebassist]

Those black dots on the squid aren't actually ink, they're called chromatophores and are essentially skin pores that open and close. This is how they change colour from a white-ish colour, to brown and almost black. The ink actually doesn't cause the skin to change colour, the ink is their defence mechanism against predators 🙂

[Ottoni]

man this side dish looks crazy good, one of the very few guga videos that made me want the side dish more than the steaks

[jayg]

Happy to see you growing so much Guga I’ve been watching you since the beginning, can’t wait to pick up your cook book!

[AIAllar]

Who ever the recently added editor is, well done! I'm enjoying the humor. Keep up the good work!

[SolemnBravadoReal]

Ok... forgive me on this one but I wouldn't call that side dish "ridiculously" easy...

[ethanpolicastro]

Angels face at 7:45 when Leo is talking about the “white sauce” 😂😂😂

[patrickoconnell]

I love how Guga is trying to gaslight us into thinking paella is "super simple" to make

[alekishi]

I'd love to see Guga talking about his favorite methods for improving a steak and then trying them all on a 1 dollar steak at the same time. For example: a pineapple juice water aged and then using a compound butter with this ink and black garlic

[eliasfajardo]

The ultimate Guga Challenge: Make all the best Guga steak recipes from the channel at the same time and crown the ultimate Guga Steak.

[Deathscythe]

squid : i have evolved over millions of years to develop this ultimate escape defensive technique

guga : i found this amazing liquid to make my steaks

[williamwolters]

With the seafood stock you can just peel the prawns and use the shells and heads for the stock and save the meat for grilling instead of wasting prawns

[CptVein]

I really appreciate that Angel is trying more and more food.
Guy has to open up his palet to the world.

[IrishAussiemen]

As leo was saying “the white sauce” i saw Angel laughing.. his mind obviously went to the gutter lol

[melaniefisher]

I LOVE you three together, testing, tasting and reviewing 😋 it's alwaaaays entertaining and informative! ❤

[nicstroud]

0:10 Hopefully there is a cephalopod expert out there to back me up (or possibly tell me I'm wrong) but I'm pretty sure those black spots aren't the ink.
I believe the ink is stored and secreted from dedicated ink sacs located between the gills or occasionally behind the eye.
Those markings on the cuttlefish are chromatophores which are used to signal warnings or as sexual displays.