I made the SPICIEST Steak ever, My team got destroyed!

I normally don't enjoy spicy stuff, if it is too spicy it takes me completely out. On today's video I try out chili crisp done guga foods way. This is not only going to be spicy but also delicious. It's what made me fall in love with spicy food.

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* My Chili Oil Recipe *
2 cups avocado oil
8 cloves of thinly sliced garlic
2 large or 4 medium shallots
1 thumb-sized piece of ginger
4 spring onions
1-star anise (optional)
1 small stick cinnamon
1 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes
1 tbsp chili powder
1/2 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG
1 tbsp Chinese black vinegar
1 tbsp soy sauce

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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#cooking #recipe #challenge

[AntoniusTyas]

Fun tip: For the best result in making chili oil, Chinese people has this idiom "Yi shang, er hong, san la" for making hongyou. This means 'first pour to develop fragrance, second pour for redness, third pour for spiciness". So they pour hot oil in three stages, half of it at 190deg C, second pour of 135C, and final pour at 85C. Learned this from the guys at Chinese Cooking Demystified, I can say the technique really worked well.

[Terryrouge]

First time I can remember Guga saying the side dish is challenging to make

[timentale]

You know when Guga calls a side dish ''little challenging'', it will be extra hard.

[CharloBagis]

In my country we do something similar to what Guga did but use vinegar instead of oil. We put the vinegar mix in the sun for a week or so to let the vinegar 'cook' all the ingredients and absorb all the flavours. It lasts a long time, I have a 10 year old jar and it still smells and tastes delicious.

[oceanwaves]

Fun fact, the heat from peppers actually comes from the pith, the white innards of the pepper. The seeds may eventually become hot due to being embedded in the pith, (especially with dried out peppers), but with fresh peppers, if you want to remove the most heat, make sure you remove all the pith, keeping only the colored pulp attached to the skin.

[bobberrt]

Woah hold on!! Guga saying the side dish is a little bit challenging to make? Have we entered a different dimension?

[Termaxin]

Just one thing, the seeds are not the spiciest part. Its the white pith inside it wich contains the capsaicin. The seeds touch the white pith in wich why the seeds seems like they are very spicy as well. But the source of it is in the white pith.

Loved the vid!

[EdwardDanielBaldeviano]

That side dish looks like tteokbokki, but made with potatoes instead of rice. As for the chili oil, it's really one of the best condiments ever invented.

[curtisframsey]

The seeds do not contain spice, the white spongy part around the seeds are spicy and the oils around the seeds, but if you wash off the seeds and eat just seeds you won’t have any spice at all.

[VintageCR]

fun fact:
the HOTTEST part of any pepper is called the placenta -the part where the seeds grow on. its basically the off-white colored 'spine' inside a pepper.
the seeds are NOT the hottest..
and then there is actual pepper oil that builds up inside and coats the inner walls -also VERY spicy oil.

[FunctionallyLiteratePerson]

I love chinese style chili (crisp) oil. Homemade definitely beats lao gan ma, but LGM is definitely a classic. For those with allergies, or those who care to be cognizant of others with them, make sure you know which LGM condiment you're getting. One of them has peanuts in it.

[anthonymiele]

Capsaicin, which is the chemical compound that contains fiery heat, is actually concentrated in the inner white pith or rib of the chile pepper. While the seeds may be coated with some of the capsaicin since they're in contact with the rib, they themselves don't actually contain any heat.

[Eric-cjqn]

I grew up in China and the way he makes the chilli oil looks very very authentic! The cold potato noodles too!! Good job man

[Flipiez]

6:17 the way the knife just butters through the stake, amazing

[yarsa]

i really like new thing where you show the knife work and other details, it makes it more family ich and i enjoy it alot

[Flamableninja]

Seeds contain minimal, basically zero scoville units. The placenta and inner oils are where the capsaicin is. The seeds would only contain any sort of heat because they make contact with the capsaicin. This is a common misconception. BUT, some people just don't want seeds stuck in their teeth :P

[jquikshot]

I know Guga is a grill master but his knife skills chopping the garlic really impressed me. Smooth as silk with a blade and a steak, that man is. Is there anything he can't do in the kitchen?!

[rozenlith]

One can really appreciate that alongside all the recipes and experiments we're also witnessing Guga slowly (but surely) building up his spice tolerance without even noticing.

[xilverxoul]

Guga, I would REALLY like to see an episode where you took everything that you have learned in your experiments and make the "perfect steak"!

Whether that was sous vide, dry aged in XYZ, Japanese Wagyu A5; I would love to see all of your favorites rolled into one super steak!

[gfer]

Seeds have a mild capsaicin concentration. Capsaicin glands are in the ribs/pith/placenta (whatever you name it), which has 7-10 times the concentration of the seeds.
If you discard the seeds but keep the ribs, you don't reduce spiciness.