Can a $1000 Balsamic make ANY Steak Better?

Nothing like an amazing balsamic vinegar. Just like wine and steaks are perfect for each-other so is balsamic, but can it make any steak better? Today I try the best of the best, here are the results.

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#food #experiment #cooking

[drood]

We need a tierlist of all the steak experiments, ranking them from worst to best, all dry age, sous vide, tests, etc.

[adambarron]

I'd love to see Guga make a compound butter with the fat from making broth. What I'm thinking: make a beef broth with some bone marrow and other cuts, skim off the fat and make compound butter with it, keep on reducing the broth into a homemade demi glace, and put the demi glace vs the broth compound butter.

[ccbowers]

I usually use an aged balsamic vinegar when eating a high quality steak at home. I don't buy a 100 year old vinegar from Modena because that is prohibitively expensive for my purposes, but one that has enough complexity, viscosity, and sweet /tart balance. Usually in the $40-50 range for a bottle that lasts a year or so. I dip pieces of steak in the vinegar as I'm eating

[markw]

We need a Chef John and Guga collab, that'd be amazing.

Guga even threw in a "dirty" comment about the potatoes, that dish really was Chef John inspired.

[Dominikmj]

Here is the thing: you could not tell (from the video) if the Balsamic vinegars are so different after all. One was a mounted sauce and one was a butter.
Usually it is a good trick to reduce less expensive vinegar until it is like a syrup. It doesn’t have the complexity like a well aged Balsamico - but its harsh acidity is almost gone, it’s sweetness is very pronounced and it cost a minuscule fraction of a product which is even 5 or 10 years aged.

[TheOriginalFaxon]

For those not aware, you can probably make something similar to this with a high quality balsamic reduction that wasn't aged, you just will end up with a flavor profile that reflects the input ingredients. Not everyone can afford the highest end stuff, but there are plenty who would spend $25 on a bottle of good reduction. The main difference is that obviously something which was dry aged will have the moisture removed without cooking it, while a reduction will have more flavors reflective of having been heated first, while some of the more volatile flavors will be muted. Both will still be bomb as hell though, it's just different levels of bomb as hell. I've currently got a Balsamic Vinegar of Modena reduction in my kitchen cabinet that I use occasionally for steaks like this and it pairs perfectly, an incredible balance of sweet and a bit of tang, which complements the salty fatty steak perfectly.

[errollleggo]

I did the whole balsamic olive oil and baguette thing when it was a thing. It was pretty tasty.

[thetaco]

Loved the Chef John shoutout, the alpha and omega of youtube food videos!

[kwagz]

Wow. This is some of that super fancy stuff. I imagine it would taste delicious! Really great video today, Guga. Here’s another request for Squid Ink Dry Age.

[tylerwyat]

Fantatsic Guga! Could you do a side-by-side comparison by making both the 50-year and 100-year aged balsalmic compound butters? Maybe it's just the butter making it better :)

[CGI_Andy]

I think you should make compound butter from a bunch of different balsamic vinegars and prepare it the same way. I know you are only probably trying to show these vinegars in their best form but I feel like this will level the playing field. Besides this, I enjoyed this video very much.

[DangerousOne]

🐠 DRY AGE IN CAVIAR!! 🐠
COMMENTED ON ALL YOUR VIDEOS
FOR 15 MONTHS IN A ROE! 1 YEAR+

[quarkhead]

9:28 Seeing Angel laugh gives me life :)))

[-A-c]

Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).

Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?

I'd be interested to see if you're down for trying, Guga.🤔

[Perceptious]

You are so close to some even better potatoes. That method is so nice for aloo bombay. garam marsala, cumin, turmeric, mustard seeds, ginger, garlic, chillies and gee. I've been making them with a melon baller for years to go with other appetizers on a tooth pick.

[lukokill]

I like how Guga suprised them with that potato balls. They´re just croquettes :D

[rogermarr]

Okay Gogu I buy my wife a 18-year-old age balsamic vinegar and sometimes a 30-year age balsamic vinegar.. she puts it on you know her tomatoes and cheese salad like very sparingly used like she just loves it to death I cannot wait for this episode because if this is what I think it could be then I have one more grand present to surprise my wife with and I can always thank you because you you're really good your channel so good you're honest and all that good stuff so I can't wait to watch the rest of this

[MaverickJackJohnson]

Finally trying it similar to how I do all my steaks. I use a combination of olive oil, balsamic, and a touch of sesame oil as part of my marinade for steaks before I salt pepper and garlic them.

[webofhair]

Guga you need to make fresh homemade butter then make it a compound butter afterwards! 😊

[gewatzig]

Kerrygold... gotta love real good butter!! 🙌