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Guga Foods’ top 15 wildest food experiments
If you’re a fan of wild food experiments, the Guga Foods YouTube channel is a great place to find them. The channel, which has amassed more than 4.49 million subscribers since its launch in 2015, is hosted by Brazilian-American Gustavo Tosta. What started out as videos on how to make the perfect rice or Brazilian barbecue steak quickly evolved into a series of fascinating culinary experiments. Tosta and his friends, who share a love of steak, have taken on the challenge of testing different cooking techniques and ingredients to push the boundaries of flavour and texture. In this article, we explore Guga Foods’ 15 wildest food experiments that will take you on a culinary adventure like no other.
1. Fried steaks in bone marrow
One of Guga Foods’ experiments involved frying steaks in bone marrow. The idea behind the experiment was to harness the flavour potential of the fat in the centre of a bone. Tosta liquefied the marrow and heated it to 135 degrees Fahrenheit to fry the steak. Although the marrow didn’t create a crust on the steak, it added a nice, slightly aged difference to the flavour. However, it wasn’t as creamy as the steak made with a special butter blend called “the butter of the gods”.
2. Steaks matured in beeswax for a year
Intrigued by the antibacterial and antifungal properties of beeswax, Guga Foods decided to experiment with maturing steaks in beeswax for a year. The idea was to use beeswax as a protective coating to preserve the steaks. However, despite the coating, the meat oxidised and developed a funky smell. Testers found the taste strange and off and questioned its safety. This experiment showed that beeswax was not as successful at preserving steaks as originally thought.
3. Cooking a steak with raw electricity
Guga Foods explored the possibility of cooking a steak using raw electricity. With the help of a fellow YouTuber and scientist called Nate From the Internet, they devised a setup to simulate the effect of lightning cooking a steak. The steak was placed between metal plates studded with nails and balanced on drinking glasses. The arcing electricity cooked the steak in a remarkably short time, resulting in a tender and delicious piece of meat. However, this method is dangerous and not recommended for home cooking.
4. Frying steaks in Papa John’s garlic sauce
Papa John’s garlic sauce is known for its savoury and creamy flavour. Guga Foods wondered if it would work as a frying medium for steaks. They experimented with two methods: brushing the steak with garlic sauce while grilling and cooking the steak in a skillet filled with garlic sauce. Both methods produced extremely juicy and flavourful steaks. Testers described the results as rich and creamy, making it a tempting option for steak lovers.
5. Dry-aged steaks in Cheez Whiz
Combining beef and cheese, Guga Foods tried dry-ageing rib roast in Cheez Whiz. The spreadable nature of Cheez Whiz made it ideal for coating the meat. After dry-ageing the roast in the fridge, the Cheez Whiz set and the steaks proved to be tender and flavoursome. However, the Cheez Whiz aged steaks had a more funky flavour compared to regular aged steaks. Testers noted the Cheez Whiz flavour and compared it to steaks cooked with MSG.
6. Seasoning steak with fruit seeds
Guga Foods explored the idea of using fruit seeds to season steak. Lemon, papaya, dragon fruit, watermelon and rambutan seeds were dehydrated and ground into a powder. The watermelon and rambutan seeds didn’t add any flavour, while the papaya and lemon seeds were terribly bitter. However, the dragon fruit seeds had a citrusy undertone that the testers liked. This experiment highlighted the importance of choosing the right fruit seeds for condiments.
7. Cooking steaks at 2,000 degrees Fahrenheit
In a challenge set by Nate from the Internet, Guga Foods cooked steaks in a homemade oven at a scorching temperature of 2,000 degrees Fahrenheit. They experimented with different techniques, including using thin steaks, wrapping the steaks in foil and searing the steaks over the hot oven. The results varied in terms of char and flavour. The testers preferred the steaks cooked over the oven to those cooked on skewers, as they had less char and retained their juiciness.
8. Cooking a whole chicken in five gallons of Coca-Cola
Coca-Cola is known for its versatility in cooking, so Guga Foods decided to take it to the extreme by boiling a whole chicken in five gallons of the soda. The chicken was immersed in the Coca-Cola and boiled for several hours. The soda gave the meat a sweet and caramelised flavour, resulting in a unique taste experience. However, the excessive sweetness made it a polarising dish among the testers. Some enjoyed the sweet and tangy notes, while others found it overwhelming.
9. Steak dry-aged in butter
Butter is a commonly used ingredient for cooking and adding richness to dishes. Guga Foods decided to explore its potential for dry ageing steaks. The steak was coated with a layer of butter and aged in the refrigerator for several weeks. The butter helped retain moisture and gave the meat a buttery flavour. The testers found the butter-aged steak to be incredibly tender and flavourful, making it a successful experiment in improving the taste and texture of steaks.
10. Coconut husk smoked steaks
In search of unique smoking techniques, Guga Foods turned to coconut husks as a source of flavour. The husks were burned to create smoke that gave the steaks a distinct coconut flavour. The coconut-smoked steaks had a subtle tropical undertone that intrigued the testers. The experiment demonstrated the versatility of coconut husks as a smoking medium and their ability to impart unique flavours to meat.
11. Grilling steaks with volcanic lava rock
Guga Foods took barbecuing to the next level by using volcanic lava rock as a cooking surface. The rocks were heated to extremely high temperatures and then used to grill steaks. The lava rocks provided intense and even heat distribution, resulting in a beautifully seared exterior and a juicy interior. The testers loved the sear marks and smoky flavour achieved by this volcanic grilling method.
12. Infusing steak with liquid smoke
Liquid smoke is a popular flavouring used to add a smoky taste to various dishes. Guga Foods decided to experiment with infusing steak with liquid smoke to replicate the flavour of traditional smoking methods. The steak was marinated in liquid smoke and then cooked to perfection. The infused steak had a robust smokiness that pleased the testers, who noted that it was a convenient alternative to traditional smoking techniques.
13. Steaks dry-aged in balsamic vinegar
Balsamic vinegar is renowned for its rich and complex flavour profile. Guga Foods wondered if it could be used to dry age steaks. The steaks were brushed with balsamic vinegar and aged in the fridge. The vinegar helped to break down the proteins, resulting in a tender and slightly spicy steak. The testers enjoyed the unique twist that the balsamic vinegar gave to the dry-aged steaks, making it a successful experiment in flavour enhancement.
14. Liquid nitrogen steak grilling
Liquid nitrogen is often associated with molecular gastronomy and its ability to create unique textures and presentations. Guga Foods ventured into grilling steaks using liquid nitrogen. The steaks were briefly immersed in liquid nitrogen and then grilled to perfection. The liquid nitrogen quickly seared the exterior, resulting in a crispy and charred surface while maintaining the juiciness of the meat. The testers were fascinated by the theatrical aspect of this experiment and enjoyed the contrast of textures.
15. Sous vide cooking with hot lava stones
Sous vide cooking involves sealing food in vacuum-sealed pouches and cooking it in a water bath at a precise temperature. Guga Foods decided to enhance the sous vide experience by adding hot lava rocks to the water bath. The rocks released heat gradually, maintaining a consistent temperature throughout the cooking process. This method produced evenly cooked steaks with a tender texture. The testers appreciated the precise control and uniformity of the lava rock enhanced sous vide cooking method.
In conclusion, Guga Foods’ top 15 wildest food experiments have pushed the boundaries of culinary exploration. From frying steaks in bone marrow to cooking with raw electricity, these experiments have showcased the creativity and ingenuity of the Guga Foods team. While some experiments have produced unexpected and unusual flavours, others have resulted in remarkable flavour enhancements. Through its daring and innovative approach, Guga Foods continues to inspire food lovers to step outside their culinary comfort zones and embark on their own wild food experiments.
FAQS
Can I try these food experiments at home?
While Guga Foods’ food experiments are fascinating to watch, it’s important to note that some of them involve unconventional cooking methods or ingredients that may not be safe or practical for home cooking. It’s always best to exercise caution and follow established culinary practices when experimenting in your own kitchen.
Are these food experiments just for fun, or do they result in delicious dishes?
Guga Foods’ experiments are a mixture of entertainment and culinary exploration. While not all experiments result in universally appealing flavours, many result in unique and delicious dishes. Taste preferences can vary, so what one person finds enjoyable may not be for another. The experiments aim to push the boundaries of taste and texture and encourage viewers to explore new culinary possibilities.
Are these food experiments based on scientific research?
While Guga Foods’ experiments contain elements of scientific curiosity, it’s important to note that they are primarily driven by a desire for culinary exploration and creativity. The experiments are not conducted as formal scientific studies and should not be considered as such. However, the hosts often work with experts in relevant fields to gain insight and ensure the safety of their culinary adventures.
Can I substitute ingredients or techniques in these experiments?
Absolutely! Guga Foods’ experiments serve as inspiration for culinary exploration, and you are encouraged to adapt and personalise them to suit your own preferences and available ingredients. Experimenting with different techniques and flavours is a great way to expand your culinary skills and discover new taste sensations.
Are there any safety concerns associated with these experiments?
Some of Guga Foods’ experiments involve unconventional cooking methods or ingredients, which may involve certain risks. It’s important to remember that safety is paramount in any culinary experiment. Always exercise caution, follow proper handling procedures and be aware of any potential hazards associated with the ingredients or techniques used. When in doubt, consult reputable sources or seek advice from culinary professionals.
Can I achieve similar results without some of the specialised equipment used in these experiments?
Yes, you can! While Guga Foods often uses specialised equipment to enhance its food experiments, it’s important to remember that you can still achieve delicious results with more accessible tools and techniques. Adapt the recipes and methods to the equipment you have in your own kitchen. The key is to embrace the spirit of culinary exploration and have fun experimenting with flavours and techniques.