I aged steaks in LIME WATER for 1/2 yr and this happened!

Guga should do a "placebo experiment" where both of the steaks are the complete same but he just plays it up to make it sound like he did something crazy with one of them.

"Today we eat a waterlogged corpse!" - Almost Guga 2024

Guga’s sides are always “ridiculously easy to make” in 45 steps 🤣😂

“Today I’ve aged these steaks in a paste made from ground narwhal horn and unicorn semen and the results were unreal!”

I feel like guga sometimes does so many experiments that he sometimes forgets about them finds them months later and then posts one of these bad boys

I aged a steak under my armpit for 100 days! and this happened!

guga really should make a channel dedicated to only side dishes and also a cook book of just side dishes

I like how guga turned from needed milk for all spicy foods to now casually making side dishes with chilli oil

I feel like this should taste like a room where you left a raw steak by accident for 3 days then you febreeze it with some citrus gas.

This is an example of Guga only questioning if he can but not if he should.

Guga: "never put water on steak" Also Guga: * submerges steak in aquarium *

This proofs once more that Guga just does these type of videos so he can show off the side dishes.

who installed gugas microwave? Shaq?

Guga is officially a mad scientist

Uhmm.. correct me if im wrong, sparkling water isnt sparkling after 24hrs unopened.. so essentially you just left the steak in water for 6 months??

1:07 ""I threw in all of the citrus" STOP THE CAP 2 WENT FLYING

I feel like a lot of your experiments involving water would be better if you turned the water into a brine. Then you would stave off bacteria with the high salinity and you could skip the external salt of the seasoning. I feel like it'd be interesting if you carbonated beef Bouillion and did the same experiment, but use as small of a container as possible so the osmosis won't leak all the meat juice flavor. Like a container tailor-made for the cut of beef that could perfectly submerge it like a clay mold slightly larger than the cut (maybe with a mini-rack that minimizes contact with the bottom, or on like a x-shaped stand). Maybe 3d print a container for your favorite cuts so you can use minimal liquid for submerging? I'd also like to see you slow cook a roast, use the juices and put those juices in a hot pan to thicken them up, then combine that with brown butter and aromatics and put them directly on the sliced cuts of meat when served. So like a meat juice compound butter with the aromatics caught in the oil, then applied directly to the pre-cut slices of roast. No basting, just directly on the finished product.

You did a half year of acidic cevice - which of course pulled out the blood and plasma, while acid burning the meat surface.

Can someone get Guga a calendar or an alarm app or something so he can be reminded when his aging experiments are ready?

Guga: i aged this steak for 20 years. Steve from MRE Info: nice.