I tried EVERY UMAMI ingredient on steaks and this happened!
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- čas přidán 14. 11. 2023
- There is one thing that makes everything taste better. That is called Monosodium glutamate also known as UMAMI which is our 5th taste. Today I tried to replace salt with every umami ingredient I know, the results were not what I expected.
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#food #recipe #experiment - Zábava
Hey Guga, I like to use wood instead of charcoal. My uncle who's a carpenter gives me leftover wood pieces (most of the time leftover oak) which I use to cook steaks. Would you be interested in doing a video comparing wood vs charcoal BBQ?
maybe even try some expensive wood types made for this kinda thing to see if they impart flavour
Hopefully non treated wood?
@kylem3373 Most likely, my stepfather is a carpenter, and we have only ever worked with untreated wood, or at least I have.
We South Africans MOSTLY use firewood (untreated) when we BRAAI and would agree, a charcoal vs firewood video. Keep up the great work/experiments !
On that note testing charcoal lump vs briquettes, with or without lighter fluid?
This "quite easy" side dish is more complicated than anything I've ever cooked
“Take some short ribs that I sous veid” lmfao
@@noideas439to be fair sous vide is really simple once you have a circulator
"I just sous veid some short rib for 24 hours" lmao
😂😂
This is because this donut is nothing but a character.
I guarantee you if people could see behind the camera or listen to their honest opinion, not the scripted, channel would close super duper fast.
I’m convinced Guga just says any side dish is super simple 😂
Sous vide some meat for 24 hrs. Simmer your charred chicken feet for 3 hours. Heat your stone bowl slowly for a few hours. These are all technically "simple" but definitely not quick, easy, or anything that a typical home cook is ever going to bother with
@@12kWithNoVids Sous Vide is super easy it just requires a circulator (which you can get for cheap now). It's not any harder than throwing something in a slow cooker for a day.
@@Skyl3lazer What do u mean for cheap? I tried looking for one on amazon some time ago and couldn't find anything that costed less than a 120$. Could u recomend something?
@@marcooriani5061 target has a "Monoprice Sous Vide Immersion Cooker 800W" for $70 right now, I'm sure you can get them for less during bigger sales. Look for immersion circulators, they just attach to the side of a pot of water. You don't need an entire dedicated sous vide tank.
E; home Depot has one for $57
😅😂
The first ingredient in Hondashi is SALT, then MSG, Sugar and then bonito, etc. Hondashi is not a salt replacement since the first ingredient is salt!
Yeah and usually with labelling the first ingredient is the most, so Hondashi is mostly salt lol
@jono6379
Usually not, it is law in the US and most of the world.
So yea, that thing is mostly salt 😅.
Yup, Guga needs to do his research (aka reading the package) before making these claims.
It's the same with like seasoning for chicken, 9 times out of 10 it's like 80+% salt, yet people say they didn't use salt to season...
SODIUM glutamate IS SALT. Gochugong 6 grams (1 tsp) is 150mg salt.
I don't know why they do MSG only tests anymore at this point - the ones without salt always lose.
OK, here's an idea. Let's get Guga to make a list of his choice of 10 "easy to make" side dishes, rank them 1-10 on actual difficulty... and have Angel and Leo make them and see how well they replicate the recipes 😂
YESS
we must do it
Guga’s “simple” side dishes are as quick and easy as Joshua’s “simple” recipes😂
ujst because it has a lot of steps doesnt make it hard, each individual step seems quite easy tbf
i think it does, id rather 2 hard steps than 20 easy steps
plus having to get a bunch of ingredients that might not be common where you live automatically makes food harder to make@@AjZ530
Try the two that didn’t do as well again but with added salt. In my experience, no amount of flavors in a marinade can ever make up for a lack of salt.
You're right. Nothing can make up for a lack of salt.
The salt will make the other two also pop, when Guga says Hondashi doesnt have salt its wrong.. it got quite a bit, heck it even has sugar
@@gosera-1108 well yeah, that’s why the Hondashi worked.
@@gosera-1108 he said himself its salty while introducing the hondashi in editing. he appeared to backtrack about the salt content after the initial tasting then almost immediately said it has the "perfect amount of salt and flavour" lol. he just meant no "additional" salt was added to the steak after the marinade, he's aware there's salt in hondashi. i think it was just a language error that people are interpreting as guga not knowing what hes talking about.
OK, I never realized Guga has an adorable orange kitty. He needs to taste test some wagyu at some point.
I knew I couldn’t have been the only one who noticed! 😄
he has definitely tried a bit 😂😂
Or maybe dry age some cat meat?
Guga's side dishes are becoming maind dishes 😂
Guga! I have to thank you so much! I cooked my first filet mignon last week wrapped in bacon and basted in browned butter like you suggested before! Came out a tad over medium rare, but it tasted phenomenal! Would not have had the confidence to cook steak without your videos! Now I think I might have a shot at being the steak man in my family! XD
Guga you have to try different types of ceviche especially catching lion fish who are an invasive species in Florida, also I wanna see you make Beef Yukhoe, aka Korean marinated raw beef and you’ll love it! The sesame oil, the soy sauce, honey and garlic make such a great combination on rice that It’s so easy to make and try eye round sliced thinly and into Julienne will go well with bbq and you won’t regret it
Ceviche 🙏💯
Yup. Eye of round makes good raw beef dishes. When sliced thin or diced fine, the texture really works. It has some bite instead of being pure mush.
5:37 Did anyone else’s eye go straight to the cat shaking its head? 😍
Since you mentioned MSG, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc).
From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”.
I was thinking the experiment could be this:
1. Steak + Salt Pepper Garlic (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI/DSG
Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG.
I can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, I hope you give it a shot!
lol, I've been asking Guga to do this since the "I added MSG to everything and this happened!" in March 2021. Maybe a verified user could finally get this to Guga's attention! For some reason, several comments I've written about it in Guga's recent videos keep getting deleted. Maybe he's actually working on it?
It would be intresting, the experiment today with Hondashi also has Disodium Inosinate and disodium succinate, mixed with salt and msg
@@Crowbars2he’s hearted one of my comments before, so I know he’s seen it. I just don’t know if these comments get flagged as spam or not, since I suggest it so often
@@gosera-1108it’s a pretty common ingredient tbh. It would just be nice to see how the “pure” version tastes without any other ingredients affecting the flavor of the meat.
Can we get a video testing one steak that's been marinated in a mix of 4-5 top seasonings that you've tested so far to see if they enhance each other?
Have you tried sous vide'ing a pineapple and then tenderizing it with steak?
Ah, the old Uno reverse card. 😁
THIS SO MUCH
Certainties of life:
Death, taxes, and The Guga making side dishes that could honestly be the star of today’s show
these edits are sending me XD
The emo one was hilarious.
i love seeing them along with your regular cooking. its fun!
"no salt" the first ingredient in hondashi is literally salt😂
Interesting! Love seeing these interesting challenges!
2:23 "And to make it, it's quite easy as you can make a lot of the things ahead of time" ... yeah, understatement of the year right here, Holy moly, even as a regular viewer this was a "hold up!" moment.
I was just about to say this😂if this is "quite easy" for guga, i dont wanna see what he thinks is difficult 😂😂
its the main dish all along
Without the tare sauce it is SO simple, just use Shoyu flavor ramen. Cut cabbage and boil with vinegar/sugar. Stick salted meat in low oven with beef stock for 4 hours. Cook ramen, add meat and cabbage. Add mushrooms. It’s only like 10 minutes of hands on work.
@@AngelLopez-uf7og even the tare is rather simple (you don't need to blow torch the ingredients), there are several components but each component is very simple in itself, the hardest part would probably just be finding these some of these ingredients (at least where I live), and the cabbage you could just pickle normally without boiling which would take more time but would be even easier
Guga, would love to see you do something with hanger steaks. Far and away my favorite cut and no one seems to do much with them
I used to have kombu salt in japanese bbq restaurant, it is better to put the kombu salt on the steak after the steak is cooked, as the salt content isnt high. It is more like a dressing salt to me. It pairs super well with wagyu A5 tho.
Guga this noodle dish looked crazy good!
its not monosodium glutamate that's in the kelp it is natural glutamic acid which is different than msg, msg is the synthetic glutamic acid attached to a salt(mono sodium glutamate ), the natural glutamic acid contained in seaweed tomatoes and mushrooms are much healthier alternatives to synthetic version. I believe msg is made by extracting glutamic acid from natural sources then reacting it with sodium hydroxide.(could be more complicated ). love the videos btw
Speaking of salt substitutes, I would love to see Guga use his classic dry brine technique on picanha and do a direct comparison between regular salts and potassium-based salt.
I'm interested in finding the perfect combination of salt / msg / potassium chloride.
This needs a part 2. That MSG marinade looked promising. Maybe do an experiment with a standard Guga steak, an MSG-marinated steak with salt added before the sear, and then an MSG-marinated steak with salt added in the marinade.
Having asked for the Hondashi experiment for a while, finally I got to see it! I use it everyday on all kinds of dishes, even oatmeal, love the deep umami flavor.
That side dish looks fantastic 🤤 great video thanks 🙏
Would love to see a steak dry aged in cashew dust. Or see you cook something with the combination of grape jelly and chili sauce
I think the dried fish would work better in a liquid marinade. But in the end, its better use is as a condiment in itself, eaten as a topping, I think.
What dried fish?
more vids like this guga we lovin them
It looks good as always Guga! 💪
Guga there's a powder that contains both glutamates and inosinates, both produce UMAMI and together do it in a synergystic way, it's even better than just MSG by itself. You need to do a comparison of steaks: 1 with no umami, 1 with msg, 1 with the combo powder
The ingredients for the Hondashi he used in this video,
Salt, MONOSODIUM GLUTAMATE, Lactose, Sugar, Dried Bonito Tuna Powder, DISODIUM INOSINATE, Bonito Extract, Yeast Extract, Disodium Succinate.
@@jono6379 yes but that contains sugar and other ingredients, the powder i'm talking about is like the msg he uses, nothing else but DSI and MSG
That picture looks like gore😂
BROOOOOO💀
Dun dun dunun dun dununununun
@@Faintestsoup631oh no
Hey guys love the vids love being early too can’t wait to eat n watch
A source of Umami/MSG that may be worth trying would be the ancient Roman sauce known as Garum fermented fish sauce. The fermenting process creates MSG as part of the sauce, it was very popular in the ancient world although its production was said to smell bad.
Guga u should dry age a steak in chicken stock, shrimp stock and beef stock
How? Those are liquids, you’d have to reduce it until it’s like a glaze to do it
You should a "the well done experiment" next and try to make a well done steak taste as good as medium rare.
an A5 Wagyu will do the job. cook that mf well done and it will still be tender, yes I experienced it first hand already lmao.
Hondashi has been my steak secret weapon for years. Honestly it works perfectly well just sprinkling it on like you would salt, then add your black pepper and garlic, then sous vide, sear, and slice. You can add it to virtually any meat and it is just so good.
i think i might genuinely start using a sprinkle of dashi in my dry brines from here on out, i already like the stuff but never even considered using it outside of soups/stocks :O
Guga, I want you to try 2 things, whether sous vide or marinated or dry aged with
1. real Thai Sriracha sauce, not just Vietnamese version I saw you used everytime
2. Thai seafood seasoning
I wonder where you’re from HMMMMM there’s no way to find out
Cambodia food better 🇰🇭
@@FistingGuruplease I have enough nightmare
@@ahha6304 🤣🤣
Guga, this thumbnail clickbaited me. I still loved the video but I thought you were going to mix all the umami’s you could find together!!! Please for the love of all that is holy, do that 🙏
6:17 I can totally understand Angel, i don't like red cabbage either. 😅
As somebody else already suggested, please do try the last two with added salt, I think they are meant to enhance the flavours that way and not supposed to be used as salt replacements. As always, fantastic video, love it! 🤘
Hey guga, ever thought of making compilation videos featuring the many side dishes you've made? I often find myself looking specifically for those when I watch.
Guga once use garam Masala on steak and for side dish u can do any Indian biriyani ❤❤
He did that on his sous vide channel
@@freestinje oh ok
Sushi chef here, the way you used the kombu is incorrect, you need to dehydrate or bake it further and then grind until a powder consistency. It becomes pure umami powder, but still needs a finishing salt at the end like maldon.
Love the orange boi chilling in the background while you grill the steaks.
When I read the title I thought I was gonna see you MIX ALL UMAMI ingredients, THEN AGE the steak with the... umami super-compound. Idk how good it wld be but what a video!!
Hey Guga, people like Max for example like to koop over some different kinds of wood to give the meat a different kind of smoky flavour, but what if you try dry aging it in ash of those woods? Ash compount butter sous vide? Maybe you can get that charcoal flavour with a sous vide. Some ideas for you there.
New reason to watch guga! Spot the garfield kittykat! Its so cute ❤
hey you should try fish sauce! i put a little on all my steaks before salt pepper and garlic power its the best. gives a beautiful flavor
Gotta try the winner, keep on keepin on...
*Epic music* cute kitty cat stretching in the background. Thanks for leaving them in
Guga, I bet you've never heard of tucupi or cassareep (which are both made from cooked cassava juice, but made slightly differently), but those too give lots of savory depth, as do iru (fermented locust beans) & other kinds of fermented beans. I bet you'd be pleasantly surprised how well fermented bean stuff can be beyond soybeans despite the sometimes strong smells
in malaysia or somewhere, we call it "golden mushroom"
the long and stringy mushroom
Guga out here trying to pass off another main as a side dish. Amazing work, everything looks delicious!!!
Guga I'm watching for in the Caribbean Trinidad and Tobago 🇹🇹, love you're show and those beautiful steaks 🥩🎉
The orange kitty in the bbq shot was so cute
love to watch your videos, never tasted a steak like that ever, i just cant afford it.. but it looks great.
Awesome video guga, would love to try these methods, cheers from Indonesia. While on that, i advise you to also try the seasoning package of indomie mie goreng with steak. It is truly a pinnacle of msg and flavor for all of us here
That's one of the best looking sides I've seen!
Hey guga i was watching the offset smoker video and i would love to see you make some wagu sausage brat
Guga, you should try with Shissô leaf. This is a japanese ingredient, dry and salty and really azedo.. It is the leaf of the peach tree (which they actually harvest the green peach which they make umeboshi. Look at a japanese market and you will find it easily). Btw do with Umeboshi also.
Shissô is also sold diced and in small packaging. Cheers from Brazil.
@Guga Foods, Could you please do a dry age or marinate experience using french onion soup mix?
Kombu is a gentler flavor, which you normally soak in water or add to a pot to extract over an hour, so it needs plenty of moisture. Wonder if blending it with water into a paste could have worked better.
I noticed your editting style changed this was faster a probably easier to digest for most, But I do miss a bit of the banter your personalites show more. Love how clean it is, and as always great video guga!!!
Guga! would you wanna try an mayo experiment? if you make your own mayo with yoges and animals fats, wouldn it be cool to see wich mayo would taste the best on a sandwich or something?
My local butcher shop in Seattle sells beef garum, basically fish sauce except made with beef. I have seen it available for purchase online. I would love to see you do a steak experiment with it.
Maybe try the Kombou in a Souvide style to get more flavor penetration, also maybe leave your MSG mix for longer to see if it penetrates more
Easiest side dish so far, thanks Guga
You need to have an end of the year top 5 best experimental rubs on steak that you would use day in and day out.
That look when Angel stares at Guga eating pinkish purplish stuff... Priceless
Editing during the taste test was great, had me cracking up multiple times 😂❤
Need to comment the side dishhh halfway thro the vid....❤❤❤❤❤❤ looks soooo amazing
Спасибо за отличное видео, прекрасная работа!
Hey guga, your vids inspired me, too inspire you: i got this idea wich i see only you delivering the best piece, ever tought about a steak in salt crust(like seabass) and then a la gravad lax bury it deep in between the mycelium deep in the ground and age it for the time of ypur expertise.
Try aging steak in jello!
Your flavor preference, just wanna see it done and see how it goes.
Mix the jello and set it in it like fruit.
Good Lord guys! I’m in lunch break and still so very hungry for this perfect meal! Well done! 🌹👏🏾😋
I love the cat in the background when he’s grilling
I love this guest panelist. Can you up the panel to four and keep returning regularly?
Wild idea, idk if you've done this..
But maybe dry age hondashi? 🤔 Could be fun 😊
Please try using huitlacoche to dry age steak for different days & see how it affects your steaks or roasts!
You should try using vegemite at some point!! I personally add it to beef gravy’s to help bring out that rich beefy umami taste in it, esp since it’s incredibly common where I live, could be a fun experiment
This is the best side dish i'v seen so far
Daaang, I thought Guga was dumping out a bag of kush at the beginning. Thought this channel was taking a completely different turn for a moment.. that's one way to make something taste amazing!
Ima need Guga to try one using Adobo Goya
I love the cat in the background… “steak for me, yes?” 😂
Hey Guga, I have a few ideas you could give a shot to in the most fitting way you choose: Kompot, Kajmak, Poppy seeds, The outside of previous dry age steak
that side dish is a work of art.
Hey, I sent away today for your book! Should be here Monday or Tuesday, according to the jungle web site. Between you and Max Miller, I'm going to have half of my favorite channels' cookbooks. Next will be from Townsends and Joshua Weissman. Oh! Dude, try and get Max Miller to do a guest spot on your channel! Historical recipes combined with your special magic...ought to be priceless!
3:12 That sauce looks really awesome!
Angel: "dayumm" 😂😂 idk why that cracked me up 😂😂
hey Guga.. love your channel, but sadly i dont have dry ager to try what you doing.
can you try to dry age 3 stake with (mint and lime, tea, true cardamom). hope it will taste good
Try "Mojo Picón" on potatoes and steak, its great!
I think for the konbu, you should have blitzed it in the food processor then added water like you did for the Hondashi. I think if you had done that, you would have got more flavor out of it.
Guga and his whole crew are adorable.
5:37 The music paired with the slow-mo Cat makes for an intense scene
the monkey for Angel analyzing face was awesome
Guga, does your grill come with the ability for the grate to rotate, or do you have an after market product that does that?
Would be cool if you did a test of like 30 store bought steak sauces to find the best. Could even do a tier list.
I dont think they would do that though cause usually sauce makes up for poor meat and they really only use the best of the best stuff.