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?
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
@@heywebsters 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
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.
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...
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 😂
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.
@@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.
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
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
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?
@@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.
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.
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
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.
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.
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.
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!!
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.
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.
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.
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.
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 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 🙏
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.
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
Hello Guga and Crew, I'm late to the Guga Party but and really enjoying binge watching your channels. Since you asked us (a while back) what we'd like to see, have your aged or marinated steaks in Hoisin Sauce, Black Garlic, or Oyster Sauce yet? If so I didn't seem them in your play lists yet. LOVE YOUR CONTENT!
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
Hondashi contains salt (40% by weight), from Ajinomoto: 栄養成分表示 栄養成分表示(みそ汁1杯分(1g)当たり) エネルギー：2.4kcal、たんぱく質：0.27g、脂質：0～0.01g、炭水化物：0.30g、食塩相当量：0.40g カリウム：2.0mg、リン：2.6mg、ヨウ素：0mg
GINGER CAT!!!!!!! :O Well now you HAVE to have a guest star episode where the Cat samples some steaks!!! (Just make sure not to use any Garlic as it's bad for Cat's haha)
In Angel's defense about the cabbage, *if* I eat cabbage it either has to be raw in a salad, bok choy (which can be raw or - and *only* bok choy - cooked). Cooked regular cabbage for me got ruined thanks to an experiment I did in high school involving what is known among chemists as an indicator test where I used cooked cabbage (I extracted the juices from the cabbage) as an indicator to see how acidic or how basic a given substance (e.g. bleach, water, lemon juice, etc.) was when affected by the indicator.
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!
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?
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!
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!!!
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! 🤘
guga i think everyone would love a video where you make a tierlist or ranking video of all the experiments you made in 2023 or other years even so people can know which one to try even or know which one is good
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.
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.
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
I know this will be the biggest insult to a Japanese Wagyu and Australian Wagyu, but would you do a comparison of a standard classic Country Fried Steak using either a choice or Prime grade steak vs Australian wagyu vs. Japanese wagyu? Served with the gravy and all you know? Also would it be possible to do a dry aged country fried steak as well? I have yet to see and find a restaurant willing to sacrifice a dry aged steak to do this experiment. 😅 Thanks Guga! Keep up the awesome content. Teaching me how to cook and making me crave steak. 😆
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.
Guga there is a methode called Ultimate Steak Crust and it is invented by Giovanni recently, since he found it then he always cook his steak that way. Please try it guga, we want to know if it is good in guga's way, thank you
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 164th time asking btw.
The Hondashi steak does have salt, hondashi is made with salt. Also, the kombu steak would surely be more flavorful if the kombu was ground, not left in bigger pieces (logically it does not have enough surface touching the meat). Possibly even sous-vided as this ingredient was nowhere close to a marinade by itself, so its conditions were a bit unfair.
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.
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?
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
@@heywebsters 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
😅😂
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.
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 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.
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's side dishes are becoming maind dishes 😂
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.
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
5:37 Did anyone else’s eye go straight to the cat shaking its head? 😍
these edits are sending me XD
The emo one was hilarious.
i love seeing them along with your regular cooking. its fun!
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?
Certainties of life:
Death, taxes, and The Guga making side dishes that could honestly be the star of today’s show
"no salt" the first ingredient in hondashi is literally salt😂
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.
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.
Have you tried sous vide'ing a pineapple and then tenderizing it with steak?
Ah, the old Uno reverse card. 😁
THIS SO MUCH
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.
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!!
That picture looks like gore😂
BROOOOOO💀
Dun dun dunun dun dununununun
@@Faintestsoup631oh no
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.
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
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, 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
That look when Angel stares at Guga eating pinkish purplish stuff... Priceless
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?
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
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.
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
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 🙏
I misread this as "I tried EVERY HUMAN ingredient on steaks and this happened!" and my first thought was "Guga, finally"
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
Angel: "dayumm" 😂😂 idk why that cracked me up 😂😂
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.
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.
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 🤣🤣
Hello Guga and Crew, I'm late to the Guga Party but and really enjoying binge watching your channels.
Since you asked us (a while back) what we'd like to see, have your aged or marinated steaks in Hoisin Sauce, Black Garlic, or Oyster Sauce yet? If so I didn't seem them in your play lists yet.
LOVE YOUR CONTENT!
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
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
I love this guest panelist. Can you up the panel to four and keep returning regularly?
Hondashi contains salt (40% by weight), from Ajinomoto:
栄養成分表示
栄養成分表示(みそ汁1杯分(1g)当たり)
エネルギー：2.4kcal、たんぱく質：0.27g、脂質：0～0.01g、炭水化物：0.30g、食塩相当量：0.40g
カリウム：2.0mg、リン：2.6mg、ヨウ素：0mg
GINGER CAT!!!!!!! :O
Well now you HAVE to have a guest star episode where the Cat samples some steaks!!! (Just make sure not to use any Garlic as it's bad for Cat's haha)
Love the orange boi chilling in the background while you grill the steaks.
In Angel's defense about the cabbage, *if* I eat cabbage it either has to be raw in a salad, bok choy (which can be raw or - and *only* bok choy - cooked). Cooked regular cabbage for me got ruined thanks to an experiment I did in high school involving what is known among chemists as an indicator test where I used cooked cabbage (I extracted the juices from the cabbage) as an indicator to see how acidic or how basic a given substance (e.g. bleach, water, lemon juice, etc.) was when affected by the indicator.
"It's super simple!" followed by "I just sous vide these for 24 hours" with 8 other things he did.... That's a whole meal's worth of prep Guga!
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!
I want to see more of the Guga Cat! The cat could sit in on some reviews if Leo or Angel aren't available.
Guga I'm watching for in the Caribbean Trinidad and Tobago 🇹🇹, love you're show and those beautiful steaks 🥩🎉
*Epic music* cute kitty cat stretching in the background. Thanks for leaving them in
in malaysia or somewhere, we call it "golden mushroom"
the long and stringy mushroom
msg is not a salt replacement, they are trigger completely different tastes in your mouth. would like to see it again but with salt in the future :D
Dry age a steak in potassium chloride (sodium free salt)
I love whoever edited this video 10/10 would highly recommend a pay bump lol
Guga: "...but how can I get more of my nearly 4.5 million subscribers to watch this--"
Gugacat: *EXISTS!*
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?
The orange kitty in the bbq shot was so cute
New reason to watch guga! Spot the garfield kittykat! Its so cute ❤
Interesting! Love seeing these interesting challenges!
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!
i was really hoping to see him combine 3 together, it would be funny
Guga this noodle dish looked crazy good!
The particular brand of Hodashi he is using actually contains salt. Just FYI.
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!!!
I love the cat in the background… “steak for me, yes?” 😂
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! 🤘
guga i think everyone would love a video where you make a tierlist or ranking video of all the experiments you made in 2023 or other years even so people can know which one to try even or know which one is good
Gotta try the winner, keep on keepin on...
Reminder to Guga MSG contains 1/3 the sodium than regular salt which is close to 40grams per 100 grams of serving
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.
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.
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.
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
I'm making my son sous vide ribeye for his birthday today seared with my charcoal blaster. Best of both worlds.
I always find that MSG works well with salt. Add both.
9:20
“It took me high, it took me low, it took me to the middle, it took me everywhere everybody”
Guga, 2023
Should’ve combined them all into one umami beast
hondashi: "salt, monosodium glutamate, lactose, sugar, dried bonito powder, disodium inosinate, bonito extract, yeast extract, disodium succinate"
The seasoning that is mostly salt did the best as a salt replacement. Wow
I know this will be the biggest insult to a Japanese Wagyu and Australian Wagyu, but would you do a comparison of a standard classic Country Fried Steak using either a choice or Prime grade steak vs Australian wagyu vs. Japanese wagyu?
Served with the gravy and all you know?
Also would it be possible to do a dry aged country fried steak as well? I have yet to see and find a restaurant willing to sacrifice a dry aged steak to do this experiment. 😅
Thanks Guga! Keep up the awesome content. Teaching me how to cook and making me crave steak. 😆
The side dish deserved an entire video on it's own damn XD
2:08 damn that should’ve come with a warning I was NOT ready for that visual 💀
If we’re going down the road of salt replacement. Guga please try to use
Ajiha (U~eipa) cans.
It’s by far the tastiest salt replacement I ever tried.
@Guga Foods, Could you please do a dry age or marinate experience using french onion soup mix?
At this point I'm really wanting to see which all these tricks Guga would want to blend together to make the ultimate steak
Guga and his whole crew are adorable.
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.
the monkey for Angel analyzing face was awesome
Wild idea, idk if you've done this..
But maybe dry age hondashi? 🤔 Could be fun 😊
Guga there is a methode called Ultimate Steak Crust and it is invented by Giovanni recently, since he found it then he always cook his steak that way. Please try it guga, we want to know if it is good in guga's way, thank you
Hi Guga, please dry age in edible dirt/clay. It would be so interesting to see what tones and flavours it would give the meat! This is the 164th time asking btw.
6:25 angel was like, cut my steak into pieces
5:37 The music paired with the slow-mo Cat makes for an intense scene
The Hondashi steak does have salt, hondashi is made with salt.
Also, the kombu steak would surely be more flavorful if the kombu was ground, not left in bigger pieces (logically it does not have enough surface touching the meat). Possibly even sous-vided as this ingredient was nowhere close to a marinade by itself, so its conditions were a bit unfair.
I love the cat in the background when he’s grilling
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.