I soaked steaks in SOY sauce for 1 MONTH and ate it!
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- Опубліковано 27 тра 2023
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Mark my words - in 11 months we'll have another video where Guga will surprise us with a steak marinated for a year in soy sauce lol
and in 5 years, one that he forgot in the fridge.
@@joec3090imagine if he left some meat to dry age/marinate in almost perfect conditions for his kids to cook, could make good bucks if it preserves well and it can be ate in like 30 years just like old wine(i didn't look into it too deeply tbh maybe it's not good after 30 years lol)
I can taste the soy sauce just from reading this
Even the 1 week one looked like it was marinated in motor oil
it's just gonna taste like pure soy sauce and fermented beef.
Hi Guga, 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 20x-30x 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!
I do wonder when he is gonna do this.... you should have added a count of how many times you wrote this sofar
He eventually did one of mine, so keep it up he'll get to you :)
+1
...Or do a fourth, which is Steak + SPG + *just* DSI/DSG.
It would definitely be too much... but *ultimate flavour* hahahaha
@@Take-the-Ticket I think he’s done one or two of mine too, but I can’t remember what they were. I hope he does this one too. There’s too much stigma around MSG and it would be nice for people to get more comfortable using it.
This morning I watched your how to grill steaks video and follow that tutorial and made steaks my whole family. I’m 21 years old and come from a very long line of chefs that all know how to cook pretty good. I grew up not really knowing how to cook, but after watching your videos and following some instructions and freehanding some stuff. Today got compliments for my whole family. Thank you guga definitely inspiring.
would have guessed family of film-makers, but chefs is cool too
Good job fam!
I see that 1 day and 1 week are wildly different, so maybe something in between?
2 days, 3 days, and 4 days, should be a wonderful experience, see where does the tenderness stop, and where the saltiness becomes too much :)
Thinking the same..3 days seems quite the sweetspot here.
guga you need to do this I think the same
His time periods are a lil wacky sometimes and overall super long. I still don’t understand how he wet ages like a month plus all the time but so rarely has steaks going bad. Like this was apparently just steak and soy sauce in a Tupperware over a month, maybe it’s mostly the salt here?
@@monhi64
he puts them in a fridge.... also, in his old experiments, he had plenty of things going bad, now he knows not to add certain stuff if he wants the steaks to survive.
In Shanghai, there's a traditional dish (酱油肉soy sauce flesh) that literally does the same kind of thing. However, there're a few differences there.
a. use port instead of steak (more sweet fat)
b. it's steamed but grilled.
Soaking steaks in soy sauce actually dehydrated the meat. So, steam not only removes some salt from the meat but also rehydrates them.
(steamed with shredded ginger & spring onion underneath is better)
It think in guga case he would probably prefer to sous vide it then sear it which would also rehydrate it aslong it was vacuum sealed with some liquid.
You should make Birria Lasagna
seconding this, sounds great
Congrats on your win Klaus
Agreed definitely should make the lasagna
*NO*
Good idea!
I love how descriptive Leo's commentary is. He sounds like he could be a competition judge.
It’s a bit pretentious at times but lately he’s gotten more authentic
@@CesarLopez-rs1vg I fully agree. He's gone from "Sportscaster" as Uncle Roger put it, to genuine and knowledgeable commentary
Competitions are pointless nowadays with a failing economy.
Problem with competitions is, they usually set very strict rules. You could come up with the most awesome steak but if it doesn't follow all of their rules you're out of the game.
@@xxxMixedGenreFavs true, but they can still be fun. Especially if they did one here with like. Guga, Max the Meat Guy, and Adam Ragusea. They're all great at what they do and their styles are diverse enough to make it interesting.
I gave this a try for some cheap cuts with a 24 hour soak, low sodium soy sauce but with added kosher salt, some red cooking wine, and some milk. I fried the steaks on the stove with some seasoning and a little butter. It was a little tough because the cuts were a bit thin and cheap, but there was also something nice about the texture and flavor at the same time.
Now I want a 3 day soysauce steak.... it should be perfect with 3 days
Thinking the same thing.
I do flank steaks marinaded with Soy Sauce, Garlic, Onions, and Scallions as an asian style steak. Usually do it overnight and then sear it the next day. Super flavorful.
Or just two days cause its unkown when the texture really goes from tender to dense
literally came to comment this.
or try more days, 2,3, and 4?
Leo and his love of salt is crazy. He probably would love salted fish. Angel and Guga taking tiny bites says it all.
@Repent and believe in Jesus Christ nah
@Repent and believe in Jesus Christ i love buddha i believe in buddha i pray to buddha i worship buddha 🙏
@Repent and believe in Jesus Christ no hate or anything, but you need to find better places to put bible verses.
Trolls gonna troll
@@RepentandbelieveinJesusChristyou know you're actually pushing people away from your religion, right?
Soy sauce is one of my favorite things to use in marinades.
Some soy sauce, a bit of brown sugar (or honey), worcestershire sauce, and some garlic and pepper is all you really need to make a marinade that works well with most meats.
I use it most often on pork and other red meats, but it can also be used on chicken if you use honey (and maybe add in a bit of sesame oil).
THIS! My favourite steak marinade
Mine is soy sauce, worcestershire, minced garlic, sea salt, pepper, a TAD of lemon pepper, Montreal steak seasoning, onion powder, paprika, and just a LITTLE dash of A1
Lots of ingredients but my goodness does it taste SO GOOD 🤤
Some people use fish sauce instead of Worcestershire
@@swaginyourmouth that's not a bad idea!
I usually skip to the end of every video Guga just to see their reaction and opinion on the dish that has been made today, but watching the process on how it's been made is also pretty interesting to watch. Great vid Guga!!
Korean's have a dish called Bulgogi in which beef strips are marinated for at least 4 hours to preferably over night in soy sauce, asian pear, ginger, crushed red pepper, Black pepper, and sesame oil with carrot strips or sometimes tomato. It's beautifully tender and seasoned wonderfully. It is so very good when it's cooked.
There is a product called Allegro that's similar to soy sauce, but specifically made for marinade. It's fantastic. Use anywhere from 2 to 24 hours depending on how potent you want the flavor. You can get it in a hickory smoked or spicy flavor as well.
One of my mom's most popular recipes was a green pepper steak marinated overnight in soy sauce, ginger, and garlic 🤤🤤
i approve of this method
Add some brown sugar to that, and I'm in!
Thats essentialy Filipino Adobo. Lol
Sounds delicious!
@@commentator245 if put vinegar in there, yes.
Man,these videos are awesome! Great job, guys!
Also, this reminds me of a korean side dish called jangjorim. It's a soy braised side dish but the soy is added after cooking because cooking soy sauce will make the meat tougher. It's usually eaten in small bites with rice
i think with the one month and one week one, you should make it again BUT AS SEASONING, dehydrate it when its cooked, and use it as salt for a different steak
Guga's and Leo's comment about the third steak tasting like cured pork is spot on. I once salted a steak but couldn't grill it for a few days and it had the taste and texture of cured smoked sausage.
My family does similar recipes to the side dish, with Chile weros, Anaheim and poblano peppers (Chile rellenos) depending what the main dish is we add different ingredients (like the yellow/wero pepper we do bacon with cheese and crema) or if the pepper is the main dish then the poblano pepper
My aunt makes a very similar side dish, but instead of glazing it she sprinkles some brown sugar on top and the cooks it. As the bacon cooks, the fat dissolves the sugar and creates a glaze!
Sound outstanding! Thanks
Hi Guga! I know I'm late on this video and you probably won't see this comment but I just wanted to say I'm super happy to see this experiment! Growing up my dad always marinated his steaks in soy sauce for about 40 minutes (China Lily) before we BBQ'd them and my friends always said that the steaks they ate from my household were the absolute best! I could imagine how salty the steaks you had must've been because even for us at 40 minutes, anymore would've been too much!
Thanks for the video!
Thank you Guga and company for bringing me back to cooking and celebrating food, different cultures and connecting to each other throw food and fun!
Great vid as always! Much Mahalos Guga!
Leo digging the extra saltiness is classic. 😂
I do regular soy with garlic powder and pepper for about 2 hours, comes out great
Just started watching you Guga and you make amazing content you and the guys thank you
Leo adds so much to the show! Glad he's become a regular part of it.
I wanna see guga in a barbeque competition
On the BBQ ?
I've not checked out a video from Guga in a while. Whoever the guy is on the right is new to me and an amazing presenter. Kudos to Guga for picking up another top entertainer for the channel.
That's Leo he been on the channel for about a year now at 1st some people said his descriptions was doing too much but now ii can say im glad he is on the team.
Leo the "description guy" or "salt Savant"
Leo is annoying
@@ksogua nah
You must have missed several several videos lol
leo is such a charm and a wonderful addition to this show
Heh, perfect timing on this, I just made some ABTs yesterday but I'll have to remember to pour some maple syrup on it next time. Also, last week I made some beans with some salt pork I made last fall and the texture issue was the biggest thing (I soaked it for a few hours so that reduced the salt).
Those scent flavorings are pretty neat. That's basically how we actually taste everything as your tongue can only sense sweet, sour, bitter, savory, and salty!
And umami.
I like to make steak marinades with regular soy sauce mixed with some hot sauce (preferably Tapatio as it's mild enough to where it isn't overpowering), and usually for no longer than 24 hours. And just like how you guys pointed out, anything longer than the 24 hour period, you may as well turn it into a beef flavored soy sauce.
Also, that side dish look a-MAZE-ing.
I kinda knew how this was going to turn out. The side dish is amazing. I tried it a couple of weeks back. But we tried a day of the soy sauce marinade and everyone was a huge fan. I'm just not brave enough to try anything longer than that. Excellent content again. Guga... You are truly a master of your craft. Your sides are always on point and your experiments are usually very informative. Not dismissing your extreme methods, but a week in soy sauce is almost too much. I never want to try the month long basting. The control steak looks better than most steaks I get in a restaurant and can be achieved at home with minimal effort. Thank you again for your content.
I love watching your doughnut experiments!
There is a marinade brand called Allegro. It's soy sauce based and it is by far my favorite. It actually flavors the steak and it does tenderize as well. I usually do 24-36 hours.
Kia ora from New Zealand…love watching your vids. Not sure if you’ve ever tried marinating your steaks in Soy Sauce, Garlic and kiwifruit but the kiwifruit is insane for tenderising meat. If you leave it too long the meat just disintegrates. Would love to know your thoughts! Keep that amazing content coming 👍
Kinda like pineapple? I didnt know kiwi does that, i might try next time
@@riantis.andany8598 Yep. Kiwi, pineapple and papaya all have meat tenderizing effects.
Guga do you think you could make a video showing how you keep your grills so clean? I never know what brushes and products to use to make it easy and efficient
I've only tried this on chicken, but kikoymen soya , honey, garlic, green onion, and lime juice, and olive oil makes an unreal marinae Aswell, skin comes out redish with an amazing flavor, great video thanks😮
Keep up the crazy experiments 🧪🥩
Hey Guga, i recently bought Berserker Salt from Denmark. It's smoked salt with tiny roasted pieces of mushrooms. It's incredible! Maybe you can try different sorts of salt, pepper and garlic powder on your steaks and give them a try. Greetings from Germany!
That sounds awesome! I'll have to see if I can find or order it in the US.
@@chemistryofquestionablequa6252 Yes it really ads a lot of taste to your food. But add it gently, it's strong. If you like smoky whiskey or darker flavors in general, you can use it on almost anything in that category.
if you look in their back catalogue of videos, they did do some videos on different salt mixes
Enjoying how it is all cooked "à point"
Angel has such a good palette, he's always known his stuff and picks up on all the little nuances.
Guga in 5 years: "I soaked steaks in Plutonium-239 and ate it!."
Top comment
I've been thinking for a long time about salty steaks and now it just hit me. Curing a steak in salmiak powder! I gotta find out how that tastes! Great video like always, a pleasure watching!
Im in my mid 50's so seen more the a few cooking channels / shows, Guga's in the top 3 hands down, a service to your taste buds 😋
I used to use a soy sauce brand called Cin Soy. It was traditionally brewed so it had koji in it, and it had about 1/4 of the sodium of regular soy sauce while still having more flavor. I marinated steak in it and it was excellent and not too salty. Maybe you should try that?
This isn’t exactly a dry age but it’s close enough. If the results turn out okay, then hopefully it’s worth it! Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)
It's a wet age if anything xD
still nice i guess
Absolutely nothing like dry aged. Dry aged hung meat will have some mild moulding on the bone but once cut will smell so good. You’ll want to eat it raw.
My mother was cooking steaks with soy sauce for us since the 80's. I am surprised other people are using it on their steaks today. To me, it tastes delicious, especially coupled with fresh rice.
I ordered the water bottle cuz I actually needed a new one anyway and these seemed cool, I’ll try it out!
Can you make a dry age experiment with crushed garlic? I know you've done a black garlic one which turned out a bit too sweet, so I wonder how regular garlic would turn out.
My favorite channel
Hi Guga !
You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ?
Would you make a video about testing different kind of garlic seasoning to find out the best way ?
Love you
I might be wrong but I think it's got to do with the method of cooking on the grill. Whenever Guga cooks a steak on a pan he uses the entired garlic clove crushed because there is butter or oil to take the garlic taste and transfer it to the steak. I believe that any sizeable piece of garlic directly in the meat in the grill would burn and not transfer the garlic taste to the steak as much. That's my opinion
I've been waiting for a video like this forever.
3 parts soy sauce and 1 part mirin over night, then pat dry n add black pepper n garlic powder.
Worcestershire is good for an overnight marinade too.
for chicken or pork do equal parts soy sauce, orange juice, and italian salad dressing
You should make a Irish stew with Wagu.
Yum 😋 🇮🇪
Just once I want to hear Guga say "and to make it it was a lot of work." Just to give us an idea of what it takes for something to not be "super easy."
VIDEO IDEA - Hey Guga, you guys should do an episode where you ranking all the "experiment" steaks and see which experiment was the tastiest out of them all :D
Big fan from Australia. Amigo I love the way u experiment
Hey Guga, we actually have two kinds of soy sauce in China, dark soy sauce and light soy source. So we normally use the light one and honey or sugar to marinate meat, which make it more tender, moisture and flavourful, and in the meantime doesn’t give it that dark colour. Try out next time!
he was using light soy sauce lol
@@WeebJail too salty
Sneaking A bottle Ad in between was Genius
I have used Lea and Perrins and a little vermouth to marinate a top of round steak for 6 days then grill it slowly over a wood fire with only a little cracked black pepper and garlic powder mixed with the remaining juice .
Never get tired of Leo's descriptions!
Guga pls make a steak using all the successful experiments you’ve ever done
Whenever there is four items, always hard to determine when the side dish (which looks AMAZING today!) is going get eaten.
I can feel the tension when opinions are being given, however I appreciate how unbiased the opinions are because afterall the tasting is experimental.
Thank you for the video ! ☺♥
Maybe 48 or 72 hours would be a good balance?
You should dry age something in that “Yum Yum” sauce they always have at Japanese grills.
ive seen this already.
it just rots so badly
@@Durzza oh, god.
@@Durzza what if he like, just let it soak for a few hours.
Uncle guga never disappoint me, good job
I make a lot of those poppers and i like to glaze them honey and hit them with a little bbq rub and they're perfect!
“It will literally penetrate deeply”
“This one penetrated all the way in
CALM DOWN THERE GUGA 🤨 💀
There is a low salt Kikkoman. You should try using it, and also add the regular one to adjust the saltiness on your own.
Something my family has done that was really good was skillet sear with worshtishire sauce and lime juice in the skillet. Then baked to temp
Guga, I just noticed it appears you use the su-vgun to start your charcoal versus a charcoal chimney. Is there any advantage to the torch versus the chimney?
Are there any other technical things you have changed over the years as well? And what are their advantages?
How have your grill clean-up methods changed as well?
I think a behind the scenes - grill clean up - would be well worth the effort and time. Maybe @MikeRowe for an epic crossover!
Or just a quick tutorial for us weekend grillers that want a quick clean-up.
I'm gonna have to buy that book now
We need some more experimenting with worcestershire!
Also, ground cumin is a nice way to crank up the 'beefy' flavor a lil bit too!
...nailed that timing, as a worcestershire experiment video goes up on the sous vide channel like 12hrs later or so...
Still, more worcestershire experiments! Especially after that one!!!
Love your book, amazing recipes in it. Looks extremely salty after a month.
I'm curious as to what the steaks would look like in between day 1 and week 1.
Days 2 through 6 and seeing where that happy medium would be.
This is quite similar to some East Asian dishes, meat marinated or soaked with soy sauce until the meat is completely dark, there are a variety of dishes made this way.
Guga always goes big on increments. I think with experiments like this, he should compare only days not a week or a month 😂
Guga - do you have a link to buy the bbq basting brush used in this video?
Dammit Guga, those jalapeno poppers were good!!! I saw you make them and i had to try. I'm just gonna go ahead and buy that recipe book you got.
I marinade both flank-steak and pork loins in a 50/50 mix of soy sauce & orange juice. Really great flavor & super tender
What's the quantity required fir say 8-10 ounces of steak
@@cooljool1 about 10 fl Oz of each soy sauce and orange juice, probably a little less.
Mostly it depends on how you're letting it soak. If you put it in a ziploc bag and seal it up, you can do less sauce, but sitting in a bowl, you'd probably need what I listed...just as long as the meats submerged.
I usually mix in some garlic, pepper flakes, any other seasoning you might want for flavor too & let it sit for 1-3 days depending on the cut of meat.
angel guesses are always on point
Yo Guga! Great video! You should try this with Worcestershire sauce, I bet that would be amazing too.
you need a followup video on how many days is the perfect level of saltiness, because the 1st one wasn't salty enough, while the 2nd one was good for the guy on the right, which means there could be the perfect length of time to soak it to be discovered.
another thing to try on that side dish - dry ranch seasoning in the cheese filling.
I will def try your side dish, I also want a classice cream cheese jalapenos. 🤤
Apologise for my grammar mistake I don't mean one but many cream cheese jalapenos!!
In Korean cuisine, there is a side dish (that should really be a main dish), called Johng-Joe-Riim. You need to try this. The umami is out of this world.
Yo guga, If you had to pick between Cupim and wagyu what would it be ?
I have yet to try wagyu but if its better than Cupim i just can't even fathom how good it will be. Would love to see you cook some Cupim in some different ways.
Much love from a Brazilian compatriot living in Belgium!
I want to see you cook some bison meat soon with some of your experiments, I've had some before and it's so delicious and cooks the same as steak. But I'd love you see Leo, angels and your reactions to eating bison steaks or ground bison burgers.
Gugaaaaaaaaa love your vids man, been watching for years now!
We started a drinking game with your videos whenever you say "errbody" 🤣 and we are SMASHED! 🤣🤣🤣🤣🤣😅😅😅😅
after seeing the 1 week reaction it seems like a 2-3 day marinade would be perfect
So I marinate filet mignon in dales sauce. Very similar to soy sauce with some extra flavors with it. Good stuff.
Amazing ad read. Very professional.
Hi from Canada!
Hoping that you will read this.
I've been watching your many videos and am always salivating at seeing your steaks, especial the Wagyu steaks, which I will never be able to afford...lol I love your shows and have used some of your recipes and wow, I just have to thank you for making me able to use your great recipes.
I have an experiment that I'd love to see and hear yours, nephew and friend opinions on the end results. It wouldn't be costly and would required just 3 simple Prime beef Rib Eyes or as we call it here in Canada triple AAA Rib eye steaks. One steak seasoned as your usual method including salt, pepper and garlic powder and all 3 medium rare of course. One steak with just Grill Montreal steak house spices/seasoning and garlic powder and the third steak with just Grill Montreal steak house spices/seasoning without garlic powder.
I am choosing just normal beef rib eyes because that's what most of us can afford. The majority of people can't relate and use Wagyu steaks so it wouldn't be a fair assessment to use Wagyu steaks and much better to use beef rib eyes which us commoners can afford.
My way and method of eating my steaks, no matter the cut is, Grill Montreal Steakhouse seasoning with garlic powder and cook them in a pan with oil, to which I eventually add butter to reach a beautiful seared/crust adding the golden butter that's left in the pan and pour it on my steak, just enough to then put my steak in aluminum foil resting for 5 minutes, in order to reach that perfectly seared and perfectly cooked medium rare.
I'd love to see what you think of using Grill Montreal Steak House seasoning instead of the usual salt and pepper. I sprinkle a good portion of the seasoning Grill Montreal Steak House on both sides just as you would with salt and pepper. Oh and I usually take my steak out of the fridge, wrap them in paper towels to get the moisture out which is usually about 10 minutes and then season my steaks and then let them rest for 30 minutes, so they get to as close as possible to ambient room temperature. It would be great to know your opinions about Grill Montreal Steak House seasoning on a steak that we can all afford?
And no, I don't work for Grill Montreal Steakhouse seasoning. It's just what I use instead of salt and pepper. Like when I make ground beef hamburger patties, I take my ground beef, form it in a patty and wrap it in paper towels and leave out for 10 minutes, then I season my ground beef with Grill Montreal Steakhouse seasoning and remix my ground beef into a patty and let it rest for 30 minutes, and then add garlic powder on both sides of the patty and cook them to a perfect crust and medium cook patty.
I would just love to know your take on the Grill Montreal Steak House seasoning as compared to salt and pepper?
Oh and one last thing, when I want to treat myself and/or impress my guests, I take either a Prime Rib Eye roast and or Rib Eye steaks and marinade them in an inexpensive French red Bordeaux wine for 24 hours and cook them as I mentioned above. The exact same procedures and method of cooking, the only difference is the roast or steaks being marinated in red wine for 24 hrs, which makes the steaks incredibly tender and gives them the taste of a beef bourguignon with the Grill Montreal Steak House seasoning making them incredibly delicious.
If you read this, thank you for taking the time to read me and a like that would show you read me would be awesome.
guuuuga you gotta compare choice steaks with a choice control! Love your videos!
I love to see you soak a steak in blue (or any other color, including just a brown mix) food coloring and then have your tasters react to it.