You should do a Faux Dry Aging Standoff with Koji rice vs. Umami powder vs. Fish Sauce, and of course, include a Control Steak. Its time to settle this once and for all!!
The Golden Mountain seasoning sauce (the green label) is NOT fish sauce. It is basically soy sauce. I've lived in Thailand for the past 20 years and use it often.
As with most things...actual results may vary. 😉 And I'll point out that Worcestershire sauce is also 'fish sauce', but it goes quite well (IMO) with steak (and other cuts of beef).
Try using Fish Sauce instead of Golden Mountain Seasoning Sauce, because Golden Mountain uses synthetic UMAMI falvours - which is not fermented fish sauce.
The Ninja's palate is improving! His vocabulary to explain these things is getting a lot more comprehensive, and I really appreciate that. He's doing a great job. All of you are, truly.
The thing with fish sauce is depending on which brand you use, or what kind of fish sauce within a certain brand you use, the taste of the fish sauce itself is very, very different. So I would imagine that your results may vary depending on the fish sauce you use. I do have a question though. Fish sauce has salt AND sugar in it. So why is it that when you cooked both these steaks, the fish sauce one did not burn more? I would think that the fish sauce steak would be a bit more burnt due to the extra sugar content.
You can render the fat down off the scraps you trim off your dry aged steaks and use it in place of oil/butter, amazing stuff and definitely not worth wasting. Keeps very well too!
FYI, in Thailand (where fish sauce is so popular) we have sun-dried, fish sauce-marinated beef called “Nua Dad Deaw” as a beef preservation method for centuries. Noted that the fish sauce brand which Guga used is the most popular fish sauce brand in Thailand too.
@@felixdaassyesss with a dipping called “Nam Jim Jaew” (mixed of chili flakes, fish sauce, tamarind juice and lime juice) or even Sriracha sauce is the best!
I’m so glad this channel is growing the way it is, guga you do an amazing job and keep up the good work. Could you try to cook cow tongue or heart sous vide?
Thai-American here, and I think the smell and taste of nam pla is great! My mom was using nam pla in most everything long before umami was a trend. Good as a burger and meatloaf marinade, as well.
1:02 The middle one is actually not fish sauce and it tastes very different. It's some kind of light soy sauce. Still I know almost nothing about Sous Vide, so are there gonna be any difference even without that?
If you gonna use fish sauce, marinade to cut up beef,chicken or pork with crush garlic for about 30 mins. By marinading, is more of a coating, don’t use too much fish sauce. Then fry it up, don’t need any flour. Wings are my favorite. I got this recipe from my mom. And I been eating these since I was little, in Thailand. Serve with steam jasmine rice
Hi Guga try this : salt the steak whit seasalt put it in the fridge 3 days on a rost ,do not vacum it leav it open (aircirculation ) and then sous vide etc. Try ...
i did the same thing with real age v fish aged using 3 crab brand and a lot of my friends preferred the fish sauce steak. it didn't taste aged but it was more well seasoned. something must have been different between our two tests, but great job!
The second one is not fish sauce, however, it is the best one for marinating the steak. We used that sauce for a dish called "crying tiger" which is northeastern Thai steak and it is wonderful. Guga could you tried this? Slice any steak about 1 cm thick (it could also be picanha I assure), then marinate them with plenty amount of soy sauce (green cap, middle one). Then kneed the steak HARD, like you try to break them (but don't) for like 5 mins. Then put it on the charcoal to medium-well-done. It will become our most popular steak in Thailand.
Guga, this might sound ridiculous; but try the following sous video recipe (on any meat really) cinnamon, coriander, smoked paprica, garlic, african blue basil (can be substituted with normal basil, but preferably not), mint leaves, rosemary and sage. This flavour is completely out of this world. (for best effect mix them together in a mortar to a paste and rub it in the meat before putting in the bag)Go for more or less equal proportions of each spice (but be careful with the cinnamon, it should be just a note, not a major hit). Go for the fresh spices where possible. It will blow your mind. I call it the "Flavourwinder"
Hey guga, love your videos, could you try making like a one bag meal and comparing it with others like it? for example rice and chicken/s vs rice and steak/s (basically a meat and a carb combined) cooked in a vacuum sealed bag on sousvide, once its cooked you take it out, plate it and serve so you dont have to waste time with using pots and pans etc, just come home and eat.
If you put fish sauce on a pan then leave it for few minutes. it will smell good. Fish sauce is mostly used like this in Thailand when preparing food. And it is also used raw in sauces.
As soon as I saw you brush it on, I knew you used too much fish sauce. You should use 100:1 ratio by weight. Next time you should do a fish sauce vs a regular steak. Love you!
Guga, please try the following recipe for a faux dry-age sauce: 3 tbs Worcestershire sauce 3 tbs Soy Sauce 3 tbs Fish Sauce 1 tbs of Roasted Garlic 1 tsp MSG 1 tsp Liquid Smoke Blend together and marinate the steaks in a vacuum bag for at least 3 days. Whey you sous vide them, keep them in the same bag with the marinade.
Guga you need to use Red Boat fish sauce. It's the highest quality fish sauce available (and it's ~3x more expensive). It doesn't have any fillers. Other ones like 3 Crabs have a unpleasant aftertaste (which is more prominent if you use fish sauce without thinning it) due to the fillers. Tiparos is also a good substitute (doesn't have as much of an unpleasant aftertaste).
original fish sauce doesnt have the weird taste as u were describing about, real fish salt when cooked bring salty and umami flavor, you must had some chemical substitution instead ( a kind of protein sauce, similar to fish sauce)
As a Filipino who’s been around fish sauce all my life , idk HOW you withstood the smell of brushing all that into a steak 😂😂😂 even when I saw the titles I was like ‘I don’t know about thisssss’ lmao I’d be too scared to try it knowing it sat in fish sauce 😂
@guga you kill me when you try to not laugh at the way Ninja talks ... @ninja 🤣🤣🤣 “we filled the freeakingg UA-cam” you started to sound like the Godfather there man 🤣🤣🤣 @mamao do you have a countermovement setting on the camera 🤣🤣🤣 I would have hard a hard time filing these two and not laughing 😂🤣
I use ûruaruñ (best I could spell it) on my pan fried steak & onion for a late night fry up. I like to add a spicy liquid to a covered hot pan. I used Maggi sauce previously, but I LOVE ❤️ what this PECULIAR BO smelly liquid does to beef steak. I’ve tried it on chicken wings and NOOOO. Something about beef that jives properly. Great videos you guys!!! Keep up the great informative & entertaining work👌👍🏼👍🏼👍🏼👍🏼👍🏼
The middle one is more akin to "cheap" soy sauce than fish sauce. While I heard that Squid fish sauce is also a budget brand. If you want to retry it give red-boat brand a try.
Something is Fishy! :D
Almost 500k, next step 1M! :D Been here since less than 10k awesome to see the growth on both your channels!
You should do a Faux Dry Aging Standoff with Koji rice vs. Umami powder vs. Fish Sauce, and of course, include a Control Steak. Its time to settle this once and for all!!
Should trade out the koji rice for the actual spores of koji.
I wanna see the Vodka / Pepto Bismol Experiment!!
The Pepto Bismopolitan, an aristocrat I see.
Steve R Bahahaha! Well played sir!
It happened!
@@juntianwei9273 Yep...Ninja told me "It was awful, man!" (Watch the video. You'll laugh your tuchus off).
@@Splinter48708 wadu hek?
We Cambodians love some fish sauce!
By the way, the first sauce you used is more of a soy sauce type. I recommend to try with 3 crab brand fish sauce!
Yep, three crabs brand.
I was gonna say the same. Lol I'm also Cambodian and was sure that was soy sauce cuhz we use it all the time in my household.
Banker 23 yea cuhz lol I was like that’s definitely thuk se ew to eat with eggs and bai
@@beanvan99 big facts lol
yeahhhhhh i thought so too
The Golden Mountain seasoning sauce (the green label) is NOT fish sauce. It is basically soy sauce.
I've lived in Thailand for the past 20 years and use it often.
guga used light soy sauce instead of fish sauce. maybe you could redo this experiment?
anita peou, legit and to me the color is a little off to fish sauce and seasoning sauce usually means soy sauce....
He probably chose the nicest smelling one without reading the label.
@@iPat6G hahaha.. I bet that to be true
The bottle says "Fish Sauce" on the label.....but... Three Crabs Fish Sauce is the best, hands down.
@tomynoks my mother said the same thing
As with most things...actual results may vary. 😉
And I'll point out that Worcestershire sauce is also 'fish sauce', but it goes quite well (IMO) with steak (and other cuts of beef).
The one in the middle is soy sauce not fish sauce.
Use left or right.
Guga กูก้า in Thai
Atipat Phornprapha 555
Yes Sir, Guga used Soy sauce lol but i doubt he would do this over with the correct sauce.
Tiparos is THE only nam pla... ;)
ลาก่อย ถถถถ
@@AbsoluteFidelity tiparos my favourite as well. Squid brand which was in the start of the video but not used on the steak (?) is awful
More experiments! The next thing you know Guga gonna be dry aging steaks with antifreeze
🤔🤔🤔
Perhaps that would be a good April Fools video. Get on it Guga, only a few days to go!
This is a bad idea. Antifreeze would kill them.
Maybe gasoline? Different beetwen 98 benzin and diesel
Try using Fish Sauce instead of Golden Mountain Seasoning Sauce, because Golden Mountain uses synthetic UMAMI falvours - which is not fermented fish sauce.
The Ninja's palate is improving! His vocabulary to explain these things is getting a lot more comprehensive, and I really appreciate that. He's doing a great job. All of you are, truly.
Fish sauce + lime juice + chilli + garlic + sugar + coriander = very yummy sauce👍🏼👍🏼👍🏼👍🏼
Can easily be used for chow mein with a little sesame oil too 👍
I like mine without the sugar
Even better when its being ground n pound in a mortar
Hell yeah! I use mint instead of coriander sometimes, it's great!
That lao/thai sauce bomb
Looks like you used the bottle with the green top, that's seasoning sauce which is like a light soy sauce
The one that you use" Golden moutain brand" sauce is not the fish sauce it a seasoning sauce that make from soy (I'm Thai)
Thumbs up for the Pepto Bismol Vodka mix, maybe Ninja is a secret Slav
The thing with fish sauce is depending on which brand you use, or what kind of fish sauce within a certain brand you use, the taste of the fish sauce itself is very, very different. So I would imagine that your results may vary depending on the fish sauce you use.
I do have a question though. Fish sauce has salt AND sugar in it. So why is it that when you cooked both these steaks, the fish sauce one did not burn more? I would think that the fish sauce steak would be a bit more burnt due to the extra sugar content.
Great food and team dynamics. Keep the content coming guys!
You can render the fat down off the scraps you trim off your dry aged steaks and use it in place of oil/butter, amazing stuff and definitely not worth wasting.
Keeps very well too!
yes you can.
Maw Maw’s weak “delicious” kills me every time! You guys are awesome, I have learned so much from you!
There are only two types of people- those who love pepto bismol and those that hate it. . . I LOVE IT!
The middle one is soy sauce dude. Not Fisch Sauce!!!
FYI, in Thailand (where fish sauce is so popular) we have sun-dried, fish sauce-marinated beef called “Nua Dad Deaw” as a beef preservation method for centuries. Noted that the fish sauce brand which Guga used is the most popular fish sauce brand in Thailand too.
What about Three Crabs?? I've always thought this one was the most popular.. what brand did Guga use??
@@tomynoks i haven’t heard “three crabs” brand. Tipparos is one if the most popular, my house also uses this.
Zapp! Zapp makk!
@@tomynoksnever heard of that brand as well, as a Thai who live in Thailand since birth.
@@felixdaassyesss with a dipping called “Nam Jim Jaew” (mixed of chili flakes, fish sauce, tamarind juice and lime juice) or even Sriracha sauce is the best!
I’m so glad this channel is growing the way it is, guga you do an amazing job and keep up the good work. Could you try to cook cow tongue or heart sous vide?
Thanks I try.
Hey Guga, can you make pork adobo using the Iberico Secreto pork?
So much love from Philippines. 🤙
Fish sauce are my favourites. I put it in almost everything and let me tell you. It’s awesome.
It’s in full bloom
The middle bottle Golden Mountain is more like Soy Sauce, its not fish sauce. Also thats the sauce that was used in this experiment.
I got a fever! And the only prescription...is more cow bell! That intro music got me hype!!!
What's in the middle. I'm afraid it's not a fish sauce, it is a soy sauce!! and they're all come from Thailand
Thai-American here, and I think the smell and taste of nam pla is great! My mom was using nam pla in most everything long before umami was a trend. Good as a burger and meatloaf marinade, as well.
Great meal 💙
I love this guy to try everything
guga can you do a video on how you maintain/sharpen your knives
1:02 The middle one is actually not fish sauce and it tastes very different. It's some kind of light soy sauce.
Still I know almost nothing about Sous Vide, so are there gonna be any difference even without that?
Ya that sauce is the same as Maggi
Soy sauce and fish sauce is completely different and it ruined the experiment smh...
Let’s dew it
If you gonna use fish sauce, marinade to cut up beef,chicken or pork with crush garlic for about 30 mins. By marinading, is more of a coating, don’t use too much fish sauce. Then fry it up, don’t need any flour. Wings are my favorite. I got this recipe from my mom. And I been eating these since I was little, in Thailand. Serve with steam jasmine rice
Guga man you used soy sauce not fish sauce lol you gotta redo it on guga foods now. Unfair results 😜
the middle is golden mountain brand and its a seasoned soy sauce
Yes, he used a seasoned soy sauce which btw contained no fish sauce!
Wadu hek
Left = fish sauce
The squid brand sauce is actually fish sauce
I am from Thailand and love fish sauce!
Hi Guga try this : salt the steak whit seasalt put it in the fridge 3 days on a rost ,do not vacum it leav it open (aircirculation ) and then sous vide etc. Try ...
my favorite channel, greetings from mexico Guga, Ninja and mau mau
Love this channel, you guys are fun to watch, the passion!!
"Pepto Bismol and Vodka." Ninja, you're awesome! 😂🤣😂
Finally! I’ve been waiting for this episode for age! Thanks Guga!
Its finally here.
i did the same thing with real age v fish aged using 3 crab brand and a lot of my friends preferred the fish sauce steak. it didn't taste aged but it was more well seasoned. something must have been different between our two tests, but great job!
3 crabs is the superior fish sauce to all others. ...and unless you grew up with using fish sauce, it'll always taste "weird" in foods.
1:27 Well technically you're right Guga. Fish sauce is made from extracting juices of salted, fermented fish.
A and B are letters brother...but I get you...APPRECIATE YOUR content.
The second one is not fish sauce, however, it is the best one for marinating the steak. We used that sauce for a dish called "crying tiger" which is northeastern Thai steak and it is wonderful.
Guga could you tried this?
Slice any steak about 1 cm thick (it could also be picanha I assure), then marinate them with plenty amount of soy sauce (green cap, middle one). Then kneed the steak HARD, like you try to break them (but don't) for like 5 mins. Then put it on the charcoal to medium-well-done. It will become our most popular steak in Thailand.
The middle sauce isn't fish sauce at all. I hope you tried it again with fish sauce from the left or right. Thanks for your thorough demonstration.
Whenever I smell fish sauce I get horrible flashback memories of my ex...
Beau Cantrell savage 😂
Dude... I might have hooked up with your ex... Sorry man
Don't get it
@@GaiusCaligula234 Found the virgin.
Beau Cantrell u win
Guga, this might sound ridiculous; but try the following sous video recipe (on any meat really) cinnamon, coriander, smoked paprica, garlic, african blue basil (can be substituted with normal basil, but preferably not), mint leaves, rosemary and sage. This flavour is completely out of this world. (for best effect mix them together in a mortar to a paste and rub it in the meat before putting in the bag)Go for more or less equal proportions of each spice (but be careful with the cinnamon, it should be just a note, not a major hit). Go for the fresh spices where possible. It will blow your mind. I call it the "Flavourwinder"
I liked the music in this one especially!
Fish Sauce from Thailand is so yummy. Only Hot Rice with few Fish Sauce can make you happy.
in the Philippines, we make tapa/dried beef this way
Oooh, another food experiment!
Great video Guga love your videos man
Hey guga, love your videos, could you try making like a one bag meal and comparing it with others like it? for example rice and chicken/s vs rice and steak/s (basically a meat and a carb combined) cooked in a vacuum sealed bag on sousvide, once its cooked you take it out, plate it and serve so you dont have to waste time with using pots and pans etc, just come home and eat.
I think you would still have to sear the meat before eating.
I never tired of his reaction eating delicious steaks
“It’s not easy to fake the funk”😂 Guga is taking us back to the 1970’s with that old school saying 😂
If you put fish sauce on a pan then leave it for few minutes. it will smell good.
Fish sauce is mostly used like this in Thailand when preparing food. And it is also used raw in sauces.
Guga, can you do an experiment for the best food-prepping tips for people who prep and cook their meat at the beginning of the week?
I like that idea, ALOT
As soon as I saw you brush it on, I knew you used too much fish sauce. You should use 100:1 ratio by weight.
Next time you should do a fish sauce vs a regular steak.
Love you!
Chris Klein - he actually used Soy Sauce - not fish sauce!
“Number A” :) I love these videos. I’m inspired.
Try wet aging. Seal a small rump into a cryvac bag and leave in the fridge undisturbed for 6 weeks, then open, wash and then cook.
Guga, please try the following recipe for a faux dry-age sauce:
3 tbs Worcestershire sauce
3 tbs Soy Sauce
3 tbs Fish Sauce
1 tbs of Roasted Garlic
1 tsp MSG
1 tsp Liquid Smoke
Blend together and marinate the steaks in a vacuum bag for at least 3 days. Whey you sous vide them, keep them in the same bag with the marinade.
Mau Mau seems like the MVP this episode. He can't hold a fork properly, but he was a really good "judge" here.
Redo this experiment?! We are all waiting!
hey there! Can you guys make a Q/A video? There are so many questions that never gets an Answere!!!! Also Hello from Sweden!
Yes, I too love N U M B E R - A, especially with some pepto bismol and vodka
Yas
WOW you FIRST!
Got me by 2 seconds good job lol
Guga you need to use Red Boat fish sauce. It's the highest quality fish sauce available (and it's ~3x more expensive). It doesn't have any fillers. Other ones like 3 Crabs have a unpleasant aftertaste (which is more prominent if you use fish sauce without thinning it) due to the fillers. Tiparos is also a good substitute (doesn't have as much of an unpleasant aftertaste).
Awesome video guga! Love you guys.
MauMau made me laugh a lot in this video ;D keep up the good work my friend Guga
Number A? Lol love the channel Bro
I love this channel
Guga! You’re almost to 1 million subscribers between SVE and Guga foods!!!!!!!
With the fish sauce, try it with ingredients used to make Vietnamese pho broth.
The sauce you used was not fish sauce(the middle bottle), it is Vietnamese soy sauce
No, it is THAI soy sauce. The company is ภูเขาทอง.
John Strand yah but that’s what every Vietnamese grandma uses lol
I like that, searing steaks on the loading/unloading curb in front of your casa. Watch out for the bus😜
Have you gave us your beet salad recipe? Please...Love simple salads. I love beets too. Beets are considered a super food. Great for circulation.
cool idea, you should try using red boat fish sauce.
Also, I have to agree with a lot of people on this, you did use Soy Sauce, Golden Mountain is NOT Fish Sauce.... now you have to re-do it...
Some pickled radish and carrots would be great with it!
original fish sauce doesnt have the weird taste as u were describing about, real fish salt when cooked bring salty and umami flavor, you must had some chemical substitution instead ( a kind of protein sauce, similar to fish sauce)
9:15 best part of the video
Guga goin off on these videos! Love it!
lol
Those cowboy steaks looked amazing, and i was rather surprised at the outcome using the fish sauce. Always learning on this channel :)
Pepto Bismol is related to aspirin. It should not be taken in large amounts.
Thai Fan is Here
Great you brought this to your test
Sawadee Krab
pepto bismol steak for some certain day next month seems fantastic
Did this with Costco prime cap steaks using Red Boat 40° (they carry it at Publix) and they were delicious
You should try Red Boat Fish Salt! It's a hot commodity out west.
As a Filipino who’s been around fish sauce all my life , idk HOW you withstood the smell of brushing all that into a steak 😂😂😂 even when I saw the titles I was like ‘I don’t know about thisssss’ lmao
I’d be too scared to try it knowing it sat in fish sauce 😂
Have you ever tried dry aging pork?
I hear its as awesome as dry aged beef.
Thank you I was entertaining that idea.
when ninja does that finger thing, oh boy, you know it's gonna be good.
now you owe us a ninja with pepto vodka video.
2024 here, what a throwback
@guga you kill me when you try to not laugh at the way Ninja talks ... @ninja 🤣🤣🤣 “we filled the freeakingg UA-cam” you started to sound like the Godfather there man 🤣🤣🤣 @mamao do you have a countermovement setting on the camera 🤣🤣🤣 I would have hard a hard time filing these two and not laughing 😂🤣
Number A ..... let that set in
I use ûruaruñ (best I could spell it) on my pan fried steak & onion for a late night fry up. I like to add a spicy liquid to a covered hot pan. I used Maggi sauce previously, but I LOVE ❤️ what this PECULIAR BO smelly liquid does to beef steak. I’ve tried it on chicken wings and NOOOO. Something about beef that jives properly. Great videos you guys!!! Keep up the great informative & entertaining work👌👍🏼👍🏼👍🏼👍🏼👍🏼
The middle one is more akin to "cheap" soy sauce than fish sauce. While I heard that Squid fish sauce is also a budget brand. If you want to retry it give red-boat brand a try.