I cooked STEAKS in 5lbs of MSG and this happened!
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- Опубліковано 19 січ 2024
- I love to push the limits of something amazing! MSG is not welcome in most peoples kitchen but it's slowly making a return. Today I push the limits to see how much MSG can be used to make steaks better.
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#experiment #food #steak - Розваги
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!
Multiple organ failure
This is so spot on and well thought thru that guga would be missing a huge opportunity with this, well done my guy
i havent seen god grow shit yet, fuckin bot@@RepentandbelieveinJesusChrist.
Amen brother
@@RepentandbelieveinJesusChrist. msg is from seaweed... doofus
That side dish sure was ridiculously easy to make 😅
And disturbing to look at(pre-cook)
@@BiffBuffchestthe nipple 💀
Here, let me just sew a pork skin. 😂
for a seamstress
Guga: today's side dish is ridiculously easy to make!
Also Guga: The side dish only took me an entire day to try to sew this porkskin into a hot pocket
Didn't think I would be hearing the phrase 'Pig Pocket' today
Forbidden flesh light
@@joeyg29jgjgI'm glad I'm not the only one 😂
Ham wallet.
Let me make it worse for you
Because I didn't just hear the phrase
My brain translated it into the hot pocket jingle and now that will happen in your head too.😊
How much MSG u use?
Guga : Fuiyoh!
Hahajajahajahaajaj
lmfao that woulda been great
Instead of the torch, you should try alternative crust options, like toaster oven, searing pan etc. and do a “crust off challenge” 😅
He did a whole series on this. The torch won.
You must be new here. He had a whole searing series and the torch won easily.
He did that years ago already.
But did he have a propane broiler too? I recall trying torches and attachments but not that
@@bosidabosida yup I think it was the 3rd one
I love these extreme food experiments that answer my questions
You can't always trust what you see on UA-cam, but I trust Guga because following his instructions I have made my steaks and burgers 100% better.
My family appreciates it also!
As always, nice video, Guga!
Great Guga! - I just got my first container of MSG! - I will be cautious with it! - Thanks! - Cheers!
You came to Colombia and you didn't tell? I hope you had a good time. Where didn't you go? The side dish is an inspiration on a colombian classic called lechona, which is pulled pork with peas (sometimes with rice) cooked and baked inside the pig's skin, but not just a bit, I mean the whole skin, even still attached to the head. Guga made it with chistorra (which is a Spanish food), but that's not the way we do it here, but sounds good. I think it's better the way we do it. Greetings from Bogotá, Colombia!
That pigskin pocket thing is literally the sort of thing a pig would make horror movies about 🤣
"It rubs the lotion on its skin..." 🐖😱
Great experiment, it's interesting to see how different amounts of MSG can significantly affect the flavor of the steak. The second steak seems to have hit the sweet spot. The side dish you made was mouthwatering, might need to try that as well!
I made a comment on a Guga video and this happened!
I replied to a comment on a Guga video and this happened!
@@shwabb1 I replied to a comment reply on a Guga video an this happened!
@@anarkamii repleid to a comment that replied to a comment on a guga video and this happend
Hi
@@dapig3656 i replied to a comment that replied to a comment that also replied to a comment that again replied to a comment that replied to a comment that comment on Guga video than this happened!
Guga really giving the phrase "meat pocket" a whole new meaning
I would love to see a video of all your lessons from the past experiments and what you have learned
Guga, recently I’ve been experimenting with making beef jerky out of eye round. My secret ingredient in my marinade is that spicy chili crisp you made a video about awhile ago. I’ve used the oven, air frier, and dehydrator. All 3 have pros and cons. Curious to how you’d approach making jerky
the amount of videos guga pumps out while keeping it quality is insane
it's a copy pasta script of literally every other video, even the reactions are literally copy pasta. They standardized it so they can pump out tons of content on 3 channels.
9:32 when you deliver the final blow on the final boss in a video game!!! 🤣🤣🤣
I like how Leo & Angel really respect & admire their uncle Guga & appreciate his cooking talents. I bet their whole family loves get togethers.
So Guga is Leo's uncle? They look similar in age though Guga is bald😅
@@SkyGuardianHelmet Leo is just an employee who got promoted to food taste to replace Maumau
@@averagehotwheelsenjoyer1649actually Leo is Angels friend from Canada who was a guest on a couple of videos, then became an Employee because Guga likes how he describes the tastes so eloquently lol And MauMau is Angels dad
@@gonarddadogeneutron3409 leo is not related to them at all, nor is he maumau's son
angel is not maumau son either, he's the son of a different relative of guga
This your first video these channels? Maybe don't comment...
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
A moment of silence for the 4th steak 🙏
This channel is the reason why I was inspired to make 1/7/14 day pineapple msg dry aged picanha basted in black garlic wagyu beef tallow.
I would love to see this done on your channel! Trust me when I say the results are worth the time and effort.
I'm gonna call shennanigans on your pineapple dry aged steak. Bromelain will make that steak inedible after a couple of days. (Everything else sounds great though!)
@@shyataroo I still made the attempt, despite the 14 day not getting eaten.
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
We have maggi sauce here in the states
@@MonsterHDE 4real? Still id like to see Guga doing some crazy experiments with it like dry aging steaks in it for 30 days or something
@@_byFinn hell ya
Oh mein Gott bitte verbreite nicht so einen Müll! Die können deinen hoffentlichen Sarkasmus gar nicht verarbeiten!
@@Lilaluftfee Keine Ahnung ob du irgendwie ausm Saarland kommst, aber Da wo ich war, steht das bei jedem Frühstück, in einigen Restautants und Jugendherbergen aufm Tisch. Und ich finde es schmeckt mies Geil in einer Compound Butter, wenn dein Kommentar auf den Deutschland teil anspielt, wüsstest du das ich schon darüber aufgeklärt wurde, das Amis das auch haben.
Fantastic video looks amazing 🤤🤤🤤
I'm just waiting for Guga to open up a restaurant! I'm definitely here for it
I would also like that. The food would be great
Watching you make the side dish gave me heartburn. lol.
Is Nice yo see he made a type of food of my country, is a Lechona? Because looks fantastic!
I always come here just for the side dishes. This one today looks fantastic.
the preparation of the "pocket" looked quite disturbing :D but can't argue with the results!
I have two salt shakers filled with MSG. One is next to my induction cooker, the other on my dining table.
It’s good in hot chocolate as well as savory dishes. Honestly.
Hot chocolate msg you need to get checked asap
@@cucaracha6365no fr that’s wild😂😂
Thanks Guga for the delicious side dish.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Looks delicious! 🔥
I haven't watched a guga foods vid in a while. Dude starting lifting and it shows
for the curious about the side dish i think is based on colombian dish called lechona but it is made with de whole pig
I was honestly shocked to hear Guga hasn’t had steak in a while! You would think he ate it almost everyday lol! Wonder what he eats on the regular
We should get a blindfolded taste test to see how many things they can get right on each steak like seasonings, cooking method, marinades, dry age, etc…
Muchas gracias amigo masterchef gugas 🙇🏻♂️
Damn guga this was a great video
Guga you should try everything on one stake dry age, souv, msg, compoud butter
The meat needle with butchers twine on the pig skin remonded me of something Leatherface from Texas chainsaw massacre or buffalo bill would do.
😂
The hat and mustache has me rolling. Nice job guys.
Thanks for putting a lechona on the spotlight. Fantastic 🇨🇴
i love how i know exactly how the experiment going to be :)
Uncle Roger would say "Haiyah, why so weak?" after that reaction to the final steak
Now everytime I cook steaks, I have that little voice in my head: "A good amount of salt, followed by freshly ground black pepper and garlic powdaaaaa 🎶" 😂👌🏾
I think it would be interesting for you to test the alkaline brine that some asian restaurants use on their meats on steaks. Supposedly it prevents the meat fibers from contracting as they cook making the meat more tender. I think most of the time it is just water, baking soda, and soy sauce (to cover the flavor of the baking soda). You could also test the velveting process as well but I don't know how well that would work on steak.
Alkaline makes the beef taste less of beef.
Guga, do you wait until the sous vide is up to temp before you put the steaks in the water?
I now dry brine with an all white seasoning - Salt, MSG and Sugar. It’s great!
Guga been helpin the meat industry and giving people who know cpr jobs
Side dish reminded me of Maranhos from Sertã. You should try it.
MSG FUIYOOOOH!!!
Yes literally my first thought😂
So how does the MSG butter compare to the "Butter of the Gods"?
Could the two be combined?
And would you pan sear/baste with said concoction?
Try doing this same experiment with A-5. curious to see if it enhances that just like it does with these choice steaks
That msg heavy steak would probably be amazing diced and paired with a ramen or a soup, use it sparingly and as a flavour enhancer.
Use one long string which makes it easier to take out and then Guga slices through the string.
we do have chicken baked inside salt in canton area, its goooood when done right :))))
I was going to watch it later but added 11s ago convinced me otherwise 😂
Hey guga I just saw you on a video with the outdoor boys.
Guga has never been more proud of the side dish))
If this turns out good I'll be cooking my steaks with 5 lb of msg from now on
Oh no, that would be way too powerful. XD
Can you achieve sous vide levels of control over internal temperature by smoking a steak, and then finishing it with a torch for the crust. So replacing the sous vide bath for a smoker?
description guy can NOT wait to start
2:08 "A little bit of garlic" 😂
4:06 when I first saw that I thought it was homemade bread with a filling stuffed jn
It might be similar to the most MSG version, but now I'm curious if MSG would react the same to regular salt if used to salt bake something. Typically it's used for fish, but I don't see why steak wouldn't work.
Guga thank you for highlighting Colombian cuisine.
Can we do an easy experiment where we have a control frozen steak seasoned right before cooking sous vide, vs a seasoned steak, including salt, that is then frozen and cooked sous vide? I salted cuts from a primal NY Strip like I was about to cook them, sealed them up, then froze them. I got around to eating them 3-5 months later, and they felt almost like cured meat instead of a steak. I'll run it myself, but I think it's a practical experiment to show your sous vide followers. Thanks!!
The side dish i would be happy to make as my main dish!!!
How much msg u use?
Guga : Yes!
That side dish looks amazing, i need to make it
its called lechona although the original is a bit different look it up :)
@@mouthless177 Thanks for the info :D
no puedo creer que Guga mi ídolo hizo lechona ❤
Guga always makes elaborate and rich main course dish and goes on to call it “side dish”
You should cook a steak and the freeze dry it and then shave/ground it into powder for a seasoning. And also use it for a compound butter.
Colombia loves you!!!!
You should do a video where you do the best techniques all on one steak! A5 Wagyu pincanha, dry aged, sous vide with MSG
I really wanna see him do an Eel sauce dry age experiment!
Whenguga cut into that pork belly skin with his knife reminded me of my childhood days at Chuck E cheese and the ticking eating machine
Just ordered a LB. Will tread lightly.
oh my god the side dish is the winner for sure
I had a real strong flash back when you said "You got a nice little pig pocket"
I can't thank you enough
Cant wait for Brian and Frenchie to react to this one ! :D
And maybe try the side dish!
I love a rare steak, specially when cooked soud vide. Been lowering both the temperature and cooking time to see if it gets better. At least for me and my GF, 122ºF, 45 mins of cooking is perfect
GUga went all uncle roger on that las steak. FUIYOOOOH
What is the side dish called? Want to find some recipes and try it out.
Guga is slowly but slowly transitioning towards becoming a mad scientist from a food scientist...
you should do a dsi+dsg+msg combo on steaks and compare it to control and a steak that's just msg
5:17 It looks like a pillow 🤣
Guga is the best!
Fuuuuyioh! Uncle Guga delivers!
omg!!! Guga making lechona 10/10
Wait, How was steak number 2 made? When and how much msg added?
A dish from Colombia, in the 'pan they go'. I see what you did there
Guga, o Bruno Salomão do canal Cansei de ser Chefe faz um tempero pronto onde ele usa shimeji pra fazer a função do MSG, vc poderia fazer um vídeo considerando algumas opções de preparo com temperos a base de Shimeji tentando explorar o MSG. Parabéns, sempre videos excelentes!!!!!
I feel like there is a little bit of a Texas Chainsaw Massacre vibe for part of this video. Otherwise, you're a god damn champ. I hope to one day eat something the way you make it, Guga! Keep on keepin on!
Freaken Guga, everytime!
You need to have a conglomerate experiment.
Like here, combining msg brine with compound butter
Imagine in soup and this amount of msg,
One bite, straight to heaven! 👋
Uncle Roger once said, "Sometimes too much isn't always a good thing."
And just like Guga concluded: use the Right amount (, not the White amount).
That's what Uncle Roger say to Auntie Helen in divorce proceeding. Haiyahhh!
@2:34 ..making a risotto?, my Italian chef said a great risotto will be more simple, only using chicken stock, grana podana , parmesano reggiano, butter, salt, pepper, pancetta and green peas.. kinda curious if I can add this to a plate and make a special at my job.
I jst like this bgm while he's torching
Id love to see one cooked in our standard manchuren chicken or beef ramen powder packets.
Also I think Mrs Dash Garlic and Herb would be badass
Love the vids, we have made a lot of the side dishes and thanks for the info. Keep them coming
I agree, Guga please do this
That would be really good and cool to watch