Nothing is new under the sun, I believe there were other tyrants like him (guys) throughout history immemorial there has been uncultured men who don’t know how much or how little to put in his case way too much
I often see him make mistakes like this so often it upsets me. Sort of like how it took him half a decade to use oyster sauce. It hurts my ability to respect him as a chef.
Chinese MSG is monosodium glutamate. 5 Spice is just a blend of spices which traditionally consists of fennel, star anise, cinnamon, clove and sichuan pepper. Sand ginger is also usually used to replace sichuan pepper, especially where I come from. Other spices can also be used to give it a twist but I personally dont like them. 5 spice works real well in fried chicken.
I have been watching you for many years. Try the five spice on a beautiful Tuna steak with sesame seeds pan seared. Little drizzle of spicy mayo and eel sauce. Next level sashimi at home. Thank for all your inspiration through out the years. Also watching and realizing your growth. What a blessing!
The rice bowl reminds me, in concept, of Cake Noodles. Something I have only ever found in Chinese restaurants in Hawaii. Basically a Lo Mein that has been fried crispy on the outside but is still moist on the inside, cut up into squares, and then you put some form of saucy entree on top.
I was actually surprised that the third option in the experiment wasn't a compound butter. Between the two channels, you've made SO many amazing compound butters, I would love to see a video of them all (or at least a top ten) going head to head to see which one, so far, gets your highest recommendation.
In some videos the "original steak" was the winner, but in some other was the "experiment" the winner. How about a tinal match where all the winner was tested for declare the "absolute best steak"? (Sorry for my english, I'm italian and english is not my best language)
That would be way too many to make and try in any meaningful way. Even if they had one bite each, that would still be the equivalent of eating way over multiple steaks each, not to mention how much cooking they'd have to do. They'd have to either cook a ton of steaks at the same time, in which case they'd all be cold by the end, or have someone constantly cooking dozens and dozens if not hundreds of steaks constantly. PLUS some of the steaks require preptime.
FYI, There is 13 spice seasoning powder. 13-Spice has similar function as 5-Spice, but it works better to remove stronger odor from meat like lamb. Typical ingredients for 5-spice seasoning: Chinese cinnamon, fennel seeds, cloves, star anise, and Sichuan peppercorn. Typical ingredients for 13-spice seasoning: with the 5 above + nutmeg, aged tangerine peel, fructus amomi, angelica dahurica, Rosa banksiae, Alpinia zerumbet, Kaempferia galanga (a.k.a. sand ginger), and Amomum cardamomum.
If making the bowl is troublesome, you can try the Korean route of nurungji. It's similar: rice patted down and fried in sesame oil. Your local Korean/Asian mart should have ready-made ones, they are delicious snacks on their own too.
I have a special blend that I make that is equal parts Chinese 5 spice, Molly McButter, chicken bouillon, paprika, and chili powder. I put that blend on everything. Even while watching this episode I was eating popcorn sprinkled with it. But my favorite is using it as a dry rub on cornish game hens. It transforms ordinary chicken like flavor to almost taste like Peking duck.
Hey Guga, love your videos. I definitely gotta try this on steak! By the way, that crispy rice is called tahdig in Farsi and we Persians fight over it at the table. I believe my Dominican friends call it concon and it’s pegao to my Boricua peeps. Stay safe and keep the juicy steak videos coming!
You gotta do a "steak hacks" tournament where you pit all these seasonings/techniques you've done through the years in a single elimination bracket. As a bonus you could try to make the ultimate steak by combining several techniques.
Never tried it on steak, but growing up one of my favorite comfort foods was ground beef that was seasoned with five spice, soy sauce, ginger, and enough sugar to your liking. Add some pickled chilies and serve it over rice. Really good!
Try a traditional Latvian thing- barley malt extract! We use it for making kvass, breads and gingerbread cookies, but dry aging meat in it would be something phenomenal. 😅 Moreover, in Latvia we eat well done meat. 😂
Heston Blumenthal recommends adding a star anise to your onions when making chile con carne, because it makes it "beefier", and I sometimes throw one in other beef-based dishes. So this idea doesn't surprise me at all! (Not to the end yet, but I'm placing my bet on it being delicious.)
Follow-up: I hadn't seen the paste yet, and yeah, five spice is strong; not surprised that was too much. Five spice is amazing with most meat. It's one of those spice blends like Indian masalas, Middle Eastern spice blends like Ras El Hanout and Za'atar, and Vadouvan curry powder (the "curry powder" most Europeans and Americans know) where you can take a meat and build a simple but complex-tasting dish around it, or sneak it in places you wouldn't expect it to elevate a dish that needs a little something.
I use 5 spice for steaks. You have to counter that sweet with a bit of extra herbs and spices. Use some cayenne pepper, sweet basil, paprika, and thyme. It then becomes a monumental savory flavor with a dash of non overpowering sweet on the end.
Old video, but I thought Guga might like to know that in a Standard Southern British dialect, l-vocalisation is perfectly normal, even expected. We, too, say [bɔwː] instead of [boʊɫ] It also means we pronounce "Brazil" more authentically completely by coincidence (despite the unauthentic 'z')
Knowing how you are very good with textures. For crunch make some shrimp toast to go with the sliced, seared tune steak. Five spice is great. I would like to ask if you have used saffron in your videos? I'm not sure of it's pairing with steak but you have proven yourself to be the master so I'd love to see what you could come up with. Very cool compound butter I would imagine.
Guga, I would love to see you compare my family’s recipe with a standard Guga steak! It’s nothing special or unique but I don’t think(to my memory) seeing you try it this way. We marinate the steak for an hour or two before cooking on a charcoal grill. We start with a little olive oil just to coat the steak. Then follow it with a little bit of soy sauce on it. The steak should get some color now. I would say maybe a teaspoon per steak is fine(I don’t measure). Then add salt, pepper, and rosemary(fresh, chopped into smaller pieces). Then we let it sit either in the fridge or on the counter depending on how long it is until cooking time. Then that’s it! Medium rare of course! Thanks! Keep it going!
Video idea: I want to sous vide a pork shoulder till it pulls apart. Then I want to add it to different bags with different marinades/sauces, vacuum seal, then reheat throughout the week as a meal prep. I don’t know what is the perfect time/temp ratio so that it doesn’t overcook and the collagen breaks down. Then I can reheat in fry pan or broiler.
That "rice bowl" you made is basically what all the Persians would fight over when making a proper Persian saffron rice with tadik. Interesting was of getting there.
There is a big difference between supermarket five spice powder and the real stuff that you either make yourself, or buy from an Asian store. I once bought the supermarket stuff and it had salt and sugar in it. When the Chinese use it on steak, it is used SPARINGLY. I winced a little when I saw how much was being used. Also, subjecting the spice to an open charcoal flame like that would burn the spices and make them bitter. Either fry or roast.
Hey Guga, since you have dehydrator, what about making French MSG by dehydrating their holly trinity and make powder out of them. Or what about using Louisiana's holy trinity?
i still wanna see you try making a "$1 steak" but cut the steaks WITH the grain of the eye round, so that the final cuts are against the grain, like with flap/flank/skirt cuts. maybe combine this with some tried and true methods like pineapple or something!
The final steak got burnt cuz of the sweet dark soy sauce, I don't think it responds very well to prolonged high heat like a steak would need. Also, the amount of five spice is just waaay too much, we normally use something less intense in that quantity if we marinade stuff, like fermented tofu or a hoisin sauce. If you use the same marinade with less five spice, it would make for a really good stewing sauce or a good marinade for pork chop or even chicken.
The side dish looks very much like a Chinese version of an appam (also known in Sri Lanka as a hopper) & a stir-fried dish. Seriously, look up appam & you'll find a big array of appam kinds
dude made persian tahdig, thats what that crispy rice was. it has a name in iran, tahdig. please google and see recipes, its very nice and you can add berries and butter and meat.
Personally, I would adjust this recipe by adding Chicken Boullion powder in this blend and cut back on the Chinese 5 spice (may need to add less salt as Chicken Boullion powder has plenty of sodium)
No Chinese person in human history has ever used this much five spice for one dish
Nothing is new under the sun, I believe there were other tyrants like him (guys) throughout history immemorial there has been uncultured men who don’t know how much or how little to put in his case way too much
😂😂😂
Or that much sesame oil
Pretty sure Chinese msg is just msg
Came here to say this
If i remember correctly, wasn't msg technically japanese? Atlest in origin?
Ya. Wei jing, essence of flavor.
@@shinjiikari1021 Yeah I think Guga touched on this before since it comes from seaweed. But my memory sucks so :s
He's using the Word msg as a "flavor enhancer". It's not correct, but is kind of his thing
No Chinese 5 spice compound buttah?
Guess not
Yeah the way they said it smells/tastes like cinnamon, butter is usually a perfect combo.
Dang.... new recipe unlocked.
I often see him make mistakes like this so often it upsets me. Sort of like how it took him half a decade to use oyster sauce. It hurts my ability to respect him as a chef.
@@dirtyfiendswithneedles3111you draggin it, you wouldnt be over here on his vids if ya wasnt tryna see so stop the bullshit
1:57 Guga you never use a generous amount of 5 spice..... 5 spice is a controlled substance
Lol yeah that's pretty much what his finishing statement was.
For sure. I love five spice, but a little bit goes a loooong way
for me 5 spice is mostly an aroma thing, the actual 5 spice doesnt have much taste to it
Waaaay too much. I can make like 1kg of char siew and use just 1+ teaspoon of 5 spice.
Chinese MSG is monosodium glutamate. 5 Spice is just a blend of spices which traditionally consists of fennel, star anise, cinnamon, clove and sichuan pepper. Sand ginger is also usually used to replace sichuan pepper, especially where I come from. Other spices can also be used to give it a twist but I personally dont like them. 5 spice works real well in fried chicken.
In UK from questionable german sounding brand, main ingreejent in 5 spice appears to be sugar. Ruins lots of food if you arent careful 😂
@@GEODUCK9 just sugar??? Wtf dude.....
@@AbsoluteFidelity Not just sugar 😂 But they seem to like to use it as a filler
@@GEODUCK9 ouch... Thats not how 5 spice should be used. 😂😂😂
@@AbsoluteFidelity Nope but its what too high a percentage of people buy as 5 spice from supermarket
0:53 Yes, we ground chopsticks into five spice powder too. It is customary.
Can confirm. Just look at my name.
Not trolling. 😂😂😂😂😂😂😂😂
Angel went through such a huge character development that he now LIKES bellpeppers.
maybe someday he'll eat a regular vegetable and have a normal poop
That sounds like undevelopment.
Just gotta give him the non-green stuff
Could just call them peppers like everyone else
@@doubletapthatdotty4597there’s multiple types of peppers
For me personally, I would've made a compound butter out of the Chinese 5 spice seasoning
Thank you for the idea suggestion, I'm gonna think about doing that. 😆
i always look forward to these videos because, i can never ever wait to hear how the control steak tastes, its my favorite part....
Great video. I have been using Five Spice for years, and I never would have thought of putting it on a steak.
5 Spice is good but its very very very overpowering if you use too much
This 👆
Try with American MSG; corn syrup. 😂
or Canadian MSG, maple syrup.
*high fructose corn syrup
Dry age steak with durian!
The ultimate !!!
YESSS
the fridge will smell for years after that ahahahaha
EW man
@@altsigma0 he’ll need to buy a new fridge
I have been watching you for many years. Try the five spice on a beautiful Tuna steak with sesame seeds pan seared. Little drizzle of spicy mayo and eel sauce. Next level sashimi at home. Thank for all your inspiration through out the years. Also watching and realizing your growth. What a blessing!
The rice bowl reminds me, in concept, of Cake Noodles. Something I have only ever found in Chinese restaurants in Hawaii. Basically a Lo Mein that has been fried crispy on the outside but is still moist on the inside, cut up into squares, and then you put some form of saucy entree on top.
My request is Make Rendang Beef Paste for Steak dry age!!! Not Pork!!!! Just Beef Meat!!!
It will happen. On NY beef strip meat is best part for sous vide
Dude stole my whole thing
Gotta love Gugu's "easy side dishes" that has 4 times the steps than the main dish if not more lol
I was actually surprised that the third option in the experiment wasn't a compound butter.
Between the two channels, you've made SO many amazing compound butters, I would love to see a video of them all (or at least a top ten) going head to head to see which one, so far, gets your highest recommendation.
In some videos the "original steak" was the winner, but in some other was the "experiment" the winner. How about a tinal match where all the winner was tested for declare the "absolute best steak"?
(Sorry for my english, I'm italian and english is not my best language)
End of year winners winner. then end of decade winner of annual winner feast!
Up!
1000 different steaks in one video!!!
That would be way too many to make and try in any meaningful way. Even if they had one bite each, that would still be the equivalent of eating way over multiple steaks each, not to mention how much cooking they'd have to do. They'd have to either cook a ton of steaks at the same time, in which case they'd all be cold by the end, or have someone constantly cooking dozens and dozens if not hundreds of steaks constantly. PLUS some of the steaks require preptime.
The spice rub used on lamb skewers, which is a mix of chili peppers, cumin, and prickly ash.
FYI, There is 13 spice seasoning powder. 13-Spice has similar function as 5-Spice, but it works better to remove stronger odor from meat like lamb.
Typical ingredients for 5-spice seasoning: Chinese cinnamon, fennel seeds, cloves, star anise, and Sichuan peppercorn.
Typical ingredients for 13-spice seasoning: with the 5 above + nutmeg, aged tangerine peel, fructus amomi, angelica dahurica, Rosa banksiae, Alpinia zerumbet, Kaempferia galanga (a.k.a. sand ginger), and Amomum cardamomum.
If making the bowl is troublesome, you can try the Korean route of nurungji. It's similar: rice patted down and fried in sesame oil. Your local Korean/Asian mart should have ready-made ones, they are delicious snacks on their own too.
I have a special blend that I make that is equal parts Chinese 5 spice, Molly McButter, chicken bouillon, paprika, and chili powder. I put that blend on everything. Even while watching this episode I was eating popcorn sprinkled with it. But my favorite is using it as a dry rub on cornish game hens. It transforms ordinary chicken like flavor to almost taste like Peking duck.
Damn Guga, take us around the world with your recipes...I'm here for it. Thanks dude, for real ❤🤙
Please Guga write a side dishes only cookbook! ❤
Day 1 of asking for a list of Guga’s top 10 favorite experiments
Hey Guga, love your videos. I definitely gotta try this on steak! By the way, that crispy rice is called tahdig in Farsi and we Persians fight over it at the table. I believe my Dominican friends call it concon and it’s pegao to my Boricua peeps. Stay safe and keep the juicy steak videos coming!
You gotta do a "steak hacks" tournament where you pit all these seasonings/techniques you've done through the years in a single elimination bracket. As a bonus you could try to make the ultimate steak by combining several techniques.
Never tried it on steak, but growing up one of my favorite comfort foods was ground beef that was seasoned with five spice, soy sauce, ginger, and enough sugar to your liking. Add some pickled chilies and serve it over rice. Really good!
You gotta make a coffee ground steak! Dry age it in Kopi luwak! also known as civet coffee…. CAT POOP coffee!! And watch your nephews reaction! 😂😂
Try Thai spices call “Sam ger “ and there are garlic peppers and cilantro root(don’t use a big cilantro)
That tahdig rice bowl look to good to be true. Yum for persian food lovers. Fill it with Ghorme sabzi or Kharazs and it will be wonderful 😍
Try a traditional Latvian thing- barley malt extract! We use it for making kvass, breads and gingerbread cookies, but dry aging meat in it would be something phenomenal. 😅 Moreover, in Latvia we eat well done meat. 😂
Marinade with Herb De Provence and Worcestershire Sauce and citrus. Retain the marinade to reduce into a pan sauce with choice of mushroom
Heston Blumenthal recommends adding a star anise to your onions when making chile con carne, because it makes it "beefier", and I sometimes throw one in other beef-based dishes. So this idea doesn't surprise me at all! (Not to the end yet, but I'm placing my bet on it being delicious.)
Follow-up: I hadn't seen the paste yet, and yeah, five spice is strong; not surprised that was too much.
Five spice is amazing with most meat. It's one of those spice blends like Indian masalas, Middle Eastern spice blends like Ras El Hanout and Za'atar, and Vadouvan curry powder (the "curry powder" most Europeans and Americans know) where you can take a meat and build a simple but complex-tasting dish around it, or sneak it in places you wouldn't expect it to elevate a dish that needs a little something.
I slow cook pork in soy, Chinese wine, garlic, ginger and five spice marinade... comes out amazing. Then I crisp it in the air fryer mmmmm
I use 5 spice for steaks. You have to counter that sweet with a bit of extra herbs and spices. Use some cayenne pepper, sweet basil, paprika, and thyme. It then becomes a monumental savory flavor with a dash of non overpowering sweet on the end.
Old video, but I thought Guga might like to know that in a Standard Southern British dialect, l-vocalisation is perfectly normal, even expected. We, too, say [bɔwː] instead of [boʊɫ]
It also means we pronounce "Brazil" more authentically completely by coincidence (despite the unauthentic 'z')
I'm sure if Guga opened a restaurant with just the side dishes he's made...IT WOULD BE AMAZING EVERYBODY 10/10 Would highly recommend 👌
The side dish is interesting: Guga did a "Nest" with rice. Chinese restaurants make said "nest" with noodles usually.
You should try a bowl made of taro root. A seafood basket with a fried taro root basket is a fairly common banquet item in cantonese restaurants.
msg isn't a catchall for seasonings. if anything, this is a chinese masala.
Knowing how you are very good with textures. For crunch make some shrimp toast to go with the sliced, seared tune steak. Five spice is great.
I would like to ask if you have used saffron in your videos? I'm not sure of it's pairing with steak but you have proven yourself to be the master so I'd love to see what you could come up with. Very cool compound butter I would imagine.
Guga, I would love to see you compare my family’s recipe with a standard Guga steak! It’s nothing special or unique but I don’t think(to my memory) seeing you try it this way. We marinate the steak for an hour or two before cooking on a charcoal grill. We start with a little olive oil just to coat the steak. Then follow it with a little bit of soy sauce on it. The steak should get some color now. I would say maybe a teaspoon per steak is fine(I don’t measure). Then add salt, pepper, and rosemary(fresh, chopped into smaller pieces). Then we let it sit either in the fridge or on the counter depending on how long it is until cooking time. Then that’s it! Medium rare of course! Thanks! Keep it going!
Video idea: I want to sous vide a pork shoulder till it pulls apart. Then I want to add it to different bags with different marinades/sauces, vacuum seal, then reheat throughout the week as a meal prep. I don’t know what is the perfect time/temp ratio so that it doesn’t overcook and the collagen breaks down. Then I can reheat in fry pan or broiler.
PLEASE TRY. It's a little spicy, though, but great marinade and taste AMAZING!
Yuzu kosho 💙🙏
As a Boricua you had me on the side dish when you made the crust out of pegao!
can we just appreciate how often guga posts across 3 channels
I Love Sous Vide Everything Videos ❣️
Dry age meats in yellow mustard
Guga....if you can get Dimsimlim's Yam Yam and try it on the steaks....hell of best umami steaks experiment i think
That "rice bowl" you made is basically what all the Persians would fight over when making a proper Persian saffron rice with tadik. Interesting was of getting there.
Here's a idea for that side dish, instead of using a wok, use maffin/scone baking tray and bake the rice, less oil and bite size
5 spice is used for lamb and beef skewers. It is made for beef
So guga. Your nephew mentioned he thought it'd taste like Candy, made me think of Mexican chili candy powder. Go make some steak with THAT! :D
This is what PF Changs puts on there dry pork rib appetizer. Really good.
If I'd do anything different with the 3rd steak, I'd put less 5 spice. It would have been perfect if you used the same amount as the 2nd steak.
I just ate and I'm already hungry after watching this!
My spice rack is modeled after curry and 5 spice for a reason 😅
Great for homemade fried rice and something I call, "Kiss Of Fall"
There is a big difference between supermarket five spice powder and the real stuff that you either make yourself, or buy from an Asian store. I once bought the supermarket stuff and it had salt and sugar in it. When the Chinese use it on steak, it is used SPARINGLY. I winced a little when I saw how much was being used. Also, subjecting the spice to an open charcoal flame like that would burn the spices and make them bitter. Either fry or roast.
Guga! Make Laos style steak 🥩!!!! It consist of fish sauce, msg, garlic and oyster sauce!!!
try and mix all the "MSGs". a MSG chimera if you will
You should try popcorn salt dry age, it is like topping salt that the movie theater uses.
5:46 guga again betrayed bearded guy😆..agelo seated on right... side dish on right🤣🤣🤣
Hey Guga, since you have dehydrator, what about making French MSG by dehydrating their holly trinity and make powder out of them. Or what about using Louisiana's holy trinity?
Gugas grilling music sounds like the Home Depot theme song
i still wanna see you try making a "$1 steak" but cut the steaks WITH the grain of the eye round, so that the final cuts are against the grain, like with flap/flank/skirt cuts. maybe combine this with some tried and true methods like pineapple or something!
Guga, make biltong - no fire needed and delicious...our South African staple...
The final steak got burnt cuz of the sweet dark soy sauce, I don't think it responds very well to prolonged high heat like a steak would need.
Also, the amount of five spice is just waaay too much, we normally use something less intense in that quantity if we marinade stuff, like fermented tofu or a hoisin sauce.
If you use the same marinade with less five spice, it would make for a really good stewing sauce or a good marinade for pork chop or even chicken.
Cantonese BBQ pork ribs use Five Spice and they're awesome!
I have an idea for a video, try to see what everyday foods go well with Birria consume (i.e using it as a dip for pizza)
Try XO Sauce -- it's the most luxurious Chinese sauce that we call the 'King of Condiments'.
The side dish looks very much like a Chinese version of an appam (also known in Sri Lanka as a hopper) & a stir-fried dish. Seriously, look up appam & you'll find a big array of appam kinds
You should do a video testing successful experiments against each other
try DRY AGING STEAK in Sweet Baby Rays ORIGINAL BBQ Sauce.
Guga!! Dry age or marinade a steak in mexican mole`. Such a robust and complex flavor I bet it would be delicious
Candy Steak! For Halloween...or Easter...
7:04 There is no way Guga actually thought it would be unedible...
7:48 the side dish was so good, it reversed evolution and reverted them into cavemen
A restaurant in Princeton NJ serves a cold five spice beef dish that is delightful
Don't know why i didn't think of this.
The ingredients of Chinese 5+2 spice:
Star Anise
Cloves
Sichuan Peppercorns
Fennel Seeds
Cinnamon
Chopsticks
Glass Bottle
dude made persian tahdig, thats what that crispy rice was. it has a name in iran, tahdig. please google and see recipes, its very nice and you can add berries and butter and meat.
Guga!! Please try the Vietnamese fish sauce (Nuoc mam) - I’m sure it’ll be fantastic!!!
I’m finding you can make a lot of really good sauces with Shaoxing Wine + Light Soy Sauce + Dark Soy Sauce + Anything
One way to waterproof the rice bowl is to paste rice paper on it, and yes rice paper is edible.
that side dish looks 🔥🔥🔥
You should do dry age with Hoover sauce from Mississippi
Try Knorr bouillon, grind into powder, and dry brine.
Guga!! You’re the chef-let them share their honest opinions before you.
Love that side dish!
But the best part is the sauce-soggy rice at the end! You have plenty untouched crispy rice on the sides! 😉
Personally, I would adjust this recipe by adding Chicken Boullion powder in this blend and cut back on the Chinese 5 spice (may need to add less salt as Chicken Boullion powder has plenty of sodium)
If you want more flavor use a flavored oil like garlic oil or onion oil for the rice bowl
Nobody's talking about the wok spin at 2:34
Thank you chef.
You need to use "Kimono Mom's Umami Sauce." You won't regret it.
You should try Harissa on steak, it is a spicy paste from North Africa
Guga, I bet you could make the rice into chips so it was more like Chinese nachos.
5 spice is so good if you sprinkle on some eggs when frying 🤤
I usually put chinese fice spice in my meatballs, but a little amount goes a long way as it is pretty powerful