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Guga you have to try the Mexican msg we call it consomate you got the wrong one the one that will blow every other one is tomato and chicken and it comes in a powder not a cube we use it every day let me know if you want a link love your videos
Try Knorr Costilla jugosa is much better than the Maggie Beef you can google it to find it, I use it to season roast beef but you can put it on everything ground beef, shredded beef it makes everything better
They do have this stuff already in paste form, it's called "Better Than Bouillon". In BTB, the primary ingredient is actually concentrated stock rather than salt. Plus there are a variety of interesting flavors besides the usuals, such as garlic. This might be a worthy follow up.
I love maggi cubes! I think what makes them so good (besides the msg)is the amount of yeast extract, I've been playing around with msg and yeast extract lately, the combination is like msg+++
That's because yeast extract is sort of a natural form of MSG : Yeast extract contains glutamates, which are forms of an amino acid that are found naturally in many foods. They're sometimes extracted and used as additives to prepared food. This product is commonly known as monosodium glutamate (MSG). Yeast extract contains naturally occurring glutamates, but not as much as MSG.
@@endonyxoneaudio8644 indeed, there's a very big flavor difference in yeast extract and pure msg tho. To be honest i really prefer yeast extract over msg, freeze dry baking yeast or what ever yeast slurry left after making beer, then do a simple alcohol extraction, it makes anything taste lovely. -my guess is that there's alot of different esters and other stuff left from fermentation that end up in the extract, flavor;)
@@jonathancoxmusic1985 So do I, but while he is finding new MSGs, let him find them first. BTW, here in Brazil we use this cubes a lot, they are awesome, the strange thing is how long Guga, that is a brazillian took to test them!
I'm lactose intolerant too but you can eat cheese! When they add the rennet in the cheese making process, the enzyme essentially eats the lactose so you can eat aged cheese! Except cottage cheese, ricotta, or "fresh" cheese. I can only eat about two tablespoons of ice cream or yoghurt without the um, effects, but for the most part cheese is OK!
We also use these boullion cubes in the Philippines to enhance our Filipino soups, stews and noodles (or just to shortcut cooking, as traditional way of cooking here would take hours to simmer the broth) We majorly use Knorr cubes and there were so many flavors aside from beef like pork, chicken, and shrimp.
hey man, ive been following you for a while. I am from Puerto Rico and very familiar with the bullions. Im just some dude who enjoys good cooking and not a chef lol. I have done this before but i wanted to share with you and anyone trying this that since the main ingredient is salt its a very good candidate for a dry brine. Just grind it in a pilon (mortar and pestle) or however you prefer and apply it like you would salt and pepper. The salt will draw out the water dissolving the bullion powder and it will then get absorbed back by the steak. Its amazing! it also works for chicken with chicken flavored bullion. Extra tip, when making fried chicken season the flour or the breading with ground bullion! Thx for the great content Guga and keep up the great work. we need a break from the wagyu
ok this comment was made as soon as i saw the paste being made. Maybe a follow up with the dry brine and a compound butter of the beef bullion with Angel and Leo on the grill channel. I didnt realize this was SVE lol i watch the grill content more. this was still great man.
Guga have you tried a bloody mary sou-vide steak? It would have worcesterhire, horseradish, plus other seasonings that might be good on steak. It might also make a good herb butter.
Ya know, I would just like to see Guga's take on a bloody mary. I mean, he can do one of the ridiculous ones with a steak slider, a prawn, a piece of pizza from his new pizza oven, and whatever container that could hold Uncle Roger's egg fried rice sticking out of it. But, I'm throwing down my challenge!
You should make a video putting together the experiments that won to the control steak, kind of championship putting the best of the best together and testing which one is the ultimate winner!!!
Guga you need to try some Tony’s Creole seasoning on steaks, it gets put on almost everything in Louisiana and has a really interesting flavor that doesn’t really taste like anything else.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
Ahoi Guga! Here's an idea for a side dish: Take a pound of potatoes, a quarter pound of butter and a quarter pound of liverwurst. Cook the potatoes, mash them and mix the other stuff in there. Maybe add some nutmeg if the liverwurst doesn't contain enough of it.
I loved that 2k and David were on this video, I think you should mix up the taster every now and then, it would probably create different dynamics and be more engaging to get to know better other people of the team!
I've used beef bouillon on my burger meat. It goes great with it. What I would have recommended instead of mixing with water is to mix the beef bouillon with olive oil. I think that would have given you a better crust when torching.
Maggi cube is not limited to south America originally from Switzerland it was very used in Europe 50 years ago (somewhat still is) and it's absolutely loved in Africa. Convenient but not the best lets face it, it's the instant coffee of stock way to salty for a component of a dish makes seasoning more uncertain. The gel mini pots from Knorr are better IMO if your not going home made.
I see Guga is doing the same thing I started to do a few years ago: using Yukon Gold potatoes for mashed potatoes. I've felt like Russets have slowly lost some "potato-ness" over the last 15 years or so that Yukon Golds still have. I tried them on a 'they were on sale' whim and found them much more flavorful.
Content awesome as usual! Editing, effects, audio, and of course the cinematography PERFECT!!!! Balanced just right, well done guys. When Guga hangs it up and retires to the rocking chair you all will have the skills to do whatever you want.
The interesting thin is that most latinamericans use msg mostly in the form of stock cubes/powders, but ask them if they know what msg is and they won't know. Most people don't look at ingredients, they just know that the cubes serve as an instant stock and flavor enhancer. Here in Puerto Rico we have something called sazón, which is a mixture of salt, msg, annatto powder for color, and culantro. And then we have White Sazón, which is just pure msg. People know that is enhances flavors, but only that.
Italian Grenola would be a great MSG episode: chopped parsley, finely diced garlic cloves, lemon zest, oliveoil, salt an freshly grounded pepper - did you do that already?
1:48 no guga, eating fresh, or at least real vegetables isn't the same as eating a salt bomb with a million artificial tasting chemicals. Don't get me wrong, i really like these cubes too and i eat more meat than vegetables, but we must follow some simple logic facts. Msg is like food on steroids. Take it as you think
Since you're doing an MSG from everywhere series, have you considered MSG of olden times? There's a channel called Townsends and they made an umami bomb sauce called Mushroom Ketchup, give it a look I think you'll like it.
I've used ham bullion on pork, chicken on chicken, and beef on beef. It is a great way to season meats if you want to mix things up. The "guest" tasters were funny.
...suggestion for another MSG flavor bomb. Try a marinade in Chinese XO Sauce. XO Sauce you'll never see XO in a take out Chinese Restaurant. It's a sauce you'll see on a premium/expensive dish at your local China Town. It's a thick, brown sauce with STRONG Umami. It's really it's own sauce that doesn't compare with the other Chinese red/brown sauces. The ingredients vary. The base almost always has dried (and reconstituted/stewed) scallops, and shrimp. Garlic, chilies are in there too. A babyfood sized jar at the Asian Grocer starts around $30. I've seen jars/bottles go for $200-$300 each. The expensive bottles are dressed up with XO, VSO, VSOP labeling to appear to have a "Premium Brandy" ascetic. The Asian Grocer has all the dried stuff to make it yourself.
the beef bullion has always felt dilluting to me compared to vegetable bullion or chicken bullion. Because of that i have for the last few years just replaced anything that want beef bullion with either chicken or vegetable bullion. Or a mix of both, the chicken one does not make things taste like chicken, just like MSG it flavor enhance
I'm English and we have stock cubes as well including the Maggi brand, I was under the impression they were a mostly worldwide thing and there's certainly not many Latin-American dishes here nor or are they really marketed as such. They're just a stock substitute.
Not sure if you've ever tried the Better Than Bouillon brand before, but this reminded me of it, used to love it when my mom cooked with it, the few times I cooked with it. I'd be curious to know if it was amazing or not with a sous vide steak. 👍
Thanks for your very instructional videos. Question, if you are not sure when the party is, can you SousVide some steaks say to 125, and then either refrigerate them for a few days or even freeze them (still in the bag)? When needed sear them which would also allow you to cook them to whatever doneness was wanted?
Doesn’t Marco Pierre white do something similar where he uses knorr stock cubes on steaks. Would be curious if you tried different brands to see which one created a better flavour. Great video as always.
Hi Guga I wish you would include the side dish that you make with each of your videos. It would help everyone find some of those wonderful recipes more easily. Thank you.
as a lactose intolerant person..i agree 100% this thing aint stopping me from eating and drinking dairy..I do prefer oat milk tho..real milk taste too much like cow utters and im not liking that
Uhm akchually, dehydrated meat stock originates in Britain according to historical cook books, while bullion cubes themselves were first created in France. Your packages have Spanish on them because they were made in Guatamala. Bullion, however, is not a Spanish creation meaning it's not "the Spanish MSG". I'm sure the steaks were great though.
Even tht beef broth has vegies m salt in it. If it were just beef then it be no point putting it on beef If it were just beef in salt still no point because it's beef on beef. Its the plant spices n salt tht brings out the flavor of beef
A bit under the weather today, so I haven't searched to see if you have used these, but Have you tried anything from the "Better than Bullion" product range? And I think you have done a pretzel crust before.. but have you tried using Dot's pretzels? They have a honey mustard flavor and a southwest variety. Though this suggestion might be better with the "other guga" :) on that Guga Foods channel.
Try different Mexican marinades like carne asada marinade or try a steak marinaded in Mexican Mole,mexican marinade adobo. Or try marinades from around the world like Teriyaki Marinade: Lemon and Rosemary Marinade. Classic Steak Marinade. Pineapple Marinade. Jamaican Jerk Marinade. Greek-style Lamb Marinade. Brisket Marinade.
Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see
He did that on his sous vide basic (maybe sous vide 101?) one he did with his niece like 5 years ago. They had four steaks, only needed two for their dinner and he told her how to season the other two to freeze (same seasoning). His big instruction was add an extra half hour to the sous vide cooking time for the frozen ones and just throw them in, I think they were strip steaks and needed two hours cooking time for fresh so 2.5 for frozen. I will totally try that!
One day I'd like to see a video of all the successful experiments going head to head. Maybe with guest taste testers. Which successful experiment is king of them all?
Guga, everything you made is so good, and delicious, i watched every video on your channels.🎉❤😊 But i have one question isn't Maggie Switzerland-German origin ? ... And also i agree Maggie taste everything better.
135° for two hours to achieve medium-rare. I have questions... Question #1: I noticed in another video you did picanha at 135° for 2.5 hours. What's the difference with that extra 30 minutes? Question #2: What is the guide for achieving different doneness (medium-rare, medium [my preference], medium, medium-well and well)? Question #3: Why 2 hours (or 2.5 hrs) and not sooner or longer? In another words, what dictates the duration of cooking time? Thanks!
Hello Guga. You should try this beef stock for your steak. It’s Korean beef stock powder: CJ Beksul Dashida Soup Stock (Beef) 300g. As a Chef, I use it anytime I have a dish to do with beef. Good luck and thanks for your videos.
The question I have is have you ever just made your own butter? It's not hard and the overall difference is pretty strong, especially if you make clarified butter from it.
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
DIM THE HANGING LIGHTS, PLEASE. Mr. Guga, in my opinion, the lights hanging on the wall to the left behind you (your right) are much too bright for the camera and are a distraction. A simple dimmer should do the trick. These lights may require a low-voltage dimmer; regardless, a dimmer is your answer. Lower wattage light bulbs are an option as well, but may present a limitation in terms of practicality, should you actually need additional lighting in that particular area during non-filming. To reiterate, I believe that a simple dimmer, either at the switch or in-line, would be the simplest solution. Keep up the great videos. You are one-of-a-kind and the undisputed online champion of steaks. Cheers, J. (PS. A woman would be a nice alternative taste tester on occasion; perhaps a niece? ❤)
I respect this video, and suggest also trying Badia Sazon Completa. It's great, and I use it almost every day. It's very popular. Also, I'm going to make two batches of Guga's Rub. One as written in the video that explains how to make it, and the other one the same, but with a teaspoon of MSG.
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Dry age bacon 🥓 wrapped steak
🥩
No.
Guga you have to try the Mexican msg we call it consomate you got the wrong one the one that will blow every other one is tomato and chicken and it comes in a powder not a cube we use it every day let me know if you want a link love your videos
Try Knorr Costilla jugosa is much better than the Maggie Beef you can google it to find it, I use it to season roast beef but you can put it on everything ground beef, shredded beef it makes everything better
Fun fact...many people who think they are lactose intolerant actually aren’t and benefit from cows that don’t produce the A1 protein
I love Angel and Leo as tasters, but 2K and David are giving them a real run for their money. These guys were on point today. Nice video.
Guga should switch it up and get these two on more often.
2K is on point!
As a European, I always thought he was called Tucay or something like that lol
The Floridian charisma
@@lani6647 I know I actually miss this dude..
They do have this stuff already in paste form, it's called "Better Than Bouillon". In BTB, the primary ingredient is actually concentrated stock rather than salt. Plus there are a variety of interesting flavors besides the usuals, such as garlic. This might be a worthy follow up.
Next Guga Foods video: "I dry aged STEAKS in better than bouillon for A MONTH and this happened!"
But do they have MSG?
That is very good boullion too. I have 2 jars in my fridge. The beef is great with rice.
I use it in rice to give it a good flavor. Good for when you live in an area that doesn't sell msg
I love how every foodtuber has mad respect for Chef John
Chef John is as OG as it gets and he's still pumping out content on a weekly basis, mad respect for him.
Wow, these guys, especially Mr 2K, give Angel and Leo a run for their money with their excellent descriptions.
Leo just takes what the other 2 are saying and puts fancy words to it. This guy actually describes things well
@@arcadiusgamingofficial I'd be hard pressed to classify what he says as, "fancy words".
I love maggi cubes! I think what makes them so good (besides the msg)is the amount of yeast extract, I've been playing around with msg and yeast extract lately, the combination is like msg+++
That's because yeast extract is sort of a natural form of MSG : Yeast extract contains glutamates, which are forms of an amino acid that are found naturally in many foods. They're sometimes extracted and used as additives to prepared food. This product is commonly known as monosodium glutamate (MSG). Yeast extract contains naturally occurring glutamates, but not as much as MSG.
@@endonyxoneaudio8644 indeed, there's a very big flavor difference in yeast extract and pure msg tho.
To be honest i really prefer yeast extract over msg, freeze dry baking yeast or what ever yeast slurry left after making beer, then do a simple alcohol extraction, it makes anything taste lovely. -my guess is that there's alot of different esters and other stuff left from fermentation that end up in the extract, flavor;)
funny thing is that maggi bouillon as nothing to do with latin american but is a swiss creation from the late 1800
I think he does homework first
Well it clearly said its made in Guatemala so there's at least that connection to Latin America
I'm Spanish and we use this all the time, the Maggi ones. If you boil some rice in that with water oh god, so tasty
@@97luisp thanks for the tip im gonna try it out later
@@andrewc83 Here in Brazil it's sooo commom to use this in the rice, it makes the rice so much better.
Guga needs to finally do a steak tasting contest which ingredients is the best from all the winners from his past episodes.
I've been preaching that for a long time!
@@jonathancoxmusic1985 That's awesome! I hope he listens! :)
@@jonathancoxmusic1985 So do I, but while he is finding new MSGs, let him find them first.
BTW, here in Brazil we use this cubes a lot, they are awesome, the strange thing is how long Guga, that is a brazillian took to test them!
It is time for a bracket style cookoff competition where all of your favorites in a 3 way competition fight it out to determine the best of the best.
If only Angel was here, he'd feel vindicated when beef>vegetables. 🤣
I'm lactose intolerant too but you can eat cheese! When they add the rennet in the cheese making process, the enzyme essentially eats the lactose so you can eat aged cheese! Except cottage cheese, ricotta, or "fresh" cheese. I can only eat about two tablespoons of ice cream or yoghurt without the um, effects, but for the most part cheese is OK!
We also use these boullion cubes in the Philippines to enhance our Filipino soups, stews and noodles (or just to shortcut cooking, as traditional way of cooking here would take hours to simmer the broth) We majorly use Knorr cubes and there were so many flavors aside from beef like pork, chicken, and shrimp.
hey man, ive been following you for a while. I am from Puerto Rico and very familiar with the bullions. Im just some dude who enjoys good cooking and not a chef lol. I have done this before but i wanted to share with you and anyone trying this that since the main ingredient is salt its a very good candidate for a dry brine. Just grind it in a pilon (mortar and pestle) or however you prefer and apply it like you would salt and pepper. The salt will draw out the water dissolving the bullion powder and it will then get absorbed back by the steak. Its amazing! it also works for chicken with chicken flavored bullion. Extra tip, when making fried chicken season the flour or the breading with ground bullion!
Thx for the great content Guga and keep up the great work. we need a break from the wagyu
ok this comment was made as soon as i saw the paste being made. Maybe a follow up with the dry brine and a compound butter of the beef bullion with Angel and Leo on the grill channel. I didnt realize this was SVE lol i watch the grill content more. this was still great man.
Mr. David has a country singing career hidden in his pocket and he doesn't even know it.
Guga was like, "this one has an interesting shape", Guga you're the best
Yeah, he's supposed to make the food look appetizing.
Guga have you tried a bloody mary sou-vide steak? It would have worcesterhire, horseradish, plus other seasonings that might be good on steak. It might also make a good herb butter.
Ya know, I would just like to see Guga's take on a bloody mary. I mean, he can do one of the ridiculous ones with a steak slider, a prawn, a piece of pizza from his new pizza oven, and whatever container that could hold Uncle Roger's egg fried rice sticking out of it. But, I'm throwing down my challenge!
It'd be great to see a Chef John collab one day,
More cayenne
After all, you are the Apollo Creed of your collab sous vide.
You should make a video putting together the experiments that won to the control steak, kind of championship putting the best of the best together and testing which one is the ultimate winner!!!
your voice is so soothing i always watch theses videos when im stressed and it helps so much
Guga you need to try some Tony’s Creole seasoning on steaks, it gets put on almost everything in Louisiana and has a really interesting flavor that doesn’t really taste like anything else.
We always use the no salt Tony’s
9:54 That lightning bolt 🤣🤝
Maggi make everything taste better
I LOVE having these guys on here! Would love to see them more and not always just angel and Leo. It’s a nice change!
Angel and Leo = Mj and kobe. 2k and David = LeBron and Durant! Good vid Guga!
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
LOVE the T-Rexes walking across the table LOL
Ahoi Guga! Here's an idea for a side dish: Take a pound of potatoes, a quarter pound of butter and a quarter pound of liverwurst. Cook the potatoes, mash them and mix the other stuff in there. Maybe add some nutmeg if the liverwurst doesn't contain enough of it.
2K is underrated.
Guga just did the Marco Pierre White method of cooking steaks with bouillon. 👏
Nope... he used water instead of olive oil.
That being said, it's your choice.
I loved that 2k and David were on this video, I think you should mix up the taster every now and then, it would probably create different dynamics and be more engaging to get to know better other people of the team!
10:19
"You can almost hardly tell that overpowering salt taste."
Hilarious.
I love seeing more people on your channel
I've used beef bouillon on my burger meat. It goes great with it. What I would have recommended instead of mixing with water is to mix the beef bouillon with olive oil. I think that would have given you a better crust when torching.
Guga waited until Angel was on vacation to serve vegetable bullion steak 😅
Maggi cube is not limited to south America originally from Switzerland it was very used in Europe 50 years ago (somewhat still is) and it's absolutely loved in Africa. Convenient but not the best lets face it, it's the instant coffee of stock way to salty for a component of a dish makes seasoning more uncertain. The gel mini pots from Knorr are better IMO if your not going home made.
"beef on beef, you can never go wrong" 🤣🤣🤣
I see Guga is doing the same thing I started to do a few years ago: using Yukon Gold potatoes for mashed potatoes. I've felt like Russets have slowly lost some "potato-ness" over the last 15 years or so that Yukon Golds still have. I tried them on a 'they were on sale' whim and found them much more flavorful.
Based. Russets are for big fluffy baked potatoes, golds are for mashed potatoes.
Those are the potatoes cooking schools tell their future chefs to use for mashing potatoes, it's a well-known fact in the cooking industry.
Content awesome as usual! Editing, effects, audio, and of course the cinematography PERFECT!!!! Balanced just right, well done guys. When Guga hangs it up and retires to the rocking chair you all will have the skills to do whatever you want.
Xhibit: I heard you like beef so I put beef in your beef.
The interesting thin is that most latinamericans use msg mostly in the form of stock cubes/powders, but ask them if they know what msg is and they won't know. Most people don't look at ingredients, they just know that the cubes serve as an instant stock and flavor enhancer. Here in Puerto Rico we have something called sazón, which is a mixture of salt, msg, annatto powder for color, and culantro. And then we have White Sazón, which is just pure msg. People know that is enhances flavors, but only that.
Yes msg is in so many things people eat every day so it's weird to see someone trying to explain how it tastes
I remember the “Cubitos en polvo goya” commercial from childhood.
knorr's cheese with herbs would be an awesome steak seasoning
Italian Grenola would be a great MSG episode: chopped parsley, finely diced garlic cloves, lemon zest, oliveoil, salt an freshly grounded pepper - did you do that already?
Only thing is: You put it on after grilling ;)
Guga perfected the pronunciation of 8 tablespoons of butter to sound like "a tablespoon of butter" @ 2:35. That's how you know he's a pro
Make dry age coconut steak and make dry age black pepper and garlic powder dry age for 35 days add salt before cooking
1:48 no guga, eating fresh, or at least real vegetables isn't the same as eating a salt bomb with a million artificial tasting chemicals. Don't get me wrong, i really like these cubes too and i eat more meat than vegetables, but we must follow some simple logic facts. Msg is like food on steroids. Take it as you think
Since you're doing an MSG from everywhere series, have you considered MSG of olden times?
There's a channel called Townsends and they made an umami bomb sauce called Mushroom Ketchup, give it a look I think you'll like it.
I've used ham bullion on pork, chicken on chicken, and beef on beef. It is a great way to season meats if you want to mix things up. The "guest" tasters were funny.
...suggestion for another MSG flavor bomb. Try a marinade in Chinese XO Sauce. XO Sauce you'll never see XO in a take out Chinese Restaurant. It's a sauce you'll see on a premium/expensive dish at your local China Town. It's a thick, brown sauce with STRONG Umami. It's really it's own sauce that doesn't compare with the other Chinese red/brown sauces. The ingredients vary. The base almost always has dried (and reconstituted/stewed) scallops, and shrimp. Garlic, chilies are in there too. A babyfood sized jar at the Asian Grocer starts around $30. I've seen jars/bottles go for $200-$300 each. The expensive bottles are dressed up with XO, VSO, VSOP labeling to appear to have a "Premium Brandy" ascetic. The Asian Grocer has all the dried stuff to make it yourself.
Thank you for that tip about which bouillon to use. I am excited to do this on my next beef dish at home.
Angel is on vacation and Guga cooks a meal with zero green stuff. That's funny.
the beef bullion has always felt dilluting to me compared to vegetable bullion or chicken bullion. Because of that i have for the last few years just replaced anything that want beef bullion with either chicken or vegetable bullion. Or a mix of both, the chicken one does not make things taste like chicken, just like MSG it flavor enhance
I'm English and we have stock cubes as well including the Maggi brand, I was under the impression they were a mostly worldwide thing and there's certainly not many Latin-American dishes here nor or are they really marketed as such. They're just a stock substitute.
What is better seasoning before dry brine or after?
3:18 cue the poop emoji!💩😂
Not sure if you've ever tried the Better Than Bouillon brand before, but this reminded me of it, used to love it when my mom cooked with it, the few times I cooked with it. I'd be curious to know if it was amazing or not with a sous vide steak. 👍
What do you suggest, SU-VGUN or GrillGun? can you compare them please.
Thanks for your very instructional videos. Question, if you are not sure when the party is, can you SousVide some steaks say to 125, and then either refrigerate them for a few days or even freeze them (still in the bag)? When needed sear them which would also allow you to cook them to whatever doneness was wanted?
They are tolerating the lactose lmao
Doesn’t Marco Pierre white do something similar where he uses knorr stock cubes on steaks. Would be curious if you tried different brands to see which one created a better flavour. Great video as always.
Yes but he uses olive oil instead of water which makes a difference.
@@ph01978 It was his choice.
Hi Guga I wish you would include the side dish that you make with each of your videos. It would help everyone find some of those wonderful recipes more easily. Thank you.
how long do you let the steaks rest after sous vide cooking when you use the torch
as a lactose intolerant person..i agree 100% this thing aint stopping me from eating and drinking dairy..I do prefer oat milk tho..real milk taste too much like cow utters and im not liking that
I love how Guga has great respect for Chef John...🔥🔥🔥 Epic epic
"Beef on beef, it never goes wrong" -Sous vide everything 2023. Bow Chica bow moo!
Guga, where's Maumau? We haven't seen him in a long time, hope he's ok
Uhm akchually, dehydrated meat stock originates in Britain according to historical cook books, while bullion cubes themselves were first created in France. Your packages have Spanish on them because they were made in Guatamala. Bullion, however, is not a Spanish creation meaning it's not "the Spanish MSG".
I'm sure the steaks were great though.
Mr. 2K looks like that dude who was cookin in prison “hey bunkie”
I used 18 stock cubes and seasoned it with steak. Sensational.
maybe even add more, it's your choice.
There is no real recipe.
Even tht beef broth has vegies m salt in it.
If it were just beef then it be no point putting it on beef
If it were just beef in salt still no point because it's beef on beef.
Its the plant spices n salt tht brings out the flavor of beef
A bit under the weather today, so I haven't searched to see if you have used these, but
Have you tried anything from the "Better than Bullion" product range?
And I think you have done a pretzel crust before.. but have you tried using Dot's pretzels? They have a honey mustard flavor and a southwest variety. Though this suggestion might be better with the "other guga" :) on that Guga Foods channel.
Try different Mexican marinades like carne asada marinade or try a steak marinaded in Mexican Mole,mexican marinade adobo. Or try marinades from around the world like Teriyaki Marinade:
Lemon and Rosemary Marinade.
Classic Steak Marinade.
Pineapple Marinade.
Jamaican Jerk Marinade.
Greek-style Lamb Marinade.
Brisket Marinade.
Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see
I often think about doing this!
He did that on his sous vide basic (maybe sous vide 101?) one he did with his niece like 5 years ago. They had four steaks, only needed two for their dinner and he told her how to season the other two to freeze (same seasoning). His big instruction was add an extra half hour to the sous vide cooking time for the frozen ones and just throw them in, I think they were strip steaks and needed two hours cooking time for fresh so 2.5 for frozen. I will totally try that!
He said something about it in the Sous Vide Beginner's Guide at 20:24 . But a direct test would probably be better and still interesting
My man Guga out here making dookie shaped side dishes now. That's too funny!
I love that you show respect to chef John
You need to use Vegeta seasoning. It's from former Yugoslavia and we use it to make any food better. It also contains MSG.
One day I'd like to see a video of all the successful experiments going head to head. Maybe with guest taste testers. Which successful experiment is king of them all?
Guga, everything you made is so good, and delicious, i watched every video on your channels.🎉❤😊 But i have one question isn't Maggie Switzerland-German origin ? ... And also i agree Maggie taste everything better.
Thought the same. Maggi as well as Nestle (its parent company) were both founded in switzerland.
First person to introduce me to using stock cubes with steak was Marco Pierre White
Marco uses olive oil though
Amazing caster duo! Only a little bit sad we didn't have Angel here to give us opinion about them veggiee cubes 🤣🤣
135° for two hours to achieve medium-rare. I have questions...
Question #1: I noticed in another video you did picanha at 135° for 2.5 hours. What's the difference with that extra 30 minutes?
Question #2: What is the guide for achieving different doneness (medium-rare, medium [my preference], medium, medium-well and well)?
Question #3: Why 2 hours (or 2.5 hrs) and not sooner or longer? In another words, what dictates the duration of cooking time?
Thanks!
Hello Guga. You should try this beef stock for your steak. It’s Korean beef stock powder: CJ Beksul Dashida Soup Stock (Beef) 300g.
As a Chef, I use it anytime I have a dish to do with beef. Good luck and thanks for your videos.
The question I have is have you ever just made your own butter? It's not hard and the overall difference is pretty strong, especially if you make clarified butter from it.
2k and David NEED to be featured more often alongside Angel and Leo. The Four Amigos.
Oooor.....you could have all four on at the same time. 😉
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
He did this experiment already. Search the channel. It is called "Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak!"
Poop emoji as a appetizer
The poop sidedish 🤣🤣🤣🤣🤣🤣🤣
I love Maggi! You also have the fluid Maggi that I use in soups and even over fries (it's so good).
Beef bouillon might be good to add flavor to filet mignon.
Mashed potato in a voiceover: "This is Patrick Stewart. How are you enjoying the video so far?"
I always have a little party when the Home Depot music kicks off.
DIM THE HANGING LIGHTS, PLEASE.
Mr. Guga, in my opinion, the lights hanging on the wall to the left behind you (your right) are much too bright for the camera and are a distraction. A simple dimmer should do the trick. These lights may require a low-voltage dimmer; regardless, a dimmer is your answer. Lower wattage light bulbs are an option as well, but may present a limitation in terms of practicality, should you actually need additional lighting in that particular area during non-filming. To reiterate, I believe that a simple dimmer, either at the switch or in-line, would be the simplest solution. Keep up the great videos. You are one-of-a-kind and the undisputed online champion of steaks. Cheers, J. (PS. A woman would be a nice alternative taste tester on occasion; perhaps a niece? ❤)
I thank God regularly that Guga and Uncle Roger are making MSG great again.
People use it every day it never stopped being great, you'd be surprised what you eat naturally has it or has it added
I respect this video, and suggest also trying Badia Sazon Completa. It's great, and I use it almost every day. It's very popular. Also, I'm going to make two batches of Guga's Rub. One as written in the video that explains how to make it, and the other one the same, but with a teaspoon of MSG.
I remember seeing once upon a time... chef marco pierre white using beef stock cubes dissolved in oil to season his steaks
Try Maggi Fondor seasoning, I love it
The side Sh*t looks great! 🤣🤣
Would honestly love to try a guga steak. Watching for years and every time it gets me jealous.
Guga still trying to make glutamat a good thing 😂😂😂
I have been using a mixture of Oxo bouillon, mustard powder, garlic powder and black pepper or paprika as a dry rub for steaks for years.