They all said this makes BETTER steaks, so we tried!
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- Опубліковано 1 бер 2024
- I have done so many experiments I lost count. Today something that my subscribers has asked me for a long time to give a shot. I finally got a chance and I am very happy I did.
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#cooking #food #experiment - Розваги
Hi Guga, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 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!
This is such a good idea. I hope this gets picked up.
up
up
i dont think bro recently learned this anymore 😭
You're a legend bro... I used to watch every montage you ever edited back in the day.
You could probably get a much better result by dry brining the steaks with this butter salt. You'll get the dry surface you need to get a good crust AND the delicious buttered interior.
Haha I just put a comment like this myself wondering if you might get more permeation as well. Great minds!
The salt definitely would become absorbed, but I wonder if the butter solids would get drawn up into the meat? 🤔
dry age it as well but without the salt just butter and onion powder
So... Pumpkin spice steak when?
Never
I was about to ask the same! Guga, put this idea in the back pocket for Fall time
Next winter😂🎃
U need help
Would be perfect for a Halloween special
Guga it would be amazing if you did a tier list of all your steak experiments from beginning of your channel to now
No, make it a March Madness Bracket. The four divisions: Compound Butters, straight seasoning, sauces/marinades, and dry aged/wildcards.
Would take him ages....
This!
@@aaronsebastian5156 no this!
0:19 "the saying of 'butter makes everything better' is totally true."
last video - *butter making things worse.*
Butter Salt is what we add in the oil when popping popcorn at movie therater, that is what gives it that iconic yellow color as well
Flavorcol?
Guga: This is one of the biggest mistakes most people make, they don't season their steak enough with salt
Alao Guga: It's quite salty, be very cautious with it
Gotta love that man
He double salted it though with salt and butter salt
😂😂😂
I like how you go easy with the editing now, much more watchable.
Try Butter Buds and add your own salt so you can get the flavor and more easily control your salt levels.
That butter salt is mostly sold to be used on popcorn which is why Angel thought it tasted that way.
Butter Buds is great for home fries, too!
Butter Salt, also known as Flavacol. It's what exactly used in movie theater popcorn salt.
I thought that's what it looked like
If it’s anything like butter buds it’s not flavacol.
Dry age with Beef Bouillon Powder! It's like beefy MSG!
He did that already.
Or "Better than Bouillon" would be interesting to see.
Guga, I know it wouldn't have likely made a huge difference on this one, but I loved back when you didn't always have the control first. It was always interesting when people couldn't quite tell which the control was, made for interesting, imo more authentic results.
Just had a flashback to the old days when Guga and Maumau filmed reactions in a dimly lit back room
Crazy how good the overall production has gotten since then
Had no clue that Guga's Rub was a limited run...
Atleast we have the recipe to make more after the fact
Limited tells you it wasn't good or it didn't sell.
@@videostash413or it tells you they want to keep the demand for the product up. Like how fast food companies will have a yearly “limited time” menu item. Guarantees they won’t ever have too much product and potentially waste money
@@videostash413Many of us have made the rub and it's good.
@@videostash413 it's a simple recipe bro. For years he was just telling people to make it themselves.
@@hoyhoy852 what's the recipe?
You should try chicken salt from Australia next. Originally it was made to season rotisserie chickens, but then we discovered it goes great on fries. Reckon it'd be pretty good on a steak. The original was Mitani brand, but it's far from the best these days. The most widely used commercially would be Edlyn - you can buy a 5kg tub online which should be more than enough for your experiments. Bonus points if you make a side dish using fries with chicken salt on them.
I’ve always kind of wondered about this❤❤❤thanks Guga😊
"you can clearly see the direction we're going over here. Yes, exactly what you're thinking."
Bro I haven't even thought out something 😭
So, is anyone else thinking of a Bristol Type 4 stool from a pancreatic cancer patient, or is it just me?
I was thinking of a ice cream sunday untill he said that 💀🤣
A pile of poo
@8:16 Angel has a damn sharp palette. "Butter salt" is salt with diacetyl, the chemical that gives movie theater popcorn its flavor
Not anymore, hasn't been that way. I looked at the ingredients for this butter salt and the kernel seasons popcorn salt and the ingredients are almost identical.
@@RCM442 that's not because what the product is made of, it's why. Angel has a taste memory.
@@RCM442The ingredients include both natural and artificial butter flavor. Artificial butter flavor is diacetyl. Most movie theater “popcorn salt” has no natural butter, only diacetyl, so this stuff (and other similar products) doesn’t taste as strongly of artificial butter as does movie theater popcorn, but it does still have that particular flavor that some people find quite offensive.
Guga I just made my first ever sous vide steak, exactly as you do, I even grated some dehydrated cured egg I’ve seen in your videos. Hands down the best steak I’ve had in my life, I have my buddy a piece and he said the same thing. Thank you so much for what you do, love the videos!
Thanks for showing that label. Found this on amazon in minutes and placed an order to be ready by tomorrow. Should make for a tasty sunday dinner.
Get an extra steak and dry brine it overnight with one and let me know how it tastes when you cook it Monday. The salt will penetrate the steak more and you will get more of the butter flavor in the middle. They were saying it was mostly on the outside where the flavor was
There must be some kinda food coloring in that butter salt...
EDIT: Yeah, there is. And it also is actually popcorn salt.
there is not even real butter in there buddy, of course its coloring
It’s usually Annato which is perfectly safe.
If it's really salt... try dry brining with it! See if that butter flavor penetrates all the way through
Bought a sous vide. Have watched a lot of videos, I always come back to you. Plan to use soon, thank you.
That butter salt one looks golden!
Guga you should try Hawaiian black lava salt alongside Hawaiian Red Alaea salt. You could call it the Sith Steak.
Thank you SO much GUGGER, for cooking this delicious yellow-ass steak!
I have come again to request the Wagyu Beef Hot Dog
I think I'd use chorizo instead of ground beef for the stuffed potatoes, but that may be a personal thing.
Which chorizo? Argentina, Mexican or Spanish?
@@jeffreyharris3440 mexican likely. It's the only one I'm familiar with. Though that does remind me of that weird stereotype that some people have with it being a "breakfast" food when it's an anytime food.
Oh man, my suggestion made it! Love this stuff.
Have you used Flavacol yet? It's the stuff theaters put on their popcorn. I'd love to see the full run of experiments with it, especially dry age!
Hello Guga, since you done a lot of experiements, could you please make video where you choose your favorite experiment you ever made with steaks?
Thank you!
dehydrated egg yolks + that butter salt powder, will be a good experiment to try guga.
I like that you have finally brought your temp down 6 degrees! I prefer mine at 125 F, but I would enjoy it at 129 anyway :)
Thanks for the daily uploads guga!
I love how every one of his 'side dishes' would be a whole meal that would get me through the day
that side dish is madly awesom
I know Guga's done an explanation as to the differences in steaks labelled as Wagyu from Japan, Australia and the USA before - but I'm curious, what would he make of the differences of ones labelled as "Aberdeen Angus" or just "Angus" - as I read not long ago that in the USA you can label beef as "Angus" if the cow has 50% black hair - regardless whether it's related to the original Aberdeen Angus breed of cow from Scotland or not (even in most of the UK, most things sold as "Angus" are usually a cross breed between an Angus bull and a diary-breed cow to keep costs down).
If you are going for less salt, go for the molly mcbutter, or butter buds substitute, they are not as salty ! They aren't really pretty either, but they taste good ! I learned this after trying the popcorn salt flavorings with sous vide. I learned to sous vide from you, Big Thank You, by the way ! My nephew asked if I learned from watching Gordon ramsay- I say proudly-Nope, Guga. That man man knows his meats !!
When he dropped the potatoes “I did it again” 😂😂😂
I watched this while I ate my ny strip i sous vide, basted with a compound butter (ranch seasoning and garlic) winner for sure.
no way they can be so precise when they guess what the exsperiment is all about. I think they all know exactly what was done to the steaks.
This steak channel is awesome but for fun i would also love to see the ultimate burger you can make.
I like that the rub was a one time only run (if that's true). Makes me much more likely to want to try it out for myself
Steaks with a side of ground beef. This is why I love Guga ❤
I had an idea and thought you might want to consider it for a video idea. Make a pastrami but cure the corned beef while in a sous vide for a few days. Basically, it would cure and tenderize in the sous vide at the same time. When the time is up, rinse, apply Pastrami spice, and smoke. I'm thinking brine would cure the beef faster in sous vide than in a refrigerator. I thought curing in sous vide instead of a refrigerator could be a worthy experiment.
Hi, please try this method. I called this semi-sous-vide. You sousvide your steak to 35 Celsius, and then grill it until needed internal temp. It allows you to quicker reach the temperature, not keeping steak on fire for long and not allowing juices to come out.
I would’ve stuck those potatoes under the broiler to crisp up that mash on top.
Got a little tip for you Guga, knowing how much you love that gas torch. Put some sear on your mash potatoes too, it makes the top nice and crispy giving you a great texture, and the caramelization of the butter in the mash gives a great Maillard reaction.
potatoes with butter salt and extra butter... I love you Guga. 😆
That side looks delicious!
I always like how Guga's side dishes could easily be an entire meal for some people!
As a Australian you need to try chicken salt, we typically use it so put on deep fried food such as chips or fires as you would call them. It even tastes great on popcorn
This IS my request!! Flavocal Ive been requesting for years!!
Wow, and it went well!
Day 1 of asking guga to dryage a a5 wagyu with bone marrow and some
That stuff is wonderful on popcorn too 😊
"So how many steaks do you want?" "Yes"
My favorite crew for reviewing experiements.
I think I'd cut it with cheese powder, so it wasn't as salty and added umami, maybe some garlic pepper, too, but little by comparison. Actually, you could add the onion soup mix, too. Maybe it's okay that there's no more Guga's Rub. Add a little chili powder, and I think that's a good mix for steak, but lightly. So many flavors could over power it. I'm going to try this.
"Yes. Exactly what you're thinking." Is some good understated humor. Nice.
Hey Guga! Can you run an experiment with Buldak sauce? Especially the red one (even spicier than black)? It has a great flavor but a great kick too!
Hi Guga, the butter salt that you used is the same as the butter popcorn salt?
Hi Guga, here is a video idea for you. Bakerstuts 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”.
They were 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.
We can even see the video title already “Food scientists say THIS makes MSG BETTER!”
Anyways, We hope you give it a shot!
I'd love to see a triple dry age face off - umai bag in the regular refrigerator Vs dry age cabinet Vs umai bag in the dry age cabinet
This side makes me want to see your take on papa rellena. You're already in miami so you got plenty of examples. I mean just go to any cafeteria and boom. Most of them got it. Love your vids Guga.
As a long time watcher. i wouldnt even suprise if he literally melted a key on the steaks to give them iron or whatever after reading the title, with all the crazy stuff he tried.
Melted a key 😅😅😅😅
“Now you wanna toss the whole thing into a graveyard”
I make potatoes something like this all the time. They freeze well and are perfect for a last minute meal or to take camping.
Kinder’s also makes a buttery steakhouse blend. It’s really good on the steaks
This is basically what we flavor the popcorn with at the movie theater.
"To be specific a ridiculous amount" always gets me.
Butter Buds is probably a better option. It tastes more like butter, and doesnt have the added salt. We used to use it a lot with potatoes, and it was awesome.
The American expensive health care industry loves Guga.
"popcorn steak" definitely the best description
Still waiting for Australian msg (chicken salt) we usually have it on fish n chips
Hi Guga,
Do this have the potential of taking the place of butter basting or is it not the same as butter basting at the end.
Level 1: Unsalted butter
Level 2: Salted butter
Level 3: Buttered salt
Gordon’s gonna have a field day with the yellow steak 😂😂
You should try this with Flavacol. It's the buttery salt they put on popcorn at the movies.
Day 6 asking guga for dry age using ground beef with that way you wont lose any from the main meat
Don't do this! Only make vegan recipes please!
@@liamdonegan9042 What are you? The Vegan Teacher?
@@liamdonegan9042we'd rather dry age you
beef yummy@@liamdonegan9042
@@liamdonegan9042 get your avocado ass out , u don't belong here
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😊😊
It’s so good on smash burgers! It is a must with salt pepper and garlic!
If you leave the sweet corn in the husk do you need to bag it for Sous Vide.
Experiment with one.... a few and pack the pot.
Then after you charcoal roast.
I recently discovered you can make Lebanese toum using black garlic. It might be interesting to what black garlic toum does to the flavor of dry aging steaks
That butter salt might be good for deep frying. Butter salt fried chicken sounds like a winner.
Adding to my "side dish could be a meal on its own" list.
Try using popcorn seasonings. They have some good savoury options that can make a steak give great flavor
I am interested to see what you can do with chicken salt Guga, it's quiet popular here in Australia we use it on fish and chips and on potato scallops
Awesome video ❤
Guga is now an actual Steak scientist
hey guga! i love my sous vide circulator, but i'm already on my third one and it can't hold the temperature anymore. Same problem as my other two sticks. My guess is the temperature regulator is getting messed up, but I use a tub with a silicon lid and everything. Is this just normal wear and tear? My latest stick has lasted me 1.5-2 years. I also do look for and clean any hair/grime off the prongs periodically.
You can boil them if you like, but if you really want to retain the flavor you can mash them or stick them in a stew.
Try to dry age a steak in fruit fresh fruit fresh is a powder that you put on fruit whenever you are freezing it to keep it fresh and it holds its color
"As long as you add meat, everything becomes better" Truer words have never been said.
I use butter salt powder on my popcorn and pasta.
I think you should have done:
1. Butter salt, pepper, and garlic in the bag, then seared without adding anything.
2. Salt, pepper, garlic, and butter in the bag, then seared without adding anything.
3. Salt, pepper, and garlic in the bag, then butter basted while seared.
You should try using maple sugar, made from actual maple syrup. Don't know if it would be good using it in the same amount as you did the butter salt. Thinking more the glaze or marinade you might make with it.
Popcorn steak? Great idea. Dry age steak in movie popcorn!
That side dish is like a reverse Gotcha Pork Roast but with beef. 😁
Can't wait to see the the video where he dry ages steaks with this
I used the butter salt on popcorn so when Angel was like it taste like popcorn I was like damn it should with all that butter salt. Kinda want to try it now.
You should get all those popcorn flavor powders and sous vide or dry age steaks with them. I’ve seen cheddar, ranch, white cheddar, and I believe a kettle corn/sweet one.
Your side dishes are actually main dishes? I mean it has meat and everything 😂❤️ epic hahahaha