They all said THIS is why Middle East food is so good, so we tried!
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- Опубліковано 1 гру 2023
- The Middle East has some amazing food. Some say because of on ingredient and it happened to be the most expensive seasoning in the world called saffron. Everyone says this is amazing on everything so today we tried on some steaks, crispy rice and more.
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Hey Guga, big tip here, now using saffron direct on the steak is fine, but soak the steak with saffron water (crushed saffron powder plus water) or dry age or add saffron butter (saffron powder and liquid butter to solidify) to the steak before cooking.
This way you get 10x more the saffron flavor and essence and the taste is going to be MAD MAD MAD MAD AMAZING!
Right, he could have made a saffron compound butter - that would have been great too!
Souvide pretty much soaks it in saffron juices doh
@@riyaanhussain5863but the saffron didn't reach half of its potential if he grounded the saffron and added a bit of water or even melted butter he would've unlocked new tastes
Will truffle oil make it better?
@@KangJangkrik no, it will just make it completely different! 🤦🏻🤦🏻🤦🏻
As an iranian who's grown up with saffron I must say I'm very happy to see you using it
Thanks😀👍
That saffron tea though 🔥🔥🔥
but he didn't bloom it with a ice cube. the mazeh is not the same without the bloom
Hah, I left a comment about making sous vide joojeh kebob and see your message next.
@@vinivici yeah but lets cut him some slack😀
For sure very enjoyable!
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!
Mate what number time is it you ask for this? I swear i remember this comment going back years xD
@@Clythezsame. The guy should just start counting the days because that's a trend and it might get more attention.
@@countrygeneral I recently went back and counted how many total likes I’ve gotten. It’s something like 10-15k. I can’t remember though.
yes
Bakerestuts? the guy that showed me how to use after effects 10+ years ago? never thought i'd see you in a comment section of a guga foods video, small world man
Finally a Guga version of Persian (Iranian) foods. the crunchy rice called Tahchin. if you like saffron and meat try Joojeh (Persian chicken skewer) and generally Persian kabobs specially lamb receipts.
Yep
This vid was practically a Persian video
The excessive use of saffron in iranian foods
Is just amazing
And fancy I guess
@empw4249yeah, i noticed that, he tried so hard to not go full iranian
@empw4249 not all of us Persians keep halal 😛
@@Draconic_AuraMeme: never go full Iranian 😜
@@resuortOne of my best friends identified as Persian pagan and certainly not Muslim
as an iranian this video made me so happy, and by the way for the steak you should never use the saffron alone, you should always mix it with rice and then put it on the steak like the way you did with the rice, thats because the saffron is very powerful by itself
I have saffron every now and then thanks to my grandpas connections to the Middle East, I can confirm that this stuff makes anything it touches DELICIOUS
Its more expensive than gold per gram
Funny enough, Southern Arizona has nearly the same climate as the region where saffron is grown.
Saffron definitely does not go well with everything. It has an overpowering taste similar to vanilla, and goes well with rice and lamb, but not everything it touches.
@@whengrapespop5728 I usually have it on rice and beef/lamb cuz that’s all they put it on but I would experiment more if I could
@@RealCrispYT Works well with certain desserts as well, because of its resemblance to vanilla. Iranians use it in some porridges and cake batters, but I’m sure it goes well with everyday sweet foods like pancakes, ice cream, etc.
Amazing video, that side dish is a very famous dish in Iran we call it Tah Chin (also its better to add saffron mixed with hot water for more color and flavor)
we Iranians call the crispy rice you made "Tahchin" and we usually use chicken in the middle of the rice, glad to see you guys like it.
I want to try it with the chicken. Do you use a special seasoning for the chicken?
@@theadmiral5425 Just boil it with some salt and chopped onion and if you like some tumeric until fully cooked then tear it in bite pieces. the rest is pretty much the same as guga's. enjoy
@@mammadpotf6320 Thank you so much
Guga i was not expecting you do that.that was great. I am from Iran and we use zafaran in our food all the time. the best way to prep your zafran is to pure some hot water in a cup and let your zafaran seat in there for maybe 5min then use it. or even better u can put some zafaran in a cup and put some ice cube on it and let it melt. i prefer the second method. but both of these methods of "brewing" your zafaran will extract more color and taste and smell. i hope this tip helps. Love you bro.
The saffron rice you made is called "TAH CHIN" in Persian since it is a Persian dish.
Thanks fo sharing your experience!
منم میخواستم ایتو کامنت کنم :)
Saffron is one of those ingredients that you hear about and are just so curious as to why it's so expensive. Not only is it difficult to acquire, it has a high demand because it's just so damn good.
Wow, I just looked it up and over 3000 flowers have to be harvested to get a single ounce of saffron. No wonder its so expensive
@@jakecrowley6 yet you only need about 5-6 flowers for 1 dish. an ounce is a lot of saffron.
@@klaud7311 Yeah its a very powerful ingredient. However, there's thousands if not millions of people demanding for it. So even if just a few flowers are needed for a single dish, an ounce is not nearly enough to fulfill demand.
Especially considering difficulty of harvest.
Manily because the whole process is handmade and you need a lot of flowers to get a few grams
@@jakecrowley6 Not only is it expensive, it's one of those ingredients that even when you do find it, it's very possible you finding a fake or very low quality saffron. The best and easiest way to test is to just place it in hot water, if it starts coloring things the deep yellow from the video, it's real. Also your Saffron shouldn't be very long, if they are, that's usualy a marker of poorer quality saffron, with the vendor harvesting more of the pistil than actually necessary to make it pad things out.
As an iranian im so proud you made tahchin with bacon.
wow! I just came back from an event and am watching this eating brisket, smoked picanha and some fried rice, and let me tell you, there's a reason you guys call it 'The Queen of Flavor'. Changed my entire perspective on steaks, and to no discredit of the rice or brisket, brisket was absolutely pull apart with a beautiful smoke ring, and the rice even had nice little pieces of grilled chicken, peas, carrots, and corn all soooo delicious!
Hi Guga , I am the one that first time asked you to do experiment with saffron as MSG, thank you for doing it , i knew that it will suprise you , thanks again
Your show ALWAYS GIVES ME AN APPETITE !🤗
Awesome job, Guga!
Thank you Guga!!
Angel wanting to speak after the third steak but he never has a chance is heartbreaking 😭
I came here to mention that! I miss hearing Angel speak. No, he's not the "description guy", but I really do enjoy hearing his opinions.
Agreed, never seen anyone get blue balled that hard before, poor Angel :(
Every video seems to be like they are rushing through them when they edit to make them fit into a certain length. Could be wrong, but that's how it feels.
@@JTB559 Agree, longer vids please. More Angel too, I love hearing him.
Saffron is very very easy to grow at home as a ground cover! Its only expensive because its so labour intensive to harvest at an agricultural scale.
Not in my climate I bet. New England ?
@@acidbran apparently it's grown a lot in pennsylvania, so I'm guessing you could do it.
WOW, guga you finally made some Persian food! that Tahchin is amazing. I recommended asking for some special ingredients for Persian food from Nick! he is half-Persian
I would love to see you dry age a steak with chipotle pepper paste. I think the natural smokiness of the pepper would do amazing things to the steak, and I doubt it would make it too spicy as well, so even Guga could handle it.
Natural smokiness of the pepper? Chipotle peppers are just ripened jalapeño chiles that have been smoked and dried.
@@Kampos94 are you really upset that they said smokiness of the pepper instead of the smokiness of the smoked pepper? That a distinction without a difference. It's going to put the same flavor out without making the nitpicky distinction that the pepper is smoked to get the smoky flavor.
@@straighttalkwithkyle7947 Im not upset, im saying that they are wrong in thinking that there is such as thing as a "natural" smokey flavor to a chipotle seeing that it is a product of being smoked. It is not a chili that grows naturally with a smokey flavor.
@@Kampos94don't worry bro, I think everyone gets it.
@@Kampos94 they didn't say any of those things. Like I said, you highlighted a distinction without a difference. Whatever your personal emotional problems is. Please stop taking it out on other people in the future. You need to do better.
Best dish! I would like to taste as a middle eastern 😍😍😍 Way to go Guga! you always amaze us ❤️
I know you rarely do sweat food on this channel Guga, but a saffron crème brulée or a saffron crème caramel is delightful !
I have wanted more desserts and to mix sauces in with the sous vide bags with the meat or add different smoke using a smoke gun
The side dish you made is called "Tahchin" in Persian, though we often make it with chicken. It can be a full dish on it own too.
Nice. Will try this one for sure!
Best trio on UA-cam !
Just used my new Chef Maker today with 3 NY Strips and tried 1 of them with the sous vide method, very nice searing from it. Cant wait to cook a lot more stuff, very happy with it so far.
Most expensive video on the world
I love the comment but Mr beast entered the chat
I think the time he cooked 10 Japanese Wagyu A5 steaks, which Matt Stonie then ate, tops this.
Saffron is the most expensive herb but it's cheap compared to alot of stuff he uses
@@kicken55saffron is 5000 dollar per pound. It's way more expensive than wagyu
Lol if you said “on” on purpose, I want you to know that I get the joke and it made me laugh extremely hard
add it to some tea. highly recommend
I've recently bought safron seeds and plan to grow them next season!
My god this gives me a taste from home seriously. Especially that Iranian Tahjin it looked so good! Saffron is definitely one of the best spices.
Wish the 3rd steak was a saffron compound butter, as alot of the experiments have a compound butter in the comparison.
Making the extra sauce was fine, it could have been tried as a 4th option even, just thought I would see the more common compound butter.
It all looks great no matter what!
He should have done a saffron compound butter
The timing of this video is great. it is saffron season here in sweden as we use it in a sweet bun called lussebullar. If you have the chance, google and make them. Also, the saffron color and flavour is best extracted in alcohol. So if you do the lussebullar use a tablespoon of strong alcohol to get the most out of them.
Tha kyou Guga you finally heard my plea!! ❤❤❤❤❤❤❤
What type/brand of saffron did you use? You introduced me to sous vide during COVID and it is my favorite way to cook steaks! Thanks
Beautiful streaks
As usual
u are quite creative with these video
I'm making that sauce to go with my smoked Brisket! I believe it will complement it perfectly!
we put it in our tea aswell, the aroma is so strong that you only need a pinch to elevate the taste.
Hey!" In sweden we like to bake with saffron mostly around Christmas time.
Is prepared saffron crazy expensive? Yes. Is the plant? No! If you got a green thumb its so worth growing and harvesting your own saffron. The whole reason prepared is expensive is because you only get 3 saffrons from one flower.
Thank you for your explanation! I really want to try to grow some, although I’ve never even tasted the flower. Will I need a greenhouse if I live in Tennessee?
and id assume its super easy to dry out your own spices actually, I love this idea, I may do this myself when I got the time to experiment with gardening.
@@dirtyfiendswithneedles3111 I'm not sure as I havent been able to grow any myself yet, I'd look online at guides on how to grow :)
Thanks a bunch for the idea!
All you need is to find a nice dry air area around the house and let them sit out over a period of time until they reach the desired form before placing them in an air tight container (plenty of how to videos online). Plus, it's not like you need a massive flower bed, quite a few dishes only ask for like 6 threads max (a little goes a long way) so you can get away with having a pretty modest flowerbed that will still be more than enough to fulfill your apetite for Safron dishes @@chucklesdeclown8819
This side dish is freaking amazing! Whew!
You've steamed with tea, but I'm waiting on sous vide with tea like you did coffee grounds. I particularly recommend using lapsang souchoung tea as opening a bag of it smells like jerk seasoned jerky.
In iran, we usually grind the saffron to make a powder like thingy.
Idk, i think it will make flavour extraction more.
But It looks great.
The saffron sauce was very creative 👌🏼
That's fire! I have saffron in my cupboard and didn't know how to use it. Now I gotta try. Maybe in butter for my eggs. 🤔
That rice looks amazing 🤤
I love description guy
Guga...you gotta try marinating a steak with that saffron sauce. With the yogurt and saffron...oooohh...I can only dream!
Guga is always one step ahead. I just planted 30 saffron corms last month.
When I read the title I expected sumac! That might be an interesting one to try as well
I have used it in many things. It's good on anything from salad to meats.
Natural properties ,it supports health eye function.
The most expensive experiment 🧪 and episode like he said. To buy a lb of saffron is heartbreakingly expensive 😢!! Even a half lb is expensive as well. I have to step my cooking 🎮 up because of this😊! Good episode👍!
If you go on the floral path, please dry age/ sousvide in butterfly pea powder!
Another amazing spice blend that goes great with red meat is Berbere from Ethiopia/Eritrea.
Usually what you do with saffron in the Middle East is muddle it a little bit in a small mortar and pestle and then extract the flavors with a small amount of warm water. You then want to treat it like vanilla and avoid cooking it above boiling temperatures because it will break down the flavor.
What are you saying? Cakes are cooked well over boiling and the flavor of vanilla is still there. Maybe it's different with saffron.
ofc@@awyea1801
@@awyea18011. baking is totally different than cooking,, and there are a lot of compounds that are voltolized into steam inside the dough that stay in the dough at a much lower temperature than baking temps. Cookies and cakes do not reach 350°F+ on the interior.
2. After Googling, I apparently underestimated vanilla's heat resistance, some of the strongest flavors in extracts are good up to 200°C.
3. Saffron is not that resistant, and flavors start breaking down above 95°C or so. That's why saffron flavors are usually extracted at tea brewing temperatures.
On that point, I was referring to the part of the video that Guga was literally sauteing the saffron. He didn't do it for long before adding the cream, but it is still a highly unusual choice and definitely will have reduced a lot of the flavor.
Too much saffron is also very bitter. You really don't need much.
you should use cold water, not warm water
Ok a couple of hints for you next time
They sell saffron grinders I’m sure you can find them online it’s like salt and pepper grinder use that on the mean in “powder like” consistency you will get more flavor out of a small amount. For rice and things that you wanna use it went. Get a small cup like espresso cup and add hot water to the saffron like you are making tea let it brew for 15 mins that will help with your flavor extraction use both the water +/- fibers in the dish.
This was full IRAN video lol, saffron or zafferoon as we call is the main souvenir from IRAN, fun fact: it has anti depressant qualities, we brew it with tea, on kebabs, or the dish you showed but we use chicken fillets instead of bacon, here we have a desert which is vanilla ice cream infused with saffron with bits of dry cream and pistachio in it you put 2 scoops in a small glass of fresh carrot juice, BOOM its out of this world :))))
Wow! 🔥 Saffron Such a delicious ingredient
Always funny watching guga combine pork with middle eastern food 😂
Guga please you have to try persian food. You would love it as some one who likes Barbecue you will Fall in love with it. Try koobideh, dandekabob and much more ❤❤
Wow this video reminded me so much of Iranian food... I miss that
THIS IS AS GOOD AS IT GETS
I see you went full Persian Guga! 😂 Respect! ❤
If you ever go to Milan I recommend trying the local speciality, saffron rice with ossobuco on top. Amazing
the flower grows in my country morocco and many other countries .. and saffron is one of the main spices used in the Moroccan cuisine
Saffron really is the spice of the Gods. Crazy expensive but crazy delicious. Fun fact each saffron flower has to be threaded by hand!
had a lot of saffron so I tried making that souce and it's increadible. Can be used not only to meat, but almost everything
In my home town its called zaafran. Its a commonly used item in our foor and tea as well
This reminds me of the time I made perfectly cooked sous vide joojeh kebob, also known as Persian chicken kebab. Marinated the chicken in onions, yogurt and saffron overnight. Cooked sous vide and seared on the grill.
Amazing chicken.
Sous vide joojeh kebab, you're a genius!
@@thatpandaz6094 Thanks! We were hosting a lot of people and several told me it was the juiciest and softest chicken they've ever had.
Sous vide + the tenderising effect of yogurt and onions will do that 😬
In Turkey it is usually used for the color, I did not even know it had a significant effect on the flavor. Coming from Safranbolu (the saffron city basically) I never thought I could learn about saffron from youtube 😅. Great video Guga!
The most expensive video, your amazing guga
A version of crispy rice is popular in many Latin American countries…it’s called cocolon. It’s the rice that is stuck on the bottom of the pot/pan after cooking it.
Try picania with the sauce that u made, with 3rd steak sous vide with safron :)
For some reason saffron is a big thing in Sweden before and during christmas. We use it in saffron buns called lussebullar or lussekatter. It is expensive but the taste is rich so you dont have to use that much.
I can picture Frenchie screaming at the screen in awe! In Italy we use saffron almost on it's own to highlight it (maybe a bit of bacon + pasta , or you can make tea from it). This video feels made by a "mad scientist". Well done! Noone would dare.
guga you should try Ethiopian berebere(spice blend) next its really good
Try saffron with chicken. Whenever I do saffron chicken (which isn't often lol), I do it with drumsticks. When I was a kid my aunt introduced saffron chicken to me and I haven't been the same since.
Those flowers have 3-4 (usually 3) stamen that need plucked out by hand. It takes approx. 1000 flowers for one ounce of saffron. That’s why saffron is so expensive. Source: I went to buy saffron and it was expensive so I googled it lol
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😊😊
I think he did but not on this channel… perhaps on the Guga Foods channel.
Never thought to try saffron with steak, I always use it in my Seafood chowder, but gotta use it next time on steak as well
Looks so good.
I think I would only do the sauce with just a seasoned steak.
The side dish is an iranian dish called tah chin
And its awesome
Guga, I wish you would do something Brazilian, like Fried chicken in Dende oil, with Acaraje as a side dish.
He already has? It will take you seconds to search and find a number of Brazilian videos he has done
@@redeye1016 I know he has cooked picanha many times. It and Churrasco in general comes from Southern Brazil whereas Dende Oil and Acaraje are synonymous with Northern Brazil.
When he adds the saffron; well that 10x than I use for pretty much anything. I am so jealous right now.
How can I get on your show? Because every time I watch it makes me hungry
I like the fact that you did some Japanese middle eastern mix something like yakı onikiyi with the rice beautifully done 👍
The dish is called "Tachin", it's from Iran
Saffron can go pretty good chicken kebab as well. You can also make desserts and drinks out of. The Saffron rice pudding form Persian cuisine is out of this world.
I have had Saffron Cod Butter before, great on thick toast.
Now you should do a championship of top tenderizers, “MSG” or seasoning and cook style. Then mix and match to find the best combinations.
You had to try tahini sauce and pomgranate molasses from syria, very delicious
After all this time cooking for his two channels, I would want to know what Guga would bring to the table if he most wanted to impress. Which protein and method, which sauce, which sides, etc.
How about it, Guga? What would be your AAA game if challenged and your life was on the line so to speak?
He did go head to head with Chef Rush. That would be close to 'life on the line'.
i made safron butter once to cook elk steaks it was really good
You should try Dale's seasoning it is good i think you would like it.
Still have some unused saffron from Zanzibar at home, now just gotta find me some steaks!
Guga you have to try mr Qs garlic sweet marinade! It makes fat taste amazing!
Mamao has evolved talking 🤯 congratulations 👏
Combine every msg of each regiom you've done with bonemarrow and dry age a steak in it. You can akso use butter ir a combination of bonemarrow and butter
as an iranian i say guga should make some iranian meet dishes too
Oh, you made a fantastic Persian Dish + mesmerizing Steak. That rice dish is called " Tah Chin"
You not only used Zaffron. You made Tahdig also. 100% respect from a Persian. Next time, try putting slices potatoes at the bottom of that rice pan. Add some oil also. amazing