I overloaded my steaks with UMAMI to make them better!
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- Опубліковано 23 вер 2022
- Umami is something we all love, even if you don't know what it is, you love it. Umami is a taste we all crave for.
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#cooking #food #streetfood - Розваги
I still want to see a "Beat the Control Steak Showdown" where you make all the steaks that beat the control and see which is king of all the steaks
This is a great idea!
This would be so fun
We gotta work together to like this one so guga sees it, get to work ladies and gentlemen
He needs to start doing combinations of things that beat the controls. 60 day dry aged wagyu fish flake sous vide with cheese powder compound butter. Rage against the control.
@@chrisheck9415 LOL I would love to see that
Guga: Do 3 controlsteaks and see, what the others imagine into the steaks!
It would have been great if you did one with BOTH Kombu AND bonito flakes. The umami is said to multiply if you combine the both, and it’s a trick the Japanese use a lot
its also a very common technique in sushi to cure slices of fish in the kombu, so you could wet the kombu, wrap a steak in it, let it sit in the fridge for a day or two, and then sous vide it with hana katsuo
Authentic dashi is konbu and bonito flake broth anyway.
I’d say.. considering they strong and lingering flavour of the second steak was too much… that combining the two would have been… over the top and not in a desirable way
@@nsboost I think the problem with the Kombu is how much he used. I've worked with Kombu in recipes before and you do not need anywhere near that much. I think if he would have just covered one side of the steak with it instead of wrapped completely, it would have been less intense.
I definitely enjoy when David is on the show. His vocabulary is a step up.
Finally someone that describes how the steak taste David needs to come back more often lol
Agreed
David out here with the 🔥 jokes
Just the way David say "im sorry what" already make me laugh, my sense of humor just drop down 😂
I always die laughing when the main dish of meat comes with a side dish of meat, amazing 😂
I like the new guy, he’s actually hilarious, keep him on as an occasional episode! Just rewatched, keep David on!
I look forward to these videos every single weekend. Thanks Guga!!!
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I agree Guga. This covers either Bagoong from the Philippines or Sambal for Indonesia. Or maybe compare them both. These are really potent and very good alternatives for flavor enhancers, maybe even a source of natural MSG. Also has approval from Uncle Roger and Gordon Ramsay.
@@totsbigsambal doesn't necessarily contain fermented shrimp paste. That would be terasi/belacan. And sambal belacan (Malaysian) or sambal terasi (Indonesian) contain it.
I think the nonchalant "Feel anything different on the steak?" is the perfect way to mess with them. It needs to be something that is entirely true but implies something that isn't true. That way you can play mind games without having to worry about how good you are at lying.
Perhaps you should make something with dashi, it is a umami broth that consists of the bonito flakes, kombu and dried shiitake mushrooms (doesn't have to be all of them).
this is what i was thinking, maybe like a dashi powder or something of the sorts
Guga, can you did a video where you use every way/method you know to make a steak better on one steak to make the ultimate steak?!
Gotta bring David back for more! That ex wife joke was hilarious 😂
great stuff man I always come away with a smile when you upload a video
This trio is the best by far! I get so much info and good feedback from everyone here!
Great concept! very practical way to boost flavor. I bet the juices from the experiment steaks would help make an awesome sauce. Makes me want to get a sous vide machine.
Really loving the new EQ & volume level settings on this video.
Love you buddy thanks for always sharing with us!!
Thanks for another very interesting experiment.
I'd love to see a ranking video for sous-vide and dry-age experiments.
Your videos are amazing Guga ❤️
I like the new editing style. Very straight to the point.
Your side dish is virtually a cottage pie. We'd cook that as a main here in the UK but pipe the potato on top. You can do it with lamb instead and it becomes a shepherd's pie. Can't wait to try the steaks though!
Yes, correct regarding the Shepherds pie, it would be nice with lamb though.
Your side dish reminds me of something my mom made me, growing up. No carrots, but the beef was about the same. And she fried the potatoes on the side. We combined it all on our forks for a "combo". She called it "mess". I can taste it now, watching you guys eat yours.
Built in surf and turf :p .. Great cook and already bookmarked it to order. Thanks Guga ! I like Leo's descriptions ....
Your side dishes are always the bomb bro!!!!!
I honestly love listening to Leo describing food 😅😅😅
8:17
Never seen the guys laugh that hard! 🤣🤣👌
To really boost the umami flavour you need to use kombu and bonito flakes together, cause they have different chemical components, which are reacting together to enhance the flavour in a way none of the both ingredients are able to achieve on its own.
That's the reason dashi is made from both of them.
Awesome experiment! I live in Tokyo, so I have loads of bonito flakes in the pantry. Will try this for my next bbq!
LOVE the guy in the left, very good descriptions 👍👍
Awesome comparison Guga - Thanks! - Cheers!
On the old Iron Chef TV show. One of the chefs would start many if not all of his meal preps with an overload of Bonita flakes. He would add three or more times the normal amount.
Maybe you need to do a Sea Shepherds pie with bonito flakes, (a hint of dried kombu micro flakes), hamburger, carrots, onions, and celery - topped with mashed potatoes.
My family uses bonito flakes all the time :) so happy it was used!!
Hahahaha love the wife joke David crack up
Bonito comes from a type of Tuna. It's called Skipjack tuna. And the flakes are from parts of fish that is not oily at all. It's basically pure protein
The ex wife joke killed me
I took some dried porcini, cremini and shiitake mushrooms and ground them into a fine powder. I use them as an umami seasoning. I also found some mushroom broth I use to deglaze.
8:21 my man was dropping some knowledge lol
Drooling over that side dish
8:20 🤣🤣 best joke ive heard in awhile
Guga should dry Age a steak in shrimp paste. It might not smell the best, but it might turn out really good! Who knows?
^this. And fish sauce.
Idk why but I would love a podcast with you and the boys they are fun to watch every time
Kombu is awesome! I confit my steaks in kombu compound butter in my sous vide machine, they always come out amazing
I've done steaks with Bonito flakes quite a bit. It is delicious!
Please do the 3 most successful experiments you did with steaks and compare!!!
I need to try these
might try to make your side dish looks yummy
Am I the only one who has made an entire meal out of one of Guga’s “side dishes”? 😂
Nice! David's back! :D
It makes me so hungry watching these
My favorite steak. Can I souse vide in a food saver bags?
Did you par boil potatoes? Loving side dishes.
You gotta check out Japanese BBQ Sauce. That stuff is phenomenal.
My blood pressure shot up looking at the side dish 😂
Amazing, looks like you got inspired by Japanese cuisine. Love these bonito flakes ❤
No he didn't 😂😂😂😂
@@GennySavastoneserious?
You're chatting rubbish mate
@@GennySavastone What do you mean? Bonito flakes and Kombu are used a lot in Japanese cuisine, or are you trolling?
@@Syrxen this is pathetic
Hi Guga, just wanted to compliment the mic quality, its very good
I need a guga side dish cookbook
how would this work for a eye round roast sousvide for either (kombu/katsobushi)?
Guga, watching this video, i first though the bonito flakes were actually lays bbq chips. Which sounds amazing. And they do contain msg in the form of their "yeast extract"
I think it would actially be a fun experiment for you to try.
Never realized David is a vet! TYFYS!
Guga, what kind of dry aging cabinet would you recommend to someone on a budget?
Is there a way to make a different chips compound butter and maybe add some cheeze wiz side dish to pair with the steaks...
I was waiting for you to add cheese to the top of that side dish but it never happened, I think I'd be adding some melting cheese to the top 5-10 mins before taking it out of the oven myself.
Hey Guga, I was looking to see if you ever made a video of a dry aging experiment with steak surrounded in salt and couldn’t find one. I’m curious if when it’s time to reveal and you get all the salt off the surface if it would still be way to salty and inedible. And also what it would do to the steak, if it would just deteriorate and fall apart or if it would hold together.
You should do a video on just making your top side dishes
I was waiting for the konbu to make a come back after your great success dry aging with it
I don't know if this has been tried before, but what happens if you Sous Vide a dry aged steak with the Pelicos on it, then shaving it after? I wonder if it would give it more of a dry aged flavor.
Guga really loves his salt pepper garlic seasoning
Ayo! David my man! You and I would get along too well lmao
Guga! How about a bonito flake compound butter?
Metal spoon in cast iron pan! Guga! Haiyaaaaah!
One of the best channels on youtube.
A side joke: Next on guga foods Steak with rat poison, hahahaha
Can you do a review on the inkbird sous vide machine
I ❤ this channel .
We need more David!
8:20 savage 😁
Quick question. Is the vacuum sealing part sped up or is that just how quickly it seals the bags?
Huge fan of David. Would love more of him
Ooh I gotta make that side dish
I think David need to be on the page more . Great addition to the guga fam!!!!!!!!!!!!!!!!!
i tried to use garlic powder a lot before searing steaks, but every time the garlic is burning.
Even guga struggles with burned garlic powder, check out at 5:09. The garlic powder is clearly burned before the steak has a proper sear. Even de difference to the bonito steak is significant.
David wild for that joke lol. Big ups for being left handed!
The amount of times I have asked for kangaroo burgers on this channel is countless over the past three years on every single video uploaded. I won’t stop until it happens.
Yes!!!!
Hey Guga! Love your channels! My future video suggestion (sorry if you’ve already done this I didn’t see it): do a smashburger comparison of 90/10, 80/20, ad 70/30 meat. I know I have my favorite, but I’d like to see what you and the rest of the guys think.
I think he's done 70/30 before but not 90/10, he did a video where he tried 70/30, 50/50, and 80/20 but with butter instead of fat
I like to see David and Nephew do one together
I'd have combined the kombu and katsuobushi personally. The reason they're used together in dashi is that they complement one another so well when creating umami flavour
8:20 LOL funny guy
Bonito flakes, known as Katsuobushi in Japan, is made from skipjack tuna. This fish is dried to a moisture content of 20%, and shaved into wafer-thin flakes.
Try blending the bonito flakes up and use it as seasoning
I would love to see you mix up the control steak?
Damn David with the jokes! need this man not only here but in the other channel.
What a grand life to have to be on this panel! It'll be my dream to be here one day! Guga, fan panel idea lol i call first
You should combine konbu and bonito flakes when sous vide steak, maybe it can become dashi steak
Katsuobushi is like the main ingredient in furikake, so that new guy was spot on.
Please try cooking a steak Sous vide in an Ultra Sonic cleaner. To see if the steak actually tenderizes more from the Cavitation.That would be an interesting episode to watch for sure.
I bought two 2" prime New York strip steaks ($17.99/pound) from Whole Foods along with a bag of bonita flakes. Followed your instructions (except for sous videing one steak at 150 for 2 1/2 hours because my ex-wife likes her steak well done) and they were both DELICIOUS!!! Used the excess bonita flakes to make the Broth of Vigor (watch Iron Chef Michiba) and used that broth to make my side dish of rice. Great meal. A success!!!
5:11 Guga, you keep slicing these steaks with the grain for your final cut. Try this: cut the steak into two halves so you can see which way the fibers tilt, then slice the halves of thew steak on a bias so your final slice is across the grain. Try it!
That side dish is a whole meal lol, say less I have a Sous Vide and Bonito Flakes game on