Guga, when you do experiments you should have the "special ingredient" in a small plate covered with something on the table too and reveal it at the end. That way you and the co hosts can try the ingredient by itself and compare it to the steak directly. I think it would be interesting! Cheers
As a middle eastern, growing up we ate sumac with a lot of different foods. The best is when you mix sumac with sliced onions and a little bit of parsley. This mix pairs amazingly well with beef kabobs. You take your pita put a piece of kabob and top it with the mix, fold that pita and enjoy.
as an arab and a middle eastern, we use sumac as a garnish usually to give the protein a sour taste. It is also used as a garnish in side dishes like hummus, moutabel, and batata harra. Cooking with sumac is mostly done in North African Countries (Moroccan Tajin). All the best Guga
As a Middle Eastern chef, I recommend you try marinading lamb or beef in a mix of sumac, Labne (dried hanged yogurt), salt, black pepper, and fresh garlic. best to use for skewers over a charcoal fire. eat with a squeeze of lemon, parsley, and flatbread.
Sumac is awesome. Comes from rhus tree. Is amazing on salads with lots of onion, mint and coriander (cilantro to my American friends and botanists.) Libya, Morocco Algeria, all these cuisines use it. It’s delicious. It’s always in my cupboard.
Great video guys! My family is Armenian-Lebanese and we use Sumac on our dolma’s, on our yogurt, on our salad, the list goes on. I could put it on anything!
One of the most special seasoning used for meat was the butterfly pea powder. Please dry age with it or make a compound butter with it! Also, since you like crazy experiments, try also with Romanian zacusca or cocoa powder.
as a little tip for the side dish, I like to toast my orzo in some butter before adding liquids to it to develop that nice toasted nutty flavour, might not be everyone's preference but just an idea!
Interesting. Where Im from (East Texas, USA) We call this tree "Smooth Sumac" and sometimes make a drink from the berries. You soak the berries in cold water which creates a kind of tart lemonade. I had no idea you could dry the berries and add them as a seasoning to stuff. Awesome!
@@DevilDocPlays - For sure. DONT eat the white ones (Poison Sumac). Of all the wild foraging books I've read and all the websites I've surfed, not one ever mentioned that this "wild edible" is a commercially grown crop in other parts of the world. How many other "wild edibles" are common ingredients of other cultures?! I'm constantly amazed at the amount of useful tools (plants) around us at all times yet no one realizes they are there. I recently discovered Wild Lettuce (latuca serriola). There's drugs in them there leaves! I made an alcohol extraction which results in a black resin. The resin is dissolved in warm water and the effect is extremely similar to a Sativa Cannabis high but without the euphoria. Absolutely incredible and no one realizes it's in their backyard right now.
@__-pl3jg In the Middle East they use this with a lot of their meat dishes, they also sprinkle it on the kababs they make just like we do salt here in America. Also, if you can find it, try Za'atar, a middle eastern spice that also includes sumac.
Not the same as staghorn sumac that gives you sumac-ade. I read it was from an entirely different plant. Many parts of our American sumac plants are very poisonous. Please be careful with whatever you end up trying
Guga please try Aleppo Peppers as well if you're doing middle eastern flavors. It's not an MSG substitute per se, but it's a delicious chili pepper that's mild in terms of heat and big in terms of flavor, and I think they go great on steaks! If you want a little flavor of the Levant in your cooking, this is one great way to do it, and it's easy to get online
I'm shocked! I use sumac all the time because I cook Turkish cuisine a lot, but I've never tried it on any kind of steak. You learn something every day! In Morocco, preserved lemons are a staple flavoring for chicken dishes like chicken with olives and preserved lemons cooked in a tagine pot low and slow. In Germany, they know how to use vinegar to good effect, and sauerbraten is their classic low and slow beef roast with a long marinade. Juniper berries are an important part of the flavor.
For your next MSG experiment, I highly recommend "Wadakan Concentrated Soup Base "Katsuo Tsuyu" 300ml" (Orange label). It's sort of a soy sauce/ramen soup base, absolutely packed with umami, I use it all the time with chicken, either as a marinade, or add it in the last half of cooking/reduce it down a little so it coats the meat, absolutely incredible
I love sumac on kebab and we call it sumagh. now that you are wondernig around middle eastern spices, how about testing zafron? we usually use zafron on chicken and some of our stews that have meat in them like khoresht gheyme and we make tah chin and tahdig with it. 😋
Sumac + butter is the best way to cook any meat. I use it to cook chicken heart and liver, it makes them taste like rich flavorful meat. Also orzo is great to use to make a lovely, buttery rice that you can also douse in sumac.
Shirmp Paste (Belacan) MSG of Malaysia & Indonesia Most sambal sauce consist of belacan, thats why it is popular. In my opinion, the best belacan you can find is called "Bintulu Belacan" (from east MY)
its pasta bacon and cheese with a little more effort bro, you need 20 minutes of cooking time and some shopping to do. it's about as high effort as making bacon and eggs.
that pasta in my country cyprus a Mediterranean island is called kritharaki(κριθαρακι), its traditional pasta dish, you can google search it for "κριθαρακι γιαχνι", made with fried onions, some garlic then add celery, carrot or what ever you like, cook with tomato paste and add water and chicken broth, and season at the end with αναρι or cheece.... you will love it
@sousvideeverything What do you mean the side dish came out of your head? Its traditional GREEK "Manestra". Yes it is delicious and yes it is super traditional. The type of pasta is also called Kritharaki and we cook it as "Manestra" and also as "Kritharotto" (Kritharaki-Risotto)
Filipino adobo is usually a low and slow stovetop stew, and not related to Latin American adobo. It's a Filipino classic based on pork shoulder, which is my favorite, but other popular meats include pork belly and chicken. Use white vinegar, that's important.
Summac is an essential in spice in our Mediterranean Cuisine. In Iraq we add it to the green salads and to Ground Beef Kababs. Also we add generous amount of it to thin and finely sliced sweet onions, mix, and add it to beef sandwiches.
try with allspice and bay leaf, but both together, they go hand in hand,they complement each other,these two herbs are on every shelf in Poland and in every dish,as well as marjoram, lovage, black pepper and salt✌️👊
I just made my first ever sous vide steaks yesterday and while I think i over salted (lol) they turned out great. The only downside was that they where a low grade of steak but it was all my local store had. However, since they where not over cooked they where still really good. thinking im needing some sumac now lol
I really enjoy watching you guys trying different things!!!! 👍🏽👍🏽👍🏽 ( that’s me!!!! ) I love trying different foods & seasonings!!!! My have almost everything from this show!!! All I need is the pasta recipe!!!
Next you gotta try shiso furikake. It’s Japanese msg! It’s actually a cousin of mint and they often use it as a garnish at nice sushi restaurants. But the furikake is a dried version used to flavor rice. It’s SO delicious. It’s fairly similar to sumac in color and flavor but also is very different. If you liked sumac you must try shiso! I bet it would be amazing with steaks.
GUGA - Thank you so much for not only figuring out the perfect formula for cooking meat, but thank you as well for teaching all of us how to do it as well! I can make better steaks than chefs that charge me SO MUCH MORE now all by myself, for the cost of ingredients only. 10/10 for all of your videos and one more time.. thank you. Thank you to the entire team
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. ;)
I recently spotted this in my local spice shop, gave it a sniff and got that citrussy hit which I'm a big fan of so gave it a try, can't cook chicken without it now! Didn't try it with steak yet, but now I will!
So we have a dish in Lebanon, where we boil chicken and then fry it. Use the stock for a cold soup which is sooo simple smach a garlic and add sumac with black pepper and squeeze of lemon then that's it simple soup. Also, from the stock cook rice with vermicelli noodles or borgul instead of rice (for the traditional recipe) have a salad like fattouch or tabbouleh or literally any salad you like. You can of course omitt frying the chicken, you can bake it to get a crust or use grilled chicken. Sahten. Glad you loved sumac. I literally season it with everything meat or vegetable even on watermelon tastes great and cheese.
I came across sumac about 10 years ago with someone who taught me how to make kufta. I have been hooked since. I live in Qatar now, so it’s a little easier to come by now.
this pasta in Egypt called lesan asfoor ( brid toung ) we made it in chicken soup and sumac/sumaq is a beef and chicken meat king speasilly with suasuges
You can also make tea out of it and it taste delicious. You can find them growing in America as well but be careful as there's another plant that looks just like it. When processing it, make sure to "de-bug" it before you use it. There's a ton of bugs that lives in it.
I don’t know Guga or other guys would read this but, in eastern Turkish cuisine we blend sumac powder with chopped white onions and it is put in wraps, or as a side with meats and kebabs. I recommend sumac & chopped onions
Leo made a good comment, it does tate a bit like citrus, like... if you need just a little bit more lemon on a dish, and don't want to waste a whole lemon for a squeeze, you can just add a little bit of Sumac... don't go overboard with it tho, it is not lemon, just something a bit close. it is good for salads and Tahini sauce, and there is 1 dish from my city (Gaza) where it is the main ingredient, but even other cities in my own country don't know it, we call that dish (sumagiyya) and we usually eat it in wedding parties.... but trust me when I tell you: it is not famous AT ALL, even neighboring cities don't know of it lol.
I love Guga foods - I have watched about everything he's put up. BUT I am always sad to see the torch used to sear the steaks (to be honest sous vide is a bit strange to me too 🤣). I just love watching Guga throw down on the charcoal grill - it is his calling. Keep knockin' it out of the park, GUGA!
Always enjoy to see your video. I wish to see you try tea leaves on your Sous Vide Can Use : 1) Japanese: Macha 2) China : Chinese Tea Leaves ( Pu er? ) 3) English: Western Tea Leaves ( Earl Grey? chamomile? Mint?)
A tasty condiment to try: a thinly sliced whole white onion, add salt with Sumac, mix. Let it sit in a bowl till the onion wilts and mix again. Add to bites of meat, especially lamb. Very good.
Hello guga, long time viewer here and i know how much you love the charcoal flavor but also love the precision of sous vide, maybe you could give sure shot sids gun powder seasoning it advertises a smokey charcoal flavor and may be very good on some sous vide steaks!
Guga huge fan of all 3 of your channels. What if you did 3 of your best sid dishes as a experiment with a steak as palette cleanser.? All side dishes beef based too? Just seemed like a cool idea
Guga, your next MSG experiment should use the mushroom ketchup from James Townsend's 18th century cooking channel. You have your control, one steak marinated in the mushroom ketchup, and the other rubbed with a season powder made from the mushrooms strained out at the end.
The butter sumac makes sense -- all spices taste better after they've been bloomed -- which is basically what's happening when torching the sumac butter.
Sumac is awesome. It goes great on Fajitas you're citrus marinading. Off course great on shawarma/kebab sides, veg, the meat too because it's mild but awesomely flavored citrus goodness... Plus a lil real msg didn't hurt either it just makes all the flavors pop out
Sumac is awesome! Im surprised its not used more frequently here in America especially with its versatility… its great on a salad, some chicken, beef or bread with olive oil.
You live in America with you name? Do you get picked on for that? I want to come to the States for a holiday but I'm worried I'll get picked on a lot at airports and such
Guja Thats Lebanon's MSG, try it on bread with triangle cheese, on salads, cook any meat with thyme and SUMAC! there is much much much more also don't forget our 7 spice.
The best way to put together meat and sumac are wraps imo. Just go with any type of steak or kebap or whatever, put it in a wrap and add sliced onions with sumac to it. I guess it would also work great with tacos.
You gotta try cook sous-vide in Harissa. It's the national chili paste from Tunisia. Not only hot but delicious. A true delight that we put on everything we cook. Must try! (Traditional homemade over industrial)
Sumac with some mint on fruit salad is my favourite. It's always a huge hit. I've even added in a touch of Shawarma seasoning along with the Sumac and fresh mint. So good!
I know this name Sumac from growing up, but.... I did look up the difference. Below is the best quote I could find: "The difference between poison and harmless sumac is most noticeable in the berries on the two plants. Poison sumac has clusters of white or light-green berries that sag downward on its branches, while the red berries of harmless sumac sit upright." Just thought you should know, some southerners might get the wrong ideas....lol
Have you guys tried aliño. It is a marinade for meat in Ecuador and Northern Peru. It is made from young garlic with the greens and flowers and other spices. I have seen many put msg in it as well.
In Turkey we use sumac to season finely sliced onions and eat it with kebabs. Maybe that's the way we get our msg. Never used it directly on the steak though, thanks for the idea guga!
Guga, what about using the Sumac in a second version of your Guga seasoning mix that is for sale? Also, those of us in Appalachia have something that we call spice wood. It can be used on any meat and is known to remove any gamey flavor from any wild meat or will improve the flavor of any other meat.
For fairness sake I feel like if one of the experiments has compound butter, then the others should be basted in regular butter, else it's always going to be better, not because of the ingredient, but because of the butter that the two others are lacking.
i like sumac its really good with kebab, you can also use it with red onions and salary for garnish you put a piece of bread the one that looks like nan and you put the garnish underneath then you put the kebab on top and let the piece of bread soak all the juices and fat from the meat heavenly man
Guga! If you are starting to cook with tomatoes, you ABSOLUTELY NEED SAN MARZANO CANNED WHOLE PEELED TOMATOES. They are the most delicious and authentic Italian quality tomatoes for cooking pasta sauces like your orzo dish. You have to hand squeeze the tomatoes but it is very fun! Put angel to work.
As a middle easten my steak i just prefer with sult and peper. Middle easten seasoning made for more diffrent stuff and you mix it with more diffrent seasoing
Similar pasta mamas make it in Greece when they are lazy. We called them kritharaki or manestra. Yayas (grandmas) make it in the oven with lamp or goat. Next level :)
I love my sous vide! I've followed these cooking times with the same sized steaks. Ive tested my water-bath temp. Once i add the flamethrower. When i cut into my steaks they're medium! I don't know if i believe the magic of UA-cam editing.🤔
Greetings from the UK. You should get in touch with a historian who specialise's in ancient Rome and see if you can recreate Garum it is a fermented fish sauce that is beleived to be the original MSG from the European area.
Guga, when you do experiments you should have the "special ingredient" in a small plate covered with something on the table too and reveal it at the end. That way you and the co hosts can try the ingredient by itself and compare it to the steak directly. I think it would be interesting! Cheers
Good idea. And try it directly on the control
👍
That’s a really good idea.
I like this idea
100% agree
As a middle eastern, growing up we ate sumac with a lot of different foods. The best is when you mix sumac with sliced onions and a little bit of parsley. This mix pairs amazingly well with beef kabobs. You take your pita put a piece of kabob and top it with the mix, fold that pita and enjoy.
So it's like the middle eastern tajin
As another middle eastern I have to tell you u r 100% right
as an arab and a middle eastern, we use sumac as a garnish usually to give the protein a sour taste. It is also used as a garnish in side dishes like hummus, moutabel, and batata harra. Cooking with sumac is mostly done in North African Countries (Moroccan Tajin). All the best Guga
as an arab did you also enjoy that in this middle eastern themed video, he made a side dish made with pork bacon? lol
@@tmjzh im misdle eastern and i love bacon, whats your point ?
@@naafedan8933his point is that most of the middle east is Muslim.
@@alexchene4064 yeah and my point is that i find it very disrespectful to those who arent.
@@naafedan8933 how is it disrespectful? All they are saying is that the majority of the people cannot eat the dish he made...
As a Middle Eastern chef, I recommend you try marinading lamb or beef in a mix of sumac, Labne (dried hanged yogurt), salt, black pepper, and fresh garlic. best to use for skewers over a charcoal fire. eat with a squeeze of lemon, parsley, and flatbread.
Yes that is my favorite food.
Sumac is awesome. Comes from rhus tree. Is amazing on salads with lots of onion, mint and coriander (cilantro to my American friends and botanists.) Libya, Morocco Algeria, all these cuisines use it. It’s delicious. It’s always in my cupboard.
Same. Just sprinkle a little on some Tabbouleh. *Chef’s Kiss*
Is this the same sumac that's poisonous?
@@RequiemPoete it’s made from crushed up seed pods from a rhus tree. Google rhus tree.
coriander is the seed. cilantro is the leaves. same plant though
@@RequiemPoete White sumac is the poisonous one, and super rare.
6:52
Angel: "There's a little something something extra"
Leo: "Delicious right there Guga"
Guga: *Cow noises*
Dude i can't stop laughing lmao!
Aa an iranian, sumac (somagh) is very popular to be eaten with Kubideh Kebab. We put somac on the kebab after it's cooked (not as a seasoning before)
Great video guys! My family is Armenian-Lebanese and we use Sumac on our dolma’s, on our yogurt, on our salad, the list goes on. I could put it on anything!
One of the most special seasoning used for meat was the butterfly pea powder. Please dry age with it or make a compound butter with it! Also, since you like crazy experiments, try also with Romanian zacusca or cocoa powder.
@Add-SousVideEverythingscammer
as a little tip for the side dish, I like to toast my orzo in some butter before adding liquids to it to develop that nice toasted nutty flavour, might not be everyone's preference but just an idea!
guga, in iran we use sumac next to kebab. it pairs perfectly with meat.
also, traditional iranian medicine advices using sumac next to meat.
Guga please try Fermented Shrimp Paste!! Dry age or just sous vide! It is the MSG of South East Asia!!!
Like a sambal so much good stuff you can do with it and nice spice too
@@Alex-mc4fh such a shit opinion ngl
Please no that gives me ptsd from when I was a kid. My mom would take apples and scoop some shrimp paste up and it was awful.
@@mikedunn3545 Guga would wind up using *way* too much of it. He's not good with subtle use of strong condiments.
is it belacan? dont make compound butter out of that.. not recommended.. hahahha
Interesting. Where Im from (East Texas, USA) We call this tree "Smooth Sumac" and sometimes make a drink from the berries. You soak the berries in cold water which creates a kind of tart lemonade. I had no idea you could dry the berries and add them as a seasoning to stuff. Awesome!
They're all over here in East Texas. You can dry the berries and do the same thing in the video. Just make sure it's not white sumac.
Sounds like something that'd go good with vodka
@@DevilDocPlays - For sure. DONT eat the white ones (Poison Sumac). Of all the wild foraging books I've read and all the websites I've surfed, not one ever mentioned that this "wild edible" is a commercially grown crop in other parts of the world. How many other "wild edibles" are common ingredients of other cultures?! I'm constantly amazed at the amount of useful tools (plants) around us at all times yet no one realizes they are there. I recently discovered Wild Lettuce (latuca serriola). There's drugs in them there leaves! I made an alcohol extraction which results in a black resin. The resin is dissolved in warm water and the effect is extremely similar to a Sativa Cannabis high but without the euphoria. Absolutely incredible and no one realizes it's in their backyard right now.
@__-pl3jg In the Middle East they use this with a lot of their meat dishes, they also sprinkle it on the kababs they make just like we do salt here in America. Also, if you can find it, try Za'atar, a middle eastern spice that also includes sumac.
Not the same as staghorn sumac that gives you sumac-ade. I read it was from an entirely different plant. Many parts of our American sumac plants are very poisonous. Please be careful with whatever you end up trying
Hi Guga, here in Portugal this pasta is used in a soup called "Canja de Galinha". It's chicken soup. Super easy to make and delicious.
Now you HAVE to do the South Asian MSG called “Chaat Masala”!
🇵🇰🇧🇩🇲🇻🇮🇳🇱🇰🇧🇹🇳🇵
Sorry to disappoint. but the side dish "Orzo" is not Guga's original. It's an Israeli product named "Ptitim" and it's common to make it risotto style
Guga please try Aleppo Peppers as well if you're doing middle eastern flavors. It's not an MSG substitute per se, but it's a delicious chili pepper that's mild in terms of heat and big in terms of flavor, and I think they go great on steaks! If you want a little flavor of the Levant in your cooking, this is one great way to do it, and it's easy to get online
I'm shocked! I use sumac all the time because I cook Turkish cuisine a lot, but I've never tried it on any kind of steak. You learn something every day!
In Morocco, preserved lemons are a staple flavoring for chicken dishes like chicken with olives and preserved lemons cooked in a tagine pot low and slow.
In Germany, they know how to use vinegar to good effect, and sauerbraten is their classic low and slow beef roast with a long marinade. Juniper berries are an important part of the flavor.
Sumac is a very very versatile seasoning, is amazing on fried eggs and bacon with cheesy chips
Every episode. EVERY episode, I sit here in the UK watching and get so jealous of your taste testers :p
i love using sumac, especially with lamb
For your next MSG experiment, I highly recommend "Wadakan Concentrated Soup Base "Katsuo Tsuyu" 300ml" (Orange label).
It's sort of a soy sauce/ramen soup base, absolutely packed with umami, I use it all the time with chicken, either as a marinade, or add it in the last half of cooking/reduce it down a little so it coats the meat, absolutely incredible
I love sumac on kebab and we call it sumagh. now that you are wondernig around middle eastern spices, how about testing zafron? we usually use zafron on chicken and some of our stews that have meat in them like khoresht gheyme and we make tah chin and tahdig with it. 😋
I have seen rice pudding with saffron in it sold in middle eastern stores as well. Very interesting spice.
Sumac + butter is the best way to cook any meat. I use it to cook chicken heart and liver, it makes them taste like rich flavorful meat. Also orzo is great to use to make a lovely, buttery rice that you can also douse in sumac.
Shirmp Paste (Belacan)
MSG of Malaysia & Indonesia
Most sambal sauce consist of belacan, thats why it is popular.
In my opinion, the best belacan you can find is called "Bintulu Belacan" (from east MY)
Bro put more effort into the side dish than I do into any meal ever
Try harder, then
its pasta bacon and cheese with a little more effort bro, you need 20 minutes of cooking time and some shopping to do. it's about as high effort as making bacon and eggs.
that pasta in my country cyprus a Mediterranean island is called kritharaki(κριθαρακι), its traditional pasta dish, you can google search it for "κριθαρακι γιαχνι", made with fried onions, some garlic then add celery, carrot or what ever you like, cook with tomato paste and add water and chicken broth, and season at the end with αναρι or cheece.... you will love it
@sousvideeverything What do you mean the side dish came out of your head? Its traditional GREEK "Manestra". Yes it is delicious and yes it is super traditional. The type of pasta is also called Kritharaki and we cook it as "Manestra" and also as "Kritharotto" (Kritharaki-Risotto)
Γιουβέτσι με wagyu
Filipino adobo is usually a low and slow stovetop stew, and not related to Latin American adobo. It's a Filipino classic based on pork shoulder, which is my favorite, but other popular meats include pork belly and chicken. Use white vinegar, that's important.
Summac is an essential in spice in our Mediterranean Cuisine. In Iraq we add it to the green salads and to Ground Beef Kababs. Also we add generous amount of it to thin and finely sliced sweet onions, mix, and add it to beef sandwiches.
try with allspice and bay leaf, but both together, they go hand in hand,they complement each other,these two herbs are on every shelf in Poland and in every dish,as well as marjoram, lovage, black pepper and salt✌️👊
I just made my first ever sous vide steaks yesterday and while I think i over salted (lol) they turned out great. The only downside was that they where a low grade of steak but it was all my local store had. However, since they where not over cooked they where still really good. thinking im needing some sumac now lol
I really enjoy watching you guys trying different things!!!! 👍🏽👍🏽👍🏽 ( that’s me!!!! ) I love trying different foods & seasonings!!!! My have almost everything from this show!!! All I need is the pasta recipe!!!
Next you gotta try shiso furikake. It’s Japanese msg! It’s actually a cousin of mint and they often use it as a garnish at nice sushi restaurants. But the furikake is a dried version used to flavor rice. It’s SO delicious. It’s fairly similar to sumac in color and flavor but also is very different. If you liked sumac you must try shiso! I bet it would be amazing with steaks.
I’d love to claim my prize! How do I DM you on UA-cam? 🤔
@@vayacondios8888 It's a Scam
I've just come back from Turkey and had so much sumac!! It is insane you are doing this video now 😮😮
GUGA - Thank you so much for not only figuring out the perfect formula for cooking meat, but thank you as well for teaching all of us how to do it as well! I can make better steaks than chefs that charge me SO MUCH MORE now all by myself, for the cost of ingredients only. 10/10 for all of your videos and one more time.. thank you. Thank you to the entire team
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. ;)
I have sumac plants in Lebanon and yearly collect and grind them. Great taste that goes with salads.
I recently spotted this in my local spice shop, gave it a sniff and got that citrussy hit which I'm a big fan of so gave it a try, can't cook chicken without it now! Didn't try it with steak yet, but now I will!
So we have a dish in Lebanon, where we boil chicken and then fry it. Use the stock for a cold soup which is sooo simple smach a garlic and add sumac with black pepper and squeeze of lemon then that's it simple soup. Also, from the stock cook rice with vermicelli noodles or borgul instead of rice (for the traditional recipe) have a salad like fattouch or tabbouleh or literally any salad you like. You can of course omitt frying the chicken, you can bake it to get a crust or use grilled chicken.
Sahten. Glad you loved sumac. I literally season it with everything meat or vegetable even on watermelon tastes great and cheese.
I came across sumac about 10 years ago with someone who taught me how to make kufta. I have been hooked since. I live in Qatar now, so it’s a little easier to come by now.
this pasta in Egypt called lesan asfoor ( brid toung ) we made it in chicken soup and sumac/sumaq is a beef and chicken meat king speasilly with suasuges
You can also make tea out of it and it taste delicious. You can find them growing in America as well but be careful as there's another plant that looks just like it. When processing it, make sure to "de-bug" it before you use it. There's a ton of bugs that lives in it.
I don’t know Guga or other guys would read this but, in eastern Turkish cuisine we blend sumac powder with chopped white onions and it is put in wraps, or as a side with meats and kebabs.
I recommend sumac & chopped onions
Leo made a good comment, it does tate a bit like citrus, like... if you need just a little bit more lemon on a dish, and don't want to waste a whole lemon for a squeeze, you can just add a little bit of Sumac... don't go overboard with it tho, it is not lemon, just something a bit close.
it is good for salads and Tahini sauce, and there is 1 dish from my city (Gaza) where it is the main ingredient, but even other cities in my own country don't know it, we call that dish (sumagiyya) and we usually eat it in wedding parties.... but trust me when I tell you: it is not famous AT ALL, even neighboring cities don't know of it lol.
South African MSG called AROMAT!!!! it’s the best thing ever on Eggs! And goes well on steak too
I love Guga foods - I have watched about everything he's put up. BUT I am always sad to see the torch used to sear the steaks (to be honest sous vide is a bit strange to me too 🤣). I just love watching Guga throw down on the charcoal grill - it is his calling. Keep knockin' it out of the park, GUGA!
Onion fry or Bay-race-ta , that's when you fry lots of onion in very low heat for several hours, without stirring until it's almost done.
Always enjoy to see your video.
I wish to see you try tea leaves on your Sous Vide
Can Use :
1) Japanese: Macha
2) China : Chinese Tea Leaves ( Pu er? )
3) English: Western Tea Leaves ( Earl Grey? chamomile? Mint?)
A tasty condiment to try: a thinly sliced whole white onion, add salt with Sumac, mix. Let it sit in a bowl till the onion wilts and mix again. Add to bites of meat, especially lamb. Very good.
Big tip for orzo: make sure you get at the bottom of the pot! It loves to stick to the bottom!
Looks amazing Guga!
I love sumac, such a great flavour. Goes pretty good with fish instead of or as well as lemon juice
Smoking Trails BBQ used this in an experiment for bbq. nice to see more folks using this
Hello guga, long time viewer here and i know how much you love the charcoal flavor but also love the precision of sous vide, maybe you could give sure shot sids gun powder seasoning it advertises a smokey charcoal flavor and may be very good on some sous vide steaks!
I'm from europ and I use sumak everyday. It's amazing
Hey Guga! Try Cambodian MSG, Shrimp paste! It adds that extra savoriness to anything you put it on. Just don't overdo it!
Guga huge fan of all 3 of your channels. What if you did 3 of your best sid dishes as a experiment with a steak as palette cleanser.? All side dishes beef based too? Just seemed like a cool idea
Guga, your next MSG experiment should use the mushroom ketchup from James Townsend's 18th century cooking channel. You have your control, one steak marinated in the mushroom ketchup, and the other rubbed with a season powder made from the mushrooms strained out at the end.
That orzo is basically greek pasta used with cucumber and fetta and some oil maybe with lemon juice and tomato
The butter sumac makes sense -- all spices taste better after they've been bloomed -- which is basically what's happening when torching the sumac butter.
Sumac is awesome. It goes great on Fajitas you're citrus marinading. Off course great on shawarma/kebab sides, veg, the meat too because it's mild but awesomely flavored citrus goodness... Plus a lil real msg didn't hurt either it just makes all the flavors pop out
I love Sumac! I use it in a ton of my cooking.
Take some of that sumac butter and spread it on some fresh, warm flatbread. A little yogurt to dip it in and it's an amazing snack.
Sumac is awesome! Im surprised its not used more frequently here in America especially with its versatility… its great on a salad, some chicken, beef or bread with olive oil.
You live in America with you name? Do you get picked on for that? I want to come to the States for a holiday but I'm worried I'll get picked on a lot at airports and such
Guja Thats Lebanon's MSG, try it on bread with triangle cheese, on salads, cook any meat with thyme and SUMAC! there is much much much more also don't forget our 7 spice.
The best way to put together meat and sumac are wraps imo. Just go with any type of steak or kebap or whatever, put it in a wrap and add sliced onions with sumac to it. I guess it would also work great with tacos.
If you haven't tried the sichuan msg called Doubanjiang I highly recommend. It's a kind of fermented chilli and broad bean paste. Highly recommend
You gotta try cook sous-vide in Harissa. It's the national chili paste from Tunisia. Not only hot but delicious. A true delight that we put on everything we cook. Must try! (Traditional homemade over industrial)
Hon Dashi. It’s Japanese bonito soup base. Looks like yeast but has an msg type effect when used sparingly.
Sumac with some mint on fruit salad is my favourite. It's always a huge hit. I've even added in a touch of Shawarma seasoning along with the Sumac and fresh mint. So good!
I know this name Sumac from growing up, but.... I did look up the difference. Below is the best quote I could find:
"The difference between poison and harmless sumac is most noticeable in the berries on the two plants. Poison sumac has clusters of white or light-green berries that sag downward on its branches, while the red berries of harmless sumac sit upright."
Just thought you should know, some southerners might get the wrong ideas....lol
Angel forgot about carbonara with wagyu and black truffle, that reaction was by far the most real of the entire set of Gugas channels
Nothing like foraging for red sumac and steeping it in hot water. It makes a drink similar to lemonade.
9:58 I highly recommend the "Chilean MSG": Merken. Smokey and a little bit spicy. I dried aged beef with some of it, and it was amazing.
Locally that pasta is Called Bird tongue in northern Africa
Have you guys tried aliño. It is a marinade for meat in Ecuador and Northern Peru. It is made from young garlic with the greens and flowers and other spices. I have seen many put msg in it as well.
In my opinion sumac tastes the best with kabab and onions maybe some parsley too,put it all in some naan and you’ll love it 😤
Sumac is so freaking good. I am so glad you did this!
In Turkey we use sumac to season finely sliced onions and eat it with kebabs. Maybe that's the way we get our msg. Never used it directly on the steak though, thanks for the idea guga!
Looks yummy ! Another blend I really love is ZA'ATAR so good!
Zaatar on meat? Not even middle easterners do that lol
Guga, you should try toasting the orzo in a dry pan before adding it as it lend a rounded toasty flavor to the dish.
A person I worked for that was from Lebanon would sprinkle some of the top of a fried egg. One of my favorite way to eat a fried egg
I love sumac with hard boiled eggs. Peel your egg, add salt, pepper and sumac. Then drizzle with olive oil.
Guga please try europe Santa Maria spices. There's so many spices to try. And I would loved to see you trying on steaks.
Guga, what about using the Sumac in a second version of your Guga seasoning mix that is for sale? Also, those of us in Appalachia have something that we call spice wood. It can be used on any meat and is known to remove any gamey flavor from any wild meat or will improve the flavor of any other meat.
For fairness sake I feel like if one of the experiments has compound butter, then the others should be basted in regular butter, else it's always going to be better, not because of the ingredient, but because of the butter that the two others are lacking.
We User sumac for example side dishes. Cut onions add sumac and if you wish parsley
i like sumac its really good with kebab, you can also use it with red onions and salary for garnish
you put a piece of bread the one that looks like nan and you put the garnish underneath then you put the kebab on top and let the piece of bread soak all the juices and fat from the meat heavenly man
"freeze dried garlic" I use it everywhere. Home made.
Sumac on Onions and with Rice and Chicken tastes so good
You need to do a steak with three msg's onit, like this sumec with French onion soup and anchovy powder
Guga! If you are starting to cook with tomatoes, you ABSOLUTELY NEED SAN MARZANO CANNED WHOLE PEELED TOMATOES. They are the most delicious and authentic Italian quality tomatoes for cooking pasta sauces like your orzo dish. You have to hand squeeze the tomatoes but it is very fun! Put angel to work.
As a middle easten my steak i just prefer with sult and peper. Middle easten seasoning made for more diffrent stuff and you mix it with more diffrent seasoing
you can make cowboy lemonade out of sumac , it grows in my province in canada
As an iraqi we use this in so many different things
Nothing is like kebab with a bunch sumac in it
I think you should try cooking it with Japanese rice seasoning next. I think it would be interesting to say the least.
FISH SAUCE! That’s the MSG we use in the Philippines!
Similar pasta mamas make it in Greece when they are lazy. We called them kritharaki or manestra. Yayas (grandmas) make it in the oven with lamp or goat. Next level :)
I love my sous vide! I've followed these cooking times with the same sized steaks. Ive tested my water-bath temp. Once i add the flamethrower. When i cut into my steaks they're medium! I don't know if i believe the magic of UA-cam editing.🤔
Sumac is commonly used on onions, mixed in there to ease the acidity. Not sure how will it go along with beef, but I am here for the answers
Greetings from the UK. You should get in touch with a historian who specialise's in ancient Rome and see if you can recreate Garum it is a fermented fish sauce that is beleived to be the original MSG from the European area.