Hey Guga, I like to use wood instead of charcoal. My uncle who's a carpenter gives me leftover wood pieces (most of the time leftover oak) which I use to cook steaks. Would you be interested in doing a video comparing wood vs charcoal BBQ?
Sous vide some meat for 24 hrs. Simmer your charred chicken feet for 3 hours. Heat your stone bowl slowly for a few hours. These are all technically "simple" but definitely not quick, easy, or anything that a typical home cook is ever going to bother with
@@KevinTWebster Sous Vide is super easy it just requires a circulator (which you can get for cheap now). It's not any harder than throwing something in a slow cooker for a day.
@@Skyl3lazer What do u mean for cheap? I tried looking for one on amazon some time ago and couldn't find anything that costed less than a 120$. Could u recomend something?
@@marcooriani5061 target has a "Monoprice Sous Vide Immersion Cooker 800W" for $70 right now, I'm sure you can get them for less during bigger sales. Look for immersion circulators, they just attach to the side of a pot of water. You don't need an entire dedicated sous vide tank. E; home Depot has one for $57
This is because this donut is nothing but a character. I guarantee you if people could see behind the camera or listen to their honest opinion, not the scripted, channel would close super duper fast.
Yup, Guga needs to do his research (aka reading the package) before making these claims. It's the same with like seasoning for chicken, 9 times out of 10 it's like 80+% salt, yet people say they didn't use salt to season...
i think it does, id rather 2 hard steps than 20 easy steps plus having to get a bunch of ingredients that might not be common where you live automatically makes food harder to make@@AjZ530
OK, here's an idea. Let's get Guga to make a list of his choice of 10 "easy to make" side dishes, rank them 1-10 on actual difficulty... and have Angel and Leo make them and see how well they replicate the recipes 😂
Try the two that didn’t do as well again but with added salt. In my experience, no amount of flavors in a marinade can ever make up for a lack of salt.
@@gosera-1108 he said himself its salty while introducing the hondashi in editing. he appeared to backtrack about the salt content after the initial tasting then almost immediately said it has the "perfect amount of salt and flavour" lol. he just meant no "additional" salt was added to the steak after the marinade, he's aware there's salt in hondashi. i think it was just a language error that people are interpreting as guga not knowing what hes talking about.
Guga! I have to thank you so much! I cooked my first filet mignon last week wrapped in bacon and basted in browned butter like you suggested before! Came out a tad over medium rare, but it tasted phenomenal! Would not have had the confidence to cook steak without your videos! Now I think I might have a shot at being the steak man in my family! XD
Guga you have to try different types of ceviche especially catching lion fish who are an invasive species in Florida, also I wanna see you make Beef Yukhoe, aka Korean marinated raw beef and you’ll love it! The sesame oil, the soy sauce, honey and garlic make such a great combination on rice that It’s so easy to make and try eye round sliced thinly and into Julienne will go well with bbq and you won’t regret it
2:23 "And to make it, it's quite easy as you can make a lot of the things ahead of time" ... yeah, understatement of the year right here, Holy moly, even as a regular viewer this was a "hold up!" moment.
Without the tare sauce it is SO simple, just use Shoyu flavor ramen. Cut cabbage and boil with vinegar/sugar. Stick salted meat in low oven with beef stock for 4 hours. Cook ramen, add meat and cabbage. Add mushrooms. It’s only like 10 minutes of hands on work.
@@AngelLopez-uf7og even the tare is rather simple (you don't need to blow torch the ingredients), there are several components but each component is very simple in itself, the hardest part would probably just be finding these some of these ingredients (at least where I live), and the cabbage you could just pickle normally without boiling which would take more time but would be even easier
Hondashi has been my steak secret weapon for years. Honestly it works perfectly well just sprinkling it on like you would salt, then add your black pepper and garlic, then sous vide, sear, and slice. You can add it to virtually any meat and it is just so good.
its not monosodium glutamate that's in the kelp it is natural glutamic acid which is different than msg, msg is the synthetic glutamic acid attached to a salt(mono sodium glutamate ), the natural glutamic acid contained in seaweed tomatoes and mushrooms are much healthier alternatives to synthetic version. I believe msg is made by extracting glutamic acid from natural sources then reacting it with sodium hydroxide.(could be more complicated ). love the videos btw
I think the dried fish would work better in a liquid marinade. But in the end, its better use is as a condiment in itself, eaten as a topping, I think.
This needs a part 2. That MSG marinade looked promising. Maybe do an experiment with a standard Guga steak, an MSG-marinated steak with salt added before the sear, and then an MSG-marinated steak with salt added in the marinade.
I used to have kombu salt in japanese bbq restaurant, it is better to put the kombu salt on the steak after the steak is cooked, as the salt content isnt high. It is more like a dressing salt to me. It pairs super well with wagyu A5 tho.
When I read the title I thought I was gonna see you MIX ALL UMAMI ingredients, THEN AGE the steak with the... umami super-compound. Idk how good it wld be but what a video!!
Speaking of salt substitutes, I would love to see Guga use his classic dry brine technique on picanha and do a direct comparison between regular salts and potassium-based salt.
Guga there's a powder that contains both glutamates and inosinates, both produce UMAMI and together do it in a synergystic way, it's even better than just MSG by itself. You need to do a comparison of steaks: 1 with no umami, 1 with msg, 1 with the combo powder
The ingredients for the Hondashi he used in this video, Salt, MONOSODIUM GLUTAMATE, Lactose, Sugar, Dried Bonito Tuna Powder, DISODIUM INOSINATE, Bonito Extract, Yeast Extract, Disodium Succinate.
A source of Umami/MSG that may be worth trying would be the ancient Roman sauce known as Garum fermented fish sauce. The fermenting process creates MSG as part of the sauce, it was very popular in the ancient world although its production was said to smell bad.
6:17 I can totally understand Angel, i don't like red cabbage either. 😅 As somebody else already suggested, please do try the last two with added salt, I think they are meant to enhance the flavours that way and not supposed to be used as salt replacements. As always, fantastic video, love it! 🤘
Guga, I want you to try 2 things, whether sous vide or marinated or dry aged with 1. real Thai Sriracha sauce, not just Vietnamese version I saw you used everytime 2. Thai seafood seasoning
Hey Guga, people like Max for example like to koop over some different kinds of wood to give the meat a different kind of smoky flavour, but what if you try dry aging it in ash of those woods? Ash compount butter sous vide? Maybe you can get that charcoal flavour with a sous vide. Some ideas for you there.
Guga, this thumbnail clickbaited me. I still loved the video but I thought you were going to mix all the umami’s you could find together!!! Please for the love of all that is holy, do that 🙏
Sushi chef here, the way you used the kombu is incorrect, you need to dehydrate or bake it further and then grind until a powder consistency. It becomes pure umami powder, but still needs a finishing salt at the end like maldon.
I noticed your editting style changed this was faster a probably easier to digest for most, But I do miss a bit of the banter your personalites show more. Love how clean it is, and as always great video guga!!!
Hello Guga and Crew, I'm late to the Guga Party but and really enjoying binge watching your channels. Since you asked us (a while back) what we'd like to see, have your aged or marinated steaks in Hoisin Sauce, Black Garlic, or Oyster Sauce yet? If so I didn't seem them in your play lists yet. LOVE YOUR CONTENT!
Guga, I bet you've never heard of tucupi or cassareep (which are both made from cooked cassava juice, but made slightly differently), but those too give lots of savory depth, as do iru (fermented locust beans) & other kinds of fermented beans. I bet you'd be pleasantly surprised how well fermented bean stuff can be beyond soybeans despite the sometimes strong smells
Guga there is a methode called Ultimate Steak Crust and it is invented by Giovanni recently, since he found it then he always cook his steak that way. Please try it guga, we want to know if it is good in guga's way, thank you
Daaang, I thought Guga was dumping out a bag of kush at the beginning. Thought this channel was taking a completely different turn for a moment.. that's one way to make something taste amazing!
i think i might genuinely start using a sprinkle of dashi in my dry brines from here on out, i already like the stuff but never even considered using it outside of soups/stocks :O
Kombu is a gentler flavor, which you normally soak in water or add to a pot to extract over an hour, so it needs plenty of moisture. Wonder if blending it with water into a paste could have worked better.
Guga, you should try with Shissô leaf. This is a japanese ingredient, dry and salty and really azedo.. It is the leaf of the peach tree (which they actually harvest the green peach which they make umeboshi. Look at a japanese market and you will find it easily). Btw do with Umeboshi also. Shissô is also sold diced and in small packaging. Cheers from Brazil.
My local butcher shop in Seattle sells beef garum, basically fish sauce except made with beef. I have seen it available for purchase online. I would love to see you do a steak experiment with it.
Hondashi contains salt (40% by weight), from Ajinomoto: 栄養成分表示 栄養成分表示(みそ汁1杯分(1g)当たり) エネルギー：2.4kcal、たんぱく質：0.27g、脂質：0～0.01g、炭水化物：0.30g、食塩相当量：0.40g カリウム：2.0mg、リン：2.6mg、ヨウ素：0mg
Having asked for the Hondashi experiment for a while, finally I got to see it! I use it everyday on all kinds of dishes, even oatmeal, love the deep umami flavor.
Hey guga, ever thought of making compilation videos featuring the many side dishes you've made? I often find myself looking specifically for those when I watch.
Guga! would you wanna try an mayo experiment? if you make your own mayo with yoges and animals fats, wouldn it be cool to see wich mayo would taste the best on a sandwich or something?
In Angel's defense about the cabbage, *if* I eat cabbage it either has to be raw in a salad, bok choy (which can be raw or - and *only* bok choy - cooked). Cooked regular cabbage for me got ruined thanks to an experiment I did in high school involving what is known among chemists as an indicator test where I used cooked cabbage (I extracted the juices from the cabbage) as an indicator to see how acidic or how basic a given substance (e.g. bleach, water, lemon juice, etc.) was when affected by the indicator.
guga i think everyone would love a video where you make a tierlist or ranking video of all the experiments you made in 2023 or other years even so people can know which one to try even or know which one is good
I know this will be the biggest insult to a Japanese Wagyu and Australian Wagyu, but would you do a comparison of a standard classic Country Fried Steak using either a choice or Prime grade steak vs Australian wagyu vs. Japanese wagyu? Served with the gravy and all you know? Also would it be possible to do a dry aged country fried steak as well? I have yet to see and find a restaurant willing to sacrifice a dry aged steak to do this experiment. 😅 Thanks Guga! Keep up the awesome content. Teaching me how to cook and making me crave steak. 😆
Hey, I sent away today for your book! Should be here Monday or Tuesday, according to the jungle web site. Between you and Max Miller, I'm going to have half of my favorite channels' cookbooks. Next will be from Townsends and Joshua Weissman. Oh! Dude, try and get Max Miller to do a guest spot on your channel! Historical recipes combined with your special magic...ought to be priceless!
I think for the konbu, you should have blitzed it in the food processor then added water like you did for the Hondashi. I think if you had done that, you would have got more flavor out of it.
You should try using vegemite at some point!! I personally add it to beef gravy’s to help bring out that rich beefy umami taste in it, esp since it’s incredibly common where I live, could be a fun experiment
Hey Guga, I like to use wood instead of charcoal. My uncle who's a carpenter gives me leftover wood pieces (most of the time leftover oak) which I use to cook steaks. Would you be interested in doing a video comparing wood vs charcoal BBQ?
maybe even try some expensive wood types made for this kinda thing to see if they impart flavour
Hopefully non treated wood?
@kylem3373 Most likely, my stepfather is a carpenter, and we have only ever worked with untreated wood, or at least I have.
We South Africans MOSTLY use firewood (untreated) when we BRAAI and would agree, a charcoal vs firewood video. Keep up the great work/experiments !
On that note testing charcoal lump vs briquettes, with or without lighter fluid?
I’m convinced Guga just says any side dish is super simple 😂
Sous vide some meat for 24 hrs. Simmer your charred chicken feet for 3 hours. Heat your stone bowl slowly for a few hours. These are all technically "simple" but definitely not quick, easy, or anything that a typical home cook is ever going to bother with
@@KevinTWebster Sous Vide is super easy it just requires a circulator (which you can get for cheap now). It's not any harder than throwing something in a slow cooker for a day.
@@Skyl3lazer What do u mean for cheap? I tried looking for one on amazon some time ago and couldn't find anything that costed less than a 120$. Could u recomend something?
@@marcooriani5061 target has a "Monoprice Sous Vide Immersion Cooker 800W" for $70 right now, I'm sure you can get them for less during bigger sales. Look for immersion circulators, they just attach to the side of a pot of water. You don't need an entire dedicated sous vide tank.
E; home Depot has one for $57
😅😂
This "quite easy" side dish is more complicated than anything I've ever cooked
“Take some short ribs that I sous veid” lmfao
@@noideas439to be fair sous vide is really simple once you have a circulator
"I just sous veid some short rib for 24 hours" lmao
😂😂
This is because this donut is nothing but a character.
I guarantee you if people could see behind the camera or listen to their honest opinion, not the scripted, channel would close super duper fast.
The first ingredient in Hondashi is SALT, then MSG, Sugar and then bonito, etc. Hondashi is not a salt replacement since the first ingredient is salt!
Yeah and usually with labelling the first ingredient is the most, so Hondashi is mostly salt lol
@jono6379
Usually not, it is law in the US and most of the world.
So yea, that thing is mostly salt 😅.
Yup, Guga needs to do his research (aka reading the package) before making these claims.
It's the same with like seasoning for chicken, 9 times out of 10 it's like 80+% salt, yet people say they didn't use salt to season...
SODIUM glutamate IS SALT. Gochugong 6 grams (1 tsp) is 150mg salt.
I don't know why they do MSG only tests anymore at this point - the ones without salt always lose.
Guga’s “simple” side dishes are as quick and easy as Joshua’s “simple” recipes😂
ujst because it has a lot of steps doesnt make it hard, each individual step seems quite easy tbf
i think it does, id rather 2 hard steps than 20 easy steps
plus having to get a bunch of ingredients that might not be common where you live automatically makes food harder to make@@AjZ530
OK, here's an idea. Let's get Guga to make a list of his choice of 10 "easy to make" side dishes, rank them 1-10 on actual difficulty... and have Angel and Leo make them and see how well they replicate the recipes 😂
YESS
we must do it
Try the two that didn’t do as well again but with added salt. In my experience, no amount of flavors in a marinade can ever make up for a lack of salt.
You're right. Nothing can make up for a lack of salt.
The salt will make the other two also pop, when Guga says Hondashi doesnt have salt its wrong.. it got quite a bit, heck it even has sugar
@@gosera-1108 well yeah, that’s why the Hondashi worked.
@@gosera-1108 he said himself its salty while introducing the hondashi in editing. he appeared to backtrack about the salt content after the initial tasting then almost immediately said it has the "perfect amount of salt and flavour" lol. he just meant no "additional" salt was added to the steak after the marinade, he's aware there's salt in hondashi. i think it was just a language error that people are interpreting as guga not knowing what hes talking about.
OK, I never realized Guga has an adorable orange kitty. He needs to taste test some wagyu at some point.
I knew I couldn’t have been the only one who noticed! 😄
he has definitely tried a bit 😂😂
Or maybe dry age some cat meat?
these edits are sending me XD
The emo one was hilarious.
i love seeing them along with your regular cooking. its fun!
Certainties of life:
Death, taxes, and The Guga making side dishes that could honestly be the star of today’s show
Guga! I have to thank you so much! I cooked my first filet mignon last week wrapped in bacon and basted in browned butter like you suggested before! Came out a tad over medium rare, but it tasted phenomenal! Would not have had the confidence to cook steak without your videos! Now I think I might have a shot at being the steak man in my family! XD
Guga's side dishes are becoming maind dishes 😂
5:37 Did anyone else’s eye go straight to the cat shaking its head? 😍
Can we get a video testing one steak that's been marinated in a mix of 4-5 top seasonings that you've tested so far to see if they enhance each other?
Guga you have to try different types of ceviche especially catching lion fish who are an invasive species in Florida, also I wanna see you make Beef Yukhoe, aka Korean marinated raw beef and you’ll love it! The sesame oil, the soy sauce, honey and garlic make such a great combination on rice that It’s so easy to make and try eye round sliced thinly and into Julienne will go well with bbq and you won’t regret it
Ceviche 🙏💯
Yup. Eye of round makes good raw beef dishes. When sliced thin or diced fine, the texture really works. It has some bite instead of being pure mush.
Interesting! Love seeing these interesting challenges!
2:23 "And to make it, it's quite easy as you can make a lot of the things ahead of time" ... yeah, understatement of the year right here, Holy moly, even as a regular viewer this was a "hold up!" moment.
I was just about to say this😂if this is "quite easy" for guga, i dont wanna see what he thinks is difficult 😂😂
its the main dish all along
Without the tare sauce it is SO simple, just use Shoyu flavor ramen. Cut cabbage and boil with vinegar/sugar. Stick salted meat in low oven with beef stock for 4 hours. Cook ramen, add meat and cabbage. Add mushrooms. It’s only like 10 minutes of hands on work.
@@AngelLopez-uf7og even the tare is rather simple (you don't need to blow torch the ingredients), there are several components but each component is very simple in itself, the hardest part would probably just be finding these some of these ingredients (at least where I live), and the cabbage you could just pickle normally without boiling which would take more time but would be even easier
Hondashi has been my steak secret weapon for years. Honestly it works perfectly well just sprinkling it on like you would salt, then add your black pepper and garlic, then sous vide, sear, and slice. You can add it to virtually any meat and it is just so good.
Have you tried sous vide'ing a pineapple and then tenderizing it with steak?
Ah, the old Uno reverse card. 😁
THIS SO MUCH
its not monosodium glutamate that's in the kelp it is natural glutamic acid which is different than msg, msg is the synthetic glutamic acid attached to a salt(mono sodium glutamate ), the natural glutamic acid contained in seaweed tomatoes and mushrooms are much healthier alternatives to synthetic version. I believe msg is made by extracting glutamic acid from natural sources then reacting it with sodium hydroxide.(could be more complicated ). love the videos btw
Guga, would love to see you do something with hanger steaks. Far and away my favorite cut and no one seems to do much with them
Angel: "dayumm" 😂😂 idk why that cracked me up 😂😂
I think the dried fish would work better in a liquid marinade. But in the end, its better use is as a condiment in itself, eaten as a topping, I think.
What dried fish?
Guga I'm watching for in the Caribbean Trinidad and Tobago 🇹🇹, love you're show and those beautiful steaks 🥩🎉
"no salt" the first ingredient in hondashi is literally salt😂
Guga this noodle dish looked crazy good!
This needs a part 2. That MSG marinade looked promising. Maybe do an experiment with a standard Guga steak, an MSG-marinated steak with salt added before the sear, and then an MSG-marinated steak with salt added in the marinade.
5:37 was majestic
I used to have kombu salt in japanese bbq restaurant, it is better to put the kombu salt on the steak after the steak is cooked, as the salt content isnt high. It is more like a dressing salt to me. It pairs super well with wagyu A5 tho.
When I read the title I thought I was gonna see you MIX ALL UMAMI ingredients, THEN AGE the steak with the... umami super-compound. Idk how good it wld be but what a video!!
Speaking of salt substitutes, I would love to see Guga use his classic dry brine technique on picanha and do a direct comparison between regular salts and potassium-based salt.
I'm interested in finding the perfect combination of salt / msg / potassium chloride.
I misread this as "I tried EVERY HUMAN ingredient on steaks and this happened!" and my first thought was "Guga, finally"
Guga there's a powder that contains both glutamates and inosinates, both produce UMAMI and together do it in a synergystic way, it's even better than just MSG by itself. You need to do a comparison of steaks: 1 with no umami, 1 with msg, 1 with the combo powder
The ingredients for the Hondashi he used in this video,
Salt, MONOSODIUM GLUTAMATE, Lactose, Sugar, Dried Bonito Tuna Powder, DISODIUM INOSINATE, Bonito Extract, Yeast Extract, Disodium Succinate.
@@jono6379 yes but that contains sugar and other ingredients, the powder i'm talking about is like the msg he uses, nothing else but DSI and MSG
A source of Umami/MSG that may be worth trying would be the ancient Roman sauce known as Garum fermented fish sauce. The fermenting process creates MSG as part of the sauce, it was very popular in the ancient world although its production was said to smell bad.
Would love to see a steak dry aged in cashew dust. Or see you cook something with the combination of grape jelly and chili sauce
That look when Angel stares at Guga eating pinkish purplish stuff... Priceless
Guga u should dry age a steak in chicken stock, shrimp stock and beef stock
How? Those are liquids, you’d have to reduce it until it’s like a glaze to do it
6:17 I can totally understand Angel, i don't like red cabbage either. 😅
As somebody else already suggested, please do try the last two with added salt, I think they are meant to enhance the flavours that way and not supposed to be used as salt replacements. As always, fantastic video, love it! 🤘
You should a "the well done experiment" next and try to make a well done steak taste as good as medium rare.
an A5 Wagyu will do the job. cook that mf well done and it will still be tender, yes I experienced it first hand already lmao.
hey you should try fish sauce! i put a little on all my steaks before salt pepper and garlic power its the best. gives a beautiful flavor
Guga, I want you to try 2 things, whether sous vide or marinated or dry aged with
1. real Thai Sriracha sauce, not just Vietnamese version I saw you used everytime
2. Thai seafood seasoning
I wonder where you’re from HMMMMM there’s no way to find out
Cambodia food better 🇰🇭
@@FistingGuruplease I have enough nightmare
@@ahha6304 🤣🤣
Hey Guga, people like Max for example like to koop over some different kinds of wood to give the meat a different kind of smoky flavour, but what if you try dry aging it in ash of those woods? Ash compount butter sous vide? Maybe you can get that charcoal flavour with a sous vide. Some ideas for you there.
That picture looks like gore😂
BROOOOOO💀
Dun dun dunun dun dununununun
@@Faintestsoup631oh no
The particular brand of Hodashi he is using actually contains salt. Just FYI.
Guga, this thumbnail clickbaited me. I still loved the video but I thought you were going to mix all the umami’s you could find together!!! Please for the love of all that is holy, do that 🙏
Wild idea, idk if you've done this..
But maybe dry age hondashi? 🤔 Could be fun 😊
Sushi chef here, the way you used the kombu is incorrect, you need to dehydrate or bake it further and then grind until a powder consistency. It becomes pure umami powder, but still needs a finishing salt at the end like maldon.
@Guga Foods, Could you please do a dry age or marinate experience using french onion soup mix?
Guga once use garam Masala on steak and for side dish u can do any Indian biriyani ❤❤
He did that on his sous vide channel
@@freestinje oh ok
I noticed your editting style changed this was faster a probably easier to digest for most, But I do miss a bit of the banter your personalites show more. Love how clean it is, and as always great video guga!!!
Hello Guga and Crew, I'm late to the Guga Party but and really enjoying binge watching your channels.
Since you asked us (a while back) what we'd like to see, have your aged or marinated steaks in Hoisin Sauce, Black Garlic, or Oyster Sauce yet? If so I didn't seem them in your play lists yet.
LOVE YOUR CONTENT!
I love this guest panelist. Can you up the panel to four and keep returning regularly?
Guga, I bet you've never heard of tucupi or cassareep (which are both made from cooked cassava juice, but made slightly differently), but those too give lots of savory depth, as do iru (fermented locust beans) & other kinds of fermented beans. I bet you'd be pleasantly surprised how well fermented bean stuff can be beyond soybeans despite the sometimes strong smells
Guga there is a methode called Ultimate Steak Crust and it is invented by Giovanni recently, since he found it then he always cook his steak that way. Please try it guga, we want to know if it is good in guga's way, thank you
i was really hoping to see him combine 3 together, it would be funny
Daaang, I thought Guga was dumping out a bag of kush at the beginning. Thought this channel was taking a completely different turn for a moment.. that's one way to make something taste amazing!
Feel like you should’ve put the kelp strings in a spice grinder to make a powder
New reason to watch guga! Spot the garfield kittykat! Its so cute ❤
in malaysia or somewhere, we call it "golden mushroom"
the long and stringy mushroom
Love the orange boi chilling in the background while you grill the steaks.
Gotta try the winner, keep on keepin on...
i think i might genuinely start using a sprinkle of dashi in my dry brines from here on out, i already like the stuff but never even considered using it outside of soups/stocks :O
Hey guys love the vids love being early too can’t wait to eat n watch
Kombu is a gentler flavor, which you normally soak in water or add to a pot to extract over an hour, so it needs plenty of moisture. Wonder if blending it with water into a paste could have worked better.
You need to have an end of the year top 5 best experimental rubs on steak that you would use day in and day out.
Guga, you should try with Shissô leaf. This is a japanese ingredient, dry and salty and really azedo.. It is the leaf of the peach tree (which they actually harvest the green peach which they make umeboshi. Look at a japanese market and you will find it easily). Btw do with Umeboshi also.
Shissô is also sold diced and in small packaging. Cheers from Brazil.
The orange kitty in the bbq shot was so cute
yooo the editor had no chill for doing this 7:33 😵💫
3:12 That sauce looks really awesome!
It looks good as always Guga! 💪
My local butcher shop in Seattle sells beef garum, basically fish sauce except made with beef. I have seen it available for purchase online. I would love to see you do a steak experiment with it.
I always find that MSG works well with salt. Add both.
Try aging steak in jello!
Your flavor preference, just wanna see it done and see how it goes.
Mix the jello and set it in it like fruit.
Hondashi contains salt (40% by weight), from Ajinomoto:
栄養成分表示
栄養成分表示(みそ汁1杯分(1g)当たり)
エネルギー：2.4kcal、たんぱく質：0.27g、脂質：0～0.01g、炭水化物：0.30g、食塩相当量：0.40g
カリウム：2.0mg、リン：2.6mg、ヨウ素：0mg
Having asked for the Hondashi experiment for a while, finally I got to see it! I use it everyday on all kinds of dishes, even oatmeal, love the deep umami flavor.
Need to comment the side dishhh halfway thro the vid....❤❤❤❤❤❤ looks soooo amazing
Hey guga, ever thought of making compilation videos featuring the many side dishes you've made? I often find myself looking specifically for those when I watch.
except MSG is not salt replacement, it's booster, it can enhance salt, since steaks 3 and 4 did not had salt, there was nothing to enhance
The seasoning that is mostly salt did the best as a salt replacement. Wow
Maybe try the Kombou in a Souvide style to get more flavor penetration, also maybe leave your MSG mix for longer to see if it penetrates more
Guga! would you wanna try an mayo experiment? if you make your own mayo with yoges and animals fats, wouldn it be cool to see wich mayo would taste the best on a sandwich or something?
In Angel's defense about the cabbage, *if* I eat cabbage it either has to be raw in a salad, bok choy (which can be raw or - and *only* bok choy - cooked). Cooked regular cabbage for me got ruined thanks to an experiment I did in high school involving what is known among chemists as an indicator test where I used cooked cabbage (I extracted the juices from the cabbage) as an indicator to see how acidic or how basic a given substance (e.g. bleach, water, lemon juice, etc.) was when affected by the indicator.
That side dish looks fantastic 🤤 great video thanks 🙏
Dry age a steak in potassium chloride (sodium free salt)
guga i think everyone would love a video where you make a tierlist or ranking video of all the experiments you made in 2023 or other years even so people can know which one to try even or know which one is good
I want to see more of the Guga Cat! The cat could sit in on some reviews if Leo or Angel aren't available.
Easiest side dish so far, thanks Guga
Guga out here trying to pass off another main as a side dish. Amazing work, everything looks delicious!!!
That's one of the best looking sides I've seen!
msg is not a salt replacement, they are trigger completely different tastes in your mouth. would like to see it again but with salt in the future :D
*Epic music* cute kitty cat stretching in the background. Thanks for leaving them in
I know this will be the biggest insult to a Japanese Wagyu and Australian Wagyu, but would you do a comparison of a standard classic Country Fried Steak using either a choice or Prime grade steak vs Australian wagyu vs. Japanese wagyu?
Served with the gravy and all you know?
Also would it be possible to do a dry aged country fried steak as well? I have yet to see and find a restaurant willing to sacrifice a dry aged steak to do this experiment. 😅
Thanks Guga! Keep up the awesome content. Teaching me how to cook and making me crave steak. 😆
Hey, I sent away today for your book! Should be here Monday or Tuesday, according to the jungle web site. Between you and Max Miller, I'm going to have half of my favorite channels' cookbooks. Next will be from Townsends and Joshua Weissman. Oh! Dude, try and get Max Miller to do a guest spot on your channel! Historical recipes combined with your special magic...ought to be priceless!
Should’ve combined them all into one umami beast
The side dish deserved an entire video on it's own damn XD
I think for the konbu, you should have blitzed it in the food processor then added water like you did for the Hondashi. I think if you had done that, you would have got more flavor out of it.
Would be cool if you did a test of like 30 store bought steak sauces to find the best. Could even do a tier list.
I dont think they would do that though cause usually sauce makes up for poor meat and they really only use the best of the best stuff.
You should try using vegemite at some point!! I personally add it to beef gravy’s to help bring out that rich beefy umami taste in it, esp since it’s incredibly common where I live, could be a fun experiment
The salt does not penetrate "deeply". The marinate only salts the first few mm of the meat.
"It's super simple!" followed by "I just sous vide these for 24 hours" with 8 other things he did.... That's a whole meal's worth of prep Guga!