You need to cook stuff with banana leaf on open fire and char the leaf itself to get the full aroma. I hope you do another experiment on Guga Food channel.
now this is something i'm familiar with. though in indonesia we actually fully wrap the banana leaf on the seasoned meat, which is secured with a wooden skewer, and then steam or grill it while they're inside the wraps. this allows the rich spice mix that we use to be compressed with the main ingredients inside while adding the smell of the banana leaf. it can range between meat, fish, mix of those with rice, sometimes even tofu. it's called "Pepes" if you're interested in looking up the cooking method
Yes - I saw a couple of Malaysian cooking vids where the leaves were evenly torched (gently, not burned) before use which made them pliable and ready to flavor the food...
@@jessemosgrove2027 No he certainly doesn't. I think Guga would try the Filipino banana ketchup, but I don't picture him being too much of a fan either. I'm trying to think of a time he even cooked using ketchup, I swear he did at least once but I'm drawing a blank
You gotta use something to "break" the integrity of the leaf, some charcoal or smoke or even in the oven. I think with sous vide, it was the equivalent of putting a hickory piece inside the bag and throwing it into the water bath and expecting to get some flavor. That's my theory, great video Guga!
The best pork I ever had was on base in Germany when the polynesian soldiers dug a big pit lined with rocks that they heated with a wood fire, then buried an entire seasoned pig wrapped in banana leaves in it for I think two days. It melted like butter in my mouth and the flavor was phenomenal.
Hey Guga! I really want to know whether sugar make a steak better. Either in a form of dry brine or seasoning. I have heard that sugar help tenderize meat, it is a flavor enhancer and it should help caramelization. Anyway, looking forwards to your next great video!
Hey guga! I'd love to see you render out some bone marrow, solidify it, and then dry age the bone marrow. I think it could add great flavour to a dish and even to butter of the gods!
Yep, a good idea to use the banana leaf for doing pulled pork, here in Hawai’i, we do Kālua pork, which is a pulled pork dish in Hawai’i, Kālua basically means cooked in an underground oven, they wrap it in banana leaves or in a palm like leaf called a ti leaf. If you see this comment Guga, if you can acquire it, could you try the same thing with Ti leaves, I haven’t had Kālua pork made with it leaves before so I don’t really know if there is any differences or not.
Guga, can you please destroy your backyard and cook something underground? Goat, or pork or lamb would be excellent possibilities. Maybe you could incorporate the banana leaf in the experiment
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. ;)
Hey Guga! Big fan of your videos! Loved this one as well! Cooking with banana leaves is great! It adds a sweet aroma to the meat but only when cooked over a short duration. The aroma gets overpowering if we leave the meat wrapped in the leaves for too long. That’s why we mainly use it to wrap meat/fish when grilling. Hope you will try that and I am sure you will like it!!
"don't go smashing bananas on your fish" actually? 🤔 grilled/fried plantains are freaking delicious, toasty & fruity & sweet, & I bet it would make an awesome "crust" for fish
You need combustion to get the flavor of banana leaf, kinda like blistering chilies & then removing the skin Hawaii cooks banana leaf in imu (red hot pit of rocks with layers upon layers of moist vegetation) & combustion & moisture both are very important for that characteristic smokey aroma of the leaf to go into food. When banana leaf is just steamed, it is only a convenient packaging with mild preservative properties
If you try to use banana leaves on low temprature sous vide, you should heat up the leaves until the color change and then wrap the meat up tightly before vaccum seal it. It would 100% work on any kind of meat or vegs
In Puerto Rico we make the rice with the leave on top of the rice! We also make “pasteles” is pretty similar to a tamale but the masa is made from plantains and wrapped on banana leaves
I think it does come down to many things, I fully agree with you on the high temperature, but also with the other meats they have a higher fat content so taking that into consideration, they were able to extract a lot more flavor's from the leaf. I do also think applying a flame to it would also work, if you were to lets say torch the meat wrapped in the banana leaf first it would permeate almost like a smoking method. I may be wrong but I've worked as a chef for 15+ years with many foods, my favorite time of week is seeing you drop content on here or Guga Foods, much love
Banana leaf could be a good alternative to butcher paper when wrapping BBQ during the final part of the smoking process. I had never thought of that before but I like the idea of it.
Hey Guga! I'm from malaysia. It's great that you using banana leaf because my country using banana leaf in anything they cook it. How about you try my country meathod. Before you wrap with banana leaf or sous vide, you must seasoning or marinated whatever you cook with banana leaf. And after you sous vide it, you must drain the juices and don't open the banana leaf wrap but you must cook it with banana leaf. Because it will bring more flavour fron that banana leaf. It's up to you to choose to grill or pan searing or smoker grill or flame torch. When you cooking it don't burn much the banana leaf. If you have little burn it oraite it still delicious. You also can smoker with banana leaf before your sous vide it. I hope my country method will enjoy you food like us enjoy at here.
We use them in Puerto Rico for what we call yellow rice(it's just rice mixed with beans, peas or chicken with color seasoning) but the real deal breaker is pasteles which is unripe ground bananas stuffed with good stuff like pork olives peppers etc. all this wrapped in the banana leaf and then boiled. You can also use yuca and even rice aside from the ground bananas. No matter what you use we always say in Puerto Rico, pastel without ketchup ain't a pastel
It’s great with chicken also. But best way is on you bbq grill. I also recommend, tilapia with salt & pepper mixed with sliced tomatoes & onions. Wrapped in banana leaf. Then deep fry it. One of the best ways to cook tilapia in my opinion.
Guga, you should make a video with your top 5 experiments that surprised you in such a good way that you actually started using in you daily life cooking! Abraços do Brasil!
Hey Guga, The smoke with moisture becomes an acid that breaks-down the cellular membrane of the banana leaf plant, releasing its sugars and various other compounds. For the pork butt, which is very fatty, benefits from acid. For the pork ribs, which is very lean, the acid spoiled the meat. For the salmon, as there was no smoke there was no acid, the leaf absorbs the excess moisture thereby lessening the fishy flavor. For the steak, there was no smoke thereby no acid, the banana leaf plant couldn't impart any flavors into any of the fats. If you don't have smoke, add lemon slices, and/or lightly grill or freeze & steam the banana leaf plant before wrapping, so as to break-down the cellular membranes? (Untested Ideas) - Daniel Nicolas Martin from Windsor Ontario Canada, August 17 of 2021.
In puerto rico we use them in pasteles and in rice mixed with pigeon peas. Pasteles is mix of diferent potato like tubers they are grinded raw and then we filled them with pork or chicken
i agree with you the banana plants stems and leafs taste kinda like banana peels if you ever tasted it. also they have lots of potassium and other minerals in them.
The type of banana leaf matters considerably. In Taiwan they use a more narrow bamboo leaf for sticky rice balls (zhongzhi). I am told that the wider leaf doesn't have the right flavor for zhongzhi.
Follow-up experiment: Every kind of poultry with banana leaf. Split breast of chicken, wild-harvested duck, wild-harvested goose, pheasant, ostrich, and emu, alogn with whole-bird preparations of grouse, quail, and squab.
Next time try the banana leaf in the oven i do it with a dish called pepesan its with smoked mackerel or fresh smoked cero I love your channel been recommending you to everyone 1 know showed em videos When are you opening a restaurant?
guga, here in puerto rico we use banana leaf to infuse rice or roots, we do pasteles or rice with peageons. but is the first time I see some one using it in beef.
I’m wondering how much cooking time was a factor in that flavor infusion? The pork was cooked for 24 hours, the steaks only 2 hours. Fish, no mater the variety, picks up flavors quite ready. But beef and pork both already have strong flavors.
We use bannana leaves often for wrapped cooking. Its free, its everywhere, its biodegradable, locks in moisture good. Doesn't really add much flavor tbh.
You could do a beef recipe with the banana that needs higher temperature, like the México's carne deshebrada (pulled beef) or the beef/pork tamale. Or even maybe beef patties
Yeeeeah ya gotta cook it on an open fire brother, or wrapping it in the leaf helps keep it from burning. Perhaps stick them back in the smoker and let it smoke with the leaf around it or right on the grill with some charcoal.
Should do an experiment where like this you put the banana leaf on the WRONG side, just to see if it changes perception. Like a test where you give a placebo Do two meats one with a leaf and one without and compare it to the exact same meat but the leaf on the correct side.
hello guga, in south india, we wrap mackerel in banana leaves and cook them over embers. We clean the fish, chop a few green chillies, some onion, squeeze some lemon on the fish, a spoon of refined oil, and wrap them fish with a banana leaf, seal them off and throw them over open fire. try it, something to die for.
Well.. i think the best way to use the leaf in the "grill or open fire" type of cooking, you should char it first after wrapping the meat and put it in the bag. In will make a huge different.
Primero se pone al fuego directo la hoja de platano. Trata de hacer algo llamado Nacatamal es envuelto en hoja de platano, sera todo un reto te lo garantizo.
Grape leaves. I make warak arish in a pressure cooker often with a roast. It’s delicious. I’d be curious to see this experiment with grape leaves instead.
For the Banana leaf, pls try with higher temp like charcoal or flame so you will get the smell of it. Because it contain a lot of moisture in banana leaf. Lets do its.
You are correct in temperature, but also next time try putting it on the grill and not the suvide machine, reason for this is the banana leaf will caramelized instead of just wilt, this will give the meat a caramelized banana flavor that is light to medium and very aromatic. It will also give the heat needed to exract the banana leafs juices to coat the meat, slow cook it the longer the better within reason LoL. I've cooked with Banana leafs a lot, I don't get to do it much anymore sense I no longer have a banana tree and live in an area thats hard to get them. I miss a good banana leaf cooked fish, it is the only way I can eat Blue Gill (also known as brim, warmouth hybrids (bass and brim hybrids) ), it is also extremely good with seafood like crab, shrimp, oysters, etc. My most favorite would be catfish, it gives a light banana taste to the light delicate catfish and bends nicely with it. Banana leafs also are good in soups I love it in ramen noodles, chicken and dumplings, beef stew, and tomatoe soup. But the banana leaf isn't all about the flavor it is also actually very healthy for you in many ways.
You need to cook stuff with banana leaf on open fire and char the leaf itself to get the full aroma. I hope you do another experiment on Guga Food channel.
And this time chicken too
Dude I'm pretty sure you have like 0 experience in cooking
Like why would you char the bananaleaf, Bananaleafs are only for display.
Took the words out of my mouth
If ever.. That will be on guga food channel
yes please
Guga cooks every meat with a banana leaf, except chicken. Guga does not believe chicken is meat 😂
Chicken comes from trees, haven't you ever planted an egg in the ground? 🤣
Chicken is as much meat as eggs isn't. Vegetarians hate that fact.
@@BigHalfSteps r/wooosh but not really
😂😂
In some countries people also believe that fish is not meat😂😂😂
Every time, Guga says "I cooked EVERY MEAT" and every time, I don't see him cook human
Takes time to dry age Angel you know. One day....
He also forgot chicken or poultry in general
Also, no gator or rabbit.
I checked the law out of curiousty, and for some odd reason, it is illegal to butcher humans in USA, so you can only do it in secret.
@@belalabusultan5911 does this apply if lets say... someone has been dry aged first? The pelikos have to go..
now this is something i'm familiar with. though in indonesia we actually fully wrap the banana leaf on the seasoned meat, which is secured with a wooden skewer, and then steam or grill it while they're inside the wraps. this allows the rich spice mix that we use to be compressed with the main ingredients inside while adding the smell of the banana leaf. it can range between meat, fish, mix of those with rice, sometimes even tofu.
it's called "Pepes" if you're interested in looking up the cooking method
yum i love ikan pepes
Thanks for this! Sounds yum! I just this year had banana leaves large enough to harvest and I froze them to use later.
Guga, you should put the banana leaf over fire to activate its flavour and scent to come out
Yes - I saw a couple of Malaysian cooking vids where the leaves were evenly torched (gently, not burned) before use which made them pliable and ready to flavor the food...
Yes... He was supposed to torch it first..... I got triggered because of dat... And im malaysian
Angel: "Don't go smashing Bananas on your fish!"
Guga: *"ARE YOU CHALLENGING ME?"*
He is.
Angel hasn't heard of banana ketchup
He doesn't seem like somebody who likes ketchup...
@@Draaza he don't like green stuff
@@jessemosgrove2027 No he certainly doesn't. I think Guga would try the Filipino banana ketchup, but I don't picture him being too much of a fan either. I'm trying to think of a time he even cooked using ketchup, I swear he did at least once but I'm drawing a blank
@@Draaza he should dry age angle in green stuff
You gotta use something to "break" the integrity of the leaf, some charcoal or smoke or even in the oven. I think with sous vide, it was the equivalent of putting a hickory piece inside the bag and throwing it into the water bath and expecting to get some flavor. That's my theory, great video Guga!
The best pork I ever had was on base in Germany when the polynesian soldiers dug a big pit lined with rocks that they heated with a wood fire, then buried an entire seasoned pig wrapped in banana leaves in it for I think two days. It melted like butter in my mouth and the flavor was phenomenal.
I grew up in Florida on food cooked in the ground as well
Very common technique in Indonesian cuisine as well! Gotta love Guga and his experiments 👏
true they should grill the leaves first before sous vide tho imo so the flavours are better
Pepes ajg
Not just Indonesia. More like almost every SEA country.
@@richardayersp9967 Jan ngegas ego
HALO NGAB
Hey Guga! I really want to know whether sugar make a steak better. Either in a form of dry brine or seasoning. I have heard that sugar help tenderize meat, it is a flavor enhancer and it should help caramelization. Anyway, looking forwards to your next great video!
Yea that would be dope, but the only problem is if the sugar burns it will taste bitter!
Sugar dry age?👀
Really good question
Most rubs contain alot of sugar
@@Sliimmyy oh no you crazy mate
7:06 Angel: "Don't go smashing bananas on your steak."
Me: Let's do ett!"
Must be attempted. pls also try using short orange sweet banana.. idk where you find them. They grew in indonesia
@@avlinrbdig5715 They sound delicious! Guga! You listening?
Guga: I cooked EVERY MEAT
Chicken: Am I a joke to you?
Yes chicken you are. Lol
Chicken is not a meat
@@rujanbajracharya2222 ?????? In what universe?
7:08 “don’t go smashing bananas”
This gave me an idea, banana dry aged steaks?👀
12:10 angel tried to say something but it got cut out, im still laughing
Hey guga! I'd love to see you render out some bone marrow, solidify it, and then dry age the bone marrow. I think it could add great flavour to a dish and even to butter of the gods!
Mother of god. Yes. Do this
Good idea
DEAR GOD this sounds awesome
Yep, a good idea to use the banana leaf for doing pulled pork, here in Hawai’i, we do Kālua pork, which is a pulled pork dish in Hawai’i, Kālua basically means cooked in an underground oven, they wrap it in banana leaves or in a palm like leaf called a ti leaf. If you see this comment Guga, if you can acquire it, could you try the same thing with Ti leaves, I haven’t had Kālua pork made with it leaves before so I don’t really know if there is any differences or not.
Guga, can you please destroy your backyard and cook something underground? Goat, or pork or lamb would be excellent possibilities. Maybe you could incorporate the banana leaf in the experiment
Guga, can you please destroy your backyard
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. ;)
Gotta have a competition of Maumau and Angel trying to cook the same steak!
That will be the most watched Guga video of the year.
7:05 Next video: Dryaged steak on smashed bananas.
Hey Guga! Big fan of your videos! Loved this one as well! Cooking with banana leaves is great! It adds a sweet aroma to the meat but only when cooked over a short duration. The aroma gets overpowering if we leave the meat wrapped in the leaves for too long. That’s why we mainly use it to wrap meat/fish when grilling. Hope you will try that and I am sure you will like it!!
"don't go smashing bananas on your fish" actually? 🤔 grilled/fried plantains are freaking delicious, toasty & fruity & sweet, & I bet it would make an awesome "crust" for fish
7:03 Well now you have to try smashing a banana into a salmon and try it lmao
You should do some kinda smoked fish experiment - Like smoked salmon, smoked tuna, smoked mackerel etc etc
Try to make “pepes ikan” which is fish with some herbs n spices grilled in banana leaf
Going to try that cheese stick recipe this weekend!
This video is AP-PEEELING
Looking forward to your video on using Banana leafs in charcoal BBQ experiment!
You light the cooking world in the right way !!
I agree in Puerto Rico we Pass the leaves over fire first to make them soft enough to wrap meat with them like a tortilla in Mexican cooking
Guga said banana so many times I thought he was turning into a minion lol
Hey guga can u please make a South African steak gatsby
South African let’s gather here
1:50 the piece of meat on the right looks so cool, like an elephant
"Don't go smashing bananas on your fish."
Next video: I marinated fish in BANANA and this happened!
"Don't mash banana onto your fish," he says, but I give it a few months before the Banana Dry Age video comes out.
7:05 banana and fish? now that sounds like an experiment.
dry aged meat in mashed banana
Angel said "It does'n go as well". Educated man!
You need combustion to get the flavor of banana leaf, kinda like blistering chilies & then removing the skin
Hawaii cooks banana leaf in imu (red hot pit of rocks with layers upon layers of moist vegetation) & combustion & moisture both are very important for that characteristic smokey aroma of the leaf to go into food. When banana leaf is just steamed, it is only a convenient packaging with mild preservative properties
If you try to use banana leaves on low temprature sous vide, you should heat up the leaves until the color change and then wrap the meat up tightly before vaccum seal it. It would 100% work on any kind of meat or vegs
In Puerto Rico we make the rice with the leave on top of the rice! We also make “pasteles” is pretty similar to a tamale but the masa is made from plantains and wrapped on banana leaves
Banana leaf is usually use for open flame cook
7:05 angel might be onto something, dry age steak with smashed bananas?
12:12 Guga says “Not today Angel”
I think it does come down to many things, I fully agree with you on the high temperature, but also with the other meats they have a higher fat content so taking that into consideration, they were able to extract a lot more flavor's from the leaf. I do also think applying a flame to it would also work, if you were to lets say torch the meat wrapped in the banana leaf first it would permeate almost like a smoking method. I may be wrong but I've worked as a chef for 15+ years with many foods, my favorite time of week is seeing you drop content on here or Guga Foods, much love
Banana leaf could be a good alternative to butcher paper when wrapping BBQ during the final part of the smoking process. I had never thought of that before but I like the idea of it.
Attempting my first Sous Vide meal right now! Ribeyes in the water bath, and about to make my smashed potatoes. Wish me luck!
Hey Guga! I'm from malaysia. It's great that you using banana leaf because my country using banana leaf in anything they cook it. How about you try my country meathod. Before you wrap with banana leaf or sous vide, you must seasoning or marinated whatever you cook with banana leaf. And after you sous vide it, you must drain the juices and don't open the banana leaf wrap but you must cook it with banana leaf. Because it will bring more flavour fron that banana leaf. It's up to you to choose to grill or pan searing or smoker grill or flame torch. When you cooking it don't burn much the banana leaf. If you have little burn it oraite it still delicious. You also can smoker with banana leaf before your sous vide it. I hope my country method will enjoy you food like us enjoy at here.
We use them in Puerto Rico for what we call yellow rice(it's just rice mixed with beans, peas or chicken with color seasoning) but the real deal breaker is pasteles which is unripe ground bananas stuffed with good stuff like pork olives peppers etc. all this wrapped in the banana leaf and then boiled. You can also use yuca and even rice aside from the ground bananas. No matter what you use we always say in Puerto Rico, pastel without ketchup ain't a pastel
guga please do a garden tour that garden looks glorious
It’s great with chicken also. But best way is on you bbq grill. I also recommend, tilapia with salt & pepper mixed with sliced tomatoes & onions. Wrapped in banana leaf. Then deep fry it. One of the best ways to cook tilapia in my opinion.
7:06 "Don't go smashing banana's on your fish"
There's your next experiment, Guga. ;-)
Guga, you should make a video with your top 5 experiments that surprised you in such a good way that you actually started using in you daily life cooking!
Abraços do Brasil!
Hey Guga,
The smoke with moisture becomes an acid that breaks-down the cellular membrane of the banana leaf plant, releasing its sugars and various other compounds.
For the pork butt, which is very fatty, benefits from acid.
For the pork ribs, which is very lean, the acid spoiled the meat.
For the salmon, as there was no smoke there was no acid, the leaf absorbs the excess moisture thereby lessening the fishy flavor.
For the steak, there was no smoke thereby no acid, the banana leaf plant couldn't impart any flavors into any of the fats.
If you don't have smoke, add lemon slices, and/or lightly grill or freeze & steam the banana leaf plant before wrapping, so as to break-down the cellular membranes?
(Untested Ideas)
- Daniel Nicolas Martin from Windsor Ontario Canada, August 17 of 2021.
in cooking, the banana leaf is best use for roasted food which touching fire
or just as subtitute of plate, or a wrapper food, not else
In puerto rico we use them in pasteles and in rice mixed with pigeon peas. Pasteles is mix of diferent potato like tubers they are grinded raw and then we filled them with pork or chicken
Guga:"banana, a healthy fruit full of potassium"
-Throws bananas
"The leafs of the banana can be used to cook sirloin and pork butt"
I love that towards the end there were 2 solid times you cut the angle right before Angel said something 😂
Banana leaf also works best for slow cooking/roasting. Cochinita Pibil, for example, is in the pit or oven for at least 12 hours.
Brazilian concept of bread never ceases to amaze me. Is everything that has flour in it bread to you? Lol
Every country uses banana leaf to cook.
Europe: Banana leaf? what?
i agree with you the banana plants stems and leafs taste kinda like banana peels if you ever tasted it. also they have lots of potassium and other minerals in them.
The type of banana leaf matters considerably. In Taiwan they use a more narrow bamboo leaf for sticky rice balls (zhongzhi). I am told that the wider leaf doesn't have the right flavor for zhongzhi.
It would be nice if you could test the eastern- european meat meal 'Schaschlik".
Maybe also some experiments with dry ageing or smth.
Follow-up experiment: Every kind of poultry with banana leaf. Split breast of chicken, wild-harvested duck, wild-harvested goose, pheasant, ostrich, and emu, alogn with whole-bird preparations of grouse, quail, and squab.
Next time try the banana leaf in the oven i do it with a dish called pepesan its with smoked mackerel or fresh smoked cero
I love your channel been recommending you to everyone 1 know showed em videos
When are you opening a restaurant?
In Indonesia, we usually wilt the leaf first on open fire for 5 sec before using it, this will make the leaf even more fleksibel and tear proof
"kinda fishy!". LOL 😂
Standard procedure in Western Kenya and especially Uganda...
For ribs and beef, grill over charcoal
guga, here in puerto rico we use banana leaf to infuse rice or roots, we do pasteles or rice with peageons. but is the first time I see some one using it in beef.
(3:05) Guga! Don't tell Angel which one is which! Sure, let him know one was cooked in a banana leaf, but see if HE can tell which one!
I want to see a I cooked every meat with clay now. Good job Guga!
I’m wondering how much cooking time was a factor in that flavor infusion? The pork was cooked for 24 hours, the steaks only 2 hours.
Fish, no mater the variety, picks up flavors quite ready. But beef and pork both already have strong flavors.
We use bannana leaves often for wrapped cooking. Its free, its everywhere, its biodegradable, locks in moisture good. Doesn't really add much flavor tbh.
You should try making moi moi it’s a Nigerian bean pudding that can be made with different meats like fish chicken or beef
You could do a beef recipe with the banana that needs higher temperature, like the México's carne deshebrada (pulled beef) or the beef/pork tamale. Or even maybe beef patties
Yeeeeah ya gotta cook it on an open fire brother, or wrapping it in the leaf helps keep it from burning. Perhaps stick them back in the smoker and let it smoke with the leaf around it or right on the grill with some charcoal.
You can also use pandan leaves. Thailand has a chicken dish that's marinated, wrapped in pandan leaves, and then fried.
I learned that I enjoy it when Guga says BANANA 😁
Please wrap a whole chicken in banana leafs and cover with charcoal I’m very curious how it taste. Great video
In Philippines, we use banana leaf not just for packaging food specially "Binalot", we also use this to give aroma on food specially grilled ones.
Should do an experiment where like this you put the banana leaf on the WRONG side, just to see if it changes perception. Like a test where you give a placebo
Do two meats one with a leaf and one without and compare it to the exact same meat but the leaf on the correct side.
Please make biltong. Possibly use wagyu and even slightly smoke it for flavor
Angel trying to give his opinion at the end of the video :
-......
-.....
-.....
XD
11:57 or 12:03
Angel Emote 😂
hello guga, in south india, we wrap mackerel in banana leaves and cook them over embers. We clean the fish, chop a few green chillies, some onion, squeeze some lemon on the fish, a spoon of refined oil, and wrap them fish with a banana leaf, seal them off and throw them over open fire. try it, something to die for.
When sous vide proteins in banana leaves, you have to wrap it inside like a pouch for tastier results.
Guga, you should colab with the "Outdoor Chef Life" channel. Would be so cool to see you both together.
Well.. i think the best way to use the leaf in the "grill or open fire" type of cooking, you should char it first after wrapping the meat and put it in the bag. In will make a huge different.
in my country we used banana leaf for wrapping chicken or fish to direct charcoal grill..
7:09 next experiment: smash bananas on your fish 😬
Primero se pone al fuego directo la hoja de platano. Trata de hacer algo llamado Nacatamal es envuelto en hoja de platano, sera todo un reto te lo garantizo.
Grape leaves. I make warak arish in a pressure cooker often with a roast. It’s delicious. I’d be curious to see this experiment with grape leaves instead.
In Puerto Rico we use banana leafs or like we call it hoja de platano and we make pasteles with it.
Banana dry aged steak experiment!!!
As you mention at the end, temperature makes a difference... I hope you try smoking in the leaf, and a charcoal cooking pit like you also mentioned...
For the Banana leaf, pls try with higher temp like charcoal or flame so you will get the smell of it. Because it contain a lot of moisture in banana leaf. Lets do its.
Love Banana leaf cooking, Here
In Malaysia its very common and it makes thgs taste sooo good 👍
You are correct in temperature, but also next time try putting it on the grill and not the suvide machine, reason for this is the banana leaf will caramelized instead of just wilt, this will give the meat a caramelized banana flavor that is light to medium and very aromatic. It will also give the heat needed to exract the banana leafs juices to coat the meat, slow cook it the longer the better within reason LoL. I've cooked with Banana leafs a lot, I don't get to do it much anymore sense I no longer have a banana tree and live in an area thats hard to get them. I miss a good banana leaf cooked fish, it is the only way I can eat Blue Gill (also known as brim, warmouth hybrids (bass and brim hybrids) ), it is also extremely good with seafood like crab, shrimp, oysters, etc. My most favorite would be catfish, it gives a light banana taste to the light delicate catfish and bends nicely with it. Banana leafs also are good in soups I love it in ramen noodles, chicken and dumplings, beef stew, and tomatoe soup. But the banana leaf isn't all about the flavor it is also actually very healthy for you in many ways.
Charring or even steaming with a banana leaf, makes a huge difference as well :D
Sophistication everybody 😂