Maggi Sauce is very popular in Germany. It has a nice taste and fits a lot of dishes. The only problem is: Everything you season with Maggi Sauce only tastes like Maggi Sauce. It is so powerful that even if you only put a little bit into your dish you can clearly taste it. I mostly see a lot of people using it who can not cook/ season properly and just put Maggi Sauce to it. Bu t in my opinion you are better off using different spices to create a unique taste instead of using Maggi Sauce. Maggi Sauce is like the Microwave of seasoning, it works if you are lazy, but you definitely can do better than that.
If your dish already has good flavor and you only use a few drops it's not too overpowering. If you use a ton of it maybe it's that way but used like any other seasoning it has its place
Hey, my mom in-law was German and used Maggi Sauce in her cucumber salad. If you want some other recipes to use that sauce on, definitely try this one: Two cucumbers, peeled, 1/2 tblsp neutral oil (I use vegetable oil), tsp salt, Maggi, and about a tblsp of apple cider vinegar. She never gave me measurements, and I don't ever measure, so these are approximate amounts. I always prepare this to taste. Slice the cucumbers on thinnest setting on mandolin. Super thin. Add salt, oil. Shake about 5 or so of the Maggi. Add vinegar a little at a time, stirring and tasting until they are the right tanginess. If you can't taste the Maggi very much, add a couple more shakes in there. And that's it! the best cucumber salad you will ever taste! Another tip. If it is winter and the cucumbers are a little bitter, add a little sugar in there as well.
As a kid i used to "steal" the dried up bits of maggi from inside the lid. loved the salty flavor. What happens if you dehydrate the maggi sauce and maybe use it for seasoning or dry brine (if that is even posssible). Or even better Dry age it :D
One of my favorite ways to use it is I mix Magi's with lemon juice and finely chopped hot pepper, mix it together and use it to marinate meat/chicken especially when you grill it, you can also add the same sauce when it your finished grilling.
Maggy is pretty popular in Mexico for marinades as well as Worcestershire, mix those 2 with some lime juice, garlic powder, black pepper and a splash of beer and you have a killer marinade for your “carne asada” or chicken 👌🏼
In Holland it's basically used to season soups and bouillons, not so much in dishes. In our language Maggi aroma also gave a popular name to the herb 'lavas': it's often referred to as 'maggi plant'.
My Oma taught me a sauce very similar to the one you made but with far less maggi seasoning sauce. For chicken 1-2 teaspoons or 5ml, for pork 2 teaspoons or 10ml, for beef 3 teaspoons / 1 table spoon or 15ml for each 500ml of sauce, this was the base level she taught me and you use common sense to add more or less for your desired results. Adding herbs and spice to the sauce/gravy can alter the way the maggi seasoning flavour tastes, i would suggest looking up German and Polish recipes that use maggi seasoning liquid, google translate. Adding maggi seasoning liquid to soups or stews works great, from adding just a hint to going full on smack you between the eye flavour bomb, as always the choice is yours. Maggi also make mini stock cubes with the same flavour profile. Thank you for making these recipes i especially look forward to the pasta dish, take care, God bless one and all.
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
Yes, this seems interesting. Guga please try dry aging in shrimp paste. Maybe you can enhance it with for example garlic, ginger or chillis. Create the worlds first thai flavour dry aging paste :)
Chicken livers, chicken hearts, chicken gizzards. Clean the gizzards from the yellow membrane, boil them with the hearts in salty water for 30 min. Put all of the meats in an oven tray ( or those heat resistant glass pots). Chop up 1 big red onion & cook it abit with butter, maggi sauce,1 tea spoon of paprika and some white wine. Mix it up with the meat, add 100-150 ml beer, cover it with aluminum foil and cook for 90 min on 180 ° C. Make it as a side dish.
As a Dutchy, Maggi was part of my diet when growing up.. Every Sunday we had soup at our grandmothers place and Maggi was always there next to an open tin of tomato puree. I think it's literally one of the only flavours that gives me nostalgic feelings to my childhood. Nowadays there is always a bottle in my cupboard to spice up things like packet noodle soups or canned soups on lazy days. Also works great as an ingredient when hiking: just some pasta, bacon, onion, maggi and black pepper. Simple, flavourful and it gets you through the day. I also remember sometime in Langenhagen at a swimming competition I had German noodles with ground beef that had a taste like Maggi was added. Had it once when I was around 14, was brilliant and still looking for a recipe of some sort or even the name of the dish..
in Poland we often use Maggi with soups (some people add it to rosół for example) it also goes well with onion put some ham or pâté on a slice of bread, add some slices of onion on top and add a few drops of that sauce, it's really really good
Im probably one of the Poles who is not fancy using Maggi at all. I understand that it makes the rosół (polish chicken soup) much much much much more tasty, but even a little splash, just kills most of the delicate flavors. This is the biggest difference between Maggi and soy sauce. Maggi kills everything, soy sauce doesn't
@@SeeNyuOG thats why you add like 3 drops at most it's a condiment like mustard or ketchup it kills the flavour if you add too much but enhances it when you add only a tiny bit kinda like vinegar
I've been watching your channel for a while, mouth watering with every amazing video. When I saw this video, I really got curious and had to know what it was like. I just pan-seared some thinner steaks on my cast iron using this sauce, and also made the cream sauce you featured, and it was amazing! We plan on using that cream sauce with chicken soon, and I've very curious about using the maggi sauce as part of my homemade jerky marinade. Thank you so much for all your work, and I look forward to seeing what other amazing dishes you come up with.
I love the combination of maggi and curry powder (generic curry with turmeric, cumin, ginger) and use it in a similar dish as your pasta here. Some cheese over it to cream it up. Really nice.
I know you ended up picking the control with the side sauce as the best one, but the final steak, the one with the sauce applied beforehand, looks like a completely different grade of beef than the other two. It's got noticeably better marbling and looks like it shouldn't even be compared to the others as equals.
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'm a singer, and your vocal delivery and recording is excellent. Very unique affect and enunciation, but correct in all aspects. Well done sir. I learn much as well. I tried out the powdered milk steak to great effect and reception from friends. Kudos!
Guga's signature vocal patter is one of my favorite parts of his videos. The hints of Brazilian Portuguese phonology/cadence bleed into his speech in a really lovely way
Maggi is just the liquid form of a natural herb called "Lovage" a few leaves in any stew or soup is all one needs. It grows like a weed, 5 feet tall and needs no care. It's one of the first plants to sprout leaves in the spring. In the fall, I pick the fresh leaves and freeze them to use when required during the winter. It's called "lovage" because it's considered to be an aphrodisiac.
Thanks for the video! I live in the german region Saarland, right next to France and Luxembourg and not to far a way from Switzerland, where Maggi originated. Today we use the most Maggi - 3.4 cups (812ml) per housold per year. We have a really hearty and full workers kitchen. One of my favourite meals is "Gefillde (Klöße)", boiled poptate Dumplings (Raspeballs?) filled with Leberwurst (liver sausage) with a dices bacon-cream sauce. It is not unusual to put just a little bit of Maggi Würze on the Kloß sitting at the table. Another Great meal is "Mehlknödel" often as "Verheirade" - cooked wheat-flour dumplings "married" with sliced bloiled potatoes, with a similar sauce - often a bit more fluid. It is important that the sauce contains browned butter. There you can add a lot of Maggi Würze and it is absolutly great. Only problem is that lots of people get overweight here. Food is to great, also we are not too happy here.
Guga I just made that pasta for dinner, it is excellent. I used the Mexican Maggi (Jugo) instead and also didn't use ginger. It's one of the best easy dinners I've made in awhile. Thanks!
Hey Guga, you should make some experiments with a seasoning we use a lot here in switzerland. It's called Aromat from Knorr and it has MSG in it. Delicious on eggs and potatoes, but also on other foods. Greetings from switzerland
This guy keeps doing that, ive seen at least 5 video's where he was supposed to compare stuff, where he had totally different steaks. I mean what the hell, how exactly can you NOT spot a difference? Especially when youre ***ng editing the video for many hours.
personally i use maggi to compliment/boost flavors (like msg) when cooking, not become the flavor itself if that makes sense.... so making it into a sauce seems like a good call, however cooking a steak drenched in maggi would probably be a little overkill
I am from Austria! Your sidedish is called "Hascheehörnchen" and is a normal meal here most eaten with a greensalad! It's not a Pasta... And some people give a little bit of tomatoketchup in it just for flavour and color
Gonna comment this again just because I don't want to be left alone with this. I've been using Beef Stock paste on my steaks before I sous vide them. All I do is use about 1-2 Tbsp of a good beef stock paste, spread a nice coating over the steak before I bag it. Cook it at 132 F for about 1-2 hrs depending on thickness. Then after it's cooked, I dry it, throw in some black pepper, and a very light coating of garlic and salt. You can for sure skip the salt because it's going to be salted with the paste, but it's your call. Then slam it on a cast iron, frying pan, flame thrower or whatever your choice is for a crust. It adds a very different layer of beef with the steak. It's wild and I love it
You can also try Maggi sauce by region. The chinese version has a slightly more fishy flavor than the swiss and german ones. You can tell which is which by looking at the labels. Often Asian stores will carry both--Viet people always swear by the European version for some reason.
Hey Guga. Could you please do an experiment using brown sauce? There are a few different popular brands in Ireland/UK, including HP, Chef, and Daddies.
The secret behind Maggi sauce is the disodium inosinate and guanylate. A giant Asian company (Ajinomoto) makes a mix of the two and resellers on Amazon also sell it. It's tasteless, but allows your umami receptors to more strongly detect MSG and related compounds. Used at 0.01% w/w.
There is a better Maggi sauce and you should try it. Back in Torreon Mexico there was a restaurant called El Chalet where they marinated their steaks with this other Maggi sauce. This Maggi sauce is called in Spanish as Jugo Maggi and usually you will find this in a Mexican Grocery store
Guga did you use the Maggi with MSG? In the US and some other countries they remove the MSG. The best Maggi contains MSG and I always make sure mine has it.
why did you cut out the scene where you tell them the secret ingredient, we need their reaction! you also did the same on guga with nfl player episdoe, you cut out the fish sauce reveal part!
When I was a young gringo I used to steal soda and chips from this Mexican cantina, and one day the owner caught me and beat the shit out of me & called my mom who was Irish Catholic which is another way of saying light skin Mexican! When my mom found out she was so mad she made me show up everyday to this guy's taqueria to work for free. And this is where I learned my first culinary lesson that would lead me to culinary school! Wow at culinary school I learned that best restaurants were ran by Greeks and Latinos the majority of which were Mexican and right out of school I got my first job at a restaurant 10 ft from the border of Arizona and Mexico! And that's where I learned that America's melting pot starts in the kitchen! I love these guys even with all my training I learned so many things from watching this channel!
You should do an "experiment" for everyone, and give them 3 of the same exact steaks, and see what they say 😅 I wonder if they'd "taste" the difference. You could say on the reveal "this steak was cooked on the left part of the grill, this one was cooked on the other side" 😂
Realise that Maggi is filled with E621 or “MSG” (Monosodium Glutamate) or “Vetsin”. It is the typical “umami” flavour. It come naturally for a dried seawead, but the MSG version is heavily processed in factories. Not the healthy option…
i have bee using the dry age umai bags, before doing it had legit dry age in a proper cooler. My wife says it tastes different is there a way to test the dry age differences between the umai dry age bags vs traditional dry age?
german here, and even worse, almost saarland-german. live at the border and the "saarlanders" are famous for their big and i mean BIG love for maggi(-sauce). the herb this sauce is made of is lovage, and its easily growth in pots, i have it in my garden and its way less overwhelming with a fresher taste and veeeeery fertile and can be used the same way like the sauce (only without the saltyness of course).
The main thing that gives Maggi its flavor is a herb called "Liebstöckel" ( lovage ) you can use this spice if you don't like the overwhelming taste of Maggi. Greetings from Germany 🙂
No, Liebstöckel does not give Maggi its flavor. Maggi is completely artificial, no herbs in it. See ingredients list on bottle. It only resembles the taste, and also not very good.
No Liebstöckel in Maggi. Its the other way round. Liebstöckel is also called "Maggi-Kraut" because it tastes like Maggi. Maggi exists since 1886 , comes from Switzerland. Cheers!
Haitians love Maggi products. We usually use the chicken bullion or the chicken powdered bullion. But what I have noticed with all of their products is that they’re extremely high in sodium and you only need little of it. I would use very minimal salt or check for seasoning before I add salt if you use Maggi.
Yes naggi sauce. Comes originally from the philipines. There is one more powder that will make anything taste good. Its called magic sarap. Its a yellow powder granules. Some call it aromat. Try it..
I used to work in a pizza kitchen, there was one customer who would literally bring a bottle of this stuff and cover his pizza in it. I've never tried it but I guess he enjoyed it 😂
This brings some memories. There use to be a Maggi factory in Amsterdam nearby where I lived. I still remember the smell and taste. Maggi used to be very popular in the Netherlands, mostly we used it to spice up our soup. Back in the days I thought we had only three flavors, salt, peper and maggi. But I can’t remember when I used it in my cooking.
Sous vide is always good and easy but is rarely amazing. For me, a Sous vide steak will consistently be an 8 out of 10. Never a 7. Never a 10. Other methods (like grilling) are more complicated but can give you a 10 or a 4.
@@yasuo9596 always do and I use the guga-recommended flamethrower. But the texture of the steak is just a little bit off due to the moist cooking vs dry.
The bottle of Maggi Sauce in the thumbnail is what attracted me to this video. It's great stuff! But, I typically just sprinkle on the MSG ... which is the secret to Maggi Sauce.
Some clarification (and fun facts) from the homeland of Maggi: Yes, the Maggi sauce was invented in Switzerland, as a poor man´s ingredient to make soups with little or no meat taste from a lot of meat. As such, it is meant to be used by the drop, not spoon. Otherwise, it is massively overpowering. Putting it on meat is weird - it makes meat taste like meat... Yes, it is still popular in Europe, but seen as very old school or old fashioned. Among professional chefs, it has become a no-go, it is even seen a some kind of pathetic display. Yes, the brand is owned by Nestlé, but this is hardly a recent change, It happened in the late 1940s. No, it is not made from lovage, never has been. Yes, it contains a LOT of salt (and msg). So much salt that it is considered to be a health hazard in Africa. So putting it on meat AND seasoning with salt is way over the top. (That said, the amount of seasoning, particularly salt and garlic, Guga uses in his recipes is obscene anyway imho. Still gotta like him :-) ) (And as a side note: Having pasta with meat as a side dish seems - mmh - interesting.
Maggi, garlic powder, savory steakhouse house seasoning, and a little MSG. Goes on every steak marinade for 4 to 24 hours. Add roasted garlic, rosemary, and thyme to the sous vide bag at 131 degrees for 4 hours, finish on charcoal
This Maggi sauce is very popular in Central Europe cousine, I personally use it in many ways (salads, soups, meat). It is based on one herb, salt, vinegar, sugar and MSG of course.
I just tried this sauce on some costco prime steaks!! i made 2 additions tho and added ginger to the garlic and schallots and then added some sesasme oil as well. topped with chives and toasted sesame seeds
Maggi is just a mixture of soy sauce with bouillon cube. Soy sauce gives it the salt flavor and the bouillon gives it the umami. I learned this a long time ago and my mother uses it to make steak.
It's probably worth to mention that Maggi was invented in Switzerland, by Julius Maggi (1846-1912). Other famous invention is the broth cube. With the acquisition by Nestlé, the product is now produced world-wide, with local adaptations concerning taste and marketing. By the way, the pronunciation of this Italian-origin last name is like "Margie", just without the "r".
Subscribed! I have never tried Sous Vide, but I will definitely do so. You had me trapped at the realization that you were using Maggi. Ah, yes, my favorite. My family is from Holland. Kroketjes and Maggi!! Yes! I have learned that its taste is a natural for steaks. Period. I love to cook over real mesquite, this is my sear. I am really interested in your sauce, this is brilliant. I am definitely going to do the side dish! That was inspired. For the conclusion, I am glad you agree. Maggi is pure joy.
It is like the Airwolfe said. Allready my great grandmother used it. It contains mainly MSG and the extract of a plant called Maggi plant aka lovage. These days I use the lovage in a pot because?so much MSG gives me a headache.
Maggi sauce is different in different countries, so careful where you buy it e.g. Philippines maggi sauce is more garlicly than the Canadian version. Also wheat gluten in Canadian version and no gluten in Philippines version. Both still great tasting 😋
Street cooks in Malaysia would dab maggi sauce on steaks and let the sauce char a bit right before they take it off the flattop. That way the steak doesn't become entirely flavoured by the maggi sauce but it gives it a nice tasty crust that you can't get easily otherwise
A very good burger: Blend 2 tomatoes, 1/4th of a medium onion, one garlic piece, two leaves of spinach, salt and pepper, half a teaspoon of soy sauce, a soft pinch of lemon and at the end add pickled jalapinio, and add some cinnamon at the end too, then make it into a paste, cook it until the color changes darker after adding a small cube of butter and teaspoon of olive oil (add one tablespoon of beef broth if any), then take it out and mix it with 80/20 minced beef and form patties mixing them well together (You can use dry aged somehow, my suggestion would be to mince it, but idk how it'd turn out with dry age, so try it with and without) then cook them on charcoal. The cheese prepared would be a mix of American cheese and mozzarella and a small cube of butter, mixed in with a few slices of pickled jalapinio (You don't want to cook the pickled jalapinio much at all, so adding all this at the end is the key) of course the cheese has to have the jalapinio blended into it and mixed. Use the flamethrower on it ontop of a grill. The buns should have some egg yolk brushed over them with a tiny bit of butter and melted over the buns. And there you have it, a very savory burger. I personally call it "Turkish hybrid"
Look for Knorr Swiss Aromat, it’s like this but much better and less of a soy taste. You can usually find it on Amazon but it’s only sold in France and Switzerland off the shelf
Maggi Sauce is very popular in Germany. It has a nice taste and fits a lot of dishes. The only problem is: Everything you season with Maggi Sauce only tastes like Maggi Sauce. It is so powerful that even if you only put a little bit into your dish you can clearly taste it. I mostly see a lot of people using it who can not cook/ season properly and just put Maggi Sauce to it. Bu t in my opinion you are better off using different spices to create a unique taste instead of using Maggi Sauce. Maggi Sauce is like the Microwave of seasoning, it works if you are lazy, but you definitely can do better than that.
I don't know I love a dash of maggi on soft boiled eggs or with a nice rustic pea soup so thick a plastic spoon could stand in it...
If your dish already has good flavor and you only use a few drops it's not too overpowering. If you use a ton of it maybe it's that way but used like any other seasoning it has its place
@RealShit Poster Here in Greece I haven't seen it in any major supermarket
@RealShit Poster in Ukraine I saw it only in Aushan in import isle.
Maggi is owned by Nestle and I tend to stay away from all Nestle products!
Hey, my mom in-law was German and used Maggi Sauce in her cucumber salad. If you want some other recipes to use that sauce on, definitely try this one: Two cucumbers, peeled, 1/2 tblsp neutral oil (I use vegetable oil), tsp salt, Maggi, and about a tblsp of apple cider vinegar. She never gave me measurements, and I don't ever measure, so these are approximate amounts. I always prepare this to taste. Slice the cucumbers on thinnest setting on mandolin. Super thin. Add salt, oil. Shake about 5 or so of the Maggi. Add vinegar a little at a time, stirring and tasting until they are the right tanginess. If you can't taste the Maggi very much, add a couple more shakes in there. And that's it! the best cucumber salad you will ever taste! Another tip. If it is winter and the cucumbers are a little bitter, add a little sugar in there as well.
Thank you for taking the time to type this out!
+1000
I can't find anything that makes the cucumber salad better than this sauce, I mix it with some Worcestershire sauce too, and it's great!
@@stephanewantiez164 Adding a little bit of dill would be lovely, as well!
Oh damn that sounds good. Thanks for sharing :)
Totally true best cucumber salad.
As a kid i used to "steal" the dried up bits of maggi from inside the lid. loved the salty flavor. What happens if you dehydrate the maggi sauce and maybe use it for seasoning or dry brine (if that is even posssible). Or even better Dry age it :D
i straight up used to drink that sauce when it was leftover in a bowl lmao
Guilty
@@RedstonekPL you do know maggi also comes in stock cubes right
@@bolurahman8662 nah i dont
@@RedstonekPL its so much better than the sauce if you can try it
Poland also here with popularity of Maggi!
But here we sometimes call „maggi” to lovage herb (which extract original Maggi should have).
One of my favorite ways to use it is I mix Magi's with lemon juice and finely chopped hot pepper, mix it together and use it to marinate meat/chicken especially when you grill it, you can also add the same sauce when it your finished grilling.
Maggy is pretty popular in Mexico for marinades as well as Worcestershire, mix those 2 with some lime juice, garlic powder, black pepper and a splash of beer and you have a killer marinade for your “carne asada” or chicken 👌🏼
I am german, i will try your recipe, because everybody has Maggi here, thanks man !
It’s really good in a michilada
Do you have a recipe you use with measurements? This sounds great
And dont forget to season your burger patty with maggi sauce..
In Holland it's basically used to season soups and bouillons, not so much in dishes. In our language Maggi aroma also gave a popular name to the herb 'lavas': it's often referred to as 'maggi plant'.
Same in Poland - we mostly used it in soups and due to similar aromas it become common name for herb otherwise knows as lubczyk.
maggiekraut also known in english as lovage. but it seems to me the people here in gb just know coriander
My family (Dutch) and I use it a bit more like the Germans 😅.
In germany it's called Liebstöckel like "love-stem"
Hier in het zuiden word het ook heel vaak in eten gedaan, het staat ook in elke friture op tafel.
My Oma taught me a sauce very similar to the one you made but with far less maggi seasoning sauce. For chicken 1-2 teaspoons or 5ml, for pork 2 teaspoons or 10ml, for beef 3 teaspoons / 1 table spoon or 15ml for each 500ml of sauce, this was the base level she taught me and you use common sense to add more or less for your desired results. Adding herbs and spice to the sauce/gravy can alter the way the maggi seasoning flavour tastes, i would suggest looking up German and Polish recipes that use maggi seasoning liquid, google translate. Adding maggi seasoning liquid to soups or stews works great, from adding just a hint to going full on smack you between the eye flavour bomb, as always the choice is yours. Maggi also make mini stock cubes with the same flavour profile. Thank you for making these recipes i especially look forward to the pasta dish, take care, God bless one and all.
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
Yes, this seems interesting. Guga please try dry aging in shrimp paste. Maybe you can enhance it with for example garlic, ginger or chillis. Create the worlds first thai flavour dry aging paste :)
Shrimp paste is so good
Wow that would be pretty interesting, the saltiness of the paste should work...I would think...
I hope Guga does this!
Pasty or chunky?
Great recipies, super clear video & audio and I love your style.
I'll be following everything you do from now on!
Chicken livers, chicken hearts, chicken gizzards. Clean the gizzards from the yellow membrane, boil them with the hearts in salty water for 30 min. Put all of the meats in an oven tray ( or those heat resistant glass pots). Chop up 1 big red onion & cook it abit with butter, maggi sauce,1 tea spoon of paprika and some white wine. Mix it up with the meat, add 100-150 ml beer, cover it with aluminum foil and cook for 90 min on 180 ° C. Make it as a side dish.
Thank you for taking the time to write this out!
As a Dutchy, Maggi was part of my diet when growing up.. Every Sunday we had soup at our grandmothers place and Maggi was always there next to an open tin of tomato puree. I think it's literally one of the only flavours that gives me nostalgic feelings to my childhood. Nowadays there is always a bottle in my cupboard to spice up things like packet noodle soups or canned soups on lazy days. Also works great as an ingredient when hiking: just some pasta, bacon, onion, maggi and black pepper. Simple, flavourful and it gets you through the day. I also remember sometime in Langenhagen at a swimming competition I had German noodles with ground beef that had a taste like Maggi was added. Had it once when I was around 14, was brilliant and still looking for a recipe of some sort or even the name of the dish..
in Poland we often use Maggi with soups (some people add it to rosół for example)
it also goes well with onion
put some ham or pâté on a slice of bread, add some slices of onion on top and add a few drops of that sauce, it's really really good
It's also great over fries instead of using salt. It makes them a bit soggy but it tastes delicious.
Exactly. Maggi in Poland is the equivalent of soy sauce. Originally it is a lovage extract.
same here in germany, best thing you can do to your soup
Im probably one of the Poles who is not fancy using Maggi at all. I understand that it makes the rosół (polish chicken soup) much much much much more tasty, but even a little splash, just kills most of the delicate flavors. This is the biggest difference between Maggi and soy sauce. Maggi kills everything, soy sauce doesn't
@@SeeNyuOG thats why you add like 3 drops at most
it's a condiment like mustard or ketchup
it kills the flavour if you add too much but enhances it when you add only a tiny bit
kinda like vinegar
I've been watching your channel for a while, mouth watering with every amazing video. When I saw this video, I really got curious and had to know what it was like. I just pan-seared some thinner steaks on my cast iron using this sauce, and also made the cream sauce you featured, and it was amazing! We plan on using that cream sauce with chicken soon, and I've very curious about using the maggi sauce as part of my homemade jerky marinade. Thank you so much for all your work, and I look forward to seeing what other amazing dishes you come up with.
We would love to see a video of a dry aged steak in HP Brown Sauce from the UK!!
Yesss please
I love the combination of maggi and curry powder (generic curry with turmeric, cumin, ginger) and use it in a similar dish as your pasta here. Some cheese over it to cream it up. Really nice.
I know you ended up picking the control with the side sauce as the best one, but the final steak, the one with the sauce applied beforehand, looks like a completely different grade of beef than the other two. It's got noticeably better marbling and looks like it shouldn't even be compared to the others as equals.
That's like 5th video where he compares different steaks like theyre the same.
That's it
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'm a singer, and your vocal delivery and recording is excellent. Very unique affect and enunciation, but correct in all aspects. Well done sir. I learn much as well. I tried out the powdered milk steak to great effect and reception from friends. Kudos!
Guga's signature vocal patter is one of my favorite parts of his videos. The hints of Brazilian Portuguese phonology/cadence bleed into his speech in a really lovely way
Maggi is just the liquid form of a natural herb called "Lovage" a few leaves in any stew or soup is all one needs. It grows like a weed, 5 feet tall and needs no care. It's one of the first plants to sprout leaves in the spring. In the fall, I pick the fresh leaves and freeze them to use when required during the winter. It's called "lovage" because it's considered to be an aphrodisiac.
Look at the ingredients: there is no lovage in Maggi. But your advice is alright. Take the fresh leaves.
There is no lovage in Maggi and never was. It got its name "Maggikraut" because it tastes kinda like the sauce, not the other way around. 😂
This is literally one of the most used things in Dutch Cuisine. Never thought of seasoning steak with it tho, awesome!
For real XD
In the German cuisine you mean!
@@miavalgaerts7548 polish
@@miavalgaerts7548 both! :)
Thanks for the video! I live in the german region Saarland, right next to France and Luxembourg and not to far a way from Switzerland, where Maggi originated. Today we use the most Maggi - 3.4 cups (812ml) per housold per year. We have a really hearty and full workers kitchen.
One of my favourite meals is "Gefillde (Klöße)", boiled poptate Dumplings (Raspeballs?) filled with Leberwurst (liver sausage) with a dices bacon-cream sauce. It is not unusual to put just a little bit of Maggi Würze on the Kloß sitting at the table.
Another Great meal is "Mehlknödel" often as "Verheirade" - cooked wheat-flour dumplings "married" with sliced bloiled potatoes, with a similar sauce - often a bit more fluid. It is important that the sauce contains browned butter. There you can add a lot of Maggi Würze and it is absolutly great.
Only problem is that lots of people get overweight here. Food is to great, also we are not too happy here.
Maggi!!
I grew up with that stuff.
My mom used it for everything.
Still using it today ( i'm 38 and from Holland).
By the way : this is pure foodporn🤤
Facts bro us dutchies put it in everything
Guga I just made that pasta for dinner, it is excellent. I used the Mexican Maggi (Jugo) instead and also didn't use ginger. It's one of the best easy dinners I've made in awhile. Thanks!
Hey Guga, you should make some experiments with a seasoning we use a lot here in switzerland. It's called Aromat from Knorr and it has MSG in it. Delicious on eggs and potatoes, but also on other foods.
Greetings from switzerland
The steak that was covered in Maggi sauce had better marbling than the other two steaks
weird how no one else mentioned this....
This guy keeps doing that, ive seen at least 5 video's where he was supposed to compare stuff, where he had totally different steaks. I mean what the hell, how exactly can you NOT spot a difference? Especially when youre ***ng editing the video for many hours.
exactly, not a fair comparison. not excusable from a steak expert especially as he talks about marbling.
That’s the one he’s gonna eat first
That's the first thing I noticed too!
personally i use maggi to compliment/boost flavors (like msg) when cooking, not become the flavor itself if that makes sense.... so making it into a sauce seems like a good call, however cooking a steak drenched in maggi would probably be a little overkill
thats probably because maggi is mostly msg
I am from Austria!
Your sidedish is called "Hascheehörnchen" and is a normal meal here most eaten with a greensalad! It's not a Pasta...
And some people give a little bit of tomatoketchup in it just for flavour and color
Guga, have you considered dry aging in blue cheese?
Gonna comment this again just because I don't want to be left alone with this. I've been using Beef Stock paste on my steaks before I sous vide them. All I do is use about 1-2 Tbsp of a good beef stock paste, spread a nice coating over the steak before I bag it. Cook it at 132 F for about 1-2 hrs depending on thickness. Then after it's cooked, I dry it, throw in some black pepper, and a very light coating of garlic and salt. You can for sure skip the salt because it's going to be salted with the paste, but it's your call. Then slam it on a cast iron, frying pan, flame thrower or whatever your choice is for a crust. It adds a very different layer of beef with the steak. It's wild and I love it
Guga becomes more powerful with every steak he eats
The Thanos of steaks
Guga will soon become... Giga
No.... Its GUGACHAD!
Soon, he will be Guga, Destroyer of Steaks, Chef of the Gods.
You can also try Maggi sauce by region. The chinese version has a slightly more fishy flavor than the swiss and german ones. You can tell which is which by looking at the labels. Often Asian stores will carry both--Viet people always swear by the European version for some reason.
Guga always says that they don't eat steak all of the time, but they eat it more than the average person. I'm jealous.
I love that you have two channels. I could watch your videos every day.
I actually use it as a soy sauce replacement (allergies). It is made in a very similar way and a great replacement!
My opinion: you can not compare Maggi with soy sauce. Maggi is more salty.
Very popular sauce in Poland- but never thought about making sauce like that - tried it - so great :D Thank You!
Hey Guga. Could you please do an experiment using brown sauce? There are a few different popular brands in Ireland/UK, including HP, Chef, and Daddies.
It's so acidic, I don't know if I would like it on steaks. On Smoked meat or battered/fried stuff for sure tho.
@@ffll8427 thanks Guga
Maggi is a secret weapon I always use on my dish when I couldn't get the desired taste I wanted. Totally recommend it!
I wonder what would happen if you dry aged a steak in potatoes.
Fungal growth will go astronomic
I also thought about instant potatoes
i don't think it will do much
@@graybonesau yeah I think it will just be dry aged steak and potatoes
Mash
The secret behind Maggi sauce is the disodium inosinate and guanylate. A giant Asian company (Ajinomoto) makes a mix of the two and resellers on Amazon also sell it. It's tasteless, but allows your umami receptors to more strongly detect MSG and related compounds. Used at 0.01% w/w.
There is a better Maggi sauce and you should try it. Back in Torreon Mexico there was a restaurant called El Chalet where they marinated their steaks with this other Maggi sauce. This Maggi sauce is called in Spanish as Jugo Maggi and usually you will find this in a Mexican Grocery store
I grabbed a bottle of Maggi Jugo at my local Latin market recently. Good stuff 👍
Con razón se me hacia diferente, uno es salsa Maggi, la de México es jugo Maggi (es que es negro y mas espeso)
Maggi and Africa are like a young couple in a puppy love phase that never ended 😂
Guga did you use the Maggi with MSG? In the US and some other countries they remove the MSG. The best Maggi contains MSG and I always make sure mine has it.
I suggested it a couple of weeks ago and here it is :D thank you for the great video!
We have Maggi all over Thailand. We use it for everything.
Thanks guys ,great to see the difference and see the outcome / tasting .
Question for guga: when you’re not making a video, how often do you grill/prepare steaks at home?
Door dash
Drinking game: 1 sip every time he says umami in all his videos.
why did you cut out the scene where you tell them the secret ingredient, we need their reaction! you also did the same on guga with nfl player episdoe, you cut out the fish sauce reveal part!
When I was a young gringo I used to steal soda and chips from this Mexican cantina, and one day the owner caught me and beat the shit out of me & called my mom who was Irish Catholic which is another way of saying light skin Mexican! When my mom found out she was so mad she made me show up everyday to this guy's taqueria to work for free. And this is where I learned my first culinary lesson that would lead me to culinary school! Wow at culinary school I learned that best restaurants were ran by Greeks and Latinos the majority of which were Mexican and right out of school I got my first job at a restaurant 10 ft from the border of Arizona and Mexico! And that's where I learned that America's melting pot starts in the kitchen! I love these guys even with all my training I learned so many things from watching this channel!
I’ve already made the sauce about a hour ago! It’s amazing, I substituted the shallots for onions.
Great video as always, guys. Thanks for sharing that sauce recipe my friend. I can’t wait to try it!
Hold on hold on the steak with the sauce is CLEARLY the best cut of meat it’s not even close that’s like prime vs select
I noticed that too, it looks like Wagyu. I thought it was going to be some form of Wagyu experiment compared to the other ones.
07:02 "Listen, there's a reason I have two channels". That was pretty good.
You should do an "experiment" for everyone, and give them 3 of the same exact steaks, and see what they say 😅 I wonder if they'd "taste" the difference. You could say on the reveal "this steak was cooked on the left part of the grill, this one was cooked on the other side" 😂
Realise that Maggi is filled with E621 or “MSG” (Monosodium Glutamate) or “Vetsin”. It is the typical “umami” flavour. It come naturally for a dried seawead, but the MSG version is heavily processed in factories. Not the healthy option…
i have bee using the dry age umai bags, before doing it had legit dry age in a proper cooler. My wife says it tastes different is there a way to test the dry age differences between the umai dry age bags vs traditional dry age?
PitmasterX just did an episode about this very thing.
@@mixmastakooz thanks so much I'll go watch it
german here, and even worse, almost saarland-german. live at the border and the "saarlanders" are famous for their big and i mean BIG love for maggi(-sauce). the herb this sauce is made of is lovage, and its easily growth in pots, i have it in my garden and its way less overwhelming with a fresher taste and veeeeery fertile and can be used the same way like the sauce (only without the saltyness of course).
The main thing that gives Maggi its flavor is a herb called "Liebstöckel" ( lovage ) you can use this spice if you don't like the overwhelming taste of Maggi. Greetings from Germany 🙂
No, Liebstöckel does not give Maggi its flavor. Maggi is completely artificial, no herbs in it. See ingredients list on bottle.
It only resembles the taste, and also not very good.
No Liebstöckel in Maggi. Its the other way round. Liebstöckel is also called "Maggi-Kraut" because it tastes like Maggi. Maggi exists since 1886 , comes from Switzerland. Cheers!
Maggi is my secret recipe for my Sous Vide steaks with garlic powder. I then smoke it for an hour before I torch it. The smoke touch is amazing.
Me every single time: those steaks don’t look that good 🤢
Guga: …but watch this😏
Haitians love Maggi products. We usually use the chicken bullion or the chicken powdered bullion. But what I have noticed with all of their products is that they’re extremely high in sodium and you only need little of it. I would use very minimal salt or check for seasoning before I add salt if you use Maggi.
I would not use to much Maggie it overpowers everything just a couple of splashes would de👍
Yes naggi sauce. Comes originally from the philipines. There is one more powder that will make anything taste good. Its called magic sarap. Its a yellow powder granules. Some call it aromat. Try it..
That's vetsin!
I used to work in a pizza kitchen, there was one customer who would literally bring a bottle of this stuff and cover his pizza in it. I've never tried it but I guess he enjoyed it 😂
I'm addicted to this stuff
In Germany they eat it with every food
you too?
@@Psiilocybe nooo im sorry 😛
@@Kos5022 thank god
Nee nicht jeder
This brings some memories. There use to be a Maggi factory in Amsterdam nearby where I lived. I still remember the smell and taste.
Maggi used to be very popular in the Netherlands, mostly we used it to spice up our soup. Back in the days I thought we had only three flavors, salt, peper and maggi. But I can’t remember when I used it in my cooking.
Sous vide is always good and easy but is rarely amazing. For me, a Sous vide steak will consistently be an 8 out of 10. Never a 7. Never a 10. Other methods (like grilling) are more complicated but can give you a 10 or a 4.
how about sous vide and finish on grill?
@@yasuo9596 always do and I use the guga-recommended flamethrower. But the texture of the steak is just a little bit off due to the moist cooking vs dry.
That's why gugas steaks had a weak crust. You can see it.
The bottle of Maggi Sauce in the thumbnail is what attracted me to this video. It's great stuff! But, I typically just sprinkle on the MSG ... which is the secret to Maggi Sauce.
Some clarification (and fun facts) from the homeland of Maggi:
Yes, the Maggi sauce was invented in Switzerland, as a poor man´s ingredient to make soups with little or no meat taste from a lot of meat.
As such, it is meant to be used by the drop, not spoon. Otherwise, it is massively overpowering. Putting it on meat is weird - it makes meat taste like meat...
Yes, it is still popular in Europe, but seen as very old school or old fashioned. Among professional chefs, it has become a no-go, it is even seen a some kind of pathetic display.
Yes, the brand is owned by Nestlé, but this is hardly a recent change, It happened in the late 1940s.
No, it is not made from lovage, never has been.
Yes, it contains a LOT of salt (and msg). So much salt that it is considered to be a health hazard in Africa. So putting it on meat AND seasoning with salt is way over the top. (That said, the amount of seasoning, particularly salt and garlic, Guga uses in his recipes is obscene anyway imho. Still gotta like him :-) )
(And as a side note: Having pasta with meat as a side dish seems - mmh - interesting.
Maggi, garlic powder, savory steakhouse house seasoning, and a little MSG. Goes on every steak marinade for 4 to 24 hours. Add roasted garlic, rosemary, and thyme to the sous vide bag at 131 degrees for 4 hours, finish on charcoal
Here comes the swiss spices! You could have upload it today, first august, our national day (4th of july) :D
OMG! The sauce is amazing. Saw this video today and lucky me to have everything available. Easy to make and super umami.
It’s not the sauce. It’s the MSG.
This sauce is great for beef short ribs. The tartness of the sauce goes great with the richness of the short ribs.
That "Oooh ya papa" may well have been Guga's cutest reaction yet
This Maggi sauce is very popular in Central Europe cousine, I personally use it in many ways (salads, soups, meat). It is based on one herb, salt, vinegar, sugar and MSG of course.
I just tried this sauce on some costco prime steaks!! i made 2 additions tho and added ginger to the garlic and schallots and then added some sesasme oil as well. topped with chives and toasted sesame seeds
Very nice that you tried the msg and ribonucleotide flavor enhancers. Amazing video.
The hand shaking close up is hilarious. The withdrawals are real lmfao
Maggi is just a mixture of soy sauce with bouillon cube. Soy sauce gives it the salt flavor and the bouillon gives it the umami. I learned this a long time ago and my mother uses it to make steak.
It's probably worth to mention that Maggi was invented in Switzerland, by Julius Maggi (1846-1912). Other famous invention is the broth cube. With the acquisition by Nestlé, the product is now produced world-wide, with local adaptations concerning taste and marketing. By the way, the pronunciation of this Italian-origin last name is like "Margie", just without the "r".
Subscribed! I have never tried Sous Vide, but I will definitely do so.
You had me trapped at the realization that you were using Maggi. Ah, yes, my favorite. My family is from Holland. Kroketjes and Maggi!! Yes!
I have learned that its taste is a natural for steaks. Period.
I love to cook over real mesquite, this is my sear. I am really interested in your sauce, this is brilliant.
I am definitely going to do the side dish! That was inspired.
For the conclusion, I am glad you agree. Maggi is pure joy.
Bread and Maggi is the perfect combo while waiting for your starter and main in restaurants
It is like the Airwolfe said. Allready my great grandmother used it. It contains mainly MSG and the extract of a plant called Maggi plant aka lovage. These days I use the lovage in a pot because?so much MSG gives me a headache.
They've used it in Culinary Chef school.. for decades...always in my cupboard along with worchestershire sauce..
Yep, it does :) I dont eat white rice anymore without this sauce on the side to dip the rice in
Maggi sauce is different in different countries, so careful where you buy it e.g. Philippines maggi sauce is more garlicly than the Canadian version. Also wheat gluten in Canadian version and no gluten in Philippines version. Both still great tasting 😋
Allegro has several flavors that make an amazing marinade. I add lime juice and some chopped garlic. For incredible beef steaks.
They sprinkle the maggi cubes on dibi/ afra/ grilled lamb in Gambia and Senegal. It is so good!
I’ve made this side dish so many times and it is incredible. Thank you!
Can you try out that, "browning sauce" and see what you can do with it. It is in a similar yellow bottle.
Street cooks in Malaysia would dab maggi sauce on steaks and let the sauce char a bit right before they take it off the flattop. That way the steak doesn't become entirely flavoured by the maggi sauce but it gives it a nice tasty crust that you can't get easily otherwise
A very good burger: Blend 2 tomatoes, 1/4th of a medium onion, one garlic piece, two leaves of spinach, salt and pepper, half a teaspoon of soy sauce, a soft pinch of lemon and at the end add pickled jalapinio, and add some cinnamon at the end too, then make it into a paste, cook it until the color changes darker after adding a small cube of butter and teaspoon of olive oil (add one tablespoon of beef broth if any), then take it out and mix it with 80/20 minced beef and form patties mixing them well together (You can use dry aged somehow, my suggestion would be to mince it, but idk how it'd turn out with dry age, so try it with and without) then cook them on charcoal. The cheese prepared would be a mix of American cheese and mozzarella and a small cube of butter, mixed in with a few slices of pickled jalapinio (You don't want to cook the pickled jalapinio much at all, so adding all this at the end is the key) of course the cheese has to have the jalapinio blended into it and mixed. Use the flamethrower on it ontop of a grill. The buns should have some egg yolk brushed over them with a tiny bit of butter and melted over the buns. And there you have it, a very savory burger. I personally call it "Turkish hybrid"
Love what you do. I wish you dipped the 3rd steak in the second steaks sauce to see if it improved or was too much
You can mix curry poweder n meggi seasoning sos together also add alittle black pepper or white pepper powder
Hello. You may want to try to do Zatarains crab boil on the stake. Then you can do a Shrimp pasta. Use the crab boil on the pasta and shrimp.
And there's me thinking Maggi is a Polish thing! I love it on everything!
All right. Maggi sauce Dry Age experiment.
Look for Knorr Swiss Aromat, it’s like this but much better and less of a soy taste. You can usually find it on Amazon but it’s only sold in France and Switzerland off the shelf
You mean Knorr Liquid Seasoning?
nope it‘s armot !
taste great with cucumber as a little snack :P