They all said use RAMEN Seasoning on STEAKS, so we did!
ฝัง
- เผยแพร่เมื่อ 18 มี.ค. 2022
- I always like to try new things! Today is no different after they all recommend me giving this a try I had no choice but to see what would happen. The results are in!
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#Steak #Experiment #SousVide - บันเทิง
When I was a kid, I started cooking. I loved it. The second steak I had ever made, I used Kool-Aid powder, and convinced my self that it was good. Let test it!
If you guys want to see it I will make it happen. What flavor?
@@SousVideEverything Grape!!!
BLUE RASPBERRY
thats bs, doubt it
@@SousVideEverything I'm excited for this 😆
Hey Guga, have you thought on creating a playlist only with your side dishes? Sometimes I want to try one, but forget which episode you did it.
Or even a guga side dishes channel. That would be cool
Yeah like he could grab those bits of the videos that have differents side dishes and just upload it with the name, not explanation needed just the ingredients & lets go
Side dish short format videos. Why not!!!
Agreed, this is something I've been wanting to do for a while. I cook for my girls all the time but I can never remember where I saw certain side dish ideas.. so I end up making something I've already made a few times. Guga this man is giving solid advice!
I was thinking he should make a cook book
I need this too
Guga your consistency and production value is always so incredible. Everytime I get that notification I know that I’m in store for such a quality videos on either page, thank you!
I'm still waiting for a series involving the best side dish. I've made some of the side dish recipes and they're AMAZING and highly recommend for others to do the same in making them. They've become a regular staple at my dinner table.
I really want to see an episode where you take three normal Guga steaks, and play them off as experiments and see if all the guys can tell what you did.
The true test! LOL
April 1st is coming up lol
@@neilz. yes!! 😂😂
Would be ideal for tomorrow!
Yes.
Guga - I watched you make bacon and have been making it ever since. One day I used rosemary salt for the brine and it completely changed the flavour - it was sweeter. Then I used umami salt for the brine and it made the best burger bacon I’ve ever tasted. So my request is for you to bacon again, but brine with flavoured salts and see what you think!
Cool idea! Now I'm wondering what homemade bacon with sriracha salt would taste like...
Great idea, it didn't even hit me, even tho Nick has been using all types of salts.
You're a liar you haven't done that
I make my own bacon now cause of Guga. Rosemary salt; if you know, you know.
@@GennySavastone ⛹️♂️💨😤😨🤢🤮
Something to note about that baschemel. The general rule in how to make it is equal parts fat/oil- flour then add milk as desired. I bring this up because Guga could have used the rendered bacon fat as a base instead of the butter for maximum flavor. So the side dish could have been even better.
I'm super interested in seeing what more expensive ramen powders/sauces do to the steak flavor profile. The amount of variety and quality is staggering.
Yea I used mama shrimp Tom yum powder in sous vide pork and it came out amazing from the lime flavor it has
I can't believe salt + ramen seasoning wasn't too salty. Ramen seasoning is already mostly salt.
He cut way back on the salt to compensate.
And he used only 1 packet per steak.
Chef's also use boatloads of salt on everything. Literally every stage of prep and cooking gets some salt in most dishes I see Chef's make. So their pallette might be partial to saltiness.
I suspect that it really was too salty, and that's why they didn't like it. They just couldn't explain that it was the salt that threw them off.
@@nickwilliamson6726 even water for pasta gets salt
What about using bouillon paste from “Better Than Bouillon”? Maybe you could try either roasted beef base, roasted garlic base, mushroom base, or sautéed onion base. Somethin like that. They even have low sodium versions too.
Yeah, they are easy to find in most grocery store too
The better than bullion base is definitely better than the dried cubes, but if the ramen packets didn't work then I don't think it'll add much. But tbh idc just put it on there and tell us what it's like!
Better then bouillon is good
Would recommend the mushroom base, I think it would add umami to the steaks, especially if you like mushrooms.
I bet if he used the top ramen brand or even the knorr bouillon, it would have came out better.
u have flu .. wish you fast recovery bro .. thx for the pushing your self and making this video u r strong man
Been waiting for this one for over 2 years thank you!
Showed my wife the pasta dish and she is cooking it today. Thanks Guga!
You could have cooked it for her as a surprise
Hey Guga, have you ever tried using a red grape juice marinade to tenderize a steak, please do this with freshly crushed red grapes to get juice with pulp and juice no pulp to see which is best in sous vide, grilled, and pan seared cooking method
This is probably your best looking side dish ever! It’s killing me. But c’mon Guga, you gotta grate your own mozzarella. Don’t use that plastic cheese in a bag. What would Chef John say? 😂
Your diet would kill me, but it always makes my mouth water, and for once I'm deliberately going to try something I see one of my favorite cooks make. That side dish looks incredible.
Hey, one thing to try might be crispy fried bacon blended to powder as the seasoning.
Already did it
I don’t know what it is, but watching guga put together these amazing side dishes in the middle of every video is always my favorite part. I mean just look at that pasta
Thanks for putting the control in the middle! You are truly committed to excellence, and the variety is proof!
Gotta thank this channel for motivating me to have an outrageously great night out at a Brazilian steakhouse. As if all you can eat steak, including picanha, wasn't enough, I paid extra to have a dry aged tomahawk and waygu ribeye added for the table. And yeah, after all that, dinner was expensive, but as a special night out, it was worth it.
Oh, and yeah, I've been doing a lot of sous vide as well, complete with flame thrower for finishing. I doubt I'm doing as well as Guga, but it's still great results.
Did you try the bottom sirloin? Seriously underrated cut of meat.
Guga! I love your channels! I've learned so much! I would love to see a nutrional yeast experiment, dry aged or seasoned
I second that 👍🏼
What about blend the ramen + the seasoning into powder, add little water just to make a paste and dry-age a bone-in ribeye roast with it?
Your comical approach to “removing” the fat in the side dish with the introduction of bacon-and subsequent removal of the liquified bacon fat-cracks me up. You basically added all the fat back with the cheese and sour cream. 😂
thanks for putting the recipe for the stuffed shell filling in the description.
I know the videos about the steak but those shells like bomb.
Im really curious if there are any "experiment steaks" he still makes for fun because he liked them, if there are any
Definitely pineapple
I would think that outside their videos they don't eat that much meat, I dont think eating that much steak is good for you.
@@get_kicked8506 That makes no sense that they wouldn’t eat meat regularly just because they do these experiments.
I made the stuffed shells, and oh man, hats off to Guga!! This is one of the best dishes I have made! I also swapped out the Béchamel sauce with a Mornay sauce using Jarlsberg. I seriously feel this dish would deserve a Michelin Star if a single serving could be plated with presentation.
Lol @the editing & Guga low key blocking Angel’s hug🤣
The editing at 8:10 with Angel inside the TV was hilarious! Great job editor hahaha
We’ve seen the peanut butter and the Nutella, I’d be really keen to see what happens if you dry age with biscoff spread!
Thank you for not doing the control steak first! If the control is always first and they know it, it defeats the purpose of having a control in the experiment.
Of course Angel is an expert and can identify it every time!
This guy's content is literally an antidepressant for me. Absolutely love guga
Lets goooo I commented this suggestion on a few videos awhile back. Love to see it actually be a thing haha. Thanks Guga!
I am a big fan of beef. BUT, I am also a big fan of wild game. I would love to see you do something with stuff like buffalo/bison, or good old Midwest whitetail deer. I know they're both very lean meats, but the flavor is amazing without a bunch of fat.
He could do bison picanha
I've been asking the same. He would probably upset the vagans lol
@@Wickedjc2119 Who cares, they're a 1st world privilege that pretends to be a moral arguement.
Guga that side dish with the pasta shell, bacon, and cheese looks so freak'n good it had my mouth watering. I will most definitely have to make it, so here's my thanks ahead of time for sharing that recipe🙏
Hey guga love ur videos
I would really like to see u try know stock cubes to season ur steaks like Marco does
Would love to see ur opinion on that steak
Hey Guga; love the content as always. Still hoping for a horseradish dry age experiment. I really think it'll be great.
Hey Guga, been watching for years! I might have missed an episode if you already tried this, but we will sometimes dry mushrooms and grind them into a powder, then use as a steak seasoning along with salt, pepper and garlic powder. I normally use shiitake or another good mushroom because button mushrooms smell like ass.
Hehhehehehe Butt mushrooms
The stuffed noodles is giving me ideas like when I make favorite lasagna recipe to stuffed the shells with cheese mixture and pour the meat sauce over top with cheese as soon am out of rehad for ankle surgery am very tempted to try that
Love hearing the classic “but watch this!” searing song
How about dry aging steaks in citric acid? Just in case you don’t know what it is, it’s what put on sour candies
Hi Guga,
I love your videos - from both channels! I had an idea for a future video that stems from a new issue in my family. My spouse has recently been diagnosed with a degenerative disease and can only take very light quantities of Sodium each day (less than 1500 MG). Since steaks need lots of salt to bring out the best flavors, I wonder if you knew ways to cook flavorful steaks with minimal use of salt ? Anyways, I look forward to other viewers' crazy new ideas! :)
I've been using ramen packets and bullion powder in my rubs and marinades for years. Lots of msg. The soy sauce flavored ramen packet is my favorite to add to a dry rub.
I have been cooking my whole life but you're truly amazing my dude!
Hi guga! Great video as always.
Can you try to dry age an expensive steak inside a larger piece of cheaper meat? Maybe you can save the expensive piece of meat from needing to trim it down
Hey Guga , you Need to Try „Tafelspitz mit Meerrettichsoße“ its a german dish. Picanha with horseradish Sauce. Just give it a Try. Greets from germany
Thanks for changing the order of the control
I was part of the comment section on this one. I'm surprised it wasn't too salty, but a huge thank you for listening to your comment section. It actually means a lot!
Man, gotta try this with Shin Ramyun seasoning, it's the best ramen!
You should try steak with indomie seasoning
Hi Guga. You got me to the sous vide comunity. At the beginning you used to test some recipies sous vide style. It would be nice to have your view on tipical french, german, amican,… dishes. Thanks
Watching these guys eat Ramen seasoned steaks while I'm eating a bowl of Ramen.
Have you tried to dry brine them with salty stuff?
Soup stuff, most expensive salt, msg or whatever you'd recommend?
I like to dry-brine steaks with sriracha salt. It's all heat and no real flavor when used as a table seasoning, but as a dry brine the heat dissipates and you have hints of that garlic and chile flavor penetrating the meat along with the salt.
@@biffwellington6144 That sounds pretty dope. Let's hope Guga tries that 🤤
I’ve always wanted to see a dry age experiment with Coleman’s English mustard powder
When making beef stew, add beef ramen flavor packs it turns out amazing. I always add them on top of my other seasonings
Must admit I spend more time watching your gugafoods channel but I am really starting to dig into this channel...thanks for these videos man!!
Guga you should put STARFRUIT on steak. One steak with starfruit juice (like the onion juice experiment), another dry-aged in starfruit juice (like the pineapple juice experiment) and a final steak with starfruit compound butter.
Suggestion for Guga: To make some tender steaks try using papaya, just like you did with the pineapple. Papaya contains the enzyme papain that works in a similar but different manner than bromaline in pineapple. Be careful though, papain breaks down at 60 to 70 degree Celsius so it might have trouble in the sous vide (but bromaline is even more sensitive to heat). In my own experiment even after 12 hours the steak hadn't disintegrated like your pineapple steak, but it didn't penetrate as deeply so keep that in mind. Papaya has been use since long before Europeans in the Americas so it has a long history of being amazing.
He did in his first tenderizint experiment about 3 years ago, it worked well and was second to the pineapple
I am in papain
That papaya enzyme works great for fajitas
@@robloxwarrior9557 Made sure to check it out, thanks :)
First time watching, haven't seen Ramen on steak and gotta say, wasn’t expecting it to do well. And I like the side dish, I'm trying it this weekend. Stay blessed
I love how when Angel finds the control "THAT'S A GUGA STEAK!!"
Hey Guga, you've shown how great pork belly is many times, but I barely see anyone use the corresponding cut Beef Navel. Can you do an experiment to see if some of your favorite pork belly recipes work with beef?
Here's the suggestion: Come to Georgia, we have dishes, sauces and seasonings the world has no idea of. Also Adjika beats Gugas rub every time. Intrigued?
totally true...
if you havent before, you should try dr pepper soda syrup, it might be good since dr pepper, i believe, was originally made for seasoning food, and has since been used for a lot of recipes.
Thanks for the video, do you have the ingredients and recipe for the Bechamel sauce?
Isn't ramen seasoning + salt doublt salt? Because in my experience, those seasoning packets are like 90% salt.
the chicken spice packets are salty but other packets arent nearly as much
well i say use milk powder to dry age a brisket, so please do it!
Hey Giga, what would you do to make the chicken flavoring not just decent but really something to look forward to. Love ur content.
could u do a video about all of the best steak methods that u have tried on one steak?
A little tip from an Italian guy!
In the besciamella sauce you should put nutmeg with black pepper and salt!
Taste it, it adds more flavour!
Good job though!
I recommend trying this experiment again, but with Maruchan Ramen's Roast Beef seasoning, which is, in my humble opinion, vastly superior to standard Beef Ramen seasoning. I can only ever find it online these days, but it's such a different experience, on a whole other level than all of the other ramen flavors.
Kind of defeats the purpose of the experiment by using a superior seasoning
@@df63vu3f73k The experiment wasn't really which seasoning made the steak taste better. The experiment, as I understood it, was whether or not ramen seasoning could make a steak taste better than the control, which they failed in this instance. I'm simply providing an alternative which has a chance to succeed.
Love your experiments, Guga. My suggestions are to try buttermilk on a steak and second, try the Otto Wilde grill. Let's go!
Love this channel
Would like to point out you might want to try different brands of Ramen seasoning because not all Ramen companies are created equal, Murachan, Nissin, and Top Ramen are the 3 most see in most American stores.
No. There's nothing special about ramen this or ramen that, to ruin another steak with it. Dope smokers love ramen and have no taste buds. THAT IS ALL.
@@hxhdfjifzirstc894 You've never tried good, *quality* ramen.
SOUS VIDE IN CAVIAR. 8 MONTHS IN A ROW ASKING
This is grand. Love the channel.
Hey Guga, I got a questions. When you use the flamethrower does it burn the seasoning? Mines seems to and i would rather brown it in a cast iron pan. Also i love the honesty from you guys keep up the good work! You should do a Q&A episode!
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
It’s not dry ageing unless it’s being dried as it ages… that would just be shrimp paste ageing
@@ChrisCatto with that logic every other dry age video wouldn’t be dry aging
What’s your point here
Do you understand what dry ageing is and what it does to the meat?
Almost every other “dry age” video Guga does, isn’t dry ageing. It’s closer to wet ageing than anything else
Example… If I age a steak in peanut butter, which is mostly fat, it’s not allowing the steak to dry AT ALL. It seals in the moisture, which is exactly the opposite of dry ageing.
My point being, don’t mislead people calling it dry ageing, call it for what it is… “peanut butter ageing”
You should try some different Rice-a-Roni seasonings with the steaks. I just thought of it today.
Voce e o cara mano. I just bought my first house and I cant wait to start cooking sous vide. I've been visually training for years.
Hug worthy pasta? I gotta make that pasta recipe guga! Nice work as always
Guga, you should consider picking up a sauce whisk. It allows you to make sauces and gravies so much easier.
Some of the experiments don't come out that good, but the side dishes are always fantastic. Guga knows what flavor is all about.
Papa John's has a seasoning packet that is green and it usually gets delivered with a thin crust pizza. Those season packets have great flavor to them and I am curious how it would taste on a Guga steak. I think you should try it.
Try Ranch dressing mix! Taste awesome to me and my family!
“I’m gonna have to agree with angel” don’t you always agree with him lol 😂
This is such a crazy idea and I’m happy it even remotely worked out. We’ll let’s see that you do with some duck.
“This is really good I had more then a little taste you know”😂😂😂😂😂😂😂😂😂
Guga, you need to release a book about all your side dishes
Hey guga you should dry age something in almond butter
Love you guys
Guga, you should try using different types of sugar as a seasoning/dry age experiment!
Almost thought angel was going to pull a “Deeeeeeeeeeeelicious brotha”
Can you try mixing different Ramen seasoning with butter for steak basing?
I swear I always feel some psychological warfare between those two guys and guga is always just in the middle😂
I always add in boulin cubes to water for broth 2 chicken 2 beef to 16.5 oz of water surprisingly both flavors works really good together mix and match and experiment might even surprise yourself tastes divine yes I really added steak to chicken ramen noodles I tried it without horseradish but tastes like the spicy undertone was missing so I added in with an egg that I fried in oil and butter with some diced pickles sound strange but awesome
Love the steaks out order, great call! Please make a chicharrón episode :)
Is there a list of all the awesome side dishes?
Aww man, I thought for sure you'd be doing the shrimp flavor too! Imagine the umami from that!!!
Hey, I wouldn't mind a video on both of your channels where you tell what is your top 5 experiment and what is your top 5 side dish.
Can we please get a side dish compilation video?!!
Or even a recipe book?
I've been using a small amount of ramen chicken seasoning when I make my Mac and cheese for years and it's so good.