Yeah like a special episode, 15-30 minutes long (because it's the championship) with the most favorite flavors/seasonings you have tried over the years. :D
This should be a yearly tournament. Start with the best of every month, run it for each quarter and take the winners of each quarterly to a final four at the end of a year. You're on to a good idea with this ARES!
As a former Marylander, I loved that he picked it! Didn't like the fact he called it "Cajun." That shouldn't sit right with Cajuns or Marylanders...lol It's all good though.
For anyone interested, if you make Cheddar bay Biscuits (commonly known as Red Lobster Biscuits), and you add Old Bay to the Garlic Butter you brush on top. You and whomever eats will be very happy, there's also an old bay with garlic added as well.
I made some cheddar biscuits recently and my first thought was it tasted like red lobster biscuits but missing something. Now I know what that something was, thank you.
Yep, and if you make the biscuits themselves with Bisquick, you can toss the batter into boiling chicken broth (chicken broth made by boiling the chicken in water is best) and make awesome chicken and dumplings.
As a former red lobster kitchen drone, I can tell you that the base is basically bisquick... it's their garlic sauce that makes them cheddar bay biscuits.
You should try Chicken Salt. It's a popular seasoning in Australia that was originally used for roast chicken but became a staple seasoning for hot chips (fries).
A friend of mine moved from the US to Australia a few years ago and we occasionally send care packages back and forth (we send things she can't get in AU and she sends things we can't get in the US.) In the last batch, she sent us some chicken salt and now that became our favorite seasoning -- we put it on EVERYTHING, from fried chicken to fried fish to french fries; even vegetables. I'd love to see a Guga video of steaks with "Australia's MSG" -- and I never thought about doing this until now, but I think I need to make some chicken salt compound butter.
I totally agree, that would be very interesting to see all the different flavors head to head. It would also be great because then we know which is the most worth it to try for ourselves.
Guga, Old Bay is not southern. Nor is it Cajun. It is Mid-Atlantic. Originated in Baltimore in the 30's. Created and marketed by a German immigrant. The "Bay" in "Old Bay" refers to the Chesapeake. It has, since its creation, been the seasoning of choice for the blue crab. Only in the last several decades has it gained wide spread national appeal. That's because, as you say, it's amazing. Never tried it on a steak but I look forward to it. Thanks for the video!
Was going to say the same, but actually J.O.'s spice rub is what most of the crab houses in the Baltimore area use. Dirty Jobs visited them in their latest season. None the less, I have a can of Old Bay in my spice rack!
Guga- I would love to see you experimenting with hybrid aged beef (14 days +/- dry aged and then 14 days + aged in fat or in wax). I read that this is an amazing technique!
@@SousVideEverything How could I have missed that! However I guess it wasn’t really a hybrid (because it was far too long dry aged - so - the dry age character totally took over). Also - maybe use cocoa butter (never fat aged with cocoa butter?!).
I asked him to make a side dish channel a while back but nothing came from it. I like his side dishes as well but sometimes I forgot what video had what side dish and I dont know where to find it when I want to try and make it.
Guga, I love you. I'm Brasilian as well, half. Born in Maryland to a Brasilian mother and an American father. Old Bay is not Cajun. Old Bay is from Maryland. The Chesapeake Bay, not the Gulf of Mexico, lol. It was made for Maryland blue crabs. Glad you enjoyed it. We put it in everything here, from eggs to vanilla ice cream.
I love that you did this! I live in Baltimore County and we get Old Bay on EVERYTHING from balsamic salad to chicken tenders! I enjoyed your VERY TASTEFUL use of it in your compound butter... THAT BUTTER is your star today!
i swear my saturday morning breakfast routine aint complete without watching guga and crew. Yall should do a breakfast episode one day on one of the channels.
Old bay is really good on a lot of different things! They also make different kinds for fish, and other meats. I'm from the Midwest, MN area and I've used Old Bay my whole life
I love Old Bay and always have a big container in my pantry, but it is hardly a southern spice blend, it comes from Baltimore Maryland, the Chesapeake Bay area, which is the mid-east coast of the US. That's why it is famous for being used on shrimp, crab and other seafood. I love Southern food and Cajun food as much as the next person, but they have no claim to Old Bay seasoning!
@@battycowboy Well, I have seen cars with American licence plates up here in Montreal in the summer, where we can hit temperatures in the 90s F, with full ski racks on the roof. 😂
I feel like someone could make an exact copy of this video but Guga's would be better just because he and the boys are always so cheery and have amazing energy.
Side note! Old Bay is definitely, absolutely not Cajun. They may be similar and even interchangeable, but old bay is a Maryland thing. Tony Chachere’s Creole Seasoning, try it.
Definitely not "Cajun" Guga, it's "Maryland Crab Seasoning" and Old Bay gets all the love and hype and it's a great seasoning but I'm here to tell you that as a life long Marylander, in my house and most my friends and families houses we use J.O.'s, J.O.'s #2 to be exact. I actually have a mini little Old Bay shaker can on my Keychain but it's actually filled with JO' s. 🦀🧂
@@skall115 nope, J.O. #2 for crabs and J.O. #1 for everything else. Lifelong Eastern Shoreman here. Old Bay is just the rust they scrape off the bay bridge.
Old Bay is so good on everything, though my wife would like to let you know that it is not "Cajun" or "Southern", but from Baltimore and that's an important difference (she's from there, so I'll take her word for it).
Idk if anyone mentioned this, but Leo is very well spoken when it comes to describing what he feels and how well the food is to him. Being able to articulate your words without missing a beat is really great and I enjoy hearing his commentary. No hate to the other guy that sits next to host but) but Leo is well spoken when it comes to him dissecting his assessment on the food he is currently eating.
Being from Maryland, can confirm that we literally put this on everything, eggs, pizza, steak, seafood, crabs, pastas. It is universal and everybody knows it.
Old bay is an east coast thing. In the south we use either Tony Chacheres, or Cavenders seasoning. Try those sometime, huge difference. Tony Chacheres Creole seasoning is the Cajun MSG, not Old Bay....
Red Boat Salt is salt that crystalizes on the inside of the barrels in which that brand of Vietnamese fish sauce is fermented. It is a well-known imami-bomb that adds a brighter and surprisingly complimentary not-fishy flavor profile when liberally applied to the steak with pepper before bagging, sealing, and plopping into your sous-vide rig. And, thank you for turning me on to seared kimchee compound butter...
Guga, thank you for your videos! Tried Sous vide for the first time and went for fillet Mignon. Never thought I can cook meat so good, and only because you helped me out !! Thank you. You are the best!!!
I can think of endless possibilities for Old Bay compound butter. That is a great thought that never occured to me until seeing it, as simple as it is. Steak aside, that could be a seafood game changer
I've been using Old Bay on my steaks for years and it's become kind of a signature at my house. People notice that the steak tastes different but can't quite place what makes them so good. I never thought to do the compound butter with it though.. now I have to try it 🤤
I've always associated Old Bay with the Northeast Coast. It seems like a staple for New England clambakes. I've never really thought of it as a Southern US product.
Awesome. I once marinated a steak with tobasco. I recommend it . Don't use a lot, just enough to cover the steak with a massage on both sides. Of course, season with little more salt, some pepper, and always some garlic. I recommend garlic, jalapeño combo power.
As a Marylander as well, I love Old Bay on A LOT of things, but I'm not going to ruin a steak with Old Bay. Old Bay ice cream is better than Old Bay on steaks.
I was confused how Guga thought it was Cajun until I realized that in grocery store spice aisles Old Bay is usually shelved in the same area as Tony C's and the Magic blends.
Guga só uma leve correção: Béchamel é roux + leite + noz moscada. Quando vc adiciona queijo no Béchamel o molho muda de nome para mornay. A combinação de queijos mais comum nesse molho é metade gruyère e metade parmesão, mas isso não é regra. A única regra é que se vc adiciona queijo no Béchamel ele se torna o Mornay. O molho Béchamel é um molho basico e serve de base para diversos outros molhos como, por exemplo, o Mornay.
Guga so glad to see this video! I sent you a can of this a couple of years ago before realizing you didn't take food items haha This would be great for surf and turf.
Can we maybe stop to call everything MSG? Old Bay, garlic paste (…) these are all seasonings. Sometimes there is MSG in - sometimes not. It is not “Americas” msg. It is American seasoning….
I'd love to see on either channel a comparison between your wagyu/US cuts and some other types of bovine, like the danish or finish Sashi, German Simmentaler, aubrac beef, rubia gallega... there are so many to chose from.
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. ;)
Perfect timing! I picked up 2 NY Strip at the market this AM. I only use Old Bay in Bloody Mary's and on the rim of the glass, will be nice to stretch it out a bit!
I LOVE Oldbay, and yes, it is a staple of Maryland, I was born in Westminster and I have grown up on old bay. Also my favorite chips are Utz 🦀 chips, AKA old bay chips. Also good on popcorn. And also Guga, when you add cheese to a bechamel sauce it become a morney sauce.
Old Bay is amazing. And yeah it's from Maryland. It's celery seed, paprika, black pepper, Cayenne, cinnamon, cloves. Nutmeg, and mustard, to name a few. A German Jewish guy invented it after he moved to Maryland in the 30s.
Tried this once long ago just because I had some and wanted a little “extra something” on my steak, loved it. Still use it to this day. I love experimenting, but Old Bay is definitely a “go to.”
Watching this video in my house along the coast of the Chesapeake Bay in southern Maryland and I approve. Even though it is a little different than what I would normally do. I think it is better on pork if you are going to venture away from sea foods.
Old Bay IS! A staple seasoning in the south!!!! BUT for Shrimp baby!! And crawfish. We do our seafood boils w Old Bay and/or alike CAJUN seasonings !!!! Good job Guga and crew y’all are beyond awesome!!!!
03:30 I know it might sound stupid, but if you want to remove moisture, the baby diapers (or similar) is way better than the paper towel. Geneally because the liquid is being "sucked in" by silicon compound and such "diaper" can take way more of it from the steak than a paper towel.
I use Old Bay in my Chili and on my hamburger’s… have for years, my mom used it on hamburgers and I added to her already good chili….!!!!!! I use lots of old bay mainly on or in beef products but also on fried potatoes and chicken and shrimp. Much love from West Virginia
Try Everglades Seasoning, that has MSG and a blend of other spices, and definitely a Florida favorite over the last few years. Its best on seafood, but I've enjoyed it with chicken and beef.
i lieterally clapped when you added nutmeg to the side dish! That is exactly what i would have done! The only difference is i would have added a littel lemon or lime zest on the top, since acide goes well with fat to balance out the flavors. That being said That recipe is still a ten out of ten! Havent even finsihed the video and already i am excited!
I will have to try this. I’ve used Old Bay many times but usually on seafood. But I’ve tried many different seasonings before on steaks and my hands down favorite is still Durkee Steak Dust it’s made of pepper, mustard, onion, garlic, dill, some other spices and salt. Then I usually make a compound butter like in the above video with a little garlic, sea salt and rosemary and melt that into the steak towards the end of cooking. I personally don’t like seasonings that overpower the natural flavor of the steak which I feel some seasonings do.
Ayyyyyy, as someone from Maryland I'm contractually obligated to like this video
Need some Natty Boh, Hun?
If I were from Louisiana I would have to watch this video.
You should make a championship between every seasoning that was better than the control!
Yeah like a special episode, 15-30 minutes long (because it's the championship) with the most favorite flavors/seasonings you have tried over the years. :D
@@slversrfr99 O a series, they did one with sear techniques.
Bro, I was about to type this exact comment. Great minds think a like :D
This should be a yearly tournament. Start with the best of every month, run it for each quarter and take the winners of each quarterly to a final four at the end of a year. You're on to a good idea with this ARES!
He could do it as a March Madness-style bracket.
As a Marylander, it always warms my heart to see people using Old Bay.
As a former Marylander, I loved that he picked it! Didn't like the fact he called it "Cajun." That shouldn't sit right with Cajuns or Marylanders...lol It's all good though.
The marylanders are coming out of the woodworks. Funny how other States made your own seasoning more popular then yall did.
@@mixmastakooz a lot folks in Louisiana do happen to use old bay for their crab boil
A Marylander that doesn't use J.O. #2?
@@arg8763 bwahahaha I still go to Old Bay over JO
For anyone interested, if you make Cheddar bay Biscuits (commonly known as Red Lobster Biscuits), and you add Old Bay to the Garlic Butter you brush on top.
You and whomever eats will be very happy, there's also an old bay with garlic added as well.
I made some cheddar biscuits recently and my first thought was it tasted like red lobster biscuits but missing something. Now I know what that something was, thank you.
You used whomever incorrectly and I’m not even a native english speaker
@@Dariet88 Thanks, Captain Correctness. Ya' ass.
Yep, and if you make the biscuits themselves with Bisquick, you can toss the batter into boiling chicken broth (chicken broth made by boiling the chicken in water is best) and make awesome chicken and dumplings.
As a former red lobster kitchen drone, I can tell you that the base is basically bisquick... it's their garlic sauce that makes them cheddar bay biscuits.
You should try Chicken Salt. It's a popular seasoning in Australia that was originally used for roast chicken but became a staple seasoning for hot chips (fries).
Dats a fukn good idea Bro!!! 😻❤️👊🏼🏡🇦🇺
You need to find proper chicken salt.
Some use chicken stock powder.
But proper chicken salt contains no chicken product
Chaps
A friend of mine moved from the US to Australia a few years ago and we occasionally send care packages back and forth (we send things she can't get in AU and she sends things we can't get in the US.) In the last batch, she sent us some chicken salt and now that became our favorite seasoning -- we put it on EVERYTHING, from fried chicken to fried fish to french fries; even vegetables. I'd love to see a Guga video of steaks with "Australia's MSG" -- and I never thought about doing this until now, but I think I need to make some chicken salt compound butter.
@@ChrisVuletich fukn Oath Bro!!! 😍😋🤤
I love how you are testing all the “msg”s from around the world. But now you should do a face off between the best version from each episode.
Don't think he has really done any faceoff videos of any of the things that were better than the control.
Tony’s vs Lawry’s vs Old Bay vs Two Step. Seafood, chicken, pork, and/or beef. Then declare the most versatile winner. Please.
@@Flamingcloud083 would love to see that though
I totally agree, that would be very interesting to see all the different flavors head to head. It would also be great because then we know which is the most worth it to try for ourselves.
Old Bay is a Maryland seasoning. Designed for crabs, works on other things. It isn't the least bit Cajun LOL
I think they said Cajun because Guga hit it with the flamethrower, gave it different notes. Totally not Cajun, fellas. Go get some pickapeppa sauce.
@@PatrickKniesler pickapeppa is Jamaican 😂
Maybe Crystal?
Guga, Old Bay is not southern. Nor is it Cajun. It is Mid-Atlantic. Originated in Baltimore in the 30's. Created and marketed by a German immigrant. The "Bay" in "Old Bay" refers to the Chesapeake. It has, since its creation, been the seasoning of choice for the blue crab. Only in the last several decades has it gained wide spread national appeal. That's because, as you say, it's amazing. Never tried it on a steak but I look forward to it. Thanks for the video!
Facts, fresh out the McCormick plant.
Was going to say the same, but actually J.O.'s spice rub is what most of the crab houses in the Baltimore area use. Dirty Jobs visited them in their latest season. None the less, I have a can of Old Bay in my spice rack!
@TheTubecrap personally I like the big bag of Chesapeake seasoning you get from the WARF with a bushel of crabs.
@@thedon7180 Where exactly is that? I tried to search for it but didn't come up with an exact match,
@TheTubecrap the warf is in D.C. caption whites is probably the best ship to hit up but I believe they moved to the harbor in oxon hill now.
Guga- I would love to see you experimenting with hybrid aged beef (14 days +/- dry aged and then 14 days + aged in fat or in wax). I read that this is an amazing technique!
Check out the Swedish jacuzzi experiment on GugaFoods
@@SousVideEverything you should try Cajun Nation seasoning.
@@SousVideEverything can you do a dry aged steak with red wine or white wine plz
@@toybonnie513 already done
@@SousVideEverything How could I have missed that!
However I guess it wasn’t really a hybrid (because it was far too long dry aged - so - the dry age character totally took over). Also - maybe use cocoa butter (never fat aged with cocoa butter?!).
Guga I literally watch your videos mainly for the side dishes, they are the only things I can afford to make from your videos lol
I asked him to make a side dish channel a while back but nothing came from it. I like his side dishes as well but sometimes I forgot what video had what side dish and I dont know where to find it when I want to try and make it.
. I always text the TH-cam link 2 myself and describe what the link is
Guga, I love you. I'm Brasilian as well, half. Born in Maryland to a Brasilian mother and an American father. Old Bay is not Cajun. Old Bay is from Maryland. The Chesapeake Bay, not the Gulf of Mexico, lol. It was made for Maryland blue crabs. Glad you enjoyed it. We put it in everything here, from eggs to vanilla ice cream.
I love that you did this! I live in Baltimore County and we get Old Bay on EVERYTHING from balsamic salad to chicken tenders! I enjoyed your VERY TASTEFUL use of it in your compound butter... THAT BUTTER is your star today!
i swear my saturday morning breakfast routine aint complete without watching guga and crew. Yall should do a breakfast episode one day on one of the channels.
Old bay is really good on a lot of different things! They also make different kinds for fish, and other meats. I'm from the Midwest, MN area and I've used Old Bay my whole life
I love Old Bay and always have a big container in my pantry, but it is hardly a southern spice blend, it comes from Baltimore Maryland, the Chesapeake Bay area, which is the mid-east coast of the US. That's why it is famous for being used on shrimp, crab and other seafood. I love Southern food and Cajun food as much as the next person, but they have no claim to Old Bay seasoning!
Some people think anything south of New Jersey is south 😅
@@battycowboy Well, I have seen cars with American licence plates up here in Montreal in the summer, where we can hit temperatures in the 90s F, with full ski racks on the roof. 😂
I feel like someone could make an exact copy of this video but Guga's would be better just because he and the boys are always so cheery and have amazing energy.
Always use fresh grated nutmeg for bechamel. It might seem pointless, but it's almost a totally different flavor. Almost citrusy and so much brighter.
Old bay is not a southern thing I don't know where you all got your info. ITS A MARYLAND SEASON. I'm a Marylander and I approve this statement
💯💯 I've lived all over the east and spent summer vacays in Maryland. Most folks in the South are completely unaware of old Bay away from the coast
I forget people think Maryland is the south. They either say that or it's DC
Balitimore is right next to Texas though…
Maryland is south of the mason Dixon line so it’s southern 😂😂
Considering they call the Carolinas "the south" (I still believe they're northeast at best), you're close LOL
Side note!
Old Bay is definitely, absolutely not Cajun. They may be similar and even interchangeable, but old bay is a Maryland thing.
Tony Chachere’s Creole Seasoning, try it.
I’ve been watching this channel for over 4 years, long before Angel was a part of it, and I have never seen him as excited as 6:21 😂
Been using Zatarains Blackened seasoning on my steaks for years. It's excellent
Definitely not "Cajun" Guga, it's "Maryland Crab Seasoning" and Old Bay gets all the love and hype and it's a great seasoning but I'm here to tell you that as a life long Marylander, in my house and most my friends and families houses we use J.O.'s, J.O.'s #2 to be exact. I actually have a mini little Old Bay shaker can on my Keychain but it's actually filled with JO' s. 🦀🧂
Yup! Came here to say this, J.O. over Old Bay any day!
@@DitchP1ckle J.O. is for crabs, while Old Bay is Maryland's all-purpose seasoning
@@skall115 nope, J.O. #2 for crabs and J.O. #1 for everything else. Lifelong Eastern Shoreman here. Old Bay is just the rust they scrape off the bay bridge.
@@DitchP1ckle 😂😂😂
As a life long Marylander myself, I approve this message.
Old Bay is so good on everything, though my wife would like to let you know that it is not "Cajun" or "Southern", but from Baltimore and that's an important difference (she's from there, so I'll take her word for it).
Idk if anyone mentioned this, but Leo is very well spoken when it comes to describing what he feels and how well the food is to him. Being able to articulate your words without missing a beat is really great and I enjoy hearing his commentary. No hate to the other guy that sits next to host but) but Leo is well spoken when it comes to him dissecting his assessment on the food he is currently eating.
Old Bay is from up north, Tony Chachere's is the Old Bay of Louisiana. It’s a must try
Being from Maryland, can confirm that we literally put this on everything, eggs, pizza, steak, seafood, crabs, pastas. It is universal and everybody knows it.
I don't think you needed the other seasoning. Old bay is all you need. Try seasoning your oven roasted potatoes with it.🥰🥰🥰
Heck yeah. OLD BAY!! Guga needs to come to Maryland and get some of our seafood.
At this point we need an "Experimental Steaks Battle Royale" with all the good experiments Guga did over the years to determine which one is the best.
Another great video. It would be awesome if you guys could make a compilation of side dishes from all of Guga's channels.
Old bay is an east coast thing. In the south we use either Tony Chacheres, or Cavenders seasoning. Try those sometime, huge difference. Tony Chacheres Creole seasoning is the Cajun MSG, not Old Bay....
Tony's goes on everything. Old Bay sucks.
DUUUUUUDE Tony Chacheres!!!!!
Always such a good vibe coming from your videos Guga. KEEP EM COMING!!
Leo: tells a poetic and detailed description of the flavors and what he's experiencing.
Angel: "I like crunchy part"
Red Boat Salt is salt that crystalizes on the inside of the barrels in which that brand of Vietnamese fish sauce is fermented. It is a well-known imami-bomb that adds a brighter and surprisingly complimentary not-fishy flavor profile when liberally applied to the steak with pepper before bagging, sealing, and plopping into your sous-vide rig. And, thank you for turning me on to seared kimchee compound butter...
WE NEED a show down video this "better than msg" vs MSG
You guys continue to blow me away, keep bringing it!
Old Bay is NOT Southern!!! It's pure Baltimore
It says made in Louisiana on the back... how is that pure Baltimore?
@T F I looked it up and he's right. It was invented by a German refugee in 1940 Baltimore
Created in Baltimore and the name literally comes from the Chesapeake bay and a ship line from there
Yeah, old bay is 100% marylander. Old bay is hot garbage, tony chachere’s is what’s up, and that’s 100% southern!
Maryland is southern tho... they had tons of confederate fighters.. only the big cities were union...
Guga, thank you for your videos! Tried Sous vide for the first time and went for fillet Mignon. Never thought I can cook meat so good, and only because you helped me out !! Thank you. You are the best!!!
Angel is the best! You can tell when he delivers a dry humor joke it hits even harder. It was adorable watching them all crack up 🤣 GNOCCHI!
I can think of endless possibilities for Old Bay compound butter. That is a great thought that never occured to me until seeing it, as simple as it is. Steak aside, that could be a seafood game changer
We rocks with you hard Guga but NEVER refer to old bay as Southern or Cajun unless you want all of Maryland to beef with you!
100% hearing Old Bay called Cajun was like a dagger in my heart
I've been using Old Bay on my steaks for years and it's become kind of a signature at my house. People notice that the steak tastes different but can't quite place what makes them so good. I never thought to do the compound butter with it though.. now I have to try it 🤤
Try dry aging a steaks in garlic mashed potatoes
I've always associated Old Bay with the Northeast Coast. It seems like a staple for New England clambakes. I've never really thought of it as a Southern US product.
Guga I must let you know, even though Old Bay may be known in the south, it comes from Maryland. Enjoy one of the few things we do right!
Guga i love your kitchen gadgets! Now I want whatever slicer you used on that compound butter.
Old Bay is definitely the adopted spice of the South. Thanks Maryland 👍
Awesome.
I once marinated a steak with tobasco. I recommend it . Don't use a lot, just enough to cover the steak with a massage on both sides. Of course, season with little more salt, some pepper, and always some garlic.
I recommend garlic, jalapeño combo power.
I'm originally from MD. Old Bay on crabs and even fries is great. Not sure if I would like on steak. I want my steak to taste like steak.
I use old bay to season stuff, but using celery salt in batter or browning it just does not taste good to me
..and chips.. don't forget chips.... and peanuts... and pumpkin seeds.. and.... 😛
@@goofygal27 many things... Steamed shrimp, crab cakes,chicken wings......
As a Marylander as well, I love Old Bay on A LOT of things, but I'm not going to ruin a steak with Old Bay. Old Bay ice cream is better than Old Bay on steaks.
I was confused how Guga thought it was Cajun until I realized that in grocery store spice aisles Old Bay is usually shelved in the same area as Tony C's and the Magic blends.
Guga só uma leve correção: Béchamel é roux + leite + noz moscada. Quando vc adiciona queijo no Béchamel o molho muda de nome para mornay. A combinação de queijos mais comum nesse molho é metade gruyère e metade parmesão, mas isso não é regra. A única regra é que se vc adiciona queijo no Béchamel ele se torna o Mornay.
O molho Béchamel é um molho basico e serve de base para diversos outros molhos como, por exemplo, o Mornay.
Guga so glad to see this video! I sent you a can of this a couple of years ago before realizing you didn't take food items haha
This would be great for surf and turf.
Guga tá tão " americanizado " que já tá falando português com sotaque hauahuahau
I recommend giving Dale’s steak seasoning a try. It’s got a great mix of flavor and distinct taste
Remember when Gangnam style was popular 🥹
Fair warning of what I did, I'm watching a concert while also watching this, making me hungry while also grooving to the songs
Can we maybe stop to call everything MSG?
Old Bay, garlic paste (…) these are all seasonings. Sometimes there is MSG in - sometimes not. It is not “Americas” msg. It is American seasoning….
No Mistaking it. It's Baltimore made. It's great on a lot of things but best on our Chesapeake Bay crabs!
Angels "ohhh" at 6:49 had me crying 🤣🤣🤣 i have no doubt that side dish is yummy yummy
I'd love to see on either channel a comparison between your wagyu/US cuts and some other types of bovine, like the danish or finish Sashi, German Simmentaler, aubrac beef, rubia gallega... there are so many to chose from.
Would love to see a playlist of all your sides and compound butters!
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. ;)
It’s about time you did this. Best seasoning on steaks!!!
The sound angel makes at 6:48 🤣🤣🤣 you know the food good when it got you making bedroom noises.
Been watching Guga for what 5 years now? I don't know why I can't believe there hasn't been an Old Bay experiment yet
Gonna be trying that compound butter asap looked amazing !!!
Guga, I tried your compound butter recipe and it kicked absolute butt! Highly recommend it 🎉🎉🎉
Love ya Guga! I wish you would try some Cavender's Greek seasoning on your steaks and see what you and the guys think.
I hope you never get rid of the sear music. I secretly look forward to it in all your videos.
I think I know what I'm making tomorrow. This looked so easy and tasty!!
Side dish description
Angel: it's good I like the crispy
Leo: very detailed analysis
Leo is the mvp
Perfect timing! I picked up 2 NY Strip at the market this AM. I only use Old Bay in Bloody Mary's and on the rim of the glass, will be nice to stretch it out a bit!
I LOVE Oldbay, and yes, it is a staple of Maryland, I was born in Westminster and I have grown up on old bay. Also my favorite chips are Utz 🦀 chips, AKA old bay chips. Also good on popcorn. And also Guga, when you add cheese to a bechamel sauce it become a morney sauce.
I shouldn't have watched this before bed. The steaks are one thing, but just seeing that side dish made me start drooling.
Old Bay is amazing. And yeah it's from Maryland. It's celery seed, paprika, black pepper, Cayenne, cinnamon, cloves. Nutmeg, and mustard, to name a few. A German Jewish guy invented it after he moved to Maryland in the 30s.
Talk about choosing a good time to move lol
GUGA we need a comparison video of all the side dishes you have made!!!
Old Bay is awsome with corn on the cob. Mix it with butter and put the butter mix on. Yummy
Tried this once long ago just because I had some and wanted a little “extra something” on my steak, loved it. Still use it to this day. I love experimenting, but Old Bay is definitely a “go to.”
Dang you Guga, I've been thinking about this experiment! And Old Bay is a Maryland thing - give us one thing to be proud of LOL!
No matter how many times, whenever the Compound Butter steak goes off, it's always produces an awesome result
Guga: Uploads video
Me: *starts heating up the grill *
Watching this video in my house along the coast of the Chesapeake Bay in southern Maryland and I approve. Even though it is a little different than what I would normally do. I think it is better on pork if you are going to venture away from sea foods.
You should make a comparison video of all the compound butters you made over the years, including your new seasoning, to see which is the winner.
Old Bay IS! A staple seasoning in the south!!!! BUT for Shrimp baby!! And crawfish. We do our seafood boils w Old Bay and/or alike CAJUN seasonings !!!! Good job Guga and crew y’all are beyond awesome!!!!
03:30 I know it might sound stupid, but if you want to remove moisture, the baby diapers (or similar) is way better than the paper towel. Geneally because the liquid is being "sucked in" by silicon compound and such "diaper" can take way more of it from the steak than a paper towel.
Angel should make a seasoning called “the Cheat Code”. That’s genius
Hearing Ed in the background during the last steak was hilarious!
As a Marylander, I approve! Can't wait to try this out myself.
I use Old Bay in my Chili and on my hamburger’s… have for years, my mom used it on hamburgers and I added to her already good chili….!!!!!! I use lots of old bay mainly on or in beef products but also on fried potatoes and chicken and shrimp. Much love from West Virginia
Marinade a steak in Worcestershire sauce for a couple hours and season with fajita seasoning (Texas msg)
You should try the Old Bsy hot sauce…WOW….you can drink that stuff from a cup!
Also old bay on fried potatoes, popcorn, etc!
Try Everglades Seasoning, that has MSG and a blend of other spices, and definitely a Florida favorite over the last few years. Its best on seafood, but I've enjoyed it with chicken and beef.
crazy how i just finished seasoning my steak with old bay and youtube recommends me the videos
i lieterally clapped when you added nutmeg to the side dish! That is exactly what i would have done! The only difference is i would have added a littel lemon or lime zest on the top, since acide goes well with fat to balance out the flavors. That being said That recipe is still a ten out of ten! Havent even finsihed the video and already i am excited!
I've lived most of my life in Maryland, and I still am surprised by the things Old Bay is good on! Cocktails, candy bars, fries, chicken, etc. Mmmmm
"more cheese, why not" MY HEART BRO 💀💀💀💀
AMERICA'S TEST KITCHEN BAKING SODA CHALLENGE! They say it improves tenderness and browning.
Man Guga you should totally open a steak restaurant! That would be fire! ♥️
I will have to try this. I’ve used Old Bay many times but usually on seafood. But I’ve tried many different seasonings before on steaks and my hands down favorite is still Durkee Steak Dust it’s made of pepper, mustard, onion, garlic, dill, some other spices and salt. Then I usually make a compound butter like in the above video with a little garlic, sea salt and rosemary and melt that into the steak towards the end of cooking. I personally don’t like seasonings that overpower the natural flavor of the steak which I feel some seasonings do.
I ate 3 new york strips this week with Zatarain's blackened seasoning so good.