I made a Steak MSG better than REAL MSG, It's FIRE!

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If you know MSG you know it's one of the most amazing seasoning to use on many things, but at the same time it does have a bad reputation. Today I share with you a new seasoning I been working on that makes things taste better than MSG! It's all natural and you can make it home.
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#Steak #Recipe #BBQ

[@bigbrain296]

MSG is monosodium glutamate - the key here is glutamate. What you’ve obtained by blending all the ingredients together to make homemade umami power is you have all 3 components of umami taste, namely: glutamate, inosinate, and guanylate. These three have a multiplicative effects on each other so when blending them together, you get another complex layer of flavor Maumau talked about.

[@joeybrazda364]

Having a 1:1 ratio of inosinate to guanylate has 7 times perceived umami than msg.

[@philipsmith6424]

Shazaam !

[@spiyder]

you do, in fact have a big brain

[@ArifKamaruzaman]

Big brain moment.

[@slamfire6005]

Thank you captain obvious

[@jokerproduction]

Not sure if you've ever seen it, but Trader Joes has an "umami seasoning blend" and its basically mushroom powder as it contains no added MSG. Would love to see you do a video where you compared it to MSG as well as your homemade "MSG". That would be sweet. Great video as usual, Guga!

[@ResasRandomStuff]

the mushroom powder naturally contains MSG, like all the foods he blended together in the video

[@jokerproduction]

@@ResasRandomStuff Yes that is correct. Technically the mushrooms have naturally occurring MSG, but there is no added MSG. Monosodium Glutamate is not listed on the ingredients so even though there "is" MSG in the umami seasoning there also isn't.. if that makes sense lol.

[@polarknight5376]

@@jokerproduction so say "no added msg" saying no msg is a lie.

[@ResasRandomStuff]

@@jokerproduction same with yeast extract. this stuff naturally contains a ton of MSG too

[@brokeish]

my GF buys that alllll the time we just found that after she started working there i put it on a ton of food

[@greatscott636]

Ok. That reaction has me sold. I'm doing this. Now all I need is a dehydrator, spice grinder, & grill.

[@KarlMerkli]

@Jacob Williams Depends where he is from, it's not that expensive. Biggest problem would be him being in a rental where he's not allowed to use a charcoal grill. My dehydrated cost me 60$ from WMF, spice grinder 20$ and grill 250$ from Weber.

[@sac36555]

You don’t need a dehydrator, just use your oven on the lowest setting. I used my coffee grinder and it works just fine!

[@drizzle1482]

don't forget the meat!

[@vlad5600]

or buy pre-dried ingredients, those are probably more cost efficient than leaving your oven on for several hours (at least for europeans with insanely high electricity costs)

[@chewnip86]

@@drizzle1482 maybe they have the meat

[@marleymarz2907]

Guga really is a pioneer when it comes to BBQ experiments.

[@joepiscapo7695]

He copied this concept from Chef Steps.

[@billybob4773]

@@joepiscapo7695 that’s crazy bro

[@crelos3549]

@@joepiscapo7695 ok

[@rutabega306]

Annoying voice tho

[@sluitermelvin]

Doctor: do you Smoke? Guga: yes i do Doctor: what do you Smoke? Guga: mostly brisket and ribs

[@jackbarnhart7394]

lol, idk if this is original but it is funny.

[@d6nkm9mes50]

Zwarte mensen

[@requiem376]

STOP TALKING ABOUT ME

[@BaneOfV]

@@jackbarnhart7394 highly doubtful

[@wrenchhanjaya6484]

Smoke ribs every dayy~~

[@maccaz2se7en]

Guga: "Thanks Honey for sponsoring this video" Me: "That's ok dear"

[@VBandit47]

LOL same!

[@maccaz2se7en]

@@VBandit47 😂😂😂

[@EvilGhoul]

when I say I kekked I mean I kekked

[@ladariusholmes1215]

The last steak was labeled "That bussin bussin" Lol...I see Guga has been Influenced by Angel.

[@devasahayam]

Angel probably edited the video, that high 5 count screamed making fun of your uncle lol

[@jbdl82]

Either that or Angel edited it lol, that's super funny

[@Elf0ed]

@@devasahayam and the extra animation for "The guga steak"

[@nuninuni5771]

That’s funny asf 😂😂😂😂😂😂

[@NeroYow]

@@jbdl82 I bet Angel is so mad that he have to watch his uncle eat nice thing while editing the video and he always get the weird experiment.

[@MasterFatness]

I know Guga is generally very animated, but this reaction was basically like a guy winning the lottery :)

[@TheTruemanBoi]

The good thing is not only that makes things taste better than regular MSG, but also the fact that is safer you know for sure from where this elements for the MSG has come from, a total win.

[@__jan]

i think it's because the editing is different. maybe they hired someone, or switched it up a bit.

[@carlosleiva2825]

He could sell it

[@offsync995]

They called the third steak “The BUSSIN BUSSIN” I’m rolling

[@hentaisailor5951]

Angel edited this video lmao

[@randominternetprofile8270]

Just tried this and OH MY LORD. Did 3 similar sized burgers, all with s&p. Added msg to one and definitely tastes much more savory than the control. But the msg mixer just sets it off to a whole new level. Thanks for the video. I got 16oz of this stuff now to enhance all kinds of dishes. Guga for the win 🏆

[@TheJetsetter]

"you have everything you need at home" *whips out a dehydrator* Me: um....

[@rudohardt3985]

you don't have an oven? Microwave?

[@ThatCrazyKid0007]

The alternative is your oven on the lowest possible setting (so something like 60 degrees Celsius).

[@terrydavis1286]

Ovens at a low temp works

[@shesh2265]

or the spice grinder

[@dwaynewladyka577]

Use your oven at its lowest possible temperature setting. That will work out well. Open the door periodically, so the moisture can escape.

[@vesh]

Everything Guga makes is fire

[@sirvajraputr445]

Good sir, it's you again. You're everywhere lol. I wonder how's your day going? Ps. I came here after seagull video.

[@almog3875]

What is life

[@glitchmanshandle]

Faya🔥

[@marcusbailey3988]

@@sirvajraputr445 He leaves comments on everything to advertise his channel lol... He probably doesn't even watch half of the videos 😂😂

[@iiaethereal7518]

wat if he makes water

[@emanonfox1709]

There is a reason that onions, mushrooms, tomato paste, and garlic are essential ingredients for stews, braised meats and gravies. Also, one mashed anchovy makes every vegetable dish better and is the secret ingredient in a good vegetable marinade for grilled veggies! And don't forget BACON, many cured meats have natural msg.

[@chad5577]

It’s interesting that you mention that because staples in the kitchen like onions garlic tomato are used so frequently in various dishes yet I’ve never seriously considered why they are so prevalent over other ingredients. I might try to find more foods with natural msg now.

[@kuptzmaciej]

Just a regular Spaghetti Pasta (tomato sauce, onion, garlic) with some mince and a split of parmeggiano on top. MSG combo.

[@emanonfox1709]

@@TheMrBig8 I didn't say vegetarian marinade, I am referring to a marinade for vegetables.

[@getaloadofthisp3d036]

@@TheMrBig8 reading comprehension is hard, MIRITE?

[@addchickpeas956]

anchovies and msg are like a cooking cheat codes. A sprinkle of msg + some fish sauce can add so much flavor. A simple korean dashi broth is also an amazing base for like anything. Literally just need to throw dried anchovies, dashi kombu, and dried shitakes into a pot and simmer it for a while. Easy as hell. Can use it for udon soup, to cook rice, base for a stir fry sauce, etc. I always have it in my fridge pretty much.

[@reescano9994]

hey Guga! i've got a video suggestion. do an experiment with your taste testers with steaks as per usual. the catch is that the steaks are exactly the same price, but you tell your testers that they are of different prices, some high, some low. i'm really curious to see if there will be some sort of "placebo effect" that will happen based on how they view the steaks according to their "different price ranges". day 1

[@XesTube]

He won't do it

[@invictusonline]

Angel would be able to tell that there's no difference instantly imo

[@t0aster_b4th]

I support this

[@TheSaxAppeal]

@@invictusonline not necessarily. This experiment was done with so-called "wine experts" and they couldn't tell the difference between red wine and white wine dyed red, they were also told that one wine was expensive and one was cheap, and their brains reacted to that but they were actually the same wine in different bottles. Placebo is no joke

[@invictusonline]

@@TheSaxAppeal all of this is true, but Angel has consistently chosen the experiment steaks vs. the control and even describe the differences without knowing the experiment. I think he would likely say "this is the same" and kind of shrug

[@Crowbars2]

Hey Guga. An interesting note about the MSG extract that you made. I think the main reason it tasted better was because it came from things that were made up of cells, like onions, anchovies, seaweed etc. and it would have also had DNA and RNA in. When it is cooked, the DNA/RNA can break down into nucleotides which are much stronger flavour enhancers then MSG is. The main ones are called sodium guanylate, and sodium inosinate. Doritos use a mixture of salt, MSG, sodium guanylate and sodium inosinate to get that extreme umami flavour. A combination of these nucleotide salts and MSG has 4x flavour enhancing power compared to MSG alone.

[@galaxya40s95]

.

[@Zero1380X]

There's an anime called Shokugeki no Soma (in the US Food Wars), and there's a specialist on molecular gastronomy (basically cooking science) that mentioned in a competition that her dish had a lot glutamic acid and iosinic acid coming from the ingredients she used like tomatoes, nori, etc., that made me search for it, and I found all you said in your comment about the nucleotides. I was about to comment the same, so better I read before posting the same thing.

[@eisfuni432]

*Y E S*

[@agantmaruta4014]

So "MSG on crack" is really an apt name for the homemade MSG then 🤣

[@ethangrewe583]

lol

[@Crowbars2]

Hey Guga. Just a correction, although those tiny, crunchy crystals in Parmigiano-Reggiano do contain some glutamic acid, it's mostly tyrosine, with smaller amounts of leucine, and other amino acids that make up the bullk of the crystals. Monosodium glutamate is the sodium salt of glutamic acid(aka glutamate). Glutamic acid is an amino acid and found in large amounts in anything containing protein. Anything with free amino acids in, and salt will invariably contain at least some MSG. So people who have reservations about eating it just makes no sense. Although I will concede that a tiny minority of people do have some kind of sensitivity to it. But, it's incredibly rare. EDIT: MSG sensitivity symptoms only occur if certain people eat massive amounts of pure MSG on an empty stomach. This reaction has not been found in MSG, at any dosage, when it's consumed with food.

[@Draconic_Aura]

he claimed to "extract" the MSG by literally drying and pulverizing raw ingredients. i don't think he cares much about the science but instead the taste

[@Crowbars2]

​@@Draconic_Aura I guess so. But, it would be nice if he delved into the science a bit though. Like it would have been pretty cool if he explained the reason why the "MSG extract" tasted better was because it had lots of glutamic acid in, as well as ribonucleotides from the DNA/RNA in the cells which broke down when being cooked, and which have a much stronger flavour enhancing effect than MSG alone.

[@DimT670]

You shouldn't concede that there are people who are sensitive to msg, because there provably aren't

[@Crowbars2]

@@DimT670 I got this from wikipedia, it's from the Food Standards Australia/New Zealand technical report on MSG consumption. _"There is no convincing evidence that MSG is a significant factor in causing systemic reactions resulting in severe illness or mortality. The studies conducted to date on Chinese restaurant syndrome (CRS) have largely failed to demonstrate a causal association with MSG. _*_Symptoms resembling those of CRS may be provoked in a clinical setting in small numbers of individuals by the administration of large doses of MSG without food._*_ However, such effects are neither persistent nor serious and are likely to be attenuated when MSG is consumed with food. In terms of more serious adverse effects such as the triggering of bronchospasm in asthmatic individuals, the evidence does not indicate that MSG is a significant trigger factor"_ I read this before I made the other comment, basically, it says eating large amounts of MSG in the absense of food can cause symptoms similar to "Chinese restaurant syndrome" (racist af name btw) in a tiny minority of people. Adam Ragusea also made a video about MSG, saying the same thing. They didn't manage to find people in the study who had those symptoms when huge amounts of MSG were eaten with food.

[@seeqr9]

@@Crowbars2 “Chinese restaurant” isn’t a race, bro.

[@HP_lovecrafts_cat67]

Guga getting happy over the last steak made him sound like a crazed scientist

[@marwan4358]

I know right, it had that "IT"S ALIVE!" energy to it lol

[@jjblackhawk1994]

I tried this at home after I saw your video and it is absolutely fantastic! I did make one slight tweak though, I grated cured egg yolks and mixed it into the seasoning for even more msg goodness!

[@11FOXHOUND11]

Gotta say Guga, I always thought that reverse sear in the oven and butter basting was the way to go for making my steaks, but when my brother and I bought a 2 inch tomahawk on a whim, I tried the charcoal reverse sear and it was by far the best thing I've tried in a long time. Thank you for your content you are the steak KING!

[@JBTYY]

Uncle roger will be very proud and as the legend say “ MSG is salt on crack”

[@manuele.itriagom.728]

Salt, crack... Say no more. I'm in

[@JBTYY]

@@manuele.itriagom.728 yessir

[@fauzanaziz6365]

And guga MSG is MSG on crack

[@bargen0w]

sees title: me: neat. uncle roger: haiya nothing is better than real msg.

[@mattheweulitt2418]

Not msg so weak.

[@KingofFray]

Guga: bone marrow is the butter from the gods Uncle roger: MSG is the seasoning from the gods

[@Daltonownzyoulol]

all i can hear is "too much work, just buy from store"

[@gh9st986]

Until I see your own video.about this. Talk is talk, don't know till you try it. Let me see

[@ksk9487]

Uncle Roger actually like tmr more

[@user-dh4bz7fk9z]

I just replicated this recipe, the only difference is that I also threw red (mild) peppers 🌶 in the dehydrator and blended them in the mix; I love peppers 🤤. This spice mix adds a quite interesting taste to the food; it's good but nothing spectacular like these two guy's reactions make it look. You will get a very slight (almost insignificant) hint of fishy flavour; not too bad though. For that reason I think this spice would go much better with seafood, especially shrimp or scallops. Either way, if you end up trying it this mix will be a valuable addition to your spices repertoire.

[@thorjustin95]

This was great. Gave me new ideas of what to do with a dehydrator.

[@anthonypetruzzi158]

That was just absolutely cute when he just grabbed that last steak 🥩 Gouda ought to sell this new spice concoction of his. I would love to try it but I really don't have the inclination to dehydrate all those different things let alone get all the equipment for it.

[@ShalahudinAlAyubiZLA]

Just use the oven, set it on the lowest temperature, and open it sometimes to let moisture out

[@bruhmomento146]

A dehydrator is like 40 bucks.

[@somethingsomeonesaid6455]

I once dehydrated some chopped habenero peppers the lazy slow way by putting them on top of my toaster oven. After about 2 weeks, I had dried habanero chips that spice up anything. The dehydrater is safer and faster because you need to prevent mold and spoiling. But any dry clean warm heated place will do. Oven on low is good too. Or heck, string em up in front of a heater vent.

[@Hhhh22222-w]

Buy pre-dried ingredients or get a friend who has a dehydrator

[@ryans.klarbergesq.2033]

You may need to bottle up that concoction and sell it in stores…

[@cocodojo]

"Turn every steak into a Guga steak" Also, try "Guga's rub!"

[@boombox05]

"Guga Fire" I'd buy a case

[@ozz3497]

@@boombox05 that makes it sound like a spicy seasoning though. Would still buy.

[@basti4865]

@Every Single Average Day yeah because you could ship it worldwide. Would love to order it from germany!

[@CrypticRocket6893]

Guga's MSG. Bottle and sell that stuff. I'd buy some.

[@a2d]

Put it on the shelf right next to Guga's rub

[@Tyshkevich]

If this is the holy grail of seasonings then he should and it will probably take off... I'd try it. And not because i'm a fan of his work, but because it would (as he said) be the best of the best.

[@fders938]

@@a2d And give a bit of Guga's rub to Guga's buns

[@EastOrlandoFlorida]

Sign me up - I am sold!

[@SaimesierP]

Facts he should patent it

[@nateone6632]

I love how Guga uses Phrases incorrectly so confidently like "You can't get your fingers around it can you" haha he does it his way like everything. Love Guga and fam

[@PublicVoidFoo]

It's a doggy dog world out there, isn't that right mamao?

[@jojofixer]

And how Guga interchanges in and on.

[@c.odubhlaoich2948]

"talkin about that.." instead of "speaking of.."

[@brattpack]

Lots of english majors here!

[@JoMcD21]

That's that Guga Charm! 😆

[@DrayClay]

I gotta try this. I had a feeling it would taste pretty amazing with all those good ingredients. Nice!

[@antoniusquandaevus8932]

Can you show us what you guys eat when your not recording?

[@olivz9146]

For real

[@justdio7459]

@@olivz9146 snacc with beef flavour easoning

[@tlslayer1236]

Meat flavored rice

[@thegamiac9539]

Salad plain

[@junipher]

Now do: Dry aged Wagyu A5 and with this homemade MSG

[@Youtubeuser1aa]

No more Unami is possible than a5

[@ExcelonTheFourthAvalonHeirs]

You clearly never watch Guga video. He did Wagyu and Regular MSG and the umami flavor is up to the roof. I'm actually want this umami bomb spice mix and Wagyu experiment.

[@junipher]

@@ExcelonTheFourthAvalonHeirs sadly I did watch that video, the reason why I ask for this is that I want to know if guga can push a5 to the max because he says his msg is better than the market one so why not?

[@ExcelonTheFourthAvalonHeirs]

@@junipher I definitely agree with you. I disagree with the one below you.

[@acidpilled8733]

"Any type of mushroom has msg in it" My magic mushrooms that taste like dirt: "we dont do that here"

[@ruhanvandermerwe8461]

The boogz doesn't eat, he simply absorbs nutrients through his muscles, but yes magic shrooms tastes terrible

[@LizardHunter777]

Boof it

[@CheckMate050]

No, it enhanced the dirt flavour So what you had was dirt on crack

[@deefjj]

Don’t eat magic mushrooms my dude, make a nice flavourfull tea, not boiling water but around 80 degrees Celsius. Let it absorb the magic for about 20 minutes combined with a flavour of choice. Sip and enjoy

[@OGutzVentura]

I read that in Black Panthers voice

[@jacobchung1970]

Honestly I love the way I’ve seen Guga’s channel grow ☺️ he deserves all of it!!

[@overcraft1441]

When you take a break from meat and then come back with Guga videos, it's actually euphoric.

[@agustiaraelakh3623]

That's the reason why mushroom is always delicious when you cook it even with only salt

[@90111seb]

Guga: Best part is you have all this stuff at home Also Guga: Just gotta throw them in the dehydrator

[@brianlew86]

I don’t believe Guga when he says, “it’s dryer than the Sahara desert.”

[@canaisyoung3601]

Okay, drier than a WASP's sarcasm. (Not the bug, the stuffy white person type of WASP [White Anglo-Saxon Protestant]).

[@Calcasieu]

@@canaisyoung3601 Uhhh ok?

[@manuelper]

@@canaisyoung3601 WTF are you on about, weirdo

[@LightSkySounds]

@@canaisyoung3601 i-

[@Fr00stee]

drier than ben shapiro's wife

[@madikuss6995]

My wife just brought home a wagyu steak (it's so rick we share one steak), and I am going to surprise her and my 8 year old son with this MSG addition. We do not eat steak so often (twice a month), but when we do we go all out and purchase wagyu. It's incredible! The first time we tried wagyu a couple of years ago we couldn't believe it, and we were ruined for anything choice or prime for the rest of our lives. We NEVER eat steak in restaurants anymore because compared to wagyu at home, it's always a disappointment (Sorry Ruth Chris, etc, etc..). I have all the ingredients for your home made SMG in the dehydrator as I type this and within two days I will spring this test on my family. I can't wait! Guga, you have made me a great cook over the past couple of years and while I think of myself as an armature, one visit to a restaurant confirms with my family that I am a top notch professional cook! THANKS TO YOU GUGA!!!!

[@sac36555]

I made this last week and it is 🔥🔥🔥🔥. Enhances the flavor so much. Definitely worth it!

[@mrscpare]

@ Mike Ostrom. I’m making this as I write. Just turned on the dehydrator. I wasn’t sure of the quantities for each ingredient to use…so I eyeballed it from the video. What quantities did you use, and how much did each ingredient yield? Would appreciate your hindsight and recommendations since it was a positive experience for you. Thanks in advance.

[@ROBSHOL]

@@mrscpare How is it coming up?

[@mrscpare]

@@ROBSHOL Thank you for your enquiry and interest. It sure was ‘smelly’ as it was dehydrating. Dehydrated for 20 hours. You could really smell the mushrooms (portobello and shiitake) Also, think the anchovies offered their fragrant bouquet lol! I haven’t yet used it on steaks, but I made home made udon noodles and dashi soup early yesterday and could taste the enhancement in my broth. It was okay. I also tried it on my butter basted halibut, as well as the scalloped potatoes. On the halibut, fabulous. On the potatoes-there was a fishy taste, so I didn’t appreciate it there. I’m not sure what to make of it yet. I will use it sparingly but look forward to trying it on my steaks. I also made the chefsteps version, which roasts the veggies first, doesn’t use anchovies, and adds nutritional yeast. We’ll see how it fares. The verdict is still out. Let me know your thoughts if you make umami seasoning.

[@rpprt3]

“Thanks honey for sponsoring this video.” I’m not the only one who answered “No problem, G”, right?

[@YoYoBaig]

hahaahaha

[@madmccaffrey8089]

You're damn right he is thanking your sweet cheeks.

[@fders938]

As long as it's not some scammy mobile game, I'm fine with the sponsors.

[@HisVirusness]

Guga's excitement about his homemade MSG made my day.

[@bukurbudy2117]

His energy is contagious 😅

[@pynkeethepink3329]

Guga, I’ve noticed that when grilling, we tend to sear first before moving to indirect heat to cook internally, but when using sous vide, we use the bath to cook internally before searing the outside. What would be the difference in the end result of the steak if you were to sear the steak first, then give a sous vide dip? Obrigado

[@uwirl4338]

The thing about sous vide is that all the juices are trapped with the steak in the bag, so if you put in the bag a seared steak, all the juices will make the crust soggy.

[@HunterSentinel]

This is a really cool experiment!!! And you can probably use the powdered ingredients mix and matched for different delicious dishes!

[@Chris008987]

Guga in the beginning was like: Okey guys, today we gonna boil a sausage and see how it tastes. Guga now be like: Yeah, I made my own spice and its amazing

[@KrispyNoKen]

Uncle Roger is gonna lose his mind when he sees this 😂

[@YoYoBaig]

I swear

[@VicJuarez88]

Yeeees uncle Roger, hope he checks this 🤭

[@PieterZijerveld]

Haaaaaaiijjjaaaaaaaaa

[@TheNetherlandDwarf]

"this is what I was left with" vs "and this is what it looks like", who will win?

[@adrianmp]

"the only thing left to do" wins

[@daffa_odon]

Guga: Everything in our daily life has MSG naturally Western people: Starts starving

[@Deleted_Alt]

Considering the obesity rate in America, this might be a good thing.

[@terrydavis1286]

Its actually one of the reasons I dont use msg ill always have sautéed things hugh in msg naturally

[@DoremiFasolatido1979]

@@Deleted_Alt Not really. The obesity problem has a lot of factors to it. And starving actually makes people fatter in the long run, once they start eating again.

[@yanlopez674]

@@DoremiFasolatido1979 Yeah, such as not controlling your own apetite

[@DimT670]

@@yanlopez674 actually the obesity problem as such doesn't really exist (an average increase if 1 or 2 in bmi that pushes a precentage of the population into the bmi definition of obesity is not an obesity problem) and is a result of poverty bad city planing and lack of cheap available healthy food. It has basically nothing to do with individual behaviour most of the time, which is why you can pinpoint it based on social class income level city/neighbourhood etc

[@WaspMedia3D]

I made this but added black olives, nutritional yeast, black garlic, and sour kraut. Fricken amazing!

[@mwm87]

Guga, I have a question. As someone with heart problems, I have to avoid adding large amounts of salt to everything. But I use a salt alternative made of potassium chloride, another type of salt that kind of tastes the same, do you think it would work in place of regular salt? Using too much of it tends to leave a metallic taste so I'm interested if I can still enjoy steaks like you do and be more heart healthy.

[@tylerbush9908]

My mom still eats well done steak. I've watched her cut a filet open RIGHT out of the oven to check if it's done....and then cook it more and be happy. God love her...I'm trying :p

[@new2utube541]

"You already have everything at home"... I get in super excited and then he said: "I put everything into my dehydrator"... Why Guga? Why do you do this to us regular peasants?

[@LeonardMilan]

a cheap dehydrator costs around 40$ and you can make beef jerky in it as well

[@brianpoteete2200]

They also sell air fryers that can dehydrate.

[@Legidias]

AKA an oven on its lowest setting.

[@LeonardMilan]

@@Legidias but the dehydrator is more efficient in regards of energy usage

[@Legidias]

@@LeonardMilan True, but most people have an oven. Not that many have dehydrators. Having an option is more efficient than no option.

[@kylelapp2049]

I wonder how many open bags of charcoal he has from opening a new bag every video.

[@K4inan]

He uses the same clip....

[@MrShkafkupe]

Guga's wife: Hey, here's some money, buy some steaks please Guga: 0:00

[@connorjamesmusica]

Underrated comment

[@EckoUntitl]

I don't even eat beef but i am so excited to see Guga geek out on steaks,one of my fav channels on YT

[@MilSurpCat]

Guga should test his tasters. He should make three steaks exactly the same and see if they perceive a difference!

[@Johndor007]

thats boring

[@techrev9999]

The videos are fun. Everyone has different tastes. For example, to my tastes, he over seasons his steaks. I, very much, prefer seasoning only 1 side of a steak. Otherwise, my taste buds become overwhelmed with salt, and I can't possibly enjoy it. The point is that you have to try it yourself, but he's giving it his best and the points of view of the people around him. Even some of his failed experiments, in his book, might be worth trying to see if it's something you like. It's fun :D. But, essentially, taste is fairly subjective. I am, also, in the membrane on camp - when it comes to ribs. It doesn't mean that I don't learn and appreciate the things he does when it comes to cooking. It's amazing :D.

[@trublgrl]

This is my favorite science channel.

[@kbuie34]

Guga, you could sell this as a seasoning. 2 parts "Homeade MSG", 1 part MSG, 1 part salt. Would make a killer seasoning for the home cook.

[@patrickrannou1278]

Maybe a bit of testing to find the right ratio, so that ultimately we'd get, all in a single steak seasoning bottle, a dreamy perfect mix if his initial "default steak seasoning layer" (salt + pepper + garlic powder), already combined with his homemade MSG mix. I'd sure buy that!

[@3modrummer]

Just got a dehydrator not too long ago and I CANNOT WAIT to try this out.

[@poleline111]

Thank you Guga - Great idea, Great presentation.

[@commanderh6163]

Guga: You have everything you need at home! Also Guga: So take out your dried sea weed.

[@idontknowwhattocallmychann3962]

Don't forget the dehydrator

[@zacharyvowles6513]

@@idontknowwhattocallmychann3962 It's a good investment. Delicious dried fruit snacks like bananas can be easily made. Edit: you can also just use your oven.

[@shaunhardie2419]

wow basic every day ingredients dried and ground up makes MSG who would have thought. I've just sent my dad the link to this video and as a cheff I know he is always going to have it on hand

[@hunterfabio]

Better tittle: I made a MSG Steak but without MSG, Uncle Roger approved?

[@sunshui6114]

But it has msg rofl. Its still msg just from.different sources

[@polarknight5376]

@@sunshui6114 it's like saying "I made lemonade without sugar" and then using honey or jolly ranchers to sweeten it.

[@Spangeeplays]

@@polarknight5376 you mean Glucose, sugar isnt what makes honey-sweet but the high concentration of glucose in it. However MSG is MSG what guga did was just make an "unrefined" MSG, store bought MSG are refined ones made from purely seaweeds.

[@glowingtrashpanda]

@@Spangeeplays glucose is literally a form of sugar. so yes, sugar is what makes honey sweet because glucose IS sugar.

[@glowingtrashpanda]

@@sunshui6114 Right? Chemically its still the same compound, he's just concentrating it from different sources himself as opposed to the commercial MSG that is still derived from things that naturally produce it but it is done on a larger scale. He's doing all this work just to end up with the same basic result of more MSG

[@JoseRodriguez-tb1js]

Good job Guga, nice research!

[@justinm6110]

The Romans used MSG as an additive, and it became huge commerce for them. They made it by layering fish or fish guts in pots with salt and putting in the sun over a period of time. The breakdown created an oil/paste called garum and they used it on everything, to include desserts

[@CrawfordAutomation]

I would love to see you put all of these experiments together... high quality finishing salt, homemade MSG, pineapple tenderized... everything. THE UBER STEAK.

[@Maxxx1musP]

and dry aged?

[@CrawfordAutomation]

@@Maxxx1musP Dry Age then Sous Vide! I also want to see an experiment with Sous Vide THEN Dry Age...

[@JAO981]

*Ok Guga, you convinced me, how much does it cost your homemade MSG? I don't have a dehydrator, you should start selling that thing right away...*

[@SVProductionsHD]

dehydrators are typically $50 and up

[@anthonydamico4578]

guga: thanks honey for sponging this video me: oh guga don’t mention it☺️☺️🥰🥰🥰

[@rthj6446]

This is perhaps the best video I have ever seen. Informative, performative, intellectual, return to classic flavour staples, info-mertial. I mean, I got to buy a table-top low-temp thingamajing that you used. Is it time sensitive, or can I use store bought dehydrated ingredients? Since it is now a mission of mine to recreate this test.

[@liamlove8830]

I tried making this seasoning and I can say that it was worth all the effort it was absolutely delicious, I call it Meat Seasoning Guga Or MSG.

[@way2heem11]

That bussin bussin “HOMEMADE MSG” Had me dying😂

[@corkscrewfoley]

"Thanks Honey for making this possible. " "You're welcome."

[@BakersTuts]

Holy crap. I just emailed Guga about this EXACT idea a couple weeks ago! (proof below)

[@sanicthehoghedge8053]

What's up checkmark?

[@bryancampbell6127]

Damn, Baker! hope you're doing well man. Used to watch your tutorials yeeaars ago!

[@randombanana640]

wow your last video is a year ago , your fans must have missed you

[@redwarrior2963]

Nice idea m8!

[@soheee4000]

Sup dude :)

[@danielhanks6886]

I would like to see a prime 35 day dry aged, dry brined, smoked, and reverse seared steak with this seasoning on it that is then fried in beef tallow and served with the best compound butter. You could also do it with wagyu A5 and see if the best methods, seasonings, etc compliment one another to see if they create the ultimate steak.

[@danielhanks6886]

Many steaks and used a lot of these methods. Guga has done a lot of these in his videos and each method has been better than the control.

[@danielhanks6886]

@@cybermechid9181 You wouldn't have to fry it after reverse searing. I guess you could. It would just make a more pronounced crust. Dry brining is just putting salt on it. I dry brine and dry age.

[@danielhanks6886]

@KZbin Account Why not? Enlighten me.

[@danielhanks6886]

@@cybermechid9181 I wouldn't think it would hurt the flavor if you fry it in beef tallow but the purpose would be to further the maillaird effect and develop the crust even further.

[@chrissre7935]

My hypothesis is this that the Umami taste using MSG will at some point overpower the other sensations making things taste different. Soo making a balanced combination like your spices keeps it ballanced.

[@ToddGratehouse]

I made this man's Naruto Ramen, 2 days of work for a bomb dinner, what a great time. What makes Guga great is, he loves food! He loves playing with flavors and is not afraid to try anything, even if it bombs, which is very rare. I love this channel, will be making this MSG for sure. Thanks!

[@bobdonda]

"thanks honey for sponsoring this video" aww you're welcome sweetie

[@mshbeats]

Could you pls change your name

[@rikter_8155]

*FACEPALMING HEAVILY*

[@joeimjoe]

"You have all the ingredients to make this at home" Oh nice, maybe I'll finally try a guga recipe "Then I put it in my food dehydrator... and for that all you need is a spice grinder" ah

[@mikescorpio1108]

The Six Tastes: 1. Salty 2. Sweet 3. Sour 4. Bitter 5. Umami 6. Guga There you have it!

[@raelysk]

6. Dry-aged Angel

[@mikescorpio1108]

@@raelysk I like "Guga" better. It only has one word and he's the master! 😂

[@memejeff]

Incredible stuff. That mix looks so tasty and flavorful.

[@gernblenstein1541]

Thank you, brother! So, for those of us that don't have a dehydrator, just mix 1 part each granulated garlic, granulated onion, black pepper, and mix with 5 parts salt for the basic natural. Add MSG to taste on top of that and forget about it.

[@javellejohnson7014]

I'm getting a dehydrator ASAP!

[@JCSosia]

The editing in this video was on point 😂 love it. Also, I'll officially be referring to the six-th taste "the Guga" 👌🏽

[@beauregardrippey5508]

Are you trying to become Uncle Roger's favorite nephew? This should seal the deal, if so.

[@bargen0w]

it may make him cry instead as its not real msg lmao.

[@ninjabieber7695]

@@bargen0w … it’s realer than the “real smg”

[@bellenesatan]

@@bargen0w it is, it's just sourced from animal and plant sources rather than distilled from seaweed or fermentation like commercial msg. Not saying that the latter is bad, it's the same chemical but in pure form, but not everyone can buy it.

[@laad-raptaverse3020]

so happy I found this channel ☺

[@Sheriff_K]

Someone recommend this video to Uncle Roger!

[@JuanLopez-ej3vl]

Man your videos are the best I been following you for ever I was the one asking for you to make a catch clean and cook. God bless you and your family from Brownsville tx Juan Carlos Lopez

[@mrscpare]

Great idea! Think I’ll try that! Thanks for a great tip!

[@gmti3337]

Guga: *Makes a new mixture of a seasoning* Tik tok: *WRITE THAT DOWN, WRITE THAT DOWN!*

[@ronskopitz2360]

So… what ever happened to the “reverse sear” method? I thought he proved that it was the best method, it at some point he just stopped. Did I miss something?

[@Metal_Auditor]

It's just harder to really nail the target internal temp with that method, even if it does turn out better steaks when you get it right.

[@zacharyvowles6513]

^ and not as flashy, since the high flames would only be used to sear.

[@harkauklan]

Guga Steaks doesn't have steak every day - they have it once every two days. And then Sous Vide Everything has steak once every two days as well.

[@ChristopherSarapin]

sounds like they are having steak every day

[@expertagentinsurance3934]

OMG Guga so happy there!!! That just made the video!

[@jacobrebh]

Hi, not sure if this is the best spot to ask - i just speant the time and made this! bought a dehydrator and sourced all the ingredients.. and after all this work im really just wondering why you say to mix them evenly.. like the seaweed has way higher msg than the tomato.. so what was your reasoning behind this?

[@jokerproduction]

That steak be _BUSSIN_

[@crickey2399]

Cringe

[@jokerproduction]

@@crickey2399 Not as cringe as posting a one word "cringe" reply in 2021. The year 2015 called and it wants its buzz word back.

[@blooper_01]

@@jokerproduction The 10 years old's called and what their catchphrase back.

[@HafidzMurshidie]

@@blooper_01 funny

[@jokerproduction]

@@blooper_01 Webster called and he wants you to spell check your sentence.

[@alexbaker4051]

Guga, there's a n ingredient you can get, usually only at restaurant supply stores, called I&G. It's disodium inosinate and disodium guanylate powder. It's used in a lot of snack foods just like MSG, and it adds another layer of umami on top of the MSG. You should try it!

[@myroomisblue2679]

Some of the ingredients he used also have those in high concentrations and have a synergistic effect with msg

[@TheMsHero]

Next Experiment: homemade MSG on Wagyu Picanha? or Waygu in general

[@cryton1281]

My thoughts exactly, The ultimate steak test - Dry aged A5 Wagyu Picanha vs Homemade MSG + Dry aged + A5 Wagyu Picanha. Angel HAS to be there for the taste test!

[@jimm.3408]

Great video. Since most people do not have dehydrator, what can we do. Is there a place we can but this stuff already made?

[@ImyoCello]

Guga, hear me out: Brisket or Flank (preferably a full flank, in argentina its called Vacio) 1) Season it. 2) Sear it 3) Grab a big oven pan (glass works wonders) and make a bed of onions, bell pepper and garlic. 4) Place the meat on top of that bed 5) add at least half a liter of black beer to the vegetables bed, dont cheap out on beer quality. 6) Cover it in aluminum foil. 7) Cook it for at least 3 hours (i do it in the oven but i guess you can use one of your amazing heavenly artifacts) 8 step is optional but adds flavor) Sing the argentinian national anthem while eating (?)

[@LPOband]

Uncle roger once said MSG is salt on crack, now he needs to know that the homemade MSG is MSG on crack

[@Grak70]

To this day my dad still thinks he’s allergic to MSG 🙄 Having the conversation about how it’s probably something else and the MSG scare is just weird early 90s Asian-panic racism feels too exhausting to even bother.

[@AeridisArt]

just invite him to dinner and secretly add msg, then only tell him about it the next day, lol

[@Grak70]

@@AeridisArt problem is his diet is now so goddamn bland he’d probably notice his food tasted good and have an induced reaction. 😆

[@anothername2730]

Some people can legitimately be allergic to it, to be fair.

[@Grak70]

@@anothername2730 no, they can’t. Glutamate is a fundamental amino acid in all protein. If you eat cooked protein with any salt in it, you’re eating MSG.

[@IneptOrange]

If you ask for well done steak from this guy he just kills you on the spot.

[@300001111]

Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸

[@Mind_Idiot]

The little crystals you see in parmesan cheese and other aged cheeses is usually an amino acid called tyrosine. The other type of crystal you can find in cheese is calcium lactate. Also, while the mushrooms do contain glutamic acid, the primary reason why they boost umami is because they have free nucleotides. That said, this seasoning powder looks absolutely incredible!