I overloaded my steaks with UMAMI to make them better!

Umami is something we all love, even if you don't know what it is, you love it. Umami is a taste we all crave for.
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1lbs Ground Beef
1 White Onion
1 tbsp Garlic Paste
1 Cup Carrots
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2 lbs Gold Potatoes
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#cooking #food #streetfood

[@KingBjord]

I still want to see a "Beat the Control Steak Showdown" where you make all the steaks that beat the control and see which is king of all the steaks

[@fieryeasy]

This is a great idea!

[@ak-ee1qv]

This would be so fun

[@slypherthedragon]

We gotta work together to like this one so guga sees it, get to work ladies and gentlemen

[@chrisheck9415]

He needs to start doing combinations of things that beat the controls. 60 day dry aged wagyu fish flake sous vide with cheese powder compound butter. Rage against the control.

[@KingBjord]

@@chrisheck9415 LOL I would love to see that

[@kaiskid5849]

It would have been great if you did one with BOTH Kombu AND bonito flakes. The umami is said to multiply if you combine the both, and it’s a trick the Japanese use a lot

[@d1943i]

its also a very common technique in sushi to cure slices of fish in the kombu, so you could wet the kombu, wrap a steak in it, let it sit in the fridge for a day or two, and then sous vide it with hana katsuo

[@jonlavigne3270]

Authentic dashi is konbu and bonito flake broth anyway.

[@nsboost]

I’d say.. considering they strong and lingering flavour of the second steak was too much… that combining the two would have been… over the top and not in a desirable way

[@Tawleyn]

@@nsboost I think the problem with the Kombu is how much he used. I've worked with Kombu in recipes before and you do not need anywhere near that much. I think if he would have just covered one side of the steak with it instead of wrapped completely, it would have been less intense.

[@weylako214]

Guga: Do 3 controlsteaks and see, what the others imagine into the steaks!

[@robbie1898]

Finally someone that describes how the steak taste David needs to come back more often lol

[@moonlightsherbert8112]

Agreed

[@mrdude88]

I definitely enjoy when David is on the show. His vocabulary is a step up.

[@-A-c]

Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔

[@totsbig]

I agree Guga. This covers either Bagoong from the Philippines or Sambal for Indonesia. Or maybe compare them both. These are really potent and very good alternatives for flavor enhancers, maybe even a source of natural MSG. Also has approval from Uncle Roger and Gordon Ramsay.

[@melikatalks7676]

​@@totsbigsambal doesn't necessarily contain fermented shrimp paste. That would be terasi/belacan. And sambal belacan (Malaysian) or sambal terasi (Indonesian) contain it.

[@Dangarangg]

I always die laughing when the main dish of meat comes with a side dish of meat, amazing 😂

[@Syrxen]

Perhaps you should make something with dashi, it is a umami broth that consists of the bonito flakes, kombu and dried shiitake mushrooms (doesn't have to be all of them).

[@wyatteells9033]

this is what i was thinking, maybe like a dashi powder or something of the sorts

[@itserikboiii]

Guga, can you did a video where you use every way/method you know to make a steak better on one steak to make the ultimate steak?!

[@fathursofyan1185]

Just the way David say "im sorry what" already make me laugh, my sense of humor just drop down 😂

[@MitcToTheHell]

Gotta bring David back for more! That ex wife joke was hilarious 😂

[@zaturn9434]

I like the new guy, he’s actually hilarious, keep him on as an occasional episode! Just rewatched, keep David on!

[@YahBoiDrip]

David out here with the 🔥 jokes

[@81-jdowlwp]

Bonito comes from a type of Tuna. It's called Skipjack tuna. And the flakes are from parts of fish that is not oily at all. It's basically pure protein

[@_Fuscous]

I think the nonchalant "Feel anything different on the steak?" is the perfect way to mess with them. It needs to be something that is entirely true but implies something that isn't true. That way you can play mind games without having to worry about how good you are at lying.

[@thehalalreviewer]

The amount of times I have asked for kangaroo burgers on this channel is countless over the past three years on every single video uploaded. I won’t stop until it happens.

[@reubenc0039]

Yes!!!!

[@Berkana]

5:11 Guga, you keep slicing these steaks with the grain for your final cut. Try this: cut the steak into two halves so you can see which way the fibers tilt, then slice the halves of thew steak on a bias so your final slice is across the grain. Try it!

[@ThunderClipsGaming]

If you are wondering why angel is missing, It’s because he is currently being dry aged.

[@leadgindairy3709]

This trio is the best by far! I get so much info and good feedback from everyone here!

[@danm8004]

I'd have combined the kombu and katsuobushi personally. The reason they're used together in dashi is that they complement one another so well when creating umami flavour

[@miketampabay9446]

Are Bonito fish big?

[@izurukamukura9095]

Guga should dry Age a steak in shrimp paste. It might not smell the best, but it might turn out really good! Who knows?

[@DarkWildSaison]

^this. And fish sauce.

[@o0bananaman0o]

Kombu is awesome! I confit my steaks in kombu compound butter in my sous vide machine, they always come out amazing

[@loraleiffxi]

Your side dish reminds me of something my mom made me, growing up. No carrots, but the beef was about the same. And she fried the potatoes on the side. We combined it all on our forks for a "combo". She called it "mess". I can taste it now, watching you guys eat yours.

[@mhicks80]

Your side dish is virtually a cottage pie. We'd cook that as a main here in the UK but pipe the potato on top. You can do it with lamb instead and it becomes a shepherd's pie. Can't wait to try the steaks though!

[@adambrown2626]

Yes, correct regarding the Shepherds pie, it would be nice with lamb though.

[@adambrown2626]

The side is like a Cottage pie, shepherds pie uses lamb.

[@diegogarcia3439]

Love you buddy thanks for always sharing with us!!

[@ratlips4363]

Bonito flakes put into a food processor to make Bonito powder is more what you are looking for. Same with the dried seaweed. Just a thought

[@stevenprichard1925]

Am I the only one who has made an entire meal out of one of Guga’s “side dishes”? 😂

[@Pumpernickel745]

Please do the 3 most successful experiments you did with steaks and compare!!!

[@JanRaymondCortez]

You should have at least 1 more steak with salt and MSG

[@LilJoshy]

Try blending the bonito flakes up and use it as seasoning

[@neocreativesoul]

This should be called The Umami Bomb Steak Experiment

[@mayuravirus6134]

I've tried Katsuobushi and let me tell you the lighter the color is means it wasn't smoked as long but when it gets darker you know that its smoked for days or weeks

[@menscho69]

David wild for that joke lol. Big ups for being left handed!

[@ericwallen]

I don't know if this has been tried before, but what happens if you Sous Vide a dry aged steak with the Pelicos on it, then shaving it after? I wonder if it would give it more of a dry aged flavor.

[@Evening67]

We need a update “perfect way to cook steak” 😀 you should do a how to cook steak the best way from grill, stove top, cast iron to seasoning hour before, right before, and after. I would love to see how you would cook your perfect steak!

[@Evening67]

And it would be so awesome to see you do a q and a with it! I’d wonder what’s a crazy experiment that you’ve actually done again

[@ClaudeBradley001]

I like to see David and Nephew do one together

[@Movie_Games]

OH MOMMY!

[@freakonalex]

To really boost the umami flavour you need to use kombu and bonito flakes together, cause they have different chemical components, which are reacting together to enhance the flavour in a way none of the both ingredients are able to achieve on its own. That's the reason dashi is made from both of them.

[@ibuterin]

Toothpaste dry age.

[@manuelmorrobel]

No "Before moving forward...." after "I know if doesn't look good right now, but watch this"

[@zzfdvz1]

Do an “experiment” where they’re all controls and see if they trick themselves into thinking the other two have differences.

[@kristoforusranandiasuliset3736]

You should combine konbu and bonito flakes when sous vide steak, maybe it can become dashi steak

[@MrCaine6969]

On the old Iron Chef TV show. One of the chefs would start many if not all of his meal preps with an overload of Bonita flakes. He would add three or more times the normal amount.

[@paulburkey2]

guga I have an experiment for you cover a select ribeye roast in ground eye of round and meat glue then vacuum seal it and freeze it then dry age to see if it helps maximize the yield

[@davidg.1806]

Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts. My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think? Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?

[@sitnslide]

Bonito and kombu together (makes dashi broth = umami soup). Maybe add miso paste. Compare with umami powder (mushrooms).

[@RobertAnhalt]

The side dish is almost the same as the tatertot dish, surprise Leo didn't mention it. I'd take the tatertot dish though because of the cheese sauce. But I like how Guga says at the end that the 2nd steak had added dehydrated seaweed... that he rehydrated.

[@johnlord8337]

Maybe you need to do a Sea Shepherds pie with bonito flakes, (a hint of dried kombu micro flakes), hamburger, carrots, onions, and celery - topped with mashed potatoes.

[@rossr9607]

Guga still waiting on corn husks dry age steak

[@fleshtaffy]

Where are all the Urban Americans (Blacks) complaining about the steel spoon and the metal particles or w.e. Also WASH YO MEAT as they blacks say lmao not sure when that became a thing.

[@coolmedina117]

Idk why but I would love a podcast with you and the boys they are fun to watch every time

[@SS4Xani]

Guga, what kind of dry aging cabinet would you recommend to someone on a budget?

[@harryshome4588]

Guga, PLEASE DO A STEAK DRY-AGED WITH SAFFRON. I won't stop asking til you see this request and finally do it

[@zackmartin00]

$$$$

[@BakersTuts]

That would cost so much

[@Syrxen]

Damn that's like asking to dry age it in caviar 💀

[@FelixIsGood]

Safran won't produce much more flavour.

[@harryshome4588]

@@FelixIsGood there are way to concentrate the essence of saffron into a steak if done properly and but mainly if one has a shit ton amount of it

[@calvarez1887]

Guga, have you ever tried pulverizing the seaweed and using that as a spice on the steak. Add it to the three: salt, pepper, and garlic powder, plus pulverized seaweed.

[@michaelrosario7144]

I think David need to be on the page more . Great addition to the guga fam!!!!!!!!!!!!!!!!!

[@plymethwill]

Hi Guga, just wanted to compliment the mic quality, its very good

[@darkmephilez]

Is there a way to make a different chips compound butter and maybe add some cheeze wiz side dish to pair with the steaks...

[@codemanwolf2804]

You should really try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazing

[@MKD331BC]

So.. Basically, you made Moussaka with 1 layer of potatoes as a side dish? In a pan put a layer of potatoes, layer of the meat and finish with another layer of potatoes and you have Moussaka which is main dish and not side dish 😀

[@Liltoothpick37]

That ex wife joke had me liking the video

[@manuelibrahim3543]

@Sous Vide Everything Guga when do you gonna make a video about all the best steak ore meats you cooked on this channel from the beginning and cook them all and try to make them even better 😎

[@CapeCodCanalFishing]

The first fish pic isn’t a bonito, that’s a albie aka albacore aka funny fish. Second pic was a bone tho

[@TheSteezin117]

You should dry age with hondashi. I bet that would be amazing!

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 14 MONTHS IN A ROE! 1 YEAR+ COMMENTING ON All YOUR VIDEOS, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)

[@grahamtiedtke]

Drooling over that side dish

[@Benbentilk]

The ex wife joke killed me

[@lazy-ishviolacook8089]

Please please try dry aging beef from a dairy cow - does age on the hoof equal dry age? And can dry aging live-aged beef be the best?

[@benzakonium]

Would be interesting to see these experiments repeated on the other channel but using the added ingredients as rubs or seasoning in place of the garlic powder.

[@em0_tion]

Somebody's gotta do some real food science in the world and I'm so glad that it's a meat lover like Guga. We're so lucky! 🙏🔥

[@sanoichiro]

I saw the thumbnail and thought "Oh, that's Guga Foods" Looked down "No... Sous Vide Everything. Never heard of them but let's click... Oh." lol

[@missvintagedolldollface6543]

Use bone broth instead of reg stock or broth its way more flavorful and healthier. Very good for collagen yall.

[@PeteFindsObscureStuff]

Nice side dish. We call it Beef Hot Pot in the UK

[@robertlarson7796]

Guga, you should season a steak with the trimming of dry aged steaks

[@Dddsasul]

Hey, can you put the control in the middle next time? it would be interesting and also serve as a semi cleanser.

[@subiesauruswrx8087]

Ayo! David my man! You and I would get along too well lmao

[@ketat10250]

I need a guga side dish cookbook

[@jedidiahwhitehead8916]

Guga, you should try and do a collab with NileRed. It would be interesting to see if he can isolate the chemical inside of the pineapple that causes it to tenderize the steaks. If he can isolate it and you use just that then maybe it won't effect the flavor of the steak but still allow you to get it to your desired tenderization. I think that would be awesome to see.

[@julianmartinez8750]

Take a shot every time he says "everybaddy"

[@markmurphy1238]

You gotta check out Japanese BBQ Sauce. That stuff is phenomenal.

[@edenmoon7877]

Notification: "I OVERLOADED MY STE..." Me: oh hell no

[@shyataroo]

As soon as you brought out the bonito flakes, Roksaburo Michiba's Bonito senses flared up. I would love to see if you dry aged a steak in a combination of pureed kombu and Bonito flakes, along with your home made MSG blend.

[@Maityist]

Finally someone remembers one of the OGs. Loved Michiba's approach to cooking along with his signature handwritten menus

[@faduleegaming2230]

How does he always know exactly what I am thinking right now??

[@jamess3109]

Guga Guga Guga Guga. Try dry aging in Yellow Mustard!

[@shrinkled]

You need to put these strong flavors on steaks that are pretty bland like filet

[@markmaterum]

Guga, you should do an altoids dry age experiment!

[@henrycorbett7785]

Cottage pie. That minced beef required no shepherds.

[@milo662]

What about you make bonito and fishsauce smoked flaky salt?

[@Trueshogunate]

Guga there is a channel called chef's labo and his special technique is to have a small piece of dry kombu, add salt and grind together to make a kombu salt and that's what he uses for his dishes! Maybe you can try on a steak sometime!

[@chookingvid]

Bonito is one of the ingredients in furikake.

[@nickfromidaho]

I look forward to these videos every single weekend. Thanks Guga!!!

[@adrienhb8763]

You didn’t show the temperature in Celsius. :( Everything looked awesome.

[@zackhocker4625]

for april fools you should just have 3 or 4 just all the same exact control steaks but you should react differently to each steak and see if you can convince them they’re different steaks 😂

[@ketameanii]

that would be funny. what if he put food coloring on them though lol

[@jernigan007]

Bonito flakes are great for ramen/pho broth

[@thechief1850]

We need more David!

[@vitoravila9908]

Guga, e esse sotaque de gringo pra falar BONITO??? 😂😂😂 Abraços, sou seu fã

[@DamOneMan]

I got a new experiment for you is foods better hot or cold

[@shadowtheimpure]

So, a cottage pie using sliced potatoes instead of mash.

[@jackwalker3977]

Shark, Bait, Hoo Ha Ha!