I overloaded my steaks with UMAMI to make them better!

[@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.

[@mrdude88]

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

[@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

[@fathursofyan1185]

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

[@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

[@zaturn9434]

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

[@-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 😂

[@leadgindairy3709]

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

[@YahBoiDrip]

David out here with the 🔥 jokes

[@_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.

[@nickfromidaho]

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

[@miketampabay9446]

Are Bonito fish big?

[@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.

[@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?!

[@oh0stv]

i tried to use garlic powder a lot before searing steaks, but every time the garlic is burning. Even guga struggles with burned garlic powder, check out at 5:09. The garlic powder is clearly burned before the steak has a proper sear. Even de difference to the bonito steak is significant.

[@ThunderClipsGaming]

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

[@Benbentilk]

The ex wife joke killed me

[@aleksirantanen5030]

Really loving the new EQ & volume level settings on this video.

[@davidens8204]

great stuff man I always come away with a smile when you upload a video

[@D.H.1987]

8:17 Never seen the guys laugh that hard! 🤣🤣👌

[@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!

[@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.

[@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!!!!

[@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

[@MitcToTheHell]

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

[@adambrown2626]

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

[@silantoine5181]

Thanks for another very interesting experiment. I'd love to see a ranking video for sous-vide and dry-age experiments.

[@diegogarcia3439]

Love you buddy thanks for always sharing with us!!

[@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?

[@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.

[@POOFAYMANN]

8:20 🤣🤣 best joke ive heard in awhile

[@6musicnerd9]

Great concept! very practical way to boost flavor. I bet the juices from the experiment steaks would help make an awesome sauce. Makes me want to get a sous vide machine.

[@saramateo9269]

Your videos are amazing Guga ❤️

[@philip321]

8:21 my man was dropping some knowledge lol

[@shamaiyamrom1358]

I like the new editing style. Very straight to the point.

[@faduleegaming2230]

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

[@Dddsasul]

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

[@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.

[@Xani13]

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

[@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.

[@jyankanich]

Built in surf and turf :p .. Great cook and already bookmarked it to order. Thanks Guga ! I like Leo's descriptions ....

[@ronsimpson143]

I took some dried porcini, cremini and shiitake mushrooms and ground them into a fine powder. I use them as an umami seasoning. I also found some mushroom broth I use to deglaze.

[@o0bananaman0o]

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

[@esteewilson5482]

Guga really loves his salt pepper garlic seasoning

[@flickshotgirl]

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

[@garryhammond3117]

Awesome comparison Guga - Thanks! - Cheers!

[@inigoruiz7841]

LOVE the guy in the left, very good descriptions 👍👍

[@911skull]

Amazing, looks like you got inspired by Japanese cuisine. Love these bonito flakes ❤

[@GennySavastone]

No he didn't 😂😂😂😂

[@911skull]

@@GennySavastoneserious?

[@GennySavastone]

You're chatting rubbish mate

[@Syrxen]

@@GennySavastone What do you mean? Bonito flakes and Kombu are used a lot in Japanese cuisine, or are you trolling?

[@GennySavastone]

@@Syrxen this is pathetic

[@codemanwolf2804]

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

[@MuddyShoesBB]

Awesome experiment! I live in Tokyo, so I have loads of bonito flakes in the pantry. Will try this for my next bbq!

[@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.

[@Liltoothpick37]

That ex wife joke had me liking the video

[@aguythatworkstoomuch4624]

Your side dishes are always the bomb bro!!!!!

[@jays_a_jinx95]

I honestly love listening to Leo describing food 😅😅😅

[@subiesauruswrx8087]

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

[@Sturrmm]

I've done steaks with Bonito flakes quite a bit. It is delicious!

[@henrycorbett7785]

Cottage pie. That minced beef required no shepherds.

[@mgmeo]

“The only thing left to do is season it” Then take the oil out, spread it, add potatoes, add beef stock, “the only thing left to do is cook the potatoes”, followed up with “the only thing left to do is add that oil back into the pan” then add parsley. Guga, the “only thing left to do” is add the parsley. 3 only things left to do on one side dish, and none of them were actually the last step

[@raidomani]

My family uses bonito flakes all the time :) so happy it was used!!

[@michaelrosario7144]

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

[@Pumpernickel745]

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

[@ronaldyeater3322]

My favorite steak. Can I souse vide in a food saver bags? Did you par boil potatoes? Loving side dishes.

[@CheesyKnobby]

Guga, here is an experiment for you. I have been doing this for a while and swear by the method of resting your meat in the sous vide bag. It allows for the natural juices and brine to re-enter the meat. It is most noticeable with pork in my opinion and I rest my pork sirloin for at least 15 to 20 minutes in the bag before searing it.

[@stevenprichard1925]

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

[@thechief1850]

We need more David!

[@_flyingspaghettimonster_]

Bonito flakes, known as Katsuobushi in Japan, is made from skipjack tuna. This fish is dried to a moisture content of 20%, and shaved into wafer-thin flakes.

[@marksolomon969]

I bought two 2" prime New York strip steaks ($17.99/pound) from Whole Foods along with a bag of bonita flakes. Followed your instructions (except for sous videing one steak at 150 for 2 1/2 hours because my ex-wife likes her steak well done) and they were both DELICIOUS!!! Used the excess bonita flakes to make the Broth of Vigor (watch Iron Chef Michiba) and used that broth to make my side dish of rice. Great meal. A success!!!

[@bargen0w]

"Kinda like my ex wife just stays around a little too long" ok i actually had to pause the video to laugh at that one 🤣🤣🤣

[@Revivalofthewest12]

Never realized David is a vet! TYFYS!

[@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

[@dietryingracingteam]

u should try sous vide in a Ultrasonic cleaner

[@sniktripn7217]

Hahahaha love the wife joke David crack up

[@coolmedina117]

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

[@efffseferre5362]

David is the best, Angel and David is the dream team Guga!

[@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.

[@CapeCodCanalFishing]

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

[@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!

[@SaltyRad]

Please try cooking a steak Sous vide in an Ultra Sonic cleaner. To see if the steak actually tenderizes more from the Cavitation.That would be an interesting episode to watch for sure.

[@KhaoShung]

8:20 savage 😁

[@grahamtiedtke]

Drooling over that side dish

[@momar3041]

Can you try to do a paste with the dry bonito and some type of alcohol, then use it to dry age a steak?

[@danchostanchevyordanov1577]

One of the best channels on youtube. A side joke: Next on guga foods Steak with rat poison, hahahaha

[@omfgfdp]

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you

[@mrloqqe1610]

i'm quite sure he has done that already. there's at least one video, if not more, where he compares different forms of garlic on steaks (sous-vide i think). you should be able to find it, just search for "garlic" or something on his channel(s).

[@PallerPrime]

Hey Guga! Love your channels! My future video suggestion (sorry if you’ve already done this I didn’t see it): do a smashburger comparison of 90/10, 80/20, ad 70/30 meat. I know I have my favorite, but I’d like to see what you and the rest of the guys think.

[@Stardevoir]

I think he's done 70/30 before but not 90/10, he did a video where he tried 70/30, 50/50, and 80/20 but with butter instead of fat

[@crimsonkatsu5919]

Katsuobushi is like the main ingredient in furikake, so that new guy was spot on.

[@User1-T7R]

Well could you dry age a rib roast using garlic paste or garlic confit?

[@syak_wasangka]

Guga, please do shrimp paste dry age

[@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

[@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.

[@markmurphy1238]

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

[@GokkanUxxgo]

I have an idea for Guga. He should start a subscription service that sends you a frozen side dish every week. Hire a bunch of moms to help cook them if he gets overwhelmed with orders.

[@michaelmyers5496]

Quick question. Is the vacuum sealing part sped up or is that just how quickly it seals the bags?

[@Haasemoto227]

Hey Guga, I was looking to see if you ever made a video of a dry aging experiment with steak surrounded in salt and couldn’t find one. I’m curious if when it’s time to reveal and you get all the salt off the surface if it would still be way to salty and inedible. And also what it would do to the steak, if it would just deteriorate and fall apart or if it would hold together.

[@henryw.4606]

Guga idea for thought, I know that you like to Sous Vide your meat always but what about trying the reverse, getting a crust on the meat first then Sous Vide the well crusted steak after to reach the 135 temp you want. So, wanting to know if it's better to sear before or after Sous Vide....

[@Allenballen88]

What a grand life to have to be on this panel! It'll be my dream to be here one day! Guga, fan panel idea lol i call first

[@jernigan007]

Bonito flakes are great for ramen/pho broth

[@somnangmeas5706]

Dry age this with bonito flakes now