I put Worlds #1 Flavor Enhancer on STEAK -- EXPERIMENT

[@rickydona919]

next video "I put Worlds #1 Flavor Enhancer on MORRISON -- EXPERIMENT" 😂

[@derpizzadieb]

That sounds like a perfect cooperation with Guga, who tastes better: Morrison or Angel

[@rickydona919]

@@derpizzadieb did you know that I made the original suggestion to dry age Angel?

[@RealPeterGunn]

I forgot to add that Maggi has 9 distinct mixtures. They produce Maggi sauce for all the different regions throughout the world. I know that the American formulation is very different than the Chinese formulation. As far as I have read, people seem to vote that the Maggi made in France (Arome) is the best tasting of all 9. The one for the European market and the American market are similar but the European is a bit saltier, whereas the Chinese mix is sweeter.

[@SainnQ]

Sous Vide with 3 Tablespoons Meggi, several crushed cloves of garlic, a sprig of rosemary and some high quality butter. Then sear it off. That'd probably maintain and enhance all the desired flavors

[@SuperMarijus]

yeah and i feel like it should be used on shitty flavourless beef rather than nice expensive cuts

[@RealPeterGunn]

I have been grilling steaks with Maggi for over 45 years. I have never marinated anything with Maggi. Here's what I do. First, I dry the steak off and add pepper and "Johnny's Garlic Spread & Seasoning". Johnny's is a garlic powder mix that is by far the best I've ever found. On to the grill and then I drip some Maggi over the steak. Not a drench buy enough drops to cover the top side of the steak. When I turn the steak I add the same amount of Maggi to the cooked side. Of course I have the bottle on the table when I sit down to enjoy the steak and add more if needed. Being raised by my Dutch Father, Maggi was on the table since I can remember. Thanks for a another GREAT video!!

[@PITMASTERX]

Yea.. there even little flask to take with you

[@RealPeterGunn]

@@PITMASTERX I never go to a Chinese restaurant without it..Thanks my friend!!

[@eddherring4972]

Burning pepper for 45 years.

[@belquerst]

Maggi should be part of your marinade, not the whole marinade :D

[@michaelmitterholzer9411]

My dads parents immigrated from a german village in Czechoslovakia to Cleveland Ohio. I legit never had soup without this and used this stuff allllll the time as a young kid. I never realized it wasn’t normal until I went to college. Have some in my fridge downstairs as we speak haha

[@dioad1739]

I live in the states and never heard of maggi so I just ordered some I enjoy trying different flavors thanks guys I’m sure I will like it.

[@NikoBellaKhouf2]

I'm in the Chicago suburbs. Pretty much all the grocery stores here sell Maggi chicken flavored bouillon cubes. I haven't seen the liquid that he used though.

[@crazyjake536]

this is mainly ment to be added into soups. but just a little bit, not half the bottle. its not even needed while cooking. just put it on the dining table so each person can use it to their taste on their own plate. best served in combination with salt and grinded black pepper.

[@nathanielcooke6122]

What did you call that? Maghkchi? Never heard it pronounced that way before.

[@wolfman011000]

I get the polish version "Winiary Liquid Seasoning" if find it not as salty as Maggi with a cleaner taste, than the "Maggi" brand sold in the uk. Never thought of using it pure submerged marinade, normally just splash some on pork steaks while they come upto room temp. Otherwise i use it with gold label pearl river bridge light soy sauce and a no salt seasoning i make with Oregano, Basil, Thyme, Parsley, Coriander, Cumin, Mustard powder, Garlic Granules, All spice, Onion powder,Ground Celery seed, Black pepper and Paprika. Thanks for the experiment, we all learned something no matter if it fails, is so so or amazing. Take care, God bless one and all. P.S. make sure to ask your Oma's, Nonna's, grandmothers for tips and tricks, i would suggest considering the times recipes that make cheap good food.

[@adampatriarch]

maggi: yeast extract, lovage extract, Monosodium glutamate solution and Disodium ribonucleotides = 4 times UMAMI enhancer, it is not 'almost like MSG' it is MSG quadrupled

[@deeznutt666]

cool stuff

[@spiritsofthedistilledkind3633]

Over the years and trying dozens of different marinades… olive oil and salt and pepper usually prevails!

[@arielrud]

My prevailing marinade is 2/3 good red wine, 1/3 EVOO, a sprinkle of oregano & a sprinkle of granulated garlic.

[@edwardkennedy2031]

I agree, steak with salt is the best, but always worth experimenting. Keep up the great shows.

[@RaymondCore]

If you want to marinade without using a liter of Maggi, you could put in in a vacuum bag. Vacuum bags are the very best way to marinade.

[@silverserpent420]

Mexicans drink this stuff. 🤣 In my marinade I do the Maggi jugo, I add Maggi soya, salsa Ingles, and some orange juice. Classic asada recipe for tacos 😋. You trying that recipe would be a nice follow up taste test experiment to this one. Also, Guga did a similar experiment. But cooked it differently. So it was cool to see it done two different ways. Well done.

[@venetiarawunfiltered1824]

its called Vegemite here in Australia 😂🇦🇺😍 & I truly love it! I do not season my steak until I serve it with just salt flakes as I find once the seasoning has had heat to it upsets my stomach. Don't know if I am normal 🤔🤷🏻‍♀️

[@milkshakemuncher]

We in Australia do have Marmite too though. Although Vegemite is the most popular

[@thomasgunther]

As a great philosopher once said: Buying bread from a man in Brussels Six foot four, full of muscle I said, "Hey, do you speak-a my language, buck?" He just smiled and gave me a Vegemite sandwich And he said: "I come from a land down under Where beer does flow and men chunder

[@kim.young.]

oh that's not how we usually use maggi to marinate. I think maggi is not the whole marinating sauce haha but we usually add abit of magi as part of maridane sauce to enchance the flavor. I think if you do it that way it will just be weird and doubt any meat will taste good with that method

[@morrius0757]

For me, I'm a purist when it comes to steak. Salt and black pepper, that's it. If I want a different flavor, that's where sauces come into play. I'll make some brown beef gravy and dip pieces in or sometimes I'll take A1 sauce, cut it with a bit of mayonnaise because it adds creaminess and keeps the A1 from overpowering the beef flavor.

[@dutchvelcamp7844]

I can't buy Maggi here in Costa Rica. How different is it from Lea and Perrin?

[@PITMASTERX]

Its like a mix between MSG and Salt

[@ahheng6402]

Here in Malaysia, It looks like the same sauce that we use in our local favourite call Ramly Burger....

[@mogarcia9755]

It’s a combination of beef broth a soy sauce taste good in soups

[@bhutjolokia6990]

Maggi was used by my African wife but they bullion version. Staple in African cuisine. Looks awesome!!

[@Roy-littlebear]

I am German, I grew up with Maggi as well. I wouldn't soak the steak, maybe just brush a little on when searing. Add some sweetness.

[@RyanRYFA]

Cool stuff, more of these please!

[@Thomas-yr9ln]

Do they sell this in America.?

[@7frodo7]

Try marinading the steak in bovril.

[@PITMASTERX]

I'll look that up

[@kuyaaids]

I actually prefer Knorr (if you guys have it there. Or whatever Unilever, parent company, has it branded over there) Liquid msg/seasoning XD. I usually marinate fried chicken with it.

[@davidbrewer7937]

It is umami.... the 7th flavour which we can detect on our tongues. Umami is the same region of taste buds which is excited by MSG. Think of flavour as a paint pallette. He makes his paints up by mixing the 6 different base colours together (Red, Blue, yellow, Green, Black, White) just imagine f there was a 7th base colour he could use... THIS is what umami brings to the flavour of food.

[@Eastsi9e]

My mom put the cubes in as a seasoning to cook food was pretty good

[@WeberEnthusiast]

OMG my mouth was watering 👌👌👌

[@johnbuckley2182]

Good honest review. Hard to beat a good steak with salt on it.

[@PITMASTERX]

yes sir

[@aussieadventurestimetoplay]

We have Maggi noodles in Australia. But we say it as Maggie We pronounce it with an e on the end

[@Zerocool-kb4ej]

mag ik maggi magnetronmenu van u?

[@JYMBO]

Europe? African & Caribbean mothers LOVE this stuff!!!

[@dabido-san3612]

I replace the salt with Maggi in the dressing when I make a salad. In France you will also find "Viandox" a variant of Maggi, I like both ^^ As I'm from close to Germany, the Maggi tastes the same, and they even have spicy hot Maggi! So good :p

[@bradcampbell624]

Very worth the attempt. I've tried a similar marinade, but with Dale's Seasoning (basically Redneck Soy Sauce). Came out too salty and that flavor lingered too long. But always worth trying something new, even though I'd probably use a cheaper cut of meat!

[@1982MCI]

I came here to leave a comment about it possibly being europes version of Dales Steak sauce. You are absolutely correct tho about dales being super salty but that comes from marinating the meat to long. What I found after 30+ years of grilling with it is that I marinate the steak, pork chop, chicken, etc for a max of 15 minutes and it will give you the great Sales flavor but not all the salt. If you let your meat soak longer than on hour in the dales, you’ve ruined a good chunk of meat in my opinion. It’s like trying to eat a brick of salt but I do like the flavor of it other than that tho. I have gotten to the point where I don’t ever use it anymore tho. I just learned how to finally cook a good steak over wood to where I don’t need or want the marinade and it’s so much better with just salt & pepper over oak or hickory wood, it just doesn’t get any better than that!!

[@bradcampbell624]

@@1982MCI Savvy advice! I ruined some venison backstrap and a couple other hunks of meat with marinating too long. Now I just add it in as component in brines or marinades. And very true, woods & charcoal rule.

[@Lava91point0]

Maggi is a really good company. They can't fail at anything in my books, whether it's gravy powder or the liquid seasoning which should really be called Liquid gold.

[@SmokinJoesPitBBQ]

I've never heard of Maggi. Is it like soy sauce or more savory like worcestershire? Cool experiment.👍🏼

[@flochristim9316]

I would say, it is a lot closer to worcestershire sauce. It is very salty and Umami. There is also a herb that tastes just like it. I think it is called lovage. the initial taste is pretty similar but with a herbal aftertone. It is even called Maggikraut( Maggi Herb) by many people in Germany. By the way, many people actually put this stuff on their scrambled eggs of soft boiled eggs. One wouldn't normally marinate something in Maggi though. just a few drops into your noodle or potato soup for example. Hope this helped :)

[@RVDL]

@@flochristim9316 I thought it was Celery?

[@PITMASTERX]

You could compare to a mixture of Salt and MSG, that would be the closest comparison

[@murgel2006]

Maggi was originally intended to enhance the flavours in stews and soups. Very soon the users discovered that the special mix of herbs, salt etc. could be used to enhance almost everything. Especially because most people in Europe back then did not have much money so a cheap "spice" was very welcome. Besides that, the majority also had yet not learned/heard about the UMAMI flavour, until the late 80s you learned, even in school, that humans tasted salty/sweet/sour/bitter, umami was not well known at all, thus Maggi was hard to put in a category. But we all loved it. I remember when I learned about Wostershire Sauce, I was told it tasted a bit like Maggi...

[@l33trich1]

Its like an msg based steak seasoning thats basically as you described it soy / Worcestershire but you should try it in the uk you can get it in tesco in the international food section

[@ikwilda]

I love it on steak, afterwards. Also on my fries with mayonnaise 🔥

[@Ivarposthumus]

Oh, I'll try mixing it up with mayo...

[@garryhammond3117]

Great video - I always have some Maggi in my cupboard (I have no idea why...) - I often add it (a bit) to beef dishes or gravy, but not as a marinade. MSG got a bad rap some years ago, but it is actually not bad for you - I like my local Chinese food with it, but they advertise it not added to their food.

[@StaryJary-Liquorek]

My grandmather/mom use thin in Poland in 1998

[@tomknight3243]

Marmite is British not Aussie Aussie's use and like Vegemite

[@hetspook666]

*and this is what it looks like 😉

[@joeylindeman2842]

I heard the term MSG like three or four times. What's MSG?

[@joeylindeman2842]

Oh, E621 ... Infamous

[@pingechelon9389]

It's MSG is it not?

[@tirthaabanerjee]

In our country, Maggi is very famous but the main thing the brand Maggi makes are noodles. Also, for us, maggi is the most popular brand for noodles.

[@PITMASTERX]

Which country?

[@Rage_80]

@@PITMASTERX Maggi is a noodle brand for Australian's.

[@tirthaabanerjee]

@@PITMASTERX India

[@tirthaabanerjee]

@@Rage_80 I agree but it is famous here also

[@jamesstewart1794]

Roel, do you always prefer steak with only salt ?

[@upnorth6722]

Grew up on Maggi , just like the other smoked meat mmmmmmm .Thanks for the vid . Peace from Up North .

[@lastdays9304]

This is one of the top used brands in Jamaica

[@raybaker8726]

we marinate chicken thighs in Maggi. They are good!

[@stephandelaat]

Not sure what you've done with the audio....it sounds really blend. No dynamics.

[@derkhedemann5606]

waarom maak je geen marinade met een beetje maggi erin ? misschien smaal het dan beter

[@HansGruber07]

You should try Meggi jerky

[@bogie-.-4152]

Chicken Wings in Maggi are also Great😎✌️

[@THECRAZYLI0N]

Hey pitmaster, if you look up the ingrediënts of Maggi you will see that it contains MSG (E621). So it is a flavour in there 😄

[@georgesinclair1393]

I’m a 62 yr old Canadian and I’ve never seen or heard of that stuff!!!!!!!

[@augustwest8559]

My grandpa in Germany put Maggi in every bowl of soup.

[@robertbrady7914]

Ever try Allegro?

[@robertwren2289]

I ordered a bottle before I watch your entire video. But I read the reviews on it, and they were really good. I'm going to try it and see how I feel about it. I've been just using salt and pepper. Maybe it's that you marinated it too long. I'll only use a small amount.

[@radamspse]

yep 4 hours was way too long

[@blueenglishstaffybreeder6956]

It’s vegemite here in Australia not marmite lol, also I use that product here in Australia and to me it’s just like soy sauce, they also have a spicy version which punches you in the face

[@arielrud]

Roel, Marmite is NOT Australian but British. The Aussies created a poor replacement for Marmite called Vegemite which does not come close to Marmite.

[@Lamz..]

I suspect he did this on purpose, just to fire up the marmite vs vegamite war. 😁

[@Rage_80]

Other way round mate, Marmite is the poor man's replacement for Vegemite. Marmite is so week compared to Vegemite's supreme flavour. Ha ha ha ha

[@Lamz..]

@@Rage_80 Here we go, may the best man win! 😁

[@arielrud]

@@Rage_80 Dream on! Vegemite is the usurper...

[@t.o.6251]

Now that you tried this test at a 4hr marinate, I would try 4 steaks, each marinated at 1, 2, 3, and 4 hrs times as well as have a reference steak still. I think the Maggi still has a chance to flavour a steak well. Just my opinion. Have a great day.

[@Herobox-ju4zd]

Maggi is also a key ingredient for making Vietnamese banh mi.

[@garywilliamowski6814]

Never heard of it

[@mariototti6937]

Steak with Maggi...Marco Pierre White would be proud of you🤣🤣

[@stephenhayden2586]

It will cost a fortune to immerse steak in Maggie

[@RiazUddin-sk3uw]

I’ve heard of Maggi noodles but not that sauce. It looked interesting so I googled and looks like my local Woolies has it in their Asian food section. Placed an order online. Let’s see... ...

[@timlangler5139]

We Australians do not put Marmite on everything.. Vegemite is good in sandwiches and toast but that's about it.... Marmite - No way!

[@LucScheltens]

lavas (aka maggiplant) flavor ...

[@AustrianReaper]

Oh my god please don't become the next Guga who makes his money dunking good steaks in random liquids just to make a thousand iterations of the same "aNd ThIs HaPpEnEd!!!!!" video.

[@PITMASTERX]

No worries mate

[@AustrianReaper]

@@PITMASTERX Great to hear! I love your content!

[@dutchvelcamp7844]

I believe I will stick with a good steak with a sprinkle of worcestershire.

[@kopanaske7057]

Try put on your burger patty..Malaysian style burger

[@anelkabriski1670]

Svi moji prijatelji jednostavno nestali samo vi još kuhate vidljivo

[@christianefiorito3204]

Its lots of MSG and chemical lovage extract

[@arnaudsprenger7505]

Hehe, I tried this some 4 years ago with a cheap steak. I found it overpowering.

[@J8n3eyr3]

Cut the cooked Maggi steak into strips and add it to a stir fry or noodle dish? Loads of flavor for not that much meat.

[@DrPriiime]

Try it with goat!

[@p0331546]

lolol i didnt know that's how you pronounce the name. Here is asia we just pronounce it as "Maggie"

[@fjbwoodworking8099]

I would try to marinate it for maybe 2 hours...

[@Fievelavie]

A good steak doesn’t need much. 😮 Dutch! Geen maggi doen ! Zonde!😮

[@actually_it_is_rocket_science]

Tbh assumed you were going to use msg....

[@mobydiculous82]

As an englishman, this is unheard of, Maggi noodles yes, looks gross!

[@mbaddog]

I agree

[@michas.2821]

Spell it "ma-GG-i" like in the word Buggy. When you say it i sounds lika "Ma CH I" . Even you are right, i think most of the poeple spell ist "ma-GG-i"

[@wieslaw54]

Maggi is Brazilian oligarch family...lol

[@boogievandenboogaard6768]

Maggi, mag het iets minder zijn, great test, probably will not try this myself

[@dreamers_]

Lig't aan mij of is het geluid doff?

[@1982MCI]

Must just be you, sounded fine to me

[@Dougerro]

It was very popular in Poland :) year's ago I loved it. Now I don't

[@elithegreat6463]

Way too much marinade with Maggi. Hot 700+ degree sear, 2 min each side, the slow cook in oven with butter and maggi mix. Get an internal temp of 118, Then out of the oven to rest until internal of 129..you’re welcome. 🥩

[@tuan_aka_2e]

You're better off putting it on a steak after grilling

[@DavidEkstrom2025]

it's pronounced MAGGIE, like Maggie from The Walking Dead.

[@MarcoFD]

2 borden soep liggen in bed, zegt de 1 tegen de ander, maggi erin?

[@dinewalton]

I grew up on Maggi, but you only put it on cheap cuts of meat.

[@SasukeGER]

pronounced Ma-gee :D

[@jamotter8967]

Maggi is not cheap. Why does he waste so much marinating that steak?

[@akiam77]

Ich werde mein Fleisch nicht mit Maggi marinieren, niemals. Ich mag Fleisch pur und /oder mit Salz&Pfeffer.

[@richardwozniak3238]

Way way to much Maggi - best to spread some on a steak with a brush , wrap and refrigerate 2hrs or over night.

[@Almightyrastus]

Not something that I like at all, can't stand the smell of it, let alone the taste. Not really something that I grew up with here in the UK, Worcestershire sauce was far more common in our house (especially on liver and onions or with soft herring roe). We can get it easily enough and there was always an increasingly ancient bottle of it in the cupboard. My wife on the other hand loves it in certain things (pea soup...). However, I did import her from The Netherlands so that does explain things...

[@1982MCI]

I didn’t know you guys are liver and onions in the UK. But grandpa immigrated from Germany and settled his farm in the US and raised dairy and beef cattle and so my mom grew up on it which means I did as well. I’ve got so. The freeze right now that I got not long ago but it’s been years since I’ve cooked or eaten it so it I’ll be an experience on both levels, lol

[@Almightyrastus]

@@1982MCI Lamb's liver rolled in simple seasoned flour (just salt and pepper) and cooked up with onions and bacon bits, add a little water after the liver has been plated up and you get the most amazing gravy to go with it. Not had it for far too long.

[@sandernieuwenhuizen626]

If you have a good steak, why cover up the taste of that beef with marinades or rubs? I want to taste beef, not some MSG loaded black salty stuff. Just beef taste with some seasalt. I am Dutch, didn't grow up with Maggi like you sketched it (except a little dash for in the soup)

[@eddherring4972]

Well that’s 12 seconds wasted, except to say why on the planet would you ever use anything beyond salt, pepper, garlic and butter?

[@FPVCustomsDE]

Are you just bored or out of ideas?