They all said THIS is why INDIAN food is so good, So we tried!

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Indian food is one of the most flavorful cuisine in the world. It contains a huge amount of flavor, its world-renowned and everyone says its amazing. They also say Garam Masala is the reason why so we tried on steaks.
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#recipe #food #cooking

[@BangaloreAviation]

Actually the equivalent of MSG which brings out Umami is Asafoetida. Garam Masala is a mixture of whole spices that varies from home to home. There are recipes available online but it’s a combination of coriander seeds, cloves, green cardamom, cinnamon, star anise, mace, nutmeg, cumin, fennel seeds, etc. In South India we use the spices whole at the start as a base flavouring, whereas in the north we tend to use it as a fresh ground powder at the end as an aromatic. Try using Garam Masala in the mixture when making meatballs. It will take them to a different level.

[@yashaswinikrishnan1878]

please enlighten these ignorant people.

[@madmonk204]

Even in the North, whole spices are used a base

[@BangaloreAviation]

@@madmonk204 yes, but normally in festive dishes, and less common, than in the south.

[@ArpitMishra0891]

Guy legit burnt garam masala

[@jaimintrivedi2207]

this exactly.

[@mikestevenson6953]

The absolute irony of using a classic Indian spice for a beef cut is just delightful, love it, and will definitely try it ASAP

[@bakarogers7146]

Yeah, beef is not traditionally a meat you expect to see associated with Indian cuisine lol.

[@BrianJacobson]

I came here to write this exact comment. LOL

[@squidward9191]

So delightful, please try that in india and let me know when the police come to beat the shit out of you so I can watch and eat popcorn

[@melonusk]

Plenty of non-hindus and people in northeast and southern India consume beef dishes. So it's not super strange. But a Guga video with garam masala was not on my 2023 bingo card for sure lol

[@dovahkiin5902]

It took me a solid minute of thinking before I remembered why it was ironic lol.

[@marwanhamze6329]

I've been using Garam Masala with my steak since a few years now, I almost can't imagine my steak without it anymore. Glad you guys also liked it as much as I do.

[@arvindynr]

try kitchen king masala. if possible from MDH brand. you won't use garam masala ever.

[@prady7180]

@@arvindynr kitchen king is bs..my opinion ofc

[@treatoplease3479]

@@prady7180 Its ok....ish for sabjis like Aloo or even Bhindi....but why would you want something worse made as a substitute when the original Garam Masala is available to you as an Indian already

[@0Adnin]

OK I was ready call BS on Garam Masala and Steak cause somehow i cannot imagine the flavor profile actually as Garam Masala elevates the flavor of multiple ingredients used in curry. So to use just Garam Masala on Steak just didnt feel like it would work. But I see few other people validating it. So i guess it worked

[@Obelixlxxvi]

Hi Guga, India is like 32+ countries rolled into one. Each state has its unique set of cuisines. Each state different levels of delicacies and decadence... Come to Delhi, we can start from there and then travel to a few more states in the North, South and Northeast of India. Also there are many versions of Garam Masala and many other unique blends of different spices. I usually prepare custom masala blends for each recipe - freshly ground from whole spices for extra freshness. Also introduce you to a few well known and seasoned chefs and food connoisseurs with a lot of experience.

[@marken19]

Pooping on streets and worshipping rats, cows etc are in North

[@maniacram]

India is not 32+ countries. Maybe like 4 - 5 countries.

[@OurFamily-]

​​​​​@@maniacrammore like 50. Ive seen neighbouring villages in india that have more differences than the greatest differences I can find across my whole country. You are looking at a country native to 700+ language of which only 23 official. Even if you were extremely lax, you'd end up with at the VERY LEAST 7 'countries'.

[@maniacram]

@@OurFamily- okay 7 countries I can agree 👍

[@abneraji744]

@@maniacram 27 states bro. how did u get 4?

[@HappilyMundane]

Guga's travelling the world with seasonings at this point, and I'm here for it.

[@BiggMo]

True… but with the price of beef, I do wish he’d also explore how to get the most out of less expensive cuts.

[@garlocthegreatest4561]

@@BiggMo He's already made multiple videos on the $1 eye round steak

[@Alceste_]

@@garlocthegreatest4561 Ah, yes, the 1$ eye round steak that cost 5+ bucks unless on sale. :')

[@eddiemor437]

Next up we get Italian MSG 😂👍

[@garlocthegreatest4561]

@@Alceste_ still a lot cheaper than a prime grade steak

[@nbrowser]

Leo's descriptions about what he's eating are so welcomed, he just comes up with ways to tell what he's tasting and I like that.

[@Nozarks1]

We usually add garam masala nearer the end. That way way it keeps more of it’s flavor

[@hurtfulcrusader3359]

id love to see a back to back between the new souvide machine and the traditional and see pros and cons

[@Ghuirm]

immediate pro of the machine is obviously you dont have to order vacuum seal bags, nor do you need a vacuum sealer machine

[@tvc1848]

@@Ghuirm I have been cooking sous vide for about 5 years and have never used a vacuum sealer.

[@EHBKlyn13]

I really like the machine. Makes meal prepping for work a breeze.

[@RyTrapp0]

Not impressed with the sear at all, I would just stick to searing on muh cast iron griddle. But, aside from that, really interesting machine, talk about taking the mess & hassle out of sous vide. I'm just afraid to look up the price lol.

[@themasalaman]

love it, a way to level up the compound butter would to be to sub garam masala with chaat masala (a sour and funky finishing spice)! Garam masala is typically used as a warming spice (added to a dish towards the end of cooking!) great video!

[@Rahul-Nalawade]

Yeah probably sprinkle some Chaat Masala in the end on the compound butter sample. Nevertheless, they already loved it. And I love how we can play around our spices as per one's palette and mood. Love our Desi food. 🙂

[@user-be4mo2kl4n]

Guga, you could try to season the steaks with Chinese five spice powder or mushroom bouillon. They're delicious 😀😀

[@carbonara_lover]

we koreans approve chinese five spice powder

[@marculetzc1366]

If i recall correctly, he did have an experiment with mushroom powder

[@itchyang5171]

You can see this machine gives you a little ring around the pink center. More so than the regular sous vide

[@luked4043]

Chinese five spice? That will make your steak taste like licorice. Five spice is meant to be used in conjunction with a lot of other ingredients

[@frantichornet0077]

was it good? @@marculetzc1366

[@MuhammadRidowan]

As you are trying Indian seasoning Guga, you can try a Bangali fish fry seasonings, which is popular in Bangladesh and Bengali regions of India. It is simply salt, paprika, turmaric powder, and some lemon juice. Also try to sear it with mustard oil as traditionally Bengali fish fry use mustard oil for frying.

[@samueldcosta6893]

i second this

[@isratmouri812]

Thats sounds interesting

[@landonsmith2154]

Don't you need protection when using mustard oil?

[@abrararifify]

Mustard oil is way too strong, especially for someone that is not used to eating foods cooked with mustard oil. It'll give the stake an off flavour.

[@avadakedavra6706]

​@@landonsmith2154we are used to that since our childhood...

[@IronMan3582]

Guga! You should do a video at the end of the year where your put your International MSG seasonings in a bracket to see which one is the best of them all! Same for your side-dishes, because I swear sometimes they steal the show!

[@izaakswartz5233]

Signed

[@sreenidhibadri897]

Since Guga has now tried the famous Garam masala, I think he should definitely try chaat masala (it has a a sour funky flavour) and asafoetida (prominently used in south Indian foods) as well..

[@BakersTuts]

Since you mentioned MSG, here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate (aka DSI/DSG or I+G) to enhance the effect of MSG by 5x stronger (for example, Doritos, Pringles, KFC, Snyders Pretzel Pieces, Hidden Valley Ranch Dressing, etc). From what I’ve seen, some people buy a 50/50 premix of DSI and DSG (for example, by the brand Make It Meaty) and then make a custom mix of 97g MSG and 3g DSI/DSG to make an “enhanced MSG mix”. I was thinking the experiment could be this: 1. Steak + Salt Pepper Garlic (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI/DSG Then maybe you could do a mini test with maybe another meat like chicken or maybe a potato based side dish or something, so we can see how it works with and without the MSG+DSI/DSG. I can even see the video title already “Food scientists say THIS makes MSG BETTER!” Anyways, I hope you give it a shot!

[@marcusjohn-ferry8696]

This would be a great video

[@noobslayer7564]

I feel like i've been waiting for this video for years lol. I've seen this comment on dozens of videos and I really want to know what happens

[@james.randorff]

Guga, please do this video, because it is a good idea AND so they can finally put this comment copypasta to rest 😂

[@Doorknobz]

Guga needs to pull together a 'MSG of the World' set with all these spices. It would sell!

[@RyTrapp0]

Including one with with all the spices mixed together, at a Guga approved ratio of course - the ultimate flavor enhancer!

[@KovačQue]

I tried it with steak and it definitely isn’t the spice to use for a Crust. It’s easy to burn the spice so I understand why this worked for you. No super Hot sear. Looks perfect. GARAM MASALA is perfect with 3-4 min fried in oil or roasted dry with fire or pan for 45 seconds to a 1min. It’s the same as most seasonings. Guga’s pepper doesn’t burn because it’s really course then grounded fine. Master at work. Edit: Grounded par-roasted spices get the best Flavour/fragrancy when quickly roasted or fried in a fat.

[@FlightX101]

yea its a "Soft" spice so you can roast the crap out of it. Best used with butter for basting

[@friedsugar2701]

It's a spice, it'll obviously burn

[@KovačQue]

@@friedsugar2701 obvious not so obvious. Reason why Guga puts course ground black pepper before he sears is because it doesn’t burn as fast as fine ground black pepper. Some spices can handle a sear while some can’t.

[@friedsugar2701]

@@KovačQue pepper is a different spice, I'm Indian so I have almost like an innate understanding of quite a few spices and how they react, so a little presumptuous of me.

[@alejandrolarios1743]

That side dish is a complete mexican breakfast Guga! we love eggs with chorizo and quesdillas, just so cool to watch you all enjoy it Hope to see some "chilaquiles" soon on your channel ;)

[@carbajal8283]

I was gonna say, Guga’s side dish was almost like my Saturday breakfast

[@shyamsundarrajan2469]

Garam masala is one of the many spice mixes we use however it is never used for marinating meat. It's mostly used for finishing dal and gravies(sauces)

[@rishiganguly3569]

Who said? As a Bengali we use Garamond masala for cooking chicken and mutton

[@ShrikrishnaGovinda360]

​@@rishiganguly3569..i am also bengali but my mother use garam masala..amra to gorom mosla i kheye asechi Kolkata te

[@bholebaba5664]

Are you even Indian....???? We cook meat with garam masala.

[@shyamsundarrajan2469]

oh nice to know in my part we always add it at the end when the gravy or dal is boiling

[@nov619]

You've no idea... I'm from Kerala.. and we cook chicken, beef with it

[@ThereWasNoFreeName]

The spices in garam masala require some temperature and time to develop, so if you making a compound butter don't just mix and cool, cook it with masala for some time, let it rest and then cool it and use it.

[@biffwellington6144]

That makes sense! Hindi cuisine does often involve stewing things for hours, so their most-used spice blends would need to work well with that.

[@Phoenix.219]

​@@biffwellington61445 min is enough bcz in curry we add garam masala powder in the end before 5-10 min. If we have to use whole spices then we add it in heated oil directly since it will take long time to extract flavor from whole spices

[@aleenaprasannan2146]

​@@biffwellington6144Buddy....for the bazillionth time....Hindi is a language...what the heck is Hindi cuisine

[@biffwellington6144]

@@aleenaprasannan2146 I say "Hindi" to differentiate you guys from American Indians. If there's some other term you'd prefer I use when I'm referring to your culture and your cuisine, let me know. I'd like to be polite and use terms that honor both your people and mine.

[@aleenaprasannan2146]

@@biffwellington6144 Well the American Indians aren't 'Indians' to begin with, that's Columbus confusing stuff. Those are Native Americans and you can call them than instead of disrespecting them as well. And calling everyone in India as 'Hindi' is a huge disrespect to us also, because we have about a 1000 official languages and most don't speak Hindi as their first language. A historical figure messing up continents and misnaming people is not an excuse for you to do the same stuff again when there is enough and more knowledge and tools to educate oneself on all this.

[@suvajitsaha5620]

Always doors are open for you Guga in India.. There is a lot of diversity in our country. So, every place you visit will be a treat. But i would love if you start your journey from Kolkata. Love from India🇮🇳

[@summersands8105]

So right. That was one of the things I loved about India. Much like the USA, India's states can vary greatly when it comes to food, culture, and language. Highly recommend people put India on their bucket list as a travel destination. You won't regret it. I lived there for more than 5 years and it was the best time of my life.

[@saiprasad6811]

Hi Guga, Have you ever tried preparing Kerala style Beef dishes? It can be a bit spicy with pepper, but i'm sure that you guys would love it if you liked it seasoned with just Garam masala Do give it a try. If you need some suggestions with recipe, I can send you my grandma's description for you to try. Cheers :)

[@Ghost.Nappa56]

Kerala beef fry is insane. Absolutely love it.

[@gladwinsamuel3029]

Kerala BDF!!! all day!!

[@monkstudioarchitects2295]

Yessssssssssssss

[@aarshasajeev8150]

God yess it is soo good

[@Wolfie1227]

I would love to see a head to head contest with this new style sous vide machine versus your traditional techniques. Especially on a few different cuts of meat.

[@emoryjenkins6481]

Didn't look like it seared too well

[@Alceste_]

Wouldn't please all sponsors, but surely one out there would dare it being done.

[@cpmc5400]

Big grey band and much less crust, I don't think it works anywhere near as well as his usual technique

[@RyTrapp0]

@@cpmc5400 Gotta weigh that vs the convenience factor though, sure would be nice to not have to screw with a big tub of water and vacuum bags

[@cpmc5400]

@@RyTrapp0 This looks worse than just a normal reverse sear method though, and just takes up space otherwise.

[@ethanp1erce]

Garam masala is sooooo good. Never had it on steak but use it to make a quick ground beef and rice bowl.

[@loubega5140]

The way it expanded after you sliced it made it look like a steak marshmallow 😍

[@sciencelabvideosl7558]

Your side dishes are a meal in itself! Love your channel!

[@viyusavery248]

Guys you didn't have to taunt me so much with that yolk running slowly cut scene like that over and over 🤤

[@banavathgunasekhar1935]

What do you call that side dish ?? Please let me I'll try once

[@kingandcommoner]

I have come againt o request the Wagyu HOt Dog

[@thisemptyworm4677]

fun for the whole family outback party

[@dirtyfiendswithneedles3111]

No! Talk about disrespecting a cut of meat. Just use regular beef.

[@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 to use garlic with steak ? Love you

[@Nothing-zw3yd]

I never thought of using it on steak, I'll have to try that soon. I generally use it for chicken, or with chickpeas, tomato paste, and some kind of spicy chili pepper as a side dish.

[@ninnusridhar]

I want you try garum next. The archetypical flavouring in ancient Roman cuisine. It's essentially a version of fish sauce

[@jamesbury9062]

modern garum is just Worcestershire sauce and that works with meat really well

[@becausetrains]

*Max Miller intensifies*

[@ninnusridhar]

@@becausetrains hard tack aged steak!

[@r0achk3vin]

Well done guga... anything you cook with Garam Masala WILL taste good..

[@latewizard301]

in norway we have kinda something similar "piffkrydder" or sometimes just called "pomfritkrydder" but i don't feel it counts as an MSG substitute, as it's second ingredient is usally MSG. but it's really good on everything! i have it with ramen, stews, i've had it on fish, and i bet it tastes amazing on steak! i don't know the exact ingredients but it contains stuff like garlic powder, sometimes chillipowder, paprika, corriander, leek, that sort of thing. it's however probably more expensive than wagyu per kg...

[@Brian-zt4ok]

Oh damn I haven’t had pomfrit krydder since I moved to the uk

[@randommedia3441]

For making dry fry only we used this much spice, for just oil fry use chilly powder, salt, turmeric powder, ginger garlic paste, its enough for beef

[@pratyushthakur8815]

You should come to kerala and goa. The south side of india is more beef friendly in general, but our vegetarian dishes are on par, if not even better. Would love to see your come to India Guga 💖

[@theannihilator8800]

Are you challenging us Bengalis??

[@likithmanoj3891]

@@theannihilator8800 bro stfu, don't start this, he was not challenging anyone

[@aayushranka1537]

@@theannihilator8800 the only thing y’all eat is fish and do black magic

[@moloyknight]

​@@aayushranka1537They eat a lot of bed as well... I guess you might be a vegetarian pu ssy...

[@theannihilator8800]

@@aayushranka1537 Yeah but you see, black magic is not the reason your dad left you Also maybe if you ate more fish, your parents wouldn't have been disappointed in you

[@Matt__19]

Ooo yes this should definitely work, not as India's msg though but just to create a really nice flavoured steak.

[@deitylurker120]

Okay, that Sous vide machine has me super curious now! I bought wagyu flat irons from Grand Western a bit ago (still haven't cooked em) and wonder how they'd end up using that to cook it.

[@josephmacchiello2594]

Leo is the man watching his intelligence on steaks grow on this channel has been an absolute pleasure the dynamic trio right here !

[@jaybrahma6304]

Hi Guga, I'm Jay from UK, but my family is from Kolkata in India. You need to go Kolkata, my hometown man if you want to experience proper Indian food. I'm going back in Feb for Holiday, so maybe you can come over then. Love your episodes bro. ❤

[@mathang1712]

A dream come true for us too . Waiting for guga to visit India and try the best foods here in India . ❤ P.s visit Mumbai, Hyderabad,Delhi ,chennai ,Kerala South Indian dishes are chef kiss 😙 must try it guga . Angel might hate the Indian dishes since it includes varities of veggies 😅

[@NewWorldMMA1]

That looks amazing, Guga! Wow!

[@RyTrapp0]

I wonder if some spices like this would work best with a quick hot sear first, then season with garam masala, and finish an oven/etc. This way you could get a nice sear without needing to worry about burning the spice. No matter how you do it, it's going to be a compromise of course, but this could possibly improve it. Maybe even add the clarified butter instead of just the spice itself, letting that melt all over the steak while it's coming up to temp. Guess I have some experimenting today - thanks Guga! lol

[@SoRamdom420]

I wouldn't call this MSG. If you see Joshua Weissman's video, you would see garam masala actually makes EVERYTHING better!

[@justfasial01]

yea doesn't make sense to call it MSG, it's a spice mix you can use on anything, can still add MSG to it to make it even better lol

[@boarbot7829]

He just calls everything MSG. It’s no big deal.

[@phantomblack94]

So it Makes Shit Good. Sounds like MSG to me

[@SoRamdom420]

uncle roger@@phantomblack94

[@lukewillis6202]

He's making things easier for people to understand keep in mind most people don't even know what msg stands for seriously if you live in a country that doesn't add msg to their home cooked food on a regular basis ask anyone what monosodium glutamate is and thay are likely to look at you completely lost. say msg and everyone knows what you're talking about that magic white powder that makes people's over cooked food slightly better

[@-EchoesIntoEternity-]

huge gray band from that piss poor searing. they must have paid Guga a ton to keep promoting that crapping gadget

[@ReelTrey350]

I'm glad yall are honest about the sear on those steaks. 410 does not seem hot enough to properly sear a steak. Looks good otherwise. I am definitely going to try the garam masala.

[@thewaytoscriptschool]

Every state in India has its own combo of main spices they use. Paanch Phoron is used in Eastern India heavily on the Bengal Side, Southern India heavily uses a Mustard, Coconut and Peanut paste.

[@glendsouza12]

You can get amazing Indian food all throughout India. I would recommend Amritsar or Delhi for various Chicken dishes especially the grilled/tikka dishes. Kolkata, Mumbai or Goa for sea food. Do visit South Indian states like Kerala or Tamil Nadu and try the Beef Parota or Vindaloo as beef is not available in most of the country. Looking forward to your video. Love from India.

[@YoungPhysicistsClub1729]

omg can indians not come out as so desperate for attention in every video that has anything to do with indian food

[@somedonny8466]

The issue I have is that none of these are anything related to msg or a version of it. These are spice mixes and in a totally different category. He done this with a few different spices now lol. This would moreso be the equivalent of Chinese 5 spice not their msg. The equivalent of msg for India doesn't actually exist.

[@BatCaveOz]

The use of "This is the ________ MSG" when referring to something other than actual MSG is a stylistic device. In the English language, this is known as a *metaphor* You are welcome.

[@somedonny8466]

@@BatCaveOz hmmmm. It's a fair point but there's no reason it can't be taken as this is the ___ version of msg. Which is how I understood it. In which case it wouldn't be a metaphor. Tbh even if it is a metaphor, it's a failed one because the point stands. This an MSG have nothing in common. It's like me pointing toward a kangaroo and saying "this is the Australian pigeon". It's a flawwed metaphor. Pigeons and kangaroos are nothing alike. I'm nit making an argument against the English anyways I'm making An argument at the flawwed comparison. And if you wanna call it a metaphor then flawwed metaphor.

[@jimstottlemyer9670]

I could not find a coupon for the neovide sous vide cooker. It looks very interesting and I am curious how it compares to the water bath type.

[@dat_man_lu]

The biggest difference with Guga's preferred sear method with the flame thrower is that mild grey band. Looks like this new tool was starting to introduce it.

[@james.randorff]

If you go to India, please take a chance to travel around. India is such a beautiful country with many unique and diverse cultures throughout. The food you will taste in Goa is completely different than the food you will taste in Mumbai, and it is worth it to experience the difference.

[@TeamFortress2Iscool]

Ain’t no way he put Indian spices on a STEAK 😂😂

[@TacticalEarProductions]

It’ll make the bland steak taste even better. You folks have no idea what flavor is.

[@mrgk1735]

​@@TacticalEarProductionsfu

[@TacticalEarProductions]

Calm down chutia. It's not that serious.@@mrgk1735

[@khakchangdebbarma6231]

How do you think Indian Muslims and Christians cook beef??

[@NoRiceToEat]

@@khakchangdebbarma6231they don’t lol mostly it’s buffalo meat but some states like in northeast of india that has a tribal culture uses beef and in the state of Kerala due to foreign influences and degradation of culture they eat beef. Rest all of India doesn’t eat beef.

[@globalcitizenn]

Only a pinch of Garam masala is used at the end of cooking as a finishing spice.. coz it’s a very warming spice & should be used sparingly.. base spices are usually ground coriander and cumin along with a pinch of turmeric & chilli powder.

[@mightymochi6465]

You need to do a review on Spade L. Ranch beef marinade, I've been using this pairing it with some good ol' Sweet Baby Rays barbeque sauce as a marinade and I say its the best steak I have ever tasted, but i would really like to see your thoughts about it.

[@PrithviRaj-rl2cz]

Visit to Tamilnadu , here the foods are incredible but if u want to eat different types of non veg u have to visit Delhi or Kerala and punjab❤❤❤

[@tejasgangarde]

Vanakkam Bro love the simplicity of south Indian food. Sending love from Maharashtra.

[@PrithviRaj-rl2cz]

@@tejasgangarde thank you brother

[@udaykiranreddysadula1065]

Hyderabad is a heaven for non vegetarian food. I like Kerala cuisine too.

[@midnightscookingcorner9514]

You should try oyster sauce on a steak... it's used a lot in Thai food

[@ethandills159]

I tried this with a flat-iron cut a few years back trying to make a Japanese chocolate curry, it was the only way I seasoned my steaks for a few months.

[@OfficialSilverMoon]

Hi Guga, I love your videos and have been watching for the longest time I can remember - to be honest I only watch your videos on YT these days. If you visit India, skip the bigger cities like Delhi and try to go to smaller towns for better service, friendlier people, better food etc. I would recommend smaller cities or towns in Punjab or Himachal in the North but I would definitely recommend visiting South India as their cuisine is amazing and very different from what is considered "Indian" abroad.

[@rj28photos]

please visit India, but please be cautious before you ask for a steak. unless it's chicken :D Lots of love from india.

[@usmankashif6192]

Nice that you liked Garam Masala on the steaks! A few pointers on garam masala would be to: -Try not cooking it too much as the flavours and aromas are mild and cooking it for longer periods/harder destroys some of those aroma and flavour compounds, -It's a bit tedious but try grinding your own Garam Masala mix, rather than buying it pre-made(Or at the very least try to buy a Pakistani/Indian branded one). Making your own garam masala from scratch results in overall better flavour and aroma. You can also controll how much you add of what, so you could goo slighlty sweeter, spicier etc. -I think the best application for a steak would be to season the steak with just salt and red chili powder, then making a compound ghee (ghee instead of butter) with garam masala like you did in the video, using a homemade garam masala mix. An extra plus would be to slightly toast the spices before grinding them into the garam masala powder, and maybe not going too fine with the powder.

[@Neonwhite47]

i was waiting for this over 3 years

[@l.garrisonmorgan4888]

Yes!!!! You made my video!!!! Love this stuff! Told ya that was some good spice for a steak.

[@theabiodunbada]

Guga! Share a visit with us in Nigeria 🇳🇬 ❤️ BTW, I shared an idea sometime ago. Please, try dry aging with Nigerian locust beans. We call it “Iru” or “Iru Pete” 😀 Max of a week should be fine. I will recommend 3days.

[@neucoarc]

Nigeria 💞💞🔥🔥👊👊

[@josanbabu]

Stop calling everything MSG 🤦🏻‍♂️ HAIYAAA!

[@sharkracer]

Okay, this is good. I have a big bottle of Garam Masala that I bought some time ago that I haven't been able to use at all. I will use it on my next sous vide steak.

[@Scott-rf5ux]

What is the pan you use to cook the chorizo and eggs (at like 2:45). I didn't see it in the equipment list, but maybe I missed it.

[@MattyP62618]

Gara Masala isn't MSG ffs 🤦‍♂️

[@segahen]

They refer it as the "msg" of india, not defying it as msg iyk what i mean

[@basitmandhai9938]

The kid on the left really knows his food and has an amazing taste palette.

[@kevin_ninja_jones2363]

I use a little bit of ground coffee in my seasoning when making steak. It's awesome I thought it was going to be gross but it was great

[@bradtraq1]

That side dish looks so easy and so frigging good

[@V_icariously]

HEY GUGA! curious - would an Aquarium Bubbler act as a water agitator for a home-made/ makeshift Sous Vide method? (obviously the heat will come from elsewhere) Thank you for all that you and the team do!

[@goofsaddggkle7351]

omg the Oaxaca cheese egg tortilla creation - just get in my belly

[@fegoldman]

Leo rocks big time describing! You go boy

[@mrz4252]

That looks delicious! You may want to visit Kerala in Southern India.

[@Kedhrin]

I've done a few steak experiments with indian spices but the spices generally burn too quick on the sear. Maybe this searing kitchen device helped prevent that a bit.

[@User5hdbh]

Maybe you can make video about Sasa(indonesia msg) too, bc on your previous video you already make video about mi goreng (Indonesia instant noodle) and you also make experiment with the seasoning.

[@Simon-cb4bq]

Searing the steaks in that nonstick crap really brooke my heart Guga!

[@albertqss]

Thanks for another great video, Guga. How do I apply the 15% off to the purchase price of the machine on Amazon. Thank you!

[@bastimixacoustic3958]

I'd love to see you try steaks with Togarashi sometime.

[@ephraimlalhmingliana6816]

Love it! Kudos!! In India, you'd eventually end up making a buffalo or mutton steak. Beef is illegal in most states other than the Northeastern and extreme Southern part of the country, and you could get by with a pork but it is still extremely hard to find one. So better get yourself acquainted with a buffalo/goat/sheep steak beforehand.

[@govind90]

You know how to make a mouth watering video!

[@hustlerfx6091]

Come to kerela try idiyappam (rice noodle ) with beef curry And malabar parotta (its like flaky bread) with that curry

[@antnil]

Next up try the thing that we all have on our steaks here: montreal steak spice, which is basically the same rub that goes on montreal smoked meat, our version of Pastrami... come to think of it, maybe also look into Montreal Smoked Meat too. Could even be worh a visit at some point.

[@norgi8790]

There should be a competition to see which of the successful experiments so far is the best.

[@whitexeno]

The machine said mild sear but I think they meant to say mid sear. Its a neat idea, but traditional water bath immersion circulators are more convenient for my workflow.

[@banavathgunasekhar1935]

What do you call that side dish really wanna try this once

[@satheeshnarayanan701]

Guga here in India you can taste whole lot variations in food., For example in Eastern part of India is known for fishes., Southern part is known for Spices , In west (especially Gujarat) try out sweets and veggies

[@anime_editzz694]

Try using indian chat masala chat masala is also mix of many spices but with savoury its also a little sour sweet just like everything at the same time and tangy too

[@hoangtrunganh]

Guga-san, please try Kurose no supaisu (JP: 黒瀬のスパイス), it's local spice from Kitakyushu of Japan. You can buy it online or visit Tanga market

[@OMFGeoff]

I'm curious how well that sous vide machine works compared to the regular way. Normally your sous vide steaks are pink all the way to the edges, but you can see that the edges are a bit more cooked in this one.

[@slycordinator]

His normal method definitely sears at much higher than 410F.

[@callanwilkins3183]

Guga .. you HAVE to dehydrate a several different kinds of greens, grind it into a powder, use it as a spice rub and see if angle loves or hates it !

[@hijibiji1998]

Damn Guga you killing us with this video ❤❤

[@viennasociety]

If you go to India you've got to visit the mountains to get that clean fresh air! Come out to Dehradun and I promise you won't be disappointed in the food or the views!

[@darklordlc]

Love how Leo knew it wasn’t the usual torch sear.

[@nonothing9685]

Guga touring india would be the best thing ever. Man you'd love it there.

[@ItzJustThat]

that side dish looks bomb

[@dingusmaximus6859]

What was that machine he fried the steaks in?

[@kevinreginald107]

Great video Guga, if you are planning a trip to India, try not to get stuck with the common tourist spots in North India. There are so many amazing cuisines in the South as well. I would suggest you visit Chidhambara Vilas in Pudukkottai, Tamil Nadu for a taste of the Chettinadu cuisine, but fair warning, this will be spicy even for some Indian people, but trust me its worth it. Visit Kurnool in Andhra for their rayalaseema cuisine, and any place in Kerala for their cuisine.

[@Ghost.Nappa56]

I'm from Lucknow and my bias towards my city aside overall food in south India is better.

[@mahirbhuiya]

If you're visiting India, you should definitely come to Kolkata. It is one of the few cities in India where beef is legal. So, you'll be not missing out on your favorite thing. You should try out the local restaurants here.

[@michaelmiller8914]

Guga... I think a comparison video/videos of all the international MSGs against each other would be awesome. "Who has the world's best MSG"

[@Harakyou]

I remember when I looked up Bajarat from one of your previous MSG videos, Amazon recommended Garam Masala more than anything. The ingredients are pretty much the same.

[@ChrisF_1982]

I'm going to have to make a garam masala butter next time I have steak. I already know it's good just to season with, as I've tried it.