I cooked STEAKS in 5lbs of MSG and this happened!

I love to push the limits of something amazing! MSG is not welcome in most peoples kitchen but it's slowly making a return. Today I push the limits to see how much MSG can be used to make steaks better.
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#experiment #food #steak

[@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!

[@johnandrewamar8848]

Multiple organ failure

[@alisaemi10]

This is so spot on and well thought thru that guga would be missing a huge opportunity with this, well done my guy

[@KryptoKn8]

i havent seen god grow shit yet, fuckin bot@RepentandbelieveinJesusChrist.

[@Barryfuxx]

Amen brother

[@Immortal_BP]

​@RepentandbelieveinJesusChrist. msg is from seaweed... doofus

[@aqilahzaayzuddin4863]

That side dish sure was ridiculously easy to make 😅

[@BiffBuffchest]

And disturbing to look at(pre-cook)

[@joeyg29jgjg]

​@@BiffBuffchestthe nipple 💀

[@masterkratos2]

Here, let me just sew a pork skin. 😂

[@langjie7281]

for a seamstress

[@cocodojo]

Guga: today's side dish is ridiculously easy to make! Also Guga: The side dish only took me an entire day to try to sew this porkskin into a hot pocket

[@Kipsyz]

Didn't think I would be hearing the phrase 'Pig Pocket' today

[@joeyg29jgjg]

Forbidden flesh light

[@Prodigious82]

​@@joeyg29jgjgI'm glad I'm not the only one 😂

[@spyderf16]

Ham wallet.

[@ankokuraven]

Let me make it worse for you Because I didn't just hear the phrase My brain translated it into the hot pocket jingle and now that will happen in your head too.😊

[@jaquestraw1]

How much MSG u use? Guga : Fuiyoh!

[@pipevc1]

Hahajajahajahaajaj

[@BlackopsSOG1]

lmfao that woulda been great

[@SoRamdom420]

I love these extreme food experiments that answer my questions

[@LorienDrechsler]

I made a comment on a Guga video and this happened!

[@shwabb1]

I replied to a comment on a Guga video and this happened!

[@anarkami]

​@@shwabb1 I replied to a comment reply on a Guga video an this happened!

[@dapig3656]

@@anarkamii repleid to a comment that replied to a comment on a guga video and this happend

[@dirtyfiendswithneedles3111]

Hi

[@uyentran9656]

@@dapig3656 i replied to a comment that replied to a comment that also replied to a comment that again replied to a comment that replied to a comment that comment on Guga video than this happened!

[@CoriSparx]

That pigskin pocket thing is literally the sort of thing a pig would make horror movies about 🤣

[@convincedquaker]

"It rubs the lotion on its skin..." 🐖😱

[@johnsch8634]

You can't always trust what you see on KZbin, but I trust Guga because following his instructions I have made my steaks and burgers 100% better. My family appreciates it also!

[@runnerwatch2280]

Instead of the torch, you should try alternative crust options, like toaster oven, searing pan etc. and do a “crust off challenge” 😅

[@jpiz224]

He did a whole series on this. The torch won.

[@MrEKOPriest]

You must be new here. He had a whole searing series and the torch won easily.

[@colinstu]

He did that years ago already.

[@bosidabosida]

But did he have a propane broiler too? I recall trying torches and attachments but not that

[@jpiz224]

@@bosidabosida yup I think it was the 3rd one

[@brapptv44]

the amount of videos guga pumps out while keeping it quality is insane

[@michaelb4833]

it's a copy pasta script of literally every other video, even the reactions are literally copy pasta. They standardized it so they can pump out tons of content on 3 channels.

[@hemlockgrove1284]

Guga really giving the phrase "meat pocket" a whole new meaning

[@4RILDIGITAL]

Great experiment, it's interesting to see how different amounts of MSG can significantly affect the flavor of the steak. The second steak seems to have hit the sweet spot. The side dish you made was mouthwatering, might need to try that as well!

[@cykakrolik]

As always, nice video, Guga!

[@garryhammond3117]

Great Guga! - I just got my first container of MSG! - I will be cautious with it! - Thanks! - Cheers!

[@timmusician5060]

I like how Leo & Angel really respect & admire their uncle Guga & appreciate his cooking talents. I bet their whole family loves get togethers.

[@SkyGuardianHelmet]

So Guga is Leo's uncle? They look similar in age though Guga is bald😅

[@averagehotwheelsenjoyer1649]

​@@SkyGuardianHelmet Leo is just an employee who got promoted to food taste to replace Maumau

[@gonarddadogeneutron3409]

​​@@averagehotwheelsenjoyer1649actually Leo is Angels friend from Canada who was a guest on a couple of videos, then became an Employee because Guga likes how he describes the tastes so eloquently lol And MauMau is Angels dad

[@averagehotwheelsenjoyer1649]

@@gonarddadogeneutron3409 leo is not related to them at all, nor is he maumau's son angel is not maumau son either, he's the son of a different relative of guga

[@molon_labe_arizona]

This your first video these channels? Maybe don't comment...

[@c.6474]

I would love to see a video of all your lessons from the past experiments and what you have learned

[@TheMillennialGardener]

A moment of silence for the 4th steak 🙏

[@omarmendezdel]

You came to Colombia and you didn't tell? I hope you had a good time. Where didn't you go? The side dish is an inspiration on a colombian classic called lechona, which is pulled pork with peas (sometimes with rice) cooked and baked inside the pig's skin, but not just a bit, I mean the whole skin, even still attached to the head. Guga made it with chistorra (which is a Spanish food), but that's not the way we do it here, but sounds good. I think it's better the way we do it. Greetings from Bogotá, Colombia!

[@Mega-Matt21]

9:32 when you deliver the final blow on the final boss in a video game!!! 🤣🤣🤣

[@timli1830]

Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!

[@KillaCowboy]

I'm just waiting for Guga to open up a restaurant! I'm definitely here for it

[@jamescameron1861]

I would also like that. The food would be great

[@adamolsen5109]

We should get a blindfolded taste test to see how many things they can get right on each steak like seasonings, cooking method, marinades, dry age, etc…

[@montetanktankkiller700]

I always come here just for the side dishes. This one today looks fantastic.

[@eTiMaGo]

the preparation of the "pocket" looked quite disturbing :D but can't argue with the results!

[@mrg00dwrench]

This channel is the reason why I was inspired to make 1/7/14 day pineapple msg dry aged picanha basted in black garlic wagyu beef tallow. I would love to see this done on your channel! Trust me when I say the results are worth the time and effort.

[@shyataroo]

I'm gonna call shennanigans on your pineapple dry aged steak. Bromelain will make that steak inedible after a couple of days. (Everything else sounds great though!)

[@mrg00dwrench]

@@shyataroo I still made the attempt, despite the 14 day not getting eaten.

[@johnthomas1422]

Watching you make the side dish gave me heartburn. lol.

[@sonic50ish]

I haven't watched a guga foods vid in a while. Dude starting lifting and it shows

[@unbekanntunknown3106]

Thanks Guga for the delicious side dish.

[@lylemoore3827]

Uncle Roger would say "Haiyah, why so weak?" after that reaction to the final steak

[@TARAROAD]

Fantastic video looks amazing 🤤🤤🤤

[@oscarmarriaga]

for the curious about the side dish i think is based on colombian dish called lechona but it is made with de whole pig

[@GaryGoat350]

Guga, recently I’ve been experimenting with making beef jerky out of eye round. My secret ingredient in my marinade is that spicy chili crisp you made a video about awhile ago. I’ve used the oven, air frier, and dehydrator. All 3 have pros and cons. Curious to how you’d approach making jerky

[@_byFinn]

Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it

[@MonsterHDE]

We have maggi sauce here in the states

[@_byFinn]

@@MonsterHDE 4real? Still id like to see Guga doing some crazy experiments with it like dry aging steaks in it for 30 days or something

[@MonsterHDE]

@@_byFinn hell ya

[@Lilaluftfee]

Oh mein Gott bitte verbreite nicht so einen Müll! Die können deinen hoffentlichen Sarkasmus gar nicht verarbeiten!

[@_byFinn]

@@Lilaluftfee Keine Ahnung ob du irgendwie ausm Saarland kommst, aber Da wo ich war, steht das bei jedem Frühstück, in einigen Restautants und Jugendherbergen aufm Tisch. Und ich finde es schmeckt mies Geil in einer Compound Butter, wenn dein Kommentar auf den Deutschland teil anspielt, wüsstest du das ich schon darüber aufgeklärt wurde, das Amis das auch haben.

[@GyokkoRyuKosshijutsu]

The hat and mustache has me rolling. Nice job guys.

[@bobsiddoway]

Looks delicious! 🔥

[@zarudego3381]

i love how i know exactly how the experiment going to be :)

[@treseangore5552]

I was honestly shocked to hear Guga hasn’t had steak in a while! You would think he ate it almost everyday lol! Wonder what he eats on the regular

[@arrowghost]

Uncle Roger once said, "Sometimes too much isn't always a good thing."

[@Alceste_]

And just like Guga concluded: use the Right amount (, not the White amount).

[@charlieschuder9976]

That's what Uncle Roger say to Auntie Helen in divorce proceeding. Haiyahhh!

[@markiangooley]

I have two salt shakers filled with MSG. One is next to my induction cooker, the other on my dining table. It’s good in hot chocolate as well as savory dishes. Honestly.

[@cucaracha6365]

Hot chocolate msg you need to get checked asap

[@rockettcassia]

@@cucaracha6365no fr that’s wild😂😂

[@AprilHunter-fg8ct]

Guga has never been more proud of the side dish))

[@rustybreville95]

I had a real strong flash back when you said "You got a nice little pig pocket" I can't thank you enough

[@kelevera92]

The meat needle with butchers twine on the pig skin remonded me of something Leatherface from Texas chainsaw massacre or buffalo bill would do. 😂

[@nogames284]

description guy can NOT wait to start

[@MrEmmanueltorres1]

Damn guga this was a great video

[@dardekan28]

Is Nice yo see he made a type of food of my country, is a Lechona? Because looks fantastic!

[@puurplegiraffe]

If this turns out good I'll be cooking my steaks with 5 lb of msg from now on

[@ThatchNetherfold]

Oh no, that would be way too powerful. XD

[@Conjurman]

2:08 "A little bit of garlic" 😂

[@hyad94]

Now everytime I cook steaks, I have that little voice in my head: "A good amount of salt, followed by freshly ground black pepper and garlic powdaaaaa 🎶" 😂👌🏾

[@xtantanxplayz]

MSG FUIYOOOOH!!!

[@lexigotsas]

Yes literally my first thought😂

[@davidandrade5572]

Thanks for putting a lechona on the spotlight. Fantastic 🇨🇴

[@dynamicdezzy]

I now dry brine with an all white seasoning - Salt, MSG and Sugar. It’s great!

[@dtp107]

Guga been helpin the meat industry and giving people who know cpr jobs

[@moumous87]

Guga always makes elaborate and rich main course dish and goes on to call it “side dish”

[@fhertlein]

Use one long string which makes it easier to take out and then Guga slices through the string.

[@cdsentone3832]

I think it would be interesting for you to test the alkaline brine that some asian restaurants use on their meats on steaks. Supposedly it prevents the meat fibers from contracting as they cook making the meat more tender. I think most of the time it is just water, baking soda, and soy sauce (to cover the flavor of the baking soda). You could also test the velveting process as well but I don't know how well that would work on steak.

[@noproblematallmate]

Alkaline makes the beef taste less of beef.

[@khalylearrindell8637]

Guga you should try everything on one stake dry age, souv, msg, compoud butter

[@Litdaze92]

Side dish reminded me of Maranhos from Sertã. You should try it.

[@szymonturko9169]

I was going to watch it later but added 11s ago convinced me otherwise 😂

[@Tallion_of_Gondor]

4:06 when I first saw that I thought it was homemade bread with a filling stuffed jn

[@BlessByYou777]

Muchas gracias amigo masterchef gugas 🙇🏻‍♂️

[@katiesonneville2695]

That msg heavy steak would probably be amazing diced and paired with a ramen or a soup, use it sparingly and as a flavour enhancer.

[@AntiExtrimist]

Guga is slowly but slowly transitioning towards becoming a mad scientist from a food scientist...

[@slashroar]

That side dish looks amazing, i need to make it

[@mouthless177]

its called lechona although the original is a bit different look it up :)

[@slashroar]

@@mouthless177 Thanks for the info :D

[@user-qo4wt7sf5d]

Always cracks me up when Guga says he "hasn't had a steak in a while." Dude uploads at least one steak video a week between his channels. Sometimes two videos.

[@fathursofyan1185]

How much msg u use? Guga : Yes!

[@cheffi101]

Cant wait for Brian and Frenchie to react to this one ! :D

[@lunap7029]

And maybe try the side dish!

[@EJF0085]

Can we do an easy experiment where we have a control frozen steak seasoned right before cooking sous vide, vs a seasoned steak, including salt, that is then frozen and cooked sous vide? I salted cuts from a primal NY Strip like I was about to cook them, sealed them up, then froze them. I got around to eating them 3-5 months later, and they felt almost like cured meat instead of a steak. I'll run it myself, but I think it's a practical experiment to show your sous vide followers. Thanks!!

[@tanikokishimoto1604]

The side dish i would be happy to make as my main dish!!!

[@lanzi7912]

When Guga said he hasn't had a steak in a while, it means 2 days.

[@dionartstudio5198]

Everytime Angel say something Guga: Enough talk everybody

[@rod210585]

Guga thank you for highlighting Colombian cuisine.

[@nathantang9964]

You should do a video where you do the best techniques all on one steak! A5 Wagyu pincanha, dry aged, sous vide with MSG

[@soficarod00]

Colombia loves you!!!!

[@muhammadhardiyansyah3729]

0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊

[@lucasurban194]

Try doing this same experiment with A-5. curious to see if it enhances that just like it does with these choice steaks

[@Justintheinsane]

adding MSG just makes what ever tiny amount of salt and spices you added get intensified 10 fold. MSG is also naturally created inside meat as it cooks.

[@nganwingheizoe]

we do have chicken baked inside salt in canton area, its goooood when done right :))))

[@neverforget3107]

You should cook a steak and the freeze dry it and then shave/ground it into powder for a seasoning. And also use it for a compound butter.

[@julianborroto5851]

I really wanna see him do an Eel sauce dry age experiment!

[@jamesrodriguez5576]

Whenguga cut into that pork belly skin with his knife reminded me of my childhood days at Chuck E cheese and the ticking eating machine

[@afernandesrp]

That side dish gave me Silence of the Lamb vides.

[@Jwalker1919]

oh my god the side dish is the winner for sure

[@iamfogo]

“You need to chill out with MSG”… no truer words have ever been spoken.

[@denniskong]

"Haiyaaaa! Use the right amount not the white amount" - Uncle Roger 9:55

[@greendro6410]

5:17 It looks like a pillow 🤣

[@DANTICO6645]

Hey guga I just saw you on a video with the outdoor boys.

[@em0_tion]

Finally, a side dish that isn't easy even for Guga! 😂🤣

[@harsimransingh647]

Guga without meat and uncle roger without msg do not exist .... 💀

[@mulldrifterz6469]

Don't get me wrong... But two things. 1. Your definition of 'easy' is A LOT different to most of your viewers, lol. Also, you keep making main dishes and calling them side dishes lol.

[@AdeliVasquez]

GUga went all uncle roger on that las steak. FUIYOOOOH

[@dramsy69]

Imagine in soup and this amount of msg, One bite, straight to heaven! 👋

[@lcdeprod]

This ambient music of aliens preparing their next celestial move

[@hq3473]

You know things will get rough when guga does not say "this one is super simple" for the side dish

[@Gundumb_guy]

😂 he finally commented on the “ridiculously easy side dish” meme! That’s too funny

[@jpg7616]

Angel: how much MSG did you put on this one?? Guga: Yes

[@Sickwitit18]

"We got a nice little pig pocket" 🤣

[@acidbran]

Just ordered a LB. Will tread lightly.

[@cjsimpson9247]

Guga, do you wait until the sous vide is up to temp before you put the steaks in the water?

[@saroingaroi7200]

I jst like this bgm while he's torching

[@Brodysseus]

It might be similar to the most MSG version, but now I'm curious if MSG would react the same to regular salt if used to salt bake something. Typically it's used for fish, but I don't see why steak wouldn't work.

[@yitziyyb]

Freaken Guga, everytime! You need to have a conglomerate experiment. Like here, combining msg brine with compound butter