They said THIS is why CHINESE Food is so good, so we tried!

[@xyc350]

No Chinese person in human history has ever used this much five spice for one dish

[@ronaldhu5124]

Nothing is new under the sun, I believe there were other tyrants like him (guys) throughout history immemorial there has been uncultured men who don’t know how much or how little to put in his case way too much

[@reigak6599]

😂😂😂

[@Dydyem63]

Or that much sesame oil

[@rogueshadow_3268]

Pretty sure Chinese msg is just msg

[@bige8949]

Came here to say this

[@shinjiikari1021]

If i remember correctly, wasn't msg technically japanese? Atlest in origin?

[@DarthNoshitam]

Ya. Wei jing, essence of flavor.

[@Timmycoo]

@@shinjiikari1021 Yeah I think Guga touched on this before since it comes from seaweed. But my memory sucks so :s

[@juancampos8412]

He's using the Word msg as a "flavor enhancer". It's not correct, but is kind of his thing

[@FusionSempai]

No Chinese 5 spice compound buttah?

[@joshwagner7263]

Guess not

[@Perseca]

Yeah the way they said it smells/tastes like cinnamon, butter is usually a perfect combo.

[@oultimoonline6870]

Dang.... new recipe unlocked.

[@dirtyfiendswithneedles3111]

I often see him make mistakes like this so often it upsets me. Sort of like how it took him half a decade to use oyster sauce. It hurts my ability to respect him as a chef.

[@esmooveb2604]

@@dirtyfiendswithneedles3111you draggin it, you wouldnt be over here on his vids if ya wasnt tryna see so stop the bullshit

[@AbsoluteFidelity]

Chinese MSG is monosodium glutamate. 5 Spice is just a blend of spices which traditionally consists of fennel, star anise, cinnamon, clove and sichuan pepper. Sand ginger is also usually used to replace sichuan pepper, especially where I come from. Other spices can also be used to give it a twist but I personally dont like them. 5 spice works real well in fried chicken.

[@UNICORN69HO]

In UK from questionable german sounding brand, main ingreejent in 5 spice appears to be sugar. Ruins lots of food if you arent careful 😂

[@AbsoluteFidelity]

@@UNICORN69HO just sugar??? Wtf dude.....

[@UNICORN69HO]

@@AbsoluteFidelity Not just sugar 😂 But they seem to like to use it as a filler

[@AbsoluteFidelity]

@@UNICORN69HO ouch... Thats not how 5 spice should be used. 😂😂😂

[@UNICORN69HO]

@@AbsoluteFidelity Nope but its what too high a percentage of people buy as 5 spice from supermarket

[@fatdoi003]

1:57 Guga you never use a generous amount of 5 spice..... 5 spice is a controlled substance

[@Timmycoo]

Lol yeah that's pretty much what his finishing statement was.

[@LagSpikeX]

For sure. I love five spice, but a little bit goes a loooong way

[@theman12833]

for me 5 spice is mostly an aroma thing, the actual 5 spice doesnt have much taste to it

[@khinweepang]

Waaaay too much. I can make like 1kg of char siew and use just 1+ teaspoon of 5 spice.

[@TheXavixavieri]

0:53 Yes, we ground chopsticks into five spice powder too. It is customary.

[@ABCantonese]

Can confirm. Just look at my name. Not trolling. 😂😂😂😂😂😂😂😂

[@jamestaylor3805]

Marinade with Herb De Provence and Worcestershire Sauce and citrus. Retain the marinade to reduce into a pan sauce with choice of mushroom

[@gagothesour]

Angel went through such a huge character development that he now LIKES bellpeppers.

[@al145]

maybe someday he'll eat a regular vegetable and have a normal poop

[@hxhdfjifzirstc894]

That sounds like undevelopment.

[@brianstiles1701]

Just gotta give him the non-green stuff

[@doubletapthatdotty4597]

Could just call them peppers like everyone else

[@dakotareid1566]

@@doubletapthatdotty4597there’s multiple types of peppers

[@PaulLoh]

I have a special blend that I make that is equal parts Chinese 5 spice, Molly McButter, chicken bouillon, paprika, and chili powder. I put that blend on everything. Even while watching this episode I was eating popcorn sprinkled with it. But my favorite is using it as a dry rub on cornish game hens. It transforms ordinary chicken like flavor to almost taste like Peking duck.

[@drakrtar]

Gotta love Gugu's "easy side dishes" that has 4 times the steps than the main dish if not more lol

[@Nastafar]

Hey Guga, love your videos. I definitely gotta try this on steak! By the way, that crispy rice is called tahdig in Farsi and we Persians fight over it at the table. I believe my Dominican friends call it concon and it’s pegao to my Boricua peeps. Stay safe and keep the juicy steak videos coming!

[@isao_the_2nd]

For me personally, I would've made a compound butter out of the Chinese 5 spice seasoning

[@hypfie]

Thank you for the idea suggestion, I'm gonna think about doing that. 😆

[@ArionRDAW]

If making the bowl is troublesome, you can try the Korean route of nurungji. It's similar: rice patted down and fried in sesame oil. Your local Korean/Asian mart should have ready-made ones, they are delicious snacks on their own too.

[@thepumpkinlord643]

5 Spice is good but its very very very overpowering if you use too much

[@Picollus1]

This 👆

[@sp00ky_guy]

Old video, but I thought Guga might like to know that in a Standard Southern British dialect, l-vocalisation is perfectly normal, even expected. We, too, say [bɔwː] instead of [boʊɫ] It also means we pronounce "Brazil" more authentically completely by coincidence (despite the unauthentic 'z')

[@cliffordaffigne7484]

I have been watching you for many years. Try the five spice on a beautiful Tuna steak with sesame seeds pan seared. Little drizzle of spicy mayo and eel sauce. Next level sashimi at home. Thank for all your inspiration through out the years. Also watching and realizing your growth. What a blessing!

[@bassist21685]

You gotta make a coffee ground steak! Dry age it in Kopi luwak! also known as civet coffee…. CAT POOP coffee!! And watch your nephews reaction! 😂😂

[@christophervanmeier1648]

Great video. I have been using Five Spice for years, and I never would have thought of putting it on a steak.

[@FLATRONNIE666]

i always look forward to these videos because, i can never ever wait to hear how the control steak tastes, its my favorite part....

[@benc2798]

FYI, There is 13 spice seasoning powder. 13-Spice has similar function as 5-Spice, but it works better to remove stronger odor from meat like lamb. Typical ingredients for 5-spice seasoning: Chinese cinnamon, fennel seeds, cloves, star anise, and Sichuan peppercorn. Typical ingredients for 13-spice seasoning: with the 5 above + nutmeg, aged tangerine peel, fructus amomi, angelica dahurica, Rosa banksiae, Alpinia zerumbet, Kaempferia galanga (a.k.a. sand ginger), and Amomum cardamomum.

[@cryptomadic8083]

Damn Guga, take us around the world with your recipes...I'm here for it. Thanks dude, for real ❤🤙

[@Johnathan_.]

5:46 guga again betrayed bearded guy😆..agelo seated on right... side dish on right🤣🤣🤣

[@moopius]

I slow cook pork in soy, Chinese wine, garlic, ginger and five spice marinade... comes out amazing. Then I crisp it in the air fryer mmmmm

[@FC2ESWS]

Where was Uncle Roger for this? Fuiyoooooh!!!

[@EdHadder]

I Love Sous Vide Everything Videos ❣️

[@ABCantonese]

The spice rub used on lamb skewers, which is a mix of chili peppers, cumin, and prickly ash.

[@Perro_Picante]

7:48 the side dish was so good, it reversed evolution and reverted them into cavemen

[@altadeehayden6497]

I was actually surprised that the third option in the experiment wasn't a compound butter. Between the two channels, you've made SO many amazing compound butters, I would love to see a video of them all (or at least a top ten) going head to head to see which one, so far, gets your highest recommendation.

[@yazzremingtonthethird5688]

Day 1 of asking for a list of Guga’s top 10 favorite experiments

[@olafall_sweden]

That tahdig rice bowl look to good to be true. Yum for persian food lovers. Fill it with Ghorme sabzi or Kharazs and it will be wonderful 😍

[@treehuggingbuddhist]

Please Guga write a side dishes only cookbook! ❤

[@matthewwood510]

The rice bowl reminds me, in concept, of Cake Noodles. Something I have only ever found in Chinese restaurants in Hawaii. Basically a Lo Mein that has been fried crispy on the outside but is still moist on the inside, cut up into squares, and then you put some form of saucy entree on top.

[@Waguya]

can we just appreciate how often guga posts across 3 channels

[@DrgnBrst2000]

Guga, I would love to see you compare my family’s recipe with a standard Guga steak! It’s nothing special or unique but I don’t think(to my memory) seeing you try it this way. We marinate the steak for an hour or two before cooking on a charcoal grill. We start with a little olive oil just to coat the steak. Then follow it with a little bit of soy sauce on it. The steak should get some color now. I would say maybe a teaspoon per steak is fine(I don’t measure). Then add salt, pepper, and rosemary(fresh, chopped into smaller pieces). Then we let it sit either in the fridge or on the counter depending on how long it is until cooking time. Then that’s it! Medium rare of course! Thanks! Keep it going!

[@Put-that-down]

Video idea: I want to sous vide a pork shoulder till it pulls apart. Then I want to add it to different bags with different marinades/sauces, vacuum seal, then reheat throughout the week as a meal prep. I don’t know what is the perfect time/temp ratio so that it doesn’t overcook and the collagen breaks down. Then I can reheat in fry pan or broiler.

[@กัสณะจงเจริญ]

Try Thai spices call “Sam ger “ and there are garlic peppers and cilantro root(don’t use a big cilantro)

[@venomslair137]

The side dish is interesting: Guga did a "Nest" with rice. Chinese restaurants make said "nest" with noodles usually.

[@poodlescone9700]

5 spice is used for lamb and beef skewers. It is made for beef

[@altsigma0]

Dry age steak with durian!

[@machinegunhippy]

The ultimate !!!

[@the6ix665]

YESSS

[@noaddedsugar_]

the fridge will smell for years after that ahahahaha

[@sirvajraputr445]

EW man

[@the6ix665]

@@altsigma0 he’ll need to buy a new fridge

[@cliffordaffigne7484]

Knowing how you are very good with textures. For crunch make some shrimp toast to go with the sliced, seared tune steak. Five spice is great. I would like to ask if you have used saffron in your videos? I'm not sure of it's pairing with steak but you have proven yourself to be the master so I'd love to see what you could come up with. Very cool compound butter I would imagine.

[@liesalllies]

Never tried it on steak, but growing up one of my favorite comfort foods was ground beef that was seasoned with five spice, soy sauce, ginger, and enough sugar to your liking. Add some pickled chilies and serve it over rice. Really good!

[@ErikCPianoman]

You gotta do a "steak hacks" tournament where you pit all these seasonings/techniques you've done through the years in a single elimination bracket. As a bonus you could try to make the ultimate steak by combining several techniques.

[@SaltyWalty1225]

7:04 There is no way Guga actually thought it would be unedible...

[@kristinesenkane6660]

Try a traditional Latvian thing- barley malt extract! We use it for making kvass, breads and gingerbread cookies, but dry aging meat in it would be something phenomenal. 😅 Moreover, in Latvia we eat well done meat. 😂

[@TAPRACKBANG]

In some videos the "original steak" was the winner, but in some other was the "experiment" the winner. How about a tinal match where all the winner was tested for declare the "absolute best steak"? (Sorry for my english, I'm italian and english is not my best language)

[@UNICORN69HO]

End of year winners winner. then end of decade winner of annual winner feast!

[@shanok3]

Up!

[@anonymousindividual2593]

1000 different steaks in one video!!!

[@MadisonRamanamabangbang]

That would be way too many to make and try in any meaningful way. Even if they had one bite each, that would still be the equivalent of eating way over multiple steaks each, not to mention how much cooking they'd have to do. They'd have to either cook a ton of steaks at the same time, in which case they'd all be cold by the end, or have someone constantly cooking dozens and dozens if not hundreds of steaks constantly. PLUS some of the steaks require preptime.

[@initial_dt904]

Guga! Make Laos style steak 🥩!!!! It consist of fish sauce, msg, garlic and oyster sauce!!!

[@muhammadwahyuhidayat21498]

My request is Make Rendang Beef Paste for Steak dry age!!! Not Pork!!!! Just Beef Meat!!!

[@jondeiconic2552]

It will happen. On NY beef strip meat is best part for sous vide

[@youngkingyoungking1481]

Dude stole my whole thing

[@tioab3l]

As a Boricua you had me on the side dish when you made the crust out of pegao!

[@maxmcgar5732]

Dry age meats in yellow mustard

[@dony2852]

You should try a bowl made of taro root. A seafood basket with a fried taro root basket is a fairly common banquet item in cantonese restaurants.

[@NiX_aKi]

If I'd do anything different with the 3rd steak, I'd put less 5 spice. It would have been perfect if you used the same amount as the 2nd steak.

[@freetoplay169]

Try with American MSG; corn syrup. 😂

[@thisisrizy]

or Canadian MSG, maple syrup.

[@kspade1788]

*high fructose corn syrup

[@MogtheMad0422]

I use 5 spice for steaks. You have to counter that sweet with a bit of extra herbs and spices. Use some cayenne pepper, sweet basil, paprika, and thyme. It then becomes a monumental savory flavor with a dash of non overpowering sweet on the end.

[@kimandersson9255]

So guga. Your nephew mentioned he thought it'd taste like Candy, made me think of Mexican chili candy powder. Go make some steak with THAT! :D

[@alexandrustefanmiron7723]

I just ate and I'm already hungry after watching this!

[@bloodgain]

Heston Blumenthal recommends adding a star anise to your onions when making chile con carne, because it makes it "beefier", and I sometimes throw one in other beef-based dishes. So this idea doesn't surprise me at all! (Not to the end yet, but I'm placing my bet on it being delicious.)

[@bloodgain]

Follow-up: I hadn't seen the paste yet, and yeah, five spice is strong; not surprised that was too much. Five spice is amazing with most meat. It's one of those spice blends like Indian masalas, Middle Eastern spice blends like Ras El Hanout and Za'atar, and Vadouvan curry powder (the "curry powder" most Europeans and Americans know) where you can take a meat and build a simple but complex-tasting dish around it, or sneak it in places you wouldn't expect it to elevate a dish that needs a little something.

[@winelinepik7540]

Guga....if you can get Dimsimlim's Yam Yam and try it on the steaks....hell of best umami steaks experiment i think

[@bl4384]

Guga, make biltong - no fire needed and delicious...our South African staple...

[@FC2ESWS]

Please put the recipe in the description. Makes it easy for us to copy it to a notepad. Thanks.

[@zstrode.8953]

PLEASE TRY. It's a little spicy, though, but great marinade and taste AMAZING! Yuzu kosho 💙🙏

[@henryshingalili4181]

Here's a idea for that side dish, instead of using a wok, use maffin/scone baking tray and bake the rice, less oil and bite size

[@criticalmass33]

Guga!! Dry age or marinade a steak in mexican mole`. Such a robust and complex flavor I bet it would be delicious

[@ReptileAssylum]

Thank you chef.

[@robinmahieux]

Guga!! Please try the Vietnamese fish sauce (Nuoc mam) - I’m sure it’ll be fantastic!!!

[@C_Bat]

The final steak got burnt cuz of the sweet dark soy sauce, I don't think it responds very well to prolonged high heat like a steak would need. Also, the amount of five spice is just waaay too much, we normally use something less intense in that quantity if we marinade stuff, like fermented tofu or a hoisin sauce. If you use the same marinade with less five spice, it would make for a really good stewing sauce or a good marinade for pork chop or even chicken.

[@ElZorrotruck]

Hey Guga, since you have dehydrator, what about making French MSG by dehydrating their holly trinity and make powder out of them. Or what about using Louisiana's holy trinity?

[@K24knightryder]

that side dish looks 🔥🔥🔥

[@Forrest1137]

This is what PF Changs puts on there dry pork rib appetizer. Really good.

[@mightytinymikey]

Cantonese BBQ pork ribs use Five Spice and they're awesome!

[@ZikkityZakOTA]

Nobody's talking about the wok spin at 2:34

[@jieruiqian9302]

I am currently at 2:30, I'd say that might be a little too much in terms of the spice use. Maybe just 1 dash will be well enough.

[@gregorykwiatkowski2362]

My spice rack is modeled after curry and 5 spice for a reason 😅 Great for homemade fried rice and something I call, "Kiss Of Fall"

[@Noob-yyy]

Try using garam masala from India to cook steak

[@parveenram6090]

he’s done this one already

[@chloekaftan]

One way to waterproof the rice bowl is to paste rice paper on it, and yes rice paper is edible.

[@nelsonramirezs]

Guga!! You’re the chef-let them share their honest opinions before you.

[@tomacx1]

Love that side dish!

[@r33gz]

I'm sure if Guga opened a restaurant with just the side dishes he's made...IT WOULD BE AMAZING EVERYBODY 10/10 Would highly recommend 👌

[@shahofawesome9147]

dude made persian tahdig, thats what that crispy rice was. it has a name in iran, tahdig. please google and see recipes, its very nice and you can add berries and butter and meat.

[@NewVenari]

As a canadian, Leo is supposed to exclaim "And then I ate the bowl!" after eating that side dish.

[@jcnikoley]

Try Knorr bouillon, grind into powder, and dry brine.

[@Shadman9256]

I have an idea for a video, try to see what everyday foods go well with Birria consume (i.e using it as a dip for pizza)

[@KeithWong1972]

There is a big difference between supermarket five spice powder and the real stuff that you either make yourself, or buy from an Asian store. I once bought the supermarket stuff and it had salt and sugar in it. When the Chinese use it on steak, it is used SPARINGLY. I winced a little when I saw how much was being used. Also, subjecting the spice to an open charcoal flame like that would burn the spices and make them bitter. Either fry or roast.

[@caccus2639]

Try XO Sauce -- it's the most luxurious Chinese sauce that we call the 'King of Condiments'.

[@bmacaulay18]

That "rice bowl" you made is basically what all the Persians would fight over when making a proper Persian saffron rice with tadik. Interesting was of getting there.

[@sockpuppet_2]

You should try popcorn salt dry age, it is like topping salt that the movie theater uses.

[@SpringdayAutumnmoon]

msg isn't a catchall for seasonings. if anything, this is a chinese masala.

[@mavrk.d]

If you want more flavor use a flavored oil like garlic oil or onion oil for the rice bowl

[@ahmedzezo2376]

You should try Harissa on steak, it is a spicy paste from North Africa

[@DanielSch2206]

Wait...Angel likes bell pepper? I thought he doesn't like any vegetables besides potatoes😂

[@k1ngarthur290]

Anything beyond that NO

[@Artix117a]

Bell peppers are a fruit. Same as tomatoes.

[@justinbouy3153]

Technically they are a fruit. Just saying

[@samuelcroshill9408]

2 Things: 1. In the garden, there's no such thing as a vegetable and 2. Angel hates greens

[@EskyIsAlive]

5 spice is so good if you sprinkle on some eggs when frying 🤤

[@phoebee2326.]

i still wanna see you try making a "$1 steak" but cut the steaks WITH the grain of the eye round, so that the final cuts are against the grain, like with flap/flank/skirt cuts. maybe combine this with some tried and true methods like pineapple or something!

[@th33b33]

i thought 🤔 isnt Chinese MSG just MSG?

[@hawaiiboiskeezah8084]

Sure is lmao

[@muhamadfaizalias858]

well. it was Japanese scientist who discover MSG

[@XMansive]

According to a Japanese friend, not all MSG are the same. He’ll only go for Ajinomoto, anything else is worse.

[@k1ngarthur290]

I thought MSG was Madison square garden

[@ChrisZ901]

Japanese MSG is mainly extracted from seaweed where Chinese manufacturers nowadays use tomatoes and mushrooms

[@kennybister7468]

I marinated steak in dragon fruit it was It tasted awesome You Should try dry Aging steak in dragon fruit. Has to be fresh though.

[@ethangibson7590]

You should do dry age with Hoover sauce from Mississippi

[@oxvendivil442]

Make Beef face/steak Sisig! Or beef foot/hock/trotters balbacua, both filipino foods.

[@Notfallhamster]

Speculaas stak christmas special lets goo!

[@Mrcaligo]

try and mix all the "MSGs". a MSG chimera if you will

[@tktyga77]

The side dish looks very much like a Chinese version of an appam (also known in Sri Lanka as a hopper) & a stir-fried dish. Seriously, look up appam & you'll find a big array of appam kinds

[@KaisTestKitchen1]

Can you try Allspice next???

[@johnnyplunkett8532]

Candy Steak! For Halloween...or Easter...