They all said this is BETTER than MSG, so we tried on steaks!

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Nothing like having an amazing tasting steak. If there is anything can can be done to improve the steak I'm down for it. Today we try this amazing sour cream and onion seasoning powder to see if they are great with steaks. Thanks for your suggestions as you are are 99% always right.
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#cooking #steak #experiment

[@dritemorina6127]

Guga is the type of guy to serve a steak with a side of steak

[@GennySavastone]

What a rubbish comment

[@CN-gw5nt]

One time he did grind up a steak and use it to season another steak. Steak on steak

[@Axtrudithorize]

Lol you're new here, aren't you??

[@vevitier]

Remember Ron Swanson turf and turf?

[@mikemcdonald2755]

Turf and turf!

[@adlynazz6670]

I wonder Guga, how good would a sesame seed sauce on steak be? Maybe a compound butter? Should be an interesting experiment in the future

[@Wickedjc2119]

I'd like to see a throwback episode where you guys discuss your top favorite experiments. Maybe remake them as well

[@Zorpho86]

Yeah, that would be great 🙂

[@Random42]

Great idea. This could be a miniseries.

[@jeph630]

Guga will have to make a big bracket series one day where he remakes all the best steaks and they vote on the best ones until they get to the winner

[@jameshaws9986]

Head to head

[@its_just_dutch]

Guga! Please do a live stream of your methods in action. No edits, all the great Guga commentary we love.

[@franciscov761]

That would actually be awesome

[@drensky777]

He already livestreamed once. Guess he did not like it.

[@jaysparrow6631]

@@drensky777 I guess the expression of anything that can go wrong will go wrong has a ring of truth behind it as you only have to l👀k at tv chef Gordon Ramsey where his experience shines through in shows like Hells Kitchen and I sense Guga doesn’t like to be frustrated much as he comes across with a friends of a good mood vibe which sets him apart from other chefs/KZbinrs as how many KZbinrs do you know that shows you in-depth styles of what’s best to cook one’s steak to how one likes and Guga’s knowledge of what to use on certain cuts that enhances the eating experience like the butter of the gods! Do one see Ramsey doing that?

[@zilla3745]

Guga when i need a dip I use Liptons Onion soup mix and sour cream. So much flavour and bits of onion. So good

[@BakersTuts]

I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 75% MSG and 25% 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 Anyways, I hope you give it a shot!

[@eeef9334]

copied comment from another guga video

[@eeef9334]

also he didn’t even use MSG

[@billie6399]

no! please no more chemically isolated stuff but real food!!!!!!!!

[@LeviathanPits]

I have the DSI and DSG 50/50 mix. I've tested it with steak and MSG, it's definitely a noticeable difference with the DSI and DSG but I'm not sure I actually prefer it to a regular salted steak (without MSG).

[@BakersTuts]

@@eeef9334 that’s cuz I commented it…

[@Berkana]

Guga, at 0:16 it shows you slicing the steak with the grain for the final slice. Could you try this following trick? Cut the NY strip into two shorter halves, exposing the grain so you see which way it runs, then slice those halves on a bias so your final slice is perpendicular to the grain of the meat. See if that different way of slicing doesn't result in a different mouth-feel. I remember you did an episode with wagyu picanha, and even with that cut, you sliced one across the grain, and one with the grain, and found that it made a difference. If it made a difference with wagyu picanha, I'm sure it would make a difference for other cuts of steak.

[@genryuusai]

By now you could definitely make a separate channel for side dishes!

[@Woytalynskee]

SideGuga

[@SuperRoo_22]

Been asking this for a while now. A "Best Of" of the side dishes presented by Angel & Leo. From both Guga & Sous Vide. Here's hoping one day.

[@ButteredUpToast]

Guga doesnt need a 4th channel 😂

[@cupcakechronicles4551]

honestly, most of his side dishes consist of a combination of bacon, cheese and potatoes

[@P0pcornmaschine]

@@cupcakechronicles4551 +1

[@jscancella]

You need to do a video pitting all the compound butter steaks against each other to see which reins supreme

[@Marco7873908727]

Try a steak with runny egg yolks. I absolutely love the flavor of fried eggs with runny yolks, I pour that yellow goodness on anything and it makes it better.

[@drejames7368]

You should try oxtail seasoning on steaks … it is amazing

[@SwollTone]

Guga we need a way to look up your sides recipes. I want to make about 10 of them, but can’t remember which steak video has the one I want 🤣😭

[@LostHope84]

Lord Angel is so kind. He even lets the peasants eat first.

[@dieselnation555]

Guga you should have a contest to see which of all the winning steak experiments are the best of all Each experiment youve done theres been a winning steak (excluding the control steak) so take all the best steaks and put them agaisnt each other to see which truly is the best experiment of them all!

[@etherdog]

A clear trend is that flavored compound butter is a game-changing enhancement.

[@ondravanysek8852]

Hi Guga, please try double dry aging a steak - dry age, then trim, dry age, trim and cook

[@polyanmon]

i love watching Guga cook. he’s taking care of the food

[@markknister6272]

The onions would be “to die for” for me - anaphylactic shock!

[@codylawler2498]

You know GUGA you should still season the last steak with SPG plus the seasoning dry of choice just to be fair. COMPOUND BUTTER JUST MAKES IT UNFAIR! Lol

[@Mastenbro]

Guga, I noticed that you mostly prefer the compound butter variants in your experiments. When will you be picking uo the compound butter wars?!

[@zainraufiazam]

Loved the editing at 8:16

[@nervousbabbs2769]

OH NO! ESTABLISHED TITLES GOT OUR BOY!😮‍💨😱

[@omfgfdp]

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

[@encro]

Have a read of an article called "Is It Safe to Use Raw Garlic in Sous Vide?". It's risky and gives you an uncooked garlic taste due to the low temperatures used for Sous Vide

[@peksu87]

You should start using metric system like rest of the developed country's.

[@FunLovingCriminal_JB]

Guga please try dry aging a steak in Chinese Glaze Red tub 01, I'd love to see how it turns out... I'm sure it would be tasty 😋✌

[@dafty123456jp]

Still want you to try pringles as a seasoning

[@barisaxman2]

You should try Chicken Salt. It's a very popular seasoning used in Australia, used mainly on hot chips.

[@hendrixtimestwo]

Agreed, have left this comment before. Would love to see a chicken salt dry-age

[@gezzamate3916]

I've been saying this for months now keep it geuss guga doesn't like us aussies

[@bourbon646]

Leo: More salt is better. Kidney: Am I a joke to you.

[@kellyb7321]

That's freaky. I saw the same alien animated footage about 10 minutes before this from a completely unrelated channel.

[@eranshachar9954]

I was asking you to check if Sour Cream works on a Steak. Not in the way I was thinking but still it works great I see. I thought you would dry age it in Sour Cream instead you went for sous vide. Shows how much knowledge you have. You probably knows what is best for sous vide and what for dry aging. I appreciate you didn't ignore so thank you.

[@brennanjones9292]

I’ve taken a little break from sous vide everything for a few years… and now that I’m back watching this… It’s so incredibly disappointing where they’ve taken this channel. It’s incredibly over edited. All the popular culture inserts are not needed in the slightest and feel way overdone. And the slow shots panning over the food seem to be a thing of the past. Less is more.

[@SimonZimmermann82]

My watch minutes are so down. I just skip thru. Intro, seasoning (skip), easy side dish with potatoes (which isn't easy at all - skip), advertisement (skip), presentation, Leo talking like he does (skip), and then there's angel. They only guy you should listen to. Where's mau mau BTW. He was awesome

[@julus2722]

8:35 Man I can’t no more 😂😂😂

[@corbinkidd]

You should try Ramen noodle season the season that comes with the Ramen noodles

[@kubak8]

Guga, please try the Polish Seasoning called Vegeta or Kucharek! I put that stuff on everything, it's our Polish MSG!

[@P0pcornmaschine]

but vegeta is an ex yu thing 🤣 didnt know it reached poland

[@P0pcornmaschine]

and yes, i tried it! does not taste well and i eat vefeta with every meal xd

[@Weberdave17]

You need to try a seasoning mix called "Sazon" you should find it in all hispanic shops dominicans use it on pretty much everything but idk if its made there

[@alexday1795]

Guga, I love your videos! One thing I’d enjoy seeing your take on would be a Loco Moco.

[@Sethdgregory]

Guga really good side dish you should try is potatoes with fried eggs on top bacon and a cheddar cheese sauce. Or garlic parm tater tots don’t forget the black pepper.

[@jakesutton4603]

A video for consideration Take your top 5 steaks you’ve made on this channel that you’ve absolutely loved and compare them side by side to see which one is the best of the best

[@mehdim]

do a demi glace dry age guga!

[@JanRaymondCortez]

Nice one including the reveal 😁

[@HajoBenzin1]

try dry-aging with elephant dung! the enzymes will break down the meat fibres and make it more tender than anything you've ever experienced!

[@xpeezy3292]

Can you do a taste test on what tastes better steak seasoned before it goes into the sous vide or after it's grilled or whatever your prefer

[@jameshaws9986]

You should do a tournament to decide the best experiments you've ever done.

[@fabsterun]

Dry age in sous vided control Freeze dried steak next

[@End3rWi99in]

Guga would be cool to see you do something with Sin City Outdoors. Go on a fishing trip with them and cook some steak and fish together. It would be awesome.

[@nirdabol5347]

try onion and garlic compound butter

[@TheChrisSimpson]

Thank you Guga for highlighting MSG in American condiments. Americans were lied to about MSG for anti-Asian racially motivated reasons. To the point that many Asian restaurants had to ensure people that they use No-MSG. Nobody ever mentioned how MSG is already in just about everything Americans eat already!

[@brianstiles1701]

My go-to seasoning for steaks is salt, pepper, and onion powder. I'd be curious how you guys would feel it stacked up to garlic powder. Very simple yet tasty experiment.

[@akireon5440]

So I take it the middle one was just the SC&O seasoning and the (camera) right was the SC&O compound butter?

[@jimbobbby]

I think the thing I love most about guga et Al is the authenticity.

[@docpriest9810]

You have to do a video of the “best if the best” comparing all the favorites to see which is the best.

[@Agregoire61]

When you do compound butter experiment. For the other steak. Do you put butter on them to? Tanks

[@ericousleyjr9119]

Whenever I see steak with a side that also has steak it makes my heart very happy…

[@in2food]

You could buy a house with that knife collection on the back wall.

[@koopakape]

The sour cream and onion compound butter is one thing, but man, the real takeaway from this video is that side dish. I wanna make that RIGHT NOW. I never thought about how good strips of steak would be with ultra-crispy tater tots.

[@SamsonsLeader]

Guga you have to try dry aging in Bovril from the UK 🇬🇧

[@phoenix7816]

Hey Guga , can you make a Balkan Steak? It consits of a Steak being wrapped in Bacon :)

[@KnightOnYt]

Was waiting for a video of yours

[@foxredt2]

Ingredients: Salt, Whey, Buttermilk, Glucose, Onion Powder, Sour Cream Solids, Non fat dry Milk, Sugar, Citric Acid, Natural Flavor, Malic Acid, Silicon Dioxide

[@TheKitComplete]

You gotta try Chicken Salt from Australia

[@buskermove8927]

Would like to see chicken salt experiment.

[@jonlenin7874]

Is there any chance we could get another experiment with your home-made MSG? MSGuga? Like a compound butter or a dry age?

[@FRESHNESSSSSS]

liddle bidda salt! liddle bidda pepper! liddle bidda garleeck!

[@theinsanewombat1899]

Guga did you know you can make mayonnaise out of rendered animal fat? WAGYU MAYO Also try making toum, it's very delicious.

[@mercforhire8852]

Guga a legitimate question for one of your big fans. What makes you decide to use the blowtorch then to sear it with charcoal? Would love to hear your answer as to what makes you come to this type of decision or if its just random

[@EJ_D._Kidd]

Probably just time and speed

[@Luis-wg4my]

He made a video on it can’t recall what it’s called though.

[@lemagreengreen]

Please don't partner with establishedtitles etc - they're all scammers.

[@hyrulechampion5451]

Try getting Angel to eat a homemade Impossible (Veggie) Burger by having it in the line up of Experiments example: adding butter to patties Bonus Points if he likes it

[@-EXP]

In saw a all in one seasoning mix with msg and it has garlic onion chicken salt pepper in a powder i would love it if you try it its called magic sarap

[@cblade007]

There should have been a MSG steak to compare as the title says.

[@va757life1]

It would be a cool idea if you used alternate ingredients to salt pepper and garlic thank you been supporting your channel for almost 4 years now keep it up

[@alsaeedm]

Keep this theme song GUGA it’s your original theme song!

[@mgfsoriano94]

Hi Guga, First, love your experimentation on your channels. Suggestion - for a special video I think it would be cool if you tried to find the best steak preperation from your learnings so far. You could compare sour cream and onion, ranch, cheese powder etc with each other.

[@GS-wn2dw]

Guga go an extra upgrade and make the compound butter using BROWN BUTTER!

[@Fenix_the_12]

It will be good to change the order of steaks one day. Let them think that experimental steak is the control. That will be very interesting and funny

[@BigPMachinery]

Guga I have a question. Can you sous vide full fish where even the bones are edible? I love fishing and I love my family’s cooking but hate my family’s fish cook. Id like to know how they can up there game and make it healthy at the same time by eating the nutrient rich bones!

[@Cheesus-Sliced]

The bones are generally softened by a chemical in the brine. You won't get them softened in the cooking process itself, they need to be canned for a while.

[@josephpedone2004]

Two and a half hours to water bath, that’s nap time 😂

[@user-cv8ff2ez9c]

No more recipes in the description???

[@tjjamz1174]

What kind of pan did you cook the onions in Guga?

[@igorzebrowski3855]

Guga cooking and Leo commenting is best combination

[@anonyorb4197]

I can not wait till the day you do steak chili

[@Toiletlord]

Put brasnston piccalilli on a steak

[@nevermore0]

Hey Guga you should do a compound butter comparison! You've made so many great ones that you could do a comparison to see which is the best.

[@cabal3747]

I'd love to see Guga do any of his side dishes with Top the Tater instead of sour cream, but unfortunately that's a regional item that you're not going to get in Florida. But it's a life-changer. Maybe someplace online will ship it down there?

[@OfficialDropRate]

That's literally sour cream and onion dip. Just under a brand name. It's the same thing

[@cabal3747]

@@OfficialDropRate It's literally not, but thanks for playing! Not the same taste at all.

[@llocz1jq]

Guga please dry age steak with AIRRACK 's pizzafy

[@sharonfulton9345]

what kind of knives do you use? I'm in search of a big sharp knife that easily cuts spaghetti squash.

[@sondalo511]

I have noticed that you always put the control first as a result the others would already know which is the control which gets rid of half the point of having a control which is accounting for the fact they they would expect a difference

[@gezzamate3916]

Should do a dry age in chicken salt australias version of msg, you'll never use normal salt again

[@bananaabong]

Please dry age steak in Korean fermented soy bean paste.

[@StephenJK1]

You need to do a comparison between this and msg if some people think it’s really better!

[@leeyeawmin36]

Uncle Roger is gonna have a field day with this

[@idiotburns]

established titles, chinese company

[@chrisanders713]

I don't like hashbrowns or tater tots but I love fries. I must be from a different planet lol.

[@GlacierRogue]

Guga I recommend trying the MSG of the Philippines its called "Magic Sarap" its super good and flavorful

[@jtdarkman]

Can we get a side dish episode of just all the best side dishes.

[@HisVirusness]

9:01 The production quality has the same quality as the steaks.

[@jimmy.r.minnelli]

What's better than MSG is Mushroom Seasoning. It's like MSG but natural.

[@MrStreetmedik]

How is this if you cook steaks under a broiler or on a grill? I don’t have a sous vide setup.

[@blakenpnklr09]

Its not a crazy ingredient but please try onion powder on your steaks sometime with the salt, pepper, and garlic powder. Its not a significant difference but it does change things up a bit in my opinion. I'm curious if you can tell the difference.

[@adambarron4015]

So, for a time consuming but delicious brisket sauce. In a 10In cast iron skillet, render dry aged brisket fat, if you have it, and remove solids. Add 20oz of grape of cherry tomatoes, 6-10 cloves of garlic, a sprig of rosemary, and enough good quality olive oil to either float or cover tomatoes 2/3 of the way. Place in a 325F oven stirring every 20 minutes for 40-90 minutes or until the tomatoes start bursting. Discard rosemary, remove tomatoes and garlic (these are now delicious, serve them as is, top other foods, or add to bruschetta or other mildly cooked red sauce). Melt half a stick of butter into remaining olive oil. Add 2 tbsp of thickening agent to 1 cup of sweet white wine or mead. Add the thickening agent slurry to the oil, whisking over low heat. Even if it looks like wet sand instead of sauce, this is delicious. Add a pinch of cayenne pepper, a couple twists of black pepper, and salt to taste. Serve over sliced brisket.