They all said THIS is why LATIN food is better than most!

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Today we try something that has been used in many countries, however Latin countries use this more than any other. So we had to give it a try with some steaks. The results are in and here is why you should give this a go.
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#food #recipe #streetfood

[@SousVideEverything]

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[@jordanezell5132]

Dry age bacon 🥓 wrapped steak 🥩

[@alexhay7446]

No.

[@declanpendergrass2733]

Guga you have to try the Mexican msg we call it consomate you got the wrong one the one that will blow every other one is tomato and chicken and it comes in a powder not a cube we use it every day let me know if you want a link love your videos

[@hebertofelan7895]

Try Knorr Costilla jugosa is much better than the Maggie Beef you can google it to find it, I use it to season roast beef but you can put it on everything ground beef, shredded beef it makes everything better

[@buttholasaurus99]

Fun fact...many people who think they are lactose intolerant actually aren’t and benefit from cows that don’t produce the A1 protein

[@beerdo231]

I love Angel and Leo as tasters, but 2K and David are giving them a real run for their money. These guys were on point today. Nice video.

[@ItsMeYourRealDad]

Guga should switch it up and get these two on more often.

[@silvermediastudio]

2K is on point!

[@Kawaiilolrofl]

As a European, I always thought he was called Tucay or something like that lol

[@nighttempest7163]

The Floridian charisma

[@animationstation7307]

​@@lani6647 I know I actually miss this dude..

[@bilibubule]

funny thing is that maggi bouillon as nothing to do with latin american but is a swiss creation from the late 1800

[@patrickbowers8359]

I think he does homework first

[@andrewc83]

Well it clearly said its made in Guatemala so there's at least that connection to Latin America

[@97luisp]

I'm Spanish and we use this all the time, the Maggi ones. If you boil some rice in that with water oh god, so tasty

[@andrewc83]

@@97luisp thanks for the tip im gonna try it out later

[@heitorargenta308]

​@@andrewc83 Here in Brazil it's sooo commom to use this in the rice, it makes the rice so much better.

[@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 20x-30x 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 2 side dishes (potato based?) to see how it works with and without the MSG+DSI/DSG. Anyways, I hope you give it a shot!

[@BakersTuts]

At 0:38 you can see that even these Maggi cubes have Disodium Inosinate!

[@alfasutar762]

Most bouillon powder/cubes have these amino acids (disodium inosinate and disodium guanylate) based on my personal experience. It's quite cheap and easy to buy. If you get Lee Kum Kee Chicken Bouillon Powder, you'll have disodium inosinate + disodium guanylate + MSG automatically, but if you get the Premium version of the same powder, it drops MSG (because this is a cheap ingredient and also some people may have a reaction to large amounts).

[@OblivionSoldier]

This needs to happen.

[@ankitgopinath95]

Guga you gotta do this!

[@Nesszors]

Yes, do this please!

[@BrynosWorld]

They do have this stuff already in paste form, it's called "Better Than Bouillon". In BTB, the primary ingredient is actually concentrated stock rather than salt. Plus there are a variety of interesting flavors besides the usuals, such as garlic. This might be a worthy follow up.

[@abonynge]

Next Guga Foods video: "I dry aged STEAKS in better than bouillon for A MONTH and this happened!"

[@ricseeds4835]

But do they have MSG?

[@murasaki9]

That is very good boullion too. I have 2 jars in my fridge. The beef is great with rice.

[@kellesprunty]

I use it in rice to give it a good flavor. Good for when you live in an area that doesn't sell msg

[@davidhalldurham]

Wow, these guys, especially Mr 2K, give Angel and Leo a run for their money with their excellent descriptions.

[@arcadiusgamingofficial]

Leo just takes what the other 2 are saying and puts fancy words to it. This guy actually describes things well

[@_Mugman420]

​@@arcadiusgamingofficial I'd be hard pressed to classify what he says as, "fancy words".

[@rupman27isback]

Guga needs to finally do a steak tasting contest which ingredients is the best from all the winners from his past episodes.

[@jonathancoxmusic1985]

I've been preaching that for a long time!

[@rupman27isback]

@@jonathancoxmusic1985 That's awesome! I hope he listens! :)

[@so-ares]

@@jonathancoxmusic1985 So do I, but while he is finding new MSGs, let him find them first. BTW, here in Brazil we use this cubes a lot, they are awesome, the strange thing is how long Guga, that is a brazillian took to test them!

[@eduardorodriguez4899]

I love how every foodtuber has mad respect for Chef John

[@drunkhas]

Chef John is as OG as it gets and he's still pumping out content on a weekly basis, mad respect for him.

[@coconutfleetsleeper5717]

I love maggi cubes! I think what makes them so good (besides the msg)is the amount of yeast extract, I've been playing around with msg and yeast extract lately, the combination is like msg+++

[@endonyxoneaudio8644]

That's because yeast extract is sort of a natural form of MSG : Yeast extract contains glutamates, which are forms of an amino acid that are found naturally in many foods. They're sometimes extracted and used as additives to prepared food. This product is commonly known as monosodium glutamate (MSG). Yeast extract contains naturally occurring glutamates, but not as much as MSG.

[@coconutfleetsleeper5717]

@@endonyxoneaudio8644 indeed, there's a very big flavor difference in yeast extract and pure msg tho. To be honest i really prefer yeast extract over msg, freeze dry baking yeast or what ever yeast slurry left after making beer, then do a simple alcohol extraction, it makes anything taste lovely. -my guess is that there's alot of different esters and other stuff left from fermentation that end up in the extract, flavor;)

[@jomamackdaddy]

Guga have you tried a bloody mary sou-vide steak? It would have worcesterhire, horseradish, plus other seasonings that might be good on steak. It might also make a good herb butter.

[@segreen1046]

Ya know, I would just like to see Guga's take on a bloody mary. I mean, he can do one of the ridiculous ones with a steak slider, a prawn, a piece of pizza from his new pizza oven, and whatever container that could hold Uncle Roger's egg fried rice sticking out of it. But, I'm throwing down my challenge!

[@ricardomosqueramiguel6212]

You should make a video putting together the experiments that won to the control steak, kind of championship putting the best of the best together and testing which one is the ultimate winner!!!

[@johnderoy916]

It is time for a bracket style cookoff competition where all of your favorites in a 3 way competition fight it out to determine the best of the best.

[@Kariakas]

It'd be great to see a Chef John collab one day,

[@3rdjrh]

More cayenne

[@jimparkin2345]

After all, you are the Apollo Creed of your collab sous vide.

[@pickuptruckreviews7085]

Guga you need to try some Tony’s Creole seasoning on steaks, it gets put on almost everything in Louisiana and has a really interesting flavor that doesn’t really taste like anything else.

[@icyjtlamb1383]

We always use the no salt Tony’s

[@Son0fCarthage]

Maggi make everything taste better

[@kok082]

Guga, everything you made is so good, and delicious, i watched every video on your channels.🎉❤😊 But i have one question isn't Maggie Switzerland-German origin ? ... And also i agree Maggie taste everything better.

[@Soyarin]

Thought the same. Maggi as well as Nestle (its parent company) were both founded in switzerland.

[@Trauma-Tea]

Since you're doing an MSG from everywhere series, have you considered MSG of olden times? There's a channel called Townsends and they made an umami bomb sauce called Mushroom Ketchup, give it a look I think you'll like it.

[@JoshF848]

Nice to see some new taste testers but did Maumau leave? He hasn’t been on for ages

[@RockmanMegaX]

That’s what I was thinking

[@Chris-8330]

Day 15 of asking for you so sous vide a cow in a hot tub

[@sigmablock]

Guga just did the Marco Pierre White method of cooking steaks with bouillon. 👏

[@ph01978]

Nope... he used water instead of olive oil.

[@MaquiladoraIII]

That being said, it's your choice.

[@jordanh5481]

Doesn’t Marco Pierre white do something similar where he uses knorr stock cubes on steaks. Would be curious if you tried different brands to see which one created a better flavour. Great video as always.

[@ph01978]

Yes but he uses olive oil instead of water which makes a difference.

[@MaquiladoraIII]

@@ph01978 It was his choice.

[@mrdude88]

David usually describes the food the best compared to Leo, Angel and 2K, but this episode I couldn’t help but laugh when 2K speaks but he flavor was on the tip of his tongue.

[@milanmatok9748]

hey guga, i would love to see you try this with vegeta, european msg 😂. love your vids keep up the good work💪

[@VecessTV]

I LOVE having these guys on here! Would love to see them more and not always just angel and Leo. It’s a nice change!

[@haros2868]

1:48 no guga, eating fresh, or at least real vegetables isn't the same as eating a salt bomb with a million artificial tasting chemicals. Don't get me wrong, i really like these cubes too and i eat more meat than vegetables, but we must follow some simple logic facts. Msg is like food on steroids. Take it as you think

[@BeforeMoviesSucked]

I thank God regularly that Guga and Uncle Roger are making MSG great again.

[@aguinchico6536]

People use it every day it never stopped being great, you'd be surprised what you eat naturally has it or has it added

[@RedMarc99]

I would say Goya Adobo is a more accurate Latin MSG 😂

[@foot2thefloor64christian5]

PLEASE DO THIS!! THIS OR SOFRITO!!!

[@Richard_Rz]

The last quote, "with Beef on Beef you can never go wrong!" ... "That's riiiiiiiight!" -Guga Amen!! 👍🏳️‍🌈💐🌈

[@jcwoods2311]

Content awesome as usual! Editing, effects, audio, and of course the cinematography PERFECT!!!! Balanced just right, well done guys. When Guga hangs it up and retires to the rocking chair you all will have the skills to do whatever you want.

[@cziko432]

knorr's cheese with herbs would be an awesome steak seasoning

[@ninjabrotmanelite5102]

maggi comes from switzerland and we have the same stuff here in germany. i dont really get why this is LATIN?

[@mawi6665]

Make dry age coconut steak and make dry age black pepper and garlic powder dry age for 35 days add salt before cooking

[@JM-zy9jc]

Angel and Leo = Mj and kobe. 2k and David = LeBron and Durant! Good vid Guga!

[@jjdogg0]

Guga waited until Angel was on vacation to serve vegetable bullion steak 😅

[@2EXTRM]

hey man, ive been following you for a while. I am from Puerto Rico and very familiar with the bullions. Im just some dude who enjoys good cooking and not a chef lol. I have done this before but i wanted to share with you and anyone trying this that since the main ingredient is salt its a very good candidate for a dry brine. Just grind it in a pilon (mortar and pestle) or however you prefer and apply it like you would salt and pepper. The salt will draw out the water dissolving the bullion powder and it will then get absorbed back by the steak. Its amazing! it also works for chicken with chicken flavored bullion. Extra tip, when making fried chicken season the flour or the breading with ground bullion! Thx for the great content Guga and keep up the great work. we need a break from the wagyu

[@2EXTRM]

ok this comment was made as soon as i saw the paste being made. Maybe a follow up with the dry brine and a compound butter of the beef bullion with Angel and Leo on the grill channel. I didnt realize this was SVE lol i watch the grill content more. this was still great man.

[@Sheriff_K]

If only Angel was here, he'd feel vindicated when beef>vegetables. 🤣

[@littlecodered7323]

your voice is so soothing i always watch theses videos when im stressed and it helps so much

[@Ojisan642]

Boullion cubes aren’t Latin. Maggi brand is Swiss.

[@jahlilhill1998]

I love seeing more people on your channel

[@HelpmeliveON]

Mr. David has a country singing career hidden in his pocket and he doesn't even know it.

[@briansoberalski5662]

Chicken bullion, bullion butter?????? I don't like the test on this, re do it.

[@AjZ530]

Guga, where's Maumau? We haven't seen him in a long time, hope he's ok

[@MGC-XIII]

Man, I really want to try a Guga steak before I die...

[@Ultrajamz]

Beef bouillon might be good to add flavor to filet mignon.

[@jesusislord88]

Not sure if you've ever tried the Better Than Bouillon brand before, but this reminded me of it, used to love it when my mom cooked with it, the few times I cooked with it. I'd be curious to know if it was amazing or not with a sous vide steak. 👍

[@mysticshadow425]

Those are nice little poops 💩

[@spirituallyyoujustbeenx185]

Even tht beef broth has vegies m salt in it. If it were just beef then it be no point putting it on beef If it were just beef in salt still no point because it's beef on beef. Its the plant spices n salt tht brings out the flavor of beef

[@michaelkevinmirasol8256]

We also use these boullion cubes in the Philippines to enhance our Filipino soups, stews and noodles (or just to shortcut cooking, as traditional way of cooking here would take hours to simmer the broth) We majorly use Knorr cubes and there were so many flavors aside from beef like pork, chicken, and shrimp.

[@masonjansen7046]

you should try magic sarap by maggi it’s filipino msg

[@SL-vv3xy]

It’s David - Mr Extra Virgin 😅

[@leojona3988]

Guga was like, "this one has an interesting shape", Guga you're the best

[@MrRufusjax]

Yeah, he's supposed to make the food look appetizing.

[@ecryloxr89]

Italian Grenola would be a great MSG episode: chopped parsley, finely diced garlic cloves, lemon zest, oliveoil, salt an freshly grounded pepper - did you do that already?

[@ecryloxr89]

Only thing is: You put it on after grilling ;)

[@evilreddog]

the beef bullion has always felt dilluting to me compared to vegetable bullion or chicken bullion. Because of that i have for the last few years just replaced anything that want beef bullion with either chicken or vegetable bullion. Or a mix of both, the chicken one does not make things taste like chicken, just like MSG it flavor enhance

[@JochiKahn]

Fun fact: cheese aged more than 60 days does not have any lactose

[@isdaDoughboy]

lol i thought Maggi was a filipino brand. But apparently it's neight filipino nor latin.. it's from switzerland. lol.

[@charlesr.8159]

There's also maggi in Indonesia and other SEA countries.

[@OvarianDespoilment]

calls it "latin", uses Swiss Maggi. At least use Mole, Guga!

[@ImRivendill]

I love Maggi! You also have the fluid Maggi that I use in soups and even over fries (it's so good).

[@codylawler2498]

Haha poop emoji 😂

[@silvermediastudio]

Use the thumbs up if you want to see more of Mr. 2K!

[@ashtinoak]

Latin food the best??? I dont think i can co-sign that lol

[@ryanshea7426]

Do a video where you get your top 10 favorite MSG’s so far and test them against each other

[@ryanshea7426]

The MSG Olympics

[@saswatadutta6559]

Too many lactose intolerants in Guga's fam😅

[@andreabernathy3728]

Guga not only a Chef but a scientific. He always does his research before cooking.

[@georgecostan3248]

Still waiting for the butterfly pea powder dry age. Also, Zacusca dry age.

[@Visit_Tangier]

What the heck? Maggi cubes are typically Latin American 🧐 It’s literally used in the entire world and was created in 1886 in Switzerland by Julius Maggi. Please Guga, you got us use to much higher standards and accuracy when it comes to food information

[@AzureWolf_]

Would honestly love to try a guga steak. Watching for years and every time it gets me jealous.

[@rudysmith6293]

I respect this video, and suggest also trying Badia Sazon Completa. It's great, and I use it almost every day. It's very popular. Also, I'm going to make two batches of Guga's Rub. One as written in the video that explains how to make it, and the other one the same, but with a teaspoon of MSG.

[@tristanwelsby2493]

We need the description guy ! 📜📄

[@owenjohantges9282]

First person to introduce me to using stock cubes with steak was Marco Pierre White

[@ph01978]

Marco uses olive oil though

[@TerryBowl]

They are tolerating the lactose lmao

[@NelsonWin]

2K is underrated.

[@juggawest]

Being lactose intolerent is natural, if your not it's a mutation and slightly evolved.

[@Dman144444]

I loved that 2k and David were on this video, I think you should mix up the taster every now and then, it would probably create different dynamics and be more engaging to get to know better other people of the team!

[@TheOriginalFaxon]

Y'all need to just keep a box of Lactase pills in the studio with how many lactose intolerant staff you have Guga, you'll all thank each other later xD. Also, you should have done a chicken stock vs beef stock test. I make chili once a week for my breakfast since I don't like breakfast foods, and chili is quick and easy to microwave. I use chicken stock instead of beef or vegetable stock because you can find some really amazing bone broths these days, and it gives it a better flavor than beef stock in my opinion. I may start using a beef bullion cube though now after seeing these results, since there's 3-4lb of beef skirt cubes in the chili as well xD.

[@usafan96soren20]

Try dashida! It's the Korean version and it's my favorite bullion

[@Eliphas_Leary]

Ahoi Guga! Here's an idea for a side dish: Take a pound of potatoes, a quarter pound of butter and a quarter pound of liverwurst. Cook the potatoes, mash them and mix the other stuff in there. Maybe add some nutmeg if the liverwurst doesn't contain enough of it.

[@isaacjjones]

I really feel like one of the steaks should've been a 50/50 combination of the vegggie and beef.

[@joaquinb3582]

Ok love this video! About time you switched it up Guga lol. 2k and david FTW they need to be in more videos

[@mrmoustachio3069]

After seeing that... yeah... The Salt/Descriptive guy with Angel "who hates the greens" works better than these guys. They're like a cheap knock-off, however lovely they are in their own right. Chemistry just isn't there. If nothing else, I can tell what they're emulating. It's not different enough to be their own schtick.

[@Dawar55]

Wasn't there too much paste, which would give a harsh salty taste?

[@mutahirliaqat1572]

Angel and leo are fired...

[@alc156]

Poop emoji as a appetizer

[@adellyalakshita]

💩🤣

[@LATRONNIK]

I used 18 stock cubes and seasoned it with steak. Sensational. maybe even add more, it's your choice.

[@MaquiladoraIII]

There is no real recipe.

[@SocratesSetarcos]

DAY 10 OF ASKING YOU TO MAKE ALL OF YOUR WINNING STEAKS TO FIND OUT WHAT THE #1 STEAK IS OVER ALL! PLEASEEEEEEEEEEEEEEEEEEEEEEEEEEEE - THAT WOULD BE AN EPIC VIDEO!

[@segreen1046]

I'm lactose intolerant too but you can eat cheese! When they add the rennet in the cheese making process, the enzyme essentially eats the lactose so you can eat aged cheese! Except cottage cheese, ricotta, or "fresh" cheese. I can only eat about two tablespoons of ice cream or yoghurt without the um, effects, but for the most part cheese is OK!

[@drcaligaridane]

Every south/central American and Philippines household used these cubes. And Guga is Brazilian afterall

[@FreezyMcFly]

Maggi is actually swiss.

[@noahschuhmacher8553]

*invented in swiss and especialy popular in in Germany, but still great Video😂

[@blanque5732]

Latin MSG? For me this looks more like German MSG since this is also an extremely common Ingredient in Germany,

[@puertoricanguy999]

Somehow it found its way to Latin America, so it's also quite common over here as well.

[@d.s.0208]

Officially, maggi is not latin but from switserland. But i love the video as always

[@primoz1996]

You need to use Vegeta seasoning. It's from former Yugoslavia and we use it to make any food better. It also contains MSG.

[@slashroar]

Please try racoon meat ! I would love to see that, apparently it's pretty good and similar to beef

[@revmaxproductions]

Hey Guga, When is the last time you made an actually original video, and didn't just repeat one of your old videos just using a slightly different ingredient to do the exact same thing?

[@skidawg22]

Mashed potato in a voiceover: "This is Patrick Stewart. How are you enjoying the video so far?"

[@stevenwexman351]

Hi Guga I wish you would include the side dish that you make with each of your videos. It would help everyone find some of those wonderful recipes more easily. Thank you.

[@-POISON-]

I imagine the one using beef stock tastes like stew and the one using vegetable stock tastes like soup.

[@MrRaab-hu9rs]

...suggestion for another MSG flavor bomb. Try a marinade in Chinese XO Sauce. XO Sauce you'll never see XO in a take out Chinese Restaurant. It's a sauce you'll see on a premium/expensive dish at your local China Town. It's a thick, brown sauce with STRONG Umami. It's really it's own sauce that doesn't compare with the other Chinese red/brown sauces. The ingredients vary. The base almost always has dried (and reconstituted/stewed) scallops, and shrimp. Garlic, chilies are in there too. A babyfood sized jar at the Asian Grocer starts around $30. I've seen jars/bottles go for $200-$300 each. The expensive bottles are dressed up with XO, VSO, VSOP labeling to appear to have a "Premium Brandy" ascetic. The Asian Grocer has all the dried stuff to make it yourself.

[@HealthyLiving.7]

135° for two hours to achieve medium-rare. I have questions... Question #1: I noticed in another video you did picanha at 135° for 2.5 hours. What's the difference with that extra 30 minutes? Question #2: What is the guide for achieving different doneness (medium-rare, medium [my preference], medium, medium-well and well)? Question #3: Why 2 hours (or 2.5 hrs) and not sooner or longer? In another words, what dictates the duration of cooking time? Thanks!

[@exsanguinator1465]

I dont mess with sour cream in my mashed potatoes, cream cheese is a great idea