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

Peruvian food is one of the most amazing cuisines of the world. The number one restaurant in the world is from Peru and today I got access to the one ingredient most Peruvian food is based on. It's called aji amarillo and we are going to try them on steaks.
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[@momodubendo]

I think that the control steak should be an MSG steak so that we can actually see if the different seasonings are truly better than MSG. much love tho

[@mejsjalv]

This makes way more sense.

[@michaeltschuertz]

very true.

[@austin4265]

😊 lyhwvu I’mf

[@austin4265]

Yfyu

[@reiteration6273]

Couldn’t agree more.

[@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 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!

[@i_fuze_hostages6]

Bro is really committed to this 😂

[@mihaipetru8132]

Best comment on this channel 🫡

[@BakersTuts]

@@i_fuze_hostages6bruh it’s been years. I gotta see it happen

[@shirokanzaki15]

hmmm this is just pure science rather than simple experiment... not sure if Guga would do that

[@rhinotarot2207]

Well... MSG stands for "Mono"sodium glutamate. And DSG stands for "Di"sodium glutamate. It's "the more, the better" thing.. DO IT 👍

[@peterysla8703]

as a peruvian and long time fan, i appreciate you using an ingredient i eat every day. i recommend also trying aji rocoto and aji panca❤️❤️

[@NeroontheGoon]

Having lived in Peru for almost 20 years, these are my Peruvian must haves; Conchitas a La Parmesan Anticuchos, preferably from that little guy by the Estadio Municipal in Lima Ceviche, from that fish joint in Callao Pollo a La Braza, from the Granja Azul Sopa a la Criolla, the Hotel International in Huancayo More anticuchos, up in old La Oroya Papas a La Huancallina, hotel in Tarma or Tacna Oyuquito, our maid made the best Flan Inca cola Sublime chocolate bars Cerveza Pilsen Frunas Cafe con leche Arroz con leche Pisco sours at the Hotel Bolivar in Lima Did I mention anticuchos, con una papa dulce y un pedaso de choclo blanco, con ahi Amarillo.

[@robbieharris8758]

Guga really broke out the Peruvian Puff Pepper 😂

[@Evan-dm3si]

but it’s not red and green lol

[@Ghost_717]

😂😂😂 beat me to it

[@guidosaur7506]

The PPP steak

[@NovikNikolovic]

Drake and Josh lol

[@seancollins9597]

It says they are only available in South Am er eeka.

[@YoKnow]

Aji peppers are so flavorful. They pack a huge punch of flavor and spice. I love them. I think it's a pepper everyone should experience.

[@Birdman6130]

My absolute favorite pepper powder for cooking is piment d’espelette, please try this one at all costs Guga!! As far as Peruvian peppers go, you should also try the aji rocoto, it’s a little hotter than the aji amarillo but it also has a wonderful fruity flavor.

[@LPMaestro]

He could also try the more spicy aji limo.

[@yaxyemaxamed1303]

Guga try cumin seeds. But before you put on steak you have to fry on hot pan no oil until you smell aroma. 👨‍🍳🇸🇴

[@arno-4709]

MSG from Chile , it's called MERKEN, nice smoked paprika flavour

[@victorm.vidaurre6003]

Merkén is smoke-dried chiles, coriander seeds, and salt, ground to a powder in a mortar. It tastes exactly as you would expect from the ingredients, which is actually quite good.

[@CharlesHrodric]

Puertorican MSG: Adobo! Is different than the Philipino one and the ones found in Asia or Latin America. Its a use for all powder condiment collection of pure flavor. Try the Adobo Bohío with pepper and sazón so it gives you a bit of kick and color.

[@-ram-m2664]

Suggestion#1: Jarred Hooters Wing Sauce -- #2 Filipino Bagoong (fermented fish or shrimp paste) -- #3 Heinz MayoMust -- #4 White Castle's Dusseldorf Mustard #5 "Pizzaria Steak (using all the available seasoning shakers from the pizza place: granulated garlic, red pepper flake, parmesan cheese, oregano)" #6 -- Chicago-style giardiniera pepper mix

[@Ferrow6]

Let me guess. You’re from Germany 😜

[@-ram-m2664]

@@Ferrow6 no. just outside Chicago. I have a fairly eclectic palate and enjoy trying cuisines from all over...probably why I enjoy various Guga experiments. 'Preciate you checking-in.

[@Anduehan97]

@@Ferrow6 none of this stuff is even readily available in germany my guy

[@CyberSecElite]

Guga you never heard this before, make Uzbek blend of spices, we call it “Zira-Choy” it is a combination of spices like 1. Cumin seeds 2. Coriander seeds 3. Red pepper flakes or paprika (for a touch of heat) 4. Sometimes, other spices like black peppercorns, fenugreek, and bay leaves may be added for additional flavor. I believe it would be 100% winner on steaks “Zira- choy or just zira” is widely used in Uzbek cuisine to season dishes like plov (pilaf), shashlik (kebabs), and various stews. It adds a unique and aromatic flavor to these dishes.

[@federicosalmon1463]

Hey Guga! I would love to see you guys try Uruguayan meat. Vila Premium Beef is my favorite here in Uruguay. While you’re at it, you can try to get your hands with Uruwagyu beef, it’s a blend between a 100% Japanese wagyu cattle and Uruguayan black angus. (If you do try these, please make sure to cook them over charcoal, that’s how we do it the Uruguayan way!!)

[@woiwui1237]

Try steak dry aged in bawang gorweng. Bawang goreng can be found in Indonesia and Malaysia.

[@Gremalkin1979]

The side dish stole the show, gain... Time for a new cookbook: Guga's side of food

[@renzo908]

Great video Guga, as a Peruvian I would have to recommend the other aji, Aji Panca. Simillar to Aji Amarillo but this one is red. I think is better for Grilling steak.

[@WaxedMerkin]

You need to try chicken salt on French fries, its the Aussie version of MSG for hot chips. Its as simple as sprinkling salt on them

[@PhantomOfAsgard45]

Chicken salt is def the msg of Aus

[@thejoe9065]

what is "chicken" salt? probably just chicken stock powder with msg/yeast-extract and salt.

[@thewhitemarlinreviews7721]

Goes good on a steak as well

[@Zregge]

​@@thejoe9065no

[@cpmc5400]

@@thejoe9065MSG, spices and salt pretty much. Does taste chickeny, though

[@epicpaco10]

In Bolivia, they we have our version of aji amarillo, but also aji rojo which is commonly used on beef. There's also a savory sauce called llajua that has a special fresh flavor from an herb called quilquiña that we put on steaks.

[@jakec8405]

These are the best videos Guga! You should try seasoning steaks with Magic-Sarap. It is the Filipino MSG

[@JesseJames90031]

Guga's editor needs a raise.

[@ElJosher]

Those ceviche fritters look incredible and the plating was very fine indeed.

[@neilmansilla809]

Por fin mi PERÚ!

[@samwarner6024]

Bro i have to say that deep-frying balls of ceviche is quite a cursed side dish idea. I can’t imagine many Peruvians approving of this haha😅

[@naamadossantossilva4736]

Agreed,a peruvian side dish they would approve is one with potato.

[@ryanvoelker6178]

That's the great thing about food. No one has to agree with it As long as tastes good. And that's all that matters But really... he shouldn't be calling it ceviche or seviche when it's fried. 😅

[@frankunknown9973]

Surinamese Madam Jeanette is one of the most fragrant ( and spicy) pepper you can find. Often used in dishes whilst cooking for its aroma ( and also for its heat). Would really recommend using, but be carefull with the heat of the seeds!

[@FalkaArtIllustration]

I would love to see the German/Austrian/Switzerland MSG! The dry one is Maggi Fondor and the liquid one is Maggi Würze :D I could even ship it to you if you want!

[@boobabread]

Would love to see that

[@zaegustfen6085]

seeing something I eat every day in your video is just amazing, greetings from Perú.

[@AliAlAmer_]

Hello Guga, try Kala Namak or Black Salt, I guess it would work as it has that egg yolks strong flavor.

[@lyconxero457]

I've gotta be honest, that side dish completely stole the show for me. I'm sure the steaks tasted fantastic but I'm absolutely salivating over that side dish and since Guga doesn't do fish very often on his channels it really stands out. My only complaint is that it SEEMED like he didn't make very many but I'm sure there were actually more for other people to try and that's just all that THEY got to taste. Either way, I personally feel like I'd need like 5 or 6 of them for myself to be satisfied so hopefully that fish wasn't super expensive...and if it was then maybe this can be replicated with a different fish to the same effect.

[@XenOz3r0xT_88]

I just went to Peru recently to visit family. I was able to bring a lot of seeds from that pepper. Can’t wait to try to grow these peppers when the weather is right cause nothing compares to it with the peppers we have over here.

[@eriknk]

Hey just out of curiosity. Is it allowed to import those pepper seeds?

[@XenOz3r0xT_88]

@@eriknk I believe if you get caught with it, they will confiscate it. I had the seeds of a whole pepper wrapped in a paper towel and stuffed it in my shoes with socks in my checked luggage. Pretty sure if you declare it they will take it off you.

[@julianluongosimonet7376]

@@eriknk yeah should be if they are labeled correctly and stuff

[@kargandarr]

I am about 1100 miles north by northwest of you and we use something here on our wild meat dishes called spicewood. It is known to remove the game flavor from any wild game meat including groundhog.

[@thormbus1826]

With all of the MSG from "fill in country" you should do a big episode with all your guys to taste and rank them. You know like cook 10 steaks and see who wins.

[@Momo-rn4cq]

As but as a peruvian chef I would like to know if it was aji amarillo raw paste or aji mirasol paste because it looks more like aji mirasol or like the raw paste than aji amarillo paste also the best option for using aji paste is always using freshmade Psd: aji amarillo paste and aji mirasol paste are made from the same aji amarillo but the mirasol is drier and it have a different flavor a little bit more intense than the aji amarillo. Psd2: I Love your videos Guga thanks for a lot

[@NguyenHieu-oq3dz]

after a hard-working day, a Guga video always comforts me.

[@GuilhermeLatt]

This whole MSG videos deserves a contest amongst the best of the best MSG. Let's crown a MSG king

[@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

[@Lucifer_MS_666]

Man…. I’m glad this video came out a month before my dads birthday for him since he’s terminally ill and we don’t know how much he has left to live and he’s Peruvian migrated to the United States her 40 years ago 🥺😢

[@jmaros15]

Australian Flounder fish is the best fish ever... seasoned dusted in flour and quickly shallow fried :)

[@atannu1523]

Nice video! You can try Sous Vide with MSG from Romania Delikat Legume (vegetable based) and Delikat Gaina (chicken based). Really curious for your reactions!

[@matshjalmarsson3008]

I suggested Swedish Messmör a while ago, but on second thought I think the kinds available may be too sweet. So let's do Mesost (Brunost in Norwegian), it's basically the same thing but as a hard cheeze. I think that by either heating it up or put it in a blender with some liquid, it should be possible to make a paste that can be applied to a steak for dry aging. Messmör/Mesost/Brunost, the MSG of the Nordics!

[@sagetmaster4]

Whoaaaa that might be ELITE Brunost is super super good

[@bokgamboa8611]

Hey Guga! Try Maggi All-In-One Seasoning granules. Filipino's version of MSG and full of umami flavor. Aside from Ajinomoto MSG, we also use this. Expect a lot of Filipinos to watch if you decide to feature it. Thanks.

[@MCDedja]

Hey Guga, I have a suggestion for another experiment. Hajvar is produced in most Balkan countries. A relish, made principally from red bell peppers, with eggplant, garlic and chili pepper.

[@lusovchak]

In Czechia we use a lot of marjoram paired with garlic in recipes. But horseradish and what you would call German mustard are very common additions to grilled meats.

[@maniafsari2949]

Suggestion for a future video: A long time ago, I used to marinade steaks overnight in soy sauce and a bottle of tiger sauce. The sugars in the tiger sauce would help caramelize the crust. Try it out.

[@jayd7212]

GASTROMAT is literally the best overall seasoning in Norway. People use it literally just on rice, on steak, in soups, everything that can be enhanced really. 100% MSG Slayer

[@DangerousOne326]

🐠 DRY AGE IN CAVIAR!! 🐠 COMMENTED ON ALL YOUR VIDEOS FOR 24 MONTHS IN A ROE! 2 YEARS+

[@DangerousOne326]

PLEASE UPVOTE THIS

[@Sebojaner]

I love the song that plays while Guga uses the flame thrower🔥

[@SS4Xani]

Try this blend for your steaks, Guga: ¾ teaspoon Ground Cinnamon 1 ½ teaspoons Ground Turmeric 1 ½ teaspoons Ground Cardamom 0.38 teaspoon Ground Cloves 1 ½ teaspoons Curry Powder 1 ½ teaspoons Black Pepper (ground) 1 ½ teaspoons Ground Coriander 4 ½ teaspoons Ground Sumac 3 heaping teaspoons Garlic (crushed) 3 teaspoons Kosher Salt ¾ teaspoon Paprika ¾ teaspoon Ground Chili Powder

[@segarissehari7699]

hey guga. I wonder if you sous vide it with "Tuhau". Yes, "Tuhau". Its a delicacy from Sabah, Malaysia.. the Sabahan MSG.. equivalent to Anchovies as Malaysian MSG.

[@sbsphotographer]

Guga really Peru is just over the mountains from Brazil… I am from the black swamps of Louisiana and I knew about Aji Amarillo maybe you can surprise us with some Inca Kola, now that would be something to taste 👅

[@NiX_aKi]

Fermented Shrimp Paste or Bagoong (bag-go-ong) in the Philippines. It's widely used in Southeast Asian Cuisine. 😁😁

[@chrisrhodes2]

Berbere, Guga. MSG of Ethiopia/Eritrea. Sooo good

[@MrAtrophy]

in the last year I have become allergic to milk casien and lactose intolerant. I love when your side dished lack dairy. I love civeche and never even considered deep frying it.

[@mrface569]

I’m about to go to Peru and this made me even more excited.

[@EdgewiseChairman32]

It's saturday, Guga released a new video I'm eating steak and watching Guga eat steak Life is good

[@IshadaKatzteilov]

MSG from Finland, the potent and versatile cloudberry. I have used it with reindeer meat many times, but haven't tried it with a steak yet.

[@AjZ530]

Sami MSG bruh

[@IshadaKatzteilov]

@@AjZ530 Vuossâmuš on!

[@gorne5692]

I Would love an Episode where guga Tries the cajun two step on his Steaks and stale Cracker Comes to his house

[@adambarron4015]

Have you ever tried using long pepper instead of black pepper? The flavor is between black pepper and clove, without the sweetness but a few floral notes.

[@LobsterJuice]

Yo guga, u need to do an experiment with chicken salt, it is a Aussie classic usually put on hot chips instead of regular salt, it is a sweet, salty, umami powder and it would make a great experiment, truly the MSG of Australia ❤

[@stokedbronco]

Everything looks great!

[@agussusanto4453]

Guga, please try petis (black shrimp paste) have a pleasant aroma and the texture like cream cheese or balacan/terasi (shrimp paste) have a strong fishy aroma and the texture like cheese block, from Indonesian. It's also contain natural MSG from shrimp fermentation that adds umami flavor.

[@user-bq8mt2cr1z]

loved the video Guga keep up the good work and go crazy with the next one.

[@farrex0]

As a Mexican once visiting Ecuador, I remember I was given Aji sauce at a restaurant, when I asked them if they had anything hot. They brought me Aji "hot" sauce. The waiter told me I should be careful because it was very hot.... I tried it and found absolutely no heat at all. The waiter looked at me as I tried it and looked impressed when I showed no reaction. It tasted good, I was just extremely disappointed at the lack of heat. But also, I was laughing at the extreme reaction the waiters had. Now, I am not the most resilient person when it comes to heat, nor do I show bravado.... I was genuinely surprised at how I really found no heat in it at all. It tasted like paprika or something like that, where you get the pepper flavor but no heat at all. Well, this has nothing to do with the video, but that was the only time in my whole life I have tried it and it brought me back. It also had precisely the same color as the paste you used for the third steak.

[@aididdat1749]

Guga I can send you a spice that is mostly used for potato chips in Switzeland. It's Zweifel and based on paprika. I tried it on chicken sous-vide but it might also be good on beef!

[@tvtuza1994]

Hi Guga! How are you? I am a big fan from holland and i recommend you to try the meat and especially the fat of the iraqi fat tailed sheep! Its one of the best in the world! Thank you for the nice and enjoyable videos!

[@goldengraham]

I really like all the different msg varieties. 👍

[@omulamfibie]

When Guga added the lemon juice on the fish, I was like "oh, he's making ceviche"...Nope, deep fried that like he's almost a true american 😂 and still he called it ceviche lol

[@tawon1984]

Sazón would be a great one to try next.

[@TheWilkReport]

Ever try *Bende Hungarian Seasoning Salt* on steaks? That's the MSG of Hungary, and it is an intense aroma that adds so much flavor!

[@f.b.jeffers0n]

This is more for the experiment, but I'm from Quebec, and a poutine steak makes my mouth water. Sous-vide in gravy, or gravy powder - or both - and serve with cheese curds?!? Yes please!! My mouth is watering as I type...

[@TheCrawlspaceCraftsman]

I’m confused. At 2:22 you said “Remeber the fish is cooked already….” But the fish is was never cooked. If you mean marinated in lemon juice….??? Did I miss something or was this an edit error?

[@nVy346]

The music during the steak cooking process never gets old!

[@samuelmeindl5512]

You should soak steaks in sauerkraut for 1 day, 1 week, and 1 month on your Guga Foods channel to see what happens.

[@vegablonde5604]

Guga can you please cook the top 5 that you've made and incorporate others into the taste test to crown your best steak? Everything you make looks incredible but I want you to narrow it down so I know what really to make next.

[@cemc5916]

Hey Guga, can you try out a tarhana dry aging. it is a fermented paste/pulver from turkey. it is very tasty :D

[@gashtyarkawa]

Kurdish MSG is Kurdish Kebab served with Sumac, please try to make it as Kurdish does, They call it Sulaymanyan Kebab

[@turkeyman631]

This is my type of ASMR. The music in the background, juicy steaks being tried and described, and funny jokes / great editing! Love it Guga like usual.

[@adamzurawski1]

Keg seasoning, very popular streak seasoning in Canada. They are a large steakhouse restaurant chain

[@nicktechtalks4480]

His videos keep on getting more interesting... GUGA SIR BIG FAN

[@cut--]

BRILLIANT! I just ordered a a 4 pack sampler! "Inca's Food" thank you again for bringing food, spices and recipes from around the world 🌍🌏🌎 to my home !

[@sashinsmith7042]

In south africa we have biltong powder wich is dried spiced meat powder. Please make a dry age on it!

[@75novaguy73]

im doing a little expirement myself right now, got some steaks dry brining with salt and the expirement, already less than an hour in it looks like its working great

[@75novaguy73]

It turned out well.

[@felixgabriel9675]

Try cooking a Wagyu Steak the Austrian Wiener Schnitzel way. Dunk it in egg yolk and breadcrumbs before frying it in clarified butter.

[@ajaccount-hf9fv]

i Love these videos your making. Please make more

[@vikingmr.1229]

Guga , i think you shoud give sweet paprika a shot at experiments. In Hungary its basically in every food.

[@TheSavageJetdiRustySpooner]

Guga you have to try "Seasoning Salt ,Supreme TRADITION" they're distributed by Greenbrier International, INC in Chesapeake,VA....I get it at the dollar store and it's incredible, it has MSG in it but also YELLOW LAKE #5 & RED LAKE #40 with Tricalcium Phoshate ,extrative of paprika,,,,Lol, I don't know what all that is but it tastes AMAZING 100% great video Guga

[@GrimmReapa]

Guga I have a request sous vide meat loaf. Sautéed vegetables like bell peppers, onions, garlic the normal, salt, pepper with a nice broil finish for crust. Here’s the kicker not using the normal hamburger instead a steak burger. Filet mignon, New York strip, Ribeye or Picanha. Have you done this yet?

[@DominatorPlayer]

nice to see Guga do a Peruivan Take.

[@pjny21]

Definitely one of the most versatile peppers in the world.

[@trumpeterdan84]

Time to try Australian Chicken Salt, Guga!

[@nickboyce9733]

You need to have a tournament between all your successful steak experiments!

[@eafigarella]

In peru they also use Ají Panca. Wich for Meat is way better. And I lived there for 5 years and never saw that powder... they all make their own seasonings mixing ají and some spices and herbs. That's what failed with the paste one.

[@viking_nephilim]

Guga, you should do an English mustard and English horseradish dry age, as well as wet age, and sous vide on them all. Be warned, English mustard and horseradish is more potent than the American versions.

[@michaelverhoef5443]

Editors were on point in this one!!!

[@CobaltTheCrusader]

Still waiting on Guga to dry age steaks in Creole Seasoning or just to try it in a few experiments. The MSG of Louisiana if you will. I put that on everything. Beef, chicken, pork, veggies, you name it.

[@mattlars89]

Aji Amarillo, my fathers wife uses this for everything :) (She is a Peruviana)

[@rogerwilco59]

I agree with the KZbinrs, there should have been a MSG steak mixed in as the Control Steak or by adding another steak.

[@lukehue5458]

@guga please marinate a steak in liquid crab boil from Louisiana or use crab/crawfish seasoning mix on a steak

[@petechen82]

Guga, I hope there’s a tournament style video coming up in the future where you pit all of the “msg” winners against each other and see which one comes out on top!

[@officialcrimson_3594]

You dang right we love this pepper

[@_Grubby]

Msg of wisconsin. Beer or cheese take your pickins. Id like to see tests with salsas or hotsauces. Hellfire has some great ones including Zombie Snot!😂❤

[@kevinkoo8540]

Guyana uses the wiri wiri pepper. They are small and ok to use lots of

[@75novaguy73]

GUGA, get some Weber brand seasoning called Flavor Bomb Burger. Great with burgers of course but I made it with steaks tonight. I dry brined my steaks with some salt and this flavor bomb burger seasoning and it turned out great. I then made a compound butter with the same seasoning to use when I was putting that crust on. I wish they had been a better grade of steak cause the taste was amazing!