Uncle Roger tried Guga Foods UMAMI Steak! - Pro Chef Reacts

Get 50% off your first order of CookUnity meals - go to cookunity.com/chefbrian and use my code CHEFBRIAN50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
I can't get enough of Guga and his experiments. I have to start eating before I even react to his videos because every time I feel like I can't resist ... and even more when he decides to share it with Uncle Roger.
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[@ChefBrianTsao]

Get 50% off your first order of CookUnity meals - go to cookunity.com/chefbrian and use my code CHEFBRIAN50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!

[@thelegitjt9790]

A Guga/UncleRoger/BrianTsao collaboration has got to happen!

[@codyblack7496]

I hope so too man 😁🤞.

[@onepunchtocelebrate670]

Unlikely, but here's hoping

[@magdolyn]

💯

[@ScrapyardApe]

As Teal'c would say... "Indeed"

[@onepunchtocelebrate670]

@@raihanwahyuadi5663 good story mate. You let your cat walk across your keyboard or you just that much of an idiot?

[@Superintendent_ChaImers]

After watching Guga for all these years, I've learned one harsh lesson. NEVER WATCH HIS VIDEOS WHEN YOU ARE HUNGRY!

[@RiskOfBaer]

Nah man, Guga's videos actually help me get my ass over to the kitchen and cook something nice. Normally when I think about cooking something fancy like a Steak with some delicious side I immediately deflate because that's a lot of work. Gotta move your ass out of the house, go the the butcher and get a good cut of meat, go to the store and buy the rest of the stuff, then prep the steak... I just end up making some easy comfort food every single time with whatever I have on hand. But when I watch Guga's videos and see all the deliciousness and their reactions to the dishes Guga makes, my craving pushes me over the top and I actually go and do all the stuff needed to cook myself something similar to what I've seen in the video.

[@ChefBrianTsao]

😂

[@janzizka9963]

Guga and Uncle Roger are both very enjoyable to watch but their crossover worked particularly well.

[@ChefBrianTsao]

💯

[@tonyjackson4078]

Guga does incredibly reckless things, and is a wildcard in safety....it seems....then...you understand he's planned all his ideas out to their finished presentation. He's a food scientist.

[@colonelturmeric558]

Guga’s voice inflections when he’s listing things sounds like when Stewie is digging at Brian about his book😂 Guga is king though

[@ChefBrianTsao]

🤘

[@NickPoeschek]

Life goals: find someone who looks at you the way Uncle Roger looks at MSG. Also, as a Canadian, I am fully here for the Bret Hart “Excellence of Execution” reference.

[@ChefBrianTsao]

The best there is, the best there was and the best there ever will be!

[@giantflyinghog3550]

Uncle Roger and Joshua Weissman reacted to Great British Bakeoff's Mexican week and I just need you to suffer through it.

[@FoxyBard]

THIS it hurt my soul so bad to watch.

[@shirokanzaki15]

oh boy especially the avocado :(

[@DarkEnv2]

Yeah it was really rough

[@SeanStrife]

I showed that to a Mexican friend of mine and he threatened to summon the power of the Azteca Gods to smite them for that.

[@FoxyBard]

@@shirokanzaki15 SHE PEELED. AN AVOCADO. WITH A KNIFE. I WAS SCREAMING.

[@BaconNDCheese]

There is more than one video of them together. I think in Gugas other channel he teaches uncle roger a little bit of grilling. You’re gonna have a great time reacting to that one Edit: also thanks for listening to your audience and pumping this video out!! Many creators on youtube don’t do that so kudos man.

[@user-jd5zt4of8q]

That video is on Uncle Roger's channel

[@BaconNDCheese]

@@user-jd5zt4of8q there you go, I knew I saw it somewhere

[@ChefBrianTsao]

🙏 thanks dude and more than happy to! Sometimes I feel like I don’t listen enough! Haha I reacted to the other videos they collated on as well and they are coming soon!

[@jameseglavin4]

The Uncle/Guga/React Chef dynamics being generated on KZbin recently have been adorable and wildly entertaining, keep it up!!

[@ChefBrianTsao]

🤘

[@BaezHD]

This was gugas video ft uncle Roger, but the other collab they did on uncle rogers channel where he learns how to cook steak is just as good. Another good reaction idea

[@ChefBrianTsao]

Filmed and coming soon!

[@grogmob7554]

I love the way he says and the smell was horrifying in such a positive tone lmao

[@PaceBreaker]

Lot of fun and some good vibes all around! I'm glad you also enjoyed these two having a good time bonding over MSG steaks.

[@Evin0688]

Thanks for that information about frying with a seasoned batter. It explains why my deep fry oil has such a short shelf life.

[@ChefBrianTsao]

Glad it was helpful!

[@zurknjurk]

First time I've seen a sponsorship for food packages that I actually trust since it's from a chef, and you explained that even chefs want simple, easy, healthy meals at home. I've been eyeballing these food crates recently but had a hard time trusting them - this one has my vote and i'll probably use it if i decide to use one.

[@faan9969]

I’ve commented this on original video so I’m gonna copy paste it here with some edits. By the way, the MSG-deep fried steak was dry brined with only salt, no MSG until deep frying. First, the reason why MSG doesn’t dissolve in the wagyu fat isn’t only because of adding it too much. It’s about the solubility of MSG in fat. The basic principle is if something is very easy to dissolve in water, it’s unlikely to dissolve in fat. And if something dissolves well in fat, it’s unlikely to dissolve in water. This applies to MSG. MSG is super easy to dissolve in water that it can’t dissolve in fat well. So to fully dissolve MSG in fat you might have to add it so little it doesn’t do anything to the taste. Also, that’s probably the reason he didn’t get enough umami taste in that steak cuz MSG doesn’t dissolve so it can’t penetrate to the meat well since fat goes in its way. Like what Guga always says: salt doesn’t penetrate fat. Same goes for MSG: MSG doesn’t penetrate fat either. My personal opinion to improve deep fried steak is simply dry brining with MSG like in his second steak. It’ll be just a comparison of grilled steak and deep fried steak though. Second, in the first experiment that he poured MSG to the tray and put it in oven. MSG can undergo maillard reaction and that’s why it goes brown color. You might’ve known that maillard reaction occurs in seared steak and many stuff. This is purely my guess but I think to melt MSG with heat from oven alone, it causes this reaction too much that it burns the MSG before it fully melts and that’s maybe the reason it gives unpleasant smell.

[@OutOfMind247]

I love watching your videos for the educational value. That starch thing blew my mind

[@ChefBrianTsao]

🤘

[@kashishende007]

Loved the Bret Hart reference 😂

[@ChefBrianTsao]

The best there is, the best there was, and the best there ever will be!

[@shirokanzaki15]

1:46 Uncle Roger's first contact to Guga during December 2020 (I wish Chef Brian react to Uncle Roger version of it 🥺🥺) 17:55 lol that dark humor and also, he roasts Guga's knife sponsorship in his weejio we want more of it hehehe 2 more collab videos of them

[@ChefBrianTsao]

Yup! Coming soon!

[@esbenrose]

Wow - I saw your channel by coincidence - the small tips - the detailed facts you give - is actually - for me - priceless. Great cooking tips. I really like your style! Thanks!

[@ChefBrianTsao]

Awesome, thank you!

[@nrccardenas5472]

I would want to see Chef Brian Tsao react to the Best ever food review show when he was in Uzbekistan and how the locals cook there and when Guga let Uncle Roger cook steak

[@ChipNewton]

Frenchie should watch this....would love to hear his take on all of this

[@interpolagent9]

Back in the day, we used lard for fryer oli. I miss those days.

[@Jynkass]

In a restautant we keep one friyer for breading cooking ... so we only scrap that one (-8

[@GhostStalkerActual]

Speaking of Fry oil and taste infusion. I only elect fries as a side when I'm eating at a Seafood restaurant. Hush puppy and beer batter flavored fries are the best.

[@jb4882]

Dude your videos are absolutely incredible. I learn a lot and laugh a lot. Great work!

[@ChefBrianTsao]

🙏thank you

[@busymama1981]

Love your work!!

[@patmo131]

I’ve been watching Guga for about 4 years. In my time as a chef I grilled many steaks. By watching Guga I have upped my game to the point where I’ve considered coming out of retirement. He’s a true master.

[@ChefBrianTsao]

🤘

[@CorvusCorone68]

i dunno, sometimes people forget the word "amateur" means they do it cuz they love it; professionals may love it but at the end of the day it's a job and there's a limit to how much fun you can have in the workplace in Spanish the phrase "I love you" is "Te amo"

[@jordanbridges]

Always a good day when it's started with chef tsao, love your insights. I live in a small fishing town in Nova Scotia and can't seem to find msg. I need it!

[@ChefBrianTsao]

🙏 As for MSG… Amazon?

[@jordanbridges]

@Chef Brian Tsao I've never used it, so I never considered it actually ha, guess I have no choice now!

[@TheAussief1]

Fun fact, those steaks make a great Christmas present. All my nephews are getting one.

[@ChefBrianTsao]

You’re an awesome uncle!

[@Chrisyork1989]

Love your channel, Bro! Your commentary is fantastic and when you team up with Frenchie I die laughing!

[@salatsanxDD]

I love that you are as speechless as we all are sometimes :D

[@ChefBrianTsao]

🤘

[@plummerelijahep]

Today's sponcer is me my band wanted to do something fun and this is what we came up with

[@MarinosHindkjr]

Nice. Ante Esta is in the video too 😄

[@professorbutters]

First of all, you are so generous! I really appreciate your leaving in the Guga promo and even the steak pillow. Also, weird but true: the Union Civil War general and president U. S. Grant always had his steaks and all his meat super well done. Not even a little bit pink. Because he hated the sight of blood, and one of the few times he ever lost his temper during the whole Civil War was when someone was cruel to a horse. So I guess you can give someone like that a pass, but I prefer medium rare myself.

[@onthejob9153]

Early in the morning before breakfast on a empty stomach I find myself enjoying these videos a lot more🤤

[@ChefBrianTsao]

😂

[@patrickwalsh4398]

Loved the fact that there wasn't a lot that needed explaining, so you DIDN'T!!! Great job of not talking to hear yourself talk...Keep up the good work ATB

[@ChefBrianTsao]

🙏

[@yabaQ]

I wish you chef brian, uncle roger and guga make a collaboration. Surely that one would be EPIC.

[@ChefBrianTsao]

Me too! 🤞

[@yabaQ]

I wish that come true

[@interpolagent9]

Guga is a master. His side dishes are incredible.

[@chrissre7935]

Irony is that I found your chanell thanks to them. Because of recomendations now you promoting them. AMAZING. Thanks for great and humble content.

[@ChefBrianTsao]

Thank YOU for tuning in!

[@chrissre7935]

​@@ChefBrianTsao Nahh. Thanks for amazing content. Hope to see you get those 1million subs. Best wishes from EU.

[@laurabustos6560]

From 14:00; Chef says ✨WOW✨ a total of 5 times. Chef says 👌NICE 👌 a total of 7 times. Can you catch them all?

[@ChefBrianTsao]

😂

[@nighttempest7163]

Even though Guga and Uncle Roger are on the centre stage, I love nephew Leon's MC/host energy.

[@turnthatshitdown]

After binge watching your entire channel in the last couple weeks and noticing we share a lot of similarities (playing music and gigging on the road, being a family man, having a passion for food, etc etc) , the balancing act of life is beyond REAL !!!! I’d love to see a BTS “Day In The Life Of” !!!! Pretty confident a lot of your fans would too!!! MAKE IT HAPPEN !!!!!! Love, respect, and here’s to good music, good food, good people, and good times !

[@ChefBrianTsao]

🙏 a BTS “Day in The Life of” is a great idea! Will try for next year!

[@scottydoggymama]

Drooling right along with you

[@Georgefhaley]

What I like best about the Brian/ Guga/ Uncle Roger combo is Brian looks like Guga and Uncle Roger had a baby.

[@SuperKingslaw]

Also MSG will decompose if heated too high (like sugar does).

[@rosieh2018]

This is my first video of yours and I liked it alot so I subscribed.

[@ChefBrianTsao]

Thank you!🙏

[@bobd2659]

Not that it would be something to react to, but just for you to watch, Nigel has been interviewing some of these chefs for his podcast. Don't know if he's doing it with all of them, or just some (and I haven't watched any of the chef ones yet)...but if you've got an hour to spare, it'd be worth it!

[@chyhart]

After watching this video i ordered a potato ricer xD I've been avoiding it but honestly, i miss GOOD mashed tates, and what you said about smashing and over manipulating them changed my mind, so thanks.

[@ChefBrianTsao]

My pleasure! Riced potatoes are the way to go!

[@hoangminhngo8158]

Please react to Guga making Waygu Burger. I would love to hear your take on that ❤❤

[@DigaRW]

You might not add up much in this video, but probably will in sous vide and mrnigelng version. Especially the last one as Guga's cooking is kinda unique or rather have his own style of grilling. Looking forward to next videos.

[@ChefBrianTsao]

🙏thank you for tuning in!

[@johnfanboy7176]

Hey chef Brian, you should watch the tutorials videos that guga does in his second chanel, even if you don't react to them it's really cool to se the behind the cameras work that he does

[@ChefBrianTsao]

I will def check it out!

[@caramelizedpatis]

It's a crime they didn't do a steak fried rice experiment

[@uhm175]

Not really

[@ChefBrianTsao]

For realz

[@morganalori]

Agree on the fry oil. but totally people need to pay attention to it and replace when it needs it. Stretch but not to the detriment of the food. I can always tell when the oil needs replacing. 14 yrs in the business and that is one of my pet peeves. Replace that oil when it needs. :D thanks for the review. lots of fun.

[@ChefBrianTsao]

Thank you 🙏

[@lukemaharry6162]

Guga is the Bret Hart of cooking steaks?! Hard to argue with that. Love the video 😁

[@cassiopeia1931]

Chef Brian, the wrestling references now? First you try to kill me, now you're trying to win my heart.

[@cassiopeia1931]

Also, congrats! Your promo on this video is the first KZbin ad I've ever acted on.

[@ChefBrianTsao]

😂🤘

[@Mitwadus]

Chef’s a Embassy fan? I really hope Prince Nana’s group’s feud with House of Black at some point.

[@drunkhas]

Thank god there was no drinking game this time around 😅 Edit: Quick note on the video that got demonetized, that's almost a guaranteed to happen with televised content because the copyright bots are constantly scanning for that content to claim it even if it's fair used, it fucking sucks, but it's a good thing to bear in mind when choosing content to react too.

[@ChefBrianTsao]

Yup! I actually had a similar experience with another video in the past, but it was in the early days of my channel so it didn’t hit as hard. That’s actually why I never reacted to the Philipino Adobo video Uncle Roger reacted to!

[@oxylepy2]

I think we all love carrot cake here, but at least UR and I both agree, that MSG steak is our favorite kind of cake

[@scottdaniels3033]

That side dish literally hs me getting up to do some bad stuff to potatoes from the pantry

[@dynoh2ofield702]

Can’t wait for the Guga collaboration

[@ChefBrianTsao]

🤞

[@andrewwaite3619]

You should check out some of guga’s Korean recipes. They look amazing, Korean food is one of his favorites.

[@ChefBrianTsao]

I'll check it out!

[@palpatyng]

Brian-imposter confirmed! No drinking game triggers used in video.

[@ChefBrianTsao]

😂😂😂

[@1BlessEdYou]

I'm not sure where Guga's going to have to go to film it, but I'm anxiously awaiting the "Wagyu Dry-Brined in Cocaine" video.

[@ChefBrianTsao]

😂😂😂

[@vanessafrancis774]

I was waiting for Bret Hart to pop out when you said that 😆

[@ChefBrianTsao]

😂 The best there is, the best there was and the best there ever will be!

[@yaskynemma9220]

"I am not adding much to this video" Man, you just made a class of mashed potatos chemistry a minute ago

[@ChefBrianTsao]

🤘

[@RickWithaW]

Have you ever thought about reacting to the Mythical Kitchen videos? They are so wildly chaotic it's well worth a watch

[@ChefBrianTsao]

I will check it out

[@TheBluePhenom]

You GOTTA react to Joshua and Uncle Roger watching "Mexican Week" on the Great British Baking Show...it's cringe on multiple levels

[@ChefBrianTsao]

Coming soon!

[@danielbarrett3434]

Brian, you are the GOAT of uncle Roger reaction videos.

[@ChefBrianTsao]

🙏

[@GideonicGaming]

When you feel like to start your drinking game, Me: "Oh, shit I'm about to work"😆

[@ChefBrianTsao]

😂

[@user-zt2zx1wp2d]

Better is subjective when it comes to mashed potatoes, I like skins and small lumps in my mashed potatoes.

[@danielbaran1957]

15:28 he's trying to avoid burn marks from hot metal

[@fyi_goodsoul7346]

life is all aboiut balance. so is flavoring food. find the right balance and the product will be amazing

[@user-zt2zx1wp2d]

And that is why restaurants will filter their oil 2 or three times daily.

[@TheAT5000]

Do you find yourself snacking a lot? Probably the biggest temptation when working with food in a stressful environment is snacking. A lot of people actually eat healthy enough, they just don't allow their body enough time to balance out their digestive hormones. Whenever you eat, your body sends a message to your pancreas to release insulin. Insulin signals your liver to take the sugars that have entered your blood via digestion, and store them as fat. Later, when your blood sugar dips below the threshold where it should be, a signal is sent to your pancreas to release glucagon which then turns fats back in to sugars. The problem often arises where a person's body is finally at the stage where it is turning fat back in to blood sugar, and they eat again causing a higher spike in insulin. High spikes in insulin can cause a crash in blood sugars, which leads your body to resist the effects of insulin. Which then requires more and more insulin to manage your blood sugar, even beyond the point of your pancreas being able to produce enough. This is when you are considered a Type 2 diabetic. (Type 1 is an autoimmune problem where the pancreas isn't able to produce hormones correctly) I personally recommend measuring your waist, then trying to have a 16 hour period overnight between your last meal and your first meal for 2 weeks. Then measure your waist again as a progress check. You can eat the same foods you normally do, same amount of calories daily. We are just trying to get your hormones back under control.

[@ChefBrianTsao]

I actually don’t snack at all, but I’ve taken off nearly 20 pounds and feeling great. I have a follow up with my doc soon to follow up!

[@TheAT5000]

@@ChefBrianTsao good to hear! Generally speaking, if your are losing weight in a healthy way, you are on top of things. Prediabetic is not diabetic, and sometimes even just recently having gone through a stressful time can cause a red flag on the test. (Stress activates your fight or flight response, which takes blood flow away from your digestive system. Which can result in many problems; Including your gut bacteria eating the nutrients you should be absorbing.) As for high cholesterol, I'm in the group that believes high cholesterol itself is not a problem, just a risk factor. Cholesterol only attaches where it's told to. So, unless it is building up where it shouldn't be, I try to avoid cholesterol lowering drugs as the brain needs lots of cholesterol to stay healthy. However, if it does start building up on arterial walls and the numbers are though the roof, you can definitely be at risk of strokes or other heart problems, so always consult your doctor. Very recently they lowered the acceptable number, which I do not agree with. There is definitely a problem in the American medical community where insurance companies, not doctors, are the ones calling the shots. And unlike the medical doctors who (at least any good doctor) care about their patients, and the pharmaceutical doctors and scientists who are trying their best to develop new and better ways to treat people. Insurance companies mainly care about weather or not they make money.

[@xidiux]

“The best there is, the best there was, the best there ever will be”

[@ChefBrianTsao]

🤘

[@NonsensicalSpudz]

9:17 displacement

[@-EchoesIntoEternity-]

easy there Bret Hart 😂

[@ChefBrianTsao]

😂

[@Dannyheal]

I personally put MSG on my waygu on top of salt, garlic, etc. Then I seer it in a cast iron skillet with garlic, shallots, and fresh thyme, with a copious amount of butter. Then I'll toss it in the broiler to finish it off to rare. The MSG really ups your steak game. As for frying, the oil cost are insane. It nearly matches my food cost at this point. On a side note, as a professional chef and owner, cooking for yourself is extremely rare. The last thing you want to do working 16+ hours is cook even more.

[@ChefBrianTsao]

💯

[@anonemouse48]

Guga is a brilliant food artist! ❤🎉😁

[@ChefBrianTsao]

💯

[@Russman67]

The magic white powder We're in Miami. 🤣

[@ChefBrianTsao]

😂

[@supersquat]

Can you review Guga's rub?

[@lamphero253]

Fun fact: Guga is actually brazillian

[@amanacatandhisdog8836]

Chicken fried steak is yummy. Great reactions BTW.

[@ChefBrianTsao]

🙏thank you

[@mandalorthedeaf1237]

I just put a comment, so maybe you can make a trip to Gugas house very soon. ;) And of course because I really like your content.

[@ChefBrianTsao]

🙏 thank you so much

[@aidinexmachina4232]

Small thing, but overfilling a fryer can also effect the texture of the food. I used to order Gyros from this place a block from my old apartment. Amazing Gyros, and really well priced, but the fries you got with the meal were awful. They'd fill the fryer up to the brim, and none of them had the room to fry and crisp up because they were all smooshed together. Too greasy and not crispy at all

[@durandus676]

I was shocked to see you on Some Ordinary Podcast. My Wok I got keeps getting food burnt to it almost instantly, how do I properly use a wok? Where should I look for reference?

[@victoryang2990]

Have you seasoned your wok? Seasoning your wok will make it nonstick.

[@bripi8568]

Oh wow, never been this early to any videos before

[@ChefBrianTsao]

🤘

[@ThePoisonMist]

Subbed, chef!

[@ChefBrianTsao]

🙏thank you so much!

[@cynthiar7350]

My MIL boiled rice in loads of💧+ constant stirring. I had never seen rice cooked this way. Mama used 1C rinsed rice + 1 1/4 C💧⬆️ to boil, ⬇️low x 25 min. I couldn’t figure out how MIL knew when rice was done til I saw her take a grain & chew😮 Very soggy rice with no flavor. 💦 🍚 I

[@2desper22]

great reaction video

[@ChefBrianTsao]

🙏

[@catherinejones5807]

Enjoyed this video very much, Chef Brian!👍🏻 I can hardly wait for a collaboration video with you and Guga. Guga does a number of sandwich videos between his three channels. Grilling up some steak sandwiches would be awesome. I would also like to see more Guga reaction videos too. There are multiple Guga/Uncle Roger collaboration videos you can react to. Have some fun!👍🏻

[@ChefBrianTsao]

🤞hopefully, I need to make it out there first haha

[@thekasperdarkfire]

MSG has 60% less sodium than salt and tastes soooo much better. I replaced salt with MSG, and my kitchen is heaven lol.

[@drectorful]

100% agree with uncle Roger. if someone orders a steak well done. get rid of them you don't need that kind of energy in your life.

[@Gerber714]

Love ya bro

[@Khornecussion]

*WHAT DA HAYUL!?* How I never hear of this!?

[@skidawg22]

I'm in the same boat: high blood pressure, high cholesterol, and prediabetic. I've been trying to eat better as well, along with medications and trying (but not as religiously as I should) to get more exercise. Uncle Roger and Guga did two other collab videos - one on the Sous Vide Everything channel and one on Nigel's channel. Uncle Roger also got a Guinness World Record with Nick.

[@ChefBrianTsao]

Yup! Coming soon!

[@joelando9485]

Great vidios the one from guga and great reaction also.

[@ChefBrianTsao]

Thanks! 🙏

[@Kolossusofkraut]

Don't worry, Brian. I got that Bret Hart reference

[@maledicenttails]

If I fuck up my mashed potatoes, I just make imomochi instead lol.