I soaked steaks in SOY sauce for 1 MONTH and ate it!

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21 сен 2024

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Комментарии : 1,7 тыс.

@BakersTuts Год назад

Hi Guga, 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!

@DerpyPannycake Год назад

I do wonder when he is gonna do this.... you should have added a count of how many times you wrote this sofar

@Take-the-Ticket Год назад

He eventually did one of mine, so keep it up he'll get to you :)

@YandereEnthusiast Год назад

@char11eg Год назад

...Or do a fourth, which is Steak + SPG + *just* DSI/DSG. It would definitely be too much... but *ultimate flavour* hahahaha

@BakersTuts Год назад

@@Take-the-Ticket I think he’s done one or two of mine too, but I can’t remember what they were. I hope he does this one too. There’s too much stigma around MSG and it would be nice for people to get more comfortable using it.

@davidpotts7116 Год назад

Mark my words - in 11 months we'll have another video where Guga will surprise us with a steak marinated for a year in soy sauce lol

@joec3090 Год назад

and in 5 years, one that he forgot in the fridge.

@Andrei-nx3pd Год назад

@@joec3090imagine if he left some meat to dry age/marinate in almost perfect conditions for his kids to cook, could make good bucks if it preserves well and it can be ate in like 30 years just like old wine(i didn't look into it too deeply tbh maybe it's not good after 30 years lol)

@sadworldwide Год назад

I can taste the soy sauce just from reading this

@jeremyd.2156 Год назад

Even the 1 week one looked like it was marinated in motor oil

@Andromeister27 Год назад

it's just gonna taste like pure soy sauce and fermented beef.

@dancoppola1842 Год назад

This morning I watched your how to grill steaks video and follow that tutorial and made steaks my whole family. I’m 21 years old and come from a very long line of chefs that all know how to cook pretty good. I grew up not really knowing how to cook, but after watching your videos and following some instructions and freehanding some stuff. Today got compliments for my whole family. Thank you guga definitely inspiring.

@Booklat1 Год назад

would have guessed family of film-makers, but chefs is cool too

@forrestpatterson6053 Год назад

Good job fam!

@belalabusultan5911 Год назад

I see that 1 day and 1 week are wildly different, so maybe something in between? 2 days, 3 days, and 4 days, should be a wonderful experience, see where does the tenderness stop, and where the saltiness becomes too much :)

@pilipilipilipilipili Год назад

Thinking the same..3 days seems quite the sweetspot here.

@Edward21. Год назад

guga you need to do this I think the same

@monhi64 Год назад

His time periods are a lil wacky sometimes and overall super long. I still don’t understand how he wet ages like a month plus all the time but so rarely has steaks going bad. Like this was apparently just steak and soy sauce in a Tupperware over a month, maybe it’s mostly the salt here?

@belalabusultan5911 Год назад

@@monhi64 he puts them in a fridge.... also, in his old experiments, he had plenty of things going bad, now he knows not to add certain stuff if he wants the steaks to survive.

@FrankBao Год назад

In Shanghai, there's a traditional dish (酱油肉soy sauce flesh) that literally does the same kind of thing. However, there're a few differences there. a. use port instead of steak (more sweet fat) b. it's steamed but grilled. Soaking steaks in soy sauce actually dehydrated the meat. So, steam not only removes some salt from the meat but also rehydrates them. (steamed with shredded ginger & spring onion underneath is better)

@emeralddiscordian3116 Год назад

It think in guga case he would probably prefer to sous vide it then sear it which would also rehydrate it aslong it was vacuum sealed with some liquid.

@drascia Год назад

I love how descriptive Leo's commentary is. He sounds like he could be a competition judge.

@CesarLopez-rs1vg Год назад

It’s a bit pretentious at times but lately he’s gotten more authentic

@drascia Год назад

@@CesarLopez-rs1vg I fully agree. He's gone from "Sportscaster" as Uncle Roger put it, to genuine and knowledgeable commentary

@xxxMixedGenreFavs Год назад

Competitions are pointless nowadays with a failing economy.

@valvenator Год назад

Problem with competitions is, they usually set very strict rules. You could come up with the most awesome steak but if it doesn't follow all of their rules you're out of the game.

@drascia Год назад

@@xxxMixedGenreFavs true, but they can still be fun. Especially if they did one here with like. Guga, Max the Meat Guy, and Adam Ragusea. They're all great at what they do and their styles are diverse enough to make it interesting.

@klausunder8876 Год назад

You should make Birria Lasagna

@eltiolavara9 Год назад

seconding this, sounds great

@jeffersonselikemnyame9516 Год назад

Congrats on your win Klaus

@death12100 Год назад

Agreed definitely should make the lasagna

@ElArqui414 Год назад

*NO*

@anthonymatute6057 Год назад

Good idea!

@frost8077 Год назад

I gave this a try for some cheap cuts with a 24 hour soak, low sodium soy sauce but with added kosher salt, some red cooking wine, and some milk. I fried the steaks on the stove with some seasoning and a little butter. It was a little tough because the cuts were a bit thin and cheap, but there was also something nice about the texture and flavor at the same time.

@I_Cause_ConFLICKt Год назад

Guga in 5 years: "I soaked steaks in Plutonium-239 and ate it!."

@scottdaniels3033 3 месяца назад

Top comment

@DerekReznik Год назад

Hi Guga! I know I'm late on this video and you probably won't see this comment but I just wanted to say I'm super happy to see this experiment! Growing up my dad always marinated his steaks in soy sauce for about 40 minutes (China Lily) before we BBQ'd them and my friends always said that the steaks they ate from my household were the absolute best! I could imagine how salty the steaks you had must've been because even for us at 40 minutes, anymore would've been too much! Thanks for the video!

@fhertlein Год назад

Leo and his love of salt is crazy. He probably would love salted fish. Angel and Guga taking tiny bites says it all.

@Kevoonio Год назад

@Repent and believe in Jesus Christ nah

@broxxinite351 Год назад

@Repent and believe in Jesus Christ i love buddha i believe in buddha i pray to buddha i worship buddha 🙏

@christopherbeavers8344 Год назад

Trolls gonna troll

@chriswebster839 Год назад

@RepentandbelieveinJesusChristyou know you're actually pushing people away from your religion, right?

@duanefouche378 Год назад

Soy sauce is one of my favorite things to use in marinades. Some soy sauce, a bit of brown sugar (or honey), worcestershire sauce, and some garlic and pepper is all you really need to make a marinade that works well with most meats. I use it most often on pork and other red meats, but it can also be used on chicken if you use honey (and maybe add in a bit of sesame oil).

@ericdraven234 Год назад

THIS! My favourite steak marinade

@lilypearce3214 Год назад

Mine is soy sauce, worcestershire, minced garlic, sea salt, pepper, a TAD of lemon pepper, Montreal steak seasoning, onion powder, paprika, and just a LITTLE dash of A1

@lilypearce3214 Год назад

Lots of ingredients but my goodness does it taste SO GOOD 🤤

@swaginyourmouth Год назад

Some people use fish sauce instead of Worcestershire

@lilypearce3214 Год назад

@@swaginyourmouth that's not a bad idea!

@PaddyDTyson Год назад

Now I want a 3 day soysauce steak.... it should be perfect with 3 days

@tinknal6449 Год назад

Thinking the same thing.

@NYCharlie718 Год назад

I do flank steaks marinaded with Soy Sauce, Garlic, Onions, and Scallions as an asian style steak. Usually do it overnight and then sear it the next day. Super flavorful.

@SuperMarijus Год назад

Or just two days cause its unkown when the texture really goes from tender to dense

@jameshowell1214 Год назад

literally came to comment this.

@evangreenacre3172 Год назад

or try more days, 2,3, and 4?

@DocMonke Год назад

I usually skip to the end of every video Guga just to see their reaction and opinion on the dish that has been made today, but watching the process on how it's been made is also pretty interesting to watch. Great vid Guga!!

@automechs360 Год назад

Korean's have a dish called Bulgogi in which beef strips are marinated for at least 4 hours to preferably over night in soy sauce, asian pear, ginger, crushed red pepper, Black pepper, and sesame oil with carrot strips or sometimes tomato. It's beautifully tender and seasoned wonderfully. It is so very good when it's cooked.

@SidewalkCitizenLA Год назад

One of my mom's most popular recipes was a green pepper steak marinated overnight in soy sauce, ginger, and garlic 🤤🤤

@SoyAntonioGaming Год назад

i approve of this method

@themodsify Год назад

Add some brown sugar to that, and I'm in!

@commentator245 Год назад

Thats essentialy Filipino Adobo. Lol

@dpandcrspandvn Год назад

Sounds delicious!

@romulus_ Год назад

@@commentator245 if put vinegar in there, yes.

@jeremiahrodrigueza6171 Год назад

i think with the one month and one week one, you should make it again BUT AS SEASONING, dehydrate it when its cooked, and use it as salt for a different steak

@jerome620 Год назад

There is a product called Allegro that's similar to soy sauce, but specifically made for marinade. It's fantastic. Use anywhere from 2 to 24 hours depending on how potent you want the flavor. You can get it in a hickory smoked or spicy flavor as well.

@Outdoor_Everyday Год назад

My aunt makes a very similar side dish, but instead of glazing it she sprinkles some brown sugar on top and the cooks it. As the bacon cooks, the fat dissolves the sugar and creates a glaze!

@pjusino5 Год назад

Sound outstanding! Thanks

@valvenator Год назад

Guga's and Leo's comment about the third steak tasting like cured pork is spot on. I once salted a steak but couldn't grill it for a few days and it had the taste and texture of cured smoked sausage.

@ashfield4313 Год назад

I've not checked out a video from Guga in a while. Whoever the guy is on the right is new to me and an amazing presenter. Kudos to Guga for picking up another top entertainer for the channel.

@RogueHero Год назад

That's Leo he been on the channel for about a year now at 1st some people said his descriptions was doing too much but now ii can say im glad he is on the team.

@DerpyPannycake Год назад

Leo the "description guy" or "salt Savant"

@ksogua Год назад

Leo is annoying

@jonsnow1951 Год назад

@@ksogua nah

@TheHitsubasa Год назад

You must have missed several several videos lol

@SatieSatie 11 месяцев назад

Leo adds so much to the show! Glad he's become a regular part of it.

@brandonbaker7361 Год назад

Leo digging the extra saltiness is classic. 😂

@lanthar Год назад

Also, this reminds me of a korean side dish called jangjorim. It's a soy braised side dish but the soy is added after cooking because cooking soy sauce will make the meat tougher. It's usually eaten in small bites with rice

@leonnexmuriuki8494 Год назад

I wanna see guga in a barbeque competition

@markf3229 Год назад

On the BBQ ?

@vieuxacadian9455 Год назад

I have used Lea and Perrins and a little vermouth to marinate a top of round steak for 6 days then grill it slowly over a wood fire with only a little cracked black pepper and garlic powder mixed with the remaining juice .

@sIosha Год назад

Those scent flavorings are pretty neat. That's basically how we actually taste everything as your tongue can only sense sweet, sour, bitter, savory, and salty!

@dingfeldersmurfalot4560 Год назад

And umami.

@Salimbaden Год назад

leo is such a charm and a wonderful addition to this show

@LUIGAUZUKI Год назад

I do regular soy with garlic powder and pepper for about 2 hours, comes out great

@PacoRobbins Год назад

There is a marinade brand called Allegro. It's soy sauce based and it is by far my favorite. It actually flavors the steak and it does tenderize as well. I usually do 24-36 hours.

@kwagz3314 Год назад

This isn’t exactly a dry age but it’s close enough. If the results turn out okay, then hopefully it’s worth it! Great video today, Guga. Hopefully Squid Ink Dry Age will be soon. :)

@AshersAesera Год назад

It's a wet age if anything xD

@paahaul4804 Год назад

still nice i guess

@billymack333 Год назад

Absolutely nothing like dry aged. Dry aged hung meat will have some mild moulding on the bone but once cut will smell so good. You’ll want to eat it raw.

@UtubedatShit Год назад

I can feel the tension when opinions are being given, however I appreciate how unbiased the opinions are because afterall the tasting is experimental.

@Niedfyr Год назад

Hey Guga, i recently bought Berserker Salt from Denmark. It's smoked salt with tiny roasted pieces of mushrooms. It's incredible! Maybe you can try different sorts of salt, pepper and garlic powder on your steaks and give them a try. Greetings from Germany!

@chemistryofquestionablequa6252 Год назад

That sounds awesome! I'll have to see if I can find or order it in the US.

@Niedfyr Год назад

@@chemistryofquestionablequa6252 Yes it really ads a lot of taste to your food. But add it gently, it's strong. If you like smoky whiskey or darker flavors in general, you can use it on almost anything in that category.

@HerbaMachina Год назад

if you look in their back catalogue of videos, they did do some videos on different salt mixes

@brianr5665 Год назад

I kinda knew how this was going to turn out. The side dish is amazing. I tried it a couple of weeks back. But we tried a day of the soy sauce marinade and everyone was a huge fan. I'm just not brave enough to try anything longer than that. Excellent content again. Guga... You are truly a master of your craft. Your sides are always on point and your experiments are usually very informative. Not dismissing your extreme methods, but a week in soy sauce is almost too much. I never want to try the month long basting. The control steak looks better than most steaks I get in a restaurant and can be achieved at home with minimal effort. Thank you again for your content.

@OldManAlex719 Год назад

I like to make steak marinades with regular soy sauce mixed with some hot sauce (preferably Tapatio as it's mild enough to where it isn't overpowering), and usually for no longer than 24 hours. And just like how you guys pointed out, anything longer than the 24 hour period, you may as well turn it into a beef flavored soy sauce. Also, that side dish look a-MAZE-ing.

@adelelbachari634 Год назад

I play a game with my friends. It's simple, get a bottle of vodka, and whenever Guga says "everybody", we all have a shot. I've had uncountable hangovers. That aside, every single video makes me hungry. Good job man! But I would enjoy a video with a different script.

@Mahkwa Год назад

My mother was cooking steaks with soy sauce for us since the 80's. I am surprised other people are using it on their steaks today. To me, it tastes delicious, especially coupled with fresh rice.

@miaowang3364 Год назад

Hey Guga, we actually have two kinds of soy sauce in China, dark soy sauce and light soy source. So we normally use the light one and honey or sugar to marinate meat, which make it more tender, moisture and flavourful, and in the meantime doesn’t give it that dark colour. Try out next time!

@WeebJail Год назад

he was using light soy sauce lol

@miaowang3364 Год назад

@@WeebJail too salty

@Perceptious37 Год назад

3 parts soy sauce and 1 part mirin over night, then pat dry n add black pepper n garlic powder. Worcestershire is good for an overnight marinade too. for chicken or pork do equal parts soy sauce, orange juice, and italian salad dressing

@omfgfdp Год назад

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

@rodrigogcoritiba Год назад

I might be wrong but I think it's got to do with the method of cooking on the grill. Whenever Guga cooks a steak on a pan he uses the entired garlic clove crushed because there is butter or oil to take the garlic taste and transfer it to the steak. I believe that any sizeable piece of garlic directly in the meat in the grill would burn and not transfer the garlic taste to the steak as much. That's my opinion

@OhhshuttUppp Год назад

VIDEO IDEA - Hey Guga, you guys should do an episode where you ranking all the "experiment" steaks and see which experiment was the tastiest out of them all :D

@michaelverhoef5443 Год назад

Just once I want to hear Guga say "and to make it it was a lot of work." Just to give us an idea of what it takes for something to not be "super easy."

@krileym Год назад

coming next month - "I soaked steaks in FORMALDEHYDE and GASOLINE for 1 MONTH , and ate it!"

@seismistic Год назад

Sneaking A bottle Ad in between was Genius

@GeatsieZapp Год назад

Thank you Guga and company for bringing me back to cooking and celebrating food, different cultures and connecting to each other throw food and fun!

@nsomnix Год назад

Kia ora from New Zealand…love watching your vids. Not sure if you’ve ever tried marinating your steaks in Soy Sauce, Garlic and kiwifruit but the kiwifruit is insane for tenderising meat. If you leave it too long the meat just disintegrates. Would love to know your thoughts! Keep that amazing content coming 👍

@riantis.andany8598 Год назад

Kinda like pineapple? I didnt know kiwi does that, i might try next time

@meadish Год назад

@@riantis.andany8598 Yep. Kiwi, pineapple and papaya all have meat tenderizing effects.

@BrettsAustralia Год назад

Im in my mid 50's so seen more the a few cooking channels / shows, Guga's in the top 3 hands down, a service to your taste buds 😋

@owenlyons. Год назад

You should make a Irish stew with Wagu. Yum 😋 🇮🇪

@DweatherlyBeatz Год назад

Angel is an OG now with his flavor pallet lol, he caught the Asian zing from the beginning!

@mushroomy9899 Год назад

You should dry age something in that “Yum Yum” sauce they always have at Japanese grills.

@Durzza Год назад

ive seen this already. it just rots so badly

@mushroomy9899 Год назад

@@Durzza oh, god.

@mushroomy9899 Год назад

@@Durzza what if he like, just let it soak for a few hours.

@davegiang523 Год назад

Best phrase ever for a steak. ‘ oh that’s powerful boy’ haha a powerful steak. 😂

@errollleggo447 Год назад

Whenever there is four items, always hard to determine when the side dish (which looks AMAZING today!) is going get eaten.

@budwick9240 Год назад

I've only tried this on chicken, but kikoymen soya , honey, garlic, green onion, and lime juice, and olive oil makes an unreal marinae Aswell, skin comes out redish with an amazing flavor, great video thanks😮

@seansmall9910 Год назад

you should do a paetreon pop up restaurant once in a while, only open to your patrons that can get to you, advance booking and you can film the reactions of those willing to get more outsider and man on the street, and maybe you can even do some of the experiments, maybe past or some milder ones, or even have a reservation with a user requested new experiment

@Viewer13128 Год назад

you need a followup video on how many days is the perfect level of saltiness, because the 1st one wasn't salty enough, while the 2nd one was good for the guy on the right, which means there could be the perfect length of time to soak it to be discovered.

@trizzybones Год назад

Angel has such a good palette, he's always known his stuff and picks up on all the little nuances.

@chjr4740 10 месяцев назад

Never get tired of Leo's descriptions!

@CurrentlyBlazed Год назад

2 or 3 days max for steak with using soy as a marinade I like to add onions, garlic, And my special secret... Whiskey to the marinate too. It's awesome

@truth14ful Год назад

I used to use a soy sauce brand called Cin Soy. It was traditionally brewed so it had koji in it, and it had about 1/4 of the sodium of regular soy sauce while still having more flavor. I marinated steak in it and it was excellent and not too salty. Maybe you should try that?

@1C3EDGESLAAMMRRYY Год назад

Guga I recommend air frying the jalapeños next time… will make the bacon crispy and they’ll look soooo much better

@rhamlay8806 Год назад

Try dry aging it with soy sauce and lime or vinegar. I'm pretty sure you will like it because here in the Philippines it is also an alternative way of preserving meat.

@koitoy2469 Год назад

One thing that is very interesting, not sure if he brought it up in the video because I'm typing this before the end, but the soy sauce cooked out in the marinated steaks. Like from the inside out, which is counter intuitive to what I would have assumed would happen.

@doodlemold2736 Год назад

it would be cool seeing you do some weird stuff with rabbit. Today my friend said it was wrong to deep-fry rabbit, but i feel like it would be good

@GuyWithAnAmazingHat Год назад

This is quite similar to some East Asian dishes, meat marinated or soaked with soy sauce until the meat is completely dark, there are a variety of dishes made this way.

@mustangjack18 2 месяца назад

What I got from this is marinated for one day but use regular full salt soy sauce. Perfect because I actually looked up this video because I currently have a steak in the fridge soaking in full salt if we sauce that I was planning on cooking tomorrow

@tomlocmajian5558 Год назад

I like how he put his hand on the page so we couldn't screen shot it. Sneaky sneaky gugaaaaa

@johngennusa1317 Год назад

Me: eating a can of raviolis after work My brain: WATCH GUGA

@dra6o0n Год назад

Scientifically, it's mainly salt and water as the main content in soy sauce. You are basically covering the steak in soy salt water brine.

@MichaelJohnson-ql2cw Год назад

Guga, I just noticed it appears you use the su-vgun to start your charcoal versus a charcoal chimney. Is there any advantage to the torch versus the chimney? Are there any other technical things you have changed over the years as well? And what are their advantages? How have your grill clean-up methods changed as well? I think a behind the scenes - grill clean up - would be well worth the effort and time. Maybe @MikeRowe for an epic crossover! Or just a quick tutorial for us weekend grillers that want a quick clean-up.

@kielhawkins9529 6 месяцев назад

I'd actually like to see this done with different types of soysauce as different brands use different processes, some more traditional and others chemical. They have different flavor profiles and finding the right aging time as well as the right soysauce could drastically change the flavor.

@jeremyd.2156 Год назад

after seeing the 1 week reaction it seems like a 2-3 day marinade would be perfect

@mortcs Год назад

I was watching a video about salt pork from Townsends yesterday and they mentioned that salt pork was prized over salt beef during colonial times because the salt beef would become rock hard, but salt pork would not become hard. Try this experiment again with thick pork chops!

@Dyndase-29 Год назад

There is a low salt Kikkoman. You should try using it, and also add the regular one to adjust the saltiness on your own.

@xenopickett1177 Год назад

a fun idea if interested,: can msg improve cornbread and a corn bread with shreded beef baked in it, if possible.

@thehealthinsight4587 Год назад

In Korean cuisine, there is a side dish (that should really be a main dish), called Johng-Joe-Riim. You need to try this. The umami is out of this world.

@LordRaine Год назад

As someone who does meat curing and traditional preservation techniques, you're not SUPPOSED to directly cook and eat meat that's been cured to that degree. The other two steaks should probably have been boiled in a pot of soup, or cooked slowly for a long time in a stew with a lot of potatoes. You need to cook meats cured like that in ways that will leech the salt back out of them and soften them up. However, I will say. I bet the last steak didn't need to be refrigerated anymore.

@HealthyBites247 Год назад

The Secrets of Soy Sauce 1. Umami-rich flavor enhancer with depth and complexity. 2. Potential health benefits as a source of antioxidants and amino acids.

@TheStockwell Год назад

I'm inspired! I'm thinking of dumping a box of steaks into a 55-gallon drum of marinade - and setting it aside as a legacy to future generations. Half a century from now, my future self is already selecting a fine burgundy to go with his inheritance. 🍷

@zqpleo Год назад

this is actually a Chinese way of cooking but work with pork. After meat marinated and tenced up, it's easier to slice. and you slice the meat thin and stir fry with other ingredients.

@robbevanduppen4171 Год назад

Hi Guga, I would like it if you redid this experiment but maybe with 1-2-3 days marination, since 1 day helped the steak get more tender but it wasn't salty enough, so the optimal time is probably somewhere in between 1 day and 1 week.

@guy_who_writes Год назад

I'm fairly certain you won't see this Guga, but you should try to recreate a recipe from the anime One Piece called the "Meat on the Bone" Basically, you take 4 chicken drumsticks, cut and push up the meat from the bone inside out on each one, set them aside, soak 1/4 cup of panko breadcrumbs in 3 tablespoons of milk and set it aside too, take 18 oz/500 grams of ground chicken, season it with salt, pepper, garlic powder, a bit of cayenne pepper for a slight kick, mix it together with a whole egg for structural integrity, some vegetable oil, and the milk/breadcrumb mixture, put a hardboiled egg in the center of each chicken drumstick, surround the drumsticks with the ground chicken mixture, and bake them at 400°F for 15-20 minutes. If you do see this comment and make a video on it, I hope you and whoever you eat it with enjoys it! And if 4 is too many, cut the recipe in half to make 2 servings of the Meat on the Bone instead!

@mcwaste Год назад

how come at the end giga didn't tell the other two what ones they ate? i wanted to see their reaction when he told them the last one was soaked in soy sauce for a month

@unclemoneymoneyuncle8702 5 месяцев назад

8:05 "BLASICally take a sip" ah, yes, the classic blasic sip!

@maverick90717 Год назад

I see Nick is taking a break from writing the next series in The Pepperwood Chronicles, to eat some steak.

@TheVapinTech 10 месяцев назад

Im waiting for the dad that GUGA opens a steakhouse nationwide. Id be first in line.

@s00tburnlive75 Год назад

as a vegetarian, idk why i enjoy watching meat videos so much,,,, its so satisfying LOL

@alienandro Год назад

Guga, i think the next is teriyaki, black pepper sauce, bulgogi sauce, yakiniku, cheese sauce, louisiana rub, ramen sauce, and etc. 😂

@sequiturtenebris6082 Год назад

Soy sauce, teriyaki, & mustard marinated for 24hrs, then a cajun dry rub before grilling or preferably smoking to perfection is my secret to the best steak, chicken, or pork recipes. 😊

@Ghost-bf3mi Год назад

Guga I only have one question, why is your voice so soothing?

@Whattatwist Год назад

Honestly, the way too do this is too make a marinated shoyu(soy sauce) use equal parts water and shoyu, with rice vinegar, after your done with the marinade use black pepper and garlic pooooowder. If your feeling extra Asian add msg too the shoyu, water, vinegar marinade, but yeah 1 night brine, that’s it.

@ArnoldArenas Год назад

Guga you should try marinating the steaks in Soy Sauce and Calamansi (it is a citrus fruit found in the Philippines). Rule of thumb is 2 to 3 calamansi for each side of steak. The flavor of the marinade should be just enough soy sauce to overpower the taste of the Calamansi. Calamansi are pretty small about the size of a large grape. Get the green ones instead of the orange ones. By the way, the calamansi tastes like a combination of lemon and lime with a higher sourness. Try it with a 30 minute marinated and an overnight marinated.

@alexromanov8405 Год назад

So Guga, this is a long shot. Salt causes Contraction in the Human body while Potassium causes relaxation. Maybe the salt in the soy sauce caused massive muscle contraction over the 30 day marination period. Is there a Potassium based marinade we can try? Maybe Carrot or Tomato juice?

@sonicdegan Год назад

Something my family has done that was really good was skillet sear with worshtishire sauce and lime juice in the skillet. Then baked to temp

@RogerHurlburt-ym7wi Год назад

Soy sauce, worcestershire ,a little olive oil. Overnight marinade then salt, pepper on a charcoal grill. My favorite way.

@jonathanwilson4791 Год назад

So I've been experimenting with a mix of sweet soy sauce, mirin, garlic, and chili crisp. 24hrs was amazing. Sauce should look very light brown. 1/2 mirin, 1/4 sweet soy, 1/4 garlic with sesame oil chili crisp and your personal spice blend.

@xavierliceaga3678 Год назад

Guga, I have seen you make everything, but can't remember if you have tried to cook infrared at 1500°, you should try!!

@DrTaunu Год назад

Action plan: -become a famous youtuber -get in contact with Guga -taste his experiment -see Venice -die

@pjsnickers76 Год назад

Next time add lemon to the soy sauce to the 1 day marinade. Then take the lemon and soy marinade and let it simmer for a few minutes. Then pour the marinade over the steak on top of white rice.