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

Развлечения

Опубликовано:

14 апр 2023

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Комментарии : 894

@SousVideEverything Год назад

@jordanezell5132 Год назад

Dry age bacon 🥓 wrapped steak 🥩

@alexhay7446 Год назад

No.

@declanpendergrass2733 Год назад

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 Год назад

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 Год назад

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

@BakersTuts Год назад

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 Год назад

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

@alfasutar762 Год назад

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 Год назад

This needs to happen.

@ankitgopinath95 Год назад

Guga you gotta do this!

@Nesszors Год назад

Yes, do this please!

@beerdo231 Год назад

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 Год назад

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

@silvermediastudio Год назад

2K is on point!

@Kawaiilolrofl Год назад

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

@nighttempest7163 Год назад

The Floridian charisma

@animationstation7307 Год назад

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

@BrynosWorld Год назад

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 Год назад

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

@ricseeds4835 Год назад

But do they have MSG?

@murasaki9 Год назад

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

@kellesprunty Год назад

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

@eduardorodriguez4899 Год назад

I love how every foodtuber has mad respect for Chef John

@drunkhas Год назад

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

@rupman27isback Год назад

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

@jonathancoxmusic1985 Год назад

I've been preaching that for a long time!

@rupman27isback Год назад

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

@so-ares Год назад

@@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!

@davidhalldurham Год назад

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

@arcadius853 Год назад

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

@_Mugman420 Год назад

@@arcadius853 I'd be hard pressed to classify what he says as, "fancy words".

@bilibubule Год назад

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

@patrickbowers8359 Год назад

I think he does homework first

@andrewc83 Год назад

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

@97luisp Год назад

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 Год назад

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

@heitorargenta308 Год назад

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

@coconutfleetsleeper5717 Год назад

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 Год назад

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 Год назад

@@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;)

@johnderoy916 Год назад

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.

@littlecodered7323 Год назад

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

@jcwoods2311 Год назад

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.

@ricardomosqueramiguel6212 Год назад

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!!!

@Jesus_Is_King_of_Kings7777 Год назад

Thank you for that tip about which bouillon to use. I am excited to do this on my next beef dish at home.

@Zelnyair Год назад

My suggestion is tapenade. It's a spread from southern France made from: olives, anchovies and capers. That should already have plenty of salt and umami in it, so I think it could work well.

@michaelkevinmirasol8256 Год назад

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.

@jahlilhill1998 Год назад

I love seeing more people on your channel

@stevenwexman351 Год назад

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.

@leojona3988 Год назад

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

@MrRufusjax Год назад

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

@jomamackdaddy Год назад

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 Год назад

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!

@Kariakas Год назад

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

@3rdjrh Год назад

More cayenne

@jimparkin2345 Год назад

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

@2EXTRM Год назад

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 Год назад

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.

@Muse4Games Год назад

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

@Dman144444 Год назад

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!

@pickuptruckreviews7085 Год назад

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 Год назад

We always use the no salt Tony’s

@sigmablock Год назад

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

@ph01978 Год назад

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

@MaquiladoraIII Год назад

That being said, it's your choice.

@myutube6422 Год назад

Thanks for your very instructional videos. Question, if you are not sure when the party is, can you SousVide some steaks say to 125, and then either refrigerate them for a few days or even freeze them (still in the bag)? When needed sear them which would also allow you to cook them to whatever doneness was wanted?

@tommytude Год назад

"beef on beef, you can never go wrong" 🤣🤣🤣

@Sheriff_K Год назад

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

@Zayire Год назад

9:54 That lightning bolt 🤣🤝

@jesusislord88 Год назад

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. 👍

@AzureWolf_ Год назад

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

@ladislav6188 Год назад

Amazing caster duo! Only a little bit sad we didn't have Angel here to give us opinion about them veggiee cubes 🤣🤣

@kok082 Год назад

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 Год назад

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

@swordvaporcat Год назад

LOVE the T-Rexes walking across the table LOL

@VecessTV Год назад

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!

@djorycharles272 Год назад

I've used beef bouillon on my burger meat. It goes great with it. What I would have recommended instead of mixing with water is to mix the beef bouillon with olive oil. I think that would have given you a better crust when torching.

@TraggonTV Год назад

What is better seasoning before dry brine or after?

@jjdogg0 Год назад

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

@cziko432 Год назад

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

@Proambler Год назад

One day I'd like to see a video of all the successful experiments going head to head. Maybe with guest taste testers. Which successful experiment is king of them all?

@AndalaASMR Год назад

Loved the editing in this one hilarious

@brianstiles1701 Год назад

I use beef cubes in tons of dishes! It really adds to things like chili or spaghetti sauce.

@Misa-hl5xw Год назад

The question I have is have you ever just made your own butter? It's not hard and the overall difference is pretty strong, especially if you make clarified butter from it.

@Uldihaa Год назад

I see Guga is doing the same thing I started to do a few years ago: using Yukon Gold potatoes for mashed potatoes. I've felt like Russets have slowly lost some "potato-ness" over the last 15 years or so that Yukon Golds still have. I tried them on a 'they were on sale' whim and found them much more flavorful.

@TheRealPOTUSDavidByrd Год назад

Based. Russets are for big fluffy baked potatoes, golds are for mashed potatoes.

@flarica64 3 месяца назад

Those are the potatoes cooking schools tell their future chefs to use for mashing potatoes, it's a well-known fact in the cooking industry.

@adrienhb8763 10 месяцев назад

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@rudysmith6293 Год назад

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.

@jordanh5481 Год назад

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 Год назад

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

@MaquiladoraIII Год назад

@@ph01978 It was his choice.

@randymousley1427 Год назад

Where do you get the piping tips you used with a low cost ziplock bag?

@Joaquin-cu6em Год назад

U used to add one of those cubes Ro my pasta water and cook it there lol

@theoriginal____starwalker Год назад

my mom uses those cubes a lot, and yeah they really give a lot of flavor, that brand actually also makes soup powder and (i think) the cubes are made of that

@segreen1046 Год назад

Maggie and Knorr make some good hispanic products, I love how Knorr red rice is simply called "red". I've learned to duplicate it with a little Better than Bouillon chicken, a bit of tomato paste and if you have an open can of Rotel, a hefty tablespoon of that. It's actually better than just the powder mix (they closed the Fiesta grocery store near me in Texas so a girl has to do what a girl has to do.)

@TheRealYDA Год назад

David & 2K Have Amazing Chemistry, hope to See them in More Videos! ♥️

@MIKECAL78 Год назад

how long do you let the steaks rest after sous vide cooking when you use the torch

@bladimiramador2975 Год назад

The side Sh*t looks great! 🤣🤣

@HelpmeliveON Год назад

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

@thestumblingchef3146 Год назад

I love that you show respect to chef John

@JAF30 Год назад

A bit under the weather today, so I haven't searched to see if you have used these, but Have you tried anything from the "Better than Bullion" product range? And I think you have done a pretzel crust before.. but have you tried using Dot's pretzels? They have a honey mustard flavor and a southwest variety. Though this suggestion might be better with the "other guga" :) on that Guga Foods channel.

@EmotionCRAVE Год назад

My man Guga out here making dookie shaped side dishes now. That's too funny!

@golfrox983 Год назад

You have to try Aromat! My mother's side is swiss so I've grown up using it on everything!

@mg-id2ov Год назад

Gonna try the powder form, sometimes want an easy quick steak. Grew up with knorr beef bouillon

@milanmatok9748 Год назад

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

@fhertlein Год назад

I've used ham bullion on pork, chicken on chicken, and beef on beef. It is a great way to season meats if you want to mix things up. The "guest" tasters were funny.

@ryanshea7426 Год назад

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

@ryanshea7426 Год назад

The MSG Olympics

@droksid Год назад

Xhibit: I heard you like beef so I put beef in your beef.

@HereComesThePaine Год назад

Hope to see more of 2K and David in the future!

@jansonpig Год назад

I remember seeing once upon a time... chef marco pierre white using beef stock cubes dissolved in oil to season his steaks

@ShadowNinjaOfFlames Год назад

Gosh dang it Guga! When both little Dino Rex’s came I lost it! 😂 I can’t wait to try the beef bouillon though! Thank as always sensei!🤤

@joegoh1968 Год назад

My parents have been using those maggie cubes since the 70s! Never thought of using it as steak seasoning. Props man.

@cap2c484 Год назад

I thought you would use that to make a compound butter for one of them.

@darkkrenify Год назад

i wonder what would happen if you did the crust with beef dripping after sous vide in beef bullion im curious if it would then be too beefy

@ElJosher Год назад

The interesting thin is that most latinamericans use msg mostly in the form of stock cubes/powders, but ask them if they know what msg is and they won't know. Most people don't look at ingredients, they just know that the cubes serve as an instant stock and flavor enhancer. Here in Puerto Rico we have something called sazón, which is a mixture of salt, msg, annatto powder for color, and culantro. And then we have White Sazón, which is just pure msg. People know that is enhances flavors, but only that.

@aguinchico6536 Год назад

Yes msg is in so many things people eat every day so it's weird to see someone trying to explain how it tastes

@georgecostan3248 Год назад

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

@ofthepeople7768 Год назад

How 'bout bullion compound butter?!?!? Sound like I need to try that

@MGC-XIII Год назад

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

@ecryloxr89 Год назад

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 Год назад

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

@darkura77144 Год назад

Hello Guga. You should try this beef stock for your steak. It’s Korean beef stock powder: CJ Beksul Dashida Soup Stock (Beef) 300g. As a Chef, I use it anytime I have a dish to do with beef. Good luck and thanks for your videos.

@stinkymagic9252 Год назад

im loving in the life lessons "beef on beef cant go wrong" 😁

@segreen1046 Год назад

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!

@mjohns908 Год назад

I always have a little party when the Home Depot music kicks off.

@waywardsuol Год назад

Yo that knorr bullion de res is what my childhood was all about. Mexican fried rice goes cosmic when you toss one of those cubes in.

@Son0fCarthage Год назад

Maggi make everything taste better

@arshamfa Год назад

What do you suggest, SU-VGUN or GrillGun? can you compare them please.

@esorengaard Год назад

10:19 "You can almost hardly tell that overpowering salt taste." Hilarious.

@karanramsaroop42 Год назад

You need to try Trinidad green season❗️❗️

@Trauma-Tea Год назад

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.

@ellenripley4837 10 месяцев назад

I use the vegetable buillon A LOT. lmao I make beans and guiso with it aside from using fresh vegetables. Now I want to try these on steak.

@RPGEmperor Год назад

I did a paste like that for meat once but I used oil instead of water

@gaetanreissier2221 Год назад

With all the MSG experiment you should do a video when you compare all msg experience steak to check which one is the best!

@sujalrane3977 10 месяцев назад

I love how Guga has great respect for Chef John...🔥🔥🔥 Epic epic

@jordantaylor4390 Год назад

Apparently they use this technique in a lot of Michelin Starred restaurants! Sonny did a video using it a few months ago!

@LATRONNIK Год назад

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

@MaquiladoraIII Год назад

There is no real recipe.

@fabib2031 Год назад

Could you make a video on seasoning your steaks before freezing? Cause this way you don't have to open the bag up again before you sous vide it. Would be interesting to see

@michaellischio7617 Год назад

I often think about doing this!

@segreen1046 Год назад

He did that on his sous vide basic (maybe sous vide 101?) one he did with his niece like 5 years ago. They had four steaks, only needed two for their dinner and he told her how to season the other two to freeze (same seasoning). His big instruction was add an extra half hour to the sous vide cooking time for the frozen ones and just throw them in, I think they were strip steaks and needed two hours cooking time for fresh so 2.5 for frozen. I will totally try that!

@fabib2031 Год назад

He said something about it in the Sous Vide Beginner's Guide at 20:24 . But a direct test would probably be better and still interesting