I soaked steaks in SOY sauce for 1 MONTH and ate it!
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- Опубликовано: 27 май 2023
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Развлечения
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!
I do wonder when he is gonna do this.... you should have added a count of how many times you wrote this sofar
He eventually did one of mine, so keep it up he'll get to you :)
+1
...Or do a fourth, which is Steak + SPG + *just* DSI/DSG.
It would definitely be too much... but *ultimate flavour* hahahaha
@@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.
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
and in 5 years, one that he forgot in the fridge.
@@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)
I can taste the soy sauce just from reading this
Even the 1 week one looked like it was marinated in motor oil
it's just gonna taste like pure soy sauce and fermented beef.
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.
would have guessed family of film-makers, but chefs is cool too
Good job fam!
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)
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.
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 :)
Thinking the same..3 days seems quite the sweetspot here.
guga you need to do this I think the same
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?
@@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.
I love how descriptive Leo's commentary is. He sounds like he could be a competition judge.
It’s a bit pretentious at times but lately he’s gotten more authentic
@@CesarLopez-rs1vg I fully agree. He's gone from "Sportscaster" as Uncle Roger put it, to genuine and knowledgeable commentary
Competitions are pointless nowadays with a failing economy.
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.
@@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.
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.
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).
THIS! My favourite steak marinade
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
Lots of ingredients but my goodness does it taste SO GOOD 🤤
Some people use fish sauce instead of Worcestershire
@@swaginyourmouth that's not a bad idea!
You should make Birria Lasagna
seconding this, sounds great
Congrats on your win Klaus
Agreed definitely should make the lasagna
*NO*
Good idea!
Leo and his love of salt is crazy. He probably would love salted fish. Angel and Guga taking tiny bites says it all.
@Repent and believe in Jesus Christ nah
@Repent and believe in Jesus Christ i love buddha i believe in buddha i pray to buddha i worship buddha 🙏
@Repent and believe in Jesus Christ no hate or anything, but you need to find better places to put bible verses.
Trolls gonna troll
@@RepentandbelieveinJesusChristyou know you're actually pushing people away from your religion, right?
One of my mom's most popular recipes was a green pepper steak marinated overnight in soy sauce, ginger, and garlic 🤤🤤
i approve of this method
Add some brown sugar to that, and I'm in!
Thats essentialy Filipino Adobo. Lol
Sounds delicious!
@@commentator245 if put vinegar in there, yes.
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!!
Now I want a 3 day soysauce steak.... it should be perfect with 3 days
Thinking the same thing.
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.
Or just two days cause its unkown when the texture really goes from tender to dense
literally came to comment this.
or try more days, 2,3, and 4?
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.
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.
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!
I wanna see guga in a barbeque competition
On the BBQ ?
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
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.
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!
Leo digging the extra saltiness is classic. 😂
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
Leo adds so much to the show! Glad he's become a regular part of it.
leo is such a charm and a wonderful addition to this show
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!
Sound outstanding! Thanks
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.
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.
Leo the "description guy" or "salt Savant"
Leo is annoying
@@ksogua nah
You must have missed several several videos lol
Man,these videos are awesome! Great job, guys!
My family does similar recipes to the side dish, with Chile weros, Anaheim and poblano peppers (Chile rellenos) depending what the main dish is we add different ingredients (like the yellow/wero pepper we do bacon with cheese and crema) or if the pepper is the main dish then the poblano pepper
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!
And umami.
I do regular soy with garlic powder and pepper for about 2 hours, comes out great
Great vid as always! Much Mahalos Guga!
I've been waiting for a video like this forever.
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.
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.
Just started watching you Guga and you make amazing content you and the guys thank you
Never get tired of Leo's descriptions!
Sneaking A bottle Ad in between was Genius
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 👍
Kinda like pineapple? I didnt know kiwi does that, i might try next time
@@riantis.andany8598 Yep. Kiwi, pineapple and papaya all have meat tenderizing effects.
Angel has such a good palette, he's always known his stuff and picks up on all the little nuances.
Enjoying how it is all cooked "à point"
Keep up the crazy experiments 🧪🥩
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!
That sounds awesome! I'll have to see if I can find or order it in the US.
@@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.
if you look in their back catalogue of videos, they did do some videos on different salt mixes
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
Guga do you think you could make a video showing how you keep your grills so clean? I never know what brushes and products to use to make it easy and efficient
You should make a Irish stew with Wagu.
Yum 😋 🇮🇪
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. :)
It's a wet age if anything xD
still nice i guess
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.
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.
I ordered the water bottle cuz I actually needed a new one anyway and these seemed cool, I’ll try it out!
Guga in 5 years: "I soaked steaks in Plutonium-239 and ate it!."
Top comment
Guga pls make a steak using all the successful experiments you’ve ever done
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 .
I love watching your doughnut experiments!
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.
My favorite channel
I can feel the tension when opinions are being given, however I appreciate how unbiased the opinions are because afterall the tasting is experimental.
angel actually a good idea, top 10 guga side dishes when?
I've been thinking for a long time about salty steaks and now it just hit me. Curing a steak in salmiak powder! I gotta find out how that tastes! Great video like always, a pleasure watching!
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
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
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😮
Big fan from Australia. Amigo I love the way u experiment
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."
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!
he was using light soy sauce lol
@@WeebJail too salty
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 😋
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.
Whenever there is four items, always hard to determine when the side dish (which looks AMAZING today!) is going get eaten.
Maybe 48 or 72 hours would be a good balance?
Gugaaaaaaaaa love your vids man, been watching for years now!
We started a drinking game with your videos whenever you say "errbody" 🤣 and we are SMASHED! 🤣🤣🤣🤣🤣😅😅😅😅
Uncle guga never disappoint me, good job
You should dry age something in that “Yum Yum” sauce they always have at Japanese grills.
ive seen this already.
it just rots so badly
@@Durzza oh, god.
@@Durzza what if he like, just let it soak for a few hours.
“It will literally penetrate deeply”
“This one penetrated all the way in
CALM DOWN THERE GUGA 🤨 💀
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?
Heh, perfect timing on this, I just made some ABTs yesterday but I'll have to remember to pour some maple syrup on it next time. Also, last week I made some beans with some salt pork I made last fall and the texture issue was the biggest thing (I soaked it for a few hours so that reduced the salt).
There is a low salt Kikkoman. You should try using it, and also add the regular one to adjust the saltiness on your own.
angel guesses are always on point
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
Thank you for the video ! ☺♥
I make a lot of those poppers and i like to glaze them honey and hit them with a little bbq rub and they're perfect!
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
Angel is an OG now with his flavor pallet lol, he caught the Asian zing from the beginning!
Can you make a dry age experiment with crushed garlic? I know you've done a black garlic one which turned out a bit too sweet, so I wonder how regular garlic would turn out.
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.
Guga always goes big on increments. I think with experiments like this, he should compare only days not a week or a month 😂
guuuuga you gotta compare choice steaks with a choice control! Love your videos!
You should make guga the soke with the queen of flavor fish sauce 😤😤
Dammit Guga, those jalapeno poppers were good!!! I saw you make them and i had to try. I'm just gonna go ahead and buy that recipe book you got.
The side dish , bottle,2meat is all I want now
Yo Guga! Great video! You should try this with Worcestershire sauce, I bet that would be amazing too.
I'm gonna have to buy that book now
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
another thing to try on that side dish - dry ranch seasoning in the cheese filling.
Guga, I have seen you make everything, but can't remember if you have tried to cook infrared at 1500°, you should try!!
Guga, can you do a videos showing how to cook a burger medium rare?
after seeing the 1 week reaction it seems like a 2-3 day marinade would be perfect
Amazing ad read. Very professional.
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
One of our fave BBQ joints in town calls that app “Wolf Turds.”
a fun idea if interested,: can msg improve cornbread and a corn bread with shreded beef baked in it, if possible.
Guga you should do experiment on eye of round with buttermilk (1 day, 1 week and 1 month)
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.
Been watching sous vide everything since pretty much the beginning and same with guga foods, its great to see everyone slowly develop their confidence and personality to be truly shown on video