Guga: today's side dish is ridiculously easy to make! Also Guga: The side dish only took me an entire day to try to sew this porkskin into a hot pocket
Let me make it worse for you Because I didn't just hear the phrase My brain translated it into the hot pocket jingle and now that will happen in your head too.😊
You can't always trust what you see on RUclips, but I trust Guga because following his instructions I have made my steaks and burgers 100% better. My family appreciates it also!
You came to Colombia and you didn't tell? I hope you had a good time. Where didn't you go? The side dish is an inspiration on a colombian classic called lechona, which is pulled pork with peas (sometimes with rice) cooked and baked inside the pig's skin, but not just a bit, I mean the whole skin, even still attached to the head. Guga made it with chistorra (which is a Spanish food), but that's not the way we do it here, but sounds good. I think it's better the way we do it. Greetings from Bogotá, Colombia!
@@dapig3656 i replied to a comment that replied to a comment that also replied to a comment that again replied to a comment that replied to a comment that comment on Guga video than this happened!
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
@@Lilaluftfee Keine Ahnung ob du irgendwie ausm Saarland kommst, aber Da wo ich war, steht das bei jedem Frühstück, in einigen Restautants und Jugendherbergen aufm Tisch. Und ich finde es schmeckt mies Geil in einer Compound Butter, wenn dein Kommentar auf den Deutschland teil anspielt, wüsstest du das ich schon darüber aufgeklärt wurde, das Amis das auch haben.
Great experiment, it's interesting to see how different amounts of MSG can significantly affect the flavor of the steak. The second steak seems to have hit the sweet spot. The side dish you made was mouthwatering, might need to try that as well!
@@averagehotwheelsenjoyer1649actually Leo is Angels friend from Canada who was a guest on a couple of videos, then became an Employee because Guga likes how he describes the tastes so eloquently lol And MauMau is Angels dad
@@gonarddadogeneutron3409 leo is not related to them at all, nor is he maumau's son angel is not maumau son either, he's the son of a different relative of guga
This channel is the reason why I was inspired to make 1/7/14 day pineapple msg dry aged picanha basted in black garlic wagyu beef tallow. I would love to see this done on your channel! Trust me when I say the results are worth the time and effort.
I'm gonna call shennanigans on your pineapple dry aged steak. Bromelain will make that steak inedible after a couple of days. (Everything else sounds great though!)
@2:34 ..making a risotto?, my Italian chef said a great risotto will be more simple, only using chicken stock, grana podana , parmesano reggiano, butter, salt, pepper, pancetta and green peas.. kinda curious if I can add this to a plate and make a special at my job.
I have two salt shakers filled with MSG. One is next to my induction cooker, the other on my dining table. It’s good in hot chocolate as well as savory dishes. Honestly.
Now everytime I cook steaks, I have that little voice in my head: "A good amount of salt, followed by freshly ground black pepper and garlic powdaaaaa 🎶" 😂👌🏾
it's a copy pasta script of literally every other video, even the reactions are literally copy pasta. They standardized it so they can pump out tons of content on 3 channels.
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
We should get a blindfolded taste test to see how many things they can get right on each steak like seasonings, cooking method, marinades, dry age, etc…
Don't get me wrong... But two things. 1. Your definition of 'easy' is A LOT different to most of your viewers, lol. Also, you keep making main dishes and calling them side dishes lol.
adding MSG just makes what ever tiny amount of salt and spices you added get intensified 10 fold. MSG is also naturally created inside meat as it cooks.
Can you achieve sous vide levels of control over internal temperature by smoking a steak, and then finishing it with a torch for the crust. So replacing the sous vide bath for a smoker?
Can we do an easy experiment where we have a control frozen steak seasoned right before cooking sous vide, vs a seasoned steak, including salt, that is then frozen and cooked sous vide? I salted cuts from a primal NY Strip like I was about to cook them, sealed them up, then froze them. I got around to eating them 3-5 months later, and they felt almost like cured meat instead of a steak. I'll run it myself, but I think it's a practical experiment to show your sous vide followers. Thanks!!
I think it would be interesting for you to test the alkaline brine that some asian restaurants use on their meats on steaks. Supposedly it prevents the meat fibers from contracting as they cook making the meat more tender. I think most of the time it is just water, baking soda, and soy sauce (to cover the flavor of the baking soda). You could also test the velveting process as well but I don't know how well that would work on steak.
I love a rare steak, specially when cooked soud vide. Been lowering both the temperature and cooking time to see if it gets better. At least for me and my GF, 122ºF, 45 mins of cooking is perfect
The guy threw Mickey Chen under the bus a few years back, and while I view less of the later man's videos these days, UR behaved repulsively. Big Nope.
It might be similar to the most MSG version, but now I'm curious if MSG would react the same to regular salt if used to salt bake something. Typically it's used for fish, but I don't see why steak wouldn't work.
when you say "I know exactly what you're thinking", I'm thinking "my steaks don't look that good right now, but watch this!" So in a sense, you DO know EXACTLY what I'm thinking.
Always cracks me up when Guga says he "hasn't had a steak in a while." Dude uploads at least one steak video a week between his channels. Sometimes two videos.
that side meal I haven't seen or heard of in Colombia. what's that called? Only thing similar that I know of is lechona, and honestly only resemblance is that it has pork skin.
MSG is a game changer. I watch all these brisket videos etc, and no one seems to use msg. I put MSG on my brisket rub and it's a winner. I've even been known to put just a little in my tea, which also is good. It's good all around.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
That side dish sure was ridiculously easy to make 😅
And disturbing to look at(pre-cook)
@@BiffBuffchestthe nipple 💀
Here, let me just sew a pork skin. 😂
for a seamstress
Guga: today's side dish is ridiculously easy to make!
Also Guga: The side dish only took me an entire day to try to sew this porkskin into a hot pocket
How much MSG u use?
Guga : Fuiyoh!
Hahajajahajahaajaj
lmfao that woulda been great
Didn't think I would be hearing the phrase 'Pig Pocket' today
Forbidden flesh light
@@joeyg29jgjgI'm glad I'm not the only one 😂
Ham wallet.
Let me make it worse for you
Because I didn't just hear the phrase
My brain translated it into the hot pocket jingle and now that will happen in your head too.😊
You can't always trust what you see on RUclips, but I trust Guga because following his instructions I have made my steaks and burgers 100% better.
My family appreciates it also!
You came to Colombia and you didn't tell? I hope you had a good time. Where didn't you go? The side dish is an inspiration on a colombian classic called lechona, which is pulled pork with peas (sometimes with rice) cooked and baked inside the pig's skin, but not just a bit, I mean the whole skin, even still attached to the head. Guga made it with chistorra (which is a Spanish food), but that's not the way we do it here, but sounds good. I think it's better the way we do it. Greetings from Bogotá, Colombia!
I made a comment on a Guga video and this happened!
I replied to a comment on a Guga video and this happened!
@@shwabb1 I replied to a comment reply on a Guga video an this happened!
@@anarkamii repleid to a comment that replied to a comment on a guga video and this happend
Hi
@@dapig3656 i replied to a comment that replied to a comment that also replied to a comment that again replied to a comment that replied to a comment that comment on Guga video than this happened!
Instead of the torch, you should try alternative crust options, like toaster oven, searing pan etc. and do a “crust off challenge” 😅
He did a whole series on this. The torch won.
You must be new here. He had a whole searing series and the torch won easily.
He did that years ago already.
But did he have a propane broiler too? I recall trying torches and attachments but not that
@@bosidabosida yup I think it was the 3rd one
I love these extreme food experiments that answer my questions
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
We have maggi sauce here in the states
@@MonsterHDE 4real? Still id like to see Guga doing some crazy experiments with it like dry aging steaks in it for 30 days or something
@@_byFinn hell ya
Oh mein Gott bitte verbreite nicht so einen Müll! Die können deinen hoffentlichen Sarkasmus gar nicht verarbeiten!
@@Lilaluftfee Keine Ahnung ob du irgendwie ausm Saarland kommst, aber Da wo ich war, steht das bei jedem Frühstück, in einigen Restautants und Jugendherbergen aufm Tisch. Und ich finde es schmeckt mies Geil in einer Compound Butter, wenn dein Kommentar auf den Deutschland teil anspielt, wüsstest du das ich schon darüber aufgeklärt wurde, das Amis das auch haben.
That pigskin pocket thing is literally the sort of thing a pig would make horror movies about 🤣
"It rubs the lotion on its skin..." 🐖😱
Great experiment, it's interesting to see how different amounts of MSG can significantly affect the flavor of the steak. The second steak seems to have hit the sweet spot. The side dish you made was mouthwatering, might need to try that as well!
I like how Leo & Angel really respect & admire their uncle Guga & appreciate his cooking talents. I bet their whole family loves get togethers.
So Guga is Leo's uncle? They look similar in age though Guga is bald😅
@@SkyGuardianHelmet Leo is just an employee who got promoted to food taste to replace Maumau
@@averagehotwheelsenjoyer1649actually Leo is Angels friend from Canada who was a guest on a couple of videos, then became an Employee because Guga likes how he describes the tastes so eloquently lol And MauMau is Angels dad
@@gonarddadogeneutron3409 leo is not related to them at all, nor is he maumau's son
angel is not maumau son either, he's the son of a different relative of guga
This your first video these channels? Maybe don't comment...
Guga really giving the phrase "meat pocket" a whole new meaning
A moment of silence for the 4th steak 🙏
This channel is the reason why I was inspired to make 1/7/14 day pineapple msg dry aged picanha basted in black garlic wagyu beef tallow.
I would love to see this done on your channel! Trust me when I say the results are worth the time and effort.
I'm gonna call shennanigans on your pineapple dry aged steak. Bromelain will make that steak inedible after a couple of days. (Everything else sounds great though!)
@@shyataroo I still made the attempt, despite the 14 day not getting eaten.
@2:34 ..making a risotto?, my Italian chef said a great risotto will be more simple, only using chicken stock, grana podana , parmesano reggiano, butter, salt, pepper, pancetta and green peas.. kinda curious if I can add this to a plate and make a special at my job.
9:32 when you deliver the final blow on the final boss in a video game!!! 🤣🤣🤣
Uncle Roger would say "Haiyah, why so weak?" after that reaction to the final steak
I have two salt shakers filled with MSG. One is next to my induction cooker, the other on my dining table.
It’s good in hot chocolate as well as savory dishes. Honestly.
Hot chocolate msg you need to get checked asap
@@cucaracha6365no fr that’s wild😂😂
Now everytime I cook steaks, I have that little voice in my head: "A good amount of salt, followed by freshly ground black pepper and garlic powdaaaaa 🎶" 😂👌🏾
the amount of videos guga pumps out while keeping it quality is insane
it's a copy pasta script of literally every other video, even the reactions are literally copy pasta. They standardized it so they can pump out tons of content on 3 channels.
I would love to see a video of all your lessons from the past experiments and what you have learned
Great Guga! - I just got my first container of MSG! - I will be cautious with it! - Thanks! - Cheers!
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
If this turns out good I'll be cooking my steaks with 5 lb of msg from now on
Oh no, that would be way too powerful. XD
Uncle Roger once said, "Sometimes too much isn't always a good thing."
And just like Guga concluded: use the Right amount (, not the White amount).
That's what Uncle Roger say to Auntie Helen in divorce proceeding. Haiyahhh!
The meat needle with butchers twine on the pig skin remonded me of something Leatherface from Texas chainsaw massacre or buffalo bill would do.
😂
"Haiyaaaa! Use the right amount not the white amount" - Uncle Roger 9:55
I was honestly shocked to hear Guga hasn’t had steak in a while! You would think he ate it almost everyday lol! Wonder what he eats on the regular
Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
I'm just waiting for Guga to open up a restaurant! I'm definitely here for it
I would also like that. The food would be great
When Guga said he hasn't had a steak in a while, it means 2 days.
We should get a blindfolded taste test to see how many things they can get right on each steak like seasonings, cooking method, marinades, dry age, etc…
for the curious about the side dish i think is based on colombian dish called lechona but it is made with de whole pig
Don't get me wrong... But two things. 1. Your definition of 'easy' is A LOT different to most of your viewers, lol. Also, you keep making main dishes and calling them side dishes lol.
I haven't watched a guga foods vid in a while. Dude starting lifting and it shows
MSG FUIYOOOOH!!!
Yes literally my first thought😂
MSG makes everything taste better. Anyone who hates on it hates on flavor.
If ya can’t make tasteful food without msg don’t cook
@@mattnordlich184people don’t eat food because they know it was made by a good cook, they eat it because it tastes good.
@@_thisnameistakenI say it again for the slow crowd, a good cook will never use msg
@@mattnordlich184 does the average restaurant patron care though?
@@mattnordlich184 whats next? "a good cook will never use salt"? or "a good cook will never use pepper"?
I now dry brine with an all white seasoning - Salt, MSG and Sugar. It’s great!
4:06 when I first saw that I thought it was homemade bread with a filling stuffed jn
Is Nice yo see he made a type of food of my country, is a Lechona? Because looks fantastic!
This ambient music of aliens preparing their next celestial move
Thanks for putting a lechona on the spotlight. Fantastic 🇨🇴
I had a real strong flash back when you said "You got a nice little pig pocket"
I can't thank you enough
adding MSG just makes what ever tiny amount of salt and spices you added get intensified 10 fold. MSG is also naturally created inside meat as it cooks.
The hat and mustache has me rolling. Nice job guys.
Guga without meat and uncle roger without msg do not exist .... 💀
You should cook a steak and the freeze dry it and then shave/ground it into powder for a seasoning. And also use it for a compound butter.
Can you achieve sous vide levels of control over internal temperature by smoking a steak, and then finishing it with a torch for the crust. So replacing the sous vide bath for a smoker?
Whenguga cut into that pork belly skin with his knife reminded me of my childhood days at Chuck E cheese and the ticking eating machine
How much msg u use?
Guga : Yes!
Watching you make the side dish gave me heartburn. lol.
As always, nice video, Guga!
Guga been helpin the meat industry and giving people who know cpr jobs
Guga always makes elaborate and rich main course dish and goes on to call it “side dish”
Guga, do you wait until the sous vide is up to temp before you put the steaks in the water?
That msg heavy steak would probably be amazing diced and paired with a ramen or a soup, use it sparingly and as a flavour enhancer.
Use one long string which makes it easier to take out and then Guga slices through the string.
Can we do an easy experiment where we have a control frozen steak seasoned right before cooking sous vide, vs a seasoned steak, including salt, that is then frozen and cooked sous vide? I salted cuts from a primal NY Strip like I was about to cook them, sealed them up, then froze them. I got around to eating them 3-5 months later, and they felt almost like cured meat instead of a steak. I'll run it myself, but I think it's a practical experiment to show your sous vide followers. Thanks!!
I think it would be interesting for you to test the alkaline brine that some asian restaurants use on their meats on steaks. Supposedly it prevents the meat fibers from contracting as they cook making the meat more tender. I think most of the time it is just water, baking soda, and soy sauce (to cover the flavor of the baking soda). You could also test the velveting process as well but I don't know how well that would work on steak.
Alkaline makes the beef taste less of beef.
Using MSG is a form of art.
You should use it sparingly because it's not that healthy.
I always come here just for the side dishes. This one today looks fantastic.
the preparation of the "pocket" looked quite disturbing :D but can't argue with the results!
Cant wait for Brian and Frenchie to react to this one ! :D
And maybe try the side dish!
We made a joke about Guga dry aging Angel , but now we might need to consider an option that he actually dry aged Maumau instead.
Maumau was in a recent video. He was pellicle free.
Guga thank you for highlighting Colombian cuisine.
You should do a video where you do the best techniques all on one steak! A5 Wagyu pincanha, dry aged, sous vide with MSG
I love a rare steak, specially when cooked soud vide. Been lowering both the temperature and cooking time to see if it gets better. At least for me and my GF, 122ºF, 45 mins of cooking is perfect
“You need to chill out with MSG”… no truer words have ever been spoken.
Definitely serial killer vibes on that skin pouch 😂😂😂
uncle roger should have been there and he would have definitely picked the last one 😂
Guga would have seared the steak in a wok.
I am glad "uncle" Roger wasn't there. Because I would have not watched, and would have missed a good side dish.
The guy threw Mickey Chen under the bus a few years back, and while I view less of the later man's videos these days, UR behaved repulsively. Big Nope.
we do have chicken baked inside salt in canton area, its goooood when done right :))))
It might be similar to the most MSG version, but now I'm curious if MSG would react the same to regular salt if used to salt bake something. Typically it's used for fish, but I don't see why steak wouldn't work.
Guga you should try everything on one stake dry age, souv, msg, compoud butter
So how does the MSG butter compare to the "Butter of the Gods"?
Could the two be combined?
And would you pan sear/baste with said concoction?
That uncoked "Pig Pocket" looks like something a serial killer would craft...
Guga is slowly but slowly transitioning towards becoming a mad scientist from a food scientist...
when you say "I know exactly what you're thinking", I'm thinking "my steaks don't look that good right now, but watch this!"
So in a sense, you DO know EXACTLY what I'm thinking.
7:20 give this editor a raise
As Uncle Roger would say, "use the right amount, not the white amount"
Always cracks me up when Guga says he "hasn't had a steak in a while."
Dude uploads at least one steak video a week between his channels. Sometimes two videos.
Is ultrasonic sous vide is possible?
2:08 "A little bit of garlic" 😂
that side meal I haven't seen or heard of in Colombia. what's that called? Only thing similar that I know of is lechona, and honestly only resemblance is that it has pork skin.
Thanks Guga for the delicious side dish.
description guy can NOT wait to start
Surprised uncle rodger is not here yet
He normally comes running at the mention of MSG
Guga you lost me on this one. Are you having a crisis.....the meat bag is to far guga im drawing the line!!!! I laughed so hard you dont even know
"We got a nice little pig pocket" 🤣
Guga has never been more proud of the side dish))
MSG is a game changer. I watch all these brisket videos etc, and no one seems to use msg. I put MSG on my brisket rub and it's a winner. I've even been known to put just a little in my tea, which also is good. It's good all around.
MSG in TEA??? are you dumb!!! 😱😱😱😱😱that takes the whole dam point of of the TEA. that's like putting pineapple in a pizza. I bet you liked that too.
in Philippines some drunkards put it in their beers 🍺
@@johnaldrinco23 I might try that.
Freaken Guga, everytime!
You need to have a conglomerate experiment.
Like here, combining msg brine with compound butter
That side dish gave me Silence of the Lamb vides.
"a little bit of garlic"
*proceeds to put an entire head in so you can't taste anything else*
Wait, How was steak number 2 made? When and how much msg added?
Also guga.....why are we sewing skin like leather face. 😂😂😂😂 Im so dead. I love you guga.
I see Guga's health insurance has ambulance coverage.
Side dish reminded me of Maranhos from Sertã. You should try it.
Muchas gracias amigo masterchef gugas 🙇🏻♂️
Hey! Colombian here, for anyone wondering, it's called Lechona.
Angel: how much MSG did you put on this one??
Guga: Yes