Butterfly pea or asian pigeonwings (Clitoria ternatea) is vine in the legume family (same with beans and peas), but we do not eat the seed of "Butterfly pea". The blue powder instead is the extracted compounds from the flower, whose blue color is mostly from anthocyanins, similar to blackcurrant and eggplant. Normally, we just use the dried or fresh flowers for food coloring. Soaking flowers in hot water is enough to extract deep blue color used to make blue desserts. Additionally, like other anthocyanin-based coloring, butterfly pea can act as pH indicator, turning purple to pink in acidic condition and bluish green in basic/alkali condition.
Is the raw taste simmilar to the seed of other legumes? I don't think I've tasted flowers from legumes, but I have tasted leaves from fava beans. And they have the raw bean/pea taste.
The side dish is call "Pad Kraprao" and many foreigner get this part wrong. Because "Kraprao" is "Holy Basil" not normal "Basil". Even they have similar name but it is a different plant BTW in Thailand Pad Kraprao is a one whole meal here. It is equal to Burger in America. Easy to find. Cheap to get. Fast. Full
What I like to do with butterfly peas is to soak them in alcohol mainly vodka. It’s takes the color and when you add an acid like lemon juice it goes from blue to magenta. Fun for parties.
Please do a video trying beefalo, steaks and burgers. They’re a hybrid 5/8 cattle, and 3/8 bison. I’ve had them since I was a kid, been begging for you to please try them.
Trust that guga tries to make videos of all sorts but he has a production schedule and videos are also created based on when they feel they need to get our attention. Such as if they made too many chicken videos too soon, his viewer count would drop
hmm.... sky, ocean, ice, flowers, veins, blueberries, grapes, blue potatoes, blue corn, fish colors, butterfly colors, bird colors, eye color, no wonder Earth is called the blue planet, it's everywhere!
In Thailand, we use Butterfly Pea (pronounced an-chan in Thai) mainly in desserts (predominantly as food coloring to make it blue) or in blended herbal tea (like lemon tea). This is the first time i’ve seen it used with steaks though lol. On the other hand, Pad Kra Pao (nice pronunciation btw) or stir-fry meat with holy basil is THE go-to comfort food in Thailand when you want to save money or when you don’t know what to order.
Thank you for not using “and this happened” in your titles. It was beneath you to repeat that. Mixing it up with variety is much better With that said, I’m always interested in your experiments so we don’t have too. May I suggest an annual compilation video that goes over the techniques tried in a year to rate them against each other and against reigning methods you still personally use from prior years. What is your favorite meal of the year and the others you bring on what their favorite was.
We use it normally as a tea brew, it taste flowerly and also delicious. And interestingly, when you put lemon on it they change color into purple. By the way, since you have "eat" this tea, try to make matcha compound butter next.
Having tasted it...I agree, its hard to describe... All I can say is that it taste like a flower, probably because I knew it was a flower before I tasted it
Dang ! Guga. Big fans from bangkok thailand. In thailand we use this butterfly pea as a natural color (instead of using an artificial colors) and we put the whole petals into boiling water to extract the color. We don’t use it that intense (just a little for a light blue color, not deep blue denim color). Normally you will see its application on dessert but you can use in others too. It doesn’t have any flavor as far as i know of. For the krapao, your pronunciation is okay i approved 😂. But traditionally we use ‘holy basil’, it gives more spicy taste and it is very much different from the italian basil you used. I believe you can easily get the ‘holy basil’ from chinese supermarket and i guarantee you will not be disappointed.
Guga, you are the first one I've seen calling Pad Kra Pao side dish lol. Anyways, come to Thailand! We have so many ways of cooking beef here (sometime we just don't cook it). Oh boy, I can imagine how much you gonna love it 555
Okay folks, this might be the weirdest post I've ever made buuuuut.... If you all would kindly pause at 3:49 you just might see what I'm calling a tiny Cat Woman in black latex, straight outta the movie, kneeling over the body of the slain red chili pepper. Upper left area, the black thing, tail and all, just above the red pepper. It's her.
"Pad Kraprao" is pretty much the sandwich of Thailand. When we have no idea or can't decide what to have for a meal, we'd eat it and never disappoint or tire of it.
One a fantastic name drop in Mark Weins!!!! He’s an amazing person!! I’m Laos but Thai cuisines share a lot of things. That dish is Thai and defo a staple aside with other dishes😉😉😉
I think the consistent problem here, is that Guga typically makes a compound butter out of a new ingredient for one steak, while supersaturating a third steak with the same ingredient; personally, I think using a little moderation would have a more desirable outcome, as the saturation rarely is as good as the compound butter.
Guga if your schedule is free, how about sous vide with Bumbu kacang/peanut sauce, typically used for grilled chicken/lamb/beef skewers and dishes like pecel, tahu tek tek, Gado-gado and a few others Love the content from indonesia
I have a friend who is a food scientist (so take this as what it is worth). I was told that there is actually no food that is truly blue. What we call blueberries or huckleberries are actually a shade of purple. I don't know.
Phat kaphrao (Thai Sweet Basil) is usually made with minced chicken but it's a great dish, very spicy but the sugar makes it less hot.. it's a great balance
You missed something big with the butterfly pea - it goes from dark blue to bright purple in acidic conditions - so a marinade would have been entirely different. Like, lemon-pepper butterfly pea...
Damnn it's look like infected steak😂 btw guga, please do travel to Southeast Asia especially Thailand and Malaysia. I bet you will discover more deep and unique dish over here
The next time you try an ingredient that comes with questionable claims of health benefits, maybe you could invite Aubrey Gordon and Michael Hobbes (of the "Maintenance Phase" podcast) to taste-test it with you?
Butterfly Pea has always had a non flavor for me, maybe a bit of earthiness/bitter notes like most teas. best used as a food coloring. although i never used the powder, i had the dried flowers themselves for just steeping for tea.
True talk I think more of your experiments would be great if you didn't over do it with whatever the seasoning is on the 3rd steak, chicken or whatever the protein is
Your family a marks family should make a video together an show him what steaks are really supposed to taste like. I know his wife would love your food and micah to
One of the titles ever
😂😂😂eh
Lmao I think they forgot the word MOST.
one of the titles of all time
One. Of the what 😂
One of the titles of the night
Butterfly pea or asian pigeonwings (Clitoria ternatea) is vine in the legume family (same with beans and peas), but we do not eat the seed of "Butterfly pea". The blue powder instead is the extracted compounds from the flower, whose blue color is mostly from anthocyanins, similar to blackcurrant and eggplant.
Normally, we just use the dried or fresh flowers for food coloring. Soaking flowers in hot water is enough to extract deep blue color used to make blue desserts.
Additionally, like other anthocyanin-based coloring, butterfly pea can act as pH indicator, turning purple to pink in acidic condition and bluish green in basic/alkali condition.
Clitoria wut now ?
Is the raw taste simmilar to the seed of other legumes?
I don't think I've tasted flowers from legumes, but I have tasted leaves from fava beans. And they have the raw bean/pea taste.
@@greveeen "Clitoria" from, yes, that anatomical part. "Ternatea" from city of Ternate in Indonesia. They are endemic to South to Southeast Asia.
@@espenschjelderup426 normally we would not add the coloring so much that the taste would be that detectable.
Clitoria lol
The side dish is call "Pad Kraprao" and many foreigner get this part wrong. Because "Kraprao" is "Holy Basil" not normal "Basil". Even they have similar name but it is a different plant
BTW in Thailand Pad Kraprao is a one whole meal here. It is equal to Burger in America. Easy to find. Cheap to get. Fast. Full
What I like to do with butterfly peas is to soak them in alcohol mainly vodka. It’s takes the color and when you add an acid like lemon juice it goes from blue to magenta. Fun for parties.
only losers drink alcohol
The title makes no sense
Most*
You going to be ok?
I read it like the meme “one of the videos ever made”
Bruh somebody is gonna get fired
Is schlawg really expecting perfect english from a nonnative speaker
Please do a video trying beefalo, steaks and burgers. They’re a hybrid 5/8 cattle, and 3/8 bison. I’ve had them since I was a kid, been begging for you to please try them.
up
Trust that guga tries to make videos of all sorts but he has a production schedule and videos are also created based on when they feel they need to get our attention. Such as if they made too many chicken videos too soon, his viewer count would drop
With the side dish being Beefalo wings
🤨
@@autumnoz8428it's pretty normal in the Midwest
Blue is a rare color in nature. Very cool
hmm.... sky, ocean, ice, flowers, veins, blueberries, grapes, blue potatoes, blue corn, fish colors, butterfly colors, bird colors, eye color, no wonder Earth is called the blue planet, it's everywhere!
This isn't blue though. More like indigo.
In Thailand, we use Butterfly Pea (pronounced an-chan in Thai) mainly in desserts (predominantly as food coloring to make it blue) or in blended herbal tea (like lemon tea). This is the first time i’ve seen it used with steaks though lol.
On the other hand, Pad Kra Pao (nice pronunciation btw) or stir-fry meat with holy basil is THE go-to comfort food in Thailand when you want to save money or when you don’t know what to order.
Dry age steaks in Tzatziki
I'm not sure if that's a good idea. With all the bacteria in the yogurt, I guess it will end up being very sour.
@atstrollz6875 he's done yogurt before iirc
Thank you for not using “and this happened” in your titles. It was beneath you to repeat that. Mixing it up with variety is much better
With that said, I’m always interested in your experiments so we don’t have too.
May I suggest an annual compilation video that goes over the techniques tried in a year to rate them against each other and against reigning methods you still personally use from prior years. What is your favorite meal of the year and the others you bring on what their favorite was.
Truly the channel of all time run by the master ever
This probably tastes good as an actual tea. I can see fine dining chefs putting a flower like that on a desert and charging an extra $20.
Main thing I've heard butterfly pea used for is cocktails, as a natural way to get insane blue colours as opposed to some artificial E Number stuff.
this is how people described the taste of bay leaves.
bay leaves are no good
We use it normally as a tea brew, it taste flowerly and also delicious. And interestingly, when you put lemon on it they change color into purple.
By the way, since you have "eat" this tea, try to make matcha compound butter next.
Guga: "A tiny bit of sugar..."
Also guga: *puts in a generous amount of sugar*
Whoever got them to try this is at home laughing their as$ off.
"We tried the exotic ingredient on steaks ever!" is making my brain hurt
Having tasted it...I agree, its hard to describe...
All I can say is that it taste like a flower, probably because I knew it was a flower before I tasted it
or a perfume?
Dang ! Guga. Big fans from bangkok thailand.
In thailand we use this butterfly pea as a natural color (instead of using an artificial colors) and we put the whole petals into boiling water to extract the color. We don’t use it that intense (just a little for a light blue color, not deep blue denim color). Normally you will see its application on dessert but you can use in others too. It doesn’t have any flavor as far as i know of.
For the krapao, your pronunciation is okay i approved 😂. But traditionally we use ‘holy basil’, it gives more spicy taste and it is very much different from the italian basil you used. I believe you can easily get the ‘holy basil’ from chinese supermarket and i guarantee you will not be disappointed.
By the way that was too much sugar on the krapao. A lot of Thais don’t put sugar into krapao but it’s okay to put in a little bit.
The side dish is a whole ass meal 💀
and the spice messes with their taste buds
Butterfly pea is used in cocktails also. Can do some flashy mixing with it as ot changes color with lemon/lime juice (acids).
"And a tiny bit of sugar" *Proceeds to add 2x more sugar than a can of coke*
Guga the sidedish you made in this video literally describes the kind of food my mom made me in my childhood!
Dry age steak with durian!
Yup I agree had it Vegas and I laughed when you pulled the ingredient out
There’s nothing in nature that is blue
Thailand: hold our Singha
Guga, you are the first one I've seen calling Pad Kra Pao side dish lol. Anyways, come to Thailand! We have so many ways of cooking beef here (sometime we just don't cook it). Oh boy, I can imagine how much you gonna love it 555
can imagine the chilli killing guga😂
Truly an ingredient ever
Okay folks, this might be the weirdest post I've ever made buuuuut.... If you all would kindly pause at 3:49 you just might see what I'm calling a tiny Cat Woman in black latex, straight outta the movie, kneeling over the body of the slain red chili pepper. Upper left area, the black thing, tail and all, just above the red pepper. It's her.
🤣
lol
Weed doing its job
Nurse, the patient woke up again
creep
"Pad Kraprao" is pretty much the sandwich of Thailand.
When we have no idea or can't decide what to have for a meal, we'd eat it and never disappoint or tire of it.
OK who got drunk when doing the title of the video LOL
ESL
That "freaky" Halloween steak looks great!! Shame it didn't taste good though 😅😍💙🥩🍳🍛🌶️💖💖
One a fantastic name drop in Mark Weins!!!! He’s an amazing person!! I’m Laos but Thai cuisines share a lot of things. That dish is Thai and defo a staple aside with other dishes😉😉😉
Dryage with horseradish sauce.
HAHA, I see Angel dodged the bullet for this episode!
Pad Krapao (holy basil) is about balancing between sweetness saltiness and spicy. You can tone down heat or take a chili out if you can’t take a heat.
Thanks Guga!
Mark is a legend!
Redo the potato dry age experiment with dehydrated potatoes so you don't have all that slime!
Guga, dry age steaks in Chinese Five Spice or Char Siu sauce!
I think the consistent problem here, is that Guga typically makes a compound butter out of a new ingredient for one steak, while supersaturating a third steak with the same ingredient; personally, I think using a little moderation would have a more desirable outcome, as the saturation rarely is as good as the compound butter.
I'd add a touch of oyster sauce to the Krapao but I add oyster sauce to most mince dishes.
Guga if your schedule is free, how about sous vide with
Bumbu kacang/peanut sauce, typically used for grilled chicken/lamb/beef skewers and dishes like pecel, tahu tek tek, Gado-gado and a few others
Love the content from indonesia
There's nothing you could do to make that look good, Guga, lmao. But I'm with you.
I feel like you need to do an Ube steak now!
The milk thing at the end has me dying
backwash is strong with Guga
Your Prad Krapaow is missing oyster sauce and Thai holy basil. Without this two, the dish is incompleted.
I love it when Guga’s fans troll him so hard that he can’t even title
I wish they would have put some lime or lemon on it for the color change
This sure is one of the exotic ingredients of all time
Grimace Steak.
I have a friend who is a food scientist (so take this as what it is worth). I was told that there is actually no food that is truly blue. What we call blueberries or huckleberries are actually a shade of purple. I don't know.
YOU HAVE GOT TO TRY AN EXPERIMENT WITH BOVRIL FROM THE UK! 🇬🇧
I don't know if this has been suggested yet:
Steak seasoned with Rice-A-Roni packets
I would be very interested to see this!
Phat kaphrao (Thai Sweet Basil) is usually made with minced chicken but it's a great dish, very spicy but the sugar makes it less hot.. it's a great balance
More common with pork.
Guga tries everything!
You bet your life
one of the almost title steak of all video yes
I would love to see some sort of dry brine or incorporation of insects. Cicadas, ants, crickets something like that
I watched the intro without looking at the video and when he said Butterfly Pee.. But turns out its butterfly pea so thats okay XD
Funny that Andy Cooks made a short doing the same recipe as your side dish today
Not at all funny. Please don't consider doing comedy.
If I'm not mistaken, it mixes with other ingredients to change its colors. Thereby, maybe it changes flavors and tenderness too?
you should try maing khao soi, i think you would like it
Pad Krapow gai is the one soul food in Thailand.
The most title for a video steaks!
As a thai person, i want to try your beef pad kra pao 🤤🤤🤤
Day 14 of asking guga to dry age steaks in rendang paste
Living in Thailand I can tell you we do not have much Beef and we do not use Butterfly Pea on meat.
nephews gonna get a kick outta this 1 lol...
Mark wein and uncle roger is watching you making the mark wien signature dish. Guga
You missed something big with the butterfly pea - it goes from dark blue to bright purple in acidic conditions - so a marinade would have been entirely different. Like, lemon-pepper butterfly pea...
Definitely one of my favourite things about butterfly pea tea, add a splash of citric acid and it changes colour before your eyes.
Guga, please do an experiment with Chilean Merkén
Traditionally Pad Kra Pao is made with Pork not beef, but hey it's Guga right. The only protein that exists is beef and nothing else 😅
You should try with other floral flavors like cherry blossoms orage blossom or rose
Guga should try to melt sugar and dryage a steak in melted sugar. Hopefully he has a pan in need of throwing away.
Please do one with Pistachio Cream
You should dry-age steak with it!
You should dry age it in butterfly pea
Always wondered how well the steak actually gets seasoned when he pours / rubs his “ exotic seasoning paste” on these steaks
"The Blue Moo" 🍻
Its is said it is lucky to grow in your garden we always have a little growing but in India we have never used in cooking 😮
I know my steaks don't look good now but watch this, it still looks blue! Flash back to willy wonka and the bluberry incident...
Damnn it's look like infected steak😂 btw guga, please do travel to Southeast Asia especially Thailand and Malaysia. I bet you will discover more deep and unique dish over here
Now to dry age steak in butterfly pea
The next time you try an ingredient that comes with questionable claims of health benefits, maybe you could invite Aubrey Gordon and Michael Hobbes (of the "Maintenance Phase" podcast) to taste-test it with you?
Butterfly Pea has always had a non flavor for me, maybe a bit of earthiness/bitter notes like most teas. best used as a food coloring. although i never used the powder, i had the dried flowers themselves for just steeping for tea.
you don't see Anjo because Guga has finally decided to dry age him for the cast iron pan catastrophe
Rice, ground beef and eggs are not a side but full meal.
Why Guga sound EXTRA mellow today?
Guga: Butterfly Pee
...ok
mad scientist at work 😅😅😅
Guga's team fell asleep making the title
😅😂
"Am awesome side dish" and it's a whole meal
This is some cartoon looking steak ever.
You still haven't tried kangaroo!❤❤
True talk I think more of your experiments would be great if you didn't over do it with whatever the seasoning is on the 3rd steak, chicken or whatever the protein is
that is Beast Steaks
I looked away from the screen just as the video started and you can imagine what I heard lol
The actual pronounciation is Pad Gha Prao. You use the wrong basil though, it suppose to be holy basil.
Your family a marks family should make a video together an show him what steaks are really supposed to taste like. I know his wife would love your food and micah to