He needs to start doing combinations of things that beat the controls. 60 day dry aged wagyu fish flake sous vide with cheese powder compound butter. Rage against the control.
It would have been great if you did one with BOTH Kombu AND bonito flakes. The umami is said to multiply if you combine the both, and it’s a trick the Japanese use a lot
its also a very common technique in sushi to cure slices of fish in the kombu, so you could wet the kombu, wrap a steak in it, let it sit in the fridge for a day or two, and then sous vide it with hana katsuo
I’d say.. considering they strong and lingering flavour of the second steak was too much… that combining the two would have been… over the top and not in a desirable way
@@nsboost I think the problem with the Kombu is how much he used. I've worked with Kombu in recipes before and you do not need anywhere near that much. I think if he would have just covered one side of the steak with it instead of wrapped completely, it would have been less intense.
Here's something I don't think you've tried: Fermented Shrimp Paste. Also known as BAGOONG in the Philippines and most southeast asian countries. Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain). Perhaps try initially as a compound butter? Or a dry aging method? Or a marinade when putting into sous vide? I'd be interested to see if you're down for trying, Guga.🤔
I agree Guga. This covers either Bagoong from the Philippines or Sambal for Indonesia. Or maybe compare them both. These are really potent and very good alternatives for flavor enhancers, maybe even a source of natural MSG. Also has approval from Uncle Roger and Gordon Ramsay.
@@totsbigsambal doesn't necessarily contain fermented shrimp paste. That would be terasi/belacan. And sambal belacan (Malaysian) or sambal terasi (Indonesian) contain it.
Perhaps you should make something with dashi, it is a umami broth that consists of the bonito flakes, kombu and dried shiitake mushrooms (doesn't have to be all of them).
I think the nonchalant "Feel anything different on the steak?" is the perfect way to mess with them. It needs to be something that is entirely true but implies something that isn't true. That way you can play mind games without having to worry about how good you are at lying.
Your side dish is virtually a cottage pie. We'd cook that as a main here in the UK but pipe the potato on top. You can do it with lamb instead and it becomes a shepherd's pie. Can't wait to try the steaks though!
On the old Iron Chef TV show. One of the chefs would start many if not all of his meal preps with an overload of Bonita flakes. He would add three or more times the normal amount.
Your side dish reminds me of something my mom made me, growing up. No carrots, but the beef was about the same. And she fried the potatoes on the side. We combined it all on our forks for a "combo". She called it "mess". I can taste it now, watching you guys eat yours.
Bonito comes from a type of Tuna. It's called Skipjack tuna. And the flakes are from parts of fish that is not oily at all. It's basically pure protein
To really boost the umami flavour you need to use kombu and bonito flakes together, cause they have different chemical components, which are reacting together to enhance the flavour in a way none of the both ingredients are able to achieve on its own. That's the reason dashi is made from both of them.
The amount of times I have asked for kangaroo burgers on this channel is countless over the past three years on every single video uploaded. I won’t stop until it happens.
Great concept! very practical way to boost flavor. I bet the juices from the experiment steaks would help make an awesome sauce. Makes me want to get a sous vide machine.
Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts. My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think? Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?
Maybe you need to do a Sea Shepherds pie with bonito flakes, (a hint of dried kombu micro flakes), hamburger, carrots, onions, and celery - topped with mashed potatoes.
5:11 Guga, you keep slicing these steaks with the grain for your final cut. Try this: cut the steak into two halves so you can see which way the fibers tilt, then slice the halves of thew steak on a bias so your final slice is across the grain. Try it!
i tried to use garlic powder a lot before searing steaks, but every time the garlic is burning. Even guga struggles with burned garlic powder, check out at 5:09. The garlic powder is clearly burned before the steak has a proper sear. Even de difference to the bonito steak is significant.
Would be interesting to see these experiments repeated on the other channel but using the added ingredients as rubs or seasoning in place of the garlic powder.
I took some dried porcini, cremini and shiitake mushrooms and ground them into a fine powder. I use them as an umami seasoning. I also found some mushroom broth I use to deglaze.
I bought two 2" prime New York strip steaks ($17.99/pound) from Whole Foods along with a bag of bonita flakes. Followed your instructions (except for sous videing one steak at 150 for 2 1/2 hours because my ex-wife likes her steak well done) and they were both DELICIOUS!!! Used the excess bonita flakes to make the Broth of Vigor (watch Iron Chef Michiba) and used that broth to make my side dish of rice. Great meal. A success!!!
“The only thing left to do is season it” Then take the oil out, spread it, add potatoes, add beef stock, “the only thing left to do is cook the potatoes”, followed up with “the only thing left to do is add that oil back into the pan” then add parsley. Guga, the “only thing left to do” is add the parsley. 3 only things left to do on one side dish, and none of them were actually the last step
*Also Guga, you should do a PSYCHOLOGICAL EXPERIMENT on your family. Make 3 regular “Guga steaks” (just salt, freshly ground pepper, garlic powder and nothing else) and serve them to Angel, Leo, and Mau-Mau. Tell them it’s an experiment and you want them to let you know which steak tastes better. However, they’re all the SAME steak! But they won’t know that. You should even try to use the placebo effect on them and point to one of the steaks and say, “I think you guys will REALLY like this one!” but again, it’s just another control steak. Make them think it’s different and maybe their brain will actually make them taste something different.*
Bonito flakes, known as Katsuobushi in Japan, is made from skipjack tuna. This fish is dried to a moisture content of 20%, and shaved into wafer-thin flakes.
Guga, here is an experiment for you. I have been doing this for a while and swear by the method of resting your meat in the sous vide bag. It allows for the natural juices and brine to re-enter the meat. It is most noticeable with pork in my opinion and I rest my pork sirloin for at least 15 to 20 minutes in the bag before searing it.
Guga there is a channel called chef's labo and his special technique is to have a small piece of dry kombu, add salt and grind together to make a kombu salt and that's what he uses for his dishes! Maybe you can try on a steak sometime!
Please try cooking a steak Sous vide in an Ultra Sonic cleaner. To see if the steak actually tenderizes more from the Cavitation.That would be an interesting episode to watch for sure.
I have an idea for Guga. He should start a subscription service that sends you a frozen side dish every week. Hire a bunch of moms to help cook them if he gets overwhelmed with orders.
In Japan, it's common knowledge and well known that "Umami" enhances the satisfaction of a meal. Umami brings a sense of fullness and suppresses appetite, making it difficult to gain weight. Without umami, people try to get satisfaction from oil, sugar, and salt, which is why umami is necessary for a healthy life. Umami is found in a wide variety of foods, especially in Japanese cuisine, where umami from non-meat ingredients such as kombu kelp, bonito flakes, and shiitake mushrooms are used.
We need a update “perfect way to cook steak” 😀 you should do a how to cook steak the best way from grill, stove top, cast iron to seasoning hour before, right before, and after. I would love to see how you would cook your perfect steak!
Guga, pls respond so I know you're reading :c please cook Filipino food? Everyone would suggest pork sinigang, beef bulalo, and chicken adobo but I would personally recommend kare-kare, pork sisig, dinuguan, pancit palabok, and pancit malabon. I'd like to see you cook them two ways: traditionally, and then with your own spin on it which is probably gonna be sous vide. Except for the pancit, don't forget to serve these dishes with white rice!
I don't know if this has been tried before, but what happens if you Sous Vide a dry aged steak with the Pelicos on it, then shaving it after? I wonder if it would give it more of a dry aged flavor.
I'd have combined the kombu and katsuobushi personally. The reason they're used together in dashi is that they complement one another so well when creating umami flavour
I still want to see a "Beat the Control Steak Showdown" where you make all the steaks that beat the control and see which is king of all the steaks
This is a great idea!
This would be so fun
We gotta work together to like this one so guga sees it, get to work ladies and gentlemen
He needs to start doing combinations of things that beat the controls. 60 day dry aged wagyu fish flake sous vide with cheese powder compound butter. Rage against the control.
@@chrisheck9415 LOL I would love to see that
I definitely enjoy when David is on the show. His vocabulary is a step up.
It would have been great if you did one with BOTH Kombu AND bonito flakes. The umami is said to multiply if you combine the both, and it’s a trick the Japanese use a lot
its also a very common technique in sushi to cure slices of fish in the kombu, so you could wet the kombu, wrap a steak in it, let it sit in the fridge for a day or two, and then sous vide it with hana katsuo
Authentic dashi is konbu and bonito flake broth anyway.
I’d say.. considering they strong and lingering flavour of the second steak was too much… that combining the two would have been… over the top and not in a desirable way
@@nsboost I think the problem with the Kombu is how much he used. I've worked with Kombu in recipes before and you do not need anywhere near that much. I think if he would have just covered one side of the steak with it instead of wrapped completely, it would have been less intense.
Finally someone that describes how the steak taste David needs to come back more often lol
Agreed
I like the new guy, he’s actually hilarious, keep him on as an occasional episode! Just rewatched, keep David on!
Guga: Do 3 controlsteaks and see, what the others imagine into the steaks!
Just the way David say "im sorry what" already make me laugh, my sense of humor just drop down 😂
Here's something I don't think you've tried:
Fermented Shrimp Paste.
Also known as BAGOONG in the Philippines and most southeast asian countries.
Commonly found in most asian supermarkets or well stocked asian sections in mainstream american supermarkets (ie not that hard to attain).
Perhaps try initially as a compound butter?
Or a dry aging method?
Or a marinade when putting into sous vide?
I'd be interested to see if you're down for trying, Guga.🤔
I agree Guga. This covers either Bagoong from the Philippines or Sambal for Indonesia. Or maybe compare them both. These are really potent and very good alternatives for flavor enhancers, maybe even a source of natural MSG. Also has approval from Uncle Roger and Gordon Ramsay.
@@totsbigsambal doesn't necessarily contain fermented shrimp paste. That would be terasi/belacan. And sambal belacan (Malaysian) or sambal terasi (Indonesian) contain it.
This trio is the best by far! I get so much info and good feedback from everyone here!
I always die laughing when the main dish of meat comes with a side dish of meat, amazing 😂
Perhaps you should make something with dashi, it is a umami broth that consists of the bonito flakes, kombu and dried shiitake mushrooms (doesn't have to be all of them).
this is what i was thinking, maybe like a dashi powder or something of the sorts
David out here with the 🔥 jokes
I think the nonchalant "Feel anything different on the steak?" is the perfect way to mess with them. It needs to be something that is entirely true but implies something that isn't true. That way you can play mind games without having to worry about how good you are at lying.
I look forward to these videos every single weekend. Thanks Guga!!!
Gotta bring David back for more! That ex wife joke was hilarious 😂
Guga, can you did a video where you use every way/method you know to make a steak better on one steak to make the ultimate steak?!
If you are wondering why angel is missing, It’s because he is currently being dry aged.
Your side dish is virtually a cottage pie. We'd cook that as a main here in the UK but pipe the potato on top. You can do it with lamb instead and it becomes a shepherd's pie. Can't wait to try the steaks though!
Yes, correct regarding the Shepherds pie, it would be nice with lamb though.
The ex wife joke killed me
On the old Iron Chef TV show. One of the chefs would start many if not all of his meal preps with an overload of Bonita flakes. He would add three or more times the normal amount.
Your side dish reminds me of something my mom made me, growing up. No carrots, but the beef was about the same. And she fried the potatoes on the side. We combined it all on our forks for a "combo". She called it "mess". I can taste it now, watching you guys eat yours.
Really loving the new EQ & volume level settings on this video.
Bonito comes from a type of Tuna. It's called Skipjack tuna. And the flakes are from parts of fish that is not oily at all. It's basically pure protein
Guga should dry Age a steak in shrimp paste. It might not smell the best, but it might turn out really good! Who knows?
^this. And fish sauce.
To really boost the umami flavour you need to use kombu and bonito flakes together, cause they have different chemical components, which are reacting together to enhance the flavour in a way none of the both ingredients are able to achieve on its own.
That's the reason dashi is made from both of them.
Thanks for another very interesting experiment.
I'd love to see a ranking video for sous-vide and dry-age experiments.
The side is like a Cottage pie, shepherds pie uses lamb.
How does he always know exactly what I am thinking right now??
Please do the 3 most successful experiments you did with steaks and compare!!!
The amount of times I have asked for kangaroo burgers on this channel is countless over the past three years on every single video uploaded. I won’t stop until it happens.
Yes!!!!
I like the new editing style. Very straight to the point.
Great concept! very practical way to boost flavor. I bet the juices from the experiment steaks would help make an awesome sauce. Makes me want to get a sous vide machine.
Guga, what if you were to “wrap” a dry aged meat with OTHER meat? Such as scrap meat shavings or lesser quality cuts.
My thinking behind this is to reduce the pellicles while retaining more of the dry age meat. For instance, when you had to cut the fat off of the Wagyu picanha! What do you guys think?
Also- I was wondering if you would ever do a “prime rib/standing roast” style picanha- cook it as the entire picanha piece, then slice to serve after?
Guga really loves his salt pepper garlic seasoning
Maybe you need to do a Sea Shepherds pie with bonito flakes, (a hint of dried kombu micro flakes), hamburger, carrots, onions, and celery - topped with mashed potatoes.
I honestly love listening to Leo describing food 😅😅😅
You should really try doing a dry aging experiment using pure capsaicin, liquid smoke, and mango. I think it will be amazing
5:11 Guga, you keep slicing these steaks with the grain for your final cut. Try this: cut the steak into two halves so you can see which way the fibers tilt, then slice the halves of thew steak on a bias so your final slice is across the grain. Try it!
great stuff man I always come away with a smile when you upload a video
I think David need to be on the page more . Great addition to the guga fam!!!!!!!!!!!!!!!!!
i tried to use garlic powder a lot before searing steaks, but every time the garlic is burning.
Even guga struggles with burned garlic powder, check out at 5:09. The garlic powder is clearly burned before the steak has a proper sear. Even de difference to the bonito steak is significant.
Are Bonito fish big?
We need more David!
Your videos are amazing Guga ❤️
Built in surf and turf :p .. Great cook and already bookmarked it to order. Thanks Guga ! I like Leo's descriptions ....
Would be interesting to see these experiments repeated on the other channel but using the added ingredients as rubs or seasoning in place of the garlic powder.
I took some dried porcini, cremini and shiitake mushrooms and ground them into a fine powder. I use them as an umami seasoning. I also found some mushroom broth I use to deglaze.
I've done steaks with Bonito flakes quite a bit. It is delicious!
Guga, what kind of dry aging cabinet would you recommend to someone on a budget?
I bought two 2" prime New York strip steaks ($17.99/pound) from Whole Foods along with a bag of bonita flakes. Followed your instructions (except for sous videing one steak at 150 for 2 1/2 hours because my ex-wife likes her steak well done) and they were both DELICIOUS!!! Used the excess bonita flakes to make the Broth of Vigor (watch Iron Chef Michiba) and used that broth to make my side dish of rice. Great meal. A success!!!
“The only thing left to do is season it”
Then take the oil out, spread it, add potatoes, add beef stock, “the only thing left to do is cook the potatoes”, followed up with “the only thing left to do is add that oil back into the pan” then add parsley.
Guga, the “only thing left to do” is add the parsley.
3 only things left to do on one side dish, and none of them were actually the last step
I like to see David and Nephew do one together
*Also Guga, you should do a PSYCHOLOGICAL EXPERIMENT on your family. Make 3 regular “Guga steaks” (just salt, freshly ground pepper, garlic powder and nothing else) and serve them to Angel, Leo, and Mau-Mau. Tell them it’s an experiment and you want them to let you know which steak tastes better. However, they’re all the SAME steak! But they won’t know that. You should even try to use the placebo effect on them and point to one of the steaks and say, “I think you guys will REALLY like this one!” but again, it’s just another control steak. Make them think it’s different and maybe their brain will actually make them taste something different.*
Kombu is awesome! I confit my steaks in kombu compound butter in my sous vide machine, they always come out amazing
Idk why but I would love a podcast with you and the boys they are fun to watch every time
Awesome comparison Guga - Thanks! - Cheers!
Am I the only one who has made an entire meal out of one of Guga’s “side dishes”? 😂
Love you buddy thanks for always sharing with us!!
Hey, can you put the control in the middle next time? it would be interesting and also serve as a semi cleanser.
Bonito flakes, known as Katsuobushi in Japan, is made from skipjack tuna. This fish is dried to a moisture content of 20%, and shaved into wafer-thin flakes.
My family uses bonito flakes all the time :) so happy it was used!!
Katsuobushi is like the main ingredient in furikake, so that new guy was spot on.
8:21 my man was dropping some knowledge lol
Guga, here is an experiment for you. I have been doing this for a while and swear by the method of resting your meat in the sous vide bag. It allows for the natural juices and brine to re-enter the meat. It is most noticeable with pork in my opinion and I rest my pork sirloin for at least 15 to 20 minutes in the bag before searing it.
Never realized David is a vet! TYFYS!
Ayo! David my man! You and I would get along too well lmao
David is the best, Angel and David is the dream team Guga!
Awesome experiment! I live in Tokyo, so I have loads of bonito flakes in the pantry. Will try this for my next bbq!
Guga there is a channel called chef's labo and his special technique is to have a small piece of dry kombu, add salt and grind together to make a kombu salt and that's what he uses for his dishes! Maybe you can try on a steak sometime!
8:17
Never seen the guys laugh that hard! 🤣🤣👌
Your side dishes are always the bomb bro!!!!!
Please try cooking a steak Sous vide in an Ultra Sonic cleaner. To see if the steak actually tenderizes more from the Cavitation.That would be an interesting episode to watch for sure.
I have an idea for Guga. He should start a subscription service that sends you a frozen side dish every week. Hire a bunch of moms to help cook them if he gets overwhelmed with orders.
That ex wife joke had me liking the video
LOVE the guy in the left, very good descriptions 👍👍
Cottage pie. That minced beef required no shepherds.
Amazing, looks like you got inspired by Japanese cuisine. Love these bonito flakes ❤
No he didn't 😂😂😂😂
@@GennySavastoneserious?
You're chatting rubbish mate
@@GennySavastone What do you mean? Bonito flakes and Kombu are used a lot in Japanese cuisine, or are you trolling?
@@Syrxen this is pathetic
In Japan, it's common knowledge and well known that "Umami" enhances the satisfaction of a meal. Umami brings a sense of fullness and suppresses appetite, making it difficult to gain weight. Without umami, people try to get satisfaction from oil, sugar, and salt, which is why umami is necessary for a healthy life. Umami is found in a wide variety of foods, especially in Japanese cuisine, where umami from non-meat ingredients such as kombu kelp, bonito flakes, and shiitake mushrooms are used.
We need a update “perfect way to cook steak” 😀 you should do a how to cook steak the best way from grill, stove top, cast iron to seasoning hour before, right before, and after. I would love to see how you would cook your perfect steak!
And it would be so awesome to see you do a q and a with it! I’d wonder what’s a crazy experiment that you’ve actually done again
Bonito flakes put into a food processor to make Bonito powder is more what you are looking for. Same with the dried seaweed. Just a thought
Guga, pls respond so I know you're reading :c please cook Filipino food? Everyone would suggest pork sinigang, beef bulalo, and chicken adobo but I would personally recommend kare-kare, pork sisig, dinuguan, pancit palabok, and pancit malabon. I'd like to see you cook them two ways: traditionally, and then with your own spin on it which is probably gonna be sous vide.
Except for the pancit, don't forget to serve these dishes with white rice!
When the side dish is litterally a main dish I always cook. You can put mashed potatoes on top instead (and cheese)
Please do an experiment where all 3 steaks are the control, but act like they're different. Leo will definitely fall for it
You gotta check out Japanese BBQ Sauce. That stuff is phenomenal.
I don't know if this has been tried before, but what happens if you Sous Vide a dry aged steak with the Pelicos on it, then shaving it after? I wonder if it would give it more of a dry aged flavor.
Guga, PLEASE DO A STEAK DRY-AGED WITH SAFFRON. I won't stop asking til you see this request and finally do it
$$$$
That would cost so much
Damn that's like asking to dry age it in caviar 💀
Safran won't produce much more flavour.
@@FelixIsGood there are way to concentrate the essence of saffron into a steak if done properly and but mainly if one has a shit ton amount of it
u should try sous vide in a Ultrasonic cleaner
I'd have combined the kombu and katsuobushi personally. The reason they're used together in dashi is that they complement one another so well when creating umami flavour
David wild for that joke lol. Big ups for being left handed!
Huge fan of David. Would love more of him
Hi Guga, just wanted to compliment the mic quality, its very good
Drooling over that side dish
So, a cottage pie using sliced potatoes instead of mash.
Guga, you need to do the first annual Guga Steak Awards at the end of 2022. Ya’ll heard it here first!
The first fish pic isn’t a bonito, that’s a albie aka albacore aka funny fish. Second pic was a bone tho
Dry age this with bonito flakes now
This should be called The Umami Bomb Steak Experiment
It makes me so hungry watching these
Try blending the bonito flakes up and use it as seasoning
Do an “experiment” where they’re all controls and see if they trick themselves into thinking the other two have differences.