You need to cook stuff with banana leaf on open fire and char the leaf itself to get the full aroma. I hope you do another experiment on Guga Food channel.

@Agorix

2 жыл бұрын

And this time chicken too

@clashoclan3371

2 жыл бұрын

Dude I'm pretty sure you have like 0 experience in cooking Like why would you char the bananaleaf, Bananaleafs are only for display.

@jmtorres2490

2 жыл бұрын

Took the words out of my mouth

@geraldpasion3378

2 жыл бұрын

If ever.. That will be on guga food channel

@ArifBudimanPage

2 жыл бұрын

yes please

Guga cooks every meat with a banana leaf, except chicken. Guga does not believe chicken is meat 😂

@intraterrestrial5035

2 жыл бұрын

Chicken comes from trees, haven't you ever planted an egg in the ground? 🤣

@BigHalfSteps

2 жыл бұрын

Chicken is as much meat as eggs isn't. Vegetarians hate that fact.

@gegegregor

2 жыл бұрын

@@BigHalfSteps r/wooosh but not really

@Ajibolaa

2 жыл бұрын

😂😂

@underdogsontop1

2 жыл бұрын

In some countries people also believe that fish is not meat😂😂😂

When cooking with banana leaves, it's normally on an open flame, because you can char the leaf and keep the meat delicate (as it steams inside, a little like a crude sous-vide), but you get some of the char flavor from the leaf on the meat. You're not getting any of that in sous vide, its basically a seasoning, which is not the point of the leaf

@nihlify

2 жыл бұрын

Experiments of basically about doing things without an obvious point

@SuperDinomagic

2 жыл бұрын

Cant wait For Guga grilling with the leaves

@amiltonnunes9327

2 жыл бұрын

The leaves also impart a mild, sweet, earthy flavor, and individual banana leaf parcels make for an impressive presentation-but it's truly easy enough to prepare for a crowd if you're looking for an entrée with a little extra flair. Steaming in banana leaves is surprisingly simple.

@dresdenwinterknight9553

2 жыл бұрын

The point you guys are missing is that this channel is called SOUS VIDE everything, why would he use the grill. And as he said, it still made a difference in most cases, so it was a valid experiment

@VictorJ-blog

2 жыл бұрын

Exactly u need to flame it with the banana leaf , coming from a Malaysian here!!

Guga, you should put the banana leaf over fire to activate its flavour and scent to come out

@GeeWit

2 жыл бұрын

Yes - I saw a couple of Malaysian cooking vids where the leaves were evenly torched (gently, not burned) before use which made them pliable and ready to flavor the food...

@idlanbruhanuddin9447

2 жыл бұрын

Yes... He was supposed to torch it first..... I got triggered because of dat... And im malaysian

Every time, Guga says "I cooked EVERY MEAT" and every time, I don't see him cook human

@DMalek

2 жыл бұрын

Takes time to dry age Angel you know. One day....

@ziffiny

2 жыл бұрын

He also forgot chicken or poultry in general

@CarlGorn

2 жыл бұрын

Also, no gator or rabbit.

@belalabusultan5911

2 жыл бұрын

I checked the law out of curiousty, and for some odd reason, it is illegal to butcher humans in USA, so you can only do it in secret.

@DMalek

2 жыл бұрын

@@belalabusultan5911 does this apply if lets say... someone has been dry aged first? The pelikos have to go..

Angel: "Don't go smashing Bananas on your fish!" Guga: *"ARE YOU CHALLENGING ME?"*

@jessemosgrove2027

2 жыл бұрын

He is.

@Draaza

2 жыл бұрын

Angel hasn't heard of banana ketchup He doesn't seem like somebody who likes ketchup...

@jessemosgrove2027

2 жыл бұрын

@@Draaza he don't like green stuff

@Draaza

2 жыл бұрын

@@jessemosgrove2027 No he certainly doesn't. I think Guga would try the Filipino banana ketchup, but I don't picture him being too much of a fan either. I'm trying to think of a time he even cooked using ketchup, I swear he did at least once but I'm drawing a blank

@jessemosgrove2027

2 жыл бұрын

@@Draaza he should dry age angle in green stuff

now this is something i'm familiar with. though in indonesia we actually fully wrap the banana leaf on the seasoned meat, which is secured with a wooden skewer, and then steam or grill it while they're inside the wraps. this allows the rich spice mix that we use to be compressed with the main ingredients inside while adding the smell of the banana leaf. it can range between meat, fish, mix of those with rice, sometimes even tofu. it's called "Pepes" if you're interested in looking up the cooking method

@xxx_ray

2 жыл бұрын

yum i love ikan pepes

@mloy6254

Жыл бұрын

Thanks for this! Sounds yum! I just this year had banana leaves large enough to harvest and I froze them to use later.

The best pork I ever had was on base in Germany when the polynesian soldiers dug a big pit lined with rocks that they heated with a wood fire, then buried an entire seasoned pig wrapped in banana leaves in it for I think two days. It melted like butter in my mouth and the flavor was phenomenal.

You gotta use something to "break" the integrity of the leaf, some charcoal or smoke or even in the oven. I think with sous vide, it was the equivalent of putting a hickory piece inside the bag and throwing it into the water bath and expecting to get some flavor. That's my theory, great video Guga!

Very common technique in Indonesian cuisine as well! Gotta love Guga and his experiments 👏

@bryannathaniel4923

2 жыл бұрын

true they should grill the leaves first before sous vide tho imo so the flavours are better

@richardayersp9967

2 жыл бұрын

Pepes ajg

@KureoZen

2 жыл бұрын

Not just Indonesia. More like almost every SEA country.

@FormerlyBadStuff

2 жыл бұрын

@@richardayersp9967 Jan ngegas ego

@A9_Chord

2 жыл бұрын

HALO NGAB

Guga: I cooked EVERY MEAT Chicken: Am I a joke to you?

@maryharris1894

2 жыл бұрын

Yes chicken you are. Lol

@rujanbajracharya2222

2 жыл бұрын

Chicken is not a meat

@greed94

3 ай бұрын

@@rujanbajracharya2222 ?????? In what universe?

Hey Guga! I really want to know whether sugar make a steak better. Either in a form of dry brine or seasoning. I have heard that sugar help tenderize meat, it is a flavor enhancer and it should help caramelization. Anyway, looking forwards to your next great video!

@dirkthegoat

2 жыл бұрын

Yea that would be dope, but the only problem is if the sugar burns it will taste bitter!

@Sliimmyy

2 жыл бұрын

Sugar dry age?👀

@marius4900

2 жыл бұрын

Really good question

@adielee50

2 жыл бұрын

Most rubs contain alot of sugar

@jq1143

2 жыл бұрын

@@Sliimmyy oh no you crazy mate

7:06 Angel: "Don't go smashing bananas on your steak." Me: Let's do ett!"

@avlinrbdig5715

2 жыл бұрын

Must be attempted. pls also try using short orange sweet banana.. idk where you find them. They grew in indonesia

@superque4

2 жыл бұрын

@@avlinrbdig5715 They sound delicious! Guga! You listening?

Hey guga! I'd love to see you render out some bone marrow, solidify it, and then dry age the bone marrow. I think it could add great flavour to a dish and even to butter of the gods!

@nathanfisher7822

2 жыл бұрын

Mother of god. Yes. Do this

@bereit2352

2 жыл бұрын

Good idea

@eltiolavara9

2 жыл бұрын

DEAR GOD this sounds awesome

Hey Guga! Big fan of your videos! Loved this one as well! Cooking with banana leaves is great! It adds a sweet aroma to the meat but only when cooked over a short duration. The aroma gets overpowering if we leave the meat wrapped in the leaves for too long. That’s why we mainly use it to wrap meat/fish when grilling. Hope you will try that and I am sure you will like it!!

Guga, can you please destroy your backyard and cook something underground? Goat, or pork or lamb would be excellent possibilities. Maybe you could incorporate the banana leaf in the experiment

@doodle9495

2 жыл бұрын

Guga, can you please destroy your backyard

7:08 “don’t go smashing bananas” This gave me an idea, banana dry aged steaks?👀

Going to try that cheese stick recipe this weekend!

Looking forward to your video on using Banana leafs in charcoal BBQ experiment!

In Puerto Rico we make the rice with the leave on top of the rice! We also make “pasteles” is pretty similar to a tamale but the masa is made from plantains and wrapped on banana leaves

You light the cooking world in the right way !!

Guga, you should make a video with your top 5 experiments that surprised you in such a good way that you actually started using in you daily life cooking! Abraços do Brasil!

I think it does come down to many things, I fully agree with you on the high temperature, but also with the other meats they have a higher fat content so taking that into consideration, they were able to extract a lot more flavor's from the leaf. I do also think applying a flame to it would also work, if you were to lets say torch the meat wrapped in the banana leaf first it would permeate almost like a smoking method. I may be wrong but I've worked as a chef for 15+ years with many foods, my favorite time of week is seeing you drop content on here or Guga Foods, much love

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. ;)

Attempting my first Sous Vide meal right now! Ribeyes in the water bath, and about to make my smashed potatoes. Wish me luck!

Yep, a good idea to use the banana leaf for doing pulled pork, here in Hawai’i, we do Kālua pork, which is a pulled pork dish in Hawai’i, Kālua basically means cooked in an underground oven, they wrap it in banana leaves or in a palm like leaf called a ti leaf. If you see this comment Guga, if you can acquire it, could you try the same thing with Ti leaves, I haven’t had Kālua pork made with it leaves before so I don’t really know if there is any differences or not.

Angel said "It does'n go as well". Educated man!

Gotta have a competition of Maumau and Angel trying to cook the same steak! That will be the most watched Guga video of the year.

I love that towards the end there were 2 solid times you cut the angle right before Angel said something 😂

In puerto rico we use them in pasteles and in rice mixed with pigeon peas. Pasteles is mix of diferent potato like tubers they are grinded raw and then we filled them with pork or chicken

I want to see a I cooked every meat with clay now. Good job Guga!

guga please do a garden tour that garden looks glorious

Love Banana leaf cooking, Here In Malaysia its very common and it makes thgs taste sooo good 👍

It would be nice if you could test the eastern- european meat meal 'Schaschlik". Maybe also some experiments with dry ageing or smth.

"don't go smashing bananas on your fish" actually? 🤔 grilled/fried plantains are freaking delicious, toasty & fruity & sweet, & I bet it would make an awesome "crust" for fish

Hey guga can u please make a South African steak gatsby

@lethaboelvismahlangu4869

2 жыл бұрын

South African let’s gather here

You should do some kinda smoked fish experiment - Like smoked salmon, smoked tuna, smoked mackerel etc etc

Try to make “pepes ikan” which is fish with some herbs n spices grilled in banana leaf

I agree in Puerto Rico we Pass the leaves over fire first to make them soft enough to wrap meat with them like a tortilla in Mexican cooking

Hey Guga! I've always wondered if dry aging steaks in coffee grounds would be possible!

guga, here in puerto rico we use banana leaf to infuse rice or roots, we do pasteles or rice with peageons. but is the first time I see some one using it in beef.

You should try making moi moi it’s a Nigerian bean pudding that can be made with different meats like fish chicken or beef

could u do a video about all of the best steak methods that u have tried on one steak

Banana leaf could be a good alternative to butcher paper when wrapping BBQ during the final part of the smoking process. I had never thought of that before but I like the idea of it.

Hi Guga, in the video description there is nothing about GUGA's RUB, i want to try make it but where i can find how its made?

I learned that I enjoy it when Guga says BANANA 😁

Hey boss. I really enjoy your videos. I especially like this topic. However, I wonder what this banana Leif would work on a rack of Beef short ribs.

We use bannana leaves often for wrapped cooking. Its free, its everywhere, its biodegradable, locks in moisture good. Doesn't really add much flavor tbh.

I’m wondering how much cooking time was a factor in that flavor infusion? The pork was cooked for 24 hours, the steaks only 2 hours. Fish, no mater the variety, picks up flavors quite ready. But beef and pork both already have strong flavors.

Banana leaf is usually use for open flame cook

12:10 angel tried to say something but it got cut out, im still laughing

This video is AP-PEEELING

in cooking, the banana leaf is best use for roasted food which touching fire or just as subtitute of plate, or a wrapper food, not else

I wonder if it has to do with the... "absorbency" of meat. I've always noticed that squishier meats with thinner muscle fibers (like fish and pork) take on the flavor of marinades and smoke a lot more than firmer meats with thicker muscle fibers (like beef and venison). I'd be interested in seeing this experiment or a similar one done with chicken vs duck to test that theory.

Yeeeeah ya gotta cook it on an open fire brother, or wrapping it in the leaf helps keep it from burning. Perhaps stick them back in the smoker and let it smoke with the leaf around it or right on the grill with some charcoal.

We use them in Puerto Rico for what we call yellow rice(it's just rice mixed with beans, peas or chicken with color seasoning) but the real deal breaker is pasteles which is unripe ground bananas stuffed with good stuff like pork olives peppers etc. all this wrapped in the banana leaf and then boiled. You can also use yuca and even rice aside from the ground bananas. No matter what you use we always say in Puerto Rico, pastel without ketchup ain't a pastel

If you try to use banana leaves on low temprature sous vide, you should heat up the leaves until the color change and then wrap the meat up tightly before vaccum seal it. It would 100% work on any kind of meat or vegs

i agree with you the banana plants stems and leafs taste kinda like banana peels if you ever tasted it. also they have lots of potassium and other minerals in them.

Next time try the banana leaf in the oven i do it with a dish called pepesan its with smoked mackerel or fresh smoked cero I love your channel been recommending you to everyone 1 know showed em videos When are you opening a restaurant?

You could do a beef recipe with the banana that needs higher temperature, like the México's carne deshebrada (pulled beef) or the beef/pork tamale. Or even maybe beef patties

I’ve had tamales two different ways one From El Salvador which is like 3x3x2 or maybe even 4x4 not sure and they put an entire chicken leg in it and wrapped in banana leaf the flavor and the extra moisture that the leaf keeps in makes it awesome not sure what part of Mexico the other comes from but it’s more traditional but instead of the corn husk it’s banana leaves and it makes it awesome also

Standard procedure in Western Kenya and especially Uganda... For ribs and beef, grill over charcoal

do you mind doing another vid where you test the banana leaf on steak but cooking it at a higher temp?

In Puerto Rico we use banana leafs or like we call it hoja de platano and we make pasteles with it.

in my country we used banana leaf for wrapping chicken or fish to direct charcoal grill..

You need combustion to get the flavor of banana leaf, kinda like blistering chilies & then removing the skin Hawaii cooks banana leaf in imu (red hot pit of rocks with layers upon layers of moist vegetation) & combustion & moisture both are very important for that characteristic smokey aroma of the leaf to go into food. When banana leaf is just steamed, it is only a convenient packaging with mild preservative properties

Please wrap a whole chicken in banana leafs and cover with charcoal I’m very curious how it taste. Great video

It’s great with chicken also. But best way is on you bbq grill. I also recommend, tilapia with salt & pepper mixed with sliced tomatoes & onions. Wrapped in banana leaf. Then deep fry it. One of the best ways to cook tilapia in my opinion.

12:12 Guga says “Not today Angel”

You can also use pandan leaves. Thailand has a chicken dish that's marinated, wrapped in pandan leaves, and then fried.

Primero se pone al fuego directo la hoja de platano. Trata de hacer algo llamado Nacatamal es envuelto en hoja de platano, sera todo un reto te lo garantizo.

Try a full brisket using charcoal or a smoker and the banana leaf ;)

7:05 banana and fish? now that sounds like an experiment. dry aged meat in mashed banana

Banana leaf with halibut is CRAZY LIT

Please make biltong. Possibly use wagyu and even slightly smoke it for flavor

Well.. i think the best way to use the leaf in the "grill or open fire" type of cooking, you should char it first after wrapping the meat and put it in the bag. In will make a huge different.

In Philippines, we use banana leaf not just for packaging food specially "Binalot", we also use this to give aroma on food specially grilled ones.

Hey Guga, The smoke with moisture becomes an acid that breaks-down the cellular membrane of the banana leaf plant, releasing its sugars and various other compounds. For the pork butt, which is very fatty, benefits from acid. For the pork ribs, which is very lean, the acid spoiled the meat. For the salmon, as there was no smoke there was no acid, the leaf absorbs the excess moisture thereby lessening the fishy flavor. For the steak, there was no smoke thereby no acid, the banana leaf plant couldn't impart any flavors into any of the fats. If you don't have smoke, add lemon slices, and/or lightly grill or freeze & steam the banana leaf plant before wrapping, so as to break-down the cellular membranes? (Untested Ideas) - Daniel Nicolas Martin from Windsor Ontario Canada, August 17 of 2021.

Charring or even steaming with a banana leaf, makes a huge difference as well :D

Please, make a video where you sous vide meats with smashed bananas :D

Banana dry aged steak experiment!!!

If it's the temperature, Guga, you should try this with short ribs or a brisket or something. Something that you tend to cook at higher temperatures.

Angel looking sleepy when guga explaining science.

"kinda fishy!". LOL 😂

Hey Guga! I'm from malaysia. It's great that you using banana leaf because my country using banana leaf in anything they cook it. How about you try my country meathod. Before you wrap with banana leaf or sous vide, you must seasoning or marinated whatever you cook with banana leaf. And after you sous vide it, you must drain the juices and don't open the banana leaf wrap but you must cook it with banana leaf. Because it will bring more flavour fron that banana leaf. It's up to you to choose to grill or pan searing or smoker grill or flame torch. When you cooking it don't burn much the banana leaf. If you have little burn it oraite it still delicious. You also can smoker with banana leaf before your sous vide it. I hope my country method will enjoy you food like us enjoy at here.

The steaks looked so different when they came out of the water bath. Surprising to see they didn’t taste differently. I agree what he says about the temp though.

You need to cook the leaf first without burning it. The flavor profile will change for sure. En Costa Rica ponemos las hojas a asar en una parrilla sin quemarla.

1:50 the piece of meat on the right looks so cool, like an elephant

Should do an experiment where like this you put the banana leaf on the WRONG side, just to see if it changes perception. Like a test where you give a placebo Do two meats one with a leaf and one without and compare it to the exact same meat but the leaf on the correct side.

As you mention at the end, temperature makes a difference... I hope you try smoking in the leaf, and a charcoal cooking pit like you also mentioned...

7:05 Next video: Dryaged steak on smashed bananas.

You should try and dry age something in the banana leaves

The type of banana leaf matters considerably. In Taiwan they use a more narrow bamboo leaf for sticky rice balls (zhongzhi). I am told that the wider leaf doesn't have the right flavor for zhongzhi.

Have you guys done a Cochinita Pibil recipe yet? Since you went banana leaf, let's go all the way.

Follow-up experiment: Every kind of poultry with banana leaf. Split breast of chicken, wild-harvested duck, wild-harvested goose, pheasant, ostrich, and emu, alogn with whole-bird preparations of grouse, quail, and squab.

Dejar Guga un México que make something called BIRRIA DE RES. We season meat, specially short rib, then cover with banana leaves and take It to a hole with charcoal. You should make your version

Angel! I too would try that fish just to be able to keep trying the different steaks. (I didn't order the Salmon!)

fish and garlic fried rice w eggs is my fav meal right now.

I think the banana leaf needs a different seasoning. We use that here in the Philippines to cook stuff like sticky rice we call suman.

Brazilian concept of bread never ceases to amaze me. Is everything that has flour in it bread to you? Lol