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 5x 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!

@WhatsUpYoutubeItsYoBoi

3 ай бұрын

This is such a good idea. I hope this gets picked up.

@LuizVlogseGames

3 ай бұрын

up

@LuizVlogseGames

3 ай бұрын

up

@DawndeEra

3 ай бұрын

i dont think bro recently learned this anymore 😭

@cuttycreek

3 ай бұрын

You're a legend bro... I used to watch every montage you ever edited back in the day.

You could probably get a much better result by dry brining the steaks with this butter salt. You'll get the dry surface you need to get a good crust AND the delicious buttered interior.

@paladonis

3 ай бұрын

Haha I just put a comment like this myself wondering if you might get more permeation as well. Great minds!

@BroCallMeCai

3 ай бұрын

The salt definitely would become absorbed, but I wonder if the butter solids would get drawn up into the meat? 🤔

@starc.

3 ай бұрын

dry age it as well but without the salt just butter and onion powder

Guga it would be amazing if you did a tier list of all your steak experiments from beginning of your channel to now

@aaronsebastian5156

3 ай бұрын

No, make it a March Madness Bracket. The four divisions: Compound Butters, straight seasoning, sauces/marinades, and dry aged/wildcards.

@AverageCurt

3 ай бұрын

Would take him ages....

@tonycowan3714

2 ай бұрын

This!

@tonycowan3714

2 ай бұрын

​@@aaronsebastian5156 no this!

0:19 "the saying of 'butter makes everything better' is totally true." last video - *butter making things worse.*

So... Pumpkin spice steak when?

@youtuberdisguiser6075

3 ай бұрын

Never

@ninetailednaruto11a

3 ай бұрын

I was about to ask the same! Guga, put this idea in the back pocket for Fall time

@PurpleBox89

3 ай бұрын

Next winter😂🎃

@toren2099

3 ай бұрын

U need help

@domjackson8648

3 ай бұрын

Would be perfect for a Halloween special

Butter Salt is what we add in the oil when popping popcorn at movie therater, that is what gives it that iconic yellow color as well

@sebringiton

2 ай бұрын

Flavorcol?

Guga: This is one of the biggest mistakes most people make, they don't season their steak enough with salt Alao Guga: It's quite salty, be very cautious with it Gotta love that man

@andywatts8654

3 ай бұрын

He double salted it though with salt and butter salt

@gggardiney

3 ай бұрын

😂😂😂

I like how you go easy with the editing now, much more watchable.

Try Butter Buds and add your own salt so you can get the flavor and more easily control your salt levels. That butter salt is mostly sold to be used on popcorn which is why Angel thought it tasted that way.

@urnotmyfather8322

3 ай бұрын

Butter Buds is great for home fries, too!

Butter Salt, also known as Flavacol. It's what exactly used in movie theater popcorn salt.

@al145

3 ай бұрын

I thought that's what it looked like

@andywatts8654

3 ай бұрын

If it’s anything like butter buds it’s not flavacol.

Dry age with Beef Bouillon Powder! It's like beefy MSG!

@Raminagrobisfr

3 ай бұрын

He did that already.

@JakeobE

3 ай бұрын

Or "Better than Bouillon" would be interesting to see.

I’ve always kind of wondered about this❤❤❤thanks Guga😊

Guga I just made my first ever sous vide steak, exactly as you do, I even grated some dehydrated cured egg I’ve seen in your videos. Hands down the best steak I’ve had in my life, I have my buddy a piece and he said the same thing. Thank you so much for what you do, love the videos!

Guga, I know it wouldn't have likely made a huge difference on this one, but I loved back when you didn't always have the control first. It was always interesting when people couldn't quite tell which the control was, made for interesting, imo more authentic results.

Thanks for showing that label. Found this on amazon in minutes and placed an order to be ready by tomorrow. Should make for a tasty sunday dinner.

@iLeadpoisoningPSN

3 ай бұрын

Get an extra steak and dry brine it overnight with one and let me know how it tastes when you cook it Monday. The salt will penetrate the steak more and you will get more of the butter flavor in the middle. They were saying it was mostly on the outside where the flavor was

Just had a flashback to the old days when Guga and Maumau filmed reactions in a dimly lit back room Crazy how good the overall production has gotten since then

That butter salt one looks golden!

Thanks for the daily uploads guga!

You should try chicken salt from Australia next. Originally it was made to season rotisserie chickens, but then we discovered it goes great on fries. Reckon it'd be pretty good on a steak. The original was Mitani brand, but it's far from the best these days. The most widely used commercially would be Edlyn - you can buy a 5kg tub online which should be more than enough for your experiments. Bonus points if you make a side dish using fries with chicken salt on them.

Bought a sous vide. Have watched a lot of videos, I always come back to you. Plan to use soon, thank you.

Oh man, my suggestion made it! Love this stuff.

Had no clue that Guga's Rub was a limited run... Atleast we have the recipe to make more after the fact

@videostash413

3 ай бұрын

Limited tells you it wasn't good or it didn't sell.

@45crisess

3 ай бұрын

@@videostash413or it tells you they want to keep the demand for the product up. Like how fast food companies will have a yearly “limited time” menu item. Guarantees they won’t ever have too much product and potentially waste money

@vaazig

3 ай бұрын

​@@videostash413Many of us have made the rub and it's good.

@hoyhoy852

3 ай бұрын

@@videostash413 it's a simple recipe bro. For years he was just telling people to make it themselves.

@screamtwice

3 ай бұрын

@@hoyhoy852 what's the recipe?

Hello Guga, since you done a lot of experiements, could you please make video where you choose your favorite experiment you ever made with steaks? Thank you!

dehydrated egg yolks + that butter salt powder, will be a good experiment to try guga.

I love how every one of his 'side dishes' would be a whole meal that would get me through the day

This steak channel is awesome but for fun i would also love to see the ultimate burger you can make.

That stuff is wonderful on popcorn too 😊

If you are going for less salt, go for the molly mcbutter, or butter buds substitute, they are not as salty ! They aren't really pretty either, but they taste good ! I learned this after trying the popcorn salt flavorings with sous vide. I learned to sous vide from you, Big Thank You, by the way ! My nephew asked if I learned from watching Gordon ramsay- I say proudly-Nope, Guga. That man man knows his meats !!

"you can clearly see the direction we're going over here. Yes, exactly what you're thinking." Bro I haven't even thought out something 😭

@peterterry7918

3 ай бұрын

So, is anyone else thinking of a Bristol Type 4 stool from a pancreatic cancer patient, or is it just me?

@EASTTBAY

3 ай бұрын

I was thinking of a ice cream sunday untill he said that 💀🤣

@TheGingaWeirdo

3 ай бұрын

A pile of poo

My favorite crew for reviewing experiements.

Have you used Flavacol yet? It's the stuff theaters put on their popcorn. I'd love to see the full run of experiments with it, especially dry age!

that side dish is madly awesom

Guga you should try Hawaiian black lava salt alongside Hawaiian Red Alaea salt. You could call it the Sith Steak.

"Yes. Exactly what you're thinking." Is some good understated humor. Nice.

hey guga! i love my sous vide circulator, but i'm already on my third one and it can't hold the temperature anymore. Same problem as my other two sticks. My guess is the temperature regulator is getting messed up, but I use a tub with a silicon lid and everything. Is this just normal wear and tear? My latest stick has lasted me 1.5-2 years. I also do look for and clean any hair/grime off the prongs periodically.

Steaks with a side of ground beef. This is why I love Guga ❤

As a Australian you need to try chicken salt, we typically use it so put on deep fried food such as chips or fires as you would call them. It even tastes great on popcorn

This side makes me want to see your take on papa rellena. You're already in miami so you got plenty of examples. I mean just go to any cafeteria and boom. Most of them got it. Love your vids Guga.

I always like how Guga's side dishes could easily be an entire meal for some people!

"To be specific a ridiculous amount" always gets me.

There must be some kinda food coloring in that butter salt... EDIT: Yeah, there is. And it also is actually popcorn salt.

@Psiilocybe

3 ай бұрын

there is not even real butter in there buddy, of course its coloring

@andywatts8654

3 ай бұрын

It’s usually Annato which is perfectly safe.

I watched this while I ate my ny strip i sous vide, basted with a compound butter (ranch seasoning and garlic) winner for sure.

That side looks delicious!

Hi Guga, Do this have the potential of taking the place of butter basting or is it not the same as butter basting at the end.

Got a little tip for you Guga, knowing how much you love that gas torch. Put some sear on your mash potatoes too, it makes the top nice and crispy giving you a great texture, and the caramelization of the butter in the mash gives a great Maillard reaction.

This is basically what we flavor the popcorn with at the movie theater.

Hi Guga, the butter salt that you used is the same as the butter popcorn salt?

When he dropped the potatoes “I did it again” 😂😂😂

Adding to my "side dish could be a meal on its own" list.

It’s so good on smash burgers! It is a must with salt pepper and garlic!

Butter Buds is probably a better option. It tastes more like butter, and doesnt have the added salt. We used to use it a lot with potatoes, and it was awesome.

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 it's really salt... try dry brining with it! See if that butter flavor penetrates all the way through

@8:16 Angel has a damn sharp palette. "Butter salt" is salt with diacetyl, the chemical that gives movie theater popcorn its flavor

@RCM442

3 ай бұрын

Not anymore, hasn't been that way. I looked at the ingredients for this butter salt and the kernel seasons popcorn salt and the ingredients are almost identical.

@zacablaster

3 ай бұрын

@@RCM442 that's not because what the product is made of, it's why. Angel has a taste memory.

@markhamstra1083

2 ай бұрын

@@RCM442The ingredients include both natural and artificial butter flavor. Artificial butter flavor is diacetyl. Most movie theater “popcorn salt” has no natural butter, only diacetyl, so this stuff (and other similar products) doesn’t taste as strongly of artificial butter as does movie theater popcorn, but it does still have that particular flavor that some people find quite offensive.

I had an idea and thought you might want to consider it for a video idea. Make a pastrami but cure the corned beef while in a sous vide for a few days. Basically, it would cure and tenderize in the sous vide at the same time. When the time is up, rinse, apply Pastrami spice, and smoke. I'm thinking brine would cure the beef faster in sous vide than in a refrigerator. I thought curing in sous vide instead of a refrigerator could be a worthy experiment.

potatoes with butter salt and extra butter... I love you Guga. 😆

Kinder’s also makes a buttery steakhouse blend. It’s really good on the steaks

I make potatoes something like this all the time. They freeze well and are perfect for a last minute meal or to take camping.

I think I'd cut it with cheese powder, so it wasn't as salty and added umami, maybe some garlic pepper, too, but little by comparison. Actually, you could add the onion soup mix, too. Maybe it's okay that there's no more Guga's Rub. Add a little chili powder, and I think that's a good mix for steak, but lightly. So many flavors could over power it. I'm going to try this.

I like that you have finally brought your temp down 6 degrees! I prefer mine at 125 F, but I would enjoy it at 129 anyway :)

I like that the rub was a one time only run (if that's true). Makes me much more likely to want to try it out for myself

"So how many steaks do you want?" "Yes"

Gordon’s gonna have a field day with the yellow steak 😂😂

no way they can be so precise when they guess what the exsperiment is all about. I think they all know exactly what was done to the steaks.

i haven't seen compound butter used in a while also i grew up being told i have to poke the potatoes before i bake them - no more senor - my keyboard can't to the wavy thing above the n- but i would rub something on the potato skin like oil or butter so it doesn't look like my grandads sack when you serve it

I buy this fantastic seasoning called buttery steakhouse from Kinders. I use it on my eggs every morning, but I'm sure it would be good on steak.

That side dish is like a reverse Gotcha Pork Roast but with beef. 😁

I know Guga's done an explanation as to the differences in steaks labelled as Wagyu from Japan, Australia and the USA before - but I'm curious, what would he make of the differences of ones labelled as "Aberdeen Angus" or just "Angus" - as I read not long ago that in the USA you can label beef as "Angus" if the cow has 50% black hair - regardless whether it's related to the original Aberdeen Angus breed of cow from Scotland or not (even in most of the UK, most things sold as "Angus" are usually a cross breed between an Angus bull and a diary-breed cow to keep costs down).

Hi, please try this method. I called this semi-sous-vide. You sousvide your steak to 35 Celsius, and then grill it until needed internal temp. It allows you to quicker reach the temperature, not keeping steak on fire for long and not allowing juices to come out.

Try using popcorn seasonings. They have some good savoury options that can make a steak give great flavor

That butter salt might be good for deep frying. Butter salt fried chicken sounds like a winner.

If you leave the sweet corn in the husk do you need to bag it for Sous Vide. Experiment with one.... a few and pack the pot. Then after you charcoal roast.

I am interested to see what you can do with chicken salt Guga, it's quiet popular here in Australia we use it on fish and chips and on potato scallops

Thank you SO much GUGGER, for cooking this delicious yellow-ass steak!

I've tried a couple dozen different types of butters in my 60years and they all taste unique . The best is by a Longshot is Frazer Valley Butter from British Columbia Canada. Its on another level do yourself a favor and try it.

We can get 1kg garlic butter salt online in my country, its pretty good meant for popcorn but has many uses

I used the butter salt on popcorn so when Angel was like it taste like popcorn I was like damn it should with all that butter salt. Kinda want to try it now.

This IS my request!! Flavocal Ive been requesting for years!!

@idiotburns

3 ай бұрын

Wow, and it went well!

You made that potato hollowing look easy!

Very nice video I think you should compare this butter salt to a normal stake basted in butter

Hey Guga! Can you run an experiment with Buldak sauce? Especially the red one (even spicier than black)? It has a great flavor but a great kick too!

I recently discovered you can make Lebanese toum using black garlic. It might be interesting to what black garlic toum does to the flavor of dry aging steaks

"popcorn steak" definitely the best description

Awesome video ❤

Saving that stuffed potato recipe for later

You should try this with Flavacol. It's the buttery salt they put on popcorn at the movies.

You should get all those popcorn flavor powders and sous vide or dry age steaks with them. I’ve seen cheddar, ranch, white cheddar, and I believe a kettle corn/sweet one.

Popcorn steak? Great idea. Dry age steak in movie popcorn!

The butter salt steak looks magical.

Try to dry age a steak in fruit fresh fruit fresh is a powder that you put on fruit whenever you are freezing it to keep it fresh and it holds its color

Can't wait to see the the video where he dry ages steaks with this

I'd love to see a triple dry age face off - umai bag in the regular refrigerator Vs dry age cabinet Vs umai bag in the dry age cabinet

Hi Guga I just recently started watching your sous vide videos and just bought a sous vide machine. I've cooked 3 steaks I filet and 2 new York strips. The filet was about 1-1/2" thick and the strips were about 1". Temp 130f, for 1 hour, the filet 1-3/4 hours. They all tasted good, but were definitely more medium than medium rare.. What am I doing wrong? Thank you. BTW I really enjoy your video, very entertaining. Tony

This looks so damn good 😋

Please do a dales sauce! It’s a great go to for flavor and crust

You should try using maple sugar, made from actual maple syrup. Don't know if it would be good using it in the same amount as you did the butter salt. Thinking more the glaze or marinade you might make with it.

Wonder what would happen with the butter salt if you did a kinda dry brine with it overnight? How much deeper might that permeate the meat. Hm. Popcorn butter salt and steaks....such a fun combo.

I was expecting the MGS sound when Angel said "it's like popcorn".

Guga is now an actual Steak scientist

You can boil them if you like, but if you really want to retain the flavor you can mash them or stick them in a stew.