They all said this is 10x BETTER than MSG, so we tried on steaks.
Рет қаралды 678,370
Жыл бұрынI love trying new things and today this made me so happy. I never had toum before and after making it once, it will not be the last. This thing is strong, garlicky and most important delicious. It's simple and easy to make and taste insane with steaks.
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#steak #experiment #cooking
@BakersTuts Жыл бұрын
Speaking of MSG, I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG (for example, Doritos, Pringles, etc). From what I’ve seen, sme people buy a 50/50 premix of DSI and DSG, and then make a custom mix of 75% MSG and 25% 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 Maybe you can try it on a potato based side dish as well (with and without the MSG+DSI/DSG). Anyways, I hope you give it a shot!
@Ardient_ Жыл бұрын
this is like the 30th vid that youve commented this haha, rlly hoping guga gives it a try
@luismakeup08 Жыл бұрын
@@Ardient_ you need to do that until gugas sees it
@nonononononononope Жыл бұрын
I really wanna see this!
@Kampos94 Жыл бұрын
Yes! Guga doooo it! :D
@blueredbrick Жыл бұрын
For science's purpose also pure DSI/DSG if that is sold as a mix, otherwise also each seperate combo. For science. And belly.
@nicholasvanbrunt6631 Жыл бұрын
Guga should do a steak experiment. At the same time Angel and Leo should make there own side dishes. Guga can judge who made the better side dish.
@ku_kuzzz Жыл бұрын
Nice idea
@JoshF848 Жыл бұрын
I think they did that already
@AjZ530 Жыл бұрын
@@JoshF848 they did one where they made steaks, i dont think they've done side dishes
@MadisonRamanamabangbang Жыл бұрын
I dont like that suggestion, I don't want them to compete or gave guga be any sort of judge or saying one person's is worse
@xerxes2568 Жыл бұрын
@@MadisonRamanamabangbangok
@alisiblini1551 Жыл бұрын
As a Lebanese, I was surprised to see this video😂❤🇱🇧. Im also surprised its good with steak. Usually we have toum with chicken. Mainly with rotisserie chicken or chicken shawarma inside inside pita bread with some thin sliced long pickle pieces. Toum just means garlic in Arabic by the way lol. But that is what we call this paste lol.
@joyce2739 Жыл бұрын
اسا جعبالي شاورما منك
@mohammadsoubra3820 Жыл бұрын
Ehh
@alisiblini1551 Жыл бұрын
@@mohammadsoubra3820 loll
@zf8496 Жыл бұрын
Im from Algeria and i tried it with Shawarma oh boy! it's superb & amazing
@ismails2864 Жыл бұрын
From where I am we call it toumia
@TheFGSDude Жыл бұрын
One important thing to know about toum is that unlike egg yolks for mayo. You can only do about 3X as much oil as there is garlic before it starts getting runnier again
@CarelessForce Жыл бұрын
If you want to use toum as a condiment that doesn't blow your head off, you want to add a lot more oil/use less garlic than Guga did. The problem with that is garlic can't hold that much oil so the emulsion may break on you, a good workaround is to add an egg white as that can hold way more. Or make it like Guga did and you can use it in place of garlic in recipes, for example it could have subbed the garlic paste in the side dish. It lasts a surprisingly long time in the fridge.
@AjZ530 Жыл бұрын
A pro tip if you want to use it for something but dont want that strong taste you can portion out how much you want to use and mix it with regular mayo, it has a similar enough taste that it wont change the flavour too much. If you make a lot you can split it in to batches, one as it is and one mixed with mayo
@TheAirwolf89 Жыл бұрын
Maybe another idea would be to use chinese garlic/ mono garlic, the one where you don't have multiple pieces but just one. I think this one still has the nice garlic flavour but isn't as potent/ biting as the normal garlic
@evilgirl34 Жыл бұрын
As a Lebanese I recommend using starch paste, just make a paste from corn starch and let it chill. Add the starchy paste to the mix of toum and it will do the trick of thicking.
@mikeilabiddle1757 Жыл бұрын
@@evilgirl34 I was taught to use a raw potato by a Lebanese gent I used to work for, I'm guessing because of the starch.
@ncsbear Жыл бұрын
Adding the lemon before you start processing will lessen the raw garlic intensity. Alliinase activity is attenuated in low pH environments.
@Ardient_ Жыл бұрын
My man Guga is creating the world cup of msg on steaks lmao.
@FlavorPro Жыл бұрын
Now he needs to do a tournament style elimination with all of them against each other. break them all into brackets, winner of each bracket moves to the next round. Let's see which one is the best!
@chasegreen511 Жыл бұрын
Guga should do a video of him testing the top 3 steak experiments he's ever made against each other to definitively prove what the best possible steak is !
@vargaattila8692 Жыл бұрын
I loved the part when Guga said "watch this" and Gugad all over the steaks. Truly a Guga moment of all time.
@tardwrangler1019 Жыл бұрын
You're not funny
@robguz1007 Жыл бұрын
guga angry at his side kick
@BrianWalker93 Жыл бұрын
I'm a simple man. I see Guga upload 4 seconds ago: I click. Time to find more awesome recipes for my family
@polarbear4696 Жыл бұрын
I feel this deep in my nuggets
@greatone5245 Жыл бұрын
Time to find more families for my awesome recipes 🤤😋
@peterdoe2617 8 ай бұрын
I've learned the whole sous vide stuff from Guga. Let me name some other fantastic channels: Pailin's kitchen, Marion's kitchen and Food wishes. Only 3 of my favourites. I've cooked numerous recipes from all of them. Examples (in above order): new crab fried rice, pavlowa and pulled chicken sloppy joes. The last one I had only 2 days ago. For the ?th time! Crowd pleasers!
@Neoxon619 Жыл бұрын
Can you try berbere with steaks. For context, it’s an Eritrean/Ethiopian spice with a taste that’s both spicy & smoky. It’s used to make zigni (pronounced sef-he), a sauce that goes with injera (a sort of sour flat bread served in Eritrea & Ethiopia) and usually has chopped cubes of beef in it. It’d just be nice to have Habesha cuisine be covered either here or on Guga Foods in some form.
@Oursfou Жыл бұрын
I use berbere on everything and iam not Abesh at all this is red gold
@lred1383 Жыл бұрын
why in god's name would "zigni" be pronounced like that. That's so cursed
@Neoxon619 Жыл бұрын
@@Oursfou It’s spelled Habesha. But yeah, berbere is great.
@Neoxon619 Жыл бұрын
@@lred1383 Don’t ask me, that’s how my parents pronounced it for pretty much all my life.
@SilkBuckets Жыл бұрын
"they dont look that good right now, but watch this" keeps me going
@IronMan3582 Жыл бұрын
Guga, I don’t know who your editor is, but they are doing a fantastic job with the quick cuts and the silly subtitles, and any time the Metal Gear Solid ! sound effect is used is always a winner to me Their efforts are not going unnoticed
@joem13yearsago73 Жыл бұрын
Thx. It me
@IronMan3582 Жыл бұрын
@@joem13yearsago73 I doff my cap to you
@SomePython Жыл бұрын
I've literally never seen anyone cut the centre out of garlic before, and love the almost-raw taste of garlic, so that went over my head.
@CarelessForce Жыл бұрын
I only bother when it gets big and turns green, the garlic Guga used here looked fresh enough he didn't need to bother.
@Propane_Acccessories Жыл бұрын
It makes a noticeable difference if you're pureeing it. Otherwise yeah don't bother
@ServiceAceStud Жыл бұрын
Smashing the garlic makes taking out the germ easier especially if its going to be pureed. It ends up making things a little bitter which some people cant distinguish from thr actual garlic flavor.
@jiffjiffernson7292 Жыл бұрын
I would need to see the germ removed and pureed to believe it even fresh. ie test it becuase no one has ever shown the germ to be bitter.
@arthropod-doctor Жыл бұрын
Always love seeing these two in vids with Guga. Leo's really good at articulating his thoughts and Angel seems like an all around fun dude. They play off each other and Guga really well.
@bogdanbarbu363 Жыл бұрын
The sauce recipe is close to a romanian sauce we call "mujdei" (there's a wikipedia article on it). We usually add less oil, maybe a tiny bit of water, and also salt when grounding the garlic. Goes well with fish and a lot of things.
@bobon123 Жыл бұрын
It has the same Mediterranean root, being it Toum in the levante, Aioli in Southern France and Catalonia, or Mujdei in Romania. We have Roman sources using it, it was very common in all the Empire. But even before Rome, the likely origin is from Ancient Egypt - close to the beginning of human civilization.
@meteorcat0730 Жыл бұрын
I just love Angel's pure joy when getting multiple cuts of the same steak lmao Though tbh I'd be like that as well if the same thing happened to me
@Mrbueno0 Жыл бұрын
Loving the lil experiments he’s doing with his backgrounds, transitions and general quality in his new videos you can really see and appreciate the effort and progress they put into their videos. Well done Guga…. P.S please do a reaction video to your first/old videos
@hashem1990rko Жыл бұрын
Well thom is literally translated to garlic (I am an Arabin so I know), it is what you do to the garlic change it is name. My most beloved dish ever is so simple, cabbage filled with rice and meat (seasoned of course) in a pot cooked in salted water with garlic and lemon leaves
@piggyless7036 Жыл бұрын
The best part about your side dishes guga is that their always "super simple", Great videos I love watching them!!
@GotCamel Жыл бұрын
Toum literally means garlic in Arabic. Grew up on this stuff. My dad used to make us a sandwich with grilled chicken, toum and cabbage in a pita. Also, what you guys ate at the end is not Lebanese cuisine, but I’m sure it’s delicious as hell.
@CoolJay77 Жыл бұрын
Indeed, I would primarily use it on chicken. Most commoly used with rotisserie chicken, but also often with grilled chicken.
@Hustlersclub69 Жыл бұрын
its used in shawerma, nothing can beat that
@someone82926 Жыл бұрын
This is lebanese used with grilled chicken .you can find it in many Arab countries but not the same recipe because lebanese are masters in this especially because of the lemon addition .The strength of the garlic taste can be adjusted by the garlic amount put in but guga here broke the scale by adding ridiculous amount of garlic cloves .
@alihaidar6105 Жыл бұрын
toum is a Lebanese condiment it has been eaten for 8000 years and they traded it. the food he made isn't necessarily Lebanese, But Toum is 100% Lebanese
@CoolJay77 Жыл бұрын
@@alihaidar6105 I am pretty sure that salsat el toum is Lebanese, but do you have a reference that the sauce had been made for 8,000 years? You would need an electric blender or food processor in order to emulsify the garlic with oilive oil. It got popularized during the 1960's when rotisserie chicken in Lebanon had become popular. Unless you are referring to garlic as a plant being consumed thousands of years ago. However ,
@kevin...- Жыл бұрын
Just a heads up for the editor you did an amazing job
@jcwoods2311 Жыл бұрын
They are getting very much better! Finding the right balance with the campy effects and just letting the footage play out. Some KZfaqrs go way too far (PonyTail guy with glasses in the cupboard), Guga's team is nailing it!! In this less is really more.
@MrMattyRyan1 Жыл бұрын
Agreed. They got me with the hit markers after eating the toum on the steak 😂
@MrNeelmatt Жыл бұрын
The green screen messes with me
@Nereplan Жыл бұрын
your take on çılbır is pretty much the traditional version. Not just ingredients, but the method too. Maybe use a stronger bread for tasting. We generally use poğaça, açma, or simit for it. In the west, maybe focaccia would be a great alternative. Brioche and bagels can be awesome too.
@TheJoker-tt4xx Жыл бұрын
Tek ben varım sanıyodum :)
@EmreKardesseven Жыл бұрын
Tek değilsiniz :)
@williamhigleysr.5098 Жыл бұрын
I always enjoy your videos. I find them inspirational and enjoy the sense of joy you bring to the videos. Having said that have you ever cooked a Denver Steak with Sous Vide? I just heard about them today and I think your skills would elevate them to an even higher level. Thanks for your consideration.
@joakogaro9784 Жыл бұрын
The bit were Angel takes 3 pieces of meat attatched to each other and then his soul crushes when he is left with the on piece he KNOWS is for him is one of the best pieces of enterteintment I¨ve seen
@red2503 Жыл бұрын
Next experiment: dry aging a steak in toum
@Mrzombiefarm88 Жыл бұрын
Guga we Need a Side dish comparison of them all to see which one is the best!!
@TheElliottd081 Жыл бұрын
You can use toum as a replacement for yogurt as a base of marination for tawook (chicken Sish) to have no dairy. So I’m not surprised at all that it works well with steaks. I work in a high end Lebanese restaurant in london , UK and toum gets used a lot for all types of marination.
@lorain4696 Жыл бұрын
This is how I love eating barbecue. I usually put that garlic mix (olive oil instead of grape though) on bread, cook it on the grill and then eat steaks with the bread. And usually if I have leftover garlic mix I would add it into my bites for more of it its so good
@CoolJay77 Жыл бұрын
At times, I spread it on bread and snack on it. LOL Great idea to grill it though
@4realdustin Жыл бұрын
This looks amazing. I can never get enough garlic! You guys should cook steaks with zaatar! It's an amazing middle eastern spice mix with thyme. I think it would be fantastic.
@michaelbirch5270 Жыл бұрын
I think if left to his own devices, Angel would eat all three steaks by himself, in under three minutes too. 😆
@ronsavacool14 Жыл бұрын
When poaching eggs, it’s actually better to have to much water. You also want to stir the water and make a slow vortex before adding the egg. It actually helps a lot!
@matt-fl9wv Жыл бұрын
being from lebanon i love what i'm seeing great food guga!
@big_lebowskee2695 Жыл бұрын
Guga made sure he made perfect runny yolks this time!!
@jnab Жыл бұрын
I'm surprised toum goes well with steak! It's typically paired with grilled chicken in Lebanon. I encourage you to try it.
@AjZ530 Жыл бұрын
I always get toum when i eat shawarma
@virginiaf.5764 Жыл бұрын
I grew up eating my Lebanese mother's delicious food. But she never made toum, and I'd never heard of it until a few years ago. I wonder if it's a regional thing? My parents were born in a little town in the Chouf mountains. Maybe toum wasn't a thing there ... going to research that again. I didn't find anything when I first researched ... but didn't dig deep enough.
@StarsAreBright Жыл бұрын
@@virginiaf.5764 Hey, my parents didn't have Toum all too much either, and my mother was born in 3araya and lived there most of her early life, and my father was born in Lebanon, but barely lived there before moving to America at a young age. Maybe it is a regional dish or perhaps maybe it's just not recognized as much anymore 🤔
@NikoBellaKhouf2 Жыл бұрын
Try it with beef shawarma 😘👌
@ReneAdaimi Жыл бұрын
@@virginiaf.5764 Toum is everywhere in Lebanon. Like Jack said, it's usually eaten with chicken including shawarma and tawouk
@meawreg Жыл бұрын
@7:15 after the control steak mishap, second steak angel says "it's not me, it's not me" .. I laughed so hard cause I've done that before!!!
@bdavis7801 Жыл бұрын
😆I love toum! I'm glad you guys enjoyed it!
@utah123ify Жыл бұрын
Hey Guga! Love your videos. Could you try making steak with Saffron compound butter?
@elpicox1011 Жыл бұрын
This sauce is extremely similar to alioli in Spain. But we have various different recipes
@adambarron4015 Жыл бұрын
As Guga claims the sous vide concentrates the flavor, I'd love to see a burger, mushroom added burger, and a portabella mushroom burger experiment.
@darrenlyddieth5770 Жыл бұрын
Guga's got a new title "Toum Raider".
@dieGoKiller42 Жыл бұрын
In Spain we call that Alioli, because in catalan -> Ali=Garlic + Oli=Oil
@000phill000 Жыл бұрын
Very interesting that the toum would be such a success. Usually you say that adding fats to Sous Vide like butter actually pulls flavour from the meat. Obviously the huge quantity of garlic will add to the flavour. I wonder what it would be like if instead of oil, you make the toum with just water or even stock?
@Regulator2000 Жыл бұрын
The oil is required for the emulsion.
@jenniferr5562 Жыл бұрын
Wow...I have been searching for this garlic recipe for 10 years! I am flabbergasted!
@GrimrprO13 Жыл бұрын
Angel is right, if he takes one piece of steak and it wasn’t cut right and more steak comes with it, that’s technically only one piece of steak lol
@commudus6256 Жыл бұрын
It’s Levantine MSG, not only used in Lebanon but also in Syria, Jordan and Palestine/Israel
@StarsAreBright Жыл бұрын
As a Lebanese young man myself, I can confirm that I ABSOLUTELY CANNOT RESIST most of the foods served when my mother decides to make Lebanese dishes 😋
@sheshd Жыл бұрын
I'm Australian and we almost ALWAYS have toum as a condiment. (lots of Lebo friends). Never once thought it could be used for sous vide. IMPRESSSSSED
@KrazzyKlown Жыл бұрын
im jealous of angel and leo getting steaks all the time because of gugas curiosity.
@InspectorGofret Жыл бұрын
How was your trip to turkey guga? Am curious as to how the turkey experience was. Hope our food was good ;D
@cxbbler Жыл бұрын
You could try steaks with Vegeta, which is basically salt, MSG & dried vegetables. It is a popular condiment in Central Europe.
@AjZ530 Жыл бұрын
vegeta is my go to spice mix tbh, im not eben from the balkans or anything but it goes hard on everything. Chicken, eggs, even sandwiches
@qwertyzO Жыл бұрын
vegeta from dbz!1!??!/1/!
@tigerwarrior1787 Жыл бұрын
@@qwertyzO I was thinking the same thing! That Steak will be SCREAMING in anger all the way from Namek!
@thegamechanger3317 Жыл бұрын
@@tigerwarrior1787 final flash when you're eating
@russelldonais6886 Жыл бұрын
awesome as always. Idea for a next vid. Maybe a equipment test /review for 2023. This would help more people get into sous vide
@jadop23 Жыл бұрын
Thank you for trying toum! Love from Lebanon ❤🇱🇧🇱🇧
@virginiaf.5764 Жыл бұрын
So may I ask you? My parents were born in Maasser el Chouf. I'm first generation Lebanese/American. My mother's Lebanese cooking was wonderful, delicious, but she never made toum, and I'd never heard of it until a few years ago. Do you know if it may have been a regional thing? Everything I've researched state that it is a well-known condiment in Lebanon. Neither her or her sisters or any of my close relatives ever made it.
@jadop23 Жыл бұрын
@@virginiaf.5764 That's very odd for you not eat toum much, maybe you don't consume many dishes that needs toum like mashaweh, tawook, farouj and some more foods like that ?
@Ask-Isa Жыл бұрын
Toum is really good with grilled chicken. It's made with olive oil.
@joachimjenni Жыл бұрын
olive oil instead of grapeseed but otherwise this looks incredible as always!
@georgeappleby6868 Жыл бұрын
Olive oil has a much lower smoke point than grapeseed or avocado oil
@arabiansensation Жыл бұрын
@@georgeappleby6868 yeah but you generally don’t cook toum. Definitely recommend olive oil for it
@5thHouse Жыл бұрын
It's literally aioli.
@theultimaterental Жыл бұрын
Nah, canola or vegetable oil are traditional because they are neutral oils. Olive oil changes the flavor. He used grape seed oil because other oils would burn the garlic under that torch.
@snapplegu6100 Жыл бұрын
@@theultimaterental you should never eat seed oils.
@TheSfelex Жыл бұрын
Oooooh Toum!!! in a Guga Video amazing :D i love this idea Guga, difference cuisines with steak very nice. Toum literally just means "garlic" that's we sometimes call this paste/sauce "Mtawammeh" which translates to something with a lot of garlic.
@mohammadhijazi7329 Жыл бұрын
Hey I'm lebanese and I acdully love youd content. Concerning the toun you can add Greece yogurt or some mashhed potatoes. Try toum with chicken and pickles. So side dish also have a variation in lebanon. Greece yogurt with eggs is one of my favourite breakfasts.
@Tactix_se Жыл бұрын
I used to LOVE this stuff as a kid. Would eat it with literally everything. Chicken, beef, bread, fries, you name it. It also makes people pass out when they get a whiff of your breath 😅
@hatem3233 Жыл бұрын
You have to try Saudi camel 🐪 Kabsa one day 🙃
@jcwoods2311 Жыл бұрын
Just the toes, thank you ;-)
@hatem3233 Жыл бұрын
@@jcwoods2311 the camel does not have any toes, but appreciate it any time you’re welcome
@jcwoods2311 Жыл бұрын
@@hatem3233 It's a Western reference Hatem, something to do with yoga. And no slam at anyone in the Middle East. Thank you!
@hatem3233 Жыл бұрын
@@jcwoods2311 ok i got it thanks for the cultural lesson . And trust me, it’s delicious your most try kabsa as well♥️
@NigelMelanisticSmith Жыл бұрын
Those Turkish eggs remind me of Shaksuka, which I also love.
@anthonykay7676 Жыл бұрын
As a Lebanese it's awesome seeing Guga discover our cuisine , and in Lebanon we have toum with chicken mainly not beef , any grilled or fried chicken and definitely in shawarma , it tastes amazing and fits much better, also goes great with French fries.
@gins8781 Жыл бұрын
I can’t wait to make toum. I don’t eat commercially produced Mayo and I like raw garlic for the health benefits. Steak too!
@imranibnismail Жыл бұрын
Definitely gonna try this one! I love thoum!
@Havakadoo Жыл бұрын
I’m doing my first ever sous vied tonight, NY strip. I can’t wait to try it.
@kanecitizen Жыл бұрын
Toum definitely gives off a delicious explosion of flavour
@460Tang Жыл бұрын
The results are surprising to me. From what I have learned watching Guga, typically you dilute the flavor of the steak by adding something like this to the Sous Vide bag. Interesting, and something I'll have to try.
@YYRTSO Жыл бұрын
The montage is on a very high level have to say. WP to the team.
@freedomtd Жыл бұрын
Leo and Angel make these videos so much better. I love these.
@onepunchtocelebrate670 Жыл бұрын
Definitely gonna try this
@HidemiChan Жыл бұрын
guga saying shake it a little, angel shaking it more than a magic wand.
@yousefa9463 Жыл бұрын
I like the new camera set up , while trying the steak
@Proview23501 Жыл бұрын
been enjoying the different backgrounds across the channels
@lucascady4992 Жыл бұрын
I used to have a Lebanese restaurant near my house. I love that paste on Steak or Chicken kebab, I always called it the garlic goo?! 🤣 They knew what I was talking about! 🙂 It is very sharp with the garlic, but it is amazing!! Highly recommend!!!
@seleroan Жыл бұрын
One of these days, I'd like to see you bring a bunch of these experiments together to make the "perfect" steak.
@james2982 Жыл бұрын
Will you please do a steak experiment with Korean Buldak? It's like Korean MSG! One of my favorite sauces ever and its SUPER spicy. Love the channel Guga!
@catherineestes6443 Жыл бұрын
Absolutely love the editing 😂😂😂
@butchersrespawn Жыл бұрын
I'm gonna try that toum on pork ribs this week and smoke it. Love garlic.
@DS-mw7pi Жыл бұрын
Hi Guga, we have similar dish in Bulgaria, but it is made with crumbled feta cheese in the yogurt and also good amount of sweet paprika powder besides the chili flakes. Believe me, it is very good.
@tylergasperproductions Жыл бұрын
lol, I was waiting for them to dip it in the poached Eggs!! *Drool
@865TN Жыл бұрын
I love toum - great episode guga
@catsan02 Жыл бұрын
Love Toum. A Lebanese friend would give little jars of homemade toum for Christmas. If you try to make it, use a neutral oil. Tried making it with olive oil and it left a bitter aftertaste. If you rather buy it. Trader Joe’s sells them at the dip section.
@MANDYBLINGZ2 Жыл бұрын
im laughing way too hard at angel dropping the slices xD
@trueeast Жыл бұрын
being italian my mouth is watering for that garlic spread
@mathewnoel7696 Жыл бұрын
question the dry bag can be use in the family Fridge ? please anwser im waiting for that for buy some !
@codyh5232 Жыл бұрын
Have you considered trying the hot start sous vide method for poached eggs? it's been a while but it solidifies the white a bit before diving into the 'perfect egg' temp for the yolk
@robertmourani6591 Жыл бұрын
Hey Guga, I'm from Lebanon and a big fan of yours! We usually eat Toum with chicken not beef, so I recommend you try it with fried chicken or grilled chicken, you won't be disappointed 👌🏻
@omfgfdp Жыл бұрын
Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way ? Love you
@bloodgain Жыл бұрын
This gives me the idea of trying to confit steaks and confit steaks with a bunch of garlic, with the bonus of some umami-rich confit garlic left over. I bet you could do that sous vide if you were clever about how you sealed in the oil -- maybe freeze it a bit or make something mayo-like the way the toum was used here.
@thenightryder3469 Жыл бұрын
Angels reactions get me everytime 🤣🤣🤣
@dokkaner5934 Жыл бұрын
Now we need to you do this with a mixture of melted wagyu fat, gee, & bone marrow as a replacement for the grape seed oil
@zigzagzarf Жыл бұрын
amazed you all did try one of the controls dipped in the egg dish
@mrglass3617 Жыл бұрын
Guga we need a top10 steak experiments. I'd love to know what your 10 fav results are. Maybe top 10 for each channel.
@juliennapoli Жыл бұрын
I've been offered a food processor, I've got everything I need to make tum, go for it!
@melissachristensen614 Жыл бұрын
Angel is on point today with his wit! Had me laughing out loud.
@BlackCat-X13 Жыл бұрын
I'm Lebanese and never had toum with steak, only chicken but might give it a try
@elieabourached9214 Жыл бұрын
All the love to you GuGa from 🇱🇧 lebanon
@droksid Жыл бұрын
Guga you should do a tournament of champions of all your experiments from both channels and identify which is the best so far.
@whitevader007 Жыл бұрын
Steak is and will be amazing. I had steak when I was with my uncle in CA in 1997. I will keep this memory for ever.
@GLaSSesNOlenses Жыл бұрын
My favorite part is how Angel transformed into a Stone Cold Steve Austin fan, talking bout some "Oh HELL Yeah" 😁
@uniqelancer Жыл бұрын
Let me tell you something since i am Egyptian and we consume toum as well, but it goes PERFECTLY with extra spicy fried chicken, shawarma "tacos, gyros" and any kinda falafel I think it will be perfect if you do a dry age experience with toum .. i feel it tasty But for meat .. we use Tahini sauce... And you really need to give it a chance So try sous vide and dry age with tahini, dry age with toum 3 different delicious episode 🤤
@MMMelancholic Жыл бұрын
You should try to dry age a stake in the "Buldak" ramen sauce, they come in bottles and have a strange savoryness along with a world of spicyness.
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