I cooked STEAKS in 5lbs of MSG and this happened!

Since you mentioned MSG, 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!

That side dish sure was ridiculously easy to make 😅

Didn't think I would be hearing the phrase 'Pig Pocket' today

How much MSG u use? Guga : Fuiyoh!

Instead of the torch, you should try alternative crust options, like toaster oven, searing pan etc. and do a “crust off challenge” 😅

That pigskin pocket thing is literally the sort of thing a pig would make horror movies about 🤣

I made a comment on a Guga video and this happened!

I love these extreme food experiments that answer my questions

You came to Colombia and you didn't tell? I hope you had a good time. Where didn't you go? The side dish is an inspiration on a colombian classic called lechona, which is pulled pork with peas (sometimes with rice) cooked and baked inside the pig's skin, but not just a bit, I mean the whole skin, even still attached to the head. Guga made it with chistorra (which is a Spanish food), but that's not the way we do it here, but sounds good. I think it's better the way we do it. Greetings from Bogotá, Colombia!

You can't always trust what you see on Youtube, but I trust Guga because following his instructions I have made my steaks and burgers 100% better. My family appreciates it also!

Guga really giving the phrase "meat pocket" a whole new meaning

As always, nice video, Guga!

Great Guga! - I just got my first container of MSG! - I will be cautious with it! - Thanks! - Cheers!

I would love to see a video of all your lessons from the past experiments and what you have learned

Great experiment, it's interesting to see how different amounts of MSG can significantly affect the flavor of the steak. The second steak seems to have hit the sweet spot. The side dish you made was mouthwatering, might need to try that as well!

Now everytime I cook steaks, I have that little voice in my head: "A good amount of salt, followed by freshly ground black pepper and garlic powdaaaaa 🎶" 😂👌🏾

A moment of silence for the 4th steak 🙏

9:32 when you deliver the final blow on the final boss in a video game!!! 🤣🤣

Guga, recently I’ve been experimenting with making beef jerky out of eye round. My secret ingredient in my marinade is that spicy chili crisp you made a video about awhile ago. I’ve used the oven, air frier, and dehydrator. All 3 have pros and cons. Curious to how you’d approach making jerky

Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it