Trigger warning for vegan people, this video might contain flavor. And this is what Uncle
Roger is talking about ajinomoto also known as monosodium glutamate AKA MSG. Now I've done
a lot of insane experiment with this that is how I got to know Uncle Roger. I like to
call this the MSG dry aged cake. -I think this is Uncle Roger favorite cake. This is the only cake I want for all my birthdays
from now on. -He reviewed some of my insane experiments and finally today he's gonna get
to have one. Now if you are unfamiliar with monosodium glutamate let me tell you, you probably
eat this every single day, it is in most of the things we usually eat naturally. And today
I'm going to be doing something that you've never seen before that I can guarantee you.
Because since Uncle Roger is going to be here we gotta do something very special. And here's
what I thought of; we all know that charcoal steaks are one of the best things in the world,
another thing that is fantastic is whenever you deep frying steaks. So I thought what if
I deep fried a steak in MSG? Well let's find out. The first thing to do is to let a good
amount of MSG on a tray, then to discover its melting point. Into the oven it went at 475
degrees Fahrenheit, after about 30 minutes take a look. It's melting already and you can
clearly see that it's also changing color and getting darker almost like sugar. Because after
about one hour this is what it looks like, pure melted MSG. And this thing is hot, because
if I stir it a little bit take a look. It's just mesmerizing for me to watch, but as soon
as it cools down it completely solidifies once again. So now that I have this knowledge
let's go ahead and try the deep fried one. I immediately put it back on the burner and
brought it to the melting point, after a quick stir this thing is now ready. So I grabbed
a piece of steak in a skewer and immediately threw it in there and as you can see it is
basically cooking and deep frying the steak in MSG. I only wish you could smell this because
the more I do it the more mesmerizing it is. At the same time I had no idea if this was
going to be good or bad so after deep frying it in MSG for about two minutes I removed
it and set it down on a plate and as you can see this thing still bubbles. That is just
insane! Once he was fully rested it was time to go ahead and take it out of the skewer,
then I sliced it up and take a look at this. The world's first MSG deep fried steak. Now
honestly this does not look appetizing and the smell is just horrifying, so it got me
thinking there's no way I can give this to Uncle Roger, so I had several different other
ideas to give it a try. And everything started off with these three beautiful steaks. As you
can see they are Australian wagyu marbling score 7 and since I have three of them this
is how the experiment is gonna go down; for the very first one I'll be dry brining it
in MSG. So I went ahead opened up the bag and started to add a good amount maybe a ridiculous
amount. Then I thought wait a second this is a mistake let's just add the right amount
for this experiment so after removing it I was left with the perfect amount and from
past experiments I know that only adding MSG is not enough so I went ahead and also seasoned
it with a little bit of salt. As now this steak is fully ready the other two stakes on the
other hand will also be getting dry brine however with salt only and no MSG. And if you
are unfamiliar with the term dry brine let me explain when you put salt on the steak
the first thing that happens is draws out moisture then it becomes liquid and just like
a sponge the steak reabsorbs it into itself. This process is called dry brine, it's just
a fancy word to say it puts salt on it and let it rest. Talking about that the only thing
left to do is to leave it in the refrigerator overnight as that was happening I could not
stop thinking about deep frying a steak in MSG, however I was determined to make sure
I get success this time. And one of the best things you can deep fry a steak on is wagyu
fat so I went ahead and grabbed a good amount put it on a skillet and let it melt, then I
had to choose the right amount of MSG and I thought one tablespoon is good enough. -Hiyaa!
Why so weak add more, that too little. -So you heard the man I went ahead and added
a ridiculous amount, something I highly recommend you not even giving it a try as this is the
most amount of MSG I've ever put it together with wagyu fat. And surprisingly because it's
a ridiculous amount it didn't even melt all the way because once I was done my deep fried
MSG wagyu oil is now ready. And even though I'm gonna be making some beautiful steaks
for Uncle Roger if you come to my house you know I'll be making a side dish as well, and
this one is quite unique, and to make it it's super easy and here's how. The first thing
to do is to go ahead and boil some potatoes, once that's done I ran them through a ricer,
this will prevent from getting any lumps. Then I added a good amount of butter, followed by
cream cheese, milk, and salt. Mixed everything together until I had the consistency that
I was happy with then I poured it on a serving dish and it was now ready for me to make my
seasoned oil topping. For that I added a little bit of avocado oil into the pan, then I added
some garlic, followed by xo sauce, a little bit of sambal chili, red bean chili paste and
mixed everything together. To finish it up I added some spring onions, mixed it a little
bit more and poured everything into my mashed potato, as to finish it off I just added a
little bit of spring onions and my side dish was now ready for Uncle Roger to give it a
try. And if you've ever seen him if he does not like something he will let you know, hopefully
this will taste fantastic and he likes it, but I'm curious to find out what he thinks.
Because the most important thing is the steaks! Talking about that by this time it was fully
dry brined and notice that we no longer have any salt on the meat because salt does not
penetrate fat, however as you already know this thing only has salt and MSG so for the
seasoning I applied freshly ground black pepper and garlic powder. As now the only thing left
to do is to go ahead and cook them. So one of our steaks is going to be the control, the
second one is the one that we dry branded in MSG, and the very last steak will be deep
fried in MSG oil and I cannot wait to find out which one Uncle Roger is gonna like best.
Because now I say it is enough talking and it is time to cook some beautiful steaks. So
let's do it!
[Music] [Applause] [Music]
I know that looks good but before we try it I got a quick announcement. It is
finally here! Guga's rub is now for sale! I have been working on this rub for a very
long time. I posted a video on how to make it at home about four years ago and since
then I have changed the formula a hundred times, and now it is finally ready for you.
Many of you have already used my old recipe just wait until you try this one. It is better,
it is way better! Amazing on beef, pork, chicken, lamb, fish and my favorite burgers. This rub
is what I use in 90% of everything I cook. Get yours now at shop.gugafoods.com or just
click the link in the description. As always thank you so much for your support. I hope
you guys enjoyed this rub as much as I do because now it's time to get right back to
the video. All right everybody here we got our beautiful steak and Uncle Roger welcome
to my house. -Thank you, thank you. This steak looks so good. -Thank you Uncle Roger are you
ready to try them? Yeah. Let's do it! -Are you excited? -Yeah, yeah. -Okay so I got a little experiment
though, I gotta be honest with you I don't know if it's going to be good bad or ugly.
You've seen my MSG dry age experiment. What did you think about that one? -Uncle Roger think
it's pretty good, pretty interesting, pretty interesting. Like a madman Uncle Guga. -That's
correct. -Yeah. I think you're getting too bored in your marriage try to find something to
do. Hiyaa! -Enough talking let's give it a go. So we got three beautiful steaks let's just
dig in. Please. -Okay okay. -You like medium rare right? -Yeah of course. -Okay good. -There's no
other way to eat steak. -I agree 100%. -We should all judge people. -Really? -Yeah if you go on date, and then
your date asks for steak well done, that a red flag. -I don't know what I'm gonna enjoy
more these steaks are Uncle Roger's jokes. -Who's that guy? Who is he? -I forgot to introduce
you, how rude of me, this is Leo. -Im the janitor. -You're the generator. -Okay your janitor you treat
your janitor good he gets steak. -He's family uh very good enough talking let's give this
a go let us know if it's good sounds good. -Cheers. -All right cheers everybody. -Cheers oh
Nice and juicy and tender. -Is there anything better than steak Uncle Roger? -Yeah egg fried
rice, but it's very good. Good amount of fat good amount of char, just perfect. And thank
you by the way for helping me grilling it. -Of course, of course. -You look like a grill expert. -No
problem thank you for teaching me Uncle Guga. -No problem. -I think it's nice and beefy, extra
juicy I must say. -Yeah. -Like extra, extra juicy there's no way that this is a normal cut of
beef. Like very rich, very juicy, very beefy and very delicious. -Very good, so we all liked
it? Let's see if it goes anything up from here or down from here. Sounds good? -Okay. All right
let's go second one please dig in. Second steak are you ready Uncle Roger? Smell it does it
smell any different? -Smell like steak. -Smell like steak. Let's give it a go, let's try it
see if it tastes different Cheers. -Cheers.
-Oh my -Ummm! -For some reason it tastes meatier than the other steak. I can taste the cow more. -Yeah?
-Like this one is like kissing the cow but this one is like making out with the cow. -Oh my
God! -Like a more intimate. more flavor. -Yeah, yeah. -You know why? -Is it the magic white powder?
-Oh! -Careful we're in Miami. -So this one tastes better for you is it better than the first
one or no? -Better than first one. -Yeah I agree 100%. -It's really surprising to me because I
feel like the beefiness, the juiciness and the richness all got amplified so much from
the previous steak. -Absolutely wonderful. So this one here Uncle Roger I dry brine it in
MSG. -Ummm! -So you were right on the money. -Nice, nice. -That's why it's so good. -My favorite white
powder. Oh no I meant umm! -Very good I say for us to cleanse our palates we give it a go on
this mashed potatoes. Let me serve you Uncle Roger tell me how you like it. -Just one scoop
is enough. -Yeah that's enough for you? -Yep enough thank you, thank you. -These are American portions.
-Uncle Roger not used to this. -All right let's give this a go enough talking cheers. -Hmm! -Whoa!
-Chinese flavor. -Chinese flavor that's right. Wow. -Asian flavor what kind of chili sauce
is that? There's a lot of things going on Uncle Roger there. -Oh okay, okay. -It's crazy how
the oil just completely changes the mashed potatoes, you know for such a simple thing
just an oil on top it adds such a level of depth and complexity to regular mashed potatoes.
Completely different flavor profile and it's overall really good. -Yeah I really enjoy it
I highly recommend you guys giving it a try you can do the oil ahead of time and all that
good thing so it's perfect. -By the way I really like how that nephew talk about food nephew
Leon. Talk about food like a sport commentator. -He's on the 30 yard line, the 20, the 10 touchdown!
-That's why we call him the description guy. -Ah good job. -While I'm cleaning the floors
I just have like an encyclopedia and I'm just looking through like learning words learning
vocabulary while I'm cleaning the floors here. Nice nice you're gonna be food critic one
day. -You're not a generator! I mean not generate. -Generator there the electricity. -You're not
a janitor careful we're gonna steal all your secret and then go work for Salt Bae. -No I'm
not gonna work for Salt Bae, I have a high requirement for people I work for. -Oh
-Emotional damage! -That was fantastic. I feel like my palate has cleansed a little bit. Let's
try the very last steak. Give me your honest opinion please Uncle Roger dig in. -Ah I'm
wondering if it's going to be better or worse than the second steak. You ready? -Yep. -Cheers everybody.
-Hmm. -Interesting. It feels fattier, slippery. -Yeah, like greasier. -Yeah. -Yeah I agree with that
but the actual flavor I think we've actually gone a step down. I like the second one more.
-I agree 100% the second one was better. --Second one better. What is that one? -This
one here I actually made a wagyu MSG fat and then I deep fried the steak on it Uncle Roger.
-How is that not better that's crazy? -I think it's just a little bit too much. -Too much of
a good thing. -Yeah too much of a good thing is not good. Which one is your favorite Uncle
Roger? -Second one of course the white powder steak. -This is not white powder Uncle Roger.
-MSG is white powder. -MSG is just fantastic everybody you heard it from the champ everybody.
He said that this middle one is better, I agree 100%. Thank you so much for coming Uncle Roger.
Guys make sure you check out uncle's Roger's channel on the list link on the description
if you haven't seen it already. Hope you enjoyed this video, if you did hit that thumbs up. If
you're not a subscriber be sure to subscribe and we'll see you guys on the next one take
care everybody bye.