Should I be scared of the thumbnail? Oh yeah! Cheers everybody!
This is an amazing ingredient it elevates any dish to a whole new level. To put it in simple
words if you have a regular steak and you add this to it congratulations you just made steak on crack.
That is how powerful this is, and we're talking about msg also known as monosodium glutamate. It is
found in many different things naturally and just a few videos back I dry aged with it and it was
a complete outer body experience. I'm telling you this thing is crazy good. But one thing I believe I
overdid it was to add too much, that's why my cheeks kept squeezing. I'll tell you one thing it
was weird and great at the same time. But today my goal is to do something different and that is to
maximize msg to its best potential. And of course the first thing we're gonna start off is steak, for
that today I chose these four beautiful filet mignons. As you can see they are some thick boys. At the
same time if possible whenever you're choosing it make sure it has a great marbling just like this.
This is very unusual for filet mignon but whenever you get good finds like this make sure you take it.
So here's the plan as you can see these two steaks on the left have less marbling than
the ones on the right. So my thought is if I put msg to those two steaks and make them better oh
that's a whole new level right there. So I went ahead and transferred them to a cooling rack
and of course started seasoning them with msg. Now just like salt you don't want to overdo it, you
want to sprinkle a good amount to make sure every single surface is perfectly coated. The interesting
thing is that msg immediately starts dissolving and penetrating the meat. That is exactly what
we're looking for, the more penetration the better. As always make sure to season both sides. For the
other two steaks I'm only adding salt and nothing else. I'm a huge fan of something called dry brine
and if you've been watching my channel for a while you know exactly what it is. It's basically the
best way to treat a steak before cooking it. Now to make sure that the msg and the salt will penetrate
nicely and deeply into the meat I'm gonna allow them to dry brine in my refrigerator overnight.
And that's perfect because it's gonna allow time for us to go ahead and make an incredible
side dish. And I mean take a look at this! That is what i'm talking about, and to make it it's super
easy and here's how. I first started by cooking a little bit of bacon, as always remember exact
amount of ingredients always in the description down below for you. Once they were fully cooked I
removed them and using the same exact pan I threw in a little bit of freeze-dried garlic and onions,
warm them up and throw in heavy cream followed by a little bit of salt and freshly ground black
pepper, then you want to mix everything well to make sure everything is perfectly combined, but
you do not want to bring it to a boil. That is how easy it is to make the sauce and let me tell you
something this is already delicious by itself. However we're gonna need the most important
ingredient and we're talking about potatoes. I personally like to peel them first and if you
have gold potatoes like this, these are the one I recommend. To make sure that they do not oxidized
throw them in water. Now to slice them we want to get it as thin as possible and nothing will beat a
mandolin. It is easy to use but at the same time it can be quite dangerous, the last thing we want is
to hurt ourselves. So if you have a mandolin you should definitely use the guard for it. We don't
want to have any accidents and having a guard this is the only way to ensure it will not happen. And
the best part is that you can go as fast as you can. As you can see all of these took no time at
all, that's great because now it's time to assemble. Using the same exact pan I started by adding a
layer of potatoes. Once that was done I threw in the bacon, followed by a good amount of cheese.
Now you want to be generous with cheese but at the same time you don't want to overdo it. For me
this amount was good enough. Once that was done the only thing left to do is to repeat the process as
many times as needed until you run out of potatoes because the last thing you gotta add is your sauce
and make sure you add all of it. The only thing you gotta really keep in mind is that there's a
high chance of this overfloating so make sure you use a tray on the bottom. At the same time using a
little bit of aluminum foil will ensure that the potatoes will fully cooked. The next thing to do is
to add it to your oven at 375 degrees fahrenheit for 30 minutes. Once that's done take the aluminum
part out and add a good amount of cheese because once you're done the only thing left to do is to
put it back in your oven in the broiler setting and let that cheese melt. You're looking for that
wonderful golden brown color. Because once that has been done the only thing left to do is to
remove it, add a little bit of chives and your scalloped potatoes are done. That is how easy it
is to make it. And do I have to tell you that this is delicious? Well I hope it is speaking for itself.
If we are really gonna make an extreme msg steak experiment we gotta do something else and that is
to jazz up our basting butter. I really want to see how different this is gonna be. So as you can see I
had two fully melted sticks of butter. One of them I'm gonna be adding a good amount of msg and the
other one I'm not. This way hopefully it will make this steak even better and we will definitely let
you know how different it is. But now going back to our steaks as you can see after 24 hours this is
what they look like. There is no longer any sign of msg or salt. It is exactly what we're looking for
because everything penetrated nicely and deeply into the meat. The red color is a sign that the msg
worked just as good as salt. Now the only thing left to do is to go ahead and season them. For that
I throw in freshly ground black pepper and garlic powder. As always make sure you season both sides
including the edges. To cook them here's the plan, the first thing I'm going to be doing is putting
a nice wonderful sear, as that is happening I'll be basting them keeping it completely separated the
msg steak versus the other. One we'll use regular butter and the other one the msg butter. Once I've
gotten a sear that I'm happy with it's time to cook them in indirect heat. But now that you know
exactly what's about to happen, I say it is enough talking and it is time to cook them. So let's do it!
All right everybody here we have our beautiful steaks. Are you ready Maumau?
-The Guga those steaks look beautiful but what is that? - Oh Maumau you're always interested on the
side dishes. I love side dishes and that thing is calling my name is like screaming. -This is scalloped
potatoes. -Give me some! -Hold on you don't want to try steaks first? -We're going to try steak but
give me some of that. -You want... okay Maumau all right, all right, all right, all right.
The smell that is coming out of these potatoes. All right great I know you're gonna want more
so I'm gonna go ahead and give you a second one. -Yeah. -This side dish right here is perfect
for any steak combination. You okay Maumau? -I'm in paradise right now. -Cheers everybody!
-That is amazing! It is so tender. -So tender. -Super flavorful. -What kind of cheese you put on here?
-Swiss cheese. -Swiss cheese? -Swiss cheese yes. -It does not taste like swiss cheese. -no? No it's not
mozzarella because a lot of people mozzarella but i'll be honest with you the only reason i didn't
put mozzarella is because i ran out of it. -If you never had this before, this is like a lasagna made
out of potatoes. -That's exactly what it is, that's exactly what it is. -I was about to lick my knife,
that's how good it is. Don't do that, don't do that, you don't want to do that. So as you can see we
have two beautiful filet mignons but we actually have an experiment today. Nothing goes better
than potatoes and filet mignon. I want you to give me your honest opinion they should be a little bit
different from each other but at the same time I don't know. We'll start right here first. -This one?
-Yes. Oh lord, have mercy! Oh man! It is that that's the wonderful thing about filet mignon, it is
just so tender. You know what I mean? It is a tender steak everybody. It has to put a smile on your face.
Are you ready Maumau? -Smells almost as good as this. -Oh you're like this is
not Maumau really enjoy the potatoes. All right steak time. Cheers everybody!
That's one of those that you have to just close your eyes. Look at you. You told me to shut up.
That's exactly what I was gonna say. You have to close your eyes and enjoy that flavor. -Just enjoy it.
-You don't need teeth to chew a filet mignon everybody and for whatever reason if people do not like
filet mignon, they're crazy. -They're wrong! -Filet mignon is amazing. -The smoky flavor that you
got on this. -Yes. -Charcoal flavor. -Maumau enjoying the charcoal everybody. -Oh my god. -That
was a phenomenal steak, now let's jump into the second one. You ready Maumau?
-Give me give me some more of that.
-All right i know you're enjoying it. Are you ready for, that that was to clean your
palette? That's what you're trying to do? -Yeah. -I see that. Any type of excuse is good from Maumau.
Okay I'm excited for this one. Are you ready? Let's try this one right here.
Just a standard perfectly medium rare the way we like it. You like a medium rare right Maumau? -
Yeah. -That's how we like our steaks. Let me know if there's any difference.
Second one. Cheers everybody!
Wow. -There's no way that that is the same as this. -It's like different steaks. -It's like a different
thing. -It is like a completely different steak I'm telling you right now. -It's like it has more flavor.
-Yes. -Like all the little flavors that you get on it are kicked up a little notch. -Just like multiply it.
-Right that's pretty much what it is. -The beefiness of it is a little bit extra beefy. -Right. -The
saltiness is a little bit extra saltiness, the... -It just enhances it. -The umamminess of the steak it's
a little bit extra umami. -I agree 100% it just enhances the overall experience with the steak
it gives a lot more flavor. Are you ready to find out what this is Maumau? -It's almost like this was a steak
kind of washed out flavor. -Yes. -And that one brought out more of the steak. -I agree 100% it's like
something happened with this one bad which nothing happened and this one here just like got waking up
or something. -If you guys watch dragon ball this is regular Goku this is super Saiyan Goku. -There
go super saiyan, I know what super saiyan is. -MSG from Uncle Roger huh? Uncle Roger approve it.
-Leg up. -Uncle Roger would approve it.
-As you guys can see we enjoy Uncle Roger. Shout out to you brother. If you're watching this
video. Anyway guys I definitely recommend using a little bit of msg it does wonders to your steak.
I not only did it with the steak but i also put it on the butter which I was basting with.
It just gives an amazing incredible umami flavor. It makes your steak taste better, it does make it
taste better, guaranteed. Anyway guys these are the results. I hope you guys enjoyed this video, if you
do enjoy make sure give it a thumbs up. If you're not a subscriber be sure to subscribe for future
videos. Remember if you are interested in anything I use everything is always in the description down
below. Thank you so much for watching and we'll see you guys on the next one. Take care everybody bye bye.