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.
MSG is the King of Flavor. Put MSG on everything. If you sad in life, use MSG. If you happy, use MSG. If you just get a baby, sprinkle MSG on baby. Better baby. Smarter baby.
-Uncle Roger, 2020
Words to live by.
m s g h a y