What is dry aged beef? Since when is drier meat good?
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- Опубліковано 21 бер 2021
- Thanks to Crowd Cow for sponsoring this video! Get $15 off your first order and an extra 5% off everything if you become a member: crowdcow.com/ragusea
Dovetail restaurant in Macon, Georgia: www.dovetailmacon.com/
Chef Davis Wells @wellsharpened on Instagram: / wellsharpened
A good (and free) 2016 overview of dry aging from the Journal of Animal Science and Technology: janimscitechnol.biomedcentral...
2006 study that found dry aged beef tastes juicier, even if it technically has less juice (not free): onlinelibrary.wiley.com/doi/1...
2020 study showing how the mold thamnidium enhances enzymatic tenderization of dry aged meat: www.sciencedirect.com/topics/...
2006 study that found dry aging bags (like the UMAi brand) work great and result in less trimming loss: www.researchgate.net/publicat...
2010 "Good Eats" segment in which Alton Brown dries a steak in the refrigerator: • Alton's Porterhouse Pe...
CDC factsheet showing that most people who think they have penicillin allergies actually don't: www.cdc.gov/antibiotic-use/co... - Навчання та стиль
"Why i dry age my cow, NOT eat it right away"
-Neolithic Adam Ragusea
Just go back in time and track his ancestor
💩
Ooooh Ooh! But dry cow one moon or dry cow two moons? Big controversy in tribe.
I just witnessed 100 people at once click a thumbs up button
@@bloodorange1088 the key is to be topical, quick, and/or an in-joke
"Desirable, old meat, that's what they call me" This raises more questions than answers
He's feeding lines to YTPers there's no way he isn't
@@IrukaSaaan Adam Ragusea is being secretly sponsored by YTP channels to produce more poopable material.
0:23
“Well hung” ;)
@@Korean_Autistic_Abs_Mis_Fail Yes, what do you need?
@@IrukaSaaan what's a YTP?
The origins of dry aging beef reminds me of the history of old English cheese, which was left in caves with the same kinds of environments these hanging pieces were left in and developed into an edible cheese loaf eventually! Great video, Adam!
One maker of Caerphilly cheese add maggots to the process but make sure they're removed before the process is finished. There is a French cheese that is slightly worrying because the maggots are left in it and are usually alive when eaten. I've heard stories that they actually jump out of the cheese and I do mean jump.
@@incredibleflameboyCasu Marzu : removing maggots ? pathetic
@@incredibleflameboy Must be quite nutritious tho! I mean, you already but them in there, why go through all that extra work of throwing away extra food haha
@@incredibleflameboy Perhaps they are competing to see who can jump the highest
@@incredibleflameboy why not just like, dip it in wax to suffocate the maggots? boom cheese with extra protein
When you explained about meat being sold by weight, and dry ageing weighing less, as a Yorkshireman I was in a violent rage about being charged so much for water
What is worse is when they iniect fluid and charge ya the same for that!
I haven't had it yet if it is so good then why isn't it more common! It doesn't seem like a hard process.
@@dianapennepacker6854you need a very specific environment to do it safely, doing it wrong can give severe food poisoning.
RIGHT?! They claim that they're injecting brine into the meats to help preserve them and make them juicy, but they're making the meat LOOK plumper and adding weight, and NOTHING ticks me off more than having something shrink to about half it's size during cooking because it was all water! @@dianapennepacker6854
@@dianapennepacker6854 Its not common because its not easy or cheap to create the proper environment to dry age beef at a commercial scale. Also not many butchers know how to do that, on average. Of course there are specialists, but theyre just that, specialists.
And of course, since steak is sold by weight, losing weight means youre paying more for "less" beef. Which drives up the price
Imagine being a handyman and your customer just offers you some dry-aged steak...
*FrEe FoOd*
You'd swear that was his first time eating steak, judging by his reaction.
@hi there because its rlly expensive meat
“Damn I didn’t know I was working for gordon rasmey”
I'm pretty happy with being offered a coffee out of the fancy machine (protip, this small gesture is an excellent way to get tradesmen on side and ensure they do a good job). If someone offered me dry-aged beef i'd probably never leave.
So we're currently working on the theory that both corn flakes and dry aged beef owe their creation to people getting distracted while doing something else.
Also vinegar
modern aluminium as well
Penicilin.
the microwave oven
Me
The quality of guests you have on your show are one of the major reasons your channel is so great. The chefs, the professors (like beer guy), the scientists and researchers, etc. 👌🏻
The Handyman
I really love Adam’s thoroughly clear and simple technique of communicating. He has content and delivery. Best technical food guy in the game. Keep it up Adam and thanks.
Happy birthday Adam Ragùsea.
Yes it’s his birthday today (March 22nd).
🎂
hjkl
How did you know?
The Wikipedia article on Adam Ragùsea. However, you could argue that Wikipedia is not a reliable source.
@@DaveDVideoMaker Wow, he already has a Wikipedia article for him
I can hear Guga in the distance, "LETS DO IT!"
same
YEAH LOL 😂
L eT s d Ew e T
I know it doesn’t look that good right now...
@@willa1975 but watch this
Very interesting and informative video. Years ago I would deer hunt in Michigan. This old time butcher told me to let the deer hang as long as possible with the hide off. Usually I would let them hang in my well ventilated barn for at least 7 days and longer if the temperature was cool enough and then process the animal myself. My Mother who grew up on eating Venison in the Upper Peninsula back in the 30's & 40's said my Venison was the best she'd ever had. Probably because my Grandfather didn't have the luxury of letting his deer hang, because of a large family to feed.
A note on wet aging I was told by a butcher at Costco that a cryo-sealed package of beef can be kept for 90 days before even putting a sell by date on it. It’s at the 90 day point of being cryo-sealed when I usually start my dry aging and I’ve never noticed any metallic flavors.
He feeds his handyman, actual king. dropped a like just for that.
Feeds his handy man like a king too lol
Kind of common in my country to feed guest and that includes handymen
@@liamtaylor9806 King in the castle, king in the castle
calm down, has the world become so shitty that people are amazed that someone will give food to people who happen to be in their house at the moment?
@@scottibass yes lol
The best thing about this channel is Adam's commitment to just passing the microphone to other experts to talk about their thing. I've learned so much, and presumably a lot of these people have reached much larger audiences than they normally would without a UA-cam platform.
True, he lets experts explain things clearly, unlike other youtubers who would just try to explain things in a very clumsy way just to keep the spotlight on themselves. Accepting that others know more than you on a subject isn't being weak like some people might think, it's just being a humble person!
@@MrX-tm8fy I'd take it a step further - accepting that there are others who know more than you about a subject should be about as fundamental as being able to walk. With almost any field, there is usually going to be someone who knows more about it than oneself.
@@m_uz1244 Well said, mate!
@@MrX-tm8fy he himself was a university professor of journalism. So of course he reach out to those with the knowledge about the matter
its also an effective defense mechanism. I saw so many comments critisizing Adam on his cooking videos, these smartasses think they know better, and these kind of experts talk quickly shut them up.
In South Africa we have a delicacy called Biltong which is basically dry age meat (usually beef but any meat works, including fish and chicken). We eat it raw, usually cut into thin slivers or as dried sticks. That part you call bark isn't cut off, that is eaten too. Easy to make at home too, just hang behind the fridge for 2 weeks.
Kudu is the best
Not sure how it compares to the South African original but it's sold in the UK too - it's not for everyone but I love the stuff!
Honestly thank you for this video. This was just a UA-cam rabbit hole for me and it was surprisingly difficult to find something somewhat comprehensive on the topic.
I always feel threatened by Adam, but in this one he literally described what will happen to me when I die.
Foreshadowing?
@@trihermawan9553 No its worse i think it may be *Spoilers*
You're gonna be juicy, bro. 🧛♂️
That's hilarious!
@@TheFagerlund I see what you did there
Adam Ragusea needs a drinking game. Take a drink whenever:
* heterogeneity
* “Macon, Georgia, where I live”
* white wine
* leaning into a meme about him
* Teflon-smooth segue into a sponsor segment
* or as the Brits would call [REDACTED]
* acidity
* long live the empire
That's like how to become alcoholic in 2 videos 😂😂
@@jac0b_gy155 exactly
Had my first home-cooked (butcher bought) dry aged ribeye tonight, and I can absolutely tell you it's worth the hype. I cut off all the leftover fat and rendered it out to cook my next steak in.
6:05 ... that's the best thing for packaging. Kudos to the cow people!
I'm so in for this oncoming dry aging series, that cliffhanger at the end.
Adam Ragusea's Dry-Aged Universe
Do you mean...a beef-hanger at the end? Eh? Eh?
I'll see myself out.
@@petergao96 no, no, I’ll help you. GO NOW, lol. That was funnier than need be 😂
and that foreshadowing when adam said "note to self" after the guy said something about putting it in burgers
Same
Davis was a great guest. hope he's a reoccurring character. Handyman too
Yeah, he was a really great addition to the video
We need to get this more upvotes.
@@Rachara "upvotes" are you lost sir
@@mrdragon7596 I got an upvote
@@Rachara r/lostredditors
Between the directness and simplicity of this culinary delight and your coverage of kosher salt Subscribed!
I have a penicillin allergy that was tested for, and certain meats make me feel sick in a very similar way to people with lactose intolerance (even when other people eating with me don’t have any issues). Especially beef. I always assumed that this was because of the antibiotics used with the animals, but I suppose that this is actually another possibility (or likely even a combination) for why beef at certain restaurants especially makes me feel sick.
want a metal or chest to pin it on?
Try to see if you can get tested for mold allergies. Most people with a penicillin allergy won't have any allergy to penicillium molds. I happen to be one of the unlucky ones who has a penicillin allergy and an allergy to penicillium mold- I was tested after I had an allergic reaction as a baby. If you have a mold allergy, you can get symptoms not just from ingesting the mold but also from environmental exposure. Symptoms like headaches, hives/rashes, sinusitis, and seasonal allergies could all be helped by managing environmental exposure, especially at home.
@@vivianloney8826 Can confirm here. I have an allergy to penicillin but no allergy to the mold. Looking into a mold allergy would probably be OP's best bet.
It's actually illegal for antibiotics to be in stuff like milk or meat. If you keep getting these sorts of reactions, it might be good to look into it
That sucks, I'm allergic to peanuts and chicken
"That's a conversation for another day"
I was legit ready to listen to a whole documentary on this.
Same
Bro always does this
"This is not a regular bag. This is called a membrane. It lets moisture out but not back in." - Guga
"I know it doesn't look good now, but watch this" *Activate country song loop, begin food pr0n*
hes gonna use that to dry age his nephew Angel
@@EricLeafericson i hate the term "food pr0n" do people have to be coomers about everything?
@Primo Antonius My love/hate relationship with reddit grows stronger by the minute
@@nowdefunctchannel6874 It's shot pornographically. Like commercials. Food porn is a thing that exists outside Reddit, and it's not necessarily sexual at all.
en.m.wikipedia.org/wiki/Food_porn
Yes it's Wikipedia. If you don't believe me I'll spend time later today getting you more direct sources.
Air drying/ air aging is still common practice in some parts of Europe. I live in agricultural part of the country and people buy or raise "halfies". It is grown pig 220+lbs already sauntered and cut in half pig. Friends, family and kids slice the thing into ribs, cracklings, bacon, ham( for prosciutto for example), homemade real meat sausages(slavonska kobasica) with fresh meat and spices( only salt and paprika, needs to be spicy), bigger sausages( "kulenova seka", eng. Kulen's sister) and kulen. Kulen is about 50 euros/kg and you can buy it only by a piece because the best part of the pig goes there, bare minimum of fat. Kulen only has two spices - salt, spicy and mild paprika. Some parts of the pig goes either on salt for some time( bacon, ham, ribs) and then to smoke( in like a little tower), and some directly on smoke (sausages) for little while and it goes on attic to dry.
TBH air dried bacon is real bacon. It gives new level to bacon and eggs .
OFC lard from the pig is used for cooking year round.
This reads very slavic
Here in Bulgaria, there is dry-aged meat in every store. Even in the smallest village in the smallest store if there is bread there will be dry-aged meat. We came up with a lot of recipes for different kinds of meat (pork, beef, horse meat, etc.) with different spices - Lukanka "Луканка", Sujuk "Суджук", Babek "Бабек", Sushenica "Сушеница", Petrohan "Петрохан" and so on. It is quite expensive (about 20$ per kilo), but many Bulgarians dry it at home in the winter, myself included. If you have a long winter you should definitely try it - it's delicious.
TIL Bulgarian uses cyrillic.
@@seigeengine Cyrillic is named after the man who invented it (Кирил), and he is Bulgarian. Every year we celebrate the day of the two brothers Cyril (or Kiril) and Metodi on May 24th. No other country does that as far as I know.
@@aleks_ivanov I do not care in the slightest, but thank you for telling me.
@@seigeengine It just amazed me that here it's considered common sense to know this, while anywhere else in the world our alphabet is associated with the Russians. Many even call it 'The Russian alphabet'
@@aleks_ivanov I mean, of course it's common sense to know something locally relevant.
I'm not sure anyone in my life has ever so much as mentioned Bulgaria, on the other hand. Never mind what alphabet Bulgarian uses.
When Adam went if it was possible to dry age at home, my mind immediately went to the umai bags which are not a bag but a membrane which allows moisture to leave but not to come in. Shoutouts Guga.
Dry age = Guga
at least in youtube.
Yup, buying the dry aging bags, and the primal cuts available in Costco, are a match made in Heaven 😉🐮👍
Those bags are mostly a scam. It's not even actually dry aging the meat either.
@@rileywebb4178 watch Guga foods and who said you were the judge of that? Did you even try it?
@@thelambsaucee science... Just because guga is in the business of selling you bags it doesn't make it true. Here's a good reason why it's not dry aging but also why if you don't think it's a scam I'm not going to stop you from using them - blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
I’ve never thought about it but I have no clue why people dry age beef. Thank you Ragusea, very cool
hjkl
Lol leave it to Adam to answer the questions everyone already knows about. Next week: WTF IS SALT!?
I mean, if you used common sense...
U mean Had no clue till now
This guy
First video for me
Has a really great video presentation it’s amazing and fun
Learned a lot about dry aged steaks and meats
Keep it up Adam
My family’s dry age setup is a second hand mini fridge with a tray of salt under the meat on the middle rack with the door shut on a plug in dollar store fan.
The salt keeps the meet dry enough and the fan keeps the air circulating and we open the door to ge in new air every day or so.
Also, after a week or whenever you see that crust develop, the meat can be put in a bag and moved to a regular fridge (although we think this might affect the flavour, being around other foods).
"can you dry age meat yourself at home?"
Guga fans: Oh yes you can, so lets do it!
French Guy Alex also!
Hahaha Guga fans ❤️
I can imagine his voice so clearly
les doet*
Just remember, it's not a bag, they call it a membrane
“Dry aged steak on the right”
“Vinegar leg on the right”
He says “on the right” a lot
Captain America may finally have a worthy opponent.
A stake is not what u r thinking about btw, it's steak
@@freshchefgaming1864 thanks for correcting me!
@@GladSC yeah np, I was trying not to come off as an asshole
@@KingJori_
"On your left." * raises shield *
"On the right." * brandishes fork *
Seen two videos and already love the guy. Amazing content!
What a greatly informative video! All I needed in one video. Thank you!
"When any animal dies, when YOU die."
that hit different
Put the membrane in the basket
When you wake up in the morning, stare in the mirror and tell yourself - outloud- you will die. It will take care of the problem in a week.
did not expect dry aged steak to get this morbid. now I'm feeling the muscle eating enzyme in my arm and thinking about the day I will be that well tenderized corpse.
Now just think, at some point during a cremation the body is perfectly done.
@@camerongunn7906 if I'm ever at that point pull me out and quickly season me I'm asian/white so like a Korean BBQ type sauce
last time it was all about his "hot italian sausage", now it's about "well hung" beef and how he's "desirably old meat"
reminds me of the old joke: "a lady walks into a bar and asks the bartender for a double entendre, so he gives it to her"
I do not get it
@@micheal5117 a double entendre is a phrase with a potential second meaning that is often inappropriate. To "give it" to someone in English can be slang for having sex with them.
Old jokes are the best jokes.
This one filed for future use.
@@micheal5117 that's right, you don't
..............I better dry-clean my mind.
i love the commitment tto suporting small buisnesses great work mate thank you so much
I'm on a binge of Adams videos (new sub) I found one of my new favorite youtubers!!
I can tell he has a real handy man. A little paint on his hands and is on a taster break. Thumbs up!
It's like he's deliberately baiting the YTP creators at this point.
What's YTP
@@lizzoschair.-9720 look up “Adam Ragusea YTP”
@@lizzoschair.-9720 youtube poop
@@lizzoschair.-9720 loop up adam ragusea ytp, it'll blow your fucking mind
@@zoids5459 where there's smoke, they pinch back
We should do a video on the differences between fresh and frozen beef and if slow thawing really makes a difference... My whole life ive been very hesitant to freeze my steaks, and when you purchase good beef you only have so many days to cook it. For the last year i have been buying Vacuum sealed steaks and freezing them. Also my father always taught me that if you freeze beef, the slower you bring it back from thaw the more tender it will be.
Your stuff is so rewatchable, I am just binging on your videos rn lol.
So adam just called himself "well hung" didn't he lol
And desirable meat
He is Italian
"Why I hang my meat, not myself!"
And who is 'they'?
He was talking about his large hot Italian sausage during the last video, too
OMG, THANK YOU for the info on penicillin allergies! My family has known for a long time that we're allergic to the binder in amoxicillin, NOT the cillin itself, but the medical protocol is that identifying ANY cillin allergy equals allergy to ALL cillins. I tried to explain to one nurse that I'm allergic to amoxicillin only, and she insisted that that's impossible. (And she got SO mad.) Thank you, thank you!
As someone who is allergic to the cilin itself, and about two dozen other medical compounds, I was very interested to read this comment. I've spent a fair portion of my life (some may say an unfair portion; all told, probably about a quarter of my life, to this point) in hospitals and have had my fair share of medical professionals tell me that my allergies are 'impossible,' (Lord, I wish that were true), so I feel your pain. Hope you're well!
It's truly fascinating what can become an allergy. I wonder if those nurses forgot what an allergy even is? Because an allergy is basically the body deciding that some random inert substance is the antichrist that will bring about the destruction of the world and is now engaging every immune response to dispose of the perceived world-ending threat. The substance can be literally anything, I've even heard of people being allergic to water(Aquagenic urticaria) or even just heat (cholinergic urticaria).
nothing worse than a nurse who thinks their degree makes them the definitive source of knowledge for all things medical!!
This doesn't make much sense to say, as binders are different between generics made by different companies, or different name brands, even though they all contain the same active chemical. So it isn't possible to say "I am allergic to the binder in amoxicillin", which one? A generic by a certain company? The name brand? Which name brand? If it is the binder, you could simply switch manufacturers, or get name brand, or get liquid. How do you even find out it is the binder? Do you go track down the chemical, order some in pure form online, and take some?
@@rdizzy1 ALL cillians are pennicillin. The difference between amoxicillin, clyndamyacin, ampicillin and the others, is the BINDER. So, if different manufactureers were making significantly different binders, they're making DIFFERENT medications.There could be very slight differences between other ingredients, or slight differences in certain productions of binders, but if it's close enough for the end product to be called "amoxicillian," then it's close enough to give me hives, honey.
Adam! Thank you for the video. I ranch naturally cared for waygu in Hawaii. I dry age for 21 days. I also make bresalo and mold it. I used your links to find all the aspergillosis specie causing white mold. Very cool to learn more. I buy Italian white mold salami and use the mold on my bresalo. It is a wonderful old world product.
I dry aged several beef tenderloins, and was thrilled with the results both times. I even did it in my regular fridge, though I did super clean the fridge beforehand. I also used a tiny car fan from a cheap auto parts place and plugged it into regular wall wart like comes with every electronics part or external hard drive. The first time I went about 3 weeks, the second, about 5. The improvement in flavor and texture was like the difference between a cheap steak nite at a diner versus Peter Luger's in Brooklyn!
All in all, it wasn't hard, and if I had a little more income, I think I'd have a second fridge just for dry aging. Be exacting in your prep, don't cut corners, and I'll bet anyone could dry age with great success.
Tep. That works very well.
"The difference is, you're still alive!"
Barely Adam, barely.
u ok bro?
I love how your pfp matches
If you were a hot dog, and you were starving, would you eat yourself?
@@cauliflower2003 I just need your name and its perfect
@@AlkonKomm Whatever is upsetting you, just always remember that you're a huge wuss for complaining so much. Stay strong! :D
Chef Davis' knowledge of the biochemical process was honestly amazingly informative and refreshing to hear him actually talk and walk through what is going on and how it translates into the dry age flavor experience. Thank you both for the great education!
Biochemistry BSc here - he's _really_ impressive on the biochemistry and microbiology.
Not so impressive on why humans have evolved to eat meat. If you look at the shape of our skulls we have lost a lot of brain size in the last 3 to 5000 years. Prior to that we were steadily increasing in brain capacity. This reflects our switch from a diet based on meat & fish to an increasingly Agrarian Starch based diet. We have also lost height & in the last 100 years have seen heart disease, cancer, diabetes, autoimmune, mental health disease explode from levels to low to measure to being everywhere upto now 40% of the population.
A key factor in this has been the Victorian idea that we are Hunter/Gatherers (an ahistorical implementation of Christian Science) the reality of our dentition, how we like our meat even our adaptability & intelligence point to what we actually are: Scavengers - we're like other intelligent animals such as Crows or Hyenas. We like well rotted meat upto a month after it has been killed by a predator. However since we're derived from amphibious apes living in caves on rivers & seashores we like our fish & costal food as fresh as possible. We also like our vegetables like "sea weeds" to be very high in minerals & salts. Most of our kitchen garden vegetables are derived from sea shore plants. Our use of high starch cereals is a very recent phenomena & is derived from the ease of planting & growing in monocultural agriculture. This creates vast amounts of food & has helped create the huge urban civilisation we have but at the expense of climate change as we are repeatedly destroying the soil & turning carbon rich soils into deserts. We currently have about 50 years of top soil left before all our arable lands become open incapable of sustaining agriculture & we either switch back to living on meat or starve.
Chef Davis' knowledge of biochemistry is debatable. Glycogen consists of long branched chains of glucose, so its decomposition can only release glucose, and certainly not glutamate, which is an amino acid!
@@annakissed3226 Do you have any source about the brain size loss you are talking about? It's the first time I've heard something like that and I'm curious to have more details.
@@Torlik11 drat sorry it was hear/say or rather I saw it on a UA-cam video but I can't recall where I saw it AND more importantly I didn't check their sources so everything I said is suspect! It might have been on anthropology it also noted that human skulls had become less gender diamorphic with smaller brow Ridges. They showed multiple human skulls with the most recent one the one we are used to seeing. It would suggest epigenetics are in play because its too short for evolution.
Sorry again especially if I am just spreading garbage
We in Serbia smoke it mostly, every village familly do it , great video
That’s so cool!
On your last comment, I was fortunate enough to travel to Spain in my early years. Gammon is AWESOME! I came back from that trip with different taste buds, I liked olives, anchovies and tiny slithers of the best pork. Cheers for these videos mate, I love cooking myself and I really appreciate the way you present these.
Adam I totally saw you the other day in the Publix parking lot! I stared at you for like 10 seconds and was like “why does he look familiar??” And then I drove off and was like holy shit.. that was Adam Ragusea lmao
That's gotta be the most interesting thing that has ever happened at Publix
@@tooled68 well a shooting just happened.
@@opgroundzero2.0 oh, well that escalated quickly
When I realized this amazing man actually lives not far from me I was like..."Something good has finally happened in Georgia!"
@@mikomikasa3958 i believe he has moved to Tennessee now actually!
“Alex french guy cooking” did a whole series on at-home dry aging, for those interested
That channel is pure quality
he changed his channel name to just "Alex"
Ah yes, the french Adam Ragusea, as i call him.
When you mentioned the bags I already knew the brand name, thanks Guga!
Fantastic to hear Chef Wells talk about the chemistry of dry aging
If you want to get consistent good dried meat try hanging in a wooden container. Basically the micro-flora creates a culture within the wood so the more you use the box for dry aging the micro organisms preferable for dry aging multiples and other micro organism not wanted will be subdued by the dominant organisms. This is the same method used by traditional fermented food in Japan like miso, sake and soy sauce created in large wood facilities that is more than 100 years old. The mold and other micro organisms are referred as "sumitsuki" or micro organism that had made home within the facility.
Cool
enjoy your botulism
@@corriedebeer799 thanks for the laugh 😂
Cool information
How would you clean a container like that tho? Wouldn't soap kill those bacteria?
Adam is like Rick from the Pawn Stars, he has an expert on everything.
@@ccriztoff it doesn’t have to be it’s for entertainment
@@ccriztoff re
@@ccriztoff not necessarily fake, there's a Reddit post from someone on the show. They call up people selling cool things, pay asking price and fly them out to Vegas for a weekend all expenses paid and give them a gist of that to say when the cameras are rolling. Really a win win for everyone.
@@IVIRnathanreilly somehow i can't read the entirety of your comment on mobile, maybe it's the name of the person you replied to
@@eclipse0073 ya probably, don't know how it's like that
Good research and concise presentation....!
How was I not subscribed already? Thanks for the great info!
Finally something we Swiss are superior foodwise: here almost every bigger supermarket has their own dryaging chamber and you can consequently find every cut also dry aged, almost everywhere....
YOOOO That's next century!
also: swiss cheese is top tier!
I love how Davis is explaining things about why dry aged steak is more tender and juicy, all while eating a dry aged steak. Just proof that that dry aged steak is irresistable!
I like cooking. I like learning. Your channel is the perfect amount of both, thank you!
I get a lot of joy seeing people really enjoying something like handy man jay did.
"That's a conversation for another day", right when it was getting interesting.
PLEASE MAKE SURE THAT YOU DO IT!!
If you were a college professor, I'd have never missed a class.
Im pretty sure he was a journalism professor before he went viral!
We are definitely getting a ham episode.
He WAS a college professor!
Yeah he makes these science videos really fun and interesting
@@matthewbrotman2907 Yeah, I'm expecting some stuff on jamon iberico, prosciutto, probably some salamis. I'm ready for this.
There is another explanation for the increased perception of juiciness in spite of dry aged beef containing less moisture. The concentrated flavor and the glutamate make you salivate more as you chew it, and that extra saliva is perceived as juiciness. This is how good jerky can seem juicy as you eat it in spite of having been dried out compared to the meat it was made from.
This is an underrated comment you brilliant internet stranger
Interesting point, thank you!
I'm surprised neither Adam nor the other chef mentioned this. It is concentrated umami.
I have watched a lot of your videos, and just subscribed. This channel is like a modern-day Good Eats. Love the science in the videos.
Keep up the good work!
PS I have to wonder where you live because here in Pittsburgh we have groceries that regularly dry age meats in controlled conditions.
Thank you, Adam; You're my favorite UA-cam chef
when he said "when you die" a shot of existential crisis shot through my body... then I was like "ooooh meat video"...
it hits me hard too
This video is very informative and I absolutely loved it, especially Chef Wells' details about aging beef.
...EXCEPT, at 8:54, Chef Wells makes a statement that is simply not biochemically true (sorry, but I'm a biochemist). GLYCOGEN (a polymer of glucose VERY similar to a starch compound, amylopectin, found in plants) does NOT break down into glutamate. It is broken down into GLUCOSE, a simple monosaccharide (one-ring) sugar. PROTEINS (including actin, myosin, collagen, etc.) are broken down (by different protease enzymes ... there are many types with many names) into component amino acids, which INCLUDE glutamate (also known as glutamic acid, in a just barely different form). By the way (and yes, I know that Adam & Chef Wells both know this), it is the heating up (especially on the surface of foods exposed to high heat) that causes the sugars to react with the amino acids to produce various tasty browned-food flavor compounds in the famous Maillard Reaction that every chef knows about.
Thank you so much for correcting this.
My store used to dry age about 100lbs of beef at a time every now and then. Now we Age about 300 lbs every two months on rotation. I'm glad that people are waking up to Dry Aged meat. Absolute revelation and worth every cent
another fantastic gem of an entertaining but very educational video, thanks Adam!
The "note to self" was my exact reaction when I heard about using dry-aged bark trimmings for grinding into burgers.
not going to lie the most impressive part of this video was when you washed away the packaging that was incredible. Can you do a whole video on it ?
That's not new. I've seen packing peanuts that melt in water; was popular for a while twenty years ago or so.
Where?
My curiosity as a food technology student makes me watch these videos even though I don't even eat meat any more😅
And this video has also made me wonder: what sort of effects could you achieve by cultivating some of the moulds (and other microorganisms) on the dry aged beef and then inoculating fresh meat with it, and then letting it wet age (under controlled conditions), that way you might be able to get more of the dry aged flavour as well as additional tenderization provided by the moulds, but you don't get a hard dry bark and perhaps not as much moisture loss. Another interesting option would be to try inoculating meat with very specific mould cultures already used in other food products (e.g. Penicillium roqueforti which is used in various blue cheeses including Roquefort and Gorgonzola) and see what sort of effects you could achieve.
I think he said in the video that wet aging prevents air from getting in and keeps the microorganisms from being able to do their work as a result. Otherwise I too am curious.
@Jeff Willsea but Nieke is talking about introducing bacteria cultures that we have in the lab to the meat directly, and THEN ageing it in whatever way... at least I think
food science is the content in my life that i didn't know i currently needed. great stuff!
Wow, I have a penicillin allergy, im seriously bummed I can't eat dry aged meat but im genuinely thankful you mentioned that and save me a potential trip to the hospital...
And you're certain you aren't in the 90% of people who think they have one that don't?
@@bsh819 I took penicillin for an infection I had, I broke out in hives all over my body and almost passed out from being so tired from the adverse reaction. I most definitely am lol.
@@dr.zoidberg5096 I imagine that is how most people come under the impression they are allergic to penicillin, but there's always more in drugs than just the drug. Might be worth thinking about getting a scratch test someday and know for sure (also possible you find out you're allergic to more stuff).
@@dr.zoidberg5096 apparently it's a lot easier to be allergic to the binder used in the finished medication than the penecillin itself! if you have good insurance that'd cover it, i'd recommend asking to get allergy tested for the penecillin mold, not just something like amoxicillin which has other ingredients. if not, i wouldn't risk it, but there's a good chance not all hope is lost for dry-aged steak adventures!
Honestly thought Adam would open with "It might not look that good right now, but watch this!"
I get the reference
*montage music*
Let's do ettt
@@blobbything2986
This is what it loooks liiiiiiikeee
Excellent culinary information!
YT suggested this channel to me a few days ago. Been hooked. It reminds me a lot of Good Eats which is the GOAT. Thanks
I think I've learned more from Adam's videos over the last year than in actual school.
Haha Im literally working on a similar video rn
@@DyslexicMitochondria wow amazing
@@DyslexicMitochondria but you didn’t
@@ben_6475 he might not have not uploaded it yet
Maybe get into a better school then?
"Desirable, old meat, that's what they call me"
hjkl
And that's no lie.
I mean Adams a dilf
Just feeding us YTP'ers at this point
@@KarenTookTheKids
Know your rights
Accuse everyone
Request a manager
Escalate to authorities
Neglect reason
Considering your name, please don't be any of these.
the corn foam stuff that crowd cow packs their food in was the most interesting part of this video to me
Dry aged mutton in Iceland is very traditional and a common food to have for christmas. I guess the climate is practical for dry aging.
and when i took it out?....woah
*cinematic shot*
THAT is a perfectly dryaged steak
But WATCH this! *montage music*
LETS DOO IT
@@CalebMaSmith more of a "less dewet!"
Hi Adam, thank you for this great video.
I dry age meat in my garage fridge. It started with Alton Brown and due to laziness became a family favorite.
Now, we usually dry age tri-tip and I salt it, which is a somewhat different thing. But I'm a bit lazy and I felt like putting salt on the surface would discourage the growth of bacteria. It took courage at first, after the first time cutting into a chunk of tritip that had been in there over a month. Dark, almost black exterior. I cut in and it looked concerning but smelled good, good in a way I had never smelled. So I was nervous. Trimmed the bark, butter basted in cast iron. It looked different, darker. I assumed no one else would touch my experiment. Set it on the table while I finished other dinner items and when I came back the kids were serving seconds to themselves. I had to fight for a piece.
Well, now it's the normal way we eat tri-tip. Sure we'll eat it fresh too, but I'll start 10lbs at a time and as we carve off pieces the rest just a ages. The steaks from the tri-tip taste super beefy and after a couple of weeks they are very tender and nutty.
This is tricky territory for recommendations to others though, right? Use your senses... Food is neither good nor bad because of a date printed on a package.
Absolutely amazing !
I dry age beef at home. I think seven weeks is the sweet spot for a ribeye roast. Strip loin maybe 5 to 6 weeks. I did the first couple in my kitchen fridge then my wife bought me a "SteakAger" fridge for my birthday which I set up dowstairs. I place the roast on a rack over a casserole dish filled with a 1" layer of rock salt making sure that air can circulate around it. Temperature needs to be around 38F. Comes out amazing!
"Desirable old meat - that's what they call me"
First the hot Italian sausage bit and now this.
Adam is killing me.
16:06 "Why don't they dry age other animals?"
*Guga has entered the chat*
*Les dew et intensifies*
Out of all the UA-cam channels I watch, this is my favorite!
Def one of my favorite you tubers
Damn, this dude is so chill. I'm loving his attitude.
Has anyone on this channel seen the amazing boom in day aging since Guga started his channel? Now this you tube is exploding with this and it's hard to go to any channel and not find a dry aging video on the side bar. This guy is promoting Crowd Cow. Thank You Guga
I love his channel, not often you see such genuine happiness and kindness shiny through in videos like that. Plus he does some awesome (and very weird) things with meat 🤣
i thought adam talk too siency for a food until i heard this guy talking and you know what it is even better he explained everything perfectly
Just stumbled upon your channel by chance and feel like i've found some kind of treasure 😊
"desirable old meat, that's what they call me"
ADAM????????
i mean HE IS a dilf😏
@@brickyy3106 down horrendous
@@brickyy3106 down bad 😳😳😳
Chad father?
@@brickyy3106 down astronomically bad
But I gotta say, Adam is pretty good looking
Adam always finds a way to teach me without me going to school
or u can kill 2 birds with 1 stone and watch adam during class
@@no-ot2ov big brain tactics
@@no-ot2ov listen to kurzgesagt videos as well to maximise intelligence
You can also try combinations of wet aging and dry aging. For fun we dry aged a steak for 2 weeks and dry aged it for another 2 after. We didn’t do a side by side with just a regular dry aged but it tasted pretty awesome.
Lovely videos and very educational. Thank you!