I tried the latest MODERN way of dry-age steaks!
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- Опубліковано 29 гру 2023
- I love to dry-age steaks, but the issue is that traditional method takes a very long time. Today we change that completely. We speed up time by using science. But the question is would it be as good as the real deal? Let's find out.
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#cooking #steak #experiment - Розваги
I love how Guga said "I didn't add any cheese" after adding half a brick of cream cheese 😂
and cream cheese is probably the heaviest smoothing agent you can put in their. I think canned beef broth is your lowest calorie choice, most people use milk
legit was like lol guga my dude you added cream cheese whatcha mean
I don't count it as cheese
same. I dont either@@Azariah-pv2xv
@@Azariah-pv2xv neither does he
Guga's line between "super easy" and "a little complicated" is around 300 steps and 50 ingredients.
LOL. It is different when done during your work day vs after your work day :)
Ok this one doesn’t look that hard
I feel like since they can always tell the control so easily you need to do an experiment where they are all identical steaks, pretend you are trying something new and seeing if you can produce a steak that taste just like a guga steak. Just to mess them up and see what they will do.
April fools episode agreed
They really do need to vary the order in which items are presented to the tasters. And do the side dish either at the very beginning, or the end.
Guga: today we're having a little experiment, Number A, Number B and Number C, enough talking, now let's give it a go gentlemen and see if you can tell the difference.
I miss the old days when they're just numbered letters 😹
Santa got me a Su-v-gun this year. bwhahahahaahha Christmas dinner amazing with the crust I got from that gun. Thanks Guga!
I love how Guga always gives a reassuring pat on the lid of the sous vide bath after adding the bags.
It makes me feel warm inside.
“Just because they are tiny doesn’t mean they are not mighty” Gotta thank uncle Roger for introducing Guga to the world of dirty jokes
I just realized how funny it is to record these 😂 start recording then 3-4 hours later continue.. sometimes days/weeks. I can just imagine the reminders he has and the type of schedule he has
I want a NileRed and Guga coop. Lets see if he can make artificial/synthetic dry age flavor
LESSSS GOOOOO YESSSS NILE RED NOW
I still think that saving the fat from a dry age and rendering it before applying it to a normal steak is the way to go.
Love this! Gold information. Thank you so much! Happy New Year!
"Just because they are tiny, doesn't mean they not mighty" 😂😂😂, Happy New Year Guga and Everyone 🎉🎉🎉
Great comparison of the steaks, really appreciate the experimentation! It's great to know that while the "quick fix" is close, you can't beat the original dry aging method.
I love your channels guga!
Good morning super excited to see the new video. I adore all of you. Please send my love to your wife as she never gets enough props for all she contributes in supporting a man who before built a studio gave up the fridge space and Lord knows the smells that women endured with the experiments lol😂.
Sending love to you all from Tucson, Arizona .
P.S.
Why did customer service email me back about guga rub not being restocked? It's sold out and I never got to experience it 🥲😭😭😭😭
How come Guga's "choice grade" steaks look like the PRIME grade I can find? haha I'm jealous!
Contact his meat dealer.
man like EMILIO his meat dealer bruh
Contact his meat dealer.
Contact his meat dealer.
Contact his meat dealer.
Shio koji is fantastic. I did some salmon in it, got it close to temp, torched it and didn't even salt it and it was amazing. Pork chop is likely next. I used the paste instead of the liquid, only needed to put a light coat, let it sit overnight and wiped it down before cooking.
It's pretty cool how your liquid/cheese mix looks a lot like the paste. Might have to try it as I love blue cheese and that little bit of funk on top of the umami sounds awesome.
Guga puts cream cheese in his potatoes.
"Today I didn't put cheese"
Today I made a dish called SauerBraten and paired it with the potato side from this recipe. I used round steaks instead of the traditional roast, but I Highly recommend you try it out! I kept the sour cream sauce on the side because the sauerbraten has a gravy and It paired perfectly together!! Thank you for the recipe 💕
I usually use Red Boat 40°N as dipping sauce. And they also have the one with the fish icon (mắm nêm cá cơm). That one is fermented, and it will smell and taste stronger. If you use that one for marinate it will make your house smell for a while. Similar to shrimp paste.
Nephew looks like he is not missing any gym days. Keep it up young one. 1 of the best habits you can make
Amazing Chef Guga !!!
If you ever needed a visual on how much loss goes into dry aging steaks, this is the video for you.
The best way to make mashed potato is baking potatoes whole (skin on) for 2 hours. Then straight through a sieve to rice. Weigh the potato, 1/4 in butter, 1/4 in milk. Season. Perfection
In case you don't understand, "Shio" means salt in Japanese.
So you can call that "Liquid Salted Koji".
love the ideas with cheese! I just made baked brie cheese tonight, was thinking maybe you could use that kind of cheese to dry age some steaks!the leathery coating on the outside of the brie tastes a little funky, a little like mushrooms! I absolutely love it!
1:18 Finally, Guga used the right type of fish sauce.
This really looks like a legit experiment. That side dish looks the Bomb. Steaks as usual leaves me drooling. Please do one with Sprite and ginger. Thank you.
Made the potatoes tonight. Soooo good. The honey was a surprise for me. I didn’t know what to expect but man was it good.
Easiness to make factor of today's side dish:
❌Super
✅Ridiculously
love these experiments, especially when they work.
Thanks for sharing.
Do you think you could carbonate a steak? I'm thinking cook it, place it into a bag of hot wagyu fat or bone butter, then carbonate that under pressure. Maybe some injection action going on into the meet directly i dono. Fizzy Steak tho has it ever been done?
Damn Guga your side dishes are always on point
Love that music. never change guys
Hey Guga, try fruit leather for dry aging.
Especially pineapple, papaya and kiwi since they are proven to tenderize the steak, making them into fruit leather will eliminate the wetness and help with the crust.
If I have a sauce/dip with my steaks, it is usually a mild horseradish or a good blue cheese dressing. The blue cheese definitely adds some goodness.
I am plant base and watch these video’s everyday with my mouth watering 🤤
Guga i've been watching your videos so much that I actually had a nightmare where you wanted to dry age me. Just wanted to tell you that.
Small and mighty beats smelling mighty
Guga, where is the microwave bowl from? I don’t see a link for it. Thanks
Yoo! ngl sir guga side dish looks better than restaurants😁
Begging for an Ordinary Sausage and Guga crossover event
Didn't an older experiment with just blue cheese compound butter actually fare pretty well against the dry-aged steak? I remember that.
Guga, those Anyday microwave containers are incredible.
I know the UA-cam premium subscription number isn't to high but I'm one of the VERY few who pays for a six pack plan. Idk if you get any money from me or not. But you have taught me SO much.. I can now cook my own food at home just from the months of cooking your side dishes and getting good practice with all around everything from bread to sweet to buttery and meat flavored, I have learned it all. Thank you Uncle Guga!!!
Guga: " That's why I didn't put cheese in this one."
So the cream cheese doesn't count?
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Guga, please redo your pan sear vs torch searing comparison for sous vide steaks, I think pan searing or charcoal is better that the torch to finish sous vide, it’s worth revisiting
koji in its salty blocky form can make dry age in a day or 2 really cool stuff
Hey Guga, I am a bit late on this one and I hope you had great holidays, but I am back to pester you - DAY 28 IS MUMMY YUMMY
Looks great! What would be a good non bacon alternative to use in the mashed potatoes?
The music makes it sound like a diety is being born, but its perfect
I love how at the end they say you can’t fake the dry age flavor but just a few weeks ago guga tried a restaurant hack that successfully faked the dry age flavor
What if you marinated The steak in the “modern dry age” sauce for an hour or two or maybe even overnight?
Maybe some of that funky flavor will get soaked up inside of the steak
Guga! I have a great idea for a video. yesterday, I sous vide a beautiful prime Angus steak from GW (Thanks Emilio!) I set it to 128, as I planned on finishing it in a pan. A few hours later, I walked in the kitchen to find the bag leaked and let water in. I mean the steak is almost gray. I wonder, if this happens to you, is there a marinade to try to "fix" the loss of beef flavor? I'm trying Soy sauce, Coke, Worstershire sauce, Garlic powder, black pepper, and a touch of MSG. It was actually OK! Obviously not as good as a normal sous vide steak, but is there a marinade that can do better? Because if you sous vide long enough, this happens to you, and how to "fix" it instead of throwing out a expensive steak.
The bigger question is how would this compare to rice koji rapid "dry aged" steaks?
Guga: What if when you dry age steak, you save some of the pellicle (making sure not to take any parts with mold of course), dehydrate it and grind it into seasoning?
Mad scientist Guga!
please do a rank video for the best dishes of the year
At this time I was convinced that guga had become a mad scientist 😅😅😅😅😅😂
Boys twang is a very technical term. The space shuttle did it just before launch.
guga steak : normal
dry age steak : funk
"modern dry age" steak : *phonk*
Koji makes sense. People can use koji rice to mimic dry age. Turn it into a powder, cover steaks in it, and let it sit for 2 or 3 days. I know blue cheese can do something similar since you did a video on how it was used in restaurants as a scam.
Guga, did you ever tried to put Some nutmeg to the mashed potatoes??????? Its an game changer (or…..the dutch way)
Wish You all a happy new year 😊😊😊
Dry age in vitamin c orange powder. Also ethyl alcohol is just ethanol which is regular drink alcohol and one of few alcohol that isn’t really toxic
Will you please cook an eye round like brisket?
1:35 bruh, I’m not even gonna say what it looks like
Don't even go there now that you've mentioned it 😂
Ever tried Paua (Par wha) steaks? Be an interesting watch to see how you'd cook them. From New Zealand.
I was expecting you to mix the modern dry age and normal dry age
Maybe instead of Koji and fish sauce, wagyu tallow? This should preserve the beefy-ness of the steak, and still allow for some dry age funk with the blue cheese.
You guys already recreated the dry aged flavor.. if im not mistaken by using lamb fat.. experiment on recreating saltbae's meat.
What would that be like if you marinated the steak in the solution for a few hours before cooking?
Guga should make compilation video for ALL of those side dish or a book or both?😅
how have you not heard of his book!
You know it’s getting serious when Guga gets the Erlenmeyer flask out.
Guga have you ever put the crust on the steaks first before the water bath? I feel like the there will be a flavorful crust cooked to perfection?
Mr Guga, when are you going to make a side dish that is ridiculously difficult to make?
First! Thank you Guga for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really my day!
So random and unnecessary to say on this video
@@christopherwray4788 Yeah, your reply was.
@@christopherwray4788 So bitter and lonely you must be to reply that.
Nice trauma dump buddy
@@christopherwray4788tool much?
You should do a steak in a ultrasonic cleaner, the vibrations will travel thru the bag and into the steak in theory it should tenderise it
The real winner here in flavor town is that nice butane taste from the torch.
I think the internet will completely explode if Guga ever says a side dish was difficult to make. .LOL
Hehehe, Guga, I love how you say your side dishes will please everyone (especially if it's got mashed potatoes in it), but I doubt that it would please me. XD I have never liked mashed potatoes, and I initially agreed with you on the side dish, but as soon as you said mashed potatoes, I was out. XP
Awesome video, but i just had to get that in there before the new year.
Weird flex, but... OK.
Never used a store bought shio koji but my home made shio koji made steak way too funky. It tasted more like yogurt than steak. Definitely wouldn't want to add even more funk flavours to it. Great marinate for chicken though, the chicken thighs I marinated with it were super delicious.
Guga is the Bill Nye of cooking
Hey, I cannot see a link for the dish you use for the potato in the microwave? What is this called please?
Guga, it’s been a while since we’ve seen the Queen, (picanha). Need some inspiration!
Guga. Please dried age with Haidilao Mala Paste with extra sichun pepper corn. It is my favourite not tricking you. :)
I'm allergic to seafood so wonder if the fish sauce can be skipped. Also wonder if maybe a couple days dry aging would make it seem like a real 35 day dry age.
The fish sauce is mostly there to increase umami flavours.
Any source of umami (eg mushrooms, tomato paste, soy sauce, etc.) could be used, but all will add additional flavours.
Dry age a steak in tobacco leaf! I smoke cigars. They have a lovely chocolate, coffee, earthy flavor!
anyone else notice when he talks about the dry aged NY strip it cuts to a photo of a dry aged RIBEYE loin? lol
Try dry aging using cheese cloth instead of dry bags. It’s funkier and better tasting in a shorter timeframe.
2 things. 1, why don't u guys have a pallet cleanser between steaks 1, 2 and 3? Wouldn't the tastes build on or confuse eachother?
2, you gotta do a yearly compilation of all the side dishes for the year. or at least the best ones for the year. thoughts?
That’s some pretty good looking choice steak
Guga is slowly turning into Heisenberg.
Experiment idea: wrap an expensive piece of meat in cheaper meat, then dry age the whole thing.
"because I wanted to add even more" should have actually said "because I was a dumb ass and realized the control steak was getting some of the marinade" lol
Cream cheese is still cheese Guga lol
Speaking of anchovies, you should try to dry age beef with COLATURA DI ALICI.
It's a kind of Italian fish sauce, but more expensive and gourmet.
That's garum, right? I would love to try garum one day.
@@cathoderaytube7497 - Garum is like the ancestor of colatura di alici, and was used also by the Romans and other parts in south Italy.
Colatura di alici, however, is anchovies fermented in salt inside wooden barrels, without the innards, just the filet.
We still use it to make the condiment for spaghetti, and it tastes amazing.
I e said it before and ill say it again. Guga apparently doesnt know how to cook chicken if its turning out dry
"Today I didn't put cheese because of that."
Guga, don't lie to them. You put a quarter pound of cream cheese in those potatoes.