I DRY AGED Steaks in HONEY and this happened
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- Опубліковано 8 чер 2021
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• Dry Aged Experiments
Honey is amazing to eat and in recipes, but it is also fantastic for many other things. I learned so much about honey with this experiment and today I share everything with you. Dry Age steaks in honey is something I never thought I would do but the results are in. This cook is one of the most interesting ones. Is it better than wagyu? Let's test it and you be the judge!
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#DryAge #Steaks #Experiment - Розваги
Next Episode: "I Dry-aged Steaks in Dry-aged Steaks"
don't give him ideas..
Next episode: I dry-aged steaks in myself.
I agree
Interesting
Nah, he dry-ages stakes in dry-aged Angel
Next episode: "I dry aged a steak in cocaine and heres what happened!"
"And after one bite, I am no longer hungry."
Angel: "I smelled the steaks, and then I washed my car, raked the leaves, went for a jog, and then wrestled an alligator"
The meat will dissolve lol, cocain are corrosive
oh no
It`s kinda hard to snort that beef, though....
Having binged Guga for two days, I've learnt one thing: Guga does not know what 'half' means.
1:46
Maybe he wants the control to be slightly more portioned cause he knows it's going to work out and be delicious and doesn't wanna ruin any more meat than he has to if the experiment doesn't turn out. =P
I would totally do that myself
@m4rjoke459 thanks
“DO YOU GUYS DRY AGE STEAK IN HONEY?!”
help are you referring to isaacwhy or is it something else am i dumb 😭
@@loyalorbeezcustomer I am referring to Isaac
@@Tim1kanuber YES SLAYY I LOVE THAT VID
DO. YOU. GUYS. DRY. AGE. STEAK. IN. HONEY?!
“This is the world’s first dry-age honey experiment.”
All of Ancient Egypt: *Laughs in sarcophagus*
And in hieroglyphs!
RIGHT??
I was gonna say the same! I wonder why it became less common now
@@michaelmacdonell4834 Wadjet, scarab, sun disk, scarab, cobra
Well he isn’t particularly known for ancient Egyptian culture isn’t he
Google: don't let the meat in honey for too long or it will turn into mush
Guga: 35 days doesn't seem like too long
... and he states "world first..."!
How long has angle been dry-aging
hahaha true
@@adityasinatra4332 but for how long tho
He should do it with honey again but put it in a dry aging bag and vacuum seal it. Leave it for only 15-20days
Try submerging the steaks completely, next time, so that none of the honey can drip off and leave it exposed to the air
Isn't that just... marinating?
@@jasonclassmate2292 isn't the thing in the video just marinating?
@@Electric_Wizard no
@@the_zerxy so when I marinate something with a powder rub, that's not marinating? I'd have to bury it under the powder?
@@the_zerxy it absolutely is.
Yumi knew what he was on about
Shame he did not reveal that manuka is the most expensive honey on the planet.
Yeah, he forgot a lot of facts about it. It's used as medicine, it's extremely expensive and so on. It's actually really interesting :D
As a person who lives in NZ it’s about 50 dollars a jar.
@@ramen_was_here5094 Here in Aus I've seen jars in that have electronic security tags on them hahaha you'd think its an iPhone or something
I mean he does have A5 wagyu casually i doubt he cares for the price of some honey
Shame he doesn't regularly mention all our views let him constantly eat steaks and he gets to say it's all a work related tax write off... Along with that honey...
If angel dies, after the mold incident, he should be dry aged, as tradition demands...
@Verdaddy resident evil thing I’m pretty sure
In honey
I mean his name is Angel
@@riccocool he will never die he is the god of beating his meat /god of tenderizing his meat
Which video?
I came from an impression from issac why on prank calls 2 where he called a strip club and just said “ DO YOU GUYS DRY ATE STEAK IN HONEY”
That part actually had me dying
Absolutely gold bro
Ever try Frosting?? What about Cream Cheese? I wonder how a buttercream dry aged or fondant would be? Thanks so much for the vids!!
Cream cheese sounds good because it has a more savory taste. The rest, NO
EXPERIMENT IDEA: Tenderising meat in blended onions! We do this all the time in the Middle East and the enzymes in the onion break down even the toughest fibers, but it tastes amazing unlike pineapple!
Fancy seeing you here! Great channel, brother! Guga already did a video tenderising meat with onions a couple of years back but I guess it would be interesting to see him dry age meat in it.
Actually come to think of it...you'd think from this video that this is the first time he has heard about the tenderising properties of honey. But he did tenderise meat in honey before.
Could you do that with caramelized onions too or would that be a bad idea?
Thats a fabulous idea and i would love to try it too personally!
@@tsukinomiweasel551 probably like a pickling solutions ph importance, maybe you could mix in some caramelized onions with the raw, but you’ll want a certain amount of the active enzymes for the process to work safely 🤷♂️
I wonder how that would work with garlic as a replacement or in combination with the onions?
Google: "You can't marinate the meat too long"
Guga: "The only thing left to do now is to let it rest in the refrigerator for 35 days."
Really it seemed like part of the adjustment to adding ingredients might be adjusting the time.
@@Wiley_Coyote marinade ingredient: time
But it's dry age tho...
This man has to have like 12 different things dry aging in his fridge at once to keep rolling out these videos
who said it marinated ?
Its "dry age" its the method to tenderize meat and keep away from bacteria
What about making dry aged Jerky, grinding it to a powder, and marinating the steaks in steak?
I don't know how I came across this channel but I absolutely love it. The production, the subject matter and the host is so wholesome.
"Your meat will turn to mush? Oh boy i've got to try this experiment!"
Not the reaction i expected, but you've got to admire that energy.
Dude likes mush
Guga beats his meat to mush
It appears to me, He likes mush
But, if you marinate it to ALMOST mush, then deep fry it, would it be okay?
It’s how the boss talks
On a side note, when my (then) girlfriend and myself went on our first date, she suggested an incredible steak house...which her brother owned...which was free because her brother knew I was a great appreciator of quality food. We married soon after. It was an easy choice to make.
you married her brother?
@@radicaldinosaurs4696 No, but I've just re-read the post and realised how it could look that way! haha
@@radicaldinosaurs4696 HAHAHAHPLSS
@@radicaldinosaurs4696 if u married her then u made the wrong choice lol
You married the right girl man
These dry-aging experiments are very informative. Thanks!
One of the farms in my town has a stand out front where you can shop from like 20 or 30 different types of honey. I don't know how the hell they manage to make that many different kinds but it's incredible, very interesting to taste the differences
Basically, they situate bee hives in different locations, surrounded by particular trees and flowers.
I know this one lunatic that's been obsessed with buying some land in my state's south, farming bees around apple trees so he can turn the honey into Apple Mead.
My favorite honey is Palmetto. It tastes sweet for the first 2 seconds and then punches your face with a bitter taste. It's good for balancing levels of sweetness.
@@DwayneRockTheJohnson Not gonna lie that sounds terrible dude
Imagine he said at the beginning: thanks Honey for sponsoring this video.
Yeah
🤣👌
Damn, the missed opportunity...
Ah ha yeah prostitution
Fun fact: Manuka honey has medicinal properties. And it’s freaking expensive.
Fun fact: He advertised shipping a small bottle of 75 cent grocery store tea. And it's freaking expensive.
facts, even here in NZ where we make the dam stuff its crazy expensive. alot of that come down to ensuring it is actually manuka since controlling bees is diffucult and ensuring they pollonate manuka and not other plants as such is a mission.
It's like the wagyu of honey! I wish i could get my hands on some
$25 at the store by my house for a very small amount.
My mom managed to close up a bedsore on my grandpa by putting manuka honey on it. He would have lost his foot without the stuff.
Excellent choice of honey, it is one of our national treasures and I loved seeing you enjoy the spreading process even if the experiment did not work out! It makes an excellent sauce or short term marinade too
Youre awesome man. Thank you for sharing all these amazing experimenta
There is probably like 5 steaks dry aging right now in his fridge at this very moment
Man, I was thinking the exact same thing. Every shelf in his fridge is probably full of steaks in some stage of an experiment.
More like 20
“Listen to your nose.”
-Guga 2021
LMAO didn’t think of it that way 😂
A whole lotta truth to it still, your nose will always smell bacteria and molds long before they are visible to your eyes.
@@Vexins ah yes, I shall listen to the smell of bacteria with my nose
This is why I hate english.
Smell with your ear
Imagine being at a barbeque with these guys just eating hella steak and having a good time.
My family in New Zealand makes Manuka Honey on our sheep and beef farm, it used to be cheap. As children we used to eat it all the time. It's got quite a medicinal flavour. About 10-15 years ago it all changed when it came to everyone's knowledge that it has amazing antibacterial characteristics and is well suited to wound healing. So naturally the price went through the roof.
You must be making a killing then :D
@@SilverishKitten Well funny you say that, not really. It was good for a couple of years. But these days the entire Manuka honey market is controlled by basically 2 companies. They buy up all the honey and push out the small producers. We find ourselves competing in random little countries as an attempt to stay out of the big boys markets. In fact, we're finding that in a recession (or the beginnings of one) that folks aren't that interested in paying $50 for a jar of honey lol.
So in response to you, we should be making a killing. But the price has been pumped so artificially high by claims of medical benefits, that it's not benefiting us.
That dude in the comments who has been asking for dry-aging in honey for the past several months must be so happy now lol
Indeed!
“Some are soft, some are hard, but all of them are sticky.”
-Guga Foods, 2021
Guga foods with 0 context
I'm screaming rn
Lmaoooo!!
Thats what she said
Giggity
I grew up in a village in Poland, we had a farm and alot of steaks but nobody liked it when they have red on the meat and nobody would eat it this way.. then I watched how proffesionals make steaks and they are always medium rare and always look raw and if I would show it to my grandparents and people in the village they would literally call it raw and wouldnt eat it just wanted to point it out maybe its interesting for you haha, have a nice day
I used to work as a pastry chef and baker. I still very much enjoy cooking at home. Just found this chanel today via Da Bomb hot sauce. You do great work.
Why not vacuum seal the honey coated one? It seems to me that would have been ideal.
How are you gonna get the meat out cause the honey will just stick to the vacuum bag
@@doctorfortcraft6140 … just pull it out… honey isn’t that sticky
Man I was just about to post that.... like he wastes so much dry aging it open air when the successful one they always like is in a bag....
I respect the experimentation, however, that would hurt my soul to waste a scrap of that prime cut or a drop of that rediculous honey.
Same thought. As to the ‘too stickiness’ claims he would have lost the same amount of meat or LESS if he had dry aged in the bag. And to the nay sayers to my comment STFU let science/experimentation be the true judge & not your couch potato ass(es).
Next episode: "I DRY AGED STEAKS IN METH AND NOW I'M NOT EVEN HUNGRY!"
Let me taste it.
Feel like I've seen this somewhere before 🤔
But thirsty
@A O I'm not a meth head nor would I ever be but If I had to choose between Walters meth or Ricky's meth I'd choose Walt's because I don't wanna die yet 😂✌️
@@wklpiano need a laugh react on UA-cam ffs 😂
a very helpful and useful channel, keep on creating content like this and keep the spirit in creating content
Btw, for a good tenderizer, try tomato sauce. I mainly use it on my briskets, but It works great on steaks as well.
Meatloaf ball table
Anyone who's an og will remember when Soma used honey to tenderize his meat in shokugeki no soma.
I do!
HEEEYYYY, I do as well
And i still use it to this day
I want to see a shokugeki between Guga and some other cook.
-6Hour prep
-3 judges
-org*sms while eating
- even odds
XD I was looking for this
Next episode: “I dry-aged steaks in wagyu beef fat”
U were kinda right lol
Not bad idea.
Pretty sure he's already done that on the Sous vide everything channel.
"Now, we'll dry age wagyu beef fat covered in steaks"
Think he's done that
Is it just me or when Guga does commentary /describes the video, it’s very satisfying to listen to. 😂
Low and slow and asmr like
I don't know a single thing about cooking meat, but I gotta say, this is odly entertaining and satisfying
Here's my thought for where to take this next: You get a honey that's not very viscous and has few or dead enzymes, and you dry age it in a tub of it for various amounts of time. Let me explain.
Honey is well-known for being antimicrobial which is why it can sit unrefrigerated basically indefinitely. The reason for this is that honey is a supersaturated solution of sugar and water with very little water. Thus, any microbes (that aren't spores) die in honey because all their internal water gets sucked right out into the honey via osmotic pressure. See where I'm going?
So, you take some plastic containers about the size of your test pieces of meat (maybe 0.5-1" buffer on each side), you put a spacer on the bottom so the meat isn't sitting on the bottom, put in the meat, and then pour honey into container until it fills all the empty space and with a 1/2" decent layer on top as well. Then dry age for varying amounts of time. This accomplishes many things for the experiment. 1) It keeps the honey in contact with the meat at all times; nothing can slide off like in many dry aging experiments. 2) It's an antimicrobial environment surrounding the meat; no mold or bacterial can grow on the meat at all. 3) It lets you use cheap, liquid honey but not an unreasonable amount since you're only filling a relatively small amount of void space. 4) It should _actually_ dry age the meat.
The effect should be similar to the Umai bags: a one-way direction of liquid flow out of the meat. In this case it's into the honey via osmosis vs. into the refrigerator air via evaporation. As long as there's enough honey to absorb all the liquid removed (which shouldn't take much but you could calculate it from previous experiments based on how much lighter meat is after dry aging), there should always be an osmotic pressure of water into the honey. It will continue to literally dry age your meat. And it's a very controlled environment. I think taking the enzymes out of the equation helps that. You could even dry age in corn syrup as a comparison. Hell, I bet you could leave a steak _OUT_ of the refrigerator for 30 days, completely submerged in honey, and it wouldn't go bad.
Has to be tried, right?
How did you even think of this, interesting though
has to be done
Exactly this! Love the argumentation here, too. I hope this happens!
Comment for the algorithm to make Guga see this. Wow!
The efford you put into this is very much appreciated!:)
TL;DR
Dry age Angel in dry aged steak!
He would make a good experiment.
Dry age steak in dry aged Angel!
@@rexknowsless3187 This is after the step above!
@Kayaba Kazuto woah woah woah
@Kayaba Kazuto AYOOO
The cooking scenes are always so cool and cinematic
Love your videos!
After seeing the results I think it may be interesting to take it in a different direction: if the enzymatic activity of honey does exist, why not make a thinned honey bath (like you do with pineapple) soak the meat for a duration to get the enzymes to penetrate the meat, then proceed with the dry-aging process. You will hydrate the meat initially, which may slow the dry age, but if the enzymes remain active during the aging process they should be able to work on the meat and not have the same degree of loss due to spoilage.
Nice
Nice
You just blew my mind
I'm not sure what you are saying but it sounds very smart so I agree.
@@FredByMail Basically just treat honey like Pineapple. Honey isn't the best choice for dry ageing on its own (as shown), so marinate then dry age normally.
“I dry aged steaks in the crushing vacuum of deep space”
It has to be done
Unfortunately all of the juices in the steak would boil off in a true vacuum lmao
Yaboi's steak would probably explode lmao
@@grimjudgment6527 it’d be worth it
@@grimjudgment6527 Implode
A vacuum doesn't crush.
Im going to tell you i love your videos and I am soooo jealous of your job eat the best meat you ever tried everyday yall are awsome!
7:04 - Thats good Iced Tea. Raspberry is my fav. I love that stuff over Ice
Guga: "If you know me you know I don't like to waste any food."
Also Guga: Let me waste 70% of this roast here.
I would add that Manuka honey is rare and expensive. It was wasted as well.
Wasted would be not using it at all, friend. Keep your head up ;)
@@jurisfootrag Not wasting 70% of the meat would be to cook this remarkable, expensive, and resource intensive cut as it is. Whether as a short roast, steaks etc and by any other method that doesn't require having to toss away that much protein. But you know, content creation demands completely unnecessary extravagance and wastefulness...otherwise boredom would set in.
We are living in the age of pathological boredom.
@@jurisfootrag So, going by that logic if you legit just grab the smallest slice possible and threw the rest away, it wouldn’t be wasted?
"I dont like to waste food" *uses a huge slab of meat to make one steak
Also remember: Manuka honey is expensive as f
To be fair, the outer parts got rotten so he had little option in that one. And he was trying it out for it first time so he could not have foreseen the amount of damage, either. He did say it's totally worthless at the end.
I just started working for a factory that makes and bottles honey, including manukas. It's super interesting to work with all these different honey's.
Can you do a honey and lime zest dry age?
The Manuka Honey probably cost more than the beef!
12:16 I feel like Angel was going to recommend something but he never got to explain it
Guga always has to have the last word. So annoying.
I remember watching your MW2 edits from when I was starting high school...I’m 24 now. Damn time flies
@@MEI_TAN Ngl that’s sounds pretty rude even if you don’t mean it that way
@@bananaboy8173 calling out a rude habit is rude now 🤔
He usually just adds to the convo. Plus it’s his channel. So guess what? He does and says what he wants. Sounds like you little girls get annoyed from just about anything.
with how much guga enjoys spreading foods on steaks, he should try frosting a cake sometime
This could be the way to do a dry aged steak for people who don't typically like the aftertaste of dry aged, but love everything else about it, like the tenderness and juiciness of it.
10:36 "I'm not dying today!" - 🙋🏻♂️Angel 😂
Guga, I wonder: seeing how much wagyu you eat, do you think your own body is absorbing that fat and turning into a5 human?
We will find out when the dry aged angel vid will come out
His funeral won't have a coffin, it'll have one hell of a buffet though.
@@thermitekitty9070 He would have wanted it that way...
@@thermitekitty9070 his funeral would either be in a umai bag or a sous vide bag mmm A5 funeral
@@parvezakm2799 Gotta Dry age first tho
Bro I enjoy your videos. Very well done.
Love your vids ❤️
Fun fact: you can’t buy imported honey in NZ, it’s all local.
That is a really fun fact
That sucks
@@joshlockie9285 not really. It’s some of the best quality honey in the world, and there’s not a shortage either.
@@pinkestpeaches6302 There are so many interesting plants to make honey with all over the world. It would be very sad if you werent able to try them.
@@Currywurst4444 I’m not that disappointed tbh, it’s honey.
Guga: "this is the first honey dry aged piece of meat."
Me, who has read the Wikipedia entry for Mellified Man: "You *say* that, buuut..."
Honey drye aged beef
Guga's World First Dry Age Experiment*
*Caveat this is the first time Guga has done this. Guga does not claim to be the first person to dry age with honey. This has been the legal department...carry on good sir.
Yukihira Soma did it first
Well if you'll excuse me I now have to go down a youtube hole.
@@jasonleejames_official He literally said the worlds first, not "Guga world's first".
-- Actual attorney
But he is known for - let's just call it - stretching the truth ....
the enzyme found in many tenderizers, Protease, is also found in your small intestine to help break down proteins.
more specifically, in the duodernum.
I literally just ate until I was full but these videos get my mouth watering
Yep, honey, yogurt, kiwi, pineapple are all great at tenderizing meat. You know what's even better? Marinating them with a mixture of all of the above (and other seasonings) - and the results are AMAZING (have tried on both chicken and steak). Any of those ingredients works well on they're own, but in combination they're fantastic - you get great results with even a 30 minute marinade, but an overnight marinade on a steak brings results that are UNREAL.
No need to use expensive Manouka honey or let it sit for weeks... and the results are always impressive. Hell, I didn't believe it when I was told to just mash up a kiwi and spread it on a steak for 20 minutes a side, and was amazed at the delicious results [not a hint of kiwi flavor].
Likewise, one of the best, most flavorful and tender steaks I've ever had was made by a South African friend who marinated it overnight in yogurt and before grilling, coated it in his favorite South African "braai" (bbq) spice blend. Still trying to replicate those results - the meat was so tender and falling apart it was almost.... shaggy? But not mushy, it was perfection. Can't find the same spice blend online, need to bribe him to bribe his parents to send some extra for me next time they send him a care package, the flavor was indescribable.
I marinade my meats in homemade yogurt. Truly excellent results every time. Imparts tenderizing and buckets of flavor when combined with spices. The yogurt sticks to the outside nice and thick, and it helps all the different flavors stick on the outside so it get do its job. :3
I don't even rinse off the yogurt sometimes, just cook it. Makes a nice thick coat that seals in juices filled with spices. :D
Are you supposed to wash under water the meat after the marinade or just clean it with just paper or something like that? Can you marinade it like submerged into that fruit "mix" or it just needs a coat?
Someone reacting to foodwars said him tendering the meat in honey was BS but every video I've watched seemed to back it up that honey can work as a tenderizer and that dude was a supposed "food expert".
Was it perhaps Marina brasi salt? Orange container. Or maybe Jimmy's braai spice.
Guga: It's sticky everywhere
Angel: *Tries so hard to not demonetize the video*
69 likes. I like.
these videos relax me
You’re a genius. Your videos are awesome.
3:13 "listen to your nose"
deaf guy: *visable confusion*
This is a genuinely underrated joke
deaf guy: *visible confusion*
blind guy: *audible confusion*
“It’s not runny like regular honey”
Me as a Kiwi with Manuka and Clover honey everywhere:
🤨
Kia Ora to that!
Same here. Their honey has water and sugar added to thin it, make it squeeze able in a bottle and make supply go further
@@qboy2terafirma and alot of it is from China and of extremely low quality. Honey that is local is almost always better. Some reports of it having heavy metals in it.
True New Zealand Manuka honey is so amazingly good. Beautiful country!
@@Madchris8828 what process can let heavy metal get in to honey?
I had a honey dry aged steak once at a restaurant in my city that does these experiments. It was delicious, one of those weird deliciousness's though where I loved it but also don't really want it ever again. Its a 'glad ive tried it' type thing for me
Precious info 👍👍
“I’m not dying today”
Next Episode: I Dry Aged a Steak in Arsenic and Here’s What Happened
NEW RECIPE IDEA: Picanha marinated in mustard and MSG. Best thing I've ever eaten- ever.
that sounds so good
What kind of mustard?! 🙏🙏
We Brazilians hate the idea of putting anything other than salt on picanha, that is a sin
@Kayaba Kazuto what you mean
@@It-b-Blair the mustardy kind, i guess
very good and useful content for everyone
Manuka and Tupelo are amazing! The flavor profiles are intense, but so are the prices and there is a difference between a brand that is manuka at $10 vs $25
OMG Guga, at the price of Manuka's honey, this is crazy expensive!
Not if you’re in NZ or Australia :)
@Holy Ghost i just googled it because the honey looks amazing, it's about $40-50 per 500g
@Holy Ghost Roughly 50 bucks per pound from what I was able to find. And that's the bottom end price.
@@grumpyae86 how much is it there?
@Holy Ghost It can be as cheap as 10 pounds over in the UK. Some Companies charge extraordinary amounts, But this just means of increasing quality. Thats probably $20 in the US but it depends on import costs.
Next episode: “I Dry-aged a Eye-round then put it in Pineapple juice”
Then cooked it sous vide, then flamethrowered it, then force fed my nephew. Probably hit it with a hammer too, I forget.
@Linh Nguyen”A BORING WORLD WHERE THE CONCEPT OF DIRTY JOKES DOES NOT EXIST”
You should try dry aging with condensed grape juice aka Pekmez. Its amazing.
Hello! I’m from New Zealand just like that Manuka Honey! Manuka is a native plant here that makes great honey
Guga’s reaction to the smell at 10:30 has me dying 🤣
😹😹😹😹😹
Next episode: "I dry aged a steak in my pocket."
I dry aged a steak in my ass
At least it wasnt in your underpants.
🤣🤣
@@romario5385 ༼;´༎ຶ ༎ຶ༽ lmfaooooooo
yeah its called beef jerky lol, or am i the only one that carries jerky in my pocket?
I love how seriously the grilling footage is taken
I recommend doing the steak in honey as an overnight set. Fresh minced garlic and onions are a good addition. Salt and pepper as well. It turns a cheap steak into an amazing steak. It'll make a round steak as tender as a sirloin.
Although dry aging is nice to have sometimes. I feel like you waste so much of the meat when you have to cut off the bad parts.
The best value is to do a whole roast then the proportion of pellicle to meat is small
If he put the honey steak in a plastic bag he would get no pellicle, the honey ran off the meat too much, it's super anti microbial. Manuka is beautiful, we get it so cheap here in NZ, it's all we eat.
@@hubristicmystic All you eat is honey?
What do you mean by bad parts? Because if you mean the pellicle, then you don't have to throw it away, put it in a burger and its the best burger ever.
you dont throw it away! you grind it up for hamburgers OR you cook it down to its fat and use that for sauces. A real fan of dry age meats discards VERY little of the product if any
0:40 you can see that Guga wrote the text, as "enzymes" is misspelled as "emzymes" the same way as (only) he always pronounces it :D
I think it became even more fun over time.
B roll shots are so good I sometimes think I’m watching a commercial
Ill one up dhale evans
Next episode:
“I Dry-aged Steaks in melted Wagyu Fat”
That’s not funny and that’s waaayy more normal than dry ageing in literal other steaks.
I think he did try dry aging in tallow. Should be similar to aging in butter. If there is no pelicose you could even cook it in the fat used to seal it
When I lived in China, the area we lived in didn't really have beef. The 'beef' was actually water buffalo or ox. Usually they were also working animals that died so the meat was _extremely_ tough. We would marinate the meat in papaya juice for 4 hours. For real, good beef I would probably suggest trying 1 hour then seeing how it turns out. It worked wonderfully and gave the meat a surprisingly pleasant fruity aftertaste.
I love his sound effects
I wish I could try everything he makes it looks so good
I feel like doing honey inside the bags would be the answer, if that's even possible.
that was probably the most expensive dry-aged experiment in history.
I know he should've used a different honey.
no he dry aged a5 wagyu picanha
@@ninekestrel he meant experiment as in alternative dry-aging method. Manuka honey is very expensive
@@turokk3352 He should've submerged the whole thing in a bowl of honey.
@@spiff2268 should have lined the vacuum bag with the honey, put the steak in, and then vacuum the bag. Woulda worked a lot better
Guga can you do the coffee experiment with maple syrup? Control, dry brine, slurry and dry aged. And maybe no garlic powder for this one
So nice to see someone actually salt the meat! I know those steaks are good!
Now, instead of dry-aging, just do a couple hrs of tenderizing a steak. See if the honey comes through more on the final product.
I’m just waiting for guga to make wagyu beef jerky because ik it going to happen one day
Biltong!
Damn yumi wasnt lying they did dry age steak in honey
They really did
yumi
The video quality is so nice 🤌🏼✨