5. Did I Go Too Far ? The Dry Aged Beef Machine Is Over.
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- Опубліковано 12 тра 2017
- Grand finale of the Dry-Aged-Beef Odyssey : I Finally Showed my Meat to my Butcher. Hint : He got shocked.
Dry-aged-beef Playlist this Way : • The Dry-Aged Beef Machine
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Alex - Навчання та стиль
I felt like a proud parent figure when John The Butcher started complementing the rib-eye :') Très bien Alex!
LOL I even started clapping 😂
I really enjoyed the moment when John the butcher looked at the piece of beef and you can just see the smile spreading across his face!
Shangraf Sami I started clapping when they cut it in half. That thing looked beautiful.
Same!!
Michael-Francis Poliós I was kind of waiting for the buildings in that Area folding over,like Inception after the Butcher tried that meat!?....'Avec we have a new Life!!'..or something like that!..Merci for the video of course!
French people speaking passionately about food is wonderful to listen to.
The french love to talk about food ! Even during meals, we're talking about the food we're eating, our past meals and even the future ones !
It's like beautiful music to my ears... s m i l e s...
Yes, I particularly like when the butcher says, "It's calling for wine." The food was speaking to him. So passionate. I really love to witness this great appreciation and attention to food and eating.
Three things the world can beat the French at:
Food
Fashion
French
It doesn’t matter what they’re talking about. They could be talking about how the rain was a little heavy and they’d sound passionate about it.
I thought that this couldn't get more French and they pull out the wine...
And then he drives of afterwards
Wilko Kiewiet driving and drinking is usuat shit in France... Being the country of wine you can’t take that from us 😛
Dry aged beef with some wet aged grape extract
Been watching UA-cam Food Videos for a long time. Not sure how many I've watched. A LOT. Can't tell you enough how much I enjoy your videos. They're superbly entertaining, informative, educational, the filming and music are terrific. I hope you make many many more in the years to come. A real pleasure to watch. This may be the first comment I've made on UA-cam expressing this kind of praise. Seriously, the vids are great great great!
A great walk-through. Never could one understand the insights into food if not for you Alex. Kudos keep on the great work!!
Alex, I think you should work together with some product designers to come up with a commercial version of your box. Can you image a DIY Dry Aging set anyone can use at home? Complete with swappable silica gel modules and a fan. Heck, you can even make it Bluetooth enabled and link it to a smartphone app to make the monitoring easier! I'd buy it for sure.
Versions of this already exist btw. "The Steakager" is one for example.
Try to buy it in a 3rd word country like mine and see what happens :'( Having a commercial version will not help too much also. But the method and techniches can be reproduced here at home, and that's gold to me!
Specifically for that one their website says "International Flat Rate Shipping $74.99." Not cheap and you could probably recreate at home as you say.
Get it wine cooler
Steakager is $200.
What a fabulous experiment! The husband and I just caught up with the last 3 dry aged project episodes and found it incredibly interesting how everything was thought out and periodically adjusted. And that the final product ended up being two wonderful pieces of rib steak was a great reward for you and your friends. Thanks Alex!
I replicated this with argentinian rib-eye in a big freezer set as refrigerator (1-4ºC) and it worked out perfectly :) I put two cuts, a smaller one of 2.5 kg for 16 days and a bigger one of 3.5 kg for 35 days (still few days to go). Used a small fan, carbon for absorbing smells, and rock salt (1-2 kg) for managing humidity. I also followed guidelines for US dry-aged beef for international markets. Good stuff for trying out.
LbAnubio how was it
Did u send it to Alex?
@@stonecat676 How though..?
i'm so happy this worked so good! i'm going to do the same along with a friend and in about 2 months i'll show you my results in photos!
Thanks for the great project alex.
Alex your series of videos have been absolutely brilliant. Not only from a cooking and experimental standing but also by the way you show your love for food and your inquisitiveness. Well done, great engaging content. Keep it up.
This is the first video of yours I've ever watched. Since then I've watched almost all of your videos. You've really helped me become a better cook keep up the good work and food.
I love how Alex shows a genuine desire to learn new things and experiment with interesting concepts. I like how well made and detailed the process is. Having a moment at the end to reflect on his work. The content and production quality of Alex's videos further reinforce my anticipation for upcoming videos.
Thanks for the Videos Alex,
New subscriber 🙋
This has actually gotten me interested in trying Aged beef. First I was quite sceptical against it but when you all started talking about the flavors it really watered my mouth and peeked my interest. Keep up the great videos!
What i love about him is how "un-complicated" meanwhile complex and awesome his way to do and present things are...
he dosent pretend to be great or show amazing culinary skills , he DOES HAVE that! HOW THIS CHANEL IS NOT ABOVA 10KK ... its a lovely great well done show! the music , the image quality the presentations and way its done...love it!
Watching this series and then seeing your success in this is seriously so delightful.
this series was so fun! I enjoyed it from the first video to the last. Very instructive and fun and interesting! Thank you!
I can't even imagine to put out a series like this forever. Amazing on every perspective there is to it. I recently opened my channel and i dont think i can do better than this even after 10 years with working on it. just wow dude just wow. Sad for me but very very proud for you my friend...
BEST SERIES EVER!
Alex: A mind-blowing meat adventure. Un boeuf de grande qualité, traité avec amour, patience et low-tech. Génial. Merci !
Wow! The most exciting channel on UA-cam when it comes down to learn and understand , trial and errors and mastering and hacking the processes of food for a fool like me. Love it
I was thinking of doing the same thins this year! And by accident I found your channel! Thank you VERY MUCH for this series, will follow your steps!
found your channel few days ago and im so happy cuz u just make me more happy and positive
Your chanel is amazing man! Have been watching you for 2 days back to back! Cheers from Athens, Greece!
Thanks for this series of videos Alex! Very inspiring. I totally don't have space in my fridge to replicate this but thanks for doing the work on our behalf!
Mmaann this series has been perfect and really entertaining, and what a great ending to it. I hope you keep up the good work!! Thanks for making a nice video!
What a great series Alex! I loved following the progress you made. I was curious about doing it at home. Thanks.
Congratulations! The result is so nice it's definitely worth it. And all butcher friends are very helpful too.
this was an intense series i was so hooked on watching the aging process n how much could go wrong. I now really just want to try doing this myself
very happy it worked! great meat! i got a river in my mouth the moment you guys opend the meat! congrats!!
This is super cool Alex! Amazing! I got all nervous to see if the beef is good. Great experiment.
I, too, am curious about how to use the trim. Great job and great validation, Alex!
"Mostly about food but mostly about the inspiration and adventure of getting there" Exactly why I cook and why I'm now subscribed.
Only you can make my mouth water so much... Best video yet Alex!!!
+Giaco Whatever haha ! we still need to make a vid once bro 👍
Alex French Guy Cooking YES PLEASE!!!
I watched one of your videos off a recommendation from This Old Tony, and I wasn’t expecting much, but I have enjoyed every second of your videos I have watched so far! 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
So glad it came out great and that you got to share it with your friends. What a ride.
Man u love seeing g your adventures, the problems that come up and how you overcome them to make something home made and delicious at the end. Amazing job.
I love so many things about this video. Congratulations on your ingenuity and hard work!
+Laura Osinga 🙏
Dude, amazing Video, this series was by far the best one! I salute you my friend
Im so happy you do the videos in English nobody in my country do this things im so glad to see this video and you had a New sub ... regards from San Luis Potosi México
Great job Alex I enjoyed this series very much, so much excitement for the result! Congrats!
CONGRATULATIONS! A successful expedition into dry aged beef territory. Always enjoy your videos. Chickpea series was masterful. Please do not stop experimenting, cooking and sharing. Thanks for your efforts. Much appreciated in Kentucky.
Your videos are very well thought out great content, keep up the good work. Very informative and funny
So contente que ton expérience soit concluante. En plus avec un résultat de 100j de maturation avec seulement 50. Good job Alex. Continu comme ça tu est passionnant.
I'm addicted to your channel. I'm binge watching all of them. After I end up watching them I'll probably be as sad as the day i caught up on every episode of every season in every country, of "Masterchef"
I just recently started watching your videos because I'm making sourdough starter with left over homemade yogurt whey. I hope it works. Your videos are awesome! I especially love it when you have conversations in french because then I get to practice my french listening skills. Stay Awesome!
This will be my project in two weeks! Will keep you posted on how it goes! So happy it turned out well!
You make such very interesting videos! You do inspire the adventurous side in my cooking :)
You are awesome. I love your videos, your energy and because of you I love french everything even more! Merci, et bon appétit!
Hey Alex! Love your videos.
Just a heads up, many dessicant packets can be dried in a microwave when they get saturated. In that way you can get a few bigger packs and calculate the amount of water it would need to absorb and you can also calculate the amount of water already absorbed by weighing the packets before and after drying.
There are even dessicant packs with a patch that changes color when they are saturated making it easier for you to see when that happens.
Would love to see an updated version of this drier.
love your works and this is best of them so far
EXCELLENT adventure! Thanks for doing it, now I want one as well...
Your passion for food is boundless. What an amazing thing.
Extraordinary. Well done Alex, amazing series
What a fun story! No, no experiment here because I just ordered a beer cooler for my sous vide journey. You lead us into such delightful inspiration, Alex. Please don't stop. (And the sourdough starter smells yummy, too.)
I was planning on going to bed soon, but since iv'e discovered your channel, I guess I can wait and watch all your videos
I'm a huge fan from Mexico now all my friends and family love your videos
You are my favorite youtuber!
Keep it up Alex!
Maybe a wine fridge could work for the version 2? You have a constant, not too cold temperature (like for red wine), constant humidity is manageable, you can monitor the process through the window...?! Sounds like a good idea to me!
NiklasStøterau it needs to be really cold close to freezing otherwise the meat goes off.
And yea good idea just put it in the white wine part and set it on the lowest setting
i dont think wine fridges goes down to 1-5 degrees though
I would just pick up a dorm fridge for cheap when school lets out, and then for ~20 bucks you can buy a more precise temp controller that will keep it at whatever exact temp you specify.
Wine fridges work great for cheese making - that's what i've heard. But that's around 10-12 deg. C - not an option in most 'usual' fridges.
Congratulation Mr French Guy, your hard work pays off
what a pleasant journey you have shared, thank you!
Simply said: THANK YOU! I always wondered what that 'dry aging' is about, but never made the effort looking it up.
I studied abroad in Paris.....and I can tell you're trying hard to help us understand you....Love your stuff!
That road shot was amazing, What a beautiful city.
This is absolutely amazing, such an education! Thank you Alex!
This was awesome Alex. I've had the pleasure of having dry aged and it's worth the effort. Every cook also needs a fantastic Butcher... John rocks!
What a great compliment I your friends gave you! Congratulations! Success! 👏👍
I loved this series!!! Wonderful!
Well done! Very well done! I really like your videos and your positive attitude.
you've made me so excited with this series. I can finally try dry aged beef without a hefty price tag.
Amazing work Alex! 😀 ... So awesome that John said it was like a 100 day dry aged beef! 👍💯🍖👊
What a satisfying result. I'm so happy for you!
Great... with real compliments! You've done it, bro... stunning!
Alex, i really enjoying watching your vid's.
Thank you.
Thank you for this series! It was great
Man I love French accents and the excitement. It's so satisfying and relaxing to watch
All the meat was hand trimmed and aged at the restaurant my family worked at when I was growing up. The flavor was memorable. Cannot find aged beef anymore as a rule here in the US. Not surprising. Great series Alex. I learned a lot! Thank you.
When he cut into the meat, I felt like my breath stopped. So beautiful!! Congrats
Great show Alex. A big thumbs up from the US.
Congrats!! My mouth was watering from that delicious looking ribeye
I want a really nice rib eye now ....
Really cool to see, I am so envious!
This was a great series, great job!
I just watched your ramen and dry aged videos... and I tell you this, from now and on... this will be my fav channel. God damn genious, I hate you for being so awesome. Cheers from México.
It was a great learning experience and the end result was well worth the time and effort.
Thanks Alex for this. Phenomenal efforts.
Ça donne faim! Nice experience, I will definitely try this. Thanks
I laughed out loud in bliss when John cut off the outer part the ribeye.
Also when his right hand salted that bad boy like Salt Bae. Beautiful!
Alex, very interesting! I think you can use a copper or steel tube put it in your freezer and blow very small quantity of air through to create an air circulation in your aging box. Of course you have to clean the tube from time to time because of water condensation. This cold and dry air can help you to regulate your aging box humidity. Another possibility is to seal your meat in a dry age beef steak vacuum bag (10 bags for 30 euros shipped from UK).
best video so far@frenchguycooking. thank you
Got to love the French,they definitely do anything that’s pleasure based soooo well!! What’s the point if you don’t enjoy yourself right! Thanks for this series!👍🏿
Congrats!!! Good work - looks wonderful :)
My God, that shot when the exterior has been trimmed is *so* pornographic.
@Firstname Lastname You're still thinking of it as meat; it's not. At this point, it's a bacteria-covered rind. It's responsible for concentrating the flavour of the meat encased in it, so it's a worthwhile process, but the part they trimmed away isn't edible.
I applaud his dedication and success but for me that is just wasting a lot of that meat.
Alex thanks for all this videos, just bought a second hand mini fridge for this purpose only, wish me luck!! Saludos desde Argentina
I get it finally, you are ageing it, not curing it. Great compliments from the butcher but going on your past performances, I didn't expect anything less. Great vids, I certainly learned a lot about the process of ageing meat. I often wondered how it never went rancid.
Merde... I know that one. I know that feeling. Thank you for the wonderful video, Alex!
Très bien Alex. My first time seeing a dry aged beef from day 1 to day 50
you probably wont see this comment... but i was waiting so long to see how this turned out! very interesting! you're making me want to change my empty full freezer into a dry-aging machine within itself, great video Alex seriously keep up the good work!
What a great ending to a great experiment!
Love you man. What a little gem.
I like these older videos so much more, they have a vibe to it, something unique, not that much drama as the new ones, and the music. Bon.
Great video! Thank you so much!!!
loved this series and this type of experiment is why I love you :P
But please do a version 2 somewhere later :)
I left both a pork loin and a beef eye of round (different names outside of the US?) hanging in my closet for about 3 months to dry. They were both brined in the refrigerator first so I was absolutely confident that they were safe. :)