I DRY-AGED Steaks in PARMESAN Cheese and this happened!
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- Опубліковано 20 вер 2024
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I love parmesan cheese and I also love steaks, so combining them both should be amazing. Today I test your request of dry-age steak in Parmigiano Reggiano, here are the results.
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#Steak #DryAge #Cheese - Розваги
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How am I the first to reply to this
@@GreekDean Idk
Dry age in Camembert, Blue Cheese, Red Rind Cheese, Feta Cheese, Old Cheddar… Blend the cheeses and smear them into the meat.
Also ever thought of dry aging in blended salami? Blended smoked salmon? Blended paschtet?
Good day Guga, why dont you try to use Indonesian kecup manis.
actually cool add for once ^^ i mean displate and manscaped is alright too i guess, but this is cool
Hey Guga, here's a suggestion for an dry aging experiment - Try to dry age a steak with curry paste (red, green and yellow). I think that this might give you amazing results!
This is actually a very good (and unique) idea.
More dry aged beef than usual too for a video.
Use lamb instead of beef!!!
I'm ready for this episode guga needs to do it.
This
@@yungingmetroo so you think Chilli has the same flavor as a curry. Interesting.....
Next up you need to age some cheese inside steak
Dry aged wagyu but the marble fat is 🧀
I’m 21 years old & I get paid to get high on my UA-cam channel , i love itt tbh. I’m tryna get out the hood, its crazy out here Broo🏹😇
@@SevenHunnid k
@@SevenHunnid So what your saying is weed dry age steak my god your crazy
@@punklast447 better yet, render out the hash oil, mix with wagyu fat, inject into cheaper steaks, dry age normally...
Dry aged edibles
Actually dry age with durian like Mau-mau says is interesting, because in Indonesia we have fermented durian (tempoyak) as food ingredients and it's taste amazing.
The outcome may depend on the type of Durian used.
I hope he'll use more than 1 type of Durian. Mao Shang Wang definitely needs to make an appearance
I support a durian dry-age experiment! I don't know what the big deal is hehe. It smells good :), but it is very powerful indeed.
Yeah as he said it'll just leave the very strong smell for a loooong time. Every time i have to store durian my mom made sure to use very sealed container so it doesn't make everything else in the fridge smell.
Yeah this would be great! I don't know why people dislike it it smells and tastes like sweet egg custard! Totally weird on a steak but definitely interesting.
@@HereComesThePaine that might not be possible in the US. For years the only variety you could get here was Monthong, and just in the last few years we've started to be able to get Musang King here. I wish we could get more varieties here, I'm one of those rare Americans that loves durian.
Another friendly reminder to dry age a rib roast in miso paste! That should be the umami king!
@Direct Msg♰①-⑨①⑥-⑦⑦⑤-③⑦⓪③ why would I text u tf
Msg King of the flavor
He did already dry age beef in miso, so there wouldn't be any difference that isn't inherent to the cut, rather than the method of dry aging.
He has I think
The skull ad is super cool. The best way to respect any animal that gave their life for us is to use every part of it.
"Cheese kept everything dry, bit most importantly, nothing is wet"
We watched the video bruh
Ah yes, the floor here is made out of floor
@@thewanderingguy5436 you're missing the point
the wandering guy then should you capable of comprehending his comment
Sounds like my ex.
Now that u mentioning durian, there's a fermented durian paste that mixed with chilly called "tempoyak", an indonesian authentic food from south sumatra. U should try it. People around here eat it with shrimps and rice. Tho it has a really strong
Guga, as maumau mentioned about dry aging a steak in durian, I wonder if you are up to the challenge. It will be interesting and exciting to see. Hoping you could do a vid on it. Cheers.
Make it real pls
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation has been unfolding since Jesus died. The Popes have claimed to be equal to God and set themselves in Jesus' place (antichrist(s)). Vatican City (Which is its own nation BTW) have risen up to fulfill the role of the false prophet
Regarding the man of lawlessness or antichrist, 2 Thessalonians 2:4 says “Who opposes and exalts himself above all that is called God, or that is worshipped; so that he as God sits in the temple of God, showing himself that he is God.” The restrainer that the Apostle Paul was referring to in 2 Thessalonians was the Western Roman Emperor, who held back the Popes from taking power. Once the last Western Roman Emperor was removed from power in 476 AD, the Pope was given civil and ecclesiastic authority over Rome; healing the deadly head wound of the beast in Revelation 13, as they took the Emperors title of Pontifex Maximus, leader of the church and state.
“We may according to the fullness of our power, dispose of the law and dispense above the law. Those whom the Pope of Rome doth separate, it is not a man that separates them but God. For the Pope holdeth place on earth, not simply of a man but of the true God.” (Source: “Decretals of Gregory IX,” Book 1, chapter 3.)
Pope Pius V blasphemed, “The Pope and God are the same, so he has all power in Heaven and earth.” (Source: Pope Pius V, quoted in Barclay, Cities Petrus Bertanous Chapter XXVII: 218.)
Pope Leo XIII declared, “We hold upon this earth the place of God Almighty.” (Source: Pope Leo XIII Encyclical Letter, June 20, 1894)
The antichrist sea beast of Revelation points to the office of the papacy, the Popes of Rome, who controlled the Roman beast for 1,260 years, from 538-1798 AD.
Daniel 7:25 says “And he shall speak great words against the most High, and shall wear out the saints of the most High, and think to change times and laws: and they shall be given into his hand until a time and times and the dividing of time.” The Popes of Rome spoke against Elohim and proclaimed to be God. They reigned for 1,260 years, from 538-1798 AD. during which they caused tens of millions of saints to be killed.
The Pope’s title is Vicar of Christ, which in Latin is ‘Vicarius Filii Dei’, and equates numerically to the number 666
Your steak videos always make me so hungry 🤤
If you're not eating instant ramen while watching Guga eat dry-aged steaks, you're doing it wrong.
ayo that emoji
vanniee! underrated af cool to see you here
fr tho and it’s 2am :(
I've always gotta have some kind of snack when watching these, i get too hungry otherwise
Hi Guga, fan from Malaysia here. I dare you to dry age your steaks in Belacan (Shrimp paste). Not just any shrimp paste, but authentic malaysian belacan or bornean belacan. Hope you up for the challenge!! 😁
Nice one!! would like to see them experience the SMELL 🤣🤣
Oh, that would probably be soooo delicious
The umami of the steak got enhanced by the parmesan, because the glutamic acid (Which is NOT the same as MSG) of the cheese and the inosinic acid of the meat enhance each other. Try to somehow throw mushrooms like shiitake into the mix and you have the holy trinity of umami (glutamate, inosinate, guanylate)
Dew ettttttttttttttttttttttttttttttttttttttt~
imagine eating a mushroom that has literally the word "sh¡t" in its name
@@windowsxseven my parents have it in a food cabinet and it's still funny
Suggestions:
Steak of the God of gods:
Japanese A5 wagyu steak with the butter of the Gods (the one with the cured egg yoke and the bone marrow) +msg
God of fried chicken:
Buttermilk battered chicken with the 50/50 blend of cornstarch and flour, deep fried (pressure cooker) with duck fat +msg
(Don’t forget the msg for both recipes) ;)
I could swear he's done the steak one before- but I could be wrong
One of these days I'd love to see a countdown of the top 10 best dry aging experiments, each one has unexpected results and I'm curious what the favorites are.
I wouldn't those videos are just when youtubers have nothing left
Hey Guga, here's a suggestion for an dry aging experiment- dry the steak in weed and after dry aging smoke it over weed , this a really unique idea
One of the very few in-video ads that I watched fully... might not even order something like that in Europe, but man, those are some finely crafted skulls.
I love how Guga manages to trick Mamau in any video that has to do with Cheese knowing he's lactose intolerant lmao
There is no lactose in cheeses aged for more than 12 months. The bacteria eat it. The longer a cheese is aged the less lactose there is.
LMAOOOO
parmesan is basicly lactose free tho, i think most hard cheeses are
@@elg94depends on the aging time. Proper Parmesan is ages 24 months. My mother who can't have any type of dairy, not even from sheep's or goat's milk, still can have the super old parmesan so its quite special. Freaking Gouda is a hard cheese too with a bunch of lactose
@@maxschmidt9461 Depends on the Gouda. Old Gouda is also pretty doable.
I’m currently eating a New York strip, prime grade that I put seasoning on and then coded with the cheap Parmesan cheese… When I tell you it is amazing, Guga, I mean it’s PHENOMENAL! No dry age or salt brine, just crack boys seasoning, and Parmesan! They did a good job on this seasoning by not adding too much salt, it is a tad salty but not overpowering. The parm adds such a good flavor! Didn’t get the perfect sear but I got some kinda crust and omg it’s perfect! Can’t wait to get my flamethrower and Sous vide machine!
In italy we are used to eat the Tagliata, who is a steak sliced, with Grana Padano or Parmigiano Reggiano and rocket salad over it
@@TheGuelfor Yummmmmmmmm 🤤
Guga I've been watching your content for well over a year now and I just want to say thank you. You're expertise and professionalism has me saving up to buy my own dry-age cabinet. I cannot wait to try some of the better experiments from your channel for myself. You're the man, keep up the solid content!
New Idea: dry age meat in Guga's Rub, and then put Guga's Rub on the Control to see which tastes better.
Guga,have you tried dry aging in coffee?It sounds like nutella dry aged without the sugar ruining so It'll probably taste great!
He just did. Check his latest upload
@@thecrowing1710 now he did a better one with coffee beans
Guga, here's a suggestion for an experiment. With the dehydrating chicken breast experiment, I think you could make the chicken taste even more like steak if you rehydrated it with a 90/10 mixture of beef stock or demi-glace to wagyu fat. BUT! Also using an emulsifying agent like egg yolk, calcium phosphate, lecithin, or gelatin or something like that. I think with the emulsification, the fat and stock become one and each will rehydrate throughout the chicken evenly. I think it'll taste amazing!
Also... 30 day miso dry age when?
Also the full chicken breast is too thick, you need to cut it in half
Because you said persistence pays off Guga...dry age a steak in truffle butter.
Also, as someone with Italian heritage, I thoroughly enjoyed this experiment.
He dry aged steak in butter and fatty stuff usually doesn’t work very good
@ butter, as I remember it, worked well.
Sounds like the Parmesan dry-aged steak would combo well as a proper Ramen soup topping! The “umami” flavor would mesh with the Ramen broth, and the cheesy undertone would amplify the flavor of the noodles, giving a cheesy tint without actually adding cheese to the dish!
I tried it, disgusting
@@schneestern3022 Welp, there goes my hopes and dreams 😢
Chill bro
@@kubolor1234 Ok 👍
The cheese flavor quickly seeps out of the beef and will completely take over the ramen broth.
However, what this really pairs well with is a nice Carbonara pasta on the side.
HOW HAVE YOU NEVER DRY AGED A STEAK IN GARLIC?!?!?!
OOOHHHHHH...
That sounds dangerous... Garlic is one of those things that'll make you really sick after it gets old. it can cause a rare but serious illness known as botulism, thanks to bacterial overgrowth.
@@nashocheese garlic salt
@@MrEsPlace Even so, I think with the moisture of the meat, any trace of C. Botulinum spores could still present a problem, but I've been wrong before. And the entire dry aging process as a whole may cure the meat from it.
@@nashocheese Black Garlic:Are we a joke to you?
In many of your dry aging experiments Guga, you all say the experiment steak doesn't have a dry age flavor.
So, maybe you could try an experiment that goes something like this:
Control steak - dry aged the whole time (e.g. 60 days).
Experiment steak #1 - dry aged in weird ingredient for half the time (30 days), remove the ingredient, then continue dry aging (30 more days).
Experiment steak #2 - dry aged normally for half the time (30 days), then add the weird ingredient on top of the pellicles, and continue dry aging (30 more days).
Then, you could see if you could get the flavor of both the dry aging and the ingredient!
ooooh, I like this idea!
No, he should remove the pellicles before re-dry aging because the flavour can't penetrate past the rock hard pellicles
Guga, please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 53 of begging)
Sounds delicious. I use dirt/cinnamon toothpaste so I'm halfway there.
@@riccocool that’s so cool.
Now I'm intrigued!
I’d love to see a dry age with Coleman’s mustard powder. You be able to make it into a consistency that would work best for dry aging
Try Dry-Brining first, THEN dry aging, I wanna see if there's a difference. I think the saltiness will be more pronounced throughout and consistent.
Ah yes, Parmigiano Reggiano. The italian version of MSG
Italy's MSG with a whole lotta benefits
Something I admire in all your steak videos is the simple way you cook them on charcoal with a hot and a cooler half.
Hey Guga
You should try a dry age experiment where you wrap the meat in fruit skins. One in banana peel, one in orange peel, one in lemon/lime peel, one wrapped in apple skins etc
THAT would be an interesting experiment that I want to see.
ooooooh
Idk if you'll see this but your videos actually got me into cooking steak. I've been doing real simple stuff, just cast iron and reverse seared, but this content is really interesting. Keep it up dude!
Same!
Way to go!!! ❤
I've wondered what would happen if you surrounded an expensive steak with stripes of cheap beef by letting the cheaper outer beef dryout like the pelicose and the inside steak just dry like the finished dry aged steak after trimming,
That was complicated but hopefully you know what i mean
But then the expensive steak inside wouldn't dry age properly/as much
Careful where you say that
Would probably die from food poisoningz
I dry aged beef in beef and this is what happend, this is def gonna happen
@@2012ams1 😂
I haven't seen your videos for 3 months Guga and your 1 year dry age video made me come back (I knew I would come back just didn't know when). And like the 1 year video, this one disppoints me. Dry aging meat without care is wasting so much meat. When I eat dry aged meat, it is at least two months and the meat doesn't look so dry, because it has been taken care of. And it is juicy and delicious.
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
That shredded Parmesan looks so delicious
The shredded parmesan is different than the stuff he used to dry aged with. You can tell it's Kraft parmesan
Here is my suggestion, dry age using dry ager VS. dry age using Umai dry in dry ager (maybe throw Umai dry in fridge as well). It could be an interesting one.
You beat me to this idea. I'm really curious to see if there's a difference.
Hey Guga, have you done an experiment comparing dry aging in the cabinet vs. dry aging in the Umi Dry? Curious if there's a difference.
I Like How Guga is Hyper Aware of The Camera And Acts Like Hes on a Show, Meanwhile His Friends Are Just REALLY Casual.
people are talking about the steaks, but for once there was actually a sponsored ad that blew my mind :O those skulls look insanely decorated, and also expensive
As an Italian, I can assure you butter and parmigiano are a great combination, so you could try to dry age with a mixture of butter and grated parmigiano
*A Parmesan-crusted Steak 🧀🥩🧀 looks so freaking delicious 😋...*
i love when they get an experiment that they actually like, as always 10/10 video guga
this makes me want to see you do a burger cookoff in which you add various ingredients into the ground beef to see what makes the best burger. Parmesan and dried mushroom powder sounds like a great suggestion. No doubt there are many others you could grapple with. adding an egg to burger meat or not, the debate in this realm is hot and relevant. Would love to see some variations tested for truth among the guga crew for flavor and texture. love everything you do guga. keep it up.
You should melt the cheese place the steak inside the melted cheese and allow the melted cheese to harden with the steak inside. I tried it and it was amazing
Guga my man you just added to my bucket list, you sir are in fact a grill master.
Deconstructed Philly Cheese Steak be like:
Hi Guga! How about my suggestion for Dry Ageing with Mango Chutney next time? I think the acidity of the mango may help with tenderising the meat, and the spices may add to the flavour. A bunch of us had our theories on how it would turn out in the comment section for one of your previous dry-ageing videos. Hope you try it out and give us our answers! 😁✌🏽
Sounds interesting, but I have one question, would it best to use green mango? When the mango is green is more acid than ripe, so it would be better tendering the meat
@@luis_cernuda That's right! At least that's the thought process
Man I immediately searched to see if you really did durian dry age steak, I would love to see that
Bali has some really nice carvings you can buy, not just those skulls. I once bought a wood carved nest and birds for like Rp50,000, which is about $3.41 and it was made really beautifully
Now you have a dry aged you should compare the dry age bags with the dry ager to see if they’re the same or diffrent! Great video!
You never disappoint Guga. This channel gets more amazing with every video
the hideous amount of ads though...
@@Kapucino2 dude there’s never ads for me. Just a ad mid video, that’s easily skipped
Have you ever considered dry aging a steak covered with blue cheese, or inoculated with the same type of mold?
good idea
It would have been nice to see you make a Parmesan Cheese Compound Butter for that second 45-day dry-aged steak.
Wow I thought I was going to skip the ad, but I actually watched it and those are some beautiful pieces of art!
I appreciate the Durian reference. I don't think I've seen it mentioned on your channels before but it's got to be my preferred fruit. Import will kill your wallet but in season in South East Asia. There's nothing more desirable for in the lust Sweetness.
10/10 highly recommend (if you can find a good deal)
How do you know which brown stuff must be trimmed off and which is good to go?
Guga, please try dry aging with different types of cheese.
Eg. Soft ripened (brie/ camembert); holey swiss (emmentaler/ gruyere); blue (stilton/ gorgonzola/ roquefort); stretched cheese (mozzarella/ provolone); washed cheese (colby/ edam/ gouda); washed rind cheese (limburger); cheddared cheese (cheddar/ red leicester); smear ripened (munster/ port salut). The different microbes would affect the meat differently and it would be interesting to see the results.
“It kept everything dry, and most importantly nothing is wet” 😂 I love Guga
Hi Guga, have you ever tried to dry age a steak in steak? Wrapping a more expensive cut in a cheaper cut?
It kinda makes sense since you would normally “crust” a steak with Parmesan or some other mixture if you weren’t taking a traditional route of just searing the steak.
Day 47 of asking guga to dry age a steak in truffles
Dry ageing in durian sounds great ! Please Guga make it happen !
Would love to see you try dry age with different types of mustards. Like Dijon,yellow,and whole grain.
Dry age in cream cheese!
If you dry age, how long do you leave the salt on the steaks before you grill them? Do you also dry brine the steaks for an hour?
Thank you in advance
I think he has said he does 24 hours typically for the most benefit
I think it is indeed 24 hours salted in the fridge but he doesn't always seem to do that so I'm curious as well since sometimes it seems like he salts it just before grilling
My thoughts on it are like this doing a dry brine is great for fresh steaks because the main reason for doing it is drying the steak out. With a dry-aged steak that wouldn't be necessary to get the crust you want (main reason for dry brine) because the meat has already been drying out for many days.
@@christhomas472 I mean... is that really the main reason for a dry brine? It salts the meat all the way through and actually makes it jucier...
@@undertakernumberone1 it dries out the surface so you can get more flavor AND more of a crust. a bit of moisture is lost but not as much compared to dry aging
Hey guga, you should try dry aging with pesto. Would be cool video :)
“The cheese really did it’s job it kept the meat dry but most importantly nothin was wet” yes indeed guga🤣🤣🤣
Hey Guga! I have a Video Idea! Every way to cook a Salmon!! That one could be delicious to deepfry or smoke! And I’m talking about filet!!
It's not really surprising that the Parmigiano Reggiano turned out well. It's already an aged cheese so aging it for just a bit longer isn't going to make the steak go bad.
You should try dry aging with other aged cheeses.
Smoked Gouda 🤤
as much as I love this channel and watching the dry aged experiments I don't think I could ever do it myself or even eat a dry aged steak. just knowing it's been left to sit for a month then even when trimmed and ready for cooking some of the meat is green just like the steak you did in this video. I'm allergic to penicillin so I've forever been very very strict with my food being fresh as possible.
Hey Guga, I was wondering what you do with the parts you cut off the meat after dry aging. Is it inedible or could you use it for something like soup stock?
Well! I was wondering the same
Yeah you can use it, he has said in the past he uses it but I can't recall what for. It's too intense to eat on the steak but pellicle is still edible.
Goddang, these guys get to taste every crazy kind of steak variation…I am so jealous
“It kept everything dry, and most importantly nothing is wet” 😂 this guy says stuff like this all the time
Assuming there are no allergy issues in your household, how about dry aging some steaks in peanut dust? Almonds and or pistachios might be good too.
As someone that been doing dry aged meats for a very long time. I only have one note of advice for people wanting to try it themselves, and I never see Guga address this in any of his videos. If you are not careful, you can get very VERY sick if you do this wrong. He seems to sensationalize this type of thing, but dos not warn people of how dangerous it is. I can understand going for as many views as possible, and maybe a disclaimer would drive some people away, but in the end, if someone dies trying this because they weren't told how dangerous it can be, then that is on him and h should be held accountable.
My favorite two tasters. They articulate well.
I'm glad Angel isn't in this video. All three of you guys offer descriptions of what you're tasting to us here at home and you guys did a great job. When Angel is there, I feel like he offers nothing but agreeing with you and has the palette of a child. Keep it up with the vivid descriptions!
The only way they described it was "less beefy" "umami" "you have to try it yourself", not that vivid imo
Umami is a perfect descriptor here. Parmesan cheese a has a fair amount of msg which greatly contributes to its unique flavor profile. It is great pair with beef steak which already contains some msg.... which is why parmesan crusted steak a popular item in some places.
"But then it got me thinking: one of the most delicious cheeses on the planet smells bad. Hopefully, that's what's happening here"
Lmao, this is exactly the sort of logic I would use
You need to dry age a steak in Australian chicken salt!! We slap chicken salt on everything including steaks, so id do all three, dry age, cook it coated in chicken salt and one with a compound butter!
Guga : *discover a new taste
Also guga : it is umami flavor everybody
Hey Guga, i have a suggestion for a dry age experiment; try to dry age a steak in sugar.
You should do the most expensive beef wellington, with an a5 tenderloin, jamon iberico, and truffles.
Parmesano reggiano with ripe apple or pear and some almonds is chefs kiss
If one were to add msg to regular parmesan cheese, could one approximate the taste of Parmigiano-Reggiano?
Would be an interesting blind taste test!
Try grilled brisket tacos. Slice brisket thin and season with lawry's. (Watch for flare up's) chop it up and place on a corn tortilla with some green gallos sauce. (Cilantro, onion, and lime optional)
Thanks for hearing me out man, I'm amazed about the results
Guga. You should do a mustard vs no mustard binder experiment. THAT WOULD FINALLY KILL THE DEBATE!!!!!!!!!!
idk how (im)practical it is but i cant help but imagining a "Guga Steakhouse" with lots of different kinds dry aged steaks on the menu
That shot of the steaks on your grill always looks so awesome…money!
Duude i wanted to cry from happiness , i love Parmigiano Reggiano so much :) .
+1 For Dry Aged in Durian! Especially the Musang King variant and D24!
"not only is it dry, but more importantly, it isn't wet." amazing commentary
You should get some of that stuff called "thick it" that makes liquids thicker for people with medical conditions and use it to make thick red wine to dry-age with. I bet it would amazing
Hi Guga, here’s an experiment idea for you. Cooking in different seafood oils such as: Crab, Crawfish, Shrimp, etc.
*steak dry aged with a dirty old boot*
Guga: “Its actually really good everybody!”
I Have Never Eta a 45day dry aged Steak But I am Currently Eating A 2 Year Old True Country Ham Properly Cured The Way My Ancestor's would have done 1,000 Years Ago It Can Only be Done in about 3-4 States in The US & It Is A Lot of Hard Work But OOO So Good When Done Right !
Anyone thinking about buying those themometers, do it. I picked up 3 new ones off Ebay for $55 each. They work amazing. No more overcooking. They made a huge difference in my chicken breast sandwich's . I know I was overcooking them big time before. They now come out nice and juicy. Something you could never say previously.