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I Dry-Aged Steaks in Marshmallow and This Happened! 

Guga Foods
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I love to experiment and see what different types of food elements will do to meat. This one is no different and you guys requested this and today I try the marshmallow dry age experiment. Here is what happened.
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#DryAge #Steak #Experiment

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19 окт 2021

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Комментарии : 3,6 тыс.   
@GugaFoods
@GugaFoods 2 года назад
Get 20% OFF + Free Shipping at Manscaped code GUGA at www.manscaped.com/guga Thanks Manscaped for sponsoring this video.
@bvle4027
@bvle4027 2 года назад
Sup.
@scooby45247
@scooby45247 2 года назад
my only request is that you send a wagyu steak to the winner of something.. im tired of seeing others eat something i cant afford..
@briansuxxx
@briansuxxx 2 года назад
Marshmallow?! These are they types of quality videos I subscribed for!
@dylanchua848
@dylanchua848 2 года назад
Fuiyoh free money
@zwojack7285
@zwojack7285 2 года назад
0:55 FLUFFERNUTTER! *excited Nott/Jester noises*
@TheMillennialGardener
@TheMillennialGardener 2 года назад
Guga, I’ve given this some thought, and I think your next dry age experiment should be miso paste. It has the 2 properties you need: “fermented” and “umami.” Results could be interesting.
@micahlow2975
@micahlow2975 2 года назад
yes
@SkillSkull14
@SkillSkull14 2 года назад
Yes please
@jabcrosshookuppercut1793
@jabcrosshookuppercut1793 2 года назад
Agreed
@Windvern
@Windvern 2 года назад
A saikyô-yaki steak sound pretty interesting
@DoomickthePancake
@DoomickthePancake 2 года назад
Better than with sugary things, where the bad bacterias have a tendency to eat through. Miso has good bacteria already, which reduces the chances of contamination, of which I worry a lot with the sugary experiments, I always expect them to be sour.
@jokerproduction
@jokerproduction 2 года назад
Dry age a steak in Chick Fil A sauce!
@karagaaa
@karagaaa 2 года назад
Verified user i agree
@mjshortshift
@mjshortshift 2 года назад
In Polynesian sauce or the Sriracha from chic fila
@ShinKyuubi
@ShinKyuubi 2 года назад
Eh..he'd have to go with a store brand version. Walmart sells a "Chicken Dipping Sauce" that taste EXACTLY the same as their Chick-Fil-A Sauce..I know because I tested them side by side with a pack I had gotten just a day or so earlier when I had it..this was about last year or so, before Chick-Fil-A started putting out their own branded sauce in stores..it's cheaper to get the Walmart "Great Value" brand than than the official Chick-Fil-A brand. Also apparently Guga doesn't really like Chick-Fil-A if one of his recent vids is anything to go by.
@thechadford8572
@thechadford8572 2 года назад
Have to dry age in each sauce, for sure.
@ADRPLREVIEW
@ADRPLREVIEW 2 года назад
i'm with this one
@andreaquadrati
@andreaquadrati 2 года назад
The sugar is hygroscopic, so it will pull out moisture out of things, similar to how salt does it. But while salt will harden up and won't go too deep, sugar will seep deeper since it melts, and could possibly ferment or rot
@everettduncan7543
@everettduncan7543 2 года назад
You can make it rot in a way that it's still foodworthy. Certain penicillium molds can be.
@niklag
@niklag Год назад
sugar is uses to ferment some fruits.. but meat?? 😱
@michaelwillard1100
@michaelwillard1100 Год назад
I love watching older guga videos and seeing how far you have come in just a little over a year from when I started watching this channel. The quality of your videos are absolutely beautiful and brilliantly done. I have learned so much, thank you!!!
@CoralReef1316
@CoralReef1316 2 года назад
Sugar has hygroscopic properties which means it absorbs and retains water really well. I'm guessing that the fluff sucked out all of the water in the steak resulting in a tougher meat and could explain the clear liquid you saw when you removed it. (most likely the fluff collapsed due to the density of water and pooled at the bottom)
@johnnyplunkett8532
@johnnyplunkett8532 2 года назад
Wow that was a great answer to what happened.
@Syakuro
@Syakuro 2 года назад
Thank you sir
@JustSomeDude31
@JustSomeDude31 2 года назад
I was also thinking of Oleo Sacharum, where the sugar extracts oil from citrus fruit's peel (lemon peel, orange peel, etc) Which maybe on the meat it extracts fat from the meat just like it does with the peel and the oil.
@darcos7535
@darcos7535 2 года назад
Wow. I came here for an answer to that question. And your answer is so precise. Great! thanks!
@MoNehNeh17
@MoNehNeh17 2 года назад
THIS! thank you
@draconite
@draconite 2 года назад
Honestly, try dry-aging it in miso paste. That's a fermented soybean paste, it'd probably come out pretty good.
@kasuraga
@kasuraga 2 года назад
Ohhhh that's a great idea. Remember they did the dry age koji experiment? I think it would be similar but potentially come out a lot better
@anttoz4989
@anttoz4989 2 года назад
We used to do that at the Israeli Steakhouse I worked at
@kasuraga
@kasuraga 2 года назад
@@anttoz4989 ooo yeah? how was it?
@ujimars5499
@ujimars5499 2 года назад
I can confirm that it will work and the taste is out of this world.
@johntgold
@johntgold 2 года назад
yep had the same idea and went to comments, and saw yours on top, love miso based sauce on meat. and definitely sounds like perfect experiment.
@camotophat
@camotophat 2 года назад
I adore hearing you say "Fluffer Nutter" with your accent.
@300001111
@300001111 2 года назад
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸
@seronymus
@seronymus Год назад
This is really beautiful to read, God bless you please start a blog like on tumblr or something of your Icelandic traditions like this
@heilmodrhinnheimski
@heilmodrhinnheimski Год назад
Hmm, það væri víst áhugavert að sjá
@lordilluminati5836
@lordilluminati5836 Месяц назад
This only works in nordic weather
@TheMillennialGardener
@TheMillennialGardener 2 года назад
Looking at the side-by-side of the steaks, the marshmallow-aged steaks looked like they had more fiber separation. I expected them to be more tender. Surprising results!
@marwan4358
@marwan4358 2 года назад
Life is like a box of chocolate, you never know what you get.
@TripleeVFX
@TripleeVFX 2 года назад
Sugar absorbs fats and other liquids so it pretty much drained the steak of its juices
@acsound
@acsound 2 года назад
@@TripleeVFX Sugar: the FAT VAMPIRE! Just in time for All Hallows Eve... (cue Toccata & Fugue in D Minor)
@vidard9863
@vidard9863 2 года назад
yeah, but it visibly had less fat, and fat is what makes roasts tender.
@user-cn4sw3mi6i
@user-cn4sw3mi6i 2 года назад
This is a great idea
@s1lh0u3x
@s1lh0u3x 2 года назад
8:43 Mamau: "What did you dry age this on now?" Guga: *Maniacal laughter intensifies*
@jessemosgrove2027
@jessemosgrove2027 2 года назад
Guga needs to dry age a steak in the worlds hottest pepper.
@ShawnC.W-King
@ShawnC.W-King 2 года назад
@@jessemosgrove2027 it would probably either be an entire coated dry rub's worth or in a puree form or both
@jessemosgrove2027
@jessemosgrove2027 2 года назад
@@ShawnC.W-King cool.
@thehomies4522
@thehomies4522 2 года назад
“It was dry aged in something white”🥴
@pibbitycockapoopoo
@pibbitycockapoopoo 2 года назад
@@thehomies4522 😳😳😳
@austinsabik-torres1814
@austinsabik-torres1814 2 года назад
You mentioned that the dry age tends to be worse with sugary coatings and better with fermented coatings. I think it has to do with sugar promoting the growth of bacterias which usually spoil dry aging, while the coatings that are fermented usually promote the growth of yeasts which are what we typically associate with any "controlled spoilage" foods we tend to eat.
@NaBaronLes
@NaBaronLes Год назад
Hey Guga! I've recently started following your channel and I love it. Your dry aged experiments are awesome and have inspired me to try dry aging at home. I'm going to start simple dry aging regular cuts of 🍖. Could you do a video recapping all of the experiments you've done that you've loved that would be worth others trying at home?
@tanedwinjaya7195
@tanedwinjaya7195 2 года назад
Hey guga, will you dry age with coffee? Like ground coffee beans? Or maybe, try something like crab paste? Shrimp paste? Idk if that is good idea or not, but I'm really curious to find out
@sirvajraputr445
@sirvajraputr445 2 года назад
I like your idea good sir .
@Scav8835
@Scav8835 2 года назад
Hmm..... that'll be a very interesting concept.
@user96RR
@user96RR 2 года назад
Excellent idea
@MrMichaelLaw2011
@MrMichaelLaw2011 2 года назад
I was thinking of saying this but using Wet coffee similar to Whiskey
@polycatheted
@polycatheted 2 года назад
already did it
@matthewitt2276
@matthewitt2276 2 года назад
I cant believe nobody else has mentioned that a "Fluffernutter" is a sandwich that has peanut butter and fluff on it. No peanut butter = just fluff.
@maximumvio1et677
@maximumvio1et677 2 года назад
Came here to say this. I think people who didn't grow up in New England just don't know.
@hocke68
@hocke68 2 года назад
Dude this was killing me all video
@jernigan007
@jernigan007 2 года назад
i came here to say this
@nyancat5690
@nyancat5690 2 года назад
Lmfao I was looking for this comment as a fellow new englander
@goomgoom5504
@goomgoom5504 2 года назад
@@jernigan007 me too
@cheesecrew
@cheesecrew 2 года назад
I gotta get this off my chest. A Fluffernutter is a sandwich consisting of Marshmallow Fluff, and Peanutbutter. Not just the Fluff. Sorry, I know nobody asked, but it was killing me.
@forfex240
@forfex240 2 года назад
Nobody asked
@TheSatan222
@TheSatan222 2 года назад
@@forfex240 nobody asked if anybody asked
@YGODueltainer
@YGODueltainer 2 года назад
Daddy ... Chill.
@NathanTAK
@NathanTAK 2 года назад
@@TheSatan222 Outstanding move
@boardersibs
@boardersibs 2 года назад
thank you for saying it it was annoying me every time it was mentioned
@sirhoward6853
@sirhoward6853 2 года назад
invention has nothing to do with just having success. it is taking everything, success and fails and learn from it and create something good from it. i love your work man, keep on doing it!
@TheChristmasNinja12
@TheChristmasNinja12 2 года назад
If fermented stuff tends to work well on steaks, you should try dry aging it with Kimchi! Just put it through a blender to make a paste and it should add a good kick to the steaks!
@Under-Kaoz
@Under-Kaoz 2 года назад
I have PTSD from south Korea. The great Kimchi war of 2010. Every single Korean smells like it. Especially at PT. Their sweat was like extra rancid kimchi. It's making me sick even thinking about it. 🤮 idk how anyone eats that stuff.
@yako5184
@yako5184 2 года назад
@@Under-Kaoz What are you on about?
@Under-Kaoz
@Under-Kaoz 2 года назад
@@yako5184 Kimchi
@yako5184
@yako5184 2 года назад
@@Under-Kaoz Yes, I get that, but what is all that crazy ass rambling about?
@Under-Kaoz
@Under-Kaoz 2 года назад
@@yako5184 it is what it is. If you think it's crazy then don't bother with it. Simple as that.
@chungdha
@chungdha 2 года назад
Try Dry Age with Hummus?
@user-zl2wh4mw4u
@user-zl2wh4mw4u 2 года назад
Why did i read it as humans
@sylyx6502
@sylyx6502 2 года назад
@@user-zl2wh4mw4u same
@carabouzouklis
@carabouzouklis 2 года назад
Humus gonna go bad fast af, no?
@chungdha
@chungdha 2 года назад
@@carabouzouklis Dunno , you can buy packed humus in shops that can store in a fridge for some time so 24hour dry age be possible.
@RobinLundqvist
@RobinLundqvist 2 года назад
That sounds so good it could be an existing recipe
@DavidFSloneEsq
@DavidFSloneEsq 2 года назад
I’m not shocked that fluff isn’t the greatest coating in which to dry age beef. I’d like to see a series in which you dry age meat in luxury items, like caviar, truffles, and foie gras.
@b3dubbs72
@b3dubbs72 2 года назад
Foie would be interesting because of the liver enzymes
@asurmenhandofasuryan4610
@asurmenhandofasuryan4610 2 года назад
That would be disgustingly expensive honestly and wouldn't work, at least one of those. Caviar would 1000% rot
@DavidFSloneEsq
@DavidFSloneEsq 2 года назад
@@asurmenhandofasuryan4610 You’re probably right, but dry-aging is sort of a process of controlled rotting. As far as the expense is concerned, nobody’s really expecting Guga’s viewers to recreate these sort of ridiculous novelty recipes, so I say the sky’s the limit. In fact, let’s skip all these bourgeois snacks and skip right to Guga dry-aging Wagyu A5 in weapons grade plutonium! “I know this doesn’t look good right now, but watch this!” [KABOOM!]
@asurmenhandofasuryan4610
@asurmenhandofasuryan4610 2 года назад
@@DavidFSloneEsq Yeah but for controlled rotting you need a specific set of ingredients and environments to use.
@AwsBadr
@AwsBadr Год назад
The sugar absorbed the juiciness if I am not mistaken. Same goes with salt as I believe. Maybe try dry aging with yogurt or fresh cream
@MST720
@MST720 2 года назад
expensive steak (possibly wagyu) unseasoned vs cheap steak with everything possible to enhance the flavor
@nelprincipe
@nelprincipe 2 года назад
He should dry age in Gelatin XD
@Weenaru
@Weenaru 2 года назад
11:25 "Fermented stuff is phenomenal on steaks" Let's put that to the test then. Try using natto (fermented soybeans) and see how it turns out.
@johnfran3218
@johnfran3218 2 года назад
When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The time for the schism in the Church is almost here and you must get prepared now" "Arab uprising will spark global unrest - Italy will trigger fall out" The Book of Truth
@elijahwatjen9839
@elijahwatjen9839 2 года назад
@@johnfran3218 tf is this xd
@shremp69
@shremp69 2 года назад
"The stuff that was dry aged on was white" My mind: *Cu-*
@bruh-uq2zx
@bruh-uq2zx 2 года назад
NNN
@BananaColada
@BananaColada 2 года назад
It's gonna be extra meaty
@joehole1975
@joehole1975 2 года назад
This is my kingdom coom,
@zlatakashcheeva5309
@zlatakashcheeva5309 2 года назад
@@joehole1975 when you feel my seed
@dr_wrighttt2090
@dr_wrighttt2090 2 года назад
1:24 the way he says fluffer nutter made me so relaxed lol
@MrCaine6969
@MrCaine6969 2 года назад
Try dry aging with ground up mushrooms mixed with saly and pepper with plenty of MSG. And use the dry aging bags.
@AltimaNEO
@AltimaNEO 2 года назад
He should team up with Jon Townsend and get some of that Mushroom Ketchup that he makes. Dry age in that stuff!
@dethbyhashi
@dethbyhashi 2 года назад
Love the show! I just wanted to clarify that the product is just called Fluff. A Fluffer Nutter is a sandwich made with fluff and peanut butter.
@alexbarnett9672
@alexbarnett9672 2 года назад
I’m sure this has been suggested before, but would like to see a dry aged in miso paste. Lots of umami and flavor.
@neptune3161
@neptune3161 2 года назад
these videos are always so epic lmfao. the editing feels like that of an intense GOT level movie
@briannicholson5747
@briannicholson5747 2 года назад
"Welcome to Guga Foods everybody and today we're gonna dry age beef in COCAINE!" -my brain when he said the substance was white to Momau
@danielassur
@danielassur 2 года назад
Guga, you need to try and make a biltong steak - using south african spices!
@ahmedalihussain5366
@ahmedalihussain5366 2 года назад
As a South African, I agree!!
@skyefox5796
@skyefox5796 2 года назад
that sounds good what spices do you use
@rorymundy1790
@rorymundy1790 2 года назад
Salt pepper coriander sugar vinegar wosreshire sauce
@skyefox5796
@skyefox5796 2 года назад
@@rorymundy1790 sounds pretty solid if you ask me, never tried coriander on a steak. I'm more of a salt, pepper, thyme, fresh garlic and butter in the pan person.
@rorymundy1790
@rorymundy1790 2 года назад
@@skyefox5796 on a charcoal fire it is very good
@miklehayes
@miklehayes 2 года назад
I can't get over when he said "Fluffer Nuffer". Always a pleasure watching these videos.
@XL.Slurpin
@XL.Slurpin Год назад
Guga your videos are always so wholesome and great. Love every single video 💘
@ulyssesarias4400
@ulyssesarias4400 2 года назад
You should make a dry age cookbook one day! I'm sure it would be a hit and would help transfer some of those lessons you've learned from your experiments 😂 anyway great video I hope you have a good one!
@trentcreason7584
@trentcreason7584 2 года назад
Great idea! Or just a steak cookbook he's so good that I'd buy it
@ash-plays6733
@ash-plays6733 Год назад
@@trentcreason7584 that aged well lol
@postmeat2
@postmeat2 2 года назад
Every day, Guga strays further from the light of God. That said, try dry-age in strawberry jam!
@marikamccauley7928
@marikamccauley7928 Год назад
If you ever decide to revisit this, I had a thought. Maybe you could make sheets of melted marshmallows, put them on all sides, and then heat the edges up just a little bit to glue them together. Or melt extra in a pot and spread it over the seams. Kind of like a steak stuffed marshmallow. Then it wouldn't slide off the sides like that and maybe there would be less oxidation...?
@adrienhb8763
@adrienhb8763 2 года назад
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. ;)
@sirhenry1714
@sirhenry1714 2 года назад
When you said fermented stuff is great for Dry aging I immediately thought about black garlic, maybe you could try that. Though it might be a bit expensive...
@SayCheeseM3dia
@SayCheeseM3dia 2 года назад
Fluffer nutter is peanut butter and marshmallows... this is just fluff
@SSJ3Tim
@SSJ3Tim 2 года назад
Thank you! FLUFFer = Marshmallow FLUFF, NUTter = peaNUT butter. As penance for this mistake, Guga should eat a fluffer nutter in the next video.
@christianvalencia2949
@christianvalencia2949 2 года назад
Yeah I was trying to ignore it but he kept saying it LOL
@eyehazcooki5032
@eyehazcooki5032 2 года назад
Honestly though, coming from new England where it comes from, everyone seemed to call the product "Fluffernutter" too, so I say Guga checks out.
@damianblu
@damianblu 2 года назад
Thank you! Was driving me crazy
@johnengooyen
@johnengooyen 2 года назад
@2:15 he even calls it "fluffer nuffer".
@sod.karent207
@sod.karent207 2 года назад
i realy enjoy to watch your video man, you are amazing
@TheCobrabee
@TheCobrabee 2 года назад
sugars do such a good job of efficiently dehydrating things. Not sure what role, if any, the gelatin in the marshmallow plays, but it's going to be similar to compounds in the beef.
@WilcrezTheWanderer
@WilcrezTheWanderer 2 года назад
You should invite a molecular gastronomy person to do a video going over some of your experiments! They could probably tell you why a lot tasted the way they did, and what happened. I think it'd be super fascinating!
@Fred61378
@Fred61378 Год назад
I used an alternative to Marshmallows still pretty good
@coldfire2812
@coldfire2812 2 года назад
It chews like gum, I'm still chewing! you crack me up, really enjoy your videos!!!
@georgeamesfort3408
@georgeamesfort3408 2 года назад
Next: *Steak dry aged in steak, results were insane!*
@mannybryan5734
@mannybryan5734 2 года назад
i wanna see this
@riveenwickenham8392
@riveenwickenham8392 2 года назад
Next: steak-aged dryness
@georgeamesfort3408
@georgeamesfort3408 2 года назад
Then he should age a dry aged steak in a dry aged steak, dry aged in a dry aged steak.
@mload45
@mload45 2 года назад
You could probably do that by cutting one steak into long strips, and wrapping the steak
@techtonik25
@techtonik25 2 года назад
@@mload45 Or freeze drying a steak, making a powder out of it and coating the steaks with it.
@AntsBBQCookout
@AntsBBQCookout 2 года назад
Guga: it was dry aged in something white Maumau: Guga, pls 😢
@wamken619
@wamken619 2 года назад
THIS IS MY KINGDOM COME
@whatareyou12
@whatareyou12 Год назад
9:20 I just cant I always have rewatched this video because of this. what I was laughing at was the fact that in 1 millisecond he just WOW SMELLS GOOD
@c_hanley
@c_hanley 2 года назад
Cows: “I can’t wait to see what they do with my ribeye meat after they harvest it, I wonder if it’ll be enjoyed by a famous rock star, or perhaps a family looking to treat themselves for the holidays, or maybe even a RU-vid channel will demo how to properly enjoy dry aged beef!”. Guga: *hold my marshmallow fluff*
@morbidstudio1681
@morbidstudio1681 2 года назад
With fall here and the holidays approaching, I'm kinda curious to see a steak dry aged in canned pumpkin! I feel like that'd be quite interesting
@prodigypenn
@prodigypenn 2 года назад
you can't dry age in something that has moisture, and if you took out all the moisture, it would just turn to dust.
@kantonlevine8898
@kantonlevine8898 2 года назад
When you said fermented things tend to work well with dry aging, I wonder how kombucha would do? (Or saurkraut)?
@bigtable
@bigtable 2 года назад
I wonder what happens if he does milk powder
@BierBart12
@BierBart12 2 года назад
How about powdered alcohol?
@TundieRice
@TundieRice 2 года назад
Kombucha is a liquid, how would that be a DRY age? Lol it’d just be a marinade.
@kantonlevine8898
@kantonlevine8898 2 года назад
@@TundieRice Not if you mixed it with something like flour or something else dry
@anttoz4989
@anttoz4989 2 года назад
@@kantonlevine8898 no, not the same won't have the outcome your thinking of.
@suhailmohamedessack366
@suhailmohamedessack366 2 года назад
I actually am tempted to try this for myself
@GiveZeeAChance
@GiveZeeAChance 2 года назад
At home, I like to make preserved lemons and dehydrate them then pulverize them into a funky lemon salt. I'm sure that would be amazing
@crimsonstang
@crimsonstang 2 года назад
Do fresh coffee grounds. Use some whole dark roast beans and pulverize them and mix with some water to make a paste.
@Dekan83
@Dekan83 2 года назад
I love the way nothing deters Guga, even failures keep motivating him to find more ways to do it better.
@ajani6778
@ajani6778 Год назад
one of my favorite seasonings and one of my things to eat just in general is Tajin, that stuff's gas, but I can't dry age steak because.... y'know.... I think it'd be a fun experiment.
@rasczaksroughnecks4027
@rasczaksroughnecks4027 2 года назад
Omg! I joked about dry aging with marshmallow Fluff on your dry age with Ketchup video... I had no idea!!!
@davidw7531
@davidw7531 2 года назад
You've done Peanut butter, and now fluff. Next must be Jelly/Jam for the sandwich tri-fecta! I wonder if the different fruit bases would change flavor or tenderness?? Might be a cool experiment!
@jagmaharesi2486
@jagmaharesi2486 2 года назад
It has a strong sugar content tho
@davidw7531
@davidw7531 2 года назад
@@jagmaharesi2486 so does fluff, perhaps a no sugar added could be used...
@monkeybuttdevinlane
@monkeybuttdevinlane 2 года назад
Preserves are usually thicker. Probably easier to keep on the meat.
@valornthered
@valornthered 2 года назад
I'd say do it with preserves (fruit base) rather than jelly (gelatin base) if he tries using a fruit spread for dry aging. Or maybe do both and see what difference the gelatin makes!
@rangathanga5166
@rangathanga5166 2 года назад
I love how he can do these experiments with a 100% guarantee he's the first one to do it.
@K4inan
@K4inan 2 года назад
He's not.
@teibdavies242
@teibdavies242 2 года назад
@@K4inan he is
@KryptoKn8
@KryptoKn8 2 года назад
@@teibdavies242 he might be with some but definitely not all of them lmao.
@benjaminfelter4978
@benjaminfelter4978 2 года назад
Fluffer nutter is marshmallow fuff and peanut butter sandwich. I add honey to mine you, should try one gugga!
@motorcitymangababe
@motorcitymangababe Год назад
I'd love to see a pepper dry age show down. Black, green, pink, white, long pepper, and grains of paradise each used to dry age a steak!
@ChaoticHoly
@ChaoticHoly 2 года назад
Fermented dry-age tastes better? Then try *Prahok* and/or *Surströmming* - fermented fish paste!
@JungQ
@JungQ 2 года назад
Surströmming, oh my God! Hahahahahahahaha, now this one is probably the best suggestion ever!
@davydiver
@davydiver 2 года назад
🤣 yeah Guga, do this one!
@oliversoto7046
@oliversoto7046 2 года назад
They’re gonna have to move houses after dry aging Surstromming 😭
@jaypeesalazar9029
@jaypeesalazar9029 2 года назад
The question i have is why didnt guga put the steak on a layer of marshmallow? He says to cover the steak entirely when dry aging.
@tarantulamantis5189
@tarantulamantis5189 2 года назад
He did tho, it’s just the marshmallow collapsed because the sugar sucked out the water out of the steak and into the marshmallow
@nadereed3786
@nadereed3786 2 года назад
I'm soooo addicted to GUGA
@chriskeller3705
@chriskeller3705 2 года назад
This damn channel never fails to surprise me
@TheOriginalFaxon
@TheOriginalFaxon 2 года назад
I've noticed the same thing with adding sugar to beef. I was experimenting with different ways to baste a tri-tip (smoked long and well done like you'd do a brisket, for that extra strong smoke flavor), and in adding a bit of hoisin sauce, maple syrup, or black garlic sauce, all of them had enough sugar to be noticeable in the flavor, and the flavor was good, but the meat always came out much more on the dry side. I found adding just a little maple syrup to be a worthy trade in some instances, but unless I was switching to direct heat and only using at the end as more of a glaze, that the tri-tip was ultimately much more dry at the end. I attributed this to the fact that sugar, like salt, will want to pull moisture out of the food. I assumed it would caramelize on the outside and help seal the crust, but this ultimately makes it harder to baste and get moisture back in after it's left during cooking. I won't be using any sweet additions to my baste anymore, just vinegar, tomato paste, and seasoning (usually I use a blend of ketchup and bbq sauce with some added herbs and spices), and maybe a little bourbon for flavor, but not too much as the alcohol also tends to dry up too fast. Beer is a better pick, but I don't have much around these days
@hunterrm8139
@hunterrm8139 2 года назад
Subscriber : “dry age angel” Guga : “but one thing my subscribers keep asking me all the time is dry aging in marshmallow” Subscribers : okay 😁👍🏻
@cymon_z7279
@cymon_z7279 2 года назад
🤣🤣🤣🤣🤣I am looking forward to it 🤣🤣
@lilypads3033
@lilypads3033 2 года назад
Next vid: Today I'm dry aging my nephew angel with wagyu fat, is he going to be more tender or crispier or became absolutely terrible we're gonna find out soon!
@ValleyYungz
@ValleyYungz Год назад
With the manscape , “white stuff,” and all the meat in the mouth , I thought I was watching a intro to a adult film 😂
@RraMakutsi
@RraMakutsi 2 года назад
Next, you should try a true fluffer-nutter experiment, and dry age your steak in a combination of marshmallow fluff and peanut butter. Yummm!
@GunsNStuff100
@GunsNStuff100 2 года назад
Y’all ever at random moments in your life think “I wonder what’s aging in Guga’s fridge right now.”?
@TacticalDreadnought
@TacticalDreadnought 2 года назад
What goes well with meat? Garlic. So how about trying a garlic butter dry age experiment? It could probably be a bit tricky to get the butter spreadable enough to cover the entire cut without being runny and then to chill it down so the entire meat is sealed completely but with the amazing power of garlic it might create some fantastic dry aged steaks
@JimJamJ4
@JimJamJ4 2 года назад
He's done a butter one so this should be doable and is a great idea.
@NandevaIndioMaluco
@NandevaIndioMaluco 2 года назад
I mean… it’s quite hard to find something that doesn’t go well with steak lol
@TacticalDreadnought
@TacticalDreadnought 2 года назад
@@NandevaIndioMaluco After Nutella, Yogurt and some of the other disasters I tried to think of something with (probably) good results^^ and garlic butter is good with many things
@NandevaIndioMaluco
@NandevaIndioMaluco 2 года назад
@@TacticalDreadnought true
@rampagent9226
@rampagent9226 2 года назад
You can chill the steak and dip in melted butter as if you were candle dipping.
@brianlawson3757
@brianlawson3757 4 месяца назад
I think it's the sugars interacting with the small amount of bacteria on the meat surface. But, in this experiment you didn't get the underside at all and there were gaps in the coating as well. the vac-locked steak still oxidized, which I think is adding to the funk and the breakdown of muscle fibers, making it more tender also.
@amats.colonies
@amats.colonies 2 года назад
I ALWAYS WATCH YOUR VIDEO EVERY DAY HOPEFULY SOON I CAN ALSO TAKE DRY-AGED STEAKS BECAUSE I NEVER EATED THIS FOOD BEFORE.
@ThiagoFigueirabr
@ThiagoFigueirabr 2 года назад
Please please, do an experiment dryaging on black garlic paste! Plssssssss
@markduree7132
@markduree7132 2 года назад
Hey Guga, How about trying dry aging a roast in Japanese Miso? I’ll bet that would taste fantastic…
@bloodybat100
@bloodybat100 2 года назад
yo Guga! I think you should have a regular old vacuum chamber. The marshmellow fluff is full of air and it makes up a lot of the volume. That's why it shrunk so much and fell off the sides. Theres a few experiments you might want to redo, vacuuming the stuff you use before spreading it on the steak (that's how they smoothen the silicon when they make silicon casting molds, they take out all the air bubbles that way), since air pockets leave room for bacteria to grow! Just a suggestion but i thought it might be cool to have a vacuum chamber in your kitchen. On second thought, you already have one, the freeze dryer 😀. Is there a way to NOT freeze things when you start the vacuum? Have a nice day.
@HepCatJack
@HepCatJack 2 года назад
Since the brown meat is oxidation, why not use something that has antioxidants to dry age the meat ? Some suggestions: - Ground up coffee beans: The coffee beans have antioxidants and they are fat soluble and water soluble so very little meat should be wasted. - Olive Oil or Wagyu fat infused with Mint and Rosemary (Olive Oil has antioxidants as does Mint and Rosemary).
@andrewjones6498
@andrewjones6498 2 года назад
A large part of marshmallow cream's recipe is corn syrup and table sugar. Corn syrup is essentially glucose and table sugar is half glucose, half fructose. Thus, marshmallow cream has a lot of glucose. Mammalian skeletal muscle is really good at taking in and storing glucose. A large addition of glucose into the muscle would decrease the relative water content. When it comes to water, collagen can be turned to gelatin in water, making the steak more tender. If relative water content is reduced, their may be a reduction in the amount of collagen that can be turned into gelatin, making the steak less tender.
@sebastianlindstromi
@sebastianlindstromi 2 года назад
How bout a mustard dry age, or a best mustard experiment from which the winning mustard gets a dry age experiment?
@shmillsyshmillsy6624
@shmillsyshmillsy6624 2 года назад
I recently got into cooking and came across this channel and I’m glad to be here at 2.99 mil so i can help push to 3 mil subscribers
@drsuzuka
@drsuzuka Год назад
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?
@agussusanto4453
@agussusanto4453 2 года назад
Next to do: dry aged in tea leaf, try any tea that available.
@gigioleao
@gigioleao 2 года назад
Bacteria's in Guga's fridge: Here he goes again guys!!! Time for some marshmallows!!
@chagear
@chagear 2 года назад
The ultimate experiment? excitement!
@nicolaskoutroularis1527
@nicolaskoutroularis1527 2 года назад
Not all the sugars are bad, the honey experience was amazing
@Baubles707
@Baubles707 2 года назад
where has your channel been my entire life, these experiments are exactly what ive always wanted to try
@DangerousOne326
@DangerousOne326 2 года назад
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
@joke4life17x
@joke4life17x Год назад
I really want to see this same experiment again but dry aged for half the time, that was a very unexpected result
@brad1840
@brad1840 2 года назад
Guge you should do experiments to see if you can do something with the pelicos to find a use for it?
@daltonking892
@daltonking892 2 года назад
Guga: "ive done some insane dryage experiments in the past" Noo... compared to dry aging in marshmallows the past experiments seem pretty sane😂 This one definitely takes the insanity bar to a whole new level lol😂
@cwp24
@cwp24 2 года назад
“It’s dryer and has no juice!” Well we all know where the juice went, the bottom of the pan.
@nustde00
@nustde00 2 года назад
i love this channel.
@mori-bryan
@mori-bryan Год назад
If my guess is correct, the Guga is going make a dry aging book. The do's and donts of dry aging by Guga. I would buy that book.
@I0NE007
@I0NE007 2 года назад
One thing I'm still very interested in is dry brine (not dry age) in sugar. It's well known that salt works wonders, the honey dry age was a pretty good success, why not dry brine with salt? It will add a normal sweetness but also (hopefully) turn into caramel inside of the steak when the heat goes up. One this is for sure: the crust will be phenomenal. I add a bit of extra sugar to my deepfry breading to make things look even better, so hopefully it has the same effect on a grill.
@johnnyjay102
@johnnyjay102 2 года назад
You should put the sugar theory to the test. Dry age a steak in straight up granulated or powdered sugar!
@Hev.M
@Hev.M 2 года назад
How wil he get it to cover it though?
@reflectionpoint
@reflectionpoint 2 года назад
@@Hev.M simple syrup
@prestonspears6078
@prestonspears6078 2 года назад
Gross
@thabro0939
@thabro0939 2 года назад
@@Hev.M a crust, crystallise it
@kirinirlf
@kirinirlf 2 года назад
"I am not scientist enough", haha! If I am not mistaken, sugar pulls moisture from meats/foods. That is why the steak might be dryer. You also saw this when you lifted the steak from the tray with the marshmallow fluff. Most of that clear liquid is water from the steak. Why it's tougher, I have no idea.
@magnus1383
@magnus1383 8 месяцев назад
I lost it when I skipped ahead ten seconds at "Now, all that there is left to do-" to "What in the world happened?" I had to rewind and catch my breath.
@KYRonDonTongLongSchlong
@KYRonDonTongLongSchlong 2 года назад
I'd love to see you try and dry age a steak covered in mustard, and put ground up almonds all over the mustard coating, makes an amazing nutty flavor with a savory aftertaste IMO
@bigtable
@bigtable 2 года назад
What does imo mean
@KYRonDonTongLongSchlong
@KYRonDonTongLongSchlong 2 года назад
@@bigtable in my opinion
@bigtable
@bigtable 2 года назад
@@KYRonDonTongLongSchlong oh lmao
@TkevTV
@TkevTV 2 года назад
@@bigtable what do these mean?
@bigtable
@bigtable 2 года назад
@@TkevTV what does what mean
@orangapahikaranl6347
@orangapahikaranl6347 2 года назад
ita called "fluff" fluff-nutter is when you put fluff on top of peanut butter on bread. ( at least in NL )
@NathanTAK
@NathanTAK 2 года назад
30 seconds in was enough for me to subscribe
@Scientists_dont_lie
@Scientists_dont_lie Год назад
It’s soo crazy as I bought my first marshmallow fluff ever last week! I was gonna put it on ice cream, but now I realize the smart move is to slather it over meat.
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