I DRY-AGED Steaks in PARMESAN Cheese and this happened!

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Get your amazing skull decor shop.skullbliss.com/G1JnHmNGD use discount code GUGAFOODS and get $50 off. Thank you Skull Bliss for sponsoring this video.
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

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Опубликовано:

14 май 2022

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Комментарии : 2,2 тыс.

@GugaFoods 2 года назад

Get your amazing skull decor shop.skullbliss.com/G1JnHmNGD use discount code GUGAFOODS and get $50 off. Thank you Skull Bliss for sponsoring this video.

@GreekDean 2 года назад

How am I the first to reply to this

@MD_-ub8rx 2 года назад

@@GreekDean Idk

@michaelbill521 2 года назад

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?

@PrabaBaskara 2 года назад

Good day Guga, why dont you try to use Indonesian kecup manis.

@xpeezy3292 2 года назад

actually cool add for once ^^ i mean displate and manscaped is alright too i guess, but this is cool

@grindthemusical 2 года назад

Next up you need to age some cheese inside steak

@christophermarriott6538 2 года назад

Dry aged wagyu but the marble fat is 🧀

@SevenHunnid 2 года назад

I’m 21 years old & I get paid to get high on my RU-vid channel , i love itt tbh. I’m tryna get out the hood, its crazy out here Broo🏹😇

@Shingeki1323 2 года назад

@@SevenHunnid k

@punklast447 2 года назад

@@SevenHunnid So what your saying is weed dry age steak my god your crazy

@randomguy1371 2 года назад

@@punklast447 better yet, render out the hash oil, mix with wagyu fat, inject into cheaper steaks, dry age normally... Dry aged edibles

@shadowspecter862 2 года назад

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!

@HereComesThePaine 2 года назад

This is actually a very good (and unique) idea. More dry aged beef than usual too for a video.

@frankiemazzei8882 2 года назад

Use lamb instead of beef!!!

@salty__kansan 2 года назад

I'm ready for this episode guga needs to do it.

@DivineAtheistWannabe 2 года назад

This

@DivineAtheistWannabe 2 года назад

@@yungingmetroo so you think Chilli has the same flavor as a curry. Interesting.....

@TheMillennialGardener 2 года назад

Another friendly reminder to dry age a rib roast in miso paste! That should be the umami king!

@CarbonMono 2 года назад

@Direct Msg♰①-⑨①⑥-⑦⑦⑤-③⑦⓪③ why would I text u tf

@user-xh7oz9mu7d 2 года назад

Msg King of the flavor

@flamerollerx01 2 года назад

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.

@thesheerwoodcrow5465 2 года назад

He has I think

@VannieEats 2 года назад

Your steak videos always make me so hungry 🤤

@xero5727 2 года назад

If you're not eating instant ramen while watching Guga eat dry-aged steaks, you're doing it wrong.

@premieresteak2189 2 года назад

ayo that emoji

@rayatmidnight 2 года назад

vanniee! underrated af cool to see you here

@thefortnitecuh4900 2 года назад

fr tho and it’s 2am :(

@JazzKazoo0930 2 года назад

I've always gotta have some kind of snack when watching these, i get too hungry otherwise

@agussusanto4453 2 года назад

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.

@HereComesThePaine 2 года назад

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

@akunog3665 2 года назад

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.

@gabriellelouise259 2 года назад

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.

@shork1847 2 года назад

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.

@Entiox 2 года назад

@@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.

@saidchammas 2 года назад

"Cheese kept everything dry, bit most importantly, nothing is wet"

@thewanderingguy5436 2 года назад

We watched the video bruh

@liem2149 2 года назад

Ah yes, the floor here is made out of floor

@marcanlian8485 2 года назад

@@thewanderingguy5436 you're missing the point

@jiimmiij4428 2 года назад

the wandering guy then should you capable of comprehending his comment

@lebebop9931 2 года назад

Sounds like my ex.

@leeloomurga3763 Год назад

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.

@ouyousuugaku 2 года назад

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!! 😁

@razaamat772 2 года назад

Nice one!! would like to see them experience the SMELL 🤣🤣

@corpsie-diytools38 Год назад

Oh, that would probably be soooo delicious

@shad0wwyy449 2 года назад

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.

@rbr4228 2 года назад

Make it real pls

@isaiahc8390 Год назад

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

@akbarmansy1126 2 года назад

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

@joehole1975 2 года назад

Guga,have you tried dry aging in coffee?It sounds like nutella dry aged without the sugar ruining so It'll probably taste great!

@thecrowing1710 2 года назад

He just did. Check his latest upload

@dorianboone9757 2 года назад

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.

@puffypegion7815 2 года назад

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) ;)

@TMM1003 2 года назад

I could swear he's done the steak one before- but I could be wrong

@papajohn7606 2 года назад

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)

@vascanj Год назад

Dew ettttttttttttttttttttttttttttttttttttttt~

@windowsxseven Год назад

imagine eating a mushroom that has literally the word "sh¡t" in its name

@lancetheking7524 Год назад

@@windowsxseven my parents have it in a food cabinet and it's still funny

@Lucas_Fidalgo 2 года назад

I've been waiting for this video for such a long time!

@niharg2011 2 года назад

Hey Guga great content as usual, can you try dry aging in Garam Masala? Preferably home ground

@boarbot7829 2 года назад

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)

@riccocool 2 года назад

Sounds delicious. I use dirt/cinnamon toothpaste so I'm halfway there.

@boarbot7829 2 года назад

@@riccocool that’s so cool.

@vascanj Год назад

Now I'm intrigued!

@bigc6719 2 года назад

I love how Guga manages to trick Mamau in any video that has to do with Cheese knowing he's lactose intolerant lmao

@travollan Год назад

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.

@meagan.868 10 месяцев назад

LMAOOOO

@elg94 8 месяцев назад

parmesan is basicly lactose free tho, i think most hard cheeses are

@maxschmidt9461 6 месяцев назад

@@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

@CidVeldoril 3 месяца назад

@@maxschmidt9461 Depends on the Gouda. Old Gouda is also pretty doable.

@NewVenari Год назад

New Idea: dry age meat in Guga's Rub, and then put Guga's Rub on the Control to see which tastes better.

@nostick18 2 года назад

always love ur channel, so many interesting experiments.

@capnwarren 2 года назад

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.

@daviddoyonjr5774 Год назад

I wouldn't those videos are just when youtubers have nothing left

@SomeoneElsesSomeoneElse 2 года назад

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!

@adrienhb8763 Год назад

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.

@BillHimmel 9 месяцев назад

A great trio! Love U guys!

@boomkruncher325zzshred5 2 года назад

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!

@schneestern3022 2 года назад

I tried it, disgusting

@boomkruncher325zzshred5 2 года назад

@@schneestern3022 Welp, there goes my hopes and dreams 😢

@kubolor1234 2 года назад

Chill bro

@boomkruncher325zzshred5 2 года назад

@@kubolor1234 Ok 👍

@Superintendent_ChaImers Год назад

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.

@Crowbars2 2 года назад

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?

@katilkoala5037 2 года назад

Also the full chicken breast is too thick, you need to cut it in half

@james-fj7tq 2 года назад

I get so hungry when I see you videos top notch stuff love ya guga.

@james-fj7tq 2 года назад

Are you from florida?

@flamerollerx01 2 года назад

Wow I thought I was going to skip the ad, but I actually watched it and those are some beautiful pieces of art!

@dustinwhitesell4860 2 года назад

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!

@TheGuelfor 2 года назад

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

@vascanj Год назад

@@TheGuelfor Yummmmmmmmm 🤤

@jasonkeating9958 2 года назад

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

@ritwickkundu5950 2 года назад

But then the expensive steak inside wouldn't dry age properly/as much

@victorpena3129 2 года назад

Careful where you say that

@babyrob9419 2 года назад

Would probably die from food poisoningz

@2012ams1 2 года назад

I dry aged beef in beef and this is what happend, this is def gonna happen

@TheTallnose Год назад

@@2012ams1 😂

@MrEsPlace Год назад

HOW HAVE YOU NEVER DRY AGED A STEAK IN GARLIC?!?!?!

@DMSProduktions Год назад

OOOHHHHHH...

@nashocheese Год назад

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.

@MrEsPlace Год назад

@@nashocheese garlic salt

@nashocheese Год назад

@@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.

@DMSProduktions Год назад

@@nashocheese Black Garlic:Are we a joke to you?

@Greeny22 Год назад

Love you G. Great video. I'm hungry now

@beng1642 2 года назад

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.

2 года назад

He dry aged steak in butter and fatty stuff usually doesn’t work very good

@beng1642 2 года назад

@ butter, as I remember it, worked well.

@rickymavrick4599 2 года назад

That shredded Parmesan looks so delicious

@Diseaseisreversible 2 года назад

The shredded parmesan is different than the stuff he used to dry aged with. You can tell it's Kraft parmesan

@johnhmstr 2 года назад

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.

@porkins357 2 года назад

Guga my man you just added to my bucket list, you sir are in fact a grill master.

@Sam-yd6 2 года назад

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

@carportkustoms5764 2 года назад

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.

@vascanj Год назад

ooooooh

@markbrouk7857 2 года назад

I love this channel well done guys

@luukb2351 2 года назад

Ive become addicted to your videos Guga, ive tried so many things ever since i work at a freshware warehouse. First attempt at a dry age steak is 8 days on the way👌

@kittananj 2 года назад

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.

@dorianboone9757 2 года назад

You beat me to this idea. I'm really curious to see if there's a difference.

@lionsareblue8421 2 года назад

i love when they get an experiment that they actually like, as always 10/10 video guga

@AndreiTosh 2 года назад

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.

@iangrygs 2 года назад

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!

@vascanj Год назад

ooooh, I like this idea!

@timmyquagmire4170 Год назад

No, he should remove the pellicles before re-dry aging because the flavour can't penetrate past the rock hard pellicles

@shyataroo 2 года назад

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.

@bombey8217 2 года назад

A video with a tier list of your dry age experiments would be cool

@mlindsay527 2 года назад

My favorite two tasters. They articulate well.

@kingslaphappy1533 Год назад

That shot of the steaks on your grill always looks so awesome…money!

@Ultimaus 2 года назад

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)

@ChrisSpecker 2 года назад

Have you ever considered dry aging a steak covered with blue cheese, or inoculated with the same type of mold?

@alexrozenbom3430 Год назад

good idea

@isthatyourfinalanswer 2 года назад

Would love to see you try dry age with different types of mustards. Like Dijon,yellow,and whole grain.

@wanglee21 2 года назад

I need to try this!

@andreapietrodangelo4727 Год назад

Ah yes, Parmigiano Reggiano. The italian version of MSG

@anakinskinwalker1724 Год назад

Italy's MSG with a whole lotta benefits

@professorxxx4142 Год назад

How do you know which brown stuff must be trimmed off and which is good to go?

@ledelste 2 года назад

Goddang, these guys get to taste every crazy kind of steak variation…I am so jealous

@jessejohnson1557 2 года назад

Dry ageing in durian sounds great ! Please Guga make it happen !

@TheMar00481 2 года назад

Tomato Paste would be an interesting one! not as acidic as pineapple but still quite acidic, so will impart flavour and may tenderise it slightly

@swhite8978 Год назад

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

@thepenicillindeath 2 года назад

you inspired me to try dry brining now i have to do it trying it on a ribeye

@joelhugo2733 2 года назад

I would love to see you bring out all the top five favorite dry aged from everyone and do a test

@vascanj Год назад

Like a Dry Age March Madness. Let's dew ettttttttttttttttttttttt!

@Chris_Shenton 2 года назад

“it made everything dry, and most importantly, nothing was wet” -guga

@Jugsywinkledorf 2 года назад

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!

@vascanj Год назад

Same!

@AnnabellaRedwood 4 месяца назад

Way to go!!! ❤

@adyabdul8149 2 года назад

Nice idea.. dry aged in fermented durian paste (tempoyak as we called it in Malaysia, a popular condiment.)

@rolling20deep 2 года назад

I’ve just watched one of my friends (Chef Elie Assaf of Milenta in New Zealand) butter baste a steak with caviar… It looked amazing. Might be good to test that out and get the boys to try it.

@dixiedoo1316 2 года назад

You never disappoint Guga. This channel gets more amazing with every video

@Kapucino2 2 года назад

the hideous amount of ads though...

@dixiedoo1316 2 года назад

@@Kapucino2 dude there’s never ads for me. Just a ad mid video, that’s easily skipped

@worldwide_cruising 2 года назад

*A Parmesan-crusted Steak 🧀🥩🧀 looks so freaking delicious 😋...*

@14spiderman 2 года назад

Hey guga can you do full uncut video of how you cook a steak? Like how do you get a good sear without overcooking.

@codemanwolf2804 2 года назад

hey guga. i love the skulls. that one is pretty amazing. can you do a dry aging experiment with pure capsaicin, liquid smoke, and mango? i think it will be amazing

@IvangaKD 2 года назад

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! 😁✌🏽

@luis_cernuda Год назад

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

@IvangaKD Год назад

@@luis_cernuda That's right! At least that's the thought process

@emilmoe1360 2 года назад

Hey guga, you should try dry aging with pesto. Would be cool video :)

@BaruchMustakis Год назад

Guga, have you ever tried doing something with the pellicles? I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips; but I haven't seen any video of you using them.

@bakerzermatt 4 месяца назад

Something I admire in all your steak videos is the simple way you cook them on charcoal with a hot and a cooler half.

@dustinwhitesell4860 2 года назад

Nothing like watching Guga cook steaks while eating one

@yolkstew6568 2 года назад

Deconstructed Philly Cheese Steak be like:

@applepumpklin 2 года назад

Hi Guga, really enjoyed all your videos. Here's a suggestion: Dry vs Wet Aged Steak What’s Better?

@freggalddevito2055 2 года назад

I’ve always loved your voice and accent! It’s almost therapeutic =^]

@Wijjum 2 года назад

Hi Guga, have you ever tried to dry age a steak in steak? Wrapping a more expensive cut in a cheaper cut?

@MrConsto 2 года назад

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

@vagstuten9454 2 года назад

I think he has said he does 24 hours typically for the most benefit

@erwinheitzman9854 2 года назад

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

@christhomas472 2 года назад

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.

@undertakernumberone1 2 года назад

@@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...

@dandebroke 2 года назад

@@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

@CediEntertainment Год назад

I once heard of a restaurant in NY dry aging steaks with bluemold. Wonder if you could try dry aging with Roquefort.

@sidaisdad 2 года назад

that had my mouth watering.... so juicy looking!

@tylerlow6967 2 года назад

Thoughts on a cool ranch Doritos seasoned steak???

@mrmebyeb 2 года назад

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!

@RiverPond17 2 года назад

Would love to see one dry aged in ranch. Not sure if you could use the dressing but they make those ranch packets that might work

@RJKYEG 2 года назад

I also use a Meater wireless thermometer, it has definitely improved my grilling.

@irian42 2 года назад

Can you dry-age steak with the mold that grows on camembert or brie?!

@dominicomeara1265 2 года назад

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.

@TheSangiit 2 года назад

Thanks for hearing me out man, I'm amazed about the results

@mattconway8851 Год назад

GUGA GUGA GUGA! You truly are the mad scientist of chefs

@jokerproduction 2 года назад

Dry age in cream cheese!

@creonox1011 2 года назад

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?

@alvinteji145 2 года назад

Well! I was wondering the same

@cpmc5400 2 года назад

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.

@TheRealPOTUSDavidByrd 2 года назад

GUGA putting the MASTER in GRILL MASTER as always. Righteous, dude! 🤘

@adrienhb8763 Год 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. ;)

@Boechilero 2 года назад

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.