i’m still in shock that he didn’t just throw it away after seeing that much mold and then proceeded to cook it and eat it😭😭😭🧎♀️ futurecanoe ur crazy🧎♀️🙏 pls don’t die
It should be OK. I'm definitely no expert but as long as the mold doesn't Penetrate the pellicle it shouldn't ruin the meat. With that being said I personally would be too scared to eat it myself.
@sazacu1 mold is just a way of microorganism saying "hell yeah, we conquered this place" and building up a huge monument. Once you see mold the whole thing is already plagued. He was just lucky the mold wasnt toxic and cooking it made it edible.
@@bada8893 According to the ol' Google, cooking food with mold on it is what creates the toxic compounds that is definitely not healthy for consumption. So cooking it did not make it more edible. Sounds like it just makes you sick in a different way.
You can only clone a man so many times. So sad how they blew up the cloning facility and they lost the original samples and had to use clone dna and frog dna to fill in the gaps
@lucifiel1618 not ruining anything. I just wanted to help him with some info he may not have been aware of. Mold can be extremely dangerous, especially eating mold.
The man is cooking with fire. It is genuinely a good idea to inoculate dry aged meat with certain kinds of mold to further refine the flavor, and protect the meat from harmful strains of bacteria/mold :)
The solidified beef tallow is basically an oil based moisture barrier that prevents the water from evaporating. I would not 😮😮😮. I agree with dry aging it first and then using the chili oil as marinade after.
Further, white-mold growth on a dry aged steak, as a rule of thumb, isn't dangerous. Just like how mold on certain cheeses enhances the flavor, specific, non-toxic mold strains enhance the flavor and tenderization of the process.
@@Tilde_Shii if it was cooked for 2 or 3 hours at 140f it basically kill anything that is alive there guaranteed, if cooked for less time or not as hot it still kills most living things there
I always find myself sticking around to the end just to hear the "Thank you!", no idea why i just think it's a great way to end a solid video. Keep it up man love the content
yeah, he basically covered it in oil / fat, which really aren't going to do anything to draw out water. I think once it's at the paste stage, he can probably physically mix some salt in (I dunno, 50/50 weight or something? beats me) and although it won't be perfectly distributed, it should work well enough to keep the moisture down to keep mold / bacteria out.
@@markb5249dry aged with oil/fat is called wet aging, it is a thing. As long as the meat is not overly wet and doesn't have strong pungent off smell after wet aging, its probably still good and safe to eat.
sorry if this comment isn't funny, but i just wanted to take a moment to be candid and say your videos are incredibly entertaining. you're my favorite cooking youtuber by far. congrats on your sponsor too. you're epic. like a fortnite victory royale.
you really shouldn't take it out of the water bath as soon as it hits temperature, sous vide is meant to hold it at a specific temperature for a while (to kill of all the germs lol)
@bur_n_t I'm talking about beef in general, like a type of product. The risk of having germs from a raw steak is very minimal. That's why you can easily have a rare roast from a restaurant, but only for buffalo or cow's meat. The complications with the mold, in my opinion, aren't that serious. Most of the time chopping off a large piece of the infected meat or vegetable is enough to get rid of most of the fungus and its metabolites. Yes, it depends on the circumstances and the time it remained molded. And that's why some industrial framework standards have been made to evaluate the harm done and if it is still to be put on the market. If no critical level of mycotoxins has been spotted then it is considered safe to consume.
the feeling of pride I have for no good reason from having watched him grow from 10k subs to 2.13 MILLION should not be this high. this has become my favorite cooking channel. thank you
There was just something about someone who’s inexperienced and has all the wrong equipment making food from these mega cooks with expensive machines that specifically do one thing like grate salt over fried fish or something silly
Guys, the white fluffy part of the mold is just the peak of the "iceberg", its roots are everywhere in the steak. Cutting mold away (usually) isnt very effective. There are some exceptions with hard food (carrots for example). But hey, he did load up this video -> he survived! :D
My advice is to mix a lot of salt in the chili beef tallow oil to prevent bacteria and molds from forming. My theory is that since the oil solidifies, it encases the meat like plastic wrap, making the meat dark and moist since no moisture escapes, thus encouraging mold growth. Unlike the msg steak, the msg has sodium, which draws out moisture from the meat through osmosis, making the meat from the outside dry. The dry environment prevents molds from forming, and the sodium from sodium discourages microbes from growing as well due to the "harsh" environment.
These videos are so good but please also retain the but lazier series. Those videos are relatable which is why we find your videos so entertainingg! I think a good balance of advanced cooking like this video and the lazy homecook style is necessary. Ty canoe love the videos!
FutureCanoe the reason i liked your channel over other cooking channels is bcz you make shit like a normal person would. No fancy ingridients, no fancy apparatus, no years of cooking experience, just a normal person cooking. Please dont change, ever. Continue using radioactive chicken and whatever you have in your house as substitutes
I mean a normal person attempting to do a fancy dry age experiment, buying a bunch of stuff they'll only use once, and fucking it up and creating something covered in mold, is still pretty on brand with that original premise. It's the typical story of a home chef attempting to step beyond their bounds.
Your right I do love to see you struggle but that’s good because it shows that your just like us you fail some of the time when cooking and we do that too it shows that your relatable
Culinary school, ex-line cook, likes to cook guy. I appreciate the humor and the honest attempts at this stuff without much background. Love the content, and never eat a steak that moldy ever again.
