I’ve done a lot of koji experiments. The mold pulls moisture and creates sugar. Any longer than a few days and the surface gets crusty and dry. You’ll want to powder it to coat all surfaces. When removing, just run it under cold water (way easier, but remember to pat dry). It will take on color a lot faster than regular, so be careful with searing. I recommend reverse sear for this one. Temp control also matters. You can actually age it at ROOM TEMP if you completely cover with koji. 10 hours would probably do it. The mold growth crowds out the harmful microbes. I have aged at 90F for 12 hours, eaten it, and had no harmful effects but it was quite intensely funky. I recommend refrigerator, but slightly colder than the recommended temp. This slows down mold growth without preventing it so you have a larger timing window for the perfect aging despite it taking longer. My ideal is 3 days.
@@SooSmokieit is not molded rice, kōji is often type as koji-kin, which the “-kin” part is short for “キノコ” quite literally meaning mushroom/fungus. Stop spreading disinformation.
@wolfetteplays8894 0:10 Maybe try watching the video. He tells you exactly what it is. Stop being ignorant and try watching the video you're commenting on. Not disinformation, just you being silly. It is rice. BY definition it is: "Koji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it." Aspergillus is a mold. Part of the fungal family, just like mushrooms. So shut up
@@wolfetteplays8894 Dipshit weeb. A fungus any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
Uh, dude, the entire dry aging process is just letting certain kinds of molds do their work. It's only ruined if the wrong kinds of molds get established. That's why you go for a certain temperature and humidity level is needed in traditional dry aging, you want to create the ideal conditions for the right molds to thrive on the surface while deterring toxic molds.
@Indian Streetshietters Guga is Brazilian, not Latino/Hispanic. Brazil was colonized by the Portuguese and is culturally distinct from Hispaniola/Meso-American culture. But yes, Japan and Brazil have a lot of crossing as immigrants end up on both ends and start new lives. I'm sure there's a historical reason, but I'm too lazy to look it up. **EDIT** Apparently, it's due to a "Treaty of Friendship" signed in 1895. Brazil also has the highest Japanese population outside Japan.
My theory is Angel is Kenny from South Park, he dies in every single Guga's experiment and then comes back to live next day as if nothing happened at all
9:25 I love how Guga seems genuinely confused as to why Angel doesn't like the third steak even while his own face is in the process of collapsing in on itself like a dying star from the taste...
Makes sense that the 1 month version is hard, koji rice is used in the process of making katsuoboshi (if i used wrong romanji spelling sorry) which is a fish filet that has dried and shrunk to an almost woodlike consistency and generally is shaved using something similar to a carpentry planer
tbh ... at least for the 1 month, there would have been nothing left =D But i thought the same, if it should be like a dry aged, why not cutting off the edges
I did a single steak dry age just to test it and after just under a month I took it out and when I trimmed it the actual meat was like 1 inch wide and tall, and like 4 inches long. It was a tiny strip of meat.
I'm glad to see that both of you are alive a year later .. I was really worried about that last steak - thinking to myself the whole time "How is that even edible?"
The word for rice in Chinese language is 米 "mi" as in the smartphone Xiaomi 小米 (small rice or foxtail millet). A piece of steak aged using rice shall be called a mi-stake. It's a mistake!
So professional chefs have already proven 2 days works, why would he repeat the same experiment they did if it's proven? It's more interesting to see 1 day and 3 days
I'm looking at the 1 month steak like: 1. there is still rice on it 2. you didn't cut the black parts off like normal 3. similar issue with the 1 week steak. Just feel the 30 day one at least should have been trimmed.
You can also do a wet age with shio koji (liquid marinade). I would have trimmed the aged surfaces off though, same as you do with dry aging. There’s a great book called “Koji Alchemy” where they also make charcuterie using koji
I love the look of panic / concern on Angel's face when he realizes after eating it that the first steak wasn't a true control, but also part of the experiment.
Videos I have seen using koji for similar purposes ground the koji into a fine powder. That may be worth exploring because it is easier clean up and more "fermentation". You don't have to knock grains off and there is more surface area for aging.
My family loves my steaks off the grill as much as the ones from high end steak houses. I have Guga Foods to thank for the huge improvement in my steaks over the last year. This channel kicks ass.
A man ate rotten steak this is how his organ shuts down. Gg is a 40 year old man presenting to emergency room with *hyper fungiemia* _hyper_ meaning high _fungi_ referring to fungus and _emia_ meaning presence in blood *_High fungi presence in blood_*
I’ve got a good idea for a future video: homemade beef jerky! I’ve recently learned you can make it yourself at home in the oven for a 1/4 the price of store bought. And you can fit it to your taste or diet. I would love to see Guga’s take on jerky
I know you joke, but my brother-in-law is a urologist and he's watched some of these experiments with me and told me that eating this kind of stuff that is not considered safe and could cause legit kidney tumors.
Although Guga repeats the same remarks in many videos (marbling, simple seasoning being salt, pepper and garlic powder, the way he likes dry brine), in this case it's good because it's consistent and reaffirming. Thank you and much appreciation! I was able to do my first medium rare steak on a pan thanks to your tutorial.
I am so terribly confused. You normally would cut off the mould from a dry-aged steak!? The one month old dry aged just looks outright vile on the outside and cooking it plus eating it? I'm so confused.
Yeah, I think normally he would but they all had to be the same! So if he cut off the outside of the old ones then he would have to do that for the one day steak too.
Hey Guga, I noticed that you removed the pellicle from the dry-aged steaks before... would it be different if you did remove the pellicle for this experiment? Or did the 1-month steak went all pellicle?? Just curious about it.
Koji is dormant at fridge temperatures. But I ate steak, and even shrimp that was covered in home grown koji and left out at room temperature for longer than a week. I'm guessing Guga is worried about lawsuits. Anyone genuinely interested should look into it more. You can grow it yourself on cooked rice by adding spores that you can buy in little packets. Trust your nose... and research :)
The 1 month aged steak looks like beef jerky that has been excavated from some ancient tomb, and something that the person buried with it ages ago would have already disapproved of as a suitable snack to nibble on during the journey to the afterlife.
I definitely would have trimmed the 1-month one. Sometimes aging requires removing a sacrificial layer. Starting with a larger piece of meat, then trimming and slicing after the aging would give more usable product. I've heard pre refrigeration that the pieces would hang large cuts to age in a relatively dry room, and they'd "cut off the green layer" to get to the good meat when ready to use. Either to age for flavor, or store for a cold season... _stuff can get weird_
"That's why you order from Amazon, because you want it tomorrow, not today, because that's like, impossible" Me - lives 20 minutes from a distribution center, laughs in "today by 2-6pm delivery time"
Yeah in some markets, certain items can be delivered via "Prime Now" in 2 hours. They hire contractors with their own cars to do it, sort of like uber for groceries.
So I did the 2 day Koji vs 45d dry age. My wife and me both agreed. The Koji was just better. Quickly scrape off most of the Koji, cover in a lot of salt, 1h/inch in the fridge, wash it all off. That's the easiest way.
C'mon guga, you keep doing experiments to make steak better, let's see it all together. Wagyu beef, dry aged, sous vide, msg, butter of the gods, let's see the ultimate steak
This one was interesting. Less enzymatic activity than I would expect. That said, I would really like to see a mustard dry age experiment. I think it would turn out pretty good.
Guga, I adore your videos, man. Your voiceover is sublime, your camera work and editing are slick as hell, and your content is wholesome and unbelievably delicious looking. Consider me a new, but big fan. Keep 'em coming, my dude.
"Okay guys! I found this great neon goo coming out of a barrel by the river and I thought, HEY! why don't we dry age some beautiful high-end steaks with it!" Sounds like a good idea to me :-l
I'm so used to Guga saying how it's important to trim the pelicose from dry aged steaks that it was a little odd watching him toss salt and pepper on a black piece of meat and cook it up.
