100 Days DRY-AGED PICANHA Experiment!
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- čas přidán 14. 11. 2018
- After experiencing 35 Days Dry-Aged Picanha you guys asked me to go even further with more days to see if it would be any better. So I went wild and tried out 100 Days. This was an experience, let me tell you. I hope you enjoy this awesome sous vide experiment.
* How to Dry Aged At Home See Vide Below *
• How to DRY AGE BEEF AT...
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HOW TO COOK DRY AGED PICANHA
I cooked it for 2hrs @ (131°F / 55
* Picanhas by Grand Western Steaks
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* INGREDIENTS * I used for this sous vide cook.
Cold Pasta Salad Side Dish
1 box of pasta
1 box of spam
1 can of sweet corn
1 can of green peas
3 tbsp mayo
black pepper, paprika to taste
FAROFA (Traditional Dish)
1/2 cup smoked bacon
1/2 butter
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Optiona Green Onions
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#Picanha #SousVide #Experiment - Zábava
Guga: do not dry age a picanha for 100 days!
Me with a pack of cheetos in my hand: ok
I have nothing
Can someone possibly tell me what is a picanha? He mentions it often on both his channels, is it a particular cut of meat? Because I’ve not seen any particular spice or anything?
Ok I’ve just found out it’s a rump steak here in Australia.
@@MaZEEZaM The picanha is a particular cut of meat , very popular in Brazil.
@ Thanks, it has a different name in Australia but I can't remember what it was.
What did we learn?
- 100 days are half a year
- Ham isn't meat
- Don't dry age your picanha for 100 days
@ThexMongoloidxFreak bruh
@ThexMongoloidxFreak 😂😂😂😂
ThexMongoloidxFreak That’s the joke.....
ThexMongoloidxFreak r/whoosh
@ThexMongoloidxFreak u must be fun at parties
Dry aging process:
1 day: awesome
1 week: delicious
1 month: finally some good f*cking food
100 days: *fish*
This comment is so underrated maybe cuz of the layout
*f i s h*
@Eric Ren
With soysauce
How to turn $150 of Picanha into $5 of jerky.
EDIT: The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair.
However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
Well, Carne de Sol is quite expensive in some parts of Brazil but yeah... picanha is a great piece of meat to waste doing stuff like that.
I'd still eat anything Guga makes lol
How is it 150 dollars?? In Brazil it’s only like 30 bucks
Where the hell do you live where picanha is more than 50 dollars? A wagyu picanha is like 70. 150 is madness.
@@loganwolf1188
You are correct. The average cut of Picanha is $10lb and 2-3lbs per cut. He is using two cuts. That's 4-6 lbs. At $50-$75 for the pair.
However, If you use Japanese Wagyu A5 @ $50- $75 per lb.....
“Half a year bro”
“You don’t look excited”
“HALF A YEAR BR-“
(Ad starts)
I have youtube premium just because of the ads
@@jamesalv11 wow aren't you so amazing
Ad startes as i was Reading this comment
😂😂😂
@@jamesalv11 you could skip to the end of vid and press replay and boom no ads no cash paid
This dude sounds like jack black putting on and accent. Love it
Well said
Yo lmaoooooo so on point
This made me laugh hard, thank you
Nacho Libre!
Judson Swift 😂😂😂😂😂😂😂
Guga : has wagyu and picanhas all the time
Also Guga: Spam
What is wrong with spam
Also f@ck internet scams
I haven't met a single Brazilian that doesn't like spam regardless of income
Spam tastes good tho
@@DoodooBeeB it's an acquired taste, since fresh meat is so cheap and easily accessible in New Zealand where I live nobody eats spam and it's hard to find so most people think it's a gross meat paste
Spam de queijo... Kkk
Guga: I dry age expensive cuts of meat for a living
Also Guga: I'm gonna fry up some spam.
69 moment
Don’t talk down on spam my guy. Never had it until I went to Hawaii. Stuff is tasty if cooked with the right stuff.
@@connorj2775 bro I'm British and lived on a council estate... I lived off spam as a kid I'm not knocking it.. I just found it funny that he dry ages some of the most expensive cuts of meat and then he fried up some spam...it threw me off a little that's all 😂
@@FleX_94 I got the joke haha I’m just defending my canned goodness for those that don’t know
@@connorj2775 My work boots would be tasty if cooked with the right stuff.
Ninja “Yea half a year bro!” **drop water bottle**
**ad**
lol same
LOOOOOL 😂😂😂😂😂
Me too
LOLLLOLOLI
Hahaha😆😆😆😆 same
Guga: "Hmmmm, this doesn't look so good. Better make a couple dozen side dishes."
You HIT IT on the money there CARL!!!!
Even if it's inedible, we eating good today! Lol
Sous Vide Everything try 100 day wet aged picanha as a comparisob lol
Did you try Butter Dipped, 100 day, dry aged Picanha? Just watch Harry Soo.
It probably taste like fish because the proteins broke down to amino acids and the nitrogen build up. Wonderful experiment
My Nguyen Yes
ARE YOU A biologist?*
So basically the beef flavor was removed
He also didn’t trim off as much pelico as he should have and pelico doesn’t taste good
My Nguyen damn you smart as hell
When he says “ Let’s dew it” 😂😂😂 I watch the videos just to hear it every time
He should do a mountain dew commercial lol
....So let’s Duuehh!!
les doo eet
"Tastes like fish"
ammonia.
GamerPete101 annemonia
Aka rot
Barf
365/2=100.
😂😂😂
😂😂😂
If you already want to point that out and be correct about it, why say 360 instead of 365?
It's 365 days tho
Leominos because it’s just a joke bro
Is food almosttttt readyyy???
Mom: Just 100 more days honey
But that's half a year!
@@luthoratemybaby plus 82.5 lol
The production quality is amazing
he sounds like a brazilian peter griffin
Lmfaoooo
😂😂
AJAJAHHAHAAHHAHAHAHAHAHAHAA
he actualy is a brazilian guy lol
El Cesar peter isn’t Brazilian
Just bought my first circulator, it arrived yesterday and the rest of my kit should arrive on time to cook sous vide by the weekend. Never would have tried it without this channel. Excited/nervous but happy 😃👍
THANK YOU GUYS FOR FULFILLING YOUR SUBSCRIBERS WISHES AS CRAZY AT IT IS MOST OF THE TIME!!!!!!
VERY ENTERTAINING!!!!!!!
PLEASE KEEP UP THE GR8 WORK!!!!!!!
"The texture is not like meat"
"It's like a cured ham"
K
@Ted Wilson it wasn't funny
@@RizzRoss9001 lmao
Lmao dumb ass
@Jose Rivera
The only thing you comment in gugas channel is "funny" memes, don't use CZcams to get the attention you didn't get from your parents.
If you don’t get some failures while experimenting you’re not experimenting correctly! Great job guys!
Guga, you could have more left of your picanha if you cut your picanha differently pre dry aging. Instead of the regular picanha, leave 20% extra meat on all sides. The tough parts that arent picanha, you are simply gonna cut away after dry aging, but all the concentrated flavor is gonna be in the picanha part.
I would say to flip one over and press the meat side together and the fat sides outside to protect the meat. Make one out of two :D
Interesting idea's, now that's food for thought
Really should age an entire primal or at least entire subprimal.
The meat next to the picanha its coxão duro, its hard and is used to make boiled meat
@@stevens.3838 you might just have had the best idea of 2018
I love your channel. You three guys are hilarious and have put a smile on my face more then once! Thanks!
You are the best and humble you share everything and dint make people buy a ton of stuff you just share out of the kindness of your heart
Wow, 100 days? I've had 100 day dry aged ribeye and it wasn't for me. About the most I can handle is a 60 day. I look forward to seeing the results of that video. Keep up the fantastic videos guys!!! Cheers to y'all!!!
I've never tried it but I've seen other videos about it... 45-60 seems to be the max that makes sense, and beyond that the meat starts to transform into something that barely qualifies as "steak".
In a way I'm kinda glad it works that way, that 30 days seems to be a sweet spot. It's nice that the more accessible 30 day steaks are the best, and it's not like wine where something locked away for years is the best and only millionaires get to try it.
Thanks Brother. I am working on that 60 days. Takes time. 😂🤣😂
180 days
I’m betting at least 60 days. 😁
I imagine the sweet spot for dry aging has quite a bit to do with how thick the meat is.
Love that you were willing to push the envelope and find out when dry aging goes too far. I love a good dry aged steak, but clearly 100 days is too much. I have had really good 45-day aged, so I'm with those who would like to see 60-day. Thanks for another awesome video!
"Normally my dry aged meat feels hard, but tender at the same time. This one does not. It feels like a rock"
Bro 🤣
Lmaooo pause
Also it’s first video is older I think
Mano, o quanto que o Guga evoluiu na qualidade dos vídeos em tão pouco tempo é indescritível
dude!! pao de queijo! picanha! meu deus do ceu! Awesome to see BR folks having successful YT channels!
Yaaaaaaaaaaas! Congrats on the exceptional editing skills !
Completely irrelevant but I love your hair, bruv.
I like all the video's and i Just finished my first project 28 days dry aged picanha , totaly inspired by this channel and i love it .
Keep up the good work and greetings from the Netherlands
Guga I been watching you for a while man and everytime I watch your videos u just bring a smile to my face. I wish you and your family all the success and happiness you can achieve
When he said “if you don’t like spam you can use ham”
I felt that🥺
100 days. "Half a year bro". lol.
HAHAAHAHA
100 years bro
Ninja is the best haha
I sure hope he isn't their accountant.
@@dolan-duk 😂😂😂😂 dumbass doesn't realize that's not even a third of a year???
I absolutely love your videos my friend ❤much love.
Watching you work your magic makes me want to cook everytime thank you
In the dryaging process it is very important where you dryage the beef. If you dryage the meat in two different fridges you get two different results because every fridge has its own "ecosystem" of fungi bacteria etc.
This is why big dryaging facilitys get the best result because they have alwas a controled ecosystem and if you do so you can push dryaging much further (even beyond 200 days in some cases).
Also this taste comes from the part of the meat where the fatcap touches the meat and this taste can be unpleasent because of the bacteria that groves in these kind of circumstances this is why the picanha isnt one of the recommended cuts for dryaging.
Am I the only one that thought it said “dry aged Pirahna?” 😂
Yes. If you've watched guga, you know the queen of all meats is picanha
Nirnfnfjfj
The way he jumped back. 😂😂 I love your videos. I hope you keep up the good work.
I love these guys!
“I showed you how to dry age on my second channel”
*Second channel has half a million more subscribers*
Imagine a third channel then
"it feels nothing like meat, it feels like ham".. Hmm
Quality content as always
Hi, I love this channel! I have been watching it non-stop for a week so far!! Is there one place where I can find all of the side dish recipes?
Seriously, LOVE these guys! I wish I could taste test some of this stuff live with them...wow, just wow...awesome!
" So lets DUU EHH"
...so let’s duehh?
Your voice is so calming
Me on a Saturday night at 1am watching youtube cos i have no friends: I love this channel! Wish I could hang out with you guys.
Hey i just saw some of your vids i liked it so now you got a new sub 😁😁😁😁😁😁😁😁😁😁😁😁😁
Carne de sol! Excellent to put on arrumadinho, escondidinho, baião de dois and pirão de aipim recipes!
can we talk about the audio for this entire video? i love it.
Loving the videos. And I’m glad regular people do the taste test... not some Michelin fancy schmancy chef that describes things in unknown tongues. Though I studied food for my degree it’s so much more fun to hear the opinions of normal folks.
Yield is why many restaurants don’t dry age. 30 days is plenty for me, but even then, if you have a good butcher they are going to charge you for every ounce of loss...
Guga sometimes we have our good days in the kitchen cooking with amazing results; And sometimes we have our bad days in the kitchen cooking something amazing that turns our weird, burned, overcooked, undercooked, etc....
This man is a true artist in the kitchen!
dude honestly i love you
Eu amo ver dois brasileiros falando em inglês. Sucesso.
PICANHA= sirloin cap for the american audience.
DjXyle thank you so much
@@DontarrestmePLZ kinda, it's a specific part of the sirloin cap. He has a video about how to butcher it to get picanha
Thanks, I didn't mean to picanya
THANK YOU!!!! I thought that was a sirloin cap.
and rump steak in the UK
4:44 LOVE THIS PART OF THE VIDS WHEN THAT MUSIC COME ON!!!!
watching in 2023. you've definitely upped the side dish game. love the content Guga!
We have a lot in common. In Bolivia, we also have pan de queijo and carne de sol, but we call them cuñapé and carne seca.
Thank you very much, you are the best! This is so interesting because the meat looks totally different than the 100+ day beef I have seen so far... I have three theories/questions: a) Is there maybe not enough marbling in a picanha to avoid drying out? b) Is maybe a bigger piece of meat needed when going for 100 days to keep a more natural texture? c) Do you maybe need optimal temperature control and extreme hygiene to keep off flavors out?
typically dry aging works best with large pieces of meat ect..ribeye roasts. From my experience longer isn't better. 50-60 days is the sweet spot. It's an expensive hobby but well worth it is you have the extra patience and money.
farofa is amazing when you make it at home, that one looks brilliant
I love this channel. Regards Guga!
Dude, if you try dry age coxão mole for more than 40 days its sucess garantee.
Awsome vids!!!
Rio Preto - SP !!! Bye!
I love how a meat aficionado still appreciates SPAM
I want to tell u THANK U for all your vids I learned and learning a lot just because of u !
I saw all your vids in this channel and in guga channel.
I can tell u 100% percent your two channels are the best I didn’t saw something better and I mean it!
You verry understandably and I really love u and appreciate u ! Keep doing it and improve our knowledge !!!!👌👌👌👌
Sub’ed here and guga ofc and will do like to all ur vids
New material unlocked!: Ham steak.
Ninja has the best reactions. Anything he likes I want to try lol
As a German I would like you to do Sousvide Schnitzel :D haha
Or Sousvide Weißwurst... would work better, With Sweet Mustard and Breze... but do ir correctly! :P
You are absolutely the best ever
That spam side looks awesome!!
Awwe man!!. You got me with the Spam... HELL YEAH!!!.
this is almost like our biltong in South Africa which is believably amazing
Biltong is so spectacular! Hello from a fellow saffa
Spam is just pork shoulder in a can it’s good and especially with a proper browning of the surface throwing a lil sweet soy sauce is amazing 😍
Good vid, new sub 👌🏾
At 2minutes in I'm already thinking "I don't know about THIS one Guga..." Because of the yield, but let's see.....
"kookoonut shell"
You guys rock!
Cara adoro o teu canal! Abc pra vcs e ninja! Greetings from London/ England!
YES YES YES YES YES YES YES
*I SAW THE NOTIFICATION AND IMMEDIATELY CLICKED*
Me too
Man these videos make me want to buy a whole sous vide set
Not A Hamster same haha I’m actually considering buying it
Do it! I did and haven’t had a bad steak yet! Haven’t even cooked a steak any other way since I got mine.
I've already ordered one 😂
They're not that expensive. Dive in headfirst and you'll never look back.
same here im going to dump some cash into some sets and teach my wife how to do it, because she cooks, but she is a lazy cooker so I figure sous vide would be up her ally.
That looks so good
wowwwww, i make me hungry every day with food videos!!!! hauhahuahahuah but im so happy about the Farofa, Pão de Queijo and Picanha... ;) where have you been in brazil?
Eu acho que ele é brasileiro mesmo kkkk
In South Africa we dry age beef and it's called biltong its pretty delicious
I can confirm. Biltong is amazing
@Fiend Herald lol nope
@@_ratsoup1348 can confirm that is true
You can dry age beef even 500 days, but it has to be thicker meat. I hope you're gonna try with thicker piece. Don't give up please :(
Abken How much thicker?
@@777SHW thick as a thigh
Wonderful farofa! Greetings from Brazil
You are the Best Guga / Love your Chanel :-)
"We have a name for that its uhhh" *gets interrupted and forgets to finish his thought* me: NO GO BACK WHAT WAS HE GONNA SAY
we also have a tradition each winter to dry/cured raw meat strips seasoned with crushed coriander seeds here in africa. We call it biltong... it's the best , we eat it raw as is, once it's dried/cured after week or so.
Love the spam side dish made it last night and it aaaammmmaaazzzing!!!
Great vid brazooka
"it's tender"
"Let me rephrase that, when I touch it, it's as hard as a rock."
In Soviet Russia, you don't tenderize the steak; the steak tenderize *YOU!*
Im a simple man. I see a notification and click :) I just bought myself a Sous Vide cause of you guys :) am going to enjoy deeeelicious meat like you do in the future :) thx for opening my eyes
a man after my own heart! 👍
Did you get the Anova cooker?
yeah exactly, because i want to use the app when im at work :) come home and its ready to sear
@@Thor_Asgard_ That's the one I'm going to get too, just waiting on a good deal!
I bought an Anova about two weeks before I found Sous Vide Everything and you guys have changed my life. Two months ago, I invited a young lady over for dinner and I'll never forget the look on her face after I got it all set up and told her I was gonna cook our Steaks with it. 😳
Eita! n sabia q o Guga era BR... Doing a wonderfull job like that? Congrats!!! Abraço do Rio Grande do Sul!
This channel will have over 3 million subs one day!
"It's not like meat, it's like ham."
*Facepalm*
For real lol
Vision I think he meant processed ham
Ikr, i face palmed so hard
You know what he meant-
I’m facepalming at you. I understood exactly what he meant.
Notification squad
DEEEEEEEEEEEEEELICIOUS
Except that it wasnt. Ot was "ok".
In America this is called the sirloin cap, or rump cap. If anyone was wondering. I've been buying this for a while absolutely delicious. I use only a torch to cook them. Simple but amazing 👌
Only dry age beef that has a lot of marbling inside the beef for more than 35 days and no more that 15 days for a leaner cut of beef 🥩. I’m loving your channel! Ninja you’re too cool for school!