I DRY-AGED Steaks in WASABI and this happened!
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- čas přidán 20. 11. 2021
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I love to dry-age steaks as you know, but I also love sushi and today I tried to use wasabi to dry-age steaks and the results are insane.
Check out Chef Hiro's Channel @DiariesofaMasterSushiChef
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#DryAge #Steak #Wasabi - Zábava
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Master Guga…what a pleasure to work with you again! I can’t wait to bring you more wasabi so you can try with some other special things… 😉 😉 coming soon! Good afternoon meu amigo…!
Guga bless
I’ve never seen Hiro more excited. Giddy like a kid. So cool to see him cut loose.
*If you counted Master Chef Hiro's time this may be your most expensive meal yet, lol!*
offcourse you guys will have to dry age a KOBE in wasabi too :) lovely videos. i enjoyed watching them both very much!
You're the best chef ever! I love seeing you and Guga together
In Japan, wasabi was originally used for its antibacterial properties. Before refrigerators came along, it was essential in preserving fish, and also popularly used in medicine as a digestive and antiseptic. It was only by the Edo period [1603 to 1868] that it became an ingredient in food.
This was an amazing video guga!
Good to know... Food preservation technique arround the earth is hope for humanity... Good food and few waste...
Good to know :D
Wasabi doesnt grow elsewhere?
I agree amazing video. Been watching Hiro for a few years and Guga for a while.
@@kusukacolaylowlee1611 naturally, i don’t think so. From what i learn it kinda a bitchy plant to grow, they need to be on riverside/constantly flowing water that has certain both water and air temperature. For some reason japan is the only country that has those properties. CMIIW.
Props to Guga for letting hiroyuki stay in his House for 35 days
@Jake The Dog fatherless
racist american right here
@Jake The Dog bro coivd or not he’s being a good person
@Jake The Dog your comment doesnt even make any sense
@Jake The Dog Your comment doesnt make sense, why did u call an Asian man "covid people", thats racist? Also he doesnt have to let someone stay at his house, especially for a month
I would still like to see you dry age a steak in miso paste. I think miso paste may have all the perfect ingredients for a properly dry-aged steak: the umami, a protective bacteria layer, a lack of sweetness, and a paste-like texture that's spreadable.
Dry age in Korean 쌈장 ssamjang sauce or 짜장 black bean paste. it'll be freaking delicious!
Definitely
maybe also do a comparison with korean bean paste aka doenjang along with miso. So to too what the differences is.
But of course miso has a ton of different kinds.
@@XenonKirito yah doenjang too but it's like same as miso basically. difference would be small unless one product is much higher quality than other. ofc interesting episode though ^_^ I'm confident doenjang ♡
He did dry age with gochujang before, maybe side by side with doenjang and ssamjang
first time seeing him being energetic and loud
He drank a red bull
Watch more! Dude gets wild sometimes lmao
@@sethgaston845 on God 🤣🤣😭😭
This is the first one of his dry age experiments that I’ve seen work well in a while.
Watch the ones with nick lmaoo
I’ve seen so many videos of people reacting to eating spoonful of fake wasabi and gimmicky things like that, but Guga never disappoints. He knew to pay proper respect to the _real_ wasabi by inviting a sushi master chef so it’s done properly! Hats off to Guga and sushi master Hiro-san!!
To be fair, the distinct strong flavor of real wasabi comes from a chemical reaction that occurs when you grind it.
This chemical reaction dies down after a while though.. which is also why, when he applied the paste, the smell wasn't as strong anymore.
This is also why wasabi has poor shelf life. You basically have to grind it right before consumption for maximum effect.
So the easiest way to know whether you're dealing with real or fake wasabi is super simple:
is it a stem you have to grind yourself? -> real
does it come in any type of pot, tube or can? -> fake
Because of this I also wonder how much the 'wasabi-ness' of the real wasabi had an effect on the dry-aging.. because roughly an hour after grinding all of the wasabi 'flavor' is gone from the paste.
@@ayporos is there gastronomy or other science to back that up, and not just the million fold world of culinary folklore things? Because it seems odd to me that entire terpenes EVAPORATE off the surface of the substance and leave it a different compound?
@@cindersofcreation rally? fresh wasabi hits your nose/sense of smell harder than it hits your tastebuds.. to me it makes perfect sense that when it stops offgassing the 'taste' disappears. :)
Horseradish can get much hotter than wasabi. Fake or not, it can hit you pretty good.
@@cindersofcreation no that's a hundred percent real. But you're right. The "spice" dies down with heat and time. But the "flavor" is there, which is the reason why I think it wasn't unpleasant and actually enhanced it.
I love how excited Hiro was, he's usually quite reserved- although there isn't any issue with that either.
I've never seen Hiro this animated before, I really like seeing his personality shine through on camera!
lol me neither, but honestly how could you not be excited and laughing eating steaks with Guga. What a good combo
At this point, I think this man's fridge is golden with the foods he has every video.
Even the milk is dry age!
I've always wanted to try real fresh Wasabi. I heard it's so good.
Especially because fake Wasabi doesn't actually taste like the real thing. It's just horse reddish with food coloring.
I was so upset when I found out. But one day I will have sushi with the real deal.
It's actually horseradish mixed with Chinese mustard powder and food coloring. Real wasabi tastes very close to that just more earthy. Horseradish depending on it's concentration can get much hotter than wasabi. The whole wasabi is the hottest thing people have ever put in their mouth shtick is just people being drama.
@@telanis9 Billions of people think otherwise so...cool.
@@telanis9 horseradish is great it's just not wasabi
At this point, we're gonna need you to do a Dry Age Tier List to rank what you've done.
Underrated comment!
Me: Asks Guga to dry age a steak in Chick-Fil-A sauce.
Guga: Lets do it!
He liked it 👀
@@bukurbudy2117 I know this idea doesn't look that good right now, but watch this.
Polynesian Sauce next! 😎
Try bbq sauce
@@jokerproduction not many got the reference, but good puns 10/10
Hiro is a such great guest
I wish there were more videos with him
Thank you for this awesome experiment and it is indeed HIGHLY RECOMMENDED!!! Thank you Guga and thank you Master Chef Hiro. Awesome collab!
The spice in wasabi is called allyl isothiocyanate. The spice mellows when oxidised so leaving it to dry age takes the spice out
Pretty much like 5-10 min after it’s made to paste it loses half its spice.
@@youtubecomments5951 yeah i was really surprised they didn't mention any of this haha
@@mugensekai it’s not actually the fish losing freshness. The fish isn’t fresh to begin with. It’s frozen for a certain amount of time. Fresh isn’t a good idea with sushi. Also it’s to preserve the temp it was made at. The fish at a certain temp and the rice at a certain temp. I’m minutes the experience will be different
so what you're saying is that they should cover it with wasabi and THEN vacuum seal it and dry age it that way.
@@R3lyk5605 who is saying that.
Another amazing video Guga. I've actually grown wasabi, and there is no comparison to the fake powdered stuff. Pro-tip... Don't confuse your Quip toothbrush with the Manscaped gear. Cheers man!
Here to write the first comment
I mean, that would be the worse case of a burning sensation if that happened, @ballisticbbq lol
@@IanGouki you’d have to do unholy things to a gallon of milk to cure the burn
@@Commendatori that or those ice baths like football and baseball players do after a game lol
@@Commendatori bro you have me rolling 😂😂
I love how Guga does these crazy experiments... first a sauced literally nicknamed death sauce, then this, and then YOGURT? The things he does are insane! Kudos to you, Guga, this is literally so entertaining to watch.
Not only do I love your videos and your channel Guga, but the fact that you put Hiro's channel at the top of everything else in the description says a lot about what kind of person you are. Lovely, funny and respectable as always, big ups Guga!
I Suggested this one! Glad to see you finally put the Wasabi Dry Aged to the test!
Really?
Well then, we all thank you if that's true!
Have you done it?
Giga can you try the wasabi dry age with wagyu a5
@@bragg6 Guga liked it, so we know it was probably true 😆
that is very interesting that wasabi enhances the flavour when dry-aged with steak.
I think it was used like that always. I never eat wasabi at the side of my dish
Where have you been man???
It's crazy, I've been watching this channel for like a week and it's already one of my favorites ever
The quality of every aspect of this channel is damn amazing.
The perfect collab. I've had the incredible privilege of meeting Chef Hiro and his cameraman in Miami. An experience I'll never forget, and I've never had better sushi than that day.
Imagine guga dryage beef with the carolina reaper.
Don't gotta, Guga will do..
The dry age of the end
@@Deeznutz002 he must do it for new year
Pepper X, if he would actualy try that
Nice idea bro
There's no better condiment for A5 steak than wasabi. Not surprised at all this one turned out great. That much actual real wasabi though... goddamn, that is one expensive dry aged steak.
DD
3:17 its looks like mr beans green mini
I honestly think Hiro had had some drink prior to the test, I've never seen him like that lol
It was good afternoon…! Always with Guga…my hero😍
ㅤ
Really interesting! Now, since wasabi is extremely expensive, would it be possible to see if horseradish would produce a similar result (since they're related) on a smaller budget for us mortal people? :)
Yes please
Ye
I think lower end restaurants use horseradish and dye it green
@@revan21668 higher end ones do too. Wasabi is very expensive to serve every time unless you have a farm nearby.
@@revan21668 Almost every restaurant outside of Japan does. Wasabi is a fresh product that withers fast, and expensive to boot. Unless you are either in Japan, or in a Michelin star restaurant, the wasabi you're served is almost always going to be horse radish. The wasabi paste you buy at the store is the same; just green horseradish
Guga always has the craziest ideas. Those steaks look absolutely delicious.
It looks amazing. If hiro says it's good, im with it! It was good to see everyone excited, especially Hiro. His camera man is always talking. In this video it was like he was free!
I love how guga always looks at others when he tries the first bite of anything. Shows he loves to share his passion of cooking with people around him. That selfless personality seems super genuine and keeps me coming back for all his videos.
Man I freaking love Hiro, he's a blast. Knowledgeable, professional and completely hilarious.
This dude is so pure and happy. Like buda with steaks
Very interesting experiment, and I already loved Hiro. I learned so much about Sushi and steak from both channels.
3:40 Guga! I've only had real wasabi two or three times in my life, and I completely agree with you: in addition to the heat, it has such a pleasant floral / herbal smell. It's nothing like the stuff you get with your store bought sushi.
If you're in the US you can get it easily. There's a farm in Oregon that grows wasabi commercially and you can get fresh rhizomes (and leaves, plants, etc) shipped directly to your door. It's just called "The Wasabi Store".
I love seeing 2 grown men doing what they love and sharing their thoughts, laughing and high fiving over a beautiful steak. Very wholesome experience!
I would love for Hiro to come back and you to make wasabi dry aged wagyu for him since this was such a success :)
I've been kicking around the idea of growing my own wasabi japonica, and this result definitely pushes me in that direction. It's real dedication for the setup, but could be really worth it.
Real wasabi works for only about 30 minutes after grating. It's all due to quite intensive and short lived chemical reaction between wasabi's freshly destroyed cells and oxygen. That's what gives it that spicy taste which you can't preserve in any way.
And that's why all the pre-packed wasabi pastes or powders are in fact a horse radish that's flavoured to taste like wasabi.
Its crazy how many people don't know this.
Thanks for the info!
@@HoneyBakedHamlet I agree. I thought everyone knew 😂
There is an actual process for preventing the chemical reaction but it makes the end product even more expensive the fresh wasabi
That explains why I've only ever looked it in one restaurant. Huh
Thank you, Guga. You literally introduced me to dry-aging, which is now something I am extremely into. Being a young scientist, the whole chemical and biological business behind it is awesome!
Uh huh
Ciao
Non sono l'unico italiano allora
Pineapple in English
I could watch your videos all day! Great stuff. Makes me so hungry.
Hiro is a literal boss. An actual expert that works with passion.
can i have a steak 🥺🥩
YES! With or without wasabi?
Love your Vids by the way❤️
Guga! You have been honoured by a real CZcams comment! The shiniest of pokemon! (last time I saw one of these was on Technoblade's Mayor video)
lmao 7 likes clearly nobody likes youtube
Which intern did this?
Great to see Hiro being himself without his cameraman talking for him
Best CZcams crossover, I love Hiro’s channel
I think the reason for why this turned out so well is due to 3 main aspects of allyl isothiocyanate (AITC), the compound that gives wasabi its pungency.
1) Its antimicrobial properties helped prevent bacteria from building up during the dry age (which isn't a great concern anyways, but it's better than the sugar based experiments which facilitate microbial growth)
2) It's relatively water soluble meaning that it was able to penetrate relatively deeply into the steak
3) It compromises the integrity of membrane and protein structures making the meat even more tender
4) It's enzyme disrupting behavior may be what causes the lasting flavor in your mouth as it might be inhibiting the effects of digestive enzymes in saliva
Hiro is always chill and calm in his videos. This is my first time seeing him being energetic and loud😂
I think Guga put something in my water 😁
This makes me want to try this with a Polish horseradish. It’s in the same family and has similar flavor and heat characteristics.
A lot of restaurants actually use horseradish and green dye in place of wasabi.
@@chastethompson1086 you taste the difference. Wasabi tastes nothing like regular horseradish.
@@ChipmunkRapidsMadMan1869 I didn't say it was a good thing, just that it happens. I mean, it's the cheaper alternative for a reason. Actual wasabi is a pretty water intensive crop.
I'm Polish, too, and this idea makes my balls hot.
I imagine there's some sort of enzyme that's in there that penetrates so the flavour might not matter at all, as long as they're very similar plants they might have that commonality
This looks AWESOME!!! I know you have done this with black garlic, but I'd really like to see you do this with freshly pureed garlic.
Damn I LOVE it when my favorite CZcamsrs collaborate!!! Im a happy man :)
One thing I appreciate about gugu is that he doesn't throw in your face how much he spends on his videos. Besides the steaks he probably just spent a couple hundred dollars on wasabi.
It’s actually about 32-40 bucks for that much fresh wasabi
fresh wasabi is around $250/kilo
Horseradish is great on prime rib, so it makes sense. Try dry age with horseradish!?
You're looking at the same aromatic compounds
I love that Guga gives us food nerd/scientists the encouragement to do amazing food experiments. Guga, Alton and kenji are our holy trinity.
And horseradish is way less expensive, nobody can afford this much real wasabi
Wassabi is technically horseradish
My thoughts exactly
Chef Hiro is a real hero!
Man I'm so hungry right now... and guga's stakes look so amazing I would do anything to be part of these expirements
Gotta love the friendship between these guys! Two of my favorite foodtubers
i discovered you like 2 weeks ago and i have to say youve hooked me instantly. My mouth waters watching your videos cause ive never eaten 99% of what you cook. I can wait to someday try/make any of those
My favorite crossover I love you hiro!
Moved to Europe 20 odd years ago from Africa, zambia, we used to eat steak at least 3times a week, here I eat it 1 every 3months if I'm lucky & most of the time it goes in the bin, still enjoy drooling over these vids....
Guga's smile when he takes the first bite of something good could bring world peace
fr
fr
I want to see more collabs with Hiro! The guy is a hero among master chefs, loved the video and I loved how you guys just seem to click.
What a nice video !!!
Its very entertain for me when I want to refresh after the hardwork
Guga Hiro combo is goated
Try dry aging in MATCHA POWDER! I'm curious how it will turn out.
Try dry aging in GUN powder
@@matthew1464 I up this
@@matthew1464 the steak will turn into a creeper
And then make it a teabag
jebac matchy smacznej potwierdzaczy
Guga does the wildest cooking experiments I've ever seen. It amazes me every day that I get to watch this for free.
Wow, what a surprise. So cool, thanks for all the experiments.
Angel’s not even there to review anymore bro he’s just there to eat 💀
Oh man, I’ve been waiting for an experiment using wasabi. That’s the business right there Guga. Cutting edge as always.
I just find how fascinating these experiments are and the effect they have on each cut of meat, and I'm always impressed and interested with many of the comments from your viewers that have different ideas with techniques and ingredients that can be tried
Awesome collaboration! 🥰
The collab we never knew we needed
Hey Guga, been watching your dry aging videos for what feels like years now, your drive and passion and attitude towards what you do helped inspire me to follow my own dreams in culinary. As of recently i completed a cullinary program to help me get in the right direction for my dream, to open and own my own restaurant, its going to take a while but it will happen, and i want to thank you for helping me gain the motivation and passion to cook.
Right on. Much success to you!
Guga: This is one of the best steaks ever!
Hiro: Good afternoon.
hahah Hiro makes for a fun charismatic guest ive never heard of his channel before but now i gotta check it out! good work guys
This makes me so incredibly happy because I love wasabi and when I have korean bbq I eat my beef with wasabi because I heard about it from a video I saw years ago and I'm so glad it turned out beautifully!! 😍
Collab and connection through food really is beautiful and worth living through this maddening time in the world.. I really loved seeing Chef Hiro get so giddy and smiley over steak especially with Guga and Angel's energy already
Ikr!
Id love to see a personal ranking with alle the dry aged steaks you did. Maybe rank them against each other in different categorys from 1 to 10.
Best crossover episode ever!!!
I love the way guga says “beautiful steaks”. he sounds so cool
The quality of these dry age videos keeps getting better. They're so consistent and I love them all I've seen every one!
Day 2190: Angel still lives. He is crafty and has proven hard to catch. I will update the log again tomorrow on the angel dry age experiment
He is feeding him until his meat has the right fat ratio
@@mozomo3203 making sure his fat melts like wagu a5
@@batyaser angel still hasnt figured out why guga keeps paying for his deep tissue massages
🤣
@@michaelo5665 and providing him bath salts made up of msg
trying one of guga's steaks is on my bucket list
That's the best of your experiments guga
I love when channels collab, I've been watching both channels for years now and this was such a great upload for both.
My two favorite CZcams chefs ❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Watching Guga paint steaks is satisfying my OCD so much
Guga been going HARD with these collabs and the content just keeps getting better!
Well, as a follow up dry aging in the fake wasabi would also be a great experiment imo!
great recipes and tutorials and very easy to understand
I love how both of them have really deep accents ;- ) Its really funny!
The spicy flavor in Wasabi is created when the cell membranes are broken during the maceration process. It takes about 5 minutes to get the spice to really come out. It is also short lived. If you leave it too long the spice flavor will go away. I wonder if you would get the same effect using ground leaf and stem. It might be cheaper too.
So if wasabi works, will horseradishwork instead? I mean you say wasabi is very expensive, so wouldn't it make sense to try if horseradishwill get the same result, or at least similar? (while ofc being a lot cheaper).
can you dry age in jerk chicken seasoning or sauce if you prefer
Guys needs to start selling these dry aged steaks! My mouth is watering right now.
as someone who works in the cooking buisness himself it is very awesome to see the questions you ask yourself ''wait, would this even be possible'' be answered here, awesome idea and execution.
i am still hoping you will try dry aged with "belacan" or shrimp paste.
It is salty fermented shirmp which should have fantastic taste on the steak after grilled.
And then tempoyak next
Huhu
The consistency of jam is there too
@@aimansaufi9205 unfortunately it is not comercially available "internatioanlly"?
I think there is a type of shrimp paste from Hong Kong is of jam consistency.
Are u a Malaysian?
@@aimansaufi9205 why not just dry-aged with fresh durian, D24 or Musang King? 😅😂😅😜
I bet Guga had source to get frozen durian paste easily. Thai durian should be his last choice as replacement.
@@ccwong75 brilliant idea
While it is a bit late into the holidays, would be interesting how dry aging is affected using a thick creamy Egg Nog. Bacon fat would be another neat idea.
its so funny that at 1:20 he is screaming but his voice over is so calm lol😂😂
Gotta say that fresh grated/ground wasabi paste looked fantastic, and with salmon it would be heaven. Thank you to Hiroyuki for all the effort and suffering, hope the steak was a good payment
Check out Hiroyukis channel. He has Guga on and they have it with salmon. Lead me to this one
Haven't watched Hiro in quite a while, and I'm happy to see how much his English improved 😁
Idk why I keep watching these I've never even eaten steak before LOL