I DRY-AGED Steaks in YEAST and this happened!
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- čas přidán 9. 07. 2022
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If you ever made bread you are familiar with yeast! Today I used it to dry age steak as requested by you. I love bread and maybe this might just be something amazing! Lets find out.
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#cooking #bbq #food - Zábava
Thanks to Keeps for sponsoring - Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
dry aged Almond milk
no
im bald
Apple sauce
When Keeps wants Guga to advertise their hair growth products ...
I am still hopeful that you will dry age with apple sauce been asking for nearly a year now and still going to continue to as I thinking the acidity of the apples would be interested to see what it does to the meat. Please guga please from uk
If he does that. I think as a bonus he should dry age some kind of pork in apple sauce along with beef
Apple butter might work a bit better ye?
Seems like in a year, you could have tried it yourself lol
Any sort of acidic purée or concentrate might add some good flavor and tenderness
We'll see cocaine before apple sauce
You know there’s a recession when Guga doesn’t include a side dish.
As well as the last 2 quarters we have had negative growth in GDP.
Inflation has eaten it
@@freezenexusblogspot Oooo Nooooo uh oh ojo ojo ojhhjjjj. Hoobert o. I. I. Ooo. I is hoo Oooooo I okie iohiii Oooo ioioojoô
Thanks Biden 😊
@@kevinfernandez9999 Pandemic*
Its happening everywhere, not just America. You political american citizens blame everything on the party you disagree with lol
Active dry yeast comes in little pellets coating the yeast that help keep them alive and help them wake up even if it's just warm water. Placing them on a steak directly made sure none of them could hydrate and let the yeast do its job. Doing this with sourdough starter, making a paste with active dry yeast, or making a paste with nutritional yeast I think would have done you much better. You basically just dry aged this in yeast preservatives more so than the yeast itself
So you're saying Guga dry aged the steak with dead yeast?
@@nines5867 pretty much :D
Very interesting
First thing i thought.
Dry yeast is not active till you place it in warm water.
The yeast basically did nothing here.
yeah i was dissapointed when he took it out the granulaes where still intact. I expected it to look like a mushy moss or something...
Just a friendly reminder to dry age a rib roast in miso paste! Not an overnight marinade on an individual steak, but a real 30-35 days dry age! It has to be a winner with the fermentation and umami 😀 Many people want to see this!
He has probably done it already, just be patient dry aging takes a long time.
@@Unreal60FPS link?
@@Unreal60FPS I believe it was only for a very short time. Surprisingly short, honestly. It makes me wonder if Guga didn't want to do it any longer for some reason.
I 2nd this!
Guga probably saw your comment by now,
Also Guga once said that it sometimes take months until a video gets released (dry aging + video editing + scheduling) , so maybe the video is already finished.
It's an interesting idea.
Guga, when you do one of these where you have to trim the dry aged fat off, I have a suggestion. Sear the steak as you normally do, but when you spin over to the indirect side, throw a small piece of the aged fat on the coals. Compare to steak without 🤷♂️ see if the brisket trick of adding that fat smoke adds anything. Maybe use a dry age fat with a non dry aged steak, see if it helps.
Guga, please do this!
Flavor you will likely get but the breaking down of fibers won't happen without the time
Interesting idea. My guess is that won’t really do much but add slightly more “grilled” acrid fat smoke surface flavor
Fat smoke, a one way ticket to cancer
I want to cry, he cut off and discarded the best part. Why do people do this?!?!?
Since we’re on fungus right now, have you ever heard of dry aging a steak using duxelle from beef Wellington? I wouldn’t think straight up yeast would give much flavor but the duxelle could be a different story
maybe
Duxelle is a wet medium, maybe mushroom powder would work better and still give that earthy flavour?
@@nikkibhashkar6327 He's dry aged with wet media before.
@@facenameple4604 I understand that, but dried mushroom is also a more concentrated flavour bomb with a lot more umami
Would be interesting to hear a comparison of your dry aging with the dedicated unit compared to the bags in the fridge you used to use. Same cut of meat and different methods of dry aging
Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger.
I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it.
I was thinking the experiment could be this:
1. Steak + SPG (control)
2. Steak + SPG + MSG
3. Steak + SPG + MSG + DSI + DSG
Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot!
Nah, apple sauce first
Try dry ageing in mustard, I would love to see the results of that
You use mustard powder to help preserve the fat from oxidizing when cooking leg of lamb, I wonder if that will save some of the fat in the dry age steak.
I hope you mean English mustard got a bit of a kick to it not as sweet
@@crackyflipside mustard sauce will be more effective in blocking air then mustard powder it will be more effective in preserving the fat from oxidazing then mustard powder
Have you ever tried dry aging in mushroom duxelle? That seems like it could be an interesting experiment.
I was just thinking this. Dried mushroom has incredible umami flavor
Good video! Love the honesty. Also, the editing on this one was a good mix of professional in the beginning, epic montage in the middle, and playful / entertaining in the end.
Nice job
since this is an ongoing beautiful series I would be thrilled to see an all time ranking on what worked best for dryaging. I don't even care if you re-do the former dry aging videos for that. Much love!!!
Yes, was just thinking about that. Making a dry aging tournament where the methods compete against each other until the dry aging champ is found.
Guga, try dry ageing in different types of mustard and if possible, maybe honey mustard?
I know sugar hasn't went well in the past with the dry ageing experiments but combined with the Mustard? Who knows!
Honey is different though, it has antimicrobial properties, well to be fair so does sugar, but that’s mostly an osmotic pressure thing
When he put these in the dry age box, it looked like there was something covered in yellow mustard on the rack below on the right. Maybe he is getting to it, but still in the aging phase.
@@countrycluckers7644 🤞🤞
I'd love to see the difference between regular, dijon, and honey mustard!
@@philip4534 Not all sugar, sugar in high concentrations.
the dry age seemed to be a little bit more oxidized! i did not expect that! fantastic content as always guga! you have changed the way i look at cooking in general nevermind meat with your channel! much love ❤
I've been hoping you would try dry this. I'm excited to see the end. Have you thought about taking time lapse video of the dry aging process? You have those amazing fridges now so you might as well.
Every Guga show:
1. Dry age everything with everything
2. Su-V everything
3. Compound butter everything
4. While waiting, side dish everything
5. Add SBG and sear everything
I think you would have had a much better tasting product if you had chosen Nutritional Yeast (aka Nooch). It has a cheese flavour, you wouldn't get the fermented alcohol generating properties though since it's deactivated but would have tasted heaps better.
Yes I totally agree there are a whole bunch of different types of yeasts to use and different ways to prepare it
I love these vids they just keep coming they only get better and more unexpected keep up the good work guga
I watch every video and have for like two years. Amazing channel and hope you keep growing.
Hey Guga! I think we should try combining your two of your best flavor enhancing techniques together! I'm thinking about pineapple or soda to tenderize first followed by your best dry aging!
To vouch for someone in the comments, I think dry aging with apple sauce would be pretty interesting.
I’m so happy to see maumau! Whole time I was like, I hope he’s here for this one, it’s right up his alley lol
Have you considered making a ranking or tier list for all the dry aged methods you've done?
Just got a dryaged ribeye for the first time! Dry brining it today and cooking tomorrow!
How was it? Dry age seems like it would just rotten.
@@miazma9859 It was interesting. Cut off the pellicle and dry brined it overnight with the same spices that Guga uses. Cooked it exactly the same as other steaks and it had a beefier, almost nutty flavor. Would recommend trying if you can afford it. Look around though, mine wasn't crazy expensive like wagyu
Guga, you should try "dry" aging a steak by submerging it in honey for 36 days. Not that I've tried it myself, just wanna see what happens 😅😅
He already did the Honey experiment actually
What happened? My understanding is that honey extracts moisture very well. I did this to my mushrooms but they went black and scared my friends as it appeared bad.
Honey would stop half the dry age process which is useing anaerobic bacteria to age the meat. Honey naturally has small amounts of hydrogen peroxide in it. It also has a unusually high concentration of sugar, So much so that only bees can achieve that concentration in sugar to liquid. That high concentration sucks water from cell, also acting as a antibacterial/antifungal. Only fungus that can survive in a dryed spore states survives in honey.
@@oraclebjj Steak was very tender, Guga loved it but apparently it didn't have the flavor of being dry aged.
The band is back together!! My three favorite dudes
Definitely would love to see you do videos with chuck eyes. The first two are some of the best most underrated steaks on a beef. Butchers know but you can only get 4 good ones on a whole beef so they don’t push them.
Guga, can you dry age steaks in Ranch Dressing? I’m curious to find out what happens. Thanks!
-TN47.
Was just about to say the same thing
@@Whiteboi_matthew_69 Wow. Great minds think alike I guess.
So while dry-aging with yeast seems iffy, I'd be interested in how it does mixed into a rub that you put on an hour or so before cooking. "Yeast extract" is supposed to have umami qualities, so if you used the yeast, but didn't really let it get far into fermenting, it could be a nice switch up.
Would love to see a dry age using yellow mustard. As most BBQ cooks use it as a binder for adding a dry rub, seems like it would be good.
Gugas voice is so iconic and i live for it
When he says I highly recommend NOT doing it its so funny 😂😂
Could you make Nigerian SUYA it’s a street food with a very distinct seasoning
This is a good Guga video. Toned down on the overacting, no "pretentious review". Just guys trying meat. So glad you guys are being more authentic again.
Hey Guga, when will we get a link to your dry aging equipment? Thanks for all the wonderful vids btw including this one.
Guga, could you do a grill etiquette video? How to take care of it, clean it, possibly even best way to start a charcoal fire?
I think if you use nutritional yeast, powder it, and use just a light dusting it could make for a good, cheesy dry age without the funk….
I've heard it's possible to use the mold growing on the rind of cheese like brie or camembert to age meat... But is it, Guga? ;-)
Always impressed by Angel's taste-buds. Considering that molds and yeasts are both fungus - he was once again the closest.
In Italy we have a traditional thing called salsicce secche, basically we were dry ageing pork sausages before it was cool. Give them a try, i think it could come out perfect in your dry ageing cabinet and you won't regret it.
guga try dry aging a steak in crushed mustard seeds
🐠 DRY AGE IN CAVIAR!! 🐠
12 MONTHS IN A ROW! 1 YEAR!
COMMENTING ON EVERY VIDEO, ON EVERY CHANNEL. COME ON GUGA! LETS GOOO! :)
Let's gooooo!
Do you auto comment?
@@boarbot7829 nope :/ lol just every time I get a notification
@@DangerousOne326 good devotion. I too am on the long and weary path to guga dry ageing.
@@boarbot7829 good luck!!!
Love your experiments! ❤
thanks guga for the high quality content
Guga can you do a overnight aging with rice?? In our region it is used to draw out water from things. You can use whole rice, parboiled or raw rice or rice flour. Would like to know if that Intensifies taste by drawing out water. Goodluck.
alr done it with koji rice
Damn these videos take long but worth watching
Guga, I think dry aging using mushroom seasoning would be a good idea! It’s used as an alternative to MSG or bouillon powder
This was a great some and made me think.
[Bone Barrow Dry Age].
Another step from our freeze dry steak dry age.
Guga you should do the ingredients of Coca Cola without the sugar so the meat is super tender but not super sweet.
Guga try dry age with mole sauce
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. ;)
great ! looks so good !
Try again with a yeast sourdough starter, the dry-age flavor might be more obvious since sourdough starters also have good bacteria with the yeast
no he should try it with lactobacillus bacteria
SUGGESTION:
I had an accident turning off my dry age cooler and left the door open for two days after I shifted the cooler. I discovered the accident and immediately cut the steak and inspect it. To my surprise that the steak didn't spoil. I decided to cook one to see if I lost it. To my surprise, it taste very VERY good. I think leaving the steak to rest at room temperature allows its fat to fuse into the meat, and spread more "goodness" to the meat. I suggest you to try leaving a 30-35 days dry age steak at room temperature for 24 to 30 hours before you cut it. I would not suggest doing this on a 45 days or longer dry age steak as the "funk" may be overwhelming. Suggestion for title: I left dry-aged steak to rot at room temperature and this is what happened! Hope you will like it:) - Best, Choon.
Actually good suggestion that somehow didn’t get any likes
always a better video when its these guys reviewing
1) Heinz MayoMust --- 2) Filipino bagoong (salted fish paste) --- 3) Hooters jarred wing sauce --- 4) some kind of Old Bay/Zatarain's crab-boil/surf and turf dry-age --- 5) Pizza flavoring mix of the shaker parmesan, oregano, red pepper flakes. --- 6) Chicago-style giardiniera
Day #37 of asking Guga, You should Dry age a steak with Wendy's sweet and sour sauce
it isn’t ur 37th time u just have 22 comments on the channel
I wish Wendy’s sold their bbq sauce
Sir this is a Wendy’s
No thanks. Guga, don’t do this
@@rabbaton2035 😂😂😂
"it reminds me tremendously of bread" because yeast isn't ONLY used in booze, it's also an active ingredient for making bread rise.
You know he’s made bread on the channel before right
It’s Albert Einstein! Albert Einstein!
i mean yeah?
then why if someone say
"oh this beef that i cover with yeast smells like bread"
what's wrong?
you don't want breads smells like yeast or something?
That's common knowledge bruh he's even made it here before💀
Guga, I wanna see a a face-off of some of your favorite experiments so far! like a best-of tournament
Dude the edits of Angel reacting to the 1 year just makes my day
Guga you should dry age in Black Garlic! It has a super unique umami flavor and I think it would be really interesting!
I wonder if there is a Guinness World Record for most steak experiments by one person. This channel has the most I've ever seen.
I’ve been asking you from every single videoooo, from SVE to EasyFoods
Guga, I would love for you to try dry aging with other "neutral" materials to see how they compare to to normal dry aging. Similar to what you did with butter dry-aged. Like mashed potatoes (real and potato flake!)
Love Angels honest opinions
Hey Guga, big fan. Recently been looking for meat base seasoning because of you steak dust video and heard some things about pork scatchings (might be misspelled).
Heard you can mix it with eggs to create a pizza dough but made me think what a steak would be like if you crushed some up and seasoned the steak with it. Thought this might interest you 😁
asking again to see guga experimenting with impossible/beyond burgers! (i’m not vegetarian, i just think it would be super interesting.) can the expert tell us how the flavor and texture compares??
Good afternoon! Since you have dry aged with multiple ingredients, can you do an episode where it’s your Top 5 seasoned dry aged steaks and see which one is #1?
Hey Guga I have a video idea for you. You should try making a video on cooking steaks on different types of wood such as oak, cherry, apple, hickory, etc I think it will be interesting to see if different wood makes a difference in the steak's taste.
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.
Hey Guha great content as usual, can you experiment dry aging meat in Garam Masala?
Did you already do a dry age experiment with sauerkraut? Would make me kind of happy 😀greetings from Germany🤓
So how about a video summing up the dry aging results so far and listing the top three (subject to change, of course)
You guys are so funny. Not sure I want to do this but thanks for 35 days juicy and tender 45 days tender guide!
Always great to have Mamao
You should definitely try this with the organisms that cheese makers use to seed cheese curd
In my area there's a ton of deer and a lot of people complain about game tasting meat. Being the grilling wizard you are, what's the best way to make venicine?
Awesome video as always, Guga! I'd like to see a steak dry aged inside another steak. Dry age inception.
How would that even work? You mean make hamburger out of steaks then spread it on the meat? I don't see how else it would be done.
What I want to see is the best dry age experiment so far vs the umai dry bags vs the dry age cabinet, to find out if it’s really worth buying a cabinet
Dalè Guga e nois!!!
Guga I wonder how a dry aged experiment with dolce de leitè would come out. Or moo moo or Requeijão do brasil.
God bless brother and stay safe!!
Hey, Guga. A nice warm hello from Taiwan. I really enjoy your crazy experiment with dry aging. Is there any chance for you to try Garam Masala for dry aging? It’s pungent, flavorful and a complexity to the dish. What will happen if we use Garam Masala to dry age meat? Will it be good or bad? It sounds pretty exciting and something special for me. Hope that you can try this idea☺️☺️
Hi Guga, this is my first comment since I've been watching you, Have you ever tried drying your steaks with pepper, garlic powder or any other steak seasonings? Cheers from Perú
Hi Guga. Could you do dry aging with rice / rice powder next? Thanks.
Soon I’ll try my first ever a4 and I’m excited it’s on my top wish list of steaks I would love to try a5 but I won’t live that long sadly
U should try dry-aging a streak with Cashew powder. Got the idea from u when u used powdered milk.
Really enjoy the Maumau/Angel combo
Hey, I was wondering if y'all could try Cherry BBQ ribs/pulled pork. I've been testing different types of BBQ using local ingredients (Michigang) and I think this one really hit the mark.
1 part BBQ sauce of your choice, either homemade or storebought
1 part Cherry juice, always support local
Couple dashes of Worcestershire Sauce
1/4c of Light Brown Sugar (Don't use anything too molasses-y
Enough garlic powder to satisfy your heart's need
Pinch of salt
BP to taste
Bring to a boil on the stovetop, lower to a simmer for 10 minutes, taste, add whole cherries if the need arises and store in a container with the cherries
DryAge with Milk and Pepper...I tried once and it was so delicious..Loved you videos brother, Love from Nepal
gugafoods is easily the best food youtube channel
Have you considered making a tier list of sorts for these experiments?
Tahini dry age is a must try!
Hey Guga, can you try dry aging or marinates the steak with sweet soy sauce? I think it's pretty good because it's sweet and makes juicy to the steak.
Thank you for the great videos, you should dry age a steak in garlic and rosemary, with a butter binder
Italian uses a special mix to cover to meat to hang dry prociustto. I think that's can be a way to save a lot of meat during dryaging
Guga, you should try dry-age in Tkemali. That's a Georgian sauce made from plums and it's specially for grilled meat.
You can cut dry age time almost half by putting kosher salt under the cooling rack to draw moisture faster
Hey guga, how about a dry-age with hay? There's a fungi in there that helps with fermenting. Could be very cool
guga sponsoring keeps is like him leading us to a treasure he doesnt even know
Guga can you do a comparison between the umai dry aging bags you always used before vs the dry aging cabinet? I wonder if there's any difference!
Something I’d like to see is a beer dry age experiment using different types of beer(such as lagers, IPA’s, microbrews, etc) and see which one does the best