@@Quer3s It basically tenderizes the meat and makes it more tender and gives it a stronger flavor, it might not be for everyone but to me Its worth the wait
Even without eating the old bits, a lot of people make comments about dry aged steaks having a "funky" or "earthy" flavor as well as a "pure beefiness" flavor. Not everyone enjoys those things.
Watch the other youtubers and how they do it. You clearly left the bad stuff on called the pellicle. Also you need to dry age in a proper place so that mold doesn't grow on it. Then do it for a month. Yes a month.
When you dry age you gotta cut the pelicle off afterwards. Taht means removing the old crust. Otherwise it WILL taste like dirt lol. Try again. L Also dry aging for a day does nothing. ALWAYS Dry age s minimum of 35 days
1. Dry age the steak for at least 35 days 2. Remove the pelicle and put on salt, pepper, garlic powder. 3.seer to until great crust and is medium rare. 4.enjoy
Dude that looked like it still had the pellicle which you have to remove, also how long did you dry age that steak, I recommend 25 days and the other thing is to dry age it yourself, never get dry aged steak from the meat dealer (yes they do sell dry aged steaks sometimes) and also try to dry age a higher grade meat sense it does get dryer (hints the name) so a better cut of meat can get really good but if it's a low quality meat it can get worst instead because it looses all the juice in it How about watching some guga videos to learn how to dry age properly
Thatâs not a dry aged steak đ€Łđ€Ł cause Iâve tried dry age steak and it absolutely tastes better than a regular. you need to watch max the meat guy đ€·đŸââïž or better yet have him send you a dry aged steak
The 40-55 day dry aged steaks that I've had really only added tenderness overall in my opinion. I think people like 45 days because it doesn't go into that funkiness flavor but that's why I think 60 is probably perfect.
Dry age is going from California to Italian wine. Thereâs a difference, some like one or the other, and unless youâre savvy with them, itâs hard to always taste a difference.
All blood is removed from meat long before consumers get it. What you are referring to is water mixed with a protein called myoglobin. Which is why the water is red.
All of you talking about how he didnât remove the pellicle and thatâs why it tasted bad. THERES NO PELLICLE ITS ALREADY REMOVED. The steak would almost look black and the outside would be very hard if he never removed it.
Iâm convinced he doesnât do these experiments right. Just to have a controversial take. I get that some people donât like the dry age flavor. But itâs nowhere close to dirt. Either complete fail on the execution or broken taste buds đ
I don't care for dry aged meat at all. The "funky, dry age flavor" makes my stomach turn. I've paid over $100 per steak in good steakhouses thinking I should like it because I love steak and this is supposed to be better. For me, dry age is a waste of time and meat but many others really enjoy it.
Bro really dry aged it himself and called it dirt đ
And it also depends how long you dry aged it, and if you donât cut the pellicle you are in for a shitty ride
ââ@@randomstuff4997 Idk what is the point of dry ageing the steak
@@Quer3s It basically tenderizes the meat and makes it more tender and gives it a stronger flavor, it might not be for everyone but to me Its worth the wait
Bruh
@@randomstuff4997 yeah that too you really cant judge dry aging without actually knowing what your doing.
Guga's gonna have a field day watching this
Facts đđ
Facts
Bro Guga is going to kill this man with words
Guga: have you forgotten my existence???
â@@Todorokisoba Do you seriously think words will suffice?
Did you dry age it yourself and how? That might be the reason it could have tasted bad
TELL EM GIRL
Ikr
Bro he wouldnt have aged it himself. He probably just bought it from a butcher
oh come on dry age is overrated you know it
I think he got a dry age steak, also he didn't remove the pellicle so that's probably why đ
Did you dry age for 35 days? And remove the crust?
He didn't cut the crust I'm pretty sure
@@brokendream_zz6720 yeah I figured that. The crust is old and WILL taste like dirt
@@wolftime6932 yea lol
Why do I have so many likes?!
â@@wolftime6932 top g
Bro cooks his steak better than Zade
Everyone cooks better than Zade
ok
Who the f is Zade
@@LitaMore the other guy on this page
Jesus Christ died for our sins and rose again, put your trust in ChristâŠâŠ.
I Think this man ate the Pellicle of the steak đ (The outside of a dry aged steak is supposed to be discarded)
They discarded it for him
I noticed that
Even without eating the old bits, a lot of people make comments about dry aged steaks having a "funky" or "earthy" flavor as well as a "pure beefiness" flavor. Not everyone enjoys those things.
He showed the steak pre cooked and it didn't have the pellicle though
It didnât have pellicles
He's gotta give the w to snoop on this one đ
When you play the game but don't read the tutorial.
When you play the game but skip the dialogue đ€Ł
âhow to trigger a whole communityâ
Max the meat guy gonna be furious xD
He put the steak in the fridge for a day and called it dry aged lmaođ
Watch the other youtubers and how they do it. You clearly left the bad stuff on called the pellicle. Also you need to dry age in a proper place so that mold doesn't grow on it. Then do it for a month. Yes a month.
The pellicle is a thing.
Him: doesnât cut it.
Also him: this taste like dirt
It was clean, dry aged stake is just rotten beef, made to fool idiots.
Did you properly do the dry age???
I dont think he did
I DONT SEE THE MARBLING
He probably got it from the butcher, and also he ate the pellicle so of course it tastes bad
Dââry aging does NOT improve Marbling
đ€Ł bro said dry aged âleaves it on the counter for 10min â I canât đ€Łđ€Łđ€Łđ€Ł
You upset a lot of steak eaters. You ate the pellicle. You're supposed to trim the pellicle off so you can eat the actual good part of the steak
Guga watching this...đ
LOL
Bro ate the pellicleđ
Guga be like watching this. Imma invite this man to my channel and show dry age.
If anyone really believes that steak was dry aged.....i have some ocean front property for you in Arizona
đ€Łđ€Łđ€Ł this is awesome
From my front porch you can see the sea
Wanna see gugas reaction here đ
Guga needs to invite this guy.đ
10 bucks says he ate the dry aged bark
When you dry age you gotta cut the pelicle off afterwards. Taht means removing the old crust. Otherwise it WILL taste like dirt lol. Try again. L
Also dry aging for a day does nothing.
ALWAYS Dry age s minimum of 35 days
He took a bite of straight pellicle đ
gotta do it right bro... talk to guga
DUDE ATE THE PELLICLE
Iâm no chef but thatâs not how dry aged meat looks like
1. Dry age the steak for at least 35 days
2. Remove the pelicle and put on salt, pepper, garlic powder.
3.seer to until great crust and is medium rare.
4.enjoy
Before I fully watched it once I felt he "dry aged" it himself
He forgot to remove pelicle
I haven't even watched it yet but I already know they're going to mess it up
Dry aged should taste way more tender and thats it, you didnt make it right or it's just you.
Dude that looked like it still had the pellicle which you have to remove, also how long did you dry age that steak, I recommend 25 days and the other thing is to dry age it yourself, never get dry aged steak from the meat dealer (yes they do sell dry aged steaks sometimes) and also try to dry age a higher grade meat sense it does get dryer (hints the name) so a better cut of meat can get really good but if it's a low quality meat it can get worst instead because it looses all the juice in it
How about watching some guga videos to learn how to dry age properly
Guga watching this be like: A N G Y
Bro should hit up Guga foods and he can show him how to enjoy a good dry age ribeye steak
Buddy must've thrown it in the fridge for a month and called it dry aged
Jit forgot to remove the outsideđ
nah bro that isnt dry age, its just meat lefted out
Bro did it for only a day I bet
Guga intensifies
Did you remove the pellicle?
His definition of dry aged steak is to pat it down with a paper towel,leave it in the pantry and then over cook it in a bath of oil.
I've got a really strong feeling he didn't dry age it properly.
Why didnt he watch a tutorial how to do it?
Bro doesn't know how dry aging works lol
That dry age look sus my boi. Nice steak tho
Where the hell did you get yours from? The ones Iâve tried are really good! It has that nutty flavor
Please use a De-esser plugin on your audio đ
LOL he ate the pelicle
You either ate the wrong part or dry aged it wrong because dry age is so much better
Whereâs guga when you need him
Dru aged it for like 2 days đ
Nahh more like 23 hours
Bro you didn't remove the outer layer of dry aged steak
How did he know how dirt taste like đ€đ€đ€đ€đ§
Thatâs not a dry aged steak đ€Łđ€Ł cause Iâve tried dry age steak and it absolutely tastes better than a regular. you need to watch max the meat guy đ€·đŸââïž or better yet have him send you a dry aged steak
The 40-55 day dry aged steaks that I've had really only added tenderness overall in my opinion. I think people like 45 days because it doesn't go into that funkiness flavor but that's why I think 60 is probably perfect.
He should try a guga dry age stesk tbh
Man didn't trim the dry aged steak
Is you've been to a steakhouse than chances are you've eaten dry aged steak
Bro did you cut off the pellicle
These steaks look like they are the first steaks you ever cooked.
No crust whatsoever
Where did the crust go? Did it run away?
Hahaha this dude left one steak in his fridge for a day And called it dry aged
fuck me, I thought he was gonna eat it rawâ ïž
I wont say dry aged is better or vice versa.. they have different taste profiles ⊠sometimes i just feel like eating a good old regular Wagyu steak
He did not remove the crust đ
there is non
Dry age is going from California to Italian wine. Thereâs a difference, some like one or the other, and unless youâre savvy with them, itâs hard to always taste a difference.
A usda prime dry aged ribeye is the king of steaks. On par with a ms5+ Wagyu or an a3
You have to cut of the outer lair when you dry age a steak
with or without the pellical, it tastes awful in my opinion
Beef trolling
No crust bro, learn from your brother
Was not dry aged long enough
How cap do u want this to be?
Him:yes
âDamn bro, who cooked thatâ definitely not your friend or his brother because they screwed up cooking a steak worse than Texas Roadhouse
You have to season it when itâs normal on all sides then dry age it
These kids just randomly do crap n just say w e lol đ
Did he cut the outside layer off?
He ainât even use seasoning to dry age it đ€Šââïž
âCooked and seasoned them the sameâ
Yes, poorly
Did you removed the crust
A humble request, you should go and watch how to prepare and cook a dry aged steak đ„©, you'll get the idea.
Damn bro mmm who cooked that
Sir did you not just say ima go cook them đđ
Man that donât look like a dry aged steak⊠looks like you left it in the fridge for a couple of days
*guga entered the chat*
Idk how many days or how he dried that steak but it looks more like a decomposing steak than a dry aged one
THAT'S RAW LIKE NOT EVEN REFERRING TO GORDAN, IT'S ACTUALLY RAW I CAN SEE THE BLOOD
All blood is removed from meat long before consumers get it. What you are referring to is water mixed with a protein called myoglobin. Which is why the water is red.
@@TheGamerReaper they should have at least like cleanly present it like dude it looks like blood on plate đ
@@fadeddguy1543 what are you 12?
All of you talking about how he didnât remove the pellicle and thatâs why it tasted bad. THERES NO PELLICLE ITS ALREADY REMOVED. The steak would almost look black and the outside would be very hard if he never removed it.
The reason it didnât taste good because you cooked it the wrong way
Max The Meat Man Like:đđż
I don't think you made it right dawg đ
BRO I GOT THE SAME KNIFE AS YOU!
did you remove the pellicle????
Iâm convinced he doesnât do these experiments right. Just to have a controversial take. I get that some people donât like the dry age flavor. But itâs nowhere close to dirt. Either complete fail on the execution or broken taste buds đ
How long did you dry age it?
You dry aged it wrong, Thereâs suppose to be marbling if itâs fine correctly
I don't care for dry aged meat at all. The "funky, dry age flavor" makes my stomach turn. I've paid over $100 per steak in good steakhouses thinking I should like it because I love steak and this is supposed to be better. For me, dry age is a waste of time and meat but many others really enjoy it.
Bro dont reconsider roasting not panfry and isn't it using alot of spices
Some how i knew what he was going to say.