The only important thing to do post water aging is the BLOOMING PROCESS where you let the meat breath in air for about 30 minutes or it kind of keeps an off irony taste.

@Teku99

8 ай бұрын

Ohh learnt something, hope guga sees this, he wants to know more about this anyways

@goupy07

8 ай бұрын

Oh the irony

@JamesThatcher

8 ай бұрын

important safety tip... thanks Egon in all honesty though, thanks I would not have thought of that... I'm not sure I could do this though, because I don't have a separate fridge to devote to aging...

@DMSProduktions

8 ай бұрын

Breathe.

@Ilethsamael

8 ай бұрын

@@JamesThatcher less Egon and more a steakhouse assistant manager XD there is always something to learn in steak cooking. That is why I follow Guga 😄

I heard that Guga has been building a new swimming pool. I think we all know what he'll use it for. Water aged Angel here we come!!

@GugaFoods

8 ай бұрын

😂 no comment 😂😂😂

@nathantran-trinh3086

8 ай бұрын

@@GugaFoods When are you gonna collab with Ordinary Sausage?

@gboy6120

8 ай бұрын

loads of meat will be swimming in the pool soon

@Michael_Brock

8 ай бұрын

This by 💯. Expecting angel to disappear from videos for 2 months soon. Angel has been fattened long enough. BTW this coming long pig does NOT forgive for the nearly ruined rusty pan in backyard!

@sihk589

8 ай бұрын

@GugaFoods when should we expect this pool party video?

It sounds like water aging does similar things to the meat like dry aging without all the waste. Definitely need a dry age vs water age video!

@TB-ni4ur

8 ай бұрын

Sounds like the difference between aerobic vs anaerobic respiration at the surface of the meat. One makes funk, one makes sour. I wonder if the water is simply acting as an extra barrier against oxygen transfer that likely occurs through thin plastic. A better experiment would have been to leave the "wet age" meat in the thick gauge vacuum packaging material that it comes in from the processing plant that does a better job of inhibiting oxygen transfer. I've "wet aged" meat still in the sub-primal vacuum packaging for 50-60 days many, many times and it also comes out with a slight sour smell similar to what is being described here.

@matthewroberts6119

7 ай бұрын

​@TB-ni4ur same exact experience working at a butcher shop when we open a subprimal that's been in the walkin for a month or 2 usually after getting in too much product. Never tried eating it when it got that sour smell though, assumed it would taste funky in a bad way

@TB-ni4ur

7 ай бұрын

@@matthewroberts6119 There's sour, then there's rancid that will give you the eye squint reflex when you smell it. Rancid is a no go, but the "slight" sour smell is par for the course, you just have to rinse and message the surface with cold water after opening up. Any residual sour smell cooks out under high heat. I've opened tens of thousands of subprimals in a previous life, and the only time I experienced rancid is when product was out of temp for an extended period of time, or if it had lost its seal in the case.

@matthewroberts6119

7 ай бұрын

@TB-ni4ur yeah it was never rancid except for a grass-fed tenderloin that was apparently under a pallet in the walkin for over a year, cut that open and the whole place reaked lol

@VenkmanPhD

5 ай бұрын

Honestly I don't like the funky taste that comes with dry age so I'll pass on wet aging

I'm from Korea, and I always thought Guga doing a Korean wet/water aging experiment would only happen in a parallel universe. My worlds have collided. Thank you Guga! Btw, its also very common to water age pork cuts as well like samgyeopsal (pork belly) which makes them very juicy and flavorful.

@convincedquaker

8 ай бұрын

Same time for beef and pork?

@gimlee44222

8 ай бұрын

Why would you think that

@eetfuk3571

7 ай бұрын

@@gimlee44222 because he certainly already done that thing?

@MITCHCZ1

7 ай бұрын

Where Can I buy the machine for this ?

@IgorLjevak

6 ай бұрын

its a fish tank and pump system for fishes @@MITCHCZ1

If you don't have to cut off the outside pelicos with water aging, and if it tastes as good, then that seems like a way more efficient/economical way to age things. Definitely need more info on this Guga!

@itsblunt8163

8 ай бұрын

If you’ve got the money to empty a spare fridge out and leave a pump on for nearly 2 months you’ve got enough money to cut the outside pelicos off

@pa-mo

8 ай бұрын

@@itsblunt8163 true, but hopefully that was overkill and Guga will find a practical way. I mean it's vaccum sealed and in water, how much bacteria could really get in there from a regular filled fridge?! Even opening the door here and there will not change the temperature of the water much at all.

@JaYgRiFfSTuBe

8 ай бұрын

@@pa-mothat is true I water cool pc and water needs alot to change its over all temp simply opening the door grabbing something and closing it back will not be enough to change the over all water temperature inside a fridge

@dendrien

8 ай бұрын

videos like this is what i say very practical long termly. consider theres so many options out there that we rarely ever hear of or even come across

@survivalpodcasting

8 ай бұрын

@@pa-mo Indeed it was overkill. Any fridge can do this.

Comparing water age to dry age would be interesting. Also interesting would be comparing the cost of each. You lose a lot of the outside of the steak when trimming dry-age, but I wonder how much extra electrifity you had to spend to keep that other one in constantly circulating cold water for so long!

@Ismsanmar

8 ай бұрын

Those aquarium bubbler pumps usually consumes between 2 to 5 watts, so technically I would say that it cost exactly the same both techniques in terms of electricity bill.

@fatdoi003

8 ай бұрын

funkiness vs sourness.... easily distinguishable but definitely like to see which one wins out

@Sniperboy5551

8 ай бұрын

@Ismsanmar Don’t forget the cost of running the fridge too! That would be most of the electricity cost.

@Ismsanmar

8 ай бұрын

​@@Sniperboy5551 So that cost is free on the dry-aging? Do you dry-age on free air?🤔

@MrAlwaysRight

8 ай бұрын

Yeah he probably used alot of elecrifity.

@GugaFoods, Take a sample of the juices before and after water aging, and send each one to a lab to see what compounds are present in each step. You may find out more that way what the exact changes are.

@MeGustaWHAT

8 ай бұрын

I'd be curious about that, fermenting is a cool process

@VeganSemihCyprus33

8 ай бұрын

Dominion 2018

Enjoyed the video. A couple of thoughts - 1. If you have people taste testing three "same' things, don't insert a totally different taste (the seasoned appetizer) between two of them. That was a trick I think it was Coke did when doing coke / pepsi comparisons. They could give the person a saltine in between and the dry salty cracker made the second product (their coke) taste better. 2. How does this technique work on cheap cuts of meat? For example a Sous Vide can make pretty tender meat but where I've really been blown away by it was how it can make a cheap roast taste more like an expensive one.

@TheGeenat

7 ай бұрын

Very true. This whole video and many other he does come across as unauthentic to me.

@RockIslandYT

5 ай бұрын

you're both thinking too hard about it

@pkohler20

5 ай бұрын

I think there is something to be said for, say, cleansing the palate with a drink or water or something at least. But I trust these guys to tell the truth.

@DJSolistica

4 ай бұрын

Completely agree, the whole experiment was shot the moment they ate something entirely different between steaks. I'm not convinced at all, the 'water' aged steak looked less attractive and by their reactions did not seem to taste significantly better, and if anything they probably were still tasting deep fried pork anyways.

@Kr0N05

3 ай бұрын

Good point. I know if you have a glass of real dry red wine before eating a steak then , within seconds, you will wonder where that steak went. 😊

That violin as Angel tried to grasp a wonton from the plate as it left his reach and then he pretended to scratch an itch was so perfect, so hilarious!

@worldaswar3784

8 ай бұрын

Caught me off guard😂😂😂

@LYLEWOLD

8 ай бұрын

Sad Angel was killing me. LOL

I think it would be really interesting to compare dry aged and water aged to really see the differences Maybe even wet, dry, and water aged all together

@VeganSemihCyprus33

8 ай бұрын

Dominion 2018

@that.one.guy.377

8 ай бұрын

Or dry age the steak after water aging it

@OllihuAkbar

6 ай бұрын

Hope to see comparisons like this in the future

One other thing to note about water aging is the buoyant force. It lets the meat not be squashed by its own weight and so the juice in the meat is more evenly distributed

@X3R0D3D

8 ай бұрын

but also being under pressure from the water at all times, like a very low constant tenderizing action.

@TB-ni4ur

8 ай бұрын

If anything the increased pressure acts as a force to keep the juices in the mean and not allow them to seep out. That tough to quantify though, the pressure of vacuum packaging is far more than the pressure of 6 inches of water.

@TheBrandonMeek

6 ай бұрын

Also, by putting it in the dark, the lack of moonlight will enable the proteins to bond more tightly to the oxidized surface.

@JohnSmith-zs1bf

4 ай бұрын

​@@TB-ni4ur vac pak have less than normal atmospheric pressure. It's literally a vacuum. Definitely less pressure than 6 inches of unsealed water

@euhahahah

4 ай бұрын

​@@TheBrandonMeekLol

That "WHY" coming out of guga had me rolling XD Bro I was nervous when I heard the "sour" part thinking it'd be spoiled but I completely forgot about the fermenting process. This is wild!

Tried a water aging pork in a Korean BBQ in Singapore a couple of months back and was mindblown by it!! Was surprised Guga only found it about it during his recent trip. Was really looking forward to this video and share the awesomeness with the rest of the viewers! Cheers everybody!!

@katana292

8 ай бұрын

May I know where you tried that in SG? Curious to try it myself!

@shadowrealmxz

8 ай бұрын

@@katana292 It's at Um Yong Baek near Telok Ayer MRT. Enjoy!!

@VeganSemihCyprus33

8 ай бұрын

Dominion 2018

@satanstan11

8 ай бұрын

ive been to a ton of korean BBQs and can't say I've ever seen water aged before haha i wanna try T-T

@PamPawz

8 ай бұрын

Pray tell where is this place?

Water aging seems to be better than dry aging. Now you need to do a water age vs dry age video and see which one comes out on top. Water age has no lose of meat so this is already one big plus over dry age.

@user-ed9qu5im2y

8 ай бұрын

​@@tvsA.He compared water aged steak with WET aged steak in the video. Nice of you to be rude only to immediately self-own 😂

@jbomb1234

8 ай бұрын

@@tvsA. He made 3 steaks. A control, a wet age and a water age. No dry age here, lol. Guga even took the time to explaine that all steaks in the supermarket are wet aged for 28 days. Wet age and dry are are not the same thing. I think you need to rewatch the video. Never seen someone post something so confidentially and be wrong at the same time, lol.

@Rawi888

8 ай бұрын

Water age the dry age ? Dry age the water aged ?

@corroded

8 ай бұрын

@@tvsA. confidently incorrect.

@tjsit832

8 ай бұрын

@@tvsA. lol, feel like the smart guy now?

For what it's worth: I have been experimenting with dry-aging for a few years after seeing it on this channel. After numerous experiments, my best results have come from rinsing and drying the cut, patting it dry and using a hot-air gun to remove all external moisture, then wrapping it in a thin cloth and painting it with melted lard to form an artificial fat cap. The cap is almost water-tight (the meat will still dry out a little with time), while being air-permeable, allowing for the aging process with minimal moisture loss (provided you have a humidified fridge.) This has given me the best results, with the meat remaining juicy and tender, the only wastage being trimming the edge of the cut to remove the outer sheath. Those trimmings are put through the mincer and turned into flavour-enhanced burgers. But the water-aged method seems to be superior, involving less fuss. One question: What are the steaks bagged in? I presume it's the dry-aged membranes that Guga has previously used, but he doesn't specify.

I know you generally stick to beef, but if you get a chance, I would suggest trying some certified Karoo lamb from South Africa. It is absolutely amazing. There are a set of strict requirements that need to be followed in order for lamb to be certified as karoo lamb in South Africa, but the flavour is worth it. My suggested method of cooking it is to get hold of some lamb chops, coat them with some olive oil, grind some salt on both sides of them(no pepper, as it may overwhelm the flavour) and cover with FRESH rosemary leaves, then put them in a hot steel pan (no need for cast iron for this one) and cook until you get a bit of browning on either side. Serve with some nice garlic mashed potatoes.

In Italy we do this in some city in the North, there is also a old famous butchery whit resturant that made ACQUA AGED (waterager) their speciality

@TexanInItaly

8 ай бұрын

Where?

@Purriah

8 ай бұрын

@@TexanInItaly”some city” in the “North” of Italy.

@wisdon

8 ай бұрын

​@@TexanInItalysearch meateatery online, as KZread deletes my comment, however is in Bolzano province Valdaora Town, and they have an online shop too

@LaurentIpsum

8 ай бұрын

​@@TexanInItalygoing by your username I'm guessing this is very, very relevant to your interests

@TexanInItaly

8 ай бұрын

@@wisdon Thank you!

It's so incredible how much we're always learning from you Guga. Thanks alot ✌

@Christopher-qq4dl

8 ай бұрын

@tomevers6670

8 ай бұрын

He just copied someone else 🤷🏻‍♂️

@convincedquaker

8 ай бұрын

​@@tomevers6670Who? Name, or it didn't happen.

guga, i just have to say- i thought i was pretty good at cooking steak. i've gotten super into your channel in the last few months, and about a week ago I tried cooking a boneless ribeye using your dry brine and usual cooking techniques. no joke- it was literally the best steak i've ever cooked and one of the best i've ever eaten. my family also said it was by far the best steak they've ever had, and my dad has travelled the world and has had many expensive, high-end business dinners. thanks for broadening my culinary capabilities, guga. your videos rock!

Holy hell Guga, you’ve taken me to many places on this culinary journey. Now I have to figure out “wet aging”…I will brother! Love the show, love the content, thank you!

Fun fact, "water aging" is how Native American's used to store meat. Keeping the meat submerged in cold/cool water (like literally just keeping a cleaned carcass underwater in a cold lake or river) prevents the bacteria that causes meat to spoil, allowing them to keep meat for up to a year without needing to cook/pickle/preserve it first.

@MrSoarman

8 ай бұрын

Interesting, but please post source references please, sounds odd. Found it in Michigan news

@EarlLeeByrd

8 ай бұрын

@@MrSoarman Oh cool, you found it. Never sure if posting links in KZread is gonna get my comment deleted or something. We learned about it in my Homesteaders class back in highschool (immersive class on early homesteaders, also did basic blacksmithing, rendering tallow to make candles, learned basic wood working with old tools, sewing/knitting and that kinda thing). We didn't actually test preserving meat in water though, just discussed it and read some University Professor's study on it.

@convincedquaker

8 ай бұрын

​@@EarlLeeByrdSimilar to preserving fresh, unwashed eggs with saltpeter

@intersanctum

7 ай бұрын

@@EarlLeeByrd when you post a link owner of the channel must approve it because it goes into spam.

@Dan.the.Guitarman

7 ай бұрын

Wow thnx for the fun fact

@Guga I have always wondered what it would taste like to age Brisket. The issue is that in doing so, you would loose so much as pelicose. Could you try age a Brisket using this water aging and let us know how it turns out?

@anthonybuckingham6312

8 ай бұрын

He's done dry aged briskets, they were awesome but like you said, you lose alot to pelicose, I imagine "I water aged everything" is probably en route

@jakecarpenter11

8 ай бұрын

I do it all the time it’s called wet ageing. I just leave it in it’s vacuum seal unless it’s loose then I might reseal it then just leave it in the fridge for up to 8 weeks. It has an almost blue cheese like flavour note too it and is much more tender. You also don’t have to trim anything off like you do with dry ageing.

Guga, you need to keep us posted about any finding and technique to be used with this ageing method. I think you found an old world secret. Keep up the good work

Smelling “sour” is something I would not even attempt to eat….. I am still trying to understand the aging process of these not so inexpensive meats! (Without meat going bad) Ty for your channel & also your amazing sides recipes!!!

@robotnikkkk001

8 ай бұрын

=HMMMMPH......AGREE THAT THIS WAS OVERDONE AND STARTED TO DETIREORATE,THAT'S WHY SOURNESS WAS THERE BUT 30 DAYS OR SO WILL DO PRETTY MUCH BETTER......BC OF MEAT DOES AGE TO SOME POINT AFTER WHICH IT JUST ROT =BUT A VERY INTERESTING TECHIQUE INDEED BC OF....WHAT IF WATER AGE WITH A SOY SAYCE???...HEHE

@xan187

8 ай бұрын

@@robotnikkkk001 you don't have to scream man jesus we hear you correctly

@robotnikkkk001

8 ай бұрын

@@xan187 .....WHEN I *DO* I USE LIKE *_THIS_* ....... ....BUT AT LEAST U VE GOTTEN TO WHAT I'VE TRIED TO SAY AND THAT ALL THAT MATTERS

@aerithgrowsflowers

8 ай бұрын

​@@robotnikkkk001huh?

@HiddenExp

8 ай бұрын

HEHEHEHEHE

I tried this when I was stationed in Korea. It is pretty good, very beefy but I can’t get past the subtle taste of sour. After so many pieces I’m done. Flavor starts to linger and build like a hot sauce

@McP1mpin

8 ай бұрын

I still don't understand why it ferments in the first place. The bag is vapor proof is it not? What's the difference between 35f water and 35f air if it's just keeping the temperature of the steak at 35f?

@dustf1nger118

8 ай бұрын

⁠@@McP1mpinbecause bacteria is already present in meat. That’s why it ferments

@desertrat7634

8 ай бұрын

​@@dustf1nger118That doesn't explain why the bacteria isn't as noticeable when wet aged.

@Unsensitive

8 ай бұрын

​@@desertrat7634 ​ different bacteria like different environments. Sauerkraut is made by using salt and lack of oxygen to make an environment favoring lactic acid generating bacteria. Vinegar and kombucha are formed by yeast and bacteria colonies with oxygen present, which could also be used to ferment flavorful sauces. So each method does something which favors or inhibits specific bacteria or other micro organisms. It could be as simple as maintaining a specific water content through the steak via buoyancy vs gravity changing the environment, or some other variable I'm not considering.

@desertrat7634

8 ай бұрын

@@Unsensitive I get that part, but what confuses me is the idea that the environment inside this bag seem to change even though both the water and wet method are still at the same temp. It's vacuum sealed the same way. So what did the water do that the air didn't when both remained outside the sealed bag.

I’m wondering what exactly makes it different from the wet age. I think it’s a combination of things. First, the water keeps if from not only getting above 32 degrees, but it keeps it from getting below 32 degrees as well. The ice on the water would’ve been the outside of the steak had it not been in water. Also, if the steak is 12 inches under water, it’s under an extra ~0.5 psi of pressure. Not sure if that is affecting anything, but it so, it would be interesting to experiment with the depth of your water container. Putting a steak under 1ft of water, 3 ft, and maybe 5 ft if possible with your fridge. They could all go in the same container if you tape them to the wall at their specific depths.

@vn0688

8 ай бұрын

My first thought was also the ambient pressure altering the growth conditions. Maybe a variety of refrigerated pressure chamber settings to see how much difference the pressure makes. The water submersion keeping it juuuust over the freezing point definitely helps keep the environment consistent, but as pressure goes up, the freezing temperature also drops... can bacteria survive below freezing temperatures as the pressure rises? and what's the theoretical limit to the bacterias environmental tolerances?

@radry100

8 ай бұрын

Vacuum sealing bags can diffuse moisture. Keeping it under water keeps the temperature stable and prevents any moisture from escaping. The cointainer doesn't have to be in the fridge, you can just cool the water itself, that's what the korean butcher did.

@theboringchannel2027

8 ай бұрын

water temp is not a stable 32, there is a 5 degree range. water depth is not a factor either, as professionally they are kept in larger vats and there is different depths for each cut of meat, which would create variances in quality if this was actually a factor, and be a problem for commercial production. So not water pressure. Get a FEATHER, rub it on a spot on your arm for 1 minute, nothing happened. Now rub that feather for 24 hours, you skin will be red and raw. GENTLY AGITATION is the magic. Its a 50 day gentle massage. And for a business, you get similar results as dry aging, WITHOUT THE WEIGHT LOSS, thus price points for the product can be kept lower to appeal to more people.

@izomiac

8 ай бұрын

I think it's a combination of two factors: First, the water tank keeps an extremely steady temperature. Normally a refrigerator has a cooling cycle, where ice crystals form in the meat, and a period the compressor isn't running where the meat gradually gets warmer and allows for more bacterial growth. Insulating it in a huge water tank avoids both temperature "extremes". Second, the aquarium pumps produce a gentle agitation that will slowly tenderize the meat over a long period of time. This is similar to the ultrasonic water bath, just much weaker. It also keeps the water bath at a more even temperature by causing some circulation. I don't think the water pressure has much to do with anything because it's fairly low. That said, one could easily test it by changing depth like you suggest, or just throwing a heavy weight on top of a steak.

@Denverian

8 ай бұрын

in a good regular fridge (wet aging) case the temperature fluctuates quite a lot and hits freezing every so often, discouraging bacteria growth. water bath aging forces the temperature to be above freezing, stimulating bacteria growth. The same concept is used in Kimchi fridge where more refined temperature control mechanism is used to maintain very fine temperature range, promoting healthy fermentation in Kimchi for optimum taste. You could technically get a Kimchi fridge and age your meat there instead of using water bath.

Most steakhouses use wet ageing unless they specifically use dry aging method which uses a lot of space, time and prep, in comparison wet, dry and water, water ageing produces the most intense flavours that's why she said 'fermenting the meat' in korea.

A tshirt with "A Good Amount of Salt" written on it somewhere among whatever other pictures of you, steaks, etc seems like it could be such a win! We'd buy.

I just love these guys so much! I bought my SnS because of your channel. I have switched almost ALL of my grilling to charcoal (over gas grill) because of your channel. Now I'm going to jump into trying my own aged steaks... again because of your channel. I just love when the alert goes off that Guga has a new video. :D

@007travelbug

8 ай бұрын

What's an SnS?

I remember reading an old National Geographic about how Indians used to store meat. The guy put a buffalo leg into a pond and had it stay submerged. Over the course of a month or so he would take the buffalo out, cut a piece off, cook and eat it. After a while the meat started to turn greenish but was still edible. Very interesting story from decades gone

@KirelRed

8 ай бұрын

When I was a kid, we'd go camping for weeks at a time. My dad would put the meat in a freezer/watertight bag, inside a cooler filled with ice, at the bottom of a hollow in a glacial stream. In hindsight, he was probably poaching but this was back in the 70s. We'd eat fresh wild meat all summer like that.

@longemen3000

8 ай бұрын

There is a Chilean mapuche recipe named Buna potato ("papa Buna") thst seems similar

@mattiasdahlstrom2024

8 ай бұрын

Wonder if Irish bog butter is related

@thelungilife6057

8 ай бұрын

As an Indian, I can assure you we never did this, historically.

@HughNeutron-qc7il

8 ай бұрын

@@thelungilife6057 Maybe he meant american indian as in native americans

Looking forward to more updates on the water aging after this vid, super excited!

Water aging is common in Korea. I've seen butchers doing it with fancy Hanwoo cuts. I didn't expect the water to be that cold, tho.

Supposedly Delmomicos Steakhouse in NY trued this years ago. They even bought a giant tank from some afamous aquarium builder.

@Nathan_Coley

8 ай бұрын

Delmonico's is great!

For a Steakhouse to serve Water Aged Steaks, you’ll probably need about more than 50 Fish Tanks equipped with Fish Barometers, one tank per day, and a single Walk-In Cooler specialized for Water Aging. It may be tricky, but I think it can be done, especially if you’re gonna charge customers about $75-$300 per certain cuts of Steak, maybe even more.

@convincedquaker

8 ай бұрын

Lobster tank

@StuninRub

7 ай бұрын

You dont need the circulator. It does nothing if you are going to submerge it and stick it in a fridge.

@dlwogur5462

6 ай бұрын

but cheaper then dry age loss

My favorite channel! Keep ‘em coming.

You should do like an ultimate steak prep tier list mega episode. Like directly comparing all the best methods you've tried over the years. You'd probably have to get ALL the boys together since there'd be so much food.

@kiridashisan3992

8 ай бұрын

Perhaps do it with eye rounds so it wouldn't be to expensive to setup.

Im really happy, this means a looot more videos on the way! Um abraço de Bauru/SP guga!! Minha esposa adora as carnes que faço hoje em dia e você tem muito a ver com isso!

definitely need a 100 day vs 50 day water aging. this technique has given guga more content and ideas and i'm ready for it all

@l3138

8 ай бұрын

It will be gross... judging by the color I feel like 50 days is already over. It sounds like if you keep a steak towards the end of it's expiry date or even a bit longer. I noticed they become more tender but also sour. If you do that for too long it gets a cheesy smell 🤢

@superfuss1984

8 ай бұрын

It smells Cheesy because its the Same Bacteria doing the Fermentation... And its allways Blue Cheese Flavor for Beef... 🤷‍♀️

@l3138

8 ай бұрын

@@superfuss1984 no.. not like blue cheese. Sour, feety... weird. It was very strong disgusting... had to bin it. Actually I threw it out of the window so foxes and rats can have it.

@superfuss1984

8 ай бұрын

@@l3138 It can get oversour in Wet Aging... Usual past Week 4- 5 after Slaughter. Its Lacto Acid Bacteria. Red Meat usual has to ferment/age or it would be inedible...

@convincedquaker

8 ай бұрын

I'd venture to guess that the guy in Korea has already tried different time experiments. He's chosen 50 days for a reason.

I remember when Guga Foods wasn’t just Guga Steaks. Missing when he cooked various dishes

im noticing that you mentioned circulation while showing airstones but those are two different things. Airstones oxegenate the water, and while they do provide a bit of circulation due to the effect of the water bubbles, their purpose is not circulation of water.

I love seeing you use these interesting techniques to make steaks better. I hope you’re able to make steaks forever, Guga! Great video today.

Finally! I did already mention to try water aging like a year ago! Deffo keep on going it is amazing!

I love watching these videos, but they end so abruptly and I'm left feeling sad that it's over.

The sour description is probably pretty close because that's the best way for me to personally describe taste differences with fermented foods. It's not soured but sour - like an intriguing tang. If we end up getting a second fridge this may be something I need to try!

@MeGustaWHAT

8 ай бұрын

Also I loved that collab with NFTI it would be so awesome to see more sciency collabs with youtubes in that spectrum! Like I'm sure NileRed would absolutely do some weird collabs, you could probably get ZeFrank to do a cameo narration, there's a whole heck of a lotta nerds on here that would make for wonderful collabs and cross-pollination of chanels :D

Hey Guga, I think you should know this, but in Brazil it is a kinda old process to age called Maturada. In the açougues is fairly easy to find it. There are big meat brands who do it at scale. You should go back to Brazil more often bro 😘

@LordSaliss

8 ай бұрын

Maturada vs dry vs wet age taste test time? 🙂

@guga hey, one variable problem I see, shouldn't you have left the wet aging steak in the same refrigerator to contol the temp like you did the water age steak? Or did I miss that they had different temperature requirements? The shot of the wet steak in the family fridge looked less cared for (consistent) than your water aged...

Guga, thanks to you we just ordered a cast iron hamburger griddle, the smasher, the paint scraper, and your BOOK!! They're coming tomorrow and we're super-excited. I always wondered why our bbq burgers always resemble shoe leather, so I hope those days are over. Anyway, my all-time favorite thing to smoke is brisket. I'd love an episode where you show each grade of brisket, and smoke them, and compare them. I always wondered if you could tell once they're smoked. Thanks for all you do!

i am begging you, please do a series on your side dishes, i love them so much. hell some of your sides i serve as mains they are so good

The ”WHY” reaction got me lmao. You didnt expect it did you?

@RepentInReprise

8 ай бұрын

Questioning the meaning of life xD

Really love seeing you take something you saw and try it yourself! This is how food innovations are discovered. :D

Guga is the International Steak King! Your videos over the years have made my family demand I cook all the family get together meals.

The somber music when you pulled the side dish away was priceless!!! 🤪🤪

I wonder if bigger bubbles would be better. There would be less contact with the steak, but the contact would be 2-3x stronger, so that's one test you could try...

@inkermoy

8 ай бұрын

are you suggesting that air bubbles provide some kind of massaging effect on the meat over time?

I do a dry age followed by wet age. I have no idea what I did the first time I did it, but I've never had a steak like that again... it was insanely good! Actually, now I think about it, that first steak is the reason I was poached by a chef to be his meat prep guy and business partner.

@TheLastEpiscopalian

7 ай бұрын

I thought you would wet age and then dry age, as you would need to remove the pellicles?

~0:45 when i saw the temperature i said aha! refridgeration brining in water to produce a more stable temperature. the vacuum seal also means the brine is constantly around the steak and not just pooled underneath

Local grocery store sells vacuum packed wet-aged rib roasts around certain holidays. They cost anywhere from $7.99 to $9.99 per pound. I buy 4-5 of them and freeze them to use over a 4-5 month period.

Never stop learning Guga. I love seeing your curiosity at play =]

The only thing different about putting it in water, in my opinion, would be more stable temperature control. I can't imagine it does anything else. You should have put the normal wet aging steak in the fridge you never open, also. That would have been a fairer comparison. The oxidation and sourness makes me think that maybe it wasn't as clean as the other one.

@alkaliaurange

8 ай бұрын

It could also be tenderizing the steak slightly with the water circulation

@boombox05

8 ай бұрын

Even fridges that are never opened will still fluctuate several degrees as the motors cycle on and off. Maybe the more consistent temp plus constant vibrations from the flowing water agitates the meat just enough to speed fermentation? I’m totally stumped.

@convincedquaker

8 ай бұрын

Right. Liquid is 23x more thermally conductive than air. Thus, sous vide cooking.

"I need to learn more about this technique" is the perfect phrase for genious like Guga! Great video! Now please do the Cinnamon dry age!!

I've been waiting you to do this!!!

This is awesome. I'm literally in Korea right now on vacation from the US and just found out about water aged meat. Was wondering if you ever heard of it!

@jhpak

8 ай бұрын

may i recommend garak market for eating korean beef. you order from the butcher and they cook it (or yourself) upstairs

@vinnyc7738

8 ай бұрын

@@jhpak I'll have to try to get there! Thanks for the recommendation

MAN! Koreans really are making some huge innovations in all fields, especially food. Such lovely people! If you havent gone to Korea, id highly recommend the trip

@cody3335

8 ай бұрын

They’ve been stealing culinary dishes and techniques from all over the world for quite some time 😂

@ArtistSalomon

8 ай бұрын

@@cody3335you just wanted to say this. Contrarian.

@cody3335

8 ай бұрын

@@ArtistSalomon people didn’t like my comment for no reason 🤷

I've been waiting for his video since the korea trip and I'm so happy its here ! I now wanna try that steak so bad 😢😢

I would try to put more air bubbles in the tank with the water aging! A lot of aeration! And see if that makes a substantial difference in the aging process! Great video none the less!

I wonder if it's the slight pressure of being underwater that keeps the juices inside of the steak when you wet age them like that. Now I wonder what would happen if you did a wet age in a pressure vessel.

@owenstevens7151

8 ай бұрын

This. I am so curious.

@Puzzlesocks

8 ай бұрын

Water will keep the temperature more stable and prevent the escape of the moisture you are trying to get rid of in Dry Aging. As the Korean guy said, this is a form of mild fermentation, which as we know, fermentation will soften the meat and a little sourness will enhance the savory flavors. A pressure vessel would probably not make any difference as the beef is already under pressure through vacuum sealing. It might be worth an experiment but I wouldn't expect any significant results.

@Chevsilverado

8 ай бұрын

It’s only 0.5 psi at that depth though. The weather changes atmospheric pressure by more than that regularly so it seems like it shouldn’t matter.

@Chevsilverado

8 ай бұрын

@@Puzzlesocksit’s vacuum sealed so no moisture loss anyway. Any decent fridge will keep the temp stable too anyways. Once the steak is down to temp it doesn’t matter if it’s cooled in water or air.

@inkermoy

8 ай бұрын

@@Chevsilverado but the wet aged and the water aged did look and smell different. what is the water doing that air is not?

SO HYPED FOR WATER AGING!!!! Thank you, Guga Foods! :)

tip for food safety: make sure there's always someice in the water(ice lasts for days in the fridge when water aging, don't worry about costantly changing it) which keeps the water below 1°C meaning it's not gonna go bad, even if you have a relatively warm and/or unstable fridge

This seems pretty promising from everything I've seen on it. But I definitely would want to get a small, dedicated dorm/apartment refrigerator that can stay closed/chilled for the proper duration. Of course, I've said the same damned thing about getting a dry aging dedicated fridge too... 😆

Guga: "We're steak guys here!" Also Guga: *makes yet another "side dish" that an actual restaurant would charge $30 for*

@danielschreier6700

8 ай бұрын

Guga’s excellent sides are just unbelievable icing on the cake, he could totally have another channel called Guga’s Sides!

@liesalllies

8 ай бұрын

Maybe more with the cost of Sriracha these days

@notcoleman711

8 ай бұрын

@@liesalllies my first thought was 'where did these guys find Sriracha'

@Dzugashvili

8 ай бұрын

​@@notcoleman711you can buy it directly from the farmer that grew them for the company. That's the main reason that shortage of whatever you wanna call it occurred. The farmer felt like they were being taken advantage of and is selling it themselves

@theboringchannel2027

8 ай бұрын

even top steak houses dont charge $30 for a side dish, in the low 20's at most at expensive places. Might see a $30 side, but it would be seafood based, not pork or beef. Pork too cheap to charge $30 for.

WAKE UP THE KING OF steak HAS POSTED❤

Great video, made me smile the whole time!

Please keep trying this technique and give us an update. Looking forward to it.

Despite being korean, I've not known this technique my entire life until last year😂 I stumbled upon it during a trip to Jeju Island and had some magical water-aged pork bellies. Maybe you should try this on pork too!

@convincedquaker

8 ай бұрын

Did they use 50 days for the pork belly, too?

So I wonder if the difference between water and wet aging, is the more stable temperature, or if the water movement had a very minor amount of mechanical agitation throughout the muscle that somehow altered the environment for any lactobacteria present...

We have all be waiting in angst for this video Guga. Thank You!!

Guga, your side dishes are so genius, sometimes I watch your vids just for the sides.

This special method is just phenomenal.

A question Guga: When you do these videos, are you using by freshly butchered meat, and you're starting the aging on day 1? Or is the beef at least a few days old by the time you get it? Because there might be a mix of aging methods going on from time to time. Just curious. EDIT: You could also experiment with combining aging methods. Suppose you both wet age AND dry age a steak.

@Phyde4ux

8 ай бұрын

All beef is at least 7 to 10 days old before it's sold.

@kw91

8 ай бұрын

@@Phyde4ux that's important to know then for Guga's experiments.

@synthetic240

8 ай бұрын

Seems pretty clear to me that he bought it from the store. It wouldn't be reasonable to expect the average viewer to have access to a farm-fresh butcher.

@Phyde4ux

8 ай бұрын

@@synthetic240 You don't want to eat freshly slaughtered beef. Red-blooded animals go through a period of rigor mortis which makes the flesh tough and irony. So all commercial beef is aged for at least a week as primal cuts prior to butchering to sub-primals and finished cuts.

@a2d

8 ай бұрын

I was thinking the same. Water age then dry age would be interesting to see!

My favorite steak I have ever had in my life, was a WET AGED porterhouse from Bavette’s in Chicago. (And their roasted bone marrow with red onion jam is great too)

I always wondered how I could keep an eye on my steak temp after I leave the house with the grill going.

@convincedquaker

8 ай бұрын

Pretty cool device 👍

What I want to know is, did the water aged steak he bought in Korea have the slightly sour/fermented flavor as well? Also I noticed he wasn’t aerating his water like the tank in Korea; no bubbles.

@Puzzlesocks

8 ай бұрын

The point of the bubbles is just to prevent the water from stagnating. In Korea the tanks were more open to the environment and thus at more risk, whereas Guga really just needed some minor movement to 'stir' the water and maintain an equal temperature. Fridges have colder and warmer spots so it's necessary for temperature control in such a long experiment.

@SpiritProf

8 ай бұрын

@@Puzzlesocks If he had been using air for circulation, ice would not have formed on the top.

@Puzzlesocks

8 ай бұрын

@@SpiritProf That's just not true at the temperatures and environment he was aging this in. Even a moving river freezes when it gets cold enough. Fridges don't maintain a constant temperature but rather fluctuate between cooling and defrost cycles to stay near your desired temperature. It's close enough it doesn't matter in most situations, but in long term experiments like this one it matters.

@convincedquaker

8 ай бұрын

​@@PuzzlesocksCirculation is to prevent freezing.

I watch this video while I am eating one 🥩

@Chris09978

8 ай бұрын

Lucky

@sinistersh0t2741

8 ай бұрын

What kind of steak?

@internetexplorer2985

8 ай бұрын

I hope I could try a steak soon

@Kraanox

8 ай бұрын

This mf eating videos

@Raifyiix

8 ай бұрын

i watch videos of cooking while eating too

Well, now you’ve gone and done it. We need a Dry Age VS Water Age steak video, now 🤔

Theres blue lights in the Korean tank. Thats possibly uv lights to prevent that growth on the outside which wasnt present in the korean cut when they took out of the pack in Korea.

This opens up the door for a completely new world of experiemnts. You guys dry aged steaks in all kinds of weird stuff, but now you can water age in all kinds of drinks and fluids! cant wait for the cola aged steak xD

@carywhozawhastit2024

8 ай бұрын

you're right! We need a water/cola aged. And while your at it do the cola wars lol

@absoz

8 ай бұрын

Given the steaks are in a vacuum sealed bag, how would different fluids alter the result ? I can understand using purified water to ensure it causing the least possible contamination thus not affecting the steak

@jetah50

8 ай бұрын

@@absoz you can vacuum seal liquids with meat! Guga has done this on his SV channel.

@convincedquaker

8 ай бұрын

In the container instead of water? It would be pointless.

Hi guga, there is a method in south India that called in Tamil "UppuKandam". which is sun dried meat mostly mutton. Try that if you can. I ate when I was child it's delicious.

dont want any bacteria in -> proceeds to enter a wooden spoon

When I open a really nice steak I immediately start narrating with your accent!

Its a great vibe when bro blesses us with his majestic meat

@Mursumies

8 ай бұрын

Bro got me on the floor

@seveneightnineten6901

8 ай бұрын

They need to try Semen Aged Steak.

@Copperscaled

8 ай бұрын

ayo

Nothing better than waking up to this

finnaly ive been asking for this for ages

In both the water aging and regular "air aged" aging he started with a steak vacuum sealed. Since water is a MUCH better conductor of heat then air is, it would have brought down the temp of the steak down faster and resulted in the entire steak aging at the same temp for much, much longer periods of time compared to the regular "air aged" steak.

Expecting a water-aged picanha and A5 wagyu video now lol

Guga, you should buy 12 steaks, one each week and put it to water age at the top of each week. At the end, we'll know exactly at which point water steak peaks flavor

Thanks, i've try it and water aged my BigMac ! .. It's fantastic !

Hi Guga ! You always use garlic powder to season your steak, but I was wondering if it would not be better to use other garlic seasoning like fresh garlic, garlic paste or some kind of garlic compound better ? Would you make a video about testing different kind of garlic seasoning to find out the best way to use garlic with steak ? Love you

@ampac

7 ай бұрын

Garlic powder is much easier to distribute evenly in small amounts. If you use fresh garlic or garlic paste then you will need to use a large amount of garlic to evenly coat the surface of the steak, which is usually not the goal. So, you will end up with way too much garlic or unevenly distributed seasoning. It is the exact same reasoning with salt: if you use coarse rock or sea salt instead of flake or fine grained salt, you will end up with a steak that is not evenly seasoned or with a very salty steak. So, stick with garlic powder for steaks and keep the fresh garlic to large pieces that are usually seasoned with a lot of garlic, such as lamb roast.

This the start of a new Guga arc - he has been humbled.

@koreanname

8 ай бұрын

He was always humble, that's what makes him great

Clicked faster than my dad when he left for the milk

can you do a ranking of your best dry aging techniques?

That BGM during the grilling sounds straight out of Duck Dynasty. I half expected to see Si shooting an imaginary snake in the background.