Thanks again to Bright Cellars for sponsoring this video and for the limited time offer! Click here brightcellars.com/gugafoods to get 50% off your first 6 bottle box!

@mncrft9087

Жыл бұрын

What if you dry age a steak in a casing of ground beef? 🤔

@nightlight3157

Жыл бұрын

Please try dry aging in honry

@herink1111

Жыл бұрын

He actually has a honey dry aging video already haha

@Maus_122

Жыл бұрын

Day 5 of asking for bone marrow dry aged steaks

@jordanezell5132

Жыл бұрын

Make compound butter with Hotpockets.

Real title: "I dry aged steaks in Maple Syrup and forgot about it for 169 days".

@Fyearsago

Жыл бұрын

Buy Yourself wag Yu for your family man

@datdrunkdog8984

Жыл бұрын

XD

@JkC2217

Жыл бұрын

nice

@spartacus778

Жыл бұрын

SO LET'S DEWIT

@rn5598

Жыл бұрын

Bahahahaha

As a Canadian who loves steak, my life is now complete.

@darcyhedges3693

Жыл бұрын

But how do we know the maple syrup is not from Vermont

@centurion5558

Жыл бұрын

@@darcyhedges3693 It is written on the bottle, American Maple Syrup👎 He should have used Canadian Maple Syrup😋

@couththememer

Жыл бұрын

@@centurion5558 😨

@NaglfarCommando

Жыл бұрын

Too bad he didnt use the superior Vermont Maple Syrup and had to settle for the Canadian stuff.

@theBANSIRO

Жыл бұрын

@@centurion5558 I thought the same thing!! Our Maple Syrup is the only maple syrup! Oh Canada bitches

I would love to see the maple syrup get a second chance at 35 days against another good dry age contender. 3 roasts,1 control, 1 maple, 1 previous winner

I would really like to see this same thing done with honey. Because honey is naturally anti-bacterial I think it may preserve the meat even better.

@avarise5607

Жыл бұрын

It's anti-bacterial for the same reasons maple syrup is: sugary liquids have tendency to absorb water, from meat, but also from fungus, and bacteria, killing them

@22martinez1

Жыл бұрын

Too late Guga did it with manuka honey.

@lancetheking7524

Жыл бұрын

Already tested

@GrotesqueSmurf

9 ай бұрын

@@avarise5607 Honey can stay edible for thousands of years. Pretty sure maple syrup can't

@RootboyFrenzyMat

9 ай бұрын

The problem is the air

Guga, I’ve been asking you to dry age a full rib roast in miso paste for 30-35 days for close to a year now. I’m going to explain why you must do this. We have learned the same lessons from your dry age experiments: 1. Refined fats lead to disaster. They go rancid and the meats sour. 2. Refined sugars lead to disaster. They cause bacterial overgrowth with no natural antioxidants to stop the bacteria. This is why Chick-fil-A Sauce is a horrible idea. It is refined soybean oil and sugar. Of course it is going to turn rotten. We also learned that fermented things high in umami yield better results, because they prevent the growth of bad bacteria. This is why MISO PASTE is a good idea. It has the protective ingredients that make dry aging work in an easily spreadable paste. It is SCIENCE. DO IT!

@LironKabizon

Жыл бұрын

I SUPPORT THIS

@rehenah

Жыл бұрын

There was another roast in the dry age cabinet…maybe he is!

@ziggybender9125

Жыл бұрын

He's literally replied to you before with a link to the video where he already tried that experiment... Yet here you are in every video repeating yourself.

@TheMillennialGardener

Жыл бұрын

@@ziggybender9125 he has never done it. An overnight marinade on a single steak is not a 30 day dry age of a multi-bone roast in his cabinet. Hence the description in my comment. They are nothing alike.

@yasqueen2285

Жыл бұрын

@@rehenah no dont do that. Dont give me hope

The maple sirup once evaporated a lot more become almost sugary and extremely solid. That crust probably prevented the steak from expelling even more moisture than the control. At least, that would be my guess!

@Thalaranthey

Жыл бұрын

maple syrup and honey are really good perservatives

@Alex_gam3r

Жыл бұрын

Noice

@Not_Ciel

Жыл бұрын

So what you’re saying is the maple syrup prevented the steak from dry aging at the same rate as the control which means it basically reversed dry aged???

@simonmarcoux5879

Жыл бұрын

@@Not_Ciel No it didn't reverse dry aged, but your first part is spot on: The rate of dry aging (and moisture expelling) is totally different from the control. When Guga does those experiment, some of the outer layers let water out and some doesn't. Maple syrup can become glass-like and I bet water couldn't get out easily.

hey Guga! How about dry aging in Maple butter? I don't know if you know this, but maple butter is essentially reduced and aired maple syrup. You can make it by heating the syrup to approximately 112 °C and gently stirring it with a wooden spoon as it cools down. The syrup will get aerated and will become like "caramel", so it might be easier to spread on the awesome steaks you got in your fridge :) I'd love to see a video like this :)

@paulcarmi8130

Жыл бұрын

Used to get maple butter from Baughers in Maryland. Thanks for that. That’s a good memory. 💪🏻

@SimpleLifePortugal

Жыл бұрын

@@paulcarmi8130 Maple butter is DA BOMB!! :D Glad i made you smile :) Imagine a stake in it now MAGIC!

@_bats_

Жыл бұрын

@@paulcarmi8130 I used to get maple butter from Baughers as a kid, too! And apple butter.

@Nezareps

Жыл бұрын

This is a great idea

As a French Canadian, I can tell you that maple syrup is the best type of sugar to use with any meat. It tastes great with pork, beef, and even poultry. I approve of this experiment :)

@johnraphaelandal1448

Жыл бұрын

its even good with seafood

@Shaosprojects

Жыл бұрын

I agree. There’s a reason why chicken and waffles works so well, and I am not surprised it would work just as well with other meats.

I'd be interested in seeing what happens with a cheese cloth wrapped maple syrup dry age for just 35 days, so more of it sticks to the meat.

@ksp6091

Жыл бұрын

You could also boil it down a little to make it thicker

@HakunaMatata-gd7nc

Жыл бұрын

Yea I thought he would’ve tried either of these

@coldkun_

Жыл бұрын

Didn't really seem necessary imo. It seemed to soak in really well

@landlocked_lifts332

Жыл бұрын

@@coldkun_ It could've been better tho.. consider that

@jlambson82

Жыл бұрын

@@ksp6091 That's a cool idea!

I think the reason that the steak was preserved with the maple syrup is because it is a syrup, which is just a very concentrated sugar solution, and when bacteria or other microscopic particles went there, it will have killed them by cellular lysis. on the other hand, the nutella for example the sugar in that just fed the bacteria and fungi and caused them to grow more rapidly. may be wrong but this is why i think that happened

@avlinrbdig5715

Жыл бұрын

THAT.. surely would depend on the consentration of water in the sugary blood mixture?! say, if you get a small amount of steak juices in the syrup, then that would be rendered hyperosmotic .. but if you add a suficcient amount of fluids into the syrup, you end up with a pristine growth environment for various organisms! this will apply to alot of syrup like substances. i dont know the osmotic values of nutella compared to other syrups, but often these things will be so intensely loaded with sugar that they wouldnt easily spoil on their own, due to that hyperosmolar nature of the sugary-mixture. however, when you add the correct amount of water(or steak juices ) the case will dramatically change. In this case, i would say that the amount of syrup will be important (as it could tolerate more water) .. The thicccness of the syrup will also matter probably.. then the case becomes.. did this work because there was more syrup this time? because it was more consentrated(more hyperrosmolar?)? something to do with viscosity? or was it because of some unknown chemical occurring naturally in the maple syrup? One could retest this with normal syrup, fructose syrup, glucose syrup, maybe even glycerin or other sugar alchohols. .. then also test with honey and other antibacterial syrups and maybe also test with a dilluted maple syrup.. who knows.. science baby

@hegeliansours1312

Жыл бұрын

@@avlinrbdig5715 meh too long

@magno172

Жыл бұрын

@@hegeliansours1312 I felt that in my soul.

@jermainekngdom3154

Жыл бұрын

The dry age process prevents bacteria. But does not stop fungas.

@shibajeedey7561

Жыл бұрын

@@avlinrbdig5715 got to osmotic values and just chalked it up to "yea, science bitch"

You need to do a video, where you look back at all your stakes and rate them in a tier list a tell us which you replicated at home! That would be so cool!

@Argaria

Жыл бұрын

Definitely. Would be interested too!

@dahliaspumpski5837

Жыл бұрын

Yeah he could rank them by total vampires killed

@imithrellas

Жыл бұрын

@@dahliaspumpski5837 Is there some kind of an inside joke I am missing or?

@nintendomii5994

Жыл бұрын

@@imithrellas you misspelled steak as stake and stakes are used to kill vampires

@imithrellas

Жыл бұрын

@@nintendomii5994 ohhhh, thanks, havent noticed that :D must have been a typo :D

Imagine someone dry aging a steak and shortly after human go extinct. 1 million years later alien land on this planet and find the dry aged steak and its still good

@rgerber

Жыл бұрын

honey supposedly can never go bad

I think you hit the nail on the head when you said the maple syrup preserved the steak. Honey has been used as a preservative by ancient cultures, so it's not a far stretch to see that maple syrup could have similar properties. I'd like to see a comparison between honey and maple syrup for dry-aging.

@MattyChap

Жыл бұрын

And just like honey has some antibacterial properties, so too does maple syrup. Neither is going to be a replacement for penicillin, by any means, but each works well as a natural preservative. For maple syrup, it's the presence of naturally occurring gallic acid and the natural sugars which help it adhere.

@chrisstanford3652

Жыл бұрын

Yes, honey 🍯 vs 🍁🤗

@Apoz

Жыл бұрын

@@MattyChap penicillin dry aged experiment?

@justindai8401

Жыл бұрын

Hes alr made a honey video tho

@svenlauke1190

Жыл бұрын

@@MattyChap Honey (or by extent sugar) are simply a preserving agent because of the lack of water. add a drop of water to a glass of honey and it will get mold pretty fast.

How you ever done a honey dry age? Might be interesting considering honey can last for thousands of years (but don't age it that long 😂)

@mistertaz94

Жыл бұрын

Yep he did a honey dry age a couple months back

@sh3nnanigans79

Жыл бұрын

@@mistertaz94 I think this was a couple years ago.

@adrianjones8073

Жыл бұрын

HE did, but it was before he got his dry aging machine. It would be nice to see him do the exact same thing with honey that he did with maple syrup in this video now that he has the dry age maching

@keithqueen7470

Жыл бұрын

I'd be impressed if he could dry age it for thousands of years ngl

@Bryan89420

Жыл бұрын

@@keithqueen7470 Why though? It would be a waste. You saw how bad it was after 169 days

As a Canadian this brings fear to my very soul

@cryingfish2488

Жыл бұрын

Don't cry

It seems like you guys have a lot of fun when filming the group segments, enjoyable to watch:)

Here’s an idea: Dry age a steak covered in bonito flakes🐟 Surely the smokiness and umami flavour would seep in and create an awesome flavour!

@soxpeewee

Жыл бұрын

Cricket flour made into paste

@thepointlessdude8087

Жыл бұрын

Yea thats a good idea

@MrJustCallMeJames

Жыл бұрын

Great idea. Maybe grind the flakes a little bit more.

@miguelfg93

Жыл бұрын

Katsuobushi. But that thing is not gonna stick.

@terrancenightingale1749

Жыл бұрын

I imagine it would be similar to fish sauce, but smokier

A hint for future tries, maple syrup starts out about as thick as water and is boiled down to that consistency. You can boil it down further to whatever consistency you like. In New England, syruping off parties typically boil it down a lot more and then pour some into the snow with a fork put into it until it cools and hardens. You end up with something similar to a hard taffy on the fork. Of course, you can even go further and end up with maple candy.

@MatthiaGryffine

Жыл бұрын

We do that too in my childhood hometown in Canada as part of a Maple Syrup Festival 😃

@MarkDeSade100

Жыл бұрын

Maple candy is awesome! But it's so sweet I can't eat too much of it at once.

Amazing results. I never would’ve expected this! The video is so fun too! I’d love me a Guga Steak broooo

I cant get enough of your videos man, love them

Hi Guga! Why don't you try to make Cured Egg Yolks in a mixture of equal parts of MSG/SALT/SUGAR and also one with 100% MSG?

@GStark13

Жыл бұрын

That should be an interesting experiment

@diannt9583

Жыл бұрын

Why would one ever want to ruin a good egg yolk with that much sugar???

@thesmith201052

Жыл бұрын

@@diannt9583 uhhh he literally cures egg yolks in Half Sugar Half Salt in multiple videos…what are you doing here???

@synthetic240

Жыл бұрын

Pretty sure there's already one that uses MSG.

@user-ql3ge2us4s

Жыл бұрын

That sounds disgusting. How about no. Lol

That's insane how the maple syrup preserved the steak like that! I would've never guessed that!

@Superintendent_ChaImers

Жыл бұрын

Its quite interesting. Canadian settlers and the natives have been using maple syrup to preserve meat for a very long time. Due to the fact that the sugars retain moisture while the maple syrup it self has natural antibiotic properties that prevent pathogens from spreading or even penetrating into the meat. What we eat as modern day "Maple Bacon" is how canadians used to preserve cuts like pork belly. It's an alternative to saltpork. Albeit more expensive as salt was far easier to obtain than maple syrup.

For the issue with viscosity when coating the meat with Maple syrup, maple syrup is like honey in that it thickens up a little bit over time as it airs and dries out. Perhaps if it were whipped it could be thickened to the point where it's easier to make coats

Super high suger stuff lasts longer... See honey, jam, maple syrup. Same with salt, which is why they used to preserve with salt, as you mentioned, charcuterie, which is basically the same as dry aging.

Future video idea: Try this again, but normal dry age time - I wonder if this would still beat a good dry age steak. :)

@C_Castillo

Жыл бұрын

Dry age Japanese A5 12 wagyu in truffles

@doursen

Жыл бұрын

@@C_Castillo How to waste money

@C_Castillo

Жыл бұрын

@@doursen yeah but now i want it wrapped in gold leaf as well

@olivergames7783

Жыл бұрын

Mhmmm maggots my favorite

@Sivanot

Жыл бұрын

@@olivergames7783 What do maggots have to do with anything here?

Hey Guga, I know you love Korean food. Please try to dry age Beef in Shrimp Paste (Saeu-Jeot) I am also sure that you would enjoy experimenting with this ingredient a lot! Best wishes! I love y’all❤️

@manuelmacalinao500

Жыл бұрын

That would be a great experiment

@poom323

Жыл бұрын

Shrimpaste also has many varieties, compare each shrimpaste dry age between them would be great content.

@isaiahc8390

Жыл бұрын

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

Your personality is infectious Guga, love your signature "Cheers everybody". Thanks for the great videos

This channel is a treasure, thanks Guga for all your meat experiments🔥🔥

8:47 No! After the last steak, you can NOT just skip the next few moments like that. I need to see the reactions to grabbing each slice of steak. Omg I think I'm addicted to these videos 😳

Hi Guga! Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat! 72nd time asking btw!

@Big-Man574

Жыл бұрын

I was about to ask if this is edible but then I realised that this guy dry aged canned cheese before

@PolishBigfootCircle11

Жыл бұрын

Ok, this is actually an incredible idea!

@soxpeewee

Жыл бұрын

Edible earth

@boarbot7829

Жыл бұрын

@@soxpeewee well, it’s more like clay.

@boarbot7829

Жыл бұрын

There is a great website I want to link called museum of edible earth

I like to marinate my steak with maple syrup but I use my own custom marinade and when I pan seared it, it's a delicious and sweet carmelized crust!!

Amazing results! Thank you for doing this. I have never seen anything like it. It also seems to be a prelude to the 365 day dry age experiment. Having second thoughts about that one? :)

I use Maple syrup to marinate my steaks all the time. Glad to see you tried it dry-aged and it worked out! You need to make a side dish of Poutine with maple smoked bacon fat to fry the chips in next eh!

@bdavis7801

Жыл бұрын

😋

@andriealinsangao613

Жыл бұрын

Mmmm!

@isaiahc8390

Жыл бұрын

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

Still waiting for the day Guga makes the Inception steak. Taking the pellicles from one dry age, grinding them into a past, and coating another cut to dry age.

Hey Guga, love your show as always and see you have a new dry-age setup. I’m still using the Umai bags. What’s the name of the dry-age fridge you’re using now?

I am always interested and fascinated by your videos. What do you think might happen with regular table sugar?

Hey Guga, I've made my share of maple syrup and when it's finished correctly (86% sugar) it will not go bad very fast and for that reason it would have probably helped to preserved your steak.

With some of your dry age's where the covering is real runny like the syrup, what would happen if once a week you "basted" it with more? or would that defeat the dry aged aspect? Also since this one turned out well, how about trying Birch Syrup Or Corn Syrup or any of the other syrups available, (not for as long though LOL) to see if they have a similar result?

@jamescanjuggle

Жыл бұрын

im always thinking about this

@shini64m14

Жыл бұрын

It will mold in a bad way AFAIK

You should try it with honey, honey never goes back despite it basically being pure sugar. It may preserve the meat much better than maple

@rambu3013

Жыл бұрын

Um, he already did...

@ZachShannon1

Жыл бұрын

Despite? You mean because. Honey never goes bad because it's all sugar.

Hey Guga. Love your channel and your crazy experiments. But, you've always tried to see what the best method has been for dry aging and not which cut of meat dry ages the best. Maybe some of those cheaper cuts could become something special when dry aged????

Keep up the hype! U deserve all the subs and hope ur videos are better in the future!

@zopizepi

Жыл бұрын

hi girono giovanni i love ur work keep it up italian man

@Hatuky

Жыл бұрын

Kono Giorno Giovanna niwa yume ga aru

@Fyearsago

Жыл бұрын

@no I can do that for the gang

@zopizepi

Жыл бұрын

@no his gang is dead bro

@Hatuky

Жыл бұрын

@@zopizepi nah fam 💀💀💀💀💀

Love the video idea Guga, though I admit: sometimes, I wonder if this much fluid is still a "dry" age. Still hoping for a horseradish dry age. Saw you brought back the Japanese sushi chef recently and remembered the awesome wasabi dry age. My hope is that horseradish will do a similarly awesome job but at a much lower price.

@nihlify

Жыл бұрын

As long as you're not vacuum sealing it, it's going to be dry-aged. It's more a fact that you're losing moisture (as you can see in the video it's done) than anything else.

@oldtighthead2459

Жыл бұрын

I was just thinking the same thing

@kingjamestres

Жыл бұрын

If it forms a pelicose it's a dry age end of story

@oldtighthead2459

Жыл бұрын

@@kingjamestres yea thanks for clearing that up mate 👍

I'm surprised this worked out better than the honey one since I thought they are both concentrated sugar. What would it be like if you did a side by side of dry aging in sugar, honey and maple syrup? for science 🤓🤓

I like how honest they do a review.

I would love to see a wagyu comparison that includes A5, Drunken, Australian, and American. I would also like to see a miso paste dry age experiment.

Half a year long Dry Age experiment? Sounds extreme but that’s what makes it great. Keep up the good work, Guga. Maybe the next one will be Squid Ink Dry Age ;).

Guga loves Canada! Haha I loved this one! Thank you Guga as always for what you do and all of your awesome videos! Your videos always make me hungry for steak! 🥩 cheers!

I have marinaded fish in maple syrup and orange juice. Very good breaded or baked. If anyone ever tries it, the longer it marinades, the sweeter it is. I found roughly 2 hours is about right.

You just gave Canadians an interesting idea.

@CelticWarrior2265

Жыл бұрын

Trust me when I tell you we've (Canadians) done everything you can with maple syrup 😉

Wow, I'd definitely like to see dry aged maple syrup again in good time range 😅 If it was that amazing, it might be even better!

Awesome experiment!!

As a Canadien who loves his maple syrup there are a few things in maple syrup that make it a good preservative, since it is sap it has minerals from he ground and some preservation enzymes, in effect this means it has very strong preservatives that are natural. How if you want the best result use 2 maple syrups, first a light one that will penetrate and then a dark amber one which will form a glaze, then every day spoon the syrup from the tray over the meat. I would suggest a ten day dry age as a good number.

I think Guga should do a challenge where he makes a broth with all the pellicles, and turns it into a soup. I bet it would be....interesting, with some serious depth of flavor.

The maple syrup steak looks so good. Here’s a weird experiment, do a 45 day dry age buffalo steak

Canadian settlers or more specifically, the natives to Canada have been using maple syrup to preserve meat for a very long time. It even works for smaller pieces of meat. In effect this didn't so much as dry age your steak as preserve it. As the sugars and thickness of the syrup as well as the natural antibacterial properties contained.

You should really try to dry age a steak in pickled hermelin/camembert cheese!! It is one od czechs national dishes and I can imagine it would be awesome with some steak. Anyway, best wishes from Czechia, learning a lot about meat from yout videos.

You should try the “ultimate” steak, prepared using all the past techniques that made steak better, like a dry brined dry aged milk powder brown butter steak dust A5 wagyu etc. Maybe swap the meat cut or some ingredients to experiment.

@soupman163

Жыл бұрын

Butter of the gods

@pl7868

Жыл бұрын

I like the way you think :)

@andriealinsangao613

Жыл бұрын

Ah, you genius!

@andriealinsangao613

Жыл бұрын

@@pl7868 You and me both!

I think that honey would be much better for dry aging as it is much thicker and sticks better to the steak. Also could be a good idea to add a new layer of honey after few days to make a crust of it, to really protect it from the air?

Love it bro!

I think you should try it for the original planned time too. Maybe it won't be as good, because it won't absorb nearly as much? I was also surprised you didn't use that bag thing that you did for the whiskey one. As an avid maple syrup fan, I gotta say, this is the best one I've seen yet!

I remember years ago when I first started watching this channel I found angel to be picky. But I now realize hes perfect for taste testing because he doesnt hold back at all and if he likes it you know its going to be good for most people.

Who has the patience and plays the long game like Guga on an individual level? I could never.

Guga, love your videos- esp the chick filet sour milk steak lol. I would like to suggest to dry age a steak with fresh ground wasabi.

The script reading has improved. It sounds more relaxed and conversational, but still has those specific end-sentence accentuations

Well guga, that “jamón ibérico, that you love is technically “dry aged” for around 5 years!

@naamadossantossilva4736

Жыл бұрын

But it's pork.

@boarbot7829

Жыл бұрын

@@naamadossantossilva4736 I. Know.

you should dry age one in garlic paste next!!

@Arcana_Gamez

Жыл бұрын

i like this idea as well

Guga I'm from the upper peninsula of Michigan. We pick morel mushrooms every year n have a wonderful steak dinner with them. Please try dry aging with morel mushrooms. I think itd be great!

Looks Delicious 😋😋

Guga can you do Turkish Pastırma style dry aging , I think that would be very flavorful. Also I definetly recommend trying Turkish Sucuk , it's a very tasty turkish beef sausage.

Id say its the fructose that did the conservation.. together with the osmolarity. The sugar prefers to stay liquid.. so it moved into the meat ehen it started to dry out. Then from a certain point on the sugar in the meat drained even the slightest humidity from the air.. and didnt let it dry out fully. Also stopping oxidization from happening. Changes are high.. that you could have used more of the meat even.. still tasting good.

Sugar can be used as a preservative, it is the reason why syrups; like maple syrup, honey, exc. have such a long preservation date compared to other products, and that sugar if kept dry can be stored for such extensive periods of time.

Right off the bat, I can tell you a variation that may have worked better. You should have chilled the meat to ~36°F prior to the layering of the maple syrup. During the curing as water is lost, the meat will gain more dry maple flavor through the pelico.

You did Honey dry-age last year, but only for 35 days. Control vs Honey vs Syrup @ 90 days would be the next logical step :D

@TheBigBadWolf85

Жыл бұрын

Agreed, and I think he should try raw honey

I love the steak pillows in the back 😍😋

Salt pepper rosemary and garlic like you would season for eating then cover with ground grist like a quick sand then age and enjoy

I know absolutely nothing about dry aging but this sounds like a literal breeding ground

@sammie875

Жыл бұрын

apparently it's a really controlled environment that is supposedly safe because there will only be good bacteria

Bbq sauce dry age please

This was an impressive experiment!

I mean I suggested it a couple times so I am thrilled seeing this pop up :D

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 (for example, Doritos, Pringles, etc). 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! Also ngl leo is kinda annoying no hate but he just seems quite extra we need the og angel or mamau to review them food

@andresorozco8420

Жыл бұрын

So... you basically... want to... kill Guga, Angel and Leo.

@ygazgge1356

Жыл бұрын

I would love to see that experiment, I feel like the 3rd steak would end up tasting extremely salty. I think Leo is great, its been fun watching him turn into a steak condenseur

I had the pleasure of having a 200 days dry aged steak. A sublime experience.

Always amazing to see how little they know about food. But at least they know how to make content

love your videos man you spend some money what is the best dry age time ?

It would be really interesting to know the maximum time you can dry age for. Is it 6 months, 1 year etc.

@sagrawolf

Жыл бұрын

Depends on how thick the meat is but it’s normally 1 to 3 months for primal cuts

@isaiahc8390

Жыл бұрын

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

Im still waiting for the dry aged uni

@s1lh0u3x

Жыл бұрын

he only posted that a few days ago so its prolly gonna be a while before you see it

@BoonWT

Жыл бұрын

Oh

Hi Guga I love your videos and your recipes are delicious. I think you should try boiling a steak or a whole chicken in a gallon of hot sauce. The spicier the BETTER! Keep it up!

youre videos make me so hungry. i love it

The most important thing that should be on everyone mind currently should be to invest in different sources of income that doesn't depend on the government. Especially with the current economic crisis around the word. This is still a good time to invest in various stocks gold, silver and digital currencies.

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Жыл бұрын

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Жыл бұрын

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Жыл бұрын

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Жыл бұрын

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@MiniDiamand

Жыл бұрын

I personally only invest in dry aged steaks

As a boy raised in Namibia for most of his life. I can say Guga that you were close to making Biltong with the second normal dry age steak for 165 days. Why don't you try making some Biltong Guga I bet it would be really cool.

@Guga Foods My youngest (of 7) was diagnosed as type 1 diabetic recently. Would love to see you do a series on diabetic friendly stuff (and low cost for those of us no immensely poor)

5:30. That looks well done.

This might be a crazier idea than dry aging in Chick-fil-A sauce...

I’m surprised you didn’t use cheesecloth to wrap the roast and _then_ coat it in syrup. Also: is there a way to thicken the syrup to more of a paste so it will coat an entire roast?

@sens_slave1871

Жыл бұрын

starch

Honey looks to be good experiment, but... using "ribeye en miel de chiles quemados", which translate to "burned chilly honey ribeye". If you cant find the recipe in facebook, it is basically 4 unseeded chiles of each (pasilla, guajillo and ancho) burned directly in the charcoal and transfer to a separated container while still on fire to finish them. Then use them to mix in a blender with roasted garlic (4), roasted onion (1 whole), brown sugar (1/4 cup), lime (juice of 1 lime), olive oil (1/4 cup) and honey (1/2 cup), salt an pepper, to spread/coat on a grilled ribeye before to bring it to the right temperature. That mix can be used to also age a 2 bone ribeye.

im super late but thius was a preservation tecnique for meat for indiguious peoples of northeast us southwest canada for centuries but the soaked the meat in the syrup fullly submerged also they use a darker grade closer to molasses

I will also say to everyone that said for the last year or so since I requested that there is no point and it will ruin the steak... naa naaa naa naaa naaa go Canada 😂 Thanks again Guga this was great. I might try this when I get a dry age setup for a bit more reasonable time frame :)

maple cream (aka maple butter) would have been easier to spread on it.

@Mjo742

Жыл бұрын

Sounds so good…

Hey guga. Try to dry age with BitterBean. It has very unique aroma and taste.. should be good! Organic is the key!

Hey Guga, what is you submerged the roast in the Maple Syrup? Would it age well? Would there be less waste?