I DRY-AGED steaks in Chick-fil-A Sauce and this happened!
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
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If you love Chick-fil-A this video is for you. Today I dry-age in the famous chic-fil-a sauce as it was requested by one of my subscribers! If you have an idea that you want it to be tested, let me know on the comments.
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#Steak #DryAge #Experiment
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can you dry age in vanilla?
Hey Guga love your videos, try dry aging in shrimp/crab paste.
I must admit that I’ve not seen all of your dry aging videos,but I’d like to see you try dry aging with Ranch dressing and also using different kinds of mustard.
Use Indian green chutney next time for dry aging
The moment has finally arrived. I've probably asked Guga to do this a few dozen times in the comments. Thank you to everyone who upvoted my comment so he would see it!
This was 100% for you! Thank you for all your support and hope you enjoy this experiment.
Nice
Well deserved👌🏼 good idea, bad execution😂
@@GugaFoods I commented before I even watched to see the epic shout out. Thanks Guga! Love your content.
Hard work pays off! Great job!
Dry aging with Miracle Berries could be really interesting. They have low sugar content, but make sour things taste sweet, so the resulting flavor could be really surprising. Maybe even have a tangy/sour side dish to see if the effect carries over.
thats actually a really interesting idea.
😈😈😈😈😎😎
Wooaaahhhh bro I've tried them before and that would be awesome!!
Yup
never heard of miracle berries before.
I think a steak dry aged in Garlic Paste would be quite interesting!!! Put that on your viewer requested list Guga! Thanks!
Edit: To be clear, I mean the garlic paste from the tubes he uses for cooking. Also he did a black garlic "dry age" for 24 hrs but that's more of a marination. We want to see it smothered for 35 days.
@@shrinarayantiwari839 wasn't that for 24 hours?
Agree chain 👇
@@yashakaawesome4201 naw
@@shrinarayantiwari839 Great observation, but I believe that was only 24 hrs, so more of a marination than a dry age. I want to see him use the garlic paste from the tube he uses all the time, but smother that rib roast and leave it 35 days.
@@nevercertain oki :(
I appreciate how Guga uses the exact same "welcome to smooth jazz on a rainy day" tone in his voiceovers regardless of if he's describing a wonderful aroma or a horrible mistake.
It goes up halfway through the sentence, then down at the end of the sentence. Once you hear it you can't unhear it
I love how he just casually drops that he now has a dry aging cabinet as if it's no big deal. What happened to dry aging in a regular home refrigerator? This man's got all the toys now.
It's like a kimchi fridge, I bet the smells of those experiments linger
I came to the comments to say this. I was like when tf did he get a dry aging cabinet?
Lol I was literally thinking like uhhh did I miss a video. When did he get this 😭
I think he shared abt that fridge in community post, might be wrong tho
He posted about that in the community a month ago
Guga you should totaly try to use Algae butter from Brittany in France ! Its quite litteraly a MSG infused butter because of the glutamic acids in the seaweed that's used in this butter ! Imagine dry aging with this !
Wow I have family in Brittany small world
Try to get the Bordier butter. One of the best in the world.
Ooooo
cooking with it sounds great, but gugas experiments already showed that dry aging in fat is a very bad idea
@@etamar3 I've missed that. I've eaten a one year dry aged beef and it was covered with pork fat. The meat was awesome. So depends what kind of fat you are using I guess.
Guga! You must try this dry-age method, is very famous in italy and extremly good. Use bread dough! Wrap the meat completly with it and, after that, put in the oven just for 10 minute, like baking bread, just for let it become harder. Optionally you can also put a lot of salt on it before baking, the salt is meant to better avoide moisture into it. Finally put in the fridge for 35 days and later thank me ;)
it probably tastes terrible
@@cookiemonsterminecraft5395 then try it out.
Guga, please read this.
When you dry age a steak and it gets penecilium mould on it, you will have no problem when you remove the pelicose, but when you allow bacteria to fester on the meat like this, it is a different story. Even if you remove the pelicose and the part that smells foul, toxins from the exterior penetrate the entire thing. And I'm not talking about the type of "toxins" that you can cleanse with beet juice - these are literally carcinogenic. Please stop "dry aging" meat in things that cause harmful bacteria to bloom, and then serving the meat to your family. If it smells revolting it could do your loved ones real long-term harm.
Commenting to bump
Yeah he's gotta see this
commenting for him to see this
Bump
+1
My request is simple: I wanna see what can be done with the outer crust that's cut from dry aged steaks (not any of the experiment ones, just plain dry age). I've heard you can turn it into burgers or chili but no ones ever done it
As someone who wants to dry age but is on a budget I wanna get the most out of dry aging a cut of meat
Jack Mancuso made a video on a pelicose burger.
Dude, that's rotten meat. Its BLACK! It had MOLD! Do not make chili out of it. Put it in the trash.
Yeah! Ive always wondered if theres any use you can get out of those hard bits, even if its just for stock
There’s a reason it gets thrown in the trash. Would you scrape the mold and “aged skin” layer off sour cream, yogurt, fruit, and eat it still? No, you wouldn’t, cause it’s mold and garbage.
Sounds like death
If you dry age a steak wrapped inside a banana leaf would it dry age the same as a non wrapped one? Or wrapped in a banana leaf and garlic mash?
The water spots is probably the corn syrup it usually separates after time.
It can also be bacteria colonies? if it smells that bad it might be because of bacterial growth
One time i left a plate that had ranch on it in the trash for about two weeks and when I saw it there was those droplets, so I'd guess you're right about corn syrup
@@argon7479 wtf lol that’s foul
@@85Bow 🤣🤣
man guga’s come a long way. dude went from dry aging in umai bags to having a machine for it. dude’s making moves
I think he's running out of ideas now lol
I thought the exact same thing when I saw the dry ager I’m happy to see he’s doing well
Still miss the days of all of them on lunch break with plastic utensils tho
You should do a comparison between the Umai Bag and the real dry aging cabinet to see if there is any noticeable diffence
yess
Yes please!!!
thats what i want to see as well
Guga deserves a medal for trying some of these dry age experiments ❤😂
I’m always wondering how he doesn’t get food poisoning or go blind eating meat that smells rancid.
You know it’s bad when Guga doesn’t even call them “beautiful steaks”
He did wdym
You know me too well!
@@atifams130 he did when they were eating but not when he was trimming them
he literally said “beautiful steaks” wtf is wrong with you.
@@GugaFoods you literally said “beautiful steaks” in the vid ffs.
I once left an open jar of mayo in the fridge. The smell, texture and looks were exactly the same as with the outsr layer of the steak. The white spots/droplets were hardend oil that fell out of emulsion from the mayo, that left the egg yolks bbq sauce, sugar and carame behind in the weird sticky substance. - loss of emulsion = loss of creaminess so that would check out too.
Well there were eggs in the sauce so that probably explains it yeah
Angel: "You have to suggest good ideas. For me to eat good."
Suggestion: "Every salad dressing dry age experiment."
YEESS xD
I recommend ranch dressing for a good start
Hahahahaa yesss
Guga, you and your friends (maybe family, I don't know) make me so happy. I love watching your content. I laugh with you guys every night. :D
Hey Guga, love the videos, they are informative and fun to watch. Have you considered a timelapse video of the dry age process? I think it would add an interesting view and concept of time for dry aging for those who would like to attempt it after viewing your experiments. Though, maybe not start with chick-fil-a sauce...that looked rough. Thank you for your time!
That might be viable with Guga's new toy! You couldn't really see much through those Umai bags, but that dry-aging cabinet seems like a different story.
Concur!
I think that "water" was actually water that dried and left behind the water soluble stuff. There's oil and a bunch of sugar, so this sauce is likely an emulsion like mayonnaise. It split in the dry age cabinet, leaving the oil stuck to the steak, and the water on top.
Hi Guga! I suggest Dry Ageing with Mango Chutney next time. I think the acidity of the mango may help with tenderising the meat, and the spices may add to the flavour. Hope you try it out! 😁✌🏽
I did not know mango was acidic, thank you for sharing this knowledge with me.
@@dawidek4267 We can all learn so much just with our knowledge of food and the amazing cuisines and cultures around the world. Isn't it great? 😊
@@dawidek4267 all fruit is to some extent. If not it's a nut. As far as I know.
What happens when you dry-age a filet mignon in a beef Wellington configuration, the mushroom layer packed against the outer pastry layer with the beef in the center? You would have to cut out the mushrooms and pastry after the dry aging, but MAYBE you can put the result in a fresh Beef Wellington and taste the result, and have a control with a dry-aged Beef Wellington filet mignon by itself.
The Filet-Mignon will turn into a Mushroom-Mignon
“At about this time I started rethinking my choices in life”
Really resonated with me
10/10
IDEA: Id like to see an experiment where you make a paste out of instant coffee (or espresso) and dry age the stake covered in that... I feel like the flavors would come together in an interesting way, kinda like your Sous Vide Coffee Steak Rub Video.
“NOT EVERYTHING IS AN EXPERIMENT BRO WHAT ARE YOU DOING”
I can’t get enough of this channel bro 😂😂
What about dry aging your steak in A1 or another steak sauce? I feel like that would be interesting
Pickapepper Sauce
I like this idea
I think dry-aging a steak in hummus would make for an interesting experiment!
no, try dry aging in mud (soil and water )
I read hummus as humans
They did this on Sous Vide Everything and did not like the result
@@Dznts1234 in due time lol
@@djdualc "today I'm gonna be dry aging a steak in the blood of my enemies"
Perhaps...
Coconut cream?
Popcorn flavouring salt?
Kewpie Mayo? (I know you've done mayo on a steak but maybe try dry-aging with kewpie mayo)
Garlic, ginger or other herb/spice paste?
Mushy peas?
And I am curious if you could dry age with Pommes Aligot (cheesy mashed potatoes)?
I'd love to see a tier list video or something comparing all of the different dry age experiments you've done. Always wondered how they compare.
Same, top ten best experiments
Fermented dry aged steaks always taste the best. So I recommend using fermented shrimp paste or Malaysian Belacan.
Kimchi dry aged?
ill support this hahahaha
Guga going to scare all white people in his neighborhood from the smell
I wonder if you could dry age a steak in ground up onions, specifically white onion. From my understanding there are enzymes in onion that tenderize meat, not sure if this is doable, or if the onion would rot, but it would be interesting! Maybe kinda oniony 😅
Onion is too wet. Maybe an onion powder paste?
It hurts extra much that Guga saw his comments ): I have been here for 5 years commenting on a lot of videos. I learnt most of my meat skills from him and it'd be awesome for him to see my comments. Maybe you can find one if you look for it.
Dry age in edible charcoal (usually comes in a powder called activated charcoal) mix with water into a paste if needed I’m curious what it would do to the flavor of the steak
That charcoal tastes similar to chocolate
I love how even when something is bad, you still are happy because you’re learning and i love learning through you, thank you so much!!
@4:24 why do they look like jordans😂😂😂😂
lol
Leo reaching for the sauce did get me. I immediately asked myself "wtf is he doing?", lol.
For an April Fool's Day upload you could do another one of those 'Dinosaur' Flinestone Steaks and "ice age" it buy surrounding it in water and freezing it.
That's just freezing
Ok look not to be that guy but *by
@@Kaazikin That's why it's an April Fools joke.
Guga, ever considered dry aging a steak with mushrooms? It has a bit of MSG and from what Uncle Roger said. "Musroom has umami flavor" plus the benefit of a possible mushroom taste? Thought this might catch your interest, would love to see it!
Magic mushrooms?
I SECOND THIS!!!
I'd say let's do it but with a bit of butter and garlic
I had the exact same thought process as Leo with the sauce - I'm so used to them going across the table for everything that it didn't even register for me that he was taking Angel's dip until he pointed it out 😂💀
Here in Texas 50 degrees is a blessing
As a former chick fil a employee I am genuinely surprised that they have not offered to buy you an entirely new car. Also surprised that the normal dry aged steak goes well with chick fil a sauce, that combo seems to ruin the steak in my brain but hey after working there I’m just conditioned to chicken and the sauce not beef 😂
What happened?
I've seen someone dried age with blue cheese on the steak then wrapped with cheese cloth and covered it with buffalo hot sauce maybe you can try that.
Definitely sounds like a Jack mancuso joint there.
This one had me scared for your health Guga! You’re always out here doing the most for your subscribers. My favorite channel on TH-cam hands down!
if it truly smelled like it was rotten meat, they wouldnt have even put it in their mouth, it smelled like something was definitely bad, but not to a point where they were being too risky by trying it.
What a simp
Don’t worry he’s got the stomach acid of a vulture.
Y’all really gotta appreciate the effort in his videos. Mans literally waited 35 days just to continue one TH-cam video. That deserves a Sub!
Wait wait wait... What about the dry age membrane from the other expiriments? Is the dry age rack the same temperature as your regular refrigerator? Will there be an experiment between those two methods?
Anyway, my dry age suggestion is ranch powder. Not from the bottle or made into a dip then slathered on, but a powder to cover the whole steak with for 35 days. This is to avoid the increase in dairy and fats that could make the experiment go south.
The dry ager cabinets have more precise temp control but also humidity control, air circulation and filtration. I have one, I keep it around 2c and 80% humidity - the humidity prevents it drying too fast so you get a much more even result (as opposed to a thick dry pellicle and wet interior)
I'd like to see a dry age experiment in beef gravy. It would have to be very thick, and would likely benefit from some extra spiciness in the gravy, like adding some chili powder maybe, but yeah, beef gravy dry age. I'm really curious how that would turn out.
What if you dry rub your steak with instant gravy powder lol
@@jeefsquaa Hey, whoa, that's a GREAT idea!!! Don't laugh, I bet that would be a great thing to try alongside the wet gravy. Awesome idea, dude.
I’ve always had this theory that cocoa / chocolate powder could work really well with beef. Try dry aging with a couple different varieties of that maybe then hit it with some sea salt.
I actually want to see this
You're probably right, I've seen a few videos of chili recipes where cocoa powder is the secret ingredient. Apparently it adds a sort of rich mouthfeel to the dish
@@ShadowXSky yeah, cocoa powder in chilli is absolute fire
100% pure cocoa! it sounds like it could work... keep asking for it
These two sidekick guys who I should know the names by now are by far my favorite ones.
3:33 “I really wanted to see and learn what happens when I dry age in chick fil-a sauce”
Love your content Guga. And, you already know what happens. There has not been a successful sugary “dry age” yet, and there never will be. There are many better options that might actually lead to a great steak.
My wife asked me if GUGA ever makes a salad…so I can tell her yes please make an epic salad video.
I would love to see a steak dry aged in malic acid, it's the main ingredient for sour candies. Would be interesting to see what it would do to the steaks. Though I guess it would have to be a short dry age, or maybe mix the powder with water to make a paste and marinate for a couple of hours.
the acid would probably just destroy the steak after a day or two.
@@tawilk the malic acid isn't actual acid it's a sour liquid idk why it's last part is called acid rbh kinda misleading
@@deathstrike2916 magic acid has a ph of 3.33, which is pretty acidic.
@@deathstrike2916 of course its an acid. What you mean is that its not caustic.
@@ForageGardener what I was talking about is the dangerous type of acid but I could see how my comment can be misleading
Another awesome Dry Age Experiment from Guga. Now if he would do a Squid Ink Dry Age Experiment that would be even more awesome.
It wouldn’t actually do anything, it would just give you a black steak
@@AjZ530 IT WOULD B COOL
Would love to see an espresso powder dry age!
Guga, you've gained a huge fan in me. I've watched about 10 videos a day since I discovered your channel a couple weeks ago!
My question: what does an ordinary fan with no internet following need to do to be a taste tester for one of your experiments? I would love to give it a shot!!! 😂😂😂
Maybe for a more down to earth dry age experiment, you can dry age the steaks in each of your key seasonings, pepper, garlic powder, and Guga's Rub and see which one ages the best. I'm not suggesting salt bc that's just dry brining
Hey, how about a comparison between the Dry Ager and the Umai Dry Age Bag?
That’s a good idea.
Okay here's an idea :
-Make some Steak Dust
-Mix it with beef stock to make a paste
-Dry age a steak in it
Have you tried dry aging with ranch yet?
With these experiments I'm always left wondering how the experiment would turn out if it was put in one of the dry age bags. So coat the steak with Chik-Fil-A sauce and then put it in a dry age bag for a month to see if it turns out better.
That would be cool! Or maybe Sous Vide with CFA sauce would be interesting. 🤔
U do understand that he used a "Dry aging cabinet" right? It basically does what the dry aging bags are used for, if not better.
@@babykangarootribbiani5346 yes. But different
Love what you're doing! Best meat channel on TH-cam by far!!! Now, as a Greek, I would like to see if you can dry age a steak with Greek feta cheese! Don't know if it's possible 🤷♂️
My man - I’m a fellow -akis , from Crete
@@xancypillosi9497 Γειά σου μάνα Κρήτη 🙋♂️
10:11 this part got me 😂😂
Would love to see a dry Age with ranch dressing or ranch seasoning. Not sure how the ranch would fair
Here is an idea for a Dry-aging experiment, I got it from your comments on the smell;
Yoghurt. Greek yoghurt to be exact.
It should do well. I mean, the bacteria in the yoghurt will provide a unique taste, and due to it being fairly acidic, it will probably do wonders for the texture, and taste, of the meat.
He has already made a video on it.
A dry age in Tahini would be interesting, or perhaps a Thai Peanut sauce.
This is actually exactly what I want to watch, right now, at 1:57 am.
you gotta dry age a steak in blue cheese! not the dressing, but actual blue cheese crumbles. it seems like the cheese should be malleable and sticky enough to coat a steak in, and blue cheese crust on steaks is already pretty popular (i know i love it!), so if it's safe, you should totally do it!
edit: another idea for this: control, blue cheese dry age basted in butter, and blue cheese dry age with that seasoned oil!
Dry aging rack? Guga went from dry aging with butter, to dry aging with a membrane bag to now having a dry age rack. I feel poor.
Leo going for the far sauce was gold
This is the best guga review team yet, I love how these three interact while trying stuff
I wonder what would happen if you Freeze-Dry Steaks and rehydrate them with wine? You know how red wine goes well with red meats, maybe this is an interesting experiment?
Horrible
@@JackieisOk lol
@@JackieisOk Interestingly horrible? or Horribly Interesting?
@@slenderjaguarlol1382 nah
@@JackieisOk ok
Try dry aging in the best sauce, Arby's 3 pepper sauce
Not the best sauce
Barbecue sauce solos no diff
The fact you just exposed yourself to eating at arbys…
Bronco berry is the best
When eating with the chef
"Is it safe ?"
Chef: "I hope so 🤷🏻♂️"
guga you’re going to inspire so many chefs in the future. keep it up!!
Hey Guga, thanks for all these crazy experiments, we really love to watch your show! Another crazy idea: ever dry aged in pizza dough? 😁
Hey guga I'm new to the channel and I was thinking have you done a dry aged steak in A1 sauce or any kind of liquid smoke I would like to see how that turns out
I need to look to see if he's tried dry aging with sawdust. Mesquite, or apple wood sawdust. Seems like that could be interesting.
This could work.
“I use the lawnmower trimmer everyday” broooo chill 😂😂 jkjk
Question: I know Guga loves trying to tenderize the eye round steaks. And one of the biggest complaints is the lack of a crust because if the moisture from the marinating. What if he marinated in pineapple and the. Dry brine over night to help with the moisture?
Love these funky experiments.....GUGA, for the next one try to dry age with guacamole 🥑🥑🥑🥑
Oooh, that might be good, especially if the fat from the avocados start leeching into the steak.
And the spices will definitely elevate the taste.
Please dry age in edible dirt/ clay. It would be so interesting to see what tones and flavours it would give the meat. (Day 32 of asking btw! This should be relevant this video!)
And dry age in cocoa powder (day 4 of asking)
God loves you. Love yourself as well, and live a great life filled with joy and gladness
Guga!
I've watched 99% of your vids and I'm not sure if you'll see this. But have you compared a Umai dry age bag with the traditional dry age before??
Chonky sponsorship from umai so that’s not gonna happen.
Guga, I would love to see you cook and review an ostrich steak, particularly fan filets.
"hopefully this will turn out real good... or else joker is gonna get roasted" lmaooooo
Guga, is there an advantage to searing the steaks first and then indirect vs a reverse sear? Love your videos, Thanks in advance!
in my experience, searing first when using charcoal is easier, the heat is greater when recently ignited. the last time I tried a reverse sear I didn't have more charcoal to light at the end and thus couldn't get a proper fire to sear.
have you watched any of his video? hes already done the experiment.
Wouldn't using a cabinet on top of the sauce alter the experiment? Asuming the cabinet does the same as the umai dry bags, while usually you would just put the experiment in the refrigerator. And if the cabinet takes the moist out that could explain the weird look in the sauce too.
Chick FIL a sauce by itself is phenomenal.
I like this video! It made me laugh when he dipped into the wrong sauce. Love the content. New subscriber. Maybe try dry aging with goji berries or boysenberries sauce?
I searched for this comment 😂
Why not dry age a stakes in dates. dates can become something like a really thick paste or something like that, so I would imagine that it would stick to the stake pretty well
Don’t have to watch…. The answer is MOLD… Mold happened
Guga!!!!! I’m from Puerto Rico and I would love to see you dry age a steak in mofongo!!! Please!!!! Much love from 🇵🇷
I have a request if that's okay! Could you dry age steak with Whataburger's limited edition spicy ketchup sauce, please? ^^ I would definitely love to observe if the steak becomes enhanced or not! Thank you for reading! :D
GUGA GUGA GUGA! LOL that was hilarious when you tossed it!
That stuff is MARVELOUS with pork loin.
Guga can you try dry aging with maple syrup? I read a comment a long time ago and really think it’s a good idea to try.
I think dry aging in Panda Express Orange sauce might create some interesting flavors.
It's full of sugar ... It wouldn't work well
Please do a Vegemite one! Coming from Australia its real salty and would make an awesome dry aged steak!!!
Make a suivide A5 picaya dry aged with little Debbie big honey bins and then when done take of the outer crust smoke it then grilled with a honey bun compound butter
I think every time a wet sauce is used in a dry age experiment, it almost always turn out bad.