I accidentally Butter-Aged Steaks for 4yrs and ate it!
ฝัง
- เผยแพร่เมื่อ 14 ก.พ. 2023
- I love to experiment with steaks and all types of meat. But, today might be the most intense experiment of my life. The fact that this took 4yrs is insane. But I am so glad we are trying this. In the end we are always learning something new.
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#food #comedy #challenge - บันเทิง
![[UNCUT] ฝันรักห้วงนิทรา | EP.3 (1/4)](http://i.ytimg.com/vi/zVXAFD1OLZg/mqdefault.jpg)
Guga be like us finding a couple of bucks in an old jeans's pocket, but instead he is finding dry aged filet mignon in his freezer.
Hahaha brilliant this
If he said "I found this 4yo filet mignon in my old jean's pocket" I would've believed him. It looked so bad.
Lol Guga finds content in the back of the freezer
Based on how these guys reacted to eating it, I'd rather take the couple of bucks
Click bait...There's no such thing as dry aging in the freezer. He just froze what he originally had and cooked it again.
You know shit's about to get real when Guga doesn't use garlic powder.
For real!!
It might get real for their toilet after that last steak.
@@luciahaskins3170 A pillow isn't dissolving like the pineapple experiment though.
xD
This is prolly one of the funniest comments i've read in awhile lol... fr
It's a little odd that he was surprised that there was no smell with the 4-year steak because he didn't actually age it for four years -- he froze it. You're never going to get any actual aging from freezing, only freezer burn.
They still age unless its frozen at 0 Kelvin or - 270°C,- 470°F
@@CASyHD. They might age differently too. How much slower all the various compounds age or decay might not be the same between them all.
arguably
How does aging work tho can anyone help me understand
@@learningnewways8103 naturally occurring enzymes in the meat break it down to give it a different flavor profile. It's basically controlled molecular chemistry and it's what gives aged steaks their funky profile. It's similar to fermenting but fermenting happens with enzymes from live microorganisms (ie. good bacteria/yeast)
I'm assuming Angel and Leo know when an experiment is about to be nasty when the side dish is incredible. 😂
this man is gonna try to convince us he forgot dry aged steakS for 1500 days in plain sight
Four years is way closer to 1500 days...
I will just say, if you saw some of the stuff I've recently removed from the pantry and deep freezer, you will be surprised that you can forget about it
I don’t think he’s had his dry ager cabinet for four years…
If he has, then dang time flew by. I remember seeing how excited he was when he bought it.
Have you seen his freezer? It's.. very very packed.
You clearly haven't seen his refrigerator, dude has like 3 huge refrigerators just only for steaks
I legit can't believe he really forgot about it for 4 years.
Obviously, he didn’t plan that far ahead 4 years ago 😂
I have a big chest freezer and I can pretty much say, they'll be something at the bottom that's knocking on 4 years!
Looks like he moved so could have found it during
i think it just proves he has alot of working experiments and some time they kind just pile in front of each other lol
Didn't he do like a 3 month one a little while ago? I look forward to the next 50 years when his final video drops (I accidentally dry aged a steak my entire life)
My goal is to be so rich that I can forget a piece of meat in my freezer
This is embarrassing, but your original dry age w/ butter video is what made me even investigate what dry aging was. I remember watching the video and that same night I bought steak, dipped it in melted butter, then let it sit in my refrigerator overnight. I messed it up and it wasn't great, but now I'm wondering if I should have let it sit for four years instead .... Thanks for helping me become a better chef over these past four years.
Def not in the fridge, friend 😱
I like how after discovering the 4-year old butter steak Guga thought: Hmm.. no let's let it sit there for another month I'mma get another mignon dry aged.
he already had a few goin
Imagine him forgetting both of them in there for another 4 years 💀
@@hacknasty3962 Jacob jafari?!
@@skull6106 "4 years dry aged filet mignon vs 8 years dry aged filet mignon, which one is better? Let's find out!"
*ambulance noises in the distance*
@@TheFrantastic A man ate decade old beef dry aged in glue, this is what happened to his cousin.
“You might like a steak today, but you won’t like that same steak after 4 years” wise words man 😂😂
Speaking from experience
I say that about women....
exchange the word steak with coochie 🐈
that killed me
The local tabloid wrote that Victoria Beckham has been eating the same steak dinner for 10 years. You'd think it becomes gross after the first time lol.
I remember watching all your dry ageing vids back in 2018, crazy to be served up your channel again to revisit a favorite idea!
I love the honesty of your taste testers !!
Ok, so now the question is when exactly did the dry age go bad? Guga, I think you need to buy 48 fillet mignons, dry age all of them, and unpack one a month. That way we can know exactly at which month does the flavor top up.
It's gotta be 96, set them one month apart so you can compare directly to the previous month. But wait actually 144 total because you'll need a control unaged steak each time too. Should be fine, only a couple thousand in steaks.
@@whatbroicanhave50character35 Let's go steak hunting... 200 dozen cattle should do it 😂
@@Martyn_Wolf I was definitely being facetious, but man I haven't been hunting in years, honestly in deer steaks you'd only need a few tags for that many steaks. I wonder if anyone on TH-cam has dry aged venison before.
@@whatbroicanhave50character35 It's why I joked back about steak hunting 200 dozen cattle. I can tell you weren't being serious.
I've not seen anyone use Venison. That could be because it's expensive or less fatty maybe. I'd say it's a leaner meat which would give it a different flavour/texture I believe if dry aged. This is suspicion having not dry aged Venison.
@@Martyn_Wolf I watched a video, there have been people that dry aged venison. Venison is not expensive as it is not legal to sell. It costs about $1.50-$3.00 for a bullet and maybe 10-20 bucks in gas if you know what you're doing plus the $26 for a tag :)
Guga's been slowly fattening up Angel for years! He's a genius and know feeding Angel only the best cuts will make for an amazing tasting dry aged Angel.
Ohhh man!
😂😂😂
He'll call it Dry-Angel
Sneed ‘em and feed ‘em
😂😂😂
@@GeneCreemers formerly chuck's
Hey Guga, have you heard about peat butter? It's butter that was made about 4000 years ago and ended up in a peat bog in the British isles, peat farmers use peat to heat thier homes and several ANCIENT butter balls (about the size of a football) have been found, people actually cook with it over there. It's really expensive
But I think Guga should cook a steak with this UNIQUE ingredient
What do you think? 🤔
That would have to be the most unique way EVER tried.
Guga, you are SO entertaining and so informative. The production quality of these videos is second to none. Everything about this channel is top notch!
I don't know whether to call Guga brave or insane for trying a 4yo steak.
its fake
@@havenht it's
Brinsane
That's stupid, 4 years is too young, should have gone for the canned beef ration from 1899.
It's not that insane. Frozen food at the right temperature doesn't spoil. It's safe to eat. It just wouldn't taste good due to freezer burn.
Guga can make nuclear waste dry-aged meat then say “to balance things out, here’s a delicious side dish” 😂😂😂
LMAO
Don't forget to mention that its super easy to make
amazing, I first found this channel 4 years ago, and watched the videos, (including the butter one) over a period of a few weeks. Then I also forgot about it for the last 4 years, and just got this video suggested for me. How perfect.
I always thought Guga's friends have the best job ever tasting all these amazing steaks... untill now...
They have to deal with 50/50 chance, you know.
That steak literally came from a time when the world was a lot less crazy lmao
Before the time when one could identify as a cat 😂
@@souptikchakraborty2004 Nobody identified as a cat, the litterbox thing was proven to be made up and admitted to it. You believe stuff because you want to believe them and don't care whether they're true or not.
@@videogamecoverss this was offensive to me
And I am really sad now
😂
@@souptikchakraborty2004 socialism is alive and well my friend
@@videogamecoverssu good?
The reaction from the lads when they found out they ate 4 years old dry age steak made me laugh 😂
U are the only person that uses lads that i ever saw
Wasn’t dry aged for four years. Dry aged then left in the freezer for four years.
@@urtsunderenightmare6626 have you never met someone from Europe?
@@urtsunderenightmare6626clearly never been to England lad
@@urtsunderenightmare6626 lads is in.
I love the editing so much 😭
Great stuff Guga
One of the best episodes
Nice
Nice
Good
Thumbs up
THUMBS UP
Another take home lesson from this video is that it's a good idea to clean out your freezer & refrigerator occasionally. At least annually I'd say.
On lists of funny national days, November 15 is National Clean Out Your Fridge Day.
@@toneddef Interesting the is my birthday. Now I know what to serve my party guests.
or maybe another take home lesson from this video is that it's not a good idea to always beleive everything that you hear or read
i love it just the image when you cut the fresh steak and its juices started flowing my mouth get watered
Technically, if you freeze meat for a long time, it should be alright. But this fillet was dry aged first, that's why it got more funky. And the freezer at home does not go cold enough because of the frequent open and close. But also, leaving in freezer is not really dry aging.
Whenever Chubbyemu uploads a new video, there is always a small worry in the back of my head that it's about you guys...
A Man Ate a 4 Year Old Dry- Aged Steak. Here is What Happened to His Bone Marrow.
Emia - meaning presence in blood.
This one would actually be fine from a health perspective. Things in the freezer never actually go bad - they definitely go "bad" as in a serious degradation of quality, but something that wouldn't get you sick going into the freezer won't suddenly get you sick coming out, regardless of how long its been in there.
Bacteria entirely stops reproducing in frozen temperatures, so from their perspective, no time at all has passed between the day you put it in the freezer and the day you took it out. Enzymatic processes, however, can continue while the item is frozen. This means that enzymes will continue breaking down proteins and tissues throughout the process, resulting in the absolute train wreck displayed in the video.
coming here directly from a chubbyemu video this is hilarious
I love Chubbyemu.
I love seeing Angel grow from this awkward little guy into a true part of the cast, with his own quips and funny lines.
That dude is a tool. Can't stand picky eaters.
broo the editing is super funny on this one!
The editing has changed so much and it's just so funny I love it
4 years?! Oh, Guga... This is gonna be something else.
In the future, a new species of sapiens is probably going to find a dry aged steak with a pen-drive attached, and it’s going to be a guga experiment
So true
@@smurfs5649
"Today, we're going to try.. 'Dry aged steak' from the hominid period. The cultural leader in the culinary arts, 'Googa Fuds' himself, prepared this and was known to the Homosapiens as a great scientist and pioneer in his field of 'steak preparation.' Let's dew it."
*The archeologist takes up its hammer and chisel to tap away at the fossilized butter. It strikes the solidified butter fat sarcophagus for a full minute to no effect, before they just break out a sledgehammer and start banging it. Eventually, a few cracks start to form, and a black ooze leaks out onto the table..*
"Ok let's see.. Wow, this is not dry at all. It's just decayed to liquid... Regardless, they were known to 'eat' this, so-"
*It sticks an easting utensil in the goopy liquid. It bubbles ominously, and utensil sizzles. When it's removed, every part submerged has dissolved away.*
"Ok, experiment over. I conclude that eating this was probably why they went extinct."
@@gururaj6594 since when pen drive has battery, it is just a usb stick.
This is the funniest I have ever seen.
I fell off my chair laughing and tears rolling down my face.
My wife told I went off my knockers.....LLLOOOLLLLLLL.......
Thanks guys for this great episode, I really enjoyed it.
I don't know how, but Guga videos help with the anxiety of everyday life. Such a relaxing channel to watch and love that you have your relatives on too. Love a family man.
I have to wonder how anyone forgets a filet mignon. Then I remember, that Guga has been doing a lot of Japanese Wagu videos.
It's understandable after seeing his freezers
With the amoun of meat he has It would be easy to forget A5 wagyu
@L. Scott Music
Didn’t you see what he had in his freezer? It was packed to the gunnels with steaks.😂
It would be very easy to forget about a steak in that freezer thats jam packed full of steaks.
He didn't this channel is nothing but cap
That dude has literal TONS of meat in his freezers. Simple mistake.
Guga: you must cut off the pellicle
Also Guga: doesn't cut off all the pellicle and wonders why it tastes weird...
Yeah, I saw that, too.
I’m not sure why he didn’t cut off the top pellicle.
Annoyed me so much
Thought I was the only one
completely invalidates the experiment imo
This has become one of my favorite channels
Appreciate them for giving an Honest Reaction!!
I don't think it counts as 4 year dry aging if it has been frozen for that time heh, but I still love your videos Guga
That’s what I was gonna ask. Freezing isn’t dry aging.
Yah, I was disappointed in him for that. Clickbait is unnecessary:/
We all know trying that in a fridge for 4 years would result in a rancid monstrous steak lol
@@ronskopitz2360 you're one from many people who think that youtubers are their friends or best friends trying to show you something beautiful or funny , youtubers are just people who are trying to make as much money as possible , they have no problem with advertising shitty products for their own profit
3:25 For all the ones making the side dish:
It's actually 350 F as you can see on the oven, i think guga said 450 by mistake
I have potatoes in making the dish at 450 right now, i will update with how it comes out
I took them out at 1:10, definitely was supposed to be 350
Yeah as I soon as I heard 450 for 1:30?? I was thinking these potatoes are gonna become charcoal
He said 450 bc he is a sham cook
man i'm new to this channel and not into cooking but this is great
I love all the tasty "super easy" side dishes 😄
The lesson to learn is that Angel needs to check the dry ager more to rescue forgotten meats and maybe also use the opportunity to acquaint himself to what Guga might do to him in future.
Yo, 4 years?! That steak been in the freezer long enough to get a high school diploma 💀💀💀 Guga was probably smelling something funky and each time he grabbed something thinking it was it, that steak was like "Got eeeeeeeem" 😅
If you're getting funky smells from your freezer it's not cold enough. Down at the temp a freezer SHOULD be at particles like that don't just move around.
Love the editing! 😂
Those grilling shots go hard 🔥
11:10 the moment both of them consider dry aging Guga
since it was in the freezer, does that honestly count as dry aged? Doesn’t the aging process really stop once it hits the freezer?
The butter part of this video reminds me that way back in pre-history, native Scottish people buried butter in wooden casks for months, so it would ‘age’, which amounted to fermenting and turning into cheese.
"There's a lot of flavor there...its not a good flavor." was my favorite part of the review lol.
If I take a butter bath every day my skin will stay smooth forever!
But you would smell disgusting 😂
butter bath sounds kinda uncomfy tho-
@@hiddendrifts slightly warm melted butter
@@roblox_porn just sounds like it'd feel weird to soak in an oily, viscous, residual fluid
So sad. I would kill for filet mignon. Hurts my soul it went to waste from forgetting about it. Rotate your dates and organize. 💔💔😭
It's so funny, when Guga gives a bite of a good piece of meat, you can always see his emotion and a little tear in his eyes...meat is really the love of his life! Thanks Guga
Every time Guga says let’s do it, you know something good is going to happen
I love how this channel is honest with the review. Not every experiment is a success, and that's okay. I respect this type of view so much more than a channel that HAS to love every type of experiment
That's why the experiments are important. Thank you all for your bravery on this one!
Indeed, how else would we have known not to eat 4 year old meat.
Guga!!! You are the best. I recognise you all the way from South Africa, and guess what I am in college but it is like I have known you for 30 years.
I would like to request a video of a perfect breakfast of your take please.
I think this is the first time I've ever seen Guga purposely delay the experiment by going to the side dish first. Usually it's one of the others who stops him to try the side before the experiment.
ok
@@thoakim673 ok
@@sourispine ok
@@eric_d ok
@@tijon1350 OK
I haven’t watched any of Guga’s videos for the past month. Just been letting them stockpile. So I basically dry aged my guga content. Can’t wait to watch Thisss.
Blvd did NOT forget about a fillet mignon sitting right in front of his face for over 4 YEARS.
This video serves as a reminder that if you start dry-ageing a steak as a freshman with the intent to consume it as a graduation present to yourself... don't.
It wasn’t dry aged for 4 years though lol
Watching these always gives me a good appetite. And your interactions with The Boys are always wholesome.
To my understanding, the improvement from aging steak is a result of enzymes breaking down the muscle fibers. When it was frozen, the enzymes would have froze along with the aging process. So this is really the result of freezing the steak for 4 years.
If I'm wrong, please let me know and explain how the aging process continued while frozen.
Legend says Guga still get taste of 4 years old dry aged filet mignon in his nightmares
the transition from professionalism to pure goofiness was unexpected lol
Oh god, I remember that butter video! I can't believe that Guga forgot about it in the freezer ever since. He is a braver man than me because I wouldn't have tried that 4 year old steak lol.
Can't believe how long I've been watching guga!
ok
Hmm I really thought that was like 2 years ago at most. How time flies
Loved the editing and the chemistry between you three!
Any man who can have something in his freezer for 4 years and not know is someone I would never trust with my food.
Half the time guga doesnt even feel like a cooking chanel, hes just a what happens when a chef learns of his love for scientific experiments
Actually kinda surprised by this result after watching Max The Meat Guy's video where he cooked expensive steaks he accidentally left frozen for 2 years, however, his steaks weren't also coated in butter and dry aged lol
“So they don’t punch me on the face.” Why does this phrasing make me so genuinely happy lol
Guga, you havev a very High view to subscriber ratio, you are high in view!!
again, this video content is not expected by only reading the title,
there are reciepe, humor, and reason!
love you guga,
i watched you since 6 years ago!
I've been wondering if you've ever tried an experiment with using softened butter or tallow as a binder for the seasoning on your steaks. Wondering if it gives it a better crust/flavor. Would love to see you try if you haven't
that ghost at 10:00 reallly scared me lol
10:02
Spoopy veggie ghost has come to haunt Angel
I cooked a 3 bone prim beef this week. Try this on a video. get beef frozen out of freezer and place on on a rack in pan. Set oven to 250. cook until internal temp. is 125, take out of oven then season and let rest. Season at the table. I could not believe the tenderness and flavor.
Hey Guga I think you should try Goya’s Adobo Sazon con achiote and Lawrys all purpose seasoning. You won’t regret it!!
Hey Guga you should include a special drink with the side dish in every episode as I think it would be very interesting what kind of drinks you come up with
*as an Aussie I suggest trying 'Kangaroo Steaks!" alot less fat then other steaks and they have a very nice wild game flavour to it*
I had roo burgers back when i visited australia 15 years ago. they were some damn good burgers too
I tried kangaroo meat at an all you can eat sushi place (very weird i know) and it was really good
Ain't no roos round here man
@@hjames78that part
I made the side dish today, its somewhat time consuming but well worth it. ❤
The edition when he was laughing was the cherry on top
GUGA we need a side dish battle video. we all need a comparison of the amazing side dishes you have made.
Now this is an experiment that it would have never expected. 4 years is way too long, but it’s still interesting to see the results. Great video today, Guga. Hopefully the next Dry Age experiment will be Squid Ink. And hopefully it won’t take 4 years. :)
Your boys are the living legends.
Your videos makes me super hungry.
Honestly, the editing on this video with the three of you had me cracking up constantly! Kudos to the editor!!
90% sure this wasn’t an accident 🤣🤣🤣
He forgot about the filet mignon in the freezer. It was 100% an accident.
@@professorzoom2108 my guy i think literally any human being would notice that there is a large hunk of blood and butter in their fridge stinking up the entire thing
@@snomlord7515 how could it possibly smell?
@@cmdrHeliaxx Because the butter went bad and that smell went into the meat. Also it was in there for 4 years
@@snomlord7515 At 11:00 he explains that it was in the back of his freezer (one that he only uses to dry age meat as you can see). I've never done it before, but I imagine that vacuum seal he uses prevents any kind of smell from leaking into the rest of the refrigerator. Also, when he took it out at the beginning of the video, he claimed it did not smell like anything
The Windows shut-down music. ROTFL! Now THIS is good story-telling! OMG, DYING!!!
Guga smelled it and immediate Windows XP shutdown. Perfection in editing.
I found a piece of steak that was in the freezer for 12 years, it miraculously was perfectly sealed and un-freezer burned. Tasted surprisingly decent
Yes have eaten 10 year old beef from our own home slaughtered cows and it tasted same as when it was new... There is practically speaking no ageing when you freeze it cold enough.
@@a64738 you have internet?
Dude ate a freezer-burnt steak and called it dry-aged.
Yeah, encasing something in butter is not dry aging and neither is vacuum sealing it. This is just a freezer burnt wet aged steak.
@@FlexibleToast This is what I was thinking. freezer time does not count as "dry aging" time.
@@BigPrince if it did, we would all have dry aged steaks all the time.
Your guys reaction to that last steak had me dying LOL
Their faces at the end! lol
Gugazao é o rei do conteúdo, até o que ele falha ele acerta pq isso ficou muito engraçado hahahhahaha
Hey Guga, big fan, just a question I've always wondered, though it's probably been answered already.
For the 3 of you, what are your perfect meals (or streaks)? Do you each have a different one or an agreed upon best?
You should revise this idea but do a triple vacuum bag set up. Ya know vacuum bag an seal it three times to help prevent vacuum leaks and freezer burn.
"I don't know if I'm more scared of your intentional experiments or your accidental one." 😂😂😂
I did some potato skins in a similar fashion but after carving out, I seasoned with garlic powder, smoked paprika, touch of cayenne. I deep fried briefly and then stuffed them, and melted cheese in oven etc. Such an elevation.
deep frying a potato skin with bacon is overkill, you are creating a heart attack meal
@@shydow6870 Yep!
@@KeirMurphy i won't lie it does sound pretty good but only once in a while 😅
Hey Guga, when you are doing sauce squiggles I recommend moving very fast and ensuring the sauce goes over the sides - it'll look more professional and get rid of the blob corners you end up with. Just do it on a piece of foil or a chopping board before transferring to serving dish. Looks way better! Source: Line cook
im sorry but when he started talking about the fresh one about to be dry aged i got hungry af as if i was looking at a cake or sum, it looks marvelous