Seems like a lot of people are thinking this is wet aging! IT IS NOT!!! These are NOT regular plastic bags, they are a special type of membrane which allows moisture out and oxygen in however nothing bad goes inside as I mention on the video. To learn more about this process visit their website. umaidry.com/pages/learn-how-to-dry-age-steak To purchase these bags below are the links. Dry Aging Bags: amzn.to/2AoOiXw Dry Aging KIT: amzn.to/2BdJd4o Thank you so much for your support and I will see you on the next video.
I'm also now dry-aging a prime rib with those special dry-aging bags, I put it in the fridge 20 days ago. In 8 days, I will cook it the same way. I love your channel! It's AMAZING!!! Cheers from Greenland!
One of best videos that I've seen. Dam it combines everything. Old tradition with new technology AND automation. If the German see it. They will develop a complete dry age steak house factory.
I'm definitely going to try this.....looks fantastic. After seeing this tho.....I am speeding over to the butcher shop...he had some 45 day ribeyes that have my name on it. I cant wait 28 days...I need this in my life muy pronto!!! Great job Bruthas. As always...Keep em' comin'
You guys are inspirational and modest at the same time, thank you so much for sharing your creative ability, i have my own setup now and making amazing dishes! Best wishs to you all, and thanks again!
So, just got a sous vide device for the first time mainly due to your videos. And tried it on pork chops as our first meal with it. Just salt and pepper and my god it was the best pork chops I have had. Thank you for your channel, every day will be a sous vide day now xD
And of course I called my wife over after they came out of the water to say, "I know they look that good right now, but watch this" as I through them in the pan to drown
Love your videos! Your videos have inspired me to want to start using the sous vide method but it's really expensive. Have you ever thought of making a sous vide on a budget for beginners video? Would help a lot of your fans on a budget but who really want to try sous vide like you. Thanks for your videos. Take care!
Great video as always! So how long do you guys normally spend with the searing process? I don't think I'm doing it long enough to see the results that you guys get. Thanks.
Could you test the cooking and freezing with dry aged steaks? How about freezing THEN cooking as well? I'm interested to see if there's a difference between dry aged and non-dry aged.
I love you guys!!! I have been using sous vide for some time now and I got a huge prime rib from Costco and it is in the bag in the refrigerator right now, then I see you did a video! It is amazing timing. Then after watching this I am going to leave it in the bag longer until the 1st of the year. As long as it goes as planned I want to spend some more money and keep it in the bag for 6 months and try that. Great job! Keep up the excellent work. Where do you guys film your videos?
This is one of your coolest yet!! Great instructions and I liked how you handled the cut to avoid contamination. I see some good deals on choice strip, must try!!
Have you (or anyone else) ever used a meat tumbler for marinating and/or making meat more tender? Does it actually work and is it worth it? Would be a great topic for an upcoming video.
Loving the channel and your enthusiasm! While browsing your channel I couldn't find any comparison video between a budget (I'm Dutch) DIY cooler sous-vide and a regular circulator. I think it would make for a fun episode! Anyways, best of luck with your AAAAAMAHZING journey.
I'll have to work up the courage to try and attempt this some time in the future. Thanks for this great informative and fun and inspirational channel! You guys rock!
I thought the same here... if you guys would not have the time to cook them right away, why not keep the dry aging process to 45 days instead of freezing? Very curious here as I will do a UMAI dry aging process very soon here...
You’re so amazing I’m so glad that you make these videos not only do I love watching you make these beautiful dishes and enjoy how funny you are ! But you teach so well I’m so excited to try this out and cook amazing food for my friends 💕✨
thanks a lot for your instructions , i have two questions :one- is it possible to age meat that was bought frozen ? , second - if i age a few pieces of meat is it possible to freeze them until they are needed ? regards: Michael
Looks delicious! You didn't specify how the meat was seasoned/served on the wood plate, though. It looks like fine herbs, I'm guessing oregano? Did you really squeeze some lime juice on them of are the lime slices just for presentation? I'll try dry aging once I buy myself some equipment.
Awesome channel. Just subscribed. I was just curious why you use the torch to sear and not just a pan. I don’t have a torch so I would use cast iron and typically butter and rosemary.... after tryin one as is for a baseline of course. Thanks!
Guga!!! Qual foi o processo disso tudo? Temperatura controlada, umidade controlada.. Tudo isso ou colocou na geladeira e tranquilo? Valeu!!! Acompanho sempre teu canal cara, tanto o guga quanto o Sous vide.. Parabéns cara, você me faz gostar ainda mais de "cozinha/carnes" valeu abraço!!
Hey, I got a Sous vide setup because of this channel. Can you test out Sous vide on a frozen pizza? I’m thinking parchment paper or a silicone baking sheet (so the cheese doesn’t stick). It would be interesting. Sear on charcoal grill, torch or flame thrower
This is art, sir! This steak looks like it fell from heaven. Your passion is inspirational and I would like to see how it looks if you leave it in that thing to the maximum limit!
Great Channel Guys! I really enjoy watching all your experiments! On this dry aged steak video. I have been dry aging steak for several years now. Just a couple of comments . . . first, I have never used any sort of dry aging products, just covered in a paper towel on a rack/cookie sheet in the bottom of my secondary fridge. It always works great and I have never had an issue regardless of how long I aged the steak (I have done everything from 3 days to 34 days). I always trim off the dry parts before slicing, so I was wondering why you sliced the steaks first. Is there a reason why you did it like you did?
Paula Bernardo it's a Searzall, do a web search or check Amazon. They're not too expensive by itself, but when combined with the torch it can get up to $100ish or more.
Hello Mr Guga. I'm a fan of your chenal! Because of you now i know how to sous vide my steaks. But the torch is take too long for me. I just ordered the Otto grill. Do you think the Ottowide grill is good?
While watching I noticed you had to thaw out the steaks, season them, then re-seal them before you could proceed. Did you consider seasoning the steak before freezing? I'm not sure if the salt would have caused any issues with moisture, but maybe you could try that in the future: frozen vs never frozen vs thawed but previously frozen.
Great work. Always low tempurature cooking has problem with bacteria, virus and fungi. Many people prefere to sear before slow and low tempurature cooking. Some times ozone (UV or Ozone Generator) and ultrasounds may help to the procedue.
I’ve got a 20 lb angus ribeye 🥩 that is in a umaidrry currently. I’m going to age it 90 days and see what it tastes like! Planning to part it out and do some ribeye cap steaks from it! Love the channel brother! I could hang out and eat with you guys!
I love your videos. Very informative and i can’t wait to try sous vide. One question I do have is when you show the finished product after searing, is that the juice from the meat that looks so good or do you brush with butter or something else?
Is the flavor something you need to acquire a taste for? Or is it just super good and concentrated beef flavor? I've heard it described as a nutty flavor. Would you serve it to guests who like regular steak but have never had dry aged?
Hey guys, what happened to those steaks which were sous vide (but not seared) and frozen previously from the searing tests videos? Don't think I saw a folllow up.
I have a request for a comparison video (thinking for steaks, but can be for anything, really). Can you guys do a comparison of a regular Post-Sear vs. Pre-Sear vs. Pre- and Post-Sear?
Can I freeze my steaks with salt, pepper and garlic powder on them already or should I freeze them with nothing on them and season them prior to sous vide? I am talking about the dry age steak I am about to cut up!! Super excited!!!
Hey, one question. I see a bunch of people online. Say you need to have a dedicated fridge. You can not use the family fridge. Seems like that might be a good idea. But how many people have a extra fridge just for meat? I love your other channel. Not sure yet about the boiling meat thing. But it seems nice.
Beautiful. I can't get many good cuts where I live, but I do get Picanha! So I'm thinking of trying it on that...can it be done with regular vacuum bags?
Seems like a lot of people are thinking this is wet aging! IT IS NOT!!! These are NOT regular plastic bags, they are a special type of membrane which allows moisture out and oxygen in however nothing bad goes inside as I mention on the video. To learn more about this process visit their website. umaidry.com/pages/learn-how-to-dry-age-steak
To purchase these bags below are the links.
Dry Aging Bags: amzn.to/2AoOiXw
Dry Aging KIT: amzn.to/2BdJd4o
Thank you so much for your support and I will see you on the next video.
Sous Vide Everything, you guys should do a kobi beef sous vide. Maybe even try a dry age Vs no dry age. That would be awesome
Dry age vs no dry age!!
What did you do with the pellicle? 🤔
You should do 4 steaks, exactly the same. And try to make people decide which one is best. See what they pick.
I have done a 70 day steak at home and dry ageing is worth the wait. I can relate to the feelings they describe while eating their steaks! Awesome!
Thanks!
Great video buddy! I'm actually working on a dry-aged project right now. Great cook!
Thanks Greg and thank you so much for the tip on freezing them, they were AMAZING! Can't wait to watch your video!
Amazing to see the Guru of BBQ "Greg", i hope to see you guys together soon in one video
Much respect for my buddy Greg. I'm big fan for all of you guys. Let's hope to see you in a video cooking together.
Love both of your channels!
Saw your stuff from a while back. Looking forward to more!
I love this guy he's just simply the best guy in youtube he is so humble and kind
I'm also now dry-aging a prime rib with those special dry-aging bags, I put it in the fridge 20 days ago. In 8 days, I will cook it the same way.
I love your channel! It's AMAZING!!!
Cheers from Greenland!
One of my favorite TH-camrs and I've only been subscribed for 2 days. Love the content and the delivery!
Now you need to see how dry aged Picanha is. Can it get more AMAAAZINGG!
For sure....
I dry aged (not using Umai bag) picanha for only 22 days. It was... aMAZing! Ninja was right when he said, "The taste lingers."
dry age a5 wagyu, see if ninja can survive that.
Just discovered your channel and my god.. You sir are one hell of a chef. Ive never had a dry aged steak and i would love to try this
I just ordered my set of Umai Dry Age bags! Can't wait for them to get here so I can try it out and sous vide the steaks! Thanks for this video, guys!
Sous Vide Everything has become my favorite cooking show. Keep up the great work!
I’ve seen you guys eat several steaks over several videos, your reactions are priceless on this one. Definitely got me interested in dry aging.
dry age experiment please! 30 vs 60 vs 90 vs 120 days!
sure just wait 120 days
Yup, because it's not real dry-aging.
Dry age of 100 Years for your grandchildren
im surprised this channel doesnt have over 1m subs yet
when it does I bet Emilio gonna hook him up with a bunch of wagyu A5 ribeye and wagyu picanhas
when it does I bet Emilio gonna hook him up with a bunch of wagyu A5 ribeye and wagyu picanhas
Because everyone is sleeping on sous vide
It does now!!
Niagarara No, Guga Foods has more than 1 mil subs, not this channel
You guys just kicked it up a notch! And I didn't think there were any more notches.
One of best videos that I've seen. Dam it combines everything. Old tradition with new technology AND automation. If the German see it. They will develop a complete dry age steak house factory.
I'm definitely going to try this.....looks fantastic. After seeing this tho.....I am speeding over to the butcher shop...he had some 45 day ribeyes that have my name on it. I cant wait 28 days...I need this in my life muy pronto!!! Great job Bruthas. As always...Keep em' comin'
its really good and I for sure recommend it.
we've dry aged whole beef for 8 weeks. Everything was excellent even the ground had a great taste. Our customers at our farm store just love it
You guys are inspirational and modest at the same time, thank you so much for sharing your creative ability, i have my own setup now and making amazing dishes! Best wishs to you all, and thanks again!
So, just got a sous vide device for the first time mainly due to your videos. And tried it on pork chops as our first meal with it. Just salt and pepper and my god it was the best pork chops I have had. Thank you for your channel, every day will be a sous vide day now xD
And of course I called my wife over after they came out of the water to say, "I know they look that good right now, but watch this" as I through them in the pan to drown
Brown*
I remember the times I used to post the "amazing count". This was a truly inspiring video.
I liked the zoom in when you were slicing the meat. Nice touch!
Sous Vide and Dry Aging, a perfect match! Love love love it!
Sometimes when you eat it looks like you want to cry because it's so good. I too get the same feelings.
Love your videos! Your videos have inspired me to want to start using the sous vide method but it's really expensive. Have you ever thought of making a sous vide on a budget for beginners video? Would help a lot of your fans on a budget but who really want to try sous vide like you. Thanks for your videos. Take care!
Great video as always! So how long do you guys normally spend with the searing process? I don't think I'm doing it long enough to see the results that you guys get. Thanks.
Could you test the cooking and freezing with dry aged steaks? How about freezing THEN cooking as well? I'm interested to see if there's a difference between dry aged and non-dry aged.
I love you guys!!! I have been using sous vide for some time now and I got a huge prime rib from Costco and it is in the bag in the refrigerator right now, then I see you did a video! It is amazing timing. Then after watching this I am going to leave it in the bag longer until the 1st of the year. As long as it goes as planned I want to spend some more money and keep it in the bag for 6 months and try that. Great job! Keep up the excellent work. Where do you guys film your videos?
This is one of your coolest yet!! Great instructions and I liked how you handled the cut to avoid contamination. I see some good deals on choice strip, must try!!
Hi can you tell us at what temp and humidity you set your fridge at ? Do you have a dedicated fridge ?
Have you (or anyone else) ever used a meat tumbler for marinating and/or making meat more tender? Does it actually work and is it worth it? Would be a great topic for an upcoming video.
Saludos desde Costa Rica de un cubano, disfruto cada gesto del Ninja Cubano cuando prueba siempre la carne
Loving the channel and your enthusiasm! While browsing your channel I couldn't find any comparison video between a budget (I'm Dutch) DIY cooler sous-vide and a regular circulator. I think it would make for a fun episode! Anyways, best of luck with your AAAAAMAHZING journey.
I'll have to work up the courage to try and attempt this some time in the future. Thanks for this great informative and fun and inspirational channel! You guys rock!
What’s your advice on properly unfreezing/defrosting the steaks? How long can you keep them frozen?
Obrigado
You have made this process much easier. My question is what was the music that is playing under your slow motion videos ?
Why did you freeze them and wait two weeks. Why not just sous vide them right after the dry age ?
I thought the same here... if you guys would not have the time to cook them right away, why not keep the dry aging process to 45 days instead of freezing? Very curious here as I will do a UMAI dry aging process very soon here...
He probably wanted to smell it to make sure it was good first instead of letting it lay around rotting
This channel makes me smile! Keep up the great work!
Dang, I remember watching you with like 200 subscribers. You guys have come a long way, awesome.
Just wondering if you can season and then freeze it? Saves seasoning and then rebagging it?
You’re so amazing I’m so glad that you make these videos not only do I love watching you make these beautiful dishes and enjoy how funny you are ! But you teach so well I’m so excited to try this out and cook amazing food for my friends 💕✨
AMAZING..........real knives and forks.....you guys rock!
Awesome guys! I'm gonna give this a try. I just received my Sous Vide Supreme. Gonna use it for the 1st time today. I'll let y'all know how it goes!
thanks a lot for your instructions , i have two questions :one- is it possible to age meat that was bought frozen ? , second - if i age a few pieces of meat is it possible to freeze them until they are needed ? regards: Michael
Can I haven't enjoyed watching a video this much in a LONG time!!
can't wait to see the ones that are aged longer, Another great video guys, keep them comming
it will happen.
God job! My question is, which kind of meat can you dry age? Pork is possible ?
I should really give one of those kits a try. Awesome!
Curious why not season it, then vac seal it versus having to vacuum seal a second time, after thawing? Thanks!
Amazing! I have done 2 whole ribeye loins one at 28 and one at 40 Amazing UMI bags are the way to go
Any reason why you used choice vs. Prime? Did the choice come out more tender than prime even with minimal marbling?
Looks delicious! You didn't specify how the meat was seasoned/served on the wood plate, though. It looks like fine herbs, I'm guessing oregano? Did you really squeeze some lime juice on them of are the lime slices just for presentation? I'll try dry aging once I buy myself some equipment.
Awesome channel. Just subscribed. I was just curious why you use the torch to sear and not just a pan. I don’t have a torch so I would use cast iron and typically butter and rosemary.... after tryin one as is for a baseline of course. Thanks!
Wow, great job on the dry-aging! I always wanted to try dry aging my own steaks, but was worried about the outcome, since it’s a long process.
Thanks buddy,, its worth it.
Sous Vide TV why don't you try dry ageing pecanna
Do you dry age in the fridge or normal room temp?
fridge of course
I just discovered your channel today and I cannot get enough of your content. What is the device that you using to cook the steaks?
Guga!!! Qual foi o processo disso tudo? Temperatura controlada, umidade controlada.. Tudo isso ou colocou na geladeira e tranquilo? Valeu!!! Acompanho sempre teu canal cara, tanto o guga quanto o Sous vide.. Parabéns cara, você me faz gostar ainda mais de "cozinha/carnes" valeu abraço!!
Hey, I got a Sous vide setup because of this channel. Can you test out Sous vide on a frozen pizza? I’m thinking parchment paper or a silicone baking sheet (so the cheese doesn’t stick). It would be interesting. Sear on charcoal grill, torch or flame thrower
fantastic video with thanks.
Where do you get those bags from?
Hey bro, can you explain me, why do you cook it on water on a vacuum bag before searing it? can it go on a grill?
what do you put on the steak after you sear it? Lime juice and something else?
Hello. You put the meat in the fridge for 28days in what temperature? Can i put it on my reguler refrigerator at home? *newbie
What do you do with the trimmed parts? Can you still consume those?
This is art, sir! This steak looks like it fell from heaven. Your passion is inspirational and I would like to see how it looks if you leave it in that thing to the maximum limit!
Does elevating something in a sealed bag really circulate air any differently?
yes it does.
Great Channel Guys! I really enjoy watching all your experiments! On this dry aged steak video. I have been dry aging steak for several years now. Just a couple of comments . . . first, I have never used any sort of dry aging products, just covered in a paper towel on a rack/cookie sheet in the bottom of my secondary fridge. It always works great and I have never had an issue regardless of how long I aged the steak (I have done everything from 3 days to 34 days).
I always trim off the dry parts before slicing, so I was wondering why you sliced the steaks first. Is there a reason why you did it like you did?
Could you season them with the salt etc. before freezing them? So that they're ready to go when you want to cook them
hello dear
can we cook beef steaks sous vide, store in fridge then pan sear any time we want? is that possible and would the taste stay the same?
When you say place the meat in the refrigerator, do you mean in the freezer portion or the normal fridge portion?
QUESTION: what is the thing you use for searing them? thank you in advance
Paula Bernardo it's a Searzall, do a web search or check Amazon. They're not too expensive by itself, but when combined with the torch it can get up to $100ish or more.
What temperature it need to be ? Is it just need to be in normal refrigerator temputure, what need to be careful for?
Hello Mr Guga. I'm a fan of your chenal! Because of you now i know how to sous vide my steaks. But the torch is take too long for me. I just ordered the Otto grill. Do you think the Ottowide grill is good?
While watching I noticed you had to thaw out the steaks, season them, then re-seal them before you could proceed. Did you consider seasoning the steak before freezing? I'm not sure if the salt would have caused any issues with moisture, but maybe you could try that in the future: frozen vs never frozen vs thawed but previously frozen.
I recommend to test sous vide koji steak. With koji method you can dry age meat in 2-4 days.
Great work. Always low tempurature cooking has problem with bacteria, virus and fungi. Many people prefere to sear before slow and low tempurature cooking. Some times ozone (UV or Ozone Generator) and ultrasounds may help to the procedue.
Guga is a machine like the kingsford steakager worth buying would love your opinion on this.
What's the reason you use a chamber sealer sometimes and the food saver vacuum sealer others ?
ITS AMAZZZZINNNGGGG. I wanted to start dry aging some random meats too. nice to see its so easy.
Does adding silica packets helps?
Can you use your sour cream Or blueberry tenderizing method on dry aged steaks?
I’ve got a 20 lb angus ribeye 🥩 that is in a umaidrry currently. I’m going to age it 90 days and see what it tastes like! Planning to part it out and do some ribeye cap steaks from it! Love the channel brother! I could hang out and eat with you guys!
Would those bags be big enough for a standing Rib Roast (AKA Prime Rib)
I love your videos. Very informative and i can’t wait to try sous vide. One question I do have is when you show the finished product after searing, is that the juice from the meat that looks so good or do you brush with butter or something else?
Can I season the steak and seal before freeze them? So I can put them straight in the Sous Vide cooker without switching bags
Have you tried a compound butter cast iron sear?
Is the flavor something you need to acquire a taste for? Or is it just super good and concentrated beef flavor? I've heard it described as a nutty flavor. Would you serve it to guests who like regular steak but have never had dry aged?
Always wondered if sous vide dry age steak further intensified the already intense dry age flavors.. Great video, as always!
great video, does it release the beef smell into the fridge ?
That looks UH-MAZING!!! I have to try it. Only problem for me is getting the searzall head. It's near impossible to get. 😔
Marcus Saxton i have
Searsall , and get similar results with a very short cook with iron pan (preheat
At maximun 10minutes)
Hey guys, what happened to those steaks which were sous vide (but not seared) and frozen previously from the searing tests videos? Don't think I saw a folllow up.
I have a request for a comparison video (thinking for steaks, but can be for anything, really). Can you guys do a comparison of a regular Post-Sear vs. Pre-Sear vs. Pre- and Post-Sear?
How did you un-freeze? fridge? You are the best!!!!
Nice
Where do you put the meat ? Top or bottom of the fridge?
I love the way Ninja says tender "thendar" haha GREAT VID GUYS!
Can I freeze my steaks with salt, pepper and garlic powder on them already or should I freeze them with nothing on them and season them prior to sous vide? I am talking about the dry age steak I am about to cut up!! Super excited!!!
Is their anything to do with the cut off parts from the dry aged steaks?
the reactions are so great
Hey, one question. I see a bunch of people online. Say you need to have a dedicated fridge. You can not use the family fridge. Seems like that might be a good idea. But how many people have a extra fridge just for meat? I love your other channel. Not sure yet about the boiling meat thing. But it seems nice.
What happen if i was to use the vacuum sealer bags for the aging process?
Beautiful. I can't get many good cuts where I live, but I do get Picanha! So I'm thinking of trying it on that...can it be done with regular vacuum bags?
Ok, I've just read it's a special bag that removes the moisture...going to read on alternative methods, then! :)