I DRY-AGED Steaks in Maple SYRUP for 1/2 Year and ate it!
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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I love to experiment and today is no different. Maple syrup is amazing but how does it taste when you combine it with steaks and let it dry age for half a year? Lets find out.
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What if you dry age a steak in a casing of ground beef? 🤔
Please try dry aging in honry
He actually has a honey dry aging video already haha
Day 5 of asking for bone marrow dry aged steaks
Make compound butter with Hotpockets.
Real title: "I dry aged steaks in Maple Syrup and forgot about it for 169 days".
Buy Yourself wag Yu for your family man
XD
nice
SO LET'S DEWIT
Bahahahaha
As a Canadian who loves steak, my life is now complete.
But how do we know the maple syrup is not from Vermont
@@darcyhedges3693 It is written on the bottle, American Maple Syrup👎 He should have used Canadian Maple Syrup😋
@@centurion5558 😨
Too bad he didnt use the superior Vermont Maple Syrup and had to settle for the Canadian stuff.
@@centurion5558 I thought the same thing!! Our Maple Syrup is the only maple syrup! Oh Canada bitches
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.
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
Too late Guga did it with manuka honey.
Already tested
@@avarise5607 Honey can stay edible for thousands of years. Pretty sure maple syrup can't
The problem is the air
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 :)
Used to get maple butter from Baughers in Maryland. Thanks for that. That’s a good memory. 💪🏻
@@paulcarmi8130 Maple butter is DA BOMB!! :D Glad i made you smile :) Imagine a stake in it now MAGIC!
@@paulcarmi8130 I used to get maple butter from Baughers as a kid, too! And apple butter.
This is a great 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
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
@@avlinrbdig5715 meh too long
@@hegeliansours1312 I felt that in my soul.
The dry age process prevents bacteria. But does not stop fungas.
@@avlinrbdig5715 got to osmotic values and just chalked it up to "yea, science bitch"
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.
You could also boil it down a little to make it thicker
Yea I thought he would’ve tried either of these
Didn't really seem necessary imo. It seemed to soak in really well
@@coldkun_ It could've been better tho.. consider that
@@ksp6091 That's a cool idea!
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.
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!
Cricket flour made into paste
Yea thats a good idea
Great idea. Maybe grind the flakes a little bit more.
Katsuobushi. But that thing is not gonna stick.
I imagine it would be similar to fish sauce, but smokier
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 😂)
Yep he did a honey dry age a couple months back
@@mistertaz94 I think this was a couple years ago.
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
I'd be impressed if he could dry age it for thousands of years ngl
@@keithqueen7470 Why though? It would be a waste. You saw how bad it was after 169 days
Your personality is infectious Guga, love your signature "Cheers everybody". Thanks for the great videos
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❤️
That would be a great experiment
Shrimpaste also has many varieties, compare each shrimpaste dry age between them would be great content.
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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
Future video idea:
Try this again, but normal dry age time - I wonder if this would still beat a good dry age steak. :)
Dry age Japanese A5 12 wagyu in truffles
@@C_Castillo How to waste money
@@doursen yeah but now i want it wrapped in gold leaf as well
Mhmmm maggots my favorite
@@olivergames7783 What do maggots have to do with anything here?
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 🤓🤓
Maple syrup contains a few preservatives and the cells actually use the dextrose to use as energy during the extended anaerobic phase
Sodium benzoate (preservative)
Sorbic acid (preservative)
Sodium hexametaphosphate (an additive that improves the quality and stability of food products)
8:18 Petition for Angel to keep saying “JOOS” like that lol 😂🤣
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!
I was about to ask if this is edible but then I realised that this guy dry aged canned cheese before
Ok, this is actually an incredible idea!
Edible earth
@@soxpeewee well, it’s more like clay.
There is a great website I want to link called museum of edible earth
You just gave Canadians an interesting idea.
Trust me when I tell you we've (Canadians) done everything you can with maple syrup 😉
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.
This channel is a treasure, thanks Guga for all your meat experiments🔥🔥
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 ;).
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I personally only invest in dry aged steaks
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!!
That was some light maple syrup, can get darker maple syrup which is from cooking it to a higher temperature and is slightly thicker. Sugar shack near my Grandfather makes some extra dark stuff. He doesn't sell it that dark as it costs to much to make and you evaporated a lot more of the water out which people won't really pay extra for.
Well guga, that “jamón ibérico, that you love is technically “dry aged” for around 5 years!
But it's pork.
@@naamadossantossilva4736 I. Know.
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.
I had the pleasure of having a 200 days dry aged steak. A sublime experience.
There is a delicious paste often used in asia called sambal belecan, and trust me it is delicious. Plz dry age steak in it so i can see how it will turn out.
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!
This might be a crazier idea than dry aging in Chick-fil-A sauce...
You can make maple syrup 2 ways. Either collect sap, and boil the water off with heat or vaporize the water out with a vacuum. I'd like to see if vacuum maple syrup produces different results than heat boiled syrup. The vacuum may preserve the sugars more, allowing them to break down only when the steak is cooked instead of partially affecting the meat during the aging process.
I need to see what you do with the pellicles.
Do you add it to burger?
Will you make sausage with it?
Do you smoke it & make jerky?
I need to see a show dedicated to pellicles uses.
GUGA! I’ve been watching your Chanel almost since you started, please try a dry age for your Macedonian subscribers, dry age in AJVAR! Please try I’d like to know!
Hey there!
Fellow Canadian here, I know why the steak got preserved by the maple syrup.
Basically, maple syrup is an antioxidant, meaning that it stops oxidation from happening in and out of the meat very well, such as cranberries, lemon and so on. You can do the same thing with an apple and put maple syrup on it, won't oxidize.
Darker syrups like Grade B to C supply more of these antioxidants than lighter ones, since they are more condensed than lighter ones.
Also, recent maple syrup studies has shown that it contains a molecule called quebecol, which has anti-inflammatory properties, helping the steak also getting more tender and juicier.
Anyways, I'm out,
- Fellow Québ.
Average Quebequer
Quebecol sounds made up but im not gonna google it.
@@jonsong4592 As you wish, although it is a true chemical compound, it can be found in small tablets for you to consume, helps having your antioxidants in!
169 days is nothing. I once ate a ham slice from an MRE that had been aging for about 25 years.
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.
i think it would be best to compare it to a standard 30 days steak. we already knew from previous videos that going for that long for a traditional dry age is counterproductive.
But also i know that guga didn't knew that the maple syrup one would hold on that good, so it was a good way to show how much impact the addition to the steak poreservation was.
Having said that, i still think that a 30 days or less steak would kept on sight what a good old standard dry age is, and not let the better preserved won by comparisson with a degraded one.
I will never, ever bore of this channel.
I cant get enough of your videos man, love them
Guga, I have 2 requests...
1: Beat my rib eye mesquite smoked bbq sandwich with a control and 2 experiments. I don't think you can.
2: Make a better than In N Out 2x2 animal style burger and animal style fries.
For #1 I'll send you my recipe or do a cook off to test yours against mine.
I'm from Quebec, and believe me, not just beef that's awesome with maple syrup. Cook a ham in maple syrup, you'll never go back. Put some maple syrup on those eggs. I never tried it, but I'd be willing to bet that even chicken taste awesome with maple syrup. Fish.... I don't think so.
Nothing bad can come from a marriage of 100% maple and meat. Maple jerky and maple bacon still winning old-school style.👍🏻😉
Can you do an experiment with boar meat soon? Or is it nothing you can get in your area? I ate boar cooked in apple flavoured mead once and it was CRAZY but bet you could do more with it :D
hey guga ive always liked your videos where the experimental ingredient represents a country. Please make a one for Philippines with "bagoong".
If you knew some Algonquin natives then you would know preserving in maple is a traditional practice, especially with wild game like deer, buffalo, moose, elk, etc bc it takes away the gamie taste and keeps it juicy
I’m a huge fan of yours Guga! From New Zealand. Would be great to see you dry age in Vegemite 😅 your videos are truly addictive ❤
I just saw a glimpse of the 1 year aged steak as you were putting the others in
I knew it! With all those experiments, Guga was bound to forget something in there somewhere at some point 🤣
Guga, please dryage a steak when it is wrapped in bacon, and another covered with bacon fat, and maybe another covered in like crispened up bacon bits to see how they will turn out! Love your videos!
Hey guga can you try to cook a steak and then dry aged it, or you can call it “reverse dry aged”
I think I’d like to see you do about a 45 day dry aged with using Honey instead of maple syrup! With honey, you’ve got the high sugar content but you’ve got all those other antibacterial properties that honey has. Sounds good to me
Canadian here, this one earned a subscribe!
I like how he kept going through the bloopers
Guga is hilarious and the best steak channel
Saw a video of Max the Meat Guy where he reduced the amount of pellicles by covering the exposed meat in beef tallow. Dry Aging in it should be interesting!
that a W
one of your best experiments so far
Guga I'd love to see a salt cured rib roast. Just like you would salt cure an old country ham.
5.62 months are exactly what Guga's calculations completed
Always amazing to see how little they know about food. But at least they know how to make content
I think the problem was that the control had a large gap that allowed the air to get into the whole thing which caused it to be bad.
Idea to improve the Maple Syrup Dry Age method. Definitely stick to only 35 days and use Cheese Cloth to help keep more Syrup on the meat. That I think should do it. 👌
imagine chillin in the cow afterlife and you see someone doin this to your body back on earth
Maybe this is a dumb idea, but could you dry age a roast wrapped in some cheap cut of meat (maybe not even the same animal) so that the pedicle you remove is all the cheap meat and the final yield is a higher percentage?
Canadian here wondering if there would be a difference in taste between light maple syrup and dark maple syrup (harvested at different times of the year. dark having more maple flavour)
Dry maple butter next time, its pure maple syrup heated and whipped into a stiff 'butter'... itll stay on easier and eont seep in nearly as much. May make for the flavour but not the sweetness.
this
“I like it!” Is MAD FUNNY
Guga could you dry age in Tajin? Or maybe some kind of Tajin and Chamoy concoction?
Guga, would it make any difference if you make the dry-age experiment (with anything subscribers request) plus putting it in the vacuum sealed bag?
Guga, Try Sardinian MSGs Bottarga or Pecorino Sardo Cheese
Dry age with maple syrup for 60 days then give it a pineapple juice bath for a few hours to tenderize it.
I think submerging it in a couple of litres of syrup in a deep container would of been a more interesting approach to this experiment
Should've used Grade B maple syrup. It's darker, stronger, and thicker. Still turned out good.
I have an idea. I'm pretty sure it hasn't been done before. You need to try and dry age a 5 pound roll of bologna and cut it up and fry some. Season however you want. You should also try to dry age a ham loaf and maybe try to dry age some spam too. I am looking forward to how it will turn out so you better do it. I have faith in you.
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!
Awesome experiment!!
All I can say is nice with a cheeky smile on my smug mug
"a hundred and sixtynine days is a lot of days" ~Guga
guga uncovering his canadian roots
Of course maple syrup preserves the steak. What do you think amber is from?
mix pineapple and maple syrup and dry age a wagyu steak with it, you get the god of all steaks
Have you tried raw honey?
Honey is naturally antimicrobial, so would inhibit mold.
But don't do 169 days!
This comment isn't about this video
You like using pepper as a blackening agent, I found something else blackens black black
I first marinated in Ragu creamy vodka sauce, washed it off, put on kosher salt then "musket powder", fried in 1/8 in deep vegetable oil(steak 1.25in thick) on med high
Musket powder is brown sugar, pepper, decaf coffee, salt
The brown sugar really comes thru......very different but very good
Future video idea:
Steak dry aged with mad dog 375 plutonium no 9 (9 mil scoville heat units hot sauce)
Now I wonder about Honey. A nice buckwheat honey would be a good experiment.
Curious, have you tried tenderising steak with kiwifruit?
"It's not JOOSY. I needed JOOS and there was no JOOS."
When Julia uploaded her Motocooking video in August 15th, 2022, she dry aged her steaks in maple syrup for 171 days with a Motorola stopwatch
In Julia's cooking video, that's 2 days more than Guga's
Wagyu dry aged honey next please
Dry aged beef in tree sap. Actually not surprised it preserved the steak.
So awesome to see Guga learning some things from Nick and throwing jokes in there to make us laugh 😂 Love this channel
Seeing that and your other videos, it feels like you should dry-age beef tongue in maple syrup for 1 year.
The Canadian steak experience 🇨🇦
As a Canadian I approve this.
Can you give the temperature in degrees Celsius? I'm from Europe and of course I can count Farenhait to Celsius degrees, but seeing it you doing that will be more (Gugas's) likely. :)
1/2 year effort for 11 min video, what a legend
Sounds like it's time to do the perfect hybrid. Pineapple and Maple Syrup!
As a canadian i would suggest you to try again, but this you could reduce your maple syrup so that at room temperature it would be almost solid 😉
And i think that your maple syrup might have left humidity in the environment and might have ruined your control steak.
“Why 169 days? Use your imagination, alright?”
Nice.
Ah yes, the perfect dry-aging time--169 days
You should definitely try this one again with an average amount of days😂