All I knew about steaks was a LIE! Water AGE is here.
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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Not many things impress me anymore with steaks and beef. I love dry ageing so much that I do it quite often. But when I heard about water ageing I was very skeptical but gave it a try anyway. I am so glad I did as I was not expecting of what happened to happen.
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#food #experiment #cooking
I heard that Guga has been building a new swimming pool. I think we all know what he'll use it for.
Water aged Angel here we come!!
😂 no comment 😂😂😂
@@GugaFoods When are you gonna collab with Ordinary Sausage?
loads of meat will be swimming in the pool soon
This by 💯. Expecting angel to disappear from videos for 2 months soon. Angel has been fattened long enough. BTW this coming long pig does NOT forgive for the nearly ruined rusty pan in backyard!
@GugaFoods when should we expect this pool party video?
It sounds like water aging does similar things to the meat like dry aging without all the waste. Definitely need a dry age vs water age video!
Sounds like the difference between aerobic vs anaerobic respiration at the surface of the meat. One makes funk, one makes sour. I wonder if the water is simply acting as an extra barrier against oxygen transfer that likely occurs through thin plastic. A better experiment would have been to leave the "wet age" meat in the thick gauge vacuum packaging material that it comes in from the processing plant that does a better job of inhibiting oxygen transfer. I've "wet aged" meat still in the sub-primal vacuum packaging for 50-60 days many, many times and it also comes out with a slight sour smell similar to what is being described here.
@TB-ni4ur same exact experience working at a butcher shop when we open a subprimal that's been in the walkin for a month or 2 usually after getting in too much product. Never tried eating it when it got that sour smell though, assumed it would taste funky in a bad way
@@matthewroberts6119 There's sour, then there's rancid that will give you the eye squint reflex when you smell it. Rancid is a no go, but the "slight" sour smell is par for the course, you just have to rinse and message the surface with cold water after opening up. Any residual sour smell cooks out under high heat. I've opened tens of thousands of subprimals in a previous life, and the only time I experienced rancid is when product was out of temp for an extended period of time, or if it had lost its seal in the case.
@TB-ni4ur yeah it was never rancid except for a grass-fed tenderloin that was apparently under a pallet in the walkin for over a year, cut that open and the whole place reaked lol
Honestly I don't like the funky taste that comes with dry age so I'll pass on wet aging
I think it would be really interesting to compare dry aged and water aged to really see the differences
Maybe even wet, dry, and water aged all together
Dominion 2018
Or dry age the steak after water aging it
Hope to see comparisons like this in the future
Enjoyed the video. A couple of thoughts - 1. If you have people taste testing three "same' things, don't insert a totally different taste (the seasoned appetizer) between two of them. That was a trick I think it was Coke did when doing coke / pepsi comparisons. They could give the person a saltine in between and the dry salty cracker made the second product (their coke) taste better. 2. How does this technique work on cheap cuts of meat? For example a Sous Vide can make pretty tender meat but where I've really been blown away by it was how it can make a cheap roast taste more like an expensive one.
Very true. This whole video and many other he does come across as unauthentic to me.
you're both thinking too hard about it
I think there is something to be said for, say, cleansing the palate with a drink or water or something at least. But I trust these guys to tell the truth.
Completely agree, the whole experiment was shot the moment they ate something entirely different between steaks.
I'm not convinced at all, the 'water' aged steak looked less attractive and by their reactions did not seem to taste significantly better, and if anything they probably were still tasting deep fried pork anyways.
Good point. I know if you have a glass of real dry red wine before eating a steak then , within seconds, you will wonder where that steak went. 😊
For what it's worth: I have been experimenting with dry-aging for a few years after seeing it on this channel. After numerous experiments, my best results have come from rinsing and drying the cut, patting it dry and using a hot-air gun to remove all external moisture, then wrapping it in a thin cloth and painting it with melted lard to form an artificial fat cap. The cap is almost water-tight (the meat will still dry out a little with time), while being air-permeable, allowing for the aging process with minimal moisture loss (provided you have a humidified fridge.)
This has given me the best results, with the meat remaining juicy and tender, the only wastage being trimming the edge of the cut to remove the outer sheath. Those trimmings are put through the mincer and turned into flavour-enhanced burgers. But the water-aged method seems to be superior, involving less fuss. One question: What are the steaks bagged in? I presume it's the dry-aged membranes that Guga has previously used, but he doesn't specify.
The only important thing to do post water aging is the BLOOMING PROCESS where you let the meat breath in air for about 30 minutes or it kind of keeps an off irony taste.
Ohh learnt something, hope guga sees this, he wants to know more about this anyways
Oh the irony
important safety tip... thanks Egon
in all honesty though, thanks I would not have thought of that... I'm not sure I could do this though, because I don't have a separate fridge to devote to aging...
Breathe.
@@JamesThatcher less Egon and more a steakhouse assistant manager XD there is always something to learn in steak cooking. That is why I follow Guga 😄
Tried a water aging pork in a Korean BBQ in Singapore a couple of months back and was mindblown by it!! Was surprised Guga only found it about it during his recent trip. Was really looking forward to this video and share the awesomeness with the rest of the viewers! Cheers everybody!!
May I know where you tried that in SG? Curious to try it myself!
@@katana292 It's at Um Yong Baek near Telok Ayer MRT. Enjoy!!
Dominion 2018
ive been to a ton of korean BBQs and can't say I've ever seen water aged before haha i wanna try T-T
Pray tell where is this place?
Water aging seems to be better than dry aging. Now you need to do a water age vs dry age video and see which one comes out on top. Water age has no lose of meat so this is already one big plus over dry age.
@@tvsA.He compared water aged steak with WET aged steak in the video.
Nice of you to be rude only to immediately self-own 😂
@@tvsA. He made 3 steaks. A control, a wet age and a water age. No dry age here, lol. Guga even took the time to explaine that all steaks in the supermarket are wet aged for 28 days. Wet age and dry are are not the same thing.
I think you need to rewatch the video. Never seen someone post something so confidentially and be wrong at the same time, lol.
Water age the dry age ? Dry age the water aged ?
@@tvsA. confidently incorrect.
@@tvsA. lol, feel like the smart guy now?
I know you generally stick to beef, but if you get a chance, I would suggest trying some certified Karoo lamb from South Africa. It is absolutely amazing. There are a set of strict requirements that need to be followed in order for lamb to be certified as karoo lamb in South Africa, but the flavour is worth it. My suggested method of cooking it is to get hold of some lamb chops, coat them with some olive oil, grind some salt on both sides of them(no pepper, as it may overwhelm the flavour) and cover with FRESH rosemary leaves, then put them in a hot steel pan (no need for cast iron for this one) and cook until you get a bit of browning on either side. Serve with some nice garlic mashed potatoes.
That "WHY" coming out of guga had me rolling XD Bro I was nervous when I heard the "sour" part thinking it'd be spoiled but I completely forgot about the fermenting process. This is wild!
It's so incredible how much we're always learning from you Guga. Thanks alot ✌
He just copied someone else 🤷🏻♂️
@@tomevers6670Who? Name, or it didn't happen.
In Italy we do this in some city in the North, there is also a old famous butchery whit resturant that made ACQUA AGED (waterager) their speciality
Where?
@@TexanInItaly”some city” in the “North” of Italy.
@@TexanInItalysearch meateatery online, as TH-cam deletes my comment, however is in Bolzano province Valdaora Town, and they have an online shop too
@@TexanInItalygoing by your username I'm guessing this is very, very relevant to your interests
@@wisdon Thank you!
@Guga I have always wondered what it would taste like to age Brisket. The issue is that in doing so, you would loose so much as pelicose. Could you try age a Brisket using this water aging and let us know how it turns out?
He's done dry aged briskets, they were awesome but like you said, you lose alot to pelicose, I imagine "I water aged everything" is probably en route
I do it all the time it’s called wet ageing. I just leave it in it’s vacuum seal unless it’s loose then I might reseal it then just leave it in the fridge for up to 8 weeks. It has an almost blue cheese like flavour note too it and is much more tender. You also don’t have to trim anything off like you do with dry ageing.
I’m wondering what exactly makes it different from the wet age. I think it’s a combination of things. First, the water keeps if from not only getting above 32 degrees, but it keeps it from getting below 32 degrees as well. The ice on the water would’ve been the outside of the steak had it not been in water.
Also, if the steak is 12 inches under water, it’s under an extra ~0.5 psi of pressure. Not sure if that is affecting anything, but it so, it would be interesting to experiment with the depth of your water container. Putting a steak under 1ft of water, 3 ft, and maybe 5 ft if possible with your fridge. They could all go in the same container if you tape them to the wall at their specific depths.
My first thought was also the ambient pressure altering the growth conditions. Maybe a variety of refrigerated pressure chamber settings to see how much difference the pressure makes. The water submersion keeping it juuuust over the freezing point definitely helps keep the environment consistent, but as pressure goes up, the freezing temperature also drops... can bacteria survive below freezing temperatures as the pressure rises? and what's the theoretical limit to the bacterias environmental tolerances?
Vacuum sealing bags can diffuse moisture. Keeping it under water keeps the temperature stable and prevents any moisture from escaping. The cointainer doesn't have to be in the fridge, you can just cool the water itself, that's what the korean butcher did.
water temp is not a stable 32, there is a 5 degree range.
water depth is not a factor either, as professionally
they are kept in larger vats and there is different depths
for each cut of meat, which would create variances in quality
if this was actually a factor, and be a problem for commercial production.
So not water pressure.
Get a FEATHER, rub it on a spot on your arm for 1 minute,
nothing happened.
Now rub that feather for 24 hours,
you skin will be red and raw.
GENTLY AGITATION is the magic.
Its a 50 day gentle massage.
And for a business, you get similar results
as dry aging, WITHOUT THE WEIGHT LOSS,
thus price points for the product can be kept lower
to appeal to more people.
I think it's a combination of two factors:
First, the water tank keeps an extremely steady temperature. Normally a refrigerator has a cooling cycle, where ice crystals form in the meat, and a period the compressor isn't running where the meat gradually gets warmer and allows for more bacterial growth. Insulating it in a huge water tank avoids both temperature "extremes".
Second, the aquarium pumps produce a gentle agitation that will slowly tenderize the meat over a long period of time. This is similar to the ultrasonic water bath, just much weaker. It also keeps the water bath at a more even temperature by causing some circulation.
I don't think the water pressure has much to do with anything because it's fairly low. That said, one could easily test it by changing depth like you suggest, or just throwing a heavy weight on top of a steak.
in a good regular fridge (wet aging) case the temperature fluctuates quite a lot and hits freezing every so often, discouraging bacteria growth.
water bath aging forces the temperature to be above freezing, stimulating bacteria growth.
The same concept is used in Kimchi fridge where more refined temperature control mechanism is used to maintain very fine temperature range, promoting healthy fermentation in Kimchi for optimum taste. You could technically get a Kimchi fridge and age your meat there instead of using water bath.
When I open a really nice steak I immediately start narrating with your accent!
I just love these guys so much! I bought my SnS because of your channel. I have switched almost ALL of my grilling to charcoal (over gas grill) because of your channel. Now I'm going to jump into trying my own aged steaks... again because of your channel.
I just love when the alert goes off that Guga has a new video. :D
What's an SnS?
For a Steakhouse to serve Water Aged Steaks, you’ll probably need about more than 50 Fish Tanks equipped with Fish Barometers, one tank per day, and a single Walk-In Cooler specialized for Water Aging. It may be tricky, but I think it can be done, especially if you’re gonna charge customers about $75-$300 per certain cuts of Steak, maybe even more.
Lobster tank
You dont need the circulator. It does nothing if you are going to submerge it and stick it in a fridge.
but cheaper then dry age loss
Water aging is common in Korea. I've seen butchers doing it with fancy Hanwoo cuts. I didn't expect the water to be that cold, tho.
I remember reading an old National Geographic about how Indians used to store meat. The guy put a buffalo leg into a pond and had it stay submerged. Over the course of a month or so he would take the buffalo out, cut a piece off, cook and eat it. After a while the meat started to turn greenish but was still edible. Very interesting story from decades gone
When I was a kid, we'd go camping for weeks at a time. My dad would put the meat in a freezer/watertight bag, inside a cooler filled with ice, at the bottom of a hollow in a glacial stream. In hindsight, he was probably poaching but this was back in the 70s. We'd eat fresh wild meat all summer like that.
There is a Chilean mapuche recipe named Buna potato ("papa Buna") thst seems similar
Wonder if Irish bog butter is related
As an Indian, I can assure you we never did this, historically.
@@thelungilife6057 Maybe he meant american indian as in native americans
definitely need a 100 day vs 50 day water aging. this technique has given guga more content and ideas and i'm ready for it all
It will be gross... judging by the color I feel like 50 days is already over.
It sounds like if you keep a steak towards the end of it's expiry date or even a bit longer. I noticed they become more tender but also sour. If you do that for too long it gets a cheesy smell 🤢
It smells Cheesy because its the Same Bacteria doing the Fermentation... And its allways Blue Cheese Flavor for Beef... 🤷♀️
@@superfuss1984 no.. not like blue cheese. Sour, feety... weird. It was very strong disgusting... had to bin it. Actually I threw it out of the window so foxes and rats can have it.
@@l3138 It can get oversour in Wet Aging... Usual past Week 4- 5 after Slaughter. Its Lacto Acid Bacteria. Red Meat usual has to ferment/age or it would be inedible...
I'd venture to guess that the guy in Korea has already tried different time experiments. He's chosen 50 days for a reason.
I love seeing you use these interesting techniques to make steaks better. I hope you’re able to make steaks forever, Guga! Great video today.
A tshirt with "A Good Amount of Salt" written on it somewhere among whatever other pictures of you, steaks, etc seems like it could be such a win! We'd buy.
Well, now you’ve gone and done it. We need a Dry Age VS Water Age steak video, now 🤔
Finally! I did already mention to try water aging like a year ago! Deffo keep on going it is amazing!
I wonder if bigger bubbles would be better. There would be less contact with the steak, but the contact would be 2-3x stronger, so that's one test you could try...
are you suggesting that air bubbles provide some kind of massaging effect on the meat over time?
This is awesome. I'm literally in Korea right now on vacation from the US and just found out about water aged meat. Was wondering if you ever heard of it!
may i recommend garak market for eating korean beef. you order from the butcher and they cook it (or yourself) upstairs
@@jhpak I'll have to try to get there! Thanks for the recommendation
Is there something you can buy that keeps the tank at the perfect temp outside the refrigerator?
Day one of asking guga to marinade steak in in-n-out special sauce
WAKE UP THE KING OF steak HAS POSTED❤
Despite being korean, I've not known this technique my entire life until last year😂 I stumbled upon it during a trip to Jeju Island and had some magical water-aged pork bellies. Maybe you should try this on pork too!
Did they use 50 days for the pork belly, too?
Never stop learning Guga. I love seeing your curiosity at play =]
3:19 man that music hit hard
Most steakhouses use wet ageing unless they specifically use dry aging method which uses a lot of space, time and prep, in comparison wet, dry and water, water ageing produces the most intense flavours that's why she said 'fermenting the meat' in korea.
Guga: "We're steak guys here!"
Also Guga: *makes yet another "side dish" that an actual restaurant would charge $30 for*
Guga’s excellent sides are just unbelievable icing on the cake, he could totally have another channel called Guga’s Sides!
Maybe more with the cost of Sriracha these days
@@liesalllies my first thought was 'where did these guys find Sriracha'
@@notcoleman711you can buy it directly from the farmer that grew them for the company. That's the main reason that shortage of whatever you wanna call it occurred. The farmer felt like they were being taken advantage of and is selling it themselves
even top steak houses dont charge $30 for a side dish,
in the low 20's at most at expensive places.
Might see a $30 side, but it would be seafood based,
not pork or beef.
Pork too cheap to charge $30 for.
The only thing different about putting it in water, in my opinion, would be more stable temperature control. I can't imagine it does anything else.
You should have put the normal wet aging steak in the fridge you never open, also. That would have been a fairer comparison.
The oxidation and sourness makes me think that maybe it wasn't as clean as the other one.
It could also be tenderizing the steak slightly with the water circulation
Even fridges that are never opened will still fluctuate several degrees as the motors cycle on and off. Maybe the more consistent temp plus constant vibrations from the flowing water agitates the meat just enough to speed fermentation? I’m totally stumped.
Right. Liquid is 23x more thermally conductive than air. Thus, sous vide cooking.
What I want to know is, did the water aged steak he bought in Korea have the slightly sour/fermented flavor as well? Also I noticed he wasn’t aerating his water like the tank in Korea; no bubbles.
The point of the bubbles is just to prevent the water from stagnating. In Korea the tanks were more open to the environment and thus at more risk, whereas Guga really just needed some minor movement to 'stir' the water and maintain an equal temperature. Fridges have colder and warmer spots so it's necessary for temperature control in such a long experiment.
@@Puzzlesocks If he had been using air for circulation, ice would not have formed on the top.
@@SpiritProf That's just not true at the temperatures and environment he was aging this in. Even a moving river freezes when it gets cold enough. Fridges don't maintain a constant temperature but rather fluctuate between cooling and defrost cycles to stay near your desired temperature.
It's close enough it doesn't matter in most situations, but in long term experiments like this one it matters.
@@PuzzlesocksCirculation is to prevent freezing.
In Michigan, most ice age animal kills where tied down to ends on long trees and submerged into cold ponds to preserve the meat with icy runoff temperatures.
Bro, it's just vacuumed sealed refrig temps, which 0-4 degrees Celsius is. So 50 days in the reefer and it slightly ferments. I think Korea can not ship that meat to the U.S. because of how the steer is treated.
Its a great vibe when bro blesses us with his majestic meat
Bro got me on the floor
They need to try Semen Aged Steak.
ayo
A question Guga:
When you do these videos, are you using by freshly butchered meat, and you're starting the aging on day 1? Or is the beef at least a few days old by the time you get it? Because there might be a mix of aging methods going on from time to time. Just curious.
EDIT: You could also experiment with combining aging methods. Suppose you both wet age AND dry age a steak.
All beef is at least 7 to 10 days old before it's sold.
@@Phyde4ux that's important to know then for Guga's experiments.
Seems pretty clear to me that he bought it from the store. It wouldn't be reasonable to expect the average viewer to have access to a farm-fresh butcher.
@@synthetic240 You don't want to eat freshly slaughtered beef. Red-blooded animals go through a period of rigor mortis which makes the flesh tough and irony. So all commercial beef is aged for at least a week as primal cuts prior to butchering to sub-primals and finished cuts.
I was thinking the same. Water age then dry age would be interesting to see!
I would try to put more air bubbles in the tank with the water aging! A lot of aeration! And see if that makes a substantial difference in the aging process! Great video none the less!
I always wondered how I could keep an eye on my steak temp after I leave the house with the grill going.
Pretty cool device 👍
I wonder if it's the slight pressure of being underwater that keeps the juices inside of the steak when you wet age them like that. Now I wonder what would happen if you did a wet age in a pressure vessel.
This. I am so curious.
Water will keep the temperature more stable and prevent the escape of the moisture you are trying to get rid of in Dry Aging. As the Korean guy said, this is a form of mild fermentation, which as we know, fermentation will soften the meat and a little sourness will enhance the savory flavors. A pressure vessel would probably not make any difference as the beef is already under pressure through vacuum sealing. It might be worth an experiment but I wouldn't expect any significant results.
It’s only 0.5 psi at that depth though.
The weather changes atmospheric pressure by more than that regularly so it seems like it shouldn’t matter.
@@Puzzlesocksit’s vacuum sealed so no moisture loss anyway. Any decent fridge will keep the temp stable too anyways. Once the steak is down to temp it doesn’t matter if it’s cooled in water or air.
@@Chevsilverado but the wet aged and the water aged did look and smell different. what is the water doing that air is not?
guga, i just have to say- i thought i was pretty good at cooking steak. i've gotten super into your channel in the last few months, and about a week ago I tried cooking a boneless ribeye using your dry brine and usual cooking techniques. no joke- it was literally the best steak i've ever cooked and one of the best i've ever eaten. my family also said it was by far the best steak they've ever had, and my dad has travelled the world and has had many expensive, high-end business dinners. thanks for broadening my culinary capabilities, guga. your videos rock!
Hi guga, there is a method in south India that called in Tamil "UppuKandam". which is sun dried meat mostly mutton. Try that if you can. I ate when I was child it's delicious.
"I've filled it up with purified water, that's because I don't want any bacteria growing on this whatsoever" °proceed stirring the water with wooden spoon and leave top open° 👁👄👁
Wet aging and water aging are really the same thing, except the latter contributes greater temperature stability. Since most commercial refrigeration operates using a +/-2°C differential from its set point and because the liquid surrounding the meat has a dampening effect on shifts in temperature, fermentation likely occurs faster in the water-aged sample. Many adventitious, anaerobic bacteria associated with meat spoilage cease growth at 4°C, meaning less competition for the psychrotrophic lactic-acid bacteria strains and/or species most commonly recovered from meat fermentations (which exhibit growth below 4°C, and even down to -3°C) . Essentially, a wet-aged steak and a water-aged steak end up at the same place; it's just a matter of time that separates the two. Due to better temperature stability, the latter gets their faster (by being colder, counterintuitively).
Nothing better than waking up to this
Theres blue lights in the Korean tank. Thats possibly uv lights to prevent that growth on the outside which wasnt present in the korean cut when they took out of the pack in Korea.
What about to combine dry aged and wet aged steak ? For example - One steak first 15 days water age and next 15 days dry aged. Second steak first 15 day dry aged next 15 days water aged.
Since all of them were in vacuum plastic bags, I suppose the only two variable left are: water pressure and temperature equalization.
So to duplicate the pressure effect you can try to age it inside an inflated balloon. Also in the vacuum bag, of course. Maybe do another one with 3 times the pressure to really amplify the effect
The steak was immersed in container that is ~20cm deep or less. At a depth of 20 cm, the pressure of the water column will add less than 2% to the atmospheric pressure. Since the steak was not placed horizontally in the container but vertically, only a small part of it was subject to that very small pressure increase. However, since the steak is immersed, the (atmospheric) pressure will be more evenly distributed across its surface than when stored outside water. The water bath certainly allows for better temperature equalization and stability. So, I would expect that the water age steak will remain at a near constant temperature during the aging process, whereas the steak in the bag will have very slight temp fluctuations due to the normal operation of the fridge. However, in a good quality fridge the temperature is not expected to deviate more 0.5C from the target. All in all, it is not obvious why the fermentation progressed so differently in the water bath...
Guga, you should buy 12 steaks, one each week and put it to water age at the top of each week. At the end, we'll know exactly at which point water steak peaks flavor
The one video in which Guga uses a Korean method, then uses Sriracha instead of Gochujang for the garnish. 4:24 😂❤
The sour description is probably pretty close because that's the best way for me to personally describe taste differences with fermented foods. It's not soured but sour - like an intriguing tang. If we end up getting a second fridge this may be something I need to try!
Also I loved that collab with NFTI it would be so awesome to see more sciency collabs with youtubes in that spectrum! Like I'm sure NileRed would absolutely do some weird collabs, you could probably get ZeFrank to do a cameo narration, there's a whole heck of a lotta nerds on here that would make for wonderful collabs and cross-pollination of chanels :D
Please do a video with Ordinary Sausage!
Clicked faster than my dad when he left for the milk
1:50 FYI water is a horrible conductor, especially purified water. I think you mean that water has a high specific heat capacity meaning the water can gain (or lose) a lot of energy before the temperature of the water changes.
That BGM during the grilling sounds straight out of Duck Dynasty. I half expected to see Si shooting an imaginary snake in the background.
My only question is: How did you keep the water-pump going in the fridge?
It's battery powered.
@@daniel_trang 50 day battery life pump?
Connect it to the inside light
@@moltderenou wont the voltage be different?
@@crusade6918 A small transformer would do the trick
I wish I had the money to try foods like this
You don't have to wish. Go work for it.
@@llllogix I know people who work 80 hour weeks and can barely afford pork and chicken lol.
BJ'S Wholesale has great meat.
@@BEder-it4lfIs that in Germany? Never heard of it.
@@FlorianGuitar85 NE USA. They are like Costco. Or Sams Club.
Has purified water... puts wooden spoon in. lol
Small correction, at 1:50 you said that water is a great (heat) conductor, but it's the opposite: it only slowly conducts heat which is why it is considered an insulator. It still conducts heat much faster than air, though. What's the key difference between them is that water has a higher heat capacity which means once it's heated/cooled it retains that temperature very long as you need a lot of energy to warm it up. Pretty sure wet aging when submerged in water will just make sure that the temperature stays leveled throughout the whole time without freezing (which is why you need to keep the water moving to prevent crystallization) compared to air insulation even when opening the fridge for a moment.
Perhaps a water aged steak in a ultrasonic machine as an experiment? Also, you should make the pumpkin spice syrup from James Hoffmann Pumpkin Spice Recipe and use it with with pumpkin puree on a steak. Even better if you can invite James Hoffmann to eat it with you
The somber music when you pulled the side dish away was priceless!!! 🤪🤪
tip for food safety: make sure there's always someice in the water(ice lasts for days in the fridge when water aging, don't worry about costantly changing it) which keeps the water below 1°C meaning it's not gonna go bad, even if you have a relatively warm and/or unstable fridge
I absolutely love your videos! But I'd really love to see a lot more videos on how to cook types of meat that aren't just high grade beef steaks. It's pretty fool-proof to have a great experience with high-grade expensive cuts of beef no matter what you do. But it is extremely difficult to cook an amazing porkchop, chicken breast or fish filet. Folks who have been watching you for years and actually look to you for legimate meat cookery tips would also like to learn a little more about cooking various more budget friendly forms and cuts of meat rather than another repetitive video about aging/marinating a high-grade cut of beef most folks don't even have access to even if they could afford to buy it. We have no doubt that you can help us with that and we're wishing you'd break away from the same old cut of meat every video. Please
agreed
For lower grade cuts, sous-vide is your savior
@@Anon-mx5iyTotally agree. I love to sous vide as well! I was just hoping to see Guga sharing his amazing knowledge of meat cookery to help folks out who either don't prefer steak or just can't afford it. He has shared a select few amazing recipes for other cuts and types of meat. I just think a few more of those would be super helpful and appreciated.
Sketchy meat = well done, it's got no room for added sketch.
Everybody in here talking about the wet aging process, and here I am wondering what battery pump Guga is using. An air pump that can last 50 days on a single charge? That's absolute gold right there.
Me: Wanting to grab a snack in the evening
My mom: 2:07
Guga yet again proving that he is the only one who can use memes in his videos without it being cringe
I always wondered if the water meat from One Piece could be a real thing. I think this is the closest one that exists in reality.
In my house we do what is called Ice Age.... vacuum seal and throw in freezer for whenever i crave meat... dry, wet, smoke.... naaa..... medium rare on a half rusted charcoal grill.
Thanks, i've try it and water aged my BigMac ! .. It's fantastic !
What I'd like to see is salting the meat before water aging.
How do different levels of salt affect the bacteria and fermenting.
What happens if you add sugar first, or sugar and salt?
So many questions and potential experiments...
Water is a much better conductor of heat than air is, so I think there is something to it. The temperature would be much more stable, with not much variation between hottest and coldest temps - so it would better suit the aging process driven by whatever bacteria/yeast is responsible for it.
Guga we need more pork videos please
Yo man! Thanks for the promo! Wanted one of those wireless wizardry thermometers for a while now, I appreciate you all! :D
Great video but let’s see the fellas react after actually hearing the difference between the three! Also did I miss the seasoning step? Love seeing it every time, it’s like a catchphrase
Next thing you know cheese aging or butter aging ❤😂 but nothing is impossible with you GUGA , love your vids ✌️😁🥩
He's already done multiple cheese aging videos and he has done butter aging as well. Guga's library of interesting aging/tenderizing/cooking methods is as thick as those cuts of steak!
So...what happens if you first water age, and then dry age? Or first dry age, then water age?
And then redo all your best experiments with dry aging with the same process?
U are asking the right questions
Man
I would kill for a Korean Englishman and Guga collab
You cracked me with the "purified" water when you have it vacuumed sealed! LMAO
I imagine having the water circulating and the meat suspended is what caused the wow factor. as mentioned by nightsky8079, buoyant force helps rhe juices and the water circulation will gently work the meat without destroying the fibres.
mandu is a korean dumpling, but there's no such thing as "mandu filling" - there are as many variations as stars in the sky! still looked amazing guga!!!
Guga is the International Steak King! Your videos over the years have made my family demand I cook all the family get together meals.
You guys should do a steakhouse tour across the county. The top steakhouse in every state, it’s something different a little switch up.
I would go 34-36f. getting the meat cold enough to leave ice on the top means slower enzyme production. you want it chilled but slightly closer to the "danger zone" than normal.
I'd love to see you do a test of 2-degree integers from 30-38 and see which one really comes out the best.
dude angel eying that steak at the end just made that perfect
Was the water used for aging at the refrigerator temperature before the steak was added? Because if the water was at room temperature it would take time to cool down during which the steak could be at a temperature allowing for more bacterial growth thus adding to the sourness
Rib eyes are fantastic when done this way …I pan flash in butter in my fine cast iron pan and I haven’t had anything better.
dry aging using the water aging method?? Are there bags that completely lock water and moisture out but can allow the meat to breath? If so I think by having the aeration underneath the steak, it can allow for a natural dry aging process whilst being in a water bath.
"I don't want any bacteria whatsoever." *Stirs with a wooden porous spoon* 😂
1:50 slight correction: water is a great *insulator* not conductor
This is the best foodie channel on youtube with amzing cohosts!
You know, I've recently been heartbroken. But, I've changed my mind, what do I need love for if I already have guga foods. Guga, your videos are so comforting
Dry-age the stakes in white and brown gravy❤❤❤❤❤❤
Maybe the water circulation was necessary for the Korean's setup if the water was externally cooled. Otherwise I think the water circulation is just eyewash, especially since it has air bubbles in it. Just having the large amount of water as a thermal mass keeps the temp constant, especially if your thermostat has a lot of hysteresis or the door is opened frequently. Also if you add a lot of new items to the fridge the temp will rise for a while. On top of that maybe it goes into a defrost cycle shortly after you add more load, higher temp for even longer, 25-45 minutes.
Water circulation prevents freezing
"The bone is on the table" should be the new expression for something that's gonna be gooooood!
I cant think what the water method adds over the wet other than temperature consistency.
Maybe you could try putting the bagged steak in a bigger bag filled with water and sealed.
It would both add thermal mass and insulation but take up much less space.
Guga: Im running out of video ideas
God: WATER AGEING
You need to use a blue UV light in the tank & that should stop bacteria from growing & help the steak keep its nice red colour. Al