All I knew about steaks was a LIE! Water AGE is here.

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  • เผยแพร่เมื่อ 20 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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ความคิดเห็น • 2.6K

  • @Ilethsamael
    @Ilethsamael ปีที่แล้ว +4924

    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.

    • @Teku99
      @Teku99 ปีที่แล้ว +292

      Ohh learnt something, hope guga sees this, he wants to know more about this anyways

    • @goupy07
      @goupy07 ปีที่แล้ว +429

      Oh the irony

    • @JamesThatcher
      @JamesThatcher ปีที่แล้ว +58

      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...

    • @DMSProduktions
      @DMSProduktions ปีที่แล้ว +31

      Breathe.

    • @Ilethsamael
      @Ilethsamael ปีที่แล้ว +68

      @@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 😄

  • @electrikoptik
    @electrikoptik ปีที่แล้ว +2482

    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!!

    • @GugaFoods
      @GugaFoods  ปีที่แล้ว +782

      😂 no comment 😂😂😂

    • @nathantran-trinh3086
      @nathantran-trinh3086 ปีที่แล้ว +45

      @@GugaFoods When are you gonna collab with Ordinary Sausage?

    • @gboy6120
      @gboy6120 ปีที่แล้ว +18

      loads of meat will be swimming in the pool soon

    • @Michael_Brock
      @Michael_Brock ปีที่แล้ว +15

      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!

    • @sihk589
      @sihk589 ปีที่แล้ว +4

      @GugaFoods when should we expect this pool party video?

  • @dyderich
    @dyderich ปีที่แล้ว +715

    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!

    • @TB-ni4ur
      @TB-ni4ur 11 หลายเดือนก่อน +37

      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.

    • @matthewroberts6119
      @matthewroberts6119 11 หลายเดือนก่อน +5

      ​@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

    • @TB-ni4ur
      @TB-ni4ur 11 หลายเดือนก่อน +10

      @@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.

    • @matthewroberts6119
      @matthewroberts6119 11 หลายเดือนก่อน +2

      @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

    • @VenkmanPhD
      @VenkmanPhD 9 หลายเดือนก่อน +2

      Honestly I don't like the funky taste that comes with dry age so I'll pass on wet aging

  • @enflans
    @enflans ปีที่แล้ว +366

    I'm from Korea, and I always thought Guga doing a Korean wet/water aging experiment would only happen in a parallel universe. My worlds have collided. Thank you Guga!
    Btw, its also very common to water age pork cuts as well like samgyeopsal (pork belly) which makes them very juicy and flavorful.

    • @convincedquaker
      @convincedquaker ปีที่แล้ว +10

      Same time for beef and pork?

    • @gimlee44222
      @gimlee44222 11 หลายเดือนก่อน +1

      Why would you think that

    • @eetfuk3571
      @eetfuk3571 11 หลายเดือนก่อน +1

      @@gimlee44222 because he certainly already done that thing?

    • @MITCHCZ1
      @MITCHCZ1 10 หลายเดือนก่อน

      Where Can I buy the machine for this ?

    • @IgorLjevak
      @IgorLjevak 10 หลายเดือนก่อน

      its a fish tank and pump system for fishes
      @@MITCHCZ1

  • @RossPotts
    @RossPotts ปีที่แล้ว +350

    @GugaFoods, Take a sample of the juices before and after water aging, and send each one to a lab to see what compounds are present in each step. You may find out more that way what the exact changes are.

    • @MeGustaWHAT
      @MeGustaWHAT ปีที่แล้ว +25

      I'd be curious about that, fermenting is a cool process

    • @VeganSemihCyprus33
      @VeganSemihCyprus33 ปีที่แล้ว

      Dominion 2018

  • @pa-mo
    @pa-mo ปีที่แล้ว +905

    If you don't have to cut off the outside pelicos with water aging, and if it tastes as good, then that seems like a way more efficient/economical way to age things. Definitely need more info on this Guga!

    • @itsblunt8163
      @itsblunt8163 ปีที่แล้ว +139

      If you’ve got the money to empty a spare fridge out and leave a pump on for nearly 2 months you’ve got enough money to cut the outside pelicos off

    • @pa-mo
      @pa-mo ปีที่แล้ว +72

      @@itsblunt8163 true, but hopefully that was overkill and Guga will find a practical way. I mean it's vaccum sealed and in water, how much bacteria could really get in there from a regular filled fridge?! Even opening the door here and there will not change the temperature of the water much at all.

    • @JaYgRiFfSTuBe
      @JaYgRiFfSTuBe ปีที่แล้ว +26

      @@pa-mothat is true I water cool pc and water needs alot to change its over all temp simply opening the door grabbing something and closing it back will not be enough to change the over all water temperature inside a fridge

    • @dendrien
      @dendrien ปีที่แล้ว +2

      videos like this is what i say very practical long termly. consider theres so many options out there that we rarely ever hear of or even come across

    • @survivalpodcasting
      @survivalpodcasting ปีที่แล้ว +16

      @@pa-mo Indeed it was overkill. Any fridge can do this.

  • @Moley1Moleo
    @Moley1Moleo ปีที่แล้ว +603

    Comparing water age to dry age would be interesting.
    Also interesting would be comparing the cost of each. You lose a lot of the outside of the steak when trimming dry-age, but I wonder how much extra electrifity you had to spend to keep that other one in constantly circulating cold water for so long!

    • @Ismsanmar
      @Ismsanmar ปีที่แล้ว +29

      Those aquarium bubbler pumps usually consumes between 2 to 5 watts, so technically I would say that it cost exactly the same both techniques in terms of electricity bill.

    • @fatdoi003
      @fatdoi003 ปีที่แล้ว +14

      funkiness vs sourness.... easily distinguishable but definitely like to see which one wins out

    • @Sniperboy5551
      @Sniperboy5551 ปีที่แล้ว +5

      @Ismsanmar Don’t forget the cost of running the fridge too! That would be most of the electricity cost.

    • @Ismsanmar
      @Ismsanmar ปีที่แล้ว +15

      ​@@Sniperboy5551 So that cost is free on the dry-aging? Do you dry-age on free air?🤔

    • @MrAlwaysRight
      @MrAlwaysRight ปีที่แล้ว +1

      Yeah he probably used alot of elecrifity.

  • @Auguur
    @Auguur ปีที่แล้ว +106

    That violin as Angel tried to grasp a wonton from the plate as it left his reach and then he pretended to scratch an itch was so perfect, so hilarious!

    • @worldaswar3784
      @worldaswar3784 ปีที่แล้ว +3

      Caught me off guard😂😂😂

    • @LYLEWOLD
      @LYLEWOLD ปีที่แล้ว +4

      Sad Angel was killing me. LOL

  • @davidbwa
    @davidbwa ปีที่แล้ว +114

    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.

    • @TheGeenat
      @TheGeenat 11 หลายเดือนก่อน +8

      Very true. This whole video and many other he does come across as unauthentic to me.

    • @RockIslandYT
      @RockIslandYT 8 หลายเดือนก่อน

      you're both thinking too hard about it

    • @pkohler20
      @pkohler20 8 หลายเดือนก่อน +1

      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.

    • @DJSolistica
      @DJSolistica 8 หลายเดือนก่อน +2

      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.

    • @Kr0N05
      @Kr0N05 7 หลายเดือนก่อน

      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. 😊

  • @nightsky8079
    @nightsky8079 ปีที่แล้ว +174

    One other thing to note about water aging is the buoyant force. It lets the meat not be squashed by its own weight and so the juice in the meat is more evenly distributed

    • @X3R0D3D
      @X3R0D3D ปีที่แล้ว +9

      but also being under pressure from the water at all times, like a very low constant tenderizing action.

    • @TB-ni4ur
      @TB-ni4ur 11 หลายเดือนก่อน +7

      If anything the increased pressure acts as a force to keep the juices in the mean and not allow them to seep out. That tough to quantify though, the pressure of vacuum packaging is far more than the pressure of 6 inches of water.

    • @TheBrandonMeek
      @TheBrandonMeek 10 หลายเดือนก่อน +4

      Also, by putting it in the dark, the lack of moonlight will enable the proteins to bond more tightly to the oxidized surface.

    • @JohnSmith-zs1bf
      @JohnSmith-zs1bf 8 หลายเดือนก่อน

      ​@@TB-ni4ur vac pak have less than normal atmospheric pressure. It's literally a vacuum. Definitely less pressure than 6 inches of unsealed water

    • @euhahahah
      @euhahahah 8 หลายเดือนก่อน +1

      ​@@TheBrandonMeekLol

  • @zenzeph926
    @zenzeph926 ปีที่แล้ว +373

    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

    • @VeganSemihCyprus33
      @VeganSemihCyprus33 ปีที่แล้ว

      Dominion 2018

    • @that.one.guy.377
      @that.one.guy.377 11 หลายเดือนก่อน +20

      Or dry age the steak after water aging it

    • @OllihuAkbar
      @OllihuAkbar 10 หลายเดือนก่อน +1

      Hope to see comparisons like this in the future

  • @shadowrealmxz
    @shadowrealmxz ปีที่แล้ว +203

    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!!

    • @katana292
      @katana292 ปีที่แล้ว +15

      May I know where you tried that in SG? Curious to try it myself!

    • @shadowrealmxz
      @shadowrealmxz ปีที่แล้ว

      @@katana292 It's at Um Yong Baek near Telok Ayer MRT. Enjoy!!

    • @VeganSemihCyprus33
      @VeganSemihCyprus33 ปีที่แล้ว

      Dominion 2018

    • @satanstan11
      @satanstan11 ปีที่แล้ว +1

      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

    • @PamPawz
      @PamPawz ปีที่แล้ว

      Pray tell where is this place?

  • @EarlLeeByrd
    @EarlLeeByrd ปีที่แล้ว +28

    Fun fact, "water aging" is how Native American's used to store meat. Keeping the meat submerged in cold/cool water (like literally just keeping a cleaned carcass underwater in a cold lake or river) prevents the bacteria that causes meat to spoil, allowing them to keep meat for up to a year without needing to cook/pickle/preserve it first.

    • @MrSoarman
      @MrSoarman ปีที่แล้ว +4

      Interesting, but please post source references please, sounds odd.
      Found it in Michigan news

    • @EarlLeeByrd
      @EarlLeeByrd ปีที่แล้ว +8

      @@MrSoarman Oh cool, you found it. Never sure if posting links in TH-cam is gonna get my comment deleted or something.
      We learned about it in my Homesteaders class back in highschool (immersive class on early homesteaders, also did basic blacksmithing, rendering tallow to make candles, learned basic wood working with old tools, sewing/knitting and that kinda thing).
      We didn't actually test preserving meat in water though, just discussed it and read some University Professor's study on it.

    • @convincedquaker
      @convincedquaker ปีที่แล้ว +1

      ​@@EarlLeeByrdSimilar to preserving fresh, unwashed eggs with saltpeter

    • @intersanctum
      @intersanctum 11 หลายเดือนก่อน

      @@EarlLeeByrd when you post a link owner of the channel must approve it because it goes into spam.

    • @Dan.the.Guitarman
      @Dan.the.Guitarman 11 หลายเดือนก่อน

      Wow thnx for the fun fact

  • @StevieB8363
    @StevieB8363 11 หลายเดือนก่อน +9

    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.

  • @OzzyKal
    @OzzyKal ปีที่แล้ว +16

    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!

  • @alexis.d.santos
    @alexis.d.santos ปีที่แล้ว +298

    It's so incredible how much we're always learning from you Guga. Thanks alot ✌

  • @jbomb1234
    @jbomb1234 ปีที่แล้ว +320

    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.

    • @スノーハッピー
      @スノーハッピー ปีที่แล้ว +99

      ​@@tvsA.He compared water aged steak with WET aged steak in the video.
      Nice of you to be rude only to immediately self-own 😂

    • @jbomb1234
      @jbomb1234 ปีที่แล้ว +40

      @@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.

    • @Rawi888
      @Rawi888 ปีที่แล้ว +11

      Water age the dry age ? Dry age the water aged ?

    • @corroded
      @corroded ปีที่แล้ว +10

      @@tvsA. confidently incorrect.

    • @twolf-m6b
      @twolf-m6b ปีที่แล้ว +5

      @@tvsA. lol, feel like the smart guy now?

  • @stupidbroad
    @stupidbroad 11 หลายเดือนก่อน +12

    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!

  • @theborg5981
    @theborg5981 ปีที่แล้ว +12

    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.

  • @bens9422
    @bens9422 11 หลายเดือนก่อน +2

    When I open a really nice steak I immediately start narrating with your accent!

  • @Mikemotorcycle0214
    @Mikemotorcycle0214 ปีที่แล้ว +36

    I tried this when I was stationed in Korea. It is pretty good, very beefy but I can’t get past the subtle taste of sour. After so many pieces I’m done. Flavor starts to linger and build like a hot sauce

    • @McP1mpin
      @McP1mpin ปีที่แล้ว +4

      I still don't understand why it ferments in the first place. The bag is vapor proof is it not? What's the difference between 35f water and 35f air if it's just keeping the temperature of the steak at 35f?

    • @dustf1nger118
      @dustf1nger118 ปีที่แล้ว +6

      ⁠@@McP1mpinbecause bacteria is already present in meat. That’s why it ferments

    • @desertrat7634
      @desertrat7634 ปีที่แล้ว +2

      ​@@dustf1nger118That doesn't explain why the bacteria isn't as noticeable when wet aged.

    • @Unsensitive
      @Unsensitive ปีที่แล้ว +8

      ​@@desertrat7634
      ​ different bacteria like different environments.
      Sauerkraut is made by using salt and lack of oxygen to make an environment favoring lactic acid generating bacteria.
      Vinegar and kombucha are formed by yeast and bacteria colonies with oxygen present, which could also be used to ferment flavorful sauces.
      So each method does something which favors or inhibits specific bacteria or other micro organisms.
      It could be as simple as maintaining a specific water content through the steak via buoyancy vs gravity changing the environment, or some other variable I'm not considering.

    • @desertrat7634
      @desertrat7634 ปีที่แล้ว +8

      @@Unsensitive I get that part, but what confuses me is the idea that the environment inside this bag seem to change even though both the water and wet method are still at the same temp. It's vacuum sealed the same way. So what did the water do that the air didn't when both remained outside the sealed bag.

  • @mynameisandycook1
    @mynameisandycook1 ปีที่แล้ว +23

    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

  • @derikfreefly1950
    @derikfreefly1950 ปีที่แล้ว +85

    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

    • @TexanInItaly
      @TexanInItaly ปีที่แล้ว +5

      Where?

    • @Purriah
      @Purriah ปีที่แล้ว +5

      @@TexanInItaly”some city” in the “North” of Italy.

    • @wisdon
      @wisdon ปีที่แล้ว +7

      ​@@TexanInItalysearch meateatery online, as TH-cam deletes my comment, however is in Bolzano province Valdaora Town, and they have an online shop too

    • @LaurentIpsum
      @LaurentIpsum ปีที่แล้ว +5

      ​@@TexanInItalygoing by your username I'm guessing this is very, very relevant to your interests

    • @TexanInItaly
      @TexanInItaly ปีที่แล้ว

      @@wisdon Thank you!

  • @robouchard86
    @robouchard86 ปีที่แล้ว +34

    Guga, you need to keep us posted about any finding and technique to be used with this ageing method. I think you found an old world secret. Keep up the good work

  • @toddanderson9574
    @toddanderson9574 ปีที่แล้ว +4

    Holy hell Guga, you’ve taken me to many places on this culinary journey. Now I have to figure out “wet aging”…I will brother! Love the show, love the content, thank you!

  • @SauccyyyBandz
    @SauccyyyBandz ปีที่แล้ว +20

    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

    • @l3138
      @l3138 ปีที่แล้ว

      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 🤢

    • @superfuss1984
      @superfuss1984 ปีที่แล้ว

      It smells Cheesy because its the Same Bacteria doing the Fermentation... And its allways Blue Cheese Flavor for Beef... 🤷‍♀️

    • @l3138
      @l3138 ปีที่แล้ว

      @@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.

    • @superfuss1984
      @superfuss1984 ปีที่แล้ว

      @@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...

    • @convincedquaker
      @convincedquaker ปีที่แล้ว

      I'd venture to guess that the guy in Korea has already tried different time experiments. He's chosen 50 days for a reason.

  • @amodosandstone9341
    @amodosandstone9341 ปีที่แล้ว +63

    @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?

    • @anthonybuckingham6312
      @anthonybuckingham6312 ปีที่แล้ว +4

      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

    • @jakecarpenter11
      @jakecarpenter11 ปีที่แล้ว +2

      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.

  • @beakmaster69
    @beakmaster69 ปีที่แล้ว +17

    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.

    • @vn0688
      @vn0688 ปีที่แล้ว +1

      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?

    • @radry100
      @radry100 ปีที่แล้ว +2

      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.

    • @theboringchannel2027
      @theboringchannel2027 ปีที่แล้ว +3

      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.

    • @izomiac
      @izomiac ปีที่แล้ว

      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.

    • @Denverian
      @Denverian ปีที่แล้ว +1

      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.

  • @karlbjorn1831
    @karlbjorn1831 ปีที่แล้ว +2

    I remember when Guga Foods wasn’t just Guga Steaks. Missing when he cooked various dishes

  • @drumminslife
    @drumminslife ปีที่แล้ว +2

    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.

  • @l-wolverine2211
    @l-wolverine2211 ปีที่แล้ว +5

    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.

    • @convincedquaker
      @convincedquaker ปีที่แล้ว +2

      Lobster tank

    • @StuninRub
      @StuninRub 11 หลายเดือนก่อน +1

      You dont need the circulator. It does nothing if you are going to submerge it and stick it in a fridge.

    • @dlwogur5462
      @dlwogur5462 10 หลายเดือนก่อน

      but cheaper then dry age loss

  • @kwagz3314
    @kwagz3314 ปีที่แล้ว +39

    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.

  • @GhostU023
    @GhostU023 ปีที่แล้ว +68

    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

    • @KirelRed
      @KirelRed ปีที่แล้ว +16

      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.

    • @longemen3000
      @longemen3000 ปีที่แล้ว +4

      There is a Chilean mapuche recipe named Buna potato ("papa Buna") thst seems similar

    • @mattiasdahlstrom2024
      @mattiasdahlstrom2024 ปีที่แล้ว +2

      Wonder if Irish bog butter is related

    • @thelungilife6057
      @thelungilife6057 ปีที่แล้ว +1

      As an Indian, I can assure you we never did this, historically.

    • @HughNeutron-qc7il
      @HughNeutron-qc7il ปีที่แล้ว +6

      @@thelungilife6057 Maybe he meant american indian as in native americans

  • @TheMillennialGardener
    @TheMillennialGardener ปีที่แล้ว +6

    Well, now you’ve gone and done it. We need a Dry Age VS Water Age steak video, now 🤔

  • @spencerbentley3296
    @spencerbentley3296 11 หลายเดือนก่อน +4

    Day one of asking guga to marinade steak in in-n-out special sauce

  • @IlrysKadiatu
    @IlrysKadiatu ปีที่แล้ว +102

    Guga: "We're steak guys here!"
    Also Guga: *makes yet another "side dish" that an actual restaurant would charge $30 for*

    • @danielschreier6700
      @danielschreier6700 ปีที่แล้ว +21

      Guga’s excellent sides are just unbelievable icing on the cake, he could totally have another channel called Guga’s Sides!

    • @liesalllies
      @liesalllies ปีที่แล้ว +1

      Maybe more with the cost of Sriracha these days

    • @notcoleman711
      @notcoleman711 ปีที่แล้ว

      @@liesalllies my first thought was 'where did these guys find Sriracha'

    • @Dzugashvili
      @Dzugashvili ปีที่แล้ว

      ​@@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

    • @theboringchannel2027
      @theboringchannel2027 ปีที่แล้ว +1

      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.

  • @wyndoellabridge6208
    @wyndoellabridge6208 ปีที่แล้ว +14

    The ”WHY” reaction got me lmao. You didnt expect it did you?

    • @RepentInReprise
      @RepentInReprise ปีที่แล้ว +1

      Questioning the meaning of life xD

  • @Marcin_Michas
    @Marcin_Michas ปีที่แล้ว +14

    Finally! I did already mention to try water aging like a year ago! Deffo keep on going it is amazing!

  • @nicolebogda1482
    @nicolebogda1482 ปีที่แล้ว +28

    Smelling “sour” is something I would not even attempt to eat….. I am still trying to understand the aging process of these not so inexpensive meats! (Without meat going bad) Ty for your channel & also your amazing sides recipes!!!

    • @robotnikkkk001
      @robotnikkkk001 ปีที่แล้ว +1

      =HMMMMPH......AGREE THAT THIS WAS OVERDONE AND STARTED TO DETIREORATE,THAT'S WHY SOURNESS WAS THERE BUT 30 DAYS OR SO WILL DO PRETTY MUCH BETTER......BC OF MEAT DOES AGE TO SOME POINT AFTER WHICH IT JUST ROT
      =BUT A VERY INTERESTING TECHIQUE INDEED BC OF....WHAT IF WATER AGE WITH A SOY SAYCE???...HEHE

    • @xan187
      @xan187 ปีที่แล้ว +13

      @@robotnikkkk001 you don't have to scream man jesus we hear you correctly

    • @robotnikkkk001
      @robotnikkkk001 ปีที่แล้ว

      @@xan187 .....WHEN I *DO* I USE LIKE *_THIS_* .......
      ....BUT AT LEAST U VE GOTTEN TO WHAT I'VE TRIED TO SAY AND THAT ALL THAT MATTERS

    • @aerithgrowsflowers
      @aerithgrowsflowers ปีที่แล้ว +1

      ​@@robotnikkkk001huh?

    • @HiddenExp
      @HiddenExp ปีที่แล้ว

      HEHEHEHEHE

  • @Movie_Games
    @Movie_Games 8 หลายเดือนก่อน +1

    Is there something you can buy that keeps the tank at the perfect temp outside the refrigerator?

  • @clifbradley
    @clifbradley ปีที่แล้ว +6

    Supposedly Delmomicos Steakhouse in NY trued this years ago. They even bought a giant tank from some afamous aquarium builder.

  • @rbax806
    @rbax806 ปีที่แล้ว +20

    @guga hey, one variable problem I see, shouldn't you have left the wet aging steak in the same refrigerator to contol the temp like you did the water age steak? Or did I miss that they had different temperature requirements? The shot of the wet steak in the family fridge looked less cared for (consistent) than your water aged...

  • @eliocjr
    @eliocjr ปีที่แล้ว +42

    Hey Guga, I think you should know this, but in Brazil it is a kinda old process to age called Maturada. In the açougues is fairly easy to find it. There are big meat brands who do it at scale. You should go back to Brazil more often bro 😘

    • @LordSaliss
      @LordSaliss ปีที่แล้ว +1

      Maturada vs dry vs wet age taste test time? 🙂

  • @kiwan5425
    @kiwan5425 ปีที่แล้ว +3

    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.

  • @lifegiver1647
    @lifegiver1647 11 หลายเดือนก่อน

    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.

  • @Biacnavlogsx
    @Biacnavlogsx ปีที่แล้ว +10

    WAKE UP THE KING OF steak HAS POSTED❤

  • @f.b.jeffers0n
    @f.b.jeffers0n ปีที่แล้ว +4

    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...

    • @inkermoy
      @inkermoy ปีที่แล้ว

      are you suggesting that air bubbles provide some kind of massaging effect on the meat over time?

  • @AndusDominae
    @AndusDominae ปีที่แล้ว +19

    I do a dry age followed by wet age.
    I have no idea what I did the first time I did it, but I've never had a steak like that again... it was insanely good!
    Actually, now I think about it, that first steak is the reason I was poached by a chef to be his meat prep guy and business partner.

    • @TheLastEpiscopalian
      @TheLastEpiscopalian 11 หลายเดือนก่อน +2

      I thought you would wet age and then dry age, as you would need to remove the pellicles?

  • @DavidWilson-rk2zf
    @DavidWilson-rk2zf ปีที่แล้ว +1

    im noticing that you mentioned circulation while showing airstones but those are two different things. Airstones oxegenate the water, and while they do provide a bit of circulation due to the effect of the water bubbles, their purpose is not circulation of water.

  • @JustinWon92
    @JustinWon92 ปีที่แล้ว +1

    As Korean, I thought the water aging technique was brought from the western country. It is interesting that not many people don't know this.

  • @chlorines17
    @chlorines17 ปีที่แล้ว +4

    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!

    • @convincedquaker
      @convincedquaker ปีที่แล้ว

      Did they use 50 days for the pork belly, too?

  • @DarkEyedDrifter
    @DarkEyedDrifter ปีที่แล้ว +7

    Never stop learning Guga. I love seeing your curiosity at play =]

  • @vinnyc7738
    @vinnyc7738 ปีที่แล้ว +14

    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!

    • @jhpak
      @jhpak ปีที่แล้ว +2

      may i recommend garak market for eating korean beef. you order from the butcher and they cook it (or yourself) upstairs

    • @vinnyc7738
      @vinnyc7738 ปีที่แล้ว +1

      @@jhpak I'll have to try to get there! Thanks for the recommendation

  • @watashitetsujin4993
    @watashitetsujin4993 5 หลายเดือนก่อน +1

    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.

  • @zakariadarhi9406
    @zakariadarhi9406 ปีที่แล้ว +2

    water aging, earth aging, air aging, but the fire aging attacked

  • @brei2670
    @brei2670 ปีที่แล้ว +14

    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.

    • @alkaliaurange
      @alkaliaurange ปีที่แล้ว +2

      It could also be tenderizing the steak slightly with the water circulation

    • @boombox05
      @boombox05 ปีที่แล้ว +2

      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.

    • @convincedquaker
      @convincedquaker ปีที่แล้ว

      Right. Liquid is 23x more thermally conductive than air. Thus, sous vide cooking.

  • @TrunkyDunks
    @TrunkyDunks ปีที่แล้ว +27

    MAN! Koreans really are making some huge innovations in all fields, especially food. Such lovely people! If you havent gone to Korea, id highly recommend the trip

    • @cody3335
      @cody3335 ปีที่แล้ว +6

      They’ve been stealing culinary dishes and techniques from all over the world for quite some time 😂

    • @Rigatoniheart
      @Rigatoniheart ปีที่แล้ว

      @@cody3335you just wanted to say this. Contrarian.

    • @cody3335
      @cody3335 ปีที่แล้ว

      @@Rigatoniheart people didn’t like my comment for no reason 🤷

  • @HeisenbergFam
    @HeisenbergFam ปีที่แล้ว +9

    Its a great vibe when bro blesses us with his majestic meat

  • @lervely376
    @lervely376 ปีที่แล้ว

    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

  • @FabriBellastoria
    @FabriBellastoria ปีที่แล้ว +1

    "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° 👁👄👁

  • @santhosesivan1018
    @santhosesivan1018 ปีที่แล้ว +4

    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.

  • @tttpppbbbaaa
    @tttpppbbbaaa ปีที่แล้ว +5

    my theory on water aging is the steak in undergoing lacto fermentation. That's why you get that funky smell. any food you buy has good bacteria used for lacto fermentation. So I think water aging gave the steak the perfect environment for the fermentation to take place.

  • @grislyghost
    @grislyghost ปีที่แล้ว +5

    Really love seeing you take something you saw and try it yourself! This is how food innovations are discovered. :D

  • @seethedeo
    @seethedeo ปีที่แล้ว

    Yo man! Thanks for the promo! Wanted one of those wireless wizardry thermometers for a while now, I appreciate you all! :D

  • @TheKiingkiller
    @TheKiingkiller ปีที่แล้ว +1

    i am begging you, please do a series on your side dishes, i love them so much. hell some of your sides i serve as mains they are so good

  • @finnmyers9731
    @finnmyers9731 ปีที่แล้ว +4

    Nothing better than waking up to this

  • @felipellrocha
    @felipellrocha ปีที่แล้ว +17

    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

  • @SoRamdom420
    @SoRamdom420 ปีที่แล้ว +6

    This special method is just phenomenal.

  • @BigHenFor
    @BigHenFor ปีที่แล้ว

    The only thing is that the refrigeration was unstable because it was empty except for the tank. A full fridge is more stable temperature wise. That's why the Korean Butcher filled his tanks with meat too.

  • @aleksandarmilic4400
    @aleksandarmilic4400 ปีที่แล้ว +1

    The one video in which Guga uses a Korean method, then uses Sriracha instead of Gochujang for the garnish. 4:24 😂❤

  • @Puttagirlon
    @Puttagirlon 11 หลายเดือนก่อน +3

    This seems pretty promising from everything I've seen on it. But I definitely would want to get a small, dedicated dorm/apartment refrigerator that can stay closed/chilled for the proper duration. Of course, I've said the same damned thing about getting a dry aging dedicated fridge too... 😆

  • @inkyuflowersx_
    @inkyuflowersx_ ปีที่แล้ว +5

    Clicked faster than my dad when he left for the milk

  • @SpiritProf
    @SpiritProf ปีที่แล้ว +8

    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.

    • @Puzzlesocks
      @Puzzlesocks ปีที่แล้ว

      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.

    • @SpiritProf
      @SpiritProf ปีที่แล้ว

      @@Puzzlesocks If he had been using air for circulation, ice would not have formed on the top.

    • @Puzzlesocks
      @Puzzlesocks ปีที่แล้ว +2

      @@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.

    • @convincedquaker
      @convincedquaker ปีที่แล้ว

      ​@@PuzzlesocksCirculation is to prevent freezing.

  • @mylist7118
    @mylist7118 ปีที่แล้ว

    Very revealing. However, I believe that a more comprehensive experiment would have included DRY AGING in refrigerator. Covered in salt, open, dry aged in fridge for 3 days, the flavor and texture are out of this world! I never heard of the wet aging before so of course, I must try. Thank you.

  • @christopherdark4671
    @christopherdark4671 6 หลายเดือนก่อน +1

    That BGM during the grilling sounds straight out of Duck Dynasty. I half expected to see Si shooting an imaginary snake in the background.

  • @CN-gw5nt
    @CN-gw5nt ปีที่แล้ว +6

    You should’ve done a regular dry age as a comparison. Great video tho 🤙🏾

  • @avashurov
    @avashurov ปีที่แล้ว +7

    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

    • @ampac
      @ampac 11 หลายเดือนก่อน

      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...

  • @kw91
    @kw91 ปีที่แล้ว +36

    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.

    • @Phyde4ux
      @Phyde4ux ปีที่แล้ว +2

      All beef is at least 7 to 10 days old before it's sold.

    • @kw91
      @kw91 ปีที่แล้ว

      @@Phyde4ux that's important to know then for Guga's experiments.

    • @synthetic240
      @synthetic240 ปีที่แล้ว +3

      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.

    • @Phyde4ux
      @Phyde4ux ปีที่แล้ว +10

      @@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.

    • @a2d
      @a2d ปีที่แล้ว +1

      I was thinking the same. Water age then dry age would be interesting to see!

  • @xyzero1682
    @xyzero1682 ปีที่แล้ว +2

    I am trying this, BUT I salted the small roast before I put it in the bag. I hope I didn't mess up, not much money used, will report back.

  • @azycray4801
    @azycray4801 ปีที่แล้ว

    I see a lot of people saying that you loose meat with a dry age, but those trimmings are ground into the best burgers made. So no loss of meat.

  • @rayword45backup
    @rayword45backup ปีที่แล้ว +5

    Please do a video with Ordinary Sausage!

  • @Death_Blossom17
    @Death_Blossom17 ปีที่แล้ว +9

    WATER AGE?! WTF IS WATER AGING?! 🤯
    Istg this man never stops cooking, (metaphorically and literally)

    • @MeltyNote
      @MeltyNote ปีที่แล้ว +3

      like actually 😶

    • @seveneightnineten6901
      @seveneightnineten6901 ปีที่แล้ว +1

      Masturbation Aged Steak seems rather surprising.

    • @Death_Blossom17
      @Death_Blossom17 ปีที่แล้ว +1

      @@seveneightnineten6901 haha lol 😂

    • @MeltyNote
      @MeltyNote ปีที่แล้ว

      @@seveneightnineten6901 🦤

  • @peterwendel2282
    @peterwendel2282 ปีที่แล้ว +28

    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.

    • @owenstevens7151
      @owenstevens7151 ปีที่แล้ว +2

      This. I am so curious.

    • @Puzzlesocks
      @Puzzlesocks ปีที่แล้ว +3

      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.

    • @Chevsilverado
      @Chevsilverado ปีที่แล้ว +1

      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.

    • @Chevsilverado
      @Chevsilverado ปีที่แล้ว +3

      @@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.

    • @inkermoy
      @inkermoy ปีที่แล้ว +3

      @@Chevsilverado but the wet aged and the water aged did look and smell different. what is the water doing that air is not?

  • @johncox9868
    @johncox9868 ปีที่แล้ว +1

    Guga: I filled it up with purified water that's because I did not want any bacteria growing on this whatsoever. ::proceeds to stir with a used wooden spoon::

  • @podocrypto6072
    @podocrypto6072 ปีที่แล้ว

    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.

  • @dangerteoh587
    @dangerteoh587 ปีที่แล้ว +49

    I watch this video while I am eating one 🥩

    • @Chris09978
      @Chris09978 ปีที่แล้ว +1

      Lucky

    • @sinistersh0t2741
      @sinistersh0t2741 ปีที่แล้ว +3

      What kind of steak?

    • @internetexplorer2985
      @internetexplorer2985 ปีที่แล้ว

      I hope I could try a steak soon

    • @Kraanox
      @Kraanox ปีที่แล้ว

      This mf eating videos

    • @Raifyiix
      @Raifyiix ปีที่แล้ว

      i watch videos of cooking while eating too

  • @mckidney1
    @mckidney1 ปีที่แล้ว +2

    Been reading up and still looking for more. This is certainly more achieveble at home than wet and dry aging (Those are really high-risk low reward for BFUs).
    You need to not just filter the water. but also pre-chill in the fridge. The main benefit of this method is that circulating water is much cheaper per heat capacity and volume - with enough water you can add and remove meat in larger batches.

    • @mckidney1
      @mckidney1 10 หลายเดือนก่อน +1

      The main difference is water permeation - over days the water and oils gets exchanged slowly even through the sous vide bags. It accounts for the quicker aging. That said I still believe the biggest advantage is easier engineering - There is no good way for people to maintain both dry and wet aging at home. Molecular sieves are expensive, moister traps require very low temperatures, fridges do not get cold enough. It is a lot of work to turn a affortable chest freezer to age just one sirloin.

  • @seekfv1
    @seekfv1 ปีที่แล้ว +4

    One important factor might be the water pressure, similar to when you use the displacement method. Try to find a bigger vessel to see if it makes a difference.

  • @mrbizzar030
    @mrbizzar030 11 หลายเดือนก่อน

    Dissolve salt, step garlic powder, onion powder, and pepper in the water for 30 minutes. Then inject your ribeye roast with it. Let it sit for 24 hours. THEN age it for 35 days. Lightly salt to taste when cooking. Fresh cracked pepper AFTER you cook the steak.

  • @greasertv3147
    @greasertv3147 10 หลายเดือนก่อน +1

    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!

  • @kerripettit7639
    @kerripettit7639 ปีที่แล้ว +4

    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

    • @mousebeater6981
      @mousebeater6981 ปีที่แล้ว +1

      agreed

    • @Anon-mx5iy
      @Anon-mx5iy ปีที่แล้ว +2

      For lower grade cuts, sous-vide is your savior

    • @kerripettit7639
      @kerripettit7639 ปีที่แล้ว

      @@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.

    • @davidkuehne476
      @davidkuehne476 8 หลายเดือนก่อน

      Sketchy meat = well done, it's got no room for added sketch.

  • @Coranor
    @Coranor ปีที่แล้ว +6

    Guga yet again proving that he is the only one who can use memes in his videos without it being cringe

  • @markmaterum
    @markmaterum ปีที่แล้ว +4

    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

  • @rockymntdan1
    @rockymntdan1 ปีที่แล้ว +1

    You cracked me with the "purified" water when you have it vacuumed sealed! LMAO

  • @kiridashisan3992
    @kiridashisan3992 ปีที่แล้ว +1

    You should do like an ultimate steak prep tier list mega episode. Like directly comparing all the best methods you've tried over the years. You'd probably have to get ALL the boys together since there'd be so much food.

    • @kiridashisan3992
      @kiridashisan3992 ปีที่แล้ว

      Perhaps do it with eye rounds so it wouldn't be to expensive to setup.

  • @jacob4676
    @jacob4676 ปีที่แล้ว +23

    My only question is: How did you keep the water-pump going in the fridge?

    • @daniel_trang
      @daniel_trang ปีที่แล้ว +1

      It's battery powered.

    • @crusade6918
      @crusade6918 ปีที่แล้ว +4

      @@daniel_trang 50 day battery life pump?

    • @moltderenou
      @moltderenou ปีที่แล้ว +4

      Connect it to the inside light

    • @crusade6918
      @crusade6918 ปีที่แล้ว

      @@moltderenou wont the voltage be different?

    • @moltderenou
      @moltderenou ปีที่แล้ว +1

      @@crusade6918 A small transformer would do the trick

  • @ReiKoko
    @ReiKoko ปีที่แล้ว +8

    As a chinese person who grew up eating traditional wontons with pork filling, it's weird hearing crab rangoons referred to as wontons lol. I know they're also made with wonton wrappers and are technically a variation of wontons, but to me they're very different, but maybe it's also because I'm not an American-born Chinese.

    • @theboringchannel2027
      @theboringchannel2027 ปีที่แล้ว +1

      This dish was created by an American in a Polynesian style restaurant called Trader Vic's, which was a famous chain of restaurants, invented in the 1950's
      It has nothing to do any real asian food, just a creation by american chef
      for an EXOTIC menu for americans in 1950's
      In America, wonton/DUMPLING are not very popular in traditional
      american food, some dish have dumpling, but not many.
      Most other cultures have greater focus and love of dumpling.

    • @sulblazer
      @sulblazer ปีที่แล้ว

      Ooooo, you just got exposed!

    • @ReiKoko
      @ReiKoko ปีที่แล้ว

      @@theboringchannel2027 not sure where you were going with this? Guga said that making wontons with pork instead of cream cheese was a "surprise", as if it was unusual. I mentioned Chinese cuisine because 1. Wontons are a traditional Chinese food and 2. Crab rangoons are considered american-chinese and Guga seemed to confuse the 2. It is possible I misunderstood what he was saying or the context. I know traditional wontons and dumplings aren't popular in American cuisine.

    • @ReiKoko
      @ReiKoko ปีที่แล้ว

      @@sulblazer lol what?

    • @theboringchannel2027
      @theboringchannel2027 ปีที่แล้ว +3

      @@ReiKoko pointing out Guga is often very confused about what he is doing or commenting about. He is far from an expert on food, knows a bit about steak, and not much else.

  • @pressreset1134
    @pressreset1134 ปีที่แล้ว +11

    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.

  • @maxschmidt9461
    @maxschmidt9461 9 หลายเดือนก่อน

    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

  • @arspistorica562
    @arspistorica562 ปีที่แล้ว

    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).