I Dry-Aged steaks in DOUGH for 1/2 yr and ate it!
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- เผยแพร่เมื่อ 27 ม.ค. 2024
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There is an ancient way of dry-ageing beef that is no longer used. I am not sure why we stopped using this technique. Today I am bringing it back to see if this is a good idea or not.
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Guga should do a prank where he cooks two steaks the same way but when he eats the second one, act like there’s a big difference in the flavor even though there’s not and try to see if they would say the steaks are different
New clothes of the Emperor steaks. But guga needs to call it an experiment to Freek the others out
Needs to be done
Lmaooo yes please
Interesting idea 😂 to see biases
There is this lady online who makes her Italian husband test wines from france, Spain, and his home Italian wine, when she tried a similar prank he was able to tell it was all the same haha
Guga's side dishes are always ridiculously easy to make. When I really don't feel like cooking and want something super low effort, I always make my own tonkotsu ramen or risotto from scratch.
Ramen isn't low effort at all lol
@@hao9508 I think that's the joke buddy.
This honestly seems like the best way to dry age meat. Not only does it give it a different and richer flavour to regular meat, but because a lot of that hard pellicle isn’t there, you’re not cutting off large hunks of steak
Did you watch the same video I did?
😂
I think Guga cut off more than necessary of the dough one @@GarthKlaus
He did. There was no reason to do that. Dough can peel off.with a little work then the trims could be actual tiny trims@johncarson804
@@HardinProuductionsOriginal
I don't know about 'peel', it looked like it absorbed a lot of moisture from the steak and turned in to a goop.
It might wash off, though, but I don't know if that's safe.
For the dumplings, I'd recommend adding some black vinegar to the sauce as well. A bit of acid really helps cut through the meat & oil. Very well done though!
We use calamansi for our siomai, its like a tiny lemon lime hybrid and its flavor is out of this world.
I recommend replacing the minced pork with finely chopped pork shoulder/butt and shrimp combo. It'll alleviate it to the next level!
I find cutting through meat is easier with a knife. Using vinegar to cut meat is very hard. You don't need to cut oil, oil is a liquid at room temperature, so it's not necessary to cut it.
@@guerilla_food Could you elaborate further? I think that we don't get the pun with cutting, yet.
@@desolate0199 We? How many people are using your TH-cam account? Pun? Not sure what you mean.
That side looks ridiculously easy to make.
And it will please EVERYONE.
And here’s how
A good amount of salt and some freshly ground black pepper.
It tastes AMAZING everybody!
10/10 would highly recommend!
These experiments are so fascinating! I love seeing Guga use old or ancient techniques of preserving foods and comparing them to modern methods. More!!!
Guga digging up a mammoth..I dry aged steak for 12000 years and ate it. Keep it simple with salt etc.
It has been done by Russians already 😂
Lmao!! This made me bust out laughing 🤣😂!
Pretty sure mammoths are like 40k
Mammoths only went extinct around 4,000 years ago
I think the yeast tenderized the meat. The outer layer of dough kept the meat from spoiling (preserving it) as you stated. Nice method there, but it definitely takes a while for the finished product.
I would love to see this experiment going further by using different kinds of flour…
If this is a way of preserving, then it should take a while. It has to keep meat edible through half of the autumn and entire winter.
Guga, you are the GOAT! If it not too much trouble could you please edit side dishes into video compilations
I love how Guga’s original dry age experiments back in the day used full rib roasts, but now he only uses a few ribs total because it isn’t worth the risk of all that expensive meat 😂
Truly impressed with this one Guga. Always love checking out your experiments.
Episodes like this are exactly why I like this show. Informative, interesting, surprising. Dough, who would have thought?
Traditionally it was used to preserve foods
Apparently, it was thought a really long time ago.
A bunch of people thousands of years ago.
Guga's side dishes are my favorite part of his videos.
I used to make dumplings with my mom growing up, I never made dumplings on my own after moving out since her dumpling recipe had like 30 different ingredients in it. Guga's recipe is so simple but looks so amazingly delicious.
This is a fun one Guga!
I have a very bad suggestion for dry aging: PAPER
I can’t see anything that would go wrong
I thought you said PEPPER at first lolol
Wax paper
@@emosam07 pepper pepper pepper
Guga 2025: "I dry aged steaks in WOOD PULP for 1 YEAR and ate it!"
Been watching your videos for awhile. Huge fan of everything you make, everything you do. I think this experiment opens doors to new possibilities, what would happen if you sprinkled the dough with MSG for example. Total game changer I bet!. I hope Guga sees this and maybe consider making a new series. What would happen if you dry aged the steak in dough for a year??
This one is a game changer, Guga! Ibhave seen many of your dry aged experiments and they always makes me cringe a little bit because of the oxidation. But this one is so good at preserving the meat I actually going to try it
Guga brought a bit of a history lesson to the table along with delicious steak and a tasty looking side
Ooooh, this one was cool! Please do more "ancient techniques" content if you've got ideas for it bc this was very interesting! :)
The dumplings is a Chinese dish called 红油抄手, which translate literally to red oil dumplings. Legit my favorite dumplings. Someone recommended adding black vinegar to the chilli oil sauce and he is right on the money, I personally feel the black vinegar is crucial to the final taste of the dish.
Yeah dude. I live in China and I always douse my dumplings in chili oil and black vinegar lol
但他長得真的很像小籠包...
It straight up isn't, I'm from Taiwan i know my food and that straight up not 抄手
bro 抄手is 馄饨, those dumplings are nothing like 馄饨...
looks more like Khinkali
Incredible experiment, never would've thought of using dough for dry aging. The difference in taste and texture between the two forms of dry-aging was surprising.
It's nice that Guga has been using more and more Asian stuff/recipes. The dumpling with the chilli oil looks goooood.
At this point it looked so fresh you couldve just baked it as is as a pie 🥧
Need to redo the experiment but bake one and deep fry one
no the exterior layer is already hard + the interior guwy, wouldn't be anything good, just a hard crust, maybe just for cooking but removing the crust after
@@pbz4994What? xD
So... 6 month beef wellington. Lol
@@narne3330 wdym what? if you like rotten dough go for it.
Guga, the difference between a good pork dumpling and a great one, is that you add a small sized raw shrimp in the filling. If you want to take it a level above, you can turn them into a xiao long bao, where you make the sauce to add inside together with the filling, a sauce made with pork collagen, spring onions, sliced ginger, Chinese cooking wine, salt, white pepper and sugar, strain it, put it in the fridge until it solidifies like a jelly, add the jelly on top of the filling before closing up the dumpling.
thanks
omg thank you. I'm obsessed with asian cuisine right now. I don't buy ramen packs anymore. I make my own broth and roasted pork belly. I've got Shaoxing wine, and recently picked up some Lao Gan Ma(went a little overboard with that the first time - talk about adding some heat...). I need the name of this sauce, or at the very least instructions.
@@mephisto2348 if you know how to make clear pork broth (like a Japanese pork dashi style) it’s not much different, the basic ingredients are as mentioned above. Have fun, and try out a few different recipes, maybe even some with a little bit of oyster sauce or even Chinese five spices, might add a different twist to the basic sauce recipe
Great video Guga!!
Fascinating brother! I did a similar experiment (taking a cue from Chef Lenox Hastie), coating the rib roast with beef tallow after aging for 30 days and then aging for an additional 170 days. I'm going to give this ancient technique a go!
Guga I just want to thank you for all the ideas!!
That side dish reminded me of something. I remember going to visit my mother a few times. Within 10-15 minutes she'd have something from raw ingredients to cooking in the oven. It honestly doesn't take that long, and it's delicious too! Not to mention how much you save on home cooking compared to ordering. 10-15 minutes, and remembering to take it out the oven when it looks done... Anyone can do it! The only way to be better at it is to practice. :)
9:43 Always happy to colab with Guga, as long as I'm not the one on the grill.
New song you played while showing the footage of grilling was great
Guga keep posting I've finished watching all your videos I need more
One of the best GoogooGaga Foods video
I liked the music during the cook in today's video!
Thanks for your contributions to culinary science.
Guga never fails to find a way to make new and unique content off of something as simple as steak
honestly havent commented on a guga video before but you're awesome! makes me wanna try alot of the stuff you show. and this is really interesting
makes me curious what other times and doughs would do.
like i feel this needs to be done again, but like different times. 3, 6, 9, and 12 months to find the best length, and see how long it lasts.
and with other dough, like rye, sourdough, and such. i wonder what dough would do the best and at what times.
just seems like this experiment has alot of potential for tons of variants
A suggestion for guga please try to do a dry aging experiment using cinnamon powder and use worchestier sauce as a binder it's a mouth-watering taste, description guy will be amazed by different punch of taste do it @Guga.
worcestershire
What's this here sauce
my boy's steak is ancient
@Guga told'ya years ago about this, I do not know if I insipired you or else, but I'm happy you did it and it was a success!
you need to do a top ten weird experiments that worked and rank them. It's tough to tell which of the weird experiments you tried are the best. because they are just better then the control, a ranking would be informative. Maybe even a top gear style board of past 2 years would be cool
I like the dubling a lot looks so good
11:17 Leo's reaction, the best, hahaha!
Those dumplings look amazing 😋
Guga always doing his best to support the steak and healthcare industry.
Contrary to popular belief what they are eating on this channel is some of the most healthy diets there is. Meat, butter, eggs. All GOOD for your heart. Whats bad for your heart is refined sugars, vegetable oils and GMO veggies. If you only ate like they do in the videos and mixed in at least a little exercising, you would be one of the healthiest people on earth.
yeah watch out for that "GMO" cholesterol, it'll get ya! /s @@HandsomeMax33
@@HandsomeMax33 yep unfortunately people in western countries have been brainwashed by the media that meat is bad for you. All bc they want to get rid of farmers and have people eat their lab grown food.
@HandsomeMax33 that's a fad diet, while there are benefits red meat is also high in saturated fats and sodium. Eating balanced non processed diet is best.
@@GirthCheck
Red meat aren't high in sodium wtf do you mean. This is non-processed meat. And you can eat meat non-processed.
Great video guga! You should Dry age for a year in dough I am curious how long dough can keep meat from spoiling
Hello Guga, loved your book, havent you thought about other book with recipes with just your side dishes? You can find many books on grilling, but those side dishes you make? That would be cool!
Now I want to try the experiment
Right after the first time I watched this video I had to make my own dumplings... They were amazing!!!
Steak Science!! Dr.Guga, you rock!
Now Guga needs to try the dough experiment not only for a whole year, but with also different types of dough.
I made the dumplings just by using your video and that 2ish minutes was perfect for me to make them and wow they were good.
What do you think of preserving it in olive water?
I just watched a Townsend's video where they talk about preserving meat in "paste coffins" which is basically preserving it in dough... albeit cooked. Then Guga pops up on my feed.
I was just about to mention that video myself! They referred to it as a 'stand-up pie'.
I'd love a townsends/guga foods combo.
Guga looks like Zordon
Now we need to see if different types of dough change the flavor. Sourdough, gingerbread, puff pantry, the list goes on. Could probably get a few vids out of it.
I want to try one of Guga's steaks, they must be incredible.
Absolutely..and no not a restaurant that makes it his way, we want to try it from the man himself
Sidedish suggestion: Birria Dumplings - birria meat with consomé instead of the chili oil
That sounds amazing
That sounds so good
Guga you should do a series around all the side dishes you have made and have the guys decide which of them is the best.
What about trying rye dough and sour dough as well and see if there is a difference from the regular dough for a dry age experiment and, if so, how much?
I'm amazed it turned out like that.
To me, this is VERY interesting! I honestly can’t believe that steak looks that good after 6 months. Pretty wild to think how much this could of helped people preserve meat without refrigeration. I personally never heard of it before this and I’m glad I’m learning about it from the grill master Guga.
Yea I'm honestly shocked this fell out of practice, maybe it was because they didn't have refrigeration and without it, the dough would still proof up over time and just get completely consumed by the yeast, so it wasn't as effective for as long unless you sunbaked the dough dry on the outside first. Who knows, there could be a lot of reasons why it didn't make it into modern techniques yet. It does seem like with the addition of dry refrigeration this technique can be used to insane results though. Hopefully it catches on as an alternative to freezing meat for long term storage, because it would save a lot of energy if you can just wrap the meat in a little bit of dough in its untrimmed state, and then when you cut away the dough you can discard less and use the trimmings you'd normally get for typical things on top of it. The larger the cut, the more efficient this method is going to be at preserving meat, since you'll use less dough and produce less waste trimmings, while being able to use less energy on top of it to preserve it. I legitimately want food scientists to pick this up and do research to figure out just how safe it is as well, because I suspect that so long as the meat is clean and fresh beforehand, the yeast is going to outcompete any dangerous bacteria and ultimately kill them, but there is probably a way that this could make someone super sick if done wrong. Just keep an eye out for the typical warning signs of rot though when processing it and I think you should be good yea? you'd think after 6 months you'd be able to tell if it's safe to eat or not by the smell alone, but who knows xD
I made the chili oil yesterday, really delicious 😋😌
I don’t remember you ever making a video of what you do with all the dry-age trimmings. Or any other trimmings you keep. Would love to see one if you don’t mind making the video 🤙🏽
I tried to use in making ground beef and literally all the juices would render out by 100F
I can only watch like one video a day from this channel because it makes me so hungry for steak.
Wow i cant believe i caught this before it was past an hour of being uploaded lol
Guga revolutionized meat preservation for the world in one video, absolute GOLDEN content. Thank you so much for making this more known! Adding this to my prepper list LOL
Just remember it only works under the right conditions lol. Could probably get away with this in an ice cellar or something, depending on your locale. Think the biggest issue overall will be moisture. Regardless, it's pretty wasteful of otherwise very useful food stock, I'd say salting the meat still takes the cake for longer storage.
As he said, it's what was done many years ago before refrigeration so he didn't revolutionised it, just rediscover it.
Guga should talk about his history of his martial arts journey in a video
Bag a steak up, throw it in a front load washing machine with some ice. Set it for a long wash and see if the action of it tumbling will tenderize the steak any. The ice is simply to keep the steak cold, but it may help tenderize it also. You could also do 2 steaks in the washing machine, 1 seasoned before going in and 1 seasoned after, along with the regular control steak
Pro tips: Powderize your cress - leave it to sit (open air age) for a week [I do mine in doors] but feel free to experiment, dabble a little bit on your finger and give it a taste, gum it even if you would like and it's absolutely divine. Season your Steak and butter with it and you can't go wrong.
I remember a dude used to comment on every video with this suggestion. Nice to see it finally being done
Guga should have his own resturantchain. I know I would be eating there every week :P
0:28 Guga, i love seeing you making video with sous vide steaks. It really awesome. I have some request for you. This dish is from my region indonesia. Can you make beef rendang with sous vide method and without it? I want to see which one is better. You can do the research for the recipe from video you did with joshua and uncle roger previously. I SERIOUSLY WAITING FOR IT😊😊
Good luck man!
Honestly, after all these years!... I am still amazed that there are still ideas for Guga to dry age meats.
Now do an experiment using different kinds of dough(sour dough, pizza dough, dessert dough, croissant dough)
As a chinese, i love your baozi!! They look so good
Guga's next cookbook: Super Simple/Easy Sides
Seriously Guga 🤣 Super simple ?! NFW!!
Great stuff! This experiment is worth redoing but with different aging times.
Eg. 1, 3, 6, 9, 12 months and see or taste what happens.
Would be interesting to see Guga do this again, but using different dough; sourdough, rye, pasta dough.
Hey Guga, have you ever tried to make Natchitoches Meat Pies? I’d love to see your takes on the different variations of them!
You know, I would love to see you do an experiment with an item called Char Crust. See which one would be better, an all natural crust, or the Char Crust and see which one they boys like the most, cause Char Crust is an interesting item cause of there being several different flavors and they all go with beef, pork, chicken and even fish. So, if you're up to it, give it a go. Keep up the great videos
this experiment was great and looked by far one of the easiest and cheapest to replicate!
That was very Interesting!
I need a real deal recipe for those dumplings because they look delicious.
Still waiting on that Guga Side Dish Cookbook!
Guga will love visiting us in Limpopo province in South-Africa 👌🏼🔥 our meat quality is tops! Would love to show him how we “braai”
You should dry age angrel next
Please do a video with your top 5 favorite experiments but make one of them insanely spicy to mess with them
Guga, you're a Meat Genius! Iwas wondering about that some time ago!
Guga you should east that dumpling with black vinegar and thinly sliced ginger with the chili oil.
Uncle Roger got me to watch Uncle Guga, and Uncle Josh, and the number of recipes and general knowledge I've gained from them all is staggering. Uncle Guga is the MASTER when it comes to meat experiments, I have nothing but the deepest respect for the time, money, and effort he's invested over the years in order to educate us all.
Guga's side dishes are better than a lot of "main" dishes I've had over the decades, and the "simple" ones are some of the most amazing. A5 Wagyu is something I might have once or twice in my life, but the simple, wholesome, and delicious stuff is what I grew up with anyway, so when he cooks more simple fare, I pay close attention.
Guga, do you have written instructions anywhere for the dumplings? 🙏
I'd love them too
Man Guga...you are like the mad scientist of MEAT... XOXO
Guga you should make homemade ice cream and churros as a “quick” side dish lol
Very impressive abs, Guga!
Still waiting on chicken salt (australias msg) usually served on fish n chips
Should try the experiment with different types of cooked rice.
I'd love to see a triple dry-age comparison. 30 days in the dry ager VS in a umai bag in the regular fridge VS umai bag in the dry ager
Guga you have to try a dry aging experiment using Bovril from the UK 🇬🇧