I DRY-AGED steaks in LIME ZEST and this happened!
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- Опубликовано: 19 май 2024
- Love lime and when you combine it with steaks it's just amazing! So today I dry aged steaks with lime zest for 35 days and the results are in. I did not expect these steaks to turn out like this.
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#Cooking #DryAge #BBQ 
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Guga: “if it smells bad throw it away”
Also Guga: “This smells horrible! Let’s eat it!”
😂
I mean hey he said bad not horrible so bad=out
Horrible=eat 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
He said it smells horrific on the outside so it should definitely be fine to eat once the outside is gone.
You should start freeze-drying things and turning them into a powder to make a paste/rub for marinading or dry aging.
dry age In caviar paste, doesn't have to be the expensive one.
dry age a $1 steak in freeze-dried wagyu powder?
@@YSFmemories AHAHAH wtf
@@YSFmemories Chaos, I love it.
@@YSFmemories i can get behind this
I don't want much in life, I just want to be Guga's friend so that I can have his steaks XD
He seems like such an awesome person to be friends with just because of how nice and fun he appears to be. The steaks are the bonus imo
@@1Arrowkill1 on god
@@1Arrowkill1 I agree 💯
@@1Arrowkill1and that's why someone like you would actually deserve it
Could You make a tierlist video where you re-cook your favorite steaks and put them on a tierlist?
You should dehydrate the lime peel and leaves and then grind it into a powder, so you can dry age it without having to add butter. Lime leaves are very pleasant smell!
oh yes that sounds so nice, i love lime leaves, i put them into the pot when making rice and it gives such a delicious flavour
That is a good idea!
IMO, dry aging with butter was not a good choice. Since butter is basically fat, it doesn't allow moisture to escape.
The bad smell may have come from that accumulated moisture between the butter and the meat, which allowed fermenting bacteria to grow. That also may be the reason why it was so tender, since the bacteria produce enzymes that break down meat.
Next time, he might find interesting to consider using only the lemon zest, and nothing too fatty in a dry age experiment.
It's similar to lemon grass.
A better "control" would've been to do plain butter vs. lime zest w/ butter.
He always claims hes gonna do something, then he does something totally different, idk if its lazyness
I have been doing dry age experiments for the past 5 yrs. I recently wet aged in a high end wine for a week and then dry aged it for 35 days it came out really good in my opinion. I would love to see you do this experiment and see how you guys like it
@guga 8:56
Angel and Leo are the perfect combination of "testers". You always have a laugh and they describe flavours in such interesting ways. Keep it up Guga :)
I love the relationship you have with your nephews. Angel & Leo are both cool and you can tell they have a lot of reverence for you. I think you come up with really creative ideas. Keep up the good work
Guga, would you ever consider a guess the price episode with Angel, Leo and Mamau tasting steaks from different price ranges?
everyone!!! upvote this
Just no... thats not so interesting, besides just a copy of an old Guga video. Don't make it sound like your idea.
Good idea!
He already did that
@@tomstav8555 also this.
I like Leo’s individual opinions. It’s good to have different opinions during the tastings. It keeps things fresh. Please keep it up and thanks for the good content!
he sucks yo
@@waltercoker1155 nah, Leo is great
@@cbryan3549 I guess so sherp thang
490th like
Guga, your channels are amazing. I absolutely love watching your videos and they give me so much inspiration. I'll be trying my first dry-age roast this week. Can't wait.
I was thinking, you should do a video comparing all of the different methods of cooking a dry aged steak.
It doesn't matter how many times i watch, it is always fun to see these new combinations. I'm taking notes for the ones you recommended so i can make it one day!
Feel the same. Like all the experiments, he makes it work some how
Guga would you ever consider doing a whole dry age with maple syrup? That would be VERY interesting! 👀
You're a mad genius!
Have one with maple syrup and have one with agave and control
Ouuu a Canadian steak 🤣🇨🇦
👍
i think it would be pretty hard to dry-age something in a liquid x)
You can use lime leaves in cooking. The zest is full of oils, they are quite volatile and will spoil quickly. they probably were starting to make the butter turn rancid as well.
I've been binge watching your dry age videos and they're all amazing. Fun, interesting and really relaxing. How about dry aging with matcha? Or lose leaf tea in general. I'm pretty sure you can cringe it up and make a paste out of it.
I really enjoy watching your videos. Lots of good ideas for me to try. My favorite part is always your guys' reactions to how good the food is.
You should dry age with beef bovril, it's similar to vegemite but easier to spread and has a much better flavour, it's already got beef flavouring so it'll really compliment the taste of the steak
always hated the stuff on sandwiches, but i recon it'd work well for this
@@joeledwards6587 on sandwiches it's not nice but it goes well on toast, and I put bovril stock in spaghetti bolognese which gives it a nice beefy flavour
Have you tried Dry Aging in Miso Paste? I've heard that fermented dry-ages work well, and Miso is such a distinct Umami flavor
yup he's done it before and has done a video on it
@@Lonehawk2k4 hes never done miso paste
@@williamchan6443 he did
@@williamchan6443 he has.
@@aj-og9pc look at the time of my comment post and the video date
Hello Guga,
Thank you for the excellent videos. I have learned a lot so far and am using some of your ideas. Best wishes to you and your family for a happy, healthy, and prosperous 2022.
I have a suggestion based on what one of my relatives was talking about. He is a beef brisket enthusiast and he covers the brisket with a special butcher paper called peach or pink paper. With that wrapping, he uses a "barbecue", which I assume is a smoker because of the long cooking time. This might work for you as an experiment. For example, a favorite method vs. special paper wrapping.
Best wishes!
I love these experiments, especially when things that seem so wrong turn out so good.
Black garlic, Korean chilli paste, and lime. I feel like that would make a great combo to dry age with.
So basically Takis.
They don't have garlic flavor Takis, do they?
@@never_Nexious6 no but Takisa have a glarlic taste.
@@Cripplified taki taki...taki taki rumba. 💃
@@glitchmanshandle this unlocked some ancient memories
Watching videos like these has made me less afraid to experiment in the kitchen. I'm taking baby steps but I've actually been making homecooked meals regularly for the first time in my life(I've always been super intimidated by cooking). Thank you for being a cooking inspiration Guga!
Your not subscribed?
@@lemo1631 Truly logical reply
Check out Adam ragusea, he has some great home recipes made for normal people with regular kitchens
Hey guga, how about dry aging just with lime zest without butter. It looks like butter doesn’t let moisture to escape and the meat doesn’t dry as much as it should have been. May be Lime zest inside Umai dry age bag would help it to remain on the meat surface.
Loved this video, I liked the topic they touched on about describing dry age taste. You can describe the taste but its not about taste at all. I believe the dry age adds more of a fragrance. That fragrance or smell all goes into the taste factor. Your nose and mouth are very connected, this is why garlic is such a great ingredient as well. Not only does garlic have a profound smell, but it has a complimentary taste that isn't crisp its subtle and coats the mouth. That's why it heightens dishes and pairs well with many meats. I believe dry aging falls under the same affect, very fragrant and subtle, building different notes within the meat.
The fact that the terpenes in the lime worked as an antioxidant it was able to reduce oxidation on the meat and increase yield of the meat. Lovely experiment. This can be standardised to increase yield in dry age production.
Except it wasn't really dry aging since the butter was likely holding in the moisture, preventing the dry age process.
I'm pretty sure its just because the meat was covered in butter so moisture didn't escape, lol.
@@YSFmemories Yeah true, he should have thrown it into one of those umai bags just with a ton of lime zest
The “yield” that is lost is only moisture. No protein is lost in the process.
@@teskejon protein is lost in the form of the outer layer having to be removed thereby reducing the total yeild
How about a quick video of the inside of your fridge? With all the regular dry-age videos you put out it seems like you should have a full fridge of dry-aging meats at all times. Love the videos!
I saw a picture of his fridge once on instagram or twitter, check out his other socials
I always add lime juice to my grilled skirt steak. I absolutely love how the acidity cuts the fat just enough and the flavor of the lime complements the beef very well!
I like to dunk my skirt steak in a lime, garlic, thyme juice
Yep. I never do skirt for tacos without a lime marinade. For me, it's almost required. (Another one that works well -- and hear me out here -- is Sunny D. I like that more on chicken, but it works for skirt, too. I learned that trick from some taqueria.)
Seeing guga foods , really made me want a Guga steakhouse , that would be so good!
You should try dry aging the steaks in a mix of portobello and shiitake mushrooms! There would be so much umami flavor.
wow i was just about to comment that they should try shiitake
@@jon...5324 yeah, I’m surprised it hasn’t been suggested as much… I’d love to see it. Shiitake is good but portobello mixed with it would give it such a unique flavour imo
I liked the way Leo describe the flavor of the lime zest dry-aged one.
Dry Aged Steaks In lime zest looks so delicious great recipe thanks for sharing
Love Angel's description about lime tree leaves! I can totally see and taste it, haha.
maybe dehydrating the lime zest first would remove the smell? i would think the lime zest still has moisture that was trapped under the butter
I think, you may be able to get rid of the funky smell when opening up the dry age, by drying the lime zest first. I guess that the moister of the zest most likely went bad
I was thinking either that or making a compound butter with the zest instead of just laying it on top
@@bryanplunk1494 Shouldn’t use any butter. It solidifies and creates a moisture barrier that the dry aging process needs.
butter defeats the point of dry aging because hardly any moisture can escape through the butter
What a nice video !!!
Its very entertain for me when I want to refresh after the hardwork
In the cases where you can't use just the material like in this one where you used butter with the zest, why not just use a second membrane bag with it instead so you know it's not the butter messing it up
Yeah I think the butter is sealing in the moisture, it's not really dry aging. The umai bag allows moisture to escape while the butter keeps it in.
with this experiment you know it is a success and you don't need umai bag to achieve it... i think it is an extra win...
Hello Guga. Can you try dry aging with coconut jam? It is popular in southeast asia. It is basically a sweet jam made from coconut milk, egg and sugar. Hello from Malaysia 🇲🇾✨
I know Guga does steaks but that sounds like it would be good on some chicken with a spicy sauce on the side
Kaya is better
@@helicocktor coconut jam is kaya
Guga!!! You should make a beginners guide to charcoal grilling to help us get our steaks as perfect as yours!
good on you for this fun and happy vibe vid :)
Hey Guga, could you do a horseradish dry age? It's a lot cheaper and easier to find than wasabi, but has a similar profile.
This is a really good idea 👍
Make sure it’s not prepared horseradish, only fresh ground.
You can get the root fresh from some places. I'd suggest getting it from Azman Quality meats in Euclid OH. They'll deliver if you call.
Also grab some Zelodec (pronounced zhel-oh-dits) and Klobasa sausage from them while you're at it (the biggest reason I'm recommending them). You'll thank me later.
Anyone who can figure out how to make money by eating steak is an absolute GENIUS! Cheers Guga 👍🏽
Than salt bae is the KING 😅🤣
I tried iced peach tea with lime, and that was a revelation. Lime brings down the sweetness and adds a refreshing effect.
Um ótimo vídeo Guga, meus parabéns. Venho aprendendo bastante sobre culinária contigo nos seus dois canais, muitíssimo obrigado!
Gosto de ver como uma "pequena" mudança no preparo, pode fazer uma diferença gigantesca no gosto! É muito legal ver como o Angel está bem "treinado" para saber quando é Dry Aged ou quando é um experimento kkkkk E é muito interessante ver que o Leo está aprendendo rápido também!
Obrigado de coração a todos vocês por estarem fazendo esse conteúdo de qualidade no RUclips! Realmente amo assistir aos seus vídeos
Eres brasileño? Hablo español y estoy tratando de leer tu comentario y tengo curiosidad
@@asandoval4722 Si soy brasileño, pero no hablo mucho español! Disculpame :(
lets keep leo in the video's! he does a very good job at explaining the different flavors he is tasting and does a good job! i appreciate him in the videos!
Guga!!! You should do a COFFEE DRY AGE!! I feel like that would be an interesting result.
Hola Guga! Can you do a Salt vs ADOBO steak seasoning challenge!? Your videos are great content thank you so much!
Every time I watch these, I think i'll get tired of them. But they stay interesting. Good job Guga
This was one of my favorite videos. It felt so much more casual and friendly than the normal professionalism that you guys tend to show. I hope you keep this up!
*If I could ask Guga:* Is it possible to use dry aging bags (vacuum sealed) on the lime zest steak? Or is the butter/open air rack method better??
Edit: Got your voice in my head saying "butter is better" 😆
The bags work by binding to the outside of the steak. Putting the lime on means the bag won't be able to bind to the steak, and won't properly work. You can wet age the steak with a regular vacuum bag, and you might get similar results, though. That said, the butter kind of works as a binder here to keep the zest on the steak.
@@dilupus Cheers mate!
@@dilupus The butter creates its own moisture seal, thus interfering with the moisture condensation that the bags allow.
Use a tiny amount of paste made with water in a mortar and pestle or food processor, cover well but only a fine layer. The umi bags still work as long as the paste is only a moist coating.
Don't use butter or heavy marinades / sauces in the Umi bags.
I was gonna ask this myself, but, if it wouldn't work...🤷
You guys look like a lot of fun to hang with! Great videos!
Dude I love your content and you know what else I love? That’s right, Tajin, that crazy Mexican spice. I put it on everything. Guga, will you do a Tajin experiment? I would love to see.
Hi Guga.
Thoroughly enjoyed this video.💯👌
I would love to see a dry age experiment done using mushrooms if you have the time... They go so well with a beef wellington, or steak in general. So I'm super curious as to how a steak or fillet would taste, after using mushrooms when dry aging.
Kind regards,
Shane Somerville
Nice experiment. I really think you can try these experiment drying the "special" ingredient and turning it into powder before coating the meat(and maybe inserting the steak in the umai bag, or coating it with a butter/powder mixture, or simply in the fridge, your choice). The moisture in the zest I think has a negative effect on the process, my two cents
In Fiji, the lemons are green. The excellent local gin, Regal, with a slice or two of green-skinned lemon is a great gin and tonic on a hot day (i.e. every day in Fiji).
The way Leo explains the taste is how i think im talking but in reality im explaining like Angel 😂 SALSA DANCING 🤣
I don’t know how doable this would be, but I’d love to see you age steaks using traditional cheese rind methods. It’d be crazy to steaks covered in a bloomy rind using penicillium candidum, camemberti or glaucum, or a washed rind, using B.linens. It would require a lot more work than your usual aging experiments - affineurs need to tend to their cheeses daily - but if it yielded anything even edible, I feel like it would be a landmark moment in gastronomy.
I really love watching this channel age all the experiments but dang it makes me freaking hungry every time😁
I love these guys, I could watch them debate about flavors for hours..hey Guga try something crazy like dry aging a steak in watermelon or some other odd fruit..lol
Durian
Bananas
This guy got the best accent I’ve ever heard lol, love these vids keep it up!!!
HAHAHAHAHAHAHAH hayyy omg i love these people. When angel took the whole steak, Leo looks jealous and it had me rolling AHHAHAAH
Guga must do a tier list every year for the best to worst dry age experiments of the year
Guga, try using the zester the other way around so it collects all the zest for you instead of making ir rain plus you can effectively see what you are zesting
Hey Guga! Please try to dry age steak with Chili padi. Love your videos!
I think that lime flavor might work better with a different type of meat, like pork. Or maybe turkey.
I think I remember Guga dry-aging a chicken before, and using lime zest for that sounds tempting, but I'd be really iffy about that because chicken just goes bad so easily, and you're not exactly starting with a huge slab of meat, there, so there might not be much left once you trim the pellicles and get those stinky parts off. Pork butts and turkey breasts can get pretty big, though.
Leo has a great capability to describe what he tastes, keep bringing him in!
same as angel. angel has by far the best chances at recognizing what hes eating, very impressive skills. compare to old vids of maumaus brother... he had a lousy palette haha
Who is maumau brother?
Always love to hear your voice you have a beautiful voice🙂
Guga, have you ever tried doing something with the pellicles?
I've seen a few people grinding them with fresh meat and making burgers, meatballs, kebabs, and even jerky strips;
but I haven't seen any video of you using them.
Easily my favorite cooking channel, Guga's such a down to Earth and naturally charismatic person - It's hard not to sit back and enjoy a Guga vid.
Leo is such a great personality on the show. Love him!
Same! he really seems to enjoy being part of the crew!
I WAS GOING TO REQUEST THIS!
Am I the only one that noticed a smiley face on the steak at 3:45?
Tomato paste has a lot of umami so it might work like MSG so it'd probably be a good ingredient for a future dry aging experiment.
Yes, describing the taste of dry-age is like describing the taste of truffles.
My best guess is that the essential oils in the zest shifted the balance of the dry aging bacteria in the meat, promoting rotting on the surface but acidification in the meat itself. The juiciness is probably from the butter trapping in all of the moisture, which may have also have contributed to the microflora balance.
Would be interesting to see the zest trapped between the meat & an Umai membrane bag compared to this.
I like the change up in bbq music.
Leo: "We are the experiment now, Angel"
Me: "Dry aged Angel coming soon?"
Something I always wondered with these dry ageing experiments is what happens if you put the stuff into the umai dry bag together with the steak sort of like a sous vide marinade? I think one of the videos you tried a cheese cloth, but I guess maybe using the bag AND something like lime zest kind of defeats the purpose of the experiment because you're looking for alternatives to the bag?
the bag won't work if it didn't touch the meat directly, so it'll become wet aging not dry-aging
i love the way he says cheers everybody
One day I need to be a steak tester for you. I always learn something new.
It’s fairly recently that umami has become regularly used in parts of the western world.
Like blue cheese or an oozing Camembert we tend to use “funky” there must be a better word too describe the taste.
If not, then I think it should be “funky”. A fantastic English word!
Salty, sweet, sour, bitter, umami, funky. Perfect!
Parmesan cheese might have umami, but Stilton cheese and dry-aged steak has funky!
I'm reminded of that Friends episode with the line, "It tastes like feet."
Love these experiments
He might discover something amazing
Guga you have to try dry aging steaks in Bovril from the UK 🇬🇧!
Have you tried truffle powder? Would be awesome to have your opinion on it. Haven’t seen many videos online about it 😀🤞👍👍👍
How do I become a steak taste- tester? Because I’m extremely jealous of these guys lol
3:40 so, nobody is talking about that cute smile meat is giving us? (●'◡'●)
I thought that as well! You're not alone. 😀👍
That's a lot of imagination hahaha
3:41 there is a happy face in the cut left center side :)
Should make an episode using Durian. Would love to see your reaction 😂
hey guga! can you dry age a steak twice? one for 35 days or so and then remove the crust and dry age it again. or however many days you think is appropriate?
That would require a substantially larger piece of meat
What would happen if they just let it dry age twice as long without removing the pellicle?
@@NikoBellaKhouf2 not sure, but there has to be a point where it starts going bad
@@feralguyver yes, or reach the point of diminishing returns
I love when Leo taste tests
Leo learned a valuable life lesson about sharing. When Angel asked for more 🤣🤣🤣🤷🏽♂️
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
That Coca Cola analogy was perfect! How do you describe what Coke tastes like?!?! You can’t, it just tastes like coke!
sugar water
Leo has a funny way of describing things lol.. He tries complementing something and makes it sound odd lol. Great vid guys.
You should do a Durian slathered dry aged steak experiment.
You're a madman. Please don't ever change.
now I have a question:
if you used the zest dry age expmeriment as control, and the other steak you dry aged regulary then before you cook it you marinated with lime juice for an hour or so, would the taste be different?
someone suggested freeze-drying the ingredients then using it as a dry age paste with butter or any other adhesive, so you can add a 3rd experiment:
after taking away the zest, you will be left with plenty of limes, so i you freeze-dry these limes, then used their powder for dry aging (with butter as an adhesive), that would make for a good 3rd experiment.
good thing about this triple experiments is that you are almost sure 2 of them are going to be good, the 3rd one (freeze-dryed limes as a dry aging agent) is the questionable one.
let’s appreciate how much effort is put in this video, and how long it takes!
Wowwowwiiwowiwwiwiwiwiwiwiwiiwieeieieiieeieieeieie
The zest doing that makes sense. Most of the oils, that are most likely on the leaves as well. I don't know for sure I'm not a botanist. Are in the rind. The juice is more acidic but those oils have a higher concentration of flavor compounds. Why I assume it tastes bad, cause it overwhelms your taste buds..Unless you honey them or whatever.
Mr. Guga. Could you please do the dry aged steak with fish sauce or light soy sauce as the alternative choice? Thank you.
Dried mushroom powder dry age would be amazing 👏