I Dry-Aged steaks in BEESWAX for 1yr and ate it!
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- Опубликовано: 8 сен 2024
- Honey is one of the most delicious things in the world. it's also an antioxidant and antibacterial agent. My thoughts were that it would prevent the steak from going bad but at the same time develop amazing flavor that has never been done before. So I pushed the limits and dry aged it for 1yr.
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#food #challenge #cooking
![ARGENTINA vs. CHILE [3-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 7](http://i.ytimg.com/vi/De3AWmXzhuA/mqdefault.jpg)
I have come again to request the Wagyu Hot Dog
That would be awesome
Yes do da dog lol
It's gonna be weird... But one can dream 😂
I am seconding this
Yeah
1:03 the problem started when you poured the wax over the steak. There are two ways to properly wax a steak. One is a heavy plastic bag, and the wax poured over top, or the prefered method of the wax in a dish and the melted wax spooned over the steak until a solid crust is formed, with 100% zero gaps. There were thin spots and gaps in your method. I have done entire roasts & a number of steaks many times, and never had them turn out looking like yours.
I doubt thats gonna make a difference. Sounds like you are just talking out of your ass really. 40 Likes on this comment is REALLY weird.
Or you could dip the steak in the wax
@@GlennYarwood I have tried that method, and it doesn't really work that well, you still get thin spots, *IF* you are really diligent, and let each coat dry, then it probably would work well.. I am not that diligent or have enough patience.
@@KrazyMitchAdventures or you could just treat it like a candle. Dip, dunk in water, dip, dunk in water, repeat.
Let’s just all take a moment to appreciate that Guga is so on top of his RUclips release schedule that he is preparing steaks a year in advanced!
He probably forgot it in the fridge and went what is this.
Advance.
Right!?
@@robi4567yeah right lol it was very intentional he made a whole video about it
*When I was in Pakistan I was offered beef aged in cow urine. I declined but perhaps it is a gatekeeper experiment if Angel and Leo are ever on vacation at the same time. Or Halloween*
I think the coating of the steak could have done better, because it did look like not every part of it was coated properly, and that may have well affected the results. Dipping the steak into the wax and repeating the process a few times until you have even and thick cover all around would probably give you a superior result, especially if you don't dry-age it for quite as long.
2 caveats:
1. A little too long to age, really.
2. You need to cover in beeswax in a different manner; rather than doing slow pours, it's supposed to be multiple dips in the wax, which means thicker and more consistent coats of wax, plus more even coverage. There are spots where the wax is very thinly coating or even missing bits.
This is something that stood out to me right away. There was a number of holes in the wax. Which to me invalidates this entirely.
Try again, see you in a year.
I'm not so certain it matters... if it was exposed to air for over a year it would have been way worse looking than it did. i am sure it was completely covered but as it ages it cracks and stuff. it even happens in his 30 day dry age videos. with that said, i am not Guga, and I've never dry aged a steak but i watch everything he puts out on any youtube channel.
My thoughts as well. Dipping it would have been better
@@StefanKaizuron the contrary, I think it matters. The reason why his first butter aging was a mess was because he just slapped butter on it. Drenching in wax and encasing it in multiple layers creates a tighter seal, making it so that the meat doesn’t oxidize as much. I still thinks it’s worth a try and he should do a 30, 60 and a 90 day dry age.
It would've been interesting also to compare this with say a 35 day beeswax dry age. Maybe a year was just way too long, but a month maybe would've been amazing
he still can cuz this wasn’t bees wax dry age. he missed hella spots and had many different thicknesses. it was a failure
@@luckyluchiano72 yeah there were a ton of little holes
@@ninjastiz9046 yea which like defeats the entire purpose ya kno
I have to applaud Guga’s commitment to us, his audience. We know how it goes when he dry ages a steak for a year or four years, but even knowing that it’s not going to be a winner, he still comes through when they ask him to dry age a steak in anything for a full year.
Do you even know how much food he wastes? It's a disgrace.
@@chickenlover657 okay
@@chickenlover657 We know and we love it.
@@chickenlover657 And do you know how much air you wasting? Stop breathing please
@@chickenlover657 why the f... are you here then? Don't like it, move along.
i'm so glad Leo mentioned the "so easy" side dish issue, Leo the sound of truth
Another episode where Guga wanted to dry age something for a couple of weeks but ultimately forgot it and it was a year.
Yep! 😂
8:32 AYOOOOOOOOOOOOOOOOOOOOO
I love how Guga's side dishes often have some connection to the experiment. Like he's giving a hint to the other guys as to what he did.
I love how Guga’s side dishes could be a meal itself 😊
Something about guga's dry age experiments always feels special
Anyone dislike this new trend of video editing? Seems like every video these days has all of these silly zoom ins and goofy sound effects.
@@121789true, the editing 5 to 6 months ago were the best cooking edits
@@121789that’s why I’m no longer subscribed
I'd like to see a "Best of the Best" series. Compare different dry aging techniques side by side. Then the winner will go side by side on another episode. Then reveal the ultimate winner on a year end Xmas special. That would be cool!
I am just curious as to why you don't rinse some of the dry age coatings you use? Instead of scraping? Since you cut off the pellicle anyway!
Guga, I’m still hopeful you’ll dry age full rib roast in *miso paste!* Not a marinade or dry brine, but a real dry age. I think the natural bacteria will protect the meat and infuse some interesting flavors.
Ummmmmmnnmmmmmmmmmmm
Yes
Hasn't he already done this?
@@Lunatix246 no
@@Lunatix246 no. He's only done a miso dry brine on individual steaks. A real dry age on a rib roast has not been attempted.
Wow the side dish looked amazing, I love all of your crews energy, very cool!
Shoutouts to Leo for voicing many of our thoughts about the side dish being "ridiculously easy to make" when they're clearly not for most people. Hell, I don't even own two of the specialized pieces of hardware that Guga used for the dish!
It didn’t look complicated to me ! Literally basic ingredients (aside from the chili crisps ) 😅
@@Msyfr yeah but i dont have a rice cooker, waffle maker or that egg cooker thing he showed. If you have them yes, but a lot of people dont own such things
You can do it just fine without them, it just wont have the same shape. The crispy egg you can use a sandwich press, and if you dont have that, a regular pan and just flip it halfway
@@actually_zer You don't need a waffle maker, a toaster maker will do the job, it's not that hard except the chili crips I do agree.
They're easy enough for intermediate cooks. Beginners, college kids, don't worry about it. Hell, I'm not going to make that for my kids.
I'm glad someone finally said something about these supposedly super easy side dishes....
i cant get over this part at 3:24 when he closed the waffle maker and it launched that bowl at the very right 😂
Guga you should get some musicians who are fans to submit music to play during the searing and maybe promote them on screen. Seems like a great opportunity for even more collaboration in your series.
i can’t be the only one that laughed when guga said “for a year” the delivery was hilarious
It just shows that he puts in the work and determination to make content! He froze a steak for a year for avideo!! Hands down! Your are the STEAK G.O.A.T
dude, i got your book and it’s helped my steak game TREMENDOUSLY!
Guga, here is an idea for a dry-aged experiment. Since a lot of meat of the exterior part is lost during the dry-aged process, why not make a meat-shield of mince meat or slices of cheaper parts around the expensive meat? Like a sacrificial part in the exterior to get all the blackness in order to prevent the center and more expensive and delicious part, reducing the discarded good meat
What if you did the same experiment but for just 21 days? It might be a way to dry age without the waste, because it looks like you didn't have to trim it.
He did one already for 6 months and it was good. Apparently it’s wet aging.
@@BantheDanthis isn't wet aging
If I had to wait a whole year to eat I’d be dead…
Basically looks like Cheese wax experiment, and its good btw
@@Evil_Arthas i'm sure it's the same, just with a bit of honey taste/smell
The patience it takes for somebody to get an idea for a video/experiment a year in advance... Guga, never change 💙
Can't always make Guga recipes, but this rice thing might go into regular rotation! Thank you!
Your voice is so asmr, like butter sliding off a steak, sometimes i like to listen before going to sleep your voice is just so calming and soft
Guga never fails to entertain us with his insane and crazy experiments with steaks. 😅
Back to back videos from Uncle Roger and Guga 🙌
Guga, i want to know something. how do you maintain all of your cooking tools? from how you clean your grill to how you sharpen your knives, how you keep your fridge clean, or even your oven, how you clean your food processor, from counter top to smoker.. would love a video about kitchen maintenance since i know cooking can be messy :)
Guga making dirty jokes is so funny because he just looks like the nicest guy ever, you wouldn’t expect anything like that from him. Like a big teddy bear lol
You should do a taste test between Japanese Wagyu A5, Galician Blond and Aberdeen Angus .... They're three absolutely stunning beef families, but it would be really interesting to see if the Wagyu A5 can be matched or even surpassed.
It still blows me away how far ahead of your videos you need to be
I usually see side-dishes and think.. eh looks decent. This one though! I gotta try this asap, love sweet n spicy and that combo of the egg n bacon just got me excited.
That side dish looking so good 🤤
Another great video!! Thank you for the commitment to a 1 year dry age.
I say repeat the the experiment, but do another 1 day/week/month comparison and see if there is a cutoff to when it goes "bad" in the way it did.
8:30 "you see youre all swallowing" followed by laughter is the chaotically wholesome energy I love to see
Dude why you everywere
@@kitsuneking09There's gotta be multiple people using that channel. Either that, or the user spends 24 hours a day on RUclips. They never respond to these questions, though.
I feel like that rice recipe would also work really well with shredded potatoes, and will be trying it as a breakfast tomorrow
Thanks for the idea
Guga: Leo you’re a swallower!
Angel: 😂😂😂😂
I love your steak advices, tried out many of those that you approved as good.
I want to give sth back, so I share my recipes of the most loved Austrian dish:
Pork belly (Schweinsbraterl)
Cut strips into the fat or rind (crust), about ¼ inch apart.
Seal the pork belly tightly in a food storage bag with lots of pressed fresh garlic (in antibiotic dosage), 1 tablespoon of caraway seeds, 2-3 bay leafs, a good amount of salt and some water.
Now let it wetage for 2 days, turning occasionally in between (or hug it, pet it, give it some love in the evening while watching TV 😄)
Then put in the oven preheated to 220°C with some of the liquid for ~40 minutes, pouring the juice over the crust every ~10 minutes.
Lower the oven to 170°C and let it roast for another 40 minutes, occasionally pouring juice over the crust.
Finally, fry the crust until golden brown for 10 minutes at 250°C top heat
(a light copper tone with crispy bubbles all over the crust is the goal)
Serve with bread dumplings and Sauerkraut, or like I prefer sweet cabbage
(See next comments)
...and a good amount of the juice from the pork belly
Semmelknödl
dumplings
First cut hard buns or any hardened white bread (f.e. sandwich bread) into cubes.
Heat the milk, pour it over the pieces of bread and let it steep for a few minutes.
Then knead the salt, pepper, nutmeg, finely chopped parsley and eggs well into the soaked bread mixture
Peel the onion, grate or cut it finely and fry it lightly in a pan with a little butter (do not let it brown). Add these to the dumpling mixture and knead everything well.
If necessary, add flour if the mixture is too thin.
Now shape dumplings of any size with wet hands (or with the help of an ice cream scoop): press the dough together well and form balls, then turn them in flour.
Let the bread dumplings sit in a large pot of slightly boiling salted water for 15 - 20 minutes (depending on size) until they rise to the top.
Never expected beeswax for a dry age, yet here we are. Nice video!
The swallow jokes thrown at leo from guga and uncle robert are hilarious
Hi, question.. your side dishes always look amazing. Is there a place where they are listed? They get a little lost within the main videos and it would be awesome if they were available separately? Thank you as always for your excellent content!
His cookbook
That side dish looks way better than the main experiment
Honestly I thought it would be like the cheese wax.
Probably should have dipped the steak into the wax rather than pouring the wax on the steak, because it looked like it wasn't covered enough in some places.
Thought the same thing. "I need to cover the whole thing" proceeds to miss several spots you can clearly see the steak.
"Is this okay to eat?"
"I don't know!"
Gets me rolling on the floor 🤣
I seriously wonder how many steaks are dry aging in his fridge for these year long experiments
Well, he has a massive dry ageing cabinet, so I would say at least 20lbs of steaks at any given point in time, if we take entire rib roasts and such into play, the lbs would be higher, but being conservative on my estimates, I would say at least 20lbs.
The hardest part of guga's side dish this time is frying an egg, so definitely very easy lol
Even that was simplified with the use of the pan(?) that he had
love how guga waited a whole year to make this video
I would say you probably need to spray some kind of anti bacterial stuff on the steak before pouring wax because the wax is going to trap air bubbles and that isn’t entirely going to stop bacteria eating stuff and pooping everywhere
A year?! Damn guga, so devoted! Don’t get as much credit as deserved I’ll say that. You’re such a great guy who exudes positivity, strength and intelligence while also being humble and with grace. Youre such a leader, but you’re not forceful about it, you don’t steal others spotlight or trample their success and use them like a step ladder like I see others doing. An original is better than a copy 🙏🏻
You’re an overall great guy, everyone needs a guga in their life! Such a great inspiration 💗
You seem to have something in common with Leo, friend.
@@RiylanCorma oh yessss, of course! Leo is also beautifully natured and stands out as well 🥰 I like that their not show offs or pessimists. They don’t need a huge spotlight or a microphone, they’re not egoistic which is what makes them a stand out imo. They naturally shine in their own right and inspire others without trying to, yeah of course they make money, we all need that, but they’re doing it in a way that is helpful to others, they don’t have that “manipulative sales person” vibes if that makes sense. They are adding value to others lives just as equally as they’re receiving it. Karma and manifestation really is true, you get what you give out in life whether you realise it or not, I think that positive energy typically overrides negative energy. Some people are just magnetic and have really beautiful, genuine auras imo.
@@SS22x Yes, all that is exactly what I meant. :)
I like how Guga chillingly goes back in time once a while to dry age steak
This sounds like it would work really well for shorter periods. How would a 6 month taste? 3? 30 days? If it didn't make you gag after a year this would probably still be survival food
In Greece it’s very common technic to use bee wax in order to preserve bottarga. It doesn’t give any taste to it. It just helps fermented bottarga to stay “fresh” for very long time.
We dive the bottarga in liquid bee wax, let it solidify a couple of minutes then again and again the same procedure. 4-5 layers of wax are usually enough.
When you want to take it off to eat it, you put it above some boiling water and the steam from the water softens the wax and comes right off.
Nice experiment but I already know the result without even watching the video!
Guga after a few years: "I dried age a steak for 5 years" 😂
AND ATE IT!!!!!🤣🤣🤣🤣🤣
i love leo for pointing out the easy side dish lmao
the problem is simply the wax captured the water so it never dry aged but just aged which means it rotten
I'd put this up like that: if you make a marrinage with honey - don't keep meat in it for too long. Because honey has the ability to tenderise proteine tissue by literally "devouring" it because of pherments in honey (just like pineapple). Yes, you got that right. When you eat honey or fresh pineapple - it eats you back a bit. That where that "bitting the tongue" notes come from.
How does this used in cooking? When you have a really gum-like meat, which take A TON of time to be prepared (mostly simmered or baked), you just need to make it a "tenderizing chemical bath" with pineapple, honey, some other kind of hazardous fruit (like those which used to make vinegar). Or alcohol (yes, some kinds of vine or even vodka used for this purpose too). And you get a really tender meat pieces, which takes a lot less time to be prepared. And they surelly will be much tender. With specific notes depending on marrinade.
For example, I really like chicken wings, marinated with soy sauce, black and red pepper powder, a bit of honey and ginger (or garlic - or BOTH!). But you surelly need keep an eye for cooking temperature when you bake them - it can burn easily (180-200 Celsius for 35-40 minutes, and check on them every 15 minutes). Sesame on top is optional.
Someday, I want him to make a side dish with some sort of fermented component that he creates from scratch. This way, he can seriously say "... and I left this to dry age for a year, so that gives me enough time to make this side dish!"
That would be great, and what goes good with any steak? A loaded baked potato. So, why not make a Ruben Loaded Baked Potato? He could thus make the sauerkraut portion of that from scratch.
Guga's facial expression changing at 8:33 had me sobbing 😭😭😭
Another masterpiece.
I love Leo's detailed reviews and descriptions.
guga never disappoints
the steak did
@@kami_180p3 💀
If you show any Koreans that side dish they are going to love it. Crispy rice (nurungji) is a treat that they know well. I don't think they can get American style bacon very easily, but if you substituted pork belly for the bacon and gochujang for the chili crisp, I think that side dish sounds like something you could order there as drinking food (anju). I want to try that.
Very interesting. I wonder what it would taste like only dry aging it for your usual 35 or 45 days... strange you didn't do more than one but still entertaining nonetheless. Thanks!
Leo calling out Guga for saying It's ridiculously easy to make was so funny😂😂😂 that's what we all have been thinking to. Great job Guga!! Love your cookbook
Disagree, It looks easy af. I don't know where to get chillies tho
This is valuable information for future cooks, this man is doing field research and documenting the results, like a scientific pioneer would.
Guga, next time you visit Korea, you've *GOT* to cook this side dish for the locals. I guarantee they'll go nuts for it, because it's a take on an old favorite over there, nurungi (new roon jee). You could make a mint at a market stall selling that stuff!
This may be weird but what if you dry aged using Tajin ? Or smoked paprika ? Or chili oil … yum 😋
he did that
Where did you get pellets of beeswax?
Amazon, walmart, or a craft store like Michael's/Hobby Lobby.
Guga, try marinading your steak in banana. Asians have been using bananas in their beef dishes for centuries, especially in Korea in dishes like Bulgogi. But banana does an excellent job at tenderizing. You can even instantly tenderize meats like chicken, pork or lamb by frying banana peels directly in the pan with the meat, or by wrapping the meat in banana leaves and then in aluminum foil, and then put it in the smoker or on the low heat side of the grill. Once it's cooked, take it from the wrappings and get a good sear on it.
For once, the side dish IS very easy to make! hurray!
Is it though?
@@esotericVideosSure it is! As long as you own a rice cooker, a waffle iron, and a sandwich egg pan!
should have mixed chopped rosemary in the bees wax when melting it, added some salt then poured it on the meat to harden & age.
try this once for a week's aging.
Man guga really be out here answering questions no one asked but just in case someone does, here's the answers on the net forever lol.
I was about to comment that if things go south the side dish would be you lesser problem. But the rice thing was genious.
Hey Guga. I have a great idea for something you can dryage your steak in. There exist these korean instant hot noodles called "Samyang Bludak", you can find "hot noodle" challanges on youtube for that (specifically the 2x Spicy version). The sauce can be bought seperately, and I personally think it'd be an incredible idea for a video.
Edit: The reason I want to see this sauce specifically is not because of the spice, but because it has a taste that I personally have never tasted in anything else. And I love it.
lol the way Guga says beewax has me laughing!! Beeswax!!
I need some Guga Jerky on this channel! On a water fast and I know there are a bunch of videos out there, but we need some Guga Jerky
GUGA! I'm your biggest fan and I love your experiments.
I got a winner for you!
Dry aged A5 Wagyu in AMBER for 10,000,000 years!!!
Try cavenders. It was made in Arkansas where I’m from and I put it on everything including steaks and it is sooo good. Put a lot and don’t add salt. It’s very good
I clearly remember, when our family purchased A frozen Turkey, that had been frozen in 1957 and sold at the Air Force Base in Aviano, Italy at the base grocery store in 1968! Yeah the Thanksgiving Turkey had freezer burn but was edible : but that's not a record! Some Soviet scientists ate the meat that had been frozen for thousands of years. It was from a Woolly Mammoth. Extinct for thousands of years.
The grilling music is so iconic and loud my roommate comes and knocks "You watching that steak channel? Let me see." I have sent him links he is just lazy to subscribe haha
You should try doenjang (pronounced daen jang). You seem to like korean spices with gochujang. Its basically deeper, more fermented miso
I wish Guga had remembered the Nutella experiment and should have realized something similar would happen with the Bee Wax. Props to his courage though. If it's good or not Guga tries it, I asked him if he is brave enough and here is my answer. So I keep on requesting- Please Guga dry age Steaks in Sour Cream. It seems that dairy is better to Steaks than anything Sugary for sure.
That Side dish looks AMAZING OMFG.
8:24 "is this ok to eat?"
*cries* "i dont know" lmao
"I have no idea if its gonna be good.... but I am gonna find out...."
Oh Angeeeeel....
I love that guga is basically a mad scientist at this point.
Guga, you need to try this experiment again. There were a few things wrong with the experiment. Others have pointed out the mistake (misteak), so I will focus on offering changes to the experiment:
1) Instead of doing a singular steak, do a larger portion of meat, important for next steps.
2) Use more beeswax.
3) You want to dip the steak completely. Like you are making a candle. Use a stainless hook. (the reason for a larger portion of meat is so you don't ruin the integrity of a single steak by having a big hook hole through it, thus altering the experiment in terms of texture)
4) Semi freeze the meat again.
5) Dip the entire portion of meat to get an even coating of wax that makes a complete seal.
6) Submerge the wax coated meat in water to set the wax.
7) Repeat steps 5 and 6 at least 3 times to make sure you have a perfect seal around the meat.
8) Hang in your dry age cabinet/fridge for your desired timeframe.
Doing it this way will net you, probably, a better result as you have eliminated as many outside variables as possible. I believe what might have happened is the meat was preserved up to a point, however, the imperfections in the wax coating caused a slight petri dish effect. After a point, instead of preserving, the meat potentially started to rot because it was kept "fresh" by the wax, but with small gaps to allow bacteria to get in and run rampant. If you would have kept the steak in there longer, it would most likely have completely rotted.
King Guga i have a crazy idea dry age in different kind of cake mix 😋
I knew immediately from the title that this one was going to go down about as nicely as it's probably going to come out in the very near future for our guys here.
Hi Guga , Angel, Leo , here's an idea!
You know the traditional way to pan fry a steak with butter, garlic, thyme, Rosemary? What if you took those elements and grind it up into like a paste or a seasoning and then use that to dry aged the steak with..
???
We know those ingredients really enhance a steak so why not concentrate them and use it as a aging process or even a dry brining process. Curious to know your thoughts thank you for all your content
uncle roger has totally made guga unhinged with the innuendos over the past year or two lol
We really need to see a colab with Chef Jean-Pierre...... The out takes alone will be worth days of entertainment!
That side dish looked delicious Guga I will definitely have to try making it one day
I am around food so much but that side dish actually made my mouth water😅
I would love to see you make 4 smash burgers, control, fried in wagyu fat, pork fat, and duck fat
this is like the....25th? video i watched. Still do not know nor understand why i keep watch this. great content keep it up
Appreciate the hard work of 1 year ty uncle guga
There is a pickling method out there that I have enjoyed many times over. Mostly inspired by Asian cultures that brine and ferment meats. Sometimes, that process is extended further by dry pickling. This creates a unique experience. However, you need to find a master to do this the proper way.
If you seal cheese in wax, you dipp it in the wax. Toch it from one side and dip the other side and than the other side and you do that more than once for a thick and even coating.