You can only clone a man so many times. So sad how they blew up the cloning facility and they lost the original samples and had to use clone dna and frog dna to fill in the gaps
My advice is to mix a lot of salt in the chili beef tallow oil to prevent bacteria and molds from forming. My theory is that since the oil solidifies, it encases the meat like plastic wrap, making the meat dark and moist since no moisture escapes, thus encouraging mold growth. Unlike the msg steak, the msg has sodium, which draws out moisture from the meat through osmosis, making the meat from the outside dry. The dry environment prevents molds from forming, and the sodium from sodium discourages microbes from growing as well due to the "harsh" environment.
i’m still in shock that he didn’t just throw it away after seeing that much mold and then proceeded to cook it and eat it😭😭😭🧎♀️ futurecanoe ur crazy🧎♀️🙏 pls don’t die
It should be OK. I'm definitely no expert but as long as the mold doesn't Penetrate the pellicle it shouldn't ruin the meat. With that being said I personally would be too scared to eat it myself.
@sazacu1 mold is just a way of microorganism saying "hell yeah, we conquered this place" and building up a huge monument. Once you see mold the whole thing is already plagued. He was just lucky the mold wasnt toxic and cooking it made it edible.
@@badabada38 According to the ol' Google, cooking food with mold on it is what creates the toxic compounds that is definitely not healthy for consumption. So cooking it did not make it more edible. Sounds like it just makes you sick in a different way.
Guys, the white fluffy part of the mold is just the peak of the "iceberg", its roots are everywhere in the steak. Cutting mold away (usually) isnt very effective. There are some exceptions with hard food (carrots for example). But hey, he did load up this video -> he survived! :D
@@corrosion83 How "dense" you "think" it is, doesn't mean anything in reality. Even hard cheeses aren't safe if there's mold on them. Meat is much, much less "dense" even relatively than cheese. So stop spreading terrible disinformation just to make yourself feel better or something smh
@lucifiel1618 not ruining anything. I just wanted to help him with some info he may not have been aware of. Mold can be extremely dangerous, especially eating mold.
The solidified beef tallow is basically an oil based moisture barrier that prevents the water from evaporating. I would not 😮😮😮. I agree with dry aging it first and then using the chili oil as marinade after.
Further, white-mold growth on a dry aged steak, as a rule of thumb, isn't dangerous. Just like how mold on certain cheeses enhances the flavor, specific, non-toxic mold strains enhance the flavor and tenderization of the process.
The man is cooking with fire. It is genuinely a good idea to inoculate dry aged meat with certain kinds of mold to further refine the flavor, and protect the meat from harmful strains of bacteria/mold :)
I always find myself sticking around to the end just to hear the "Thank you!", no idea why i just think it's a great way to end a solid video. Keep it up man love the content
@@Tilde_Shii if it was cooked for 2 or 3 hours at 140f it basically kill anything that is alive there guaranteed, if cooked for less time or not as hot it still kills most living things there
the feeling of pride I have for no good reason from having watched him grow from 10k subs to 2.13 MILLION should not be this high. this has become my favorite cooking channel. thank you
yeah, he basically covered it in oil / fat, which really aren't going to do anything to draw out water. I think once it's at the paste stage, he can probably physically mix some salt in (I dunno, 50/50 weight or something? beats me) and although it won't be perfectly distributed, it should work well enough to keep the moisture down to keep mold / bacteria out.
@@markb5249dry aged with oil/fat is called wet aging, it is a thing. As long as the meat is not overly wet and doesn't have strong pungent off smell after wet aging, its probably still good and safe to eat.
sorry if this comment isn't funny, but i just wanted to take a moment to be candid and say your videos are incredibly entertaining. you're my favorite cooking youtuber by far. congrats on your sponsor too. you're epic. like a fortnite victory royale.
Culinary school, ex-line cook, likes to cook guy. I appreciate the humor and the honest attempts at this stuff without much background. Love the content, and never eat a steak that moldy ever again.
you really shouldn't take it out of the water bath as soon as it hits temperature, sous vide is meant to hold it at a specific temperature for a while (to kill of all the germs lol)
@bur_n_t I'm talking about beef in general, like a type of product. The risk of having germs from a raw steak is very minimal. That's why you can easily have a rare roast from a restaurant, but only for buffalo or cow's meat. The complications with the mold, in my opinion, aren't that serious. Most of the time chopping off a large piece of the infected meat or vegetable is enough to get rid of most of the fungus and its metabolites. Yes, it depends on the circumstances and the time it remained molded. And that's why some industrial framework standards have been made to evaluate the harm done and if it is still to be put on the market. If no critical level of mycotoxins has been spotted then it is considered safe to consume.
There was just something about someone who’s inexperienced and has all the wrong equipment making food from these mega cooks with expensive machines that specifically do one thing like grate salt over fried fish or something silly
These videos are so good but please also retain the but lazier series. Those videos are relatable which is why we find your videos so entertainingg! I think a good balance of advanced cooking like this video and the lazy homecook style is necessary. Ty canoe love the videos!
Honestly, the fact that typhor is a smart thermometer that DOESN'T require a phone, makes it shoot to the top of my list immediately. That is ACTUALLY a game changer
Your right I do love to see you struggle but that’s good because it shows that your just like us you fail some of the time when cooking and we do that too it shows that your relatable
FutureCanoe the reason i liked your channel over other cooking channels is bcz you make shit like a normal person would. No fancy ingridients, no fancy apparatus, no years of cooking experience, just a normal person cooking. Please dont change, ever. Continue using radioactive chicken and whatever you have in your house as substitutes
I mean a normal person attempting to do a fancy dry age experiment, buying a bunch of stuff they'll only use once, and fucking it up and creating something covered in mold, is still pretty on brand with that original premise. It's the typical story of a home chef attempting to step beyond their bounds.
Maybe use salt in the tallow to prevent moisture build up during dry aging? The tallow seems to act as a moisture barrier, so maybe salt would help with that? Or maybe just a thinner coat to lessen that effect...
came to here from chef brian tsao's, and i'm glad you mentioned Beijing's Lamb hotpot. I had it for the first time with my fam and their were stuck to it for three straight days going to the same restaurant, and mind you my fam are picky when it comes to food. 10/10 quick hot pot type reviews
The "I don't know what this is" at around 2:17 looks a lot like the Licorice Roots I use frequently for cough-relieving teas. They're used a lot in Chinese medicinal cooking for the flavor (especially when steeped in waters and/or oils) and the medicinal compounds. Total stab in the dark because I can't examine them myself, but they look a LOT like the bag of root slices I have in my freezer.
bro single handedly helping the doctors in his area
They’ll be rich
😂😂
You can't fool us. We know the real FutureCanoe has already died. Only an imposter can make a semi radioactive meal.
color grading
a fungal mimic
AI is getting out of hand
You can only clone a man so many times.
So sad how they blew up the cloning facility and they lost the original samples and had to use clone dna and frog dna to fill in the gaps
Those radioactive meals had to catch up sometime.
I can imagine Guga reacting to this and seeing the mold saying "OH MY GOD, THROW IT OUT" Then getting to the end and saying "I gotta try this myself"
I can hear that last bit haha
I wish this become true
dry-aging steaks in beef tallow infused with korean hot pot spices would surely be an experiment he would be willing to try
Guga would have drunk the tallow fat before anything else he’s so morbidly obese
Tbf I think he's done alot worse on his channel 😂😂😂
My advice is to mix a lot of salt in the chili beef tallow oil to prevent bacteria and molds from forming. My theory is that since the oil solidifies, it encases the meat like plastic wrap, making the meat dark and moist since no moisture escapes, thus encouraging mold growth. Unlike the msg steak, the msg has sodium, which draws out moisture from the meat through osmosis, making the meat from the outside dry. The dry environment prevents molds from forming, and the sodium from sodium discourages microbes from growing as well due to the "harsh" environment.
The suggestion in the screencap at the end is similar, dry age like normal partway to begin with and then add back in the oil for the rest.
i’m still in shock that he didn’t just throw it away after seeing that much mold and then proceeded to cook it and eat it😭😭😭🧎♀️ futurecanoe ur crazy🧎♀️🙏 pls don’t die
It should be OK. I'm definitely no expert but as long as the mold doesn't Penetrate the pellicle it shouldn't ruin the meat. With that being said I personally would be too scared to eat it myself.
I grew up seeing people eat almost spoilt meat. "Touched" was the word they used to describe it
@sazacu1 mold is just a way of microorganism saying "hell yeah, we conquered this place" and building up a huge monument. Once you see mold the whole thing is already plagued. He was just lucky the mold wasnt toxic and cooking it made it edible.
Obviously he didn't eat the second one with all that mold he eat the first one only
@@badabada38 According to the ol' Google, cooking food with mold on it is what creates the toxic compounds that is definitely not healthy for consumption. So cooking it did not make it more edible. Sounds like it just makes you sick in a different way.
That steak has so many colonies that cooking it would be considered a genocide
Jesus
Jesus christ
I gasped at the image of that mold, if he continues on that pace we won’t be getting future videos
@@pxlarbexrHe might now eventually become a canoe (his destiny)😢😢
I looked at the comments before I finished the video… I know understand my god I wouldn’t dare to even think eating that lol
this vid has a deli slicer and a sous-vide machine?? THE MACHINES ARE WINNING!!!!!!
No electric whisk tho
How did you do that
They've already won at this point...
Deli slicer was revealed maybe like a month ago...
"Kitchen machines, son. They harder in response to ligma fork!"
We'll see you in the ER in a week 🫡
Chubbyemu: 👀
When he showed the first one, I was like "not bad. Just cut off the outside skin.
Then when he showed the second one....please don't eat that
Please don't make it into a chubby emu video...
Kinda nervous I hope its just like some kind of cheese mold situation, not ER 😟
@@ladariusholmes1215there is no such thing as “moldy lart”. Thats just the mold you can see.
it's been 2 weeks, i'm getting worried that the reason is the aftermath of making this video
now 3 weeks 😭
@@JourneyFord-vx6jb oh god 😭
HE DID A NEW VIDEO DONT WORRY
4 weeks now. is he alive??
@mattlingpoo hollywood replaced the real futurecanoe with some clone.
Guys, the white fluffy part of the mold is just the peak of the "iceberg", its roots are everywhere in the steak. Cutting mold away (usually) isnt very effective. There are some exceptions with hard food (carrots for example). But hey, he did load up this video -> he survived! :D
that kind of beef is too dense for it to go very deep. He cut about a full inch of the outside, so he's fine.
@@corrosion83 How "dense" you "think" it is, doesn't mean anything in reality. Even hard cheeses aren't safe if there's mold on them. Meat is much, much less "dense" even relatively than cheese. So stop spreading terrible disinformation just to make yourself feel better or something smh
You call it mold, I call it extra flavor (dying from stomach pain)
that mold is about to turn FutureCanoe into PastCanoe
PastBoat
And then he has to figure out how to get back to the FutureCanoe
That mould meat was too expensive for him to just throw out 😂
PreviousKayak 🙏
The roommate is the one eating them 😂
him watching Casually Explained makes so much sense. I feel similar vibes coming from both channels
Fr
YESS i love them both made me so happy to see him watch casually explained😋
I always confuse Nilered and FutureCanoe. For me Nilered looks like how FutureCanoe would sound like.
It’s just the monotone-ness
I swear I needed to double check if they‘re the same person
Hey Canoe, they sell dry aging bags that you can use to dry age meat in a regular fridge. Maybe try those next time to avoid the mold🤷🏾.
don't ruin the fun bro
@lucifiel1618 not ruining anything. I just wanted to help him with some info he may not have been aware of. Mold can be extremely dangerous, especially eating mold.
Thanks I'm not very smart cooking wise but I was like "there's GOTTA be a better way" 😭
How do the bags prevent mold from forming? I hear they don’t seal in the meat, so bacteria can still get in
it's not a bag it's a special membrane
it's just $5 but it's still a thanks, I have bad anxiety and your videos always make me laugh and feel better. thank you
No it's just $4.99
@@MuellerX oh wow, one cent. have you heard of rounding up..?
@@SolLikesStarshe was kidding me I’m sure don’t worry 😂
I hope he isn’t in the hospital and that’s why he hasn’t posted another video. Miss you king
that reply of him never producing that much mold is a kind of appreciation to the abilities of future canoe
edit- thanks for the likes guys
fr😭😭
The solidified beef tallow is basically an oil based moisture barrier that prevents the water from evaporating. I would not 😮😮😮. I agree with dry aging it first and then using the chili oil as marinade after.
I have seen one hippy chef/ guy make a butter covered dry aged stake but it was in commercial settings
Further, white-mold growth on a dry aged steak, as a rule of thumb, isn't dangerous. Just like how mold on certain cheeses enhances the flavor, specific, non-toxic mold strains enhance the flavor and tenderization of the process.
.
@@wanidouse Kinda wonder how a koji, salt, & all the ingredients for the chili oil but powdered and no oil
The steak coming out fuzzy-looking from the fridge after dry aging is very on brand.
The man is cooking with fire. It is genuinely a good idea to inoculate dry aged meat with certain kinds of mold to further refine the flavor, and protect the meat from harmful strains of bacteria/mold :)
I always find myself sticking around to the end just to hear the "Thank you!", no idea why i just think it's a great way to end a solid video. Keep it up man love the content
We are going to ER with this one.
we? who is we?
@@mowards
You and me buddy
We there is no we, there is only me and I'm not walking to a different state
YOU'RE BACK I HOPE YOU'RE FEELING BETTER
SOME ADVICE: PLS REFRAIN FROM EATING POISON
It only looks a tiny bit radioactive this time
But bro ate mold 💀💀💀💀💀💀💀💀
I mean he cut out the mouldy part so he should be fine righttttt…
@@phuanh992pretty sure if you can see mold, it has already seeped in to the inside.
Bro ate teleported steak
@@Tilde_Shii if it was cooked for 2 or 3 hours at 140f it basically kill anything that is alive there guaranteed, if cooked for less time or not as hot it still kills most living things there
the feeling of pride I have for no good reason from having watched him grow from 10k subs to 2.13 MILLION should not be this high. this has become my favorite cooking channel. thank you
16:18 Oh no, he's developed a taste for mold...
dear god, he's becoming...French
😂😂😂😂😂
Yall are retarted
Maybe the chill paste needs salt to prevent the mold.
Better yet he could add a bunch of MSG to the hot pot seasonings, and get the best of both worlds.
yeah, he basically covered it in oil / fat, which really aren't going to do anything to draw out water. I think once it's at the paste stage, he can probably physically mix some salt in (I dunno, 50/50 weight or something? beats me) and although it won't be perfectly distributed, it should work well enough to keep the moisture down to keep mold / bacteria out.
@@markb5249dry aged with oil/fat is called wet aging, it is a thing. As long as the meat is not overly wet and doesn't have strong pungent off smell after wet aging, its probably still good and safe to eat.
@@bosoudang So would this be better done with a type of fat that won't solidify?
You can't "Dry Age" in OIL.
12:35 On the right side it looks like a couple spots of mold formed. Still edible methinks.
Edit: Oh fuck I should have waited before commenting...
I was concerned
Best comment
😊 the hits you can see are the dead parts 😊
💀 bro out here eating the mycelium meat
Correction it isn’t mold it’s actually flavor spots that taste so good they can put you in a hospital
Guga is coming for you, Mr.Canoe.
You stepped out of your lane and into his.
RIP Tomateo-can Man.
He's going in the dry aging fridge next to Angel
FutureCanoe got Ramsay to rap with him while Guga earned Ramsay's ire. Guga ain't got shit on FutureCanoe
Nah. Guga is just going to be inspired to do it himself to test it.
Guga sent the mold
Heh Guga is coming for this!
If i remember correctly marshmallow's are used to "RETAIN" moisture, for example by adding to a jar of brown sugar to prevent sugar crystallization
Watching him slowly but surely getting more and more skillful at cooking is just lovely
Future Canoe whispering meat cooking sounds 100/10
IKR?!! I want more! Future Canoe meat cooking sound 1h version when?!
futurecanoe never fails to fill us up with his flavorful thick broth for 18 minutes
AYO
😳
ooouuuuhhghhh im SOOOOO full of futurecanoe’s future canoes……. and mold
sorry if this comment isn't funny, but i just wanted to take a moment to be candid and say your videos are incredibly entertaining. you're my favorite cooking youtuber by far. congrats on your sponsor too. you're epic. like a fortnite victory royale.
I'm sure he read this and smiled really wide such a nice comment
no, he’s epic like a purple scar
Can I have ur pfp
@@oneandonlybabypringle it's from an old skydoesthings video. the one where redvacktor pretends to take over the office.
@@slonth ty
It’s been two weeks where are you
Culinary school, ex-line cook, likes to cook guy. I appreciate the humor and the honest attempts at this stuff without much background. Love the content, and never eat a steak that moldy ever again.
you really shouldn't take it out of the water bath as soon as it hits temperature, sous vide is meant to hold it at a specific temperature for a while (to kill of all the germs lol)
and reduce the chance of botulism poisoning which is quite high in this case!
Beef isn't that dangerous at all
This is why the only rare cooked steaks you see are from nothing like pork but beef.
@@vstecliuk6555 "beef isn't that dangerous" bro this beef was incubating a new species
@@vstecliuk6555 bro did you watch the video and actually see the beef in question???
@bur_n_t I'm talking about beef in general, like a type of product. The risk of having germs from a raw steak is very minimal. That's why you can easily have a rare roast from a restaurant, but only for buffalo or cow's meat.
The complications with the mold, in my opinion, aren't that serious. Most of the time chopping off a large piece of the infected meat or vegetable is enough to get rid of most of the fungus and its metabolites. Yes, it depends on the circumstances and the time it remained molded. And that's why some industrial framework standards have been made to evaluate the harm done and if it is still to be put on the market. If no critical level of mycotoxins has been spotted then it is considered safe to consume.
The video wasn't boring, your voice is just nice to fall asleep too. I now have to rewatch it cus I missed most of it
man, I was here at ~100k subs, it's creazy that you're already on 2M, well deserved tho
There was just something about someone who’s inexperienced and has all the wrong equipment making food from these mega cooks with expensive machines that specifically do one thing like grate salt over fried fish or something silly
Thanks!
He hasn't posted in 2 weeks and I'm starting to get worried
3 weeks now 😢
yea is he ok
I can understand being worried but not every youtuber has to post every week
Just to tell yall if u didnt notice the new vid, he is alright!
@@levicarpenter5509 it was a joke because he ate the moldy steak 😭
Been almost 2w since the last upload, i think mold may have gotten the best way his time around
If he continues at this pace he's gonna be Past Canoe
4:35 you can actually go through video frame by frame by using < > keys. He actually erased his face from reflection =D
Hearing you speak keeps me focused. Its almost like you are speaking of substance. I can appreciate you because the people in my head are focused too.
17:55 so thats why he hasnt uploaded in 3 weeks
These videos are so good but please also retain the but lazier series. Those videos are relatable which is why we find your videos so entertainingg! I think a good balance of advanced cooking like this video and the lazy homecook style is necessary. Ty canoe love the videos!
video posted almost 3 weeks ago and there's no sign of life from him damn
His Vids are my comfort zone...I love your vids ❤
Honestly, the fact that typhor is a smart thermometer that DOESN'T require a phone, makes it shoot to the top of my list immediately. That is ACTUALLY a game changer
You, yourself, as much as anybody in the entire universe, deserve your love and affection.
Your right I do love to see you struggle but that’s good because it shows that your just like us you fail some of the time when cooking and we do that too it shows that your relatable
You're back!!!! I've missed u so much!!!
Mould is back 🎉🎉
The screenshot of them telling you NOT to eat it is PEAK Future Canoe...I love you and your honesty ❤
Im so proud to have been on this channel from old school mold consumption where technology wasnt in the budget, to dry aging and sous viding things
I hope you recovered from that nasty cold. Big fan of ur content ❤
4:34 this man really showed up just like his profile pic in the oil reflection, can and all hahaha
So glad you are doing better and I hope you stay healthy after the steak. Goodluck! Seriously though, very interesting and fun video!
😂
I'm sensitive to flavor so I tried putting just the water in hot oil and it turned out so good‼️ deff recommend
ok. honestly canoe. I am fucked up right now but you just came off as a legit pro. So proud of you bro!
hes just playing with his life at this point
“It’s never too much fat” is the same energy as “I’d rather have more foodgasms than years on my life”
Can't wait for FutureCanoe and Chubby Emu collaboration video
A man ate 2 moldy steaks. This is what happened to his kidneys...
I LOVE how the most played section of this is people going back to try and catch that face reflection! (Guilty as charged!)
Courage is not about taking risks unknowingly, but putting your own being in front of challenges that others may not be able to.
FutureCanoe the reason i liked your channel over other cooking channels is bcz you make shit like a normal person would. No fancy ingridients, no fancy apparatus, no years of cooking experience, just a normal person cooking. Please dont change, ever. Continue using radioactive chicken and whatever you have in your house as substitutes
I mean a normal person attempting to do a fancy dry age experiment, buying a bunch of stuff they'll only use once, and fucking it up and creating something covered in mold, is still pretty on brand with that original premise. It's the typical story of a home chef attempting to step beyond their bounds.
He hasn’t uploaded in two weeks he’s cooked.
I read the title and thought it was Guga Foods and got chocked to see FutureCanoe dry age, was awesome!
This has quickly turned into my comfort channel. For me it's like the.. NileRed of cooking. Thanks, canoe
I've never gone from excitement to nearly vomiting SO FAST. Thank you for risking your stomach for all of us.
8:10 YEESYYEEEEESSSS FINALLY SOMEONE KNOWWSSSSSSSSSSS AHHHHH YESSS
Starting my morning off great today!
It has been 3 weeks since he last posted a video im concerned
You're getting so much better at all aspects of cooking it's really a nice thing to witness
Maybe use salt in the tallow to prevent moisture build up during dry aging?
The tallow seems to act as a moisture barrier, so maybe salt would help with that? Or maybe just a thinner coat to lessen that effect...
Mould is back on the menu boys!
It's safe to watch your videos when hungry, I don't feel like eating what you make. I laugh and I starve.
As someone who has watched so many Guga vids, congrats on your own dry aging experience.
I love these kinds of genuine videos and his calm voice makes the footage so relaxing and chill, keep up with the work good bro.
Man I watch u every now and then … I regret because you sincerely make me laugh
13:37 oh he’s FINE fine..
It’s been 2 weeks…I think the mould may have won😞
14:40 guga would say “ and i know it doesnt look good right now, but watch this😎😎”
came to here from chef brian tsao's, and i'm glad you mentioned Beijing's Lamb hotpot. I had it for the first time with my fam and their were stuck to it for three straight days going to the same restaurant, and mind you my fam are picky when it comes to food. 10/10 quick hot pot type reviews
I used to live right the street from Alpine! They have some amazing meats. The absolute best steaks I have ever had.
Man are you all right? Waiting for your videos..
it's been like 2 weeks i think the mold got him
2:29 100% definitely fennel. Greenish colour, fat and slightly crescent shaped. Cumin is browner, skinnier and straight. They are very similar though.
The "I don't know what this is" at around 2:17 looks a lot like the Licorice Roots I use frequently for cough-relieving teas.
They're used a lot in Chinese medicinal cooking for the flavor (especially when steeped in waters and/or oils) and the medicinal compounds.
Total stab in the dark because I can't examine them myself, but they look a LOT like the bag of root slices I have in my freezer.
OMG you have 2 mil subs! Congratulations, love you!
yeah a new video from the best cook on youtube
sir, it has been 3 weeks???? where are you
we want a 2million special QnA
My dude, try using UMAi dry aging bags... They help reduce the possibilities of mold
I am so thankful that I finished eating before i had to watch this 13:18
bro left the chat, no upload in 3 weeks
Left my studies to watch your video
I left my pharm micro slides to watch the video too 😂
@@onuhrita5009 was studying current electricity saw this notification and clicked on it without thinking tw ice
OMG hi women in STEM
go back to your studies or you'll end up like him
Comfort channel uploaded !
You nice , keep going 💜
The realest cooking channel
Your voice is so interesting like it’s different in a good way I love it