I used a Special JAPANESE FUNGUS to dry-age steaks FASTER!
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- Опубликовано: 5 июн 2024
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It's not a secret that I love dry age, today I made an insane experiment using a special Japanese rice called koji and the results are in.
Koji Rice: amzn.to/2QnDk0r
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#DryAge #Steak #Experiment 
Развлечения
![Eminem - Houdini [Official Music Video]](http://i.ytimg.com/vi/22tVWwmTie8/mqdefault.jpg)
I'm so glad people stopped the "he dry aged angel" joke, it's so stupid. He's clearly fattening him up first to increase angels marbling score.
He's trying to make a wagyu Angel
Had me in the first half. 😅
@@ollie7070 My head herts
lmaoooo bro
Had us in the first half ngl
Guga: You don’t wanna breathe in any of the mould.
Also Guga: It has a nutty smell!
these nuts..
These fungus doesn't reproduce in the body as far as i know
@Ethan and how would u know ur a kid
@@michaelreid3271 children can know stuff me for example I know a lot about space
@@thememerbros687 People really underestimate how smart kids can be
10:25 The smell of that "steak" was so bad that one sniff slurred Gugas speech for a second, like his brain had to restart.
Just noticed that lol. Caused brain lag
Literally caused him to short circuit
General Rule: Any kind of mold will ruin a dry age.
Guga: Let's dry age with mold
Unless it's camembert mold...
I think the goal to dry was to grow penicillium moulds, people are generally talking about every other mould though
I don't think that's true, mold is a part if dry aging ..well at least I thought it was. He shoulda trimmed them though
@@douglasrodenbach8000 Let's do itttt
Uh, dude, the entire dry aging process is just letting certain kinds of molds do their work. It's only ruined if the wrong kinds of molds get established. That's why you go for a certain temperature and humidity level is needed in traditional dry aging, you want to create the ideal conditions for the right molds to thrive on the surface while deterring toxic molds.
"It feels like it is, but it is not"
Angel is becoming a steak philosopher
Schrodinger’s steak
lol
mr.philosopher
What are you talking about
“They don’t think it be like it is, but it do.”
-Angel
After years of experimentation, Angel is one radiation exposure away from becoming a super-villain.
Dry aging with radiation sounds interesting
😂😂😂😂😂
@@NM-ev7pu Nuclear powered Steak.
Super steak
Chernobyl steak
I’ve done a lot of koji experiments. The mold pulls moisture and creates sugar. Any longer than a few days and the surface gets crusty and dry. You’ll want to powder it to coat all surfaces. When removing, just run it under cold water (way easier, but remember to pat dry). It will take on color a lot faster than regular, so be careful with searing. I recommend reverse sear for this one.
Temp control also matters. You can actually age it at ROOM TEMP if you completely cover with koji. 10 hours would probably do it. The mold growth crowds out the harmful microbes. I have aged at 90F for 12 hours, eaten it, and had no harmful effects but it was quite intensely funky.
I recommend refrigerator, but slightly colder than the recommended temp. This slows down mold growth without preventing it so you have a larger timing window for the perfect aging despite it taking longer. My ideal is 3 days.
So, wait...is this something like the equivalent of bleu cheese, but for steaks?
@@VirtuasamsaraYes. it's molded rice, used to dry age steaks. Didn't you watch the video?
@@SooSmokieit is not molded rice, kōji is often type as koji-kin, which the “-kin” part is short for “キノコ” quite literally meaning mushroom/fungus. Stop spreading disinformation.
@wolfetteplays8894 0:10
Maybe try watching the video. He tells you exactly what it is. Stop being ignorant and try watching the video you're commenting on.
Not disinformation, just you being silly.
It is rice.
BY definition it is:
"Koji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it."
Aspergillus is a mold. Part of the fungal family, just like mushrooms.
So shut up
Isn’t he supposed to cut off the outer bits!?!? That 1 month one really needed a trim.
Cheesus yeah definitely
I would've cut that outer layer off, no way eating this
He always cuts it off too, I was like wtf is he thinking?? When he gonna trim it??
It's the old age catching up. Beefy brain lol
@@TkevTV Not even hating but it looked like a health code violation that would get a restaurant shut down, so same.
@@deathstack4567 cheese and steak are very different
It seem angel is still alive after that msg experiment
Lmfao
Die because of MSG? Which universe are u
@@ziminazmi1282 Its a joke 🥴
I laughed hella hard when I saw this 🤣
I mean this could be recorded before that and guga just had a big brain strategy
Guga’s next video : Dry aging A5 wagyu with cyanide!
Guga: guys the slight almond flavor is very soothing to the tongue as well as somewhat numbing...
LMAO!
Daaaaanmmm😂😂😂
Lol
Guga's suicide special.
We could give this to death row prisoners...
Makes sense that the 1 month version is hard, koji rice is used in the process of making katsuoboshi (if i used wrong romanji spelling sorry) which is a fish filet that has dried and shrunk to an almost woodlike consistency and generally is shaved using something similar to a carpentry planer
Katsuobushi is actually smoked and sun-dried, I don't think koji is a significant part of the drying process.
@@DevynCairns i think the aspergillus fungus helps draw moisture out from the interior
Karsuoboshi uses aspergillus glaucus, not aspergillus oryzae. Related, but not the same.
Oh and that's used after the smoking, so by that point it is already like a block of wood.
i feel like guga's video editing is severely underappreciated. the shot comparing the steaks after the mold was removed was insane
My anxiety is beyond level when seeing that Guga did not removed the outer layer of the 1 week and 1 month steaks 😭
Exactly, whyyyyyy😭
definitely
I was thinking the same thing
@esad they don't
I just said something similar!
Everyone: Don't breathe in koji rice
Guga: mmmmm smells nutty
He smell the steak dammeeed umm nvm butt, umm ehh.
@Indian Streetshietters Guga is Brazilian, not Latino/Hispanic.
Brazil was colonized by the Portuguese and is culturally distinct from Hispaniola/Meso-American culture.
But yes, Japan and Brazil have a lot of crossing as immigrants end up on both ends and start new lives. I'm sure there's a historical reason, but I'm too lazy to look it up.
**EDIT**
Apparently, it's due to a "Treaty of Friendship" signed in 1895. Brazil also has the highest Japanese population outside Japan.
nutty in my tummy
@@TheDancerMacabre Latino means from latin language, portuguese are latins too, and french, just latin languages
😂
I'm glad to see that both of you are alive a year later .. I was really worried about that last steak - thinking to myself the whole time "How is that even edible?"
Judging by what the inside of the 1 month steak looked like, I doubt removing the outer layer would have made much of a difference😂
My theory is Angel is Kenny from South Park, he dies in every single Guga's experiment and then comes back to live next day as if nothing happened at all
Dude you might be on to something
@@mohaktalwar6116 probbably he smelled some japanese dry age even tho guga said not to lol
OH MY GOD THEY KILLED ANGEL!! THEM BASTARDS!!!
Makes sense to me
@@boester69 looooooool
"An abomination, rotten, disgusting."
Man, I would love to put that in a meme.
I will
@@youcantbeatk7006 oh f off you troll, go spread your transphobia elsewhere.
@@lordnecrorder8476 seethe
@@mossymusa365 stay mad
@@youcantbeatk7006 Reddit kid
You can also do a wet age with shio koji (liquid marinade). I would have trimmed the aged surfaces off though, same as you do with dry aging. There’s a great book called “Koji Alchemy” where they also make charcuterie using koji
I didn't even think the one that dry aged for a month looked safe to eat.
9:25 I love how Guga seems genuinely confused as to why Angel doesn't like the third steak even while his own face is in the process of collapsing in on itself like a dying star from the taste...
You saw at 10:25 Guga smelled the 4th steak and had serious brain lag
@@Chimaera1017 he went through the 5 stages of grief in 5 seconds
Chefs say you can dry age in 48 hours.
Guga: "We have a 1 day steak a 3 day..."
Me: "Wait.... why?"
48 hours is 2 days so...
@@nielsianu exactly, so he should have done it for 2 days, not 1 day then 3 days
So professional chefs have already proven 2 days works, why would he repeat the same experiment they did if it's proven? It's more interesting to see 1 day and 3 days
@@kyler247 I agree, I’m just saying that’s what the other guy meant
If 48hrs works fine then why would he do it again. It's meant to be an experiment to see if he can use less or more time to get a better result.
Fun twist: angel does a guest episode where HE goes nuts with the steak and gugas his lab rat!
I love how his voiceovers are so quiet but when he eats he’s loud asf lol
I think guga feeds angel and maumau weird and nasty stuff so they can truly appreciate how lucky they are to be able to taste his masterpieces. Genius tactics
But it causes jealousy with the neighbors, their wives, children, and viewers. Cause they (and us) can’t experience what they experience.
That’s called the Yukihira Soma, although he learned it from his dad
@@Jadguy24 how’d the anime get into this?
@@noodles7422 what they sair would make sense if you watched the anime they're talling about. I did so i understand why it correlates
@@noodles7422 Guga's experiments resembling Soma's
I'm curious why the 1 week and 1 month steaks weren't trimmed like a normal dry age would be?
tbh ... at least for the 1 month, there would have been nothing left =D But i thought the same, if it should be like a dry aged, why not cutting off the edges
That was confusing to me also, considering we're always told how disgusting the pelicose is
The month steak was nothing but a pellicle lol
I did a single steak dry age just to test it and after just under a month I took it out and when I trimmed it the actual meat was like 1 inch wide and tall, and like 4 inches long. It was a tiny strip of meat.
@@Chevsilverado 😂😂😂😂😂😂 I'm so sorry
1:32 THE FORBIDDEN ICE CREAM SANDWICH
Videos I have seen using koji for similar purposes ground the koji into a fine powder. That may be worth exploring because it is easier clean up and more "fermentation". You don't have to knock grains off and there is more surface area for aging.
**Feeds this to his family**
THE LAST OF US III
are they related??
@@celyn_-fw4ju is what related?
@@Indee___ your mom and your dad
@@aaaaaaa9669 yes is that not normal?
@@Vainglory100 Damn my comment got deleted by youtube
Someone once said Angel looks like Tekashi 6ix9ine without tattoos and now every time I see him I laugh my ass off because it's true.
Brooo, hahaha, I never would have noticed it if you hadn't commented it.
Agree
Yooo that’s way to accurate
He is 69 he got his face lasered ...
@@EvilNick81 lmao sent him here for witness protection and put out a body double I'm dead
The look on his face when he said you don’t like it?
Sir do *you?!*
Great video guys made me smile 😂😂
Gugas face when he smelled the last one was hilarious 😂😂got me laughing really hard😂😂
Guga’s gonna flip out when his doctor tells him he shouldn’t be eating rotting meat
You're looking a little too big there tony
@@03jojo78 I'm gonna have to arrest you for this behaviour
All meat is rotting
my friends when I eat mold cuz I cba to find something else to eat other than suspicious looking cheese twists. tasted like funky cheese.
but there is cheese, fish sauce and shrimp paste.
This explains the legendary Russian dry aged beef!
*"Moss cow!"*
Ha ha ha ha ha ha ha aha ahanahahahahahaahhahhayaahhaa. Ahahaha hahahahahahahahahahhahahahahahhahahahaahhahahahahahahahhaahahahahahha
Good one! 😃😃
*NYET*
Underrated comment
Lmfao
I wonder why he didn't trim the 1 month Koji.. is it because it's already small enough?
Facts, kinda disgusting
Guga respecting the meat and the people. Keep at it. Cheers!
Guga be inventing new kinda strain of covid in his kitchen
Lol
LOLOLOL
Yoooo don't give him any ideas man, nek minit guga gonna be dry aging some bats up in here
LOLALALALALOL
😂😂😂
Guga : 'be careful not to inhale them'
Also Guga : *consumes*
Digestive system =/= respiratory system
Well yeah. That's perfectly safe.
Your stomach can easily deal with it (probably due to the ACID). The lungs can't.
Yeah your stomach has SO much bacteria in it that's able to deal with lots of stuff. Human body be pretty incredible sometimes
@@Nighterlevno, watch Adam Ragusea’s video about Covid and food. Your digestive tract is desperate from the rest of your body
Is it safe for your fridge? Will the smell linger and contaminate other food?
Guga, I adore your videos, man. Your voiceover is sublime, your camera work and editing are slick as hell, and your content is wholesome and unbelievably delicious looking. Consider me a new, but big fan. Keep 'em coming, my dude.
13:02 Angel plotting revenge on that 1 month old...
It's crazy. We've all seen Angel grow up before our eyes. We ALL feel like his uncle!!!
Feel like??? Sir, we ARE his uncles😂
@@danielnwochie lmao😂
🤣🤣🤣
do we?
Im only 16 years old and it feels weird HAHAHAHAH
This gives a new meaning to steak and mushrooms
😆
Bahahahaaha
Thuaght you were on about steak and shrooms
@@Luis-ok8el change ur name mate, not a good look
I just have to say, this channel always brings me new knowledge and makes me want to try new things! Thank you!
Although Guga repeats the same remarks in many videos (marbling, simple seasoning being salt, pepper and garlic powder, the way he likes dry brine), in this case it's good because it's consistent and reaffirming. Thank you and much appreciation! I was able to do my first medium rare steak on a pan thanks to your tutorial.
If I didn't know Gugas tendencies, and opened his fridge, I'd probably scream
And end up in that fridge yourself
Calmly compliment the man’s meat and walk away 🤷🏼♂️
You'll open his fridge to see steaks that grew legs from mold
You’d find angel being dry aged
Kind of curious why you guys didnt take off the outer layer like a normal dry age experiment on the one week and month ones
This is by far my favorite cooking channel.
I've been eating hospital food since last August, I might enjoy that 1 month koji steak. 🥩
"Dry age in 48 hours."
Dry ages for 1 day, 3 days, 1 week, and 1 month.
Where does it say 48 hours
@@nikosimac6956 0:34
He said other chefs say it only takes 48 hours to dry age he didnt say he is going to dry age it for 48 hours
@@nikosimac6956 well, atleast he said "48 hours"
I love the look of panic / concern on Angel's face when he realizes after eating it that the first steak wasn't a true control, but also part of the experiment.
Yo this looks really good man and I definitely subscribed 💯🙌🏾💪🏾
10:25 I come back to this vid every now and then for this moment alone, it cracks me up
I'm looking at the 1 month steak like:
1. there is still rice on it
2. you didn't cut the black parts off like normal
3. similar issue with the 1 week steak.
Just feel the 30 day one at least should have been trimmed.
Yes i tink the same
@Bob Watters Yeah but he normally trims the pellicle regardless of how much will be left
2 days later: The Reason i was in the Hospital
Yea that would never happen
@@juanrocky8147 bro it was a mf joke chilllll
The walking dead: ORIGINS.
@@TheSlavChef lol
I know you joke, but my brother-in-law is a urologist and he's watched some of these experiments with me and told me that eating this kind of stuff that is not considered safe and could cause legit kidney tumors.
He didn't cut off the pellicles from the one month steak??? 😬😬😬
Makes me wonder how dry aging in blue cheese would taste???
The word for rice in Chinese language is 米 "mi" as in the smartphone Xiaomi 小米 (small rice or foxtail millet).
A piece of steak aged using rice shall be called a mi-stake. It's a mistake!
The word for good steak in Chinese is cabron
Boom goes the dynamite
@Claire Alderson I wonder if they know.
Haha!
@Claire Alderson it looks more like an ant, since it has 6 legs
guga: steak with fungus
me: meat rice krispies
Mice Krispies
Scary
Lmao nice!
Rice Krispy meat
First thing I thought of; now I want Rice Krispies.
10:23 I laughed so hard! Have replayed it so many times, hilarious
Guga: and if you look very closely
Me: not even looking on the video and trying to figure out why my charger isnt working
My family loves my steaks off the grill as much as the ones from high end steak houses. I have Guga Foods to thank for the huge improvement in my steaks over the last year. This channel kicks ass.
Same here. I invested in a wireless thermometer, and even bought some A5 wagyu and let everyone have a few pieces!
GF is a middle-aged man, presenting to the emergency room with...
Angel poisoned gugas wagyu for trying to dry age him
Cibumemia cibum=meat emia=presence in blood
I'm so happy I saw a Chubbyemu reference here
A man ate a 1 month old dry aged steak using a weird fungus. This is what happened to his organs.
😂 😂 😂 I literally just watched one of those videos just now before this one
I would've liked to see you do a batch in the dry age bag just to see if there was a difference between just putting it in the fridge on a rack with koji rice or using an Umai bag with the koji rice.
Angel is a trooper for putting that last steak in his mouth. I appreciate your sacrifice Angel!
Why did you not remove the “pelicals”?
lol it was all pelicos so if he did that there would be no 30 day
I’ve got a good idea for a future video: homemade beef jerky! I’ve recently learned you can make it yourself at home in the oven for a 1/4 the price of store bought. And you can fit it to your taste or diet. I would love to see Guga’s take on jerky
best way to use it is to turn it into powder, then proceed to wash the meat after dry aging for your target number of days.
Although just apply the powder just enough to coat it so that it'll be easier to wash before patting it down and cooking the meat.
Love your chemistry so funny both of you, you make my day♥️
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
omg yes
Dont surrender, keep going
We all see you out here on every video! If SwedishJacuzzi could do it, you can too! Don't give up; this is definitely something Guga would do!
@@sethgaston845 I hope so!
Bump
In next episode "I used a special manure to dry-age steaks!"
It's just a rice bruv calm down
yeah its rice
You joke, but I'm waiting for it.
I used grounded up powdered humans to dry age steaks
Might as well use chemical fertilizer
10:21 "the smell" went Dracula on him on that one
In next episode “I used double mutant COVID-19 to dryage the steaks! And the result will amaze you”
10:25 "And the *smmmellll* is fantastic"
I laughed at this so hard.
I couldn't stop laughing at the face he made
Guga: the smell is fantastic
Also Guga:😖
i'm crying man.. oh my..
Same :D
I never get tired of guga saying:”Cheers everybody!”
me neither
i dont even eat stake and i feel like im an expert at dry aged stakes just off your results, i cant get enough of these crazy ideas you come up with
I'm very impressed with guga's project management skills 👌 👏
You didn't trim the month old one? Surely that could have just dry aged in your fridge in that time so if it didn't spoil it would form pellicles.
But the old one was a pellicle all through
Well it’s cooked so it only changes the texture and flavour really
@@Volt64bolt if you cook it medium-rare like guga usually does, it actually doesnt kill all the bacteria in the middle
@@Volt64bolt Yeah but that's why you remove pellicles, because the texture and flavour is unpleasant if you don't, its not dangerous to eat them.
@@TristanBehrens you can't remove something that it is as itself, that's like removing apple from an apple
I don't get why you did not cut the black parts off as you would do for other dry aging methods
Was going to comment the same
I can understand leaving the 1 and 3 Day Old Steak As Is but the 1 week couldve used alittle trimming and the 1month old steak well....
yes that's why it looked more disgusting and tasted more disgusting
It’s gotta be consistent
guga; always remove the pelicos
also guga;: 'cook the steak without removing the pelicos'
C'mon guga, you keep doing experiments to make steak better, let's see it all together. Wagyu beef, dry aged, sous vide, msg, butter of the gods, let's see the ultimate steak
I think guga should make a msg steak with butter of the gods I want to see their reaction btw love the content.
Yes
MSG, with umami powder, with bacon salt, with the butter of the gods.
Baldski!!
@@RyugaIrving maybe thats a bit much, youd have the taste in you mouth for the next month
Yes!
A man ate rotten steak this is how his organ shuts down. Gg is a 40 year old man presenting to emergency room with *hyper fungiemia* _hyper_ meaning high _fungi_ referring to fungus and _emia_ meaning presence in blood
*_High fungi presence in blood_*
I just saw a couple episodes the other day
i can even read this with his voice lol
chumbus embus
😂
@chubbyemu
For the end of year I would love to see Guga do his top 5-10 ways to dry age a steak from all of his experiments that he would do again. Not the weird ones that were just there for fun but salt, olive oil, mayonnaise, ketchup, Koji rice, etc.
What are the top three practical/easy dry aging methods as compared to a dry salt brine?
AN ABOMINATION ! "Angel"
this got me! LOL 🤣🤣🤣
ngl, that 1 month looks nasty. wouldn't even put it in my mouth.
Agreed
@Amy's Crack Company Hmmmm
Even dogs would be like "aw hell nah bruh!! I'd rather eat my crap".... and i've seen dogs eat their own residues 🤢🤮
Yup. Looks like a kneee scab after wearing black jeans all day. 🤢
"An abomination, disgusting."
-angel
Commentary + video is top notch!!!
Those are some of the best looking steaks I've ever seen! Much love from Naranjito, Puerto Rico
How many times are you going to experiment with dry aged
Guga: Yes
Also Guga: To the death!
Let's do it! 😄
Guga: wouldn't want to breathe in any of the mold. Not good for you.
Also Guga: leaves mold on top no trimming, continues to season steak.
10:48 I play Mortal Kombat competitively! Loved the reference!
Probably the most enjoyable videos LMAO love it
Wife: I want to sing alone!
Guga: Let's Duet!!!
LOL
LOL
The joke was better when the first guy said it
I love how Angel just spat it out and Guga was like "excuse me". Such a good synergy you guys have
😭😂😂
guga: you don't want to breath these fungus
also guga: eats a stake full of fungus
It's so cool I've just noticed but almost always the 2nd option out of 4 is the best like steak for example you have raw, mid-raw, mid-well and well and I think I'm speaking facts when I say that mid-raw is always the best for most people eggs as well for a boiled egg you've got runny white and runny yolk and then for the second option you've got cooked white and runny yolk for the third option you've got cooked white and jammy yolk (which in my eyes is on par with the second option) and then the fourth option where you've got what cooked white and chalky yolk like maybe I'm high but I think I'm right
Angel and Mau Mau should start doing the experiments and see if Guga can figure out how the cooked the steaks.
I would have trimmed the 1 month steak. I’d be too scared to eat a black steak
He flamed it, it's enough
@@piergiorgio919 no, even a proper dry aged steak has to cut a certain amount of the surface.
no one:
gen z: racism
@@wilhelmkirk2251 you cut it because it sucks to eat, not because its dangerous
Right? I thought he was gonna trim all of them
Great video. Love ur stuff
He did his best Gordon Ramsey on the last piece lol