I Dry-Aged steaks in CHEESE WAX for 1/2 yr and ate it!
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- Опубликовано: 10 янв 2023
- Today I decided to try something insane. I love to experiment so dry-aging steaks is my favorite thing to do. Well right next to it is wet aging. Today I go all out and cheese wax age a steak for 1/2 year and this happened.
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#food #experiment #challenge 
Развлечения
Guga: Do not try this at home
Also Guga: Yo this steak is 5x better than a normal steak.
Everyone: I'm tryin' this at home!
I mean it can be dangerous for an inexperienced person in dry aging.
edit: some people in here forgotten that raw steak has bacteria and it's not completely safe to eat, after seeing medium rares all the time.
@@penguinpingu3807 I mean how much experience could you possibly need? He froze it and put wax around it
@@taiiiz3969 Making sure it got the best temperature, humidity, and cleanliness for whole 6 month, guga got the aging rack, as long as its powered it can pretty much age stuff perfectly. Just try to dry age (& wet age if you got the vacuum stuff) for a few weeks, and see if your spot & method work.
@@ausar567 but does cleanliness and humidity even matter since it's surrounded by air tight wax? Couldn't you literally just keep it in a jug of water and it would turn out the same given the same temp?
Next video "i dry aged steaks in the blood of my enemies"
🤣🙃
"stakes"
💀💀💀
Vegan blood?
@@ffwast damn my mistake i will fix it
This will for sure be a thing within 2 years. Guga has been doing steak science for years and has struck gold.
FOKING STAYKS !
He went to steak school
Eh, no it won’t
@@Hulliepap cool. anything else?
guga is so hardworking, it took him 6 months to make this video - mad respect
and he didn't lose the video footage from 6 months before
Ok so now it's time to try the same experiment with a 1 dollar steak. Eye round, 6 months in cheese wax. Let's dooo ittt.
Just what I thought 🤔
Yesssss
I will come here 6 months later to check how it goes
Lesdewit
👏 Agreed!
Guga just made history. This isn't just good, he fixed the dry age problem. You'll be able to buy wax-covered dry aged steaks worldwide in the future and no joke, it will be the result of this video. Holy moly.
Why don't you try to do something like that? If you see an opportunity for a business why not just take the steps to create the business yourself.
@@njones52 well he needs to dry age it for months, so maybe he already started and we just need to wait 😂
I have an entire basement of wax covered meat…
I mean, imagine being able to just store meat for upto a year (example) in wax and not have it spoil. That, to me, seems like a massive win as it enables you to prepare food for emergencies; have your protein ready and not use any energy to store it.
@@Aelonius2 6 months, any longer and the steak will be mush. now if you throw them into the freezer they wont be freezer burnt and maybe last multiple years
Gotta love how everyone's expressions are enough to tell the audience how amazing the food is. I'm vegan but I want to learn how to prepare these dishes for my omnivorous family
The word is "normal" but is nice to see a vegan that is not shitting on everyone. Good horse 👍
@@JRBDWD I was about to say the horse comment was a bit uncalled for. Then I saw their username and laughed
FOKING STAYKS !
I'm vegan too, but my boyfriend isn't and I cook his food, so I watch this type of content sometimes.
I'm vegetarian, but I just love watching cooking channels that experiment with stuff
So glad I found this channel. Most food channels feel very pretentious about about ingredients and tools but you are just so honest and you seem so friendly.
Okay, that's some high-level stuff right there. I never even considered aging steaks in wax, but this is bloody brilliant, especially with how well it worked. None of the waste of dry aging: no pellicle, and the cheese wax can be heated until sterile and reused. This could change a whole industry.
Super easy to prepare and age several steaks side-by-side, simultaneously, too, since the wax is entirely mess-free.
Yeah that's definitely a trick that someone missed somewhere. Only reason I dislike dryage is the waste.
It's probably super easy to industrialize too.
So was this in his regular fridge or his day age fridge
@@BigSchallz70 probably dry aged
We appreciate Guga's consistency and dedication. God bless him and everyone.
guga is goated
He doesn't need any blessing, he gets to eat so much steak doing it, I am only jealous.
amogus
fr
keep your God outta this ALL PRAISE GUGA !!
My favorite Chefyoutuber 😊
I always love videos I see on this channel because they are always energetic and full of adventure, adventures are always good for the mind it’s too bad that most times lack of finance makes them virtually impossible 😞😞
That’s nice, most times to be successful in life we all need professional guidance and assistance, please tell me how this mr Robert David guy helped you improve your financial situation
I had heard and saw a lot about Robert David Trade experience , but was skeptical until I saw that his broker was regulated by the Commodity Futures Trading Commission and FINRA. This convinced me enough to trade with him and I started a long term investment with $50,000 and receive 55% -70% of my capital despite the fluctuation in the market i still earn passively
@Amolika Kapoor you are right 😊 bitcoin just increased for the first time to 20k since it fell below 20k and has maintained that position for some days now. I’m quite sensitive to the market that’s why I need an expert like Mr. Robert David to help me take advantage of the pump in price to earn passively
Everybody leave a comment requesting him to dry age buffalo testicles
I just find it crazy that this channel started in a backroom with just good steaks and paper plates and the most elegant plastic ware, and now he's made and had more waygu of just about every quality. Huge respect.
FOKING STAYKS !
Correct me if I’m wrong, but mass produced beef is typically aged/hung for 7-14 days at most, not 28 days. Most don’t go longer because the lack of fat content, and not having dedicated facilities to go that long. I once purchased 1/2 cow from a local farmer. He had it hung for 21 days, as it was the one he kept for himself. That was the most amazing beef I have ever eaten. Thanks for everything, Guga!
Former grass fed beef farmer here, yep, 28 days is the optimal aging period for beef. unfortunately, thanks to capitalist bullshit most producers only do it for 7-14 days to maximize turnover and profit, because making money is all that matters to them, and producing a quality product never even entered their imagination.
Here in France it's around 14 days yep
He talked about wet aged.
FOKING STAYKS ! PETE MOI LE STAYKS
wait what the fresh meat I eat is aged to taste better? thought they would try to ship it to the supermarket as soon and fresh as possible
Guga and crew, you may be onto something BIG here. You NEED to experiment with this more, including "$1" steaks to full brisket to wagyu. And also maybe try beeswax, and perhaps honey with some garlic powder in it. Im not only thinking of taste and tenderness, but being able to do this to larger portions of meat and not have to freeze it and have it good after 6 months could save people money and maybe give them a more premium product at the end. I always wanted to dry age but good meat is so expensive these days and it's pretty wasteful. This looks super promising to people in my monetary position.
honey is a bad idea. Sugars promote bacterial growth. Honey will make the meat spoil
@@EpicUltraKingSmizzy You may be right, however people have been preserving foods in honey for thousands of years. Combined with a bit of garlic, it should act as a barrier for bacteria and fungicide. But i'm no scientist.
The quality of steak is difficult to enlarge on, some cuts just don't have the connective tissue to make it separate into something tender like a rib eye. More marbling the better, and with a tough cut, more connective tissue the better, so you have that bite sized easy chewing piece of meat
@@tomw.9174 BEESSWAXX and or HONEY
Thank you Guga for showcasing how great a steak can be, I don't really cook at all, but after watching most of your videos, I end up trying on cooking some steaks, and following anything that I can from your video made a beginner like me make good steaks. Thank you again so much
I’m in love with this channel!! So happy I found it! Idk if it’s the narration or the food experiments or BOTH but I’m hooked!!
With the entire stake being left after the ageing process this does seem like the best ageing process on the show thus far.
The butter dry aging experiment turned out good as well.
@@TheRealNormanBates That's really just an inferior wax coat, when you get down to it. If you slow-boil the butter to separate the milk solids and water from the fat, you get ghee, and you can do exactly the same thing with that as with butter. You could also use fats that are solid at room temperature, like margerine or coconut oil, but you still won't get as thin a coat as wax with it being completely sealed.
Stake
@@luffydmonkie like a wooden stake or like a beef steak🤔
@@luffydmonkie pedantic
The prep for these videos is insane. This man is making a steak right now for a steak video we will see in 6 months.
Guga has so much talent for being 18 months old
he's gotta be older than that
Guga is an inspiration to all 18 month olds for sure.
Very interesting how the flavors and textures just change. Looks sooo good. Yum yum 😋
For something we shouldn't try at home, you've gone through a tremendous effort to tell us exactly how to try this at home. And, more importantly, that it actually works and the results are amazing...
because it has a chance of killing you with botulism or other bacteria with any mistake being done.
I don't know man; I don't want food poisoning
He clearly doesn't want any responsibility for someone who will do it wrong and intoxicate himself
The most potent food poison is produced by botulinum bacteria. It develops best on meat in the absence of oxygen. I doubt you are able to detect easily if meat is contaminated when you wrap it in cheese wax. Contaminated cans look bloated. Cheese wax doesn't bloat up.
A little too risky for my taste.
He didnt tell you how to try this at home. He just told you how HE did it at home. Except for the sidedish, of course.
Angel and Leo are the perfect guys for these videos, they honestly wouldn't be anywhere near the same without any other two
Yea I agree, I think they have a great dynamic because they’re all family
It's funny; I've never, ever seen these food videos, never really interested me but your videos Guga, there's just something about them. You and the guys are super cool and you have like your own persona, which is cool for the videos. And oh man, your steaks are fantastic!
Love and appreciate you're videos Guga! You inspire me man
Hi Guga! I made today the side dish in this video and it was amazing I swear. The texture was exactly as you described it and I wrote it down in my recepies notebook. Thank you so muchhh!!! 🤗
Good for you
FOKING STAYKS !
@@lilswitchmbc9461 😆
And as alweeez, Enjooooy
Can you post your measurements you used? I would like to try these tonight 🤣
god damn guga is smart af, he wants to prevent the moisture of a steak leaving from the steak while dry aging it, so he finds a way. genius chef of the decade
that's what such a big amount of experience with grilling and steaks gives you
it would probably be same thing if you just melt candles
"Genius chef of the decade" is high praise for someone who has in no way revolutionized the culinary world. Nice guy though.
@@cooperjb12 He has made his own way of revolution, he once said "Traditional food is crap, let's do something else, let's try new things" and he is doing so
@@cooperjb12 for real though. I mean dude knows his steaks and he has a great channel, but all he did was put cheese wax on a steak lmao. "genius chef of the decade" is one hell of a stretch.
I'm eating steak less than once a month, and probably never had good steak for more than 10 year, but i can feel your passion and that's heart-warming. Amazing experimental job. Some radical people may think different but keep the good work.
I love how Guga enjoys food. With a small happy smile and shaking his head
I wont be surprised if some restaurants started selling steaks with guga's recipes
I think about it all the time 😂
If they opened a restaurant using this technique, they wouldn’t stay open long. Lol
@Ken's Travels they would, they'd just need like 10 fridges and prepare steaks up to 6 months in advance for every week all the time
@@HuslWusl could charge high end prices at a high end luxury restaurant for this and people would buy it. Actually go one step further and make people choose the steaks they wanna eat 6 months in advance
@@TheWretchedEgg12 This is a great idea especially picking in advance, because it'll allow them to sign safety waivers as well if necessary. I know we already do all kinds of unconventional things with meat in relation to aging it safely, but wet aging in an anaerobic environment has some unique implications to it for food safety that warrant it IMO. That said, I'd still eat it
These have to be some of the best looking steaks I've ever seen Guga make!
I wish my steaks would look anywere near to gugas
@@Fabsi87 my steaks look just as good if not better.
@@mohamedhussein2780 sure kid
Not even remotely close.
@@jrurbbehdidiwdnndjduw85eos73 not very hard, kid. Good 1.5" thick cut of steak, Dry meat as much as you can, meat thermometer and hot as possible with avocado oil. Really not that hard to get a even med-rare with an insane crust that looks better than guga's lol.
Those shots of the steaks sizzling in that ultra high definition is really mouth watering!
Your planning ahead for videos with all the dry aging meat is incredible.
I was a bit concerned at first with the wet aged steak. The one in the cheese wax would have held up just fine. But that one was looked at as the biggest risk. Knowing this after watching the video makes me question a lot of what has been taught to me with ageing steaks. Guga... You are a legend and a true master of your craft. Thank you for putting yourself and everyone else you work with at risk for our entertainment. Lol! Seriously, thank you for your honesty in trying new methods for creating the best steaks that money can buy or the best steaks that can benefit from a little more time and effort. I will try the wet aged, but 3 months only. I'm sure it will improve the steak 150%.
For real. I eat meat way past expiration date (if i have vaccum sealed it, trust your damn nose) but this long wouldve been a stretch for me 😂 although the steak stilll looked amazing, almost no oxidation so i guess i still would have given it a sniff haha
FOKING STAYKS !
Chef John is honestly the dad of cooking channels for me
When Guga said "Chef John" I knew there had to be cayenne in it..
John Pierre right?
@@JesusIsKing301 no, food wishes on RUclips
had to go looking for the original recipe.
Chef John the godfather
I can't listen to Chef John talk. The way his voice gets higher at the end of every sentence makes me want to unalive the person typing my comment
Each description these guys make every bite makes me want to eat a guga steak more and more every video
Side dish recipe was AMAZING, wow. Best cheese stick things I’ve ever had, but what really makes the dish is that marinara sauce. Absolutely delicious, with just a little bit of spice at the end.
Guga forgot to say that since the steaks aged for 6 months he had enough time to make the sidedish
6 months for the wet aged one did give time for the wax to melt in his pan tho
We better see Guga saying that line in June
When you have reactions like you did, there's no way that I'm not trying this at home 😂
That's what I was thinking too! Except, I don't know how to grill, so I'd ruin it for sure. 😒
@@SuperDavidEF You can learn how to grill. Guga got some great tutorials for us who want to follow along at home :)
I'm this close to starting a RUclips cooking page. Getting it really huge JUST so I can try to get on guga foods and try his cooking. Amazing friend
cant stop watching your vids from here down to sous vide channel.. love the interesting expepriments.. more power to you guys..
Guga is having an extreme effect on the culinary world. I can assure you of that. There are SO many steakloving Chefs watching almost all his video's. Many michelin starred chefs love these videos and are curious of the results. And I can guarantee you Guga is inspiring alot of cooks - literally changing the game on steaks.
100%
He definitely inspires me, I watch all his channels. Also them side dishes haha, I've made few.
Are you a Michelin?
For damn sure.
A negative impact. Every RUclipsr things they can cook a steak now
Steaks look amazing, you need to do more experiments on this! As a side note, you should have a side channel for your side dishes as shorts ;)
He could put that on his third channel "Guga". He has "Sousvide everything", "Guga foods" and "Guga"
You are the “Top Gear” of beefsteak Guga! Cool experiment.
Angel's "its so good" is so genuine. Youve said plenty, dude. we get you. 😂
I like that you try the craziest combos. Always entertaining to watch!!!
Love all of Guga's videos. It always has the right balance between being informative and entertaining
Being a guga nephew is the greatest blessing on earth.
This is such a good channel I prefer to not even comment. There are no words. None. Just beautiful.
I remember 1 of the first videos i watched was where u unboxed the Coleman Portable Grill LXE and am really happy to see that your channels get the appreciation they deserve! Really hyped for the upcoming book of you Guga!
Only if Nick could return to this thoughtful, detailed content that makes me so excited to see what’s next. Guga the goat of all cooking RUclips channels.
couldn't agree more, guga puts out the same thoughtful engaging content through the last few years, and hasn't dumbed down his channel or wastes food for something outrageous
@@a_personweirdo2146 Indeed
Guga is thoughtful, but Adam Ragusea is big brain.
@@christopherchinchilla the biggest brain is thomas straker
Dude... I'm an inspired chef who loves to cook just for fun! I watch your show all the time and the only thing I say every time I see you cook something is... I wanna be this guy friend so can invite me to his BBQs. You are the MASTER bro!
Always loved your videos
As someone who has watched Guga for over a year and gone back to watch the older vids there has never been a video that has made me more sure I'm going to replicate an experiment!
Guga, your thing is the food version of all the science experiment channels, I love it!
Never gets old because you're always trying something new and are not afraid to go off the deep end.
Guga I've been watching your videos for a long time and finally cooked my first ribeye in the diner I work at and following how you cook and winging it a little made the best steak I've ever made and I live by only using salt pepper and garlic powder and now my boss wants me to cook her a steak before I get off work all I have to say is thank you for teaching me without knowing you was teaching me
That cheese wax steak looked fresh and amazing. Ugh so jealous
This is my favourite Guga video, the guys have great lines and chemistry and there's actual new tech for steaks
I'm super suprised by the wet aged one - I didn't expect it to last more than a few weeks before going bad!
vacuum sealed I guess but yeah same. Still feels like opening that bag is opening a bag of disease lmao
WoW! that new camera for the eating steaks makes you guys all look amazing!
I feel like this could be an alternative to dry aging for a lot of people. Very easy to do and requires nothing out of the ordinary other than the cheese wax which is pretty cheap and easy to find
What I love about guga, he always n always let his "assistants" to tell their true opinion..
Such a humble guy, even though he likes it but his assistant say other wise..
He would still hear n let them speak their mind..
Hats off Guga!
Guga: "Don't try this at home"
Me: *furiously searching amazon for cheese wax*
Loved this video Guga.
Can you try wet aging a dry aged steak please.
Great vid as always
Love the grilling montages. Super professional and movie quality.
This is awesome dude! Love these experiments 💯
I once made a traditional Christmas mincemeat, with minced beef. Some of it i kept for over a year. i don't quite remember but i think i kept some for over two years. Anyway it tasted great.
I guess that was wet aged in a way but in brandy and sugar and spice and dried fruit. Lots of brandy.
I knew that was a chef John, fun to see real ones plugging each other
My dad never showed me how to properly grill a steak but that okay because i had guga to show me. Thanks guga because of you I make amazing steaks.
6 months have passed and Guga still uploads! They are alive, definitely
When I watch Guga Foods ... It's like watching real life food wars 😂 I'm surprised his clothes didn't fly off
sense this tenderizes so well, do this to the infamously chewy Eye Round.
We need an episode with Guga going over every long term experiment he has cooking for this year. This will make us excited for future episode and when that episode comes, the viewers will be like, “oh, this is the experiment with the (insert experiment). I can’t believe it’s been (insert number of months) since the video Guga told us about this experiment.”
For the first time my mouth watered over a side dish. Idk why I want it soo fkn bad. Love Italian food lord have mercy.
It scares me because 6 months feels like a long time! I’d be afraid of food poisoning but Guga is a pro! 👍👍
Yeah, botulism would be fun.
I absolutely love your new editing style. This is one of the channels that needs to keep growing to support this man and his dream. Live forever King.
I have yet to see,
Wagyu A5 with.......
Butter of the gods pairing the home made MSG blend. In reverse sear.
Come on guys, like this post so that guga might consider.
I listen to Guga to fall asleep. Calmest voice I've ever known.
Gugas voice is calming i like when he waxes lyrical
Eye round. Do the whole roast. Cheese wax 6 months. Do a wet age one too. You might have found the trick Guga!
YES!!!
You should make a video where you compare the dry aged in your dry ager and the dry aged in the umai bag as you did back in the day
That def should be happening
As a bonus, put a steak in the dry ager with the umai bag
your videos are incredibly satisfying to watch and binge. even tho i am a vegetarian
Such an awesome quality of the video
I had never heard of cheese wax before today. Thank you Guga for educational content
I REALLY want to see what you can culture from these 6 month steaks in a microbiology lab because this is a pretty surprising result and it would be amazing if they were safe to eat as well as delicious.
The culture will be the same as a day old steak.
If you hit the right temp It's much safer than anything from Cooking with Jack.
Yea would love to know too
This seems like the ideal application for sous vide, once understanding that kind of analysis
@@smorrisby Going by the comment that it has a slight sour taste, it sounds like there may have been some fermentation going on, so I'd doubt that.
Fantastic video. I love both this and foodwishes.
I love your content, man. Thank you for everything.
Anyone who's reading this, have a great one. Best of luck.
So if Guga manage to perfect cheese wax ageing technique (and not splatter all over) this would be every prepper's dream come true?
Hadn't even considered the ramifications there until just now. Brilliant
Just do it in a tall pot.
Prepping in late 2023:
A whole cow covered in cheese wax
How is Guga gonna tell us not to do this at home, but then also say that it's BETTER THAN A REGULAR GUGA STEAK!?.. I'm going to vacuum see a fresh steak tonight.. I'll come back and let you know how it goes in June!
Guga did it again! A master chef.
The one most important thing I have learned from this... It has truly inspired me...
To find a friend that cooks.
Chef John is the real OG of RUclips.
Hi Guga, please dry age in edible dirt/ clay! It would be so interesting to see what tones and flavours it would give the meat! This is the 103rd time asking btw.
8:29 King Kong when he snatches a pretty lady off the streets of New York
💀
Good stuff. This reminded me of how they coat dry aged meat with tallow to protect the meat during super extended aging periods.
Please try dry aging in orange marmalade and apple butter
Guga aggressively becoming Yoda was something I didn't know I needed 😂😂
I don't even eat meat and I still love watching these experiments! Keep up the good work 👍
You are the "Einstein" of steak! I hope you have many more experiments for years to come!
Cool test Guga. One thing that might have not been accounted for. You mentioned you had to freeze the steak used in the cheese wax process. Did you also freeze the other 2 steaks at any point in the test? Does freezing and thawing contribute negatively or positively to tenderness?
Only the one in wax. He had to freeze it to avoid cooking the steak.
Its unlikely that he let it get fully frozen. He likely did it in short batches to lower the internal temperature as he dipped it into the wax to prevent it from cooking.
Cheese wax melts very slowly. I can’t believe he would melt it each time as he refroze the steak.
Probably depends what kind of freezer he's using. If he just threw it into a flash freezer, it wouldn't change it as much as a slow freezer