I Dry-Aged steaks in HOT HONEY ate it and this happened!
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- Опубликовано: 18 сен 2024
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On today's video I am dry-ageing steaks in Hot Honey, this is something I've been addicted to and its delicious but how will meat react to it? Today we find out.
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Hello Guga, I am a beekeeper, and honey has amazing preservative properties, it can remain edible even for several hundred years. The enzymes in honey make the meat more tender. Greetings from Poland
Thousands. They've pulled honey out of Egyptian pyramids that was still perfectly good.
The honey he used also contains vinegar which probably does the opposite and is why the steak was falling apart
@@themightybuzzard3088 Ziggurats. The great pyramids never held any Pharaohs nor have any hieroglyphics inside to indicate what they were used for. Ziggurats, on the other hand, are only loosely pyramid shaped.
Only if you have more honey than the water content in the stuff you want to preserve.
Pozdrowienia i całusy pszczołom!
Two things to pay attention to about honey in this situation:
1) Honey is bacteriostatic. Bacteria can not grow or reproduce in honey.
2) Honey contains a small amount of hydrogen peroxide. Peroxide is an oxidizer and will oxidize the meat faster than just exposure to air.
It might also have an upper limit to its oxidizing ability because the honey will eventually run out of peroxide and keep the oxygen in the air from getting to the meat. That's just a hypothesis and would need testing to say for sure though.
Depends on the honey, many honeys depend on the hygroscopic nature of itself. Some honeys have natural enzymes and even microbiota that protect it from spoilage. Typically it's going to be the high sugar, low water high acid that prevents it from spoiling tho.
3) both of you are assholes
Once honey is combined with moisture or otherwise contaminated it's going to lose a lot of those properties, and may even encourage bacterial growth
I reckon the viscosity of it prevented it from really soaking into the steak.
If I had to guess, whatever flavour had penetrated the steak was cut away with the pellicle.
Which is why they could hardly taste any difference.
@@gibbysplendid3725
Question is: Is substance called „honey” here is really honey…. 🙄
I think Guga you need to rank all the dry aged experiment steaks and have like a battle royale to see which one was one of the best. Dry aged in hot honey, msg, mustard, butter, and so on.
I second this!
Agreed. All the best dry age experiments to see which is the best would be great to see.
Guga next time do whipped hot honey! Whip the honey up with a mixer till it’s creamy and thick!!!! It will stick to the steak better.
list out the ingridients of hot honey, and why hot honey will preserve as good as natural honey, dumb ases everywhere!
Fun fact: "kiełbasa" means "sausage" in Polish, so "kielbasa sausage" technically means "sausage sausage."
It's typically American, other examples are cheddar cheese and mozzarella cheese. "Name of cheese"-cheese.
🇵🇱 kielbasa 🤝 🇭🇺 kolbász
chai tea
Naan bread
@@MaFeSt1Except “Cheddar” is the name of the village in which that particular form of cheese originated and “Mozzarella” is derived from a southern Italian dialect meaning “to cut”. They’re descriptors rather than a direct translation of the same word. The Italian equivalent to the original commenter’s example would be calling something “formaggio cheese”.
Next: I dry aged steaks in Plutonium
No way dude that is so bad
Pfft, everyone knows Radium is better. Don’t forget to roast it in a pan made of genuine leaded glass.
Radioactive farts 💨 😂
He had done that
Dry age a steak in Chinese Glaze red tub 01
i feel to properly be aged in honey it would need to be fully immersed for the complete process.
“To make it it’s quite simple and is mostly leftovers”
birria beef, fresh jalapeño, and chipotle peppers
Interesting leftovers you got over there guga
Pretty on brand for him to have that laying around I thought lol
You should try raw honey that's crystalized and spread it over the meat. Since it's unpasteurized, it should maintain it's anti-bacterial effects.
Dry age in shrimp paste
Agreed
@@josefvows oyster sauce guy already done his job
Now it's my turn
keep up man@@axelregan
He should also try to dry age in sugar, jam, milk, lemonjuice or/and vinegar
Yall are trying to make gugas house smell like shet
When foods were preserved in honey it was in sealed jars.
Dry age steak with durian!
that's wild and interesting, ask for it
Oh interesting
You are asking for a war crime against all creatures with a sense of smell
Should have a smaller cut in a dish tall enough to keep the steak submerged in the honey.
He screwed this up on purpose. Wasteful human being.
@@CS-uc2oh Wow, that's a bit harsh. It's an experiment... meaning it's trial and error.
Then it wouldn’t be dry-aged.
@@ArtemisRahl15 When he completely encases a cut of meat in some compound, such as butter, does he not call that dry aged? My only point is to keep the honey intact, instead of slowly dripping off.
Editor was fire 8:10
6:35 Damn! Leo got personal 🤣
Guga: I dryaged a steak in another dryaged steak
He actually did it lol
"I dryaged a fish that ate a dryaged wagu steak"
It always makes me laugh when people say "kiełbasa sausage", "kiełbasa" literally means "sausage" in polish, sausage sausage :D
It's the same as chai tea
And 5am in the morning
And Naan bread
just like team scuderia. :)
😂
One of these days, you need to make your own hot honey by mixing honey with chipotle powder. That blend of smoke, spice, and sweetness is just unbelievably good.
Add cinnamon
Dry age in Rendang Paste
I love Rendeng 😊
Lol the I, Robot clip had me rolling 😂😂😂
Hey, Guga, here's some dry-aging experiment suggestions:
-Mashed potatoes;
-Onions (all different kinds you can find);
-A compound butter made with salt, black pepper and garlic powder (all ingredients that you use to season steaks).
as a turkish person
call it whatever you want brother im glad you enjoy our food
Guga! I'm glad I was able to get here fast enough to say this, you're awesome in too grand a way to put into words. Keep doing what you're doing!
Dry age steak in coffee grinds.
He did it before. He should wet/dry age like how they dry age with whiskey in cheesecloth
Try dry aging with charcoal! But pure charcoal, with no fire accelerants. Activated Carbon has many properties, due to its high ability to create molecular bonds it is used in air and liquid filters, it will probably help to preserve the meat and eliminate funky odors.
as a marvel fan, i don't know why or maybe I do know why but whenever i look at Guga, like EVERY single time i look at him, I see Kingpin
😆 Same here!
I "see" it too, but only for like the first seconds before he opens his mouth and the moment I hear him speak it's gone :D
@@jasonm.6442 it should be, because Kingpin is a personality, and Guga's ain't that
If you took out the music, you have the best voice for ASMR. You could be one of the top ASMR radio podcast host of all time.
For a dry aged experiment, this was done correctly.
If the aim was to preserve the meat, then it should've been completely submerged in home made hot honey.
Honey straight from the hive/honeycomb, during the heating/boiling process to filter the honey, add in some depitted ghost peppers & boil it till you start smelling the peppers (nothing else should be added to your honey, EVER), then the infusion is complete and the honey can be filtered & jared/canned.
Home made hot honey just hits different.
Q: Why do you clean out the seeds from your peppers before adding the peppers to the honey.
A: You'd want the flavours of the honey & peppers to compliment one another & not get spoiler by the bitterness that the seeds bring.
Q: Why not just buy Hot Honey from your local supermarket/mall/convenience store?
A: Most commercially produced Hot Honey contains added acids (most commonly, vinegar) wich makes it unusable as a preservative.
But he did use a store-bought hot honey…
@@Sniperboy5551 I am aware of that, thus the very first line of the comment.
From the 2nd line onward is a recommendation & instructions if preservation was the aim.
Hope that clears up any confusion.
Awesome video Uncle Guga ❤
Get a tub. Put a rack in the bottom and fill it halfway with hot honey. Put the meat in the tub, and make sure it's completely covered. Wait.
I'd like to see that experiment.
Dry-age suggestion: Thai curry pastes.
Try one with red curry paste, one with green curry paste, maybe another like yellow curry paste or massaman curry paste, and compare that to the control.
Hahaha the editing in this one got me. Leo just getting denied his playback with an i,robot reference
OMFG! IVE BEEN WAITING FOR THIS VIDEO FOREVER!!!!
"Play that back." "No."
I don't know why, but that cracked me up.
Okay I know you did sous vide in Tang, but I’m still determined to see a dry age experiment in powder and liquid Tang!!
This content is amazing! I can't stop watching!
Seriously, this content brightened my mood!
Hello Guga again, can you do your version of Korean BBQ
I don't have hot honey in my area and to try it, I'd have to make is. Your honey does not act like aged honey does. Honey tend to crystalise quite quickly at room temperature or lower if not sealed. if your hot honey is mostly corn sirup, it won't have any preservative effect of the honey enzymes and antibiotics properties
Maybe dry age in honey with fermented garlic?
I needed a guga video so bad , thanks for. The peace
Anytime you use viscous stuff to dry age, it should be upheld with cotton cloths to fully cover all sides.
Dry age steak in the leftover residue from a wine barrel. Like the stuff Action Bronson used for his steak sandwich on Munchies.
I recommend trying dry age/soak steak in Vietnamese Phở
Repeat the Hot Honey experiment in alternative ways to see if you can bring out more of that flavor.
Hot Honey compound butter, Hot Honey Panko Crust, Hot Honey in the sous vide bag.
you guys need to dry age in this tomato dipping oil called "CHEEKY MONKEY SAUCE"! ITS FROM SYRACUSE NY, THAT STUFF IS ABSOLUTLY AMAZING!
Anybody notice how good and healthy Googa looks!?! Keep up the good work! You are a goat in this industry!!
Dry age steaks in sourdough starter
This channel makes me so happy
I love these dry age experiments!
Always waiting for your new videos 😍 Been watching you for 8 years now 🔥
Polish viewers appreciate using Kiełbasa! (i suppose on video was used „Toruńska” 🤔).
We could also really appreciate using the real honey dry aging, not only processed industrial thing called „honey”…
Anyways, spicy vibe with honey is interesting. Have to check it out.
You should do a ultimate dry age steak experiment, dry aging your steak in smoked beef tallow bone marrow butter with roasted garlic powder onion powder and MSG (lite on the msg) then finish it with the same as a compound butter.
Hey Guga! TRY THIS
Fat Washing Whisky!
Basically the concept is from a Mixologist take a big stick of butter and grate it into a mason jar. Pour in your booze of choice, mix and let sit for a few days in the fridge.
What's left is a flavored alcohol and butter that has essence of the whisky that you can then turn into a compound butter for steaks
You can also use bacon fat instead of butter for a bacon flavor!
Bacon infused bourbon is nothing less than the tears of God himself.
@GugaFoods Honey tenderizes the meat and makes it more succulent. I learned this from Shokugeki No Soma.
the day Angel eats his veggies he can have the big side dishes hahaha
I would say that having tried both mike's hot honey and his extra hot honey, I would try this experiment again with the extra hot. I know that if you add the extra hot to a pizza with cheese it lessons the spiciness of it. So maybe there is something in the dry aging process that lessons the regular hot honey. I don't know if you have ever tried their extra hot but it will make you stop and make you think about the decision you just made. Thank you for always pushing the food game forward!
This actually sounds and looks so good. I’ve never dry aged but I would definitely want to try this
That side dish and the look of the aged hot honey piece of meat awakened a very primal instinct in me 🍖🍖
DUDE I LOVE HOT HONEY please do a recipe on how to make it!! PLEASE GUGA WE NEED THIS!!
I love the MeatEater channel on TV! Hot honey dry age looks great!
Have you tried dry aging a pork loin?
Also, I would have thought you would have put the rib roast in a container (just a little bit bigger than the roast) and filled it with the hot honey.
How would pork be changed dry aged in honey?
Should've done hot honey on the side dish dough and it looked amazing. Should have injected the honey into the loin as well as covering it.
Steaks with Everglades Seasoning: Florida Man MSG
Hear me out here: Vacuum Seal for 24hrs (maybe puncture meat or not) and then start the dry age. Would love to see more done with Hot Honey. I use it at the wrap of ribs with dark brown sugar. Sooooo Goooooood!!!! :)
Guga try using cheese cloth when you use liquids for dry aging it will hold better and a lot less waste
I'd love to see guga make a real lahmacun, they're absolutely phenomenal
Good old fashioned experiment video. A simple concept with leo and angel.
Mike's hot honey is fantastic with steak. I sometimes make a sauce for my steak containing it.
Need some more of those crazy experiments
Ever dry aged steak with the perfect amount of salt? So it's seasoned so perfectly and also tenderised the meat. Simple but could be the best steak ever
Guga I would recommend whipping the honey and then apply to dry age
Make sure the honey you used was actually all honey! Lots of producers add high fructose corn syrup as a filler, and that could throw off your expected results~
I believe honey has proteases, a chemical that breaks down protein, which explains why the steak was "devoured" by the honey.
Honey: runs down the sides
Guga: It's not preserved *surprised Pikachu face *
Dry ages in thailand’s seafood dipping sauce ❤
Only Guga can do an experiment where his experiment results in 85% of the meat being discarded.😂
You should redo the hot honey dry age and you should find a container that is almost exactly the size and fill that with hot honey make sure the steak is fully submerged
Dry aged steaks in Uranium when?
Plutonium guy 2 hours ago, 230 likes.
You, 1 hour ago. 4 likes.
Be original and learn to spell stakes, nobody likes a vampire
Steaks.
@@greenmantle87
Bro got offended by a joke and “stake” instead of “steaks”
@@Yu5f Got offended by your mums fishy flaps but stayed for steak dinner anyway
I suspect the honey slid off the meet before it could penetrate it, and that’s why you did not get as much of the sweet and hot from the honey in the meat. Maybe a tinfoil “basket” around a stake and fill that with the honey. Tinfoil basket can then be very close to the steak all around and waste as little as possible without the honey falling off?
Guga is the king
Guga!
I'm a long time follower. And this is my first comment and my first suggestion.
I believe it will make allot of difference if you drown it hot honey an leave it there for two to three weeks. Please redo the experiment with the hot honey from this video and the drowning one for two to three weeks.
(English is not my first language so please don't judge)
I'm a chef myself and I love eating the guga stake.
Much love, peace brothers!
Also I want to put the guga stake in the menu, and if my experiment goes well I'll put that in the menu too.
that happens because of the crystalisation of the honey the same thing happens to fish and chicken
The Honey also being very dense doesn't penetrate the meat like other marinades would.
It’s the enzymes from
The honey. No taste difference but it made it more tender
Well the honey just ran off... I did something similar in 2020 - we used frozen meat to get the honey to stick and also paper towel to create a sticky sheet. This was the only way we were able to get the honey to stick for long enough to dry out.
The funny thing is that Angel actually believes that he is jacked :D
Dry age in Matcha
Was expecting him to use some hot honey butter with these steaks too. Can you try it and let us know? Maybe make some hot honey dry aged tallow butter?
Because we all have birria meat just lying around. I keep asking my family if they need anymore birria meat and they're always like "Please, we haven't eaten through the last batch you gave us!"
This sounds delicious I would try this in a heartbeat
Guga, you should be a guest on Hot Ones.
love this channel
Am I not the only person who would take the steak, put it on the bread and then dip it in the cheese dip. This seems like the logical progression.
Guga probably had to put angel on a leash once he smelled the side dish
That's one steak experiment I would've loved to be a part of...
Yes
Guga 5 Million Subscriber Special: Cooking a whole cow.
I'm not Turkish but I believe their version of pizza is called Pide (pronounced P-day) 😊
For some reason earlier today I got recommended the video where Guga dry aged steaks in regular honey 3 years ago. He should have expected these results because they were pretty much the same!