I Dry-Aged steaks in CHEESE WAX for 1/2 yr and ate it!

[@Mason-is4mr]

Guga: Do not try this at home Also Guga: Yo this steak is 5x better than a normal steak.

[@SuperDavidEF]

Everyone: I'm tryin' this at home!

[@penguinpingu3807]

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.

[@taiiiz3969]

@@penguinpingu3807 I mean how much experience could you possibly need? He froze it and put wax around it

[@ausar567]

@@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.

[@taiiiz3969]

@@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?

[@valletas]

Next video "i dry aged steaks in the blood of my enemies"

[@ratulrtyul]

🤣🙃

[@ffwast]

"stakes"

[@lucyaimol6]

💀💀💀

[@Hinokassaudifan1]

Vegan blood?

[@valletas]

@@ffwast damn my mistake i will fix it

[@Drew-C-]

This will for sure be a thing within 2 years. Guga has been doing steak science for years and has struck gold.

[@lilswitchmbc9461]

FOKING STAYKS !

[@JohnathanJohaisen]

He went to steak school

[@Hulliepap]

Eh, no it won’t

[@Drew-C-]

@@Hulliepap cool. anything else?

[@johnnyburkett1656]

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.

[@tobiaslentner631]

Just what I thought 🤔

[@PhaserBomb]

Yesssss

[@brootledev5162]

I will come here 6 months later to check how it goes

[@Vibe_Raider]

Lesdewit

[@bdavis7801]

👏 Agreed!

[@iliatchaplinski]

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.

[@EversonBernardes]

Super easy to prepare and age several steaks side-by-side, simultaneously, too, since the wax is entirely mess-free.

[@chrisblack4836]

Yeah that's definitely a trick that someone missed somewhere. Only reason I dislike dryage is the waste.

[@Noisy_Cricket]

It's probably super easy to industrialize too.

[@BigSchallz70]

So was this in his regular fridge or his day age fridge

[@samuraitadpole5459]

@@BigSchallz70 probably dry aged

[@mushroomdance8810]

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.

[@ThermiteKitty]

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.

[@njones52]

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.

[@r32juan]

@@njones52 well he needs to dry age it for months, so maybe he already started and we just need to wait 😂

[@Baffi_]

I have an entire basement of wax covered meat…

[@Aelonius2]

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.

[@user-tr2dh4xx6u]

@@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

[@timcollins2693]

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!

[@KevinC2793]

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.

[@kimyunseong7743]

Here in France it's around 14 days yep

[@absquatulate2755]

He talked about wet aged.

[@lilswitchmbc9461]

FOKING STAYKS ! PETE MOI LE STAYKS

[@fargoththemoonsugarmaniac]

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

[@mightylol_edits]

guga is so hardworking, it took him 6 months to make this video - mad respect

[@videostash413]

and he didn't lose the video footage from 6 months before

[@sophiaisabelle027]

We appreciate Guga's consistency and dedication. God bless him and everyone.

[@whnkeys]

guga is goated

[@j4ck3t]

He doesn't need any blessing, he gets to eat so much steak doing it, I am only jealous.

[@freitb1]

amogus

[@prev]

fr

[@frenchie0800]

keep your God outta this ALL PRAISE GUGA !!

[@tomw.9174]

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.

[@EpicUltraKingSmizzy]

honey is a bad idea. Sugars promote bacterial growth. Honey will make the meat spoil

[@tomw.9174]

​@@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.

[@jedgurley]

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

[@derick4220]

@@tomw.9174 BEESSWAXX and or HONEY

[@foreverhungry5318]

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.

[@lilswitchmbc9461]

FOKING STAYKS !

[@kewltricks]

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.

[@MotorcycleCow]

Angel and Leo are the perfect guys for these videos, they honestly wouldn't be anywhere near the same without any other two

[@billlee1724]

Yea I agree, I think they have a great dynamic because they’re all family

[@ahorseofficial]

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

[@JRBDWD]

The word is "normal" but is nice to see a vegan that is not shitting on everyone. Good horse 👍

[@icebear7565]

@@JRBDWD I was about to say the horse comment was a bit uncalled for. Then I saw their username and laughed

[@lilswitchmbc9461]

FOKING STAYKS !

[@aprilcoursey4533]

I'm vegan too, but my boyfriend isn't and I cook his food, so I watch this type of content sometimes.

[@hydrator4216]

I'm vegetarian, but I just love watching cooking channels that experiment with stuff

[@TheAwesomeArcane]

These have to be some of the best looking steaks I've ever seen Guga make!

[@Fabsi87]

I wish my steaks would look anywere near to gugas

[@mohamedhussein2780]

@@Fabsi87 my steaks look just as good if not better.

[@jrurbbehdidiwdnndjduw85eos73]

@@mohamedhussein2780 sure kid

[@Zicru]

Not even remotely close.

[@justarandompersonontheinte5044]

@@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.

[@elenaburloi5066]

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!!! 🤗

[@Simon.___]

Good for you

[@lilswitchmbc9461]

FOKING STAYKS !

[@elenaburloi5066]

@@lilswitchmbc9461 😆

[@Coldkill2001]

And as alweeez, Enjooooy

[@IronXSabbath]

Can you post your measurements you used? I would like to try these tonight 🤣

[@Faolynx]

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

[@Juel92]

With the entire stake being left after the ageing process this does seem like the best ageing process on the show thus far.

[@TheRealNormanBates]

The butter dry aging experiment turned out good as well.

[@KainYusanagi]

@@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.

[@luffydmonkie]

Stake

[@ctc2469]

@@luffydmonkie like a wooden stake or like a beef steak🤔

[@youropiniondoesnotmatter]

@@luffydmonkie pedantic

[@NightmareShadows13]

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...

[@Brandon-yq1tm]

because it has a chance of killing you with botulism or other bacteria with any mistake being done.

[@DiegoGomez-pk5tg]

I don't know man; I don't want food poisoning

[@davideaezakmi9530]

He clearly doesn't want any responsibility for someone who will do it wrong and intoxicate himself

[@steffenpanning2776]

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.

[@kangjohan78]

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.

[@martinsriggs2441]

My favorite Chefyoutuber 😊

[@martinsriggs2441]

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 😞😞

[@martinsriggs2441]

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

[@soniasettlemires8005]

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

[@whisker.biscuit8149]

Everybody leave a comment requesting him to dry age buffalo testicles

[@lilswitchmbc9461]

FOKING STAYKS !

[@brianr5665]

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%.

[@Fourside__]

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

[@lilswitchmbc9461]

FOKING STAYKS !

[@dragon-qu8ry]

I wont be surprised if some restaurants started selling steaks with guga's recipes

[@Cena199205]

I think about it all the time 😂

[@kenstravels981]

If they opened a restaurant using this technique, they wouldn’t stay open long. Lol

[@HuslWusl]

@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

[@TheWretchedEgg12]

@@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

[@TheOriginalFaxon]

@@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

[@batchbatch2310]

Guga has so much talent for being 18 months old

[@pinktr_ee]

he's gotta be older than that

[@soiledpear5689]

Guga is an inspiration to all 18 month olds for sure.

[@jesmarkmikesell1957]

Chef John is honestly the dad of cooking channels for me

[@cdh79]

When Guga said "Chef John" I knew there had to be cayenne in it..

[@OvercomeThroughJesus301]

John Pierre right?

[@brandonjacobo4965]

@@OvercomeThroughJesus301 no, food wishes on KZbin

[@gnerd07]

had to go looking for the original recipe. Chef John the godfather

[@VisualizeLeaving]

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

[@iLoveZaZa91]

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

[@badowskikarol4200]

that's what such a big amount of experience with grilling and steaks gives you

[@brootledev5162]

it would probably be same thing if you just melt candles

[@cooperjb12]

"Genius chef of the decade" is high praise for someone who has in no way revolutionized the culinary world. Nice guy though.

[@tenorio6098]

@@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

[@vaipeterson2041]

@@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.

[@BetteBalterZen]

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!

[@KyleMck]

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 ;)

[@Kampos94]

He could put that on his third channel "Guga". He has "Sousvide everything", "Guga foods" and "Guga"

[@Chip_124]

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 KZbin channels.

[@a_personweirdo2146]

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

[@Chip_124]

@@a_personweirdo2146 Indeed

[@christopherchinchilla]

Guga is thoughtful, but Adam Ragusea is big brain.

[@underpressure1954]

​@@christopherchinchilla the biggest brain is thomas straker

[@Tobiraco]

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.

[@Alex-de7wu]

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!

[@TimmyMarvelousMechanical]

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.

[@twotwentietwo]

100%

[@PhaserBomb]

He definitely inspires me, I watch all his channels. Also them side dishes haha, I've made few.

[@TheWunder]

Are you a Michelin?

[@inzane456]

For damn sure.

[@PeenTip]

A negative impact. Every KZbinr things they can cook a steak now

[@milqueto4st231]

Ann Reardon is starting _beef_ with Guga.

[@kulkarnirandom7919]

I'm super suprised by the wet aged one - I didn't expect it to last more than a few weeks before going bad!

[@oxey_]

vacuum sealed I guess but yeah same. Still feels like opening that bag is opening a bag of disease lmao

[@TheDbrice]

When you have reactions like you did, there's no way that I'm not trying this at home 😂

[@SuperDavidEF]

That's what I was thinking too! Except, I don't know how to grill, so I'd ruin it for sure. 😒

[@diabeticdaniel7848]

@@SuperDavidEF You can learn how to grill. Guga got some great tutorials for us who want to follow along at home :)

[@thatguy431]

Those shots of the steaks sizzling in that ultra high definition is really mouth watering!

[@Durkur_Owl]

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.

[@kyler8852]

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.

[@DivineChaosLord]

This is what I respect about Guga. He experiments outside of the norm, and he's not afraid to admit his fumbles vs discoveries, and he's willing to try things that usually top chefs won't do. Michelin-star chefs serve dry-age, too. But how many chefs in the world can you say experiment with dry aging in cheese wax (or, in bad cases, Nutella). How many restaurants will tell me that my steak was aged in wax or tenderized with a pineapple blend? Probably none. And I'd never know if those would actually be a good idea. And thanks to this channel, I and millions of others now know what _can_ work, and what doesn't work.

[@imfrozen5101]

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!

[@RTLife]

I like that you try the craziest combos. Always entertaining to watch!!!

[@Cyannidimon]

I love how Guga enjoys food. With a small happy smile and shaking his head

[@_SGR_]

Guga forgot to say that since the steaks aged for 6 months he had enough time to make the sidedish

[@Sam_888]

6 months for the wet aged one did give time for the wax to melt in his pan tho

[@dandanthedandan7558]

We better see Guga saying that line in June

[@neme6341]

Love all of Guga's videos. It always has the right balance between being informative and entertaining

[@Grendel2403]

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.

[@Vinzaf]

Chef John is the real OG of KZbin.

[@Mc_muffintop]

Guga: "Don't try this at home" Me: *furiously searching amazon for cheese wax*

[@scarletcroc3821]

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

[@anthonyretroroulette7823]

Eye round. Do the whole roast. Cheese wax 6 months. Do a wet age one too. You might have found the trick Guga!

[@CoalCoalJames]

YES!!!

[@mrdude88]

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.”

[@erkin8170]

The force is strong with this steak.

[@lillithcollins5192]

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.

[@smorrisby]

The culture will be the same as a day old steak.

[@ThePinkPanth3r]

If you hit the right temp It's much safer than anything from Cooking with Jack.

[@souldancersbyjennifer]

Yea would love to know too

[@0v_x0]

This seems like the ideal application for sous vide, once understanding that kind of analysis

[@ska042]

@@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.

[@TheDinkybird92]

Guga aggressively becoming Yoda was something I didn't know I needed 😂😂

[@snoweh1]

Instead of frying stuff in oil, you should 100% switch to tallow or lard, or make a combination including maybe duck fat as well.

[@jorgemeza2494]

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

[@ismaelespinosafenton5574]

That def should be happening

[@charlesr.8159]

As a bonus, put a steak in the dry ager with the umai bag

[@Imades]

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!!

[@mrtonyvillagomez]

Love the grilling montages. Super professional and movie quality.

[@olimarhunt]

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!

[@apemancommeth8087]

It scares me because 6 months feels like a long time! I’d be afraid of food poisoning but Guga is a pro! 👍👍

[@in.der.welt.sein.]

Yeah, botulism would be fun.

[@stevenhalsell6703]

sense this tenderizes so well, do this to the infamously chewy Eye Round.

[@littlenewthings2662]

So if Guga manage to perfect cheese wax ageing technique (and not splatter all over) this would be every prepper's dream come true?

[@riuphane]

Hadn't even considered the ramifications there until just now. Brilliant

[@slow-moe3518]

Just do it in a tall pot.

[@notyourconcern8271]

Prepping in late 2023: A whole cow covered in cheese wax

[@charlesblithfield6182]

You are the “Top Gear” of beefsteak Guga! Cool experiment.

[@stopherloafergaming]

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.

[@boarbot7829]

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.

[@SheyD78]

I feel like you'd need a super-fresh steak to start with, carefully sanitised equipement, and do plenty of coats of the wax. The heat of the wax alone should make it safe, killing any exterior bacterior, but if the steak isn't fresh enough there could be interior problems. Interesting tip to freeze it first so it doesn't cook in the wax.

[@jimduffy9773]

Go Guga! I am a cheesemaker, and have wax already. Bring on the future testing!

[@TheRealNormanBates]

As you should know by the words of Brian, you are blessed.

[@degiguess]

For something we shouldn't try at home he sure is making me want to try this at home

[@Disk-yo4hw]

Do a brisket like this . Due to what it is you’d have smoke it , but you would have use one of the less stronger (witch if I’m right is fruit trees ) woods apple , cherry or peach (if there is another one witch is good for smoking let me know ). Hickory and mesquite are stronger smoke flavors (I prefer using hickory)

[@MP_Fishing_]

This is awesome dude! Love these experiments 💯

[@cypisek5408]

0:14 forbidden cheddar

[@odhere]

Being a guga nephew is the greatest blessing on earth.

[@davidLikeyVids]

I think Guga found something to try with his $1 steak challenge, making eye round tender.

[@AzhreiVep]

So, at this point I'm expecting to learn in a few years that Guga's Great-grandfather began a hundred-year dry-aging experiment that Guga will complete.

[@Upchuckreviews]

The power of film/entertainment. Having to have the “warning do not try this at home” Is a perfect example of how Biden got in office. Either way, Guga and Biden are both fun to watch.

[@feralguyver]

@@Upchuckreviews Well, it was either Biden or that disaster Trump. Ranked choice voting > first past the pole

[@degiguess]

@@Upchuckreviews what?

[@wkotton007]

Very interesting how the flavors and textures just change. Looks sooo good. Yum yum 😋

[@KatanaKamisama]

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?

[@xhumdahil]

Only the one in wax. He had to freeze it to avoid cooking the steak.

[@drcreed6320]

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.

[@darkshadowrule2952]

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

[@zstrode.8953]

I love how they were un phased when guga said "do not try this at home" lol I would have been like HOLD UPPPP!! 😅

[@akshaykannan98]

I think Guga should open a restaurant chain that serves his successful experiments.

[@daemok4752]

Please do more experiments with both wet aging and cheese wax so we get a definitive "go-ahead" for flavor and tenderness improvement Guga-sensei 🧐

[@webofhair]

I say, beeswax versus cheese wax!!!

[@pinindnkjdn123]

When I watch Guga Foods ... It's like watching real life food wars 😂 I'm surprised his clothes didn't fly off

[@nelsonjimenez983]

Good stuff. This reminded me of how they coat dry aged meat with tallow to protect the meat during super extended aging periods.

[@sebastiansullivan4770]

Guga seems like a wholesome guy

[@cblade007]

Guga: Don't try this at home. Also Guga: Because we have to do more experiments.

[@minecraftgod7573]

Each description these guys make every bite makes me want to eat a guga steak more and more every video

[@diskjoker8715]

Guga I want you to make another liquid gold (when you fry your chicken,deep fry a steak with the oil juice 🫥🫠😋🤤)

[@Casshern_Sin]

I wonder if you coated the steak in flavouring and then coated in cheese wax, whether it would fall apart or create intense flavour. BTW Guga, you should check out the patent possibility for this 😉

[@not_an_arg_]

This is such a good channel I prefer to not even comment. There are no words. None. Just beautiful.

[@rustylong4743]

FYI: You heat the cheese wax in a double boiler like you did. then you ladle it over the top of what you want to coat. Freeze the steak, put it on a cold cutting board and ladle the cheese wax over the steak. once you do one size, put it back in the freezer and then repeat for the other side.

[@Z_TPI]

Don't know how common it is, but one of my favourite ways to marinate tenderloin (haven't tried it with another cut yet) is with only red wine mixed with Kikkoman teriyaki (the thick "baste and glaze"). No extra seasoning needed, the teriyaki is salty enough. I let it sit in a ziplock for a few hours, not in the fridge, then grill it to medium rare. I know it's a personal preference, but I highly recommend at least trying it once.

[@აბგდევზთ-ღ1გ]

6 months have passed and Guga still uploads! They are alive, definitely

[@tommurphy2064]

“Don’t try this at home” but their reactions get better and better every time 😂

[@alexfarrell3250]

Guga's not trying to get sued

[@Samizouza]

​@@alexfarrell3250Yep, he definitely doesn't want any responsibility for fans trying out his experiments willingly 🤣

[@ZeroDuckThirty]

You and Babish Culinary Universe are honestly my top two food channels here on KZbin, but have you ever thought about doing a collab with them?

[@andrewjones198]

Love and appreciate you're videos Guga! You inspire me man

[@EscapeReels]

I'm surprised they didn't spoil. Very nice!

[@chickenmuffin]

Why would they spoil? Air tight.

[@EscapeReels]

@@chickenmuffin Air tight does not make perishable goods imperishable. There will still be growth of anaerobic bacteria such as Clostridium, mesophilic bacteria etc, if present in the meat.

[@chickenmuffin]

@@EscapeReels It's true. Kind of gross actually. I wonder if these guys are going to get sick one day.

[@EscapeReels]

@@chickenmuffin With all the crazy stuff Guga does I’m sure he gets the runs once in a while 😅

[@verentyee5413]

Yeah, I thought that too, especially with the wet aged steak.

[@khyleebrahh7]

Awesome video Guga. Your skills are amazing

[@maninalift]

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.

[@KainYusanagi]

Gotta love how wet aging is a drastic improvement over dry aging, and you don't even lose any meat with the pellico needing to be cut off.

[@Chevsilverado]

Wet aging and dry aging are two different processes though. Both are good but they give you different results and different flavours. Also wet aging for that long is way more likely to rot than dry aging for that long. Like I’ve seen many people say they’ve tried wet aging in a vacuum bag for only 20 days and it just rots and smells terrible. The moisture is quite bad for aging compared to a dry aging.

[@KainYusanagi]

@@Chevsilverado Any case of rot would be because they didn't get it properly sealed and didn't kept it at proper temperatures. It's important that you get it in an anaerobic environment, which is what sealing it in wax or vacuum packing it does, as the bacteria that rot the meat are aerobic; solid meat ieces are also very dense, and the bacteria has to work its way from the outside in, too.

[@Chevsilverado]

@@KainYusanagi The general rule for vacuum sealed meat is that beef lasts up to 6 weeks before you have a high risk of spoilage, many places cite just 2 weeks. A vacuum bag removed the majority of oxygen but there is still some oxygen left in the bag. It’s the same reason why vacuum sealed meat cannot be stored at room temperature. 6 months is a really really long time for any vacuum sealed meat.

[@KainYusanagi]

@@Chevsilverado Vacuum sealing that doesn't get a perfect seal can be dealt with by filling the bag with nitrogen or similar inert gas like carbon monoxide or dioxide; difluoroethane (aka compressed air) works, too. Alternatively, simply use a vacuum pump that can actually pull sufficient vacuum pressure (post-22 inches of vacuum), which not many home-intended models do, as far as I am aware. It should still be generally dried so it's not soaking wet, though, obviously. Sufficiently strong vacuum or inert gas atmosphere replacement prior to vacuum sealing (excess gas pulled from bag can be recycled too) will give you a safe anaerobic environment for your steaks, preventing bacterial- or parasite-caused degradation (aka rot), just as a sufficiently thick wax coating. Combine that with temperature management, and you have safe wet aging. If it smells off at all, discard instead of eating, though, obviously.

[@amommamust]

They say meat is only good for 6 months IN THE FREEZER! I could not do what Angel and Leo do... I hope you appreciate them, Guga!

[@user-em8fq2ev4b]

Well, they didn't know what they were eating. So you can probably do it too!

[@reedgfx435]

Your planning ahead for videos with all the dry aging meat is incredible.

[@mathiask.5474]

As a real Swiss I'm both in absolute pain and actually extremely impressed

[@glitchyrhythm6749]

For me, 15 day age is good enough. 30 days max. After that I'm wasting too much meat

[@stupidmangoz]

I mean it didn't lose any volume for half a YEAR, so where's the waste??