I DRY-AGED Steaks in Maple SYRUP for 1/2 Year and ate it!

[@GugaFoods]

Thanks again to Bright Cellars for sponsoring this video and for the limited time offer! Click here brightcellars.com/gugafoods to get 50% off your first 6 bottle box!

[@mncrft9087]

What if you dry age a steak in a casing of ground beef? 🤔

[@nightlight3157]

Please try dry aging in honry

[@herink1111]

He actually has a honey dry aging video already haha

[@Maus_122]

Day 5 of asking for bone marrow dry aged steaks

[@jordanezell5132]

Make compound butter with Hotpockets.

[@TheMillennialGardener]

Guga, I’ve been asking you to dry age a full rib roast in miso paste for 30-35 days for close to a year now. I’m going to explain why you must do this. We have learned the same lessons from your dry age experiments: 1. Refined fats lead to disaster. They go rancid and the meats sour. 2. Refined sugars lead to disaster. They cause bacterial overgrowth with no natural antioxidants to stop the bacteria. This is why Chick-fil-A Sauce is a horrible idea. It is refined soybean oil and sugar. Of course it is going to turn rotten. We also learned that fermented things high in umami yield better results, because they prevent the growth of bad bacteria. This is why MISO PASTE is a good idea. It has the protective ingredients that make dry aging work in an easily spreadable paste. It is SCIENCE. DO IT!

[@KaraVirus]

I SUPPORT THIS

[@rehenah]

There was another roast in the dry age cabinet…maybe he is!

[@ziggybender9125]

He's literally replied to you before with a link to the video where he already tried that experiment... Yet here you are in every video repeating yourself.

[@TheMillennialGardener]

@@ziggybender9125 he has never done it. An overnight marinade on a single steak is not a 30 day dry age of a multi-bone roast in his cabinet. Hence the description in my comment. They are nothing alike.

[@yasqueen2285]

@@rehenah no dont do that. Dont give me hope

[@simonmarcoux5879]

The maple sirup once evaporated a lot more become almost sugary and extremely solid. That crust probably prevented the steak from expelling even more moisture than the control. At least, that would be my guess!

[@Thalaranthey]

maple syrup and honey are really good perservatives

[@Alex_gam3r]

Noice

[@Not_Ciel]

So what you’re saying is the maple syrup prevented the steak from dry aging at the same rate as the control which means it basically reversed dry aged???

[@simonmarcoux5879]

@@Not_Ciel No it didn't reverse dry aged, but your first part is spot on: The rate of dry aging (and moisture expelling) is totally different from the control. When Guga does those experiment, some of the outer layers let water out and some doesn't. Maple syrup can become glass-like and I bet water couldn't get out easily.

[@kw91]

Real title: "I dry aged steaks in Maple Syrup and forgot about it for 169 days".

[@Fyearsago]

Buy Yourself wag Yu for your family man

[@datdrunkdog8984]

XD

[@JkC2217]

nice

[@spartacus778]

SO LET'S DEWIT

[@rn5598]

Bahahahaha

[@robertzieg3893]

I would really like to see this same thing done with honey. Because honey is naturally anti-bacterial I think it may preserve the meat even better.

[@avarise5607]

It's anti-bacterial for the same reasons maple syrup is: sugary liquids have tendency to absorb water, from meat, but also from fungus, and bacteria, killing them

[@22ninja1]

Too late Guga did it with manuka honey.

[@lancetheking7524]

Already tested

[@GrotesqueSmurf]

@@avarise5607 Honey can stay edible for thousands of years. Pretty sure maple syrup can't

[@RootboyFrenzyMat]

The problem is the air

[@SimpleLifePortugal]

hey Guga! How about dry aging in Maple butter? I don't know if you know this, but maple butter is essentially reduced and aired maple syrup. You can make it by heating the syrup to approximately 112 °C and gently stirring it with a wooden spoon as it cools down. The syrup will get aerated and will become like "caramel", so it might be easier to spread on the awesome steaks you got in your fridge :) I'd love to see a video like this :)

[@paulcarmi8130]

Used to get maple butter from Baughers in Maryland. Thanks for that. That’s a good memory. 💪🏻

[@SimpleLifePortugal]

@@paulcarmi8130 Maple butter is DA BOMB!! :D Glad i made you smile :) Imagine a stake in it now MAGIC!

[@_bats_]

@@paulcarmi8130 I used to get maple butter from Baughers as a kid, too! And apple butter.

[@Nezareps]

This is a great idea

[@powdered_cows]

As a Canadian who loves steak, my life is now complete.

[@darcyhedges3693]

But how do we know the maple syrup is not from Vermont

[@centurion5558]

@@darcyhedges3693 It is written on the bottle, American Maple Syrup👎 He should have used Canadian Maple Syrup😋

[@couththememer]

@@centurion5558 😨

[@NaglfarCommando]

Too bad he didnt use the superior Vermont Maple Syrup and had to settle for the Canadian stuff.

[@theBANSIRO]

@@centurion5558 I thought the same thing!! Our Maple Syrup is the only maple syrup! Oh Canada bitches

[@danielredondo-macias7105]

I would love to see the maple syrup get a second chance at 35 days against another good dry age contender. 3 roasts,1 control, 1 maple, 1 previous winner

[@jlambson82]

I'd be interested in seeing what happens with a cheese cloth wrapped maple syrup dry age for just 35 days, so more of it sticks to the meat.

[@ksp6091]

You could also boil it down a little to make it thicker

[@HakunaMatata-gd7nc]

Yea I thought he would’ve tried either of these

[@coldkun_]

Didn't really seem necessary imo. It seemed to soak in really well

[@landlocked_lifts332]

@@coldkun_ It could've been better tho.. consider that

[@jlambson82]

@@ksp6091 That's a cool idea!

[@imithrellas]

You need to do a video, where you look back at all your stakes and rate them in a tier list a tell us which you replicated at home! That would be so cool!

[@Argaria]

Definitely. Would be interested too!

[@dahliaspumpski5837]

Yeah he could rank them by total vampires killed

[@imithrellas]

@@dahliaspumpski5837 Is there some kind of an inside joke I am missing or?

[@nintendomii5994]

@@imithrellas you misspelled steak as stake and stakes are used to kill vampires

[@imithrellas]

@@nintendomii5994 ohhhh, thanks, havent noticed that :D must have been a typo :D

[@panthonyy]

As a French Canadian, I can tell you that maple syrup is the best type of sugar to use with any meat. It tastes great with pork, beef, and even poultry. I approve of this experiment :)

[@johnraphaelandal1448]

its even good with seafood

[@Shaosprojects]

I agree. There’s a reason why chicken and waffles works so well, and I am not surprised it would work just as well with other meats.

[@boibolo2473]

I think the reason that the steak was preserved with the maple syrup is because it is a syrup, which is just a very concentrated sugar solution, and when bacteria or other microscopic particles went there, it will have killed them by cellular lysis. on the other hand, the nutella for example the sugar in that just fed the bacteria and fungi and caused them to grow more rapidly. may be wrong but this is why i think that happened

[@avlinrbdig5715]

THAT.. surely would depend on the consentration of water in the sugary blood mixture?! say, if you get a small amount of steak juices in the syrup, then that would be rendered hyperosmotic .. but if you add a suficcient amount of fluids into the syrup, you end up with a pristine growth environment for various organisms! this will apply to alot of syrup like substances. i dont know the osmotic values of nutella compared to other syrups, but often these things will be so intensely loaded with sugar that they wouldnt easily spoil on their own, due to that hyperosmolar nature of the sugary-mixture. however, when you add the correct amount of water(or steak juices ) the case will dramatically change. In this case, i would say that the amount of syrup will be important (as it could tolerate more water) .. The thicccness of the syrup will also matter probably.. then the case becomes.. did this work because there was more syrup this time? because it was more consentrated(more hyperrosmolar?)? something to do with viscosity? or was it because of some unknown chemical occurring naturally in the maple syrup? One could retest this with normal syrup, fructose syrup, glucose syrup, maybe even glycerin or other sugar alchohols. .. then also test with honey and other antibacterial syrups and maybe also test with a dilluted maple syrup.. who knows.. science baby

[@hegeliansours1312]

@@avlinrbdig5715 meh too long

[@magno172]

@@hegeliansours1312 I felt that in my soul.

[@jermainekngdom3154]

The dry age process prevents bacteria. But does not stop fungas.

[@shibajeedey7561]

@@avlinrbdig5715 got to osmotic values and just chalked it up to "yea, science bitch"

[@CypressJoker]

I think you hit the nail on the head when you said the maple syrup preserved the steak. Honey has been used as a preservative by ancient cultures, so it's not a far stretch to see that maple syrup could have similar properties. I'd like to see a comparison between honey and maple syrup for dry-aging.

[@MattyChap]

And just like honey has some antibacterial properties, so too does maple syrup. Neither is going to be a replacement for penicillin, by any means, but each works well as a natural preservative. For maple syrup, it's the presence of naturally occurring gallic acid and the natural sugars which help it adhere.

[@chrisstanford3652]

Yes, honey 🍯 vs 🍁🤗

[@Apoz]

@@MattyChap penicillin dry aged experiment?

[@justindai8401]

Hes alr made a honey video tho

[@svenlauke1190]

@@MattyChap Honey (or by extent sugar) are simply a preserving agent because of the lack of water. add a drop of water to a glass of honey and it will get mold pretty fast.

[@borisgalos6967]

A hint for future tries, maple syrup starts out about as thick as water and is boiled down to that consistency. You can boil it down further to whatever consistency you like. In New England, syruping off parties typically boil it down a lot more and then pour some into the snow with a fork put into it until it cools and hardens. You end up with something similar to a hard taffy on the fork. Of course, you can even go further and end up with maple candy.

[@MatthiaGryffine]

We do that too in my childhood hometown in Canada as part of a Maple Syrup Festival 😃

[@MarkDeSade100]

Maple candy is awesome! But it's so sweet I can't eat too much of it at once.

[@sarchlalaith8836]

Super high suger stuff lasts longer... See honey, jam, maple syrup. Same with salt, which is why they used to preserve with salt, as you mentioned, charcuterie, which is basically the same as dry aging.

[@rauleli]

Honey looks to be good experiment, but... using "ribeye en miel de chiles quemados", which translate to "burned chilly honey ribeye". If you cant find the recipe in facebook, it is basically 4 unseeded chiles of each (pasilla, guajillo and ancho) burned directly in the charcoal and transfer to a separated container while still on fire to finish them. Then use them to mix in a blender with roasted garlic (4), roasted onion (1 whole), brown sugar (1/4 cup), lime (juice of 1 lime), olive oil (1/4 cup) and honey (1/2 cup), salt an pepper, to spread/coat on a grilled ribeye before to bring it to the right temperature. That mix can be used to also age a 2 bone ribeye.

[@ch40t1cDem0n]

Here’s an idea: Dry age a steak covered in bonito flakes🐟 Surely the smokiness and umami flavour would seep in and create an awesome flavour!

[@soxpeewee]

Cricket flour made into paste

[@thepointlessdude8087]

Yea thats a good idea

[@MrJustCallMeJames]

Great idea. Maybe grind the flakes a little bit more.

[@miguelfg93]

Katsuobushi. But that thing is not gonna stick.

[@terrancenightingale1749]

I imagine it would be similar to fish sauce, but smokier

[@AndersonsSmokeShow]

That's insane how the maple syrup preserved the steak like that! I would've never guessed that!

[@Superintendent_ChaImers]

Its quite interesting. Canadian settlers and the natives have been using maple syrup to preserve meat for a very long time. Due to the fact that the sugars retain moisture while the maple syrup it self has natural antibiotic properties that prevent pathogens from spreading or even penetrating into the meat. What we eat as modern day "Maple Bacon" is how canadians used to preserve cuts like pork belly. It's an alternative to saltpork. Albeit more expensive as salt was far easier to obtain than maple syrup.

[@mattIbg]

Hi Guga! Why don't you try to make Cured Egg Yolks in a mixture of equal parts of MSG/SALT/SUGAR and also one with 100% MSG?

[@GStark13]

That should be an interesting experiment

[@diannt9583]

Why would one ever want to ruin a good egg yolk with that much sugar???

[@thesmith201052]

@@diannt9583 uhhh he literally cures egg yolks in Half Sugar Half Salt in multiple videos…what are you doing here???

[@synthetic240]

Pretty sure there's already one that uses MSG.

[@user-ql3ge2us4s]

That sounds disgusting. How about no. Lol

[@ShindoBlue]

As a Canadian this brings fear to my very soul

[@cryingfish2488]

Don't cry

[@osemaster]

It seems like you guys have a lot of fun when filming the group segments, enjoyable to watch:)

[@DarthNoshitam]

How you ever done a honey dry age? Might be interesting considering honey can last for thousands of years (but don't age it that long 😂)

[@mistertaz94]

Yep he did a honey dry age a couple months back

[@sh3nnanigans79]

@@mistertaz94 I think this was a couple years ago.

[@Pons-GG]

HE did, but it was before he got his dry aging machine. It would be nice to see him do the exact same thing with honey that he did with maple syrup in this video now that he has the dry age maching

[@keithqueen7470]

I'd be impressed if he could dry age it for thousands of years ngl

[@Bryan89420]

@@keithqueen7470 Why though? It would be a waste. You saw how bad it was after 169 days

[@FloWoodEnT123]

8:47 No! After the last steak, you can NOT just skip the next few moments like that. I need to see the reactions to grabbing each slice of steak. Omg I think I'm addicted to these videos 😳

[@jean-francoisquesnel5607]

As a Canadien who loves his maple syrup there are a few things in maple syrup that make it a good preservative, since it is sap it has minerals from he ground and some preservation enzymes, in effect this means it has very strong preservatives that are natural. How if you want the best result use 2 maple syrups, first a light one that will penetrate and then a dark amber one which will form a glaze, then every day spoon the syrup from the tray over the meat. I would suggest a ten day dry age as a good number.

[@jefferylafranchise7774]

Your personality is infectious Guga, love your signature "Cheers everybody". Thanks for the great videos

[@toorimakun]

Future video idea: Try this again, but normal dry age time - I wonder if this would still beat a good dry age steak. :)

[@C_Castillo]

Dry age Japanese A5 12 wagyu in truffles

[@doursen]

@@C_Castillo How to waste money

[@C_Castillo]

@@doursen yeah but now i want it wrapped in gold leaf as well

[@olivergames7783]

Mhmmm maggots my favorite

[@Sivanot]

@@olivergames7783 What do maggots have to do with anything here?

[@benshotgungaming9753]

Hey Guga, I know you love Korean food. Please try to dry age Beef in Shrimp Paste (Saeu-Jeot) I am also sure that you would enjoy experimenting with this ingredient a lot! Best wishes! I love y’all❤️

[@manuelmacalinao500]

That would be a great experiment

[@poom323]

Shrimpaste also has many varieties, compare each shrimpaste dry age between them would be great content.

[@isaiahc8390]

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

[@cadburybunny]

I use Maple syrup to marinate my steaks all the time. Glad to see you tried it dry-aged and it worked out! You need to make a side dish of Poutine with maple smoked bacon fat to fry the chips in next eh!

[@bdavis7801]

😋

[@andriealinsangao613]

Mmmm!

[@isaiahc8390]

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

[@shinjinator100]

Imagine someone dry aging a steak and shortly after human go extinct. 1 million years later alien land on this planet and find the dry aged steak and its still good

[@rgerber]

honey supposedly can never go bad

[@adamqjsmith]

I remember years ago when I first started watching this channel I found angel to be picky. But I now realize hes perfect for taste testing because he doesnt hold back at all and if he likes it you know its going to be good for most people.

[@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! 72nd time asking btw!

[@Big-Man574]

I was about to ask if this is edible but then I realised that this guy dry aged canned cheese before

[@PolishBigfootCircle11]

Ok, this is actually an incredible idea!

[@soxpeewee]

Edible earth

[@boarbot7829]

@@soxpeewee well, it’s more like clay.

[@boarbot7829]

There is a great website I want to link called museum of edible earth

[@adambarron4015]

Still waiting for the day Guga makes the Inception steak. Taking the pellicles from one dry age, grinding them into a past, and coating another cut to dry age.

[@beardedeats7723]

I would love to see a wagyu comparison that includes A5, Drunken, Australian, and American. I would also like to see a miso paste dry age experiment.

[@minigiioi]

For the issue with viscosity when coating the meat with Maple syrup, maple syrup is like honey in that it thickens up a little bit over time as it airs and dries out. Perhaps if it were whipped it could be thickened to the point where it's easier to make coats

[@TWHowl]

You should try the “ultimate” steak, prepared using all the past techniques that made steak better, like a dry brined dry aged milk powder brown butter steak dust A5 wagyu etc. Maybe swap the meat cut or some ingredients to experiment.

[@soupman163]

Butter of the gods

[@pl7868]

I like the way you think :)

[@andriealinsangao613]

Ah, you genius!

[@andriealinsangao613]

@@pl7868 You and me both!

[@scottstewart3884]

With some of your dry age's where the covering is real runny like the syrup, what would happen if once a week you "basted" it with more? or would that defeat the dry aged aspect? Also since this one turned out well, how about trying Birch Syrup Or Corn Syrup or any of the other syrups available, (not for as long though LOL) to see if they have a similar result?

[@jamescanjuggle]

im always thinking about this

[@shini64m14]

It will mold in a bad way AFAIK

[@kwagz3314]

Half a year long Dry Age experiment? Sounds extreme but that’s what makes it great. Keep up the good work, Guga. Maybe the next one will be Squid Ink Dry Age ;).

[@Fyearsago]

Keep up the hype! U deserve all the subs and hope ur videos are better in the future!

[@zopizepi]

hi girono giovanni i love ur work keep it up italian man

[@Hatuky]

Kono Giorno Giovanna niwa yume ga aru

[@Fyearsago]

@no I can do that for the gang

[@zopizepi]

@no his gang is dead bro

[@Hatuky]

@@zopizepi nah fam 💀💀💀💀💀

[@mrcaboosevg6089]

You should try it with honey, honey never goes back despite it basically being pure sugar. It may preserve the meat much better than maple

[@rambu3013]

Um, he already did...

[@ZachShannon1]

Despite? You mean because. Honey never goes bad because it's all sugar.

[@ianstiehl1994]

I think Guga should do a challenge where he makes a broth with all the pellicles, and turns it into a soup. I bet it would be....interesting, with some serious depth of flavor.

[@buckshotracing9208]

The maple syrup steak looks so good. Here’s a weird experiment, do a 45 day dry age buffalo steak

[@Alasswolf]

Wow, I'd definitely like to see dry aged maple syrup again in good time range 😅 If it was that amazing, it might be even better!

[@Chxtxllx]

I'm surprised this worked out better than the honey one since I thought they are both concentrated sugar. What would it be like if you did a side by side of dry aging in sugar, honey and maple syrup? for science 🤓🤓

[@ZayahDee]

8:18 Petition for Angel to keep saying “JOOS” like that lol 😂🤣

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@badwolfgooddog7979]

Right off the bat, I can tell you a variation that may have worked better. You should have chilled the meat to ~36°F prior to the layering of the maple syrup. During the curing as water is lost, the meat will gain more dry maple flavor through the pelico.

[@kw91]

Love the video idea Guga, though I admit: sometimes, I wonder if this much fluid is still a "dry" age. Still hoping for a horseradish dry age. Saw you brought back the Japanese sushi chef recently and remembered the awesome wasabi dry age. My hope is that horseradish will do a similarly awesome job but at a much lower price.

[@nihlify]

As long as you're not vacuum sealing it, it's going to be dry-aged. It's more a fact that you're losing moisture (as you can see in the video it's done) than anything else.

[@oldtighthead2459]

I was just thinking the same thing

[@kingjamestres]

If it forms a pelicose it's a dry age end of story

[@oldtighthead2459]

@@kingjamestres yea thanks for clearing that up mate 👍

[@Alex-pj8nz]

You just gave Canadians an interesting idea.

[@CelticWarrior2265]

Trust me when I tell you we've (Canadians) done everything you can with maple syrup 😉

[@shdwhealer]

Because the excess sugar prevents the bacteria from aging it. Same effect as using sugar for other bacterial retardant purposes.

[@YoungDeathWish]

I just saw a glimpse of the 1 year aged steak as you were putting the others in

[@boarbot7829]

Well guga, that “jamón ibérico, that you love is technically “dry aged” for around 5 years!

[@naamadossantossilva4736]

But it's pork.

[@boarbot7829]

@@naamadossantossilva4736 I. Know.

[@terminalfx]

You did Honey dry-age last year, but only for 35 days. Control vs Honey vs Syrup @ 90 days would be the next logical step :D

[@TheBigBadWolf85]

Agreed, and I think he should try raw honey

[@999ramikb]

you should dry age one in garlic paste next!!

[@Arcana_Gamez]

i like this idea as well

[@TheFudily]

1:21 Pours liquid, liquid starts flowing off edges of flat surface, **surprised Pikachu face** Also I probably would have chilled the syrup first to make it more viscous.

[@rchurch2769]

I have marinaded fish in maple syrup and orange juice. Very good breaded or baked. If anyone ever tries it, the longer it marinades, the sweeter it is. I found roughly 2 hours is about right.

[@jokerproduction]

This might be a crazier idea than dry aging in Chick-fil-A sauce...

[@AreUmygrandson]

I know absolutely nothing about dry aging but this sounds like a literal breeding ground

[@sammie875]

apparently it's a really controlled environment that is supposedly safe because there will only be good bacteria

[@pierluigipassoni6231]

I had the pleasure of having a 200 days dry aged steak. A sublime experience.

[@samtennyson9982]

You should do a video where you try a wagyu steak from every location around the world that produces wagyu. I honestly just want you to try wagyu from where I’m from. New Zealand

[@maxfood4517]

Hey there! Fellow Canadian here, I know why the steak got preserved by the maple syrup. Basically, maple syrup is an antioxidant, meaning that it stops oxidation from happening in and out of the meat very well, such as cranberries, lemon and so on. You can do the same thing with an apple and put maple syrup on it, won't oxidize. Darker syrups like Grade B to C supply more of these antioxidants than lighter ones, since they are more condensed than lighter ones. Also, recent maple syrup studies has shown that it contains a molecule called quebecol, which has anti-inflammatory properties, helping the steak also getting more tender and juicier. Anyways, I'm out, - Fellow Québ.

[@paulwiner7202]

Average Quebequer

[@jonsong4592]

Quebecol sounds made up but im not gonna google it.

[@maxfood4517]

@@jonsong4592 As you wish, although it is a true chemical compound, it can be found in small tablets for you to consume, helps having your antioxidants in!

[@io-kx6dz]

Hi Guga. Here is a video idea for you. I recently learned that snacks that use MSG sometimes also contain Disodium Inosinate and Disodium Guanylate to enhance the effect of MSG by 20x-30x stronger (for example, Doritos, Pringles, etc). I'm not sure what ratio/blend of MSG, DSI, and DSG is needed, but I'm sure you can find it somewhere. America's Test Kitchen + Kenji Lopez Alt have a video that discusses some of the science behind it. I was thinking the experiment could be this: 1. Steak + SPG (control) 2. Steak + SPG + MSG 3. Steak + SPG + MSG + DSI + DSG Since the MSG, DSI, and DSG has sodium in it, the salt in the SPG might need to be reduced a bit, but it's up to you. Anyways, I hope you give it a shot! Also ngl leo is kinda annoying no hate but he just seems quite extra we need the og angel or mamau to review them food

[@andresorozco8420]

So... you basically... want to... kill Guga, Angel and Leo.

[@ygazgge1356]

I would love to see that experiment, I feel like the 3rd steak would end up tasting extremely salty. I think Leo is great, its been fun watching him turn into a steak condenseur

[@sikaf31]

Guga can you do Turkish Pastırma style dry aging , I think that would be very flavorful. Also I definetly recommend trying Turkish Sucuk , it's a very tasty turkish beef sausage.

[@donjoel6754]

As a boy raised in Namibia for most of his life. I can say Guga that you were close to making Biltong with the second normal dry age steak for 165 days. Why don't you try making some Biltong Guga I bet it would be really cool.

[@alextimothee3912]

Maple syrup contains a few preservatives and the cells actually use the dextrose to use as energy during the extended anaerobic phase Sodium benzoate (preservative) Sorbic acid (preservative) Sodium hexametaphosphate (an additive that improves the quality and stability of food products)

[@CaptainDufff]

I cant get enough of your videos man, love them

[@davidlloyd4443]

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[@AdalynScott]

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[@KEN-tf9sr]

Hah?

[@Nyanonymousify]

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[@MiniDiamand]

I personally only invest in dry aged steaks

[@PatriciaCross]

As amazing as this is and as much as I love your content, I would very concerned about the mold on the control steak. Cheese is about the only thing we can safely trim mold off of. The density and structure of cheese prevents the mycelium root structure from mold from penetratring too deep. Anything else, it can easily and quickly spread through the entire food and is invisible to the naked eye. The mold we see on top is just how mold reproduces and spreads, and the last thing to develop (food is actually moldy before you see this). While most mold mycelium is generally considered harmless and only a few immediately toxic in any way, we have recently found that many cause kidney damage over long term exposure. We do not know yet all the molds which are a problem, which heat from cooking neutralize (if any), and many appear basically identical. Plus any amount of exposure is likely to have some impact. This is also suspected to be why poorer people seem to have a higher risk of kidney issues. If you see mold on your dry aged steak, it is all the way through the entire meat. If it us a toxic mold; you will get food poisoning of some degree and potential serious immediate health problems or even death. That is pretty rare, most mold on food is not immediately harmful. But most (and we do not know which yet) can eventually lead to kidney issues.

[@Alex-vl1mk]

That's an interesting read, where can I read more up on all these molds? I would've assumed that the mold would've had a hard time penetrating through the control steak due to a lack of moisture, and due to the toughness of the meat itself.

[@PolishBigfootCircle11]

169 days is nothing. I once ate a ham slice from an MRE that had been aging for about 25 years.

[@waineeos7856]

This channel is a treasure, thanks Guga for all your meat experiments🔥🔥

[@Superintendent_ChaImers]

Canadian settlers or more specifically, the natives to Canada have been using maple syrup to preserve meat for a very long time. It even works for smaller pieces of meat. In effect this didn't so much as dry age your steak as preserve it. As the sugars and thickness of the syrup as well as the natural antibacterial properties contained.

[@extractwise]

maple cream (aka maple butter) would have been easier to spread on it.

[@Mjo742]

Sounds so good…

[@BlackDragon2005]

Sugar can be used as a preservative, it is the reason why syrups; like maple syrup, honey, exc. have such a long preservation date compared to other products, and that sugar if kept dry can be stored for such extensive periods of time.

[@Dominikmj]

here is the thing: I guess if you like to age for very long time, you have got to have a huge piece of meat. So the pellicles can form and it just keeps the water inside of the steak. I am also assuming, that the dry-aging fridge of Guga, doesn’t work as well as commercial dry aging rooms. As alway, I would like to see a hybrid dry-aged/fat aged method: ca. 14 days dry aged (so there is a reasonable pellicle, and there is not much microbial action on the outside) - and then an extended time aged in butter/ghee/cocoa butter/tallow/lard/baconfat... or any of these fats mixed with: hay/spices/kombu (!)/dried mushrooms etc.

[@lotusasche4183]

I like to marinate my steak with maple syrup but I use my own custom marinade and when I pan seared it, it's a delicious and sweet carmelized crust!!

[@thegreenxeno9430]

You can make maple syrup 2 ways. Either collect sap, and boil the water off with heat or vaporize the water out with a vacuum. I'd like to see if vacuum maple syrup produces different results than heat boiled syrup. The vacuum may preserve the sugars more, allowing them to break down only when the steak is cooked instead of partially affecting the meat during the aging process.

[@Ilovrdonuts]

There is a delicious paste often used in asia called sambal belecan, and trust me it is delicious. Plz dry age steak in it so i can see how it will turn out.

[@arigaming3720]

Meat that is fully oxidized and dried is called borts and it is a traditional way of perserving meat in Mongolia, you dry it in the open air until it is fully dried, it is hard and chewy but the taste is amazing in my opinion. Some people don't enjoy the taste maybe it is too funky for them

[@ADMcAllister]

I will never, ever bore of this channel.

[@thepotatolord3052]

Coming from a Canadian this might be the most Canadian video I have ever seen

[@CinJyxxe]

So maple syrup must be acting very similarly to how we used to use honey to preserve foodstuffs way back before refrigeration was a thing we could do. By coating your food in a thin layer of honey, you prevent oxidation and since honey is naturally abiotic, it prevents bacterial growth on the surface as well. While I'm almost sure that maple syrup isn't abiotic like honey is, it is certainly a thick substance that can prevent excess oxidation, so it preserved that meat almost perfectly. Very, very cool to see.

[@SuperCosmicMutantSquid]

"I looks like it was made on MARS!" I love the way you said that with such wonder. XD

[@ChinkyTarsier]

I like how honest they do a review.

[@nickkcin2947]

Dry maple butter next time, its pure maple syrup heated and whipped into a stiff 'butter'... itll stay on easier and eont seep in nearly as much. May make for the flavour but not the sweetness.

[@hellohej1307]

this

[@gersoncallada9851]

"Ive eat the 3000 year old dry age steak wrapped in layers of linen that I've found in Egypt"

[@Azsunes]

That was some light maple syrup, can get darker maple syrup which is from cooking it to a higher temperature and is slightly thicker. Sugar shack near my Grandfather makes some extra dark stuff. He doesn't sell it that dark as it costs to much to make and you evaporated a lot more of the water out which people won't really pay extra for.

[@Joel-Cares-4-you]

PLEASE TO THE MAPLE DRY AGE FOR 30 DAYS. WILL IT TAST EVEN BETTER?!. I CANT WAIT TO FIND OUT!!! PLEASE MAKE A VIDEO OF THAT!!! WE LOVE YOU GUYS!!

[@thejmelus]

I knew it! With all those experiments, Guga was bound to forget something in there somewhere at some point 🤣

[@heavydose6659]

Amazing results. I never would’ve expected this! The video is so fun too! I’d love me a Guga Steak broooo

[@robertpatrick5861]

Id say its the fructose that did the conservation.. together with the osmolarity. The sugar prefers to stay liquid.. so it moved into the meat ehen it started to dry out. Then from a certain point on the sugar in the meat drained even the slightest humidity from the air.. and didnt let it dry out fully. Also stopping oxidization from happening. Changes are high.. that you could have used more of the meat even.. still tasting good.

[@lukerdeez3228]

as a guy from the northeast, i can 100 percent say that dark amber is much better than regular. if guga ends up trying this a gain some day, i can highly recommend dark amber over light or regular

[@eichen97]

i think it would be best to compare it to a standard 30 days steak. we already knew from previous videos that going for that long for a traditional dry age is counterproductive. But also i know that guga didn't knew that the maple syrup one would hold on that good, so it was a good way to show how much impact the addition to the steak poreservation was. Having said that, i still think that a 30 days or less steak would kept on sight what a good old standard dry age is, and not let the better preserved won by comparisson with a degraded one.

[@dawnmitchell11]

Honey would likely do something similar. Honey can be used to preserve. Perhaps it is because both are naturally occurring sugars that don't require extensive processing like other sugars? What about trying dry aging with Spruce or Eastern White Pine needles or juniper berries?

[@ReSpark141]

i was once in a discord VC a few years ago, i joked about canadians always having syrup on hand and one of my old canadian friends confirmed that he did indeed have 5 gallons of syrup and was planning on dry aging a steak, so me and a few others suggested using syrup and trying it, a month or so later he tried it on call and was surprised that it was quite good. man i miss him :)

[@lancetheking7524]

"Miss him" Bro is he alive or you haven't seen him in a while

[@FumblsTheSniper]

The sugars crystallize and prevent as much air from penetrating. I’m not sure about Maple Syrup, but you can let Honey sit forever and it won’t ever go bad. Probably a similar thing going on.

[@perovincetic72]

Guga, please dryage a steak when it is wrapped in bacon, and another covered with bacon fat, and maybe another covered in like crispened up bacon bits to see how they will turn out! Love your videos!

[@pablo_tesco_bar4611]

Why is this guys voice so soothing

[@EmilKlingberg]

Sugar is a preservative, fungi do don't grow well in it and neither does bacteria, so if your maple syrup was low moisture it should likely protect it. honey and cane sugar syrup would likely have a similar result.

[@bodyandsoulinconstanttrans9190]

Interesting. Ive been dry aging for many years, Turbot and brill is a favorite amongst fish. But I do never ever remove so much meat from the dry aged meat as you do. It takes away to much of that flavor. There is no risk in food poisoning because you grill it over open fire which will kill all dangerous bacterials . Love your videos bro !

[@hellohej1307]

for 169 days i dont know if u want that extra flavour parts

[@mattgee4867]

"I'm gonna poor all this syrup all over the meat" "Oh no I need a container because it goes everywhere" Dude

[@usmcbigb368]

@Guga Foods My youngest (of 7) was diagnosed as type 1 diabetic recently. Would love to see you do a series on diabetic friendly stuff (and low cost for those of us no immensely poor)