I Dry-Aged Steaks in Marshmallow and This Happened!

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I love to experiment and see what different types of food elements will do to meat. This one is no different and you guys requested this and today I try the marshmallow dry age experiment. Here is what happened.
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#DryAge #Steak #Experiment

[@GugaFoods]

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[@bvle4027]

Sup.

[@scooby45247]

my only request is that you send a wagyu steak to the winner of something.. im tired of seeing others eat something i cant afford..

[@briansuxxx]

Marshmallow?! These are they types of quality videos I subscribed for!

[@dylanchua848]

Fuiyoh free money

[@zwojack7285]

0:55 FLUFFERNUTTER! *excited Nott/Jester noises*

[@TheMillennialGardener]

Guga, I’ve given this some thought, and I think your next dry age experiment should be miso paste. It has the 2 properties you need: “fermented” and “umami.” Results could be interesting.

[@micahlow2975]

yes

[@SkillSkull14]

Yes please

[@jabcrosshookuppercut1793]

Agreed

[@Windvern]

A saikyô-yaki steak sound pretty interesting

[@DoomickthePancake]

Better than with sugary things, where the bad bacterias have a tendency to eat through. Miso has good bacteria already, which reduces the chances of contamination, of which I worry a lot with the sugary experiments, I always expect them to be sour.

[@jokerproduction]

Dry age a steak in Chick Fil A sauce!

[@karagaaa]

Verified user i agree

[@mjshortshift]

In Polynesian sauce or the Sriracha from chic fila

[@ShinKyuubi]

Eh..he'd have to go with a store brand version. Walmart sells a "Chicken Dipping Sauce" that taste EXACTLY the same as their Chick-Fil-A Sauce..I know because I tested them side by side with a pack I had gotten just a day or so earlier when I had it..this was about last year or so, before Chick-Fil-A started putting out their own branded sauce in stores..it's cheaper to get the Walmart "Great Value" brand than than the official Chick-Fil-A brand. Also apparently Guga doesn't really like Chick-Fil-A if one of his recent vids is anything to go by.

[@thechadford8572]

Have to dry age in each sauce, for sure.

[@ADRPLREVIEW]

i'm with this one

[@andreaquadrati]

The sugar is hygroscopic, so it will pull out moisture out of things, similar to how salt does it. But while salt will harden up and won't go too deep, sugar will seep deeper since it melts, and could possibly ferment or rot

[@everettduncan7543]

You can make it rot in a way that it's still foodworthy. Certain penicillium molds can be.

[@niklag]

sugar is uses to ferment some fruits.. but meat?? 😱

[@Coral88899]

Sugar has hygroscopic properties which means it absorbs and retains water really well. I'm guessing that the fluff sucked out all of the water in the steak resulting in a tougher meat and could explain the clear liquid you saw when you removed it. (most likely the fluff collapsed due to the density of water and pooled at the bottom)

[@johnnyplunkett8532]

Wow that was a great answer to what happened.

[@Syakuro]

Thank you sir

[@JustSomeDude31]

I was also thinking of Oleo Sacharum, where the sugar extracts oil from citrus fruit's peel (lemon peel, orange peel, etc) Which maybe on the meat it extracts fat from the meat just like it does with the peel and the oil.

[@darcos7535]

Wow. I came here for an answer to that question. And your answer is so precise. Great! thanks!

[@MoNehNeh17]

THIS! thank you

[@TheMillennialGardener]

Looking at the side-by-side of the steaks, the marshmallow-aged steaks looked like they had more fiber separation. I expected them to be more tender. Surprising results!

[@marwan4358]

Life is like a box of chocolate, you never know what you get.

[@TripleeVFX]

Sugar absorbs fats and other liquids so it pretty much drained the steak of its juices

[@acsound]

@@TripleeVFX Sugar: the FAT VAMPIRE! Just in time for All Hallows Eve... (cue Toccata & Fugue in D Minor)

[@vidard9863]

yeah, but it visibly had less fat, and fat is what makes roasts tender.

[@user-cn4sw3mi6i]

This is a great idea

[@michaelwillard1100]

I love watching older guga videos and seeing how far you have come in just a little over a year from when I started watching this channel. The quality of your videos are absolutely beautiful and brilliantly done. I have learned so much, thank you!!!

[@tanedwinjaya7195]

Hey guga, will you dry age with coffee? Like ground coffee beans? Or maybe, try something like crab paste? Shrimp paste? Idk if that is good idea or not, but I'm really curious to find out

[@sirvajraputr445]

I like your idea good sir .

[@Bruhidk8835]

Hmm..... that'll be a very interesting concept.

[@user96RR]

Excellent idea

[@MrMichaelLaw2011]

I was thinking of saying this but using Wet coffee similar to Whiskey

[@svdition]

already did it

[@TheChristmasNinja12]

If fermented stuff tends to work well on steaks, you should try dry aging it with Kimchi! Just put it through a blender to make a paste and it should add a good kick to the steaks!

[@Under-Kaoz]

I have PTSD from south Korea. The great Kimchi war of 2010. Every single Korean smells like it. Especially at PT. Their sweat was like extra rancid kimchi. It's making me sick even thinking about it. 🤮 idk how anyone eats that stuff.

[@yako5184]

@@Under-Kaoz What are you on about?

[@Under-Kaoz]

@@yako5184 Kimchi

[@yako5184]

@@Under-Kaoz Yes, I get that, but what is all that crazy ass rambling about?

[@Under-Kaoz]

@@yako5184 it is what it is. If you think it's crazy then don't bother with it. Simple as that.

[@austinsabik-torres1814]

You mentioned that the dry age tends to be worse with sugary coatings and better with fermented coatings. I think it has to do with sugar promoting the growth of bacterias which usually spoil dry aging, while the coatings that are fermented usually promote the growth of yeasts which are what we typically associate with any "controlled spoilage" foods we tend to eat.

[@matthewitt2276]

I cant believe nobody else has mentioned that a "Fluffernutter" is a sandwich that has peanut butter and fluff on it. No peanut butter = just fluff.

[@maximumvio1et677]

Came here to say this. I think people who didn't grow up in New England just don't know.

[@hocke68]

Dude this was killing me all video

[@jernigan007]

i came here to say this

[@nyancat5690]

Lmfao I was looking for this comment as a fellow new englander

[@goomgoom5504]

@@jernigan007 me too

[@chungdha]

Try Dry Age with Hummus?

[@user-zl2wh4mw4u]

Why did i read it as humans

[@sylyx6502]

@@user-zl2wh4mw4u same

[@carabouzouklis]

Humus gonna go bad fast af, no?

[@chungdha]

@@carabouzouklis Dunno , you can buy packed humus in shops that can store in a fridge for some time so 24hour dry age be possible.

[@RobinLundqvist]

That sounds so good it could be an existing recipe

[@camotophat]

I adore hearing you say "Fluffer Nutter" with your accent.

[@s1lh0u3x]

8:43 Mamau: "What did you dry age this on now?" Guga: *Maniacal laughter intensifies*

[@jessemosgrove2027]

Guga needs to dry age a steak in the worlds hottest pepper.

[@ShawnC.W-King]

@@jessemosgrove2027 it would probably either be an entire coated dry rub's worth or in a puree form or both

[@jessemosgrove2027]

@@ShawnC.W-King cool.

[@thehomies4522]

“It was dry aged in something white”🥴

[@pibbitycockapoopoo]

@@thehomies4522 😳😳😳

[@draconite]

Honestly, try dry-aging it in miso paste. That's a fermented soybean paste, it'd probably come out pretty good.

[@kasuraga]

Ohhhh that's a great idea. Remember they did the dry age koji experiment? I think it would be similar but potentially come out a lot better

[@About_a_Bag]

We used to do that at the Israeli Steakhouse I worked at

[@kasuraga]

@@About_a_Bag ooo yeah? how was it?

[@ujimars5499]

I can confirm that it will work and the taste is out of this world.

[@johntgold]

yep had the same idea and went to comments, and saw yours on top, love miso based sauce on meat. and definitely sounds like perfect experiment.

[@300001111]

Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! Maybe i gotta explain a little more detailed: First you have to have a big fat chunk of steak, maybe one of your picanias or so would work. 2nd the salt crust so this is a little tricky basically u want at least (!) a 2-3cm thick salt crust around the meat. So there is hard to explain for me and since this is really ultra traditional from old old time u prob wont find nothing on google (even many islanders dont know it anymore, it is from way back like the before bc time this recipe). Basically u mix the salt with VERY LITTLE (!!!) fresh source water and apply it onto meat. Then use oven to harden out the crust but dont overdo it, its easy to f this step up and crack the crush etc (in the old times they used the sun to harden the salt crust). Then u take a natural fibre cloth (traditionally linen, jute also works good or cotton but it should be porous enough) and cover it again with a little loose salt, in this you wrap your salt crust meat. Then most important step! Bury in ground! You should bury at least 50-60cm on the ground also a little bit depending on your meat size. You want at least 40cm of soil over your steak. And the location listen its ok if its rainy sometimes but under no circumstances the water should reach the steak! So choose location wisely too and bury deep enough this will protect from normal rain. And make sure no heavy rain in your location. The soil of course should be free of pesticides and such. Theoretically you could do it in a big container too and buy soil, but make absolutely sure it is 100% organic soil with no fertilizer etc. So there you leave it for 1-2 months. Best time in year to do is winter, beginning of spring or dry phases of summer. Dont do it in autumn because of the rain and the cold combined its bad conditions (mould etc). Thumb rule is: cold is ok, wet&cold not ok. Hot is ok but not too hot and a little wet is ok but the colder it gets the less wet it can handle. So after age maybe u ask what to do now? Basically its a little bit like a prosciutto so u can even eat raw, but you can also make a steak or saute it😋 Ok have fun my friend!!! I hope u have success if yes you will be rewarded with one of the most UNIQUE and DELISH dining experience ever i promise!!🇮🇸🇮🇸🇮🇸

[@seronymus]

This is really beautiful to read, God bless you please start a blog like on tumblr or something of your Icelandic traditions like this

[@heilmodrhinnheimski]

Hmm, það væri víst áhugavert að sjá

[@lordilluminati5836]

This only works in nordic weather

[@dethbyhashi]

Love the show! I just wanted to clarify that the product is just called Fluff. A Fluffer Nutter is a sandwich made with fluff and peanut butter.

[@SayCheeseM3dia]

Fluffer nutter is peanut butter and marshmallows... this is just fluff

[@SSJ3Tim]

Thank you! FLUFFer = Marshmallow FLUFF, NUTter = peaNUT butter. As penance for this mistake, Guga should eat a fluffer nutter in the next video.

[@christianmvalencia]

Yeah I was trying to ignore it but he kept saying it LOL

[@cookie_bytes]

Honestly though, coming from new England where it comes from, everyone seemed to call the product "Fluffernutter" too, so I say Guga checks out.

[@damianblu]

Thank you! Was driving me crazy

[@johnengooyen]

@2:15 he even calls it "fluffer nuffer".

[@DavidFSloneEsq]

I’m not shocked that fluff isn’t the greatest coating in which to dry age beef. I’d like to see a series in which you dry age meat in luxury items, like caviar, truffles, and foie gras.

[@b3dubbs72]

Foie would be interesting because of the liver enzymes

[@asurmenhandofasuryan4610]

That would be disgustingly expensive honestly and wouldn't work, at least one of those. Caviar would 1000% rot

[@DavidFSloneEsq]

@@asurmenhandofasuryan4610 You’re probably right, but dry-aging is sort of a process of controlled rotting. As far as the expense is concerned, nobody’s really expecting Guga’s viewers to recreate these sort of ridiculous novelty recipes, so I say the sky’s the limit. In fact, let’s skip all these bourgeois snacks and skip right to Guga dry-aging Wagyu A5 in weapons grade plutonium! “I know this doesn’t look good right now, but watch this!” [KABOOM!]

[@asurmenhandofasuryan4610]

@@DavidFSloneEsq Yeah but for controlled rotting you need a specific set of ingredients and environments to use.

[@MrCaine6969]

Try dry aging with ground up mushrooms mixed with saly and pepper with plenty of MSG. And use the dry aging bags.

[@AltimaNEO]

He should team up with Jon Townsend and get some of that Mushroom Ketchup that he makes. Dry age in that stuff!

[@georgeamesfort3408]

Next: *Steak dry aged in steak, results were insane!*

[@mannybryan5734]

i wanna see this

[@riveenwickenham8392]

Next: steak-aged dryness

[@georgeamesfort3408]

Then he should age a dry aged steak in a dry aged steak, dry aged in a dry aged steak.

[@mload45]

You could probably do that by cutting one steak into long strips, and wrapping the steak

[@techtonik25]

@@mload45 Or freeze drying a steak, making a powder out of it and coating the steaks with it.

[@shremp69]

"The stuff that was dry aged on was white" My mind: *Cu-*

[@bruh-uq2zx]

NNN

[@BananaColada]

It's gonna be extra meaty

[@joehole1975]

This is my kingdom coom,

[@zlatakashcheeva5309]

@@joehole1975 when you feel my seed

[@WilcrezTheWanderer]

You should invite a molecular gastronomy person to do a video going over some of your experiments! They could probably tell you why a lot tasted the way they did, and what happened. I think it'd be super fascinating!

[@ulyssesarias4400]

You should make a dry age cookbook one day! I'm sure it would be a hit and would help transfer some of those lessons you've learned from your experiments 😂 anyway great video I hope you have a good one!

[@trentcreason7584]

Great idea! Or just a steak cookbook he's so good that I'd buy it

[@ash-plays6733]

@@trentcreason7584 that aged well lol

[@AwsBadr]

The sugar absorbed the juiciness if I am not mistaken. Same goes with salt as I believe. Maybe try dry aging with yogurt or fresh cream

[@briannicholson5747]

"Welcome to Guga Foods everybody and today we're gonna dry age beef in COCAINE!" -my brain when he said the substance was white to Momau

[@danielassur]

Guga, you need to try and make a biltong steak - using south african spices!

[@ahmedalihussain5366]

As a South African, I agree!!

[@skyefox5796]

that sounds good what spices do you use

[@rorymundy1790]

Salt pepper coriander sugar vinegar wosreshire sauce

[@skyefox5796]

@@rorymundy1790 sounds pretty solid if you ask me, never tried coriander on a steak. I'm more of a salt, pepper, thyme, fresh garlic and butter in the pan person.

[@rorymundy1790]

@@skyefox5796 on a charcoal fire it is very good

[@marikamccauley7928]

If you ever decide to revisit this, I had a thought. Maybe you could make sheets of melted marshmallows, put them on all sides, and then heat the edges up just a little bit to glue them together. Or melt extra in a pot and spread it over the seams. Kind of like a steak stuffed marshmallow. Then it wouldn't slide off the sides like that and maybe there would be less oxidation...?

[@kantonlevine8898]

When you said fermented things tend to work well with dry aging, I wonder how kombucha would do? (Or saurkraut)?

[@bigtable]

I wonder what happens if he does milk powder

[@BierBart12]

How about powdered alcohol?

[@TundieRice]

Kombucha is a liquid, how would that be a DRY age? Lol it’d just be a marinade.

[@kantonlevine8898]

@@TundieRice Not if you mixed it with something like flour or something else dry

[@About_a_Bag]

@@kantonlevine8898 no, not the same won't have the outcome your thinking of.

[@postmeat2]

Every day, Guga strays further from the light of God. That said, try dry-age in strawberry jam!

[@sirhoward6853]

invention has nothing to do with just having success. it is taking everything, success and fails and learn from it and create something good from it. i love your work man, keep on doing it!

[@morbidstudio1681]

With fall here and the holidays approaching, I'm kinda curious to see a steak dry aged in canned pumpkin! I feel like that'd be quite interesting

[@prodigypenn]

you can't dry age in something that has moisture, and if you took out all the moisture, it would just turn to dust.

[@rangathanga5166]

I love how he can do these experiments with a 100% guarantee he's the first one to do it.

[@K4inan]

He's not.

[@teibdavies242]

@@K4inan he is

[@KryptoKn8]

@@teibdavies242 he might be with some but definitely not all of them lmao.

[@c_hanley]

Cows: “I can’t wait to see what they do with my ribeye meat after they harvest it, I wonder if it’ll be enjoyed by a famous rock star, or perhaps a family looking to treat themselves for the holidays, or maybe even a KZbin channel will demo how to properly enjoy dry aged beef!”. Guga: *hold my marshmallow fluff*

[@AntsBBQCookout]

Guga: it was dry aged in something white Maumau: Guga, pls 😢

[@wamken619]

THIS IS MY KINGDOM COME

[@Greenscyth22]

The product is called Fluff, the Sandwich is called a Fluffernutter because of the peanut butter added.

[@lilrisdley]

Everytime he said Fluffernutter bugged the hell out of me.

[@Dekan83]

I love the way nothing deters Guga, even failures keep motivating him to find more ways to do it better.

[@hunterrm8139]

Subscriber : “dry age angel” Guga : “but one thing my subscribers keep asking me all the time is dry aging in marshmallow” Subscribers : okay 😁👍🏻

[@cymon_z7279]

🤣🤣🤣🤣🤣I am looking forward to it 🤣🤣

[@lilypads3033]

Next vid: Today I'm dry aging my nephew angel with wagyu fat, is he going to be more tender or crispier or became absolutely terrible we're gonna find out soon!

[@TheOriginalFaxon]

I've noticed the same thing with adding sugar to beef. I was experimenting with different ways to baste a tri-tip (smoked long and well done like you'd do a brisket, for that extra strong smoke flavor), and in adding a bit of hoisin sauce, maple syrup, or black garlic sauce, all of them had enough sugar to be noticeable in the flavor, and the flavor was good, but the meat always came out much more on the dry side. I found adding just a little maple syrup to be a worthy trade in some instances, but unless I was switching to direct heat and only using at the end as more of a glaze, that the tri-tip was ultimately much more dry at the end. I attributed this to the fact that sugar, like salt, will want to pull moisture out of the food. I assumed it would caramelize on the outside and help seal the crust, but this ultimately makes it harder to baste and get moisture back in after it's left during cooking. I won't be using any sweet additions to my baste anymore, just vinegar, tomato paste, and seasoning (usually I use a blend of ketchup and bbq sauce with some added herbs and spices), and maybe a little bourbon for flavor, but not too much as the alcohol also tends to dry up too fast. Beer is a better pick, but I don't have much around these days

[@davidw7531]

You've done Peanut butter, and now fluff. Next must be Jelly/Jam for the sandwich tri-fecta! I wonder if the different fruit bases would change flavor or tenderness?? Might be a cool experiment!

[@jagmaharesi2486]

It has a strong sugar content tho

[@davidw7531]

@@jagmaharesi2486 so does fluff, perhaps a no sugar added could be used...

[@monkeybuttdevinlane]

Preserves are usually thicker. Probably easier to keep on the meat.

[@valornthered]

I'd say do it with preserves (fruit base) rather than jelly (gelatin base) if he tries using a fruit spread for dry aging. Or maybe do both and see what difference the gelatin makes!

[@dr_wrighttt2090]

1:24 the way he says fluffer nutter made me so relaxed lol

[@TacticalDreadnought]

What goes well with meat? Garlic. So how about trying a garlic butter dry age experiment? It could probably be a bit tricky to get the butter spreadable enough to cover the entire cut without being runny and then to chill it down so the entire meat is sealed completely but with the amazing power of garlic it might create some fantastic dry aged steaks

[@JimJamJ4]

He's done a butter one so this should be doable and is a great idea.

[@NandevaIndioMaluco]

I mean… it’s quite hard to find something that doesn’t go well with steak lol

[@TacticalDreadnought]

@@NandevaIndioMaluco After Nutella, Yogurt and some of the other disasters I tried to think of something with (probably) good results^^ and garlic butter is good with many things

[@NandevaIndioMaluco]

@@TacticalDreadnought true

[@rampagent9226]

You can chill the steak and dip in melted butter as if you were candle dipping.

[@jaypeesalazar9029]

The question i have is why didnt guga put the steak on a layer of marshmallow? He says to cover the steak entirely when dry aging.

[@tarantulamantis5189]

He did tho, it’s just the marshmallow collapsed because the sugar sucked out the water out of the steak and into the marshmallow

[@brianlawson3757]

I think it's the sugars interacting with the small amount of bacteria on the meat surface. But, in this experiment you didn't get the underside at all and there were gaps in the coating as well. the vac-locked steak still oxidized, which I think is adding to the funk and the breakdown of muscle fibers, making it more tender also.

[@ThiagoFigueirabr]

Please please, do an experiment dryaging on black garlic paste! Plssssssss

[@ChaoticHoly]

Fermented dry-age tastes better? Then try *Prahok* and/or *Surströmming* - fermented fish paste!

[@JungQ]

Surströmming, oh my God! Hahahahahahahaha, now this one is probably the best suggestion ever!

[@davydiver]

🤣 yeah Guga, do this one!

[@oliversoto7046]

They’re gonna have to move houses after dry aging Surstromming 😭

[@NaBaronLes]

Hey Guga! I've recently started following your channel and I love it. Your dry aged experiments are awesome and have inspired me to try dry aging at home. I'm going to start simple dry aging regular cuts of 🍖. Could you do a video recapping all of the experiments you've done that you've loved that would be worth others trying at home?

[@AshisogiTenno]

I'm not sure how to feel about this

[@juliorobinson5386]

He’s not a real cook that’s why chef should I say there’s too many pretenders on KZbin thinking they’re chefs trying to make a career I can cook but I don’t know if I want to be a chef so I’m not gonna waste my time in doing something like that.

[@dizzyoru]

didn’t expect to see you here lol

[@KelvenLV]

@@juliorobinson5386 cooking is supposed to be fun, not work lol. Trying different things is what captures the essence of “cooking”

[@daemonhunter100]

@@juliorobinson5386 You must be fun at parties.

[@thereaImodder]

lets see if Julio Robinson got cancelled in here

[@I0NE007]

One thing I'm still very interested in is dry brine (not dry age) in sugar. It's well known that salt works wonders, the honey dry age was a pretty good success, why not dry brine with salt? It will add a normal sweetness but also (hopefully) turn into caramel inside of the steak when the heat goes up. One this is for sure: the crust will be phenomenal. I add a bit of extra sugar to my deepfry breading to make things look even better, so hopefully it has the same effect on a grill.

[@alexbarnett9672]

I’m sure this has been suggested before, but would like to see a dry aged in miso paste. Lots of umami and flavor.

[@markduree7132]

Hey Guga, How about trying dry aging a roast in Japanese Miso? I’ll bet that would taste fantastic…

[@sebastianlindstromi]

How bout a mustard dry age, or a best mustard experiment from which the winning mustard gets a dry age experiment?

[@ValleYung]

With the manscape , “white stuff,” and all the meat in the mouth , I thought I was watching a intro to a adult film 😂

[@ceedee2333]

The reason that the sugary items make steak so dry and tough is because sugar is hygroscopic, meaning that it has a tendency to pull moisture out of things that it comes into contact with. This is why the pan was full of liquid. The sugar in the marshmallow fluff drained all of that liquid from your steak. It was fun to be able to see just how much water it pulled out.

[@Voidward]

But he regularly dry brines with salt overnight and it makes the meat more tender.

[@damienmitchell3104]

@@Voidward however if you draw the moisture out it will become tough. and that salt brine wouldmt be able to keep in the meat due to the sugar absorbing it. making it as if it didnt happen plus the regular moisture in the meat

[@ceedee2333]

@@Voidward it’s because while the salt does pull moisture from the meat it also helps tenderize it. It also takes place over a much shorter amount of time. Sugar does nothing to tenderize the meat, and, having it left on the meat for such a prolonged period of time dries it out too much.

[@gigioleao]

Bacteria's in Guga's fridge: Here he goes again guys!!! Time for some marshmallows!!

[@TheCobrabee]

sugars do such a good job of efficiently dehydrating things. Not sure what role, if any, the gelatin in the marshmallow plays, but it's going to be similar to compounds in the beef.

[@Kommunist_Kittens]

I'd love to see you try and dry age a steak covered in mustard, and put ground up almonds all over the mustard coating, makes an amazing nutty flavor with a savory aftertaste IMO

[@bigtable]

What does imo mean

[@Kommunist_Kittens]

@@bigtable in my opinion

[@bigtable]

@@Kommunist_Kittens oh lmao

[@TkevTV]

@@bigtable what do these mean?

[@bigtable]

@@TkevTV what does what mean

[@johnnyjay102]

You should put the sugar theory to the test. Dry age a steak in straight up granulated or powdered sugar!

[@Hev.M]

How wil he get it to cover it though?

[@reflectionpoint]

@@Hev.M simple syrup

[@prestonspears6078]

Gross

[@thabro0939]

@@Hev.M a crust, crystallise it

[@HepCatJack]

Since the brown meat is oxidation, why not use something that has antioxidants to dry age the meat ? Some suggestions: - Ground up coffee beans: The coffee beans have antioxidants and they are fat soluble and water soluble so very little meat should be wasted. - Olive Oil or Wagyu fat infused with Mint and Rosemary (Olive Oil has antioxidants as does Mint and Rosemary).

[@loosecard]

That's FLUFF, not Fluffanutter. A Fluffanutter is a sandwich made of Fluff and a Nut Butter (originally Peanut Butter).

[@agussusanto4453]

Next to do: dry aged in tea leaf, try any tea that available.

[@kithraholmes6088]

A fluffernutter isn’t just marshmallow fluff, a fluffernutter is the name of a sandwich using Marshmellow fluff and peanut butter, hence the name fluffernutter

[@CronaTheAwper]

^ came to say this

[@royphung2672]

Guga, can you dry age a stake with a combination of butter and 10% vegemite as a future experiment?

[@miklehayes]

I can't get over when he said "Fluffer Nuffer". Always a pleasure watching these videos.

[@YouWishYouWereAndrew]

Guga. You said “fluffer nutter “ a couple times and had that as the description of the steak. A fluffer nutter is a sandwich with both marshmallow fluff (fluffer) and peanut butter (nutter) Fermented foods have enzymes which help speed up the decomposition of the steaks which is why they make the steaks more tender.

[@substanceform4123]

Copyright

[@user96RR]

Hey Guga, if you put the marshmallow cream into the microwave for 30 seconds it becomes perfectly spreadable

[@magnus1383]

I lost it when I skipped ahead ten seconds at "Now, all that there is left to do-" to "What in the world happened?" I had to rewind and catch my breath.

[@orangapahikaranl6347]

ita called "fluff" fluff-nutter is when you put fluff on top of peanut butter on bread. ( at least in NL )

[@nicolaskoutroularis1527]

Not all the sugars are bad, the honey experience was amazing

[@anonymousviewer7714]

Hey Guga, you should try steaming steaks in mead. Fermented honey that is turned into very strong alcohol.

[@memorokei]

Reminds me of tes

[@Zuuby]

I'm still waiting to see a video of Guga putting several successful experiments of the past together.

[@mfcoom9485]

My hypothesis is that the sugar in the marshmallow creates ab osmotic gradient between it and intracellular fluid drawing out the water from the meat, it would have stopped the breakdown of enzymes wayy early if the meat was dried to quick, that s why the bottom of the pan is wet with clear liquid nd the meat not as tender.

[@Baubles707]

where has your channel been my entire life, these experiments are exactly what ive always wanted to try

[@beermetal2003]

Guga you should try dry aging in Malt Extract, I bet that would be interesting

[@GiveZeeAChance]

At home, I like to make preserved lemons and dehydrate them then pulverize them into a funky lemon salt. I'm sure that would be amazing

[@ABigFingShark]

Maybe next time with more liquid-ish dry type substances you could bag them as well? Preventing unnecessary oxidation?

[@PanchoKnivesForever]

Hahahaha I love how you tell us a lot "I'll tell you ONE thing!" Hahaha I've a learn a loooot of 'one things' from you, Guga. Thank you for the entertainment and education!!

[@danm8004]

Sugar, like salt, is used in curing. Curing does firm things up (like with smoked salmon/gravlax) so this result doesn't surprise me.

[@JungQ]

Since you said fermented stuff are the best ones for dry aging, may I suggest trying it with shrimp paste? I hope you really consider this. I'm very very curious. :)

[@Fred61378]

I used an alternative to Marshmallows still pretty good

[@ferg1359]

Hi Guga, great video as always, i would love to see you do a Horseradish dry age, the cool up your no spice and acidity would make an interesting result

[@alcapone1606]

Hey Guga, How about trying dry aging a roast in Tomato paste? I’ll bet that would taste fantastic…

[@kevinjang5160]

With marshmallow fluff you can spray the utensils with oil to spread it more cleanly and smoothly

[@anthonydamico4578]

i don’t think guga knows that it’s called a fluffer nutter because it has peanut butter and marshmallow fluff and not because it looks like someone nutted

[@ZombieZebra3]

ME: Why TF is KZbin recommending a MEAT channel to me? ALSO ME: Ohhhhh, interesting!

[@lukahumar1371]

Actually, the sugar doesn't affect the proteins in the steak. However, simple sugars (like glucose or fructose, both very much present in stuff like marshmallow fluff) are pretty hydrophillic, meaning they pull water on themselves. So the marshmallow fluff probably dehydrated the steak while dry-aging, specifically from the bottom where the steak clearly didn't dry, and thus making it tougher as it's more compact.

[@Iflie]

Yeah you'd use sugar in a cure but not for a month. Same with salt really, it can preserve meat and fish but the result is a very dry piece of protein that you have to rehydrate and rinse. Plus if the sugar gets too wet it aids bacteria and molds to grow.

[@童緯強]

Apply a layer of low cheap ground meat around a choice steak before dry aging it in the Unami Bags. See if you can cut away all the cheap ground meat layer while having the full Choice Steak 100% dry age.

[@eric_d]

You want to try another fermented experiment? Marinate a steak in beet kvass. It's delicious to drink by itself, I wonder would it would do to the beef.

[@stackycooksstuff4054]

Just when you think this evil scientist can’t go any further.

[@mkcstealth7624]

I feel like the marshmallow was a lot more porous than other experiments (Nutella, peanut butter, etc) and didn't actually create a "seal" to ensure a proper aging with the steak

[@dared29]

He mentions things with sugar tend to go bad, and there was a LOT of water when he lifted that steak up. My theory is the water is following its osmotic pressure from inside the steak to the outside due to the sugar. It's the same mechanism that happens when you dry brine a steak (he always mentions it in videos) where the salt draws the water out, but with a dry brine the salty water mostly goes back in the steak, whereas with this dry age the sugar kept sucking out the water which gave it the weird dry fibery texture he was talking about

[@protercool8474]

Guga: Lets Duet Also Guga: sears two steaks at a time

[@iamstickfigure]

Try dry aging in ground beef. Lol. Just pack it all on there. All over the steak.

[@AngryK1tty]

If you like fermented stuff, grind surstromming into a paste and dry age a steak with it

[@willcool713]

I say try Marmite or Vegemite. That would make a spectacular dry aged flavor, I'd bet. I've been cooking with both, a novelty as an American, and I find they add really unique flavor to savory foods.

[@Kareem_Saad_Al-Deen_]

Guga already did the Vegemite one look it up

[@RobinLundqvist]

Gonna be salty as all hell

[@willcool713]

@@Kareem_Saad_Al-Deen_ Oh, yeah? I tried, because it seemed a natural idea, figured somebody else thought of it first. But I guess I should've dug deeper. Thanks. I wanna see that one.

[@willcool713]

@@RobinLundqvist I wouldn't think it would be saltier than using an all salt crust, eh? And that works, is pretty traditional in fact, yeah? The Marmite and Vegemite are yeast byproducts of brewing, and the salt comes from the processing and shelf stabilizing. So I would expect it to inhibit microbes somewhat, and I wonder if it would slow dry aging, but the salt allow some of the flavor to penetrate. However, it's academic, as I have learned that Guga actually has done it with Vegemite, but I failed to find the video before my post. I'm looking forward to finding that one.

[@dylanleeman1841]

Would submerging the cut work better maybe??

[@errorcode9814]

“This is the first dry aged marshmallow experiment” My brain: And most likely the last.

[@AnAxetoGrind]

6:08 I love it when a chef talks about shaving his balls in the middle of his cooking show very cool smh

[@SL-vv3xy]

Dry age a steak in Shrimp paste!!! Let’s go

[@Ezerox1]

Let me guess before seeing the video: It's gonna be horrendous.

[@whatareyou12]

9:20 I just cant I always have rewatched this video because of this. what I was laughing at was the fact that in 1 millisecond he just WOW SMELLS GOOD