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There is an ancient way of dry-ageing beef that is no longer used. I am not sure why we stopped using this technique. Today I am bringing it back to see if this is a good idea or not.
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This feels like the sequel to the sourdough video, in a good way.
i would like you tu try pigeon meat
Guga, faz um vídeo falando só em português!
Chilli oil is abit spicy"" it's supposed to be spicyy
2:48
wow its nice and pink
Steak Science!! Dr.Guga, you rock!
D'OH!
Guga made MOMOs🤣
Guga, you're a Meat Genius! Iwas wondering about that some time ago!
meater? hardly know her.
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 177th time asking btw
How come you don't use those bags for dry aging anymore?
Is the dough still edibile
Just wasting steaks at this point
guga back on that chilli oil kick 😂
Sinterklaas cow 😂
The bread steak looked way better than I expected (3mins)
Leave a steak in pickle juice
Repent to Jesus Christ ”Be on guard! Be alert! You do not know when that time will come.“
Mark 13:33 NIV
X
what if u used cookie dough with chili
Dry age in Yeast. See if it goes anything. Unless you have already done it
You can do the same thing, but substitute part of the flour with cedar sawdust. You're not eating the dough anyway, so this would be a good way to stretch both the flour and impart the meat with an interesting flavor compound.
Soak steak in crawfish boil