Thanks Keeps for sponsoring this video. And this is the star of today's show, active dry yeast.
Now if you don't know what this is let me explain. It is a granulated form from the baker's yeast,
a species of a single celled microorganism known as saccharomyces cerevisiae which consumes sugars
and starch and produces carbon dioxide gas and alcohol as a result. Now alcohol oh
yes, that can be something we can work with because I don't know if you remember I've done a dry aging
experiment before using whiskey and it was a wonderful experiment it tasted incredible. So
for today's special ingredient I'm hoping that it's going to make steaks way better, as this is
the world's first yeast dry aging experiment. So let's do it! Now everything starts off with this
a beautiful primary roast. Notice that it's a four bone and cut from the chuck end. Now since I have
quite a bit of it I decided to go ahead and split it in half. One of them I'm going to be using real
dry age method, and the other one we're going to be using the active yeast. For the real dry aged one
there's not much to do. All I gotta do is put it in a cooling rack and then later into my dry ager
cabinet. And this is the one we're gonna be using for today's experiment and I'll be honest with you,
this is one of the easiest things to spread on meat. Since they are tiny little micro pieces
putting them on top of the meat is no problem at all, and since the meat is kind of wet it actually
sticks really nicely. So yeah it's a piece of cake. For the parts that was not sprinkled on
I just gotta use my spatula easy peasy. Because once I was done with everything,
take a look. This is the world's first and I only wish you could smell this right now
as it reminds me tremendously of bread. And I don't know about you, but I love bread. Now the
final thing to do is to go ahead and set it right next to the real dry aged one as there's nothing
else to do but leave the time to do its thing. So into my dry ager it goes for a total of 45 days.
Once the time was up I took it out and look if you look from far away not much has changed.
But a closer look you can see that a little bit of the moisture from the meat came out.
Now one of the things that you cannot tell is the smell, remember when it went in it smelled like
bread, but that's not what it smells like right now. It reminds me a little bit of a fine cheese,
so that is quite exciting. As the next thing I needed to do is to remove all of the yeast so I
grabbed my butter knife and went to town removing everything as much as possible. Doing it little by
little makes a huge mess and you can clearly see that some of them get stuck on the meat.
So after putting quite a bit of work removing as much as I could this is what i was left with, the
world's first yeast dry age experiment. I mean this is something you do not see every day and
holding it on my hand is difficult to explain as it went from beautifully smell of bread
to a nicely fined smell of cheese which got me super excited to give this a try. Now like every
dry aging experiment the next thing to do is to remove all of the pellicles that's this outer
crust that is created by dry aging meat. And since I put a lot of yeast on it it's not gonna
be good. That's okay though as we're trying to find out the best way to dry age steaks,
and by the smell of it this one so far is a success. So I went ahead and continue removing
all of the pellicles as much as needed and once I was done this is what I was left with;
two beautiful perfectly dry aged steaks. Now there is a little bit of oxidation on the edges that's
okay though I'm gonna leave it because I really want to feel that flavor. Now remember that we
also had the real dry aged one. This one here I'm gonna be treating it exactly the same way. First
thing to do is to remove all of the pellicles and one of the important things is not to be cheap.
You're putting a lot of time and effort on this steak when you taste it you want it to be perfect.
Once I was done with all of the trimmings take a look, we got the yeast on the left and the real
dry age on the right. Now the big question is, how different are they going to be? The only thing that
really matters is the taste. Talking about that I kept the seasoning extremely simple, a good amount
of salt, followed by freshly ground black pepper. As now the only thing left to do is to go ahead and
cook it. First I'll be putting a nice beautiful sear, once done I'll be cooking it in indirect
heat until I reach an internal temperature of 135. For that I'll be using my wireless
thermometers. As now I say it is enough talking and it is time to grill them. So let's do it!
[rock music]
You tell me, how good does that look? But before we try it I want to thank today's sponsor Keeps.
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k-e-e-p-s dot com slash guga foods. Thank you Keeps for sponsoring this video but now
let's get right back to it. All right everybody here we got our beautiful steaks. My two taste
testers. Are you guys ready? Are you excited? -Yes. -It's steak Maumau. I love it! -Steak is always good.
[sinister music]
Well I don't know. -Here we go. -Brings me right back to reality. -I must say, I am excited for
this experiment we are in for a treat. All right enough talking it is time to give this
a try. We're going to go this direction these two are exactly the same, and so are these. You ready?
All right dig in, let me know, give me your honest opinion. The truth,
I want to know the truth. -Just by looking at the fat I have an idea. -You have an idea what it is?
What is it Angel? -My guess is it's probably something dry aged. -Oh no it's not dry aged.
-Yeah. -Yeah it is. -I can't hide it everybody, this one is 45 days by the way. A little bit longer than I
usually do because I saw some very interesting things. -Wait you saw some interesting things? -Yeah
-Happening with the steak? -Correct. -Oh God. -All right well let's find out let's see. Cheers everybody! -Cheers.
-That's pretty interesting. -Pretty delicious. -It's pretty good, super tender, very strong flavor
really good dry age without being the extra strong that you get from like
90 days. -We got one coming for a year everybody let me know are you ready for that.
look at this guy
-35 days is very nice, it gives you more juiciness but 45 days it produces more of
that, that funk. -I will say compared to 35 days which is what we're kind of used to here -Yeah -it's
a lot more tender. Even when you cut it it kind of like moves away from the knife just because
it's so soft. -That is our baseline, that is the control, all right. So now it's a real experiment.
I am super pumped for this. You guys ready? -No. -No? -I'm excited it's been a while since I had dry
age. -Let's see, let's see. Go for it Angel. -When Guga gets excited about things
I got to be careful. -Yeah that's right. Smell it first because you smell the first one let's see.
Oh lord it smells like the dry aging stuff that I put on it. -Can you guys tell?
-It's funky I cannot tell what it is. -This smells rotten. -Rotten? No bro. -It smells like a funky cheese
that's what it smells like. -It smells like you put the steak through a dirty sock for a month.
-Thats the rotten was talking about. -Well cheese, cheese smells like a funky sock. -No this is some bad [ __ ] right here. -No,
no, no, it's nothing bad, trust me it's nothing like Nutella. -You know Nutella might be
a good thing. -We're gonna find out, we're gonna give you an honest review like always. Are we
a little bit scared? -Yeah. -Yeah pretty much all right. Enough talking, cheers everybody. -Cheers guys. -Cheers.
-I don't like it. -Not my thing. Interesting aftertaste. -It tastes like sausage. -What the heck is
wrong with this thing? -Sausage? You get sausage out of this? -Yes what about
you Maumau you got sausage? -No. -No no. -Did you put cheese on this thing? No, no, no it's not cheese at all. -It
tastes like like mold smells. -There was no mold on it at all, trust me. You're going for a second
one Maumauzhin? Maumau want to really be sure everybody. -Maumau is crazy man. -If you like funky
stuff. -Yeah it's it's quite funky. -It's quite funky. -If you like things that taste horrible. -Is perfect then. -I guess, I
guess Maumau is one of those type of people. -There's a hint of something good in there. -It's a hint of
steak. -Like deep in there? -I can't put my finger on it that's why I keep going back to it -You're not gonna be able to tell. -It's bad but
if I can pinpoint that one little thing, that might make the steak better next time. -I get sausage, Maumau
get funkiness, and you get I don't like it. -Mold. -It was dry aged in yeast. It is not good, I highly
recommend not doing. The smell is very nice but at the same time it's not pleasant when you take
the bite. -I will say the 45 days regular dry age it's very good give that one a try. -Oh yeah yeah.
-Anyway guys these are the results. I hope you guys enjoyed this video, if you did enjoy it make sure
you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember
if you are interested in anything I use everything is always on the description down below. Thank you
so much for watching and we'll see you guys on the next one. And make sure you put it on the comments
down below what you would like to see on dry age next. See you guys in the next one take care bye.