All right everybo....hmmm
So one of my subscribers asked me about this video.
He said Guga you have to try this you're you know you do everything with
that has to do with dry-aged. So I'm gonna link the video in the description
down below then I'm watching it so that they don't claim this video here. But
this is what they claim.
Put the steak on the cheesecloth!
What! Is this is a joke? We're gonna test it!
And these are the steaks I'm gonna be using for today's cook
They are two beautiful
Australian Wagyu marbling score 7, one of my favorite steaks to eat. Once it was
removed from the packaging you can see that the marbling is amazing. That my
friends is heaven on a steak. Not much to be said but Wow. Going along with the
video I saw I'm gonna be using cheesecloth. The experiment is pretty
simple. All you have to do is to wrap it in cheesecloth and put it on your
refrigerator and let it dry. And as the video claimed it will be as good as a
dry aged steak. Dry aging takes time and the fact that this will only be taking a
few days I'm very skeptical. But once it was fully wrapped all there's left to do
is to put it on a cooling rack that way the air will circulate all the way
around. Now according to the video I saw, all I have to do is to put it on my
refrigerator and let it sit. There's nothing else to do but wait.
Once the time was up I quickly removed the cheesecloth, took everything out
laid down on my cutting board and this is what it looks like.
It does some way somehow looks a little bit dry-aged. For a better comparison I'm
gonna put a fresh one side-by-side. And here's what they look like. This is
actually looking promising. But there's only one way to find out if it's gonna
be good and that is to taste it. And for that I get my seasoning simple with only
salt and freshly ground black pepper. I made sure to season both sides including
the edges. To make sure we're really gonna taste the flavor of this beef I am
not using garlic powder. And when I do that you know it's serious. To go along
with our steaks I also decided to make a very easy side dish.
It's called tortilla Española. And here's my take on it. I started with large Idaho
potatoes. And the first thing we need to do is to peel them. Once that was done I
cut them in fine small cubes. The important thing to remember is to make
sure that they're all the same size. That way everything will cook evenly. On a
skillet you want to throw in olive oil. Then under medium-low heat
throw in your potatoes. Season it with salt, freshly ground black pepper and
cook it until it's nice and tender. On a separate bowl I cracked 5 eggs. Using a
whisk I beat them up. Then I throw my potatoes right inside, mixed everything
round - everything was combined. Once that's done your base is ready. As
you can see my potatoes are extremely tender and that's how I like it. The next
step is very crucial, you have to use a nonstick pan. I first started by coating
it with a little bit of olive oil. Make sure all my edges are coated. Then I
threw in my mix, followed by mustard cheese and ham. I'm using jamon viejo.
It's basically an old-fashioned ham. The only one you want to avoid is the sweet
version. To finish it up throw your mix right on top. It is important to keep it
under low heat. You want to slowly cook the eggs that is the key of finishing
it up. When the egg has set you want to brush some oil on the plate and lay it
right on top. Then carefully flip the skillet and as you can see it was
perfectly cooked in one side. To cook the rest just throw it back in the skillet
and let it cook under low heat. Once everything is cooked all there's left to
do is to remove it from the skillet and you are left with a beautiful tortilla
española. And that my friends tastes amazing. And it will go perfectly with
our steaks. cutting a little piece of it you can clearly see that it was cooked
to perfection. And even though it's only potato,
eggs, ham and cheese the taste is amazing. And it goes well with our steaks. Talking
about steaks I'm gonna be using my wireless thermometers to make sure I get
the exact same temperature. I'm first gonna be putting a beautiful sear on
them and then cooking them in indirect heat. I'm shooting for our final internal
temperature of a hundred and thirty five degrees Fahrenheit. But now that we have
everything ready I say it is enough talking and it is time to grill some
amazing steaks. So let's do it!
Alright everybody we have our beautiful steaks here. We have our tortilla
española. Are you ready to try it? Is my version of a tortilla española alright
everybody might not be a hundred percent authentic, but it's something I love to.
So it might not be too Espanola. Yeah it might be something else. It might be
Guga Ola. And there's an animal being annoying today so if they disturb the
video I apologize. Go for it. Cheers!
That's good mm-hmm
I can eat it for breakfast lunch dinner and what else any time. Okay so we have
an experiment with our steak we have A and B. They're slightly different even
though they're nice beautiful wagyus. I want to know which one you like best.
Sounds good? Which one should I go for? Let's go for this one yeah. Wow super soft tender. Now
Let me say this real quick. This steak is the experiment steak and for whatever
reason it wasn't the exact same temperature as the other steak. But as
you can see there's less moisture level and if overcooked the edges a lot more.
That is kind of interesting for me. So Angel go for it. Tell me how you
like it. Cheers buddy.
It's good.
It's a nice experiment right here.
Yeah it's a nice steak it's good I think
I was expecting more. I was expecting something else. I don't know it's an
experiment I don't know what I was expecting. I don't know you're comparing it to right
okay. it's not bad. Let's try the second one Angel.
let's see this one go for it.
Hmmm. I think this one was a little bit more juicy. I agree with you 100%.
Is this like a dry aged steak Angel? Not really. I want to know your honest
opinion. I don't think so. Not even close everybody. What I can tell you is that
this steak here has lost more moisture. Does it has a beefier more concentrated
flavor? Not really. I think if you're gonna dry age it, dry age it man. If you're
really thinking about having the dry aged experience you have to dry aged it
for real everybody. It's just not the same thing
faking it. It's you can't fake it. Plus there's no funk, there's not that dry
aginess flavor, there isn't. It's just moisture lost nothing else. But uh anyway
whoa. You gonna take the whole thing. Dude. Okay anyway guys
I hope you guys enjoyed this video. If you do enjoy this video make sure you give it a thumbs up.
I you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in anything I use everything is always in the description
down below. Thank you so much for watching and we'll see you guys on the
next one before this guy finish the rest of the good wagyu.
I got, look I got the smaller one.