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Let's be honest steak is amazing and I have done some insane experiments with it. Dry-aging steak
in peanut butter, I've also dry-aged in Nutella, and one of the most recent ones I've dry-aged
in honey. That was totally insane! And I've learned quite a bit with these experiments but one thing
my subscribers keeps asking me all the time is how about dry aging in marshmallow. Is it gonna be good?
Is it gonna do something unique to the meat? Well all of these questions we're gonna find
out right now, because this is the marshmallow dry aging experiment. So let's do it! Marshmallow it is
one of those sweet treats that everyone looks forward to rather you like it roasted or as a
s'more, we all know what it tastes like. But as you can clearly see this right here there's no
way that I can spread it on some meat if I tried that it would basically fall off, but luckily we
have something that will. And I'm talking about this, fluffer nutter it is the star of the show
it is also marshmallow, but let's just say that it's spreadable marshmallow. It tastes exactly
the same but usually it's eaten as a spread. Most of the time with bread like this is incredible but
hey that's not what we're here for we're here to see if this is gonna be a good combination
with dry-aging. And talking about that this is the true star of the show we got a four bone rib roast
also known as prime rib. Now the great thing about it is that we're going to be putting this a hundred percent
to the test as I'm going to be splitting it in half, and one of them we're going to be dry
age with fluff but the other one will be dry-aged one hundred percent the real deal and
to do that it's pretty straightforward. How we got to do it is put it in a special bag called
umai dry. You just have to try to remove as much air as possible set it on a cooling rack and
let it rest in your refrigerator for 35 days. Now that we got that ready it's time to jump into
the fluffer nutter. As things are about to get real messy I highly recommend using a parchment paper
on the bottom because the next thing is to cover the whole thing with the marshmallow spread and
I must say this is extremely challenging. The biggest problem is that this thing is sticky
and it doesn't matter how much you try, everything will stick to it. I've done some crazy dry aging
experiments before with different ingredients but this one is the hardest one to work with. Not only
is it extremely messy but it does not matter what it is that you touch it with it's gonna stick so
I try to go nice and slow to ensure that every single edge of the steak was fully covered with
a fluffer nutter and even though this took some time once I was done this is what it looks like.
Now that is the world's first marshmallow dry aging experiment! Talking about that the only
thing left to do is to put it on a baking tray and let it rest on my refrigerator for 35 days.
Once the time was up I took it out and take a look at this. What in the world happened? The marshmallow
completely came off the sides but at the same time you can clearly see that has a very unique color.
And I'll tell you right now it smells good. I wish I could say that by the way it looks as well
because it does not look as good as it smells. Now there's no way we're going to be eating the crust
on the top, all of that has to go. And I first started by lifting it up from the parchment
paper and take a look at the bottom. Wow, that is not dry whatsoever and if you take a look
at the pan there is a lot of moisture there but the interesting thing is that there is no blood,
it is 100% clear liquid. That was totally unexpected. Since it's going to be impossible to remove all of
this sticky goodness I went ahead and started by carving everything out. And the first thing to be
removed was the bones, as I took them out, wow take a look at this. The red color is a real good sign
it got me super excited and I started to work on the edge and as I take my first slice, oh no.
The oxidation went real deep, that is not a good thing. But hey I'm not gonna stop here so I went
ahead and started carving the other side. I removed everything that was oxidized. One of the most
important things whenever you dry aging is not to be cheap with the waste, so I made sure to remove
as much as possible. Once that was done it was time to cut them up into steaks and I'll tell you one
thing, this thing is super tender. As you can see the fibers are literally separating. Now I'm really
curious to find out how it's gonna taste because I was left with two beautiful steaks. As you can
see they are one and a half inches thick. Don't forget that we also have the real dry aged one.
After removing the bag you can clearly see that it did its job, that is one of the things with
this dry aging bag they are reliable and most importantly they do not cost a lot of money, it
really allows you to dry age at home without being worried of anything. But just like every
dry age steak we must remove all of the pellicles, that's this outer crust that is formed throughout
the steak as your dry aging. And as you can see I was left with a beautiful steak. Now that is dry
age perfection. We even have a little bit of the cap left. Now we shall have a real test against
the marshmallow ones. Talking about that check out what they look side by side. Just by the looks you
tell me which one would you rather eat. Yeah i know the real deal looks a lot better, but I'm
super curious to find out how the tenderness is with the marshmallow. But now that we got these
steaks ready to go the only thing left to do is to get them seasoned, for that I kept it real simple.
A little bit of salt, followed by freshly ground black pepper and garlic powder is good enough. You
gotta remember we went through all that trouble of dry aging the steak keeping it simple is the way
to go. As now the only thing left to do is to grill them. And my goal is to first get a nice beautiful
sear in all of these steaks and once that's done I'll be cooking them in indirect heat until i
reach an internal temperature of 135 degrees Fahrenheit, and for that I'll be using my wireless
thermometers. So now I say it is enough talking and it is time to grill them. So let's do it!
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let's get right back to it. All right everybody here we have our beautiful steaks Maumau are you
hungry? -Man I am starving. It smells so good. -Smells too good right? -Yeah. -Obviously we got a beautiful
experiment with two wonderful steaks. I want to know your opinion which one is better, that's all I want
to know. -All right. -Sounds good? All right enough talking let's go for it. As always just the way
I like it everybody perfect medium-rare. Why are you smelling Maumau? -Because there's something
different about this. -Yeah what's different about it? Oh my God, it is so tender everybody.
Look at this the steak is literally, look at that Maumau falling apart. That is what I like to see
everybody. That's what I'm talking about. You already know it's going to be something special
before you even take a bite. You ready Maumau? -Let's do this. -All right enough. Cheers everybody!
It never disappoints man! -Dry-aged!
Oh man! -Dry age perfection right there. -That's good, that's good! -That's amazing man that is as good as it gets
everybody, I'm telling you right now. It's not a wagyu but man he sure beats a few wagyus that
I had. -I had all of it. -There's a very small hint of dry age, not too overpowering just
enough to give that nice little hint. How do you describe a dry aged steak for somebody that has never
had it Maumau? -It has an extra beefiness into it mm-hmm and a little bit of a funk.
-A funk? -A funk. -Okay, you ready for the second one? Oh you're excited. -I'm excited. -I'm happy that you're excited
-It's dry age what do you expect? Wait hold on. -What happened? -What did you dry age this on now?
-Okay I'm not so excited anymore. -I shouldn't have said anything. Oh Maumau already knows what's going
on. -I'm dreading this now .-When you've been in a few videos you already know what to expect Maumau.
-Yes like I should have known better than get excited about dry age.
-Maumau oh man you're making me cry right here. -Should I even smell it? I'm scared of smelling it. - Smell it man tell
me if it smells good or bad or ugly. -Smells what? What does it smell like? -Smells kind of like the
other one. -Really? -But there's something a little extra on top of it. -Really smells a little bit
I'll tell you one thing it smells amazing, that's what I can tell you.
It smells phenomenal I am super excited. Now as you can tell I did dry-aged in something,
I will give you a hint, the stuff that was dry aged on was white. That's all I could tell you.
Stop thinking about it enough talking, second one. -It's not milk right? -No i don't know might be.
Enough talking second one. Cheers everybody!
Oh it's tougher, that's what I noticed immediately. -Yeah. -It's like chewing gum Maumau. What happened
here? -The flavor didn't change. -No but the tenderness did. What do you think about that
tenderness? -No it is chewier more gummy. -Hmm. -A little bit more dry too. -Way drier man I'm still
chewing. -It tastes a little similar to this one but nowhere near as juicy or as beefy it's weird. -Look
at my face. Does that tell you all you need to know? -It's not bad. -No it's not great. -It's not great no,
no, no, no, this is amazing that is. -Wow it took a while to chew that man. It's drier, it has a
weird flavor, it is by no means any better. It is a much more inferior steak. If you would ask me
if this come from the same exact roast I say no that's how different it is. -No yeah. -It is
absolutely horrendous, terrible idea, do not do it. I don't recommend it. Maumau, it was done in marshmallow.
-Oh my god. It's edible but. -Oh no don't get me wrong we're not gonna throw anything
away because you see here's the deal everybody, I know a lot of you might think, why do you do this
crazy experiments Guga? Because I always learn something regardless if it's a success
or if it's a fail. Obviously this one is a terrible fail. I have noticed that sugar anything that has
to do with sugar does not go well on steaks. Because the sugar does something to the protein
I am not scientist enough or smart enough to know what exactly it does, but it does something .However
fermented stuff is phenomenal on steaks right so I've learned all of these different things that
I'm trying to put together something incredible with all of the experiments I have learned and you
guys stay real tuned for that because that would be something impressive. Hopefully it will come
out soon enough. Not a good idea don't recommend it. Do you recommend it Maumau? -No. -We don't recommend it.
-it's a shame. -It's a shame you want it to be good Maumau really likes marshmallows everybody.
Anyway guys these are the results I hope you enjoyed this video and you had fun watching it.
Be sure to subscribe for future videos, remember if you are interested in any
of the equipment 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. Take care everybody bye-bye.
You want a description from this right here it's easy this is what happened we got a reply that
became an eye round .That is the description of the marshmallow steak, that's what it does. -It's true!
-To resume don't do it all right, it's not good. See you guys on the next one take care everybody, bye bye.