Thanks Skull Bliss for sponsoring this video.
This is not the star of today's show. I mean you can probably find this everywhere but it does
not even come close to this the real deal; parmigiano reggiano. And to be honest if you
put apples to apples it is not more expensive than that cheap stuff. So I always try to use
this. Now we're going to be doing something unthinkable with it, that is to dry age
some steaks. Now I am super excited for this experiment and here's why; parmesan cheese has
something very special inside and we're talking about monosodium glutamate, the king of flavor. So
my hopes is that this is going to turn out as one of the best dry aging experiments I've ever done.
That is to be determined real shortly because as you can see I have graded a good amount of it
already. Now the only thing left is to use it for dry aging as this is the real star of today's show.
It is a three bone choice grade rib roast as you can see it does not have a lot of marbling. Now
like always we have to have a control and in order to do that the first thing I gotta do is to split
this in half. Once that was done now you can really tell the intramuscular fat of the steak. Hopefully
by the end it's going to taste even better than wagyu. Because the only thing left to do now is
to set it on a cooling rack and throw it in my dry aging cabinet and let it sit there for a total of
45 days. That's good because now I can concentrate on this one. So I went ahead and added all of my
grated parmigiano reggiano. The more the better! But as you can clearly see this thing just kept
falling off, that's not what we want. I kept trying as much as I could but everything was not working
properly that's when I decided to go ahead and use a cheat code. So I brought out the big guns;
Cheesecloth, it will be perfect for this dry aging experiment. So the only thing left was to wrap
everything up, keep adding more cheese as necessary, as now the only thing left to do
is to put it on a cooling rack, and into my dry ager cabinet it goes for a total of 45 days.
Once the time was up I took it out and this is what I was left with. As you can see not
much has changed. I was thinking a little bit of the moisture would come through but nothing
really happened. So I went ahead and started removing all of the cheesecloth, and once I did
now you can really see what this is. Take a look. It looks like the parmesan cheese really did its
job, it kept everything dry and most importantly nothing is wet. Now the next thing I wanted to find
out is what lies underneath. So I tried to remove the parmesan cheese as much as I could. And as I
started to do this something hit me, real hard, I'm talking about the smell. It's a combination
of stinky cheese, together with dry aging meat, and stinky socks. It is not pleasant! But then it got
me thinking one of the most delicious cheeses in the world smells really bad, so hopefully that's
what's happening with this. Because once I was done removing as much as I could this is what I was
left with; the world's first parmigiano reggiano dry aging experiment. And as I hold it on my hand
man the smell is getting worse by the minute, not a pleasant smell. So I went ahead and started
removing the crust first by removing the bones, then immediately cutting the edge out, and as
I did take a closer look. The oxidation is strong on this one. Even though all of the pellicles were
removed you can see that the penetration went deep in there, that is something you do not see very
often. Because I went ahead and continue removing as much as I could taking out everything that was
unnecessary and in the end this is what I was left with. Fully dry aged 45 days parmigiano-reggiano
dry-aged steak. Now the big question is how is it going to taste? If the smell is any indication
it's going to be real bad. But hey that's expected because it's cheese. Now remember to put it to a
true comparison I also did a real dry age one and as you can clearly see it is dry like a bone,
that is exactly what you want. Now remember that we went 45 days on this one so it should have
more dry aging flavor than usual. I did the same exact thing as the parmesan cheese one,
removed the bone, immediately removed all of the crust, I tried to trim out the steak as best as
I could, because in the end I was left with two little steaks. Take a look! That is what happens
when you dry age for longer and when I put both side by side this is what they look like. You can
clearly see that the parmesan is much larger, it preserved a lot more of the steak. But hey the
most important thing is it how is it gonna taste. Well let's find out right now because I kept
the seasoning real simple; a little bit of salt, followed by freshly ground black pepper. that's it.
As the only thing I have to do now is to grill them. For that I'll be first putting a beautiful
sear in all of them. 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. As
now I like to say it is enough talking and it is time to grill some beautiful steaks. So let's do it!
[rock music]
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video. But now let's get right back to it and see what happens with this dry age experiment.
All right everybody here we got our beautiful steaks, my two taste testers. You guys ready?
-Ready. -You hungry Leo? -I'm starving Guga I cannot wait to eat this. -Leo is always hungry. -So
we got a little experiment going on. Tell me like it is if it's good let me know, if it's
let me know as well. Sounds good? - Sounds good. -All right let's go for it. We'll start this direction
go for it close to you this time Leo. Normally it's far away. -I know right now I don't have to stretch my
arms. -Far away. -I have to fight for this one. -First thing I want you to do is smell
it and let me know what it smells like because it's extremely fragrant. -Wooof! -You're alright? -Whoa
-Wow. -Yeah you're alright Maumau? -Yeah that's a slap on your nose. --Strong smelling steak right here.
-Oh man okay very good. I'm excited to try. You guys ready? Can you guys tell what it is?
-Dry aged. -I love it! Okay all right, all right enough. You ready for it? Cheers everybody.
-Wow! -Wow! -Say hello to 45 days dry age steak everybody. -Tell me. -That's amazing. -I don't
think you ever had 45 days Leo. -No I was just about to say that I've been accustomed to having a 35
day dry age steak and that is much different. -Yeah. -And I will also say better I think. -Yeah
some people like it better some people like it worse. It's less juicier. -It's not as juicy
as the 35 days. -Yeah. -Like you said but it's more concentrated flavor so it's a little
bit stronger beefier taste, and a little bit stronger dry aging as taste. -Highly recommend
45 days if you want to taste more funkiness, but if you want a juicier steak more towards
traditional but with an additional flavor, then 35 days is the way to go. Can you tell it was the
control? -Yeah. -It tastes just like a really good steak. -It tastes like a really good steak.
-Why do you think this is gonna be bad Leo? -Well I mean you never know when you're on Guga Foods.
-It doesn't taste like you did anything crazy with that one. -Ok well let's find out about
this one. You guys ready? Once I tell you what it is you guys are gonna be excited as well so
be excited. Immediately as soon as I took my fork on this steak right here, I can tell you it's
much softer. -Yeah it feels more tender. Right? It's much more tender but at the same time
give it a sniff. All three of us together. You ready? Sniff time, let's see.
-Wow that's different. That is much different than the last steak.
-Unexpected. -Let's give this a try. The experimental steak, cheers everybody. -Cheers.
-Whoa! -Very interesting. I'll say this, it tastes a lot better than it smells.
-Yeah. -Yeah. -Without a doubt. -Yeah. -That's interesting. -I'm like dancing with these flavors right now I
don't know how I, how. -How you feel about it. -How I feel like I was on the fence. I was like do I like it
do I not? -I know it's good. -Yeah it's better than the control one. -I agree it has a different flavor.
-Hard to describe. I want to say like savory but it's a little like it's less beefy. -You hit it
on the money. -Yeah. -It's a little bit savory. -So this one here was dry aged in parmesan cheese.
So. -Yeah. -So, so yeah. -What? -That, that's the aftertaste. -You feel it Maumau?
-You know what the aftertaste is the same aftertaste as a as the parmesan. Parmesan reggiano? -Yes
-The real deal.
-This is very nice. I am extremely surprised with the taste okay. Who would have thought
using parmesan cheese is actually a good thing to dry age? I want to say that it's more savory
but I don't think that that's the description I think it's more umami flavor, that's how I would
describe it, you know -That's a good way of saying it. -It's something unexplainable that you have to
experience in order to find out exactly what it tastes like. -To me it's like that's the flavor
that you get from the control is that funky umami taste. -Yeah. -That it lingers on your mouth and
then on this one instead of being funky it's the cheesy from the parmigiano. -Like a pleasant.
-Yeah it's very pleasant. -But don't get me wrong everybody, as soon as you grab this and you put it
and you're gonna sniff it before you take a bite you go holy moly that is not gonna be a good bite,
and then suddenly, it's nice. -It's pleasantly surprising. -Yeah it's nice. So if you think
you're gonna eat like durian you know it smells like but when you take a bite it's so delicious,
that's kind of what the experience it is of eating a dry aged steak for 45 days with parmesan cheese.
-Oh, dry age on durian. -Oh that thing is so stinky Maumau is going to stink my dry ager for a
year. Anyway guys these are the results. I hope you guys enjoyed this video. If you did enjoy
make sure to 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 in the description down below.
Thank you so much for watching we'll see you guys on the next one. Take care everybody bye.