Thanks Manscaped for sponsoring this video.
Coca-Cola by far one of the most popular drinks in the world and of course they come in several sizes
we got Guga size, Maumau size, Leo size and of course Angel size. But did you know a lot of people don't
use it just to drink? People use it for some bizarre things. It's supposed to easily remove
cooking grease, annihilate rust from tools, clean your windows at home. It Also makes your glasses
brand new, loosen rusty bolts, clean old coins and several other things. The reason it works for some
of these things is because coke has some very unique properties including carbonation, citric
acid which is known to remove stains, phosphoric acid which is commonly used for rust removal and
carbonic acid dissolves limestone. Yeah coca-cola is no joke and that is why I want to run today's
experiment. How will it affect steaks? Well we're about to find out right now, as I'll be using these
for today's cook. They are four beautiful ribeye steaks, take a look at them. Notice the marbling!
That is what a good steak should look like. Now here's how this experiment is gonna go down;
I'll be letting all of the steaks marinate in Coca-Cola. One is gonna be for one hour
the other one for six, one for twelve, and the last one for twenty-four. Doing this will let us know
exactly if Coca-Cola will disintegrate a steak and hopefully that's not gonna be the case. Well we're
gonna find out in just a little bit. As all of the steaks were marinating it was perfect because it
allows me time to go ahead and make an incredible side dish and this is literally heaven on earth.
And here's how to do it; The first thing to do is to cook up some rice, highly recommend using
a rice cooker, it is much easier to do. Once the rice is fully cooked the next thing to do is to
spread it out on a baking sheet. Notice I'm using a little bit of parchment paper underneath, trust me
rice gets really sticky. The next step is to get a nice sharp knife, highly recommend
using a little bit of sesame oil this will prevent it from sticking into the rice. Yes you can use
water, but it does not work as great as the sesame oil. You want to cut them into nice small squares
just like this take a look. The next thing to do is to go ahead and deep fry them, you want to keep the
oil nice and hot. You don't want to let them fried for too long, we're just looking for a nice crispy
skin in the middle it should still be nice and soft. Now the next step is the most important one
of them all; use whatever kind of fish you like but I was fortunate enough to have a master chef here
and he sliced up an incredible salmon for me, I mean how can you say no to that. Not only was it
nice and fresh it was done by a true professional. As you can see in the end everything was nicely
chopped for the seasoning. It's super simple into a bowl I added a good amount of mayo, followed by some
sriracha, then I added dijon mustard, a little bit of soy sauce, and this extremely special seasoning
called furikake, it is delicious even on top of plain old rice is amazing. So after mixing
everything up my topping was now ready, all there was left to do is to place it on top of the crispy
rice and add a little bit more of that furikake seasoning. Because this is my take on spicy
crispy salmon. Now not only is this delicious, it is super easy to make, and it will please anyone that
loves salmon. Now how does it taste? Well you're gonna find out real shortly because remember we
still got our steaks. And talking about that take a look, all four steaks. Because the first thing
I gotta do is to remove all of the coca-cola. And even before continuing take a look at what
it looks like inside, this is the one that was done for 24 hours it's already disintegrating.
But after removing all of the coke this is what I was left with. Take a look at the steak for one
hour. As I hold it on my hand it feels quite tender, you can also clearly see that the cap is already
coming apart. Moving on to the next we got the six hour steak and surprisingly this one feels
different, it's also very tender but the oxidation is much more pronounced. This is not looking good!
Let's jump into the 12 hour one; the fat feels like it's already cooked, you can also clearly see that
the fibers are completely coming apart and this thing is so tender and floppy it's barely holding
itself together. But now let's jump into the 24 hours one. Oh man i don't even know how to describe
it! I mean you can clearly see what's happening here. It has zero resistance, not only is it mushy
it's completely falling apart on my hand. If I wanted to I could just rip it apart like paper.
I knew something was going to happen, but this was not what I was expecting, And most importantly are
they going to be any good? Well we're going gonna find out right now. As I wanted to keep
the seasoning extremely simple, a little bit of salt, followed by freshly ground black pepper, and
garlic powder, that's it nothing else. Notice that I season every single edge of the steak.
Because now the only thing left to do is to go ahead and cook it. I'll first be putting a nice
beautiful sear, I will be using a little bit of butter on top, as once that's done I'll be
cooking them in indirect heat until I reach an internal temperature of 135 degrees fahrenheit.
Because now I say it is enough talking and it is time to grill some Coca-Cola steak. So let's do it!
[rock music]
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All right everybody here we got our beautiful steaks. Look at them.
-They look good. -They look real good everybody. -But there is four of them. -Oh oh that means something.
-That always means something.
-Huh and then i got a little beautiful side dish right here for us to give it a try. We can say it's
a little surf and turf because this is our salmon over here. Angel's favorite fish. -As you can tell.
-I want to know how does it taste first of all and I also want to know if it's tender. If it's good, if
it's bad and if it's ugly. Sounds like a plan? -All right. -All right let's go for it, let's dig it right
in because we got a lot to try. -All of these steaks smell so good I don't even care what crazy stuff
you did to this, I am just excited to try. -All right let's give this a try. Cheers everybody! -Cheers.
-That's very tender. -Oh man Guga! -It's falling apart tender. Wow! -I'm a fan. -There you go everybody
it's a success. I know why you're a fan. How about you? -This is like a classic Guga steak right here.
-Really? -It tastes amazing, I love the char on it, It's super tender, it's juicy, I love
it. -It doesn't have any off flavors to you guys? -Off? No. -Nice that's what I'm looking for. -Oh gosh
I could see the gears in Guga's head turning on like oh man. -This has like an unnatural
tenderness though. -Unnatural tenderness? -You could tell yeah. -That was
a lot better than I expected, I'll be honest because it tasted great. -That's not
a Guga steak, that's not a Guga steak. -You already gave your review. -Wait! I ate the fat it's sweet.
-All right because fat is sweet you know what I mean when you taste a little bit of the fat it's
always a little sweet. -Okay did you just wink? -No I didn't. All right are you ready let's go
for the next one yeah. Let me know compared with this first one. Sounds good? All right let's go
for it. -Just grabbing it with your fork and slicing it it's I feel noticeably more
tender than the previous one. All right let's find out right now. Second one. Cheers everybody! -Cheers.
-Okay hold on. -Hmm! -I was to say that's good and then the juices of the steak started hitting me
and there's something strange going on. -No it's delicious Leo. -I like the steak because
when you first take a bite you still get that char, the juice, the beefiness, but
those juices come in it definitely leaves an aftertaste that I'm not sure I quite enjoy it.
-Is it more tender? That's what I want to know. -It definitely I think is more tender. -It was good but
it had similar flavors to the first one. -Hmm. -And now I'm confused. -The more time that passes I'm
just here sitting here with this aftertaste I'm like what is that? Let's try to find out
what this is. -It's juicy! -It's juicy but it tastes a little bit weird. -All right I said
that's enough because they're going to find out what it is let's go ahead and dig in for
the next one. -Look, look, look -No Leo let's go. -No, no I know that Angel's not a fan of this side dish.
-Oh but you wanna try this? -I wanna try the surf to the turf. -Cheers everybody! -Cheers.
-Yup! -Uhhh that's nice! -Not for you? -Not for me. I gotta respect the the sauce
a little bit, but I just don't like the fish. -I'm on the complete opposite side of Angel the fish
is my favorite part. -Yeah. -I love how layered and how complex this is. You bite into it on the top
you get that sauce, you get that soft chewy salmon, and you get a hard crunch. I don't even know what
that crunch is from. -Rice! To be specific fried in wagyu fat. -So layered, so complex,
beautiful. -The only big advice I'm going to give it to you is make a bunch everybody because it's
never enough. These things are delicious. -You guys got to try this. -Can we please go to the next? -Let's
go to the next one. -I'm happy, -I'm satisfied with that side dish let's do it. -Let's grab it. Oh wow
take a look at this one. -Yeah this thing is a lot more tender than the last two. -And it looks
juicier too. -All right let's find out right now how good or bad it is. Cheers everybody! -Cheers.
-It's getting sweeter. -Yeah this one's sweet. -You can't even taste the charcoal on this one at all
as soon as you bite into the steak it's just an absolute waterfall of juices that come out of it
and i will agree with Angel like it's very sweet. -But it's still
doable in regards to the sweetness. -Yeah. It still tastes like a steak.
-No, no no. Don't get me wrong. -It's not overpowering sweet. -It still very good its tasty.
-All right the finale. You ready for it? Very last one. Tell me how it feels when you cut it.
Because I'm not going to cut everybody I want to show you this. I hope you can see
this. -This is a little bit ridiculous. -You saw that? This one is crazy. All right let's give it a try.
Cheers everybody! Last one. -Cheers.
-Oh wow! -This is insane. -Wow! -It's like a filet mignon but it's sweet. -You don't like it Leo.
-It's not that I don't like it, it's just not steak, this is so unorthodox.
-I could eat this whole steak too. -I know you can eat it because this boy loves Coca-Cola.
-Now i feel like I know what you did. Marinade in coke?. -That's right I put them in coke. That's right. So this one here
we got one hour, six hours, 12 hours and 24 hours. -You know what I'm gonna put that back.
-But to answer that question if a steak will be disintegrated with Coca-Cola?
Not really. Now here's a question for you guys; Would you like to see
a steak completely disintegrated if you do I'll leave it in a week and we'll see
what happens, because I think a week will do it. -I think you leave the stakes alone.
-You can leave it there for a week but we're not eating. -Let us know in the comments down below I'd
love to hear everybody. I hope you guys enjoyed this video and learned something new. If you did
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 in the description down below.
Thank you so much for watching. We'll see you guys on the next one. Take care everybody bye.