Welcome back to Guga Foods everybody. I want to thank today's sponsor Lords Mobile stay tuned
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This is koji rice, unlike the traditional rice we eat it has a very special fungus called aspargirlus aurase.
Even if you've never heard of koji rice you've put it in your mouth in one form or another and that's
because this ancient fungus is responsible for miso, soy sauce, sake and many other things we use.
And many chefs claims this is the cheat code for dry aging steaks quickly because it only takes
48 hours. So today we will be pushing the koji limits by dry aging four steaks at different times.
To ensure that the koji rice will stick to the steak the first thing I like to do is to run it
to a food processor, this will break the rice in smaller grains so that it can stick to the steak,
and as you can see it worked like a charm. Talking about steaks I chose to use ribeye
for every single one of them, and this one is going to be dry aged with koji for a month.
If you take a closer look you can see that this is a wonderful steak, that's because it has that
great marbling that we are always looking for. And to make sure I keep this experiment consistent I
got all of the steaks the same size and weight, that way we can really find out what the koji
rice really does to the steak. To prepare it it's pretty straightforward, all we have to
do is to ensure that the koji rice sticks to the steak. You can either press it down
like I am or just sprinkle a little bit on top. The next most important thing is to make sure
that we put it in a cooling rack so that the air can circulate throughout the whole steak.
As you can see once I was done I made sure that every single edge of the steak had a little bit
of koji rice. Now that is what i'm talking about! Now since this is the one that is going to be dry
aging for a whole month I made sure to prepare it first. Now there's nothing else to do but put it on
the refrigerator and let it rest. Three weeks after that was time for me to prepare the second steak
and as you can see this one looks as good as the other one. And the process is the same exact thing
there's no difference you just gotta make sure you cover the whole thing with the koji rice. Now I did
the same exact thing for the three-day steak and also the one-day one, because once they're
fully covered with the koji rice the only thing left to do is to let it rest in the refrigerator.
Once the time was up I took it out and take a look at this. From left to right; we got the one
day steak, the three days, the one week and the one for a whole month. The next thing we have to do is
to go ahead and remove all of the koji rice. It is very important to be very careful whenever
you're using koji rice you don't want to breathe in any of the fungus and mold that comes with it,
think about it it will not be a good thing. One thing that I will tell you is removing the koji
rice is a pain. I'm talking about a lot of work, especially this one right here which was done
for a month. The one that was done for a week is not that big of a deal. As you can see the
top layer easily came off, the edges on the other hand was a little bit harder. But once
I was done removing the koji rice from every single steak this is what it looks like. Can
you guess which one is which? And most importantly, which one would you eat? Here's the one for a day,
then we have the one for three days, one week and a month. I mean what else there is to say? I truly
hope that they taste a lot better than they look. At the same time after removing all of the koji
rice i can say that it has a very nutty smell. Unlike real dry aged these are very different
and at the same time I am excited to find out how they're gonna taste. So for that the next thing to
do is to go ahead and season them, so I started with a little bit of salt, followed by freshly
ground black pepper and garlic powder. As always I made sure to season it well. I have no idea if
it's gonna be good bad or ugly but I'm gonna give it my best shot. But now that we got them
perfectly seasoned here's the plan; the first thing I'm gonna be doing is putting a wonderful
searing 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.
So now i say it is enough talking and it is time to cook some beautiful steaks. So let's do it!
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now let's get right back to the video.
All right everybody here we have our beautiful steak spread today. What do you think about that Angel?
Are you excited?
Why? Why are you shaking your head? Look at him. Huh? All right that one that one look a little weird.
-Bro that looks... this is not astronaut steaks? -No, no, no, no, you remember that that? -That looks...
-Angel did not enjoy the astronaut steaks everybody. -That looks worse. You
know I... -Well let's let's start here. -You brought this one out and I was like oh yeah let's go
-And then I brought the last one? -And then you started it started getting like oh they oh you're
kind of overcooked now compared to the other one. -Well let's see right now. Are you ready for this?
Let me know. Let me see, let's see if you're gonna get excited for this one. Cheers everybody! -Cheers.
-What do you think? -This is the control. This is a Guga steak. -It is a Guga steak. Give me five, I agree.
That is a Guga steak um not much to say it tastes incredible everybody, the flavor
is there. -What do you think? -It's a Guga steak bro salt, pepper, garlic. -Yes! -Cooked good .
-Do you feel any difference at all whatsoever? Because there's something very unique
but it's very mild, don't know if you can tell. I could tell because I know what it is. But you?
-Like I can't really put my finger on it at all like I know that there's something
in there, but I don't know what. -What it is. I got you. -It's not something that I would eat normally I guess.
-Well you see you cannot really tell with this one so much hopefully you'll be able to tell what it
is on the second one. Did you like the first one? -It's a Guga steak almost. -It's a.. almost? -Yeah.
-It's like a barely scratching the surface of a Guga steak that's what it is. -That's
exactly what it is. -All right well fair enough. You put your finger right on the money. -Second
one cheers everybody. -I got the cheers out before you. -That's good all right cheers to you buddy.
-Oh yeah. -Come on now! Do you feel it now? -Yeah dude I'm gonna say this too. What? -The crust is a little
bit harder too. -Yes, it's drier the crust. -Yeah. Which one you like better this one or the first one?
-I like this one. -I agree with you. -It tastes like it's not, but it feels like it. -What are
you talking about you're not making any... -It's like dry age, but not really. -It feels like
dry age but not really very interesting. -Cuz of the crust. -Because of the crust. -There's like...-Look at
him his eyes are even squeezing like he's his brain is working really hard. -Trying to get the answer out
of him. -Hey i'll tell you one thing you are very close. It feels like a dry age steak but it's really
not, it resembles a dry-aged steak but it's not a real dry age steak especially if you
had it before. Do you like this one better than this one? -Yeah. -This one is the winner so far.
-So far is this one this one. -I agree with you it has a unique flavor, it's not dry aged,
it's not a fresh steak, it is obviously drier than this one here. It has a more beefy flavor,
but it is not a dry aged steak. Are you ready for this one here? -Let's do it. -All right let's go.
-Oh. -I don't like that one. -Oh you don't like that one? -No. -What do you mean you don't like that one?
-No. -That is... -It's too intense. -It's intense and it's dry. -This one had like the perfect amount.
-Yes. -Whatever it, it, it had the perfect amount of it. -Whatever it is. -But that one...-It's like it's like you
went to a hotel and you stay your stay. Maybe you stay for a week that give you a hint of anything?
-It's dry aged? -You're gonna find out in a few seconds are you ready? -It's not dry age because one
week dried it tastes good. -Yeah it doesn't taste that bad, yes. -One week is tasty that's disgusting.
So whatever that one week did it was terrible. -Fair enough that's what we have to say about this steak
over here. I am excited for this one. Are you pumped Angel? Look at the color of it. Come on
give me a break. I mean look how, look how wonderful this looks everybody and the smell is
fantastic. Are you ready Angel? Huh? Oh you already went for that one? That one is really good?
I thought you liked this one better. Yeah? Yeah. All right let's do this. -This one is just farther
from that one so I went for this one. -Fair enough, fair enough. All right let's try this one. Get yourself
choose your weapon. That sounds like mortal combat. Anybody play mortal combat out there
let me know in the comments down below. Tell me how hard, describe to them how do you cut it.
What are you doing bro? What are you doing? Is a chopping block that's
what it is. -You go first yeah? -All right cheers everybody. Cheers. Oh you did it.
-What was that? That was too quick. Excuse me. -This is way better. I'm mad
that I put this in my mouth after that, because now this has a little bit of that. -It has a little
bit of that. What is that? How do you describe that? -An abomination, rotten, disgusting.
Words like this like. -Sometimes you gotta exaggerate to find out what something will taste
like. This is horrific! It tastes like...-And it's like a brick, like i spit it out it's like I didn't even
chew. It driest to the max, extremely unpleasant smell. -I think I bit it and it split in half.
-That was a quick throw out. That was incredible. -I think I gave it like two bites.
-That was not pleasant everybody. D not give it a try it's way too long. Are you ready to find out
what this is? This is the koji rice experiment. You know that rice that I have that has that fungus,
special fungus. Huh? So we got one day here, we got three days, we got one week and we got a
month. -No wonder okay. -One month. Definitely we recommend you go in three days. -Yeah anything
past maybe... -I think four days. -Four, five?-Yeah it starts getting a little bit too funky this steak right here which is the one
day it is a lot more juicier, but this one has that unique flavor and very mild. -This one will
make you think, uh is this dry age? -Yeah. -Is this dry age or what is it. -It resembles. -It'll it'll give you
that like huh you know. -I agree. -That one is more just it feels like the way that a dry steak feels right?
-I agree yes. -That's how I get it. -We are in agreement, that's what it is. -That was disgusting
that one feels like a brick. -Come on Angel a little bit more bite. -Get that away bro. -So here's the deal
first of all if you want to try a real dry age steak I recommend doing the real deal. -Yeah.
-You have plenty of videos about I show you how to do that. If you want to give it a try to a
fast unique dry age experiment for your family I highly recommend the koji rice for only three days.
-I mean you gotta be careful, with koji rice. You don't wanna breathe that thing. I already explained
that on the video. But, if you wanna just give it a try I highly recommend because it's a unique flavor that
you can taste at the same time. -Or maybe you're just like impatient. -Yes. -Maybe you want it and
you want it now. -Listen everything in life that is wonderful takes time right. -But sometimes you
don't want to wait. -But sometimes you don't want to wait. -That's why you order from uh like amazon
because you want to know right. -It's quick -You want it tomorrow. -Exactly. -Not today, no you can't do that
that's like impossible, but tomorrow... -Yes. -You need it. -Anyway guys these are the results. I hope
you enjoyed this video. If you do 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 in 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. -One month. -One month bro yeah I'm gonna go back
for this one right now. Yeah I agree. -A month. -A month is too much.
-How dare you? -Don't do a month everybody. -Why would you?
See you guys on the next one, take care.