And this is the star of today's show; lime. Not to be confused with lemon, lemons are yellow and
limes are green. Did you know that limes are native to Asia? I was surprised that it's not
from Mexico, I mean come on Mexicans put this on everything and there's nothing wrong with that.
Now you already know that lime is very acidic, it's also rich in potassium, contains a good amount of
vitamin c and here's a fun fact one tree can produce over a thousand limes a year. And I've
done an experiment previously with the lime juice, instead of making the meat tender it made it more
tough. So for today instead of using the juices we're gonna use the lime zest. My hopes is that
I'm able to control the incredible flavor of lime without using any acidity of the juice.
And as you know whenever you're zesting lime you should never use the white stuff,
only the green is good. If you go too far it starts becoming bitter, that is not what we want.
As you can see once I was done zesting all of the limes I was left with a good amount. Now that is
what i'm talking about! This is going to be perfect for dry aging some steaks. Talking about that
this is the true star of the show, it is a four bone beautiful rib roast, you can already tell
that this is an incredible piece of meat. Now in order to make this experiment valid the
first thing we need to do is to split this in half, that's because we need to have a control
in order to see the taste differences. As you can see I was left with some two beautiful pieces. Now
the very first one I'm going to be using the UMAI dry age bag system, this allows me to dry age at
home without any special equipment. The wonderful thing about this bag is that it's not a bag at
all it looks like one but it's not, it's actually a special membrane that allows moisture to escape
without allowing anything bad to go back in. That gives me complete confidence to dry age at home
in my regular refrigerator. Because once you throw it in all you have to do is vacuum seal it, put it
on a cooling rack so air can circulate all the way around and it is now ready to dry age for 35 days.
Because now it's time for the real experiment, so the first thing I did was I grabbed my line
and went to town. I was trying to remove as much zest as possible and I mean this is hard work.
We need a ridiculous amount but as you can already tell this is about to fall off, it
does not stick, especially when I turned it around. Oh man everything is falling off! But to ensure
that nothing falls off I went ahead and spread a good amount of butter right on top no surface
was left behind. I made sure to cover the whole thing. And once I was done take a look, this is
the world's first lime butter dry age experiment and hopefully it's going to turn out fantastic. As
now all that is needed is patience because into my refrigerator it goes to dry age for 35 days.
Once the time was up I took it out and take a look. Not much has changed it still almost
looks identical to the time when it went in. And surprisingly the smell is not bad, I would
say that it smells like nothing. Usually whenever you're dry-aging with butter that happens. The real
question is what happens when you start opening it up. As soon as I took my butter knife and started
opening it, oh man take a look. That does not look very good. And when I went in for a smell, oh no!
I can honestly say it is one of the worst smells I've ever had. But hey we went this far we're gonna
go ahead and continue this experiment. Usually I tell you guys your nose tells you everything. If it
smells bad throw it away, but my thinking is that this was not the meat itself, it was the lime zest
mixed with butter. After being the refrigerator for so long not a good thing. Because once I was
done take a look, that is what it looks like. Not as bad as you might think, but if you could only smell
you would think otherwise. You can clearly see that there's some oxidation but there's no mold.
It's just a horrific smell that comes through, but hopefully that's not gonna make the meat
bad. Just like every dry-aging experiment the next thing to do is to go ahead and remove the outer
crust, so I started by taking out the bones. As you can see in the inside it looks pretty good, nice
pinkish color exactly what we're looking for. The same thing goes with the edges, take a look at that.
And to my surprise the smell was only on the outer crust, so I continued to remove everything out and
I was left with two beautiful steaks, take a look. Now that is giving me really high hopes to see how
this is gonna taste, and hopefully it's gonna be one of the best experiments I've ever done.
We'll be determining that real shortly because if you remember we still have the control dry age
experiment. And the UMAI dry aging bag system did its job. I went ahead and started removing all of
the outer crust and I was left with a nice steak. Now that's what I'm talking about! If I put them
side by side you can really see the differences. Just like my previous butter dry aging experiment
you have less waste, that is a good thing. However the flavor is usually not the best, that is why
I'm hoping the lime is gonna shine through. When holding the lime butter dry-age one I can tell
that it is extremely tender. We also have the cap muscles still intact, and boy this one feels
so tender that it's falling apart on me. The real dry age one on the other hand it's much tougher
as you can see it does not give but it does have a wonderful smell. But now that we got them ready the
only thing left to do is to go ahead and season them, for that I kept it real simple with a good
amount of salt, followed by freshly ground black pepper and garlic powder. We really want to be able
to tell the flavor that comes through with these steaks that's why iIm not masking it with any type
of rub. Talking about that the only thing left to do now is to cook them. I'll first be putting a
beautiful sear and basting them with butter, 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 say it is enough talking and it is time to cook them. So let's do it!
[rock music]
All right everybody here we have our beautiful steaks. Are you guys hungry?
-I know, I know this is an experiment.
-They are so hungry that they're not even talking everybody, they're just going yeah.
-I know, and I'm looking at it and I'm hungry but I know it's an experiment. -My mouth is watering so much
just looking at these I can't wait. -You see everybody let me tell you something if you want to have
a good experience and a good experiment you let them starve because by the time it's time to eat
they're really going to appreciate the steak. -We are the experiment now Angel.
-I guess we are the experiment now.
Hey pound it for the experiment people huh. -So here's the deal we got two beautiful steaks I
want to know your opinion which one is better. All right, let's go for this one here first everybody.
Grab it, i want to know your opinion how you like it how you hate it. -Cheers.
-Is that dry age? -What? -Oh my god. -He's been coming to my house way too
much to be a steak expert already Leo. Give me five. Yes, it is. -This is awesome
it's a combination of tasting it and watching the videos because
that that funkiness that they always talk about is is spot on, it's like so weird. -Leo in a good way
or in a bad way? -I think in a good way I think it enhances the steak, it's just really weird.
-It sounds like you don't like it Leo. -No I do like. No, no I don't want the people to misunderstand.
no no no no no no no I don't want the people to misunderstand.
Don't do that to him, he's hungry, he's starving. all right, it's good. magical
-I swear, I almost thought I was going to get killed here right now everybody.
I'm telling you right now so yeah, okay.
But you're right, it's a little funkiness everybody, has a little funkiness when you dry age
a steak. -It's kind of like describing what is the flavor of coke, coca-cola. Explain to me how does
coca-cola taste to you. -Exactly. -Like it's kind of like that you don't really have a word or something
else that you can compare it to it just tastes like it's dry age. -Like it's so unique that it's hard
to describe it. Exactly -I can't compare it is the thing. -And a lot of people always says you know you
guys don't describe it enough, but it's difficult everybody when you have something a steak and you
have to really pinpoint it the differences. Talking about that since you guys already know that this
one is a dry age, now let's go for the second one. Smell anything different? -I just get a whiff of
like charcoal and so nice. -I'll wait till I try it. -Enough talking let's try it. Cheers everybody. -Cheers.
-Oh! -Yeah that's very different.
-Leo hated it! -No. -That was like. -No I'm trying to find out if I like it or not.
- I got a lime flavor. -Yeah I was gonna say it's like you get a like an explosion of acidity in
your mouth but not it's not overpowering, it's just like unexpected, I should say. -It changed the flavor
so much. -Yeah. -And you are absolutely right. -I'm gonna say it. -Yeah. -Because I think I know what it is.
It dances salsa and it has a lot of lime juice. I think this is probably
the one of the easiest dry-aging experiment I've ever done to distinguish what it is
because the acidity does come through. -I think it could -You almost got it, you almost got it but you
didn't get it. -Don't tell me it's lemon or orange. -No, it's lime but it's the zest it's only the zest.
-Just there's no lime juice in there? -Not at all. -The acidity is like complementary it's not really
overpowering it doesn't take away from it it doesn't make it bad it's just really weird, like
you're not expecting that when you bite into a steak. -Very different in a very good way it's still
extremely juicy this steak right here is much juicier than this one here. Would you guys agree?
-Absolutely it's very juicy which is why I'm surprised that you didn't put any actual
lime juice in it. I was the fact that just the zest alone was this powerful is really shocking.
-If you have ever grown limes or lemons and you smell the actual plant, the plant not the actual like
fruit the plant when you smell it the way that the leaves smell on it, how it smells is
is the taste of it. -I'll tell you one thing I don't know exactly the science behind it everybody
and I mentioned on the video already when I open it up and to remove the butter it is very
unpleasant smell. I thought this was going to be a complete fail, I'm telling you right now, but
tasting it it's nice. You can have the whole thing Leo just grab it it's okay. -Okay yeah all right
you got this one yes. -Oh Guga if you say so. -This was a good experiment it worked quite well
it changed completely the flavor of the steak. This one here and this one it's almost like they
come from a different cow basically that's how different it is. It is not bad, it is very different
and I would definitely recommend you giving it a try, even though it produces an interesting, funky,
not pleasant smell when you open it up okay. So you have been warned if you want to give this
one a try. -I'm not going to lie that's juicy as hell. -It is, it is, it is juicier because you know
this one here since it was dry-aged the moisture escaped, this one here not so much. There's such a
big difference. -Yeah. -In juiciness. Juiciness yeah. -And the control is usually the one that's
more juicy so. -Correct. -Kind of cool that that one is actually. -Yeah. -looking like it's falling
apart completely and yeah also juicy is all hell. I have to try more.
-You better get your own steak.
-Well here's what I'll tell you. -Say no more. -Okay, okay hold on hold on hold on. -Hey he told me
to do it you saw him do it. -I propose a trade. Look at that dumb face you got on now. -I propose a trade.
-Hey look it's on the plate already man what can I do. -Dude. -As you guys can see it was
actually a success because they're going for this one here before they're going to a fully dry aged one.
Anyway guys these are the results I hope you guys enjoyed this video. If you did enjoy make sure 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 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.