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This is MSG also known as monosodium glutamate to be more specific it is the sodium salt of glutamic
acid. MSG is naturally found in many foods we eat every day including tomatoes, egg yolks, mushrooms,
grape juice, basically it is in almost everything we eat naturally. Now they usually make MSG out
of fermented sugarcane or tapioca root, and today we're going to use this stuff to dry aged beef. The
first thing I needed to find out is how fast it actually dissolves. And as you can see as I put a
little drop of water it almost dissolves instantly, that is not a good thing. Since beef is almost 75
percent water this is a big problem. But after doing so many dry aging experiment I know exactly
what to do, by adding a little bit of water to the MSG I can actually make a paste out of it. As you
can see as soon as I start mixing it up everything starts crumbling, this makes it a lot more pliable
and ready to be applied to the beef. Because you know if I just apply the MSG directly by itself
it will completely fall off, that is not what we're looking for. Now this in the other hand should work
just fine. And for our beef I'm going to be using this beautiful three bone rib roast. As you can see
it is a beauty. I have no idea what the MSG is gonna do to it but I'll tell you one thing I'm
very excited to find out. So the first thing I did was to lay down a little bit of parchment paper,
then I apply the bedding of MSG, I lay the roast right on top and cover the whole thing with it.
That right there is something you might never see again. I like to call this the MSG dry age
cake. Now the only thing left to do is to let it rest on my refrigerator for a total of 28 days.
Once the time was up I opened up my refrigerator and this is what I found.
The MSG completely transformed in something else. It almost looks like it had a chemical
reaction. It first produced a crust and then it completely crumbled, but the most
impressive thing to me is that when I look really close it almost looks like popcorn.
What in the world is that! But if you look closely in some areas you can still see the intact
MSG without nothing happen to it. But hey the most important thing right now is to take the
whole thing out and see what lies inside. And let me tell you something as I'm doing so this is a
complete mess. My prep table has never been this messy. What a complete nightmare! And if you think
that it's easy to clean off the MSG from the meat, no, no, no, no, it is not easy. I actually had to take
it outside and use my leaf blower. But once I was done with the cleaning this is what it looks like.
After dry aging so many different pieces of meat, this one is the prettiest one of them all.
That looks phenomenal and I cannot wait to find out how it's gonna taste. Talking about that, the
next thing to do is to go ahead and slice it open and as I did whoa, that looks incredible. I
mean take a look at these steaks that is exactly what I was looking for. It is what I like to call
perfection. Dry age steaks do not look any better than this. Now the outer skin must go and it is
what we like to call pellicles. They don't taste good, they don't look good, they just have to go.
So I like to go ahead and remove almost all of it. And once I was done with the trimming I was
left with two beautiful steaks and I'll tell you one thing, they feel extremely tender. I'm afraid
that once I start cooking them they will fall apart on me, so in order to ensure that that does
not happen I like to tressen in it with butcher's twine. And don't forget that I still have one more
MSG dry age steak to experiment with so let me know what you would like me to do with this one.
But now going back to our beautiful steaks I'm also going to be adding a fresh steak,
this way we can have a true comparison and find out how much better the MSG dry age one is
or if it's just a complete disaster. Now for the seasoning here's the plan, the fresh steak
I'm only gonna throw in salt and freshly ground black pepper, nothing else. This one in the middle
I'm going to be doing the same exact thing with salt and pepper. But I have a feeling that the
MSG really penetrated nicely and deeply into the meat and made it very salty so for that I'm going
to keep one as completely unseasoned to find out how it's gonna taste. So now that you know how this
experiment is gonna happen the next thing to do is to go ahead and season it, and for that I made sure
to add plenty of salt and freshly ground black pepper. As always I made sure to season both sides
the last thing we want is unseasoned meat. But now that we have all of these beautiful steaks
ready the next thing to do is to go ahead and cook them, and for that I'm going to be first putting a
strong crust on 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 these beautiful steaks. So let's do it!
Before moving forward I want to thank today's sponsor Dalstrong. If you've
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you give a knife to I can guarantee you you will put a smile on their face. But now let's get right
back to the video and find out how this insane experiment actually tastes. Alright everybody here
we have our beautiful steaks today. Are you ready Maumau? -Why do i have a feeling this is an experiment?
-Because I have more than one steak if I just have one steak it's just no experiment.
But yes I'm very excited about this experiment. Are you excited? -Sure let's go very excited. -When I
say stuff like that Maumau already started getting skeptical. So we have three beautiful steaks for
us to try. -They look really good. -I will tell you right away this is our control steak. -Okay. -And
then the variations is these two. I want to know if there's any difference between them. -All right.
-Are you ready? -Sounds good. Cheers everybody!
That just put a smile on my face. -Perfect one!
-Juicy, tender, it's super flavorful. Not gonna say beefy. -Not beefy? -Super flavorful, beefy too but
I'm not gonna say it. That is an amazing steak that's all you have to say about that, it is the
way it's supposed to be a nice pronounced char you know what I mean that's what I like. -Yeah,
heck yeah! -I'm excited for the second one you ready. --Let's go. -All right let's go. Cheers everybody!
-Yeah definitely no salt at all. -No salt at all!
Tender unique flavor, but it's missing a lot of salt. What do you think? -Like wow the salt makes a huge
difference. -The salt makes a difference, but it's nice, it's a tender steak but there is no seasoning in it
so you can't really taste it. -Yeah. -You know what I mean? -To be honest I thought that this steak here
was gonna be extra salty, and you're gonna find out really soon why. But guys there is no
seasoning at all it is nice tender a wonderful flavor but there's no seasoning. So I know what
you're thinking you know what I'm thinking. You ready for this one? Huh? Cheers everyone!
Oh that's a different steak. In a very nice way. That's a very
nice steak. What do you think Maumau? -Wow there's something different over there. What is it?
-Man that's amazing! -It's nice. -Okay and this is what's happening in my mouth, as I'm taking bites
my cheek is squeezing. Like it feels weird right here on my cheeks. It's squeezing my
cheeks to have more flavor. I don't know how I can describe that. Maumau which one do you prefer? -That one, quick.
-Give me five Maumau.
My cheeks still squeezing that's a weird feeling I don't know how to explain it. It's like, it's
like you know. -It's like the little muscles that -Yes. -Where the the push the saliva they're like grrr.
-Doing it to you too? -Now this this last one I really got it. -Yeah it's like it's doing like
this my, my saliva glands I guess I don't know what it's called. It's really squeezing it. -I'm
going back for more. It is not um salty which you might be thinking why, I got to tell you
why. -I if anything I would put just a little bit more salt. -And even more salt huh Maumau? -I like it salty.
-This one i dry aged with MSG. -What the heck. What the heck? -With MSG. -Some bites I get it,
they don't feel any different at all. -Uh-huh. -But sometimes I bite it and it's like.... MSG!
-Welcome! -There is no dry age uh taste. -No. Absolutely not, if you're thinking there's gonna have a dry
aged taste, no. I don't know if there's any bad thing that you shouldn't do it at home which you
probably shouldn't use that amount of MSG. -Yeah yeah. -You got to be careful MSG, but I wanted to
find out exactly what happens. And if you ask me if it makes a better steak, absolutely it makes a
better steak. Anyway guys these are the results I hope you guys 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. As you can see Maumau is still licking his fork.
Dalstrong thank you so much for sponsoring this video. Guys go check them out and get
yourself some amazing knives. We'll see you guys on the next one. Take care everybody. Bye bye.