I gave a FOOD EXPERT my craziest steak!
TLDRIn this intriguing culinary experiment, the host explores the art of preserving steak using unconventional methods. Starting with a high-quality New York strip steak, the video documents two preservation techniques: marinating in olive oil and mayonnaise. The host meticulously covers the steaks, ensuring every part is immersed, before allowing them to rest for an extended period. Upon revealing the results, the steaks show varying levels of tenderness and flavor enhancement, with the olive oil steak retaining a surprising amount of its original color and tenderness. The mayonnaise steak, however, loses its pinkness and gains a powerful aroma, indicating a more significant transformation. The video also features a mouthwatering side dish of layered potatoes, smoked wagyu, and a chipotle mayo sauce, creating a harmonious balance of flavors. The host and a guest, Sunny, taste and compare the control steak with the preserved ones, with the olive oil steak receiving praise for its unique flavor profile and succulence. This gastronomic adventure serves as both an educational and entertaining exploration into the science and artistry of food preservation and preparation.
Takeaways
- π₯© The video features an experiment with dry aging steaks using different methods of preservation like olive oil and mayonnaise.
- π½οΈ The New York strip steak is chosen for its great marbling, which is desirable for quality steaks.
- π§ Historically, fat was used to preserve meat before the advent of modern vacuum sealing techniques.
- π§ Good quality olive oil is used to cover the steak, with the expectation that it will help preserve it.
- π₯« Mayo, which is primarily oil with additional ingredients like vinegar, is also tested as a preservation method.
- π°οΈ The steaks are aged for a significant period, with the olive oil steak maintaining a surprising amount of redness.
- π The texture and flavor of the steaks are altered by the aging process, with the olive oil steak tenderizing and the mayo steak losing its pink color.
- π³ A side dish of layered potatoes, smoked wagyu, and mozzarella is prepared to complement the steaks.
- π₯ The dish is cooked in an oven and then seared to create a golden brown crust.
- πΆ Raycon, the sponsor of the video, is highlighted for its noise-isolating earbuds that help the host focus.
- π The final taste test reveals that the olive oil and mayo aged steaks are well-received, with unique flavor profiles and tenderness.
Q & A
What was the main experiment conducted in the video?
-The main experiment involved preserving a New York strip steak using different methods: dry aging in olive oil and mayonnaise.
Why was olive oil chosen for the preservation experiment?
-Olive oil was chosen because it is a good quality fat that has been historically used to help preserve meat.
What was the unusual method used in addition to olive oil for preserving the steak?
-In addition to olive oil, mayonnaise was used as a method of preservation due to its high oil content.
How long was the steak preserved in the olive oil and mayonnaise?
-The steak was preserved for 30 days in both olive oil and mayonnaise.
What was the surprising result when the steaks were removed from their respective preservatives?
-The steak preserved in olive oil retained a good amount of redness and tenderness, while the one in mayonnaise lost its pink color and had a powerful smell, indicating a different level of preservation.
What side dish was prepared to accompany the steaks?
-A side dish made of layered potatoes, smoked wagyu beef, and low moisture mozzarella, topped with a chipotle mayo sauce was prepared.
What was the unique characteristic of the side dish?
-The side dish was unique because it was baked in a Dutch oven and had a layered structure similar to a cake, with a golden brown crust formed by caramelized potatoes and meat.
What was the brand of earbuds mentioned in the video?
-Raycon was the brand of earbuds mentioned, which were used by the presenter for noise isolation during filming.
How did the presenter describe the taste of the steak preserved in olive oil?
-The presenter described the steak as juicy, with a bit more saltiness and savory flavor, and an additional creaminess that enhanced the beefy taste.
What was the overall verdict on the steaks after tasting?
-The overall verdict was positive, with the steak preserved in mayonnaise being the juiciest and most tender, while the one in olive oil was favored for its unique flavor profile and preservation quality.
What was the presenter's humorous claim about the duration of the steak's preservation?
-The presenter humorously claimed that the steaks had been marinated for a year, but then clarified it was actually for 30 days.
Outlines
π³ Steak Preservation Experiment
The video begins with a sponsorship acknowledgment and a recap of a previous experiment involving dry aging a steak in ketchup. The host introduces a New York strip steak with good marbling and explains the traditional method of preserving steak using fat. Olive oil is chosen for this experiment and poured into a container, followed by placing the steak inside. The host also tries a different approach using mayonnaise, which is primarily oil, to see if it has a similar preserving effect. After a long rest, the steaks are removed, and the host notes the visual differences, with the olive oil steak maintaining more of its red color compared to the mayonnaise steak, which has lost its pinkness due to the vinegar content in mayonnaise. The steaks are then seasoned, and the host prepares a side dish of smoked wagyu and potatoes, which are layered and baked to create a meat and potato cake. The dish is served with a chipotle mayo.
π₯© Grilling and Tasting the Steaks
The host describes a unique cooking process involving smoking the wagyu and then refrigerating it overnight before slicing it thinly. The meat is layered with potatoes, cheese, and beaten eggs, and baked to create a rich, smoky dish. The host then focuses on cooking the steaks, aiming for a good sear and indirect heat to reach an internal temperature of 135Β°F. After cooking, the host expresses gratitude to the sponsor, Raycon, for their noise-isolating earbuds that helped him focus. The tasting session begins with the control steak, followed by the steaks that were preserved in olive oil and mayonnaise. The guest, Sonny, provides feedback on each steak, noting that the olive oil steak was juicy, flavorful, and had a creamy texture, while the mayonnaise steak was less creamy but more tender. The host reveals that the steaks were marinated for 30 days, and they discuss the unique flavors and textures that resulted from the experiment.
πΊ Wrapping Up the Video
The host and Sonny continue to discuss the steaks, with Sonny expressing his preference for the second steak due to its unique flavor profile. They both agree that the steaks were enjoyable, despite the unusual marinading process. The host then addresses the audience, encouraging them to like the video, subscribe if they haven't already, and check out Sonny's channel. The video concludes with the host and Sonny saying their goodbyes and signing off with a peaceful farewell.
Mindmap
Keywords
π‘Dry Aging
π‘New York Strip
π‘Marbling
π‘Preservation
π‘Olive Oil
π‘Mayonnaise
π‘Tenderization
π‘Smoked Wagyu
π‘Potato Cake
π‘Chipotle Mayo
π‘Searing
Highlights
The ketchup dry age experiment was a success, with the steak being loved by Sunny the food critic.
The New York strip steak featured has great marbling, which is desirable when purchasing steaks.
Ancient preservation methods using fat are explored to preserve the steak, as vacuum sealing was not available in the past.
High-quality olive oil is chosen to cover the steak, with the process being described as mesmerizing.
Mayonnaise, primarily made with oil, is used as an alternative to olive oil for a different preservation experiment.
The steak preserved in olive oil retains a surprising amount of redness, indicating less oxidation than expected.
The steak preserved in mayonnaise loses its pink color and has a powerful smell, indicating a different reaction.
The steaks are aged for a long time, with the olive oil steak maintaining a texture close to the control steak.
The mayonnaise steak is found to be more tender, with a separation of fat, and does not bounce back when squeezed.
A side dish of potato and Paya, a high-grade wagyu beef, is prepared with a unique layered cooking method.
The potato and Paya dish is cooked in a Dutch oven with a base layer of butter, creating a delicious and meaty cake.
The steaks are seasoned simply with salt, black pepper, and garlic powder before being cooked.
Rayon earbuds are highlighted for their noise-isolating capabilities, allowing the chef to focus while cooking.
The second steak, preserved in mayonnaise, is favored for its unique flavor profile, which includes a creamy saltiness.
The third steak, preserved in olive oil, is described as more normal but still stands out for its juiciness and tenderness.
The video concludes with the revelation that the steaks were marinated for 30 days, not a year, in a humorous twist.
Sunny, the food critic, is commended for his sensitive palate and ability to discern flavors, such as MSG from tomatoes.
Transcripts
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