I DRY-AGED steaks in LIME ZEST and this happened!

Love lime and when you combine it with steaks it's just amazing! So today I dry aged steaks with lime zest for 35 days and the results are in. I did not expect these steaks to turn out like this.

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#Cooking #DryAge #BBQ

[SF-zcmm]

You should start freeze-drying things and turning them into a powder to make a paste/rub for marinading or dry aging.

[LongVu-lhel]

You should dehydrate the lime peel and leaves and then grind it into a powder, so you can dry age it without having to add butter. Lime leaves are very pleasant smell!

[derekbellamy]

I have been doing dry age experiments for the past 5 yrs. I recently wet aged in a high end wine for a week and then dry aged it for 35 days it came out really good in my opinion. I would love to see you do this experiment and see how you guys like it

[Woxlf]

Guga: “if it smells bad throw it away”
Also Guga: “This smells horrible! Let’s eat it!”
😂

[alanalaurent]

I love the relationship you have with your nephews. Angel & Leo are both cool and you can tell they have a lot of reverence for you. I think you come up with really creative ideas. Keep up the good work <3

[jarrodmcdonald]

I like Leo’s individual opinions. It’s good to have different opinions during the tastings. It keeps things fresh. Please keep it up and thanks for the good content!

[tonylin]

Guga, would you ever consider a guess the price episode with Angel, Leo and Mamau tasting steaks from different price ranges?

[JackManic]

You can use lime leaves in cooking. The zest is full of oils, they are quite volatile and will spoil quickly. they probably were starting to make the butter turn rancid as well.

[victord]

Could You make a tierlist video where you re-cook your favorite steaks and put them on a tierlist?

[ikerrodriguez]

Angel and Leo are the perfect combination of "testers". You always have a laugh and they describe flavours in such interesting ways. Keep it up Guga :)

[Badkid]

Guga would you ever consider doing a whole dry age with maple syrup? That would be VERY interesting! 👀

[chaospuppy]

Watching videos like these has made me less afraid to experiment in the kitchen. I'm taking baby steps but I've actually been making homecooked meals regularly for the first time in my life(I've always been super intimidated by cooking). Thank you for being a cooking inspiration Guga!

[StephenPeterman]

Have you tried Dry Aging in Miso Paste? I've heard that fermented dry-ages work well, and Miso is such a distinct Umami flavor

[harrisonmarcum]

I don't want much in life, I just want to be Guga's friend so that I can have his steaks XD

[victora]

It doesn't matter how many times i watch, it is always fun to see these new combinations. I'm taking notes for the ones you recommended so i can make it one day!

[CSSP_]

You should dry age with beef bovril, it's similar to vegemite but easier to spread and has a much better flavour, it's already got beef flavouring so it'll really compliment the taste of the steak

[never_Nexious]

Black garlic, Korean chilli paste, and lime. I feel like that would make a great combo to dry age with.

[JaStulla]

The fact that the terpenes in the lime worked as an antioxidant it was able to reduce oxidation on the meat and increase yield of the meat. Lovely experiment. This can be standardised to increase yield in dry age production.

[bobishu_d]

I always add lime juice to my grilled skirt steak. I absolutely love how the acidity cuts the fat just enough and the flavor of the lime complements the beef very well!

[DF-xjpv]

I've been binge watching your dry age videos and they're all amazing. Fun, interesting and really relaxing. How about dry aging with matcha? Or lose leaf tea in general. I'm pretty sure you can cringe it up and make a paste out of it.