I Dry-Aged Steaks in BLACK Garlic and this happened!

Have you ever had Black Garlic? It's a very special ingredient that most people never heard of. Today I decided to use in a way I never seen used before. That is to dry age it or 24hrs in it. Here is how it happened.

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* Black Garlic Mashed Potato *
4 tbsp Butter
1/2 of a Roasted Bell Pepper
2 lbs Gold Potato
4 tbsp Cream Cheese
1/2 Cup Milk
Salt and Pepper to Taste
Bread Crumbs and Butter for Topping.

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#BlackGarlic #Recipe #Steak

[erfanzarrin]

I like the fact that he choose choice grade because having wagyu in every vid make the importance of that exquisite piece of meat lower. But having it like 2 time per month makes a more special episode.

[crwn]

Been putting black garlic in everything for about 3 years now I won't ever let myself run out of it. It is so good!

Edit: After using black garlic for so long, I'd suggest doing it how you did in the mashed potatoes and make a compound butter and use that to baste the steaks. Another amazing use I've found is making black garlic and garlic oil.

[eboracum]

Seems like it's not really dry aging if it's only for 24 hours. I'd call that a marinade. Still an interesting video, thanks Guga!

[GeoFitz]

Tried Black Garlic for the first time recently when my friend got a jar of it.

Putting it in mashed potatoes was a little bit weird since it turned the potatoes gray as I was using russet potatoes, but was tasty. My friend was also using it a bunch in a vinaigrette for her lunch salads. We also got some powdered black garlic so usually will use that on roasted potatoes.

The most interesting use for me so far was making a cream sauce to go over steak. I've been making this sauce recently as a mushroom sauce. Basic method is saute garlic, shallots, and mushrooms in some butter, deglaze with white wine, dump in a pint of heavy cream and let it simmer for about 15 minutes until it's reduced down to 1/3 of it's original volume to make a rich, delicious mushroom cream sauce that goes great over steak, chicken, or with pasta. I made basically the same thing, except without mushrooms and added in a few cloves of black garlic when I put the cream in after sauteing the shallots. The sauce tasted almost identical to the mushroom version. The black garlic gave it that umami flavor that the mushrooms give the sauce.

[Geta]

3:44 surely he wouldn't add garlic powder to a garlic marinated steak. Right?

[pbarany]

Hey Guga, if you prefer savory, try dry aging the steak in tamarind paste (I hope you haven't tried that before).

[squallleonhardtt]

Steak: *completely covered in Black Garlic*

Guga: this needs some more garlic in powder form

[SageModeisOn]

I love all the ideas and creative combinations when you cook and dry age lol.. always try things that people always wondered lol

[AndreaFromTokyo]

24hrs it's more like a marinade rather than a Dry Age

[BokuWaHikikomori]

So glad you did this. I've been experimenting with black garlic the past year and I'm absolutely loving it but was hesitant to try dry aging a steak. Also those black garlic potatoes looked phenomenal, I just might have to try it :D

[brei]

That feels more like marinating than dry aging....
I think that one will probably turn out the best (if it's good at all).
Putting a lot into the bag, as with the other one, usually dilutes the beef flavor.

[TheRealChibby]

"Hey Guga what did you dry age your steak in?"

"Garlic."

"Oh wow, what did you season it with?"

"Garlic 😈"

[lottiejay]

Black garlic is absolutely amazing! We have a place over here on the Isle of Wight called the Garlic Farm, and it sells everything garlic, including black garlic beer, black garlic vodka and even little tubs of black garlic ice-cream! I absolutely adore black garlic, it is delicious! 😋😋😋

[riotxcore]

Just a heads up for future videos, "Maillard Reaction" is pronounced as "MY-yar". Its French and the LL's are meant to sound like Y's.

[matthewmowen]

Here’s what I’m thinking! Dry age the steak in different condiments and do an experiment to see which one tastes best! Ketchup, mustard, mayo, chick fila sauce, etc. Just.. don’t use wagyu lol!

[hunterjoe]

Guga,
Put small chunk (about the size of a grape) of black garlic in the bag and roll it around with a rolling pin, coating the inside of the bag. This way the whole steak gets exposed, but it makes the black garlic flavor much more subtle.

[kazumakiryu]

PLEASE UPVOTE THIS!

Guga! Please, for your next experimental steak video, can u dry age a steak in Lao Gan Ma paste?

Lao Gan Ma is a Chinese chili oil, inside are usually a paste of fermented soy beans. If you could use that paste as a dry age ingredient like in this video that would be cool :)

[adrienhb]

Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)

[axswords]

Guga in 2030 : " I dry aged this steak with a mystery cream, can you guess what is it? "

[juiceboyone]

WTF guga, like 16hrs ago I asked for the black garlic dry age experiment on your latest guga foods video and now here is the video. I'm impressed, to say the least LOL