EXTREME Aged Meat BBQ!! Have We Gone Too Far??

if you are a food junkie so obsessed with new flavors textures you're gonna work your way up to this eventually oh smell that [Music] when it comes to meat whether we're talking salmon sashimi or fresh beef burger patties we can all agree that freshness is key rice like the best beef you can get wrong new generations of daring chefs are pushing the limits of poultry and their diners palettes i'd always heard of dry aged beef can you age any kind of meat i mean you can't within raisins what would be unreasonable because i never would have guessed duck in this exclusive series we're demystifying high-end cuisine whoa wow you know a big part of fine dining is for your food to be literally smoking following expensive fine dining ingredients back to their source it's like harvesting season right now for all these oysters big and small today we're going deep into the world of aged meat got to keep that temperature nice and low otherwise if it gets too hot it'll start to age the meat a little bit too quickly than what we want is that just rotting basically discovering the secret techniques that go into making some of the most polarizing protein on the planet what should we expect when we bite into this i think you've missed a lot of things if you haven't really tried it it's probably my favorite way of eating it it all starts with the ducks guys today we are no longer ducking around sorry don't laugh it's a serious video today we have come southward to vietnam's mekong delta to learn how they grow some of the best ducks out there joining me today dwin hey have you had duck before of course i probably didn't have duck till i was in my 30s what well today we're not just having any type of duck we're having aged duck have you heard of this not really there's a whole movement or trend behind aged meats so they've taken duck they'll put it in kind of a refrigerator and it'll just hang out there for two weeks whoa so like a lot of work well i don't know if it's a lot of work it seems like you just kind of hang it there today we're going to be exploring this whole entire process we're going to follow these ducks from being born to uh well the other side of life are you open to tasting a duck that's been sitting in a refrigerator for three weeks i mean i've eat bucks so so you're kind of open to anything i've gotten word from a duck cooking expert that these are some of the best quality ducks you'll find anywhere right now we're amongst this giant paddling of ducks they are so cute they're very cute how many ducks would you say you have in here around two thousand ducks two thousand that's wild mr hunt has been in the duck rearing business for seven years now he's raising about four thousand of these little crackers at any given time what percent is being sold to restaurants and what percentage being sold as pets so he said mostly that these are sold for just meat oh look at you you're sad i feel nothing typically going from a duckling to a ready-to-sell adult takes about eight to ten weeks how old are they about right now two weeks only okay 14 days that's pretty big but this duck breed originating in france can become fully grown around six to seven weeks they require less feed and produce higher quality protein so there are many factors that would decide if the duck's going to be good but he said the dna it would take up to 70 to 80 percent just like japan's kobe beef good dna is just half the battle how they're raised matters too ensuring they go from fluffy tweens to full-blown adults while staying healthy this is the ducks in the adult stage how many days old are they here it's around 40 days farms are open clean and relatively quiet what makes a duck a good quality duck then they're fed the right stuff yummy industrial poultry feed he said like if he touched the breast then he can feel that it's pretty thick yep are you checking yourself i'm seeing if i would make a good duck i think so maybe he can help me out later we'll do that off camera after six to seven weeks the ducks reach a weight of about seven and a half pounds and they're ready to ship off how much are you selling the duck for here 100 house in vietnam though for a whole duck yes the duck we're going to be trying later today i think it's like half the duck is around 25 does that seem like a lot to you eating duck is common in vietnam he said it's really high around just about any corner you could find it roasted eaten with noodles or stewed in a savory broth have you ever heard of a preparation like aged duck meat but aged he said he never heard of it this is a pretty foreign concept the meat preparation method dates back centuries back in the early 1900s they'd store the animals as a half carcass in the big refrigerated rooms that's how they get more life out of the animal now it makes frequent appearances on gourmet menus especially in europe and big town usa you should be able to pick up like a bit of cheesiness and a bit of hamminess and a certain kind of niceness as well meet george executive chef of stoker woodfire grill for the last three years he's mastered the art of cooking aged meats creating one of this city's most unique dining experiences would you consider this fine dining restaurant am i overdressed or properly dressed small just refined rather than fine dining it seems like each meats happen to be associated with kind of fine dining or higher end restaurants when i learned about this i felt like i won the lottery because i have a lot of aged meat in my refrigerator sandwich meat turkey old pastrami yeah it's been aging a long time so you have a steak right here we are so this is a 30 day dry age water house it's finished on grain so you get a bit more of a fat content through it this gets imported from australia then it sits in the refrigerator for 30 days when it starts resembling a giant stick of beef jerky it's ready to eat what is the most aged beef you've ever heard of i've seen 365 day dried shoreline so it looks like a fossil a year it's almost a year a year would you eat that maybe the demonic dark outer skin is cut away revealing a more familiar steak color and texture he seasoned with salt and olive oil and grills on an open fire for five minutes [Music] take it off for a five minute breather then repeat a couple more times until this wise old steak is ready to eat i've tried aged beef before to me it was real funky is that how it's supposed to be it can be um so after 30 days it starts to develop a lot more stronger flavors you'll get a lot more like blue cheese and nutty notes to it even more pungent more powerful normally yes you ready yeah i'm really excited i'm gonna be honest i'm scared but let's just try it i'm gonna get kind of a medium piece here oh it smells fantastic a little smoky i think we should eat it at some point ready sorry [Music] that's delicious thank you very much that's real good it's smoky it's heavy the fat is delicious how was it for you just delicious i'm telling you what i've had in the past it was funky yeah and this is nothing but pleasant no funk at all right i should just try one more piece to be sure [Music] that's good i love it the only main difference i can tell is that the texture feels different right it feels almost a bit more dense kind of a unique texture that's fun to bite through how does the aging affect the texture um so as it gets older it'll start to firm up because it loses its water it will also start to get a bit more tender so it gets tender and firm it almost almost hammy good things come to those who wait enzymes and changes in water composition transforming the meat's texture and mouth feel like my hairline the meat is experiencing a controlled decomposition george yeah right now we're in uh your giant refrigerator but i've been in bigger ones where you can kind of walk around but no it's nice it's cozy quaint the conditions for this method are simple but must be precise the space should be well ventilated moisture is then pulled from the meat over time i'm looking around i'm seeing uh this what's this probably should be seeing that one there oh okay i didn't see that is that a giant tootsie roll is that butter we cut it in red beef fat just to limit that moisture loss a bit more natural enzymes within the meat come alive and start breaking down the molecular bonds this alters the flavor and texture we're here mainly for the duck already today we went to a duck farm the farmer was talking a lot about the breasts he seemed to be a big fan he said they're very full yes they are how long are you gonna age a duck so for special events we'll take it to three weeks minimum is out of 15 days the duck is roasted for two hours constantly basting in a mixture of butter vinegar and garlic every 20 minutes next george grills it in the oven spraying on sherry vinegar to help crispify the duck's skin what is the experience going to be as i bite down into a three-week aged duck it's going to be gamey a bit of cheesy bit funky a funky duck this is exciting okay slop off the duck breast and thigh and grill slice it into bite-size pieces and plate it's garnished with caramelized apple chunks and a touch of vinegar sauce hey it's us yes have you seen a better looking dog than this it looks fantastic it is and so this one has been aged for two weeks and it's covered what is this a caramelized apple i like that that's kind of a weird start to a duck meal let's jump into it the meat itself looks fairly pinkish and the skin is nice and dark smells great there's some queens vinegar on there i don't know what that means but that's what's on there let's go for it [Music] i'm searching for the gaminess so i'm searching for that cheese what the duck it's really yummy there's nothing like funky here though it's not gamey like at all it's different than normal duck though right i mean i'm sure you've had roasted duck or duck made in the chinese way a thousand times because i look chinese okay you know what i knew you would take it the wrong way because the chinese people know how to make freaking juicy tender it's not as dense as the other beef that we have in the kitchen it's nothing good holy ducking oh once i said now today we're going to be trying two different ducks duck that is aged two weeks and duck that's aged three weeks usually people don't get the three week one because it's too intense so i wanted to get the intense variety so we can compare it against this like making blue cheese the process of dry aging meat promotes the growth of certain fungal species sounds tasty right can you age any kind of meat it really just depends on how far you go with it duck definitely can chicken i wouldn't what are you worried about with chicken salmonella mainly oh over time it reaches maturity but the longer you go right here we have our three week aged duck the more intense the flavors will become i want you to fork that and just hold on oh smell that smell that [Music] yes this is what you've been waiting for all day this is like stinky tofu but you kind of like it don't you yeah oh it's bad it's so bad it's good it looks a little different like discoloration yeah let's try [Music] it's an offensive aroma it's bold it's daring the smell is a bit more intense than the actual experience of eating it oh damn you kind of take in more of that decomposition of the tissue but then when you eat it it's not as intense as a smell when you mix that with the sweetness and the sourness of the sauce it kind of works together it's pretty strong for me too much for you because when we eat the two weeks it's not that clear you can still taste like normal ducks so i think maybe one more week like no big deal but it's big deal yeah so this is like your absolutely yeah what an experience dry aged meat don't try making it in your fridge like me leave it to the pros this is profound start with the young stuff and if that tickles your tongue work your way up to the more aggressive flavors i like the two-week aged duck but i respect the three-week gauge tuck wow it's not for everyone i think it's good but if it's like aged a little more like one day more then i'll be like if one day your palette grows weary of pedestrian proteins there's always something more extreme ahead from researching and shooting to editing and mastering our 10 person best ever food review show team works hard to roll out the highest quality travel food entertainment twice a week if you like what we do here please consider supporting our patreon patreon allows fans of the show to contribute a monthly sum and receive a load of extras like early video releases private q and a's and beyond to learn more about our patreon check out the link in the description box down below and if you can't give or don't even feel like it that's okay too we're just happy you're here huge thank you to twin for joining me today in this fun food adventure quick awkward handshake yay my favorite that is it for this one we will see you next time peace i'm just gonna walk out [Music] you

Channel: Best Ever Food Review Show

Views: 1,804,282

Rating: 4.9332614 out of 5

Keywords: aged meat, aged beef, aged duck, dry aged, wet aged, australian cuisine, aussie food, best ever food review show, where to eat saigon, where to eat ho chi minh city, sonny side, thuyen

Id: x9ulDGh20BE

Length: 14min 30sec (870 seconds)

Published: Sat Dec 12 2020