Welcome back to Guga Foods everybody. I want to
thank today's sponsor Lords Mobile stay tuned to find out how you can win up to five thousand
dollars in amazon gift cards. This is koji rice, unlike the traditional rice we eat it has a very special fungus called aspargirlus aurase. Even if you've never heard of koji rice you've put
it in your mouth in one form or another and that's because this ancient fungus is responsible for
miso, soy sauce, sake and many other things we use. And many chefs claims this is the cheat code for
dry aging steaks quickly because it only takes 48 hours. So today we will be pushing the koji
limits by dry aging four steaks at different times. To ensure that the koji rice will stick to the
steak the first thing I like to do is to run it to a food processor, this will break the rice in
smaller grains so that it can stick to the steak, and as you can see it worked like a charm.
Talking about steaks I chose to use ribeye for every single one of them, and this one is
going to be dry aged with koji for a month. If you take a closer look you can see that this
is a wonderful steak, that's because it has that great marbling that we are always looking for. And
to make sure I keep this experiment consistent I got all of the steaks the same size and weight,
that way we can really find out what the koji rice really does to the steak. To prepare it
it's pretty straightforward, all we have to do is to ensure that the koji rice sticks
to the steak. You can either press it down like I am or just sprinkle a little bit on top.
The next most important thing is to make sure that we put it in a cooling rack so that the
air can circulate throughout the whole steak. As you can see once I was done I made sure that
every single edge of the steak had a little bit of koji rice. Now that is what i'm talking about!
Now since this is the one that is going to be dry aging for a whole month I made sure to prepare it
first. Now there's nothing else to do but put it on the refrigerator and let it rest. Three weeks after
that was time for me to prepare the second steak and as you can see this one looks as good as the
other one. And the process is the same exact thing there's no difference you just gotta make sure you
cover the whole thing with the koji rice. Now I did the same exact thing for the three-day steak
and also the one-day one, because once they're fully covered with the koji rice the only thing
left to do is to let it rest in the refrigerator. Once the time was up I took it out and take a
look at this. From left to right; we got the one day steak, the three days, the one week and the one
for a whole month. The next thing we have to do is to go ahead and remove all of the koji rice. It
is very important to be very careful whenever you're using koji rice you don't want to breathe
in any of the fungus and mold that comes with it, think about it it will not be a good thing. One
thing that I will tell you is removing the koji rice is a pain. I'm talking about a lot of work,
especially this one right here which was done for a month. The one that was done for a week
is not that big of a deal. As you can see the top layer easily came off, the edges on the
other hand was a little bit harder. But once I was done removing the koji rice from every
single steak this is what it looks like. Can you guess which one is which? And most importantly,
which one would you eat? Here's the one for a day, then we have the one for three days, one week and
a month. I mean what else there is to say? I truly hope that they taste a lot better than they look.
At the same time after removing all of the koji rice i can say that it has a very nutty smell.
Unlike real dry aged these are very different and at the same time I am excited to find out how
they're gonna taste. So for that the next thing to do is to go ahead and season them, so I started
with a little bit of salt, followed by freshly ground black pepper and garlic powder. As always
I made sure to season it well. I have no idea if it's gonna be good bad or ugly but I'm gonna
give it my best shot. But now that we got them perfectly seasoned here's the plan; the first thing I'm gonna be doing is putting a wonderful searing in all of 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 some beautiful steaks. So let's do it! [rock music] Before moving forward as you know I have
introduced you to many different ways of dry aging steaks including the one you just saw
right now, but I also want to introduce you to today's sponsors Lords Mobile. It is the perfect
game to kill time! There's a real virtual world war going on in this game and everybody is fighting for the throne. With a simple tap you can choose army troops and hero formation the way you want. Create an awesome city and make the best alliances to annihilate millions of players. This game is not only about the brutal fights there's a guild supporting you for every war you participate in and the guild members can be your friends and they also can be your companion to keep you away from
boredom. For the $5,000 amazon gift cards giveaway there are two ways to win. Just click on the link on the description below and the top three players in the mighty ranks section can win a $500 amazon
gift card each. Besides that you can win additional amazon gift cards and other awesome prizes
every time you upgrade your castle. Check the link on the description to see more rules and
download the game and win up to $5,000 in amazon gift cards and $350 Lord Mobile
gift packs. Thank you once again Lords mobile but now let's get right back to the video. All right everybody here we have our beautiful steak spread today. What do you think about that Angel? Are you excited? Why? Why are you shaking your head? Look at him. Huh? All right that one that one look a little weird. -Bro that looks... this is not astronaut steaks? -No, no, no, no, you remember that that? -That looks... -Angel did not enjoy the astronaut steaks everybody. -That looks worse. You know I... -Well let's let's start here. -You brought
this one out and I was like oh yeah let's go -And then I brought the last one? -And then you
started it started getting like oh they oh you're kind of overcooked now compared to the other one.
-Well let's see right now. Are you ready for this? Let me know. Let me see, let's see if you're gonna
get excited for this one. Cheers everybody! -Cheers. -What do you think? -This is the control.
This is a Guga steak. -It is a Guga steak. Give me five, I agree. That is a Guga steak um not much to
say it tastes incredible everybody, the flavor is there. -What do you think? -It's a Guga
steak bro salt, pepper, garlic. -Yes! -Cooked good . -Do you feel any difference at all whatsoever?
Because there's something very unique but it's very mild, don't know if you can tell.
I could tell because I know what it is. But you? -Like I can't really put my finger on it
at all like I know that there's something in there, but I don't know what. -What it is. I got you. -It's not something that I would eat normally I guess. -Well you see you cannot really tell with this one
so much hopefully you'll be able to tell what it is on the second one. Did you like the first one?
-It's a Guga steak almost. -It's a.. almost? -Yeah. -It's like a barely scratching the surface
of a Guga steak that's what it is. -That's exactly what it is. -All right well fair enough.
You put your finger right on the money. -Second one cheers everybody. -I got the cheers out before
you. -That's good all right cheers to you buddy. -Oh yeah. -Come on now! Do you feel it now? -Yeah dude
I'm gonna say this too. What? -The crust is a little bit harder too. -Yes, it's drier the crust. -Yeah. Which
one you like better this one or the first one? -I like this one. -I agree with you. -It tastes
like it's not, but it feels like it. -What are you talking about you're not making any... -It's like dry age, but not really. -It feels like dry age but not really very interesting. -Cuz of the crust. -Because of the crust. -There's like...-Look at him his eyes are even squeezing like he's his brain is working really hard. -Trying to get the answer out of him. -Hey i'll tell you one thing you are very close.
It feels like a dry age steak but it's really not, it resembles a dry-aged steak but it's
not a real dry age steak especially if you had it before. Do you like this one better than
this one? -Yeah. -This one is the winner so far. -So far is this one this one. -I agree with you
it has a unique flavor, it's not dry aged, it's not a fresh steak, it is obviously drier
than this one here. It has a more beefy flavor, but it is not a dry aged steak. Are you ready
for this one here? -Let's do it. -All right let's go. -Oh. -I don't like that one. -Oh you don't like
that one? -No. -What do you mean you don't like that one? -No. -That is... -It's too intense. -It's intense and
it's dry. -This one had like the perfect amount. -Yes. -Whatever it, it, it had the perfect amount of it. -Whatever it is. -But that one...-It's like it's like you went to a hotel and you stay your stay. Maybe you stay for a week that give you a hint of anything? -It's dry aged? -You're gonna find out in a few seconds are you ready? -It's not dry age because one week dried it tastes good. -Yeah it doesn't taste
that bad, yes. -One week is tasty that's disgusting. So whatever that one week did it was terrible. -Fair
enough that's what we have to say about this steak over here. I am excited for this one. Are you pumped Angel? Look at the color of it. Come on give me a break. I mean look how, look how wonderful this looks everybody and the smell is fantastic. Are you ready Angel? Huh? Oh you already
went for that one? That one is really good? I thought you liked this one better. Yeah? Yeah. All right let's do this. -This one is just farther from that one so I went for this one. -Fair enough, fair enough. All right let's try this one. Get yourself choose your weapon. That sounds like mortal combat. Anybody play mortal combat out there let me know in the comments down below. Tell
me how hard, describe to them how do you cut it. What are you doing bro? What are you
doing? Is a chopping block that's what it is. -You go first yeah? -All right
cheers everybody. Cheers. Oh you did it. -What was that? That was too quick.
Excuse me. -This is way better. I'm mad that I put this in my mouth after that, because
now this has a little bit of that. -It has a little bit of that. What is that? How do you describe
that? -An abomination, rotten, disgusting. Words like this like. -Sometimes you gotta
exaggerate to find out what something will taste like. This is horrific! It tastes like...-And it's like
a brick, like i spit it out it's like I didn't even chew. It driest to the max, extremely unpleasant
smell. -I think I bit it and it split in half. -That was a quick throw out. That was
incredible. -I think I gave it like two bites. -That was not pleasant everybody. D not give it a try it's way too long. Are you ready to find out what this is? This is the koji rice experiment. You know that rice that I have that has that fungus, special fungus. Huh? So we got one day here, we got three days, we got one week and we got a month. -No wonder okay. -One month. Definitely we recommend you go in three days. -Yeah anything past maybe... -I think four days. -Four, five?-Yeah it starts getting a little bit too funky this steak right here which is the one day it is a lot more juicier, but this one has that unique flavor and very mild. -This one will make you think, uh is this dry age? -Yeah. -Is this dry age or what is it. -It resembles. -It'll it'll give you that like huh you know. -I agree. -That one is more just it feels like the way that a dry steak feels right? -I agree yes. -That's how I get it. -We are in agreement, that's what it is. -That was disgusting that one feels like a brick. -Come on Angel a little bit more bite. -Get that away bro. -So here's the deal first of all if you want to try a real dry age steak I recommend doing the real deal. -Yeah. -You have plenty of videos about I show you how
to do that. If you want to give it a try to a fast unique dry age experiment for your family I highly recommend the koji rice for only three days. -I mean you gotta be careful, with koji rice. You don't wanna breathe that thing. I already explained that on the video. But, if you wanna just give it a try I highly recommend because it's a unique flavor that you can taste at the same time. -Or maybe you're just like impatient. -Yes. -Maybe you want it and you want it now. -Listen everything in life that is wonderful takes time right. -But sometimes you don't want to wait. -But sometimes you don't want to wait. -That's why you order from uh like amazon because you want to know right. -It's quick -You want it tomorrow. -Exactly. -Not today, no you can't do that that's like impossible, but tomorrow... -Yes. -You need it. -Anyway guys these are the results. I hope you 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 and we'll see you guys on the next one. Take care everybody bye-bye. -One month. -One month bro yeah I'm gonna go back for this one right now. Yeah I agree. -A month. -A month is too much. -How dare you? -Don't do a month everybody. -Why would you? See you guys on the next one, take care.
