Thank you Dalstrong for sponsoring this video. This is MSG also known as monosodium glutamate to
be more specific it is the sodium salt of glutamic acid. MSG is naturally found in many foods we eat
every day including tomatoes, egg yolks, mushrooms, grape juice, basically it is in almost everything
we eat naturally. Now they usually make MSG out of fermented sugarcane or tapioca root, and today
we're going to use this stuff to dry aged beef. The first thing I needed to find out is how fast it
actually dissolves. And as you can see as I put a little drop of water it almost dissolves instantly,
that is not a good thing. Since beef is almost 75 percent water this is a big problem. But after
doing so many dry aging experiment I know exactly what to do, by adding a little bit of water to the
MSG I can actually make a paste out of it. As you can see as soon as I start mixing it up everything
starts crumbling, this makes it a lot more pliable and ready to be applied to the beef.
know if I just apply the MSG directly by itself it will completely fall off, that is not what we're
looking for. Now this in the other hand should work just fine. And for our beef I'm going to be using
this beautiful three bone rib roast. As you can see it is a beauty. I have no idea what the MSG is
gonna do to it but I'll tell you one thing I'm very excited to find out. So the first thing I did
was to lay down a little bit of parchment paper, then I apply the bedding of MSG, I lay the roast
right on top and cover the whole thing with it. That right there is something you might never
see again. I like to call this the MSG dry age cake. Now the only thing left to do is to let it
rest on my refrigerator for a total of 28 days. Once the time was up I opened up my
refrigerator and this is what I found. The MSG completely transformed in something
else. It almost looks like it had a chemical reaction.
It first produced a crust and
then it completely crumbled, but the most impressive thing to me is that when I look
really close it almost looks like popcorn. What in the world is that! But if you look closely
in some areas you can still see the intact MSG without nothing happen to it. But hey the
most important thing right now is to take the whole thing out and see what lies inside. And let
me tell you something as I'm doing so this is a complete mess. My prep table has never been this
messy. What a complete nightmare! And if you think that it's easy to clean off the MSG from the meat,
no, no, no, no, it is not easy. I actually had to take it outside and use my leaf blower.
But once I was
done with the cleaning this is what it looks like. After dry aging so many different pieces of
meat, this one is the prettiest one of them all. That looks phenomenal and I cannot wait to find
out how it's gonna taste. Talking about that, the next thing to do is to go ahead and slice it
open and as I did whoa, that looks incredible. I mean take a look at these steaks that is exactly
what I was looking for. It is what I like to call perfection. Dry age steaks do not look any better
than this. Now the outer skin must go and it is what we like to call pellicles. They don't taste
good, they don't look good, they just have to go. So I like to go ahead and remove almost all of
it. And once I was done with the trimming I was left with two beautiful steaks and I'll tell you
one thing, they feel extremely tender.
I'm afraid that once I start cooking them they will fall
apart on me, so in order to ensure that that does not happen I like to tressen in it with butcher's
twine. And don't forget that I still have one more MSG dry age steak to experiment with so let me
know what you would like me to do with this one. But now going back to our beautiful steaks
I'm also going to be adding a fresh steak, this way we can have a true comparison and
find out how much better the MSG dry age one is or if it's just a complete disaster.
the seasoning here's the plan, the fresh steak I'm only gonna throw in salt and freshly ground
black pepper, nothing else. This one in the middle I'm going to be doing the same exact thing with
salt and pepper. But I have a feeling that the MSG really penetrated nicely and deeply into the
meat and made it very salty so for that I'm going to keep one as completely unseasoned to find out
how it's gonna taste. So now that you know how this experiment is gonna happen the next thing to do is
to go ahead and season it, and for that I made sure to add plenty of salt and freshly ground black
As always I made sure to season both sides the last thing we want is unseasoned meat. But
now that we have all of these beautiful steaks ready the next thing to do is to go ahead and cook
them, and for that I'm going to be first putting a strong crust on 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 these beautiful steaks. So let's do it! Before moving forward I want to thank
today's sponsor Dalstrong. If you've been watching my channel for a while you know
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But now let's get right back to the video and find out how this insane
experiment actually tastes. Alright everybody here we have our beautiful steaks today. Are you ready
Maumau? -Why do i have a feeling this is an experiment? -Because I have more than one steak if I
just have one steak it's just no experiment. But yes I'm very excited about this experiment. Are
you excited? -Sure let's go very excited. -When I say stuff like that Maumau already started getting
skeptical. So we have three beautiful steaks for us to try. -They look really good. -I will tell you
right away this is our control steak. -Okay. -And then the variations is these two. I want to know
if there's any difference between them. -All right. -Are you ready? -Sounds good. Cheers everybody! That just put a smile on my face. -Perfect one! -Juicy, tender, it's super flavorful.
Not gonna say
beefy. -Not beefy? -Super flavorful, beefy too but I'm not gonna say it. That is an amazing steak
that's all you have to say about that, it is the way it's supposed to be a nice pronounced char
you know what I mean that's what I like. -Yeah, heck yeah! -I'm excited for the second one you
ready. –Let's go. -All right let's go. Cheers everybody! -Yeah definitely no salt at all. -No salt at all! Tender unique flavor, but it's missing a lot of salt.
What do you think? -Like wow the salt makes a huge difference. -The salt makes a difference, but it's nice,
it's a tender steak but there is no seasoning in it so you can't really taste it. -Yeah. -You know what I
mean? -To be honest I thought that this steak here was gonna be extra salty, and you're gonna find
out really soon why. But guys there is no seasoning at all it is nice tender a wonderful
flavor but there's no seasoning. So I know what you're thinking you know what I'm thinking.
You ready for this one? Huh? Cheers everyone! Oh that's a different steak.
a very nice way. That's a very nice steak. What do you think Maumau? -Wow there's
something different over there. What is it? -Man that's amazing! -It's nice. -Okay and this is what's
happening in my mouth, as I'm taking bites my cheek is squeezing. Like it feels weird
right here on my cheeks. It's squeezing my cheeks to have more flavor. I don't know how I can
describe that. Maumau which one do you prefer? -That one, quick. -Give me five Maumau. My cheeks still squeezing that's a weird feeling
I don't know how to explain it. It's like, it's like you know. -It's like the little muscles that
-Where the the push the saliva they're like grrr. -Doing it to you too? -Now this this last one I
really got it. -Yeah it's like it's doing like this my, my saliva glands I guess I don't know
what it's called. It's really squeezing it. -I'm going back for more. It is not um salty which
you might be thinking why, I got to tell you why.
-I if anything I would put just a little bit
more salt. -And even more salt huh Maumau? -I like it salty. -This one i dry aged with MSG. -What the heck.
What the heck? -With MSG. -Some bites I get it, they don't feel any different at all. -Uh-huh.
-But sometimes I bite it and it's like…. MSG! -Welcome! -There is no dry age uh taste. -No. Absolutely
not, if you're thinking there's gonna have a dry aged taste, no. I don't know if there's any bad
thing that you shouldn't do it at home which you probably shouldn't use that amount of MSG. -Yeah
yeah. -You got to be careful MSG, but I wanted to find out exactly what happens. And if you ask me
if it makes a better steak, absolutely it makes a better steak. Anyway guys these are the results I
hope you guys enjoyed this video. If you do enjoy it make sure you give it a thumbs up.
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. As
you can see Maumau is still licking his fork. Dalstrong thank you so much for sponsoring
this video. Guys go check them out and get yourself some amazing knives. We'll see you
guys on the next one. Take care everybody. Bye bye..