I Ate Acid-Aged Steak... Here's What Happened

Dry age a steak in cocaine.

Just want to tell Guga that my pregnant wife has been so sick and hasn't wanted to eat all week.. once I showed her this side dish and we made them together it's all she has ate for 2 days.. I think she is on slider #10 today and happy.. thank you!

Where’s the oyster sauce guy when you need him

This man said it was "completely devoid of any odor" and I tried to smell my phone to see if he was right.

4:17 "The idea is to make sure that the balls will fit inside the hole"

Just wanted to say I've been a fan for years and I'm not used to clickbait thumbnails like this. You're an amazing content creator who doesn't need clickbait at all Guga!

Citric acid is commonly used as a preservative, so it would make sense that this largely preserved the steak and inhibited the dry aging process.

I love this channel. I can no longer enjoy steak because of complications from throat cancer, but I still live my vicarious steak loving ways through your video. Keep up the great work!

Dry age oysters in steak sauce.

As someone that used to work in a citric acid plant, this brought some interesting memories. I was also surprised the steak was still there since it can eat through work boots over a few months.

Oyster sauce!!! When?!?! We waited so long you better dry age every kind of meat in it including Angel

I just made the meatball slider dish for my family, everyone loved it. Especially my toddler, he loved finding the "hidden" meatball!

Guga kept saying "balls" in a row and it was so damn impressive.

Citric Acid is very soluble in water, and will penetrate tissues. It also oxidizes; I bet it actually oxidized the pellicle quicker than air did the control, which then sealed the inner meat and prevented further reactions - do this again but for like a year and I suspect the amount of meat that's still useful will be higher than with a control of the same age. If so then this is more of a useful preservation technique than a way to enhance the dry age flavor. Also I want to see the pellicle from this cut into chips, boiled shortly in a basic solution (food grade lye), then fried or convection baked (air fried).

"Who is wario" 😂😂

At this point Guga should try dry aging steak with sambal olek.

You could have just said it was citric acid...

Why the fake thumbnail? You didn't get this result at all.

Dry age a steak in Coleman’s mustard. Fantastic spicy mustard I use on most meats.

Yo Guga, try this: Mix a spoon of citric acid with a spoon of baking soda in a splash of water, heat up and add grated cheese, whisk until perfectly emulsified! You just turned ANY cheese into cheese whiz!! (Or American cheese if you use more). Baking soda and citric acid makes Sodium Citrate which is the emulsifying salt used in American cheese products!! Now next level idea: Use this emulsifying salt to make a bone marrow based mayonnaise instead of eggs! You're welcome!!