I can't wait!

Me neither. Another thing: what if you dry age steak in the lowest freezedry setting?

If you want to reverse-sear with a laser: hit up @styropyro He might have the necessary hardware :D

We already saw what happened to Angel, can we afford to lose Nate too?

I will now wait and see what will happen

As a professional beef eater I will corroborate this comment.

@@rustbucket9318 yes

Good info. I always just use my eye not the grade. Now I know y.

As a butcher for many many years...this is a very factual statement! As a Certified Angus Beef dealer, this is even more true. The beef is graded, not the individual primals or sub primals... unfortunately. I personally regrade each cut...as an opinion, when I sell it. Have no issue telling someone this is more a choice grade than a prime. Even though I will make more just slapping the Prime label on it as allowed by law

I often end up with lower cost cuts of meat such as chuck that beat the pants off of all the ribeyes next to it just from paying attention

HELLO

Why not make a lazer piano and sear the steak with it? Collab of the week for sure. I would say the year but... Nobody watching KZfaq has the attention span to remember it for longer than a week. 2 days is asking a lot actually.

@@MadBeaver. Why not go full balls to the wall? Pipe Organ that fires mortar shells.

cook a steak with a piano somehow

piano man spotting

And meat dealer emilio

He turned them with a fork?

Smell some more collab tho

i wasn't convinced the BBQ was up to temp and the first turn seemed to show issues with the sear

Guga's rock music on the montages are so cringey. It's literally like 50 year olds playing the most cringey, cliche fuckin riffs. Worse than nickelback's power chords. I'm serious guys, as a musician, a metal and rock drummer, the music guga uses is just awful. But I also am of the opinion that guga is an idiot and a pawn of the consume, sleep, repeat agenda.

Grant would have never let him go

I agree. I like seeing Nate go off on his own to do his own thing with the style he developed at TKOR. It's like watching a whole new arc of a show you really like!

@@Thats-It I was mad about that for a while and I don't really watch TKOR anymore, but I'm really enjoying the opportunity to see that energy go off in these new directions with food and knives. I feel like we gained something new, rather than lost something. The old videos of Grant and Nate are still up, so now we get to have both.

Boil a soup in a vacuum chamber and taste it 😁

@HaloAceGamerTV he did a video about it. Look that up. It explains everything much better than any of us could just describing the video to you.

what? this is literally nothing like the way Grant did it.

I Respect your opinion but I Disagree. He is not the NEW king of random, he is the original Nate from the internet. To be specific, he is not trying to be the new king of random, he is being himself.

no, i disagree, no one will take the title the king of random, thats kinda disrespectful if u think abt it.

Vacuum pumps are designed to run for very long hre

​@bennyvontrap5843 thank God there is zero variations and all vacuum pumps are exactly the same and made for 24/7 operation

@@BelviGER your being fasitious Any standard 2 stroke oil vacuum pump bought from any hardware store 9 desighned for long running hours , so the majority of vacuum pumps cam be run constantly

Wenn man es richtig machen will dann mit einer Membranvakuumpumpe. Die Pumpe dauerhaft laufen lassen und eine Zukunft am besten Stickstoff eingestellt auf 6hPa. Unterhalb von 6hPa wird Wasser zu Eis, das wäre schlecht. Durch die dauerhafte Förderung wird Wasser entfernt und dich den Stickstoffdruck eine Eisbildung verhindert. Ich mache sowas beruflich. Allerdings hat man dann nach 2 Tagen Trockenfleisch

​@@dominik1985sulzbachSo 12 - 24 hours should really be enough

We plan to! What would you like to see us try?

@@NFTI Make a knife out of steak!

@@NFTI maybe a cheap vs expensive dry rub/marinade

@@NFTI do another 1000$ Wagyu vid, so he can tell ppl how tender the meat is, while others don't have sht to eat 😍

@@NFTI thermite steaks?

while in terms of cutting costs i do understand why the financial team at TKOR did what they did with firing their old star hosts, but it was still a pretty foolish idea. i know long before Grant passed away, he already had nothing to do with the content making process anymore, but i am still surprised how nate and callie didnt have creative freedom with making videos. a lot of where the channel started to decline is from how disconnected it seemed from its fans and just did whatever the marketing team Thought may get the most views.

idk how TKOR evolved… I unsubed a while ago… It was not fun anymore.

Yah I was just thinking: this is yet ANOTHER video that’s more TKOR than what TKOR uploads.

@@jena_thornwyrd Yah, TKOR basically became experiments a child could do. “What happens if we pour Elmer’s glue on Fruit-Loops.“

I remmeber their old videos. I attepted to copy Grant's microwave transformer welder when I was in 11th grade. First time I almost killed myself.

wet brine should absorb when you release the vacuum right?

My dude, include a link to the video you did with Guga in the description! kzfaq.info/get/bejne/lbmPY6ainL_DfIU.html Cross Promotion!

ham is also dry aged try making ham

I like this Idea and water is a good thermal conductor.😀

Don't do this. Get a new vacuum chamber, and drain it properly, hang the steak higher, and use a bigger piece of meat for a better chance of big steaks from the center.

Well, since we're on the subject of high-energy EM radiation, you could also try answering the age-old question: "Will synchrotron radiation tenderize/sear/cook a steak?". Maybe the folks at Berkeley could assist. To paraphrase an earlier comment, THAT would be the collab of the year.

@@benedictul The follow up question would be "Is it hazardous to eat," or "Who among our taste testers had a death wish?"

@@abydosianchulac2 Those are valid questions. The formation and persistence of free radicals under the effect of X-rays would be a concern, as well as potential secondary reactions that would lead to stable, toxic compounds. However, more traditional methods for cooking steaks, such as searing or grilling, are also prone to forming those reactive and potentially toxic species. I don't see anyone batting an eye when Guga finishes his sous-vide steaks using a flamethrower - though, to be fair, that only affects the surface of the steak while X-rays would penetrate throughout its whole volume. It should be noted that, by definition, free radicals are unstable and reactive species, so they would eventually decay by reacting with nearby molecules and recombining with other radicals. So the question becomes: "Would the X-ray beam produce an unsafe level of free radicals in the steak, and for how long?". How long does one have to rest their X-ray steak, anyways? Important questions for science.

@@benedictul “species” lol

I was under the impression that ‘concentrating’ the entire cut by effectively evaporating off a large amount of the pure water in the beef was a big part of the dry aging process. Then again the wet experiments guga did went pretty well, that pellicle is super wasteful

Maybe dry age and the reintroduce moisture in a vacuum over 2 weeks? the low temps and the vacuum should keep the meat from spoiling. actually seeing the other responses concerning the vacuum being pulled only for 4 min/h and then saturating with water again happend to not harm the wet age process, maybe even a small pump sitting at the bottom pumping meat juices over the cut to get it to be homogeneous?

Typically the method is to dry age followed by sous vide or reverse sear in order to slow cook the steak which helps break down the fibers in a similar manner to wet age, without the rot risk

If did this, once a week pull the excess moisture from the bottom and rotate the steak.

maybe line the vacuum chamber with some porous sandstone.

The hard part is waiting 35 days.

🤤

Depending on how the bag exactly works, more of the smell/taste will also be left in the steak. The smell is mostly from volatile substances, which have all been sucked out by the vacuum. Additionally, the question of pressure of the vacuum chamber is important too. Most likely his pressure wasn't low enough (due to the juice beeing left at the bottom), I'd have wished for a quick explanation of the pressures he had during the experiment.

I think the oxygen will make it go bad fast, but doing it in a pressure chamber might be interesting.

100 atmospheres of pure oxygen lol

oxygen would likely cause the meat to go bad faster. but a nitrogen pressurized chamber might be cool. like a pressure pot equipped to hold nitrogen instead of oxygen. increased pressure without the reactivity of oxygen.

I think the problem you will always have in a setup like that is inconsistent moisture content. It may help to suspend the meat above the bottom of the container so it is not marinating in it's juices. Add either some sort of rotisserie setup or just flipping it daily would help too.

Yes, this is a terrible Idea... If it goes bad you're gonna get really sick.

Clostridium also need temperature and water to growth. If you keep it on the fridge I don’t think they will growth. You can also low the pH

How do you think they do wet aging?

I'm curious about this one as well, basicly a normal umai bag dryaging but then in a vacuum. but then i have suggestion: put it under half a vacuum, like 0.5par or 7psi. This way the flavour that is lost in the puddle stays in the beef becuase of the bag, it doesn't get to dry like with the full vacuum from this video and if you rotate it weekly the moisture content will spread more evenly. Maybe even daily in the first week. Or combine dry brine with dryage, the salt might retain the moisture in the vacuum

Thank you for answering a question I've had for years!

That is a good idea!

No Umi bags work great. He just wrong.

While you partied, he vacuumed his meat.

@@why6212 real

True, but it cannot thrive in a refrigerator or a saline environment, and the toxins produced are destroyed by cooking. I bet he'll be fine.

Yeah that's one of the reasons he cooked it lmao

@@JO-ih7uc if only cooking killed botulism toxin.

Boiling for a 10 minutes will kill Botulinum spores but the toxin they produce that actually kills you needs a lot longer and higher temperatures. He obviously has a medium rare steak so it hasn't reached anywhere close to boiling!

@@TheHuntermj actually reversed, spores require pressure canning heat levels, while the toxin can be neutralized with a little time at 185°F which is hotter than any good steak gets cooked to.

"houston... we have a steak."

Solarflare seared Steak supreme

Or just put the bag in the chamber, if vacuum is good.. double vacuum must be better :)

Single flips for steak is a myth, you want to flip often.

meant to say medium well