The Ultimate Experiment: Dry-Aging with Olive Oil and Mayo

TLDRIn this video, we conduct an experiment on dry-aging steak using olive oil and mayo as the preservation method. The results are surprising, with the steak retaining moisture and developing a savory flavor. We also showcase a delicious meat cake side dish. Join us for this unique culinary journey!

Key insights

🍖Dry-aging steak with olive oil preserves moisture and enhances flavor.

🎂Discover a mouthwatering meat cake side dish made with smoked pastrami.

🍳Learn how to create a delicious crust on the meat cake using butter.

👂Experience the noise-isolating capabilities of Raycon everyday earbuds.

🧪Witness the surprising results of unique preservation methods on taste and texture.

Q&A

What did you use to preserve the steak?

We used olive oil and mayo as the preservation methods.

Did the steak retain moisture after dry-aging?

Yes, the steak retained moisture and remained juicy throughout the aging process.

What is the meat cake side dish made of?

The meat cake side dish is made with smoked pastrami, potatoes, and cheese.

How did you create the crust on the meat cake?

We seared the edges of the meat cake with butter to achieve a golden brown crust.

Can you recommend a good pair of earbuds for a noise-free cooking experience?

Absolutely! Raycon everyday earbuds provide noise isolation and high-quality sound for an enjoyable cooking experience.

Timestamped Summary

00:00Introduction and Sponsor Announcement: Raycon everyday earbuds.

02:18Choosing the steak and preservation methods: Olive oil and mayo.

06:51Preparing the meat cake side dish with smoked pastrami and potatoes.

08:31Tasting the control steak, followed by the experiment steak.

09:59Sunny's initial reaction and comparison between the control and experiment steak.

10:24Discussion on the experiment steak's enhanced flavor and moisture retention.

11:10Introduction to the meat cake side dish and anticipation for its taste.

11:17Trying the meat cake side dish and Sonny's reaction.