Steak TENDERIZING Experiment!
1.2M views · Jul 19, 2023 · Entertainment
Comments · 1.8K
@vitamindevil-g3250 · 3 years ago
As an Asian, ginger was always added for marinating. I knew about the removing of bad smells (gamey, pungent fish smells, etc) in food, but didn't know about the tenderizing effects. Good to know, and I will keep doing it forever lol
1.8K
@SUPRFC · 3 years ago
"You feel the juices coming in your mouth"💀
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@FerencKranicz · 3 years ago
can you please dry age with the hungarian gulyás cream? please ive been asking this for more than a year lmao. and i wont stop trying no matter what
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@End3rWi99in · 3 years ago
Leo deserves to look as proud as he does. He's gotten so good with his taste and description over time. Angel too, really impressive!
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@thewesty101 · 3 years ago
In Japanese "tako" means Octopus 🐙. While technically what you made is not takoyaki i believe the term is ubiquitous. Gyuyaki is the steak version 🥩
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@Twitser666 · 3 years ago
Ginger the wingman of steaks!
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@Amish6Stringer · 3 years ago
"You can't improve on a guga steak. It's just perfect!" "Is the ginger experiment an improvement?" "Yes!" lol. I LOVE IT!
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@deadman746 · 3 years ago
Here is a suggestion I can't do now in the homeless shelter. Try using just the peel of the ginger root. I noticed that when I made ginger ale as a kid that the peel inhibited yeast growth, which suggests to me that the chemical responsible for denaturing meat protein might be more concentrated in the peel.
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@MrMartinSchou · 3 years ago
Since the 24 hour version is good, you might actually be able to use it in sous vide. Would be interesting to know just how well that would translate.
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@Atifxx · 3 years ago
It would be cool to see a comparison of steaks dry aged in ginger, papaya, pineapple, unripe mango, and maybe a mixture of all of them
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@hachiko2692 · 3 years ago
You know your experiment is a success when Angel, the pickiest person in the channel, is loving it.
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@cullen_james · 3 years ago
Tried this yesterday on four 1.75" thick strip steaks I marinated for about 6 hours. My results were not quite as good as this. The ginger slurry did seem to tenderize the meat some, but not so much that I felt it was worth the time. Also, the residual ginger flavor was FAR stronger than the video would lead you to believe. Out of the three of us eating yesterday, my wife didn't like it all (the ginger tasted too "green" she said), I thought it was OK, and my son thought it was the best steak he'd ever had. All that to say, your results may vary .
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