Can I DRY AGE Steak in a VACUUM?

Got to say this was super interesting experiment Nate.

I need you got to come over once again. I got a mad idea but need you to make it happen. It involves DANGER!

You talk too much.!!!

I dont understand getting a piece of fresh meat and let it a bit rot before you eat it. Its like spray paint monalisa.

Say hello to my little friend Sal.. Sal Monella.

Even if the water did “boil” in a vacuum it has to atmosphere to evaporate into so it’s going to go somewhere

How many inches of vacuum did you sustain? If you happened to upgrade to a higher cfm vacuum pump, perhaps a 6 cfm and manage to achieve 29.92 hg vacuum 600 microns. You wouldn’t have to age it for 35 days. In English * to fully remove the moisture or as close as possible—- you are correct you need a deeper vacuum. Moisture is still present and will not boil off unless your in ( a perfect vacuum) ie space. On earth it’s impossible to achieve 30 in hg. If your in the NYC area I’ll lend you my vacuum pump 😬

Off the top of my head, it would seem like low humidity levels would effect enzyme growth. I know high humidity effects enzyme growth in soil.

I believe the vacuum retarded the growth of dry age yummies.

He just wanted steak 😭

Don't worry Nate, over time you will earn your black gloves. Right now you're at the blue level.

Build a freeze dryer and then show us you can freeze dry food. And make it so that it is something that we can do at home that works very well.

Done is grey not red. Humans are as evolved as we are becouse we cooked as in cooked our food thoughly.

It allowed us to have bigger brains.
Undercooking your food leads to parasites and infectious along with not absorbing nearly as much of the nutrients available.

try dry aging beef jerky oh wait that wont work but if it will try it plz :)

The water causes the meat to cook quicker

Really great collab between some of my favorite tubers! 👌

Water has very good heat transfer which might play a part in the time it took for the steaks to heat up. I also assumed the drier pieces would be done faster though.

Dry aging is a bacterial process. Most of those bacteria aren't anaerobic, thus wouldn't be able to thrive under vacuum.

Why??? You might as well eat christmas fruit cake.

The overpowering smell of rot.
😂😂😂

you'd think a vacuum would just take away one variable. but even with anaerobic bacteria -- i'm wrong all the time about shit but i think that's what does most of the work besides enzymes on dry-aged beef -- just because they don't need oxygen doesn't mean they behave the same way in a vacuum, without other gasses, or extra external pulling on their membranes. so controlling air pressure introduces a bunch of other things

Over cooked steak with garlic?? Why bother?
That is for people who don’t like steak.

A large part of dry aging, is in fact the controlled humidity and air around the meat. The humidity and air allow for chemical and microbial processes to occur that change the texture and flavor of the meat. I bet that the "tenderness" in the vacuum aged meat came from the vacuum opening the space between meat fibers, effectively allowing the enzymes easier access to more of the meat fibers or a more uniform access then normal dry aging.

This is gonna sound silly and I have no idea what I expect it to do but I'm curious. If you pull a vacuum to empty the air then fill the container with helium could you dry age a steak in helium that way? 😅

How about you put salt + vacuum chamber it would be interesting 🤔

Great experiment! I'm glad it all went well. I would have been a little concerned about clostridium botulinum growing in the vacuum, since it grows fine in an anaerobic environment. But maybe that's no different to the Umai-bags that are designed to let moisture out but also to keep air out as well. So, I'm not sure how they compare in that regard - just my initial thought.

If there is liquid in the pot there schould be liquid in the refrigutator too, cos it cant evaporate there at too, could it?

What is ryan reynolds doing here?

so the bottom that was still in the juice... Vacuum Marinated Moist Aged, lol

Aren't vacuum a very good insulator.. will it really cool down..?

This whole test was down terribly. Lack of attention to detail it seems

A Salt bed on the botom of the vacuum container would absorb water without affecting the meat

I'm sorry, maybe it's so ingrained in me that it's become genetic, but around here, pink beef is raw beef! I guess I could eat that if i had to be polite, but i bet my face would be telling it's own story 😖

Does vacuum chamber dry age the steak quicker?

background noise not loud enough!

There is nothing 'proper' about medium well. If cook or order a steak above medium, you deserve to develop alpha-gal Syndrome. Even at medium, you have questionable moral character and probably put ketchup on your steak

Your probably going to die now from food poisoning I wouldn't eat any of that meat and definitely not with any pink left in it they were all raw gross man gross disgusting even

So umaibag + vaccum chamber with a ppm level of air pump

in the future, someone is going to try to eat a dead astronaut floating in space, arent they?

I think hiperbaric chamber would be more interesting. Dry aging and KEEPING moisture inside? That would be interesting.

Maybe you should've have a palad cleanser in between bites to have a clearer jusgement of the flavors

This is stupid and VERY poorly planned and executed. Why the F 4' per hour of poor vacuum. So specific and so retarded.
If you pulled a decent vacuum you should have frozen the steak.

wait what. you cooked a steak in ultarsonic cleaner. I saw one cooked by motorized slaps

As per usual, I found myself engrossed in your video. The angelic music made me chuckle a little bit. 😎

I watched this a few times and I didn't see any silicone sealing the hole you drilled. 🤔
Did I miss it?

Maybe you can do a comparison between wet and dry aging. People claim that there are better results with wet aging results with wet aging.

Mad Scientist BBQ did a video about wet aged brisket. It was aged at 40 days in the original vacuum sealed package. According to various pit masters, 40 days is the best (and the longest) that you should wet age it.

I am in the process of wet aging a brisket right now. 😎

The flavor from dry aging meat will only occur if you have oxygen present, because some of the breakdown processes no doubt require it, and tasty fermenting bacteria also require it to live. It does not surprise me that the dry aged steak had more flavor than the vacuum aged one. That the vacuum aged one was more tender is interesting, but also not surprising since putting a steak in near zero vacuum probably burst a bunch of cells in the steak, basically internally tenderizing it for you. That said, you could do that just by pulling a vacuum and taking the steak out, you don't need to wait 40 days. You should have vacuumed a single steak to see what happens to it when you do, and if it replicates the tenderizing you saw. I may have to try this out for myself as well since I also have a chamber and pump to do this with lol

Dry aging needs air circulation... I don't see what the point was.

🤔… the moist should stay in the pot… if the air in the pot is saturated with moisture.. where can the moisture escape ?
And if you boil the liquid with vacuum doesn’t the stake cook?