67-Day Sumac Dry-Aged Steak: How a Middle Eastern Berry Transforms Beef Flavor
Guga ages prime ribeye steaks for 67 days coated in sumac paste, then compares them against a control dry-age and a custom Middle Eastern spice blend (black lime, saffron, tamarind, and butter). The video covers the full aging process, taste test results, and includes a bonus sumac chicken recipe as a side dish.
14:34
by Guga Foods
#unique recipes #flavor infusion #sumac #cooking experiment #spice crust #beef #Middle Eastern spices #dry aging #grilling #sumac chicken #steak experiment #Guga Foods #taste test #food science
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🧾 Ingredients
- 1prime grade export rib (7-bone)
- 2sumac
- 3black limes
- 4tamarind
- 5lime zest
- 6saffron
- 7butter
- 8salt
- 9pepper
- 10chicken (dark meat)
- 11garlic
- 12cinnamon
- 13cardamom
- 14baharat seasoning
- 15olive oil
- 16red onions
- 17plain yogurt
- 18pine nuts
- 19parsley
- 20bread
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