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I DRY-AGED 4 giant LOBSTERS it's insane! | Guga Foods 

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Get yourself some tasty jumbo lobster here: www.mainelobsternow.com. Thank you Maine Lobster Now for sponsoring this video.
Today I tried to dry age lobster, this has never been done before so its an insane experiment.
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#Lobster #DryAge #Recipe

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1 дек 2021

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Комментарии : 4,2 тыс.   
@danzfloor1
@danzfloor1 2 года назад
Now I know why Aliens will never visit the earth.....They're afraid that Guga will Dry-Age them all. ;)
@EdgeOfFate
@EdgeOfFate 2 года назад
this made cry I laughed so hard!!!!!
@CoriSparx
@CoriSparx 2 года назад
Well depending on the type of aliens, they might end up dry aging him...
@crazyass4873
@crazyass4873 2 года назад
hahahhahah good one hahahhahaha
@noahwalser390
@noahwalser390 2 года назад
🤣🤣
@prime5933
@prime5933 2 года назад
I can't show this comment enough validation. Hahahaha.
@urbannuance5151
@urbannuance5151 2 года назад
Guga: while the lobster is dry aging, it allows me time to make this great sauce! Yeah you got 3 weeks to make the sauce Guga lol.
@GugaFoods
@GugaFoods 2 года назад
Chimi is like fine wine. The longer it sits in the fridge the better it gets 😏
@gregorydiser4215
@gregorydiser4215 2 года назад
@@GugaFoods how does it taste. You never put it in the video of you trying it
@DrSatansAbortionClinic
@DrSatansAbortionClinic 2 года назад
@@gregorydiser4215 he makes these dishes so other people can see how to make them on their own.
@treynelson7361
@treynelson7361 2 года назад
I was dyin when he said that!
@BigSwagMoney
@BigSwagMoney 2 года назад
I was thinking the exact same thing lol
@eamontan8680
@eamontan8680 2 года назад
Hey Guga, there's old Japanese style way (edo style) to dry age seafood in kelp (that's been re-hydrated by either rubbing water or sake into it). This might combat the dryness issue somewhat.
@hugh.g.rection5906
@hugh.g.rection5906 Год назад
definitely not. it so dry this way
@Thatkimm
@Thatkimm Год назад
Lol it’s going to be dry if you cook a dry aged piece of lobster that has no fat in it over a high heat.
@angyuexiangaaron
@angyuexiangaaron Год назад
@@Thatkimm Over the grill without the shell. Could have went on a pan with loads of butter.
@moistorphan5110
@moistorphan5110 Год назад
wing wang wong
@thewizardoftech5075
@thewizardoftech5075 Год назад
its funny hearing them gasp over 4 lobsters lol. growing up in pei. we use to have neighbors drop of about 50 at a time. buy the end of the season we were so sick of them lol. it always amazes me how in one country a food could be so cheap and plentiful, while in other countries they pay insane prices and is treated like pure gold
@Haven633
@Haven633 Год назад
It used to be dirt cheap about a hundred years ago lol. But they popularized it as a luxury item so now its overfished and way more expensive
@samanthacapron1242
@samanthacapron1242 Год назад
Yes they use to call an still do call them the seacockroach
@doomfork
@doomfork Год назад
Grew up in NS my grandmother used to talk about how when she was in school the poor kids had lobster sandwiches for lunch and the rich kids had bologna.
@evil1by1
@evil1by1 Год назад
@@Haven633 not quite, we have a lobster mafioso like debeers keeping lobster prices artificially high like diamonds. Its not that lobster is rare, its not. Its that the lobster fisheries would rather export the meat for pennies on the dollar than see domestic lobster prices fall below $25 per lb. Yet again Americans have to pay more to subsidized someone else getting something for nearly free.
@ImInLoveWithBulla
@ImInLoveWithBulla 2 года назад
Guga is going to dedicate his life to capturing Sasquatch just so he can dry-age him.
@joshuabacal1425
@joshuabacal1425 2 года назад
🤣
@gabriel4595
@gabriel4595 2 года назад
That’s accurate, lol
@darkmoonthedirewolf9231
@darkmoonthedirewolf9231 2 года назад
I believe it
@victoriatorres8625
@victoriatorres8625 2 года назад
LMAO DUDE HAHAHAHAHA amazing
@kidsabroso8749
@kidsabroso8749 2 года назад
🤣😂🤣
@mstrt3749
@mstrt3749 2 года назад
Can we just appreciate Gugas effort in dry aging EVERYTHING!? Honestly, who else would've dry aged a lobster? Well done Guga!
@robertthabassist
@robertthabassist 2 года назад
Has to dry age angel still tho
@justinhutchins3335
@justinhutchins3335 2 года назад
@@robertthabassist that’s the finale
@Jesus-qv5sw
@Jesus-qv5sw 2 года назад
I aprreciate the effort of bein respectful with the lobster.
@lordbeerus6182
@lordbeerus6182 2 года назад
Guga be like 😎
@cpilfold420
@cpilfold420 2 года назад
Japan prob Most high level sushi chefs age their seafood Relatively uncommon knowledge tho Nobody really talks about or documents it.
@therealdarriusjames
@therealdarriusjames 2 года назад
Did not expect him to do that lobster on camera 😂
@dominoeffect6699
@dominoeffect6699 8 месяцев назад
I know you have to do it but I felt bad for the lobster like bro didn’t see it coming
@prestondavidson7354
@prestondavidson7354 7 месяцев назад
@@dominoeffect6699he saw it coming thats Why his Stare turned down
@whitefalcon630
@whitefalcon630 7 месяцев назад
She is in a better place.
@Chicano3000X
@Chicano3000X Месяц назад
@@whitefalcon630butter place
@ricardoandsarahandchrisgam4142
@ricardoandsarahandchrisgam4142 26 дней назад
@@whitefalcon630 in the belly
@alexanderhamilton2600
@alexanderhamilton2600 Год назад
I appreciate the fact Guga cooks for his friends and enjoys their experience.
@AuruniTV
@AuruniTV Год назад
Yeah, they are either judges or test subjects 🤣
@overl0ad816
@overl0ad816 Год назад
thats his family
@aytee_papi
@aytee_papi Год назад
where friends?
@NickDiGiovanni
@NickDiGiovanni 2 года назад
Let me catch them for u next time
@halfawalnutt1659
@halfawalnutt1659 2 года назад
hi papa nick
@zoez12
@zoez12 2 года назад
second!
@freejoeles
@freejoeles 2 года назад
How does this only have two likes
@kuramadvs
@kuramadvs 2 года назад
Nick you are a legend
@SveaGe
@SveaGe 2 года назад
Oi mate need a new camera man?
@lilsoup8239
@lilsoup8239 2 года назад
I made dry aged water. Took a few days until all the water evaporated. But what I had in the end was pretty astounding.
@smokingbeetles5793
@smokingbeetles5793 Год назад
I like water residue as well
@AlexanderAxelIII
@AlexanderAxelIII Год назад
You should salt the bowl so it has flavor to it fr
@basquo2
@basquo2 11 месяцев назад
That's amazing! Just add water and it's wet again!
@j_k_rz
@j_k_rz 9 месяцев назад
You know it doesn't sound good right now... but watch this...!
@dragon_slayer5021
@dragon_slayer5021 8 месяцев назад
Did it cause rain? Asking for a friend.
@Guitargoddess843
@Guitargoddess843 Год назад
For anyone who's not in New England and doesn't know any better, the best lobsters are the smaller ones. Once they go over about 3 lb they're not as sweet and sometimes they're more tough. Giant lobsters are mainly for people to show off. That said, I'm curious if dry aging will do anything for it. Also, aside from in the summertime when it becomes more difficult for fishermen to sort them, you should mainly be finding male lobsters at the store because they're supposed to throw the females back to continue mating and keep up the population
@labella9291
@labella9291 Год назад
Mostly males, the only time there are females is when they catch a female and she isn't berried (carrying eggs), this is because otherwise it's impossible to tell the difference. They will clip a notch into the tail of a berried female and release her, just in case she is caught later and she's not berried. This way they know this is a breeding female and must be released. So the only time there are females in a tank is if they are females that were never caught while berried. They also mostly release the giant males, but they don't notch them as far as I know
@emerje0
@emerje0 9 месяцев назад
That store is pretty shady anyway. If you look the largest Maine lobster they sell is 3 lbs, everything about that is a "North Atlantic" lobster because they're illegal in Maine. They sell up to a 20 lb lobster and I can't even imagine how tough and bitter that must taste at over 100 years old.
@Justmebeingme37
@Justmebeingme37 9 месяцев назад
Females with eggs or a notch
@Justmebeingme37
@Justmebeingme37 9 месяцев назад
​@labella9291 definitely not impossible to tell the difference
@tanikokishimoto1604
@tanikokishimoto1604 5 месяцев назад
​@@emerje0I believe the large ones are still legal in Canada, probably with some restrictions. We had a large one in my youth visiting Nova Scotia. Don't know its weight. It was very good, even though Dad had to get out the hatchet to break into the large claw.
@BN99239
@BN99239 11 месяцев назад
Yes, so we actually dry age our lobsters for 28 days before using it as an ingredient in our fried rice. Fresh lobster is great to enjoy on its own, so that its flavor shines. Dry aging the lobster is great as an ingredient because the flavor and texture of a fresh lobster gets lost in dishes such as fried rice. With dry aged lobsters, we can really enhance the lobster flavors in our fried rice dish, so that you actually know that there are lobsters in there.
@Drtydeeds
@Drtydeeds 2 года назад
The way Guga's voice gets really high pitched when listing ingredients makes me smile every time, lol.
@Monkster1987
@Monkster1987 2 года назад
I've never noticed that until you mentioned it and now I'm going to hear it in every video.
@Mrtheunnameable
@Mrtheunnameable 2 года назад
What about when he says "because now your sauce is done"?
@thomasthomsen2678
@thomasthomsen2678 2 года назад
I was thinking it for every ingredient and in a way it could almost sound like questions for every ingredient
@justinwebb8831
@justinwebb8831 2 года назад
Me 2 bro
@thepatriarchy819
@thepatriarchy819 2 года назад
Literally reading this while he is doing that with the chimichurri.
@DylanKowalski123
@DylanKowalski123 2 года назад
Dry aged sea food seems fishy
@PvzLovesMinecraft
@PvzLovesMinecraft 2 года назад
Haha
@lake258
@lake258 2 года назад
Well, salted and smoked salmon is basically dry-aged fish, ready to eat right away.
@jeanniemaycrawford4466
@jeanniemaycrawford4466 2 года назад
😑
@chucklesdeclown8819
@chucklesdeclown8819 2 года назад
How do you do fellow balisong flipper, wasn't expecting you here XD
@Singleraxis
@Singleraxis 2 года назад
🚪👈
@Cyrus_Bright
@Cyrus_Bright Год назад
Funny how lobsters used to be considered a "poor mans" food. Kinda wish they stayed that way, love it but it's something I only get for special occasions xD
@gioscacco
@gioscacco Год назад
2:25 “this should pair up perfect with the lobsters, because i have no idea if it’s gonna be good” wtf guga
@Neoxon619
@Neoxon619 2 года назад
Guga won’t rest until he dry ages everything, even Angel.
@Jabem
@Jabem 2 года назад
Especially Angel
@necromancer9220
@necromancer9220 2 года назад
Part 9999 dry aging angel
@killersaltine898
@killersaltine898 2 года назад
Series finale
@oppaimiko3260
@oppaimiko3260 2 года назад
Hannibal Lecter would like to know Guga's location.
@MrSoulcreek
@MrSoulcreek 2 года назад
that already happened, in actuality Angel is 47 years old, only Guga'S dry aging kept him that fresh
@gcm747
@gcm747 2 года назад
I don’t know how I feel about eating lobster after getting to know Leon the Lobster.
@bizzycrazytime
@bizzycrazytime 2 года назад
Thumbs up. We love Leon !
@Ripper13F1V
@Ripper13F1V 2 года назад
Why I don't eat lobster, I name them when I see them.
@Kirakappukeki
@Kirakappukeki 2 года назад
When he poked it with the knife and he flinched, I immediately thought of Leon. T-T
@ForeverMasterless
@ForeverMasterless 2 года назад
SAAAAMEEE
@postalcollapse12
@postalcollapse12 2 года назад
@@ForeverMasterless HAHAHA right... (hears the same song he plays for leon on every video).
@jasonderby6265
@jasonderby6265 Год назад
As a born and raised mainer I thought I'd seen everything amazing that could've been done with lobster but you did it again guga well done 👍
@XxSXBxX
@XxSXBxX 9 месяцев назад
The best way to watch the video is to sync up the live lobster murders to slayer
@ContagionV
@ContagionV 2 года назад
I just wanna say, I love how hardcore the music gets whenever you start to cook. Feels like I'm fighting a final boss while you grill up amazing looking food.
@Duprimarshall
@Duprimarshall 2 года назад
Look up Darkeater Midir Theme, Slave Knight Gael Theme, or Sister Freide Theme. DS3 has some of the most intense and thematic boss music out there. Makes me feel like I'm literally in the boss arena trading blows with my enemies.
@walnutsandbeastiality866
@walnutsandbeastiality866 2 года назад
**drum drum** WHOAAA **drum drum** WHOOAAA (guitar solo)
@GreatwhiteShark88
@GreatwhiteShark88 2 года назад
Calm down sir
@arbiterprime2145
@arbiterprime2145 2 года назад
do we know what the name of the grilling music is for this one? i cant find it lol
@walnutsandbeastiality866
@walnutsandbeastiality866 2 года назад
@@arbiterprime2145 There's two I found that he uses: - "Forever" by Jonezen - "Before The Start" by Anton Vlasov
@prestonmcmahan7116
@prestonmcmahan7116 2 года назад
Never seen a lobster be dry aged before, I’m excited!
@williamhare4456
@williamhare4456 2 года назад
I’m amazed he did it after the dry aged shrimp.
@shahaffiq5860
@shahaffiq5860 2 года назад
I'm super pumped for this
@alejandrovallejo4406
@alejandrovallejo4406 2 года назад
Same! I've only seen alligator dry aged 😂
@NirDavidovitz
@NirDavidovitz 2 года назад
Me neither I thought u can't do it without rotting it
@johnheckles8239
@johnheckles8239 2 года назад
I used to keep exotic fish.. Iv accidentally dry aged a few crayfish 🤣🤣🤣
@juhoseo2369
@juhoseo2369 Год назад
Leo’s second job explaining the food like he describes things so perfectly 😊
@ColtGColtG
@ColtGColtG Год назад
based on the textures I could see the dry aged stuff being great to add in to lobster rolls or other similar items mixed with regular lobster just to layer it up
@iameartchan
@iameartchan 2 года назад
Man Leo's explanation is always on point. My mouth is watering by simply listening him the lobster's taste. Definitely better than your generic food vlogger
@thekinghash
@thekinghash 2 года назад
I think you have a crush on my guy 😂
@legoshi6531
@legoshi6531 2 года назад
@@thekinghash nah just admiring
@jerks6215
@jerks6215 2 года назад
Problem is that he's a bit long-winded.
@suckieduckie
@suckieduckie 2 года назад
@@jerks6215 It's not that. His vocabulary is on point as well. Surprisingly few people would think of the word meaty here which is clever because it has two meanings. One is 'more firm' the other is 'like meat'. Both apply here since the texture of meat and seafood is so different.
@ironice85
@ironice85 2 года назад
coz its everytime the same words. lol
@jacoblane2476
@jacoblane2476 2 года назад
I've never been more proud to be from Maine. I've been fishing for lobsters since I was 7. And very lucky to be able to have them whenever we want. Love you Guga!
@chucktaylorii
@chucktaylorii 2 года назад
I've been out of Maine for 20 years now, and I still can't take it when someone doesn't steam the lobster. I've only had it cooked any other way once and was so underwhelmed, that I can't even imagine doing it any other way. Sorry Guga, I love your channels, but in my heart this was a crime against nature. Lol (you should see the faces of the Red Lobster employees when you asked for it unsplit and steamed)
@jacoblane2476
@jacoblane2476 2 года назад
@@chucktaylorii Lol same, that's how I grew up and that's the only way I've ever eaten it. Completely agree.
@jacoblane2476
@jacoblane2476 2 года назад
@@Jesus_616_Christ I've lived in the sticks for 25 years. And not one lobster fisher men that i know (I am a lobster fisherman) doesn't cook lobsters without steaming them, it's just the ol fashion way that we all live by and think taste the best. But yes, they do make other dishes in maine, specifically if your not from around where they come from or the city's lol
@jacoblane2476
@jacoblane2476 2 года назад
@@Jesus_616_Christ lol I know all that friend. I'm not a bumkin. My home town is like that and many home towns around my home town. But yes, Maine IS that far behind where I come from lmao I've also lived in Camden for a short while. But I know that there are many ways to make lobster good, it's kinda hard to mess up long as it's not rubbery it's great. It's the fact that there is only ONE way to cook it for people around here, which it's true lol I've lived in cities to city slicker😉
@Fatvod
@Fatvod 2 года назад
Grilled lobster is far superior
@TheAaronmcmahon11
@TheAaronmcmahon11 Год назад
I love how these guys take turns talking. So many people I know just talk over or loader. Great friends.
@Jeremy-ff7gv
@Jeremy-ff7gv Год назад
Ngl guga,u are like a mad scientist when it comes to food...absolutely love ur videos👌
@barbj672000
@barbj672000 2 года назад
I propose an experiment (if you havent already done it) Guga often says, "Butter makes everything better!" and thats true. I have always said that "Bacon makes everything better!" So.... how about a head to head battle to see which is best. I would love to see the results.
@danishaman9810
@danishaman9810 2 года назад
How about Butter vs. Bacon Fat, wouldn't that be a better comparison.
@fabsterun
@fabsterun 2 года назад
Why not both ?
@ItsMeYourRealDad
@ItsMeYourRealDad 2 года назад
Guga says budder not butter
@bruce_tee
@bruce_tee 2 года назад
I think there’s a bacon video from a couple years ago
@melapelan2596
@melapelan2596 2 года назад
Make some dry aged bacon butter to cook some dry aged bacon.
@TheBuzzedBH
@TheBuzzedBH 2 года назад
It is such a breath of fresh air for you to be cooking and reviewing an unexpected protein instead of a different substance that you dry age beef in. Lobster is a very unusual concept to dry age. Thank you for such great content and always capturing my attention and inspiring me to try new methods of cooking and preparing food!
@cagataykose9450
@cagataykose9450 Год назад
Omg the poor lobster knowing that he getting dry aged 😂
@carmenkringer2806
@carmenkringer2806 Месяц назад
Enjoy the three of you in the videos more than others added..you three seem more family fun loving family sharing foods and without others attitudes or perfectionist interupting the fun and teachings to others..🎉😂❤
@drunkenek
@drunkenek 2 года назад
Guga essentially made kstsuobushi half way. It’s a Japanese dried smoked seafood that can be used to make dashi/broth. It’s usually made from bonito tuna. He concentrated all the umami flavor when drying the lobster.
@skylineboy001
@skylineboy001 2 года назад
This was a very interesting dry-aging experiment Guga! Enjoyed watching and hearing the descriptions. Upon hearing the flavor intensified along with becoming tougher, I immediately started pondering the usage in a soup application or just something where you want to give it the flavor of lobster
@ERrnesST
@ERrnesST Год назад
0:36 >:) this is for PETA
@skipdrill373
@skipdrill373 Год назад
Hehehe ;D
@ZeldaOtaku1
@ZeldaOtaku1 2 года назад
Guga's channel is the real world food equivalent of Gurren Laggan. Just when you think its already massive, theres one more step to get even bigger. I fear for the future when Guga dry ages an entire continent.
@clos975
@clos975 2 года назад
Im a simple man i see anime reference, i like.
@Scardpelt
@Scardpelt 2 года назад
"Alright guys this week we are going to dry age a *Galaxy* let's do it!"
@kdawg3484
@kdawg3484 2 года назад
Dry aging until the flavor pierces the heavens?
@clos975
@clos975 2 года назад
You think he can’t do it? JUST WHO THE HELL DO YOU THINK GUGA IS?
@rylandvance5304
@rylandvance5304 2 года назад
Believe in the Guga that believes in you.
@KimmyRulzMichael
@KimmyRulzMichael 2 года назад
"Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking." I immediately thought of this and i was scared of this video
@uudethousutjapaita
@uudethousutjapaita 2 года назад
My thoughts exactly, this sounds like a really bad idea.
@themorbidstoner1911
@themorbidstoner1911 2 года назад
Yeah someone has to tell me if the prosses prevents the bacteria from spreading or not. We need a seafood expert to tell us if this is dangerous lol
@nottodayartt5187
@nottodayartt5187 2 года назад
Yeah this was what I was scared of as well
@cymraegpunk1420
@cymraegpunk1420 2 года назад
@@themorbidstoner1911 by creating a low/oxygen free environment you encourage other bacteria less harmful to humans to grow.
@jamesbenz3228
@jamesbenz3228 2 года назад
@@cymraegpunk1420 that is untrue. Anaerobes are typically the ones that wreak the most havoc. C. botulinum is an anaerobe that produces some of the most toxic poison of any organism and is why you should never eat a dented canned good. Dry aging works because it's creating a low *moisture* environment. Everything needs water to survive. Control that and it's safe.
@ambh9116
@ambh9116 2 года назад
Yes, I do want to see how Gaga makes a lobster bisque. Please and thank you!!
@turmat01
@turmat01 2 года назад
I like the people you bring in Guga! Angel and Leo are my favourite, I love Angel's personality and Leo's descriptions are so epic!
@belliott88
@belliott88 2 года назад
Guga is such a warm, bright, and passionate light in the world of food.
@blackcrossmlbb_shorts8422
@blackcrossmlbb_shorts8422 2 года назад
I don't think that lobster feels that way
@DjYale
@DjYale 2 года назад
@@blackcrossmlbb_shorts8422 vegans b like
@blackcrossmlbb_shorts8422
@blackcrossmlbb_shorts8422 2 года назад
@@DjYale yup I'm a meat eating vegan🤣🤣
@DjYale
@DjYale 2 года назад
@@blackcrossmlbb_shorts8422 the only good kind
@tomb3782
@tomb3782 2 года назад
Oh yah, sure. He sounds like a good person, but... He did just murder a shell fish in front of everyone, so... yah.
@enbo98
@enbo98 2 года назад
I just want to say as a hunter and someone who has no problem with animals being killed to eat, I have a TON of respect for you for cutting the lobsters instead of boiling live. They are going to be eaten regardless, but that doesn't mean they need to suffer needlesly before death. That's among the reasons my family hunts for venison meat. Avoid gross factory farming as much as possible while providing the deer with a relatively humane death(opposed to getting eaten by coyotes, starving to death, getting a disease, breaking limbs through traffic accidents, etc.) Quick, humane, and tasty :)
@GreedyAssSonOfBitch
@GreedyAssSonOfBitch 2 года назад
they die before they hit the water they fine
@enbo98
@enbo98 2 года назад
@@GreedyAssSonOfBitch thats a myth lmao
@outdooradventures7789
@outdooradventures7789 2 года назад
@@GreedyAssSonOfBitch as someone that boils tons of crawfish...thats a lie
@animalkings7489
@animalkings7489 2 года назад
@@outdooradventures7789 yeah...its fucked but at least they taste alright.
@nickmckenzie9686
@nickmckenzie9686 2 года назад
there is no evidence to support that lobsters feel pain.
@manashejmadi
@manashejmadi Год назад
man i have a soft spot for lobsters after seeing LEON the lobster getting saved
@vilasyang
@vilasyang Год назад
Now... that's the best ads I ever watch. Thanks for let me know about Maine Lobsters
@P2Chill
@P2Chill 2 года назад
3 weeks time is what allowed you to make a chimichurri sauce?! That must have been some awesome chimichurri!! Haha. Great video Guga as usual! I'm only halfway through so far but I can already tell! And of course, it's you and I've yet to see a vid I didn't like coming from you. 😅 Thanks for the entertainment, cooking tips and all the awesome work you do! ❤️
@diannt9583
@diannt9583 2 года назад
I was waiting to see if Angel would eat chimichurri sauce, it contains green after all.
@danarchy6319
@danarchy6319 2 года назад
Surprised he didn't dry-age the sauce
@P2Chill
@P2Chill 2 года назад
@@danarchy6319 hahaha maybe he did they would explain the 3 weeks. 😂
@mr.garlicman3134
@mr.garlicman3134 2 года назад
During Christmas on Alcatraz prison. They use to give the prisoners lobster for a holiday dinner. Also when you go to remove meat from the legs use a rolling pen to roll all the meat out of the legs of the lobster.
@Fatvod
@Fatvod 2 года назад
Lobster used to be prison food but it was ground up shells and all. Disgusting and the prisoners complained and got them to stop serving it
@Yupppi
@Yupppi 10 месяцев назад
I'm actually so glad that you demonstrated the most humane way to end the lobster, for a moment during the intro I was thinking it's gonna be boiled alive or some other nasty way. Big respect.
@kubinojilem5958
@kubinojilem5958 10 месяцев назад
When its boiled alive then its still ok. Lobster instatly get shock and pass out.
@Fire-born
@Fire-born 10 месяцев назад
@@kubinojilem5958 Lobsters do not have an autonomic nervous system so they are unable to be put into shock. it's not in their biology. So unfortunately they do feel the pain until their nervous system is destroyed.
@capnpugwash5403
@capnpugwash5403 4 месяца назад
Yep that knife trick looked pretty instant. I never liked the thought of boiling them, even if they were frozen first.
@Josh-ue3ns
@Josh-ue3ns Год назад
Dry aged lobster roll sounds like it would be incredible!
@melonhead8052
@melonhead8052 2 года назад
i think guga deserves the title of food scientist at this point. i think for this experient or another u should try marinating after dry aging
@coolblack1
@coolblack1 2 года назад
Let’s dry age the steak of the sky, DUCK! That would be delicious!!!
@ketameanii
@ketameanii 2 года назад
i second this
@ayyuuuu.8719
@ayyuuuu.8719 11 месяцев назад
I love how you all look to the right every time you’re tasting something
@RichiPapeModding
@RichiPapeModding 2 года назад
Am I the only one that feels kind of weird watching a bunch of b-roll of those guys as they're alive right before I watched an entire video of them being killed
@22martinez1
@22martinez1 2 года назад
The way Guga was admiring the lobster before killing it and smiling with the lobster during the sponsorship Guga is a straight up serial killer but for seafood. No hard feelings Guga.
@Alynis_
@Alynis_ 2 года назад
The dry age ones would be good on nigiri sushi. You would get more flavor out of a thin slice and avoid the toughness/dryness issue when eaten along with the sushi rice. You could lightly brush it with a soy butter right before serving as well.
@oneoveou4950
@oneoveou4950 2 года назад
Im not sure dry aged food is meant to be consumed raw
@Alynis_
@Alynis_ 2 года назад
@@oneoveou4950 There is actually a restaurant in Austin TX called Lucky Robot that won some awards for their dry aged sushi. I'm not sure if there is a special method to it but it's definitely possible.
@oneoveou4950
@oneoveou4950 2 года назад
@@Alynis_ now i'm curious
@TheofilosMouratidis
@TheofilosMouratidis 2 года назад
@@oneoveou4950 I've seen sushi with cooked prawns, you can make one with cooked dry aged lobster, no need for it to be raw, just in case
@MrJcalvino
@MrJcalvino 2 года назад
Daaamn that sounds bussin. Someone are going to steal your idea.
@mr.ojjackson7114
@mr.ojjackson7114 7 месяцев назад
guga saying "so let's do it" gets me every time😭
@jakobmhleskjtskift9685
@jakobmhleskjtskift9685 Год назад
How many lobsters can one kill in an episode of Guga Foods? Guga: Hold my Umai Dry Bag
@kagtiiii
@kagtiiii 2 года назад
Dry aging lobster for 3 whole weeks gave enough time for Guga to make a side dish.😂
@lake258
@lake258 2 года назад
Lobsters after Guga cuts the ties on their claws: Oh, that good man is definitely going to set me free! Five seconds later: OH, SHI...
@jimmiedavis425
@jimmiedavis425 Год назад
Always love your trials Guga. I think this experiment would be better if you grilled all of the lobsters in their shells or remove the control lobster from its shell when you grill it.
@derpyfoxart2251
@derpyfoxart2251 Год назад
I’d love to see a lobster bisque video
@kmaple9
@kmaple9 2 года назад
Guga, there is one issue I see in the video... the shell of crustaceans can impact a flavor on the meat inside as well (hence why sometimes the shell is used in cooking), so cooking the regular one in a shell but not the others might make the "control" lobster not really be a proper control.
@danielalmaraz8990
@danielalmaraz8990 Год назад
very late on this but if anything that's better to not have it be a proper control in this case, if you're spending money on a lobster you want to prepare it the best way you can and since very few would prepare lobster without the shell it'd be weird to say dry aging is better than this worse method to prepare lobster, if anything it would be best to see two controls one in and one out of the shell but then that just adds to the cost of producing the video
@lvrobertus
@lvrobertus Год назад
exactly, was looking for this comment. You can't rly crack open shellfish before cooking. It's just wasting flavour
@BIackCadillac
@BIackCadillac 2 года назад
Maybe a different cooking technique other than the grill that won't dry it out? Sous vide and then perhaps char it with a torch? What do you think Guga.
@SuperDavidEF
@SuperDavidEF 2 года назад
Yes! What a great idea! I really want to see the sous vide lobster! Dry age, sous vide, still need to compare it to a fresh one!
@shyataroo
@shyataroo 2 года назад
going back to his dry aging everything video, it's clear that seafood in particular dries out very quickly when you dry age it. The moisture escapes regardless. Maybe "dry age" it in beef tallow, to keep the moisture from escaping too much.
@jax3r
@jax3r Год назад
Watching these videos at 2x speed with captions feels like downloading all of his cooking knowledge into my brain
@chooseorloosecashy
@chooseorloosecashy Год назад
Guga: today we're going to dry age this lobster. Also Guga: wow this lobster is so dry
@BREEZE-ROADS
@BREEZE-ROADS 2 года назад
This guy is answering questions I wouldn't be brave enough to do on my own. Quality content
@anthonyhines9668
@anthonyhines9668 2 года назад
I have learned more about cooking with your videos then many others. Cooking is a big passion for mine and you have helped exaggerated even more. Thank you so much for all these experiments you do and keep up the good work!
@shini64m14
@shini64m14 2 года назад
Isn't this more grilling rather than cooking
@bradpitt3122
@bradpitt3122 7 месяцев назад
now way he did a dry age lobester. What a legend!!
@_letstartariot
@_letstartariot 2 года назад
The voice intonation used by all of the meat channels is driving me insane but the content is so good. It’s the auditory equivalent of a slur lol.
@yoandy10
@yoandy10 2 года назад
Guga, excellent project as always. In Cuba we do follow similar processes but with barracuda. One thing I would recommend is to cook the dry aged lobster for considerable less time, almost as if cooking a steak to rare vs well done. You cooked your lobsters to well done.
@yvngkubs6283
@yvngkubs6283 2 года назад
how can you tell the doneness?
@chaoton
@chaoton 2 года назад
I love how Angel know what’s going on but keeping it to himself for whatever reason.
@brgrote
@brgrote 8 месяцев назад
Amazing things you do with delicious foods!
@omuonz
@omuonz 11 месяцев назад
Love watching these videos always great experiments. I have a suggestion to use that dry aged lobster with. Maybe make dry aged lobster Mac and cheese or some dry aged lobster bisque.
@MightyMattTM
@MightyMattTM 2 года назад
Guga: ”We’re gonna dry age this lobster for the next three weeks” Also Guga: ”Awesome. Now I have just enough time to make a chimichurri sauce!”
@jasonphelps4218
@jasonphelps4218 2 года назад
Would love to see a bisque video. Also the dry aged lobster meat would be perfect in a lobster mac & cheese
@missustealie
@missustealie 2 года назад
It would probably be great as a topping to bisque too!
@t0aster_b4th
@t0aster_b4th 2 года назад
I second this
@bdavis7801
@bdavis7801 2 года назад
Great idea!
@glaidermason6870
@glaidermason6870 Год назад
2:41 that's how it's done guga. That's how you respect your food. Quick and clean
@animefreekafi
@animefreekafi 9 месяцев назад
The way the lobster tails spiral reminds me of The Emperor's new groove when they are eating the pill bugs
@h.4315
@h.4315 2 года назад
Chinese cuisine (particularly Cantonese cuisine) often uses dried shrimp as an ingredient to add that extra umami taste to dishes which cannot be replicated by fresh shrimp. I feel like if the dry aged lobster was used in a similar cuisine, Guga would get a better impact with the outcome of the dish than just grilling them.
@lam1991hahaha
@lam1991hahaha Год назад
I think the concept is more like semi dry seafood, Cantonese have it Japanese have it, Tanka fishermen have these overnight semi dry fish, Japanese have ichiya Boshi, similar stuff. the texture is a little firmer but the favours are much more developed and concentrated.
@Lostadvent
@Lostadvent 2 года назад
Leo is so good with explaining the flavors and textures of the food and how they are different.
@joeshmoe7967
@joeshmoe7967 Год назад
So when it is time for Guga to leave this earthly realm, I do believe dry aging should be the prep process....
@barbarianbijuu
@barbarianbijuu 2 года назад
So what you're saying is the dry aged lobster would be absolutely amazing in a lobster sub
@oliviapryor8848
@oliviapryor8848 2 года назад
Ya know, since I’ve been keeping up with the Leon the lobster series I almost cried when he killed it 🥲
@jarodfountain8436
@jarodfountain8436 2 года назад
Guga you need a recipe book that has all of the side/dip/appetizer recipes from all of your videos!! I would buy that in a heartbeat
@velvetfrancois
@velvetfrancois 7 месяцев назад
You guys have one of the best jobs in the f…n world! I would give out one Kidney to be there! Cheers, great content
@blak238
@blak238 Год назад
Can you do a video on kitchen products you recommend? Like knifes, pots equipments etc
@erikmiotto
@erikmiotto 2 года назад
Just a little tip that might help, pop the lobster in the freezer for about 30-45 min just the outer layer starts to freeze, it will make it way easier to take it out of the shell 👍
@tyy7760
@tyy7760 2 года назад
Haha! Love it as always! Never had I thought about dry aging seafood. I’m down with fermented seafood but not dry aging a whole lobster tail. Now I gotta try!
@grayboo212
@grayboo212 Год назад
I’m disappointed you guys didn’t taste test the fries. I finally see something I already know how to make in a Guga video and you don’t even mention them.
@jarongehnert587
@jarongehnert587 2 года назад
Okay guga let me start with that I love your show. This was an incredible experiment but knowing you and how you love your A5. My thoughts are to try this again but coating the bag/ lobster with waygu fat and dry ageing and seeing the results. Obviously this is over the top and that beef makes everything over the top… but isn’t that the point? Keep on pushing the envelope man! I love it.
@luxuryballer2216
@luxuryballer2216 2 года назад
Oh man, I can actually imagine a lobster roll or po-boy would be INCREDIBLE with the dry-age. I doubt that's enough for a whole video, but if you do that, I definitely wanna hear how that tastes, lol.
@hoppinggnomethe4154
@hoppinggnomethe4154 Год назад
I should try po'boy and jambalaya
@fn_flashy9101
@fn_flashy9101 2 года назад
Oh we dry aging every living breathing creature now
@puffybara
@puffybara 2 года назад
Super idols smile
@SnowJester
@SnowJester 2 года назад
I mean I'm still waiting for Angel to be dry aged.
@JkC2217
@JkC2217 2 года назад
yeah, soon enough, Angel's next
@Belenus3080
@Belenus3080 Месяц назад
Maine mentioned! I appreciate your acknowledgment of the humane dispatching of the creature
@icekapp8071
@icekapp8071 Год назад
Leo LOVES the camera 🤣
@pacman6111
@pacman6111 2 года назад
I always think it's interesting to see how different cultures make chimichurri, my family is from Uruguay and it's definitely much different there
@razkhid1143
@razkhid1143 6 месяцев назад
Guga dry aged everything 😂 is one left with a tree to be dry aged by him😂❤
@victora7228
@victora7228 Год назад
4:33 Epic soundtrack for epic content!
@cedrics1220
@cedrics1220 2 года назад
Is Angel ready for dry aging yet?
@antony2206
@antony2206 2 года назад
I like how Leo looks surprise when dry aging makes so much sense, bc dry age almost never makes sense.
@BillAllyn
@BillAllyn 5 месяцев назад
You are a courageous man, Guga.
@tyler8747
@tyler8747 Год назад
Hey Guga, love your videos, you should dry age a steak in rosemary and garlic with a butter binder
@DmanMcFadden4883
@DmanMcFadden4883 2 года назад
In an Alternate Universe, Giant Lobsters spoon humans out like that and dunk us in butter and eat us. I wonder if they Dry-Age Human meat as well. Lmao. 🤔
@WorldwideDarts
@WorldwideDarts 2 года назад
I grew up in Maine. Large lobsters are more of a "tourist" thing. We all know the meat isn't as tender as the normal sized ones
@drewt1717
@drewt1717 2 года назад
Makes sense: the larger the animal, the stronger & tougher the muscle has to be to move the critter around...
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