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I tried to DRY-AGE Swordfish and this happened! 

Sous Vide Everything
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26 сен 2024

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Комментарии : 702   
@SousVideEverything
@SousVideEverything 2 года назад
Thanks again to Bright Cellars for sponsoring this video! Click here brightcellars.com/sousvide1 to get 50% off your first 6 bottle box!
@smoketherapper829
@smoketherapper829 2 года назад
Guga please cook PICANHA I miss is from the first time I tried it and want to see a new and improved picanha because I have more on the way
@MrTreeGuy
@MrTreeGuy 2 года назад
you should dry age a entire brisket in pinnaple and mango combined into one marinade
@rankgum1713
@rankgum1713 2 года назад
Something you guys didn't mention is that the "fresh" swordfish was frozen, of course, it is going to be less juicy. If that is the same fish then that means it's been just over a month since it was caught. Comparing frozen fish & dryaged fish.
@ZagrosŞêxbizin
@ZagrosŞêxbizin 2 года назад
Pool k Lkkjn Lk
@leekaming1783
@leekaming1783 2 года назад
Guga,I would like to see an experiment of making pork-beef.
@arturoone77
@arturoone77 2 года назад
Hey Guga, this has been done for ages in the Mediterranean with salt and we eat it dry as it is, without cooking it. Tuna is the most common fish we use and I think you would get wonderful results dry aging this fish and cooking it with Spanish green parsley
@Feuervix
@Feuervix 2 года назад
Spanish green parsley
@arturoone77
@arturoone77 2 года назад
@@Feuervix thanks I only know what we call it :)
@VeryEvilGM
@VeryEvilGM 2 года назад
Isn't that cured?
@arturoone77
@arturoone77 2 года назад
@@VeryEvilGM it is, technically
@osamsal
@osamsal 2 года назад
What's the name of it: Feseekh?
@themangledangle1760
@themangledangle1760 2 года назад
Angel always gives unique, off the wall criticism and i'm glad he always explains what he means by it afterwards!
@Rhasputinn
@Rhasputinn 2 года назад
Frozen thawed fish loses a lot of moisture from the water crystalizing and breaking the cell membranes open. So it's possible that the frozen fish was less juicy because of this- I wonder how it would compare to fresh fish? Who knows! Maybe an experiment for another episode? ;)
@TheRattleShark
@TheRattleShark 2 года назад
Yes I thought of this too. I wonder which would have been better, fresh caught or dry aged. There is a lot of waste in dry aging and just might be an unnecessary step. Eating this fish fresh might have been the top experience. Might be a good excuse to go on two fishing excursions.
@benjaminmorse114
@benjaminmorse114 2 года назад
Exactly what I was thinking
@absentmindedjwc
@absentmindedjwc 2 года назад
Depends on how it was frozen. If it was flash frozen, the water crystals would be incredibly tiny and wouldn't case very much damage at all. If he just put it in a freezer and let it freeze gradually, then you're absolutely right.
@pollumG
@pollumG 2 года назад
Ar fresh frozen
@matthewfontaine4928
@matthewfontaine4928 2 года назад
This is the reason, and fish with higher fat content freeze easier because it doesn’t expand and contract as much as water
@The063091
@The063091 2 года назад
“Defrosted a fresh one” Yes Gordon Ramsey, it’s fresh. Fresh frozen.
@wyatteells9033
@wyatteells9033 2 года назад
fresh frozen out of the can
@593swheeler
@593swheeler 2 года назад
Fresh frozen is a real thing though, it means it was only frozen for transport, and that freezing is usually done right after it's caught. Most fish is previously frozen, you can't reasonably expect it to be transported fresh unless you're very near a body of water that has fishing. Usually the fresh vs frozen argument is about refrozen fish, not once frozen fish.
@dbpsons5201
@dbpsons5201 2 года назад
lol i thought the same thing!
@The063091
@The063091 2 года назад
@@593swheeler I’m just making a joke about this video. I don’t actually expect him to catch a new, fresh sword fish to compare! But when it is in terms of a restaurant- I disagree with you completely. If they tell me I am being served ‘fresh fish’ or fresh anything! I expect that none of the items have been frozen.
@iwonderwhatwouldhappen
@iwonderwhatwouldhappen 2 года назад
@@593swheeler you can certainly tell the difference between a fish that's been frozen and a fish that's been cut up and cooked immediately I can't stand the taste of frozen fish and only eat fish I catch or at restaurants on water
@catzsoviet8530
@catzsoviet8530 2 года назад
When guga says " dry aged everything " , my mind told me he will make new RU-vid channel called "Dry Aged Everything 😂
@johng.pitsakis5626
@johng.pitsakis5626 2 года назад
Wouldn't be a stretch 😂
@tkc2406
@tkc2406 2 года назад
He should definitely make a dry age everything channel. Different lengths of time, all types of meat, salting before dry ageism and many other dry age experiments
@deminybs
@deminybs 2 года назад
I've had that same thought, surprised he hasn't done it yet
@haze6647
@haze6647 2 года назад
His weight will increase in line with the number of channel that he has.
@khaledmustapha6274
@khaledmustapha6274 2 года назад
First thing came in mind was angel 😂
@bradleybrooks3605
@bradleybrooks3605 2 года назад
A word of advice from a long time fan and one chef to another, immediately after you add the heavy cream, add a well beaten egg yolk and wisp over medium heat until thickened. The egg yolk will help prevent the sauce from “breaking” or separating. Love your videos man. They keep me trying new things.
@pittsmaster1064
@pittsmaster1064 2 года назад
Well i needed this advice so thanks
@Oceansarebluee
@Oceansarebluee 2 года назад
Curious, why the egg yolk? Shouldn't the fat from the cream be enough?
@taliesinbreen
@taliesinbreen 2 года назад
Awesome tip. Thanks!
@bzzvlog5879
@bzzvlog5879 2 года назад
coconut milk? or starch water?
@Grizzlox
@Grizzlox 2 года назад
@@Oceansarebluee egg yolk is an emulsifier, which allows oily liquids and watery liquids to mix
@TheMillennialGardener
@TheMillennialGardener 2 года назад
I like Leo. You can tell he’s a good dude.
@sidsrivastava6987
@sidsrivastava6987 2 года назад
People get annoyed by him but I respect him. He got a golden ticket and he's making it count.
@nafspark
@nafspark 2 года назад
I feel like pan searing with butter would have been better than the grill here, both for getting better and more even color and also for keeping it more moist.
@jonathonwessling541
@jonathonwessling541 2 года назад
Agreed
@FloWoodEnT123
@FloWoodEnT123 2 года назад
When Angel said "it's like a walker". I actually understood the compliment immediately. It's like saying "everything they thought you would lose with age... I got you. You're better now. Just show off what your age gave you".
@Oxedizer
@Oxedizer 2 года назад
That thumbnail had me questioning the real content of this video haha
@coneheadjason8100
@coneheadjason8100 2 года назад
Were you thinking what i was thinking??
@andrewspringer8852
@andrewspringer8852 2 года назад
Sameee
@granddaddy_funk
@granddaddy_funk 2 года назад
This looks like something you buy on the dark web 💯
@timwilliams2887
@timwilliams2887 Год назад
Hear me out
@Verlisify
@Verlisify 2 года назад
Really cool he caught the swordfish
@jarjarnitro58
@jarjarnitro58 2 года назад
thought you were just a pokemon guy. Nice to see you like cooking as well.
@Steve-go6oq
@Steve-go6oq 2 года назад
I love how you're not scared to dry age anything!
@boli2746
@boli2746 2 года назад
Swordfish is a perfect grill fish, as soon as you get grill lines take it off, season (lemon juice, salt/pepper) and eat. Looses so much when frozen so sadly we do not get good swordfish in the UK. Ironically shark steak is the most similiar as that is always freah but only done in places like cornwall.
@nathanreynolds6183
@nathanreynolds6183 2 года назад
Guga: "Lets try these first" *literally 5 seconds later* Angel: "pffft don't tell me what to do"
@eynourya700
@eynourya700 2 года назад
Lol--
@mohammedalbahlani716
@mohammedalbahlani716 2 года назад
Im surprised Gga hasn’t bought a dry ager. He would be able to dry age a-lot more and bigger pieces
@RiskOfBaer
@RiskOfBaer 2 года назад
Well, he already has a proven method that he knows works really well. Why fix what's not broken?
@ordelian7795
@ordelian7795 2 года назад
Those big machines are good if you're in the business of selling dry aged meats, but for your own home they're unnecessary.
@mohammedalbahlani716
@mohammedalbahlani716 2 года назад
@@ordelian7795 nah but guga dry ages alot of meat and maxthemeatguy has one and its the size of a refrigerator so its not that big
@mohammedalbahlani716
@mohammedalbahlani716 2 года назад
@@RiskOfBaer well the dry ager will work just as good if not better and he will be able to dry age very big pieces like a whole fish or beef shanks so its a good upgrade especially since he dry ages alot of stuff
@prodigypenn
@prodigypenn 2 года назад
I said the same thing before, but maybe he gets some kind of deal with the Umai bags, since he uses them so much
@preyforapophis
@preyforapophis 2 года назад
Guga! My wife and I were wondering if you could make a dedicated video of side dishes? I'm sure a lot of folks would love it.
@christopherdeoliveira714
@christopherdeoliveira714 2 года назад
ples guga... ples
@eynourya700
@eynourya700 2 года назад
That's a great idea! Hope guga will do it
@Lucifurion
@Lucifurion Год назад
Fresh swordfish with the skin left on is absolutely delicious. You don't fillet them, you cut them into loins like tuna.
@Gumbocinno
@Gumbocinno 2 года назад
You had to go with the most suggestive thumbnail of a swordfish ever
@adrienhb8763
@adrienhb8763 2 года назад
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
@themarkfunction
@themarkfunction 2 года назад
I am only 9 seconds in to the video and SO GLAD that you are outdoors again doing fishing and showing the whole process to make your food. Thank you Guga!
@JPWillson
@JPWillson 2 года назад
Hmmm I think it'd be interesting to taste some dry aged fish "fresh/raw" in a sushi Even tho I'm not sure if it's as safe as eating it completely fresh
@jamescurrent8794
@jamescurrent8794 2 года назад
I am an inland fisherman, and I don't know anything I catch would work with dry age because I'd just lose too much meat.
@jirredvang901
@jirredvang901 2 года назад
There is a Japanese style of preserving fish and it's basically dry aging. There is a guy in LA by the name of liwei liao who is the only person in the US who does it commercially
@ballzinjawz3148
@ballzinjawz3148 2 года назад
I like the effort guga puts into his banger vids
@joshuavasquez3003
@joshuavasquez3003 2 года назад
why is ur name ballz in Jawz?
@clara4738
@clara4738 2 года назад
do you guys know canae?
@tier7gaming
@tier7gaming 2 года назад
My family uses a similar recipe for our fingerling potatoes. Biggest difference is we brine them instead of directly salting them. Absolutely packed with flavor
@jeffP777
@jeffP777 2 года назад
That does it!! I pulled the trigger and just ordered Umami bags.. keep ‘em coming Guga. We went all in with the sous vide after finding your channel.. we binged for hours and it led to getting all hardware needed.
@obmfdesertfox
@obmfdesertfox 2 года назад
Saw yall out there on the water the other day! We fished the sword grounds till 11:30pm. Sunset was insane! Was a pretty cold night. Cheers🍻
@moseshettinger2405
@moseshettinger2405 2 года назад
When Gabriel said “I don’t like fish but this is making me start to like fish,” my fisherman heart was warmed a lil bit! Lol
@bf842903
@bf842903 2 года назад
Even with japanese dry age fish, they usually do 7-10 days no need for 35 days
@AntsBBQCookout
@AntsBBQCookout 2 года назад
Save the pellicle trimmings for your next mystery meat video with Maumau 😂
@scribbles1424
@scribbles1424 2 года назад
Great video and loved the collaboration on the Gator and Swordfish. Can you do dry age Elk, Buffalo and Deer? Leo's also a great addition to the taste testing.
@normannormal55
@normannormal55 2 года назад
Guga, My brother used to work in a Deli. He would brine and roast a whole beef knuckle (after removing the outer silver skin only) the deli would sell roast beef s subs and thin sliced roast beef. This is the way the original Arby's would prepare the original roast beef they sold. I used to go to Arby's in Boardman ,Ohio in the 1960's, they would prepare the sandwich right in front if you. Would you sous vide a whole Beef Knuckle and finish roasting it as a project? Thanks,
@baltasarbianco7433
@baltasarbianco7433 2 года назад
I can only imagine guga at a family funeral. “My father was one of the best men I ever knew... And I know he doesn’t look that good right now, BUT WATCH THIS!” whips out flamethrower
@CommonSenseless1993
@CommonSenseless1993 2 года назад
Lol Angel has the palette of a 10 year old but it’s great to see him eventually come to appreciate different foods.
@haze6647
@haze6647 2 года назад
If they keep this pace, everyone will become overweight eventually, angel too, guga is basically the seven deadly sin gluttony demon.
@ennisdelmar807
@ennisdelmar807 2 года назад
@@haze6647 the guy on the left used to be overweight so I don't know
@walrusbig1441
@walrusbig1441 2 года назад
@@haze6647 Angel works out tho that's why he looks buff
@walrusbig1441
@walrusbig1441 2 года назад
@@haze6647 As long as he burns as much calories as the amount of calories that he consumed he is fine
@avlinrbdig5715
@avlinrbdig5715 2 года назад
well to be fair.. alot of people do not like having their tongue touch something that smells and tastes fishy
@jaksahn3370
@jaksahn3370 2 года назад
This is the collaboration I've been waiting for YESSSSS
@TheStevo427563
@TheStevo427563 2 года назад
I also always called swordfish the steak of the sea I'm dying to try dry aging.
@jonathonwessling541
@jonathonwessling541 2 года назад
Agreed, do not want to overcook
@donartn
@donartn 2 года назад
I never would have thought of dry aging fish, but I am sold! I doubt I'll ever catch a fish big enough to try it though! lol
@mouse2689
@mouse2689 2 года назад
@Guga....you should do a cured egg yolk test where you do duck, chicken, emu, maybe ostrich, quail...it'd be interesting to see if there is a difference between them and which is better than the others
@Siang1
@Siang1 2 года назад
He's already done a cured egg yolk experiment, check the old videos.
@mouse2689
@mouse2689 2 года назад
@@Siang1 not cured egg yolk
@katakuridervierte5409
@katakuridervierte5409 2 года назад
Great video! You should make a video about rehydrate a steak with collected steak juice
@JokerInk-CustomBuilds
@JokerInk-CustomBuilds 2 года назад
add a litlle sugar and some lime to the sidedish and it is magical!
@mrbrown1827
@mrbrown1827 2 года назад
In Turkey we have a specialty called "Lakerda" can you please try to make it. I think its perfect for your channel its a sort or dry aged fish.
@XMooseManX
@XMooseManX 2 года назад
I litterally was looking for this after watching a video of yours 2 weeks ago and last week you put this out
@vaazig
@vaazig 2 года назад
Great video Guga. I have a suggestion for the Guga foods channel, dry cured fish, with your twists of course. In Spain dry cured tuna is known as mojama and it's like a fish-based Serrano ham
@boester69
@boester69 2 года назад
Guga: "I want to really be able to taste the fish, so I only season with Salt and Black Pepper" Also Guga: "I made a sauce with strong flavours, to add to the fish" xD
@ryanfitzpatrickart
@ryanfitzpatrickart 2 года назад
I love you so much Guga! I spent 10 years behind the line at restaurants but i honestly feel like ive learned more from just watching your videos.
@turtletortellini8472
@turtletortellini8472 2 года назад
1:06 I would like to light up the runway with something from my personal collection as far as I know it's the only one in existence
@brianschulte6446
@brianschulte6446 2 года назад
"That's not mature it's a senior citizen" ... hahahahahaha 10/10
@philosophical_falafel4569
@philosophical_falafel4569 2 года назад
It's not covered in mud. It's some sort of pigment that deap water fish get.
@PringleHD
@PringleHD 2 года назад
Fishing trip with Guga is 100% on the bucket list! he's an expert
@01001J00101
@01001J00101 2 года назад
11:22 I think he meant like a cane and a top hat (at least sounds classier to me that way)
@noahbarkelew6093
@noahbarkelew6093 2 года назад
That thumbnail is something else.
@bromandudeguy4626
@bromandudeguy4626 2 года назад
Nothing makes my mouth water like your videos. Truly a master bro.
@taliesinbreen
@taliesinbreen 2 года назад
I can’t believe this worked. I didn’t think you could dry age fish. Awesome experiment.
@scottpaulsen2649
@scottpaulsen2649 2 года назад
So glad you and deer meat got together
@TheRAMBO9191
@TheRAMBO9191 2 года назад
Lucky af with that wine!!! Ahhh I could drink alllll of it! I'm a whiskey guy, just finished yesterday a bottle of Elijah Craig and have been diving into wine lately, I love sweet. Can't do dry not too much anyways but sweet. Whole bottle gone.
@alimustafa4635
@alimustafa4635 2 года назад
Guga, would you ever try Kangaroo? I'd love to see a Kangaroo experiment, one dry aged and one fresh.
@hawkhunter3256
@hawkhunter3256 2 года назад
So next one is going to be Angel? 100 days dry aged Angel. Can't wait too see it!
@ChanceDHarrisONE
@ChanceDHarrisONE 2 года назад
Can't wait to start cooking thus way. Watch you a lot, thank you, thank you.
@Octopusonyourheadonacid
@Octopusonyourheadonacid 2 года назад
This is so freaking great. 2 of my favorite channels… now all I need is for them to meet up with Steve Rinella from MeatEater and Matt from Demolition Ranch to shoot at the leftovers!
@theartistbonez1930
@theartistbonez1930 2 года назад
Or the Robertson’s for fresh ducks
@farhanparkar
@farhanparkar 2 года назад
If I have a restaurant this is going to be top in menu... next dry-age tuna with mushroom sauce....
@grayfarron5077
@grayfarron5077 2 года назад
I always hear Roflgator when that guitar rift hits.
@mercurio822
@mercurio822 2 года назад
bacon wraped dates is the best side dish ever
@PClaud
@PClaud 2 года назад
Great video as usual! Off-topic suggestion: Try Italian Osso Buco (braised veal shanks with bone and bone marrow, osso buco literally means "hole bone"), s with parseley and lemon zest on top! It's not your common cut but it's delicious (well, I am Italian so that may vary :D )
@umapessoa6051
@umapessoa6051 2 года назад
Man, i don't like eating fish, but it looks amazing, my mouth is watering...
@jordythebassist
@jordythebassist 2 года назад
Guga! Try some duck fat on the roasted potatoes, it's soooo good! Also great work on the swordfish catch, of the 6 Pacific Billfish species it's one of 2 I've got left to see. Very jealous!
@georgewebber6313
@georgewebber6313 2 года назад
I roast my potatoes with the same seasoning, and I add parmesan, and parsley for color. Except I cook mine at 350° for 1 hour, flipping at 30 mins.
@helpmyblueballsarestuck-fh4gk
@helpmyblueballsarestuck-fh4gk 2 года назад
The thumbnail... Reminding me of something
@fatihcan5010
@fatihcan5010 2 года назад
Hello, you might want to check out lakerda. It is dry-aged fish, and it has own unique fish flavor.
@richa16x
@richa16x 2 года назад
I make potatoes like that aswell Pro tip, sprinkle some fresh rozemary on them. :)
@WhosTemp
@WhosTemp 2 года назад
Was hoping to see Rob for the taste test! Awesome video!
@MatticusL
@MatticusL 2 года назад
Hey Guga, my girlfriend was making fun of me but I think this would be a great idea. Make a McDonalds Filet O Fish with the Swordfish!
@hellasketch6523
@hellasketch6523 2 года назад
That thumbnail got me feeling a certain type of way
@andrewdelafuertematias9214
@andrewdelafuertematias9214 Год назад
PLSS DO A DRY AGED BLUE FIN TUNA SASHIMI STYLE AND STEAK STYLE
@mttpie5975
@mttpie5975 2 года назад
could u do a video about all of the best steak methods that u have tried on one steak?
@codemanwolf2804
@codemanwolf2804 Год назад
You should try dry aging in pure capsaicin, liquid smoke, and mango
@POOFAYMANN
@POOFAYMANN 2 года назад
It has a walker 😂😂 Everyone was like "What?"
@ninenine5804
@ninenine5804 2 года назад
Angel is the Abraham Lincoln of whiny nephews
@battlesbattle998
@battlesbattle998 2 года назад
I would go to a restaurant for dry aged swordfish. In fact, there really should be more restaurants advertising dry aged. I'm not getting that in my neck of the swamp.
@BrunoTroconis
@BrunoTroconis 2 года назад
Guga, you should do a recipe with seafood mix or medley that you get from Sam's or Costco. The bag that is used for paella or seafood soup.
@rhamlay8806
@rhamlay8806 2 года назад
I wish I were a fish swimming in a dish but a fish in a dish I never wish to be.
@ravnjokr
@ravnjokr 2 года назад
idea: how about dry aging fish with sea weed (maybr inside the dry aging bag) like they do in japan 😆
@xxmr_sicknessxx4737
@xxmr_sicknessxx4737 2 года назад
I never thought that his analogy to a walker.. an old persons walker.. I’m never gonna forget that. I will be using that in my everyday explanation of food LOL!
@bradypatten2675
@bradypatten2675 2 года назад
Guga slowly turning into a fisherman
@vaquero2322
@vaquero2322 2 года назад
“First time I ever dry aged a fish” The dry aged salmon will remember that
@danielegler1041
@danielegler1041 2 года назад
Looks amazing. I am totally sold.
@PearlDrummerFTW
@PearlDrummerFTW 2 года назад
I've had smoked fish but never dry aged. I would love to try it.
@corgiwithabowtie1230
@corgiwithabowtie1230 2 года назад
For the fishy smell to be reduced, I recommend blanching them before cooking :)
@user-rk7rl7tm5w
@user-rk7rl7tm5w 2 года назад
but that would cook the fish
@corgiwithabowtie1230
@corgiwithabowtie1230 2 года назад
@@user-rk7rl7tm5w nonono, all you do is pour a little bit of hot water on it, sure it'll cook the outer layer, but for sure not the whole thing
@gordonosborne5270
@gordonosborne5270 2 года назад
I can't taste most things from COVID-19 so I'm here to listen and dream of the flavors lol.
@galistanfrizky
@galistanfrizky 2 года назад
Guga please make Dry Aged Tuna Sashimi, been asking for ages
@robertpeck7003
@robertpeck7003 2 года назад
swordfish is a gateway fish... LOL nicely done!
@sideer4240
@sideer4240 2 года назад
try pineapple tenderizing on wagyu and cookingr ice in beef tallow
@ngekseng
@ngekseng 2 года назад
would have sashimi...straight..think in certain parts of japan and certain era they preserve their sashimi in kombu..try dry age swordfish with kombu
@fortytwo3993
@fortytwo3993 2 года назад
Wow they looked amazing through The Whole time
@professordj9327
@professordj9327 Год назад
one sponsorship i'll actually watch
@ramonzeira
@ramonzeira 2 года назад
This guest dude seems like a very nice person.
@metalhedp8ntbll
@metalhedp8ntbll 2 года назад
Nice water spout in the beginning
@robertd.hewson8451
@robertd.hewson8451 2 года назад
there comes a time in many young mens life where they begin to experiment with drugs, and when angel said the fish had a walker I realized for him that time is now.
@YahBoiCyril
@YahBoiCyril 2 года назад
I’ve had limited success dry brining various fish which are sold at the oriental market here. I haven’t done it often enough to refine my technique.
@avanaaksesories6111
@avanaaksesories6111 2 года назад
Try ikijime it and dry age it again, guga. It will taste extremely mind-blowing 😁
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