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Lost at Sea METHOD of Dry-Ageing Beef, It's INSANE! 

Sous Vide Everything
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Today I dry age steaks in Dashi Kombu aka seaweed and the results are mesmerizing.
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#Seaweed #DryAge #Experiment

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8 мар 2021

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Комментарии : 1,5 тыс.   
@raesa2784
@raesa2784 3 года назад
i like how guga says "regular refrigerator" as if he doesn't have 100 wagyu beefs being dry aged in it
@LaSombraa
@LaSombraa 3 года назад
😂😂😂😂
@Poolio_10
@Poolio_10 3 года назад
Only 100? Lol
@SillyNolan
@SillyNolan 3 года назад
Do you think that affects the flavor?
@twodot4342
@twodot4342 3 года назад
because that’s what makes it “regular” 🧐
@shadowenju273
@shadowenju273 3 года назад
What can you expect from a man with a meat dealer
@user-bk5qj3yh4v
@user-bk5qj3yh4v 3 года назад
Very very interesting video, thank you Guga! I am a Japanese house wife and just used konbu for last night meal, but never even thought of using it for dry aging beef. We, Japanese, often use konbu to marinate sashimi (raw fish), wrap the fish with softened dry konbu and let it stay maybe over a night or so. But your experiment is very new for me. Fantastic!
@GHOSTWORKER19
@GHOSTWORKER19 Год назад
Guga is an inventor.
@alexanderchen1049
@alexanderchen1049 Год назад
>sees dragon quest slime pfp Seems legit
@gelato5624
@gelato5624 3 года назад
Kombu is better translated as kelp instead of seaweed because they are really different and it might be a bit confusing. There is a method called kombujime where salmon is aged using kombu. Instead of immersing the kombu in water, lightly mist it or wipe it with a wet paper towel. This helps remove the white powder and rehydrate without excess water. The kombu should be pliable enough to wrap after a few wipes. The main objective is to use the sticky substance produced by the kombu to infuse the salmon/meat with umami. Leave the wrapped meat for 1-2days in the fridge. When you unwrap the kombu from the meat, there should be residue. Don't wash it off but lightly dab it before eating or cooking.
@KevyWhit
@KevyWhit 3 года назад
I took a girl home one night. Her: “Is that as big as it gets?” Me (a grower): “I know it doesn’t look that good right now, but watch this.”
@andrewbrown1936
@andrewbrown1936 3 года назад
Funniest comment 😂😂😂
@donricardo9322
@donricardo9322 3 года назад
Bro!!!!! Lol
@Esubalol
@Esubalol 3 года назад
i hope you played the music and everything
@blakeok952
@blakeok952 3 года назад
Do normal dongs not grow that much lmao mine gets from 1.5 in to 6in smh
@jayjayjayjay2995
@jayjayjayjay2995 3 года назад
*pulls out flamethrower*
@ManzoM
@ManzoM 3 года назад
Guga's acting at 8:09 deserves an oscar.
@lani6647
@lani6647 3 года назад
Hahahahaha Loosheeoos Kafi
@zarfo2667
@zarfo2667 3 года назад
Lmaoo ikr
@robbiedaniels2164
@robbiedaniels2164 3 года назад
90% of these videos is Guga acting. Over the top and unnatural reactions.
@joaopedroaguiarfmatos1473
@joaopedroaguiarfmatos1473 3 года назад
@@robbiedaniels2164 To be fair ive met a handful of overexcited people in my life time that act like this to mundane things, it could be very true if he loves steak and is a overexcited person
@kurama485
@kurama485 3 года назад
@@robbiedaniels2164 you know how he acts in real life?
@justeat4369
@justeat4369 3 года назад
I don’t think guga will ever stop trying to dry age without dry aging. We appreciate the dedication!
@harizmohyiddin
@harizmohyiddin 3 года назад
dry age without dry aging?
@rallywagon261
@rallywagon261 3 года назад
🤔 how do you dry age... without dry aging?
@TheOnlyRizzy
@TheOnlyRizzy 3 года назад
I'm confused
@Ricardo8388
@Ricardo8388 3 года назад
@@rallywagon261 Well dry age is steak in cold temp with high circulation of air. Guga is trying everything arround that concept.
@harizmohyiddin
@harizmohyiddin 3 года назад
@@Ricardo8388 ohh I get it now 🤣
@michaelbowles6893
@michaelbowles6893 3 года назад
Guga: Angel, could you wrap yourself in all this seaweed for me please? Angel: Ummmmmm, why???????
@Anthropomorphic
@Anthropomorphic 2 года назад
Make him a kombu raincoat.
@bensong486
@bensong486 Год назад
@@Anthropomorphic *Ummmmmm, why???????*
@nihilistbagel831
@nihilistbagel831 3 года назад
“it may not look that good right now, but watch this!” **flamethrowers my dead body*
@Izrun
@Izrun 3 года назад
Have you ever tried putting a little bit of the pellicle in the Sous Vide bag of an unaged steak and see if it will permeate the meat and make it taste as if it were dry aged? Then throw away the cooked pellicle? Sounds like it might work.
@maddinw6232
@maddinw6232 3 года назад
yeah guga! Try That!
@maddinw6232
@maddinw6232 3 года назад
@Sous Vide Everything
@SajMahz
@SajMahz 3 года назад
seconded
@wadehatle5121
@wadehatle5121 3 года назад
Dooo eeet!
@gray_gogy
@gray_gogy 3 года назад
Get this to the top, if this works then one dry age could lead to many non dry aged, dry aged steaks
@xodarap37
@xodarap37 3 года назад
Next time you do this, after the dry ageing period, try spraying a water mist onto the kombu to re-hydrate it... it might make it easier to remove... or, you could just trim off the kombu like you would the pellicle... that is basically what this pellicle is, a fusion of kombu and meat...
@FlexibleToast
@FlexibleToast 3 года назад
I was definitely thinking the same thing. Just trim it with the pellicle. I will have to give this a try.
@ivanleung4710
@ivanleung4710 3 года назад
@@FlexibleToast i think guga removed the kombu first to show us the meat
@oliveoiI
@oliveoiI 3 года назад
someone take this man’s ellipses away
@kenreynolds1000
@kenreynolds1000 3 года назад
@@oliveoiI I’m not sure it would help... period.
@abdulrahmanalrajeh2939
@abdulrahmanalrajeh2939 3 года назад
He could trim it and it will be faster for sure .. but he removed to show us in camera how it looked under the seaweed
@blink555
@blink555 3 года назад
I learned a few things today that I want to share: 1) grinding the dry age pellicle and adding some of it to ground beef makes a great burger 2) basting a regular steak in rendered dry age pellicle fat makes the steak better. I wonder if adding the rendered pellicle fat into the bag before a steak is cooked sous vide would make it better? I think so. I hope you do these experiments.
@KvltKommando
@KvltKommando Год назад
I thought you werent supposed to eat it
@maxcactus7
@maxcactus7 3 года назад
It is SO fun and enjoyable to see how authentic Guga and Maumau's reactions are to tasting a new beef experience.
@lechatbotte.
@lechatbotte. 3 года назад
Voyage to the bottom of the sea, what there’s a dry aged steak down here. I’m drooling
@OHOE1
@OHOE1 3 года назад
“Aha”
@Moistye
@Moistye 3 года назад
WASABI 45 DAY DRY AGED!
@mohamedhussein2780
@mohamedhussein2780 3 года назад
@@Moistye lmao
@tazeywazey3624
@tazeywazey3624 3 года назад
I cant with guga, he literally makes it sound and look mouthwatering BEFORE he even cooks it
@trapezius77
@trapezius77 3 года назад
I got two identical A3 Wagyu steaks yesterday. I froze one, and covered the other in seaweed and it is in the fridge. Will update here in about 3 weeks. Oh, and I also bought MSG thanks to Mr. Roger, and also your putting MSG on everything video!!!
@pixiedust6630
@pixiedust6630 2 года назад
It's been a year. How did it go
@polarisation
@polarisation 2 года назад
been a year
@user-xq4st9ie7r
@user-xq4st9ie7r 2 года назад
Lol
@louiscouperin3731
@louiscouperin3731 2 года назад
how did it go
@SkergeRS
@SkergeRS Год назад
We need answers!
@salottin
@salottin 3 года назад
"salt does not penetrate fat" I DID NOT KNOW THAT
@laszlobandi6456
@laszlobandi6456 3 года назад
false, i shot my ex gf with salt gun
@DandelionGroto
@DandelionGroto 2 года назад
@@laszlobandi6456 WTF HAHAHAHA
@tylerzulewski2424
@tylerzulewski2424 3 года назад
This is awesome. Looks like there wasn’t as much loss as normal dry aging as well. Well done!
@-EchoesIntoEternity-
@-EchoesIntoEternity- 3 года назад
0:25 japanese been using it for decades?.... more like centuries
@graywolf2600
@graywolf2600 3 года назад
I think it's closer to a millennia now.
@Florida_man420
@Florida_man420 3 года назад
@@graywolf2600 however long people have lived on that island
@KefkaTheDemiGod
@KefkaTheDemiGod 3 года назад
I mean, a hundred decades is still "decades"
@MuzikisLyfe93
@MuzikisLyfe93 3 года назад
do centuries do not include decades orrrrr??
@stevenlarratt3638
@stevenlarratt3638 3 года назад
He meant vac sealed dried seaweed...
@vinimano8213
@vinimano8213 3 года назад
Guga should film him using the FlameThrower like Dicaprio in that movie
@thegiantpumpkin5903
@thegiantpumpkin5903 3 года назад
Video suggestion: Dry ageing a steak with dry aged steak.
@coopdawg3503
@coopdawg3503 3 года назад
Do a dedicated dry brine experiment. Compare no brine, dry brine 1, 3, 24 hours, and try seasoning with salt pepper garlic and let that sit for a few hours. Maybe test washing off the salt after a dry brine and adding more salt at the end.
@RaySession17
@RaySession17 3 года назад
He actually did something similar on a older video
@coopdawg3503
@coopdawg3503 3 года назад
It would also be interesting if dry brine is worth doing with sous vide since the vacuum seal helps the spices penetrate in less time anyways.
@pog7245
@pog7245 3 года назад
That's what happened when you put olive oil on the steaks you cooked on the salt blocks.. The salt did not penetrate the steaks due to the fat.. Try it again without the olive oil!
@heitorantonini1641
@heitorantonini1641 3 года назад
He doesnt use it olive oil due to low smoke point. On that pan and level of heat, it would give a bitter taste to the steak. He made a video about it.
@YASxYT
@YASxYT 3 года назад
​@@heitorantonini1641 He's talking about the time when Guga tried cooking steaks on a salt block, but he covered the steaks in oil so the salt didn't penetrate into the meat.
@heitorantonini1641
@heitorantonini1641 3 года назад
@@YASxYT oh... i get it now. Thanks. Sry.
@mhancock17
@mhancock17 3 года назад
@@heitorantonini1641 since when does Olive oil have a low smoke point lol? Maybe not high like avocado or grapeseed but definitely not low
@heitorantonini1641
@heitorantonini1641 3 года назад
@@mhancock17 it depends how ur cooking the meat. Guga used a industrial stove at a high temperature just to sear it. If he used olive oil the way he was cooking, it would burn and give a bitter tase to the meat. I think PitMaster made a video about it. Ill comment here for u to see. If u use it like me at a regular stove, theres no problem. But at a high heat.... it would be no good.
@mateuscedro7319
@mateuscedro7319 3 года назад
"this one hit me on the right spot" "hmmm, uhhhh, ahhhhh" "i dont wanna swallow" *okay guga*
@greenplums5104
@greenplums5104 3 года назад
um
@mikeobrien3529
@mikeobrien3529 3 года назад
That's what she said?
@diRecTorUNBEKNOWNST
@diRecTorUNBEKNOWNST 2 года назад
@@mikeobrien3529 dang you beat me to it
@xkhaibax
@xkhaibax 3 года назад
I believe that in Japanese cuisine this aging process is usually done for fish for sushi and is known as the kobujime technique.
@lonniegarcia5370
@lonniegarcia5370 3 года назад
Gugas channels are literally the best food channels on RU-vid. I hope he never runs out of these experiments
@POOFAYMANN
@POOFAYMANN 3 года назад
I wish him and Gordon Ramsay would link up or something thatd be cool
@thatonecommie8351
@thatonecommie8351 Год назад
@@POOFAYMANN Steak off
@fuibancontafake3057
@fuibancontafake3057 3 года назад
Hey Guga, how about for these "harder"/"failed" dry-aged experiments, you retry them all using "two layers" of protection, the one that failed, and an Umai Dry Age bag on top of that. It would guarantee at least a regular dry-age result, but perhaps the flavor seeps in and we got a two-layered dry aged goodness!
@helios2379
@helios2379 2 года назад
I love the "i know it doesn't look that good right now, but watch this!" It's just so amazing❤❤❤
@michajuszczak5261
@michajuszczak5261 3 года назад
Did Guga just find an eco-friendly alternative to the Umai-Dry bags? Also I'm imagining making ramen stock with that kombu-pellicle combo, omg...
@cactus3051
@cactus3051 3 года назад
8:08 i love the fact that the cup was empty lol
@vitorpavani7609
@vitorpavani7609 3 года назад
That's one of the best videos yet! Very well made and an interesting experiment Good job Guga I wish I were Maumauzin
@James-vl2hh
@James-vl2hh 3 года назад
I love how you try different ingredients to dry ageing the beef 👍
@Lockyda
@Lockyda 3 года назад
Awesome video guys answered a lot of questions for me an my wife's anniversary!
@TheSlavChef
@TheSlavChef 3 года назад
Step 1, get lost at sea wit Angel and Meow Meow. Step 2, dry age Angel. Step 3, eat him with Meow Meow. Lets duet!
@nizamahmed5073
@nizamahmed5073 3 года назад
Meow meow seems so weird in writing 😂😂
@TheSlavChef
@TheSlavChef 3 года назад
@@nizamahmed5073 I am not sure how it is in written form, but I love his name, especially written that way.
@arthursilveriodeoliveira4510
@arthursilveriodeoliveira4510 3 года назад
It's probably "Mau Mau"
@RX-500
@RX-500 3 года назад
@@TheSlavChef it’s maumau
@peerally2986
@peerally2986 3 года назад
MEOW MEOW LMAOOOO it's Maumau i think
@shafinibrahimhossain6123
@shafinibrahimhossain6123 3 года назад
"Smoke the steak with weed Everyday". - Snoop Dogg to Guga, 2021.
@florianvelling6427
@florianvelling6427 3 года назад
Dry age it in weed leaves first then smoke it in weed.
@toddlynch7740
@toddlynch7740 3 года назад
No
@jakemoresea7415
@jakemoresea7415 3 года назад
@@toddlynch7740 Yes
@yersinja
@yersinja 3 года назад
2Chainz and Guga collab!
@carlylekhan7007
@carlylekhan7007 3 года назад
Hi Guga. Much Thanks for Sharing. Will Definitely be Trying This One Out. Stay Safe. Love To All At Home. Cheers From Trinidad 🇹🇹
@enthusiasticpaunch
@enthusiasticpaunch 3 года назад
Guga! You're the maestro! Thanks for great content, and great prep options!
@stevenprichard1925
@stevenprichard1925 3 года назад
Guga: “now the only thing left to do is...” ...Proceeds through 20 more steps in the cooking process 😂
@luisarevalo4645
@luisarevalo4645 3 года назад
My hairstylist makes a mistake cutting my hair: -"I know it doesn't look that good tright now... but watch this"
@Ealsante
@Ealsante 3 года назад
*Pulls out flamethrower*
@hitmang666
@hitmang666 2 года назад
Nice video. Watching the results on the ribs makes me wonder how the dry-age flavour would translate if you used them to make beef stock. Maybe fun to see in a future experiment where the ribs turn out similar to this one.
@mhancock17
@mhancock17 3 года назад
I’ve always wanted to see someone try a sous vide steak fresh out the bag, NO SEAR!
@wokeil
@wokeil 3 года назад
why
@mhancock17
@mhancock17 3 года назад
@@wokeil why not?
@snackssteaks8068
@snackssteaks8068 3 года назад
Good job,I am a college student who studies abroad in Athens I just wanna say you have inspired me to start this RU-vid channel and I put my own touch, ideas and heart in it
@ryanolsen8011
@ryanolsen8011 3 года назад
Love everything you do, would love to see you explore other meats such as elk bear or deer, if these are things your not interested in, iwouldn't mind a response, as I will most likely suggest this a few time on the pretense you might have not seen it this time. Love your energy, it's more about you then what you do!
@robboss1839
@robboss1839 3 года назад
I’ve wanted to try a dry age with an umami bag but this seems more my style. I love seaweed so I have to try that for extra umami flavor. I planned on starting with 20 days and Guga recommended exactly that at the end of the video. 😊
@johnh1353
@johnh1353 2 года назад
Watching the pan seared / oven finished steaks getting cut brought a tear to my eye .... beautiful
@mitchbankss
@mitchbankss 3 года назад
They've been eating seaweed for more than "decades" more like millennia.
@DJ-cm8xj
@DJ-cm8xj 3 года назад
Saying decade probably felt safer to say haha
@onceacarnowaking539
@onceacarnowaking539 3 года назад
Been using seaweed for like 400 years
@michaelfrederic7343
@michaelfrederic7343 3 года назад
I was thinking he meant specifically prepackaged kombu products.
@joelmork4118
@joelmork4118 3 года назад
Wow, that looks incredible! Speaking of dry brine, would you ever recommend dry brined picanha?
@kpnitrl38
@kpnitrl38 3 года назад
Alot of work. Appreciate the effort.
@Ezerox1
@Ezerox1 3 года назад
Great video! I hope to see more uses of the seaweed in the channel
@dedrianneal3692
@dedrianneal3692 3 года назад
No disrespect but Guga: *amazed* Asians everywhere: “You just found out?”
@jamesdivinagracia1713
@jamesdivinagracia1713 3 года назад
As an Asian, i almost thought before that MSG comes from the bones of animals...
@joatanpereira4272
@joatanpereira4272 3 года назад
@@jamesdivinagracia1713 that's collagen
@majorheadache2263
@majorheadache2263 3 года назад
I like how Momo is just eating away the while time! 😂 Can't blame him, the sous vide steak looks amazing!
@manekhemandas
@manekhemandas 3 года назад
Hi Guga. This is great timing for this video.... I am planning to cook a 2inch thick steak for an outside picnic. Gonna Sous Vide cook it and then sear it before I serve.
@spudthegreaterusa8386
@spudthegreaterusa8386 3 года назад
Guga, how about a thick fresh steak wrapped in wet seaweed, vacuum packed, left in fridge overnight, then souxvide the next day. One with no seasoning the other with salt and pepper. I might try it myself.
@adambrickley9088
@adambrickley9088 3 года назад
Still plugging asoefetida powder experiment with Tasting History's Parthian Chicken - Roman Empire Version vs. Sous Vide Version! Got over 200 likes on last video so want to see if it happens again lol!
@Marshimized
@Marshimized 3 года назад
oh geez just made it through the video thinking this looks like a really polished episode, then i scroll up to the date: "23 seconds ago"
@CDXX-id1qg
@CDXX-id1qg 3 года назад
what a great birthday video thanks!!!
@certainlynotmaindenless2315
@certainlynotmaindenless2315 2 года назад
most of the time when we use kombu if we need to rehydrate it, we use sake(japanese wine), just rub some sake onto the kombu
@Moistye
@Moistye 3 года назад
WASABI DRY AGED 45 DAYS TRUST ME THIS IS THE BEST DRY AGED I EVER HAD WAYGU PICANHA!
@etniklekaj8869
@etniklekaj8869 3 года назад
Do a marshmellow fluff dry-age experiment next
@CptGroucho
@CptGroucho 3 года назад
I just love your content my friend, I now have blessed our kitchen table with meat cooked soy vide style. My family thanks you very much!
@justelisan1766
@justelisan1766 2 года назад
Thank you for the coffee code! I just used it!
@chriscook509
@chriscook509 3 года назад
Ive heard of using the pelicous in burgers. Have you ever tried it?
@greencuber8294
@greencuber8294 3 года назад
He does that already I think I think he said that in his other channel
@davekelder6959
@davekelder6959 3 года назад
Theres not allot of hard pelico conpared to normal dryage i noticed
@NotAnAlchemist_Ed
@NotAnAlchemist_Ed 3 года назад
I agree. This might be really interesting to smaller beef cuts.
@davidroman2627
@davidroman2627 3 года назад
I tried this method but put a layer of Bonito flakes, completely covered it then waited for 2 weeks (this was my first try) and came out amazing! Please give this a try if you make another video. Enjoy!
@denistremblay4713
@denistremblay4713 2 года назад
Thanks Guga for all them great videos, i've been viewing and "liking" lots of them in the past 2 weeks. I have a question about this one, it looked like you cut off less of the surface or was it just the viewing angles? Thanks again and stay hungry :-)
@nicolasperez7465
@nicolasperez7465 3 года назад
Yea it looks like a big tamal, a oaxaqueño tamal, Viva México!!!!
@WorthyEffects
@WorthyEffects 3 года назад
Can we all collectively thank Guga for doing the things that we wouldn’t even DARE to do? 😂
@aaronlozano6199
@aaronlozano6199 3 года назад
I just recently saw the coffee butter video and when I saw this one I wondered what if you did this dry age and then when your cooking in the pan you put the coffee butter I bet that would be amazing!!
@GregPolkinghorne
@GregPolkinghorne 3 года назад
I use kombu in all sorts of cooking. I make a stock, and use it in anything that needs a meaty boost, like my bolognese and lasagne. Have never tried with steak though. You can get the whole leaves like this if you want to make stock, or just buy powdered stock from an Asian grocery.
@TechHug
@TechHug 3 года назад
"I'm lost a sea and starving! Oh, a steak! Finally, I can eat! Well after dry aging it with seaweed for 35 days of course."
@Username-qu1jt
@Username-qu1jt 2 года назад
Imagine finding a Wagyu steak at sea
@goldyrjdel2809
@goldyrjdel2809 3 года назад
MSG power from seaweed? Uncle Roger: *showed-up*
@ismaelvelez5097
@ismaelvelez5097 2 года назад
First I love your show and the many different ways to make a steaks. You guys are amazing
@Dravkwn
@Dravkwn 3 года назад
I've come into a sous vide unit this past year and I cook chicken and steak in it and I have zero regrets since the first use.
@rayjesse9985
@rayjesse9985 3 года назад
U should try and dry age with Miso paste
@gottfriedmaurer2654
@gottfriedmaurer2654 3 года назад
I would love to see you using the "Not a flamethrower" flamethrower from Elon musk. That would be cool to watch
@daganattias274
@daganattias274 3 года назад
I watch all your vids on both channels just for fun.. But im actually gonna try this one😂 You are a genius
@toddwynia7491
@toddwynia7491 8 месяцев назад
Fascinating. Sounds wonderful
@daffa_odon
@daffa_odon 3 года назад
Next Episode: I tried to dry aged my sous vide machine then sous vide it with another machine
@georgeamesfort3408
@georgeamesfort3408 3 года назад
Then sous vide the sous vide machine you used to sous vide the sous vide machine
@georgeamesfort3408
@georgeamesfort3408 3 года назад
@GreenJordan 30 MYSTERY MEAT
@seanwells5257
@seanwells5257 3 года назад
I wonder what the limit is. Like the best steak ever. I have a feeling it would be like a Kobe picanha dry aged in Kombu, cooked sou vide then butter basted and sprinkled with MSG. It's gotta be something like that. Maybe with grated cured egg yolk on top. I kinda want to see Guga just go and try to make the best steak he can think of, just way overboard and extra in every sense.
@malcolmballistictool
@malcolmballistictool 10 месяцев назад
Excellence is found in the soft touch and the restrained effect. You can never swing the teeter totter all the way one way without yeeting an important component of the ride. 😂😂😂
@swordbro2676
@swordbro2676 3 года назад
I hope one day you do a video on all of the practical purposes of different liquid from the Sous Vide bag, like a compilation of sauces and other things it can be turned into. If there already is one, I'm sorry I missed it.
@TheGriddleGuys
@TheGriddleGuys 3 года назад
Gotta give props to anyone willing to put this much effort into meal with an unknown outcome! Nicely done Guga! -N
@h0pi267
@h0pi267 3 года назад
Guga could be a voice actor ngl
@JoeAuerbach
@JoeAuerbach 3 года назад
"The Japanese have been using this for decades" Sure. 150 of them.
@kenreynolds1000
@kenreynolds1000 3 года назад
I think he meant centuries or millennia. I give him a pass as I can’t recall the word for centuries in Portuguese either.
@vinimano8213
@vinimano8213 3 года назад
@@kenreynolds1000 séculos
@kenreynolds1000
@kenreynolds1000 3 года назад
@@vinimano8213 obrigado
@JawDropinqTrickshotZ
@JawDropinqTrickshotZ 3 года назад
I mean, he's not wrong. He could've said they've been using it for days and would've still been right.
@stevenlarratt3638
@stevenlarratt3638 3 года назад
He meant dry vac sealed seaweed vs fresh...
@nuneselso
@nuneselso 3 года назад
That's nice. because we do not have umai bags in Brazil, But Kombu you can find at some markets around.
@dinospd
@dinospd 3 года назад
Damn... I’m definitely giving this one a try!!!
@BYOTools
@BYOTools 3 года назад
Hey @mrnigelng Uncle Roger will love this one :)
@AbhayPeshin
@AbhayPeshin 3 года назад
Uncle Roger love RMB more😄! Free Hong Kong, taiwan and Tibet.
@theinvisiblebrick636
@theinvisiblebrick636 3 года назад
Guga should do a collaboration with Ordinary Sausage (preferably in his Guga Foods channel). Spread the word.
@tanchunyong3418
@tanchunyong3418 3 года назад
Haha uncle roger funny not overused 😆😆😆
@suchgood5820
@suchgood5820 3 года назад
the egg fried rice dry age
@matthewgreene2419
@matthewgreene2419 3 года назад
@BYOT Uncle Roger would also like to see 10 to 14 yo kids getting beat by police to just bc they wanna go get food not to starve
@samundraxhrestha4675
@samundraxhrestha4675 3 года назад
How about dryage with cheese
@StephenHutchison
@StephenHutchison 3 года назад
Trade sounds like a great company. I noticed that you showed us the cook in approximately reverse order of when you really did it because otherwise you'd be eating old cold food.
@kuruptzZz
@kuruptzZz 3 года назад
Finally an ad I didn't skip...that coffee looks good!
@quino001
@quino001 3 года назад
It's like it when Guga says "He has no idea what I'm talking about but YOU GUYS know what I'm talking about!" That makes me feel special.🤗
@Brashnir
@Brashnir 3 года назад
How long does this channel have to go before we get to, "I dry-aged steak in an ancient Egyptian mummy?"
@avrahamhatzvi9715
@avrahamhatzvi9715 Год назад
Gotta love the sous vide crust making blues
@evthemage97
@evthemage97 3 года назад
This is phenomenal
@georgeamesfort3408
@georgeamesfort3408 3 года назад
The meat came down with a mild case of getting dry aged
@glock25onyofacebrrrr11
@glock25onyofacebrrrr11 3 года назад
When can we expect 3 year dry aged cow?
@ferdgerbeler8494
@ferdgerbeler8494 3 года назад
Need to figure out how to dry age one while it's still alive...
@TomasRoggero
@TomasRoggero 3 года назад
Mamau: what's for dinner? Guga: Steak with a side of steak.
@keithyinger3326
@keithyinger3326 3 года назад
Gotta love that the commercial that plays before the video is a Guga foods ad. You see Guga and Angel eating steak and think the video is starting from the end, then realize its just an ad.
@Nate_Daniel
@Nate_Daniel 3 года назад
"the other great way to avoid smoke, is to use the flamethrower" can't argue with that logic
@jamienguyen6603
@jamienguyen6603 3 года назад
“I wrapped my nephew in seaweed for 35 days, the results blew my mind”
@johnnerr
@johnnerr 3 года назад
That's a pretty classic Japanese fish aging technique called Kombu Jime... but definitely with a twist. Cool job.
@tinovanderzwanphonocave544
@tinovanderzwanphonocave544 3 года назад
the Japanese dry chicken and fish in a similar way but they use a cloth-like an cheesecloth but with bigger holes, it makes it easier to pull of eh, like a bandaid off a hairy arm.
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