I DRY-AGED 4 giant LOBSTERS it's insane! | Guga Foods
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- เผยแพร่เมื่อ 1 ธ.ค. 2021
- 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 - บันเทิง
Now I know why Aliens will never visit the earth.....They're afraid that Guga will Dry-Age them all. ;)
this made cry I laughed so hard!!!!!
Well depending on the type of aliens, they might end up dry aging him...
hahahhahah good one hahahhahaha
🤣🤣
I can't show this comment enough validation. Hahahaha.
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.
Chimi is like fine wine. The longer it sits in the fridge the better it gets 😏
@@GugaFoods how does it taste. You never put it in the video of you trying it
@@gregorydiser4215 he makes these dishes so other people can see how to make them on their own.
I was dyin when he said that!
I was thinking the exact same thing lol
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.
definitely not. it so dry this way
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.
@@Thatkimm Over the grill without the shell. Could have went on a pan with loads of butter.
wing wang wong
Did not expect him to do that lobster on camera 😂
I know you have to do it but I felt bad for the lobster like bro didn’t see it coming
@@dominoeffect6699he saw it coming thats Why his Stare turned down
She is in a better place.
@@whitefalcon630butter place
@@whitefalcon630 in the belly
Guga is going to dedicate his life to capturing Sasquatch just so he can dry-age him.
🤣
That’s accurate, lol
I believe it
LMAO DUDE HAHAHAHAHA amazing
🤣😂🤣
Can we just appreciate Gugas effort in dry aging EVERYTHING!? Honestly, who else would've dry aged a lobster? Well done Guga!
Has to dry age angel still tho
@@robertthabassist that’s the finale
I aprreciate the effort of bein respectful with the lobster.
Guga be like 😎
Japan prob
Most high level sushi chefs age their seafood
Relatively uncommon knowledge tho
Nobody really talks about or documents it.
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
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
Yes they use to call an still do call them the seacockroach
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.
@@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.
I appreciate the fact Guga cooks for his friends and enjoys their experience.
Yeah, they are either judges or test subjects 🤣
thats his family
where friends?
Let me catch them for u next time
hi papa nick
second!
How does this only have two likes
Nick you are a legend
Oi mate need a new camera man?
I made dry aged water. Took a few days until all the water evaporated. But what I had in the end was pretty astounding.
I like water residue as well
You should salt the bowl so it has flavor to it fr
That's amazing! Just add water and it's wet again!
You know it doesn't sound good right now... but watch this...!
Did it cause rain? Asking for a friend.
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
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
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
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.
Females with eggs or a notch
@labella9291 definitely not impossible to tell the difference
@@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.
Dry aged sea food seems fishy
Haha
Well, salted and smoked salmon is basically dry-aged fish, ready to eat right away.
😑
How do you do fellow balisong flipper, wasn't expecting you here XD
🚪👈
The way Guga's voice gets really high pitched when listing ingredients makes me smile every time, lol.
I've never noticed that until you mentioned it and now I'm going to hear it in every video.
What about when he says "because now your sauce is done"?
I was thinking it for every ingredient and in a way it could almost sound like questions for every ingredient
Me 2 bro
Literally reading this while he is doing that with the chimichurri.
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 👍
Omg the poor lobster knowing that he getting dry aged 😂
I don’t know how I feel about eating lobster after getting to know Leon the Lobster.
Thumbs up. We love Leon !
Why I don't eat lobster, I name them when I see them.
When he poked it with the knife and he flinched, I immediately thought of Leon. T-T
SAAAAMEEE
@@ForeverMasterless HAHAHA right... (hears the same song he plays for leon on every video).
Guga won’t rest until he dry ages everything, even Angel.
Especially Angel
Part 9999 dry aging angel
Series finale
Hannibal Lecter would like to know Guga's location.
that already happened, in actuality Angel is 47 years old, only Guga'S dry aging kept him that fresh
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.
0:36 >:) this is for PETA
Hehehe ;D
Never seen a lobster be dry aged before, I’m excited!
I’m amazed he did it after the dry aged shrimp.
I'm super pumped for this
Same! I've only seen alligator dry aged 😂
Me neither I thought u can't do it without rotting it
I used to keep exotic fish.. Iv accidentally dry aged a few crayfish 🤣🤣🤣
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.
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.
**drum drum** WHOAAA
**drum drum** WHOOAAA
(guitar solo)
Calm down sir
do we know what the name of the grilling music is for this one? i cant find it lol
@@arbiterprime2145 There's two I found that he uses:
- "Forever" by Jonezen
- "Before The Start" by Anton Vlasov
2:25 “this should pair up perfect with the lobsters, because i have no idea if it’s gonna be good” wtf guga
The best way to watch the video is to sync up the live lobster murders to slayer
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!
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)
@@chucktaylorii Lol same, that's how I grew up and that's the only way I've ever eaten it. Completely agree.
@@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
@@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😉
Grilled lobster is far superior
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.
How about Butter vs. Bacon Fat, wouldn't that be a better comparison.
Why not both ?
Guga says budder not butter
I think there’s a bacon video from a couple years ago
Make some dry aged bacon butter to cook some dry aged bacon.
Leo’s second job explaining the food like he describes things so perfectly 😊
I love how Guga always go up in a higher voice, like when asking a question, when he names the ingredients. Love you Guga?!
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
I think you have a crush on my guy 😂
@@thekinghash nah just admiring
Problem is that he's a bit long-winded.
@@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.
coz its everytime the same words. lol
Guga is such a warm, bright, and passionate light in the world of food.
I don't think that lobster feels that way
@@blackcross1 vegans b like
@@DjYale yup I'm a meat eating vegan🤣🤣
@@blackcross1 the only good kind
Oh yah, sure. He sounds like a good person, but... He did just murder a shell fish in front of everyone, so... yah.
man i have a soft spot for lobsters after seeing LEON the lobster getting saved
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.
When its boiled alive then its still ok. Lobster instatly get shock and pass out.
@@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.
Yep that knife trick looked pretty instant. I never liked the thought of boiling them, even if they were frozen first.
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.
Im a simple man i see anime reference, i like.
"Alright guys this week we are going to dry age a *Galaxy* let's do it!"
Dry aging until the flavor pierces the heavens?
You think he can’t do it? JUST WHO THE HELL DO YOU THINK GUGA IS?
Believe in the Guga that believes in you.
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!
Ngl guga,u are like a mad scientist when it comes to food...absolutely love ur videos👌
How many lobsters can one kill in an episode of Guga Foods?
Guga: Hold my Umai Dry Bag
"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
My thoughts exactly, this sounds like a really bad idea.
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
Yeah this was what I was scared of as well
@@themorbidstoner1911 by creating a low/oxygen free environment you encourage other bacteria less harmful to humans to grow.
@@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.
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.
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
I’d love to see a lobster bisque video
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...
Let’s dry age the steak of the sky, DUCK! That would be delicious!!!
i second this
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
So when it is time for Guga to leave this earthly realm, I do believe dry aging should be the prep process....
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.
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 :)
they die before they hit the water they fine
@@GreedyAssSonOfBitch thats a myth lmao
@@GreedyAssSonOfBitch as someone that boils tons of crawfish...thats a lie
@@outdooradventures7789 yeah...its fucked but at least they taste alright.
there is no evidence to support that lobsters feel pain.
I love how these guys take turns talking. So many people I know just talk over or loader. Great friends.
Don't even bother with Maine lobster now unless you've got several hundred dollars to spend on one dinner 😂
Bruh idk how is the lobster prices in the USA but I just saw Maine prices and for someone who lives in portugal, they're very good lol, a 1kg lobster here is like 75€, in maine is like 60 dollars
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! ❤️
I was waiting to see if Angel would eat chimichurri sauce, it contains green after all.
Surprised he didn't dry-age the sauce
@@danarchy6319 hahaha maybe he did they would explain the 3 weeks. 😂
Dry aging lobster for 3 whole weeks gave enough time for Guga to make a side dish.😂
Dry aged lobster roll sounds like it would be incredible!
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!
Oh we dry aging every living breathing creature now
Super idols smile
I mean I'm still waiting for Angel to be dry aged.
yeah, soon enough, Angel's next
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
Now... that's the best ads I ever watch. Thanks for let me know about Maine Lobsters
I love how you all look to the right every time you’re tasting something
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
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.
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
So what you're saying is the dry aged lobster would be absolutely amazing in a lobster sub
Yes, I do want to see how Gaga makes a lobster bisque. Please and thank you!!
Is Angel ready for dry aging yet?
I love how Angel know what’s going on but keeping it to himself for whatever reason.
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..🎉😂❤
Dried prawns are pretty popular in asian cuisines, among other kinds of seafood. It makes perfect sense that dry-aged lobster is good.
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.
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!
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.
This guy is answering questions I wouldn't be brave enough to do on my own. Quality content
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.
2:41 that's how it's done guga. That's how you respect your food. Quick and clean
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.
how can you tell the doneness?
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.
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
exactly, was looking for this comment. You can't rly crack open shellfish before cooking. It's just wasting flavour
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.
Guga: today we're going to dry age this lobster.
Also Guga: wow this lobster is so dry
Did you hear about the lobster that got a job at pizza hut?
He's working in the crust station.
Did you hear about a horse that goes to the bar and the bartender asks him "why the long face?" lol
Would love to see a bisque video. Also the dry aged lobster meat would be perfect in a lobster mac & cheese
It would probably be great as a topping to bisque too!
I second this
Great idea!
I am waiting for Guga to start everything with a whole stick of butter.
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.
Im not sure dry aged food is meant to be consumed raw
@@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.
@@Alynis_ now i'm curious
@@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
Daaamn that sounds bussin. Someone are going to steal your idea.
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!”
That lobster execution at the beginning was brutal 😂
Less brutal than boiling them alive
watching guga in bed at night and its raining best sleeping combo
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
Makes sense: the larger the animal, the stronger & tougher the muscle has to be to move the critter around...
Ya know, since I’ve been keeping up with the Leon the lobster series I almost cried when he killed it 🥲
Watching these videos at 2x speed with captions feels like downloading all of his cooking knowledge into my brain
The way the lobster tails spiral reminds me of The Emperor's new groove when they are eating the pill bugs
Dry aging a lobster for 3 weeks gave me time to make a great chimichurri 😂😂😂 love it !
now way he did a dry age lobester. What a legend!!
That lobster died faster than my hope for my dad to come back home with the milk. Still waiting dad…..
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.
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.
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!
Isn't this more grilling rather than cooking
4:33
Epic soundtrack for epic content!
The ammount Of respect this man did before killing the lobsters are just what we need to do
totally unrelated: Whenever Guga say "everybody", it reminds me of how korean address the public by saying "everybody" in Korean.
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. 🤔
Thank you for the video! 😜👍♥
Thank you for not including the sound of you dispatching the lobsters, I know it’s humane but that loud crunch always sends a chill down my spine 🫣
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.
I should try po'boy and jambalaya
I like how Leo looks surprise when dry aging makes so much sense, bc dry age almost never makes sense.
guga saying "so let's do it" gets me every time😭
Guga dry aged everything 😂 is one left with a tree to be dry aged by him😂❤
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 👍
Dry ageing a lobster sounds so wrong 😂