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!
@@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
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.
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.
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...
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.
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!!!
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.
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!
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!
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. 😊
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 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.
@@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.
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.
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.
Please try smoked butter! I've tried smoking the butter and it is perfect, you can then just spread it on top of meat or fish and it will have a smokey taste. You need to spread the butter on a big plate(I've put it into microwave before), and then put it into smoker, and let the smoke lay down on butter, then mix it and it is ready to be used. I've also added garlic powder and thyme to it.
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!!
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!
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.
Guga, I’ve been inspired by your channel and have purchased the equipment to get started. I also bought a camp chef pellet smoker. Without any doubt, souse vide does an excellent job tenderizing foods. I often see you use sauces. In my opinion this far, the souse vide food seems rather bland even though I use proper amounts of seasonings. I can see why sauces would be a benefit. I’ve smoked some items for the recommended times then souse vide. I can’t seem to achieve the level of smoke flavor I would prefer. I know I’m a noob so hopefully the best is yet to follow but right now, I’m only mildly impressed for the amount of $ spent. Just my opinion. I do like your channel very much. Thank you!
Guga, I tried this with Chinese kombu on ribeye but it didn't dry up as much as your did. The konbu stayed moist all the way, only 3% moisture loss. No pellicles at all. It ended up wet aging but the umami power and aged funk was very prominent. 10/10 will try it with picanha next time!
Good job,I am a college student who studies abroad in Athens I just wanna say you have inspired me to start this TH-cam channel and I put my own touch, ideas and heart in it
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.
Try Miso paste next time. Koji is the key ingredient of Miso. Kombu seaweed is an Umami enhancer for Miso soup. The natural step is to for with Miso paste. Try using 2kg of Miso paste without additives (let alone instant Miso soup packets). Alternatively, Bonito flakes also known as Katsuobushi. We use Kombu seaweed for Bonito flakes for Umami. Miso or Bonito flakes!!!
I dont know if you will see this since its an older video. I want to get the benefits of the sous vide that you point out in the video, but want the flavor of a grilled steak basted with your butter of the gods. How would you recommend going about that? Grill first then sous vide? Or try and reverse sear after like you did with the torch?
Hi Guga, Please try Uzbek BBQ called shashlik. It has amazing taste and I'm sure you're gonna love it You can use any meat, beef, lamb, pork, chicken or even fish
Guga, I got your next experiment! I think you should season steaks with ramen seasoning packets. You have the 3 classic ramen flavors (chicken, beef and shrimp), but maybe you can find some more flavors at your supermarket or wherever you can buy ramen. Love the videos, hope to see many more!
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.
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. 😂😂😂
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.
I like the new crust method! The fire is visually stunning, even if it flares up. I'm just saying, you go outside to crust your steaks with a torch sometimes. Also really cool, but the tiny pan on fire is awesome in all aspects. Hope you keep it, Guga! Tiny pan gang!
Gugaaa you need to try Silpancho (and maybe also Trancapecho that its the sandwich version of that dish)! Is a Bolivian Dish that I'm pretty sure you will enjoy and I would love to see your take on it! Greetings from Bolivia!
I am from Nicaragua and that not just look like tamal is more like a Nacatamal traditional Dish of Nicaragua, by the way @Guga You should give it a try
i like how guga says "regular refrigerator" as if he doesn't have 100 wagyu beefs being dry aged in it
😂😂😂😂
Only 100? Lol
Do you think that affects the flavor?
because that’s what makes it “regular” 🧐
What can you expect from a man with a meat dealer
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!
Guga is an inventor.
>sees dragon quest slime pfp
Seems legit
I don’t think guga will ever stop trying to dry age without dry aging. We appreciate the dedication!
dry age without dry aging?
🤔 how do you dry age... without dry aging?
I'm confused
@@rallywagon261 Well dry age is steak in cold temp with high circulation of air. Guga is trying everything arround that concept.
@@Ricardo8388 ohh I get it now 🤣
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.”
Funniest comment 😂😂😂
Bro!!!!! Lol
i hope you played the music and everything
Do normal dongs not grow that much lmao mine gets from 1.5 in to 6in smh
*pulls out flamethrower*
Guga's acting at 8:09 deserves an oscar.
Hahahahaha Loosheeoos Kafi
Lmaoo ikr
90% of these videos is Guga acting. Over the top and unnatural reactions.
@@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
@@robbiedaniels2164 you know how he acts in real life?
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.
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.
yeah guga! Try That!
@Sous Vide Everything
seconded
Dooo eeet!
Get this to the top, if this works then one dry age could lead to many non dry aged, dry aged steaks
It is SO fun and enjoyable to see how authentic Guga and Maumau's reactions are to tasting a new beef experience.
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...
I was definitely thinking the same thing. Just trim it with the pellicle. I will have to give this a try.
@@FlexibleToast i think guga removed the kombu first to show us the meat
someone take this man’s ellipses away
@@oliveoiI I’m not sure it would help... period.
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
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.
I thought you werent supposed to eat it
This is awesome. Looks like there wasn’t as much loss as normal dry aging as well. Well done!
Guga: Angel, could you wrap yourself in all this seaweed for me please?
Angel: Ummmmmm, why???????
Make him a kombu raincoat.
@@Anthropomorphic *Ummmmmm, why???????*
I cant with guga, he literally makes it sound and look mouthwatering BEFORE he even cooks it
“it may not look that good right now, but watch this!”
**flamethrowers my dead body*
Voyage to the bottom of the sea, what there’s a dry aged steak down here. I’m drooling
“Aha”
WASABI 45 DAY DRY AGED!
@@flickshotgirl lmao
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!!!
It's been a year. How did it go
been a year
Lol
how did it go
We need answers!
Gugas channels are literally the best food channels on TH-cam. I hope he never runs out of these experiments
I wish him and Gordon Ramsay would link up or something thatd be cool
@@POOFAYMANN Steak off
I love the "i know it doesn't look that good right now, but watch this!" It's just so amazing❤❤❤
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.
He actually did something similar on a older video
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.
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!
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!
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. 😊
0:25 japanese been using it for decades?.... more like centuries
I think it's closer to a millennia now.
@@graywolf2600 however long people have lived on that island
I mean, a hundred decades is still "decades"
do centuries do not include decades orrrrr??
He meant vac sealed dried seaweed...
That's one of the best videos yet! Very well made and an interesting experiment
Good job Guga
I wish I were Maumauzin
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!
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.
@@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.
@@YASxYT oh... i get it now. Thanks. Sry.
@@heitorantonini1641 since when does Olive oil have a low smoke point lol? Maybe not high like avocado or grapeseed but definitely not low
@@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.
Hi Guga.
Much Thanks for Sharing.
Will Definitely be Trying This One Out.
Stay Safe. Love To All At Home.
Cheers From Trinidad 🇹🇹
I love how you try different ingredients to dry ageing the beef 👍
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.
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...
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.
Wow, that looks incredible!
Speaking of dry brine, would you ever recommend dry brined picanha?
Guga should film him using the FlameThrower like Dicaprio in that movie
Ive heard of using the pelicous in burgers. Have you ever tried it?
He does that already I think
I think he said that in his other channel
That's nice. because we do not have umai bags in Brazil, But Kombu you can find at some markets around.
I believe that in Japanese cuisine this aging process is usually done for fish for sushi and is known as the kobujime technique.
Please try smoked butter! I've tried smoking the butter and it is perfect, you can then just spread it on top of meat or fish and it will have a smokey taste. You need to spread the butter on a big plate(I've put it into microwave before), and then put it into smoker, and let the smoke lay down on butter, then mix it and it is ready to be used. I've also added garlic powder and thyme to it.
My hairstylist makes a mistake cutting my hair:
-"I know it doesn't look that good tright now... but watch this"
*Pulls out flamethrower*
Awesome video guys answered a lot of questions for me an my wife's anniversary!
"this one hit me on the right spot"
"hmmm, uhhhh, ahhhhh"
"i dont wanna swallow"
*okay guga*
um
That's what she said?
@@mikeobrien3529 dang you beat me to it
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!!
Guga: “now the only thing left to do is...”
...Proceeds through 20 more steps in the cooking process 😂
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!
I’ve always wanted to see someone try a sous vide steak fresh out the bag, NO SEAR!
why
@@wokeil why not?
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.
Video suggestion: Dry ageing a steak with dry aged steak.
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
Theres not allot of hard pelico conpared to normal dryage i noticed
I agree. This might be really interesting to smaller beef cuts.
Guga, I’ve been inspired by your channel and have purchased the equipment to get started. I also bought a camp chef pellet smoker. Without any doubt, souse vide does an excellent job tenderizing foods. I often see you use sauces. In my opinion this far, the souse vide food seems rather bland even though I use proper amounts of seasonings. I can see why sauces would be a benefit. I’ve smoked some items for the recommended times then souse vide. I can’t seem to achieve the level of smoke flavor I would prefer. I know I’m a noob so hopefully the best is yet to follow but right now, I’m only mildly impressed for the amount of $ spent. Just my opinion. I do like your channel very much.
Thank you!
I like how Momo is just eating away the while time! 😂 Can't blame him, the sous vide steak looks amazing!
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!
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"
Watching the pan seared / oven finished steaks getting cut brought a tear to my eye .... beautiful
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!
Meow meow seems so weird in writing 😂😂
@@nizamahmed5073 I am not sure how it is in written form, but I love his name, especially written that way.
It's probably "Mau Mau"
@@TheSlavChef it’s maumau
MEOW MEOW LMAOOOO
it's Maumau i think
Guga, I tried this with Chinese kombu on ribeye but it didn't dry up as much as your did. The konbu stayed moist all the way, only 3% moisture loss. No pellicles at all. It ended up wet aging but the umami power and aged funk was very prominent. 10/10 will try it with picanha next time!
I just finished cutting the pellicles off mine.
It looks just like Guga's!
But then again, I made sure to buy the EXACT PRODUCT THAT HE USED.
Good job,I am a college student who studies abroad in Athens I just wanna say you have inspired me to start this TH-cam channel and I put my own touch, ideas and heart in it
Guga! You're the maestro! Thanks for great content, and great prep options!
"Smoke the steak with weed Everyday".
- Snoop Dogg to Guga, 2021.
Dry age it in weed leaves first then smoke it in weed.
No
@@toddlynch7740 Yes
2Chainz and Guga collab!
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.
"salt does not penetrate fat"
I DID NOT KNOW THAT
false, i shot my ex gf with salt gun
@@laszlobandi6456 WTF HAHAHAHA
Try Miso paste next time. Koji is the key ingredient of Miso. Kombu seaweed is an Umami enhancer for Miso soup. The natural step is to for with Miso paste. Try using 2kg of Miso paste without additives (let alone instant Miso soup packets). Alternatively, Bonito flakes also known as Katsuobushi. We use Kombu seaweed for Bonito flakes for Umami. Miso or Bonito flakes!!!
They've been eating seaweed for more than "decades" more like millennia.
Saying decade probably felt safer to say haha
Been using seaweed for like 400 years
I was thinking he meant specifically prepackaged kombu products.
I dont know if you will see this since its an older video.
I want to get the benefits of the sous vide that you point out in the video, but want the flavor of a grilled steak basted with your butter of the gods.
How would you recommend going about that?
Grill first then sous vide? Or try and reverse sear after like you did with the torch?
No disrespect but
Guga: *amazed*
Asians everywhere: “You just found out?”
As an Asian, i almost thought before that MSG comes from the bones of animals...
@@jamesdivinagracia1713 that's collagen
Hi Guga,
Please try Uzbek BBQ called shashlik. It has amazing taste and I'm sure you're gonna love it
You can use any meat, beef, lamb, pork, chicken or even fish
Yea it looks like a big tamal, a oaxaqueño tamal, Viva México!!!!
Have you done garlic powder dry age if not it would be awesome to see the result!
Hey @mrnigelng Uncle Roger will love this one :)
Uncle Roger love RMB more😄! Free Hong Kong, taiwan and Tibet.
Guga should do a collaboration with Ordinary Sausage (preferably in his Guga Foods channel). Spread the word.
Haha uncle roger funny not overused 😆😆😆
the egg fried rice dry age
@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
I can't get umai bags where I live, but kombu is available at any Asian market for very cheap. Definitely going to try this out.
Can we all collectively thank Guga for doing the things that we wouldn’t even DARE to do? 😂
Guga, I got your next experiment! I think you should season steaks with ramen seasoning packets. You have the 3 classic ramen flavors (chicken, beef and shrimp), but maybe you can find some more flavors at your supermarket or wherever you can buy ramen. Love the videos, hope to see many more!
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.
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. 😂😂😂
I wonder if using a brush and painting the seaweed with warm water after the dry aging would allow easier peel off.
"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."
Imagine finding a Wagyu steak at sea
This looks amazing. How about dry aging in bone marrow?? 🤗🤗
I would love to see you using the "Not a flamethrower" flamethrower from Elon musk. That would be cool to watch
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.
MSG power from seaweed?
Uncle Roger: *showed-up*
I got a point and wrapped it in seaweed. have 30 days left. Can't wait to try it. How would you cook it, Guga?
WASABI DRY AGED 45 DAYS TRUST ME THIS IS THE BEST DRY AGED I EVER HAD WAYGU PICANHA!
The flamethrower sear looked weak today try going back to pan or cast iron searing for some of these, they look way better.
Do a marshmellow fluff dry-age experiment next
Great video! I hope to see more uses of the seaweed in the channel
Next Episode: I tried to dry aged my sous vide machine then sous vide it with another machine
Then sous vide the sous vide machine you used to sous vide the sous vide machine
@GreenJordan 30 MYSTERY MEAT
This I got to try. You sir, you are a true explorer. Umami naturelle. What a great idea.
Guga could be a voice actor ngl
I used to make miso soup and that was one of the main ingredients to make it. Along with bonito flakes.
U should try and dry age with Miso paste
Can you make a video on what to do with the pelecos? (Spelling?) I have some frozen and not sure how to use them
How long does this channel have to go before we get to, "I dry-aged steak in an ancient Egyptian mummy?"
Guga's Dr. is somewhere watching this stroking out XD Guga man love your stuff throw a cucumber in the mix maybe some tomatoes. =D Much love!
When can we expect 3 year dry aged cow?
Need to figure out how to dry age one while it's still alive...
Gotta give props to anyone willing to put this much effort into meal with an unknown outcome! Nicely done Guga! -N
The meat came down with a mild case of getting dry aged
I like the new crust method! The fire is visually stunning, even if it flares up. I'm just saying, you go outside to crust your steaks with a torch sometimes. Also really cool, but the tiny pan on fire is awesome in all aspects. Hope you keep it, Guga! Tiny pan gang!
"The Japanese have been using this for decades"
Sure. 150 of them.
I think he meant centuries or millennia. I give him a pass as I can’t recall the word for centuries in Portuguese either.
@@kenreynolds1000 séculos
@@vinimano8213 obrigado
I mean, he's not wrong. He could've said they've been using it for days and would've still been right.
He meant dry vac sealed seaweed vs fresh...
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.
“I wrapped my nephew in seaweed for 35 days, the results blew my mind”
Gugaaa you need to try Silpancho (and maybe also Trancapecho that its the sandwich version of that dish)! Is a Bolivian Dish that I'm pretty sure you will enjoy and I would love to see your take on it! Greetings from Bolivia!
"the other great way to avoid smoke, is to use the flamethrower" can't argue with that logic
I am from Nicaragua and that not just look like tamal is more like a Nacatamal traditional Dish of Nicaragua, by the way @Guga You should give it a try