you should get LaRouse to open your eyes. Empress pheasant. he blows himself up with claims on ingenuity. but he has some great serial plot lines that are, in fact culinary grade benchmarks. But really his statements are way outside his dick size. he's doing 300 year old experiments and claiming first time. if you personally don't have enough Food History, yer gonna be a gugamaga by defaulting in background education.
In northern Finland we have a tradition of drying meat by leaving it hanging outside during spring. At our house we use a beef heart, but other pieces would work too, reindeer meat is also very traditional. It's such a great salty treat. We don't cook them after the drying tho. They're salted before that so I think the tecnique is a different one to this
@@jhonpaulng6806 They don’t. I think it’s because they can only be made at a very specific time of year, the coldest months of winter. Also heavily salted before the drying process. Birds are a much bigger issue, many people have small cage-like boxes around them for protection.
here in Austria in the EU we dry age pork since hundrets of years. we do it almost to the point were you can call it jerky, but in bigger pieces. it gest hard like a rock too and gets cut in very thin slices and eaten raw. often it was smoked befor drying 🙂
The way he talks about food, the passion in his voice, is so desirable in chefs these days. This is how every chef should treasure their food and how everyone should treasure their food. it is a gift.
@@PoorEdward Honestly, when it comes down to it, anyone that cooks. Anyone that cooks with a passion is appreciated. Because the food is good and it’s special!
yeah its not like guga is free to do the only food he wants to do whenever he wants to. Nah hes like an "passionate" chef cooking 10 hrs a day sounding energetic talking about the food while cooking it.
In some parts of Italy we hang sausages from the ceiling and let them dry age naturally for a while (obviously the whole process is a bit more complex than this, and it kinda needs a dry climate to work) and what we are left with is Salsiccia Asciutta (literally dry sausage). It's really good to eat raw
Or "I've finally done it, I've dry-aged every meat. My soul feels empty. Angel, take a look inside this walk-in freezer, I have something I want to show you."
From what I've seen here it definitely seems that the more fatty the meat, the more it benefits from dry age. The leaner type meats don't seem to be the best candidates for a dry age.
The fat actually moves towards the middle when dry aging so leaner pieces will be more fatty after look at the marbling Adam ragusea had a great video on dry aging
The lesson here seems to be that the ideal shape for dry aging is long, thick, and round, so a cylinder.... Like a salami. I'd be interested to see what results you'd get for some of the worse results if you were to try to stack/shape them into a more cylindrical form. You might even be able to age them for a bit longer. I imagine it'd work pretty well for the chicken breast and the tilapia.
@@dccrashergames6553 he said 90% lean ground beef because you cannot get 100% lean ground beef. And from that added 20% fat to the whole thing, for example 80g of 90% lean ground beef and 20g of fat for the whole thing :)
It would not shape or mold in a machine properly. The cost to even entertain the idea would make it an investment kamikaze mission straight into a bankruptcy building.
"It feels kind-of sticky and gooey..." "Doesn't that look like perfection? Very nice and intense in color." "To be honest with you, I don't even wanna talk. I wanna eat!"
The green stuff on the Lamp is caused by bacteria called Pseudomonas aeruginosa. I know exactly how it smells because of my job in medicine, like rotting meat. Guga, please give the lamb another try with meat from a different source, this kind of contamination happens in enclosured moist environments (the bacteria are anaerobe and prefer oxygenfree environmets)!
Also worked in medicine: Agreed. De-boning it, probably would have saved the cut of meat. I would like to see him give lamb another go, with a roast cut.
I have had a lot of success lately dry aging whole legs of lamb and then roasting them. I coat the surface with salt, black pepper, and coriander, put them in a paper bag on a rack in the spare fridge for three weeks, and then barbecue them over a smoky fire at 140°C, to an internal temperature of 56°C. They've been delicious. So I endorse the suggestion that Guga's unhappy result with dry-aging lamb was probably due to surface contamination, not to the use of lamb, and urge him to have another go.
Yeah, you don't dry age lamb in such small pieces. You get the entire leg, usually from an adult sheep, and age it like that. It is explicitly supposed to ferment mildly. You can add a very small amount of salt to help preserve it. It is normally aged hanging in a food cabin, in the Faroe Islands. The climate is cold enough for it, and the wind is slightly salty because of the surrounding ocean. It is considered a delicacy, and I personally find it delicious. Depending on how long you age it, a lot of the meat can become extremely tender. It is often eaten alone, on bread, or used in a stew, but is not roasted, grilled, or panned. It is safe to eat without processing it outside of the aging (ergo no cooking needed).
To be fair as long as the beef contains the right ammount of fat there is no problem. The numbers only have to add to 100% if there is no otherlap. You cant have 60% boys and 60% girls in a school class but you can have 60% boys and 75% over the age of 15.
It’s not because there is no space for bacteria to infect the meat in the bag. E-Coli (food poisoning) doesn’t come WITH the meat, the meat attracts it, but how is E. coli supposed to get through the bag? It’s not got food poisoning, it’s just dry.
The dried shrimp its used in asia for make soup and broth more tasty. just for flawor not to eat. They sundried it but maybe with the bags it give a better taste.
So for the record: Shrimp: NO! Chicken: NO. Bacon: OBVIOUSLY! Pork Tenderloin: Excellent (if skimpy by comparison). Salmon: Definitely! Ground Beef: Surprisingly, yes! If you grind your own meat, that is. Thin Sausage: Yes. Tilapia: No. Lamb Shank: ABSOLUTELY NOT! *DANGER ZONE!* Chicken Thighs: Meh. Italian Sausage: Meh.
How are you dry aging them? What temperature and are they hung upside down? Would love to start trying some of these myself thanks for the content love you're videos anything food related I can watch 👍🏽
We're gonna pat it dry and I know it doesn't look that good right now... but watch this... Paaaa paaaaa pa paaaaa pa paaaaa pa paaa papapapap du du du dooo
The salmon reminds me of what happens when you smoke a piece of salmon or whitefish in a home smoker. Which makes sense to me, because that is also a way to drive off the moisture from the meat, and it also makes it oily. I think dry-aged salmon must be very close to smoked salmon, but without the smoke taste. Very interesting.
guga is the only man on earth who could even make me consider dry aging a chicken and then dunking it in orange juice
Lol
Yeah brazilians don't know the definition of limit.
@@Fuscao_Preto chinese: allow us to introduce ourselves
you should get LaRouse to open your eyes. Empress pheasant. he blows himself up with claims on ingenuity. but he has some great serial plot lines that are, in fact culinary grade benchmarks. But really his statements are way outside his dick size. he's doing 300 year old experiments and claiming first time. if you personally don't have enough Food History, yer gonna be a gugamaga by defaulting in background education.
Don’t try this at home! 😂
This man’s refrigerator top must be the size of an aircraft carrier
Its a big fridge, check the video where angel deep fried a steak
Probably uses special freezers.
@@PokeBronYT lol nice fan
loool good one
Guga foods: yes
"why I dry age my cutting board, not my steak"
This isn't Adam's channel
Joseph Varga I mean how would he know we didn’t search this up
😂
Where’s Adam.
Lol
In northern Finland we have a tradition of drying meat by leaving it hanging outside during spring. At our house we use a beef heart, but other pieces would work too, reindeer meat is also very traditional. It's such a great salty treat. We don't cook them after the drying tho. They're salted before that so I think the tecnique is a different one to this
This reminds me of how my granny made pastirma!
Wouldnt flies flock those hanging steaks?
@@jhonpaulng6806 They don’t. I think it’s because they can only be made at a very specific time of year, the coldest months of winter. Also heavily salted before the drying process. Birds are a much bigger issue, many people have small cage-like boxes around them for protection.
Do you cut off the outside?
same in here too they were my favorite treats when i was a kid
I'll just cook it a little bit
*torches shrimp*
Cole Blue *Throws it in a nuclear reactor*
ChickenBobx10 k Throws in the earth’s core
I'll just cook it a little bit
Sasuke: AMATERASU 👁🔴🔥⚫
@@gmoney7845 throws it to the suns core
Cole Blue splits a hydrogen atom while holding the shrimp over it
His voice is so compelling and soothing I ended up watching the whole thing. Worth.
Exactly
Peter Griffin ASMR
I'd pay to listen to him read an Applebee's menu
Same
I am a vegetarian... But still ended watching complete video.... That's strange for me...
He sounds like he ends a sentence with 😎
Exactly
Honestly same 😎
Most accurate comment I think I’ve ever seen
Underrated comment asf
YES!
here in Austria in the EU we dry age pork since hundrets of years. we do it almost to the point were you can call it jerky, but in bigger pieces. it gest hard like a rock too and gets cut in very thin slices and eaten raw. often it was smoked befor drying 🙂
We in Albania do the exact same thing but with cows or lambs
How do you call it (Austrian Name)? I am also from Austria, but I currently have no idea what you are talking about.
@@user-fo7mf9nd2h I guess they are talking about "Speck"?
@@BananaBlub17 Speck dry rubed (with lots of salt) and then smoked at low temperartures (geselcht), not dry aged.
@@user-fo7mf9nd2h Mostbröckle, oder Speck.
The way he talks about food, the passion in his voice, is so desirable in chefs these days. This is how every chef should treasure their food and how everyone should treasure their food. it is a gift.
No
@@RR_.comm_luck *looks at your channel*
God no.
pseudochef.
@@PoorEdward Honestly, when it comes down to it, anyone that cooks. Anyone that cooks with a passion is appreciated. Because the food is good and it’s special!
yeah its not like guga is free to do the only food he wants to do whenever he wants to. Nah hes like an "passionate" chef cooking 10 hrs a day sounding energetic talking about the food while cooking it.
wtf am i doing here. i literally have no intention of ever doing this and my mid term paper is do in a couple of hours
He literally said do not try this at home
@@lukesapigao601 Then why did you comment on this
Good luck 🤞
How did your mid terms go? 😂
@@annaafanasjeva7359 yeah lmao
This man quickly cuts, quickly seasons, and quickly cooks everything.
Mrs. Ross you a badie
And quickly removes from the fridge 🤣🥰
@Milos Katuric /you missed the point of that comment hard bud.
Also quickly dry ages
Quickly talks too leaves no time to waste
In some parts of Italy we hang sausages from the ceiling and let them dry age naturally for a while (obviously the whole process is a bit more complex than this, and it kinda needs a dry climate to work) and what we are left with is Salsiccia Asciutta (literally dry sausage). It's really good to eat raw
“It was done 90% lean and 20% fat”
Wait
Pepto lol
Hold up
You didn't know of our new 110% yield meat?
@@synthieum4636 dude it was a joke
slabyryan chill kid
"It was 90% lean and 20% fat."
Thought calculus was hard when I was in school. Didn't even know about meat math.
He probably added 10% more fat. So in total it’s 110% or 1.1x the original amount
I'm sure he's a great chef Math not so much
This comment is on 420 likes and tommorow is 420 so im leavin it👌
Meath.
@@Circuitssmith why does that sound like "meth"-
5 million subscriber special:
"we dry-age Guga for 120 days"
We freeze guga for 50 years let's go it
The sequel to we dry aged angel for 2 million subs
Thomas Libelos NO NO No!?! Are you corrupt?!!!
and when you cut him out, he'll look like an A5 wagyu
No it should be angel
9:28, “90%lean and 20%fat”
Hol’ up, huh?
Fatty lean
The other 10 percent is bread trust me 🗿
110% steak my dude. He's operating on another level.
"90% lean, 20% fat"- Guga
= 110% perfection
Frankly Frank I was about to comment that JAJAJAJAJ
Guga's body composition
My kinda math!
im glad Im not the only one who noticed
"Im going to dry age everything I can find"
Angel walks in
Guga; "Come here for a second.."
Or "I've finally done it, I've dry-aged every meat. My soul feels empty. Angel, take a look inside this walk-in freezer, I have something I want to show you."
please dont
He did say he almost dry aged him for letting his cast iron pan rust
“And this is what he looked liiike…”
*Angel in the dry age wrap*
r/cursedcomments
Imagine he trimmed the shrimp
Actually dried shrimp is a common ingredient... just not this dry
Shrimp spagetti
@@teddyong4829 Well... his dry aging and actual sun dried shrimp are very different...
BetterNew somebody toucha ma spaghett
@@fing3423 can someone give me a time machine so I can go back in time and laugh at his joke
It’s been 3 years and I am still waiting for the full dry aged ground beef episode
Guga’s ground beef: 90% lean, 20% fat equals 110% delicious!...
“The wonderful smell that is coming from this is wonderful” poetry
doomer in his path to become culinary bloomer
"the foul smell that is coming through is not pleasant "
seal beegle I’ve honestly reached the clown stage
Just too lazy to change my picture
Reminds me of "You can tell it's an Aspen pine because of the way it is."
Poultry
Is no one going to talk about the fact that this man just dipped dry chicken in orange juice ?
I was thinking the same thing lmao
And said it was good, wtf
the horror... extremely cursed food. it was kinda funny that a whole breast turned into a nugget tho
Actually orange is a really good spice for certain meats
There orange duck too.
i love your enthusiam for experimenting. it's really inspiring !
You would not be able to tell if this video was dry-aged
No I could smell it taste the air the video is just juicy
Clifton G.O.A.T UA-camr J U I C Y
The editing of this video was almost impossible to cut.
From what I've seen here it definitely seems that the more fatty the meat, the more it benefits from dry age. The leaner type meats don't seem to be the best candidates for a dry age.
Mugiwara no Luffy
How about whale meat
@Golden Eagle yeah and tenderloin did well
seems yes for the most part. But pork tenderloin was also good despite being the leanest cut of pork
The fat actually moves towards the middle when dry aging so leaner pieces will be more fatty after look at the marbling Adam ragusea had a great video on dry aging
i just like to picture him sitting at his desk recording a voice over moaning about meat he ate earlier.
The Perfect example of an Underrated Comment!
This is what I got
Because of you I cant sleep
Imagine his wife hearing moaning and "grind my own meat"
Aliafxx i his wife eats his meat
The lesson here seems to be that the ideal shape for dry aging is long, thick, and round, so a cylinder.... Like a salami.
I'd be interested to see what results you'd get for some of the worse results if you were to try to stack/shape them into a more cylindrical form. You might even be able to age them for a bit longer.
I imagine it'd work pretty well for the chicken breast and the tilapia.
"90 % lean 20 % percent fat"
Seems about right
Yeah I just noticed it hahahaha
You could say, he put in 110%
QUICK MÀTH
Or how the pork tenderloin smells like bacon 😂
l0000000000000l
I dry aged an entire elk in my garage in Flagstaff one winter and it was the best venison I've ever had hands down.
Holy hell how did you do that.. I have no idea how you would do that
@@CTMKD skill
@@CTMKD hacks
Probably just let it sit on his garage for 35 days. So lets do ittt
He probably cut it to pieces and dry aged it
Ground Beef: "90 percent beef, 20 percent fat".... I don't think that's how it works..
Nah man he uses the best meat and was able to push the limit
@@jaynejordan1831 Ahhh, I have transcended!
@@dccrashergames6553 he said 90% lean ground beef because you cannot get 100% lean ground beef. And from that added 20% fat to the whole thing, for example 80g of 90% lean ground beef and 20g of fat for the whole thing :)
@@Jac00b022 I gotta do it.. r/woosh
Jac00b022 you didn't do too well in maths now did ya buddy
His soft voice compiled with my curiosity was the best combo❤
Are we not going to talk about how Guga just created a biodegradable plastic with that tilapia?
I heard that a American woman did something similar with fish and seaweed if i remember correctly
Pretty expensive way to make a bioplastic.
Making biodegradable plastic out of fish is ironic.
It would totally wipe,out that species, all we would do is fish until every last one is gone.
It would not shape or mold in a machine properly. The cost to even entertain the idea would make it an investment kamikaze mission straight into a bankruptcy building.
Noobs: drink water
Guga, an intellectual: lubricating my throat
As yes i really like it when we lubricate our throat
Hehe
@@darquetzal2124holup what are you thinking
I used to lubricate my girlfriend's throat
Mk no m p o ipp z a AaA
"Lubricated my throat"
"Bigger does the job"
"I'm used to eating the sausage, so I know exactly what it tastes like."
"I like to grind my own meat"
5:48
"It feels kind-of sticky and gooey..."
"Doesn't that look like perfection? Very nice and intense in color."
"To be honest with you, I don't even wanna talk. I wanna eat!"
“I like my sausage little crispy at edge”
Dried shrimp is indeed popular in China. It's meant for steam cooking.
**dry ages a stick**
"That looks exactly like Japanese A5 wagyu beef"
goddamn if that isn't the best callout.
I mean the two things he said, they did look like waygu
@@torlor316 tbh, the bacon did, but the beef looked like salami when he sliced it open
sam fr
It’s a fuckin’ stick.
This man is a vegan's final boss fight
35 day dry aged vegan experiment???
@@J3rryTortoise dry aged tofu?
funny, im a vegetarian but i love watching guga😃
@@aaronforsythe1038 More like dry aged IN tofu
Not everything has to be a fight.
9:26 “90% lean, 20% fat” noice
i went back and checked whether i heard wrong xD
tfw you get 10% more than what you wanted
That Nerd Albert 110% mind blown
Guga has ascended past 100% beef.
Is it any good?
Willy Wonka: Yes!
Recent Dalstrong owner, and the fact that those knives didn't want to cut through the tilapia is disturbing to me.
Are they good
@@isabellezhang5354 They are spectacular!
The green stuff on the Lamp is caused by bacteria called Pseudomonas aeruginosa. I know exactly how it smells because of my job in medicine, like rotting meat.
Guga, please give the lamb another try with meat from a different source, this kind of contamination happens in enclosured moist environments (the bacteria are anaerobe and prefer oxygenfree environmets)!
Also worked in medicine:
Agreed. De-boning it, probably would have saved the cut of meat. I would like to see him give lamb another go, with a roast cut.
I have had a lot of success lately dry aging whole legs of lamb and then roasting them. I coat the surface with salt, black pepper, and coriander, put them in a paper bag on a rack in the spare fridge for three weeks, and then barbecue them over a smoky fire at 140°C, to an internal temperature of 56°C. They've been delicious. So I endorse the suggestion that Guga's unhappy result with dry-aging lamb was probably due to surface contamination, not to the use of lamb, and urge him to have another go.
@@brettevill9055 ; Fuckin' eh dude! Spot on.
im amazed he likes to glorify sealed plastic pouches as a membrane.
@@Dockhead I don't know if you've seen his other stuff, but they actually are semi-permeable membranes, not just plastic vacuum bags.
When you did the bacon,the result is a national food in my country,Romania and it is named Slănină.Very good.
It's really not a national romanian food because everyone in the balkan makes it and eats it. The same way we all eat sarma, and ćevapi etc.
@@SeriousGamer753 yep, same in Hungary, Slovakia and even Poland
Well, whatever you guys are doing over there just pass some down to me
Another superior Romanian, respect
in Croatia we have a lot of those even my uncle makes it we call it špek here
Dry aged bacon: congratulations my friend, you discovered pancetta.
He's basically just making insaccati
if you're from italy your neighbor croatia calls it špek(shpek)
@@jurajcvar2342 Actually, speck is the same cut as prosciutto, but is smoked and not cured, so just a different cut and pancetta
Pancetta but a different cut is what I meant
In dutch bacon is "spek" cooked uncooked, just spek
DONT FORGET WHAT WE LEARNED ON MASTER CHEF,DONT FORGET TO REMOVE THE SHRIMP POOP 😂
Or My Cousin Vinny
"The wonderful smell coming out of it when it's cooking is wonderful." Pretty wonderful.
Coming*.
Sorry if I start drama/offend you. I do not mean to do that and don't gain anything by doing that.
@@vrldf8181 Oh, you are right. Thank you.
I wasn't offended :)
This is wonderful! LOL
Wonderfully described
CEO of wonderful
This guy sounds like Asian Peter Griffin.
Yesss
Except he’s Brazilian 😂
Garfield
Kunal Bhatia that is true but the funny thing is he is Brazilian, i know
Sounds like nacho libre
Why is this so calming? Something about his voice
This is my asmr
Cant trust a guy that voiceovers eating food, guys a psycho i bet he has like 20 bodies already.
2am and Im.actualy watching this before going to sleep !
@@JonLake same its 4:46 AM
This is the first ever video I’ve watched of Guga and haven’t looked back since
“The ground beef is 90 percent lean and 20 percent fat.” Mmmmm yes math
Meth
Aljebruh
Aljebruh
That's just because he always gives 110% when he cooks
Ikr I like meth to
Day 5 of quarantine : I don't know how I got here
Day 5?
*laughs in 2 months*
Hahahahahha haha samee
same but im glad
haha
Day 9: my cock is bone dry
5:48, repeat clicking this for horse sound effect
LOL
Interesting
God forgive me for what im about to do....
Bruh
Sounds like a man moaning ( ͡° ͜ʖ ͡°)
I always find myself coming back to this video once every so often. Love the vids, Guga.
"i cooked it a little" **shrimp is black**
I laughed too hard at this
"This one's going in the empty plate club" **plate isn't empty**
“Goga accidentally burned a shrimp"
Omgg?!?!?!?!??! you is racist for saying blake omgggggggg ?+?+?!?!??!?!?!?!?i just said dat my muther cooming to me ?!?!?!??!?!
@@Tukoendog Proper English bruda and nice pfp pic my guy.
“90% lean 20% fat” huh
If he says it's 110% total, then it has to be 110% XD
Skinny thicc people be like:
9:38 looks like a gigantic date.
Because he put 110% effort.
joe jitsu lmaooooo
his freezer alone is equivalent to when you put two chests besides each other in Minecraft.
an enderchest full of shulker boxes
adouble chest filled with shulkerboxes
@@skmuchina A mega chest mod that holds what 10 chests do filled with modded shulker boxes that hold what a double chest holds
I would say the Minecraft Void the freezer is infinite and it’s hard to get anything back
I mean shucker boxes full of shuker boxes
Why’s nobody talking about the “lubricating my throat” part 🤣🤣
For dry-aged shrimp, you can put them in the soup if you want some extra sea food flavor.
Was thinking the same thing, like PHO even.
Yeah it's like crustacean katsuobushi
"After lubricating my throat I had an idea"
9:26 ( ͡° ͜ʖ ͡°)
(。_。)
that should never be taken out of context lol
13:00 ( ͡° ͜ʖ ͡°)
(。≧Д≦。)
Fun drinking game: Take a shot every time he says “this is what I got”
Sorry, I’d like to live
Well thanks for the idea
You look Familliar, not sure why.
Drink everyone he says pelicos
and also when "I seasoned with salt and fresh ground pepper"
That shrimp thing looks like something that would be use in Thai recipes.
Yeah, you don't dry age lamb in such small pieces.
You get the entire leg, usually from an adult sheep, and age it like that. It is explicitly supposed to ferment mildly. You can add a very small amount of salt to help preserve it.
It is normally aged hanging in a food cabin, in the Faroe Islands.
The climate is cold enough for it, and the wind is slightly salty because of the surrounding ocean.
It is considered a delicacy, and I personally find it delicious.
Depending on how long you age it, a lot of the meat can become extremely tender.
It is often eaten alone, on bread, or used in a stew, but is not roasted, grilled, or panned. It is safe to eat without processing it outside of the aging (ergo no cooking needed).
I bet it taste wonderful
@@blackkat2018 It really does 😁
the small piece, make it easy to fungus and other bacterias to go deep inside and rot everything... like in the video...
I need to live on the Faroe Islands
Is your name a reference to the Underdark city? Also sounds tasty af.
"I like to grind my own meat"
I mean, we all do
😳🤣🤣
90 percent meat 20 percent fat
How can i assume your gender
lmao kfc pictures
Not everyone does 😏
“90% beef, 20% fat” noice
11 of out 10 noice
I came to the comments for this!!!
@@bthedude8735 So did I. I was really hoping that someone had made the comment lawl
No ice
To be fair as long as the beef contains the right ammount of fat there is no problem. The numbers only have to add to 100% if there is no otherlap.
You cant have 60% boys and 60% girls in a school class but you can have 60% boys and 75% over the age of 15.
@@Cronos804 What are you talking about? The percentage regarding lean/fat HAS to add up to 100% because it's a ratio of the total product.
"Bigger always does the job" got me laughing out loud.
"90% lean, 20% fat" - Guga.
Thanks for always giving us a hundred and ten percent 👍
I picked up on that too. And what a waste, mincing sirloin 😞.
As soon as I heard that I went to the comments 😂
That’s the best one of the 2:28 comments
Guga - "I tell you one thing, it doesn't taste like chicken"
Everyone else - "That's the taste of food poisoning"
Absolutely correct straight up death🤣🤣🤣🤣
He sounds like he ends a sentence with 😎
@@jonathanduncan423 dude finally someone who understands
Food poisoning back at it again
It’s not because there is no space for bacteria to infect the meat in the bag. E-Coli (food poisoning) doesn’t come WITH the meat, the meat attracts it, but how is E. coli supposed to get through the bag? It’s not got food poisoning, it’s just dry.
“lemme get a bigger one.” *pulls out sword*
😂😂😂
12:53 if youre curious
@@nikki.9700 thank you!
Gugas toilet: HE CAN'T KEEP GETTING AWAY WITH THIS
The dried shrimp its used in asia for make soup and broth more tasty. just for flawor not to eat. They sundried it but maybe with the bags it give a better taste.
Nomy yeah sun dry not age dry
My immediate thought when I saw how it turned out was that it should be used for some sort of shellfish stock. Maybe make a shrimp bisque out of it.
If ur family is Asian most people in ur family probably like dry shrimp form sunlight.
We call it "terasi" in Indo
Sun dry but with salt.
guga in WW2: *storms trench*
"I know it doesn't look good right now, but watch this."
*flamethrowers the trench*
"i like to use a special body bag designed for dry-aging"
I am dead
WW1*
Haha, the best!
Hahaha dude WTF get this picture out of my head
Normal people: add condiment when chicken is dry
Guga: dips chicken in orange juice
The dry-aged saucages is technicaly something that exist in France. We call it "saucisson", it's a sort of traditionnal finger food
Guga says "Clean plate club"
Babish: "S'cuse me? Whut?"
I was hoping i would find a comment like this 😂
That's not the only food channel that Guga seems to be uh, paying homage to.
I noticed that
Guga knows what’s up 😂💪
@@SojournerBurns what else is he Paying homage to
New drinking game: take a shot every time Guga says “quickly”.
Take a shot every time Guga says “This is what it looks like”
Take shot after every time he says “this is what I got”
smell or nose
"I QUICKLY took it out the fridge after it had been in there for 35 DAYS"! A minute longer and it would have been ruined.
Take a shot every time he say "ohhhh come on". No??? Ok, I'll stop
So for the record:
Shrimp: NO!
Chicken: NO.
Bacon: OBVIOUSLY!
Pork Tenderloin: Excellent (if skimpy by comparison).
Salmon: Definitely!
Ground Beef: Surprisingly, yes! If you grind your own meat, that is.
Thin Sausage: Yes.
Tilapia: No.
Lamb Shank: ABSOLUTELY NOT! *DANGER ZONE!*
Chicken Thighs: Meh.
Italian Sausage: Meh.
He liked the chicken breast tho
Angel: Yes!
I think he did the lamb for too long, but I don’t know dry age science
"if you grind your own meat"
🤨📸
@@Asian_Garfield I think it's because of the bone. I mean, ALL other stuff he dry aged are boneless. I think it's an unfair judgement for the lamb.
The bacon one looks insanely good 🥓🤤
Guga's wife: eat me out baby
Guga: lemme just season it with salt and fresh grinded pepper
Hold up girl let me dry age that real quick
@@alexandervarsic9515 LOL
Nothing else
Don’t forget the garlic powder
Ground
Top quotes from this video:
"I had to lubricate my throat."
"Dunk it real good so it's nice and moist."
"Bigger always does the job."
Spotted the 10 year old
17:25
"I'm used to eating the sausage so I know exactly what it taste like"🤣🤣
spotted the 3y/o @Raoul Duke
@@dwad3ify 10 year olds are not this smart
lmfao
“I seasoned it with salt, freshly ground pepper, and nothing else”
"I cut it open and this is what I got.. whoa!"
@@fusion1382 "Now check this out"
Or what is seasoned is it yes or possibly no?
I gotta say it, this was pretty good.
I find his manner of speech sleazy
"I mean come ooon ...."
(puke)
How are you dry aging them? What temperature and are they hung upside down? Would love to start trying some of these myself thanks for the content love you're videos anything food related I can watch 👍🏽
He says in the beginning he uses a powder and puts it in his fridge!!
Dry aged bacon: exists
Guga: THERE ARE NO WORDS THAT CAN EXPLAIN HOW TREMENDOUSLY ERECT I AM
Isnt the dry aged bacon called speck?
@@jessicatiopan špek or pršut(prosciutto)
It's almost guanciale
@@jessicatiopan yea in austria it's called Speck and it's an delicacy :)
Tomislav Grizelj why the unnecessary acccents
9:47 ”you tell me this doesnt looke like wagyu"
Nope, looks like a salami
That looks like low quality salami
Exactly
He thought the sausage afterwards looked like salami. I think they both did.
09:44 "It looks like the most expensive japanese beef!"
Actually to me it looks like salami ahahahah
Thats because it pretty much is just salami
You’re not funny
@@dannydevito3284 stfu
@@rizzy6087 no u
@@rizzy6087 no u
They way you threw your head back after smelling the lamb was hilarious 😂
4:28 "We all know what bacon tastes like" *laughs in Muslim*
Jews: *Laughs in Jews*
Laughs in christian who sticks to the law saying not to eat pork
laughs in i accidentally watched a slaughterhouse video
Laughs in Atheism and eats bacon
averagestar Laughs in agreement
"This wonderful smell is wonderful"
Ah yes, the floor here is made out of floor
RealFuckinLoud 60 seconds in africa is 1 minute in Australia
@@-YX9 ahem
Ah yes, the water is wet
People die when they are killed
@@phoenixz821 water isn't wet
The 3 missing ones here for me:
1. dry aged Thanksgiving turkey
2. dry aged holiday ham
3. dry aged Spam from a can
Dry aged human baby
Dry age fetus.
Spam IS dry aged
Dry aged children
@@Oniison they're delicious
This is one of few videos to ever literally get my mouth watering
“I dry aged EVERY meat!”
If there ain’t human flesh on this list...
Hannibal Lecter Type beat
Pork is close enough apparently!
Is mummy considered as a dry-aged human?
or dick
@@matthewnickles7105 yours proberly is
"my wife's been tough lately so I dry aged her for 45 days, let check it out"
We're gonna pat it dry and I know it doesn't look that good right now... but watch this... Paaaa paaaaa pa paaaaa pa paaaaa pa paaa papapapap du du du dooo
@@linds6609 I quickly remove her from the bag, and Pat it dry. It doesn't looks nice now, but let's quickly give it a trim
Mr meeseeks i think its more like Paaaaaa paa papa papaaa papa pa parara pa pa pa paa
Calling 911
That's dark
Is nobody gonna talk about this man saying “after lubricating my throat”😭
Beef Jerky lmao then continuing to lubricate the chicken with orange juice and eat it 😭
Joshua Bermudez 😭😭😭
Why are we using this emoji😭😭😭
Aye Shaw because it’s a laughing emoji, ik I used to think it only meant crying too lol
Beef Jerky fuckin sick💀😂😂
The chicken looks like the dog treats we buy for our dog
*"Bigger always does the job."*
-My man Guga knows.
That’s why 90 plus 20 equals 100 to him, we need MORE
The he dose.
4:09-4:27
-my man Guga knows.
"Bacon is basically candy" I felt that deep in my soul
Why is no one talking about
*lubricating my throat.*
😂😂 I know right
Sometimes you gotta lube your throat to get that dry chicken down.
Are you 12?
Raven no this is the internet
Lube the throat huh??🤔
I am really Suprised Guga still hasnt dont a Single Dry Aged duck
Duck meat is actually viable for dry ageing Its Super delicious !
clickbait, where's the dry aged human meat
KawaiiAppleProductions lmaooooooo
In my freezer, I killed him yesterday, wanna try?
@@victorrocha3398 i f its not juicy i aint coming
Ask the pope or queen elizardbeth
I was waiting for this ngl
“The wonderful smell coming
out of it when it’s cooking is wonderful.”
"Ground beef. 90% lean and 20% fat"
*math* *has* *left* *the* *chat*
I don't see anything wrong with that sentence
is there something wrong with the sentence?
@@tonytiger6814 the grammatically incorrect sentence that he said was grammatically incorrect.
Galewindz uh if you have time, can you explain it to me?
“It smells wonderful.... the wonderful smell that’s coming out of it is wonderful” 😭😂😂😂😂
DontJinxIt lol I thought the same at that part
did he already said that is wonderful?
Obvious comment is obvious...
DontJinxIt he sure made it sound wonderful
The salmon reminds me of what happens when you smoke a piece of salmon or whitefish in a home smoker. Which makes sense to me, because that is also a way to drive off the moisture from the meat, and it also makes it oily. I think dry-aged salmon must be very close to smoked salmon, but without the smoke taste. Very interesting.