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

Today I dry age steaks in Dashi Kombu aka seaweed and the results are mesmerizing.

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#Seaweed #DryAge #Experiment

[raesa]

i like how guga says "regular refrigerator" as if he doesn't have 100 wagyu beefs being dry aged in it

[S春香]

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!

[justeat]

I don’t think guga will ever stop trying to dry age without dry aging. We appreciate the dedication!

[KevyWhit]

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.”

[Izrun]

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.

[gelato]

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.

[xodarap]

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...

[CrypticRocket]

Guga: Angel, could you wrap yourself in all this seaweed for me please?

Angel:

[ManzoM]

Guga's acting at 8:09 deserves an oscar.

[nihilistbagel]

“it may not look that good right now, but watch this!”

**flamethrowers my dead body*

[tylerzulewski]

This is awesome. Looks like there wasn’t as much loss as normal dry aging as well. Well done!

[maxcactus]

It is SO fun and enjoyable to see how authentic Guga and Maumau's reactions are to tasting a new beef experience.

[tazeywazey]

I cant with guga, he literally makes it sound and look mouthwatering BEFORE he even cooks it

[blink]

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.

[lechatbotte.]

Voyage to the bottom of the sea, what there’s a dry aged steak down here. I’m drooling

[helios]

I love the "i know it doesn't look that good right now, but watch this!" It's just so amazing❤❤❤

[fuibancontafake]

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!

[ryanolsen]

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!

[lonniegarcia]

Gugas channels are literally the best food channels on YouTube. I hope he never runs out of these experiments

[trapezius]

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!!!