I DRY-AGED Steaks in WASABI and this happened!

[@DiariesofaMasterSushiChef]

Master Guga…what a pleasure to work with you again! I can’t wait to bring you more wasabi so you can try with some other special things… 😉 😉 coming soon! Good afternoon meu amigo…!

[@cloudystarsatnight]

Guga bless

[@MrCarnutbill67]

I’ve never seen Hiro more excited. Giddy like a kid. So cool to see him cut loose.

[@1nvisible1]

*If you counted Master Chef Hiro's time this may be your most expensive meal yet, lol!*

[@avlinrbdig5715]

offcourse you guys will have to dry age a KOBE in wasabi too :) lovely videos. i enjoyed watching them both very much!

[@lynnfyffe7910]

You're the best chef ever! I love seeing you and Guga together

[@KozmoBandz]

In Japan, wasabi was originally used for its antibacterial properties. Before refrigerators came along, it was essential in preserving fish, and also popularly used in medicine as a digestive and antiseptic. It was only by the Edo period [1603 to 1868] that it became an ingredient in food. This was an amazing video guga!

[@ihsanamsal2947]

Good to know... Food preservation technique arround the earth is hope for humanity... Good food and few waste...

[@xerilaun]

Good to know :D

[@kusukacolaylowlee1611]

Wasabi doesnt grow elsewhere?

[@bob707builder8]

I agree amazing video. Been watching Hiro for a few years and Guga for a while.

[@WangZord]

@@kusukacolaylowlee1611 naturally, i don’t think so. From what i learn it kinda a bitchy plant to grow, they need to be on riverside/constantly flowing water that has certain both water and air temperature. For some reason japan is the only country that has those properties. CMIIW.

[@TheMillennialGardener]

I would still like to see you dry age a steak in miso paste. I think miso paste may have all the perfect ingredients for a properly dry-aged steak: the umami, a protective bacteria layer, a lack of sweetness, and a paste-like texture that's spreadable.

[@NamChin846]

Dry age in Korean 쌈장 ssamjang sauce or 짜장 black bean paste. it'll be freaking delicious!

[@karanaima]

Definitely

[@XenonKirito]

maybe also do a comparison with korean bean paste aka doenjang along with miso. So to too what the differences is. But of course miso has a ton of different kinds.

[@NamChin846]

@@XenonKirito yah doenjang too but it's like same as miso basically. difference would be small unless one product is much higher quality than other. ofc interesting episode though ^_^ I'm confident doenjang ♡

[@charlesr.8159]

He did dry age with gochujang before, maybe side by side with doenjang and ssamjang

[@ChaseHub]

I've never seen Hiro this animated before, I really like seeing his personality shine through on camera!

[@jeph630]

lol me neither, but honestly how could you not be excited and laughing eating steaks with Guga. What a good combo

[@Stonedtodeath321]

Props to Guga for letting hiroyuki stay in his House for 35 days

[@PizzaManIsHere]

@Jake The Dog fatherless

[@草-c4o]

racist american right here

[@wigglemaster5202]

@Jake The Dog bro coivd or not he’s being a good person

[@elienlie-wml]

@Jake The Dog your comment doesnt even make any sense

[@wigglemaster5202]

@Jake The Dog Your comment doesnt make sense, why did u call an Asian man "covid people", thats racist? Also he doesnt have to let someone stay at his house, especially for a month

[@zboghinisayer5776]

At this point, I think this man's fridge is golden with the foods he has every video.

[@AltimaNEO]

Even the milk is dry age!

[@TimeBucks]

first time seeing him being energetic and loud

[@JOSUEEOFFICIAL]

He drank a red bull

[@sethgaston845]

Watch more! Dude gets wild sometimes lmao

[@Swole_beast34]

@@sethgaston845 on God 🤣🤣😭😭

[@ChipmunkRapidsMadMan1869]

This is the first one of his dry age experiments that I’ve seen work well in a while.

[@typicaltriumph1107]

Watch the ones with nick lmaoo

[@jnoirj3124]

I love how excited Hiro was, he's usually quite reserved- although there isn't any issue with that either.

[@EddVCR]

I’ve seen so many videos of people reacting to eating spoonful of fake wasabi and gimmicky things like that, but Guga never disappoints. He knew to pay proper respect to the _real_ wasabi by inviting a sushi master chef so it’s done properly! Hats off to Guga and sushi master Hiro-san!!

[@ayporos]

To be fair, the distinct strong flavor of real wasabi comes from a chemical reaction that occurs when you grind it. This chemical reaction dies down after a while though.. which is also why, when he applied the paste, the smell wasn't as strong anymore. This is also why wasabi has poor shelf life. You basically have to grind it right before consumption for maximum effect. So the easiest way to know whether you're dealing with real or fake wasabi is super simple: is it a stem you have to grind yourself? -> real does it come in any type of pot, tube or can? -> fake Because of this I also wonder how much the 'wasabi-ness' of the real wasabi had an effect on the dry-aging.. because roughly an hour after grinding all of the wasabi 'flavor' is gone from the paste.

[@cindersofcreation]

@@ayporos is there gastronomy or other science to back that up, and not just the million fold world of culinary folklore things? Because it seems odd to me that entire terpenes EVAPORATE off the surface of the substance and leave it a different compound?

[@ayporos]

@@cindersofcreation rally? fresh wasabi hits your nose/sense of smell harder than it hits your tastebuds.. to me it makes perfect sense that when it stops offgassing the 'taste' disappears. :)

[@JustinEmlay]

Horseradish can get much hotter than wasabi. Fake or not, it can hit you pretty good.

[@melikatalks7676]

​@@cindersofcreation no that's a hundred percent real. But you're right. The "spice" dies down with heat and time. But the "flavor" is there, which is the reason why I think it wasn't unpleasant and actually enhanced it.

[@leewright8470]

The spice in wasabi is called allyl isothiocyanate. The spice mellows when oxidised so leaving it to dry age takes the spice out

[@youtubecomments5951]

Pretty much like 5-10 min after it’s made to paste it loses half its spice.

[@sixuals]

@@youtubecomments5951 yeah i was really surprised they didn't mention any of this haha

[@youtubecomments5951]

@@mugensekai it’s not actually the fish losing freshness. The fish isn’t fresh to begin with. It’s frozen for a certain amount of time. Fresh isn’t a good idea with sushi. Also it’s to preserve the temp it was made at. The fish at a certain temp and the rice at a certain temp. I’m minutes the experience will be different

[@R3lyk5605]

so what you're saying is that they should cover it with wasabi and THEN vacuum seal it and dry age it that way.

[@youtubecomments5951]

@@R3lyk5605 who is saying that.

[@BallisticBBQ]

Another amazing video Guga. I've actually grown wasabi, and there is no comparison to the fake powdered stuff. Pro-tip... Don't confuse your Quip toothbrush with the Manscaped gear. Cheers man!

[@blase1856]

Here to write the first comment

[@IanGouki]

I mean, that would be the worse case of a burning sensation if that happened, @ballisticbbq lol

[@Commendatori]

@@IanGouki you’d have to do unholy things to a gallon of milk to cure the burn

[@IanGouki]

@@Commendatori that or those ice baths like football and baseball players do after a game lol

[@Dymomite]

@@Commendatori bro you have me rolling 😂😂

[@tonybevilsizer2331]

I love how guga always looks at others when he tries the first bite of anything. Shows he loves to share his passion of cooking with people around him. That selfless personality seems super genuine and keeps me coming back for all his videos.

[@kalenhuntley3508]

I've always wanted to try real fresh Wasabi. I heard it's so good. Especially because fake Wasabi doesn't actually taste like the real thing. It's just horse reddish with food coloring. I was so upset when I found out. But one day I will have sushi with the real deal.

[@JustinEmlay]

It's actually horseradish mixed with Chinese mustard powder and food coloring. Real wasabi tastes very close to that just more earthy. Horseradish depending on it's concentration can get much hotter than wasabi. The whole wasabi is the hottest thing people have ever put in their mouth shtick is just people being drama.

[@JustinEmlay]

@@telanis9 Billions of people think otherwise so...cool.

[@nuuuuuuuut]

​@@telanis9 horseradish is great it's just not wasabi

[@T4eTurtleC1ub]

The perfect collab. I've had the incredible privilege of meeting Chef Hiro and his cameraman in Miami. An experience I'll never forget, and I've never had better sushi than that day.

[@jokerproduction]

Me: Asks Guga to dry age a steak in Chick-Fil-A sauce. Guga: Lets do it!

[@bukurbudy2117]

He liked it 👀

[@jokerproduction]

@@bukurbudy2117 I know this idea doesn't look that good right now, but watch this.

[@darkmephilez]

Polynesian Sauce next! 😎

[@AirRiseUpInMe5896]

Try bbq sauce

[@DavidTheEntity]

@@jokerproduction not many got the reference, but good puns 10/10

[@loshok29]

Hiro is a such great guest I wish there were more videos with him

[@dr.paradox]

At this point, we're gonna need you to do a Dry Age Tier List to rank what you've done.

[@ReggaeRobb]

Underrated comment!

[@SerHenkan]

Really interesting! Now, since wasabi is extremely expensive, would it be possible to see if horseradish would produce a similar result (since they're related) on a smaller budget for us mortal people? :)

[@LaVidaLoca02]

Yes please

[@grahamcrackers7262]

Ye

[@revan21668]

I think lower end restaurants use horseradish and dye it green

[@souptime23]

@@revan21668 higher end ones do too. Wasabi is very expensive to serve every time unless you have a farm nearby.

[@Excludos]

@@revan21668 Almost every restaurant outside of Japan does. Wasabi is a fresh product that withers fast, and expensive to boot. Unless you are either in Japan, or in a Michelin star restaurant, the wasabi you're served is almost always going to be horse radish. The wasabi paste you buy at the store is the same; just green horseradish

[@woopidoo]

Not only do I love your videos and your channel Guga, but the fact that you put Hiro's channel at the top of everything else in the description says a lot about what kind of person you are. Lovely, funny and respectable as always, big ups Guga!

[@darkmephilez]

I Suggested this one! Glad to see you finally put the Wasabi Dry Aged to the test!

[@battlemage6084]

Really?

[@bragg6]

Well then, we all thank you if that's true!

[@Freesilver92]

Have you done it?

[@mohamedhussein2780]

Giga can you try the wasabi dry age with wagyu a5

[@DwayneIsKing]

@@bragg6 Guga liked it, so we know it was probably true 😆

[@youaintscarman9957]

Man I freaking love Hiro, he's a blast. Knowledgeable, professional and completely hilarious.

[@s0larisyt]

I love how Guga does these crazy experiments... first a sauced literally nicknamed death sauce, then this, and then YOGURT? The things he does are insane! Kudos to you, Guga, this is literally so entertaining to watch.

[@Nazryify]

I love seeing 2 grown men doing what they love and sharing their thoughts, laughing and high fiving over a beautiful steak. Very wholesome experience!

[@MakeSushi1]

that is very interesting that wasabi enhances the flavour when dry-aged with steak.

[@Cocoabuelo04]

I think it was used like that always. I never eat wasabi at the side of my dish

[@nikosfilipino]

Where have you been man???

[@steeveejoe]

I think the reason for why this turned out so well is due to 3 main aspects of allyl isothiocyanate (AITC), the compound that gives wasabi its pungency. 1) Its antimicrobial properties helped prevent bacteria from building up during the dry age (which isn't a great concern anyways, but it's better than the sugar based experiments which facilitate microbial growth) 2) It's relatively water soluble meaning that it was able to penetrate relatively deeply into the steak 3) It compromises the integrity of membrane and protein structures making the meat even more tender 4) It's enzyme disrupting behavior may be what causes the lasting flavor in your mouth as it might be inhibiting the effects of digestive enzymes in saliva

[@konradzukowski213]

Real wasabi works for only about 30 minutes after grating. It's all due to quite intensive and short lived chemical reaction between wasabi's freshly destroyed cells and oxygen. That's what gives it that spicy taste which you can't preserve in any way. And that's why all the pre-packed wasabi pastes or powders are in fact a horse radish that's flavoured to taste like wasabi.

[@HoneyBakedHamlet]

Its crazy how many people don't know this.

[@LostTimeLady]

Thanks for the info!

[@ninjabieber7695]

@@HoneyBakedHamlet I agree. I thought everyone knew 😂

[@michaelo5665]

There is an actual process for preventing the chemical reaction but it makes the end product even more expensive the fresh wasabi

[@mxruwa5741]

That explains why I've only ever looked it in one restaurant. Huh

[@SpaziAttorcigliati]

Thank you, Guga. You literally introduced me to dry-aging, which is now something I am extremely into. Being a young scientist, the whole chemical and biological business behind it is awesome!

[@chuzu-thepinoygigachad2373]

Uh huh

[@_BigSoap_]

Ciao

[@massimomaiorano7053]

Non sono l'unico italiano allora

[@knurft3]

Pineapple in English

[@angelcalifornia7072]

Angel’s not even there to review anymore bro he’s just there to eat 💀

[@ConflictedCollegeStudent]

Imagine guga dryage beef with the carolina reaper.

[@Deeznutz002]

Don't gotta, Guga will do..

[@ballerballer6882]

The dry age of the end

[@steve69050]

@@Deeznutz002 he must do it for new year

[@AndreBigBoi]

Pepper X, if he would actualy try that

[@rionarihsan]

Nice idea bro

[@MrVovansim]

3:40 Guga! I've only had real wasabi two or three times in my life, and I completely agree with you: in addition to the heat, it has such a pleasant floral / herbal smell. It's nothing like the stuff you get with your store bought sushi.

[@earthknight60]

If you're in the US you can get it easily. There's a farm in Oregon that grows wasabi commercially and you can get fresh rhizomes (and leaves, plants, etc) shipped directly to your door. It's just called "The Wasabi Store".

[@annie7381]

I would love for Hiro to come back and you to make wasabi dry aged wagyu for him since this was such a success :)

[@BasedHonk]

Guga's smile when he takes the first bite of something good could bring world peace

[@dakillah6018]

fr

[@nerocladius4319]

fr

[@caseyb2598]

One thing I appreciate about gugu is that he doesn't throw in your face how much he spends on his videos. Besides the steaks he probably just spent a couple hundred dollars on wasabi.

[@catsumaki8686]

It’s actually about 32-40 bucks for that much fresh wasabi

[@Asymmetrical-Saggin]

fresh wasabi is around $250/kilo

[@TheQuandaryZone]

i don’t think Hiro needed subtitles for EVERYTHING he said lmao

[@MOJSTER99]

Yeah, i feel like it's kinda offensive

[@bloodysabbath1984]

@@MOJSTER99 nahhh

[@soaphope3398]

@@MOJSTER99same lol

[@odysseus2k1]

Hiro is always chill and calm in his videos. This is my first time seeing him being energetic and loud😂

[@DiariesofaMasterSushiChef]

I think Guga put something in my water 😁

[@cbr274]

Gotta love the friendship between these guys! Two of my favorite foodtubers

[@zachary1600]

It's crazy, I've been watching this channel for like a week and it's already one of my favorites ever

[@angelrodado09]

I honestly think Hiro had had some drink prior to the test, I've never seen him like that lol

[@DiariesofaMasterSushiChef]

It was good afternoon…! Always with Guga…my hero😍

[@chrisstuff8031]

ㅤ

[@bryanjennings4040]

Hey Guga, been watching your dry aging videos for what feels like years now, your drive and passion and attitude towards what you do helped inspire me to follow my own dreams in culinary. As of recently i completed a cullinary program to help me get in the right direction for my dream, to open and own my own restaurant, its going to take a while but it will happen, and i want to thank you for helping me gain the motivation and passion to cook.

[@LAPhil-ey1dv]

Right on. Much success to you!

[@markbolatete5325]

Thank you for this awesome experiment and it is indeed HIGHLY RECOMMENDED!!! Thank you Guga and thank you Master Chef Hiro. Awesome collab!

[@mapleaf816]

Collab and connection through food really is beautiful and worth living through this maddening time in the world.. I really loved seeing Chef Hiro get so giddy and smiley over steak especially with Guga and Angel's energy already

[@xerilaun]

Ikr!

[@Josh-bf6ht]

Great to see Hiro being himself without his cameraman talking for him

[@RayMak]

The real deal

[@logholmes8349]

The quality of these dry age videos keeps getting better. They're so consistent and I love them all I've seen every one!

[@Duppy0906]

i discovered you like 2 weeks ago and i have to say youve hooked me instantly. My mouth waters watching your videos cause ive never eaten 99% of what you cook. I can wait to someday try/make any of those

[@smusyk2859]

Moved to Europe 20 odd years ago from Africa, zambia, we used to eat steak at least 3times a week, here I eat it 1 every 3months if I'm lucky & most of the time it goes in the bin, still enjoy drooling over these vids....

[@siennahyena8412]

Try dry aging in MATCHA POWDER! I'm curious how it will turn out.

[@matthew1464]

Try dry aging in GUN powder

[@xornedge8204]

@@matthew1464 I up this

[@cyberdazer7415]

@@matthew1464 the steak will turn into a creeper

[@justkay9884]

And then make it a teabag

[@Głejba]

jebac matchy smacznej potwierdzaczy

[@chuckrichards3501]

The spicy flavor in Wasabi is created when the cell membranes are broken during the maceration process. It takes about 5 minutes to get the spice to really come out. It is also short lived. If you leave it too long the spice flavor will go away. I wonder if you would get the same effect using ground leaf and stem. It might be cheaper too.

[@khanoneal6028]

It looks amazing. If hiro says it's good, im with it! It was good to see everyone excited, especially Hiro. His camera man is always talking. In this video it was like he was free!

[@GearsNCarpentry]

I want to see more collabs with Hiro! The guy is a hero among master chefs, loved the video and I loved how you guys just seem to click.

[@sethgaston845]

Guga does the wildest cooking experiments I've ever seen. It amazes me every day that I get to watch this for free.

[@JeanLeDragonOFF]

The quality of every aspect of this channel is damn amazing.

[@burntastic7547]

as someone who works in the cooking buisness himself it is very awesome to see the questions you ask yourself ''wait, would this even be possible'' be answered here, awesome idea and execution.

[@patrickbedroske9392]

Horseradish is great on prime rib, so it makes sense. Try dry age with horseradish!?

[@Demopans5990]

You're looking at the same aromatic compounds

[@Sethonious]

I love that Guga gives us food nerd/scientists the encouragement to do amazing food experiments. Guga, Alton and kenji are our holy trinity.

[@Nico3855]

And horseradish is way less expensive, nobody can afford this much real wasabi

[@iforgor6806]

Wassabi is technically horseradish

[@gunnison3681]

My thoughts exactly

[@memejeff]

Amazing video. Very cool experiment. Maybe the wasabi helped digest the steak a bit like pineapple juice or something.

[@ChipmunkRapidsMadMan1869]

This makes me want to try this with a Polish horseradish. It’s in the same family and has similar flavor and heat characteristics.

[@chastethompson1086]

A lot of restaurants actually use horseradish and green dye in place of wasabi.

[@ChipmunkRapidsMadMan1869]

@@chastethompson1086 you taste the difference. Wasabi tastes nothing like regular horseradish.

[@chastethompson1086]

@@ChipmunkRapidsMadMan1869 I didn't say it was a good thing, just that it happens. I mean, it's the cheaper alternative for a reason. Actual wasabi is a pretty water intensive crop.

[@MrAlwaysRight]

I'm Polish, too, and this idea makes my balls hot.

[@chrism45]

I imagine there's some sort of enzyme that's in there that penetrates so the flavour might not matter at all, as long as they're very similar plants they might have that commonality

[@broluv124]

Oh man, I’ve been waiting for an experiment using wasabi. That’s the business right there Guga. Cutting edge as always.

[@TheAsianOfChaos]

This dude is so pure and happy. Like buda with steaks

[@ccwong75]

i am still hoping you will try dry aged with "belacan" or shrimp paste. It is salty fermented shirmp which should have fantastic taste on the steak after grilled.

[@aimansaufi9205]

And then tempoyak next Huhu The consistency of jam is there too

[@ccwong75]

@@aimansaufi9205 unfortunately it is not comercially available "internatioanlly"? I think there is a type of shrimp paste from Hong Kong is of jam consistency.

[@aufpathor112]

Are u a Malaysian?

[@ccwong75]

@@aimansaufi9205 why not just dry-aged with fresh durian, D24 or Musang King? 😅😂😅😜 I bet Guga had source to get frozen durian paste easily. Thai durian should be his last choice as replacement.

[@aimansaufi9205]

@@ccwong75 brilliant idea

[@tyriliusmc9798]

Hiro is a literal boss. An actual expert that works with passion.

[@henrye3935]

This man does not need subtitles

[@SheyD78]

Gotta say that fresh grated/ground wasabi paste looked fantastic, and with salmon it would be heaven. Thank you to Hiroyuki for all the effort and suffering, hope the steak was a good payment

[@jamessullivan1227]

Check out Hiroyukis channel. He has Guga on and they have it with salmon. Lead me to this one

[@nateworthy530]

Day 2190: Angel still lives. He is crafty and has proven hard to catch. I will update the log again tomorrow on the angel dry age experiment

[@mozomo3203]

He is feeding him until his meat has the right fat ratio

[@batyaser]

@@mozomo3203 making sure his fat melts like wagu a5

[@michaelo5665]

@@batyaser angel still hasnt figured out why guga keeps paying for his deep tissue massages

[@LostTimeLady]

🤣

[@Husky828]

@@michaelo5665 and providing him bath salts made up of msg

[@kumiten_]

ステーキといえばワサビ。海外の人もきっと気に入ってくれるはず

[@Nundalose]

Guga: This is one of the best steaks ever! Hiro: Good afternoon.

[@fredriklindberg6166]

So if wasabi works, will horseradishwork instead? I mean you say wasabi is very expensive, so wouldn't it make sense to try if horseradishwill get the same result, or at least similar? (while ofc being a lot cheaper).

[@aintyourfriend5734]

I’m going to prank my friend this weekend. “Hey buddy, try some fresh made guacamole”

[@texasranger24]

You should finally make the Dry Age Everything channel. And dry age Angel of course.

[@scott2100]

only if he leaves Guga's cast iron skillet out in a rainstorm again

[@unkownboi67is_unavailable62]

@@scott2100 or if he deep frys wagyu again.

[@sycamore6164]

This man needs to publish a cook book if he hasn’t already. I’d GRILL for a compilation of his dishes in one book

[@Rahat-tw8vg]

Idk why I keep watching these I've never even eaten steak before LOL

[@Tibor716]

I love when channels collab, I've been watching both channels for years now and this was such a great upload for both.

[@yx92ify]

If I remember correctly, Chef Hiro visited an an US wasabi farm and the owner was saying that the special grater is ray skin, not shark skin.

[@boarbot7829]

Yes, and you can physically see that it is ray skin- a commonly used material in Japan, unlike shark skin which isn’t really a thing. However rays and sharks are kinda in the same family.

[@DiariesofaMasterSushiChef]

Yes you’re right ☺️ it is ray skin that is used.

[@boarbot7829]

@@DiariesofaMasterSushiChef so cool that your in the comments!

[@bentoutofshape6319]

@@DiariesofaMasterSushiChef was this Wasabi from you visit to the Half-moon Bay farm?

[@RayMak]

Umami

[@Aurecarft]

Haven't watched Hiro in quite a while, and I'm happy to see how much his English improved 😁

[@sdt7472]

Id love to see a personal ranking with alle the dry aged steaks you did. Maybe rank them against each other in different categorys from 1 to 10.

[@TheMNWolf]

I've been kicking around the idea of growing my own wasabi japonica, and this result definitely pushes me in that direction. It's real dedication for the setup, but could be really worth it.

[@shaggy4real97]

I just find how fascinating these experiments are and the effect they have on each cut of meat, and I'm always impressed and interested with many of the comments from your viewers that have different ideas with techniques and ingredients that can be tried

[@junkman1561]

Love the video. It is said that Wasabi looses its pungent attributes soon after grinding. So we see the reaction when grinding verses spreading on the steak. Would like to see the fake stuff used for its pungent flavor stays with it. Great content.

[@thepunadude]

NICE! I WAS ACTUALLY ON HIROS CHANNEL 1ST, I LIVED IN JAPAN FOR 5 YRS, THEN I FOUND GUGA ... WHAT A GREAT COMBO!

[@DavidFSloneEsq]

OK, I’m intrigued by this. However, rather than leaving it at “if you grind up enough of an expensive and rare rhizome to age beef in, it’ll be good”, what if you tried the same experiment with much cheaper pure ground horseradish or mustard seed paste?

[@HDCFORLIFE]

Hey Guga, you should try dry aging wagyu COVERED in a layer of cheap meat, which becomes the pellicle, sacrifisable part.

[@adrienhb8763]

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

[@sfcmmacro]

You mentioned the difference in softness between the two styles of aging the meat. I’m curious how much moisture is lost between the two styles. Could it be that coating the meat actually protects the meat from moisture loss?

[@controlledsingularity8084]

Coating the meat in any sht protects it from dry aging and allows it to naturally rot, just like our boy guga likes it!

[@onlypoynter]

Well, as a follow up dry aging in the fake wasabi would also be a great experiment imo!

[@mangichaiko1903]

Guys needs to start selling these dry aged steaks! My mouth is watering right now.

[@CaptainBill22]

Since real wasabi is so expensive and hard to get a hold of, can you do the same thing with fresh horse radish?

[@dylanzrim3635]

I second this.

[@conradbo1]

I think that is a very good idea, and I think it will work.

[@Ty-ri7dy]

I haven't even watched this yet and I KNOW it's delicious. The best part about Wasabi is it's subtly. When it hits, it hits hard, but backs off quickly. When it's subdued, it's nice and slow burning. Gonna watch now. I'll bet I'm right, and I'm also gonna try it for myself, because this just sounds amazing.

[@MobileGamerKid01]

its so funny that at 1:20 he is screaming but his voice over is so calm lol😂😂

[@hussamtahir915]

Angel: "IM GONNA SAY IT!" Guga: Yeah? ANGEL: "BEST DRY AGE WEVE EVER HARD!" Guga (in his head): "Okay RELAX buddy lmfao" Guga: "Its....extremely flavourful"

[@joethepapabear3619]

Beautifully done guys. I would also love to see this done with Horseradish as well. In all of North America the fake wasabi is made with Horseradish and so could you please do another dry age with that? Thanks Guga :)

[@ravir.3012]

No you want too much

[@fjr1650]

would be great to see a "fake wasabi" dry aged one difference and more affordable for most uf us

[@89elmonster]

3:43 Guga: “It has a smell similar to cilantro” Me: “Wtf?” Guga: “Yeah, exactly.”

[@steveneaton9611]

Guga's super power is you can taste his food through the screen.

[@rachmatmulia5212]

I really want to see Guga try the dry-aged steak with chilli jam and invite uncle roger to try it. Please make it happen.

[@Tommo020788]

I'm curious to find out how dry aging with the fake stuff would compare. I get the feeling it would have a completely different effect on the steak. Would be nice to see a video comparing the different brands to the real deal.

[@hirzaahmadmutahari6987]

3:17 its looks like mr beans green mini

[@gamecraft7631]

This guy is insane,he is dry ageing steaks in almost everything,I may assume the next video will be on dry aged in Air and that one would be his favourite.

[@ratgrot3184]

You should see if there's any point in dry-aging AND dry-brining And if it's good, what order is best?

[@GoopyMcGooperson]

I love the way guga says “beautiful steaks”. he sounds so cool

[@ggarzagarcia]

Guga, dry age a steak in mole paste! Mexico will be proud if you do this. 😃🇲🇽