I tried Dry-Aging Every Meat, Ate them this happened!

[@EpaGrom]

Expectation: some awesome cooking findings Reality: Guga pranking his team for 15 minutes straight

[@MrAnu8is]

Would say this was going on for months unless he had his dry ager full of crap all the time. He's a monster 😂

[@KalijahAnderson]

Yeah, it really seemed like no research was done on aging times for much of any of these. The seafood ones especially. I can see why Angel doesn't some of these experiments, because it really comes across as just being picked on.

[@cocodojo]

I think Guga was doing an out of season April Fool's on his team here

[@primedialga]

finally a tutorial on what not to dry age

[@captainkaleb]

Yeah I'm getting more and more convinced that Guga just doesn't know how to cook anything but a steak.

[@xorngoh7303]

As a Chinese, I can say that most seafood is not meant to be consumed as is when it is sun dried or dry aged. There are specific steps needed to sun dry or dry age seafood, or they will just taste foul at the end, because seafood spoil in an unbelievably short time if not consumed fresh. I believe you need to coat them in salt or have to wash them in salt water before the drying process. The drying process concentrate the taste and flavour of the ingredient and usually make them stronger, and there is also usually a rehydration process of you soaking them in water first BEFORE cooking, not rehydrate them as you cook them like what Guga did. If you consume the dried seafood as is without rehydration, they usually are extremely tough and rubbery, which is less than palatable. Examples are abalone, sea cucumber, scallops and even shark fin. Other example of using dried sea food as an ingredient without rehydration is as a form of enhancer to further enhance the taste of the dish. The dried octopus and squid would have gone great when used in a soup, and make the soup taste stronger and more delicious. Dried flounder also goes great with soup. Dried flounder can also be powdered or cut into tiny pieces and then added into the wanton filling mixture, making the wantons taste heavenly. Another example is dried tiny shrimps. They go great when stir fried with other dishes.

[@tktyga77]

That would foreclear/explain why dried & smoked seafood gets used alot in West African & Southeast Asian cooking kinds save for veg dishes. Seriously, see how much West & Central African cooking kinds converge with Southeast Asian ones, as well as some other cultural facets

[@ChodeMaster]

Tørrfisk))

[@karu11207]

i hope guga team read this :(

[@hectorduy2364]

This comment is what im looking for,hope guga see this

[@redneckrambo9626]

Okay but what does you being Chinese have to do with any of that 😂

[@its1688]

You haven't fully dry age angel, Guga.

[@shujitsushima3]

Lmao I remember that thumbnail 😂

[@dominikmartinisko]

Next smoked mau mau

[@EbkMelly.]

Lmaooo

[@samuelsmith2247]

It's a long process

[@dmav522]

You literally beat me to this. I was about to comment this.

[@millistiah874]

Alternate title: "Guga feeds his team expired food for 15 minutes."

[@IEatSoupWithFork]

So true 😂

[@gust4v100]

To make a fair comparison, each type of meat should have different range of being dry-aged. Like squid and octupus, of course dry ageing for a whole month is an overkill, but what if it's like 5-7 days dry aged? Pretty sure we'd get different results

[@LedSomeFlops]

It's weird he only changed the time on the canned ham. I think 2 week dry age would've had better results overall. Maybe he hates his crew.

[@jamesbrandon8520]

I agree, less time, maybe a week to two weeks

[@ameer8966]

This was my very thought. A thick, fatty meat like beef can stand up to a month of dry aging, but these thin proteins with a larger water content and little to no fat need a much shorter dry age treatment. This video was the extreme. Let’s revisit with shorter timeframes for comparison.

[@jammy008]

anyone who watches this show regularly knows nearly every item hes trolling or just needed a video idea... im assuming he knows hardly any of this is going to be edible.

[@SuperSizedScott]

Concur. I think dry age of 7 days each would have been a much better test.

[@Rickster8800]

Butcher here. I worked for one of the first chain groceries in the US to offer in store dry age and I can tell you that you set yourself up for failure here with the time. Almost no other meat benefits from aging for an entire month other than beef. Run it again, aging all the failures for between 12 to 18 days with the seafood being closer to 10. I guarantee you will move at least a few to the approved section. We did all kinds of experiments.

[@angkooncharoenkhum8206]

Dry aged seafood in this video looks exactly like sun dried seafood I see all the time in Asia. There are culinary uses for them that make them delicious and part of an old food preservation tradition.

[@markiangooley]

I’ve bought dried squid snack food from Asian supermarkets and eaten it with pleasure.

[@draykowolf2293]

I feel like he could've ground the octopus and squid into powder to use as simple seasonings in other dishes if nothing else.

[@xorngoh7303]

As a Chinese, I can say that most seafood is not meant to be consumed as is when it is sun dried or dry aged. The drying process concentrate the taste and flavour of the ingredient and usually make them stronger, and there is also usually a rehydration process of you soaking them in water first before cooking. Examples are abalone, sea cucumber, scallops and even shark fin. Other example of using dried sea food as an ingredient without rehydration is as a form of enhancer to further enhance the taste of the dish. The dried octopus and squid would have gone great when used in a soup, and make the soup taste stronger and more delicious. Dried flounder also goes great with soup. Dried flounder can also be powdered or cut into tiny pieces and then added into the wanton filling mixture, making the wantons taste heavenly. Another example is dried tiny shrimps. They go great when stir fried with other dishes.

[@theoacosta9456]

​@@draykowolf2293 or used it for broth

[@BijinMCMXC]

@@xorngoh7303ok well how long do y’all usually dry age or sun age it though?

[@DarthMeteos]

this has gotta be the most f'd up video guga has ever done, and i saw this man marinate a steak in pepto bismol

[@_arekusandoru_]

Why is Guga's idea of "rehydrating" just frying it up in oil and then being surprised at the result? If anything, the hot oil will take out even what little moisture there is left in it.

[@NICHO-fu6zw]

Agreed , think he should boil 1st then fry.

[@sloverboyy]

Or boil or leave in water for one hour at least. Guga lost himself in this video 😂😂😂😂

[@DMSProduktions]

World 1st dry aged squid? Japan, ARE we a joke to you Guga???

[@ypw510]

Probably not in a dry ager, and I’m pretty sure the Chinese have been drying squid for millennia.

[@DMSProduktions]

@@ypw510 EXACTLY!I can go buy it tomorrow!

[@ryanhui9135]

Scallop as well. Good quality dried scallop cause hundreds or even thousands dollar in Asia.

[@ranggaorion]

Guga : "once I take a bite, i don't even want to give it to the boys" Also Guga : Oh!! It's for Angel? I'll let him try it himself!!

[@alext6933]

Bro killed that octopus twice. 😊

[@jeweetzelf734]

I feel like I lost braincells

[@krsporlaneff2549]

I don't know if aliens really exists, but Guga will be the first one to dry age sone of them - for a week, for a month and for a year.

[@erlanpietrosemoli7748]

Guga: "The world's first dry-aged squid" me: **laugh in Thai**

[@NoDaddyNo]

55555

[@Mr73Baja]

The ketchup and mustard on the dog being all over the bun.. who does that 😂 guga damn son

[@derpizzadieb]

Guga: "Its important to remove the pellicle whenever you dry age something" also Guga: Turns whole animals and cuts into pellicle and wonders that its inedible

[@assiddiq4866]

Guga, here in borneo we have dried octopus and squid which i already have before. When preparing the octopus, just grill it so it cooks and then hammer it to almost paper thin with a hammer, you want to pound it until the octopus is somewhat brown and whitest colour. And then throw in chili oil, soy sauce, salt and white vinegar and you're good to go. Very delicious as a snack. And for the dried squid, my mom used to mix it in spicy soup. Just throw the squid in when cooking the soup. It goes along with rice and now my mouth is watering. It's a delicacy for us here...

[@xavanium]

dry age in cocaine next?

[@Gabriel-Crandall]

Why did I hear breaking bad music?

[@Humongous420]

​@Gabriel-Crandall no clue cause Breaking Bad is a show about METH

[@ec-static8855]

gotta get Joey Diaz for that experiment

[@kph4081]

This is insane but for some reason i want to see it now 😂

[@HectorBrocklebankHBFash]

​@@ec-static8855 or someone who is not a mouthpiece

[@TheGambler2003]

8:30 we need this guy more often

[@heavynjennings7853]

What’s his name lol

[@bmanly542]

the way he glances at the camera there is gold

[@kwon-illee6362]

In Korea, octopus and squid are semi-dried and grilled as a snack. When used in cooking, they are soaked in water for a sufficient amount of time to give them a soft jerky-like texture and used in fried or stewed dishes.

[@nickt1776]

Worst video yet.

[@postmaster4176]

You can also use dried Octopus or squid in soups.

[@LordMaskin]

to be fair, I am not going to take culinary advice from a country that eats bats, cats, dogs, and rats.

[@bernhardvonbarret1729]

I ate that in a Bar in Japan, after that I got kinda hooked and bought the bag XD. same with a Vitamins Soda and Natto.

[@BokuNoDensetsuNoHoshi]

That's a racist stereotype @LordMaskin

[@esotericVideos]

Guga's dry aging addiction seems to know no bounds. I look forward to the video where he dry ages ice cream.

[@ecapitatorbizarrium3856]

Guga, there are few parts of the world where people dry age (or usually sun dry) the seafood. Sudried calamari strips or sundried octopus rings are nice salty snacks. Usually they are eaten along with the beer. Basically a seafood jerky

[@anakpinguin3942]

Yeah like Indonesia, we sun dry the squid and make "Sotong Pangkong" where we "forge" as in we burn them and repeatedly hammer it down until it becomes flaky and edible. We serve it with peanut sauces to add moisture too

[@ClandonV6]

I'm dying laughing over here just imagining, Guga: [insert meat] is a no go. Crew: Oh god. Please...no more. Oh god please no more- Guga: -but what about [insert meat] Crew: nnNNNNOOOOOOOOOOO-!!

[@NelielSugiura]

Real title: Guga attempting to give his crew food poisoning for fifteen minutes straight. :( I think we know where Angel has been recently...

[@josephshin6439]

By far the funniest guga foods video I’ve ever watched 😂😂

[@ytnewhandlesystem42]

Guga doesn't know...the Asians have had sun dried squid like dry age for ages, and the only meaningful way is in porridge/congee or soups.

[@kadapbanar]

Yeah, it's like common thing here. Lol

[@ferdinandgunawan8611]

Yes. Boiled as a soup with Radish and Baikut (Chopped Pork Ribs) that’s Money in Chinese-Indonesian Household

[@vincevvn]

The Asians? That’s like half of the world’s population. Vietnamese people eat them idk who else.

[@Elchansan]

You were so close. "the only meaningful way is in porridge/congee or soups." The Japanese literally sell dried squid in plastic bags that you can use as snacks to go with booze. No need to put it in anything like soup, etc. Literally just tear open the bag and grab a handful like how you'd eat chips.

[@kormankongther8609]

I like Nasi Lemak with dry fish that is crispy. Without it, Nasi Lemak is without a soul. And yeah, I'm from Malaysia

[@madara5458]

This was probably one of themost enjoyable videos from Guga. We NEED a part 2

[@williamemerson1799]

Best demonstration yet on how to phuck up good food.

[@blarfroer8066]

The entire range of prepacked meat was already crap before Guga dryaged them.

[@williamemerson1799]

@@blarfroer8066 Then why bother?

[@rainofthebroken]

This is the most hilarious experiment I've ever seen thank you Guga🤣🤣🙏

[@bradcondon6632]

Not the worlds first dry aged squid by any means🙄

[@HUYI1]

The pork belly gag was hilarious! 😂 It seems no matter how you cook it, if it's not fresh it will taste bad 😅 dry aging is a nono for this one 😂

[@chriskwammie2773]

I think for stuff that is dried out completely, you need a different way to re-hydrate it, definitely need a different way to cook all those meats!!!, maybe check with Japanese chiefs for the squids and crabs

[@FLATRONNIE666]

he;s dehydrating the meats, you don't see him "re-hydrating" a piece of meat in water do you?

[@squideze]

he needs to stop trying to "rehydrate" meats in pure fat...

[@podtya4528]

Just watch this Guga, you're more like a crazy researcher in this video hahahhaa I like it

[@aloysiusoh197]

Day 12 askin dry age steak in hoisin sauce

[@meagan.868]

Yessss❤❤❤❤

[@AaronNoe-q2i]

I gotch u brotha

[@RizzyCatPTSD]

You're gonna be asking for the whole duration of the dry age minimum lmao

[@meaganclarke4007]

Yeees!

[@vijaylamba6179]

With you since oyster sauce😀👍

[@mustafasfleas7342]

That dry aged Squid looked like something that was used as a prop in the Alien movies! Which one of the dry aged meats would I try... NONE of the ABOVE!!! Watching this was almost as difficult as seeing steve1989 eat that caned beef from the 1909 army ration or some of the other 100+ year old military "meals"!

[@nguyenthinhvo5185]

Guga is crazier and crazier 💀💀💀

[@KayleeGonzalez-de2dx]

Honestly, GUGA should have his own restaurant his food 🍱 looks and tastes amazing ❤❤❤

[@leiratno820]

0:15 Octopus 1:49 Hotdog sausage 2:44 Chicken wings 3:43 Turkey breast 4:46 Squid 5:47 Beef salami 6:34 Soft-shell crabs 7:37 St Louis pork ribs 8:43 Scallops 9:40 Spam 10:22 Tuna (from a can) 11:05 Cooked ham 11:47 Vienna sausage 12:18 Corned beef 12:55 Sardines (from a can) 13:25 Chicken breast (from a can) 13:58 Salisbury steak 14:28 Uncooked cured salt pork 15:05 Meatballs

[@MrBigsmallguy]

My King 🫴👑

[@bradentraub]

Awesome! The original version of this video was one of my favorites - so glad you made another.

[@bigtig23]

Dry age surströmming

[@ullo-ragnartelliskivi4639]

You, sir, are just plain evil. Chaotic evil.

[@UTUBMRBUZZ]

Sounds awesome...

[@ShouterOfSanity]

go DIRECTLY to JAIL lol

[@bigtig23]

@@ShouterOfSanity 🤣🤣

[@Kennyselman]

Oh god the taste of death itself...

[@adambarron4015]

You're halfway there with this video, Guga. Let's see your attempts at dry cured meats.

[@Icebumi]

The world's first dry aged squid? Really? Like japan hasn't been drying squid for ages. Or Portugal. Or Spain.

[@joaobranquinho]

Any coastal country really, the nordics too, we've all been doing it for so long no one knows who was the first.

[@rc-fannl7364]

Maybe just like how America was discovered, even though people were already living there for ages.

[@joaobranquinho]

​@@rc-fannl7364 If you're implying that Guga did it better at the first try you're out of your mind.

[@rc-fannl7364]

@@joaobranquinho Not implying anything, my comment was just to show how strange it is that Guga claims to be the first, when it has been done for a while by others.

[@SpitfiretheCat16]

thank you for the cool fact

[@muchammadbayunasich1106]

i love to eat every experiment that you do, guga!

[@winniepooh187]

Guga sacrificed himself with those chicken wings, well done! 😂

[@meryplays8952]

Guga, my wife does the best octopus. The trick is to put in a covered pan 35' mid - low heat and boil it in its juices. Cover a tray with potatoes, add bay leaves, 2 cups of water and on top the octopus, juices with olive oil. Leave in the oven for 45' at 180 and enjoy.

[@meagan.868]

0:38 wtf 😭 it looks inedible asf

[@poeisbetterer]

THAT ISNT OCTOPUS WTF 😭

[@allfenom]

Looks like a damn alien.

[@KAR1492]

it looks like an Eldritch horror lmao

[@machione]

This should be renamed as Guga's Special prank show. LOL

[@Bards.98]

Dry aged chicken breast, grind to a powder and add some herby water, seems like a good way to make chicken broth

[@EdHadder]

I Love Guga Foods Videos A Lot 💓

[@notfunny3397]

I like all these new people, especially 8:22

[@Amir_Rrahmani]

They're guga's crew you haven't seen them before

[@JAYWASSERMAN]

Been a fan for years this episode is off the rails

[@floydkirk6783]

A new guga video while I eat lunch now that’s perfect

[@downsouthlouisiana]

Im laughing so hard at this video 😂😂😂. Dude what were you thinking!

[@meagan.868]

5:59 that’s what she said

[@draykowolf2293]

Guga, have you ever heard of bourbon smoked black peppercorn? It is heavenly bliss.. especially on steak. Been using it for years since my dad introduced me to it.. you gotta try it someday. It will change your whole world.

[@annjacobs7764]

You always know how to keep it exciting!

[@MrVacoz]

Fun fact : In Indonesian, we used to consume an Dry Age Sardine. However, it's not a common dry age but Salted Drg Age and call it 'Ikan Asin' or Salted Fish. We commonly eat it with some other dish like Pecel or Nasi Campur, however some people were also like to eat it as a snack. Also, It's not only come with sardine fish but some other like Mackerel Fish, Mackerel Tuna, etc.

[@reficuL_droL]

Lol what made you try 30 days on small meats? You usually only dry age a bone in ribeye for 35?

[@sarahaguirre9071]

At this point his dry aged every food his hands can get 😂 much love dude your videos are cool 😎

[@PhilomenaMerritt-e5e]

Now this is my day better!

[@michaelb4833]

These bots are getting super sloppy. can't even form coherent sentences anymore.

[@mrlamps4189]

I have an idea. You should try to dry age chicken skin and see if you can get it to like a crumb like texture and then bread a chicken with the dry aged chicken skin. (probably not a good idea. lol)

[@DavesChaoticBrain]

I don't understand dry aging. Or aging in general. You can leave something for a month and have it still edible, but I can't leave it in my fridge for much more than a week or two before it's gone bad....How does this make sense!!!!???

[@Smokinjoewhite]

Dry aged salami or mettwurst is absolutely awesome. I open mine and hang them for at least a month before cutting into them. The flavour is just so much better.

[@HFC786]

Dry age duck

[@ama0899]

Hey Guga! From Indonesia here. In Rote island this is a usual thing, where they dried the squid and then rehydrated when they need to eat. Or just make it a light snack by fried it about 15 second so it necomes chewy.

[@captaineri.223]

0:30 scp demon💀👿😱👾♎️

[@Darkheart_And_Flaming_Fire_YT]

4:52 speaking of we're going to have more demons edit: but instead they're baby demons

[@hellcat0142]

The salt pork being so bad he couldn't even describe it and almost threw up all over the table had me wheezing 🤣

[@Knytewish]

3:55 amygadlan arm from Bloodborne

[@mikaeluhl]

The Slow Mo Guys have the "I look even better in slow mo". I think Guga is getting to the point of being able to put "I taste even better dry-aged" on a shirt 😂

[@PerezAutomated]

All that work to leave the pellicle on everything 🙄 no wonder it didn't work Guga. Leaving the worst parts on and cooking it

[@TheTrueJBru]

To be fair, with some things like the squid and chicken wings, they looked like ALL pellicle lol those are kinda unavoidable

[@PerezAutomated]

@TheTrueJBru Maybe could've rehydrated it and kept the flavor.

[@dinosaurboy1086]

I’m like 99% sure this video is a joke. There is no way that Guga can look at a TV dinner or frozen meatballs and genuinely think “hmm. That would be delicious dry-aged.”

[@PerezAutomated]

@dinosaurboy1086 of course man lol I get that 🤣

[@mejsjalv]

@@dinosaurboy1086 It's more like "what would happen if I dry aged XXXXX?" You can only expect steaks to be delicious dry aged. A lot of other stuff is a gamble.

[@danielcruells8619]

It's funny how Guga used to be the one trying his own experiments, and now he has grown so much as a channel that he has other test subjects to be part of his experiments.

[@patrickwong4824]

Guga, a lot the dry seafood you can just go to Chinatown. We Chinese dry a lot of stuff, from mushrooms to shrimp to abalone.

[@MemphisJagsfan]

Guga dry-ages a steak: cuts off the pellicle. Guga dry-ages anything else: just add oil.

[@damianmartinez2666]

Dry age Angel with veggie sauce 😄🤣🤣🤣🤣

[@prinniamskul357]

Marinated in casutic water overnight, it will rehydrate dry octopus and squid by ionic displacement. Prepare caustic water by dissolve ash in water and left until clarify. This is the way we prepare rehydrate squid in Thailand.

[@IkeOnoniwu]

Maybe one month was too long.

[@FLATRONNIE666]

seafood should be 5 to 7 days, fattier fish like tuna can go longer, if there is no moisture left after dry aging, you just dehydrated the whole thing, not the same

[@defkross]

Guga trying to get super powers by dry aging with some of these tests.

[@garyv2498]

Why didn't he wet age the tiny meats? "Remove the pellicle" But it's 100% pellicle? "just server it whole then."

[@korupt3710]

"Viena sausage, very popular with children " 😅😂😂 ok pope guga

[@OttoTalksAi]

Ask Ai what to dry age next

[@rainofthebroken]

What's this dog food!?🤣🤣 Guga- why yes yes it is but it's Dry Aged!! Dog food

[@ExpiredFlame]

Guga. You do so much crazy stuff and dry age pretty much everything. How about you try out some edible mold? Similar to producing proscuitto and cheeses like camembert. Definitely that way you can create amazing food.

[@randallhunt9170]

I think you should do another series comparing different times of dry aging. Maybe there's a sweet spot for those seafoods...

[@Emcredible]

Team: can we have a raise? Guga: I dry age every poop and make my team eat it

[@wikuscombrinck512]

I was laughing so much during this episode!!!

[@ainoladli9143]

World 1st dry aged squid... Asian me laughing 😂😂😂

[@DanielKoch87]

next time on Guga wild eat adventures. Freeze dried steak that was dry aged for 30 days after it was sun dried for 2 years.

[@Kritacul]

Guga, I’ve been saying it for YEARS now. You gotta do Wild Game Meats and Dry Age them too.

[@p.s.8891]

Guga: when dry aging, always follow your nose Also Guga: it smelled really bad, but I went ahead anyway

[@meistudiony]

I hope you gave your crew a raise after all of that.

[@joewoodhead2712]

I usually watch these videos while eating my dinner… But this one made it difficult xD

[@Durkur_Owl]

GUGA!!! You are missing the most important thing: SOUS VIDE after these epic dry age experiments! What else can rehydrate and make super tender otherwise? You know what to do...

[@Pfasma5]

Kudos to the guys!! They did a great job and are clearly VERY BRAVE!!😂

[@boester69]

Guga teaching us all for years that dry ageing is a fine line between good and horrible, just throwing whatever into his dry-ager for a whole freaking month, just because. Then wonders why it is bad LMAO

[@bladezx4880]

Guga better sleep with one eye open. Angel gotta be plotting his revenge. 🤣

[@DEATHrocket777]

Too late for April Fool's, but just in time for Halloween to watch Guga violate the Geneva conventions.

[@Shakespearicles]

Guga was so preoccupied with whether or not he could, that he didn't stop to think if he should.

[@AndrewDembouski]

I don’t understand the science of dry aging. How the meat doesn’t spoil, what actually happens to it, why you would ever do it, ect. It’s not something I’ll ever try at home. Watching you guys do it is more than enough for me 😂

[@lauroandrea3241]

Guga is like the Dr. Frankenstein of food