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

Question! If you're going to be cutting the pellicles anyway, what's the benefit in pulling off the kombu? Can't you just trim it off with the pellicles?

... was the only reason why you took the tedious amounts of time to peel it just so you could show us what it looked like? you are going to have to trim it anyway so why no just cut through the seaweed as you are trimming it

decades ? lol.

I feel like Japan has been using seaweed for a BIT longer then a few decades

Fascinating. Sounds wonderful

Am I the only one who skips the preparation and watch that part later ? XD

This begs the question: why would you buy an umai bag when you can use kombu?

the photography / cinematography on these is epic. reminds me of Top Gear sometimes.

Man those steaks look good but MSG does not agree with my stomach so I'm wary about trying it.

How about an experiment with the bone marrow from the seaweed dry age?

بی نظیر بود💯💯🍻🍻🍻
عالی یه مزه قوی به نظرم میاد...

Please invite hubby and me over for supper... we are great conversation company.

Try shrimp paste on steak

Would those edge pieces taste good if used in a soup?

Why does guga have two channels?

how about an porc meat dry aged seawed ? try that

Try dry aging with a cheese cloth and pure capsaicin

I watch these videos all the time even though I barely eat any meat and I last ate a steak more than half a decade ago

"Decades?" C'mon man, the Japanese have been using kombu for millennia... XD

Please dry age steak in Korean fermented soy bean paste.

wow it's impressive how thin that pellicle was. it seems like it gives a much higher meat yield.

dry age it in weed

The Japanese have been using dashi for at minimum 2022 years not just dozens lol

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?

Not decades. Centuries.

Guga ya gotta learn a butchers knot💯it’s self tightening

You said Nutella wrong!

"salt does not penetrate fat"

i will also dry age my steak when im lost at sea thanks

Gotta love the sous vide crust making blues

Put that rib meat in a side dish or a soup

that would be good in a soup or tacos. something to cut the power of the meat close to the bone.

A layer of cheese cloth before the seaweed will enable you remove it easily

Y’all are clearly not from texas and have never been to texas 😂. Those are medium steaks.

"something you never seen and likely to never see again."

rewatches video from start to finish

checkmate

No need to remove seaweed at the beginning. Just cut the stakes and trim the edges

"the japanese have been using this for decades" more likely centuries

Never grilled before in my life (and I am terrified of grill fires) so I need to know: If I have a flare up at some point, how do I stop the flames since putting water on a grill fire will be literally worse than useless?

Dry age with cheeto dust then deepfry!

Now i know what is envy, i would love to try those stakes and ribs

The average fridge has a water trap at the bottom, making dry aging impossible.

Mildew is a battle literally all classes deal with, if the fridge can get nasty within a month or two without maintenance, your gonna waste food.

This morons mistakes and scraps can feed a small country.

though it makes no scientific sense...but vacuuming our meat does add more to our senesces in what we consume, it's called micro-changes that humans are built to feel..... when they are rich and don't care about the poor. think of why we "own" dogs, the same time we consume earth resources.... just a Q.

Umami that u taste!!... Umami is what you feel Bro.

I tried the pelicose on my first dry aged steak. Not on the steak, but fried up a cut off piece. It's like super pungend smoke dried meat. :(

I would love to try dryaged beef one day.

"On the fat, the salt did not penetrate. That's because salt does not penetrate fat."