@@drewt1717 I was gunna say the same thing. I paid 20 dollars One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂
I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"
Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!
@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.
You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it. Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.
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. ;)
If It fits with the flavor of the corn dog yes, otherwise Will be worse Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog
@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.
@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry
Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information
Hi Guga, I follow all your videos here in Brazil! I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?
Oi Guga, eu acompanho todos seus vídeos aqui do Brasil! Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide. They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.
I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.
Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before RUclips. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯 If I don't find videos already dedicated to this topic, I better see one coming! Also, lobster 😍🤤🤤
Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?
Beer batter "hotdogs" from fish and chip shops are 1000% better than any corndog, where I live they use huge meaty sausages (still the processed style, just way bigger and more flavorful than corndog's salt packed fake flavor). I highly recommend if anyone is visiting UK / NZ or Aussie, stop by a chip shop try them out~
wish we still had those shops where I live havent had a good chippy in years 40 of em at least ask for a spice bag and they look at you as if you were insane thats Ohio tho .
You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.
Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!
Baking powder is sodium bicarbonate (baking soda) with an acidic element to make the mixture rise even without heat. Since you are frying, you can stick to either baking soda or baking powder, depending on the browning you want (acidic = less browing).
As spanish person from Spain, pls don't call that alioli, alioli is a Sauce done only with oil and garlic, is not similar to the beautifull sauce u did, I like it more but yours seems apeticing too!!!
Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.
Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine? It's my 18th day of writing the comment on both of your channel btw
I tried this over the weekend and the lobster was complete mush out of the bath. I'd experiment more with time and temp, but lobster is too expensive to waste like that.
This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!
Am I the only one who doesn't ever boil hotdogs? Even making corn dog I still fry them up in a skillet or atleast the airfryer then batter it n fry it up. Makes it so much better.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I love how the music for the cooking scenes doesn't change. It's comforting, like the food.
It really is though, like, if all else falls apart, at least Guga is consistent
This would be dope on a food truck 💯🤔
This would be $40 on a food truck..🤣
@@drewt1717 would be worth it though
@@drewt1717 I was gunna say the same thing. I paid 20 dollars
One for a bite of bacon wrapped quail. I was served a 2 oz cup. I thought he was giving me a sample 😂
@@Moon-pf5ky just buy a lobster and cornbread mix. I’ll bet Walmart sells live lobs nowdays
@@prestonspears6078 they used to, but they don't anymore.
You should do another Mystery Meat! I was hoping to see Maumau's reaction to the lobster - he was so fun to watch in the other mystery meat videos.
Guga skirts the line between genius and madman in the most lovable way.
I want to see a cheddar bratwurst, grilled, then dipped in this batter, and dunked in a made from scratch cheese sauce. Maybe multiple cheese sauces? Maybe a spicy cheese sauce, a Smoky cheese sauce, and Mexican queso cheese sauce? You could potentially even use a siracha and onion bratwurst as well. Just a thought. Adding a nice homemade mustard to try would be nice to see as well. "Let's do it!"
I like your ideas, 10/10
Hey Guga, alioli sauce comes from Catalonia, my country! And I recommend you trying the original version, which it's just garlic and oil (and salt). Allioli literally means "garlic and oil" in Catalan!
this is the comment i was looking for
ayo sorry to be the one but he made aioli sauce and not alioli sauce (´。＿。｀)
@@aekum11 you should do some research before answering :) "allioli" and "alioli" are pronounced as "aioli" for people who dont know the language of which the sauce is original from, Catalan.
cataluna is part of spain 🇪🇸🇪🇸🇪🇸
Siento discrepar, pero el Allioli es valenciano
You can also take the lobster out of the sous vide bag and roll it into a thin rice-paper (like a spring roll) before battering it to fry. The rice paper is solid enough to allow the lobster to stay in it's form, but thin enough to be virtually undetectable once the cornbread coating is on it.
Note: I've NOT done this with lobster specifically, but I've used thin rice paper in this way before to hold fall-apart proteins before deep frying them.
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. ;)
Does a different oil make the corn dog taste better? Like duck fat or wagyu?
If It fits with the flavor of the corn dog yes, otherwise Will be worse
Maybe with the lobster IS worse but i'm sure it'll be better with a regular con dog
Can you deep fry in butter?
@@Not_An_Alien butter will burn at such temps
@@Not_An_Alien You would probably have to clarify the butter first so it doesn't burn. The milk solids in butter will definitely burn and what makes melted butter have a low smoke point, but clarified butter has a significantly higher smoke point that makes it suitable for deep-frying.
@@Not_An_Alien if I were you just use high temp oil, most common used is canola oil or just use what you have, no point trying to clarify butter just to deep fry
You need to freeze it because you already cooked it. Lobster is something that you don’t want to overcook. It becomes chewy.
You can use "trust me" instead of "I'm telling you right now" too
We need a Guga stand at the food festival 😉
A food festival with all the food youtubers (Guga, La Capital, Joshua, Babish, etc) sounds like a dream come true
would love to see another catch n cook with some sort of fish or even better maumau fishing for lobbster!:)
They definitely have one with MauMau diving for lobster. Search it up!
That “membrane” u removed from the lobster has lots of flavor and has that iconic deep red color we all expect to see on lobster
It can also make it chewy, how it is most of the time when we have it
Thanks to you I know sous vide everything in fact I am doing a tri-tip for Thanksgiving instead of turkey thank you so much for all the wonderful information
Aioli has to have garlic. Like its one of the ingredients...Thats like saying should we make tomato sauce without tomatoes?
Love the content keep it coming guga and the team/family love ur videos
Hi Guga, I follow all your videos here in Brazil!
I have a very special request for you. I come from an oriental family, so we are all always wondering what dry aged wasabi meat would be like! What I mean is, our family puts wasabi in everything! Eggs, fish, pasta, vegetables, greens... So what would dry aged wasabi meat look like? I know you are the one to tell us. Do you accept the challenge?
Oi Guga, eu acompanho todos seus vídeos aqui do Brasil!
Eu tenho um pedido muito especial para te fazer. Eu sou de uma família oriental e, por isso, todos nós sempre ficamos pensando como seria uma carne dry aged em wasabi! O que eu quero dizer é que nossa família coloca wasabi em tudo! Ovos, peixe, massa, legumes, verduras... Então, como é que uma carne dry aged de wasabi seria? Eu sei que você é a pessoa certa para nos dizer. Aceita o desafio?
he made a video about this!!
Guga can you do a comparison between a standard sous vide guga steak with a butter basted sear And my method of steak in the oven at 200 degree until you reach desired temp then butter baste sear? I have a sous vide and learned so much from you and I swear I prefer the low temp oven method best. I came up with it before I have a sous vide and once I got the sous vide I was disappointed!
Hey Guga, I love your videos. Can you dry age a pork loin in apple sauce???
Wondering your thoughts on "air" sous vide? Wife and I got a new LG oven with Air Sous Vide capabilities and we've done filet mignon and tri tip so far - both in vacuum sealed bags in the new oven with Air Sous Vide.
They both turned out great! I still need to get a better method for crisping the outside of the meat post sous vide but ill keep watching your videos to see how you do it.
the answer is with a blowtorch
flamethrower
I'd like to try this, but I would probably sear the lobster before covering it with the batter
I'm gonna be ''that guy'' and point out that what you made is garlic mayo, not aioli. Aioli is garlic and oil emulsified together.
you're that guy pal. i just got a call from my boss and was informed that you're that guy pal.
we don't care pal
@@Nicolas-zq7cl ah, cmon pal. He’s that guy.
Thanks for the information
It’s mayo until you had garlic you don’t know, same way you put lemon and lime zest in mayo to make a citrus aioli, mayo is just the base of them
lobster tempura maybe more appealing
Today we learned that lobster tastes different from hot dogs.
Now eat your hotdog, bloody peasant!
I love corn dogs. I never knew you can make corn dogs with seafood. I will try it with octopus
idea reminds me of takoyaki. Might be worth considering for inspiration in changes to batter or sauces.
I wouldn't try that. I bet the octopus will be tough as hell by the time the batter is done and crispy. I'd be curious to see the results, though. If I'm wrong this could be phenomenal.
@@sethgaston845 you can eat raw octopus so you don’t have to worry about undercooking it. Check out the video I linked above for octopus corndogs
@@sethgaston845 but you can just set the oil extremely hot and just flash fry it
look up 'OutDoor Chef Life' on youtube. Hes a sushi chef and made a great octopus corndog recipe
This is one occasion where it actually did look good right now.
Alright that's it. I'm about to dona deep dive through your channels to see what I can find about the lives you and Mamau lived before RUclips. First, I've seen you mention being great at martial arts (back in the day). And now I'm learning he used to be able to dive METERS underwater with one breath?! 🤯
If I don't find videos already dedicated to this topic, I better see one coming!
Also, lobster 😍🤤🤤
Used to be a diver, but after a couple of years eating steaks, gets out of breath walking across the room. But smiles a LOT!
Idk why I died of laughter when he started the video saying CORN DOGGG
"i corn dog every meat possible"
Hey Guga, we just tried your corndog batter recipe. Was great for our first try. Question though notice you put cayenne pepper in the recipe but did not show using it within the video. Is this a mistake or something you don't show us?
Beer batter "hotdogs" from fish and chip shops are 1000% better than any corndog, where I live they use huge meaty sausages (still the processed style, just way bigger and more flavorful than corndog's salt packed fake flavor).
I highly recommend if anyone is visiting UK / NZ or Aussie, stop by a chip shop try them out~
Where do you live? The idea sounds Scottish but I feel like you're in England.
wish we still had those shops where I live havent had a good chippy in years 40 of em at least ask for a spice bag and they look at you as if you were insane thats Ohio tho .
Legitimate corn dogs (like, not frozen, battered and fried) are really good. Not the crap you get in boxes at the super market.
I would think the sweet corn flavor on the breading would overpower the very delicate lobster flavor.
Would it work to pour the batter on the lobsters, since it's so tender? That way you don't have to tug at it and possibly rip it.
Dear Guga, how long the sauce remains good for eating? How can you preserve it? Awesome video as always 🤩🤩
NY Strip, corn dogs!!!!
This needs to be tried.
done it and they are damn good I think a company sells them also but its processed meat
Are you going to try the new sous vide oven ? I have one and it’s pretty awesome
Dunno about Florida lobsters, but I'd never maltreat a Maine lobster tail with a corn dog batter. On the other hand, that aioli looked good.
Yah...I was just thinking this. I would never coat & fry seafood in corn dog batter. It just seems...wrong.
Mouth watering lol - hungry after every episode !!!
You could probably stuff a split lobster tail into a small pig casing or large lamb casing, if you're worried about it falling apart. Or wrap it in bacon and cook it on a grill, then batter and deep fry. In either case, a little Cajun seasoning wouldn't hurt.
I need this for thanksgiving
Never putting anything white on my corn dogs
could u do a video about all of the best steak methods that u have tried on one steak?
I haven't had one of these since I went to Florida
Removes chewy part of lobster then deep fry’s it in a chewy corn batter 🥴🥴🥴🥴
also most flavorful, I 100% would not be doing that if I made this recipe
a Boudin corndog sounds tasty
Tap some MSG into that dipping batter and then into the squirt sauce - and have an enjoyable umami flavor-taste
What kind of knives you use? The ones on the wall look to be from the same maker?
Now I would like to see a mystery meat corn dog could be funny
Terrific snack when you want delicious lobster a new way. I'm thinking of skewering the raw lobster onto sticks and dunking them into a tall glass of batter. By the time the batter is brown in the oil, that half a tail will be perfectly done. Thanks for the great recipe!
Why is it that i am always hungry after any of your videos :-)
Make some battered deep fried compound butter bites.!.
Tbh I thought he was going to use Sea Cucumbers I don't know why 🤣
Hey guga, thanks for the video! I don’t think your corn dog batter recipe is right down in the description.
Baking powder is sodium bicarbonate (baking soda) with an acidic element to make the mixture rise even without heat. Since you are frying, you can stick to either baking soda or baking powder, depending on the browning you want (acidic = less browing).
Maumau is pretty built does he workout?
Would love to see if you could do sous vide shellfish like clams or oysters.
i've been watching you guys since 2017 and your vids got better and better.......
keep up the good quality guga!!
nice vid as always guga
3:07 Aye yo Lee
Carnival secret to corn dogs is a pinch of cinnamon in the batter, try it!
Cutting board looks amazing!
Great job!👍🙏
Instead of parsley try dill especially if you are using the aioli for seafood.
You could probably make a cheaper & less brittle but also delicious corn dog with imitation crab right?
got a guga ad on a guga video😂all for it
Guga said:
Using a wix🤭❤
It´s a miracle it wasn´t deep fried in duck fat o wagyu fat
Don't give him any ideas-
DO OT GUGA
remember to wix mix mix @0:54
Can you Sous Vide an whole tail?
As spanish person from Spain, pls don't call that alioli, alioli is a Sauce done only with oil and garlic, is not similar to the beautifull sauce u did, I like it more but yours seems apeticing too!!!
He didn't call it aioli, he called it aioli sauce
You gotta try the New Zealand version. The batter is similar to tempura, pork sausage and ketchup for the sauce.
Or the NZ way with crayfish / lobster , warm with salt and DYC (NZ brand) , malt vinegar !!!!!!!!!!!!!!!!!!!!!!!!!!
Ketchup for the sauce? Can you get any more low brow lol
@@shankbucker don’t knock it till you try it
@@scottieb8313 haven’t had a feed of crays in a while
Oh shit I just made this comment too, chip shop "hotdogs" are freaking on a another level~ not to mention they use super huge dogs/sausage that taste way better than normal franks or fat dogs they use for corndogs.
How about putting the lobster butter(innards) with the meat?
Is butter a must-use thing or can I use alternative like margarine since butter in my country are imported and much more expensive than local margarine?
It's my 18th day of writing the comment on both of your channel btw
Now I'm wondering if you make a grilled shrimp kabab corn dog.
That's not alioli, but it's very similar. The real alioli only has the garlic and "perejil" (Don't know how it's called un English)
4:44 I know it doesnt look good right now
It already looks really good 😭😭
guga, try a nice aioli sauce with milk, oil, garlic, salt, pepper and lemon juice
Based on thumbnail I was expecting octopus tentacle. Thank god it's was lobster 🤣
Guga, why did you add butter to the bag?!! Every time in the past when you've done an experiment, it's always better without butter.
Butter in the bag is good for seafood, fish, and veggies.
You should do a favorite side dishes episode
I tried this over the weekend and the lobster was complete mush out of the bath. I'd experiment more with time and temp, but lobster is too expensive to waste like that.
This would be amazing with a good hush puppy batter instead of a corn dog batter. They're pretty similar but to me hush puppies are a lot better. I would also be interested to see how crab legs work
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
yessir
@@tundrolen let's get this train Rollin!
I have 4 lobster tails in the freezer, this is happening at my house thanks for the video. A thought: skewer the tails before the sous vide maybe?
With meat getting too expensive recently, I'd like to see more videos making cheaper meats taste good.
agree
Am I the only one who doesn't ever boil hotdogs? Even making corn dog I still fry them up in a skillet or atleast the airfryer then batter it n fry it up. Makes it so much better.
Why would you spoil Maumau before eating the food, Guga? I would like to his reaction though.
Now I want to see wagyu corndog
thats a good idea
Can you make takuyaki?
That looks legit!
What kind of sauce is that guga?
I see those lobster tidbits on the side Guda, are you making lobster tater tots??!!
«Mamau loves mystery meat»
- Guga, 2021
Make a seafood hotdog
We don't usually add onion to the alioli (since it literally means garlic-oil) sauce in Spain but I will try it like that!
Guga when is your restaurant opening?
pfp bros
@@ArsenalTheProtogen cats together strong brother
No one cooks and grills as good as you! I get hungry just listening to you describe the ingredients! 😋
Are you sure guga, doesn't look good, looks delicious just that way it is....🤩🤩🤗