Fry the gizzards to YOUR liking. I go for around 5 minutes. For you the sweet spot might be 3 to 4 minutes. You can also use a instant read thermometer and check a gizzard. If it's 165 degrees, you are done. Ultimately, it's your dish now and you decide. If you fry them too long it WILL be hard as nails. So start check at the 3 minute mark and work your way up to YOUR sweet spot.
@Shrashira Thank you so much. I wish you could be here to cook it for me (lol). I'm disabled and stuck in a hospital bed. I hope I can get someone to make them for me. Thank you again. I love watching your cooking shows. 😋
Hello again Shrashira. Do you have a recipe for frog legs? It's hard to get them in a restaurant anymore, but I can get them frozen and then have to cook them. I appreciate any help you can give. Thank you and God bless.
@@anonymouswife1616 I love cooking frog legs, but Mama Shra and the Peanut Gallery hates looking at them. Every time I try to buy some at the Asian Market they be mean-mugging me 🤣 I need to get some and film it. Give me a few weeks if they are available. 😉
Glad that I could be of some help to you 👏🏽💪🏽 I'm about to start prepping a third and fourth batch. The Peanut Gallery wants since I most of the first two batches on Thanksgiving 😁
My jaws are already hurting does anybody else feel like this. Theses are my favorites. Kentucky fried Chicken had the best I have ever ate , I hope these are as good.? Yum
Yes, tough gizzards will work you over. It all comes down to how long you tenderize them. I love gizzards and eat them whenever I get a chance. But right now they are hard to find in these parts. Hopefully the holiday will bring some out.
I just came across your video. So glad I did. First of all I like how you record your video not a lot of unnecessary talking 😂 I'm definitely going to follow this recipe I never knew how to get my gizzards tender. Thanks for sharing.
Now this is cooking! I had just found this video while I was about halfway through cooking gizzards already, ill have to try this this weekend though. Thank you for this!
I love the recipe and the process. Definitely going to use this for Super Bowl. You served with catsup, but what are the ingredients for the "special sauce? You made me a Top Chef with your Chitlins and Hog Maws. You da man! Thanks for sharing!
I am so glad the chitlins and hog maws were a hit, I love those things. The sauce is my take on a Dynamite Sauce for Sushi actually. Check my channel for : "Sushi Sauces - Eel Sauce and Dynamite Sauce with Ponzu Instructions Recipe". You will be pleasantly surprised by the flavor profile.
I find that when i boil them, they tend to lose some flavor in the meat itself. Just be mindful of the fry times. Be sure to read the pinned comment. 🍻
@@Shrashira I don't make the best gizzards; therefore, when I came across your channel I was thrilled. Edited: I meant gizzards. my phone auto corrected.
350 is best. Mind the cook times. Do a test.. start trying at 3 minutes and work your way up. Like I said, my youngest likes hers tough so for her I go up to 8 to 9 minutes. But most people will enjoy a 3 to 4 minute fry.
@@gmitchell60 Yes, that baking soda is good at it's job, rinse it off good. Only thing I do different is after frying them most of the way, I put them in a roaster pan and bake them for about an hour.
My kind of man! Brother you are passionate about gizzards! Great video and great detail for this recipe. I'm going to try it soon! Love me some gizzards.
Gizzards are very high on my food council, I try to keep them in the freezer year round. Just make sure you check the description for cooking times. In the video I do it to cater to my girls, but I explain it further in the description. 👏🏽💪🏽🍻
Come through Kenya ! I miss that place... Just about 30 years ago I was in Mombasa and Somalia. That ferry crossing in Mombasa was crazy for me. So crowded 😮👀🍻
Welcome aboard ! ! ! I just made these and deep fried them for 3 and a half minutes. My youngest said they were too tender for her, so I put hers back in for another 5 minutes. She's happy now. 💪🏽🍻
This is fantastic! I have some dental issues and need some good deep fried chicken ideas...(or any protein!) now I'm not into gizzards...:) but I'll sure tear up some double tenderized buttermilk deep fried dark meat chicken with my 4 broken teeth ;) Happy new year Shrashira and thank you for the outstanding ideas!
Really enjoyed that video and the way you cook those gizzards I'm going to be trying it this week. The only question I have is when you were talking about marinatin them in the buttermilk you said you left it for 24 hours and then said an hour would work as well. So how long do you think we should let him marinate
The marinating depends on you really. The longer it marinates, the more the buttermilk will break down the meat. Some like it at one hour while others like myself will let it go way longer. You can also feel the difference in the meat the longer it marinates in the buttermilk.
Let me say this I ran across your channel surfing late at night and your recipe for tenderizing gizzards is one that my mother and auntie used to use I was just hoping that you wasn't going to boil them first some people use that as a tenderizing method
I stopped boiling them decades ago. I found that they lost too much flavor for my liking. Although the pot liquor could be used for other things, I wanted that flavor to stay in the gizzards 🍻
It's a Masterbuilt / Butterball 22lbs turkey fryer / boiling / steamer. It holds 3 gallons of oil. The link is in the description. Inflation is crazy. When I bought it, it was $100. Check the link and see what it is selling for now. 😮🤦🏽♂️
I’ve tried cooking gizzards twice already! First batch came out kinda hard and I put to much of something hot, couldn’t eat them! Second time put to much salt and I like salt! Third time found your recipe, and as they say third time is the charm ! Thanks, they were soo good ! !
I was JUST talking about gizzards yesterday and this joker popped up in my suggestions. (The internet is listening. 🤫) I’m glad that it did pop up though. Let me see how you do yours. I love gizzards and picked some up from the grocery store today!
I normally tenderize gizzards in my Instant Pot electric pressure cooker (20 minutes, tops), but it's still a two day process, as I cool them before the 'wash' and flour dredge. I am seriously considering trying tour recipe. Bon appetit!
It taste like a very savory piece of chicken with a little gristle texture mixed in there. So So good, but they can be really tough if not cooked right.
If I had to guess, I would say you fried them too long. For example, my youngest likes hers fried around 8 to 9 minutes. The more supple ones are fried no more than 3 to 4 minutes. Did you see the notes in the description and/or pinned comment? When I fry them for my youngest daughter, you need a chair and a whip to eat them. 🍻 There is another version that I use to tenderize them which involves slicing them. I might have to do that video. There are just so many ways to do it.
No worries, search my channel for "Sushi Sauces - Eel Sauce and Dynamite Sauce with Ponzu Instructions Recipe | How to Make" and you're all set ! ! ! 💪🏽🍻
This is new to me. It looks like he soaks them before cleaning? If so in just water? Because how is it so easy to separate? I thought and tried cutting parts off but that was a hard job! Help!
There are several ways to wash them, I generally use salt and water. I wash / clean them a couple times before I soak them in water and baking soda to start tenderizing them .
@@Shrashira I hear you man ! We got a place here in town that knows how to make em and that's their secret ( buttermilk ) . They might even pressure cook them and then fry them after that , I'm not sure butive heard rumors. Either way, you ain't even gotta have teeth to eat them jokers , cheers 🍻
That is NOT correct my friend. You should change your frying oil. If it is left unchanged, it will have a burned or bitter taste. Especially if you are frying battered foods. The batter that comes off of the food being fried will start to burn in the oil over time. And it should be changed sooner if your oil is used to fry fish/seafood. The fishy flavor will be added to any food you fry in that oil after the fish/seafood. Just look at the oil, if it has turned much darker than its original color... change it. If you fry food in it and it tastes like the seafood you last fried in it... change it. I hope this helps. 🍻
@@Shrashira This will be a life changing event for me. I have been eating rubber gizzards for a long time. This is going to make my dumplings so much better. Thank you Sir.
How long did you cook them and at what temp? The longer you cook them the tougher they will be. The only time I make tough ones is when I am making them for my youngest daughter who likes hers overcooked. She likes to fight her food I guess.
I got it! I just boiled them for 2 hours and then just added the fried chicken batter. They came out just like the ones from Grandy's log ago, The texture was super tender like butter. No buttermilk...just boil. I tried to boil them a while back but it was only for 1 hour which is not nearly long enough lol@@Shrashira
@@docwho10th88 I used to boil my gizzards 25 years ago but I stopped because I wanted to have more control over the end result. The Peanut Gallery is SO picky that I had to be able to pivot when needed !
Thanks for hanging in there, but this is for my girls NOT tailored to you. But I appreciate the view either way ! 👀🍻 Your view is just secondary... with my current health as a Disabled Vet, this is for my girls to enjoy when I am no longer around !
He's doing entirely too much. In and out of the fridge. Letting them sit 15 minutes. That's overkill. You can soak your gizzards for a hour, and a half, and citrus, such as lemon, orange, or lime juice, that's all it takes. Me I like too add tenderizer to my buttermilk.
I am serious, I really want to see your video on cooking them your way. Because you add citrus, you have no choice but to marinate it for a short period of time because the juice would cook the meat. I am intrigued and I wanna see your technique. fr fr 👀💪🏽🍻
Please watch the video for the recipe, I do not put a printable recipe online. That is not the purpose of my channel. It is to teach my girls in my voice and through my actions. Not give them an easy copy paste list to grab. Thanks for watching.
Thanks for watching, as you are new to my videos, so I will let that slide. I put my recipes online for my daughters so they can still have my recipes taught by me personally for when the day comes that I am no longer around. So yes, I am long winded in my speech, but it's for them and no one else. Now if I can help some people on the way.. bonus.. if not at least my girls can enjoy seeing me cook even if I'm not around anymore. Again thanks for watching and I hope YOU got something out of it. Having said that, there are other cooks with shorter videos that leave you asking questions, at least with mine.. although long.. the after questions from the viewers are limited. And at the end of the day THAT'S the point. You watched to learn something right ?
Fry the gizzards to YOUR liking. I go for around 5 minutes. For you the sweet spot might be 3 to 4 minutes. You can also use a instant read thermometer and check a gizzard. If it's 165 degrees, you are done. Ultimately, it's your dish now and you decide. If you fry them too long it WILL be hard as nails. So start check at the 3 minute mark and work your way up to YOUR sweet spot.
Can I make chicken hearts this same way.? You're the best cook I love to watch. Thank you.❤
I normally add hearts with it as well, I just haven't been doing it lately. But yes you can 👏🏽💪🏽🍻
@Shrashira Thank you so much. I wish you could be here to cook it for me (lol). I'm disabled and stuck in a hospital bed. I hope I can get someone to make them for me. Thank you again. I love watching your cooking shows. 😋
Hello again Shrashira. Do you have a recipe for frog legs? It's hard to get them in a restaurant anymore, but I can get them frozen and then have to cook them. I appreciate any help you can give. Thank you and God bless.
@@anonymouswife1616 I love cooking frog legs, but Mama Shra and the Peanut Gallery hates looking at them. Every time I try to buy some at the Asian Market they be mean-mugging me 🤣 I need to get some and film it. Give me a few weeks if they are available. 😉
Thanks for showing me how to prepare and fry my delectable chicken gizzards properly! Job well done! 👏
Glad that I could be of some help to you 👏🏽💪🏽 I'm about to start prepping a third and fourth batch. The Peanut Gallery wants since I most of the first two batches on Thanksgiving 😁
Gonna try this one. I am psyched!!!!
Good Stuff, make sure that you read the description for adjustable frying times 💪🏽🍻
How much bakeing soda and water did you use
Just a couple tsp, check around the 4 minute mark or so
My jaws are already hurting does anybody else feel like this. Theses are my favorites. Kentucky fried Chicken had the best I have ever ate , I hope these are as good.? Yum
Yes, tough gizzards will work you over. It all comes down to how long you tenderize them. I love gizzards and eat them whenever I get a chance. But right now they are hard to find in these parts. Hopefully the holiday will bring some out.
Heyy! Now I’m definitely in for this. This FL girl loves some gizzards 😋
Gizzards are where it's at ! ! !
Get.it.getit..ilove.❤😂😅😂
So delicious ! ! !
I love your recipe of these! I’m back watching again and just shared it. Hope someone is inspired by it
Yes ! More people should enjoy gizzards ! ! !
I just came across your video. So glad I did. First of all I like how you record your video not a lot of unnecessary talking 😂
I'm definitely going to follow this recipe I never knew how to get my gizzards tender. Thanks for sharing.
So glad you liked it. After you tenderize it, make sure that you don't over cook it. Check the pinned comment for suitable times.
Great recipe. I will try it soon 🤙🤙🤙
Cool, enjoy ! ! ! 👏🏽💪🏽🍻
also why do you wash them in salt water ? what is it required for ??
The friction from the salt helps scrub the nasty (debris, slime, and/or unwanted stuff) off of the food during the washing process !
White peppered country gravy is perfect with these, just like a country fried steak!
I can Co-Sign that for sure ! ! !
do you still have to go through the 24 hour proccres ?
100% the best gizzard recipe I've ever seen.....Great video...Thank you!
I eat way too much of these, my doctors are so mad 😋😁🍻
Now this is cooking! I had just found this video while I was about halfway through cooking gizzards already, ill have to try this this weekend though. Thank you for this!
Love these and I know will also !
Great 👍 👌 👍 recipe...no boiling because it takes the chicken flavor 😋 away..
Thanks for sharing 👍.
Over the years I have boiled them less and less. And it has personally made a difference to me. 🍻
Heyy fam! You cooking one of my favorites! I Love chicken gizzards. Never knew about using baking soda
Baking soda is one of the ultimate tenderizers for meats.. one of the old head secrets for real ! But you didn't hear it from me !
I love the recipe and the process. Definitely going to use this for Super Bowl. You served with catsup, but what are the ingredients for the "special sauce? You made me a Top Chef with your Chitlins and Hog Maws. You da man! Thanks for sharing!
I am so glad the chitlins and hog maws were a hit, I love those things. The sauce is my take on a Dynamite Sauce for Sushi actually. Check my channel for : "Sushi Sauces - Eel Sauce and Dynamite Sauce with Ponzu Instructions Recipe". You will be pleasantly surprised by the flavor profile.
@@Shrashira Thanks soooooo much. Can't wait to try it.
Great video!! I love gizzards and will try your method. Thanks for the details, you did a great job!!
So happy that you enjoyed it. BE sure to check out the description for additional information on cooking times.
Looks good, we’re going to try this, good video, well orchestrated, no stupid music, nice editing, great sound and lighting
Thank You, just remember start testing the meat for texture as it's marinating to get it the way you like it. 👀🍻
I love your gizzard recipe. I must try them. the baking soda and buttermilk, as opposed to boiling, sound like a great idea.
I find that when i boil them, they tend to lose some flavor in the meat itself. Just be mindful of the fry times. Be sure to read the pinned comment. 🍻
@@Shrashira I don't make the best gizzards; therefore, when I came across your channel I was thrilled. Edited: I meant gizzards. my phone auto corrected.
My unk always soaked his in buttermilk 😇 and his were the best. Glad I found this recipe
And may it serve you well 🍻
So excited to try this chicken gizzard recipe thank you so much looks delicious!
Make sure to pay attention to the pinned comment and enjoy ! ! !
Can you cook chicken feet? Very tasty!
I've been wanting too for over 25 years but Mama Shra keeps stopping me from putting them in the cart 😠🍻
We are getting our gizzards ready now! I might have missed it but what temperature is your oil? Thank you for your video!
350 is best. Mind the cook times. Do a test.. start trying at 3 minutes and work your way up. Like I said, my youngest likes hers tough so for her I go up to 8 to 9 minutes. But most people will enjoy a 3 to 4 minute fry.
I'm trying your recipe. You explain things well. Thank you.
I hope it serves you well. 💪🏽🍻
Glad I found your channel
So glad that i am able to help 🧡🍻
Awesome❤❤🎉
Glad you enjoyed it.
Gizzards are chilling in the buttermilk seasoning now, can't wait to fry these up.
Solid, lemme know how they turn out !
@@Shrashira You definitely have the method down to a science. They were very delicious. Snacked on them for a couple days and already for some more.
@@glastron9988 See, now you're gonna make me pull some out the freezer that's been looking back at me 💪🏽🍻
@glastron9988 Were the very tender.??
@@gmitchell60 Yes, that baking soda is good at it's job, rinse it off good. Only thing I do different is after frying them most of the way, I put them in a roaster pan and bake them for about an hour.
I kinda like the chew in gizzard.
I'm not sure how I would feel about a soft one.
It's like poor man's stake too me 😅
I just want to eat my gizzards without needing a chair and a whip to finish it 😉😋💪🏽🍻
me too i like a certain amount of chew ..like a jerky .. after ya cut the gizzards in strips .
me too i like a certain amount of chew ..like a jerky .. after ya cut the gizzards in half strips .
Great video, your presentation was excellent. Your video is fun, entertaining, and informative THANK YOU. I just subscribed.
I am glad you enjoyed it and hope you try it out and make it your own ! 🍻
My kind of man! Brother you are passionate about gizzards! Great video and great detail for this recipe. I'm going to try it soon! Love me some gizzards.
Gizzards are very high on my food council, I try to keep them in the freezer year round. Just make sure you check the description for cooking times. In the video I do it to cater to my girls, but I explain it further in the description. 👏🏽💪🏽🍻
You’re a chicken gizzard recipe is absolutely fantastic. Thanks.
Thanks, one of my favorites for sure 🍻
Very interesting video. Thank you!
No problem, I hope you enjoyed it 🍻
Once he said "hey you" I subscribed right then cause I love a person that cooks with love lol and ik I'll enjoy it lol definitely trying this tonight
I appreciate it so much !
Thank u
I hope this helps 🍻
Thanks Chief, Iam watching you from Kenya East Africa
Come through Kenya ! I miss that place... Just about 30 years ago I was in Mombasa and Somalia. That ferry crossing in Mombasa was crazy for me. So crowded 😮👀🍻
I am going to try this today. I love your style of videos.
Thank you for your service
New subscriber
Welcome aboard ! ! !
I just made these and deep fried them for 3 and a half minutes. My youngest said they were too tender for her, so I put hers back in for another 5 minutes. She's happy now. 💪🏽🍻
I need that deep fryer
She's a big one.. love it to pieces ! ! !
I'm gonna try this real soon man
Solid, if you do.. pay attention to the pinned comment I placed. Some folks got confused. 💪🏽🍻
This is fantastic! I have some dental issues and need some good deep fried chicken ideas...(or any protein!) now I'm not into gizzards...:) but I'll sure tear up some double tenderized buttermilk deep fried dark meat chicken with my 4 broken teeth ;) Happy new year Shrashira and thank you for the outstanding ideas!
Happy New Year and enjoy the technique !
🍽️😁👍
Be careful, not to lose more teeth, because gizzards have to be cooked first and then fry.
Great video!
Thanks fort watching, I appreciate it ! ! ! 👏🏽💪🏽🍻
How do you get the greenish yellow lining to pull off so easy?
I have noticed that the fresher the gizzard, the easier it is to remove.
Ima try this next weekend ,but oven baked!
Baked ones are nice as well.
Really enjoyed that video and the way you cook those gizzards I'm going to be trying it this week. The only question I have is when you were talking about marinatin them in the buttermilk you said you left it for 24 hours and then said an hour would work as well. So how long do you think we should let him marinate
The marinating depends on you really. The longer it marinates, the more the buttermilk will break down the meat. Some like it at one hour while others like myself will let it go way longer. You can also feel the difference in the meat the longer it marinates in the buttermilk.
@@Shrashiraty for the wonderful explanation
@@vickihandel3620 No worries at all ! ! ! 👏🏽💪🏽🍻
Can you just marinate them in Buttermilk overnight?
Let me say this I ran across your channel surfing late at night and your recipe for tenderizing gizzards is one that my mother and auntie used to use I was just hoping that you wasn't going to boil them first some people use that as a tenderizing method
I stopped boiling them decades ago. I found that they lost too much flavor for my liking. Although the pot liquor could be used for other things, I wanted that flavor to stay in the gizzards 🍻
Can u just marinate in Buttermilk over night?
Yes you can for chicken. If I am not in a rush, I have done it for 24 hours +.
What kind of fryer do you have?
It's a Masterbuilt / Butterball 22lbs turkey fryer / boiling / steamer. It holds 3 gallons of oil. The link is in the description. Inflation is crazy. When I bought it, it was $100. Check the link and see what it is selling for now. 😮🤦🏽♂️
Love me some gizzards!
My doctors told me to calm down eating so many but I never listen ! ! ! 😉😋😁👴🏽🍻
Hello The food looks so so Delicious
It really is.. I can't eat this all day. As a matter of fact, I have eaten fried gizzards all day on many occasions ! 😋🍻
I’ve tried cooking gizzards twice already! First batch came out kinda hard and I put to much of something hot, couldn’t eat them!
Second time put to much salt and I like salt!
Third time found your recipe, and as they say third time is the charm ! Thanks, they were soo good ! !
Awesome News ! So glad I was able to lend a hand ! 🍻
I was JUST talking about gizzards yesterday and this joker popped up in my suggestions. (The internet is listening. 🤫) I’m glad that it did pop up though. Let me see how you do yours. I love gizzards and picked some up from the grocery store today!
I have been looking for some lately but it's been hard to find. The Asia market had some but they looked suspect 😢🍻
@@Shrashira man, I made some rice and homemade gravy for the leftovers for lunch today. Just like Grandma used to make em
@@CocoTeeTV I know it was a delicious meal !
cool
I can eat these all day against doctors orders 😁🍻
I normally tenderize gizzards in my Instant Pot electric pressure cooker (20 minutes, tops), but it's still a two day process, as I cool them before the 'wash' and flour dredge. I am seriously considering trying tour recipe. Bon appetit!
I need to get a pressure cooker. I've been avoiding it.
Have you found another way to cook them faster ? 24 hours seems really long...
Yess chicken gizzards are underrated.! Looking good fam. 🔥
When I cook them I make 3 pounds at a time so I can grub on them all day. That is until my girls get to them 🤣
why do you take the yellow off ? what happens if you don't ?
It is a by product of the food that the bird ate. It should be removed, it is not good groceries !
Just subscribed keep it coming
Welcome aboard ! I hope i don't let you down !
Crud! I have some marinating in buttermilk right now. I wonder if I can do the baking soda thing after I drain them?? I’ll try it with some of them
I've never done the baking soda after the buttermilk, so I have no idea what will happen. In theory it should still work.
will this recipe work as well for chicken also???? bc i'm thinking that
Yes, you can use this technique on other parts of the chicken as well.
great
💪🏽🍻
Great video ty. Can you omit the hot sauce all together?
Oh yes ! You can omit the hot sauce. Make the recipe work for you.
Good morning chef. What does a chicken gizzard taste like? 🤔 Never had em.....
It taste like a very savory piece of chicken with a little gristle texture mixed in there. So So good, but they can be really tough if not cooked right.
Yummmmm
Very Yummy ! ! !
The yellow skin is the lining of the gizzard that grinds the chicken's feed. Important to remove that nasty stuff
Yeah!
You have to remove that stuff ! ! !
Well I tried this recipe. The flavors were good but the gizzards were still tough.
If I had to guess, I would say you fried them too long. For example, my youngest likes hers fried around 8 to 9 minutes. The more supple ones are fried no more than 3 to 4 minutes. Did you see the notes in the description and/or pinned comment? When I fry them for my youngest daughter, you need a chair and a whip to eat them. 🍻 There is another version that I use to tenderize them which involves slicing them. I might have to do that video. There are just so many ways to do it.
How do you make the dynamite sauce please
No worries, search my channel for "Sushi Sauces - Eel Sauce and Dynamite Sauce with Ponzu Instructions Recipe | How to Make" and you're all set ! ! ! 💪🏽🍻
Yummy
👀😉👍🏽
Loved the music@
Same here !
Just Discovered your channel and I subscribed. I'm going to try your recipe and I'll make Red Beans and rice to go with it. Thanks for sharing.
@@curiousone9944 Hope you like it ! 💪🏽🍻
Hello Family
How you guyssss… doing….?🤣
Awesome video thank You for sharing ‼️🔥🔥👋👋👋❤️❤️❤️❤️❤️❤️😍💯💯
Queensuga
Can't go wrong with Gizzards !
I will definitely try these, New Subscriber thanks for sharing
Welcome Aboard, I hope I don't disappoint. When you use this method, make sure you read the description to fine tune the fry times.
@@Shrashira Thank you I tried them tonight and they came out delicious 😋 thank you so much
@@lsmenterprisesllc5597 Outstanding ! ! ! That's what I'm talking about, may this serve you well through the years ! ! ! 🍻
THANK YOU!
Anytime 🧡
This is new to me. It looks like he soaks them before cleaning? If so in just water? Because how is it so easy to separate? I thought and tried cutting parts off but that was a hard job! Help!
There are several ways to wash them, I generally use salt and water. I wash / clean them a couple times before I soak them in water and baking soda to start tenderizing them .
My Mama's chicken gizzards were always tender and delicious.
I love love love chicken gizzards but they are hard to find around here.
@@Shrashira Wow. Where do you live?
@@FeliciaQueen17 Originally from South Carolina but in Southern California now.
Oh yeah , this is how you cook gizzards . I would say 5 hours minimum soaking in that buttermilk but I am no expert . 24 hours is perfect
I love Gizzards, I remember one year I ate so many of them that Mama Shra told the doctor on me! Didn't stop me only slowed me down a bit ! 😮😋🤣🍻
@@Shrashira I hear you man ! We got a place here in town that knows how to make em and that's their secret ( buttermilk ) . They might even pressure cook them and then fry them after that , I'm not sure butive heard rumors. Either way, you ain't even gotta have teeth to eat them jokers , cheers 🍻
I was told to never change my oil in my fryer is that true??
That is NOT correct my friend. You should change your frying oil. If it is left unchanged, it will have a burned or bitter taste. Especially if you are frying battered foods. The batter that comes off of the food being fried will start to burn in the oil over time. And it should be changed sooner if your oil is used to fry fish/seafood. The fishy flavor will be added to any food you fry in that oil after the fish/seafood. Just look at the oil, if it has turned much darker than its original color... change it. If you fry food in it and it tastes like the seafood you last fried in it... change it. I hope this helps. 🍻
@@Shrashira will do Thanks my friend
I wish my Mom knew the trick with the baking soda
For tenderizing meat, baking soda is no joke. You have to be careful with it. 💪🏽🍻
@@Shrashira This will be a life changing event for me. I have been eating rubber gizzards for a long time. This is going to make my dumplings so much better. Thank you Sir.
@@hughsmith7850 💪🏽 after it soaks in the baking soda and buttermilk, you should be able to feel the difference.
I bet them jaw muscles strong from eating them tough gizzard for years
Do you think 2 1/2 # is enought.
If you mean twice the tenderizing, that is up to personal preference.
It did not come out at all tender for me. I was hopeful because I had all my teeth out some years ago.
After you brined them, how long did you fry them ? If you don't mind me asking.
As others have posted my gizzards also came out tough...
How long did you cook them and at what temp? The longer you cook them the tougher they will be. The only time I make tough ones is when I am making them for my youngest daughter who likes hers overcooked. She likes to fight her food I guess.
I got it! I just boiled them for 2 hours and then just added the fried chicken batter. They came out just like the ones from Grandy's log ago, The texture was super tender like butter. No buttermilk...just boil. I tried to boil them a while back but it was only for 1 hour which is not nearly long enough lol@@Shrashira
@@docwho10th88 I used to boil my gizzards 25 years ago but I stopped because I wanted to have more control over the end result. The Peanut Gallery is SO picky that I had to be able to pivot when needed !
Too many words. Can't wait to the end!!!!
Thanks for hanging in there, but this is for my girls NOT tailored to you. But I appreciate the view either way ! 👀🍻 Your view is just secondary... with my current health as a Disabled Vet, this is for my girls to enjoy when I am no longer around !
He's doing entirely too much. In and out of the fridge. Letting them sit 15 minutes. That's overkill. You can soak your gizzards for a hour, and a half, and citrus, such as lemon, orange, or lime juice, that's all it takes. Me I like too add tenderizer to my buttermilk.
Thanks for the feedback. This is just one way that I do it, but please make a video showing us all your way of doing it. I would love to watch it. 💪🏽🍻
I am serious, I really want to see your video on cooking them your way. Because you add citrus, you have no choice but to marinate it for a short period of time because the juice would cook the meat. I am intrigued and I wanna see your technique. fr fr 👀💪🏽🍻
@@Shrashira I can't remember the video. I learned that technique on TH-cam, and it works for me. In fact it was a chef who taught me that.
@@mzyvettecrenshaw9670 Solid, but I still wish I could have watched you work your magic.
@@Shrashira it's not magic. I marinate my gizzards, with a half of a citrus product, as a lemon. After 1-1/2 to 2 hours I fry them. Game over.
You still don't show that the gizzard was tender.,by dividing the meat of its tender texture. Thanks.
I may have to revisit this video I guess since it was made years ago.
Recipe?
Please watch the video for the recipe, I do not put a printable recipe online. That is not the purpose of my channel. It is to teach my girls in my voice and through my actions. Not give them an easy copy paste list to grab. Thanks for watching.
Looks good but I was waiting for you to bite n and show.
I start the video off by eating some if I remember correctly... 💪🏽🍻
Good process, but you talk too much, and it takes too long before I would be able to enjoy them 😮
Thanks for watching, as you are new to my videos, so I will let that slide.
I put my recipes online for my daughters so they can still have my recipes taught by me personally for when the day comes that I am no longer around. So yes, I am long winded in my speech, but it's for them and no one else. Now if I can help some people on the way.. bonus.. if not at least my girls can enjoy seeing me cook even if I'm not around anymore. Again thanks for watching and I hope YOU got something out of it. Having said that, there are other cooks with shorter videos that leave you asking questions, at least with mine.. although long.. the after questions from the viewers are limited. And at the end of the day THAT'S the point. You watched to learn something right ?
These things were tough as a Georgia pine knot! Waste of time and money!
How long did you fry them and at what temp ? Like I said, if you fry them too long they will be tough.
And did you read the pinned comment ?
Mine are ONLY tough when I make them for my youngest cuz she likes hers fried very hard (which I will never understand).
Yummy
Yes Lord ! ! !