Happy New Year! Let 2020 be the best YEAR Ever!!! Many awesome, delicious and crazy videos lined up for 2020. Let me know what you would like to see more, Recipes, Experiment or Crazy Stuff?
I enjoy all your previous staff. I'd been missing Angel. Now, I found Sam to be spontaneous and fast with his words, hilarious and contagious. Bring him more often, but give him no shirt. He haven't earn the shirt yet.
Hi! I’m a new TH-camr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
Guga, this is a very illustrative and informative video about how standards of animal care can impact the flavor of what you are eating. Federal farm subsidies finance a lot of factory raised meat and lax oversight of environmental standards allow those factory farms to push even more costs onto taxpayers. I would think we want to encourage better practices by shifting those subsidies to people who are farming and ranching better.
The summer of 1990 I traveled through Europe and spent a few days staying with a family in the Netherlands. They had 4 chickens they were raising in the backyard. The last day we were there we spent in the city of Delft and when we returned for dinner there were only 3 chickens in the yard, and one in the oven. That was the best chicken I've ever had.
The difference in flavor has to do with the cooling method, and the sterilisation chemicals they add to the cooling bath for the cheap chicken. The water soaks in and dilutes the juices of the chicken, with excess diluted juices seeping out into the water
True but he described it as the on and the j filling was made by God and for the bread had the best yeast be he needed to say that the jelly was made by Jesus wine and the bread was made by Jesus lol
Nope, $20 to $40 tops. That's why raising your own is the way to go and killing and prepping that day beats these overpriced uppity air chilled birds. Owning yard birds is the way to go, if you can't then you're living life all wrong. Trust me, I am doing just that.
AR-Sith F.Austin I believe you but I honestly couldn’t kill a chicken nor know what to do with chicken organs. Plus, raising a chicken takes time and money
We almost never see you using the stock (broth) or excess fat. I would love a "series" on different type of broth and how to use them, or see how you use the excess fat to do something amazing !!!
You can really go down the rabbit hole on this one. This series would be better on the "second" channel because the cooking applications are more suited away from the sous vide. Vegetable, veal, chicken, pork, beef, fish, shrimp, lobster and crab stock would be the baseline set of episodes. Then come the sauces.....................way too many to mention, but the five "mother" sauces of French cooking would be a great way to showcase how to use some of the various stocks.
You can get these varieties that are tiny birds stuffed in beer cans in Vietnam for a few bucks a pop, no pub (make that pub) intended--well, cuz it's beer.
Black chicken is mostly used for Asian broths - with medicinal herbs. What I have heard is that the meat isn’t that great- but maybe sous vide can improve that. Bresse chicken is also well renowned (I wouldn’t say the best of the world though). Quite traditional though. Dong Tao chickens seem extremely expensive and a delicacy in Vietnam! They would be more expensive than black chickens or bresse chicken!
I've been eating air-cooled chicken for several years now. Basically, it's not watered down, and therefore tastes the way chicken should taste. Raise your own chicken, and it'll taste better than anything you buy in a store
Black chickens aren't that special? It's pretty easy to get from Asian supermarkets. The crazy expensive ones are mostly for the visual (looks majestic), not for it's meat?
@@RIURIU4 Yes. They ARE "that special". Ayam Cemani's taste phenomenal. They're not cheap at Asian markets either. One of the rarest and most expensive chickens on the planet.
Take it from some one who knows a thing or 2 about Poultry Processing, Bell and Evans is far superior over regular chicken. The owner is only interested in the best of the best and he does not cut any corners in his operations, the feed he uses, the packaging material he uses, the brand new processing plant he built, his hatchery, how he catches the chickens etc. His stunning process is also different from most US plants and the air chill process. Now for European standards it is very common, this is most western chicken is processed and the flavor is much better as well.
When I tasted baby crocodiles when I was invited for dinner from a Congolese family that my ex knew, the taste was unique of its own, but every time I had to explain the flavor to others in a way that they would understand, I would have to say a crossroad between a good fish tilapia and a good tender chicken.
We used to raise about 100 chickens a year when I was a kid and never used feed with antibiotics or hormones. It made a huge difference in the color & taste of the chicken. It had that yellowish skin similar to the expensive chicken.
I was expecting Free Range and much higher welfare standards not a better raised barn/battery farm chicken and the lack of chlorine and antibiotics should really be a given
@@bryannoriegamiguel9192 US chickens have been bred to be bigger. A common misperception is the use of hormones. It's illegal in the US to use hormones on pigs and poultry.
Hi Guga, In isolation so I am catching up on some videos I have missed. I don't wanna talk for others, but I love food, I love steaks and meat, and I love cooking. Your videos are like an invitation to sit with some friends sharing some good food. Your videos are partly responsible for making me hooked on sous vide, also, partly responsible for me now cooking the sunday roast beef. If you ever run out of ideas, just video a family meal and invite us. I think we would all love to join for a beer and a bbq. :) All the best :D
This one video of yours that I have ever seen and I am a subscriber now. Love the energy, the info, and the personality. Awesome video, now I gotta watch all the others you have!
I LOVE Free Range, somewhat older birds. When I can afford 'more', I buy in specially-bred and raised capons! For me, the flavor difference is a matter of more complex and deeper chicken flavors. Sous vide processing just allows each part of the expensive Capon to reach its peak of flavor and of texture. ...And THEN you said RICE? WOW! I am ordering that capon right away from my favorite provider! Nice change from BEEF...BEEF...BEEF!
Probably not though really you haven't tried the high end one, I've tried a normal home raised chicken ie small farm around my local area. Not even close.
@@mrtibbz10 I have not tried THAT brand but I have certainly tried expensive chicken. Why act like you know what I have and have not tried? You do not know me at all.
Never really been one to use this cooking method, but I always buy the best organic chicken (& meat in general for that matter) that I can find. Not only will organic always taste better, it's much better for you. Great video, thanks for sharing! 👏
@@chickenmuffin I assume when Guga roasts chicken, he takes the wings and saves them until he has enough to do a whole batch of wings, as opposed to cooking them with the rest of the bird or saving them for stock.
Whenever I make a brisket I always use the leftovers to make French dip sandwiches. It’s turned into a tradition and it’s extremely addicting. I challenge you to make a smoked wagyu brisket and make French dips.
I feel like you should of compared a pasture raised chicken. And a conventionally raised chicken Chickens are supposed to forage on grass eating bugs and tips of grass, and some seeds. Grain,corn, and soy fed chickens, whether it’s “organic” or not won’t really affect the taste Maybe do that more often ? Compare humane raised animals with natural diets to corn and soy slop USDA meats
Corn-fed chickens actually taste better, and where I live those are considered more exclusive and expensive. Same thing goes for beef, grass-fed just isn't as tasty.
I first discovered Bell and Evans Chicken at a high end grocery store that has some already prepared. I was amazed at how "chickeny" it tasted and then did my research. As described in this video, a normal chicken is tossed into cold water to get down to safe temperature whereas B&E (and some others) use air chilling which concentrates the flavor. While it is 4 x more expensive, we are only talking about $16 per chicken, so compared to steak it is cheap. It is all I buy now.
Bro.. you are a Sous Vide God. Your vids are beyond educational and they make me fat just watching them. Lol Thank you for all your videos, im in process of gathering all the needed equipment. Cooking wont be the same in my house for 2020. Thank you for the links as well. *Side note/opinion* I have no idea how you have ANY dislikes to your vids.. those may be ppl who cant boil water (pun intended), cook or they just wish they was there to eat all that goodness. Sucks for them.
the most expensive chicken is called poularde de bresse, it's french as you would imagine and it's incredible. Being french i was fortunate enough to try it (it's not that common even here) and it's amazing. It's different than any other type of chicken, anybody that likes chicken should try it once just for the experience and that is comming from a big time chicken lover
@@badloop their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their
A chicken aged 6 months filled with water for extra profit fed with the cheapest foods with antibiotics without ever walking more than 10 cm a time, def is diffrent to a chicken who walks outside and was at least 1.5 years with normal food.
I wish they'd done the taste tests blind. I've had cheap chicken, expensive chicken, and my own (forest/free-range home raised) chicken. I can tell a difference between mine and storebought FOR SURE, but it's not like jaw-dropping. I can't tell any difference whatsoever between different quality chicken from the grocery store. I always try to buy free range/pasture raised chicken, but that's mostly for humane reasons (though chickens that forage for natural food do generally taste better, as with any other meat I can think of), but I think once they're commercially processed the difference is minimal-to-imperceptible. The presence or lack of antibiotics and hormones and such, I feel, is a far bigger deal than the difference in flavor.
Man i respect guga, but honestly their review was staged. Like i mean this wasnt a race point of this was value over money. But 4x as much? No thank you
I think the terms you guys are looking for is more "purely" chicken flavored, the flavor is more defined, more consistent, I haven't tasted the difference between your chickens but I know what you guys are trying to say because I've come across situations like this😂
Jerry Messick, the chicken they use can be bought at Whole Foods or most other boutique food markets for less than $15 for a whole 3.5lb chicken. Average whole chicken is around $8-$10. I don’t see where the 400% increase is.
Jerry Messick remind me to never buy chicken from Grand Western lol. $12.57 for a 3.15lb for a organic Bell and Evans chicken from Whole Foods. I’m all set ordering the same for ~$40 lol.
In Malaysia, there are regular chickens and village chickens... village chickens are more expensive, smaller and tougher but its so much better than regular chicken in term of flavor
Happy New Year! Let 2020 be the best YEAR Ever!!! Many awesome, delicious and crazy videos lined up for 2020. Let me know what you would like to see more, Recipes, Experiment or Crazy Stuff?
Happy New Year Guga!
Can you do sous vide lamb?
I just got my first sous vide machine, interested in seeing like a basics with babish type series where you show the basics of how to sous-vide maybe?
Heyyyyyyyy yoooooou guuuuuuuyyyys........ You should do another live video soon
I'd love to see you explore further the experiments where you try to turn cheap cuts into expensive tasting cuts.
Sam seems like a real chill dude.
More of Sam in the future videos
WingsHorns i said the same thing to myself
Sam is chill meet him in church used to hang with him every once in a while
Seems to really enjoy his food. Future guga?
I enjoy all your previous staff. I'd been missing Angel. Now, I found Sam to be spontaneous and fast with his words, hilarious and contagious. Bring him more often, but give him no shirt. He haven't earn the shirt yet.
Expensive beef✔
Expensive pork✔
Expensive chicken✔
It's time for an expensive lamb go to a guga video!
Lamb or goat
Horse?
Benghali In Platforms 👍👍👍
Lion Meat
Expensive pork? I must have missed that one anyone got a link? (i seen himnuse regular pork but not any expensive once)
“We tasted the most expensive chicken”
Me: **eating chicken flavored ramen noodles**
Im not a rapper ??? Okay
Finna eat that rn😭
lol for reals.
Chicken ramen noodles are undefeated. Prosper Champ.
Best thing about chicken noodle is its neither real chicken nor real noodle..feelsbadman
you know the shit’s fire when guga drops his fork n looks at the other dude for affirmation
🤣🤣🤣🤣🤣
Lol yeah now I want to go buy expensive chicken haha
Hi! I’m a new TH-camr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!
Lmao rn xD
@@Nitrez no... hell no son...
"The 1st one taste like chicken, but the 2nd one taste more like chicken" hahahaha
Lol
Sadly, I know exactly what he means
@@ang5798 i do not
@@ang5798 dude same lol. It’s like eating chocolate milkshake with not enough chocolate taste
An G wow man you’re a cool guy ahaihahuahyahwaoahaha!!!
“And the chicken wings I am going to use them for chicken wings”
Razzal_Dazzal HMM YES THE CHICKEN WINGS MAKE MORE CHICKEN WINGS
Every 60 seconds in Africa, one minute passes
A_Bowl Of Rice 😂
thats not what he said...
Ah yes the floor is made of floor
So how many knives do you want in the background?
Guga: yes
Actually he would probably say 44 because there are only 44.
he actully works for the cartel that decapticates people, cooking chicken his pass time hobby
E Chin ye knives are making me nervous
😂😂😂
Khan Muzamil what a theory 😂😂
Guga, this is a very illustrative and informative video about how standards of animal care can impact the flavor of what you are eating. Federal farm subsidies finance a lot of factory raised meat and lax oversight of environmental standards allow those factory farms to push even more costs onto taxpayers. I would think we want to encourage better practices by shifting those subsidies to people who are farming and ranching better.
Get this man a congressman spot
The summer of 1990 I traveled through Europe and spent a few days staying with a family in the Netherlands. They had 4 chickens they were raising in the backyard. The last day we were there we spent in the city of Delft and when we returned for dinner there were only 3 chickens in the yard, and one in the oven. That was the best chicken I've ever had.
Home raised chicken is so much better
My aunt and uncle raise chickens. i keep trying to get them to give me one of the roosters but they wont do it.
Best salmon I ever had was one caught in Alaska by fishing rod. It was frozen and wrapped in a newspaper. OMG it was sooo delicious.
Nothing beats self-caught fish! I'm salivating over here.@@davidlaw3646
The difference in flavor has to do with the cooling method, and the sterilisation chemicals they add to the cooling bath for the cheap chicken. The water soaks in and dilutes the juices of the chicken, with excess diluted juices seeping out into the water
Not to mention water retention. There are allowances.
Sam: *Uses Peanut Butter and Jelly to describe Chicken*
Sams gotta be one of my favorites
True but he described it as the on and the j filling was made by God and for the bread had the best yeast be he needed to say that the jelly was made by Jesus wine and the bread was made by Jesus lol
Sam’s a dumbass
@@farticlesofconflatulation o k
Not just a regular pb&j, pb&j made by god
Everybody gangsta till the chicken cost 100$
SKR_ raptor yup lol
or $16.95 at Whole Foods lol.
@@TB-ph7hv the same Chicken as in the video??
Nope, $20 to $40 tops. That's why raising your own is the way to go and killing and prepping that day beats these overpriced uppity air chilled birds. Owning yard birds is the way to go, if you can't then you're living life all wrong. Trust me, I am doing just that.
AR-Sith F.Austin I believe you but I honestly couldn’t kill a chicken nor know what to do with chicken organs. Plus, raising a chicken takes time and money
We almost never see you using the stock (broth) or excess fat. I would love a "series" on different type of broth and how to use them, or see how you use the excess fat to do something amazing !!!
True!! Gugaaa pls dooo eeeehhht
I agree with this - how can we make stock to beat the supermarket stock ?
You can really go down the rabbit hole on this one. This series would be better on the "second" channel because the cooking applications are more suited away from the sous vide. Vegetable, veal, chicken, pork, beef, fish, shrimp, lobster and crab stock would be the baseline set of episodes.
Then come the sauces.....................way too many to mention, but the five "mother" sauces of French cooking would be a great way to showcase how to use some of the various stocks.
Im sure the "regular chicken" was absolutely delicious and cooked perfectly. The higher grade chicken must be bangin
Theres a black chicken who's skin and meat is black. A couple hundred dollars a chicken.
You can get these varieties that are tiny birds stuffed in beer cans in Vietnam for a few bucks a pop, no pub (make that pub) intended--well, cuz it's beer.
There is more than one black skinned chicken variety.
Black chicken is mostly used for Asian broths - with medicinal herbs. What I have heard is that the meat isn’t that great- but maybe sous vide can improve that. Bresse chicken is also well renowned (I wouldn’t say the best of the world though). Quite traditional though. Dong Tao chickens seem extremely expensive and a delicacy in Vietnam! They would be more expensive than black chickens or bresse chicken!
Brock Wilson they are called evil chickens in Vietnam 😂
nigga chicken?
We need Sam more in these episodes, his descriptions are awesome!
Regular Angel and Expensive Angel look the same 🤔 lol
But no matter what he still Cute AF
Sure but do they taste different?
@@mycabbages3538 only one way to find out !!!!
@@XanderHU4L woahhh
x))
*Anything that isn't super expensive*
Guga: Pathetic.
Thedarkstriker 101 lul
Nah, Guga probably would try to dry age something that isn't super expensive. But like, dry aged with almond butter.
If it doesn't cost as much as a car he doesn't want it.
He is salt bae budget
The thumbnail is a bit misleading; thought you were going to compare a regular chicken with the black flesh Ayam Cemani chicken 🤨
Even though the thumbnail said what the video is at the top
They did that in the thumbnail so that u can tell which one is better and costs more
The thumbnail did not portray a black flesh chicken. The cemani chicken is super dark in color
jose ramos melendez all you are smoking crack 100% was misleading
I thought the same too
I've been eating air-cooled chicken for several years now. Basically, it's not watered down, and therefore tastes the way chicken should taste. Raise your own chicken, and it'll taste better than anything you buy in a store
I've only ever seen air-chilled chicken at my local grocery store.
@@amanic9986 Dunk them in scalding water, yank 'em out.
I buy my chickens live
You can also recieve the organs which are much more delicious
So you hand pluck them and then cook? No other preparation steps? Still trying to find out why one would dunk in hot water and then cold
See if you can get your hands on Mottainai lamb
Or a black chicken
Black chickens aren't that special? It's pretty easy to get from Asian supermarkets. The crazy expensive ones are mostly for the visual (looks majestic), not for it's meat?
@@RIURIU4 Yes. They ARE "that special".
Ayam Cemani's taste phenomenal.
They're not cheap at Asian markets either.
One of the rarest and most expensive chickens on the planet.
Hmmmm, I've never eaten that particular breed. You might be right then.
@@youtubeSuckssNow Yeah, here in Vietnam we have had an idiom going for I think hundred years, that you must buy a black chicken when you sees one
yo Guga, SAM should be a regular in SVE! has the skills!
I don’t know why anyone would dislike your videos. I’ve been binge watching your channels and I can’t wait to try to techniques!
It’s very interesting, I find that the higher quality a chicken is, the more it looks and tastes like duck
Ducks are the final development stage of chickens
Happy New Year Guga! Very informative video! Can't wait to see what the New Year will bring!
LETS DUUU EHHHHT!
"And the chicken wings, I'll use them for flying"
Baki is such a rare anime so i respect you
Take it from some one who knows a thing or 2 about Poultry Processing, Bell and Evans is far superior over regular chicken. The owner is only interested in the best of the best and he does not cut any corners in his operations, the feed he uses, the packaging material he uses, the brand new processing plant he built, his hatchery, how he catches the chickens etc. His stunning process is also different from most US plants and the air chill process. Now for European standards it is very common, this is most western chicken is processed and the flavor is much better as well.
OK guga. Do this with 'chicken' and about three other meats said to 'taste like chicken'. Rabbit. Alligator. Rattlesnake. Something like that.
Thatll be good
Frog legs also taste like chicken.
Rabbit definetly tastes nothing like chicken. Really good tho.
When I tasted baby crocodiles when I was invited for dinner from a Congolese family that my ex knew, the taste was unique of its own, but every time I had to explain the flavor to others in a way that they would understand, I would have to say a crossroad between a good fish tilapia and a good tender chicken.
Frog
Guga: The wings Im gonna use for chicken wings😋
I was really hoping he'd use the wings for steaks
Might be a waste to use them for chicken wings in theory maybe, since the wings has a lot of bones and can be used in making stock and other things.
@@dra6o0n But they're so GOOD as wings! I use the feet and the wing tips for stock.
We will make the floor out of floor!
Sam needs to be on more videos. His reactions are priceless.
Ceo of “I know they don’t look that good right now but watch this”
We used to raise about 100 chickens a year when I was a kid and never used feed with antibiotics or hormones. It made a huge difference in the color & taste of the chicken. It had that yellowish skin similar to the expensive chicken.
8:44
No one:
Subtitle:juiciness is depression
LMAO what is TH-cam trying to tell us
@@do_yeets they say saying if we eat juicy meat we will get depressed.
@@do_yeets out of context that sounds wrong
Depressed, kind of like a virgin
@@leelduttis4086 xd
leo describes things in such a way that i am left in awe
same describes things the way i would and honestly, i understand him lmao
Europeans looking at the regular US chicken: Dafaq is that inedible chunk?
I was expecting Free Range and much higher welfare standards not a better raised barn/battery farm chicken and the lack of chlorine and antibiotics should really be a given
the premium chicken is just normal chicken in europe lol
@@bryannoriegamiguel9192 US chickens have been bred to be bigger. A common misperception is the use of hormones. It's illegal in the US to use hormones on pigs and poultry.
Hi Guga, In isolation so I am catching up on some videos I have missed.
I don't wanna talk for others, but I love food, I love steaks and meat, and I love cooking. Your videos are like an invitation to sit with some friends sharing some good food.
Your videos are partly responsible for making me hooked on sous vide, also, partly responsible for me now cooking the sunday roast beef.
If you ever run out of ideas, just video a family meal and invite us. I think we would all love to join for a beer and a bbq. :)
All the best :D
This one video of yours that I have ever seen and I am a subscriber now. Love the energy, the info, and the personality. Awesome video, now I gotta watch all the others you have!
9:53 this right here is how you know that shiz was really good. He even rubbed the table lol
"Remember to take your time, especially if it's your first time...." I swear he says these things on purpose lol 😂
am gonna use the chicken wings for chicken wings 😂😂😂
Have more of Sam in your videos. He is the most eloquent. Loved his way of describing his flavour experience. MORE SAM!!!
I honestly thought the expensive one is black coloured 😂
I agree, When he took out of the bag, the more expensive looks a little colored, the regular looks kinda bleached...
@@SVEMauMau is it because of their diet? All this time i thought farm animal's food diet will only effect their flavour
I also thought it was black. Like those chicken meat from those silkie chicken.
I legit thought that it was a silkie chicken meat.
Renfujisaki there are chickens with black meat
Maybe because the expensive one didn't go through the watering process
Hey 400% of a $5 chicken is still way way in my budget.
TIME TO SPLURGE!!! You get a chicken you get a chicken you get a chicken
I know this is a bit off topic, but I love his knife collection on the wall..
Sam is a legend :D You should invite him more :D
iakob Kv looks like he's high of weed tho
Jr Abenoja
I used to be high of weed, then I took an arrow in the knee
I LOVE Free Range, somewhat older birds. When I can afford 'more', I buy in specially-bred and raised capons! For me, the flavor difference is a matter of more complex and deeper chicken flavors. Sous vide processing just allows each part of the expensive Capon to reach its peak of flavor and of texture. ...And THEN you said RICE? WOW! I am ordering that capon right away from my favorite provider! Nice change from BEEF...BEEF...BEEF!
"we tasted the most expensive chicken" - *tastes beef*
Omg another channel !? You spoil me!! How did I not know abt this?!?!?!!
This man makes me wanna redo my whole kitchen setup and sous vide everything
How much Guga rub should I add?
Guga: Yes.
should have gotten some Jidori chicken, the "kobe of chicken"
Someone's been watching Shokugeki no Soma
@@prideofasia99 my own cooking couldnt quite get those reactions as Soma does 😢
but in all seriousness you can get Jidori chicken shipped to you, its pretty pricey for chicken about $8/lbs
Bresse is the most expensive for meat
@@johngil3692 Bresse is thé best.
I raise my own chickens and I would bet they are as good as that high end bird, probably better.
amommamust probably better, because your chickens probably aren’t 100% vegetarian
They are better, speaking from eating my own home raised chickens.
Probably not though really you haven't tried the high end one, I've tried a normal home raised chicken ie small farm around my local area. Not even close.
Its the breed and the years and years of genetic modification (only letting the fattest/most delicious ones to breed). If you can get the chick sure.
@@mrtibbz10 I have not tried THAT brand but I have certainly tried expensive chicken. Why act like you know what I have and have not tried? You do not know me at all.
Never really been one to use this cooking method, but I always buy the best organic chicken (& meat in general for that matter) that I can find. Not only will organic always taste better, it's much better for you.
Great video, thanks for sharing! 👏
if your buying it from a grocery store, everything you see on the packaging is a lie, there’s loopholes for everything.
We watch these videos to see how they taste and he says you have to try them to see 😂
-"I'm gonna use these wings for chicken wings."
Djordje Trkulja lmao I thought the same thing. What a weird remark.
@@chickenmuffin lol me to
@@chickenmuffin I assume when Guga roasts chicken, he takes the wings and saves them until he has enough to do a whole batch of wings, as opposed to cooking them with the rest of the bird or saving them for stock.
Leo trying to make sure you call him for all the other tests 😂😂😂
Finally appreciating chicken, boys well done :D
Loving the slight production upgrades you guys keep putting in each video
It’s like saying we taste tested the most expensive hotdogs I could find.
“So lets dew eeehht”
Sam needs more exposure on this channel!
Maomao:
is beefy.
Damn this guga guy is balling 2 youtube channels with bare subscribers all with some average cooking skills and above average camera work. Inspiring
Whenever I make a brisket I always use the leftovers to make French dip sandwiches.
It’s turned into a tradition and it’s extremely addicting.
I challenge you to make a smoked wagyu brisket and make French dips.
I feel like you should of compared a pasture raised chicken. And a conventionally raised chicken
Chickens are supposed to forage on grass eating bugs and tips of grass, and some seeds.
Grain,corn, and soy fed chickens, whether it’s “organic” or not won’t really affect the taste
Maybe do that more often ? Compare humane raised animals with natural diets to corn and soy slop USDA meats
Corn-fed chickens actually taste better, and where I live those are considered more exclusive and expensive. Same thing goes for beef, grass-fed just isn't as tasty.
Brought to you by Bell & Evans air chilled premium young chicken.
Guga, you should try the difference between regular “commercial” chicken vs organic pasture raised chicken.
I enjoyed this Leo preview :)
Right!!
I first discovered Bell and Evans Chicken at a high end grocery store that has some already prepared. I was amazed at how "chickeny" it tasted and then did my research. As described in this video, a normal chicken is tossed into cold water to get down to safe temperature whereas B&E (and some others) use air chilling which concentrates the flavor. While it is 4 x more expensive, we are only talking about $16 per chicken, so compared to steak it is cheap. It is all I buy now.
Damn he has like 10 swords in the back
Clorox Bleach dude do you comment on every video you see ??? Its seem like i always see your name in the comment
@@privatejoker6940 yes
Private Joker lmao are you joking ? yk how common the channel name clorox bleach is, obviously its not him everytime
Clorox Bleach 10? I recommend an eye doctor.
@@frgwyn3760 /r whooosh? There are like 9 knives long enough to almost be short swords. ;p
The background is chilled, look at all the chopping knife
Awww, Sam is too adorable. He's so happy eating the food.
Bro.. you are a Sous Vide God.
Your vids are beyond educational and they make me fat just watching them. Lol
Thank you for all your videos, im in process of gathering all the needed equipment. Cooking wont be the same in my house for 2020.
Thank you for the links as well.
*Side note/opinion* I have no idea how you have ANY dislikes to your vids.. those may be ppl who cant boil water (pun intended), cook or they just wish they was there to eat all that goodness. Sucks for them.
We have bell&Evans at our grocery stores because the company is local. It is truly a huge difference to have an air chilled chicken.
Leo is trying real hard to be a professional reviewer lol
He wants in on one of the steak video's
@@globalvision9036 he's been in plenty on Guga Foods
I enjoy listening to him )) he's such a ball of happiness
"moister"
leo 2020
Moister than the oysters
You need to have Sam on as a guest taster more often!
You have an amazing job my man
So glad you all exist! Haha really amazing channel :) 👌🏻
the most expensive chicken is called poularde de bresse, it's french as you would imagine and it's incredible. Being french i was fortunate enough to try it (it's not that common even here) and it's amazing. It's different than any other type of chicken, anybody that likes chicken should try it once just for the experience and that is comming from a big time chicken lover
I didn't even know their was different kind of chicken like their was steak.
*there ..
@@badloop That ticked me off too...
@@badloop their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their their
@@hobens1 u ok?
A chicken aged 6 months filled with water for extra profit fed with the cheapest foods with antibiotics without ever walking more than 10 cm a time, def is diffrent to a chicken who walks outside and was at least 1.5 years with normal food.
One thing is confirm
'this guy love chicken stock'
Heirloom chickens just taste amazing. So much more love and care go into them. You should do regular pork vs Berkshire pork. I suggest tomahawk chops.
he should also include Iberico pork in that comparison
My two favorite food critics Moumou and Leo they do the best reporting.
In Indonesia there is a chicken named cemani chicken thats the whole body is black and its pretty expensive
I wish they'd done the taste tests blind. I've had cheap chicken, expensive chicken, and my own (forest/free-range home raised) chicken. I can tell a difference between mine and storebought FOR SURE, but it's not like jaw-dropping. I can't tell any difference whatsoever between different quality chicken from the grocery store. I always try to buy free range/pasture raised chicken, but that's mostly for humane reasons (though chickens that forage for natural food do generally taste better, as with any other meat I can think of), but I think once they're commercially processed the difference is minimal-to-imperceptible. The presence or lack of antibiotics and hormones and such, I feel, is a far bigger deal than the difference in flavor.
Man i respect guga, but honestly their review was staged. Like i mean this wasnt a race point of this was value over money. But 4x as much? No thank you
Me who is a chicken lover: *Chicken* is *Chicken*
Aww Leo doesn’t know what to say he’s just there to eat lmao bless him 😂😂
"taste better but taste same" - Guga and Mamao, 2020
I think the terms you guys are looking for is more "purely" chicken flavored, the flavor is more defined, more consistent, I haven't tasted the difference between your chickens but I know what you guys are trying to say because I've come across situations like this😂
Something I'd like to see is you telling the tasters the price difference and seeing if they feel it's worth it.
Jerry Messick, the chicken they use can be bought at Whole Foods or most other boutique food markets for less than $15 for a whole 3.5lb chicken. Average whole chicken is around $8-$10. I don’t see where the 400% increase is.
@@jessepatnaude5397 Guga buys from grand western which has crazy high prices even with discount codes.
Jerry Messick remind me to never buy chicken from Grand Western lol. $12.57 for a 3.15lb for a organic Bell and Evans chicken from Whole Foods. I’m all set ordering the same for ~$40 lol.
In Malaysia, there are regular chickens and village chickens... village chickens are more expensive, smaller and tougher but its so much better than regular chicken in term of flavor
Cook rice using that chicken stock. Dont forget to add some water and salt. It taste delicious
We really want more of Sam. He' a good
Angel straightup looks like 6ix9ine without the tattoos and the rainbow hair.
Mike Oxmall and a spoiled kid
Kaden Lewis LMAO SO TRUE
Fun fact. Most of the chickens in this video, if not all, are dead.
Thanks!
I was about to ask that
noshit sherlock
You wish they were alive?
this channel is good saves me money
the 'ChIcKeNy FLaVoUr' cracked me up.
Do wagyu beef vs hanwoo(korean beef)!
eat cat meat