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🧐 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!
I’m finally converted - Sous Vide is THE way to cook meats done, without the worry of over or undercooking. Thanks Guga! Now to get the gear and just “do it”!
For chicken legs in particular I'd probably still prefer pan fry then oven. Season, do 4 minutes a side on a medium pan in your oil of choice until you have good color on at least the front and back, throw in a 400* freedomheit oven on a wire baking rack for 40 minutes, pull, let sit for 10 minutes, then deliciousness. Use aluminum foil under the wire rack for ease of cleaning.
@@davidlemos7546 It's a smartass reference to how Burgerland aka The States is just about the only peeps who use it regularly by choice anymore. It's fun.
On the sous vide bone-in chicken thighs, you didn't mention MSG when you seasoned -- was that just an error, or did you actually not use it? Edit: Not trying to be a jerk or anything, because it does look like it's on there -- just trying to clarify for the channel.
@@patricearchambeault8458 We see the MSG being added to the non-sous-vide recipe. If you can find it in the sous vide version please tell us the timestamp.
Matt, you just asked a simple question about seasoning and you get ripped for it? That is just Freaking stupid, I was wondering the same thing! Anyway, if you don't get a response from Guga, I believe it would be good either way. Like he said though, watch how much MSG you put in.
In Spain, the Chinese restaurants have something similar but with pork instead of chicken and the meat has a coat of fried batter. You should try it too 👌
I goto a place that char-grills the chicken 1st, then chops it up, and last they bake it in a convection oven. Huge sheet pans full of chicken chunks. Smoky char bits are amazing. They serve plain, bbq, bourbon, spicy, sweet & sour.
Thanks for these recipes. It is just TOO EXPENSIVE for most Americans to eat out now, so we are NO LONGER GOING OUT and are cooking at home, especially after Covid. Love your channel.
Day 15 of requesting seasoning swap experiment: The rules is, there's a steak as the main dish and instant stir fried noodle as the side dish. You season the steak with the seasoning powder from the noodle package (you might don't need salt since the seasoning powder might already contain salt), while you season the stir fried noodle with all the seasoning package except the powder since you will use your homemade natural MSG as the seasoning powder.
Sadly bourbon chicken is starting to fade from mall food courts as more mega-corporation style restaurants edge out the smaller chains. If you want bourbon chicken and mac and cheese together in NYC, you have to make it...
Reminds me of the bourbon glaze I made for wings. After reducing sauce and grilling it on the grill, OMG it was crispy candy on the outside!!👍👍 Looks awesome!!👍👍😁
there is certainly something to be said for slightly burnt chicken. if you aren't frying, grill is the next best thing. that said though, few things beat the skin of a good rotisserie chicken.
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. ;)
Guga I highly doubt you will see this but I read somewhere that chicken much like a Picanha steak has a grain to cut with. And is much more tender when cut with the grain
Another great video:)!I love when you take cheaper cuts of meat and make something amazing:)! Also if your sponsors where more appropriate to your content...I would watch them:)!
Can you please do sous vide on some of the alligator tail that Rob gave you. Thanks much. Oh.. and please dont do any tenderizing of the meat at all.. let's just see if sous vide could tenderize that thing.
i wonder if the bourbon chicken you can get in shopping mall chinese places actually uses actual bourbon. also I wonder how you could get a similar flavor w/out any alcohol. My roommate can't eat alcohol, even the little amount leftover after cooking. so i try to adjust whenever possible (replacing beer with some beef broth and seltzer, replacing white wine w/ lemon juice and chicken broth, replacing red wine with beef broth and a splash of balsamic, etc.)
Guga! Schmaltz (rendered chicken fat) is used in Jewish dishes and is delicious! Since you don’t think it is good, you should do a challenge to make these dishes and see if it changes your mind!
🧐 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!
Install Raid for Free ✅ IOS/ANDROID/PC: clcr.me/SousVideEverything_Nov21 and get a special starter pack 💥 Available only for the next 30 days. Thank you Raid for sponsoring this video!
🧐 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!
Here is something to do with stakes carbonize stakes or meat but also you can freeze dry it before any meat will work
Guga please make spicy chicken bites from longhorn steakhouse
3:03 look at how happy that pan is
Hahahaha! Woowww!! That was unexpectedly hilarious 😂😂😂
the moment I saw it I stopped the video and searched for a comment like this
😂😂
i need to stop watching these late at night
You too should stop posting during November
But it's 17.15 here atm :-p
how does everyone watch guga
UwU
I’m finally converted - Sous Vide is THE way to cook meats done, without the worry of over or undercooking. Thanks Guga! Now to get the gear and just “do it”!
I got the gear a couple of months ago and have been making the best steaks, chicken, and pork ever. Highly recommend!
For chicken legs in particular I'd probably still prefer pan fry then oven. Season, do 4 minutes a side on a medium pan in your oil of choice until you have good color on at least the front and back, throw in a 400* freedomheit oven on a wire baking rack for 40 minutes, pull, let sit for 10 minutes, then deliciousness. Use aluminum foil under the wire rack for ease of cleaning.
@@ember3579 "freedomheit"? Is that a pun? Hope it is
@@davidlemos7546 It's a smartass reference to how Burgerland aka The States is just about the only peeps who use it regularly by choice anymore. It's fun.
I glad to see you finally make some more chicken recipes I eat to much red meat.
Guga: "Chicken fat is not that good."
Every one of my female line ancestors, rising from the dead: "What is this shtuss, you meshuggener"
what do you use chicken fat for’?
@@executor32 Yeah - it is worth to render schmaltz.... it is so good - I would say even better than other animal fats, if properly used...
@@executor32
I feel Skroob and Dark Helmet may have had a hand it this.
@@executor32 Boy an I missing Grandma right now...
What a load of schmegegge from Guga!
at this point i will be lowered into my grave with a raid shadow legends advert in the back lmao
Exactly!
This post brought to you by Raid Shadow Legends.
3:03 the pan knowing it's in good hands
I made this today. It was absolutely delicious would 100% cook it again.
3:03 what a happy pan
On the sous vide bone-in chicken thighs, you didn't mention MSG when you seasoned -- was that just an error, or did you actually not use it?
Edit: Not trying to be a jerk or anything, because it does look like it's on there -- just trying to clarify for the channel.
I hope you get more upvotes on this so you're seen by Guga.
I was about to say the same thing
You should go back and watch the video again. Its in there!!!!
@@patricearchambeault8458 We see the MSG being added to the non-sous-vide recipe.
If you can find it in the sous vide version please tell us the timestamp.
Matt, you just asked a simple question about seasoning and you get ripped for it? That is just Freaking stupid, I was wondering the same thing!
Anyway, if you don't get a response from Guga, I believe it would be good either way. Like he said though, watch how much MSG you put in.
Guga: You excited for this Angel?
Angel: Eh.
Me: It's time to dry age him
I love Gugas ever-changing “But Watch This!”
In Spain, the Chinese restaurants have something similar but with pork instead of chicken and the meat has a coat of fried batter. You should try it too 👌
I goto a place that char-grills the chicken 1st, then chops it up, and last they bake it in a convection oven. Huge sheet pans full of chicken chunks. Smoky char bits are amazing. They serve plain, bbq, bourbon, spicy, sweet & sour.
3:04 theres a smiley face in the pan simmering 🙂
Just bought an ANOVA sous vide machine based on your videos, I can't wait to try this!
Just made this. This is INSANE! Great job!
Guga what you need to make is kangaroo roast or Kangaroo burgers 🍔 🦘 It would make a perfect mystery meat episode!!!!
Roo meat is pretty ass
Or Camel meat!!!
So you tryna kill a kangaroo, sheesh 🦘 pretty messed up
@@Rhunter350 Not really. In Australia Kangaroo meat is available.
@@Rhunter350 Yet you're watching a video of chicken being cooked.
Thanks for these recipes. It is just TOO EXPENSIVE for most Americans to eat out now, so we are NO LONGER GOING OUT and are cooking at home, especially after Covid. Love your channel.
Guga, ever hear of schmaltz? It’s rendered poultry fat (chicken, goose, turkey) most often used in E. European cuisines. And it’s delicious.
I know one place in Canada that has this... Bourbon ST Grill!! found in Random food courts just like Guga said
Day 15 of requesting seasoning swap experiment:
The rules is, there's a steak as the main dish and instant stir fried noodle as the side dish. You season the steak with the seasoning powder from the noodle package (you might don't need salt since the seasoning powder might already contain salt), while you season the stir fried noodle with all the seasoning package except the powder since you will use your homemade natural MSG as the seasoning powder.
Sadly bourbon chicken is starting to fade from mall food courts as more mega-corporation style restaurants edge out the smaller chains. If you want bourbon chicken and mac and cheese together in NYC, you have to make it...
Anyone gonna talk about how the bubbles made a happy face? 3:04
You a real G for putting the time bar below the add❤️
Mall Cajun is Chinese food rebranded as Chinese as there is a quota on Asian restaurants in mall food courts
Reminds me of the bourbon glaze I made for wings. After reducing sauce and grilling it on the grill, OMG it was crispy candy on the outside!!👍👍 Looks awesome!!👍👍😁
I was thinking of doing the same but dang it’s starting to get cold outside lol
There is absolutely Nothing Cajun about this, Nothing!
there is certainly something to be said for slightly burnt chicken. if you aren't frying, grill is the next best thing. that said though, few things beat the skin of a good rotisserie chicken.
In the commercial magically Gugas hair down AND finished grews up 🤣🤣
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. ;)
Been eating Cajun Grill since I was a kid, still one of my favorite places.
Guga made me bought sous vide machine along with its equipments lol
Guga I highly doubt you will see this but I read somewhere that chicken much like a Picanha steak has a grain to cut with. And is much more tender when cut with the grain
could u do a video about all of the best steak methods that u have tried on one steak?
3:03 Smiley face in the sauce :)
I'm shocked you haven't put up any videos about the oven yet. I came right to your channel looking for it.
his main channel is Guga foods. idk if he did post anything about an oven but maybe look there,
guga is an amazing guy, really brought angel up and that is the coolest thing in the world to me
Waiting for the day that angel pranks Guga by telling him his food isn't good. 😎
Another great video:)!I love when you take cheaper cuts of meat and make something amazing:)! Also if your sponsors where more appropriate to your content...I would watch them:)!
They sell Camel Fat on Amazon and I think you should do an experiment with it
Tampoco... 🤣🤣🤣
Both looked sooo delicious
The three things you need to cook meet sous vide:
1: The sous vide device.
2: Bucket.
3. Flamethrower.
Number 3 is not at all optional.
dont forget the bag sealer.
@@glennquagmire34 You could use a ziplock back, you just need to make sure it's water-tight.
3:03 looks like a smiley face
The haircut mid video in the ad caught me off guard 😂
Now i can lunch.
Yeah we don't have that here but damn that sounds delicious!
you should make the cheapest brisket injected with butter of the gods
Angel has the best job ever
It's easy to say that converting to chicken might be happening but only because the price is a little better. Beef will never be beat!
My family and I miss Maumau, hope he is doing well.
we don't have this at any mall in the LA area as far as I'm concerned.
lol I turned on subtitle and then...
Guga: "what does it remind you of"
Angel: "asian girl" 😆
Yep! I was dying! 💀
Keep it up. This looks amazing
nice work!
Definitely gonna use this recipe
Somebody's been making some trips to the Broward mall I see...
Guga , you should do a taste experiment with steak that has been sous vide then frozen for later use then unthawed and seared .
8:33 that sped up ad section lol
Chicken fat is amazing and cooking in it makes dishes really pop.
Guga's hair coming in strong! 👀
Tampoco Guga! God bless you and your family from Brownsville Texas Juan Carlos Lopez
I miss kelly's. The only one local to me was in the mall and it closed. The next closest location is in clackamas, oregon 😭
Is there a Wagyu of Chickens? Chicken Confie is the only thing I think of similar to a fall apart melt in your mouth experience
My man guga has no limits with food! 10/10
Dang I'm from south Louisiana and I never heard of Cajun Grill haha. Must be everywhere else.
Guga you are a genius 👏
Looks great
Guga t shirts with a steak on the front,
"but watch this" on the back. Or. "Cheers everybody" on the front with a picture of a fork.
3:04 smiley face anyone notice
Brilliant! I’m definitely trying this one!
Anyway you can make a sous vide version of the Filipino dish chicken adobo?
awesome!
Can you please do sous vide on some of the alligator tail that Rob gave you. Thanks much. Oh.. and please dont do any tenderizing of the meat at all.. let's just see if sous vide could tenderize that thing.
can you do orange chicken recipe?
Try dry brining picanha please!
Dry brining or dry aging? He did a dry-brined picanha in a video on SnS Grills' channel a couple of years ago.
@@Metal_Auditor Thanks, that was the video I've been asking for!
MSG does magic to any meat yet he never uses it on his steaks
Hey try chicken with wagyu tallow next! sous vide of course.
I think Chicken fat is good! Grilled or crispy baked or fried in a small amount its delicious!
i wonder if the bourbon chicken you can get in shopping mall chinese places actually uses actual bourbon.
also I wonder how you could get a similar flavor w/out any alcohol. My roommate can't eat alcohol, even the little amount leftover after cooking. so i try to adjust whenever possible (replacing beer with some beef broth and seltzer, replacing white wine w/ lemon juice and chicken broth, replacing red wine with beef broth and a splash of balsamic, etc.)
It doesn’t
Can you please prepare the Aslam Chicken.. one of the famous and delicious chicken you ever had.
Do you have a recipe for the honey chicken at the Cajun grill
I made this today, TRY IT!!!!!
Guga! Try out South African peri-peri chicken! 👌🏼
Guga forget dry aging Angel, when are you going to Sous Vide Mau Mau?
3:03
pan be like:
:)
Guga! Schmaltz (rendered chicken fat) is used in Jewish dishes and is delicious! Since you don’t think it is good, you should do a challenge to make these dishes and see if it changes your mind!
When did he say that? I don't recall.
@@executor32 Oh okay, I must have missed it.
Never heard of bourbon chicken before!
way too much chemistry
You have to ween Angel. Try converting him to Pork first THEN Chicken.
Yes
Your first
@@mr_mattone3379 he is
Skip to 3:57 for the Sous Vide Cooking version.
You should do iberico pork baby back ribs
Guga can you show the best temperature for lamb shanks. It would pair amazingly with mash potatoes and a Jus
Mmm mmm good!
🧐 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!
Dry aged fillet mignon in saffron
Dry age beef in beef tallow
if only Guga would cook for Robin Sparkles
try pineapple tenderizing on wagyu and cooking rice in beef tallow