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Hey Sonny -- the best thing you ever did for your channel was decide to put Marcus in front of the camera with you. You're great by yourself but my God do you have amazing chemistry with each other. Thanks for sharing and thank you for keeping up the amazing work!
I was always told NOT TO COOK OR PUT ACIDS INTO AN IRON PAN?? IRON PANS REACT TO LEMON AND TOMATOE SAUCES BECAUSE THEY HAVE ACID IN THEM? could that be the off taste your tasting ?
On these recipes, I wish you would do a second recipe in the same video editing it to make it better like cooking the onions before the garlic, reducing the cook time, reducing the lemon juice etc and one exactly like they do it and then compare.
I agree. I'm a visual person so instead of them just talking about how it could be made to taste better, I would like to see them actually prove that what they're saying would taste better
Agreed, and I asked that too. On some of the first ones he did that, but I think he prefers just to simply offer verbal tips on how to make the recipe better.
I agree. I know he verbally runs you through some ideas of improvements you could make, but I want to see them actually taste and try them side by side and gauge their genuine reactions
@@monkeygraborangeon his first live stream vid he mentioned that those videos weren’t doing too well and had to make the difficult business decision to work on videos that may perform better. Fair enough. However, I for one liked them a lot and hope they come back. Tell your friends to watch! Haha
I enjoyed them. Cool to see what a state's food is, and I also like seeing comments from people living there to see if that is the way to go. Also, helps looking for food spots/what to order when traveling
For me even if it's a move I've seen, you know Sonny is doing his best to make you laugh, and the fridge gets no mercy! Also, slapstick is just comedy gold that never gets old 😅
Thank you for bringing Sgt Gilbert back, and leave the mustache as it is, it makes them look a little unhinged, like they have seen some things, a degree of authenticity and builds my confidence in them.
I wasn't particularly sure why the fridge got abused for a recipe that he didn't really follow and didn't really like. It seemed like the fridge should have should have remained unscathed today and the fridge takedown should have been saved for a more deserving recipe.
Here's an idea? When recipes don't really work out like this one, why not change it up and be friendly with the fridge? That way yummy is deadly and yucky (over-exaggeration) is friendly. I feel like the heavy hitter recipes should equate to a heavy hit fridge
If you reduce lemon juice, it's nasty. That's what Bri Guy was probably saying. But Sonny didn't overly reduce this sauce, although the original creator absolutely did.
How about you and Marcus each pick a country without looking, then each pick a food from that country, also without looking, and create a dish by combining the two types of food together. I bet you could make them work and it would be fun to watch!
Thank you for honestly reviewing it. Some of these just seem so mid but i feel like ppl in the comments just gush all over it if they like the lofi aesthetic of the channel.
I've run across too many recipes like that one and I'm SO glad you cooked it as originated. It was exactly the shit show any decent cook could have predicted. 🤣 Side note: speaking as a lemonaholic you still have to be careful about the acid level because butter, and even cream, will split (like the original video), especially after you've reduced all the water out. My preferred method for getting great lemon flavor while maintaining the right acid balance is to deglaze the shallots and garlic with juice and reducing until there's only a tablespoon or so of liquid left. Then use zest in the sauce rather than more juice.
I bought a very sturdy pepper mill with burly steel, last forever grinding parts. When I got it, I filled my old, poly carbonate mill with coarse salt. So now I grind both.
Problem is he used so much cream and butter (per the recipe) that if he let it reduce too much it would just be pure fat...gross. If he had used more stock then he could reduce it and get it thick and it would be tasty, which Sonny sort of alluded to in the video.
as far as the "overcooking" chicken thing goes, it really depends on elevation, i know it's a big thing for baking but it's also a big thing for the moisture in meats, especially high protein meat. where i live we have a serious issue following recipes when it comes to oven roasts or chicken, it normally takes about double the amount of time to hit recommended temps. i'm also not some amateur, i've been a butcher for about 20 years and have been cooking for longer. I do a "caprese" stuffed chicken breasts where the breast is butterflied and pounded out, i cook for almost 50 minutes at 400F, comes out juicy delicious and nowhere near overcooked.
Btw. you totally can do garlic first and then onions if you keep the heat with only the garlic in the oil like very low. Like 2-3 out of 10. Then you let the garlic literally perfume the oil. Then you crank the heat up to 4-5 and add the onions and a reasonable amount of salt which will draw water from the onions in which they will sweat. No risk of burning the garlic then.
Thanks Guys! Yeah have to agree there were some weird and not wonderful, steps to that original "recipe". As other people have commented, It'd be great to see you take this "concept" and turn it into something amazing! Peace and ❤
Right, that's a german recipe and I can confirm my german mother will put a lot of nutmeg into any meat dish with cream in it, that's just how they like it
Ok, I made this chicken the same way without the nutmeg and a quarter lemon wedge, added Italian spice in place of the nutmeg, and added white wine in the sauce. Fried the chicken until it was golden brown. Took it out set it aside while I started my “ Guisado” Stock.. after my stock was ready all of 10 minutes to the second. Set in the chicken and basted the chicken, covered it for all of 6 minutes. I garnished it with Parsley gently . White rice on the side… My family devoured it. It was awesome.
I think the unusual taste you're getting at the end is from adding lemon juice into the cast iron. It causes a chemical reaction that is incorporated into the sauce.
The thing is.... most people who like and follow these channels and videos don't ever actually cooked it themselves lol they like it because it looks good 😅
That recipe looks easy enough. I think I want to try it the way you made it. In defense of the 25 minutes , that's clearly too much, but the guy is German. In Europe, we tend to cook our food a bit more than in the US. I would keep it in the pan for an additional 8-10 minutes, I can't stand food that feels undercooked even if the thermometer says it's fine.
You wouldn’t want to cook the cream down in an acidic environment with the huge amount of lemon juice. I bet it changes the protein structure in the milk. Add the lemon juice at the end and it’d probably be perfect.
Seems like everybody overcooks chicken breasts. People need to understand pasteurization (temperature over time). The recommended 165 is immediate with no resting. You can cook chicken to 155 as long as it stays at that temp for 1.2 minutes. Resting chicken will increase in temp as well.
@@DrinkTheKoolAid62 Carryover cooking is the process by which food continues to cook after it has been removed from heat, due to the residual heat within the food. This happens because the exterior of the food releases heat internally, causing the inside to continue to cook even as the outside cools
My mother used to cook stewed beans (Dominican) every one went crazy for them and even after her passing people ask for the secret to her beans! The secret, burning the onions and garlic a bit while making sofrito! Not everything has to be ” culinary school correct “!!
What happened to the parsley? Maybe that would have balanced it out. Btw if your chicken tastes like pool, USA processing plants chlorine wash our precut chicken breasts… check with your supplier about an unrinsed batch.
I think it would be best to go ahead and cross slice the breasts, season with S & P and some garlic powder, but then just fry it in butter and oil. Cook on medium. Baste continuously. Make some mashed taters or egg noodles on the side. Whip up a chicken gravy from the juices and oil/butter. Serve with a fresh vegetable.
145 degree chicken breast BEFORE cooking further? 145-150 is where I like my finished chicken! I'm sorry to say that might be a German thing. I've visited a few times and while I love their beautiful country they do like well done proteins. 😢
I think it will finally become known over the next generation: Turkey's is one of the world's Great Cuisines. If we're lucky, Turkish restaurants will be as common in 2035 as sushi places are today.
Nutmeg was the 'in' spice back in the 1800s IIRC so you see it in a lot of old fashioned savory European dishes. It's nice in pork but for some bland ass chicken breast I'd go for herbs instead
Love your show, Sonny. Yeah, those crazy titles, the best part sometimes. Like the one: "My husband begs me for this tasty meat every night". Me I go, "Whoa, what kind of content did I stumble on to, but let's see"! "Oh yeah, one of those funny cooking shows, and maybe the meat Is worth begging for"!! LOL :D
9:34 Nutmeg is actually really nice. But its flavours are quite volatile, so you would REALLY have put it in at the END of cooking your food. Besides, pre-ground nutmeg from the can (especially the one you find in the hindmost corner of you spice-rack after years) will NEVER beat fresh-ground nutmeg, believe me... So, no wonder you couldn't have tasted the nutmeg because it was already DEAD 10 minutes ago.
Please start doing the re-creation videos, meshed with how you would do it. I used to always put garlic in with onions until I got on TH-cam. And only let Marcus taste a side-by-side. I know the life of a TH-camr is tough, but really, all the work involved would take less than a day. Cooking isn’t that tough and editing isn’t tough. Or produce more content…
my guess is the garlic became bitter after being cooked early. the lemon should come at the very end to brighten it slightly...seems odd the order of operations ~
aw, yeah--the nutmeg. gross. too strong. better to use peppercorns. I think the flavors would work if it were done with beef. chicken needs a lighter touch
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Hey Sonny -- the best thing you ever did for your channel was decide to put Marcus in front of the camera with you. You're great by yourself but my God do you have amazing chemistry with each other. Thanks for sharing and thank you for keeping up the amazing work!
I was always told NOT TO COOK OR PUT ACIDS INTO AN IRON PAN?? IRON PANS REACT TO LEMON AND TOMATOE SAUCES BECAUSE THEY HAVE ACID IN THEM? could that be the off taste your tasting ?
I love your videos and channel 💞
Thx for bombing the fridge, bro ❤
You needed to obliterate the chicken for the full 25 minutes to reset the odometer and make those flavors defy physics
On these recipes, I wish you would do a second recipe in the same video editing it to make it better like cooking the onions before the garlic, reducing the cook time, reducing the lemon juice etc and one exactly like they do it and then compare.
Agreed! Great idea
I agree. I'm a visual person so instead of them just talking about how it could be made to taste better, I would like to see them actually prove that what they're saying would taste better
He used to do it at he start of this series
Agreed, and I asked that too. On some of the first ones he did that, but I think he prefers just to simply offer verbal tips on how to make the recipe better.
I agree. I know he verbally runs you through some ideas of improvements you could make, but I want to see them actually taste and try them side by side and gauge their genuine reactions
"Knowing when to stop" is the best advice for any art form and also drinking.
You'd be surprised on how many tried.
Maybe the taste was burnt garlic.
That was definitely my guess.
Yes, it probably was.
That combined with lemon juice in a cast iron
LOL 😂 Took the words right out of my mouth
yup
50 states, 50 plates!
Whatever happened to that??
@@monkeygraborangeon his first live stream vid he mentioned that those videos weren’t doing too well and had to make the difficult business decision to work on videos that may perform better. Fair enough.
However, I for one liked them a lot and hope they come back. Tell your friends to watch! Haha
@@HudsonHandel Asked and answered… thanks! 👍
I enjoyed them. Cool to see what a state's food is, and I also like seeing comments from people living there to see if that is the way to go. Also, helps looking for food spots/what to order when traveling
Why does the fridge thing always make me laugh? I know it's coming, and I know it's going to be cheesy, but it always makes me laugh!
For me even if it's a move I've seen, you know Sonny is doing his best to make you laugh, and the fridge gets no mercy! Also, slapstick is just comedy gold that never gets old 😅
because you just as cheesy and predictable
I thought the council would have removed it from the garden by now.
Because, who doesn't enjoy appliance abuse?
yes, some of the best laughs are on you tube, not at the once funny "comedy" clubs; those "comics" are way too serious today! ;D
Burnt garlic and lemon...yeah that sounds like pool cleaner taste tbh.
"Don't let people in your car because they drive the same car"
Chef's kiss to you Marcus.
Marcus "Tastes like a swimming pool" LMAO dude.
Thank you for bringing Sgt Gilbert back, and leave the mustache as it is, it makes them look a little unhinged, like they have seen some things, a degree of authenticity and builds my confidence in them.
Right, it makes him look like a British Sergeant in the Crimean war!! ;D
But why doesn’t he ever use Major Gilbert?
@@TheRealNormanBates He has probably retired with benefits from service and is enjoying a quite life with the misses. We should get a family photo.
My favorite German channels are the ones with hundreds of recipes that they claim are so good that they make them 3 times per week.
Germans are a very hungry people
Ha! Or: 'My husband wants it every night'.
The ones I've seen, the recipes are so good they make them every day!
Those and the "______ tastes better than meat."
Usually everything tastes like chicken. He cracked the code of how to make chicken like fish, lol Uno reverse card there.
Appreciate seeing Marcus more lately Great channel
That fridge takedown with the C4 was amazing 😂
I wasn't particularly sure why the fridge got abused for a recipe that he didn't really follow and didn't really like. It seemed like the fridge should have should have remained unscathed today and the fridge takedown should have been saved for a more deserving recipe.
@@Kevin-zd5bi your first mistake was thinking the fridge deserved any mercy!! 😂❤
@@Kevin-zd5bimaybe, maybe not.
I wish you would do a "comparison" video. Where you use theirs vs how you would do the same recipie.
I really enjoy how you analyze these recipes. It's very helpful, especially in this example, to know what to do and what not to.
0:32
For the people in the back Markus is speaking straight facts
"Don't let people in your car because they have the same car." - wise words from Marcus!
Here's an idea? When recipes don't really work out like this one, why not change it up and be friendly with the fridge? That way yummy is deadly and yucky (over-exaggeration) is friendly. I feel like the heavy hitter recipes should equate to a heavy hit fridge
I learned from Lagerstrom's channel if you cook lemon juice it can develop an off taste. Probably best to put lemon juice in at the end.
If you reduce lemon juice, it's nasty. That's what Bri Guy was probably saying. But Sonny didn't overly reduce this sauce, although the original creator absolutely did.
Lots of cream combined with lots of lemon!
How about you and Marcus each pick a country without looking, then each pick a food from that country, also without looking, and create a dish by combining the two types of food together. I bet you could make them work and it would be fun to watch!
Hi Sunny. Can you teach us how to sharpen our kitchen knives? So sick of my good knives getting blunt.
Thank you for honestly reviewing it. Some of these just seem so mid but i feel like ppl in the comments just gush all over it if they like the lofi aesthetic of the channel.
Marcus: “Not smart enough to buy hair.”😂
I've run across too many recipes like that one and I'm SO glad you cooked it as originated. It was exactly the shit show any decent cook could have predicted. 🤣 Side note: speaking as a lemonaholic you still have to be careful about the acid level because butter, and even cream, will split (like the original video), especially after you've reduced all the water out. My preferred method for getting great lemon flavor while maintaining the right acid balance is to deglaze the shallots and garlic with juice and reducing until there's only a tablespoon or so of liquid left. Then use zest in the sauce rather than more juice.
I bought a very sturdy pepper mill with burly steel, last forever grinding parts. When I got it, I filled my old, poly carbonate mill with coarse salt. So now I grind both.
Bald man to bald man 😂😂😂 you guys make my day, and Markus gives solid advice on who to let into your car 😅❤
Yeah onions and garlic the other way round, no cinnamon but add in a spoon of English mustard I reckon.
nutmeg. Mustard powder bloomed in the fat before the onions and garlic would be solid!
I prefer thick sauces
You gotta like them thiccc.
Problem is he used so much cream and butter (per the recipe) that if he let it reduce too much it would just be pure fat...gross. If he had used more stock then he could reduce it and get it thick and it would be tasty, which Sonny sort of alluded to in the video.
I agree with you ☺️ you are spot on love your videos there the best 👍 Ken
What would be cool…cook it per instructions then show how to “fix” it…sample them both and describe the difference…..either way, great video
I would have appreciated a revised recipe similar to that one, but one that actually works. It would have provided great continuity.
Don't forget to tune in next week. Is second harvest a viable option? We'll see about that 😂
I'd love to are you make these recipes accentuating what's wrong with them and then put your spin on them, making them great.
Thought I’d recognized that thumbnail! Similar recipe, so I’m curious to see the differences.
Making this soon with my own flair… so any other recipe , but not this! You’re like exactly right!
I like these videos. I can watch this and I am already thinking about how I would change this recipe.
Love your honesty! (And that wacky c-4)
Looks good. I would use an orange instead of a lemon
Orange combined with that much cream would make it taste like Creamsicle chicken. No bueno.
@@SuzanneBaruch you're not the one eating my meal but thanks
as far as the "overcooking" chicken thing goes, it really depends on elevation, i know it's a big thing for baking but it's also a big thing for the moisture in meats, especially high protein meat. where i live we have a serious issue following recipes when it comes to oven roasts or chicken, it normally takes about double the amount of time to hit recommended temps. i'm also not some amateur, i've been a butcher for about 20 years and have been cooking for longer. I do a "caprese" stuffed chicken breasts where the breast is butterflied and pounded out, i cook for almost 50 minutes at 400F, comes out juicy delicious and nowhere near overcooked.
These are some of your best videos
After I saw your chicken breast trump video I always cook mine too 150
Btw. you totally can do garlic first and then onions if you keep the heat with only the garlic in the oil like very low. Like 2-3 out of 10. Then you let the garlic literally perfume the oil. Then you crank the heat up to 4-5 and add the onions and a reasonable amount of salt which will draw water from the onions in which they will sweat. No risk of burning the garlic then.
Savoury dishes with Nutmeg and cream are big in Dutch and German cooking.
Thanks Guys! Yeah have to agree there were some weird and not wonderful, steps to that original "recipe". As other people have commented, It'd be great to see you take this "concept" and turn it into something amazing! Peace and ❤
I am going to test it but don't have the exact recipe !!!!!!!!!!! Whaaaat hooow
the exact recipe is on the original video from the channel he was showing
Right, that's a german recipe and I can confirm my german mother will put a lot of nutmeg into any meat dish with cream in it, that's just how they like it
maybe curdling heavy cream gave the strange taste?
100%
Burning the garlic from beginning to end didn't help
I think it could be a combination of bad chicken and bad lemon, I have had some wild changes of flavor from Lemons and Limes lately.
Fresh tarragon would go great in that
I Love ThatDudeCanCook Videos 💙
Ok, I made this chicken the same way without the nutmeg and a quarter lemon wedge, added Italian spice in place of the nutmeg, and added white wine in the sauce. Fried the chicken until it was golden brown. Took it out set it aside while I started my “ Guisado” Stock.. after my stock was ready all of 10 minutes to the second. Set in the chicken and basted the chicken, covered it for all of 6 minutes. I garnished it with Parsley gently . White rice on the side… My family devoured it. It was awesome.
YEAHHHH FRIDGE WENT BOOM 💥
Nino’s home has some interesting recipes you might want to look at, recreate and judge.
0:20 what is that pose😂😂😂, why hold the pan anywhere but the handle?
This recipe might have over 5million VIEWS, but only 52k LIKES. BIG DIFFERENCE.
3:25 That chicken's dryer than the Sahara desert!! Gordan Ramsay
How can you waste the juice from the sear? That stuff is incredible.
lemon and nutmeg seems wild though
Most restaurants have a salt pepper mix
For your next videos: can you attempt to make Haitian Griot?
Love your videos Sony, Mazdas rock 😁
I think the unusual taste you're getting at the end is from adding lemon juice into the cast iron. It causes a chemical reaction that is incorporated into the sauce.
Love your videos. Could you a Laksa video please?
The c4 dap up cracked me up 🤣
Yo you did that fridge dirty this time with the C4 hahaha
Brother for 5 seconds I was 6 agen watching the bionic Man !!!! Better...... stronger .....faster !!!! Your the best I needed a good laugh .
can you link the portable burner you use?
The thing is.... most people who like and follow these channels and videos don't ever actually cooked it themselves lol they like it because it looks good 😅
That recipe looks easy enough. I think I want to try it the way you made it. In defense of the 25 minutes , that's clearly too much, but the guy is German. In Europe, we tend to cook our food a bit more than in the US. I would keep it in the pan for an additional 8-10 minutes, I can't stand food that feels undercooked even if the thermometer says it's fine.
It makes it taste like…swimming 😂
You wouldn’t want to cook the cream down in an acidic environment with the huge amount of lemon juice. I bet it changes the protein structure in the milk. Add the lemon juice at the end and it’d probably be perfect.
Don’t let people in your car just because they have the same car make or model. Wise words!
I just checked that channel, it has 152 videos, and i'm pretty sure 148 of them are chicken. I guess the man just loves his chicken.
Seems like everybody overcooks chicken breasts. People need to understand pasteurization (temperature over time). The recommended 165 is immediate with no resting. You can cook chicken to 155 as long as it stays at that temp for 1.2 minutes. Resting chicken will increase in temp as well.
How does resting chicken increase in temperature without defying physics?
@@DrinkTheKoolAid62 Carryover cooking is the process by which food continues to cook after it has been removed from heat, due to the residual heat within the food. This happens because the exterior of the food releases heat internally, causing the inside to continue to cook even as the outside cools
My mother used to cook stewed beans (Dominican) every one went crazy for them and even after her passing people ask for the secret to her beans! The secret, burning the onions and garlic a bit while making sofrito! Not everything has to be ” culinary school correct “!!
When a recipe bombs you should do your own better version right after. I'm curious to see what your take on this would have been.
Can u pls if someday do another live video where u make cinnamon rolls! Anyway, love ur content Sonny and keep up the good work 👍👍😎
What happened to the parsley? Maybe that would have balanced it out. Btw if your chicken tastes like pool, USA processing plants chlorine wash our precut chicken breasts… check with your supplier about an unrinsed batch.
I think it would be best to go ahead and cross slice the breasts, season with S & P and some garlic powder, but then just fry it in butter and oil. Cook on medium. Baste continuously. Make some mashed taters or egg noodles on the side. Whip up a chicken gravy from the juices and oil/butter. Serve with a fresh vegetable.
145 degree chicken breast BEFORE cooking further? 145-150 is where I like my finished chicken! I'm sorry to say that might be a German thing. I've visited a few times and while I love their beautiful country they do like well done proteins. 😢
"It makes it have nutmeg in it" 😀
I think it will finally become known over the next generation: Turkey's is one of the world's Great Cuisines. If we're lucky, Turkish restaurants will be as common in 2035 as sushi places are today.
I highly doubt that
Nutmeg was the 'in' spice back in the 1800s IIRC so you see it in a lot of old fashioned savory European dishes. It's nice in pork but for some bland ass chicken breast I'd go for herbs instead
Is it okay to put citrus juice in a seasoned cast iron like that?
Love your show, Sonny. Yeah, those crazy titles, the best part sometimes. Like the one: "My husband begs me for this tasty meat every night". Me I go, "Whoa, what kind of content did I stumble on to, but let's see"! "Oh yeah, one of those funny cooking shows, and maybe the meat Is worth begging for"!! LOL :D
I imagine the weird flavour is from adding the garlic brfore the onions maybe? Overcooked garlic does give off a chemically bitter flavour.
9:34 Nutmeg is actually really nice. But its flavours are quite volatile, so you would REALLY have put it in at the END of cooking your food. Besides, pre-ground nutmeg from the can (especially the one you find in the hindmost corner of you spice-rack after years) will NEVER beat fresh-ground nutmeg, believe me... So, no wonder you couldn't have tasted the nutmeg because it was already DEAD 10 minutes ago.
He had an anime sword for a knife LMAO I LOVE YOU GIYS
Please start doing the re-creation videos, meshed with how you would do it. I used to always put garlic in with onions until I got on TH-cam. And only let Marcus taste a side-by-side. I know the life of a TH-camr is tough, but really, all the work involved would take less than a day. Cooking isn’t that tough and editing isn’t tough. Or produce more content…
"Tastes like a swimming pool" 😂😂😂
Ok this CookUnity thing might actually be the most interesting result here. Acid Salt Fat Heat. First one is Acid.
They were kind to give that 6.5 or 7.1, after "tastes like a swimming pool" "maybe our chicken is off" etc.
Yall are definitely the duo
Smart enough to buy hair. 😅I about pissed myself 😂
I was thinking as I’m watching, “Nutmeg? Not gonna do that”.
That 25 minutes would have been a game changer.
I dare the guy in tan to smile. Triple dare actually.
my guess is the garlic became bitter after being cooked early. the lemon should come at the very end to brighten it slightly...seems odd the order of operations ~
aw, yeah--the nutmeg. gross. too strong. better to use peppercorns. I think the flavors would work if it were done with beef. chicken needs a lighter touch
Cook Unity
#RickJames