I definitely think you should retry the experiment, but when you go to reconstitute the chicken, you should use a 50/50 mixture of beef tallow and water, and then use a food emulsifier to combine them into a singular liquid. I think the problem you are having here is that the fat doesn't really rehydrate the chicken (its not water, its fat). I feel that would make the chicken both moist and beefy without compromising.
Exactly my thoughts. But i think you wanna use like a 70 Stock 30 Fat mix because the chicken will get gooey from so much fat. Another problem i saw was the part where he soaked the Chicken inside those Liquids. He should have given them small ammounts over time so its perfectly hydrated and not soaked.. because it will reduce the surface temperature of the meat and the pan when so much liquid is oozing out wich makes a crust harder to form and results in more dryness. And he Should dry age the Chicken for a light ammount of time before freeze drying. Sorry for bad english lmao
I can objectively say chicken breast is my favorite food singled down to its essence. So versatile and I could probably eat stove cooked chicken breast with seasoning every day for the rest of my life.
I actually kinda felt similar a few years back, I could eat unseasoned boiled chicken breast and like it but jow it's too dry and bland for my liking. Still, chicken breast is one of my favourite meats
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
@@unifiedmongoose7915 Yes. The ribey i used for the expirememt was tenderized a lot. The taste profile didn't have any sigmificant difference with a regular dry aged steak. The only thing i got to say is that you could taste a hint of citrus a little acidic nothing really overpowering.
Me: I actually like chicken breast, maybe I'll try this one at home Guga: the first thing I did was put them in my freeze dryer Me: alright we're sticking with rotisserie
I’ve always loved these videos. Even when he doesn’t think it will work out correctly, he always goes in with full confidence that he’ll learn something. So many channels portray themselves as always making the best food, but not this one. He always admits when something isn’t as good as he would have hoped
Guga's already early on this year's April Fool's experiment I guess, unless its his Frankenmeat experiment episode again. Next up : Steak that feels like chicken, but tastes like duck?
I think it would be interesting to try this again but using a mix to rehydrate the chicken breast: - Wagyu tallow for the fat content and flavour - Water (as learned in the other freeze-dry video, you can't use 100% fat) - Myoglobin (if you can collect it, it should give the redness and some of the taste of red meat) - Beef stock (possibly to amp up the flavour)
@@bilbert1031 It would be very idiotic to put a comment that you yourself don't like, so your comment is kind of redundant. Now kindly crawl back to that crazy woketivist abyss called twitter
I absolutely love the transparency when you do experiments that fail. I've been experimenting in the kitchen for 51 years, since I was ten. I don't think I'm bragging when I say I have way more successes than failures. But that said I've had a huge number of failures. And the thing is they teach as much or more. Don't fear failure folks. It's part of life. Take it in. Learn from it.
Generally speaking, you can't really rehydrate meat with fat. Most protein are soluble in water, not oil. Or at least are organized in a way that they want to be touching water. And when you remove all of the water, most of what you are left with are protein and cell membranes (there are of course DNA, RNA , etc., but they aren't readily available on the surface). And without water (or at least more water than there is in the tallow), it shouldn't be much more different than taking a bite of the dehydrated one and a spoon full of fat. Having said all of that, I would be super curious to try all of them :D
I used to make chicken breast that tasted like a steak without so much effort. A local shop sold wagyu steaks which were just a lower class of wagyu or one of the various cross breeds but they were good steaks, great for the price. Anyway I would scoop them up cheap at closing time every now and cook them in a good pan, then while the steak rested cook a thin cut chicken breast in the wagyu fat. Doing it at a similar temp to the steak and in all that good fat meant the chicken got most of the steak taste and even a bit of crust like a steak but could be kept juicy. Can't do it anymore because that shop no longer stocks any kind of wagyu since most of thier sales came when it went cheap to sell it fast due to sell by dates.
Understandable, regular people aren’t gonna pay 60$ for a pound of American wagyu. Japanese wagyu being around 250-350$ per kg. Kobe or better like Gunma 350-almost 400$.
Same here! Dunno why Guga doesn't give it too much love on the show! Yeah thigh is nice and tasty no doubt about it but chicken breast marinated and fried/grilled the right way is amazing with a side of salad or steamed veg.
@@guy-dev It also processes very very slowly, so unless you literally sit on your ass all day, it isn't going to convert to body fat the way sugars will. Think of your metabolism like a campfire. Sugar is like brush. It burns up like nothing releasing all it's energy at once... Carbohydrates are like kindling. They show some resistance, but ultimately are gonna burn up pretty quick. The fat is like a nice big log. It takes a long time to fully process leading to a slow stable release of enegy. Those triglycerides contain more energy, but release it over a longer time, and without a lot of waste energy, there is no reason to store it away. Your body only converts energy it can not use into body fat.
my favourite thing to eat is chicken breast. especially when you cook an entire chicken in oven with potatoes and a lot of sauce. dip it in some sauce and its heavenly
@@blankname6629 I agree I prefer breast. I have never been a fan of dark meat. I am same with other meats I prefer lean cuts, not fatty. I never liked the texture or flavor.
coming from a family that eats a LOT of chicken, there are three ideal ways of cooking a chicken breast: first, for flavor, roast it like a whole chicken. it goes fast, but it is doable. second, fry it. not deep fry, mind you. just pan fry without breading (like in this video, but don't dehydrate it first). third, for juicy, tender chicken breast, you want a slow cooker. add in 3-6 chicken breast, add in your veggies and chicken broth. cook on low for 4-8 hours (my slow cooker only takes about 4 hours to fully cook chicken breasts on low).
Hey guge, an idea to perhaps make this work better is to mix together the beef stock and wagyu tallow in like an 80/20 or 10/90 fat/stock ratio, then use some kind of emulsifier to mix the wagyu fat with the stock. Something like starch, or gelatin, or maybe even lecithin. I think with previous freeze-dried experiments you've done, fat doesn't absorb into meat very well, it needs water to reconstitute the proteins in there. And if there's a little fat emulsified into the stock, it'll get absorbed into the meat along with the water.
This! I thought the same thing. Also, instead of pan frying the chicken, maybe cook with the emulsified stock in water bath, and just finish in the pan.
I think that's a great idea. I do have a small suggestion though. I think it would work better if he used bone broth rather than normal stock. It has a lot more natural gelatin and fat. Plus adds the richness of the bone marrow flavor.
Highly disagree with the chicken breast it's so universal. I use it for tacos, Asian foods/stir frys, Italian dishes and mixing meats chicken/steak and chicken/shrimp is the best.
With all the things you mention it's the herbs and seasoning that give the flavor, not the chicken. I even enjoy my vegan girlfriend's veggie meat when I drown it in taco seasoning.
Guga, Angel, and Leo feel the same about chicken breast as I do. My favorite part is the liver, you can throw away the rest of the bird! I'm 58 years old, have had chicken my whole life and have finally reached the point where I don't want to ever see a chicken again. This was a funny video.
Idea: Don’t freeze dry the chicken breast, instead, marinade it in beef stock like a normal chicken marinade. When it’s time to cook, cook with the wagyu.
My thoughts too. I knew it was going to be a mistake as soon as he started dehydrating the chicken breast. Chicken breast are already dry as it is. that's why I always prefer the dark meat chicken. It would be interesting to see a chicken breast just marinated in Waygu fat and other stuff.
@@ITIsFunnyDamnIT I mean, the "juiciness" of meat has little to do with the water content of it, it's about the fat. That's why brining meat, either a dry brine or wet brine, makes it a lot more juicy and tender, because the salt breaks down the fat and protein cells so that the contents inside get released and it just makes the meat amazing. That's the reason chicken breast is dry, because it has basically no fat, whereas the dark meat is full of fat and so they're juicy. So just adding water to meat doesn't make it juicy. The reason marinades work is because they have salt in them, and so they brine the meat. And why stock is so useful for making meat tender and juicy, because it's very very salty. It's not the water in stock that makes it juicy, it's the salt, because the salt breaks down the protein and fat cells. So yeah dehydrating the chicken is not necessarily the problem. But it does seem to be an unnecessary step. He ended up marinating the chicken anyway. So might as well skip the freeze drying part. Still just marinade it in wagyu tallow, maybe with added salt as well (unless wagyu tallow already has a lot of salt in it already, I've never seen it for sale in my country so I don't know). The water is unnecessary, you don't need stock to make the meat juicy, you just need salt. Because the salt breaks down all the cells and gets absorbed into the meat when you brine it, anything else you've put on it along with the salt (like herbs and spices) gets absorbed into it too. I'm not sure if tallow can get absorbed into meat this way. But it'd be worth a try. Use tallow (wagyu or otherwise) plus perhaps some salt, as a kind of brine, and leave it for a while like that. For a small amount of meat, you wouldn't need that long to brine it, and actually it can be possible to quickly over-brine it. For something like a regular steak, I know you're only meant to leave a dry brine on it for an hour or so. For something like a whole chicken it can be brined for much longer. For a whole turkey, people usually leave it to brine overnight, because they're so big. You can brine a whole turkey by keeping it in buckets full of salt water for 8-18 hours, and for a dry brine for a whole turkey you coat it in salt and leave it for 48-72 hours. But yeah, just adding water to meat doesn't make it juicy. You could "marinate" some meat in pure salt-less water for days and it wouldn't make it juicy. You need salt. The purpose of the water in a wet-brine/marinade is just to make it so the salt covers all of the surface of the meat. Oh and don't use too much salt, because like with leaving it to brine for too long, it actually ends up making it really dry. It's all about the right amount of salt and the right amount of time, not too little and not too much
@@duffman18 What salt mainly does is shift the osmotic balance. Salt is mostly Natrium chloride (industrially produced "salt" being 100% NCL). 1 NCL molecule binds 6 water molecules to it. Now, with a brine being a lot "saltier" than the chicken's intramuscular liquid, brining leads to an osmotic "influx" of brine into the meat due to the dysbalance in salt (read: electrolyte) levels being re-balanced. In a nutshell, NCL "travels" into the meat, each molecule taking 6 water molecules with it. Hence the higher level of intramuscular liquid ("juiciness") after brining. The added flavour is a side effect of the spice aromas also being transported into the meat.
Guga, there’s a relatively new culinary technique for blending oils and waters without emulsifiers called vacuum blending. You basically just buy a special lid for your blender that sucks all the air out while blending, and for reasons still not fully understood by science, oils and waters don’t separate afterward. I’d be interested to see you try rehydrating freeze-dried meats with a blended stock/tallow mixture.
thats like a meme lol. every time people tell me something taste like chicken, it doesnt lol. thee last thing i remember being told that was alligator, which was absolutely disgusting lol. it had an odd fishy taste i wasnt expecting. i might have liked it better if i wasnt told it tasted like chicken, because fishy taste is not something you want to associate with chicken lol.
Hey Guga -- just FYI you can't rehydrate with fat (which is why it doesn't absorb as well as the stocks). The cells in the chicken breast can absorb water readily once they're dehydrated, but fat can't go through the cell walls like water can. Basically if you try to reconstitute it with fat, it surrounds the chicken in fat but the chicken doesn't really actually absorb any.
I was gonna say, if you want to do this experiment again for some reason, use a homemade beef stock that's been really cooked down. Maybe not quite a glace consistency, but at least cooked down to half or quarter of normal stock concentration. Still, why would you want to do this, except to say you can. (Which is reason enough, I suppose, and half the reason for this channel :).)
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
There actually once was a point in my life where chicken breast was my favorite thing to eat, but over the years I ended up eating so much of it I got sick of it forever 🤣
Idk Guga and Angel are the perfect pair! MauMau is the perfect 3rd option. But I don't know why bring on the Leo kid. Reminds me that kid in school that talked as if he was smart... But was actually just annoying af
the fact that leo is talking like that is what adds value to the channel. it seems like hes the only one capable to really describe the outcome of these experiments.
you should fry steaks using different oils to see which one tastes better. Avocado oil, the packaged beef talow, wagyu fat and fat off a normal steak by melting it down to get the fat oil out of it and then using it to sear the steak. I think it would be a good video to see which ones tastes better and has a better crust.
@@its_ya_guy_the_big_bak_guai Leo adds more than Angel when it comes to describing the food (which is the point of the video for me). Angel comes off like a TV show side character that’s there for comedic purposes.
Chicken breast is my favorite actually and it can be made to be so tender and juicy. You just gotta marinate it right. Let me give you an example: Sunflower oil (or other no taste oil), Garam masala, piripiri sauce, black pepper, soy sauce, MSG, garlic powder, sugar. Idea is for reverse osmosis to inject the taste into the outer layer of the meat. Make sure the breast is cut to have similar dimensions all around, mix well, cover and keep in fridge at least 2 hours. Before you cook, take it out one hour before and keep at room temperature covered. Have a pan heated up with a very thin layer of oil (I wipe it with paper towel) then at high heat place the breast and don't move it, it needs to get a crust so the moisture remains inside. When you see the white going up around the edges and it starts to slide easely, flip it and it is almost done. Hard to explain as even 30 seconds extra can make it lose juice and so a lot of taste and it gets dry. Persoanlly, I have a way easier time cooking beef as it is way easier to make it tasty and the margin of error is bigger as if you screw up the medium rare you will get a medium and that is great too.
Thinking out loud, could it maybe help to not use any salt in the liquid used to infuse the chicken? Taking into account that water always wants to go to the place with the highest osmotic pressure. If the liquid has a lower osmotic value than the chicken breast, will the chicken breast maybe even be better infused?
Exactly what I was thinking. I assumed he used store bought chicken and beef stock because making it is a lot of time and effort. Store bought always has salt, even if it's low sodium. You need it to be completely salt free for the rehydration.
Hey. Guga, I'm a fairly new subscriber. But I was wondering if you could make a video reviewing your favourite grilling equipment that you use. I know you have a list in the description, but I'm curious to see what you're working with and why you chose what you chose to use! Love the videos, always entertaining! Thanks man!
I knew this is possible, I ate at a resaurant called Jeckle and Hydes years ago, they shut down, but I'll never forget that their mad scientist theme included a chicken that tasted like steak, and it did.
Technically, to "rehydrate" with fatty product can't work. You abolutely need water at some point. However, I wonder if using some emulsifying products wouldn't help to prepare a mix of water/fats that could be used to infuse the fats into the meat ? Lecithin is commonly used in food industry, easily get it from eggs, or buy it directly purified from soy for example. I think if an emulsion can be made of tallow/water it may increase the chances of infusing the fats into the meat compared to fats alone. Any chemists here to confirm ? (or not, it might be a very bad idea actually lol)
You know a freeze drier isn’t actually needed to remove all of the liquid from a chicken breast, I get the same result just cooking the breast in the oven for 25 mins 😂
hey guga, im unsure if you'll ever read this comment or not, but i wanted to say that in terms of chicken, ive had a lot of success marinating it in grocery store itallian dressing, that adds a deeper, and very enjoyable flavor to the chicken, so much so that my little brother asked me to cook it for his birthday dinner. now, while i could ask you to do it with steaks, i think it would be a way more interesting experiment this way, can you dry age steaks with itallian dressing?
Honestly, I think if he sous vide cooked the chicken in the beef stock, it might actually be more hydrated. I have a feeling that pan searing just doesn't work for rehydrated foods. All my experience with rehydrated foods is submerged in hot liquid to make it good. Anything else was often vile or tasteless
i loved the experiment, would there be a difference, if you dehydrated it to 50% so it stays jucier, but use a beef stock reduction instead of a normal one? So it gets jucier but tastes beefy at the same time?
Now that's smart thinking, I bet the chicken tenders (edit: it's chicken breasts I'm sorry, I forgot the video's title) wouldn't have tasted so dry and horrible if he didn't shove so much fat into it.
As others have suggested you still need some fat. So a beef stock reduction or even a demi glace with some beef tallow to give the beef flavor along with the moistness that you want from a chicken.
@@nanoflower1 A good beef stock has plenty of fat, at least how i was learned by my mom. But still, it would be very interesting in using a beef stock reduction, that has a really high viscosity, and yes, he could even try to emulsify the beef fat in the stock or put some cold butter in it, which emulsifies by itself, so there would be a better penetration into the meat. Maybe it is even better to use an oil, so it stays a liquid in the fridge and doesnt separate.
@@jg1005 well I mean he has “dry” aged in butter and stuff- wouldn’t this be kinda the effect. Plus’s he could just not mix in that much water. Pretty sure it’s bought as a dry product.
@@boarbot7829 you just proved my point. It would be the same thing as the butter which didnt dry age. Also there is no such thing as dry clay that's called dust. Ask guga to dry age in brick dust I guess 🤷♂️
Watching you for the last 3+ years has improved my cooking game exponentially. Thanks for doing what you do, brother. One of my favorite TH-camrs and so deserving of all the subs.
As a theory, I might suggest making an emulsion with water and the Wagyu Tallow and then trying to rehydrate the chicken breasts with that. I feel like it might draw the fat in with the water as it's soaking back into the chicken breast.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
I think the freeze drying was the downfall of this video. If you just marinated with a mix of beef stock and wagyu tallow that might be interesting tho.
This was really interesting, I can definitely appreciate what you’ve tried to do here, I’m not a big fan of chicken Brest, I’m a thigh guy personally, but I thought it was interesting to see the differences of the different rehydration options, I’ll just stick to pounding and coating for cutlets for now though. Thanks for the honest video Guga. 🇮🇹😎🇮🇹
This reminds me of something that I think is available in 'Mexican' stores. It's called Machaca, if I remember right, and it looks like hair. But it's like dehydrated meat, and when you put it in your mouth to eat it, it rehydrates. It's interesting and good. I guess that's probably what your local Mexican restaurant puts in a Machaca burrito.
Challenge accepted Guga. I actually love chicken breasts so much that I'll always choose them over thighs if they're available. Especially because of the added benefits of the white meat vs dark meat.
Ya know, considering you said that adding fat to the dehydrated chicken was good becuase the breast is so lean, and when i saw that chicken stock i first thought you might rehydrate it with butter. Afterall EVERYTHING's better with Butter... could've also been an idea. MIght've not worked that well with the butter basting however.
I wonder if some day Guga will learn that fat and water arent the same thing and you cant use them interchangeably. Because this isnt the first time he's made the mistake of expecting freeze-dried meat to react to fat the same way it does to water
Super easy. My Mother would season it in Salt, Pepper, Garlic, Cayenne, then roll it in wax paper, and flatten it with a meat mallet. She'd then sear it in cast iron using a spoonful of Beef tallow, and then baste it with a compound Butter made with fresh Garlic, Thyme, a pinch of Rosemary and Sage. Glaze Onions in that Butter, saute some Mushrooms, and serve with a double baked potato side, and sometimes even brown gravy. Fooled my sainted Grandpa who wasn't allowed to eat a lot of red meat due to a bad ticker. Half my family loves Chicken breast, and most of my friends that can't eat Beef or Pork(allergies) like it as well.
I think the Wagyu tallow one would taste better if you created.a water emulsion with it first. Oil and water don’t mix, so I think the pure fat had trouble rehydrating the chicken.
@@dougforeign Lechtin. It's commonly used in the food industry to get oil and water to mix. Xanthum Gum isn't an emulsifier. It just stabilizes the emulsion.
0:25 Well guga im sorry but i really love chicken breast BUT you have to cook it right and nice and juicy but sometimes i even like it dry if i have a nice sauce or something
An idea. Freeze dry pretty smart because it works like a sponge. But read up on confit de canard. You could make it instead of duck or goose you could do like this. Vacuum seal it and instead of letting it rest. Put it souvide like on 38 celcius. Keeps the fat particles thinner and after 6 or 8 hours it'll be cooked and completely penetrated. Remember fat molecules get thinner with temps. And maybe you'll get a better results with the help of a classic french technique
I have been making chicken like a steak lately a lot. Season like a steak, pan sear both sides for 2 minutes, then toss in garlic and butter. Put in the oven for 8 minutes each side and butter baste every few minutes. Toss in a bunch of fresh herbs, keep it going, and finish with a drizzle of lemon juice a few minutes before taking it out. Little flaky salt and you’re good to go. It’s 100% best chicken ever
This "Noone likes Chicken breast in the world" really applies only to America, where I am from I literally don't know about anyone who would dislike chicken breast.
As a vegan, I love to find ways to reproduce the taste, look and texture of meat with plant based products. Here are the ingredients I use to get a realistic steak taste : - Blackstrap mollasses - Marmite yeast extract (or vegemite) - Mushroom seasoning (or shiitake powder) - Nutritional yeast (nooch) - Red miso - Doenjang - Liquid smoke - Beetroot powder - Cocoa powder - Cocoa butter - Liquid aminos - Soy sauce - Worcestershire sauce (I use The Wizard vegan sauce) - Mushroom broth
Tf? I love good quality chicken breast. One of my favourite entrees. Maybe because i know it agrees with my body more than other meats, but either way.. it’s really really good!
Love you experiments guga. Just curious have you tried the same idea but just vacuum sealing with the stocks and wagu and letting it marinate that way ?🤔
Guga's experiments are not the smartest, but the craziest. I'm sad he didn't realise that only using fat will just… make it into an oily mess Also, MAUMAU NEEDED! The only true chicken appreciator.
Hydrating means adding water @guga, beef tallow, although liquid, does not contain a substantial amount of water, that's why it does not get rehydrated. Stocks, instead, have a mixture of water and fat, hence the hydration works
I can honestly say my favorite thing to eat is most def chicken breast, but it has to be cooked to perfection. Unlike other meats you cant get away with getting it mostly right. It took me close to 17 years to truly get more or less perfect results every time, but it's worth it every damn time. I will never tire of chicken, and especially the breast.
Also my god, you guys must never have had good chicken outside of deepfried stuff, considering your reactions. Also you have the damn solution on the table, cook normal chicken to a perfect temperature. In wagyu tallow. Also chicken should be cooked nice and slow, but I dunno about parasites and stuff in the US, here chicken has to be 100% clean to be allowed to be sold, technically you should be able to eat it raw. Chicken isnt a steak, it doesnt need a crust, it needs a perfect internal temperature and juicyness, this is achiveved by setting an oven or similar to the perfect temperature, aka 68 celsius. Bring the chicken to temperature and keep it there for 5 minutes to make sure all of its properly heated and serve as quickly as you can, unlike steak, chicken does not like to rest. Not liking chicken is fine, but you are making me feel the way you'd feel if someone served you a well done wagyu and called it steak.
0:28 That's not true. In 2017 chicken breast was named _Dish of the Year_ in Japan. Also in Japan, you have several people over 100 years old that have only eaten chicken breasts their entire life. :-)
@@valhallakombi7239 I like dark meat if its the thigh and in fried chicken form. Otherwise I do BBQ it with my home made sauce and thats about it. I cook with chicken breast way more as I know how to cook it an make it taste good. Heck one of my favorite ways to eat it is cooked in butter (almost boiled) and then sliced and then thrown back in and browned with butter. A flavor unlike no other and can only work with Chicken and its super juicy. 2nd way is chicken breast cut into tenders and then floured, egged and floured again (no seasoning before or in the flour) then deep fried in fresh clean oil and drain it. A little salt and its juicy and so fresh tasting it beats anything you can get. Does not even taste or feel like its oily or even deep fried.
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
Every bodybuilder clicked instantly
Pretty much
Sure did 😂😂😂😂
Haha facts
Meal prep gonna be interesting
Hahahahahahaa
I definitely think you should retry the experiment, but when you go to reconstitute the chicken, you should use a 50/50 mixture of beef tallow and water, and then use a food emulsifier to combine them into a singular liquid. I think the problem you are having here is that the fat doesn't really rehydrate the chicken (its not water, its fat). I feel that would make the chicken both moist and beefy without compromising.
Exactly my thoughts
Exactly my thoughts. But i think you wanna use like a 70 Stock 30 Fat mix because the chicken will get gooey from so much fat. Another problem i saw was the part where he soaked the Chicken inside those Liquids. He should have given them small ammounts over time so its perfectly hydrated and not soaked.. because it will reduce the surface temperature of the meat and the pan when so much liquid is oozing out wich makes a crust harder to form and results in more dryness. And he Should dry age the Chicken for a light ammount of time before freeze drying. Sorry for bad english lmao
Please redo Guga
Thinking that beef tallow gonna come up nice was dumb, ofc it need some of the water and fat emulsified together.
I think he better should use 50/50 water + beef stock without fat + MSG
I can objectively say chicken breast is my favorite food singled down to its essence. So versatile and I could probably eat stove cooked chicken breast with seasoning every day for the rest of my life.
So King Midas but for chicken?
I actually kinda felt similar a few years back, I could eat unseasoned boiled chicken breast and like it but jow it's too dry and bland for my liking. Still, chicken breast is one of my favourite meats
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD
Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire.
Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power.
Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD
Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes.
Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved.
Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed.
Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions.
Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope.
Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome.
Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
Same. I can eat chicken breast nearly everyday. I like a good steak too but chicken can be used in so many ways.
It’s not objective if it’s a personal opinion bro
Try to dry age steak in ginger paste. You Will be amazed by the result!
Try to dry age in chicken sheet
have you done it?
@@unifiedmongoose7915 Yes. The ribey i used for the expirememt was tenderized a lot. The taste profile didn't have any sigmificant difference with a regular dry aged steak. The only thing i got to say is that you could taste a hint of citrus a little acidic nothing really overpowering.
@@nickpapathanasiou2460 you dry aged in chicken poop?
@@sjoerdsjoerdsma1205 You ain’t funny kid.
Me: I actually like chicken breast, maybe I'll try this one at home
Guga: the first thing I did was put them in my freeze dryer
Me: alright we're sticking with rotisserie
Literally 😭😭😭
Lmafooooooo
Same lol
I even looked up the cost of a freeze dryer.. and i refuse to have a thing that makes chicken that taste like a steak and costs more than my car...
@@prdprdprdprdprdel stop being poor
I’ve always loved these videos. Even when he doesn’t think it will work out correctly, he always goes in with full confidence that he’ll learn something. So many channels portray themselves as always making the best food, but not this one. He always admits when something isn’t as good as he would have hoped
We needed maumau to taste test the chickens... Because he is the only one who appreciates chicken🐔🙂
Cousin Mama is on diet and he is lactose intolerant - don't give him something that taste like old block of cheese
@@spicydiarrhea5662 😂😂
Chicken breast is superior. I like chicken more than steak
@The V word your right. Why are so many people hating on chicken?
@@spicydiarrhea5662 mama!?! LOL
LOL! “Its chicken but feels like tuna, and tastes like steak” That’s totally a line I’d want all my guests to say 👍🤣🤣
*quietly vomits into a napkin*
Guga's already early on this year's April Fool's experiment I guess, unless its his Frankenmeat experiment episode again.
Next up : Steak that feels like chicken, but tastes like duck?
Guy sounds like Nacho Libre. It's great.
@@echofoxtrot2.051 9:40
Land sea and sky now only fire is missing
Lol Guga, the background music sounds all ghost recon. Matches the espionage level experiment. I recently found your channel and it's cracking me up.
Chicken breast is honestly my favourite. No bones, no gross excess fat, just straight up meat. Also, you can prepare it in so many ways.
Fat is not gross wtf? Thighs are way better
@@thammar1990 some people like me don’t like fat
@@thammar1990 I'm with this guy. Thighs are MUCH better for almost every recipe. Breast gets dry way too easy no matter how you cook it.
I love it when I make it with stir fry green chilli sauce, white curry, teriyaki.. When fried orang deep fried, my favorite is thigh.
@@Reficulx sounds like you know jack about cooking chicken breast
I think it would be interesting to try this again but using a mix to rehydrate the chicken breast:
- Wagyu tallow for the fat content and flavour
- Water (as learned in the other freeze-dry video, you can't use 100% fat)
- Myoglobin (if you can collect it, it should give the redness and some of the taste of red meat)
- Beef stock (possibly to amp up the flavour)
GROSS!!!🤢🤮… L O L😉
@@cauler6627 L + ratio + u like your own comment
@@bilbert1031 this is not Twitter but nonetheless, your ratio is approved
Also another idea I instantly had. An emulsifier to bind the water and fat.
@@bilbert1031 It would be very idiotic to put a comment that you yourself don't like, so your comment is kind of redundant. Now kindly crawl back to that crazy woketivist abyss called twitter
6:00 looks like it went from chicken to wood
Yea 💀
Hey, if termites can eat it so can-
I absolutely love the transparency when you do experiments that fail. I've been experimenting in the kitchen for 51 years, since I was ten. I don't think I'm bragging when I say I have way more successes than failures. But that said I've had a huge number of failures. And the thing is they teach as much or more.
Don't fear failure folks. It's part of life. Take it in. Learn from it.
Based.
Based.
Failure just means that you're pushing your limits and trying to be the best at what you do :)
Based.
Because Jan Rooth learns from his mistakes.
From the last freeze dry video it was clear that, using fat to rehydrate will only make it oily.
yea, should have mixed the beef fat with the beef stock.
@@etamar3 I think should have cooked first, then freeze dried and then rehydrate
Try pan fried chicken with normal chicken and fry it in wague fat with some rosemary.
Generally speaking, you can't really rehydrate meat with fat. Most protein are soluble in water, not oil. Or at least are organized in a way that they want to be touching water. And when you remove all of the water, most of what you are left with are protein and cell membranes (there are of course DNA, RNA , etc., but they aren't readily available on the surface). And without water (or at least more water than there is in the tallow), it shouldn't be much more different than taking a bite of the dehydrated one and a spoon full of fat.
Having said all of that, I would be super curious to try all of them :D
Interesting, so a 60/40 water fat mixture would actually bring the chicken out of that cardboard state. Makes sense.
@@Kakerate2 yea but youd need a way to mix the fat with water. various emulsifiers would work.
i knew someone would have commented about solubility of water vs fats. thanks
@@manmarvel I'm pretty sure egg would work as a emulsifier for the fat and water. I don't remember if it was the egg white or the yolk tho.
@@manmarvel Searched it up: "Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content."
I used to make chicken breast that tasted like a steak without so much effort.
A local shop sold wagyu steaks which were just a lower class of wagyu or one of the various cross breeds but they were good steaks, great for the price.
Anyway I would scoop them up cheap at closing time every now and cook them in a good pan, then while the steak rested cook a thin cut chicken breast in the wagyu fat.
Doing it at a similar temp to the steak and in all that good fat meant the chicken got most of the steak taste and even a bit of crust like a steak but could be kept juicy.
Can't do it anymore because that shop no longer stocks any kind of wagyu since most of thier sales came when it went cheap to sell it fast due to sell by dates.
i dont understand your last parsgraph
@@RyanisAJerkingJunkie the store stopped selling it because people would only buy it on the cheap as it was about to expire
Understandable, regular people aren’t gonna pay 60$ for a pound of American wagyu. Japanese wagyu being around 250-350$ per kg. Kobe or better like Gunma 350-almost 400$.
Thought he was making a medium rare chicken 😂
😄
I honestly love chicken breast, I think it’s the best tasting part of the chicken and can be incredibly juicy if you cook it perfectly
I agree with that.
you mean chicken thighs?
Same, it also has a satisfying texture that I like
Yes, if you season it well it's great
I like the breast but chicken thighs are so good
I like a fried or grilled chicken breast quite a lot actually…
Same, fried some yesterday and I'll do the same today...
Same here! Dunno why Guga doesn't give it too much love on the show! Yeah thigh is nice and tasty no doubt about it but chicken breast marinated and fried/grilled the right way is amazing with a side of salad or steamed veg.
@notAdvised Yeah that's why you use seasoning and fry it 🤓I guess I like them equally just like pork and eat all 3 every week
Same
@notAdvised Even Guga seasons his steaks most of the time. I think it's not uncommon to like both chicken (breast, thigh, any part) and steak.
Love your videos dude, also... I ADORE chicken breast.
I love Guga’s idea of a diet: “Hey everybody let’s eat chicken instead of steak!”
Proceeds to baste said chicken in half a stick of butter.
Ok?
Butter isn't fattening. Propaganda myth.
@@OldTimerGarden Butter is fattening, fat may be all of the bad things people said it is, but it is still the most calorie-dense macro nutrient
@@guy-dev It also processes very very slowly, so unless you literally sit on your ass all day, it isn't going to convert to body fat the way sugars will. Think of your metabolism like a campfire. Sugar is like brush. It burns up like nothing releasing all it's energy at once... Carbohydrates are like kindling. They show some resistance, but ultimately are gonna burn up pretty quick. The fat is like a nice big log. It takes a long time to fully process leading to a slow stable release of enegy. Those triglycerides contain more energy, but release it over a longer time, and without a lot of waste energy, there is no reason to store it away. Your body only converts energy it can not use into body fat.
@@parrot998 Makes no difference, really. And as the other guy said it's very easy to overeat because it's calory dense.
my favourite thing to eat is chicken breast. especially when you cook an entire chicken in oven with potatoes and a lot of sauce. dip it in some sauce and its heavenly
You like sauce not chicken 😂
Jokes aside, that dark meat hits different
@@kingdomnubs the chicken be good
I agree I also ask for the breast when someone offers me chicken.
@@kingdomnubs why does McDonald’s use chicken breast for its McNuggets is that sauce too? Lol
@@blankname6629 I agree I prefer breast. I have never been a fan of dark meat. I am same with other meats I prefer lean cuts, not fatty. I never liked the texture or flavor.
coming from a family that eats a LOT of chicken, there are three ideal ways of cooking a chicken breast: first, for flavor, roast it like a whole chicken. it goes fast, but it is doable. second, fry it. not deep fry, mind you. just pan fry without breading (like in this video, but don't dehydrate it first). third, for juicy, tender chicken breast, you want a slow cooker. add in 3-6 chicken breast, add in your veggies and chicken broth. cook on low for 4-8 hours (my slow cooker only takes about 4 hours to fully cook chicken breasts on low).
Hey guge, an idea to perhaps make this work better is to mix together the beef stock and wagyu tallow in like an 80/20 or 10/90 fat/stock ratio, then use some kind of emulsifier to mix the wagyu fat with the stock. Something like starch, or gelatin, or maybe even lecithin. I think with previous freeze-dried experiments you've done, fat doesn't absorb into meat very well, it needs water to reconstitute the proteins in there. And if there's a little fat emulsified into the stock, it'll get absorbed into the meat along with the water.
Yes gelatin emulsifier
@@paulburkey2 just do long boiled broth, it will have enough gelatin from the bones
This! I thought the same thing.
Also, instead of pan frying the chicken, maybe cook with the emulsified stock in water bath, and just finish in the pan.
I think it’s clear that regardless the whole rehydration process ruins the texture of the chicken.
I think that's a great idea. I do have a small suggestion though. I think it would work better if he used bone broth rather than normal stock. It has a lot more natural gelatin and fat. Plus adds the richness of the bone marrow flavor.
Highly disagree with the chicken breast it's so universal. I use it for tacos, Asian foods/stir frys, Italian dishes and mixing meats chicken/steak and chicken/shrimp is the best.
But then you can use chicken thighs in most of those and i know which one id rather eat
Chicken breast works great as an ingredient, but just a roasted breast is not very exciting. Even fried it's the least appealing cut!
Chicken thighs taste better and is way easier to cook
Everywhere you can use chicken breast you can use chicken thighs
With all the things you mention it's the herbs and seasoning that give the flavor, not the chicken. I even enjoy my vegan girlfriend's veggie meat when I drown it in taco seasoning.
Guga, Angel, and Leo feel the same about chicken breast as I do. My favorite part is the liver, you can throw away the rest of the bird! I'm 58 years old, have had chicken my whole life and have finally reached the point where I don't want to ever see a chicken again. This was a funny video.
Idea: Don’t freeze dry the chicken breast, instead, marinade it in beef stock like a normal chicken marinade. When it’s time to cook, cook with the wagyu.
My thoughts too. I knew it was going to be a mistake as soon as he started dehydrating the chicken breast. Chicken breast are already dry as it is. that's why I always prefer the dark meat chicken. It would be interesting to see a chicken breast just marinated in Waygu fat and other stuff.
or maybe try to inject the wagyu tallow
@@ITIsFunnyDamnIT I mean, the "juiciness" of meat has little to do with the water content of it, it's about the fat. That's why brining meat, either a dry brine or wet brine, makes it a lot more juicy and tender, because the salt breaks down the fat and protein cells so that the contents inside get released and it just makes the meat amazing. That's the reason chicken breast is dry, because it has basically no fat, whereas the dark meat is full of fat and so they're juicy. So just adding water to meat doesn't make it juicy.
The reason marinades work is because they have salt in them, and so they brine the meat. And why stock is so useful for making meat tender and juicy, because it's very very salty. It's not the water in stock that makes it juicy, it's the salt, because the salt breaks down the protein and fat cells.
So yeah dehydrating the chicken is not necessarily the problem. But it does seem to be an unnecessary step. He ended up marinating the chicken anyway. So might as well skip the freeze drying part. Still just marinade it in wagyu tallow, maybe with added salt as well (unless wagyu tallow already has a lot of salt in it already, I've never seen it for sale in my country so I don't know). The water is unnecessary, you don't need stock to make the meat juicy, you just need salt. Because the salt breaks down all the cells and gets absorbed into the meat when you brine it, anything else you've put on it along with the salt (like herbs and spices) gets absorbed into it too. I'm not sure if tallow can get absorbed into meat this way. But it'd be worth a try. Use tallow (wagyu or otherwise) plus perhaps some salt, as a kind of brine, and leave it for a while like that. For a small amount of meat, you wouldn't need that long to brine it, and actually it can be possible to quickly over-brine it. For something like a regular steak, I know you're only meant to leave a dry brine on it for an hour or so. For something like a whole chicken it can be brined for much longer. For a whole turkey, people usually leave it to brine overnight, because they're so big. You can brine a whole turkey by keeping it in buckets full of salt water for 8-18 hours, and for a dry brine for a whole turkey you coat it in salt and leave it for 48-72 hours.
But yeah, just adding water to meat doesn't make it juicy. You could "marinate" some meat in pure salt-less water for days and it wouldn't make it juicy. You need salt. The purpose of the water in a wet-brine/marinade is just to make it so the salt covers all of the surface of the meat. Oh and don't use too much salt, because like with leaving it to brine for too long, it actually ends up making it really dry. It's all about the right amount of salt and the right amount of time, not too little and not too much
@@duffman18 my mans just wrote an entire highschool essay on what makes meat juicy.
@@duffman18 What salt mainly does is shift the osmotic balance. Salt is mostly Natrium chloride (industrially produced "salt" being 100% NCL). 1 NCL molecule binds 6 water molecules to it. Now, with a brine being a lot "saltier" than the chicken's intramuscular liquid, brining leads to an osmotic "influx" of brine into the meat due to the dysbalance in salt (read: electrolyte) levels being re-balanced. In a nutshell, NCL "travels" into the meat, each molecule taking 6 water molecules with it. Hence the higher level of intramuscular liquid ("juiciness") after brining. The added flavour is a side effect of the spice aromas also being transported into the meat.
Guga, there’s a relatively new culinary technique for blending oils and waters without emulsifiers called vacuum blending. You basically just buy a special lid for your blender that sucks all the air out while blending, and for reasons still not fully understood by science, oils and waters don’t separate afterward.
I’d be interested to see you try rehydrating freeze-dried meats with a blended stock/tallow mixture.
6:27 Guga almost said steak.
"Tastes Like Chicken" is the term used to describe unusual meat, so it's amazing that Guga made chicken not taste like chicken.
thats like a meme lol. every time people tell me something taste like chicken, it doesnt lol. thee last thing i remember being told that was alligator, which was absolutely disgusting lol. it had an odd fishy taste i wasnt expecting. i might have liked it better if i wasnt told it tasted like chicken, because fishy taste is not something you want to associate with chicken lol.
Hey Guga -- just FYI you can't rehydrate with fat (which is why it doesn't absorb as well as the stocks). The cells in the chicken breast can absorb water readily once they're dehydrated, but fat can't go through the cell walls like water can. Basically if you try to reconstitute it with fat, it surrounds the chicken in fat but the chicken doesn't really actually absorb any.
I was gonna say, if you want to do this experiment again for some reason, use a homemade beef stock that's been really cooked down. Maybe not quite a glace consistency, but at least cooked down to half or quarter of normal stock concentration. Still, why would you want to do this, except to say you can. (Which is reason enough, I suppose, and half the reason for this channel :).)
If Bill Gates makes methane producing cows illegal we'll all be eating chicken steak
im 3 months too late
Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20
Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD
Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire.
Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power.
Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD
Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes.
Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved.
Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed.
Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions.
Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope.
Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome.
Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948
Angle been humble and a great guy but this *leo guy is getting too comfortable* we want *meow-meow* back!!!
Chicken breast is amazing, you season it correctly and it’s amazingly juicy and delicious and extremely versatile.
There actually once was a point in my life where chicken breast was my favorite thing to eat, but over the years I ended up eating so much of it I got sick of it forever 🤣
Chicken breast is a top tier food guga. Everyone loves chicken…
“This chicken breast feels exactly like a chicken breast. It‘s insane.” Surely, it‘s insane to think it would feel like any thing else.
I LOVE chicken breast. Of course that does has more to do with the simple but amazing sauce I make to go with it.
What’s the sauce
@@Blakuscus ketchup
This sauce is so easy to make so let's dew it.
Guga knew what he was doing, when putting fat only, he did the same with frozen steak.
"This is a chicken breast without any moisture"
So it's turkey now, got it.
You're cooking your turkey wrong.
Turkey is very juicy if you cook it properly
Guga - The Man!
Angel - Hilarious
MauMau - Hilarious & doesn't trust anything Guga offers him.
Leo - talks way too much.
Yuuup
Idk Guga and Angel are the perfect pair! MauMau is the perfect 3rd option. But I don't know why bring on the Leo kid. Reminds me that kid in school that talked as if he was smart... But was actually just annoying af
Leo really kills the experience for me, bums me out.
the fact that leo is talking like that is what adds value to the channel. it seems like hes the only one capable to really describe the outcome of these experiments.
And leo is also cringy for me
I enjoy watching your videos because of the food, of course, but I also like listening to your voice. It is very suave.
you should fry steaks using different oils to see which one tastes better. Avocado oil, the packaged beef talow, wagyu fat and fat off a normal steak by melting it down to get the fat oil out of it and then using it to sear the steak. I think it would be a good video to see which ones tastes better and has a better crust.
He's already done that
Was one of his first viral videos.
Leo:
Angel: “This is hard as hell, it’s dry as hell”
Leo > Angel
I skip ahead to see if Leo is in the vid. If I see Leo, I don't watch. He just doesn't add anything, and he talks waaay too much
@@its_ya_guy_the_big_bak_guai Leo adds more than Angel when it comes to describing the food (which is the point of the video for me).
Angel comes off like a TV show side character that’s there for comedic purposes.
Chicken breast is my favorite actually and it can be made to be so tender and juicy. You just gotta marinate it right. Let me give you an example: Sunflower oil (or other no taste oil), Garam masala, piripiri sauce, black pepper, soy sauce, MSG, garlic powder, sugar. Idea is for reverse osmosis to inject the taste into the outer layer of the meat.
Make sure the breast is cut to have similar dimensions all around, mix well, cover and keep in fridge at least 2 hours. Before you cook, take it out one hour before and keep at room temperature covered. Have a pan heated up with a very thin layer of oil (I wipe it with paper towel) then at high heat place the breast and don't move it, it needs to get a crust so the moisture remains inside. When you see the white going up around the edges and it starts to slide easely, flip it and it is almost done.
Hard to explain as even 30 seconds extra can make it lose juice and so a lot of taste and it gets dry. Persoanlly, I have a way easier time cooking beef as it is way easier to make it tasty and the margin of error is bigger as if you screw up the medium rare you will get a medium and that is great too.
Start ups - "How can we make vegetables that taste like meat?"
Guga - "How can I make meat that tastes like different meat?"
Thinking out loud, could it maybe help to not use any salt in the liquid used to infuse the chicken? Taking into account that water always wants to go to the place with the highest osmotic pressure. If the liquid has a lower osmotic value than the chicken breast, will the chicken breast maybe even be better infused?
Exactly what I was thinking. I assumed he used store bought chicken and beef stock because making it is a lot of time and effort. Store bought always has salt, even if it's low sodium. You need it to be completely salt free for the rehydration.
His voice over is too good
Hey. Guga, I'm a fairly new subscriber. But I was wondering if you could make a video reviewing your favourite grilling equipment that you use. I know you have a list in the description, but I'm curious to see what you're working with and why you chose what you chose to use! Love the videos, always entertaining! Thanks man!
I knew this is possible, I ate at a resaurant called Jeckle and Hydes years ago, they shut down, but I'll never forget that their mad scientist theme included a chicken that tasted like steak, and it did.
1:11 school food be like
Technically, to "rehydrate" with fatty product can't work. You abolutely need water at some point.
However, I wonder if using some emulsifying products wouldn't help to prepare a mix of water/fats that could be used to infuse the fats into the meat ?
Lecithin is commonly used in food industry, easily get it from eggs, or buy it directly purified from soy for example. I think if an emulsion can be made of tallow/water it may increase the chances of infusing the fats into the meat compared to fats alone.
Any chemists here to confirm ? (or not, it might be a very bad idea actually lol)
You know a freeze drier isn’t actually needed to remove all of the liquid from a chicken breast, I get the same result just cooking the breast in the oven for 25 mins 😂
never cook chicken in an oven. grill or fry it, it will taste way better
@@EgamerX14 homie you can’t dehydrate something by frying it
hey guga, im unsure if you'll ever read this comment or not, but i wanted to say that in terms of chicken, ive had a lot of success marinating it in grocery store itallian dressing, that adds a deeper, and very enjoyable flavor to the chicken, so much so that my little brother asked me to cook it for his birthday dinner. now, while i could ask you to do it with steaks, i think it would be a way more interesting experiment this way, can you dry age steaks with itallian dressing?
Honestly, I think if he sous vide cooked the chicken in the beef stock, it might actually be more hydrated. I have a feeling that pan searing just doesn't work for rehydrated foods. All my experience with rehydrated foods is submerged in hot liquid to make it good. Anything else was often vile or tasteless
i loved the experiment, would there be a difference, if you dehydrated it to 50% so it stays jucier, but use a beef stock reduction instead of a normal one? So it gets jucier but tastes beefy at the same time?
Now that's smart thinking, I bet the chicken tenders (edit: it's chicken breasts I'm sorry, I forgot the video's title) wouldn't have tasted so dry and horrible if he didn't shove so much fat into it.
@@Poliostasis Looked like he used full chicken breasts, not the chicken tenders.
@@BornIn1500 oh yeah, point still stands though
As others have suggested you still need some fat. So a beef stock reduction or even a demi glace with some beef tallow to give the beef flavor along with the moistness that you want from a chicken.
@@nanoflower1 A good beef stock has plenty of fat, at least how i was learned by my mom. But still, it would be very interesting in using a beef stock reduction, that has a really high viscosity, and yes, he could even try to emulsify the beef fat in the stock or put some cold butter in it, which emulsifies by itself, so there would be a better penetration into the meat. Maybe it is even better to use an oil, so it stays a liquid in the fridge and doesnt separate.
That was hot how the beat started in sync with the fire 🔥 under the frying pan 🍳a little after the 5:15 mark! Great editing!😂
I didn't realize that my wife's oven was a freeze dryer... Because she takes all the moisture out of the chicken breast
thanks joe
thanks joe
Thanks joe
Thanks Joe
>chicken breast
>moisture
Choose one
PLEASE dry age in edible dirt/ clay! It would be so interesting to see what flavours or tones it gave the meat! (Day 27 of begging!)
Clay is water resistant, it will act like a sealed plastic bag and the meat would not dry age but wet age like regular meat.
@@jg1005 well I mean he has “dry” aged in butter and stuff- wouldn’t this be kinda the effect. Plus’s he could just not mix in that much water. Pretty sure it’s bought as a dry product.
@@boarbot7829 you just proved my point. It would be the same thing as the butter which didnt dry age. Also there is no such thing as dry clay that's called dust. Ask guga to dry age in brick dust I guess 🤷♂️
@@jg1005 just look up edible clay and you would see what I mean
@@jg1005 none of his dry age experiments are really dry I guess
Chicken is honestly my favourite kind of meat
Watching you for the last 3+ years has improved my cooking game exponentially. Thanks for doing what you do, brother. One of my favorite TH-camrs and so deserving of all the subs.
Hes not going to go out on a date with you Lukas.
This is one of the best experiments you've ever done. Fascinating and a lot of variables.
As a theory, I might suggest making an emulsion with water and the Wagyu Tallow and then trying to rehydrate the chicken breasts with that. I feel like it might draw the fat in with the water as it's soaking back into the chicken breast.
hi guga, can you dry age a steak in shrimp paste? I'm going to keep commenting this on every video until you do. now I know this comment doesn't have a lot of likes right now, but watch this!
Nice🤣
I got you bro, I'll like this when I see it
@@canellon4707 thank you, much appreciated.
🎵🎶🎵🎶
I wanna see this too
I think the freeze drying was the downfall of this video. If you just marinated with a mix of beef stock and wagyu tallow that might be interesting tho.
This was really interesting, I can definitely appreciate what you’ve tried to do here, I’m not a big fan of chicken Brest, I’m a thigh guy personally, but I thought it was interesting to see the differences of the different rehydration options, I’ll just stick to pounding and coating for cutlets for now though. Thanks for the honest video Guga. 🇮🇹😎🇮🇹
Guga, try dry aging with banana ketchup. You can buy at any Filipino grocery store.
OH YES! That would be AMAZING! I actually prefer banana ketchup over regular ketchup when I have the option. :D
Salsa is better than ketchup
“No one will say their favourite thing to eat is chicken breast”
Me who eats chicken stir fry three times a week: 👁 👄 👁
That's cheating stir fry makes anything taste good
you don’t use chicken thighs?
@@thewonderfulwonder1614 i mostly use breast since it is a better cut
@@alcabone1126 thigh tastes much better tho
Me who has been eating chicken breast in shawarmas and stir fries last 4 years every single damn day
This is amazing. I can embrace the creativity. I'm just the type that prefers my chicken to taste like chicken and my steak to taste like steak. Lol
This reminds me of something that I think is available in 'Mexican' stores. It's called Machaca, if I remember right, and it looks like hair. But it's like dehydrated meat, and when you put it in your mouth to eat it, it rehydrates. It's interesting and good. I guess that's probably what your local Mexican restaurant puts in a Machaca burrito.
Chinese have been dehydrating meat for a long time, meat floss, they put it in buns and congee and whatever
Challenge accepted Guga. I actually love chicken breasts so much that I'll always choose them over thighs if they're available. Especially because of the added benefits of the white meat vs dark meat.
So true, chicken breast is a classic!
Yep
Have you tried japanese A5 wagyu? Or just pesto pasta
10:28 new product: chicken croutons
Edit: Never mind…
Ya know, considering you said that adding fat to the dehydrated chicken was good becuase the breast is so lean, and when i saw that chicken stock i first thought you might rehydrate it with butter. Afterall EVERYTHING's better with Butter... could've also been an idea. MIght've not worked that well with the butter basting however.
this is a genuinely interesting experiment. most of the time they just seem ridiculous.
I just found you guys, awesome channel. Love food, I love the experience watching each of your personalities.
I wonder if some day Guga will learn that fat and water arent the same thing and you cant use them interchangeably. Because this isnt the first time he's made the mistake of expecting freeze-dried meat to react to fat the same way it does to water
This was a phenomenal experiment. I have thought about this before, but to see it done was so cool.
Super easy. My Mother would season it in Salt, Pepper, Garlic, Cayenne, then roll it in wax paper, and flatten it with a meat mallet. She'd then sear it in cast iron using a spoonful of Beef tallow, and then baste it with a compound Butter made with fresh Garlic, Thyme, a pinch of Rosemary and Sage.
Glaze Onions in that Butter, saute some Mushrooms, and serve with a double baked potato side, and sometimes even brown gravy.
Fooled my sainted Grandpa who wasn't allowed to eat a lot of red meat due to a bad ticker.
Half my family loves Chicken breast, and most of my friends that can't eat Beef or Pork(allergies) like it as well.
I think the Wagyu tallow one would taste better if you created.a water emulsion with it first. Oil and water don’t mix, so I think the pure fat had trouble rehydrating the chicken.
What would you recommend? Xantham gum?
@@dougforeign Lechtin. It's commonly used in the food industry to get oil and water to mix. Xanthum Gum isn't an emulsifier. It just stabilizes the emulsion.
0:25 Well guga im sorry but i really love chicken breast BUT you have to cook it right and nice and juicy but sometimes i even like it dry if i have a nice sauce or something
An idea. Freeze dry pretty smart because it works like a sponge. But read up on confit de canard. You could make it instead of duck or goose you could do like this. Vacuum seal it and instead of letting it rest. Put it souvide like on 38 celcius. Keeps the fat particles thinner and after 6 or 8 hours it'll be cooked and completely penetrated. Remember fat molecules get thinner with temps. And maybe you'll get a better results with the help of a classic french technique
I have been making chicken like a steak lately a lot. Season like a steak, pan sear both sides for 2 minutes, then toss in garlic and butter. Put in the oven for 8 minutes each side and butter baste every few minutes. Toss in a bunch of fresh herbs, keep it going, and finish with a drizzle of lemon juice a few minutes before taking it out. Little flaky salt and you’re good to go. It’s 100% best chicken ever
This "Noone likes Chicken breast in the world" really applies only to America, where I am from I literally don't know about anyone who would dislike chicken breast.
As a vegan, I love to find ways to reproduce the taste, look and texture of meat with plant based products.
Here are the ingredients I use to get a realistic steak taste :
- Blackstrap mollasses
- Marmite yeast extract (or vegemite)
- Mushroom seasoning (or shiitake powder)
- Nutritional yeast (nooch)
- Red miso
- Doenjang
- Liquid smoke
- Beetroot powder
- Cocoa powder
- Cocoa butter
- Liquid aminos
- Soy sauce
- Worcestershire sauce (I use The Wizard vegan sauce)
- Mushroom broth
-Steak
-Salt
-Pepper
-Oil
-Bone Marrow
-Pan
-Grill
"nobody will say their favorite thing to eat is chicken breast"
you underestimate my pickiness
Tf? I love good quality chicken breast. One of my favourite entrees. Maybe because i know it agrees with my body more than other meats, but either way.. it’s really really good!
My favourite food is chicken breast because you can add so much variety of seasonings
Guga: "Check out how I made this shoe taste like a steak!"
Guga, VC é fodástico!
Tem uns apetrechos muito fera nessa cozinha.
Good Job, my friend!
Freeze dried chicken is not something you see everyday? They sell bags of it as dog/cat treats.
Love you experiments guga. Just curious have you tried the same idea but just vacuum sealing with the stocks and wagu and letting it marinate that way ?🤔
I was thinking same thing.
Guga's experiments are not the smartest, but the craziest.
I'm sad he didn't realise that only using fat will just… make it into an oily mess
Also, MAUMAU NEEDED! The only true chicken appreciator.
He has done this with steak before and knows full well that pure fat makes it just taste like... pure fat. But it also makes for a funnier experiment.
Hydrating means adding water @guga, beef tallow, although liquid, does not contain a substantial amount of water, that's why it does not get rehydrated. Stocks, instead, have a mixture of water and fat, hence the hydration works
I can honestly say my favorite thing to eat is most def chicken breast, but it has to be cooked to perfection. Unlike other meats you cant get away with getting it mostly right.
It took me close to 17 years to truly get more or less perfect results every time, but it's worth it every damn time. I will never tire of chicken, and especially the breast.
Also my god, you guys must never have had good chicken outside of deepfried stuff, considering your reactions. Also you have the damn solution on the table, cook normal chicken to a perfect temperature. In wagyu tallow.
Also chicken should be cooked nice and slow, but I dunno about parasites and stuff in the US, here chicken has to be 100% clean to be allowed to be sold, technically you should be able to eat it raw. Chicken isnt a steak, it doesnt need a crust, it needs a perfect internal temperature and juicyness, this is achiveved by setting an oven or similar to the perfect temperature, aka 68 celsius. Bring the chicken to temperature and keep it there for 5 minutes to make sure all of its properly heated and serve as quickly as you can, unlike steak, chicken does not like to rest.
Not liking chicken is fine, but you are making me feel the way you'd feel if someone served you a well done wagyu and called it steak.
your channel made me eat 5 times a day, searing pork every night, cant afford steak cuts. I hope i could eat meats like the ones that you cook
Wow! This is one of the good ones Guga. Thank you!
0:28 That's not true. In 2017 chicken breast was named _Dish of the Year_ in Japan. Also in Japan, you have several people over 100 years old that have only eaten chicken breasts their entire life. :-)
I mean its definitely healthy. Noone is questioning about its healthiness. But more people like dark meat more than white meat.
@@valhallakombi7239 I like dark meat if its the thigh and in fried chicken form. Otherwise I do BBQ it with my home made sauce and thats about it. I cook with chicken breast way more as I know how to cook it an make it taste good. Heck one of my favorite ways to eat it is cooked in butter (almost boiled) and then sliced and then thrown back in and browned with butter. A flavor unlike no other and can only work with Chicken and its super juicy. 2nd way is chicken breast cut into tenders and then floured, egged and floured again (no seasoning before or in the flour) then deep fried in fresh clean oil and drain it. A little salt and its juicy and so fresh tasting it beats anything you can get. Does not even taste or feel like its oily or even deep fried.
"Chicken breast is no ones favourite food"
Body builders: mate...
SOME bodybuilders, perhaps. Suspect most have more sense.
another banger video, never stop Guga!
Can you dry age a steak in peach nectar? I would like to see if it infused the steak with the peach flavor.