I Cooked 100 Years of Chicken
ฝัง
- เผยแพร่เมื่อ 18 พ.ค. 2024
- Today we go back in history and see how chicken changed our lives for the better. I cooked several styles of chicken, some are amazing, others not so much. The history of this amazing bird has forever changed the world and we happy to share it with you.
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#cooking #recipe #history - บันเทิง
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I love this new series. Appreciate the longer videos. Looks like a ton of work
Thanks, it's huge amount of work and I appreciate you for watching it.
@@GugaFoods guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce
@@GugaFoodsI couldn’t agree more! I love food history and this video scratches that particular itch perfectly:) I’m hiding away to watch this at work at the moment hehe
@@GugaFoods the chicken & dumpling soup is really good grew up with a variation of it
Just imagine the cost, even with this one being chicken.
To avoild the dumpling being a "meatball" as Leo described, don't compress the dough. Carefully pull pieces off and set in the broth. They will be light snd fluffy with a biscuit texture. These are called "drop dumplings". Compressing or rolling the dough makes them dense.
no boiled dumpling should have baking powder...If u ever been to jamaica you would know the difference...when boiling...normally its just flour, salt and water or cornmeal dumpling with a bit of cornmeal added for extra texture and flavour...
@@direalx3mist513 It's an American dish, they may make that change when they make the Jamaican version
Agreed! Over mixing the flour mixture is a sure fired way to get chewy dumplings. Stir until the flour is mostly absorbed. As you say, treat them like biscuits.
He messed up the chicken dumplings
@@mikeking9388Guga NEVER messes up! HOW DARE YOU!
Choosing Mcdonalds Fajitas instead of Barbeque Chicken Pizza for the 1990's was a huge miss.
Tried it once back then hated it
As a 13 year old with one of the shortest attention spans to be, I don't think i've ever been so entertained and interested watching an almost 30 minute long cooking video... It's either my love for chicken or your amazing cooking skills that kept me here! Also thank you very much for using you time to showcase all these great chicken recipes. Can't wait to try them out! 😋
No
@@TheGreatestFusion yap
Bro is telling his age on the internet 😂
That's pretty cool! You might be a good cook someday. I was also young on the internet once.
Dont just tell your age on the Internet
I really like this format, Adding a bit of history to food, Makes any video instantly more charming. Best video you made IMO
You should go watch Tasting History with Max Miller, he does cooking videos on historical foods
@@NotSoJonathanDingleberryTHAT, I recommend watching.
The 30's soup recipe is from my childhood and is still pretty common in my country. I chuckled a bit seeing the boys so clueless and spoiled. :)
It's pretty common in the US too, just moreso in southern states, I guess. lol
I grew up in PA and make it all the time and my roommates in college were dumbfounded when i started dropping in biscuits into my soup
@@demi-fiendoftime3825 I do that with ciorba/ chorba, but with pieces of bread instead of biscuits, or with spinnach, but with toasted pieces of bread. I should try with salted biscuits at one point.
@georgecostan3248 no no no I'm taking drop biscuit mix as that's how my mom always made the dumplings. Just mix and plop in
@@demi-fiendoftime3825 interesting! How was the texture?
Not going to lie it must be amazing being guga's friend. To have him cook for you. It would honestly be my last wish on this planet.
I love Guga's voice its so calming
Dumplings need baking soda and baking powder both, and cover the pot and place a weight on top to keep as much steam in as possible, the dumplings need 15 min to steam. They should grow by 2x original size and will be light and fluffy inside. And use half n half with the broth, you will not regret.
i just use self raising flour and butter
He didn’t need to know that
Yea he did it would be a huge improvement @@Ghost12366
It also needs to be a dryer scone mixture
But he's cooking it 1930s style. Not sure the rationing, but that was "just coming out of the depression" era.
As someone who worked in a Maccas in the 90s (and we had fajitas), we DID cook the vegetables on the flattop. We just weren't allowed to get any char or color on the veg, but we did have to cook them through so they could be kept warm in the staging oven.
They also didn't have/use any salsa.. it was like 1 salsa pack per fajitas
wtf is even the point of not letting you get any color on them? "we know this would greatly improve the flavor and texture of the food, at no extra cost and very little extra time, but nah we'll choose to keep our product mediocre at best"
doesnt matter if it would be significantly improved, 99% of customers would probably throw a tantrum after seeing their food was "burned"@@mrwisher1250
From my memory we kind of Steamed them on a flat top with a ring and a lid where you poored the water on top...man it was so long ago.
I used to eat those gddamned things like once a week, till they started putting more cartilage than actual chicken in them!
The Chicken Parm looked absolutely incredible
You guys eat the type of food I never eat, but I just love listening to the three of you. Keep it up!
Chicken & Dumplings is soul food. It's so simple and built to keep you going during the woe but still you have options to flavor and personalize it once you hit your weal.
It's comfort food, good for a cold day.
Ingredients make you feel good after as well, its something I could eat very often not for its flavor but comfort and just being a decent dish for health
oh please
@@videostash413why?
@@videostash413 ?
Its also gross, like most "soul food".
This is impressive content making. As a researcher I appreciate the attention to detail
Much appreciated!
I'm loving it! Now try a 100yr fish challenge,should be interesting
thanks for all the recipes this deserves a subscriber!
Guga I’ve been watching you for like 6 years and you’re still my goat ‼️
What is his Nationality??? I am new...🦋
brazilian@@DianeC.
@@carlosfernandez4641Thank You!!! He seems like a nice guy and for sure a good cook!!!.. 🦋
Throat goat…
he is ive been watching him for years, super enthusiastic and his recipes are really good, ive tried it before!@@DianeC.
This episode/Video is very wholesome . I would like to try every dishes that you prepared all the back to 1800's . Old style cooking is really good and has touch of love.🤗
"Are the ones I made as good as the real deal?" Guga, we know yours were 100 times better than whatever the fast food joints could ever put out. Love the "100 years" video series. Your passion for food is inspiring.
Nice video! I love the recipes that you created from the past good job.
As Indian, I confirm that Chicken Tikka Masala was a cook well done 👍🏻
Funny thing, chicken Tikka masala is English, not Indian.
@@revdarian Although invented in Britain, it was almost certainly created by an Indian or Bangladeshi chef, adapting their cuisine for British palates :)
@@bassetts1899well of course it was created by an indian immigrant for britain so it was never originally indian but inspired by indian cusine for britain
@@revdarianChicken Tikka Masala was invented in Glasgow, Scotland 🍺
As a viking I confirm ...would eat
You know it's gonna be a good day when Guga uploads!
FAXXD
Exactly
Really loved this video. Felt like the comfort of watching Food Network on a lazy day, but this actually makes me want to make the food in the video. Thanks for some good homemade recipes to some fast food and not so fast food classics! lol
Probably one of your best videos. Such a crazy amount of work making all that, I'm sure, but the nods to the history of chicken as an ingredient put it's significance into great perspective. Not to mention that most of those recipes were quite doable for the average home cook. Well done.
Hey Guga, do 100 years of lamb next
Can do a thousand years with Lamb
Lamb, pork, fish, eggs?
All of those are an option maybe.
4 thousand years tbh it's one of if not the most mentioned meat in the Bible
@@TroyIndureTillTheEnd Would be a 2 hour video lol
@@TroyIndureTillTheEnd Yeah, but, I believe there are only two methods of cooking lamb mentioned in the Bible. Roasted, over a fire (Exodus, for Passover) and stewed in a pot (Judges 6:19-20)
Angel getting a kick out of himself asking you how old you are is hilarious. Love the editing going along with it too. So great lmao.
And I guess I'm a bell and ball nuggets guy lol. Honestly didnt even realize there were specific shapes.
angelo
This is one of my new favorite series. So many ideas!
This is so entertaining and ispiring at the same same time! Great content, well executed!
Chicken is something not everybody enjoys, but I can guarantee, if Guga makes it, it is gonna be a 5 star dish.
100 YEARS OF DESSERT, NOW!
only strange people dislike chicken its the most eaten xD
Americans eat an average of 96 lbs of chicken a year. 57 lbs of beef. There's always talk of some chicken sandwich. It's way more popular.
Even worldwide, chicken is more popular than beef. Only difference is pork is #1 worldwide, chicken #2, beef #3.
If someone doesn't like chicken, that's a problem with the cook - it's relatively bland(at least compared to red meats), so it tends to be more of a 'canvas' meat to build a complete dish from rather than being the star of the show. If it is riding solo, it's with plenty of seasoning, preferably smoked, just to pack as much outside flavors into it as you can.
I could NEVER understand anyone not liking steak, but at least it actually has a strong, unique flavor to have an opinion about lol. Not liking turkey is another funny one, it's about as flavorless a land meat as you can get I think; so just cook it with other stuff that tastes good and it'll taste good! lol
To those poor souls out there that "don't like chicken(or turkey)", please, PLEASE, just find someone that knows how to cook and have them make you some
Lol
Are u serious
Dumb statement
Every corner of the earth eats chicken
@RyTrapp0 nah dude turkey is just outright gross to me 😂 I have kept trying for the last 20 years. No matter how moist the bird is, it's too "dry" 😢
For the chicken parm, it's better if the outer coating is about half-and-half of bread crumbs to fresh shredded parmesan cheese. No need to deep fry either, just use enough oil in a skillet to coat the bottom. Also finish with basil instead of parsley.
im pretty sure hes sponsored by parsley
@@blowinsmokeupyour LOL, he's almost 100% sponsored by MSG.
@@EmergencyResponseBallarat Just like uncle roger 😂
@@Samizouza 🤣
I love this video, I work at a little Italian restaurant and I have Chicken Parm almost everyday never gets old...
thank u i love this new series apperciate looks like a ton of work
It cannot be underestimated how much effort went into making this video by Guga and co. Fantastic!!
You se my food channel
The chicken cordon bleu my aunt makes is baked instead of fried , uses toothpicks to hold it closed, and she makes hollandaise sauce for it
That's because it's usually baked. Never seen anyone fry it before.
@@bluntman99999 It's usually fried, since it's a type of schnitzel.
@@bluntman99999 i just know it fried ! In Austria you frie it and if you go to eat somewhere and get a (chicken) Cordon bleu its fried everytime ! And we eat it with cranberry jam :) its soooo good one of my Favorit dishes
@@oddvoid its a French dish an it's not usually fried.
@@bluntman99999 A *fried* French dish. 'Baked Chicken Cordon Bleu' Is not Chicken Cordon Bleu.
I love these videos that capture how food was over the years.
This was a complete joy to watch!! ❤❤
Awesome video Guga! Keep it up, love your videos!
My mom was a manager at McDonalds when the Fajitas came out.
And it was some of the first 'ethnic' food she had ever had.
Not the first, but damn near as she was a Austrian/Northern Italian (read Germany/Austria before WW1) Jew whose family moved to rural Ohio during the Nazi rise to power. Not a lot of exposure to Tex Mex or Mexican cuisine.
It took her YEARS, YEARS to try Fajitas again.
yeah that seems like a fair take if her first interaction was poor. i had the same take with spaghetti and still don't really like it. though that is due to me learning that i despise everything about tomato rather than the dish itself but i'm still not a fan of it despite it being nearly 20 years since i last ate it.
DAM BRO I ALWAYS WONDERED Y THAT 1 TIME MY BIG MAC CAME WITH A WOODEN BEAN COUNTING PIECE FROM A BEAN COUNTER!!! CHEERS BRO FOR FINALLY ENDING THAT MYSTERY FOR ME!!! LOVE U MATE
ID BET MONEY IT ISNT THERE 1ST.... I BET THEY TRIED A GERMAN SAUSAGE OR 2 B4 THIS.....
I’ve been enjoying your videos lately I appreciate the time and effort you and your team have given us. 👍🏽💪🏽💯
Thanks for spending 100 years making this, Guga! 😊
Guga always teaches me how to cook. Thank you❤
i love the 100 years of a certain food amazing cooking and looks great i appreciate the hard work well done!
In Australia, we commonly refer to Chicken Parmigiana as "Parmi". It's a popular choice at almost all pubs, and everyone loves devouring it.
I think what makes Guga's attempt at Wild wings chicken is the fact that he doesn't drown the wings in the sauce like they do, which allows you to just dip it in the sauce to get the amount you want.
This channel amd its comment section is very wholesome and refreshing. Keep up the great stuff 🔥
I can not watch your videos without getting hungry! Good work!
I watch Luke and the outdoor boys and I say him and you in a vid so I checked it out . Man I’m glad I did! I find you and your videos informative and entertains and the food you make always looks wayyy better than the original it was designed after! That’s positive over-achieving at its best:). New sub here now for sure
10/10 ... I like the long format, and the production quality is just outstanding !
In culinary school, we just did ballotine with chicken legs/thighs. My chosen ingredients stuffed it with apples, spinach and ricotta, while I made a citrus-based sauce to top it off. It was one of the more tasty things I came up with.
Sounds excellent!!!
i like these history like videos where you tell us about the history of the specific meal or topic
Awesome video!!! Thank you for cooking the fajita veggies! Not sure what McDonalds was thinking. I've got ideas for dinner for days!
This was a really nice video to end my day to. Loved every dish, even the sad fajita.
My mom grew up in a very small town on a farm in Brazil, when we'd visit grandma would make chicken and rice soup in a pot with the whole chicken being used. Of course, the head was always for grandpa. It was amazing.
Guga Foods is just so much fun to watch, and I learn so much too.
Holy cow! What an amount of work that goes into these videos. Impressive.
My mother's side of the family has a beef variant of chicken and dumplings made with beef shank bones and a chuck roast. It's a bit more time consuming and expensive but in the same vein as chicken and dumplings with the egg and flour style dumplings along with the shredded chuck roast. I have also had many variants of chicken and dumplings as well, and all of them are very nostalgic and comforting.
I love this new series!!! Personally my ultimate comfort food is something I eat for breakfast nearly every morning... Chicken ALA King!!! It's my favorite chicken dish hands down!!! I would love to see your take on it!!!
In Italy, The 20's fried chicken, is called *Cotoletta* and we dont really use Chicken breast, but more than Turkey breasts, or also pig breasts or other parts, but its still good, trust me ;)
12:37 I didnt know KFC had a north pole location. neat.
Hey Guga, longtime subscriber here been watching you for over 5 years, love the evolution of your channel and your never ending quest to explore different ways of cooking different meats!
14:56 Once you see Sanders with his teeny tiny legs and hands, you can never unsee it.
@2:25 back in the 1960's my mom made this every other Sunday for after church dinner.
Props to Guga for traveling back in time to learn these delicious recipes.
Make sure to use whole milk mozzarella for chicken parm. Low moisture part skim is dry, weird, and i struggle to think of an appropriate culinary application. Yet part skim low fat is everywhere and whole milk mozzarella can be difficult to find depending on store/location.
Low fat everything is a scourge
I feel the chicken and dumplings nostalgia, mind you, my grandmother made dumpling noodles instead of drop dumplings.
I was waiting for Guga to bring out the KFC Double Down.
I had good memories of Chicken and Dumplings, and sometimes the humbler food is best food.
For chicken parm. Fry the chicken normally, then put hot sauce and mozzarella in a pan and then in the broiler to brown. Then transfer the sauce cheese mix onto the chicken guarantees maximum crunch and minimal sogginess
I like this method. I shall keep it in mind.
Great video bro👍 keep up the great work
Funnily enough chicken parm is not a thing in the uk, the amount of time I say that its one of my go to things to cook and people have no idea what it is
Whaaat??? They’re missing out!
I'm from Austria and traveled to some other countries in Europe and I've never seen or heared of it
I'd say it's pretty common, but more known as chicken parmigiana
I make a "ghetto chicken parm" that is the same as what I had growing up poor in New England. Frozen chicken patty, jar sauce, shredded "pizza cheese", and spaghetti. Cheap and super-filling, and therefore perfect for my mom feeding two hungry young boys in the '80s.
We have the chicken parmo which is similar but defintely not the same thing.
Nooo pickles! Great video I'm really liking this history of series you're doing!
Great content and nicely edited.
I loved the McDonalds chicken fajitas!! I was very young and remember my parents getting them all the time.
My Grandma used to make Chicked and Noodles, they were some Thicc noodles. A few simple ungredients and I tell you what, it was soooo good.
The chicken tikka masala ( originally Murgh Tikki Musallam), is missing ginger-garlic paste, cashew paste and finished with kasuri Methi ( Fenugreek leaves)
Also, original mire-poiex had back bacon in it.😂
Also, chicken ( aka poultry foul), were artificially created by cross-breeding wild fowl ( local to South Asia) and the Tibetan fowl, first bred in the place of modern Guangzhou,China and were first bred to fight for gambling, while the first edible breed dates back to the Indus Valley Civilization ( aka Jaambudweep in local language).
Thx for the series - cooking I can understand 😃
I made the Chicken Parm exactly the same it was awesome! Frying at 400 degrees was a great idea to get a quick brown, and not over-dryed in the oven.
All I can think of with the pickles is Joshua Weissman freaking out about round pickle slices lol. These videos are definitely a lot of work. Great job!
Leo has such a great vocabulary for food…he’s a keeper!
Also: am I the only one who liked McDonald’s chicken fajitas? I miss them tbh, it was my favorite item off the McDonald’s menu 😂🫣
idk man. During the 1970s portion, I knew exactly how he was going to describe it despite never tasting the dish myself. Seems like he just throws buzzwords around to me
Try real fajitas bro... That's like if some random fast food place sold "Texas barbecue" and it tasted nothing like Texas bbq
25:07
AYYYY WOAH
I live in Australia and we have chicken parma in EVERY pub here, its an aussie icon!
I feel like the 100 years of foods videos are some of the best on the channel
Yeah nice. The Steak Version of this was already really cool and interesting.
I can see that first one being used for a lot of family dinners such as family game night.
I’ve had chicken and dumplings for the first time years ago and it’s addictive!
Greetings from Honduras 🇭🇳🎉
Perhaps you can how modern KFC is so darn greasy? I am 71YO, and it is different than it was. I still get my cravings, but find I have to get plenty on towels to wrap the chicken before eating. Everything looks great!!!
I hear you there! I haven't been to a KFC in over 10 years because last few times i went, the chicken was greasy, dry, you end up happier with the side dishes more than the chicken itself. Its a shame they went cheap over quality.
I hear you too, For some reason the chicken is not the same as it used to be. I remember it being so juicy but now it's just greasy and dry.
Definitely depends on the location I think. I always hear horror stories about the US branches, but all the KFCs I’ve gone to here in Australia are all juicy with minimal grease (or rather, as minimal as you can get from a fried fast food place lol)
I've seen a lot of KFC tutorials over the years but none of them marinated or used a pressure fryer,this is the best 1
I love how modest Guga is in spite of his amazing skills. My favourites are: 1 The chicken soup and 2 Chicken parm. I make a lot of chicken soup at home, and I use meaty chicken back as it is a ridiculously cheap cut but it’s the best for chicken soup. I also love Guga’s dumplings, just like my gran used to make!
You should do Korean fried chicken wings. They double fry them and put sauce on them like spicy sauce or soy garlic sauce. They're the best fried chicken IMO
Guga I love your channel so much. You have inspired me to follow your recipes! My family loves it.
If I could be a bit cheeky here and say it’s not chicken cordon blue but chicken cordon (blur). As the French would say it. No disrespect to you Chef. Love your hard work to give us this great content.
is this as good as the real deal? well we're about to find out right now.
CLASSIC!
Chicken Tikka Masala is the UK’s number 1 dish. The chicken in the Chicken Tikka Masala is grilled to a char if you don’t have a Tandoori oven, not fried. Put them on a skewer or place them on a rack and grill both sides until you get the char grilled colour, then add to the sauce that’s been cooked out and thickened.
Hey Mr. Guga first off id love to say I love your content been watching your stuff for a while. Secondly I'm really interested in making those chicken nuggets for my family, and while I was able to write down the ingredients you never mentioned how much of each ingredient was needed. I wanna show my girl that home made nuggets are far better then store bought any day. Please help me 😊
Chicken and Dumplings are a staple at my house, but we dont use just any old chicken we have. We use a hen, and the fatter the better. When you boil the chicken, you skim the fat off the top to make the dumplings with. We roll our dumplings out flat like a pizza dough, then cut them into strips.
Guga that food looks soooo gooddd
I never cook any of these recipes but I love these food history videos. It’s why I subscribed! I hope they do more food history videos!
Cordon Bleu and chicken parm are my absolute favorite dishes HANDS DOWN!
my great-grandparents were Okies back in the 30s, and my great-grandma had ONE recipe I will never want to not have: chicken and dumplings :') i may not have been around in the depression, but that's a full nostalgia meal for me. hers was a bit more simple -- just peas and chicken with the dumplings, but it's still so so good.
1st one i had when i was a kid my aunt made it for us and was so goooooood!!!! she used a like a poutine like gravy, had a sweet hint of BBQ.
Oooh that sounds so yummy
@@bigbeefscorcho ITs funny i have not had it since i was a kid and then seen this vid and brought back so many memories!! I have to make it for the Family this weekend!!!
Great video!
Is there no recipe with the measurments anywhere??
I made a couple of these, and I found that it's better to quesstimate these things
Follow ur gut
When I was a kid my dad lost his job and we could afford meat so he made a vegetable soup with dumplings , I still make this today. Around the same time early 80’s in Australia there were only 3-4 kfc restaurants, on one of our monthly treat meals we met the colonel and he bought our meals for us when he saw my dad counting coins to pay for our dinner. He was the nicest guy, he had a huge personality.