We’re witnessing history folks. The birth of Gugas new “Mythbuster” series of videos. Now all he needs is a Confirmed, Plausible and Busted stamp fo complete the theme.
"You cannot buy this rub, you have to make it." I subscribed right after he said that. I appreciate a person who doesn't shove product placements down the viewers' throats.
@@mike7546 I think it’s more of the fact that everything isn’t being monetized by him and instead he is giving his recipe out for the price of having to view his video. Every youtuber needs sponsors to make a living
Guga, the reason putting boiling water makes crispier skin is because you're rendering the fat out. If I'm correct, then you should see a decrease in flavor if you were to have two perfectly crispy chicken skins. I think what you want to do is to draw moisture from the chicken in a way that doesn't render out the fat. I think you should put thighs in the fridge in a closed container with bone dry salt over night, and perhaps there should be contact between the salt and the skin. The salt will draw out the moisture without taking out the fat, and you should have a succulent and flavorful piece of chicken. hash tag gugabusters.
You still want to render the fat, otherwise you will have pockets if flab on the skin that keep it from getting and staying crispy. You can peep the skin back and then scrape the fat off with a knife. However, just ladeling the hot water of the thighs is enough to render the fat, but it isn't in contact with the meat long enough to leach out any noticeable level of flavour. If you really think you've lost a lot of flavour, you could boil down the eater and use it to make a pan sauce.
This method would work great with wings! Thanks Guga! Many wings I’ve had are covered with thick soft rubbery skin. I think for wings, drop them in boiling water for a few seconds, then remove them and season, then smoke or sous vide, then crisp them up in a fryer with hot-HOT oil. Frying them long enough to crisp the skin, but not to cook the chicken any more.
The reason this works is that the boiling water essentially cooks the skin. And when protein cooks, the strands twist and squeeze out moisture. That's why you saw the skin curl up and tighten. And loss of moisture results in crispy skin.
I've done the hot water pour treatment to spatchcocked turkey then aged it for 2 days with a dry rub for thanksgiving birds, also done the same to chicken wings that then get the old baking powder rub trick to bake them almost as crispy as fried wings. After watching this video I think the mechanical contraction of the scalded skin shrinking squeezes out the fats, like ringing out a wet sponge and while the pan sear was certainly hot enough to liquefy the fat in the control more of it stayed in the skin like just letting a wet sponge drip. That's probably why the control burnt a little, more melted fat in the skin = more heat transfer. We tend to stick with what works even if part of the technique that works is unnecessary for the final outcome, thank you for taking the time to do this side by side.
Maybe is he does some real myth busing. This method is a traditional cooking technique used all over Asia. He did not discover or bust a myth he just followed directions to make something that has been made for thousands of years.
Not sure this is a myth or not but being able to do a full brisket in the oven rather than a smoker. I've seen a couple recipes claiming to mimic the smokey flavor based on the seasoning. Might be worth a try.
you can absolutely cook a brisket in an oven... you absolutely can NOT duplicate the flavor of a smoked brisket. Everyone I've seen claim this, does not own a smoker. Liquid smoke is not the same at all, nor are those little smoke guns. Scientifically speaking there are entirely different things going on with each method.
Biggboyc 79 yep harry does awesome stuff, but he always adds real smoke first. You CAN finish a brisket in the oven, all the smoking magic really happens in the first hour or so anyway.. but 100% oven will never be the same.
That’s interesting, and seems almost counter-intuitive. I’ve been doing a dry brine, uncovered in the fridge for a nice crispy skin on poultry. I might have to try combining these two processes! I always enjoy your videos!
This is something commonly done with fish as well. It releases the oils underneath the skin, which helps to reduce steam in between the protein and skin. This creates super crispy fish skin.
Would love an episode on steak myths. For example, letting steak come to room temperature vs cooking straight out of the fridge, searing seals juices, etc
I’ve cooked literally hundreds, if not thousands of steaks. Smoked, pan seared, broiled, grilled, accesories, charcoal, propane, etc. room temperature, in my own personal opinion, does not matter. I take my steaks out of their packages, pat dry, season, and I let them sit long enough to ‘tack’ up. Usually 10-20 minutes. Cook with whatever preferred method. I’ve tried slightly frozen steaks, fridge Temp steaks, room temp steaks, they’ve all came out nearly identical. Don’t fret on this part so much, worry about your cooking procedures and seasoning more. Remember to clean and oil your grill grates beforehand; Indoor use, oil your pan or your steaks :) (oil for pan & burner/cast iron cooking, oil the steaks themselves for broiler.)
Hey guga. Master culinarian here. You can buy golden brown sugar style monkfruit as sugar substitute to replace in these recipes if you are avoiding high glycemic load.
In the book On Food and Cooking, when meat approaches around 140F and above, the connective tissue in the muscles all contract and squeeze out all the water. It's why your chicken breast will still be dry as sand even if you boiled it. I imagine that's what's happening with the skin. The skin is instantly cooked to ~212F from the boiling water, and all the connective tissue crushes all the water-filled cells and releases all the water trapped inside the cells. You basically get a head start on drying out the skin before it even gets into the oven. By this principle, you can do this with steaks, chops, or the skin on pork belly to get a really fast sear.
This is called blanching. What it does is get the skin hot enough for water on the surface to evaporate leaving the skin drier and therefore cook faster since water needs a lot of energy to heat up. You can do this for deep frying as well. Also works amazingly for french fries. That’s the trick to getting super crispy fries.
Try this: boil the chicken, take the chicken out. Dry the chicken, then on to seasoning the skin and the meat of the chicken, now cook the chicken inside of the oven. For however long you should. Boom extremely crispy skin.
@@SirEggscellent Actually, the chicken won't be dry at all. :) Growing up, we had 5 kids and two grownups in my home, all with different likes and dislikes. Lol. . My mom used to cut up chicken, boil the pieces just long enough to make sure there would be no raw meat closest to the bone, and then remove the pieces onto a large plate with paper towels on it to catch the ''wet''. Then she'd pat each piece dry, dip each one into "seasoned" all-purpose flour (only salt and pepper), and then fry it in about an inch of oil or Crisco.(plain, not the butter-flavored). She'd turn each piece over after eyeballing the crispiness, aiming for "golden brown" as the best goal. Then she'd remove each piece, putting it onto dry paper towels while swatting at us kids to stay away from stealing pieces of the crispy skin! Lol. Hers was the best and crispiest fried chicken I ever ate! And that's how I make mine today...with no complaints from anyone. Lol. :)
Hey! I've been to a Chinese restaurant where they cook in front of ya. And they poured boiling water on top of the duck, before putting it in the oven!! I think it's actually a Chinese or Oriental was of preparing birds.
OK, I got a chicken to spatchcock this afternoon. So glad I found this! I’m gonna blanch it, only salt the skin and season the bottom. 275-300 till I hit 140’ish, then I’m gonna crank the heat up to finish to 165. Wish me luck.
Restaurants boiled chicken wings on stove before baking them for crispy skins. Then coated with flavored sauces before serving with white salad dressing, etc. On other hand, it’s ok just to deep fry raw wings, then sprinkle with salt n pepper, serve with dipping sauce of any flavor too.
I walked into a store for chicken necks, and found chicken drumsticks on sale for $0.99 a pound! Got 8 hefty drumsticks for under three bucks. Broke them into two groups of three and one of two. I used the two as a control group, just using salt, pepper, and garlic. To one of the three set I added Nashville Hot Chicken rub, and to the other I added Old Bay seasoning. Threw them into three separate bag with pats of butter and sprigs of thyme and oregano. Sous vide at 155 degrees for 2 and a quarter hours. The chicken came out moist, succulent, and delicious. (To those unfamiliar with sous vide cooking, you'd conclude from the pink color that it was not cooked long enough.) IMHO, the Old Bay seasoned chicken was the best (mild and comforting), followed by the Nashville Hot Chicken (living up to its name.) I save two from each group to roll in flour, wash in egg, cover in bread crumbs/corn meal, and then fry. All the chicken retained its moisture and succulence.
I honestly really enjoy how straight to the point/short this is. Don't get me wrong I do like the longer ones as well but a lot of the time I just don't feel in the mood to sit through a longer video.
Interesting experiment, I never would have expected those results. What I'd be very interested to know though would probably be better suited to your other channel, because I love grilling, but I hate rubbery skin. I'd love to know if the boiling water method would work for grilling as well?
Boil water in the saucepan until up to 100 degrees Centigrade, dip-then-drench the chicken breasts in that boiling water for half an hour or so, and then empty out the boiling water. Use kitchen paper towels to dry out the moist until the chicken breasts are simply damp (not soggy). Deep fry the chicken breasts in cooking oil until they are crispy light brown. Take out the recently fried chicken breasts then put them into an oven tray to then stick the oven tray into the pre-heated oven at around temperature of up to 100 degrees Centigrade for 8 minutes until all of the remaining excess fried oil residue sitting on the surface of the chicken breasts completely dry up leaving them crisp-and-crunchy. Voila... you have your crispy fried chicken breasts ready to be eaten.
Guga, I have a myth. I heard once that a dry aged, sous vide, Japanese A5 filet mignon wouldn't be very good after shipping it to my address. Would love for you to test this one out!
I like to dust the chicken with Baking Powder mixed with the seasoning and bake it on a wire rack. Skin side down and half way through flip the chicken. Then finish off under the broiler. Then any type of glaze or sauce sticks to it. Baking Powder works well because it absorbs any moisture from the chicken surface and promotes browning. The key to crispy skin is to dry the chicken as much as possible before you put anything on the chicken. Cooking Sous Vide is lots of moisture.
Baking soda in a brine with aromatics over night is what I've done recently. Then on a cake rack in fridge for half a day to dry out then a little oil, skin is crispy and meat is juicy.
The 100°c boiling water transforms the colagen on the skin to be gelatin (around 50°c-90°c to be exact), and curls the skin reducing overall capacity to hold on water, just dry up the skin on the airfryer and deep fry it on a smoking hot oil for 15 secs, the skin will pops up and become crispy. Fast, works for chicken and pork, no vinegar, juicy meat.
That's a boatload of time, trouble, and messy pans when all you had to do was leave it uncovered in the fridge overnight. Y'all need to come down to Mississippi where we can feed you .
I would try with drumsticks: - exfoliate dead skin with coarse salt - bathe with boiling water - make a marinade with soy sauce, cooking wine and grated ginger juice - pour on top, ler air-dry and repeat 2 or 3 times until it gets some colour - season the ends with chinese five spices and just salt on the skin part - sous vide - dry with paper towels and let air dry completely - make a dipping sauce with the juices (reduced) , hoisin sauce, chili, garlic , ginger, sugar and soy sauce - deep fry as is (without flour or anything) YUM ...off the bone, in a bao with the sauce, sliced carrot, cucumber and spring onions... Damm! I'm going to give it a try myself!
You should see on how asians makes their chicken for chicken rice. They blanched the chicken in hot water for few minutes and hang the chicken to cool completely. After that they either roast in a hot oven or just simply baste the chicken (not fry) with super hot oil to make the skin crispy. Its really good.
This is a game changer - I tried it right away and it was delicious. 🤤 Only thing I did different was to season it after the skin boiling part. Thanks a lot. 😉
Take a skewer and poke holes in the skin prior to baking, grilling or broiling. This will allow fat under skin on thighs to render enough to allow skin to get crispy.
Just thought Id come in and help out some fellow sous viders out there. The actual best way to get a crispy skin is actually quite simple, and works every time, no mess, no fuss. Season the skin on leg quarters with salt, pepper, onion and garlic powder and some dried sage and rosemary. Both sides, liberally, no fat added to the bag. Then vac seal. 165 for 2-6 hrs(the longer its in, the more fall off the bone texture you get. I find 2.5 hrs to be my favorite, but really, anything between 2 and 6 is great. When done cooking, keep it in the bag and chill in an ice bath fully. Remove from the bag, get all the jell off, and pat dry thoroughly. Set your air fryer to broil setting and place chilled quarters(or thighs/drums if that's what you're working with) presentation side down and broil for 10-12 minutes. (if you have one like mine that has 3 height settings, use the middle one - too far from the heat source you may overcook before the fat renders, too close and you could burn the skin before the fat renders) Flip and repeat. Bang. Perfectly crispy skin fully rendered fat, temp perfect. Optionally, brush with bbq sauce and broil for another 2 minutes to carmelize the sauce(this will make it lose some of its crisp though, but if you do this process twice you will get much of the crisp back) No need to boil water and risk your skins curling up and becoming waste. No splatter of pan searing, no extra oil needed. You're welcome.
Guga you have inspired me to sou vide everything! The problem is I don't have the equipment. I've found lots of very cheap circulators online. Should I get a cheap circulator so I can start right now? Or should I save my money and get an expensive machine? I'd love to see a head to head cheap vs expensive machine throw down! Thanks for all your videos. They really are the absolute best videos on TH-cam!
As a suggestion simply rub the skin you want crispy with a little Butter.. you can season the skin, less than the meaty side .. butter gets much hotter .. cook to perfection! This also works on a whole chicken, which if your oven is tall enough sit the chicken on an opened can of bear and the entire chicken skin will be crispy
Try rubbing in the skin surface of the fresh chicken thighs with a bit of bicarbonate of soda ( a bit only, not too much) follow by light brushing with fresh lime juice and sprinkle the dry rub mixture on the flesh with skin-side down on the baking rack( like in the vid). Leave them (skin side down) in the fridge to marinate overnite .Then steam them on low heat till the fat on the skin renders then cool it awhile before u bake with skin side up/panfry them. It gives a very crispy result
Guga, could you try scalding a whole chicken or turkey before roasting to see whether you can get crispy skin on a whole roasted bird? (This may be a better fit for your other channel since it isn't a good match for sous vide.) Got this to work on roasted chicken, but I'm curious to see if this works for turkey, especially if it has been brined, since brining makes the skin retain water. I put the bird on a cooling rack over the sink, and poured boiling water on it using a pour-over kettle. Then I flipped the bird and scalded the other side. My theory for why this works is that the boiling water causes the proteins in the skin to contract, rupturing the fat cells first, without cooking the meat with such a short exposure to heat. Then, when you roast it, the fat renders out of the pre-cooked skin, leaving the skin thin and crispy.
or coarse salt on the skin over night in the fridge will dry out the skin. Just brush of the salt before cooking and season the chicken how ever you see fit. The skin will not pull back and instead become transluscent, paper thin, stick to the meat and becoming perfectly crispy when grilled.
Pressure Cooker: Flavor Infusion into the meat and Skin Air Fryer: Crispy without Oil or added Fat. Done: 20-25 Minutes Cooks food 70% faster than your method.
Guga, you should try putting some salt and pepper on the skin at least. That will cause the skin to dry up and be a bit crispier. Also, a light dusting of baking powder (I coat the whole thigh) will cause the chicken thigh to be crispy as well.
Hi dude.. i am really in love with your content.. i am from czech republic, and we cant find meat at store, like u can.. so i wanna buy staff for making it :) anyways.. i found one so speacial recepi... its for chicken.. not breast.. u have to let skin on it and make a steak.. but season side without skin.. on skin side, just salt it.. ok now make a nonstick pak on mid heat (no oil...) and put chicken on it.. on skin site.. let it 5 min, than turn little lower on heat, and cover it. and just let 20 minutes.. i was so skeceptic on that one, but it surprised me a lot.. for really no work, i had best crispy chicken i ever had!!!! just salt on skin and nothing else.. my wife was amazed also.. its so gooooood. u can try it :)
.You can do the same thing by first drying out your chicken skin with paper towel. Then, using a hose on a basting syringe, squeeze the hose underneath the skin and inject air. This separates the skin from the meat and you get a way crispier finish.
The boiling water melts the fat underneath the skin. You could also remove the skin and scrape off the fat then replace the skin. Both ways will give you the desired crispiness. All bets are off though if you’re a braising you’re chicken. Nice video thanks.
We’re witnessing history folks. The birth of Gugas new “Mythbuster” series of videos. Now all he needs is a Confirmed, Plausible and Busted stamp fo complete the theme.
you mean his Myth Bustering series!
Mythbuster(ing)
Nah, his badges should be "Thass Amazing!", "Eess Okay...", and "Food Crime!"
@@CarlGorn
Can we work in a DEEEElicious in there somewhere?
Where were you when Gugas Mythbuster series was introduced?
"You cannot buy this rub, you have to make it." I subscribed right after he said that. I appreciate a person who doesn't shove product placements down the viewers' throats.
guga literally advertises some coal briquettes on every steak video...
@@mike7546 I think it’s more of the fact that everything isn’t being monetized by him and instead he is giving his recipe out for the price of having to view his video. Every youtuber needs sponsors to make a living
It's nor easy to live off TH-cam without sponsors these days
@@mike7546 he never said a word about that coal tho so whats the point should he blur it out?
@@Oskar_464 😂 lol
00:58 - Seasoning the skin
01:14 - "I only season the meat side and never the skin"
😂
Fredrik Storm 💀 😂😂🤣
THANK YOU. I was wondering if anyone else noticed. 😂
Indeed
:D
Guga, the reason putting boiling water makes crispier skin is because you're rendering the fat out. If I'm correct, then you should see a decrease in flavor if you were to have two perfectly crispy chicken skins. I think what you want to do is to draw moisture from the chicken in a way that doesn't render out the fat. I think you should put thighs in the fridge in a closed container with bone dry salt over night, and perhaps there should be contact between the salt and the skin. The salt will draw out the moisture without taking out the fat, and you should have a succulent and flavorful piece of chicken. hash tag gugabusters.
You still want to render the fat, otherwise you will have pockets if flab on the skin that keep it from getting and staying crispy.
You can peep the skin back and then scrape the fat off with a knife. However, just ladeling the hot water of the thighs is enough to render the fat, but it isn't in contact with the meat long enough to leach out any noticeable level of flavour. If you really think you've lost a lot of flavour, you could boil down the eater and use it to make a pan sauce.
I actually like this kind of Format but i would love to see a taste Test at the end of the Video.
Great Work as usual Guga!
nice pfp
Not sure I want to see "OH MOW MOW!" at the end of every video. This is fine
fliperotchy hater
Disagreed Fliperotchy. Visuals are a huge plus, but taste is more important
@@fliperotchy Yep. What else are they gonna say, this tastes like **** ?
This method would work great with wings! Thanks Guga! Many wings I’ve had are covered with thick soft rubbery skin. I think for wings, drop them in boiling water for a few seconds, then remove them and season, then smoke or sous vide, then crisp them up in a fryer with hot-HOT oil. Frying them long enough to crisp the skin, but not to cook the chicken any more.
The Chinese actually do this in a lot of their roast chicken/duck dishes to achieve the crispy skins!
@@josdk4592 how is that related?
JOS DK thats what I heard...🤣
@@josdk4592 lmao 😂😂😂😂
@@josdk4592 Low quality coronavirus joke. Hurr durr everything chinese just say eat bats.
@@josdk4592 Please don't
Guga, I saw a chef cover the skin with paper towel first, then pour boiling water. Kept skin from curling up as much
Good idea. Or I wonder if a bit of twine would help.
Always done that with a face cloth...but heavier..
🤯 I'll have to try that.
Aluminumfoil works best.
The reason this works is that the boiling water essentially cooks the skin. And when protein cooks, the strands twist and squeeze out moisture. That's why you saw the skin curl up and tighten. And loss of moisture results in crispy skin.
@Nospam Spamisham Would prob work better so long as you didn't over cook the skin.
I've done the hot water pour treatment to spatchcocked turkey then aged it for 2 days with a dry rub for thanksgiving birds, also done the same to chicken wings that then get the old baking powder rub trick to bake them almost as crispy as fried wings.
After watching this video I think the mechanical contraction of the scalded skin shrinking squeezes out the fats, like ringing out a wet sponge and while the pan sear was certainly hot enough to liquefy the fat in the control more of it stayed in the skin like just letting a wet sponge drip. That's probably why the control burnt a little, more melted fat in the skin = more heat transfer.
We tend to stick with what works even if part of the technique that works is unnecessary for the final outcome, thank you for taking the time to do this side by side.
Guga's subs will explode if he continues these food related myth-busting experiments. I know I'll watch every one of those episodes. 👍
Maybe is he does some real myth busing. This method is a traditional cooking technique used all over Asia. He did not discover or bust a myth he just followed directions to make something that has been made for thousands of years.
*myth-bustering
A little flour on chicken skin, cooked with high heat gives a nice crispy skin. It's how I bake chicken wings to get that fried texture w/o frying
Not sure this is a myth or not but being able to do a full brisket in the oven rather than a smoker. I've seen a couple recipes claiming to mimic the smokey flavor based on the seasoning. Might be worth a try.
you can absolutely cook a brisket in an oven... you absolutely can NOT duplicate the flavor of a smoked brisket. Everyone I've seen claim this, does not own a smoker. Liquid smoke is not the same at all, nor are those little smoke guns. Scientifically speaking there are entirely different things going on with each method.
I've tried one of them, and it's absolutely pointless. Nowhere near as close.
Check out @Henry soo. He does all sorts of BBQ experiments since hes a multi winner in BBQ competitions
Biggboyc 79 yep harry does awesome stuff, but he always adds real smoke first. You CAN finish a brisket in the oven, all the smoking magic really happens in the first hour or so anyway.. but 100% oven will never be the same.
If you try that I recommend basting some liquid smoke on the brisket.
That’s interesting, and seems almost counter-intuitive. I’ve been doing a dry brine, uncovered in the fridge for a nice crispy skin on poultry. I might have to try combining these two processes!
I always enjoy your videos!
I love the myth "bustering"
It’s not lost. my whole Filipino family does this and it’s amazing, especially pan seared
Lost in the west
can it be fried with batter even after pouring boiling water on it?
@@Un1234l it's lost in the west/US cuz all they do is deep fry everything there nowadays lmao.
100% keep them coming, mix’s the channel up a bit and confirms myths for us
Tried it. Boiling water, but with a paper towel as suggested by a commenter. No skin curl up. Worked great. Thanks
Beginning of the video: boiling chicken? Preposterous
End of the video: praise the chicken Lord!
I swear to god if there's one reason I watch this man's video and actually got interested in them is his voice.
Start: Boiling chicken? Ridiculous!
End: I've been cooking chicken wrong my whole life...
This is something commonly done with fish as well. It releases the oils underneath the skin, which helps to reduce steam in between the protein and skin. This creates super crispy fish skin.
Omg I would never have thought of that... if this works, know that I will love you like best friend! Haha
Would love an episode on steak myths. For example, letting steak come to room temperature vs cooking straight out of the fridge, searing seals juices, etc
Endo just go on serious eats. no fluff.
im pretty sure he already did this one
If steak is not at room temp you get a bullseye effect on the inside of steak. Won't evenly cook to you liking. He did this already.
@@emanuelnamseth1469 bet you feel silly now
I’ve cooked literally hundreds, if not thousands of steaks. Smoked, pan seared, broiled, grilled, accesories, charcoal, propane, etc. room temperature, in my own personal opinion, does not matter. I take my steaks out of their packages, pat dry, season, and I let them sit long enough to ‘tack’ up. Usually 10-20 minutes. Cook with whatever preferred method. I’ve tried slightly frozen steaks, fridge
Temp steaks, room temp steaks, they’ve all came out nearly identical. Don’t fret on this part so much, worry about your cooking procedures and seasoning more. Remember to clean and oil your grill grates beforehand; Indoor use, oil your pan or your steaks :) (oil for pan & burner/cast iron cooking, oil the steaks themselves for broiler.)
Hey guga. Master culinarian here. You can buy golden brown sugar style monkfruit as sugar substitute to replace in these recipes if you are avoiding high glycemic load.
Love you guga!!! Please makes this into a series!!!!!!!!
In the book On Food and Cooking, when meat approaches around 140F and above, the connective tissue in the muscles all contract and squeeze out all the water. It's why your chicken breast will still be dry as sand even if you boiled it.
I imagine that's what's happening with the skin. The skin is instantly cooked to ~212F from the boiling water, and all the connective tissue crushes all the water-filled cells and releases all the water trapped inside the cells. You basically get a head start on drying out the skin before it even gets into the oven.
By this principle, you can do this with steaks, chops, or the skin on pork belly to get a really fast sear.
That what the do for peking duck as well!
What the do
What the do
What the do
What the do
What the do
This is called blanching. What it does is get the skin hot enough for water on the surface to evaporate leaving the skin drier and therefore cook faster since water needs a lot of energy to heat up. You can do this for deep frying as well. Also works amazingly for french fries. That’s the trick to getting super crispy fries.
blanching skin has been a thing for centuries. That's partly how they prepare peking duck.
The pour over seems dangerous, i think id rather just put them in a pot with shallow boiling water.
@@Mangalz how?
@@Prata1516 tongs, heat resistant mitts, a chicken ladle?
@@Un1234l wtf is a chicken ladle
@@Un1234l imagine the splash dropping the chicken with tongs
Try this: boil the chicken, take the chicken out. Dry the chicken, then on to seasoning the skin and the meat of the chicken, now cook the chicken inside of the oven. For however long you should. Boom extremely crispy skin.
Facts ibjear baking soda works to
xChubbyDuckyx ww chicken will be far too dry silly bean
@@SirEggscellent Actually, the chicken won't be dry at all. :)
Growing up, we had 5 kids and two grownups in my home, all with different likes and dislikes. Lol. . My mom used to cut up chicken, boil the pieces just long enough to make sure there would be no raw meat closest to the bone, and then remove the pieces onto a large plate with paper towels on it to catch the ''wet''.
Then she'd pat each piece dry, dip each one into "seasoned" all-purpose flour (only salt and pepper), and then fry it in about an inch of oil or Crisco.(plain, not the butter-flavored). She'd turn each piece over after eyeballing the crispiness, aiming for "golden brown" as the best goal. Then she'd remove each piece, putting it onto dry paper towels while swatting at us kids to stay away from stealing pieces of the crispy skin! Lol.
Hers was the best and crispiest fried chicken I ever ate! And that's how I make mine today...with no complaints from anyone. Lol. :)
So if you're gonna put boiling water on top of the skin, isn't better to season your chicken after doing that?
but he didn't season the skin side so nothing is being washed off so.....
@@ipad-280 its dumb in gen
it depends how long you leave the rub on.
over 2 hours it will absorb like a marinade.
@@ichig80 No, first you put boiling water on top of the skin, then season it. Then put it in the oven for roasting.
the quality of the video is incredible, HD with close ups and moving stills, bravo. great content too !! i'll try the boiling !!
The reason is the concentrated heat begins to cook the skin and draws out excess fat making the skin thinner and crispier
Fat moves away from hot water. That's why people get fat, because they take hot showers.
Nicholas Byram either your trolling or you need to learn about how a shower actually works lol
@@devynhaggerty4694 with Nicholas's theory the fat should just shed off and go down the drain. This will bankrupt Nutrisystem ;)
Definitely add this type of kitchen hacks/myth bustering to the mix. Fan of the channel - s/o from San Antonio, Tx.
Have to call the series “Mythbustering”
*Let’s duettt*
Leeroy Jenkins in ways that make us feel good
Guga: watches mythbusters
Also Guga: *crispy chicken mystery*
Hey! I've been to a Chinese restaurant where they cook in front of ya. And they poured boiling water on top of the duck, before putting it in the oven!! I think it's actually a Chinese or Oriental was of preparing birds.
The French use it too, and probably every other meat eating culture
OK, I got a chicken to spatchcock this afternoon. So glad I found this! I’m gonna blanch it, only salt the skin and season the bottom. 275-300 till I hit 140’ish, then I’m gonna crank the heat up to finish to 165. Wish me luck.
Guga at 1:09: "You already have the ingredients at home"
Me: "jokes on you cause I don't have a home"
When frying crispy chicken, I like to soak it in thick buttermilk and heavy cream, dip it in flour, then fry it. It works pretty good
i would watch a series about how to make chicken skin crispy
Terry Moore crispy chicken skin everything
Restaurants boiled chicken wings on stove before baking them for crispy skins. Then coated with flavored sauces before serving with white salad dressing, etc. On other hand, it’s ok just to deep fry raw wings, then sprinkle with salt n pepper, serve with dipping sauce of any flavor too.
If Guga is Adam, MauMau is Jaime? Angel and his friends are the build team.
I walked into a store for chicken necks, and found chicken drumsticks on sale for $0.99 a pound! Got 8 hefty drumsticks for under three bucks. Broke them into two groups of three and one of two. I used the two as a control group, just using salt, pepper, and garlic. To one of the three set I added Nashville Hot Chicken rub, and to the other I added Old Bay seasoning. Threw them into three separate bag with pats of butter and sprigs of thyme and oregano. Sous vide at 155 degrees for 2 and a quarter hours. The chicken came out moist, succulent, and delicious. (To those unfamiliar with sous vide cooking, you'd conclude from the pink color that it was not cooked long enough.) IMHO, the Old Bay seasoned chicken was the best (mild and comforting), followed by the Nashville Hot Chicken (living up to its name.) I save two from each group to roll in flour, wash in egg, cover in bread crumbs/corn meal, and then fry. All the chicken retained its moisture and succulence.
Seasons the skin of the leg, seconds later, I NEVER season the skin side... 😂
I honestly really enjoy how straight to the point/short this is. Don't get me wrong I do like the longer ones as well but a lot of the time I just don't feel in the mood to sit through a longer video.
Exactly
Interesting experiment, I never would have expected those results. What I'd be very interested to know though would probably be better suited to your other channel, because I love grilling, but I hate rubbery skin. I'd love to know if the boiling water method would work for grilling as well?
Boil water in the saucepan until up to 100 degrees Centigrade, dip-then-drench the chicken breasts in that boiling water for half an hour or so, and then empty out the boiling water. Use kitchen paper towels to dry out the moist until the chicken breasts are simply damp (not soggy). Deep fry the chicken breasts in cooking oil until they are crispy light brown. Take out the recently fried chicken breasts then put them into an oven tray to then stick the oven tray into the pre-heated oven at around temperature of up to 100 degrees Centigrade for 8 minutes until all of the remaining excess fried oil residue sitting on the surface of the chicken breasts completely dry up leaving them crisp-and-crunchy.
Voila... you have your crispy fried chicken breasts ready to be eaten.
Guga, I have a myth.
I heard once that a dry aged, sous vide, Japanese A5 filet mignon wouldn't be very good after shipping it to my address.
Would love for you to test this one out!
Well, yeah. It wouldn't be very good. Imagine the problems with transit.
A+ for creativity
I like to dust the chicken with Baking Powder mixed with the seasoning and bake it on a wire rack. Skin side down and half way through flip the chicken. Then finish off under the broiler. Then any type of glaze or sauce sticks to it. Baking Powder works well because it absorbs any moisture from the chicken surface and promotes browning. The key to crispy skin is to dry the chicken as much as possible before you put anything on the chicken. Cooking Sous Vide is lots of moisture.
I wonder if Guga will ever do a “Air Fry Everything” series too. Lol
yeah, I hope he starts a video channel on this.
Bite your tongue, there is no such thing as AIR frying its just convection roasting, dolled up to fool dieters.
Baking soda in a brine with aromatics over night is what I've done recently. Then on a cake rack in fridge for half a day to dry out then a little oil, skin is crispy and meat is juicy.
You should do baking powder on chicken skin (specifically wings)
The 100°c boiling water transforms the colagen on the skin to be gelatin (around 50°c-90°c to be exact), and curls the skin reducing overall capacity to hold on water, just dry up the skin on the airfryer and deep fry it on a smoking hot oil for 15 secs, the skin will pops up and become crispy. Fast, works for chicken and pork, no vinegar, juicy meat.
That's a boatload of time, trouble, and messy pans when all you had to do was leave it uncovered in the fridge overnight. Y'all need to come down to Mississippi where we can feed you .
I would try with drumsticks:
- exfoliate dead skin with coarse salt
- bathe with boiling water
- make a marinade with soy sauce, cooking wine and grated ginger juice
- pour on top, ler air-dry and repeat 2 or 3 times until it gets some colour
- season the ends with chinese five spices and just salt on the skin part
- sous vide
- dry with paper towels and let air dry completely
- make a dipping sauce with the juices (reduced) , hoisin sauce, chili, garlic , ginger, sugar and soy sauce
- deep fry as is (without flour or anything)
YUM ...off the bone, in a bao with the sauce, sliced carrot, cucumber and spring onions... Damm! I'm going to give it a try myself!
Myth suggestion: salting meat 1 hour before cooking gives a better crust and flavour
You should see on how asians makes their chicken for chicken rice. They blanched the chicken in hot water for few minutes and hang the chicken to cool completely. After that they either roast in a hot oven or just simply baste the chicken (not fry) with super hot oil to make the skin crispy. Its really good.
Would have been nice to see a "flash fried" version where you give them a quick dunk in some hot oil
This is a game changer - I tried it right away and it was delicious. 🤤 Only thing I did different was to season it after the skin boiling part. Thanks a lot. 😉
did you season on the skin as well? how did it go? was just wondering as I thought of doing the same
Now you have to try this with pork shoulder(pernil) that’s the real test. THUMBS THIS UP SO GUGA CAN SEEE!!!
Take a skewer and poke holes in the skin prior to baking, grilling or broiling. This will allow fat under skin on thighs to render enough to allow skin to get crispy.
LOVE THE MYTH BUSTING VIDEOS, only thing I would change is have a taste test at the end.
👊👊
We want more! We want more! Best cooking show on the tube.
I remember that peking duck places would use air to separate fat and duck meat to make it crispier. Maybe the science is the same.
Just thought Id come in and help out some fellow sous viders out there.
The actual best way to get a crispy skin is actually quite simple, and works every time, no mess, no fuss.
Season the skin on leg quarters with salt, pepper, onion and garlic powder and some dried sage and rosemary. Both sides, liberally, no fat added to the bag. Then vac seal.
165 for 2-6 hrs(the longer its in, the more fall off the bone texture you get. I find 2.5 hrs to be my favorite, but really, anything between 2 and 6 is great.
When done cooking, keep it in the bag and chill in an ice bath fully.
Remove from the bag, get all the jell off, and pat dry thoroughly.
Set your air fryer to broil setting and place chilled quarters(or thighs/drums if that's what you're working with) presentation side down and broil for 10-12 minutes. (if you have one like mine that has 3 height settings, use the middle one - too far from the heat source you may overcook before the fat renders, too close and you could burn the skin before the fat renders)
Flip and repeat.
Bang. Perfectly crispy skin fully rendered fat, temp perfect.
Optionally, brush with bbq sauce and broil for another 2 minutes to carmelize the sauce(this will make it lose some of its crisp though, but if you do this process twice you will get much of the crisp back)
No need to boil water and risk your skins curling up and becoming waste. No splatter of pan searing, no extra oil needed.
You're welcome.
Since I got a convection oven chicken comes out with extremely crispy skin every time.
Guga you have inspired me to sou vide everything! The problem is I don't have the equipment. I've found lots of very cheap circulators online. Should I get a cheap circulator so I can start right now? Or should I save my money and get an expensive machine? I'd love to see a head to head cheap vs expensive machine throw down! Thanks for all your videos. They really are the absolute best videos on TH-cam!
well, I got literal boiling water (not boiled water that has even cooled down for 20 seconds) on my leg.. leg did not get crispy.
keep trying.
Ouch, sounds painful.
I love your videos!! Only thing is, I'm starving everytime I finish watching one!
The boiling method is from chinese when they boiled the ducks before to put in the oven
As a suggestion simply rub the skin you want crispy with a little Butter.. you can season the skin, less than the meaty side .. butter gets much hotter .. cook to perfection! This also works on a whole chicken, which if your oven is tall enough sit the chicken on an opened can of bear and the entire chicken skin will be crispy
A lot of work when you can get crispy seasoned skin by baking at 350° for 50 min to 1 hour.
Try rubbing in the skin surface of the fresh chicken thighs with a bit of bicarbonate of soda ( a bit only, not too much) follow by light brushing with fresh lime juice and sprinkle the dry rub mixture on the flesh with skin-side down on the baking rack( like in the vid). Leave them (skin side down) in the fridge to marinate overnite .Then steam them on low heat till the fat on the skin renders then cool it awhile before u bake with skin side up/panfry them. It gives a very crispy result
I lost the found METHOD of Super Crispy Chicken!
EXCELLENT idea for a series, as well as an excellent start to that series.
Editing on the voice is so...broken up, every sentence is cut, makes this guy sound like a robot.
Guga, could you try scalding a whole chicken or turkey before roasting to see whether you can get crispy skin on a whole roasted bird? (This may be a better fit for your other channel since it isn't a good match for sous vide.) Got this to work on roasted chicken, but I'm curious to see if this works for turkey, especially if it has been brined, since brining makes the skin retain water. I put the bird on a cooling rack over the sink, and poured boiling water on it using a pour-over kettle. Then I flipped the bird and scalded the other side.
My theory for why this works is that the boiling water causes the proteins in the skin to contract, rupturing the fat cells first, without cooking the meat with such a short exposure to heat. Then, when you roast it, the fat renders out of the pre-cooked skin, leaving the skin thin and crispy.
You should rename this series into Meat-busters :D
Man I absolutely love all your videos. You're the best
Have a look at "Klaus Grillt" he is a german guy
Haha alles klar 😂❤️
Noah Brandt Klaus, die alte Wutz
Was grillt er denn?
or coarse salt on the skin over night in the fridge will dry out the skin. Just brush of the salt before cooking and season the chicken how ever you see fit. The skin will not pull back and instead become transluscent, paper thin, stick to the meat and becoming perfectly crispy when grilled.
Myth? Washing rice before cooking makes a difference.
Myth: Salting water to boil pasta makes a difference.
Steven Gingues thought rice was washed to remove starch?
Thx for ur wisdom and doing these Guga!
Pressure Cooker: Flavor Infusion into the meat and Skin
Air Fryer: Crispy without Oil or added Fat.
Done: 20-25 Minutes
Cooks food 70% faster than your method.
Great video Guga! I like this format.
First ep of mythbustering guys😆
Caleb Lemmons hahahahaha
The picture of the crispy chicken on the TH-cam video looks more crispy than anything in the experiments.
This is the same method used when making Peking duck.
Thanks for this one Guga. I had never heard this tip before
What is this “mythbustering”? 😂
A way to avoid copyright claimes lol
After watching a few of your videos, I've found that your cooking consistently works so now I'm a subscriber and regular viewer. Great Job Sous
How about you put some flour, eeg and deep fried them
My Mind is 100% Blown! I'll never make my chicken the old way again....yes we need more of these videos!
Guga, you should try putting some salt and pepper on the skin at least. That will cause the skin to dry up and be a bit crispier. Also, a light dusting of baking powder (I coat the whole thigh) will cause the chicken thigh to be crispy as well.
my man..... you KNOW we all want you mythbusting culinary myths haha!!
Hi dude..
i am really in love with your content.. i am from czech republic, and we cant find meat at store, like u can.. so i wanna buy staff for making it :)
anyways.. i found one so speacial recepi...
its for chicken.. not breast.. u have to let skin on it and make a steak.. but season side without skin.. on skin side, just salt it..
ok now make a nonstick pak on mid heat (no oil...) and put chicken on it.. on skin site.. let it 5 min, than turn little lower on heat, and cover it. and just let 20 minutes..
i was so skeceptic on that one, but it surprised me a lot.. for really no work, i had best crispy chicken i ever had!!!! just salt on skin and nothing else.. my wife was amazed also.. its so gooooood.
u can try it :)
Yes please do more! I love these experiments to debunk myths
.You can do the same thing by first drying out your chicken skin with paper towel. Then, using a hose on a basting syringe, squeeze the hose underneath the skin and inject air. This separates the skin from the meat and you get a way crispier finish.
The boiling water melts the fat underneath the skin. You could also remove the skin and scrape off the fat then replace the skin. Both ways will give you the desired crispiness. All bets are off though if you’re a braising you’re chicken. Nice video thanks.