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.
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.
"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
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.
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.
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.
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!
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! 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.
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.
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. :)
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?
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!
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.
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!
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 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.
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.
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. 😉
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?
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.
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
"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
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.
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.
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
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
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!
100% keep them coming, mix’s the channel up a bit and confirms myths for us
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.
Love you guga!!! Please makes this into a series!!!!!!!!
the quality of the video is incredible, HD with close ups and moving stills, bravo. great content too !! i'll try the boiling !!
I love the myth "bustering"
Definitely add this type of kitchen hacks/myth bustering to the mix. Fan of the channel - s/o from San Antonio, Tx.
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.
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.)
Man I absolutely love all your videos. You're the best
That what the do for peking duck as well!
What the do
What the do
What the do
What the do
What the do
If boiling water works, how about using steam? You can use the steam function from for cloth iron …
Start: Boiling chicken? Ridiculous!
End: I've been cooking chicken wrong my whole life...
Great video Guga! I like this format.
Guga at 1:09: "You already have the ingredients at home"
Me: "jokes on you cause I don't have a home"
Tried it. Boiling water, but with a paper towel as suggested by a commenter. No skin curl up. Worked great. Thanks
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
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
Have to call the series “Mythbustering”
*Let’s duettt*
Leeroy Jenkins in ways that make us feel good
Really enjoy your videos mate!
Best wishes from Australia.
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 ;)
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
You should do baking powder on chicken skin (specifically wings)
EXCELLENT idea for a series, as well as an excellent start to that series.
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
Simply amazing technique for crispy chicken skin. One of the best vids yet.
i would watch a series about how to make chicken skin crispy
Terry Moore crispy chicken skin everything
Love this format! Not long, just gets to the point 👍🏼
If Guga is Adam, MauMau is Jaime? Angel and his friends are the build team.
Thx for ur wisdom and doing these Guga!
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. :)
I love your videos!! Only thing is, I'm starving everytime I finish watching one!
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?
Guga, you all kick ass Brother!! Thank you for these offerings
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.
Please make this a series! I love your videos. And this one was awesome.
LOVE THE MYTH BUSTING VIDEOS, only thing I would change is have a taste test at the end.
👊👊
Thank you guys! Love this channel!! Definitely a full time subscriber!
Seasons the skin of the leg, seconds later, I NEVER season the skin side... 😂
We want more! We want more! Best cooking show on the tube.
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
Loved this video! Keep them coming mate!
Would have been nice to see a "flash fried" version where you give them a quick dunk in some hot oil
Good format. Concise and pleasant.
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.
Thanks for this one Guga. I had never heard this tip before
Since I got a convection oven chicken comes out with extremely crispy skin every time.
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.
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.
Great video, learnt something new today. Also love the idea for the series. Mate, you are bloody legend!
Now you have to try this with pork shoulder(pernil) that’s the real test. THUMBS THIS UP SO GUGA CAN SEEE!!!
good stuff, keep the series going
Myth suggestion: salting meat 1 hour before cooking gives a better crust and flavour
Yes please do more! I love these experiments to debunk myths
The boiling method is from chinese when they boiled the ducks before to put in the oven
I love what you're doing man!
You should rename this series into Meat-busters :D
I loved this recipe. Keep this series up!
I lost the found METHOD of Super Crispy Chicken!
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!
First ep of mythbustering guys😆
Caleb Lemmons hahahahaha
Series sounds good Guga 🍺🍺
Have a look at "Klaus Grillt" he is a german guy
Haha alles klar 😂❤️
Noah Brandt Klaus, die alte Wutz
Was grillt er denn?
Can’t wait to see the next episode. Maybe experiment with boiling ribs?
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 .
Guga: watches mythbusters
Also Guga: *crispy chicken mystery*
Editing on the voice is so...broken up, every sentence is cut, makes this guy sound like a robot.
That's was awesome! Thanks for the tip Guga!
This is the same method used when making Peking duck.
Keep this series going
A lot of work when you can get crispy seasoned skin by baking at 350° for 50 min to 1 hour.
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.
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.
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
What is this “mythbustering”? 😂
A way to avoid copyright claimes lol
I love your videos. I’m skilled, but your insights from your fearless experimental approach is very educational.
How about you put some flour, eeg and deep fried them
Thanks for doing these experiments Guga!
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?
definitely like this as a series
Love this! Keep going with this!!! Well done!
I'd love this series
Please please please!! Would love to watch this series!
Will it work without sous vide ? Like pur the boiling water , dry it , and bake it in the oven ?
Awesome idea Guga!
This is an awesome series. Definitely make more videos around this concept