Japanese Chicken Sandwich Ingredients • Chicken: o 6 boneless skinless chicken thighs • Marinade/Sauce: o Mirin: 1 cup o Brown Sugar: 6 oz o Sake: 4 oz o Soy Sauce: 1 cup o Garlic: 6 cloves, minced o Scallions: 4 oz, chopped o Ginger: 2 oz, minced o Black Peppercorn: 3 tbsp, crushed o Cherry Vinegar: 1 oz Instructions 1. Prepare the Chicken: o Sous-vide the chicken thighs at 149°F (65°C) for 2 hours. o After cooking, place the chicken in an ice bath to chill. 2. Prepare the Sauce: o In a saucepan, combine mirin and 6 oz of brown sugar. o Heat until the sugar is dissolved. o Add the remaining ingredients (sake, soy sauce, garlic, scallions, ginger, black peppercorn, cherry vinegar o Simmer the mixture until it reduces slightly. o Strain the sauce to remove solids. 3. Grill the Chicken: o Dip the chilled chicken thighs into the prepared sauce. o Place the chicken on a preheated grill. o Re-dip the chicken in the sauce 3 or more times while grilling to achieve nice grill marks and caramelization. Ensure the chicken is heated through. 4. Assemble the Sandwich: o Serve the grilled chicken on a sandwich with lettuce, diced onions, and tomato. o Optional condiment: Serve with additional sauce or preferred condiments. • Ingredients for optional sauce: o Sushi Rice Vinegar: 1 oz o Brown Sugar: 1 oz o Sesame Oil: 1 tbsp o Soy Sauce: 2 oz o Sesame Seeds: 1 oz o Diced Ginger: 2 oz o Grated Onions: 4 oz
@@marknalberta sorry in advance for this long answer: It is about the point of pasteurizarion. 165°F is the temp where all bacteria is immediately killed upon reaching that temperature internally. You can cook chicken at lower than 165 and it still be safe to eat as long as it makes it to a certain temp for a certain amount of time. For example, chicken cooked to 155°F internal that stays at least 155°F internal for 45 seconds is just as safe to eat as chicken that makes it up to 165°F for 1 second. Cooking sous vide the way guga did, you could probably cook a piece of chicken at a much lower temp and it would be safe to eat because it was at that temp for a long time and reached pasteurization. I’m sure cooking at 149°F for 2 hours way more than pasteurized the chicken and due to such a long cook time the chicken probably became extremely tender as well. You can turn proteins to mush if you cook them long enough at a low temp sous vide.
@@BriceBriceBabyy Yes. The thickness of the thickest part of the bagged food has to be considered in the time calculation, too. It takes time to reach temperature at core, then must be held at that temperature for a certain amount of time in order to achieve pasteurization.
That’s what I do with my kids. If they don’t want lettuce on their burger, that’s fine, but they have to try it first, to make sure. It’s hard to justify doing that to an adult, though.
@@YoubyMcUA-camrFace i think originally we were gonna use the metric system but from what i heard when the papers or whatever they used back then to put down measurements was in transport some pirates raided said ship carrying the measurements and america never got them but that could be false idk for sure
I’m diabetic and I try to avoid sugar. When I want the taste of brown sugar I use a small amount of blackstrap molasses. That still has some sugar in it, but the flavor is so intense that you don’t need to use much. If you want the sweetness of the sugar as well, switching to blackstrap molasses might not work. But brown sugar is just regular white granulated sugar with a strong molasses (like blackstrap) added. In many recipes, the substitution works just fine.
I am glad you enjoyed Nikko and Hakone! Both are amazing places. Next time I’m over there I will definitely try that chicken burger, and talk with the shop staff.
@@ThundagaT2 I thought so too, then I thought it's so freaking lame to let a pesky tomato get the best of me. So I ate them until I got used to them. And then I ate some more and learned to love them. You can learn to love every food if you just want to do it, and I think it's fully worth it.
hell my brother who has an extremely sensitive pallet and always hated vegetables (usually very bitter to him/offputting) is still willing to try them more than angel
This is crazy I was just in Nikko on the 25th of May and had that exact same sandwich and it blew my mind it was so good. This is awesome to see that you went to the same beautiful town and we experienced the same food there.
@@ArtGuitarLTX I Hate veggies with my meats i would rather eat veggies as a salad instead. Just like I do not like nuts on my ice cream sundaes or desserts I would rather eat nuts by themselves alone not in my desserts. Just because some people do not like something on their food does not mean they are childish.
Yeah it's getting really old. Why even waste vegetables on him, either have someone else taste the food or make his with no vegetables. It's not a funny shtick at this point.
Thank you! I thought I was alone in this. He reminds me spoiled kids I met when I was young who grew up into spoiled adults, whom you cannot take to any but a few specific restaurants.
They are called chicken burgers in Australia too, it is the bun that makes it a burger. If it was bread it would be a sandwich. I imagine it is the same reasoning in Japan.
You can't rely on Angel to give a proper review on things like this when he removes the tomato and onions. He is literally having a lesser experience than the other two.
@@MadisonRamanamabangbang It is a lesser one. The chefs who invent recipes spend a lot of time thinking about how to create harmonious combinations of flavors and textures to give the maximum enjoyment from eating each dish. An amateur picking it apart because he has the palate of a 5 year old is definitely worsening the experience.
Waaaahhhhhhh! Someone on UA-cam doesn’t like the same foods as me! Waaaaahhhhh! Is this really how you want to spend your time? Getting upset that a grown man doesn’t like lettuce? 😂
@@thagingerninjer5391 Because this a food channel, and there's a host who literally hates basic ingredients. Yes. I think we have a right to be annoyed when it's literally his job.
Bruh dont compare Angel to Link. Having a prefernce to no tomato is not the same as "I cant eat greens or vegtables cuz im a kid in a grown body". Give Angel nuggets and put him on the kids table from now on.
Time to stop feeding Angel. 😢 When he takes the vegetables out of everything he eats i don't think he realizes the actual its part of the experience of what you guys are consuming for taste.
You prepared a wonderful chicken sandwich, made with the best ingredients and toppings and instead of trying it as prepared, Angel immediately removes toppings. It reminds me of my stepson, as a special treat I grilled him a beautiful New York strip steak. The very first thing he did was dump about half a bottle of ketchup on top, even before tasting it. That was the last steak he ever got from me. Same with Angel!
Wow - they were some intense reactions! Will have to try this one... Here in Australia we have the same naming culture as Japan - if it is between buns, it's a burger - if it is between sliced bread, it is a sandwich. It has nothing to do with the filling and everything to do with the style of bread used.
If he keeps eating quality meat and homemade bread instead of trained mass produced stuff, then no. Veggies aren't the only thing that should be organic and eating veggies is far from the answer to today's health problems. The veggie industry is insane these days
Tbh I've had enough with uneducated people thinking eating veggies is a mature thing to do. Or a healthy thing in general. We're carnivores, stop poisoning your kids by feeding them inflammatory and for the most part inedible stuff with an exceptionally poor nutritional profile.
This looks FANTASTIC and I would really like to try my hand at making it. Can you provide the recipe/amounts for the sauce ingredients? I can't seem to find Cherry Vinegar though. (Mind you I haven't gone to any local asian markets yet.) I did find some Balsamic Cherry Vinegar however ... would that work just as well?
So I have an interesting question: Can you cut a steak into slices, Sous vide it, Refreeze it then get a quick sear So you get more of the flavor of the seasonings into the meat? The idea being with more surface area you can get more consistent seasoning flavor, more maillard reaction, and freezing the meat after sous vide would protect the internal temperature from an extremely hot sear. I'm assuming it would end up difficult to preserve the internal temperature while getting a great sear with thinner slices, but I'm betting it's possible.
Ok. Guga, I'm gonna give you a little bit of a challenge from a good old Kentucky boy. Bourbon Burgers! First, do NOT use Maker's Mark, get yourself some Basil Hayden's Sublte Smoke. Then you get your ground beef and marinate it 2 shots per pound of beef in the Bourbon. Then from there you fry it in Irish butter on a griddle with proper seasoning. Then you turn up the heat to get a good crust on it. As for toppings all you need is a little mayo, some mustard an onion and some pickles along with some good sharp cheddar. Trust me, you won't be disappointed.
Totally agree with the slow and sear method. If you try to sear the raw burger first you wind up with a dry burger because it's impossible to sear wet meat. By cooking it low and slow first you give the excess moisture from the outside time to evaporate leaving a drier surface, giving you a juicier burger with a nice crust vs no crust or dry shoe leather.
@@valvenator Not just that but if you do it with Bourbon mixed into the meat you burn out the alcohol leaving only the flavor. Evening out the flavor profile in the process.
egg tasted eggy because they didn't put it in ice cold water after cooking you can even see the green ring on the yolk. you eliminate the sulfuric smell when you blanch your eggs after cooking. i also used to think that hard to peel eggs had to do with not blanching but it actually happens when you don't cook them long enough when they're fresh.
You know, every time Angel remove something from the food i would have him do a punishment. He gets to eat expensive food all the time and still being difficult about it? Nah that kid need to be teach how life is.
Why should he eat something that ruins the total experience for him? What kind of a taste test would that be? "I'm sorry but this just tastes like raw onions and is covered in tomato slime, so I would have to rate this as disgusting."
Had a friend like that growing up. Biggest scumbag ever spoiled beyond belief even when we were kids. He’s 27 now and still picks apart his food like a little kid. It’s just the parenting and never being told no or made to finish ur plate.
A&W discontinued their grilled chicken sandwich in Canada several yrs ago. It has a great flavor and was told it's because it was grilled in butter and has Light Ranch sauce with a Bacon/Lettuce/Tomato in a brioche bun. Anyway that unique burnt butter flavor makes everything taste better like in a steak basted with butter.
I used to think veggies shouldn't be on burgers, and I am only want a burger with mean on it.But as I grow older, I realize that if it's just all meat and cheese, and butter, and fat, it becomes... "quesay"., or in my langauge we call it "umay". The vegtables help balances it out in my opinion
Guga, IMHO a burger has to have a ground meat patty. Burgers are a type of sandwich, but to qualify to be a burger, a ground meat patty is what sets it apart from other sandwiches.
U got me Guga. I'm trying this. The cherry Vin will be a tough find, but I'm on it. I think I will do the brioche, but think that toasted milk bread may make the chicken stand out even more. Just a theory. Screw it. I'll do both.
Hey Guga, why not try grilling a whole chicken with that sauce? Or maybe try to grill a different type of meat with it. I am imagining pork chops, pork/beef ribs, and maybe duck would be amazing with it.
Bread, usually square makes it a sandwich. A roll, usually round or oblong bread but not a sandwich. A bun, usually round with cooked meat makes it a burger
I just made it. I screwed up and over cooked the chicken on our grill but the flavor of the sauce is basically teriyaki chicken. Well, at least the teriyaki we get here in the PNW. It was still really good.
The sauce you're making seems a lot like Bachan's Japanese BBQ Sauce. Ingredients seem to match up pretty close too. For the spread, do you have a recipe available? I just dropped a pound of chicken thighs in the sous vide for tonight
I didn't see a link to the recipe so I can't see the amounts of each ingredient... but this is Chicken Teriyaki. Equal parts Mirin, Sake, and Soy sauce. You added brown sugar to give it extra sweetness and some aromatics but this is Chicken Teriyaki,
Okay, as someone who lived in Japan for 7 years and married to a Japanese woman, love me some fried mochi with soba noodles on New Year's. Second, Japanese know how to do chicken, full stop. But Chik-fi-la? Really? Let's compare a Guga burger with McDonald's is what you're saying here.
All Japanese sauce base is just a variation of the same combo using shoyu, sake & Mirin.. you want teriyaki make it sweeter .. u want Yakiniku, gyudon , kakuni , etc make it more savoury… to make it fancy add kombu, bonito, garlic , ginger….
Japanese Chicken Sandwich
Ingredients
• Chicken:
o 6 boneless skinless chicken thighs
• Marinade/Sauce:
o Mirin: 1 cup
o Brown Sugar: 6 oz
o Sake: 4 oz
o Soy Sauce: 1 cup
o Garlic: 6 cloves, minced
o Scallions: 4 oz, chopped
o Ginger: 2 oz, minced
o Black Peppercorn: 3 tbsp, crushed
o Cherry Vinegar: 1 oz
Instructions
1. Prepare the Chicken:
o Sous-vide the chicken thighs at 149°F (65°C) for 2 hours.
o After cooking, place the chicken in an ice bath to chill.
2. Prepare the Sauce:
o In a saucepan, combine mirin and 6 oz of brown sugar.
o Heat until the sugar is dissolved.
o Add the remaining ingredients (sake, soy sauce, garlic, scallions, ginger, black peppercorn, cherry vinegar
o Simmer the mixture until it reduces slightly.
o Strain the sauce to remove solids.
3. Grill the Chicken:
o Dip the chilled chicken thighs into the prepared sauce.
o Place the chicken on a preheated grill.
o Re-dip the chicken in the sauce 3 or more times while grilling to achieve nice grill marks and caramelization. Ensure the chicken is heated through.
4. Assemble the Sandwich:
o Serve the grilled chicken on a sandwich with lettuce, diced onions, and tomato.
o Optional condiment: Serve with additional sauce or preferred condiments.
• Ingredients for optional sauce:
o Sushi Rice Vinegar: 1 oz
o Brown Sugar: 1 oz
o Sesame Oil: 1 tbsp
o Soy Sauce: 2 oz
o Sesame Seeds: 1 oz
o Diced Ginger: 2 oz
o Grated Onions: 4 oz
That’s incredibly generous of the restaurant staff to share their 500-year-old family secret recipe with a random bald guy from America - lol
How does the chicken get to 165F if it's only cooked at 149?
@@marknalberta sorry in advance for this long answer:
It is about the point of pasteurizarion. 165°F is the temp where all bacteria is immediately killed upon reaching that temperature internally. You can cook chicken at lower than 165 and it still be safe to eat as long as it makes it to a certain temp for a certain amount of time. For example, chicken cooked to 155°F internal that stays at least 155°F internal for 45 seconds is just as safe to eat as chicken that makes it up to 165°F for 1 second. Cooking sous vide the way guga did, you could probably cook a piece of chicken at a much lower temp and it would be safe to eat because it was at that temp for a long time and reached pasteurization. I’m sure cooking at 149°F for 2 hours way more than pasteurized the chicken and due to such a long cook time the chicken probably became extremely tender as well. You can turn proteins to mush if you cook them long enough at a low temp sous vide.
@@BriceBriceBabyy thank you that was an excellent explanation.
@@BriceBriceBabyy Yes. The thickness of the thickest part of the bagged food has to be considered in the time calculation, too. It takes time to reach temperature at core, then must be held at that temperature for a certain amount of time in order to achieve pasteurization.
i think there should be a rule where angel has to have one bite with veggies first before removing them
Regardless of his aversion to green veggies and tomatoes apparently he should be trying it for the intended flavor profile.
@@DeathBYDesign666 yeah there can be something out there that he"ll willingly eat with veggies
@@DeathBYDesign666if he thinks the flavor profile is shit with those things on there, why force him to?
That’s what I do with my kids. If they don’t want lettuce on their burger, that’s fine, but they have to try it first, to make sure. It’s hard to justify doing that to an adult, though.
He's gonna have a finger up his butt much sooner in life rather than later all because of a carnivore diet and no veggies 😂
I love that you added the measurements in the video now, that's insanely useful
Even tho they are imperial measurements
@@hacherskanon3082yeah why would he use the measuring system native to where he lives. The nerve.
OMG... I was going to ask for the measurements. They were so tiny, I didn't even see them. THANKS!
@@garethkalber7236 the audacity is in america still using imperial. Not guga.
@@YoubyMcUA-camrFace i think originally we were gonna use the metric system but from what i heard when the papers or whatever they used back then to put down measurements was in transport some pirates raided said ship carrying the measurements and america never got them but that could be false idk for sure
I’m diabetic and I try to avoid sugar. When I want the taste of brown sugar I use a small amount of blackstrap molasses. That still has some sugar in it, but the flavor is so intense that you don’t need to use much.
If you want the sweetness of the sugar as well, switching to blackstrap molasses might not work. But brown sugar is just regular white granulated sugar with a strong molasses (like blackstrap) added. In many recipes, the substitution works just fine.
I bet you love the "Black Strap Molasses" song!
I'm Type 2 and when I need to use brown sugar, I find the best is Swerve Brown Sugar.
I am glad you enjoyed Nikko and Hakone! Both are amazing places. Next time I’m over there I will definitely try that chicken burger, and talk with the shop staff.
It kills me that Angel 'customizes his meal' every time, it's like he's 6 years old and refusing his veggies, lol.
Seriously, he’s a man-child.
I would do the same thing, i hate raw tomatoes. Cooked I'll eat them, but raw, blech. Lettuce in sandwiches/burgers im fine with though.
tomatoes are nasty
@@ThundagaT2 I thought so too, then I thought it's so freaking lame to let a pesky tomato get the best of me. So I ate them until I got used to them. And then I ate some more and learned to love them. You can learn to love every food if you just want to do it, and I think it's fully worth it.
@@leftypiratei will feed you a salad with tomatoes and you'll love it! Money back guaranteed!
Glad that you discovered nikko, a small gem of japanese culture!
If Angel doesn’t eat at least one bite with the vegetables then tell him he gets to swap places with the camera operator
Why ruin sandwiches with vegetables?
why are you judging the way someone eats their food? everyone enjoys or doesn't enjoy certain things. get over it.
Completely agree. Get him off camera now!
I'm glad he doesn't because I don't like vegetables on burgers either, so I'm glad for his perspective
@@DarmanORCbecause he eats like a 3 year old and holds his knife and fork the same way. His maturity level is that of a child.
hell my brother who has an extremely sensitive pallet and always hated vegetables (usually very bitter to him/offputting) is still willing to try them more than angel
It was nice bumping into you in Kyoto ! Hope you had a nice time in Japan !
angel's not even eating the same sandwich anymore
Guga should make a burger using the veggie meat and the meat veggies, and the look at Angel as he is removing all the meat thinking it is veggies.
This is crazy I was just in Nikko on the 25th of May and had that exact same sandwich and it blew my mind it was so good. This is awesome to see that you went to the same beautiful town and we experienced the same food there.
That sandwich looks delicious!!
In order for Angel to give a true review, he needs to try it as prepared or his opinion shouldn't count.
agreed.
One day Guga needs to open up a restaurant with all of his recipes and experiments.
Finally found a way for Guga to actually enjoy chicken! :D
Did no one make angel eat his veggies growing up like come on dude, are you five? I hope its just a bit cus it grinds my gears every time
Angel is literally a child trapped in a teenagers body, bro needs to grow up 🤣
He like meat so much that his body become jacked
For real 😂. It's not gonna hurt him. This is how my 5 yo acts 😂.
@@ArtGuitarLTX I Hate veggies with my meats i would rather eat veggies as a salad instead. Just like I do not like nuts on my ice cream sundaes or desserts I would rather eat nuts by themselves alone not in my desserts. Just because some people do not like something on their food does not mean they are childish.
nah I respect that he's true to himself, a true meat enjoyer
Looking slimmer! The work you put in is showing!
Angel is just a spoiled grown up person who acts like a toddler when it comes to veggies
Yeah it's getting really old. Why even waste vegetables on him, either have someone else taste the food or make his with no vegetables. It's not a funny shtick at this point.
Yep! Mammi & Pappi never said NO!
He's a brat, parental problem also they didn't teach him how to love vegetables
@@DaZgLoM Agreed! I LOVE my meat, BUT I also love my veggies! They add so much EXTRA flavour to meat!
Thank you! I thought I was alone in this. He reminds me spoiled kids I met when I was young who grew up into spoiled adults, whom you cannot take to any but a few specific restaurants.
Guga´s life has been changed a lot recently 🤣
They're called Burgers in a lot of countries tbf
They are called chicken burgers in Australia too, it is the bun that makes it a burger. If it was bread it would be a sandwich. I imagine it is the same reasoning in Japan.
Brazil and most south America and iberian peninsula too
Every country but usa it a burger
Same in Britain, at least where I live if you're using a bun specifically then it's a burger.
@@JAYDOG1337A With that definition, if I put chicken salad on a bun, it's a burger?
@@raversmiracle2 I dunno, I don't like chicken.
Hey Guga just wanted to say, your videos are IMMACULATE in quality keep it up man I love your channels.
You can't rely on Angel to give a proper review on things like this when he removes the tomato and onions. He is literally having a lesser experience than the other two.
Amen!!!!
Some people don’t like those additions, so he makes it real
I love Angel
No, it's a different experience, not a lesser one
@@MadisonRamanamabangbang It is a lesser one. The chefs who invent recipes spend a lot of time thinking about how to create harmonious combinations of flavors and textures to give the maximum enjoyment from eating each dish. An amateur picking it apart because he has the palate of a 5 year old is definitely worsening the experience.
@@MarkDeSade100 So was guga disrespectful to the time the chef took to develop the Macha ball, because he didn't likw it?
This is the Sous Vide Everything that I love. Making recipes with Sous Vide. I got kind of tired of steak with random seasonings videos tbh
Angel is such a little baby about greens. Guess that's why he is so small to every one.
I said basically the same thing. He kinda ruins the video when he does stuff like that
@israelturner8079 yes he does ruin the video every time! Like a toddler.
Waaaahhhhhhh! Someone on UA-cam doesn’t like the same foods as me! Waaaaahhhhh! Is this really how you want to spend your time? Getting upset that a grown man doesn’t like lettuce? 😂
I think Angel needs to man up and try the dish the way Guga cooks it, the way he behaves disrespects both his uncle and the ingredients!
@@thagingerninjer5391 Because this a food channel, and there's a host who literally hates basic ingredients. Yes. I think we have a right to be annoyed when it's literally his job.
this might be the first recipe im gonna try 2 replicate cause chicken is cheap ! TY GUGA your the man
Thank you for the amounts in the top left finally!
Great video! Guga, you should do a Guga style club sandwich too: turkey, ham, bacon, cheese.
What's gonna happen first:
Guga dry aging meat in oyster sauce
OR
Angel willingly eating a vegetable
Willingly? Never gonna happen, so oyster sauce dry age has a much better chance.
Something about Guga using a bartender stirring spoon for multiple applications makes me happy lol :s
The veg thing is getting really old...
Angel is like Link Neal from GMM and those two needs to have a collab
Exactly😂 Two little babies should be the name of their show😂
Bruh dont compare Angel to Link. Having a prefernce to no tomato is not the same as "I cant eat greens or vegtables cuz im a kid in a grown body".
Give Angel nuggets and put him on the kids table from now on.
Time to stop feeding Angel. 😢 When he takes the vegetables out of everything he eats i don't think he realizes the actual its part of the experience of what you guys are consuming for taste.
You prepared a wonderful chicken sandwich, made with the best ingredients and toppings and instead of trying it as prepared, Angel immediately removes toppings. It reminds me of my stepson, as a special treat I grilled him a beautiful New York strip steak. The very first thing he did was dump about half a bottle of ketchup on top, even before tasting it. That was the last steak he ever got from me. Same with Angel!
Wow - they were some intense reactions! Will have to try this one...
Here in Australia we have the same naming culture as Japan - if it is between buns, it's a burger - if it is between sliced bread, it is a sandwich. It has nothing to do with the filling and everything to do with the style of bread used.
First couple of minutes in, I see Guga is living the Good Life! ♥
Guga did you add salt to the thighs before sous vide? Or does all the salt come from the sauce?
Angel gonna wind up with health issues if he always avoids veggies like a 5 year old
I'm sure he doesn't even care
If he keeps eating quality meat and homemade bread instead of trained mass produced stuff, then no. Veggies aren't the only thing that should be organic and eating veggies is far from the answer to today's health problems. The veggie industry is insane these days
@@oceanwaves83 you need a balanced diet unless you want gout
Bro his body jacked
@@munip346 what does that have to do with anything. No one is calling him fat. Your insides can be fucked up while your physique can be great
Always wondered how chicken sandwishes compared to sandwiches. Interesting video
I really like your travel videos!
Have somebody elseenough with the little kid who does not like veggies
🙋🏽♂🙋🏽♂🙋🏽♂
yup, i think ALL viewers are pissed at Angels whiny ass
Tbh I've had enough with uneducated people thinking eating veggies is a mature thing to do. Or a healthy thing in general. We're carnivores, stop poisoning your kids by feeding them inflammatory and for the most part inedible stuff with an exceptionally poor nutritional profile.
Angel,”oh I’m keeping it consistent now”😂
translation (im a pathetic child with zero taste)
DRY AGE STEAK IN OYSTER SAUCE
Keep on saying it
Shut up
Nooo
You're annoying
That definitely sounds like it would be good
This looks FANTASTIC and I would really like to try my hand at making it. Can you provide the recipe/amounts for the sauce ingredients? I can't seem to find Cherry Vinegar though. (Mind you I haven't gone to any local asian markets yet.) I did find some Balsamic Cherry Vinegar however ... would that work just as well?
So I have an interesting question:
Can you cut a steak into slices,
Sous vide it,
Refreeze it
then get a quick sear
So you get more of the flavor of the seasonings into the meat?
The idea being with more surface area you can get more consistent seasoning flavor, more maillard reaction, and freezing the meat after sous vide would protect the internal temperature from an extremely hot sear.
I'm assuming it would end up difficult to preserve the internal temperature while getting a great sear with thinner slices, but I'm betting it's possible.
Ok. Guga, I'm gonna give you a little bit of a challenge from a good old Kentucky boy. Bourbon Burgers! First, do NOT use Maker's Mark, get yourself some Basil Hayden's Sublte Smoke. Then you get your ground beef and marinate it 2 shots per pound of beef in the Bourbon. Then from there you fry it in Irish butter on a griddle with proper seasoning. Then you turn up the heat to get a good crust on it. As for toppings all you need is a little mayo, some mustard an onion and some pickles along with some good sharp cheddar. Trust me, you won't be disappointed.
Totally agree with the slow and sear method. If you try to sear the raw burger first you wind up with a dry burger because it's impossible to sear wet meat. By cooking it low and slow first you give the excess moisture from the outside time to evaporate leaving a drier surface, giving you a juicier burger with a nice crust vs no crust or dry shoe leather.
@@valvenator Not just that but if you do it with Bourbon mixed into the meat you burn out the alcohol leaving only the flavor. Evening out the flavor profile in the process.
Love the way he says ""Sand-wish"
egg tasted eggy because they didn't put it in ice cold water after cooking you can even see the green ring on the yolk. you eliminate the sulfuric smell when you blanch your eggs after cooking.
i also used to think that hard to peel eggs had to do with not blanching but it actually happens when you don't cook them long enough when they're fresh.
To be fair I think the eggyness is part of the allure of the technique
You know, every time Angel remove something from the food i would have him do a punishment.
He gets to eat expensive food all the time and still being difficult about it? Nah that kid need to be teach how life is.
Why should he eat something that ruins the total experience for him? What kind of a taste test would that be? "I'm sorry but this just tastes like raw onions and is covered in tomato slime, so I would have to rate this as disgusting."
Well if he cant do a punishment and is too much of a child and want to insult the cook, ii guess he doesnt belong in the videos
@@yaminoyomi9914why do You get ofended like that? Get a life lol. Also we are humans not rabbit so fk lettuce
@@geirmyrvagnes8718because the experience isn’t for him. It’s for us and these are basic ingredients.
Had a friend like that growing up. Biggest scumbag ever spoiled beyond belief even when we were kids. He’s 27 now and still picks apart his food like a little kid. It’s just the parenting and never being told no or made to finish ur plate.
A&W discontinued their grilled chicken sandwich in Canada several yrs ago. It has a great flavor and was told it's because it was grilled in butter and has Light Ranch sauce with a Bacon/Lettuce/Tomato in a brioche bun. Anyway that unique burnt butter flavor makes everything taste better like in a steak basted with butter.
chicken thigh sandviches can be pretty amazing.. I used use them in my restaurant..
Love when he say 'Jelleman'
A sous vide video without that iconic searing track is wild.
I used to think veggies shouldn't be on burgers, and I am only want a burger with mean on it.But as I grow older, I realize that if it's just all meat and cheese, and butter, and fat, it becomes... "quesay"., or in my langauge we call it "umay". The vegtables help balances it out in my opinion
Stop letting Angel eat if he's not going to try it all lol.
Angel reacts to lettuce the same way my kid did when they were 6 years old.
You should try the same sauce with a beef-burger and see if it reaches the same positive reception.
Guga, IMHO a burger has to have a ground meat patty. Burgers are a type of sandwich, but to qualify to be a burger, a ground meat patty is what sets it apart from other sandwiches.
Dry age Angel in oyster sauce lol. Still watching every video.
Hey guga, how do you clean your grill? It always looks brand new
U got me Guga. I'm trying this. The cherry Vin will be a tough find, but I'm on it. I think I will do the brioche, but think that toasted milk bread may make the chicken stand out even more. Just a theory. Screw it. I'll do both.
sandwich is 1 bread, top and bottom is either a burger or a baguette
Good thing Guga always has a Child in the videos so we can get some consistent viewing of Adult Taste and Child who cannot eat vegetables.
Guga wading in to the burger/sandwich debate!
Removing the lettuce and tomato from the sandwiches literally broke me. 😞
WHO WOULD EVER DO THAT?! 🤬
Right
A child.
Someone who has different preferences?
Children
I think if there's veggies, another person should review it. Angel took too many things out-but that does look like a good burger.
Most of the rest of the world calls them "chicken burgers" too. Because they're served in burger buns.
Buns*
My thoughts exactly. But then again, a burger is considered a sandwich
Once again , Angel shouldn't be taste testing if he can't eat the sandwich the way it's served .
I think it is a great representation for picky eaters. Encompass than entire spectrum.
will i be able to see my camera's flip screen when i film myself or it is blocked by the teleprompter?
Angel is such a kid.!!!!
Angel is unreal taking out the lettuce and tomato, such a little kid to be honest
We want +10 minutes video guga.. even 20 minutes video would be great!!
i didnt expect that ending 😅
that stuff is hilarious to me
You're recreation of the Manten Chicken burger looks perfect. But... Can you improve it?
Hey Guga, why not try grilling a whole chicken with that sauce? Or maybe try to grill a different type of meat with it. I am imagining pork chops, pork/beef ribs, and maybe duck would be amazing with it.
Bread, usually square makes it a sandwich. A roll, usually round or oblong bread but not a sandwich. A bun, usually round with cooked meat makes it a burger
or it's a burger becuase it has hamburger meat
@@videostash413 hamburger is not a kind of meat... hamburger is the proper definition of burger.
Proper definition of a sandwich is also filling between bread. Burgers are sandwiches.
What are the ingredient amounts for the chicken sauce? There is no recipe link in the description.
I just made it. I screwed up and over cooked the chicken on our grill but the flavor of the sauce is basically teriyaki chicken. Well, at least the teriyaki we get here in the PNW. It was still really good.
Never heard of cherry vinegar. Is it ok to skip or use sherry vinegar?
dam that looks awesome
Love from Tochigi Japan bro
The sauce you're making seems a lot like Bachan's Japanese BBQ Sauce. Ingredients seem to match up pretty close too. For the spread, do you have a recipe available?
I just dropped a pound of chicken thighs in the sous vide for tonight
I didn't see a link to the recipe so I can't see the amounts of each ingredient... but this is Chicken Teriyaki. Equal parts Mirin, Sake, and Soy sauce. You added brown sugar to give it extra sweetness and some aromatics but this is Chicken Teriyaki,
The recipe was onscreen this time
@nickhatessnow763 OH man...I missed that tiny writing!
Excellent, Ramsay would be impressed🍔👍
What pan are you using to cook the sauce?
I made your Mongolian beef recipe with chicken thighs and chicken broth instead of beef broth and skirt steak and it was amazing
What can I use instead of Sake? Do you have any recommendaton? I don't wan't to use alcohol.😅
Made this last night, very good! Teriyaki vibe but bore complex. 4.5 ⭐ I generally like something more on the savory side but this is great.
Just stop inviting this man to eat foods with vegetables 😂
Okay, as someone who lived in Japan for 7 years and married to a Japanese woman, love me some fried mochi with soba noodles on New Year's. Second, Japanese know how to do chicken, full stop. But Chik-fi-la? Really? Let's compare a Guga burger with McDonald's is what you're saying here.
hey you were in nikko? nice! this is on my list!
sorry, this vulcanic valley... was this by any chance noboribetsu?
All Japanese sauce base is just a variation of the same combo using shoyu, sake & Mirin.. you want teriyaki make it sweeter .. u want Yakiniku, gyudon , kakuni , etc make it more savoury… to make it fancy add kombu, bonito, garlic , ginger….
Kinda sad that Angel a grown man doesn't like his vegies
Hey Gura, I think you'll love the Kiwi burger
Angel pissing me off 😂😂😂
What are the mesurements for this recipe?
Next time, make Angel a burger, which is stuffed inside with bell pepper, fresh chilly pepper, red onoins and mushrooms, and see if he likes it.
Ahhhh the infamous grill marks!!! 😂
Come on, Angel.