Cheetos CORDON BLEU Experiment!
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- Опубліковано 15 вер 2024
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#Chicken #SousVide #Recipe
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Do I have to 🥺
@sous vide everything. How Is the dry aging angle going.
What is the promo code to the game ?
@@mauritsvonschrowe2162 look in the video slowed down. It should say
Guga you should've made one with takis.
Set the crust in the air fryer. I tried mythical kitchens hot cheetos chicken and I found deep fried killed the crust flavor but the air fryer cooked the crust and kept the flavor. Hope you try it out ,love to get your opinion.
Baking it works aswell
This is actually something I would very strongly recommend. One other thing that I really don't like about deep frying with chips, cheetos and the like is that they hold oil much more than traditional bread crumbs do, to the point that it's actually made me feel sick after eating them. This problem would be totally avoided in an air frier, so it's a win-win.
chips crust experiment deep fried, air fried/oven, flamethrower etc.
Guga needs to see this!
I love how Americans butcher every French word 😂❤️
Guga! Would love to see you opening and tasting some Jamón Ibérico de bellota. This is the next level!!
Or some piedmontese steaks, supposed to be a lesser known cattle with a distinct flavor
With bread, scrubbed garlic + tomato and some olive oil , perfect combo
@@xoriol6379 you know the deal!! Aka pan tumaca
Is Puerco Iberico the same thing as Jamon? Or is it the cut?? Cause I know he tried Puerco Iberico
already has lol
just a little tip .. if you have time let the first layer hang out in the fridge for about 10 minutes minimum it will become way more cohesive then do it the same way the second time then when you add the last coat just put it in the fryer I use this method for deep frying chicken as per normal it will be worth the extra time ass the coating will be way more even and consistent and you cant beat the M.S.G enhanced flavour crunch ... great stuff guys
I have fever dreams of Raid Shadow Legends, I hope some day Guga just.. drops them
Anyone else find Leo’s constant camera eye contact insufferable? And the way he describes everything is uncomfortable. Stick with Angel and Mau Mau
Leo knows what a good opportunity he has. He is so afraid to say anything negative or appear ungrateful. I would be doing the same thing bro. I'm like that the first few weeks of a new job. But relax. Angel is comfortable because he is family. I'm not saying to be comfortable, you aren't family, but you can relax a little. You can criticize the food, you don't have to just compliment everything.
Was about to say the same thing...he's not the main character here 😅
You need to make kangaroo roast or Kangaroo burgers 🍔 🦘 🔥 It would be the perfect mystery meat episode!!!
How kangaroo taste like ? Similar to venison ?
@@masihnewbie0 I tried burgers and it was like beef but tastes more lean. Nothing like venison
@@wilabanodeniro9780 Thanks for answer
My dream job is to be one of guga’s food testers. Always looks great
🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠
Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh.
GO GUGA GO! GO GUGA GO!
Thats such a waste of caviar, I wanna see this happen
@@richyket661 yesssz
Is that the spiffing Brit picture
Made this last night. I used a combo of panko and crushed Doritos. Besides some cheese melting out during the sous vide it turned out pretty good. Keep up the great ideas!
I never find myself salivating as much as when I'm watching a Guga video.
I feel like Leo and Angel Compete alot 🤣🤣🤣🤣🤣
Attempt 11 of trying to get Guga to dry age something in “the butter of the gods”
Love the videos, but less Leo please 😂😂
"you get the ham, you get the cheese" yeah you obviously do, considering its in the recipe! 😂
Hey, you just gave me the recipe idea for chicken rouladen Parmesan. I’m gonna try baby spinach, prosciutto and provolone, use a Parmesan breading, and use the sous vide instructions. I love love love chicken thighs, so I can’t wait to make this.
Guga, "You gotta go THICK!". Me, "THAT'S WHAT SHE SAID!!!"
Thicccc* 😂 jk
7:59 Guga is hilarious, like I laugh inside every time I watch his videos. I don’t know what you’re saying 😭
This is one of those things I feel like you gotta cook alone and make sure no one sees you 😂
Thurnis definitely does this secretly
@@JordanReedYT bruh I can barely be bothered to make a damn sandwich
those potatoes look delicious... but as a spaniard I must tell you that sauce has nothing to do with salsa brava
Dammit Guga... that's the 3rd keyboard I have to drain drool out of this month! 😅
It would be great to see if sous vide will fix the flavor and toughness of Walmart frozen king crab, snow crab, and even the lobster that tend to come in a box at Walmart. Love the videos! Hope yall have a merry Christmas and happy holidays
Whenever I see Guga using potatoes, every time my potato-allergy flares up. Luckily there is always something better in the video.
I beat Guga to a revelation. After watching his previous videos on both chicken cordon bleu and tasty chicken thigh recipes, I made the chicken thigh rolond about a year ago.
Debone a skin on thigh, hot water treat the skin, pound flat, and salt and pepper. Lay a slice of prosciutto on top and roll with a slice of gruyere. The extra skin should wrap nicely to give a full wrap. Place on a cooling rack over a rimmed baking sheet, and bake at 375F for 15min. Finish under the broiler. Juicy with sharper flavors and a nice crispy skin.
that sounds amazing .. and the sweeter ham you used would change the flavour profile a little bit but still very good
At this point I'm convinced Guga is trolling us with his refusal to use any type of ham other than dollar store.
With stuff like this IMO any improvement in hams wouldn’t matter much because a lot of things are already flavourful
Something with corned-beef hash Guga. Knock out some breakfast foods.
Always love watching new Guga videos
Guga never disappoints
Guga, look into Dot's Pretzels, there are two flavors and they even have a cheese twist one (very much like regular cheetos).
CORDON BLUE ??? TF 🤣 19:16
He made Patatas Bravas :O I have been waiting for Guga to do our spanish potato style :D
- What Mr. Ramsay cooks when he's sad?
- Gordon Blue
Cherry vinegar…. Sure one of my pantry staples, never without it!! 🙄🙄😃
Up until this video I've never heard of it and I certainly wasn't born yesterday!
Hey I have a suggestion! Why don't you you try Dry aging beef in Jamaican Jerk seasoning. You can buy it at the West Indian store or Korean or Chinese markets, or you can make it from scratch. Coat the entire, rib eye in it and do three steaks, one brined overnight, one dry aged, and the other Souvite. And see how they come out.
Hello, from guga foods I'm here now.
Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (85th comment on SVE)
I love when they bring Leo on.... He seems to really REALLY enjoy sharing the experience!
very exaggerated person
@@JR-mv7uz yeah and fake reactions
@@Dilemo-d8p yes and it’s getting worse, when they started the show it was more real. Then this break-up and it’s getting less genius fake
@@JR-mv7uz Even Angel seemed uncomfortable :/
A leo episode is a horrible episode
Us is Spain can't help using Korean chili flakes all the time... Seriously now, the heat in salsa brava comes from hot smoked pimentón (paprika). That's it. Unfortunately, this is nowhere near salsa brava.
Guga! I have a recommendation, try the ultimate steak of the gods that no other flavor can ever beat.
30 Days Dry Aged Wagyu Piccanha, Smoked for one hour and cooked sous-vide, maybe with a side of bone marrow on toast
I swear on my D&G belt, that bald guy look very similar with the man from guga food channel
Nothing better than watch guga while eating a steak
Hey Guga, thanks for your great videos.
After watching your videos, I have three requests for future videos:
- Please try some other cattle breeds than wagyu and American beef.
- How do you clean all your pans and other cooking ustensils so they continue to be so shiny ?
- Please cook a foie gras in a terrine using sous vide.
And yes I'll repeat those requests often. ;)
Try to air fry it so that the flavors and the seasonings of the chips as the crust wont be vanished by the hot oil
You should triple crust one using Chester's Hot fries.🍟
Guga! Are you gonna let Chuds BBQ call you out? Sous Vide Brisket shootout! GO
PATATAS BRAVAS YOOO
i was feeling pretty shit and this made my day a bit better thank you
but they should be fried and there's lots of different sauce recipes, i think you could make them again another episode :O
Angel just murdering that gordon bleu while other still saying "cheers"
lol they over here hating on the lack of chip flavors and angel sitting there like bro what are you guys talking about lmao this is delicious
Guga, did you cook the chicken in the plastic wrap? Is that safe? Thanks so much, love the video.
I was wondering the same thing and I slowed it down when it went into the SV. I think I saw the nub of the wrap at the end. Pretty sure he did because he mentioned it at the end about why the chicken held its shape so well. At 167 it is still food safe, not to worry. Most plastic wraps are food safe to at least 220 degrees. Definitely leaving it on when I make this.
You didn’t notice you got that recipe for patatas bravas from the UA-cam channel “Food Wishes” :D
Well, it clearly is the one he uploaded 9 years ago. You just baked them instead of frying. :)
1:50 this isnt pounding and the consistency of the final product looks like it has been in procesor but it looks like it was pounded too.
I wonder how that sauce will work with a steak or burger probably will be amazing
That deer for meat link at the end. When is the next cooperation comming?
When is Leo gonna blue himself and cosplay as Dr. Tobias Funke?
Leo looks like a giga chad with that chin
another experiment: breaded 1 times vs breaded 2 times vs breaded 3 times (or 2 vs 3 vs 4 if you prefer)
Where are the ingredients for the sauce used on the potatoes?
you should try Kangaroo sous viding and fried as a mystery meat
could u do a video about all of the best steak methods that u have tried on one steak?
"Ya gotta go THICC"
Guga - 2021
Here's a nice experiment for possibly a Christmas video... Different varieties of nut-encrusted hams! Or combine glazes with different nuts for even more results!
I'm gonna keep commenting this till hopefully it gets noticed :D
60 degrees and they're freezing? LOL. That's about the normal temperature inside my home in the winter. I've lived in places where we were happy if we could get it UP to 60.
Right???? When it's like 70 outside I got my AC going to get it down to 68 lol. 60 is like perfect
Keep in mind they live in Miami where they barely ever get snow
Next we gonna make Cheetos out of Gordon blues
Hi guga try to keep some steaks to cool down in a sous vide bag and see if it makes a difference
Batatas Bravas “fancy name” LOL all it means is brave potatoes..
I Love Guga Foods Videos 😁
That was a lot of effort just in order to incorporate literal garbage in your food
Use the jalapeño Cheetos. I think it has way more flavor. I’ve been making tenders for my son this way quite often. I’ve found that Cheetos work great as a crust. We normally just bake the tenders. I’ll have to try this recipe now.
I’m shocked you didn’t use Iberico ham! Or better yet didn’t make your own ham! You also could’ve made your own cheese!
Please do an experiment with a steak dry aged in preserved lemon!
Well obviously now you have to do crust thickness and cooking method comparisons.
Question???/
every time i cook meat on sous vide it become dry . can u suggest how to make juicy and tender meat please.
thank you
Guga, I do love your channels, but now you’ve definitely crossed the line. Putting Cordon Bleu and Cheetos in the same sentence is outrageous.
Only because it’s your country’s food
Winner, winner, chicken cordon blue dinner.
He has to be the guy that made the how Cheetos bites from Apple bees
Kinda feels like Guga mostly just does potato side dishes these days 😂
Thinking it's too limited to chicken cordon bleu ingredients. On the Cheetos version, I'd go with thin roast beef in place of the ham and cheddar cheese. Maybe also do one with Cool Ranch Doritos crust and a pepperjack/thin turkey center. Maybe even replace the chicken with pork.
PLEASE DRY AGE IN EDIBLE CLAY/SOIL. 19th time asking too btw. I think it would be so interesting.
I’ve made carolina reaper flavored cheetos fried chicken before. Was really good
'Super'-juicy, 'Super'-tender, lol, you can tell these boys are from Miami.
i might have binged too many videos, if i'm having dreams about eating with Guga i might need to slow down a little.
Guga says 425°F while putting the potatoes in a 400° oven lol I am sure he has his reasons. I am just too observant
Those potatoes looked good but that wasn't like any patatas bravas I've ever seen.
Hey Guga!
I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you!
But I couldn't help but notice, you did not make sous vide goose breast yet.
I highly recommend it, since it could be an interesting video and also it is delicious.
I think it's even better than sous vide duck breast.
Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready.
Thanks,
David
Guga revived my love for cooking
You gotta go T H I C, real T H I C.
Looks like it would taste really good with a Funyuns crust.
I have a challenge for you. Sous vide a Turkey for Christmas
Guga stop acting like you actually play Raid lol.
In the Navy, we call those “hamsters”
this is one of my first videos from this channel and the only reason I knew it was Guga was cause of the title lmfao
If the cheese in the middle is not melted that means the chicken in the middle is not cooked. I would not eat that.
That would be another thing but for sure not patatas bravas
1 to 7 layers of Cheetos CORDON BLEU Experiment
Another great video! Thank you for sharing it with us.
would like to see guga play raid shadowlegends
Chud's BBQ called you out on his Sous Vide Brisket video, you gonna let him do you dirty like that?
once again you do guga , guga will follow
Uncle Roger would be very proud of cheetos
Hi Guga, I have browsed your videos, have not seen anything with lamb. How about sous vide a leg of lamb or lamb ribs? 🤔
100 españoles acaban de tener un infarto al ver esas patatas bravas , 🤦🏻