Chicken BRINING Experiment!
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- Опубліковано 29 тра 2024
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If you want to make good chicken, then you have to brine it for best results. Today I did just that! After creating so many different types of chicken recipes, I wanted to find out the best way to brine your chicken, the results are not what I expected.
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#Chicken #Recipe #SousVide - Розваги
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Raid shadow legends trash
Please do not cover your mouth with your hand when you are tasting food, because that gesture makes it seem as if you want to vomit ... On the other hand I would like to congratulate you on the excellent youtube channel.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
@@unvrslgml2552 nonce
how about some sous vide surströming? :D
Cook 3 of the same steaks and try and convince your family that they are different.
Testing Bias would be great after 5 years of youtube :D
Yes! Also meassure seasonings everything gotta be identical
for april fools
Yes please @guga !
I rmb one videe not so long ago where he did some changes but Angel cannot tell if there a difference and he shoots it as it is
So...I don't think they will be convinced
the plastic wrap was so tight I first thought you wrote directly on the buttermilk :)
For some reason that sentence is very dirty
Bout to write that
Same lol
@@darklion451 that smiley face thoooo
@@darklion451 facts
You should prank Angel by making a bunch of steaks that are all exactly the same and calling it an experiment. Get Mau Mau in on it. Like both of you say one is delicious, one is disgusting, one is normal. While Angel is just sitting there confused and trying to figure out the difference.
I think it would be better if they both didn't know
The placebo experiment
@@hubertnnn but it would be harder to convince if it's just Guga saying they are different
Some men just wanna watch the world burn
Calm down satan XD
Who for even just a brief second thought Guga had developed the power to write directly on milk?
0.68 seconds
When I make fried chicken thighs I use buttermilk with a couple of tablespoons of pickle juice mixed in. I love the way it comes out, and now after watching this video, it backs up what I thought. I suggest to everyone that they give this a try.
I was just thinking that would be a great idea use the pickle juice or jalapeno juice in the buttermilk! I got to try that
This is the way. Even 1/2 and 1/2 is delicious
Add a little Frank's hot sauce too and it's to die for
I do that as well, and sometimes I sub in hot sauce or pepperoncini brine.
I think Chick-fil-A does something along those lines. Will give it a go.
I have to tell you, the video production, sound and camera work on your channel is as professional as it gets. Its exceptional work that far exceeds a cooking show but almost anything else out here on youtube. Its just a pleasure to watch.
I feel like 80% of UA-cam is people screaming at me. This guy is smooth
If you like this cooking channel (as do i), I suggest you also check out the UA-cam channel of Chef Jean Pierre. He is hysterical as well as informative. I have tried several of his recipes and they have all come out great.
"only thing left to do" Counter: 22
In San Antonio, we have a restaurant that has Jalapeño fried chicken and it is amazing.
Do a “I’ll tell you one thing” and “Talking about that” counter too lol
The buttermilk has an enzyme that tenderizes and moisturizes the meat (much like pineapple and papaya). Using store-bought pickle juice is just marinading in a vinegar/spice mix (might as well use Italian dressing). It would be interesting to use a “real” brine from homemade pickles or sauerkraut since those get their “sour” from a natural Lactobacillus fermentation and the live bacterial culture might have more of an “enzymatic” effect on the chicken than denaturing the protein using an acid (vintager).
I ferment my own spicy garlic dill pickles. Ill try and experiment with the juice and brine some chicken with it and get back to you on how it turns out.
@@scottrconsulting how did it turn out? I love pickles
Yep it does! I have a dairy and soy intolerance so I had to find creative solutions to tenderizing meat. I saw a lot of recipes using yogurt and figured that it's the enzymes and probiotics breaking down the meat, not just the dairy alone. So I started using some vegan yogurt and then using some old fermented kimchi up so it didn't go to waste. Now I blend up a mixture of vegan yogurt, kimchi, and whatever juice I have in the fridge from either kalamatas, green olives, pickles, or peperccini. Works great for tenderizing and also lowering the gaming's of meat like lamb too.
I use buttermilk and then a juice from commercial pickles for that reason but i still want that pickly brine
how did it turn out?@@scottrconsulting
Guga! Here’s an idea: Dry age a brisket and then make pastrami with it
Yesssss
Yaaaas
I think he did something like that already, it sounds vaguely familiar. It was probably not dry aged though.
Great idea!
@@DeathBYDesign666 he did a pastrami vid with very nice results. But no dry age. I think it’d give the pastrami an extra layer of flavor
1:27 for a second i was like "yo how the f does he write on buttermilk??"
Guga's positive energy is something i always enjoy watching
What Guga said about the Mazzeta tamed jalapenos is absolutely true.... I can eat a whole jar of them, by themselves with no burn. I like spicy, but these are literally the smell and essence of the pepper with no burn or heat. Literally black pepper is more powerful. I have many GALLON jars of these at my house I love them so much!
At Raising Cane's we just brine it in water with salt and msg.
MSG!
No wonder the chicken is always flavorless
@@tejashua6005 lmaoooo
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk, Deer, pig, etc. and compare them to beef picanha. Love your videos by the way.
I don't think those animals would have enough fat to even make it look like a picahna
@@nateb2715 I know they have picanha but I dont kniw if they look like a beef picanha. I might work though
@@nateb2715 so cook them with a piece of Wagyu fat on top!
Deer picanha is so good.
Since the jalapeño, pickles, and buttermilk were the best, what if you mixed all 3 and then brine the chicken in it. Sounds like something im even willing to experiment myself
I have always used buttermilk and pickle juice so now I have to try buttermilk and jalapeño juice or all 3
How about a buttermilk brining experiment where you have several batches of chicken that brine in the buttermilk for different periods of time to see if that changes the texture &/or flavor? One for 2 hours (the control), one for 4, one for 8, and one for 24 hours.
And one for 48
Between 4 and 8 is best. Buttermilk fried chicken is a signature dish of mine I've been tinkering with for a long time now.
@@Ne1vaan the south has been doing it for 100 years.
totally didnt think he was writing "buttermilk" on the buttermilk :/
you right hahaha
just for show (:
Who the tf use “:/“?
Ah yes, kid
My chicken BRINGS all MAUMAUs to the YARD,
And they're like, it's better than yours
😆
1:33 Just Bruh
@@BillFX the chicken put on white face😳
Damn right, it’s better than yours, I can teach u, But I’ve to charrggeee!!
@@evonnelai6758 a man of culture!
I love his bubbly personality and excitement for food
Sounds like he needs to try marinating the chicken in buttermilk and jalapeño juice to get the best of both. 😋
I've once taught of investing in Bitcoin but was always discouraged by my friends
These bots are evolving 😭😭😭😭😭
Wtf nobody asked about btc thing
@@life-yd6ec HAHAHA wtf.
I reported them all, stupid bots
7:20 This song gets me every time
fun fact: chickfila uses the pickle juice method to make their sandwiches
Maybe, I guess it depends where it is because the Chick-fil-A I work at used buttermilk
they use pickling spices
not straight up pickle juice, they use a mixture between pickle juice and buttermilk. i worked at one near me and that’s what we used
You should try marinating Angel in jalapeno juice. I think he would appreciate that experience.
Thank you Ray Charles legend for sponsoring this video.
"Welcome back to Guga Foods, everybody"
Man...such a friendly and warm welcoming. Time to enjoy!
Love that he called the chicken steak on time
he is my julia childs
Yea it’s a really nice break from everyone else’s channels saying “what’s up everybody, it’s ya boiii “insert name””
Buttermilk with cayenne pepper and garlic powder marinated for 24hrs. Makes the best chicken you'll ever eat.
Try garlic powder, onion powder, cayenne pepper and paprika along with the buttermilk. It is divine.😉
Gotta add some onion powder and smoked paprika. A little bit of pickle juice too. It's next level!!!
Thank you so very much for your channel!!! My favorite an when I watch your channel I never have to fast forward at all I watch from start to finish!!! Love it buds, so entertaining with every video..🙂❤🙂
Finally! I asked for this awhile back! Thanks man! Try English breakfast tea as a brine! It's my favorite brine (I also add salt)
Guga out of context:
"Oh man, it seems like this one had the most penetration"
One of my other favorite channels is ThatDudeCanCook. He has a video for making fried chicken and the brine that he uses he got from a restaurant he worked at. It's 3 cups buttermilk, 2 cups pickle juice and 1 1/2 cups Franks hot sauce. You should definitely give that one a try. 😋
Best video yet! I love watching you guys!
I love these experiments! Keep up the good work!
buttermilk contains slight acidity, that acidity helps in breaking down proteins in the chicken therefore tenderizing it
best part of every video here is the "but watch this" part
Hello Guga
Saludos desde el paso tx !!
Love your creativity and twist on recipes.
A big fan of your Channel !!!
I make pickled jalapeno spears (preserved by water bath) and I've used the left over brine as a marinade before. It's actually pretty good... Adds a nice tanginess.
New drinking game: take a shot every time Guga says “all there’s left to do”
I dont think I've ever needed to go to the hospital after 11 minutes of a drinking game.
SO LET'S DO IT
@@jernigan007 As simple as it gets
"I know that girl across the bar doesn't look that good right now, but watch this!"
Take a shot of brine everytime guga says.....
For a second there I thought this man legit just wrote on buttermilk
Great video Doing buttermilk chicken now for first time. Liking those steak plates also!
Thank you. Very helpful.
A little late to this party, but if you make a deep incision on either side of the bone on the inner side of the thighs before you brine/season you can enhance the flavor just from that alone. I have tried and trued this method.
There is one perfected recipe including chicken and olives, Algerian olive chicken. You should give it a chance. But the most important thing is to use good olives. In Algeria where they grow a lot, the choice would be small olives from old trees. They also make the best olive oil.
Buttermilk with pickle and jalapeno juice in the marinade. The best of all three.
Hey Guga, I’m a chef in Dallas and I love your channel and you’ve given me a lot of cool info over the years. Keep it up, and all the best!
Have you tried experimenting with sous vide in the brine? I'll use soy sauce instead of salt in my brine. Because the meat is already immersed in liquid, I only need to remove all the air out of the bag; vacuum isn't necessary. The brine transmits the heat from the sous vide directly to the meat through conduction and convection. But, I've never really compared brining PRIOR to cooking vs. brining WHILE cooking.
Quick question - Do you let your stuff from the sous vide bath rest to room temp before searing / frying / or otherwise finishing them?
Or do you just take them right out of the bath and hit them with the high heat?
What an awesome video! Thanks for this
Really enjoy your experiments, keep it up :)
You should try experimenting with yogurt, sour cream along with buttermilk. That would be a more interesting test. Also to be more of an experiment, have a control so one that's not brined. So tastes can be compared. Great video!
Try an experiment using anchovies. They're good for saltiness and savoury flavour in foods
Great informative video! No I'm doing both pickle and jalapeno brine today. I will def try the buttermilk brine next time.
It’s awesome you have a blind tester with you! That helps me taste it with you. I think you can really use this format
Why dose everything he makes look so good
@@jacobruggles9865 real mature
Does
@@Nick_Gir thanks!
I've used olive juice to brine fried chicken, however I used the juice from Castelvetrano olives. Their taste is milder so that may be a better choice. Also, I wonder has anyone ever marinated chicken in buttermilk ranch dressing?
I find Italian dressing and Buttermilk does great mixed together, and you can also mix the pickle and Buttermilk as well....the peppers I wouldn't mix with buttermilk it still tastes great but it numbs the pepper flavor
Buttermilk and pickled jalapeño juice brine is amazing! You should try it
guga I have a great Idea for u. I always watch all of your videos, and sometimes I try to make what u do, but I say,” oh I’ll try that side dish another time it looks really good”. Then I forget what video it’s from. The idea is to do a series of videos just doing compilations of your best side dishes. I know I would watch and maybe it could be a good Idea.
that music when he was about to take them out of the sou vide machine was fire
Your vid popped up as I had my sous vide on cooking some steaks.....they're in my head man!! 🤣🤣 Keep up the good work man.
I like the positive vibes you transfer to your viewers
What i've seen done a lot us putting pickle juice into the buttermilk and brine the chicken in the mix
This is what I do, and it is a perfect match. Buttermilk+
I wanted to suggest that after seeing this episode.
To either mix buttermilk with pickle juice or brine the chicken twice: first in pickle and then in buttermilk.
Yup, we did this at my old job. Amazing fried chicken. Using 100% pickle juice would be too much imo
Mom always used buttermilk but put jalapeno liquid in it as well. Pickle I imagine would work too but.. well.. I am a Loza! 😛
What a lovely and jovial man! I think I would enjoy cooking with this foodie!
Nice! Thanks for the ideas.
I'm waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. "I know he doesn't look that good right now, but ..."
Seek professional help haha
cri
😂😂😂😭
The acidity of the jalapeño one probably "cooked" the chicken...think ceviche and lime juice. I bet the same thing happened here.
I always enjoy your comparison videos.
👍🏾 I really enjoyed watching this video I’m gonna give the pickle juice brine a try and I agree butter milk brine is 👍🏾 good!
Ever since this video, I always brine/marinade my chicken in homemade buttermilk (whole milk+apple cider vinegar, but I also throw in a bit of sour creme/creme fraiche) along with salt, onion powder, and garlic powder, overnight. Works perfectly every time.
That's not true buttermilk. It's just a substitute.
I love using pickle juice and other seasonings to brine my chicken. I usually do it in bags with a bunch of other spices like garlic, pepper, oregano, etc. When you brine in the bag you don't have to use as much brine, and with the extra seasonings, you can really dial in the flavor.
It's my personal favorite way to make chicken! (You can also try out other types of pickles and find your favorite. I like using the sandwich pickles or bread and butter pickles)
I used to do that until I found out how much better pepperoncini juice is. It destroys pickle juice in chicken brine.
I would’ve done a tomato juice brine just to see if the acidity would be enough to make an impact. I think the nice summery flavors of tomatoes would make a neat brine or marinade.
It would. Idk how long you need to let it sit though
I brine all my poultry and pork chops in this mixed with two quarts of water and extra water later for the chill. This makes roughly a gallon of brine.
Brine
1 cup kosher salt
1/4 cup brown sugar
1/2 cup Black Pepper cracked
1 tsp dried thyme
13 Whole Cloves
13 allspice cracked
3 bay leaves
1 Orange zested and quartered
You should try a "neutral" brine of Water, Vinegar, Salt and Sugar as an option for a base that you can modify to add seasoning to the chicken in the future.
BTW, it's the acid in the vinegar and buttermilk that's tenderizing the chicken. With buttermilk, it's less a brine then a marinade, as brining requires a salt solution and buttermilk has relatively little salt...
It’s all about becoming denatured.Acid breaks down protein in the same way that heat does. In the same way the lime in Ceviche partially “cooks” fish. The best example is egg white going from clear to white.
denaturation
@@shounaksarkar7835 Thank you! It’s me being lazy and relying on autocomplete. For the record, you were correct, and I have changed it thanks to your reply.
@@DrDaveW hey it's no big deal
Should have tried also using lacto fermented brine from homemade pickles. It's got all the benefits of buttermilk, except also incorporates the ingredients used in the pickles, like dill, garlic, onion, etc. Thanks for sharing!
Chick-Fil-A uses pickle juice. It brines with a mineralesque flavor. Most Michelin restaurants use plain yogurt to break down the chicken and get a crunchier skin and juicier inside. Traditional fried chicken cutlets, as in a chicken sandwich or any southern dish, will call for buttermilk. Nobody else has used olive or jalapeño that I've ever heard of. Yogurt beats buttermilk - give it a try.
The brine is so salty I'm surprised he salted it on top of that.
You think those are good, combine buttermilk with the jalapeno juice and add just a touch of jalapeno powder to the sous vide bag...
I love your channel. It's entertaining and useful. I found this video while researching the typical saltwater brine. I elected to do the generic saltwater brine for the first time today on some boneless chicken thighs. Just a 3-4 hour soak in maybe 1/4 a cup of salt and half a gallon of water worked magic on the chicken. I removed it from the brine, seasoned with paprika, black pepper, garlic powder and poultry seasoning and cooked on a George Forman grill for 10-12 minutes. OMG were they juicy and tender and the salt enhanced the flavor of the meat. I kinda want to try a pickle juice / jalepeno juice brine at some point but you don't gotta get all jiggy wit it even tho I know that'r ur thang...
I'd like to see a dry brine experiment comparing regular salt to MSG to a third with half salt half MSG. Preferably on steak.
Funny enough my grandpa drinks straight up buttermilk 😂
Me too!!! Got it from my mom.....buttermilk with a little cracked pepper. Heaven!
Do a marshmellow fluff dry-age experiment next
Lol less do iit
overnight (salt water) brine, but dredge in buttermilk!
The best chicken brine I've used is leftover garlic juice from Korean-style pickled garlic.
How would a buttermilk/pickle mixture compare to either separately, in terms of rank, in your opinion?
I tried it and it was really good, but not had either separately to know. ½ cup each bm and the juice.
Commenting one every video until Guga dryages Angel: day 2
Hit both channels
I love when he says 'talkin bout that' then goes into that subject
Brining really works on a whole turkey. There needs to be enough salt to make it saltier than whatever you're brining. The action is that whatever is in the salt solution will release moisture into the solution, and then the item in the brine will start sucking the moisture back in with all of the flavors that have been added into the salt solution. For smaller items, like chicken pieces, you can brine for a few hours. Turkey is really good with some apple jelly, hard apple cider, thyme, star anise, orange peel and sage.
Juices from turkey is unusable for gravy also. Everything has trade off.
I'm curious as to the difference of Sous Vide vs the grill with these brines.
I second that. I love sous vide chicken but miss the juicy but slightly firm texture of some sandwiches I've ordered from fast food. SV sometimes breaks down the chicken too much.
@@temposhop8739 Try different temperatures and times.
@@hubertnnn from what I've seen most people use 149F for breast. I saw Guga's chicken sandwich video where he cooked for only 1 hour, so that's my next experiment.
Cheers Guga. Try marinating the chicken in real pickles. Hint: try oriental pickles like Indian, Pakistany and other origins
the lactic acid in the buttermilk is what does the trick. It tenderizes the meat, and helps it to retain moisture.
You have to try the brine from peanut patch boiled peanuts on your chicken, it blew my mind. I braised my chicken in it on one side and got the other side crispy.
Chik-fil-A brines in pickle juice, thats why Maumau thought of chicken sandwich
No they don't, that's a rumor that's been proven false
No, it hasn't.
& they do.
@@dylanbivins847 literally just Google "Chick Fil A pickle juice" and you'll see that you're wrong
I’m black so u should kno how I feel about chicken ✊🏾
I’m white so you should know how I feel about chicken ✊🏻
I’m hungry so you should know how I feel about chicken 😎
I'm a ginger... and... well... you know :/
I've brimmed pork a few x w olive bime and turned out good.
I mix pickle juice with the butter milk and get great results.
I ❤️ this show!! I will try the jalapeño one at home tomorrow
I want to know if a traditional lactobacillus cultured pickle gets the same type of result as the heat-treated quick pickle in the video. I would recommend homemaking both though, so it isolates that distinction
Cool! Still pushing for asoefetida powder umami experiment using Tasting History's Parthian Chicken - Roman Empire version vs. sous vide version 😂
Woo! Field Company skillet, I love mine and glad you got one too 🤙🏽