To all the people wondering about the chicken. Its probably influenced to a large degree by lighting. They even use special lights at butcher stores to make the stuff look less wack which isn't reproducible at home unless you have a studio kitchen. (Not to say that even under perfect conditions it still wouldn't look weird, but from my experience bad chicken is slimy. A darker color usually indicates the chicken was older at time of death)
@@KlaximumSkroeft i sometimes am very glad i grew up on the countryside and know what unprocessed food looks like. sometimes even when it still has legs and moves
the color of the meat changes depending on the food it received and the breed of the chicken, or if it ran in its life or if it was raised in a cage with 100 other chickens with him. in the case of this video the color of the chicken comes from the fact that it had to be fed with corn which gives it its yellow color i asume
"Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Purists believe aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier. Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.[10] Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt)." - Wikipedia (I love to read about useless shit)
in your defense, chicken thighs are fattier than chicken breast, thus being significantly juicier. So i dont think you messed up- i actually think your analysis was spot on as to the difference between nick's recipe and popeye's recipe
Did he make some Aioli without garlic ? After checking, yes Nick indeed made some "aioli" without garlic, which means he didn't make an aioli at all but just "boosted" his mayo.
muricans be eating that factory chicken they pump full of a saline solution. In France we're really serious about quality chicken. It never looks pink.
That's unfortunate, and not my experience. Usually places overcook chicken as a matter of procedure. But hey, I can't speak for the people running the place you go to. Then again, it might just be the grease.
@@UnitedWarsit isn't a lie, his honestly looks better. Mostly because I can't imagine ever eating Nick's, it looks so fake, his actually looks like food
I genuinely think Canoe’s videos look better a lot of the time because the lighting isnt as bright. I have sensitive eyes so Canoe’s… suspiciously dark ingredients make my eyes very very happy, like Nick’s videos are so bright it genuinely hurts to watch, like physically painful
Your frying method cools down the oil when you drop the pieces in, a fryer keeps the oil at temp as long is it isn't overfilled so that's why his chicken is crispier.
no its the way he breaded it... if you properly do it and incorporate a bit of liquid in to the flour first before breading, you develop nooks and crannies which adhere to the breading and give it a crispier texture
For reference, Nick's looks crispier because he sprinkled the wet into the dry to make little beads/clumps of batter, I think he also double dredged but just didn't say or do so in the guide itself... Pretty sneaky Nick.
You single-handedly prove that I don't need all that fancy cooking TV magic or skill to actually be able to cook. Seeing this channel has boosted my own confidence in what I create. Which is equally radioactive, if not more.
Bruh, I watched only 4 videos and I like it very much. I like to laugh a lot and cooking videos. You are the one I have been looking for. :D Subscribed!
Future canoe, I would have absolutely applauded to your mimicking, and it looks extremely appetizing to eat it. I will follow your recipe because I subscribe to you. You deserve it😂😂😂
I am a cooking nerd so I wrote out the instructions for the brioche buns. Tangzhong: 2 tablespoons bread flour ¼ cup whole milk 2 tablespoons water Buns: ¾ cup whole milk (warm) 1 tablespoon active dry yeast 2½ tablespoons sugar 3¼ cups bread flour 1½ teaspoon kosher salt 1 large egg 1 egg yolk 3 tablespoons butter Egg wash: 1-2 tablespoons water 1 egg Make the Tangzhong: Combine the milk, water, and 2 tablespoons bread flour in a small saucepan, and whisk until no lumps remain. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner. Remove from the heat and set aside. Make the dough: In the bowl of a stand mixer, add the warm milk and sugar and stir to combine. Sprinkle the yeast over the top and then mix gently. Let it sit for about 5 minutes for the yeast to activate. Add 3½ cups of bread flour and salt. Mix on low until it becomes incorporated, then add 1 egg and 1 egg yolk. Let it mix until the egg is dispersed throughout the dough, scraping down the sides. Add the tangzhong and run the mixer on low. Slowly add in 3 tablespoons of butter while the mixer runs on low. Mix for about 10 minutes, until the dough is soft and smooth. Remove from the mixer bowl and shape unto a ball, tucking the sides under and smoothing it out. Put in a greased container and cover with a lid or damp towel. Put the bowl in a warm location, or use the bread proof setting on the oven. Let it rise for about 1-1½ hours, or doubled in size. Add some flour to a work surface and turn out the risen dough. Let it degas gently and shape it into an even log. Cut into 8 equal pieces with a bench scraper. Shape each piece of dough into a sphere by tucking the sides under, then lightly drag the dough towards you and rolling it until the shape is right. Place each sphere of dough on a baking sheet with a silicone mat. Cover them with a damp towel or plastic wrap and let them rest for 15-20 minutes. Preheat oven to 375°F. Make the egg wash by whisking 1 egg with 1-2 tablespoons water in a small bowl. Brush this onto the risen dough spheres. Bake for 15-18 minutes, or until golden brown on top. Remove from the oven and cool on a wire rack for a few minutes and then serve warm. - I’m a vegetarian so I didn’t care about the chicken, and that garlicless aioli is weird. Hope this helps people make good buns.
If you want crispier chicken, I recommend squeezing it more when battering. This tears the chicken, creating a bumpy texture and little lumps in the batter. This also tenderizes the chicken and makes the coating stick better.
Signs of Spoiled or Bad Buttermilk Buttermilk tends to be a little thicker than milk and it naturally has tiny lumps in it, so it's good to shake it well. Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad.
Slightly yellow chicken is usually from chickens breed on a more natural setting. In Spain we say they are pollo de corral. You know from chickens that weren't feed with so much chemical sh*t.
chicken has a defect in the muscle and makes it look like it has a wood grain. some chickens have it some dont, also the supplier from wherever youre getting it might be getting a deal buying the weird. its usually results in a tough and grainy texture. Also Subbed. you make good shit .
Where's the food/utensil drop and epic reaction music clip during the taste test at 9:51? Was waiting the whole vid for this and now my day is ruined 💀
This man is the living example why lighting is so important for cooking videos
Good music, good microphone, good editing and better camera. All this add up to make even the worse recipe look awesome 😂
I think the lighting is the only issue with chicken he uses
nahh that chicken meat is the channel brand now
Lighting needs to do some of the cooking if it is to be considered important to cooking videos.
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
the ingredients you use makes my struggling family look rich, thank you
💀
@@youraveragejoe7526 💀💀💀
Oh nah 💀 bro will never recover from this
@@Sfoly2💀💀💀💀💀
@@l0v33rx 💀💀💀💀💀💀💀
To all the people wondering about the chicken. Its probably influenced to a large degree by lighting.
They even use special lights at butcher stores to make the stuff look less wack which isn't reproducible at home unless you have a studio kitchen. (Not to say that even under perfect conditions it still wouldn't look weird, but from my experience bad chicken is slimy. A darker color usually indicates the chicken was older at time of death)
Muricans also be eating that pink factory chicken. Normal chicken isn't that pink.
@@KlaximumSkroeft i sometimes am very glad i grew up on the countryside and know what unprocessed food looks like. sometimes even when it still has legs and moves
It’s his white balance. If you compare his and nicks videos you can se the whites are different.
the color of the meat changes depending on the food it received and the breed of the chicken, or if it ran in its life or if it was raised in a cage with 100 other chickens with him.
in the case of this video the color of the chicken comes from the fact that it had to be fed with corn which gives it its yellow color i asume
I aint reading allat thats fo' sure‼️‼️‼️
I'd be shaking in my boots if I was in a usage of wacky ingredients competition against FutureCanoe
Timbers = shivered
Nice name
Bonus points if they picked the ingredients right from Chernobyl!
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
@@avangardismm Who is this dumbass
do you personally go the farm to pick the grossest looking chicken, or do you breed them yourself?
He breeds with them
He probably got the chicken pregnant and made it give birth
Wth you guys HAHAHAH
Why do you think he keeps getting the eggs out of his bed?
he has chicken rizz
It's nice to see you getting bigger everyday and still using close to death ingredients like us poors.
here in Brazil the ingredients are even worse
@@Sfoly2 yummy asf, and what I mean by asf, I mean African Swine Fever.
@@Sfoly2 teu rabo
@@piciperkuadrik4636bro 😭 :skull:
@@Sfoly2 Quanto mais próximo da validade mais gostoso é
Wait, did Nick's OG recipe really say making an aioli and then proceed to not use any garlic? Like, the main ingredient. This is just herby mayo. wtf.
Yeah I was thinking "does this guy even know what aioli is?"
americans dont know what aioli is... in stores, they sell "garlic aioli" so people know its not just mayonaise haha
I'm by no means a food elitist, but that shit really irritated me. Next he'll be using ketchup for his marinara.
Aoli is more fun to say than mayo
"Like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. Purists believe aioli should not include egg, but nowadays, egg or egg yolk is the usual emulsifier.
Since about 1990, it has become common in the United States to call all flavored mayonnaises aioli.[10] Purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt)." - Wikipedia (I love to read about useless shit)
in your defense, chicken thighs are fattier than chicken breast, thus being significantly juicier. So i dont think you messed up- i actually think your analysis was spot on as to the difference between nick's recipe and popeye's recipe
exactly the amount of effort i can relate to when trying out youtube recipes.
this guys channel is the epitome of expectations vs reality
My chicken isnt cancerous
RADIOACTIVE
I'm glad I discovered you before your channel blows up. You're a gem of an entertainer my dude.
He’s been huge on TikTok for months now
@@aficionadoavacado559thank god he moved to here or I would've missed this absolute gem.
Did he make some Aioli without garlic ? After checking, yes Nick indeed made some "aioli" without garlic, which means he didn't make an aioli at all but just "boosted" his mayo.
Yeah I was like "wtf?"
Besides, pretty sure Popeye's just uses standard mayo.
He does a lot of weird things and calls it something it's obviously not lol
You know, I wasn’t concerned about the chicken cause I was blaming it on lighting, but THAT MILK? I can’t let that slide😭
Yeah super worried about that buttermilk
Yeah super worried about that buttermilk
I think the guy above me is worried about the buttermilk
I think the guy above me thinks the guy above me is worried about the buttermilk.
i think the guy above me thinks the guy above him thinks the guy above him is worried about the buttermilk.
In Mexico the chicken looks more yellowish than white too, and that is cause it’s fresh from the carnecería/mercado.
It’s because it has the Mexico filter put on it.
It’s got that Los Pollos Hermanos hue
muricans be eating that factory chicken they pump full of a saline solution. In France we're really serious about quality chicken. It never looks pink.
@@jasta-y5dsomeone Finally said the truth
@@oddacity5883 as a mexican i agree
Its always a great day when Future Canoe uploads
"Thighs over breasts"
A man of culture indeed.
you're not a man of culture you're a porn addict
Why does it say there's one reply when I see *nothing*
@@creamythecat8258 YT comment shadowban
Your corny
Sir this is a KFC
Im so happy dat this channel is growing
This one was so good, the Instagram REFUSED to believe he made it
Oh, he didn't mention it, but the secret to every Popeyes chicken, is making sure it's undercooked, making it an experience no customer will forget
That's unfortunate, and not my experience. Usually places overcook chicken as a matter of procedure. But hey, I can't speak for the people running the place you go to. Then again, it might just be the grease.
Medium rare chicken 🤤
salmonella is the best seasoning
my popeyes is always good as fuck
The bacon egg and cheese side quest was beautiful.
bro clumps and chunks in butter milk is not normal lmfao
If it is unprocessed, having clumps in normal. I have cows at home and I know it.
Depends. Sometimes it's not all the way mixed up and will seperate just a hit even though it's still good.
It literally is
Tiny lumps are normal but if it smells bad (which he said it smells weird) then it’s gone bad
It is its just butter
Bro your sandwich literally looked better than Nick's, also his batter completely fell apart while doing his cross section lol
Be for real
@@xzx_lag2974💀
You don’t need to lie to make him feel good
@@UnitedWarsit isn't a lie, his honestly looks better. Mostly because I can't imagine ever eating Nick's, it looks so fake, his actually looks like food
I genuinely think Canoe’s videos look better a lot of the time because the lighting isnt as bright. I have sensitive eyes so Canoe’s… suspiciously dark ingredients make my eyes very very happy, like Nick’s videos are so bright it genuinely hurts to watch, like physically painful
8:23 blud says that like hes not 2 different people
Your frying method cools down the oil when you drop the pieces in, a fryer keeps the oil at temp as long is it isn't overfilled so that's why his chicken is crispier.
no its the way he breaded it... if you properly do it and incorporate a bit of liquid in to the flour first before breading, you develop nooks and crannies which adhere to the breading and give it a crispier texture
I love this channel cause the food actually is realistic to what most of is make
The only time I'll watch Nick or pretentious Adam, is when you cover their recipes. ❤️
3:58 this is the first video I seen with a good outcome so far
4:38 the sound effect 💀😂
For reference, Nick's looks crispier because he sprinkled the wet into the dry to make little beads/clumps of batter, I think he also double dredged but just didn't say or do so in the guide itself... Pretty sneaky Nick.
8:34 "They dont look as crispy but at least their not falling apart." *proceeds to spontaneous combust*
The sound that the bread let out when you punched it 💀
Crazy you’re almost at 100k! Love seeing you grow!
Did the chicken get breast cancer before she died?!
Yeah actually she is smoking just before she died ☠️🤯🤢🤭🤭😂
I'm impressed how accurately and consistently you pronounce Tangzhong
The thank you at the end is always so wholesome
8:37 I can’t stop laughing.
this is the single greatest cooking/food channel ever made, I love your content bro, keep it up
When Americans call a burger a sandwich it makes me want to reenact a funny plane prank from the early 2000’s.
Not sure if your camera lighting is bad, but that chicken looks like it had every disease in the world before it died.
Watching you always makes me feel better about my cooking skills.
one of my personal favorite things is when he changes ingredients and then wonders why the recipe has changed from the og video
Very unique sense of humor and great video!
I find it entertaining that anytime the green ingredient is unknown, it becomes defaulted to parsley
You single-handedly prove that I don't need all that fancy cooking TV magic or skill to actually be able to cook. Seeing this channel has boosted my own confidence in what I create. Which is equally radioactive, if not more.
Your chicken looks like the weird yellow filter old Chris Chan videos had
He got that chicken from Breaking Bad's mexico
Hell naw 💀
Bruh, I watched only 4 videos and I like it very much. I like to laugh a lot and cooking videos. You are the one I have been looking for. :D Subscribed!
The only cooking show on youtube that makes me actively less hungry
happy 800 k subs! congrats!
Bro why is this guy making me laugh every joke he makes😂😂
thank you for being one of the few people who pronounces tangzhong the way it's supposed to be pronounced.
Favorite thing about this is that you actually see the color that most people will see since you don't have tons of studio lights everywhere
Future canoe, I would have absolutely applauded to your mimicking, and it looks extremely appetizing to eat it. I will follow your recipe because I subscribe to you. You deserve it😂😂😂
1:06 bro gonna make mustard gas💀💀💀
Damn sir girls be simping over you on instagram but the feed on insta is amazing
6:59 the coating looks like that when you use starchy flour like tapioca or when I used rice flour
my new favorite cooking channel
My husband knows when I giggle I watch your video
Lmao I gagged irl when I saw the chunks come out in the buttermilk
I'm so dumb that I found it amazing when he started measuring the butter
Great videos❤
0:39 THE SONG
Radioactive by imagine dragons
@@rkodiaboys6234 ikr he cooks RADIOACTIVE food
RADIOACTIVEEEE
Me when lighting in the video is slightly different than a massive youtuber with 20 softboxes and 10k cameras
Missed the song that's usually after tasting ... but loved watching it .
I am a cooking nerd so I wrote out the instructions for the brioche buns.
Tangzhong:
2 tablespoons bread flour
¼ cup whole milk
2 tablespoons water
Buns:
¾ cup whole milk (warm)
1 tablespoon active dry yeast
2½ tablespoons sugar
3¼ cups bread flour
1½ teaspoon kosher salt
1 large egg
1 egg yolk
3 tablespoons butter
Egg wash:
1-2 tablespoons water
1 egg
Make the Tangzhong:
Combine the milk, water, and 2 tablespoons bread flour in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
Remove from the heat and set aside.
Make the dough:
In the bowl of a stand mixer, add the warm milk and sugar and stir to combine. Sprinkle the yeast over the top and then mix gently. Let it sit for about 5 minutes for the yeast to activate.
Add 3½ cups of bread flour and salt. Mix on low until it becomes incorporated, then add 1 egg and 1 egg yolk. Let it mix until the egg is dispersed throughout the dough, scraping down the sides. Add the tangzhong and run the mixer on low.
Slowly add in 3 tablespoons of butter while the mixer runs on low. Mix for about 10 minutes, until the dough is soft and smooth.
Remove from the mixer bowl and shape unto a ball, tucking the sides under and smoothing it out. Put in a greased container and cover with a lid or damp towel. Put the bowl in a warm location, or use the bread proof setting on the oven. Let it rise for about 1-1½ hours, or doubled in size.
Add some flour to a work surface and turn out the risen dough. Let it degas gently and shape it into an even log. Cut into 8 equal pieces with a bench scraper.
Shape each piece of dough into a sphere by tucking the sides under, then lightly drag the dough towards you and rolling it until the shape is right.
Place each sphere of dough on a baking sheet with a silicone mat. Cover them with a damp towel or plastic wrap and let them rest for 15-20 minutes.
Preheat oven to 375°F.
Make the egg wash by whisking 1 egg with 1-2 tablespoons water in a small bowl. Brush this onto the risen dough spheres.
Bake for 15-18 minutes, or until golden brown on top.
Remove from the oven and cool on a wire rack for a few minutes and then serve warm.
- I’m a vegetarian so I didn’t care about the chicken, and that garlicless aioli is weird. Hope this helps people make good buns.
The chicken may not have tasted the best mainly because the buttermilk was beyond saving 🤣
7:58 myaannn that DEATH NOTE BGM gets me every f* time..hahahahahahahhaa😅🤣😂
Dude tries so hard to be clumsy level 1 home cook but his real level 99 chef skills trickles through when he improvises.
Whenever someone says Popeyes the only thing that comes to my mind is sailor with forearms able to crack wall nuts
Haha dude I swear you have a yellow filter on purpose, like at 9:34 really looks like an artificial tint over everything
future canoe vids are the best
This guy always has at least one ingredient which is either close to expiration or totally out of date 💀
I really love your channel man ❤
That bacon egg and cheese looked heavenly. So did the chicken, good job.
I love these videos, youre sense of humor is great, love the jokes and memes.
"Mix it with my ligma fork"
What the hell's a fork?
Fork mah balls
Fork you
gordon saying "haiyaa" is the one thing i never knew i needed
If you want crispier chicken, I recommend squeezing it more when battering. This tears the chicken, creating a bumpy texture and little lumps in the batter.
This also tenderizes the chicken and makes the coating stick better.
Why does bro's voice feel calming
finally a realistic fried chicken video, mine always turn out very similar to yours and not to the fake youtuber ones
they're not fake tho, they only seem that way cuz of the lighting.
Signs of Spoiled or Bad Buttermilk
Buttermilk tends to be a little thicker than milk and it naturally has tiny lumps in it, so it's good to shake it well. Pour some into a cup and look at its consistency. It should be smooth, but if it's really thick and has clumps or chunks, the buttermilk has gone bad.
Slightly yellow chicken is usually from chickens breed on a more natural setting.
In Spain we say they are pollo de corral.
You know from chickens that weren't feed with so much chemical sh*t.
Yes it is normal it called Myoglobin it is a protein.
Some People these days don't know anything.
8:10 Wait I was like "that thing's falling apart"
Most realistic cooking channel
It would be cool to see you making "brigadeiro" and "coxinha"
I’ve been watching your vids whenever I feel hungry so I can immediately lose my appetite
bro thought he was light yagami at 8:00
😂😂😂😂😂😂😂you have the best cooking videos on UA-cam
chicken has a defect in the muscle and makes it look like it has a wood grain. some chickens have it some dont, also the supplier from wherever youre getting it might be getting a deal buying the weird. its usually results in a tough and grainy texture.
Also Subbed. you make good shit .
“X goin’ give it to you” has a new meaning 😂
3:33 Not only does he show memes but also teaches math
he sounds so depressed and annoyed but i love it 😍😍😍😍😍
Nice job team
best channel on youtube
Where's the food/utensil drop and epic reaction music clip during the taste test at 9:51?
Was waiting the whole vid for this and now my day is ruined 💀
I love how this guy created a whole channel with a hobo kitchen
Bruh really added another recipe mid recording 7:30
Did Nick make aioli... without any garlic?
the level of your cooking has improved greatly. im starting to think that someone else is cooking and youre just doing the voice over for the vids....
damn, your videos always make me hungry
2:05 aah there it is.