@annother3350 well I've never deep fried in it. Pretty much anything else that would use butter or oil. I'll brush it on steaks and burgers during and after grilling. I fry egg, pancakes in it, I'll drizzle it on my pizza before cooking etc.
God you americans put butter in everything lol, and don’t tell me “it doesn’t hurt you if you don’t eat too much of it” because I literally tried the Alvin Zhou cookies recipe WITHOUT the toffee, which would be another 165g of butter, and still with 225g of butter they came out heavy as hell, how tf are you eating like this every week lol
@@theFedHD People are honestly too "health food" obsessed. Animals have been evolving in near starvation for hundreds of millions of years, your body really isn't all that picky about what you eat.
Weird comment. Ghee is already cooked when you buy it, it's made by heating butter until all of the residual water in it has evaporated and the milk sugars caramelised. That's the difference between ghee and clarified butter, clarified butter is just melted and separated, ghee is cooked.
After the number of "This is the Best/Greatest" videos Guga has put out, I think it's about high time to decide which one really is the best! Guga should cook up all of his steak and chicken recipes and do a full on proper competition to find out which steak and which chicken really deserves the crown of being the best.
That would take way too long and if ut was done in one day, 75% of them would be cold by the end If you instead split it up in to multiple days, it's basically just a weird tierlist video
He should host it for his fans and subscribers at like a rented our warehouse. Invite other cooking youtubers, make it a whole event, and donate some food to the homeless.
I think you could strain the butter afterwards before it resolidifies and refrigerate to reuse multiple times. That would balance out some of the extra cost.
@@jmillard72 100%. The stuff that he (guga) used tho was from very happy and well fd cows, so the taste of that specific ghee is naturally better than cheap store butter. Get some good butter tho and make your own ghee to have similar results. Although cheap ghee will already taste better than oil, so its always worth using taste wise.
@@Falkeshy I've always lamented the death of using lard and tallow to fry things in restaurants. It's fried food man, I ain't buying it for the health benefits. Interested to try ghee out, I don't doubt it is similarly to lard way better than oil if not better than lard/tallow as well.
@@daroaminggnome lard and tallow is straight up fat from the animal. Ghee (clarified butter) is a few more steps to make. But it's still kinda fat. No one uses it for health reasons, but for flavor. And flavorful it is. It's a bit different to tallow (beef tallow) since it's derived from the milk the animal produces instead of the actual animal fat. Lard is pig, so it definitely is something else there ( tho still very tasty and can good dishes that taste incredible)
@@daroaminggnome The irony is animal fat is completely healthy while the trash they replaced it with (seed oils) in the name of "being more healthy" is absolutely atrocious for your health.
Incase you forgot or didn't know dry aging takes more then a month to even complete the aging process it's why he says he does it for 35 days he found the sweet spot to make the most delicious dry age steak the reason he doesn't always do more dry aging is cause it takes even more time to make a video with dry age foods then any other food videos he makes I don't know where you heard or read about hime stop doing dry aging videos gov2win but guga does read our comments and does reply when he has time to make that idea into a realty like when people kept asking to soak steak in oyster sauce and not only did he respond but made that video into reality as well all everyone ask is to be patient and eventually your idea will be not only responded but will be made into a video as long as you leave a comment about that idea for a food experiment.
Finally Guga started using only potato starch for crust, took a while. It gives the best crispy crust. I always use it. PS. Before putting meat in to starch I quick dip it in to whipped (but not too much whipped) egg whites, that way crust becomes even more amazing.
Congratulations Guga! You've done it again! 😁😁 you've found another way to improve fried foods. I'll have to try this because that chicken looks amazing!!
We here in America really need to take note. Some people and restaurants deep fry in peanut oil or beef tallow, which are both great options, but too many people and places use disgusting canola oil or other highly processed flavorless oils. I'd love to see everyone shift to peanut oil, beef tallow or ghee.
@AngryAlfonse hmm that's a good logic 👍🏼 I'd say one thing you guys NEED to change ASAP, is start using water to wash ahh after pooping, instead of toilet paper... Cuz that's healthy, and ironically cheaper. Cuz it takes more water to manufacture a toilet paper lol 😂 Btw, I love America 🇮🇳🤜🏼🤛🏼🇺🇸
@@souptikchakraborty.yt.2024India is the most hygenic place on earth! I love all your sanitary street foods and spotless streets (no cow dung alowed).
I’ve seen every Guga video since the beginning, roughly 2018/19. This one had me smiling cuz I knew it was gonna be a hit. Can’t wait to try the regular and spicy version. Nashville born and bred, can’t wait to make Japanese hot chicken
For those who dont know and want it a bit cheaper: Gee is pretty easy to make just buy butter let it get warm up to a slight simmer and let it cook then simply remove the foam on top every couple of minutes until there's almost none of it coming up again (takes a good 30 minutes depending on your portion) then strain through a fine mesh let it cool - done Takes almost no real effort just make a couple of kg/pounds of it at once cause you can store it way longer than butter ✌🏻
But it’s still far more expensive than vegetable oil. Then there’s trying to clean up anything that had butter on it once it congeals. The only thing harder to clean up is lamb fat.
My mom used to fry chicken in butter when i was a kid. I think because she didnt know to use oil and she was just trying to figure things out. And i loved it. she stipped when she realized she was wrong and everyone used oil.
When I make Schnitzel (as a proper German, I do that once in two weeks 😆), I am always tempted to use clarified butter (Butterschmalz). But since butter is so much more expensive than vegetable oil, I always default back to oil. Shame.....have to use it all in a while. Adding the flavours to the clarified butter is really genius. Will use that. Thx!
Everyone is panicking, clamoring, arguing, losing their minds over clickbait headlines, and Huga simply: "If you have chicken and some butter..." 😂 You are the best! ❤
Hi!!! The Ghee sure would be something I would like to buy. Your fried chicken looks absolutely delicious...YUMS!!! Got to try your recipe for sure. The handsome taste-tester guys really enjoyed your chicken!!!...Great Video!!!...🦋
Everyone is flipping out, clucking, politicking, losing their minds over clickbait headlines, Guga's all: "If you get some chicken and some butter" 😂 you guys are the best ❤
Nice! You would have loved Uncle Roy's butter fried 🍗 from my hometown. It was great! Their potato wedges were awesome! They'd be a great side for one of your videos
0:05 Ghee ( Clarified butter )is a staple in Southern Asia and Middle eastern Cuisine ...All the Way from India , Nepal , Pakistan to Iran ... Its delicious 😊
I'm going to be 100% honest, I had no idea where you was going with the spicy butter. I thought you was going to make Nashville hot chicken or something
One thing Guga didn't mention about ghee. Ghee has a higher smoke point than any oil except for Avocado which it's about tied with. And its got mo flava!
Can you please make experiment about ingredients processed using mortar and pestle vs blender (or food processor)? Which one taste better? I think mortar and pestle would win, but I'm sure some people would disagree.
Japanese chicken Karaage with a little garlic. Paprica and umami and fried in wague tallo. Btw tried makeing some japanese karaage but with salmon. ( the thin fatty lower belly part was the best )
Guga's cardiologist: what did you eat yesterday. Guga: Me, umm just a huge amount of deep fried chicken that was deep fried in butter. Guga's cardiologist: what do you eat on weekdays? Guga: smash burgers drizzled in butter and special sauce, A5 wagu steaks with a side of Mac N cheese and weekly strange experiments with meat. Guga's cardiologist: Please on way out, go and choose a coffin. jokes Guga.
Guga, clarified butter is the fat you have to use for the original milanese steak. By the way, when will you dry age steaks with Sardinian MSG? Pecorino sardo or bottarga? Where is Mau Mau?
I buy 4th & Heart Ghee, it's yummy! But my ride-or-die fave ghee is Pure Indian Foods. They're more $$ than 4th & Heart, but I still buy the big 28 oz, jar because it' so de-lish. And I dig PIF's other products too. Ghee is good for everything you want to cook!
When I was a kid I read magazine reviews of cars I couldn't afford. I'm much older and now watch cooking shows with ingredients I can't afford. That's more butter than I can buy! 😂
I wonder how much ghee you could add to something like peanut oil to get a similar result? Plenty of recipes call for you to add butter to olive oil to punch up the flavor of sauteed veggies, etc. That would be a good experiment: plain peanut oil vs. 75% oil/25% ghee vs. 50/50 vs. 25/75 and vs. 100% ghee.
What about trying some of that clarified butter mixed with burger meat, like the experiment years ago where you replaced fat with butter in the burgers.
I can't afford to help myself, I'm a chef in tough times, your videos give me pride in drive to keep going. I'm probably not gonna comment again but I truly thank you. I'm gonna check out from reality,cook some dope food then take mnew englabdy kayak out for a one way paddle from new England, it's 9 degrees i got About 18 minutes, gonna eat a lot of hot sauce n find out, vuga you made my life better, I'm gonna finish it😊😊
Oooooh.....I remember when I was a child, my mother and my father would order take out from this little restaurant in the industrial area and they fried their chicken in butter....oh was so good. Shame they closed down before I was even a teen. Was awesome food. Butter makes everything better...….. Think the name of the place was Uncle Roy's but its been 30 years or better since I've eaten it. Will be forever missed.
Greetings from Japan. I think you made more of a 'tatsutaage". Karaage is usually fried with flour. Regardless, the chicken still looks delicious. Keep up the good work!
Therapist: question inflection Guga doesn't exist. He can't hurt you. Question inflection Guga: So into a bowl I threw in some soy sauce? Followed by sake? Sesame oil? Mirin? MSG? White pepper? Garlic. Ginger. Eggs? Cornstarch? And black pepper...
I definitely want to try this experiment! And I am sure frying chicken this way once or twice a year isn't the end of the world. I am curious if one 32 ounce jar is enough to fry one piece at a time like Guga does up above? Or do I need two jars equaling 64 ounces?? Anybody know? And… Can I pour the used ghee back into a jar and reuse it? And if so, does it need to be refrigerated? Apologies in advance if these questions are naïve. Learning as I go!
Go to DrinkLMNT.com/guga for a free sample pack with any purchase!
It's like Brawndo... it's got electrolytes!
So is it better than the wagyu tallow?
Too much cussing, used to love the show.
SPICY CLARIFIED COMPOUND BUTTER!!! PUT IT ON A STEAK!!!!
And WHY are You using MSG? I thought You were supposed to be SMART!
I've been putting ghee on everything, burgers, ribs, steak, pizza. I fry everything in it. This is something I've never tried, I can't wait to try it.
Putting it on or cooking in?
@annother3350 well I've never deep fried in it. Pretty much anything else that would use butter or oil. I'll brush it on steaks and burgers during and after grilling. I fry egg, pancakes in it, I'll drizzle it on my pizza before cooking etc.
I switch between Ghee and Wagyu beef tallow.
God you americans put butter in everything lol, and don’t tell me “it doesn’t hurt you if you don’t eat too much of it” because I literally tried the Alvin Zhou cookies recipe WITHOUT the toffee, which would be another 165g of butter, and still with 225g of butter they came out heavy as hell, how tf are you eating like this every week lol
@@theFedHD People are honestly too "health food" obsessed.
Animals have been evolving in near starvation for hundreds of millions of years, your body really isn't all that picky about what you eat.
For anyone who hasn't used ghee, it smells different before it's cooked so dont be worried
How would you compare the smell?
@@sebastienbusque2312 it's just a little 'off' . But once you're done cooking with it it's good. I also like to mix with avocado oil.
Weird comment. Ghee is already cooked when you buy it, it's made by heating butter until all of the residual water in it has evaporated and the milk sugars caramelised. That's the difference between ghee and clarified butter, clarified butter is just melted and separated, ghee is cooked.
@@davidpaylor5666 I'm aware. Hard to explain. Something happens though
Bread with ghee sucks it's not butter tough
After the number of "This is the Best/Greatest" videos Guga has put out, I think it's about high time to decide which one really is the best! Guga should cook up all of his steak and chicken recipes and do a full on proper competition to find out which steak and which chicken really deserves the crown of being the best.
That would take way too long and if ut was done in one day, 75% of them would be cold by the end
If you instead split it up in to multiple days, it's basically just a weird tierlist video
i think guga planning to open a restaurant so know its marketing time....
He should host it for his fans and subscribers at like a rented our warehouse. Invite other cooking youtubers, make it a whole event, and donate some food to the homeless.
@@MadisonRamanamabangbangin an older video he’s said he puts the steaks/proteins in a warmer when it has multiple methods of cooking
I would love something like this! Maybe like 10 of his best steak recipes in his opinion then ranking them
I think you could strain the butter afterwards before it resolidifies and refrigerate to reuse multiple times. That would balance out some of the extra cost.
You can easily make clarified butter from regular store bought butter. No need to spend extra $$$ for pre-made.
@@jmillard72 100%. The stuff that he (guga) used tho was from very happy and well fd cows, so the taste of that specific ghee is naturally better than cheap store butter.
Get some good butter tho and make your own ghee to have similar results.
Although cheap ghee will already taste better than oil, so its always worth using taste wise.
@@Falkeshy I've always lamented the death of using lard and tallow to fry things in restaurants. It's fried food man, I ain't buying it for the health benefits. Interested to try ghee out, I don't doubt it is similarly to lard way better than oil if not better than lard/tallow as well.
@@daroaminggnome lard and tallow is straight up fat from the animal. Ghee (clarified butter) is a few more steps to make. But it's still kinda fat.
No one uses it for health reasons, but for flavor.
And flavorful it is.
It's a bit different to tallow (beef tallow) since it's derived from the milk the animal produces instead of the actual animal fat.
Lard is pig, so it definitely is something else there ( tho still very tasty and can good dishes that taste incredible)
@@daroaminggnome
The irony is animal fat is completely healthy while the trash they replaced it with (seed oils) in the name of "being more healthy" is absolutely atrocious for your health.
Day 58 of asking guga to dry age steaks in rendang paste
Didn't he stop the dry aging videos?
@@gov2win where did you get that from?
Ask max the meat guy he might do
You're jumping days. Not that it matters anyways..
Incase you forgot or didn't know dry aging takes more then a month to even complete the aging process it's why he says he does it for 35 days he found the sweet spot to make the most delicious dry age steak the reason he doesn't always do more dry aging is cause it takes even more time to make a video with dry age foods then any other food videos he makes I don't know where you heard or read about hime stop doing dry aging videos gov2win but guga does read our comments and does reply when he has time to make that idea into a realty like when people kept asking to soak steak in oyster sauce and not only did he respond but made that video into reality as well all everyone ask is to be patient and eventually your idea will be not only responded but will be made into a video as long as you leave a comment about that idea for a food experiment.
Finally Guga started using only potato starch for crust, took a while. It gives the best crispy crust. I always use it.
PS. Before putting meat in to starch I quick dip it in to whipped (but not too much whipped) egg whites, that way crust becomes even more amazing.
Congratulations Guga! You've done it again! 😁😁 you've found another way to improve fried foods. I'll have to try this because that chicken looks amazing!!
Fun Fact: In India, there's a lot of things they deepfry in Ghee, like Samosas and some different kinds of deepfried sweets
We here in America really need to take note. Some people and restaurants deep fry in peanut oil or beef tallow, which are both great options, but too many people and places use disgusting canola oil or other highly processed flavorless oils. I'd love to see everyone shift to peanut oil, beef tallow or ghee.
@AngryAlfonse hmm that's a good logic 👍🏼
I'd say one thing you guys NEED to change ASAP, is start using water to wash ahh after pooping, instead of toilet paper... Cuz that's healthy, and ironically cheaper. Cuz it takes more water to manufacture a toilet paper lol 😂
Btw, I love America 🇮🇳🤜🏼🤛🏼🇺🇸
They are trying to steal from us
@@souptikchakraborty.yt.2024India is the most hygenic place on earth! I love all your sanitary street foods and spotless streets (no cow dung alowed).
@@souptikchakraborty.yt.2024lol an indian talking about hygiene, seems a bit hypocritical
I’ve seen every Guga video since the beginning, roughly 2018/19. This one had me smiling cuz I knew it was gonna be a hit. Can’t wait to try the regular and spicy version. Nashville born and bred, can’t wait to make Japanese hot chicken
*My mother have been frying in Ghee since my childhood and in Indian households mostly North Indian ghee is mostly used to make food and sweets🫡🫡🫡*
They all trying to steal from us
but why write it in bold
Ghee is used extensively in the south as well
For those who dont know and want it a bit cheaper: Gee is pretty easy to make just buy butter let it get warm up to a slight simmer and let it cook then simply remove the foam on top every couple of minutes until there's almost none of it coming up again (takes a good 30 minutes depending on your portion) then strain through a fine mesh let it cool - done
Takes almost no real effort just make a couple of kg/pounds of it at once cause you can store it way longer than butter ✌🏻
But it’s still far more expensive than vegetable oil. Then there’s trying to clean up anything that had butter on it once it congeals. The only thing harder to clean up is lamb fat.
I'm glad you're still uploading, Guga. Cheers!
Bro, I'm gonna have to get on this one for sure! Thanks for all that you and your boys do Guga!!!
Apple beignets made with butter puff pastry are fried in clarified butter. Then coated in a sugar/cinnamon mixture. Great taste!
Guga você é minha inspiração no UA-cam. Um brasileiro que só faz cada vez mais sucesso.
That middle chicken did look so good, I can only imagine how good it tasted, but I'm not surprised it was life-changing. 10/10 reactions, haha
I feel like chili oil chicken looks the tastiest and i bet its so damn spicy u got me hungry guga lol
My mom used to fry chicken in butter when i was a kid. I think because she didnt know to use oil and she was just trying to figure things out. And i loved it. she stipped when she realized she was wrong and everyone used oil.
everyone else is wrong
I mean it depends, at a low enough heat you can get away with it, but its fully possible to burn the milk solids which sucks!
When I make Schnitzel (as a proper German, I do that once in two weeks 😆), I am always tempted to use clarified butter (Butterschmalz). But since butter is so much more expensive than vegetable oil, I always default back to oil.
Shame.....have to use it all in a while.
Adding the flavours to the clarified butter is really genius. Will use that. Thx!
@5:21 oh wow from Guga makes me think of Mark Weins 😂
i love using potato flour for deep frying foods.. the crust is so good..
Hearing leo describing the food is like eat witth my ears hahaha
1:20 that or cornstarch
Add bread crumbs or a little chicken breader to give that crust, add some baking powder to make it a little fluffy
Everyone is panicking, clamoring, arguing, losing their minds over clickbait headlines, and Huga simply:
"If you have chicken and some butter..." 😂 You are the best! ❤
Wow that was a massive success!
i have an eating disorder and watching your videos helps me eat! love ya man
DUUUDE! That looks amazing
Hi!!! The Ghee sure would be something I would like to buy. Your fried chicken looks absolutely delicious...YUMS!!! Got to try your recipe for sure. The handsome taste-tester guys really enjoyed your chicken!!!...Great Video!!!...🦋
Thanks, India!
1:35 here goes my paycheque
Everyone is flipping out, clucking, politicking, losing their minds over clickbait headlines, Guga's all:
"If you get some chicken and some butter" 😂 you guys are the best ❤
I am from Bangladesh and we deep fry fried chicken in Ghee(clarified butter) in many places
on which restaurants in bangladesh?
you know its good when guga gets that twinkle in his eye when he's starting to tear up at how good something is
Ngl I thought yeah chili oil sauce, but when you used it to fry the chicken OMG. I verbally gasped, as always 10/10 appreciate the videos brotha
This is madness absolute madness and it’s amazing, this is amazingly innovative.
His intrusive thoughts are gold I bet lol
Guga, this looked so good I even bought your book...lol! Next time I'm home (Miami), I'm gonna need you to sign it bro.
Now try to fry them in garlic butter and garlic oil, recently I made those two and it incredible.
I am happy with a roast chicken in the charcoal grill and now I have to work after work spend more money to make the best chicken 😂 well played guga 👌
Oh my god, I NEED to try this! Thank you for showing me this!
Nice! You would have loved Uncle Roy's butter fried 🍗 from my hometown. It was great! Their potato wedges were awesome! They'd be a great side for one of your videos
Will definitely make this! looks absolutely crazy!
You Know Uncle Rodg throwing out a nice Fuyoh with that MSG. But the Debone-ing & Ghee sounds amazin alone.
0:05 Ghee ( Clarified butter )is a staple in Southern Asia and Middle eastern Cuisine ...All the Way from India , Nepal , Pakistan to Iran ...
Its delicious 😊
Those clear pots are amazing.
I'm going to be 100% honest, I had no idea where you was going with the spicy butter. I thought you was going to make Nashville hot chicken or something
I thought the same
To my knowledge, Nashville Hot Chicken is made by frying the chicken in a spiced fat (though I think NHC typically uses lard), so he basically did.
@@drpibisback7680 it's not fried in the spices and oil, it's sauced with spiced oil after frying in regular oil
Guga!!!! we need this is dry aged rib roast experiment! LETS DOOOOO ITTT
One thing Guga didn't mention about ghee. Ghee has a higher smoke point than any oil except for Avocado which it's about tied with. And its got mo flava!
Try replacing egg with club soda for the dredge. Saw Sam the Cooking guy do it and he said it was so much better/crispier.
Can you please make experiment about ingredients processed using mortar and pestle vs blender (or food processor)? Which one taste better?
I think mortar and pestle would win, but I'm sure some people would disagree.
Japanese chicken Karaage with a little garlic. Paprica and umami and fried in wague tallo. Btw tried makeing some japanese karaage but with salmon. ( the thin fatty lower belly part was the best )
Need to know what seasoning was put on the chicken after cooking, that stuff looks good! It wasn't linked in the description, please add it
Hooray! Guga served chicken and Leo did not complain at all 🥹
yay !!! it looks so delisious! yepeii
when I saw half the video is of them just reviewing the food YOU KNOW ITS HELLA GOOD
Guga's cardiologist: what did you eat yesterday.
Guga: Me, umm just a huge amount of deep fried chicken that was deep fried in butter.
Guga's cardiologist: what do you eat on weekdays?
Guga: smash burgers drizzled in butter and special sauce, A5 wagu steaks with a side of Mac N cheese and weekly strange experiments with meat.
Guga's cardiologist: Please on way out, go and choose a coffin.
jokes Guga.
Ghee is an essential ingredient in Indian households . It is generally used for vegetarian dishes . Guga has found another use for it . 😊
Ghee is not a vegetarian ingredient.
@@cynthiadvorsky950 you mean vegan right?
Hmm I'm Indian and I don't use it for veg.. and many many don't..
@cynthiadvorsky950 it is vegetarian, it's not VEGAN.
There's a difference between the two terms
@@chairofthebored how
BUSSIN'!!!
Guga, clarified butter is the fat you have to use for the original milanese steak. By the way, when will you dry age steaks with Sardinian MSG? Pecorino sardo or bottarga? Where is Mau Mau?
This channel has be reawakening my creative spark.. I've been so bored with cooking the past few years
I love the fact that your spice tolerance has finally increased!! =)
Guga is a beautifully mad genius for coming up with this.
You need to try out Bulgarian Sharena Sol (Colorful salt) which is mixed Bulgarian spices it like Bulgarian MSG , it goes perfect with everything.
Fourth piece of that should really have been, you made Chilli Ghee. Then deep fried in that! Best of both worlds lol
I buy 4th & Heart Ghee, it's yummy! But my ride-or-die fave ghee is Pure Indian Foods. They're more $$ than 4th & Heart, but I still buy the big 28 oz, jar because it' so de-lish. And I dig PIF's other products too. Ghee is good for everything you want to cook!
Great experiment.
Best this year.
Every episode:
The guys: chicken sucks
Guga: *makes chicken*
The guys: OMG this is so good!!
When I was a kid I read magazine reviews of cars I couldn't afford. I'm much older and now watch cooking shows with ingredients I can't afford. That's more butter than I can buy! 😂
Wow! Gotta try this one!
I wonder how much ghee you could add to something like peanut oil to get a similar result? Plenty of recipes call for you to add butter to olive oil to punch up the flavor of sauteed veggies, etc. That would be a good experiment: plain peanut oil vs. 75% oil/25% ghee vs. 50/50 vs. 25/75 and vs. 100% ghee.
What about trying some of that clarified butter mixed with burger meat, like the experiment years ago where you replaced fat with butter in the burgers.
I can't afford to help myself, I'm a chef in tough times, your videos give me pride in drive to keep going. I'm probably not gonna comment again but I truly thank you. I'm gonna check out from reality,cook some dope food then take mnew englabdy kayak out for a one way paddle from new England, it's 9 degrees i got About 18 minutes, gonna eat a lot of hot sauce n find out, vuga you made my life better, I'm gonna finish it😊😊
Guga!!!! I wanna try how you cook your steaks! I can’t get it the way you make it even though I follow your video step by step 😭
Appreciate that you appreciate chicken... That's a staple!
Angel ain't lyin... man eats one bite and is instantly sweating. Lol I wouldn't have noticed otherwise but it looks like guga did up his hairline LOL
Oooooh.....I remember when I was a child, my mother and my father would order take out from this little restaurant in the industrial area and they fried their chicken in butter....oh was so good. Shame they closed down before I was even a teen. Was awesome food. Butter makes everything better...….. Think the name of the place was Uncle Roy's but its been 30 years or better since I've eaten it. Will be forever missed.
I love that Leo called out his titles 😂😂😂 and yea, ghee fried chicken seems like it absolutely would change your life
This looks decadently wonderful!
Greetings from Japan. I think you made more of a 'tatsutaage". Karaage is usually fried with flour. Regardless, the chicken still looks delicious. Keep up the good work!
2:40 - Looks like you are deep frying chicken in cool aid. Perhaps your next experiement? 😂
Wow, cool! Your humble humor is unique and laugh-out-loud funny!
Gotta love Guga vids with spice. He must be trying to up his tolerance a bit lol.
what about brown clarified butter tho? brown your own butter, clarify it, deep fry in that? would that make a huge difference?
@GugaFoods next do a deep fry duel between clarified butter, lard and beef tallow.
Therapist: question inflection Guga doesn't exist. He can't hurt you.
Question inflection Guga: So into a bowl I threw in some soy sauce? Followed by sake? Sesame oil? Mirin? MSG? White pepper? Garlic. Ginger. Eggs? Cornstarch? And black pepper...
Guga, in your real home kitchen how do you keep food warm while having to cook large batches one at a time? Like doing 8-10 pieces of fried chicken?
Guga, maybe try using that butter to make a country fried steak! 😲
Guga I missed the side dish but gotta try this one.
Damn Guga snapped with this one. See the possibilities when the team ain’t hating on chicken
this recipe will go down in the books. Other chefs try!
Man Guga your experiments are insane! I can't tell if you're a madman or a good genius lol 😃
Hey Guga. I’m sure you’ve tried this, but thick pork chops are great with Sous Vide as well.
Definitely doing this ❤
7:36 Hokkaido Hot Chicken
my mouth is watering while watching this
Hey Guga, try deep frying chicken in clarified garlic herb butter next time!!!! Guaranteed phenomenal!
Amazing. You should rank your top experiments. Maybe a tournament to see which is best
Guga
You had me at the marinade 😊😊😊
Please do a video about how long to marinade, maybe 12 hours, 1 day, 2 days, 5 days, 2 weeks, 1 month?
I definitely want to try this experiment! And I am sure frying chicken this way once or twice a year isn't the end of the world. I am curious if one 32 ounce jar is enough to fry one piece at a time like Guga does up above? Or do I need two jars equaling 64 ounces?? Anybody know? And… Can I pour the used ghee back into a jar and reuse it? And if so, does it need to be refrigerated? Apologies in advance if these questions are naïve. Learning as I go!