I put $100 Steak in a $1 Chicken and this happened!
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- Опубліковано 5 січ 2024
- Today's experiment is all about trying to make chicken taste amazing. So for that I tried adding a very expensive steak inside and see if the steak flavor would transfer into the chicken. The result was insane.
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#funny #chicken #recipe - Розваги
"Stuffing this one inside the chicken, it was a tight fit. Maybe I should have put some oil for lubrication, but after a little bit of a struggle, inside it went" I see you guga 😂😂😂
I read this literally at the same time he said it. Word for word, second for second.
😂
guga gonna catch a case with that sus line😂
Florida man needed his meat really stiff in order to get it inside the chicken. It was a tight fit and he stuggled due to the lack of lubrication
I literally came down to the comment section to comment this lmao😂
Guga the kind of guy to beep out a shit but makes more sexual references than Eddie Murphy in his best standup days
Guga is borderline playing with the youtube demonitization system at this point
😂😂😂
Hell ya, he’s going a little ‘h’ word here, if you know what I mean with that stuffing the chicken 😳
He's just edging the algo
He's spent too much time w/Uncle Roger
Don't worry Guga. Most middle aged men's Wagyu isn't as stiff as they need it to be.
But it's rich and once you take a bite, it melts in your mouth?
@@orshabaal8990stop 😂
@@orshabaal8990 ⚓
Porn food alert
@@orshabaal8990 GOD DAAAAAMN
those chicken breasts 9 months later: 🤰
that made no sense
This is the most visually upsetting episode you've ever made Guga. Great job.
I bet it could be worse. I wanna see him slice chicken breast and wagyu in 0.25"-0.5" slices, preferably when frozen, then use meat glue to create a layered chicken/wagyu hybrid. Now THAT would be visually upsetting.
@@AngryAlfonse😂😂😂😂😂
It’s definitely up there.
Don’t be foodist. It’s all good flavors. Variety is the spice of life 😸
I wonder if Guga realizes that the massive hatred for chicken is like... Exclusive to his family xD
I guess if you can afford/access anything it makes sense but i do love me some chicken.
It's actually strange how much they hate chicken, it's literally a more popular meat than beef
Same , I love chicken
Judging by Angel saying it's usually "Dry as hell" it's probably also because they usually overcook the shit out of it.
Well, overcooked the shit out of dark meat. You only have to overcook white meat a bit to get there. Dark meat superiority!
I mean, you can't just have a pure slice of chicken like you can have a steak. It's just not great like that.
But there's a ton of awesome stuff you can make out of chicken or with chicken.
“I should’ve used oil for lubrication, but after a bit of struggle, in it went”. Guga is wild 💀🤣
How many sides dishes has Guga done that would actually be considered a side and not a main 😂
A handful at most
looked awesome. though put it on a soft roll and add some hot peppers.
They’re more like “dishes on the side” than actual side dishes like mashed potatoes or creamed spinach.
All of them
I love how guga essentially made a Philly bao and acted like he didnt know it was going to be 🔥
The way to do this is to butterfly the chicken breast, lay down a 5mm slice of raw wagyu, and make a roulade out of it. Much better beef-to-chicken ratio. Or if you like, you can grill the thin beef to get a crust on it, then roulade it and sous vide it.
I'd really like to see this as a do-over.
He did that technique a long time ago, but he also did this technique on an eye round.
@ 0:55 reminds me of my first wedding night. Thx Guga!
Chicken is great. I use to slice a check pattern halfway through the chicken breast. It makes it easier to give warmth, and leaves a great char, and gives you a lot of crevices to put spices and oil in.
Damn that chicken breast got it raw.
Taking chicken fried steak to a whole new level!
0:24 ... I actually spit my drink out all over my desk. GUGA, are you feeling okay? lol
Bro be doing the most for his viewers. Love your videos.
Don’t speak like that.
Bro be doing the most for his viewers. Love your videos.
@@schkoopdawhoop7885
They didn't even bother to try the last one, gugas content has been getting lazier with each video
I can tell you how I cook chicken breast at home and it is banging.
You need chicken breast, salsa (You can make it or used already made. I like mine with a little heat), provolone cheese, salt, pepper, garlic powder and paprika. If you live near Publix get the GreenWise Boneless Skinless Chicken Breast, USDA Grade A, Raised Without Antibiotics. It is the juiciest chicken breast I have ever had.
First you season the chicken with the salt, pepper, garlic powder and paprika. and then put the chicken on a baking sheet in a convection oven on 375 for 15 minutes. After 15 minutes has passed you take it out and cover it in the provolone cheese and put it in for another 10 minutes. When you take it out the cheese should be golden brown on the top. Now take your salsa and cover the chicken with that. Then put it back in the oven for at least 5 minutes and cook till done. It normally takes 5 to 10 minutes to finish cooking the chicken then take it out, plate it and you are done. If you want to go all out put it on a bed of rice. I put a little butter and pepper in the white rice so it taste better. If you have any chicken fried rice that works too and it is the bomb. That is normally how I finish it.
By putting the salsa on last it will keep it from drying out when cooking. When done the chicken should be juicy, the cheese melted but not burned and the salsa hot but not dry outed. It will be the best chicken breast you ever had. If you add the rice it just puts it over the top. Not sure if this is something that would make good channel content but your family will love it if you make it for them so please give it a try.
Enjoy!
I would try this with the thigh meat.
Cooking chicken breast is best done skin on, wrapped with a couple slices of bacon, sous vide, and at about 145-150 F.
Pull out, remove bacon, reserve juices, add to whatever warm sauce you wish to flavor with, serve.
Alternatively, raise your own heritage chicken a few months past the immature age of supermarket chicken, and cook low and slow in, say, a Greek inspired sauce - the older, free-ranged bird has developed some tasty innate flavors (finally!) In the breast! Yummers!
Seeing Guga violate a chicken today was not on my bingo card
Why all the hate for chicken breast? They’re excellent if you know how to cook them rarely do I ever have one that is actually dry. Butter butter, butter butter is the key. Oh and good spices. Maybe I should make a whole bunch of cooking chicken videos
The chicken looks good but those Philly Cheese Bao buns look amazing.
Would be interesting to see Guga's take on Chicken Cordon Bleu. ...Off topic, but since he likes tight fits (WHO DOESN'T?) would be fun to see Guga make a TurHAMken! (Maybe even deep fried???) [Country ham makes an interesting substitute for duck in a regular turducken.]
Who doesn’t like tight fits? 😂😂😂
You should definitely do different kinds of stuffed chicken breast
Guga lettiing his intrusive thoughts win with that beginning part 😂😂😂
(4:28)
Ha-ha)...
This is a chicken Kyiv.
This is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked.
probably should have butterflied it and flattened it, that way you could have wrapped it around the the steak and had deep fried chicken sticks. If you kept it thin you should be able to avoid the issue of the wagyu becoming well done as well.
As usual, great Guga video. Would love to see another challenge, where everone of the "family" tries to beat each other with new recipies, or a challenge between Guga, Uncle, Nick, Joshua etc by using each others top recipies (for example, Roger makes File Mignon, Guga makes Lobster, Nick Joshua makes Adobo, Uncle Makes a burger etc)
Looks like Angel was play'n with knives again. LOL. Big thumbs up Angel! LOL Great vid guys! Thank You and Happy New Year!
Less violating the chicken and more choking the chicken 😂
The amount of hate towards chicken on Guga’s channels is just so undeserved, they all been traumatized by 1 dry chicken or something?
I really like dry chicken , the dryer the better
You really have to give to him, how did he not crack a bunch of jokes here!? THATS how professional this dude is. Could of maid so many “that’s what he/she said” jokes but he refrained for the quality of the video and commend him because I couldn’t of done that! 👏
Bro literally said “it was a tight fit. I should have added some oil for lubrication but after a struggle it went in”… the jokes just went over your head 😅
@@pipedown7969 Well it's nothing explicit, could be purely culinary content.
He didn't get more blatant for YT reasons....
@@pipedown7969 yea that’s not a joke my friend, he’s just literally explaining what he’s doing, that’s not some cryptic joke unless your just looking into it with intent.
@@Gundumb_guy they sat down at the table and angel said “is that the chicken you were violating?”… he knows exactly what he was doing I’m sorry you can’t see it
Guga violating chicken with his Wagyu and Leo wanting more meat.
Hey Guga, in Germany there is a liquid sauce, called Maggi Würze, that we use for everything, most often for Soup, Eggs or just to give food an extra salty taste, personally i used it in a combound butter on some steaks, and it was so dang good, i think you are really gonna like it
I will never understand why they dislike chicken so much, does Chicken in America taste that much different?
I feel crazy for liking chicken so much every time I watch one of Gugas Chicken videos.
I think it's just because they eat steak all the time?🤷🏽♂️🥩
Well its either that or Guga doesnt know anything about food.
Chicken breast is like the gold mine of food. Taste good AND is healthy
@@yaminoyomi9914 chicken is a fairly bland meat. You can season it and the seasoning tastes good. But its not the chicken itself that has the flavor
I personally enjoy chicken legs.
Is cooked various ways in my country too...
Fried, Korean, Adobo, Lechon Manok, Tinola... many many ways, it never gets tiring
It's because he eats steak all the time I guess. Some of us can only afford chicken meat. But of course a plain chicken breast isn't going to be good, you have to cook it right
Maybe save this kinda stuff for Valentine's Day? April Fools? lol
What to do with chicken breast? Schwarma: Chicken, salt, pepper, garlic powder, curry powder, oregano in the bag. Sous vide, I do 4 hours at 140. Pull the bag, reduce the juices in a pan until fond forms, then toss cut up chicken in pan. Put in a warm pita with white garlic sauce (sour cream, mayo, olive oil, salt, white vinegar, lemon juice, and a ton of minced and sliced garlic (I like the texture difference of finding big pieces of garlic)), onions and tomatos.
The inuendo count is high in this video! 🤣
My cat likes chicken breast.
I'd love to see the out-takes from this session. You've got to put that up somewhere.
I don’t think Jon Stewart was being literal when he said “keep f*ing that chicken.” 😂
I love all these easy side dishes that just happen to have Wagyu in, super easy but also super expensive lmfao
"ridiculously easy to make but insanely hard to afford"
I'ma let you in on a secret. You can just sub in normal beef.
@@TotallyCluelessGamer oh my- .. w-… WHAT?!
Ruining a good chicken breast with steak is actually insane
This comment go hard
Profile picture checks out.
@Mark-hu7iu I never get tired of internet racism from faceless accounts 🙄
@@bighomiethrift it never fails lol
@@Mark-hu7iu☠️☠️☠️☠️☠️☠️
0:55 we were all thinking the same thing 😏
Love your content 😊❤❤❤
Ugh, quit using wagyu already. Go back to using cuts of meat that normal people can actually afford. The constant wagyu vidoes are getting annoying.
Be quiet and just be happy. You can use the same techniques with cheaper cuts…. He always preaches it and shows us in most of these videos
@@Nick_TankOr, I can be allowed to speak my mind in peace. If you don't agree that's fine, then don't respond, but the tone of his videos has changed over the last year or so.
So many words in his head, but all of the words are "I've never been so excited"
Hearing Guga get defensive and say “cmon bro it’s A5!!” absolutely killed me😂
My man’s been infected by the uncle Roger bug. Man’s hitting them double entendres back to back 💀💀💀
I'm only halfway through the video and that side dish has me drooling even though I just ate
highly recommend searing both sides & then finish cooking it in tomato soup. Did that once & it turned out amazing!
Side dish needs a side dish! That’s a whole meal. Delicious ******* job Guga!
Guga sticks it in and over 7,000 people like the video😂😊 lol always an amazing intriguing video
Me and my girlfriend are super drunk but we had to watch you violate this chicken!😂 cheers, love the videos!
I feel like one day a chef is going to cook Guga some chicken and change his life haha
How was this not an April fools day episode Guga?😂😂😂 minus the bao bun tacos
Guga is wild for this one.. 😂 😂
As always great videos. What brand of Bao Bun did you use?
“I’m Canadian, idk how to fight.”
🤣🤣🤣🤣 I relate to Leo
Guga…you madman…I love it 😂🤣
6:59 why is nobody talking about the surreal creature that appears for like one second?
it's an attempt to illustrate someone preparing to throw a punch
For a good chicken breast, I always buy packs of marinated chicken breast in Italian dressing. Slice the ugly side a little to open up the meat so it lays flat at an even height throughout and cooks evenly. Heat up your skillet or griddle and add in some olive oil, turn the heat to medium low and put on the chicken breast with a lid over it to trap in the heat, flipping it when it has a crust. When its basically done, I take some Olive Garden Italian dressing, pour it generously on both sides of the meat, flipping it to cook on and glaze with some excess poured on the heat to use as a sauce as well. Its simple with a very flavorful sauce that makes me going back for more, and if you cook it right it will be moist inside with a nice golden crust as well.
No shameful stuffing for others to walk in on or sacrificing precious steak required.
This is "The Jokes Write Themselves: The Video".
Guga put his MEAT in the chicken.😂
Mr. Forehead has never been this excited
The innuendo in this one was crazy
dude, it was beef and chicken, get your mind right
Great video 🔝👍
I love chicken and I love it even more so now that Guga has single-handedly raised the prices of New York strips !!!!
New York strip has absolutely always been my favorite cute... Even during the pandemic it was fair priced...but 2023 at my local Fred Meyers they went to $10 a piece...like what the actual hell!!!!!!
That side dish looks Amazingly Delicious! The American Cheese is Great but I wonder how it would be with smoked Gouda! Love watching your videos! God Bless!
Smoked Guga, you mean.
LOL!
🤣 🤣 This takes "food Pr0n" to a whole new level...
wrong
Guga my man i love you, you are one of my favorite creator so far, it's been 5 years since i follow you, this video is a no no, and the problem it s not the chicken itself😂
I typically don't use chicken breast, I do Sous vide thighs and wings though. A add some buttermilk to the vaccume bag, works great. It would probably work well with breast too.
4:57 LMAO
Wow guga those bao buns look absolutely delicious
Guga this video is X-rated!
We need blooopers on this one, or comp of all funny backstage moments, please!
I feel violated just watching this video haha
Would love to see a Guga kicked up version of Chicken Cordon Bleu, sous vide, and then flash fried.
I love this type of guga video, just a stupid weird experiment and that's it
You should’ve blurred it like a true Japanese fashion. 😂😂
If I have to cook chicken breast I season it, vacuum seal it, leave it in the fridge overnight then sous vide at 140 to 145 for 6 to 8 hours. It doesn't taste like chicken breast anymore but it does taste good
You can add Guga' Natural Meat Lube along with Guga's line of spice rubs
That stuffing part 😂😂😂😂😂wow
“And my meat is delicious”
Guga goin wild 💀
You should try to do it in a Cordon Blue way, but maybe with different types of cheese and bacon, ham and pastrami.
Guga, a classic family recipe that my family has used for generations for chicken breast is called "Clucker Fish". First you take the breast and you want to pound it out thin, there is a technique to this though. You want to pound the chicken in a way that not only tenderizes it but will give the final product a moist and flaky texture...like fish. To do this you want to push the chicken out as you pound it, going from the center outward in one direction, then from the center out in the other direction. Once the breast is fully pounded to the thickness of a fish filet, cut the breast into manageable sized pieces. It can then be fried much like you would fish, usually with an egg dredge and a seasoned mix of flour and corn meal(or a fine Panko), the particular seasoning is up to you since when someone in my family makes it we toss in whatever we have on hand that sounds good, typically things like: Salt, Pepper, Garlic powder, Onion powder, Paprika, Italian Seasoning, Chili powder, etc. Like I said, whatever sounds good to you, even some Guga Rub if you like. Then just deep fry and enjoy. I've had Clucker fish tenders, nuggets, filets, and even had it on a sandwich(dressed with tartar sauce and horse radish sauce), all good ways to enjoy it.
Leo talks like a man who likes his job
“…after a little bit of a struggle,inside it went.”
I can’t unsee what my brain heard.
Missed opportunity at a wagyu Wellington with the chicken as the prosciutto lol
This is not what i expected to see when i clicked on the video lmao 😂😂
Guga i have been watching your videos for a long time and i never seen you make Spicy chicken ever if you can make it tender you have to make it spicy that's the best way to eat chicken hands down
Im at a loss for words rn, a minute in and ive thought “ayo” like 5 different times. Chill out guga im watching this with my girl after the second round😂
I was not ready for the stuffing images at 8am on a Sunday
This video has a lot of, "That's what she said," moments. 😳😆😅
"cause thats what happened" is the most straight up answer ever from angel lmao
Thank you for your share. How often do you change out the water in the Sous Vide? I have not used one, yet after watching your videos, I really want to get one I can afford and start cooking like you!
would be hillarious to see Gordon Ramseys reaction to blind tasteing this.
Guga... Whatcha doing to that chicken brah? Lol
I would love to have a meal with you! My mouth waters everytime from both channels
Sous vide chicken cordon blue would be amazing I’m sure.
Or maybe stuffing it with a cold cooked steak so no one complains about it not having a crust lol.
Sous vide really is the way to go with chicken breast. You can throw the whole USDA 165 F out the window. Getting to pasteurization is all about time AND temperature, so if you hold Chicken breast at 150 for long enough, it will pasteurize just as if you had had it at 165. The benefit of sous vide is you keep it juicy and it can be a pleasant bite.
Guga style marinates tests for chicken would be interesting to see. Especially spicy marinades. 🌶️
That beef is like an alambre steak, but instead of the regular we use here in Mexico was done with Picanha, need to try it. 🤤🤤🤤🤤 Guga it could've be better with tortillas de harina and queso Oaxaca (Mexican style Picanha alambre)... Definitely I'm gonna try cooking it! 😊
God damn Guga!!! God damn!!!!!!
Oh man, the inner thoughts won this battle today.😂