Forget Nashville Hot Fried Chicken, here's why.
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- Опубліковано 6 жов 2024
- Nashville Hot Fried Chicken is amazing, but it can be quite a bit of work to get it done. On today's video I share with you an alternative that is easy simple and everyone can make it!
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If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#cooking #spicy #recipe
“You can use anything you want, but I’m going to use this wagyu picanha” 😂😂😂😂😂😂😂😂😂😂😂😂
i mean, if you could, wouldn't you?
@@San-lh8us In one video Guga showed his fridges, yes that's plural, and he basically had some of everything laying around. Like a kid in a candystore you can just pick whatever cut you want, dry aged or not.
chicken bondage was not on my list of videos today.... but here i am
This is not the onahole you are looking for, move along~
=P
i thought the same lol
Strange it was definitely on there for mine
Chicken shibari, good lord. xD
You should dry age steak in anchovy paste
Run the string under, than tie, than secure, run it down towards the front, make it tight, go under, make a knot, and go under.. bla bla
Guga: It's that SIMPLE
Don't forget to suplex it
You can't seriously say that isn't easy to do?
Let's say I give you 5 minutes to figure it out, with this video as a guide, and a chicken and string in front of you, and if you do it in five minutes you get 10000 dollars. Would you be able to do it then? I think basically anyone over the age of 14 will be able to figure it out in 5 minutes, and be able to do it with their eyes closed in a few days worth of practice (like if your job was to do this in a kitchen).
This channel is like a self reporting IQ test for the dumbest people in the world to report how stupid they are.
@@pickpickpickpickpickpick Guga said, " the more you practice, the better you get." That suggests you may not get it right the first few times. Most of us don't do this for a job in the kitchen. Maybe you can bestow upon us how you perfect everything new.
Hey Guga!
I challenge you to try dry-aging with fresh Nigerian locust beans-known as ‘Iru Pete’ in Yoruba. Blend it up and apply. It works as a natural substitute for MSG. Fifteen days max should do the trick.
Cheers!
Sounds interesting
chicken bdsm tutorial 1:51
I knew somebody else had to have that idea in their mind.....was not disappointed.
“Its that simple”
The more you practice, the better you get
Chicken shibari 😂😂
practice for the bedroom on your food.....thats why i lick the stuffing out of my chicken
1:51 Tressening the chicken is quite simple, just ⬅️↙️↖️⬆️⬇️↗️↘️➡️↗️⬇️ and it’s done! See? SImple! Lol
He entered the Do-nami code to tie that chicken.
@@CoalCoalJames lmao ya
@@____GoMeZ____ Raging STORM!
I think you mean:
↑ ↑ ↓ ↓ ← → ← → B A
you need to do a simple side dish of fries with chicken salt. Its Australian MSG
Yes!!! I've been waiting for an Australian chicken salt video
Pretty sure the best chicken salt already has MSG in it.
God... remember the old KFC chicken salt that shit was insanely good.
@@CoalCoalJames Better than MSG, it has loads of both MSG *and* E635 in it.
Wikipedia says "A mixture of 98% MSG with 2% E635 has *four times* the flavour enhancing power of MSG alone."
If you are camping, you can use a cheeto or a frito as a candle. Light the tip and carry it. The chip acts like a wick impregnated with oil. Shocking how long it lasts. Good for starting fires, too.
I would test it if my country had cheetos. But who knows, maybe those weird kiosks with imported snacks, that popped up everywhere in my hometown may have some.
0:31-0:35 me when Guga shows us how to make his side dishes that he said are super simple and easy to make 😂😂
Andy Capp’s Hot Fries are-in my opinion-much better than Flamin’ Hot anything. I’d love to see you do a side by side!
Nashville fried chicken is supreme
red 40 chicken is crazy
this was like his first experiment
7:48, hahahahaha sounds exactly like "Pants. Like shorts but longer". RIP Matthew(Chandler).
Nice may try that with Chicken. I have just consumed a huge pork chop cooked in duck fat left from the duck legs we had last night, with veggies. The Chop was really tender and tasty just salt and white pepper.🙂🙂
that was damn good guga, we need more like this videos
get Gugas meat out ya mouth..
i have done dorito crumbed wings - did the wings overnight in buttermilk, then in the morning, seasoned flour, egg and crumbed up various "dorito" (hot spicy ones - different brands all were various levels of heat) - coated the wings and into the weber kettle to cook
absolutely superb - super easy (buttermilk is simply 1 cup of full cream milk to 1 tbsp of white vinegar, mix, let sit for a few minutes, done - can strain it if you want, for the wings, I didnt bother)
4:31 Nah, thats look good, real good
>Nashville chicken takes time to make
>We'll be cooking this chicken sous vide
Set and forget .Vs making all the Nashville stuff and frying the seasoning ect~
I think that's what he meant.
I live two hours from Nashville and I crave it. The drive sucks but worth it. Bolton’s is my favorite.
That's some mad bondage skills on the chicken bro 🤣
That side dish was definitely a meal and it get bonus points for that
Putting sauce on wagyu... you've changed, Guga.
Tell me you don't watch guga without telling me you don't watch guga~
He's been messing with wagyu and all kinds of sauces and flavorings for years bro.
You HAVE to do steaks with Chicken Salt, Australia's MSG. Specifically Anchor's "Chippy" brand Chicken Salt, it's got heaps of MSG and E635 (flavour enhancer). It's used mostly on chips (fries) here but would go amazing on steaks.
According to wikipedia "A mixture composed of 98% MSG and 2% E635 has *four times* the flavour enhancing power of MSG alone."
Would love to see a video of successful dry age experiments combined. For example ,Peanut butter and gochujang were both successful dryage experiments. What would happen if you mixed them together 50/50? I think it’s a cool concept
Hey, have you tried David Chang's fried chicken coated in ground-up instant noodles?
It's terrific, especially when you throw in some seasoning sachets into the blender with it..
The best version I made consisted of:
* Overnight brining in a mixture of Buttermilk, salt, sugar, dubious amounts of chilli like gouchujaeng, and a random selection of herbs.
* Wipe off, then double-fry like you would any sane other recipe
Guga, thank you for adding temps in Celcius
Actually side dish: french fries, potato wedges, salad
Guga side dish: have a rice and steak in the bowl
I use "Funyuns" all the time for crusts on all kinds of meats. And now they have different flavors "Funyuns", and even Flamin' Hot flavor.
Gratz on two million
"I covered a CHICKEN in RED 40 and THIS happened!!!"
"It's not Guga without beef."
Yes, we always have beef with Guga. xD
1:48 Guga was feeling extra 𝓯𝓻𝓮𝓪𝓴𝔂 today
I Love Sous Vide Everything Videos 💗
lol, one of those rare episodes where the "I know they don't look that good right now" looked better than the end results... =D
Guga: "this really easy, first you master 16 skills to perfection"....
Chives or herbs the only green angel will accept, so going to be great video!
Ahh, Guga new video, it means another chance to ask Guga to dry age using Jamon Iberico fat.
Chicken flavoured twistys on sous vide chicken would be epic...
Dry age steak in Japanese Mayo
Just to help you out : "Steak au poivre" is pronounced "Steak O poivre" (Like in irish names starting with O' )
But otherwise very nice "sauce au poivre", many people forget the alcool, which is the key to make the difference.
Guga you need to up your chicken game, and marinate it for a longer time, just seasoning it before the cooking process leaves a lot of taste to be desired inside of the chicken
I've seen you make pepper steak or au poivre well just the other day I made chicken au poivre and it was truly incredible!!! You should try it or even a deep fried version of this dish
Gardetto's Rye chips encrusted chicken tenders.
An absolutely delicious way to completely destroy your mouth. 😂
@@sethgaston845 Not if they're ground up and lightly fried.
I had this for my birthday dinner tonight 😀
Hehe next thing we know, Guga is gonna be doing a Trix crust on these things!
a similar suggestion, coat chicken using blitzed Bombay mix
Dry age in shrimp paste
You're on the wrong channel
Wouldnt that be pretty much the same as the msg dry aged steak?
I think I’ll stick with shake n bake, a ton of flavors and always comes out great.
would love to se you try Herrs Carolina Reaper Cheese Puffs on a steak crust. It's a delicious cheesey snack with a good burn!
7:56 phrasing 😂
Cool Ranch Doritos crust.
must be nice to be with guga even for just a day.
Hi Guga . Brad from Brisbane, Australia. Can you please please please put metric levels and temperatures in your videos. I purchased your book and i love it. I watch you all the time and i want to try and cook what you do. I just cant understand imperial. God bless you man.
I'd cook the dark meat (at 170°F/76°C for 2 hours,) first, lower the temperature to 149°F/65°C, and then cook the breast in the same water for 1 hour.
Everything stays warm.
I put crushed hot Cheetos on spam fries and air fried them. Turned out amazing!
Guga really teaching us how to truss a bird bdsm style
Dry age steak with durian!
Any other well done eye round fans here. It tastes great!!!!!!
Next time try takis! I made myself a chicken sandwich one day taking a chicken thigh, making sure it was even, and coating it in takis and then pan fried it.. was soo good
The nfirst cousin, while tasting the steak au 'poivre rice ball bowl "M'hon a hon hon"(with French accent)
Guga, please make book spesifically on Side dishes, in volume please hahaha
"it might be hot, that's why it's red", Red dye40 is the reason why it's red. It's also illegal where I live because it has a large range of negative health effects from allergies to cancer to birth defects. So The chicken was a lot better without the deathpowder on it.
Better for health, not better tasting, is a personal vhoice which has more weight for each person
@@travelinvalentine4840 red40 literally doesnt affect the taste lmao
@@Lagger01 afaik it’s not possible to get cheetos without the (i agree with you) deathpowder, not even where I live where is prohibited by my local health regulation institute
@@travelinvalentine4840 Those dyes have no real taste 😕It's only color.
I do drink and eat things that are unhealthy sometimes, because they taste good. That's part of life. Making the Cheeto without the dye would taste the same.
@@mayastic9570 I know, i agree with you, it’s the food industry that appear to think that a white cheeto would not be as appealing, when in reality maybe, but people who know the brand would get used to
The reason it tastes so good is because it's overseasoned with a ton of msg. You're experiencing a shit ton of flavor even if it's not a complex flavor.
Cool Ranch, if they have the packet the chips just dont have enough seasoning.
Yeahhh Doritos crust Guga! I love that idea.
Guga when tying the chicken: put the thang down flip it and reverse it
Never disrespect the fried chicken with Flaming Hot Cheetos.
Doritos crust is a must.. only the OG’s tho.. Cool Ranch and Nacho Cheese..
CHEATOS YEAHHHH ✨💥
You should have also had some breaded and fried in the Cheeto dust for a good comparison.
@4:39 watch this! Proceeds to crumble some cheetos over some chicken. This really made me laugh: you're so used to seeing the flamethrower or grill :)
Fry a steak in onions, garlic, olive oil and spices
I always found Flamin' Hot Cheetos to largely lack flavor as spicy chips go, the only thing they have is heat. If you really want a nice flavorful hot chip, try the Tapatio Doritos, if they stock them in your area.
My request is Make Rendang Beef Paste halal in dry age,please!!!!
That sounds awesome!
Bro cannot unsee the trussed chicken that looks like a baby with no head. Sure delicious but just cannot unsee it😂
Forget chicken, cornmeal crusted catfish with some hot sauce is one of the best meals on earth. Flamin' hot cheetos is spicy fried cornmeal. Put that on some fish, you're on cloud nine bro.
You should try a “Flamin’ Hot Limon” Doritos crust. I think it would work out well.
Should try a Cheeto Crusted Burger
I love it. ❤❤❤
Bold Chex Mix crust!!!! Lets see it.
Cool ranch anything !!!
1st XD guga keep up the amazing videos!!
2:08 "bring me that bird"
Forget trendy UA-cam videos titles, here's why
Is that a robot coupe? Guga’s got a budget now lol
Several years ago, you did this with steaks, flaming Cheetos, flaming Doritos, and Takis.
I wonder what each would do to chicken.
Waits for Frenchy of Pro Chef Reacts with Brian Tsao wanting to steal this side dish.
make the revolutionary recipe of the manta bar carbonara penne with chicken nuggets
I've done a Doritos crust with pork chops, it was good.
Hey Guga, did you pet the sous vide chicken dry? I’m going to make this today and don’t want to mess up that stuff.
Day 72 of asking to try bedouins MSG Jameed.
ive been making "shake and bake" chicken with chips for yrs... like 20+yrs
I like Angel and Leo just fine, but I'd love to see more 2K.
Dry age in fish sauce
You need to do this with Chesters hot fries.
The only “watch this” that made things look worse.
Nah you've never seen the mystery meat one, it looks like literal solid human poo
GUGA PLEASE DRY AGE A STEAK IN WALKERSWOOD JERK SEASONING!! In the jar!!!
Love Spicy food
What guga meant to say is never forget Nashville hot, BUT try this lol