@@GugaFoodsI couldn’t agree more! I love food history and this video scratches that particular itch perfectly:) I’m hiding away to watch this at work at the moment hehe
To avoild the dumpling being a "meatball" as Leo described, don't compress the dough. Carefully pull pieces off and set in the broth. They will be light snd fluffy with a biscuit texture. These are called "drop dumplings". Compressing or rolling the dough makes them dense.
no boiled dumpling should have baking powder...If u ever been to jamaica you would know the difference...when boiling...normally its just flour, salt and water or cornmeal dumpling with a bit of cornmeal added for extra texture and flavour...
Agreed! Over mixing the flour mixture is a sure fired way to get chewy dumplings. Stir until the flour is mostly absorbed. As you say, treat them like biscuits.
Normally depression era cooking is rough to look at but chicken and dumplings is incredible. My grandparents would make this for me all the time. One of my favorites
@@NotSoJonathanDingleberry recommend x10. Max is, like Guga, the real deal. His recipes and explanations/guidance work as advertised, and his videos are fun to watch even if you have no intention of ever making whatever he's currently doing. Guga is more into experimenting and testing variations, and Max is more into recreating old techniques or recipes few people do any more, but the entertainment appeal is much the same. Both give great instruction and insight into little tips and techniques that are great if you're a beginner, like me.
Dumplings need baking soda and baking powder both, and cover the pot and place a weight on top to keep as much steam in as possible, the dumplings need 15 min to steam. They should grow by 2x original size and will be light and fluffy inside. And use half n half with the broth, you will not regret.
Chicken & Dumplings is soul food. It's so simple and built to keep you going during the woe but still you have options to flavor and personalize it once you hit your weal. It's comfort food, good for a cold day.
Ingredients make you feel good after as well, its something I could eat very often not for its flavor but comfort and just being a decent dish for health
As a 13 year old with one of the shortest attention spans to be, I don't think i've ever been so entertained and interested watching an almost 30 minute long cooking video... It's either my love for chicken or your amazing cooking skills that kept me here! Also thank you very much for using you time to showcase all these great chicken recipes. Can't wait to try them out! 😋
@@demi-fiendoftime3825 I do that with ciorba/ chorba, but with pieces of bread instead of biscuits, or with spinnach, but with toasted pieces of bread. I should try with salted biscuits at one point.
As someone who worked in a Maccas in the 90s (and we had fajitas), we DID cook the vegetables on the flattop. We just weren't allowed to get any char or color on the veg, but we did have to cook them through so they could be kept warm in the staging oven.
wtf is even the point of not letting you get any color on them? "we know this would greatly improve the flavor and texture of the food, at no extra cost and very little extra time, but nah we'll choose to keep our product mediocre at best"
doesnt matter if it would be significantly improved, 99% of customers would probably throw a tantrum after seeing their food was "burned"@@mrwisher1250
You are a chef and a gentleman, great job re-creating all these dishes for us. I'm sure it's very helpful to people struggling to create tasty meals at home that don't know much about cooking. Once again, great job on the presentation and reactions👍💯
Hey Guga, I know you'll never see this but try corn starch instead of flour before the eggwash and breadcrumb. I am convinced that it works and tastes better.
This episode/Video is very wholesome . I would like to try every dishes that you prepared all the back to 1800's . Old style cooking is really good and has touch of love.🤗
Yeah, that should be the next direction this show goes, once we finish the 100 years series, we should see what it was like back further than the 1910s
Angel getting a kick out of himself asking you how old you are is hilarious. Love the editing going along with it too. So great lmao. And I guess I'm a bell and ball nuggets guy lol. Honestly didnt even realize there were specific shapes.
Chicken and dumplings = goyische matzah ball soup. 💖 ETA: my mom met Colonel Sanders. She worked at a KFC in the '50s. She says he was heavily involved in everything, checked the whole restaurant, cooked alongside the staff, and was a nice guy. He demanded, and rewarded, hard work
For the chicken parm, it's better if the outer coating is about half-and-half of bread crumbs to fresh shredded parmesan cheese. No need to deep fry either, just use enough oil in a skillet to coat the bottom. Also finish with basil instead of parsley.
For chicken parm. Fry the chicken normally, then put hot sauce and mozzarella in a pan and then in the broiler to brown. Then transfer the sauce cheese mix onto the chicken guarantees maximum crunch and minimal sogginess
If you're going to do it the way demonstrated in this video, I'd say use a low-moisture mozzarella like pizza cheese. You won't get the orange water in the sauce-that was a result of the fresh mozz squeezing its water out.
Probably one of your best videos. Such a crazy amount of work making all that, I'm sure, but the nods to the history of chicken as an ingredient put it's significance into great perspective. Not to mention that most of those recipes were quite doable for the average home cook. Well done.
Hey Guga, longtime subscriber here been watching you for over 5 years, love the evolution of your channel and your never ending quest to explore different ways of cooking different meats!
"Are the ones I made as good as the real deal?" Guga, we know yours were 100 times better than whatever the fast food joints could ever put out. Love the "100 years" video series. Your passion for food is inspiring.
The Chicken Cordon Bleu and the Dumplings were not near as good as my mom, a professional chef, makes them. Two very different styles of the same dish. Watery broth for dumplings? Yuck.
@@revdarian Although invented in Britain, it was almost certainly created by an Indian or Bangladeshi chef, adapting their cuisine for British palates :)
@@bassetts1899well of course it was created by an indian immigrant for britain so it was never originally indian but inspired by indian cusine for britain
Americans eat an average of 96 lbs of chicken a year. 57 lbs of beef. There's always talk of some chicken sandwich. It's way more popular. Even worldwide, chicken is more popular than beef. Only difference is pork is #1 worldwide, chicken #2, beef #3.
If someone doesn't like chicken, that's a problem with the cook - it's relatively bland(at least compared to red meats), so it tends to be more of a 'canvas' meat to build a complete dish from rather than being the star of the show. If it is riding solo, it's with plenty of seasoning, preferably smoked, just to pack as much outside flavors into it as you can. I could NEVER understand anyone not liking steak, but at least it actually has a strong, unique flavor to have an opinion about lol. Not liking turkey is another funny one, it's about as flavorless a land meat as you can get I think; so just cook it with other stuff that tastes good and it'll taste good! lol To those poor souls out there that "don't like chicken(or turkey)", please, PLEASE, just find someone that knows how to cook and have them make you some
I love how modest Guga is in spite of his amazing skills. My favourites are: 1 The chicken soup and 2 Chicken parm. I make a lot of chicken soup at home, and I use meaty chicken back as it is a ridiculously cheap cut but it’s the best for chicken soup. I also love Guga’s dumplings, just like my gran used to make!
You like watery dumplings? My family make them in a gravy sauce. Thicker, stick to the dumpling, and the dumplings aren't compressed/smash together. This dish looked lazy.
@@bluntman99999 i just know it fried ! In Austria you frie it and if you go to eat somewhere and get a (chicken) Cordon bleu its fried everytime ! And we eat it with cranberry jam :) its soooo good one of my Favorit dishes
Guga I love these 100 years of foods. The history of when these iconic dishes were made and the way that you adhere to the traditions of how they were made to ensure you make the authentic dish are amazing to me. The research that's obviously put into these videos is awesome and I thank you for it. That being said I'm definitely doing that very first one as soon as possible. I love stuffing meats and that one is right up my alley. Thanks again guga and please keep doing these. I'd love to see one on venison or bison myself
For those of you reading this comment, it's okay, it's normal to feel lonely sometimes, if you're going through tough times, keep trying, but never give up,
@@TroyIndureTillTheEnd Yeah, but, I believe there are only two methods of cooking lamb mentioned in the Bible. Roasted, over a fire (Exodus, for Passover) and stewed in a pot (Judges 6:19-20)
My mother's side of the family has a beef variant of chicken and dumplings made with beef shank bones and a chuck roast. It's a bit more time consuming and expensive but in the same vein as chicken and dumplings with the egg and flour style dumplings along with the shredded chuck roast. I have also had many variants of chicken and dumplings as well, and all of them are very nostalgic and comforting.
Leo has such a great vocabulary for food…he’s a keeper! Also: am I the only one who liked McDonald’s chicken fajitas? I miss them tbh, it was my favorite item off the McDonald’s menu 😂🫣
idk man. During the 1970s portion, I knew exactly how he was going to describe it despite never tasting the dish myself. Seems like he just throws buzzwords around to me
My mom was a manager at McDonalds when the Fajitas came out. And it was some of the first 'ethnic' food she had ever had. Not the first, but damn near as she was a Austrian/Northern Italian (read Germany/Austria before WW1) Jew whose family moved to rural Ohio during the Nazi rise to power. Not a lot of exposure to Tex Mex or Mexican cuisine. It took her YEARS, YEARS to try Fajitas again.
yeah that seems like a fair take if her first interaction was poor. i had the same take with spaghetti and still don't really like it. though that is due to me learning that i despise everything about tomato rather than the dish itself but i'm still not a fan of it despite it being nearly 20 years since i last ate it.
DAM BRO I ALWAYS WONDERED Y THAT 1 TIME MY BIG MAC CAME WITH A WOODEN BEAN COUNTING PIECE FROM A BEAN COUNTER!!! CHEERS BRO FOR FINALLY ENDING THAT MYSTERY FOR ME!!! LOVE U MATE
Vegans and vegetarians will hate you, but I love the food you make I love cooking thanks for keeping a meat in cooking alive because people are trying to get rid of meat in the world and you show us by visuals how tasty it can be❤
My mom grew up in a very small town on a farm in Brazil, when we'd visit grandma would make chicken and rice soup in a pot with the whole chicken being used. Of course, the head was always for grandpa. It was amazing.
My family, (Irish/Cuban) kinda do the same thing. Except, not a soup. We braise the chicken in pieces, whole, then add to water/rice and loads of white wine. Olives, capers, and saffron seasoning. We burn the rice a little for our taste, but it's also good mushy.
As a black and humble young man, Shi brodie giving me ideas to cook this for myself or for my mother's next bd. I love how you give a detailed view on how to make the chicken, truly a legend.
Funnily enough chicken parm is not a thing in the uk, the amount of time I say that its one of my go to things to cook and people have no idea what it is
as a pennsylvanian, i highly recommend to anyone to try chicken corn soup, its one of my favorite meals of all time, and its just so good lol, its a pennsylvania dutch thing (which is actually german not dutch, it comes from the mistranslation of the word Deitsch/Deutsch) and if youre ever in the lancaster area, i recommend you go to stotzfus and try it, they have chicken pot pie too (and they do it the CORRECT way where its nice and thick, not soupy, its supposed to be literally a pie that you cook in a pot, the "pot pie" you get frozen at the store isnt a pot pie, its just a pie imo lol)
00:01 🍗 The 1910s introduced ballotine chicken, a fancy dish with boneless chicken stuffed with sautéed mushrooms, green onions, and rice, resulting in a flavorful and time-consuming delicacy. 03:46 🍲 In the 1920s, Chicken Ala Milanese emerged as a simple yet delicious dish involving flattened chicken breasts coated in egg wash and breadcrumbs, then fried to a crispy perfection. 06:07 🍲 The 1930s brought Chicken and Dumplings, a budget-friendly meal using boiled chicken, shredded with a vegetable mix, and dumplings cooked in the same broth. 09:26 🧀 Chicken Cordon Bleu, popular in the 1940s, featured chicken breast stuffed with ham and cheese, coated in flour and breadcrumbs, then pan-fried for a crispy and flavorful dish. 11:56 🍝 In the 1950s, Chicken Parmesan emerged, with flattened chicken breasts coated in egg wash, flour, and breadcrumbs, fried, topped with tomato sauce and mozzarella, resulting in a delicious and crispy dish. 14:03 🍗 KFC's Original Recipe from the 1960s revealed the secret spices used, including black pepper, mustard powder, MSG, and various herbs, resulting in a juicy and flavorful fried chicken. 16:51 🌶 Chicken Tikka Masala became popular in the 1970s, featuring marinated chicken thighs cooked in a rich gravy with spices, tomatoes, and cream, creating a flavorful and aromatic Indian-inspired dish. 17:18 🍗 Homemade McDonald's McNuggets are made with ground chicken, specifically breast meat, seasoned with salt, MSG, and sugar. The batter includes corn starch, water, all-purpose flour, white pepper, MSG, and salt. Four original sauces accompany the McNuggets: honey, sweet and sour, hot mustard, and tangy barbecue. 20:48 🌮 In the 1990s, McDonald's introduced Chicken Fajitas. The dish included chicken breast seasoned with salt, black pepper, garlic powder, and Chipotle powder. Vegetables and flour tortillas were used to assemble the fajitas, but the result was deemed basic, boring, and a bit dry. 22:54 🍖 Buffalo Wild Wings created Boneless Wings in the 2000s using chicken breast. The breading involved all-purpose flour, corn starch, garlic powder, chili powder, onion powder, black pepper, salt, eggs, and milk. The homemade version was preferred over the original due to its crunchiness and juiciness. 25:26 🍔 Popeyes Chicken Sandwich, a hit in the 2010s, features chicken breast marinated in buttermilk, coated with a seasoned flour mix, and fried. Served on toasted buns with mayo and pickles, it is praised for its perfect frying, soft bread, crispiness, and juiciness. Homemade version is considered comparable and possibly even better. 28:25 🏆 The chicken parm is crowned the favorite, praised for its incredible flavor. The video concludes with an invitation for viewers to share their favorite among the dishes presented.
I feel the chicken and dumplings nostalgia, mind you, my grandmother made dumpling noodles instead of drop dumplings. I was waiting for Guga to bring out the KFC Double Down.
In culinary school, we just did ballotine with chicken legs/thighs. My chosen ingredients stuffed it with apples, spinach and ricotta, while I made a citrus-based sauce to top it off. It was one of the more tasty things I came up with.
"Com'er Guga..... 👀Lemme holla at you real quick ..... *Pours Casamigos in two low ball glasses full to the brim and points to the back yard, passes a glass to Guga and pats him on the back* Let's go have a sit down and talk about that pressure cooked chicken" 🤣
You should do Korean fried chicken wings. They double fry them and put sauce on them like spicy sauce or soy garlic sauce. They're the best fried chicken IMO
@@bigbeefscorcho ITs funny i have not had it since i was a kid and then seen this vid and brought back so many memories!! I have to make it for the Family this weekend!!!
Where I'm from we called it chicken soup with dumpling but our dumplings are different with ingredients, flour, sugar, cinnamon and spice, vanilla essence, bit of salt (optional) and water. Rolled in to balls like show in the video. The chicken will be seasoned and boil with vegetables here in Barbados 🇧🇧 we tend to add potatoes Irish and/or Sweet potatoes, pumpkin, and other ground provision foods. I don't eat meat (well fish is meat but i only eat fish) but I like cooking so I do cook meat for family and friends who do.
My family makes something similar to chicken and dumplings called chicken and pastry where we take frozen dumpling sheets and just cook them in with shredded chicken, doubt its original but its pretty good and im definitely oversimplifying the process for it
The chicken tikka masala ( originally Murgh Tikki Musallam), is missing ginger-garlic paste, cashew paste and finished with kasuri Methi ( Fenugreek leaves) Also, original mire-poiex had back bacon in it.😂 Also, chicken ( aka poultry foul), were artificially created by cross-breeding wild fowl ( local to South Asia) and the Tibetan fowl, first bred in the place of modern Guangzhou,China and were first bred to fight for gambling, while the first edible breed dates back to the Indus Valley Civilization ( aka Jaambudweep in local language).
I love how you’re not one of those clickbait UA-camrs who make dumb videos like “Trying the McDonalds BigMac from the years 1950 to 2050”. You are simply just a great chef and UA-camr
Chicken Tikka Masala is the UK’s number 1 dish. The chicken in the Chicken Tikka Masala is grilled to a char if you don’t have a Tandoori oven, not fried. Put them on a skewer or place them on a rack and grill both sides until you get the char grilled colour, then add to the sauce that’s been cooked out and thickened.
Make sure to use whole milk mozzarella for chicken parm. Low moisture part skim is dry, weird, and i struggle to think of an appropriate culinary application. Yet part skim low fat is everywhere and whole milk mozzarella can be difficult to find depending on store/location.
Perhaps you can how modern KFC is so darn greasy? I am 71YO, and it is different than it was. I still get my cravings, but find I have to get plenty on towels to wrap the chicken before eating. Everything looks great!!!
I hear you there! I haven't been to a KFC in over 10 years because last few times i went, the chicken was greasy, dry, you end up happier with the side dishes more than the chicken itself. Its a shame they went cheap over quality.
Definitely depends on the location I think. I always hear horror stories about the US branches, but all the KFCs I’ve gone to here in Australia are all juicy with minimal grease (or rather, as minimal as you can get from a fried fast food place lol)
Hey Mr. Guga first off id love to say I love your content been watching your stuff for a while. Secondly I'm really interested in making those chicken nuggets for my family, and while I was able to write down the ingredients you never mentioned how much of each ingredient was needed. I wanna show my girl that home made nuggets are far better then store bought any day. Please help me 😊
As an Italian, I want to say to you that you recipe for the (chicken Milan’s style) was PERFECT. Also the mozzarella you used was very good; not like the other ones that are selled in America. One thing I want to point out is that that isn’t exactly fresh mozzarella; the fresh one has A LOT more milk, som much that you can’t cook with it. So we created one a bit dried it out so that it wouldn’t catch too much milk while cooking. (for example that is the tipe of mozzarella that we put on pizza). Also I was amazed by listening that you used PARMIGIANO REGGIANO, the REAL parmigiano. The “parmisan” that is selled in America it’s a FRAUD! Yeah, you heard it right, a FRAUD! That isn’t our parmigiano at all. But you used the real one. That was just PERFECT! You REALLY know what you’re doing, great job!
"Parmasean" in America is not considered authentic or real. Everyone knows it's imitation, fake cheese-product. It's cheap. A pound of Parmigiano Reggiano (not fresh) will run you almost $15. The canned, powdery fake stuff is about $3 a pound.
❤Everything GUGA makes is a lot better than the original ❤ GUGA, you should open a restaurant your food looks and tastes amazing ❤❤❤❤❤❤And if you open up ur own restaurant I would go there every week if I have the money 😂😂😂❤❤❤❤❤
13:36 , magically the over browned chicken with parsley flakes chicken turns into perfectly prepared store bought kfc. magic trick there guga , didnt know you were an alchemist. I love this dudes videos, why in the hell did he fake this chicken?!??!?!?!?!
14:34 I think it said the original recipe somewhere, which is why this tastes better. KFC changed its recipe (I can’t remember why, probably for money reasons) after Colonel Sanders sold it. After he tried the recipe he hated it so much that he was known to march right into KFC locations and basically invade the kitchens and try to show the cooks how to make “real chicken”.
No, he won"t. Chinese has similar dishes where we put stuffing into chicken. One of them is called Eight Treasures chicken which is stuffed with glutinous rice and various other ingredients.
I love this new series. Appreciate the longer videos. Looks like a ton of work
Thanks, it's huge amount of work and I appreciate you for watching it.
@@GugaFoods guga try new zealand steak and most expensive cherries in the world plus dry aging in fish sauce
@@GugaFoodsI couldn’t agree more! I love food history and this video scratches that particular itch perfectly:) I’m hiding away to watch this at work at the moment hehe
@@GugaFoods the chicken & dumpling soup is really good grew up with a variation of it
Just imagine the cost, even with this one being chicken.
To avoild the dumpling being a "meatball" as Leo described, don't compress the dough. Carefully pull pieces off and set in the broth. They will be light snd fluffy with a biscuit texture. These are called "drop dumplings". Compressing or rolling the dough makes them dense.
no boiled dumpling should have baking powder...If u ever been to jamaica you would know the difference...when boiling...normally its just flour, salt and water or cornmeal dumpling with a bit of cornmeal added for extra texture and flavour...
@@direalx3mist513 It's an American dish, they may make that change when they make the Jamaican version
Agreed! Over mixing the flour mixture is a sure fired way to get chewy dumplings. Stir until the flour is mostly absorbed. As you say, treat them like biscuits.
He messed up the chicken dumplings
@@mikeking9388Guga NEVER messes up! HOW DARE YOU!
Normally depression era cooking is rough to look at but chicken and dumplings is incredible. My grandparents would make this for me all the time. One of my favorites
same. brings back great memories. and my grandparents are not from that era. they just appreciate this cooking, so now I do.
I really like this format, Adding a bit of history to food, Makes any video instantly more charming. Best video you made IMO
You should go watch Tasting History with Max Miller, he does cooking videos on historical foods
@@NotSoJonathanDingleberryTHAT, I recommend watching.
@@NotSoJonathanDingleberry recommend x10. Max is, like Guga, the real deal. His recipes and explanations/guidance work as advertised, and his videos are fun to watch even if you have no intention of ever making whatever he's currently doing. Guga is more into experimenting and testing variations, and Max is more into recreating old techniques or recipes few people do any more, but the entertainment appeal is much the same. Both give great instruction and insight into little tips and techniques that are great if you're a beginner, like me.
Dumplings need baking soda and baking powder both, and cover the pot and place a weight on top to keep as much steam in as possible, the dumplings need 15 min to steam. They should grow by 2x original size and will be light and fluffy inside. And use half n half with the broth, you will not regret.
i just use self raising flour and butter
He didn’t need to know that
Yea he did it would be a huge improvement @@Hidemif393
It also needs to be a dryer scone mixture
But he's cooking it 1930s style. Not sure the rationing, but that was "just coming out of the depression" era.
Not going to lie it must be amazing being guga's friend. To have him cook for you. It would honestly be my last wish on this planet.
his food just looks incredible
@@parveenram6090and mine looks inedible😢
Chicken & Dumplings is soul food. It's so simple and built to keep you going during the woe but still you have options to flavor and personalize it once you hit your weal.
It's comfort food, good for a cold day.
Ingredients make you feel good after as well, its something I could eat very often not for its flavor but comfort and just being a decent dish for health
oh please
@@videostash413why?
@@videostash413 ?
Its also gross, like most "soul food".
As a 13 year old with one of the shortest attention spans to be, I don't think i've ever been so entertained and interested watching an almost 30 minute long cooking video... It's either my love for chicken or your amazing cooking skills that kept me here! Also thank you very much for using you time to showcase all these great chicken recipes. Can't wait to try them out! 😋
No
@@TheGreatestFusion yap
Bro is telling his age on the internet 😂
That's pretty cool! You might be a good cook someday. I was also young on the internet once.
Dont just tell your age on the Internet
I love Guga's voice its so calming
I know right it could be ASMR
Glad am not the only one who noticed this
The 30's soup recipe is from my childhood and is still pretty common in my country. I chuckled a bit seeing the boys so clueless and spoiled. :)
It's pretty common in the US too, just moreso in southern states, I guess. lol
I grew up in PA and make it all the time and my roommates in college were dumbfounded when i started dropping in biscuits into my soup
@@demi-fiendoftime3825 I do that with ciorba/ chorba, but with pieces of bread instead of biscuits, or with spinnach, but with toasted pieces of bread. I should try with salted biscuits at one point.
@georgecostan3248 no no no I'm taking drop biscuit mix as that's how my mom always made the dumplings. Just mix and plop in
@@demi-fiendoftime3825 interesting! How was the texture?
As someone who worked in a Maccas in the 90s (and we had fajitas), we DID cook the vegetables on the flattop. We just weren't allowed to get any char or color on the veg, but we did have to cook them through so they could be kept warm in the staging oven.
They also didn't have/use any salsa.. it was like 1 salsa pack per fajitas
wtf is even the point of not letting you get any color on them? "we know this would greatly improve the flavor and texture of the food, at no extra cost and very little extra time, but nah we'll choose to keep our product mediocre at best"
doesnt matter if it would be significantly improved, 99% of customers would probably throw a tantrum after seeing their food was "burned"@@mrwisher1250
From my memory we kind of Steamed them on a flat top with a ring and a lid where you poored the water on top...man it was so long ago.
I used to eat those gddamned things like once a week, till they started putting more cartilage than actual chicken in them!
You are a chef and a gentleman, great job re-creating all these dishes for us.
I'm sure it's very helpful to people struggling to create tasty meals at home that don't know much about cooking. Once again, great job on the presentation and reactions👍💯
Guga I’ve been watching you for like 6 years and you’re still my goat ‼️
What is his Nationality??? I am new...🦋
brazilian@@DianeC.
@@carlosfernandez4641Thank You!!! He seems like a nice guy and for sure a good cook!!!.. 🦋
Throat goat…
he is ive been watching him for years, super enthusiastic and his recipes are really good, ive tried it before!@@DianeC.
You guys eat the type of food I never eat, but I just love listening to the three of you. Keep it up!
What do you eat? Tofu?
Hey Guga, I know you'll never see this but try corn starch instead of flour before the eggwash and breadcrumb. I am convinced that it works and tastes better.
I got ahead of myself lol
This episode/Video is very wholesome . I would like to try every dishes that you prepared all the back to 1800's . Old style cooking is really good and has touch of love.🤗
Yeah, that should be the next direction this show goes, once we finish the 100 years series, we should see what it was like back further than the 1910s
Angel getting a kick out of himself asking you how old you are is hilarious. Love the editing going along with it too. So great lmao.
And I guess I'm a bell and ball nuggets guy lol. Honestly didnt even realize there were specific shapes.
angelo
2:16 "What do u think description guy"😭
This is impressive content making. As a researcher I appreciate the attention to detail
Much appreciated!
It cannot be underestimated how much effort went into making this video by Guga and co. Fantastic!!
You se my food channel
Chicken and dumplings = goyische matzah ball soup. 💖
ETA: my mom met Colonel Sanders. She worked at a KFC in the '50s. She says he was heavily involved in everything, checked the whole restaurant, cooked alongside the staff, and was a nice guy. He demanded, and rewarded, hard work
For the chicken parm, it's better if the outer coating is about half-and-half of bread crumbs to fresh shredded parmesan cheese. No need to deep fry either, just use enough oil in a skillet to coat the bottom. Also finish with basil instead of parsley.
@justinb6821 LOL, he's almost 100% sponsored by MSG.
@@EmergencyResponsesBallaratReal Just like uncle roger 😂
@@Samizouza 🤣
This guy is a proffesional cook I believe he can do whatever the heck he likes sir.
@blowinsmokeupyour he definitely got some fast food money for this one.
You know it's gonna be a good day when Guga uploads!
FAXXD
Exactly
For chicken parm. Fry the chicken normally, then put hot sauce and mozzarella in a pan and then in the broiler to brown. Then transfer the sauce cheese mix onto the chicken guarantees maximum crunch and minimal sogginess
I like this method. I shall keep it in mind.
If you're going to do it the way demonstrated in this video, I'd say use a low-moisture mozzarella like pizza cheese. You won't get the orange water in the sauce-that was a result of the fresh mozz squeezing its water out.
@@SimuLord Is "pizza cheese" the plastic-y "mozzarella" from super markets? Genuine question
This channel amd its comment section is very wholesome and refreshing. Keep up the great stuff 🔥
Choosing Mcdonalds Fajitas instead of Barbeque Chicken Pizza for the 1990's was a huge miss.
Tried it once back then hated it
@@eaj2900 Me too, but it sure was popular!
I love this in-depth look at different foods and their history. You have such a great attention to detail.
Probably one of your best videos. Such a crazy amount of work making all that, I'm sure, but the nods to the history of chicken as an ingredient put it's significance into great perspective. Not to mention that most of those recipes were quite doable for the average home cook. Well done.
I'm loving it! Now try a 100yr fish challenge,should be interesting
Guga you forgot the oldest chicken racipe... Raw.
I'll have you know in Britain this is actually quite a modern dish
Chicken sashimi
I get what you mean but 100 years of raw chicken would be boring because it took like 1 hundred years before they made fire maybe even thousands
The special ingredient… Salmonella!
@PriceChunn I could even try to correct it, but I deserve to take the L this time
10/10 ... I like the long format, and the production quality is just outstanding !
Hey Guga, longtime subscriber here been watching you for over 5 years, love the evolution of your channel and your never ending quest to explore different ways of cooking different meats!
i like these history like videos where you tell us about the history of the specific meal or topic
"Are the ones I made as good as the real deal?" Guga, we know yours were 100 times better than whatever the fast food joints could ever put out. Love the "100 years" video series. Your passion for food is inspiring.
The Chicken Cordon Bleu and the Dumplings were not near as good as my mom, a professional chef, makes them. Two very different styles of the same dish. Watery broth for dumplings? Yuck.
As Indian, I confirm that Chicken Tikka Masala was a cook well done 👍🏻
Funny thing, chicken Tikka masala is English, not Indian.
@@revdarian Although invented in Britain, it was almost certainly created by an Indian or Bangladeshi chef, adapting their cuisine for British palates :)
@@bassetts1899well of course it was created by an indian immigrant for britain so it was never originally indian but inspired by indian cusine for britain
@@revdarianChicken Tikka Masala was invented in Glasgow, Scotland 🍺
As a viking I confirm ...would eat
Its so brave that he started the video 100 years ago just to show us how they made it. Respect
Chicken is something not everybody enjoys, but I can guarantee, if Guga makes it, it is gonna be a 5 star dish.
100 YEARS OF DESSERT, NOW!
only strange people dislike chicken its the most eaten xD
Americans eat an average of 96 lbs of chicken a year. 57 lbs of beef. There's always talk of some chicken sandwich. It's way more popular.
Even worldwide, chicken is more popular than beef. Only difference is pork is #1 worldwide, chicken #2, beef #3.
If someone doesn't like chicken, that's a problem with the cook - it's relatively bland(at least compared to red meats), so it tends to be more of a 'canvas' meat to build a complete dish from rather than being the star of the show. If it is riding solo, it's with plenty of seasoning, preferably smoked, just to pack as much outside flavors into it as you can.
I could NEVER understand anyone not liking steak, but at least it actually has a strong, unique flavor to have an opinion about lol. Not liking turkey is another funny one, it's about as flavorless a land meat as you can get I think; so just cook it with other stuff that tastes good and it'll taste good! lol
To those poor souls out there that "don't like chicken(or turkey)", please, PLEASE, just find someone that knows how to cook and have them make you some
Lol
Are u serious
Dumb statement
Every corner of the earth eats chicken
@RyTrapp0 nah dude turkey is just outright gross to me 😂 I have kept trying for the last 20 years. No matter how moist the bird is, it's too "dry" 😢
i love the 100 years of a certain food amazing cooking and looks great i appreciate the hard work well done!
I love how modest Guga is in spite of his amazing skills. My favourites are: 1 The chicken soup and 2 Chicken parm. I make a lot of chicken soup at home, and I use meaty chicken back as it is a ridiculously cheap cut but it’s the best for chicken soup. I also love Guga’s dumplings, just like my gran used to make!
You like watery dumplings? My family make them in a gravy sauce. Thicker, stick to the dumpling, and the dumplings aren't compressed/smash together. This dish looked lazy.
The chicken cordon bleu my aunt makes is baked instead of fried , uses toothpicks to hold it closed, and she makes hollandaise sauce for it
That's because it's usually baked. Never seen anyone fry it before.
@@bluntman99999 It's usually fried, since it's a type of schnitzel.
@@bluntman99999 i just know it fried ! In Austria you frie it and if you go to eat somewhere and get a (chicken) Cordon bleu its fried everytime ! And we eat it with cranberry jam :) its soooo good one of my Favorit dishes
@@oddvoid its a French dish an it's not usually fried.
@@bluntman99999 A *fried* French dish. 'Baked Chicken Cordon Bleu' Is not Chicken Cordon Bleu.
The Chicken Parm looked absolutely incredible
My grandmother had a great chicken and dumplings. Such comfort food.
Guga I love these 100 years of foods. The history of when these iconic dishes were made and the way that you adhere to the traditions of how they were made to ensure you make the authentic dish are amazing to me. The research that's obviously put into these videos is awesome and I thank you for it. That being said I'm definitely doing that very first one as soon as possible. I love stuffing meats and that one is right up my alley. Thanks again guga and please keep doing these. I'd love to see one on venison or bison myself
Guga always teaches me how to cook. Thank you❤
For those of you reading this comment, it's okay, it's normal to feel lonely sometimes, if you're going through tough times, keep trying, but never give up,
Thank you
And I’m here to say, sometimes the problem IS YOU. Sometimes everybody is right and you’re wrong, and that’s okay, it’s apart of growing up.
Thank you ♥️
So sigma
Ayo howd you know i was feeling down
Hey Guga, do 100 years of lamb next
Can do a thousand years with Lamb
Lamb, pork, fish, eggs?
All of those are an option maybe.
4 thousand years tbh it's one of if not the most mentioned meat in the Bible
@@TroyIndureTillTheEnd Would be a 2 hour video lol
@@TroyIndureTillTheEnd Yeah, but, I believe there are only two methods of cooking lamb mentioned in the Bible. Roasted, over a fire (Exodus, for Passover) and stewed in a pot (Judges 6:19-20)
Awesome video Guga! Keep it up, love your videos!
I grew up eating the chicken and dumplings soup, it’s truly nostalgic and it’s delicious!
I feel bad for you. Chicken and Dumplings should never be served in a watery broth. It's blasphemous.
My mother's side of the family has a beef variant of chicken and dumplings made with beef shank bones and a chuck roast. It's a bit more time consuming and expensive but in the same vein as chicken and dumplings with the egg and flour style dumplings along with the shredded chuck roast. I have also had many variants of chicken and dumplings as well, and all of them are very nostalgic and comforting.
Leo has such a great vocabulary for food…he’s a keeper!
Also: am I the only one who liked McDonald’s chicken fajitas? I miss them tbh, it was my favorite item off the McDonald’s menu 😂🫣
idk man. During the 1970s portion, I knew exactly how he was going to describe it despite never tasting the dish myself. Seems like he just throws buzzwords around to me
Try real fajitas bro... That's like if some random fast food place sold "Texas barbecue" and it tasted nothing like Texas bbq
Chicken parm is a classic. So simple yet so good. I remember making it with my father as a child. So nostalgic.
This was a really nice video to end my day to. Loved every dish, even the sad fajita.
My mom was a manager at McDonalds when the Fajitas came out.
And it was some of the first 'ethnic' food she had ever had.
Not the first, but damn near as she was a Austrian/Northern Italian (read Germany/Austria before WW1) Jew whose family moved to rural Ohio during the Nazi rise to power. Not a lot of exposure to Tex Mex or Mexican cuisine.
It took her YEARS, YEARS to try Fajitas again.
yeah that seems like a fair take if her first interaction was poor. i had the same take with spaghetti and still don't really like it. though that is due to me learning that i despise everything about tomato rather than the dish itself but i'm still not a fan of it despite it being nearly 20 years since i last ate it.
DAM BRO I ALWAYS WONDERED Y THAT 1 TIME MY BIG MAC CAME WITH A WOODEN BEAN COUNTING PIECE FROM A BEAN COUNTER!!! CHEERS BRO FOR FINALLY ENDING THAT MYSTERY FOR ME!!! LOVE U MATE
ID BET MONEY IT ISNT THERE 1ST.... I BET THEY TRIED A GERMAN SAUSAGE OR 2 B4 THIS.....
Vegans and vegetarians will hate you, but I love the food you make I love cooking thanks for keeping a meat in cooking alive because people are trying to get rid of meat in the world and you show us by visuals how tasty it can be❤
Vegans and vegetarians in my opinion are a different species. Vegans are the crazy ones. Vegetarians are just a preference
I feel like the 100 years of foods videos are some of the best on the channel
My mom grew up in a very small town on a farm in Brazil, when we'd visit grandma would make chicken and rice soup in a pot with the whole chicken being used. Of course, the head was always for grandpa. It was amazing.
My family, (Irish/Cuban) kinda do the same thing. Except, not a soup. We braise the chicken in pieces, whole, then add to water/rice and loads of white wine. Olives, capers, and saffron seasoning. We burn the rice a little for our taste, but it's also good mushy.
As a black and humble young man, Shi brodie giving me ideas to cook this for myself or for my mother's next bd. I love how you give a detailed view on how to make the chicken, truly a legend.
In Australia, we commonly refer to Chicken Parmigiana as "Parmi". It's a popular choice at almost all pubs, and everyone loves devouring it.
it rocks with some hot Chips
It's so boring. Chicken and cheese and red sauce.
Funnily enough chicken parm is not a thing in the uk, the amount of time I say that its one of my go to things to cook and people have no idea what it is
Whaaat??? They’re missing out!
I'm from Austria and traveled to some other countries in Europe and I've never seen or heared of it
I'd say it's pretty common, but more known as chicken parmigiana
We have the chicken parmo which is similar but defintely not the same thing.
Chicken parm maybe not, but you do have something close: Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, England.
as a pennsylvanian, i highly recommend to anyone to try chicken corn soup, its one of my favorite meals of all time, and its just so good lol, its a pennsylvania dutch thing (which is actually german not dutch, it comes from the mistranslation of the word Deitsch/Deutsch) and if youre ever in the lancaster area, i recommend you go to stotzfus and try it, they have chicken pot pie too (and they do it the CORRECT way where its nice and thick, not soupy, its supposed to be literally a pie that you cook in a pot, the "pot pie" you get frozen at the store isnt a pot pie, its just a pie imo lol)
00:01 🍗 The 1910s introduced ballotine chicken, a fancy dish with boneless chicken stuffed with sautéed mushrooms, green onions, and rice, resulting in a flavorful and time-consuming delicacy.
03:46 🍲 In the 1920s, Chicken Ala Milanese emerged as a simple yet delicious dish involving flattened chicken breasts coated in egg wash and breadcrumbs, then fried to a crispy perfection.
06:07 🍲 The 1930s brought Chicken and Dumplings, a budget-friendly meal using boiled chicken, shredded with a vegetable mix, and dumplings cooked in the same broth.
09:26 🧀 Chicken Cordon Bleu, popular in the 1940s, featured chicken breast stuffed with ham and cheese, coated in flour and breadcrumbs, then pan-fried for a crispy and flavorful dish.
11:56 🍝 In the 1950s, Chicken Parmesan emerged, with flattened chicken breasts coated in egg wash, flour, and breadcrumbs, fried, topped with tomato sauce and mozzarella, resulting in a delicious and crispy dish.
14:03 🍗 KFC's Original Recipe from the 1960s revealed the secret spices used, including black pepper, mustard powder, MSG, and various herbs, resulting in a juicy and flavorful fried chicken.
16:51 🌶 Chicken Tikka Masala became popular in the 1970s, featuring marinated chicken thighs cooked in a rich gravy with spices, tomatoes, and cream, creating a flavorful and aromatic Indian-inspired dish.
17:18 🍗 Homemade McDonald's McNuggets are made with ground chicken, specifically breast meat, seasoned with salt, MSG, and sugar. The batter includes corn starch, water, all-purpose flour, white pepper, MSG, and salt. Four original sauces accompany the McNuggets: honey, sweet and sour, hot mustard, and tangy barbecue.
20:48 🌮 In the 1990s, McDonald's introduced Chicken Fajitas. The dish included chicken breast seasoned with salt, black pepper, garlic powder, and Chipotle powder. Vegetables and flour tortillas were used to assemble the fajitas, but the result was deemed basic, boring, and a bit dry.
22:54 🍖 Buffalo Wild Wings created Boneless Wings in the 2000s using chicken breast. The breading involved all-purpose flour, corn starch, garlic powder, chili powder, onion powder, black pepper, salt, eggs, and milk. The homemade version was preferred over the original due to its crunchiness and juiciness.
25:26 🍔 Popeyes Chicken Sandwich, a hit in the 2010s, features chicken breast marinated in buttermilk, coated with a seasoned flour mix, and fried. Served on toasted buns with mayo and pickles, it is praised for its perfect frying, soft bread, crispiness, and juiciness. Homemade version is considered comparable and possibly even better.
28:25 🏆 The chicken parm is crowned the favorite, praised for its incredible flavor. The video concludes with an invitation for viewers to share their favorite among the dishes presented.
In my humble opinion, this video is better than the usual, it just is much more entertaining to me, I don't know about ya
0:32 if anyone is wondering the piano piece is maple leaf rag by Scott Joplin
I feel the chicken and dumplings nostalgia, mind you, my grandmother made dumpling noodles instead of drop dumplings.
I was waiting for Guga to bring out the KFC Double Down.
I had good memories of Chicken and Dumplings, and sometimes the humbler food is best food.
Guga did the double down! It is featured in a discontinued fast food video.
Those aren't drop dumplings. Drop dumplings are not compressed or rolled into a ball. Those are just donut-holes.
In culinary school, we just did ballotine with chicken legs/thighs. My chosen ingredients stuffed it with apples, spinach and ricotta, while I made a citrus-based sauce to top it off. It was one of the more tasty things I came up with.
Sounds excellent!!!
Leave out the apples and add capers and we're golden, pony boy.
"Com'er Guga..... 👀Lemme holla at you real quick ..... *Pours Casamigos in two low ball glasses full to the brim and points to the back yard, passes a glass to Guga and pats him on the back* Let's go have a sit down and talk about that pressure cooked chicken" 🤣
It's Guga's personality that made me subscribe today!
Nooo pickles! Great video I'm really liking this history of series you're doing!
The chicken masala was the most seasoned thing in this video
The one thing that amazes me the most out of this video is you managed to get the Colonel's recipe and teach us it. You've earned a subscriber.
You should do Korean fried chicken wings. They double fry them and put sauce on them like spicy sauce or soy garlic sauce. They're the best fried chicken IMO
I made the Chicken Parm exactly the same it was awesome! Frying at 400 degrees was a great idea to get a quick brown, and not over-dryed in the oven.
Yeah nice. The Steak Version of this was already really cool and interesting.
Guga that food looks soooo gooddd
I never cook any of these recipes but I love these food history videos. It’s why I subscribed! I hope they do more food history videos!
Try chicken recipes from the middle East I bet it's going to be a awesome video ❤❤❤
Try one recipe from each country ❤
1st one i had when i was a kid my aunt made it for us and was so goooooood!!!! she used a like a poutine like gravy, had a sweet hint of BBQ.
Oooh that sounds so yummy
@@bigbeefscorcho ITs funny i have not had it since i was a kid and then seen this vid and brought back so many memories!! I have to make it for the Family this weekend!!!
Where I'm from we called it chicken soup with dumpling but our dumplings are different with ingredients, flour, sugar, cinnamon and spice, vanilla essence, bit of salt (optional) and water. Rolled in to balls like show in the video. The chicken will be seasoned and boil with vegetables here in Barbados 🇧🇧 we tend to add potatoes Irish and/or Sweet potatoes, pumpkin, and other ground provision foods. I don't eat meat (well fish is meat but i only eat fish) but I like cooking so I do cook meat for family and friends who do.
My family makes something similar to chicken and dumplings called chicken and pastry where we take frozen dumpling sheets and just cook them in with shredded chicken, doubt its original but its pretty good and im definitely oversimplifying the process for it
The chicken tikka masala ( originally Murgh Tikki Musallam), is missing ginger-garlic paste, cashew paste and finished with kasuri Methi ( Fenugreek leaves)
Also, original mire-poiex had back bacon in it.😂
Also, chicken ( aka poultry foul), were artificially created by cross-breeding wild fowl ( local to South Asia) and the Tibetan fowl, first bred in the place of modern Guangzhou,China and were first bred to fight for gambling, while the first edible breed dates back to the Indus Valley Civilization ( aka Jaambudweep in local language).
My Grandma used to make Chicked and Noodles, they were some Thicc noodles. A few simple ungredients and I tell you what, it was soooo good.
I love how you’re not one of those clickbait UA-camrs who make dumb videos like “Trying the McDonalds BigMac from the years 1950 to 2050”. You are simply just a great chef and UA-camr
Chicken Tikka Masala is the UK’s number 1 dish. The chicken in the Chicken Tikka Masala is grilled to a char if you don’t have a Tandoori oven, not fried. Put them on a skewer or place them on a rack and grill both sides until you get the char grilled colour, then add to the sauce that’s been cooked out and thickened.
Make sure to use whole milk mozzarella for chicken parm. Low moisture part skim is dry, weird, and i struggle to think of an appropriate culinary application. Yet part skim low fat is everywhere and whole milk mozzarella can be difficult to find depending on store/location.
Low fat everything is a scourge
I loved the McDonalds chicken fajitas!! I was very young and remember my parents getting them all the time.
Perhaps you can how modern KFC is so darn greasy? I am 71YO, and it is different than it was. I still get my cravings, but find I have to get plenty on towels to wrap the chicken before eating. Everything looks great!!!
I hear you there! I haven't been to a KFC in over 10 years because last few times i went, the chicken was greasy, dry, you end up happier with the side dishes more than the chicken itself. Its a shame they went cheap over quality.
I hear you too, For some reason the chicken is not the same as it used to be. I remember it being so juicy but now it's just greasy and dry.
Definitely depends on the location I think. I always hear horror stories about the US branches, but all the KFCs I’ve gone to here in Australia are all juicy with minimal grease (or rather, as minimal as you can get from a fried fast food place lol)
Greetings from Honduras 🇭🇳🎉
Hey Mr. Guga first off id love to say I love your content been watching your stuff for a while. Secondly I'm really interested in making those chicken nuggets for my family, and while I was able to write down the ingredients you never mentioned how much of each ingredient was needed. I wanna show my girl that home made nuggets are far better then store bought any day. Please help me 😊
I worked at mcdonalds in the 90s and the fajitas were my favorite thing on the menu!
Better than the McPizza?
As an Italian, I want to say to you that you recipe for the (chicken Milan’s style) was PERFECT. Also the mozzarella you used was very good; not like the other ones that are selled in America.
One thing I want to point out is that that isn’t exactly fresh mozzarella; the fresh one has A LOT more milk, som much that you can’t cook with it. So we created one a bit dried it out so that it wouldn’t catch too much milk while cooking. (for example that is the tipe of mozzarella that we put on pizza).
Also I was amazed by listening that you used PARMIGIANO REGGIANO, the REAL parmigiano. The “parmisan” that is selled in America it’s a FRAUD! Yeah, you heard it right, a FRAUD! That isn’t our parmigiano at all. But you used the real one. That was just PERFECT! You REALLY know what you’re doing, great job!
"Parmasean" in America is not considered authentic or real. Everyone knows it's imitation, fake cheese-product. It's cheap.
A pound of Parmigiano Reggiano (not fresh) will run you almost $15. The canned, powdery fake stuff is about $3 a pound.
❤Everything GUGA makes is a lot better than the original ❤ GUGA, you should open a restaurant your food looks and tastes amazing ❤❤❤❤❤❤And if you open up ur own restaurant I would go there every week if I have the money 😂😂😂❤❤❤❤❤
22:40 why does Guga's laugh sound like battle of the fates from star wars
Duel of the fates*
13:36 , magically the over browned chicken with parsley flakes chicken turns into perfectly prepared store bought kfc. magic trick there guga , didnt know you were an alchemist. I love this dudes videos, why in the hell did he fake this chicken?!??!?!?!?!
Bro what
Props to Guga for traveling back in time to learn these delicious recipes.
14:34 I think it said the original recipe somewhere, which is why this tastes better. KFC changed its recipe (I can’t remember why, probably for money reasons) after Colonel Sanders sold it. After he tried the recipe he hated it so much that he was known to march right into KFC locations and basically invade the kitchens and try to show the cooks how to make “real chicken”.
I when I read the title. I thought Guga was going to cook a 100 year dry aged chicken.. :)
Nearly 29 minutes of pure temptation-it honestly wasn’t easy to watch!
25:07
AYYYY WOAH
3:50 I eat that at least once a month my family recipe is slightly different but not far off
Squeezing the lemon on is key though you can't eat it without the lemon. Alternatively you can also do this with veal it's amazing.
The secret for the chicken fajitas was the sauce. When you put that sauce in omg
I can hear Uncle Roger already
"Rice inside chicken?!?! HAIYAAA!!!"
No, he won"t. Chinese has similar dishes where we put stuffing into chicken. One of them is called Eight Treasures chicken which is stuffed with glutinous rice and various other ingredients.