That's a really good idea. A lot of UA-cam cooking sensations release a cookbook, however, many of them are focused on main dishes and desserts. Sometimes I find a really good side dish is hard to come up with. A lot of Gugas' side dishes would be great for a party.
I feel like Leo gave away that he knew the secret ingredient when he said for the last one "you can taste the lemon lime but you don't get the sweetness"
I was totally thinkin that too when he said it.. he said lime and then corrected himself and said lemon like a minute or so before your quote.. idk why they gotta act like they dont know the ingredient, its not like it changes anything except making things look rigged..
Somewhere in Heaven above, a whole collation of Hispanic abuelitas are smirking and saying "I told you so" as Guga, Angel and Leo all look in amazement.
Fury smith - I wouldn’t. Many artificial sweeteners become toxic when you heat them up. Sweeteners are now in all uk lemonades so nobody in the uk should cook this
@andywatts8654 just looked up on Tesco's, apparently Cawston Press and Fever Tree (💸😩) are free of sweeteners but yeah Barr's, Schweppes, Whites, 7UP, Sprite and the Own Brand are all partly or fully artificially sweetened. Absolutely dire 🥲
Try the goat stews of Congo & other stuff from other countries of Central Africa. You won't regret those such as nyembwe/moambe proteins (had made egg versions of it before) & mushrooms cooked with oil & lemon juice
@michaelb4833 the idea in some of these videos is that they don't know what the experiment is or what secret ingredient was used. It could be just an act for these videos and they know before hand what the experiment is, but even so, Leo isn't slipping up like in this video.
Please start including the actual recipe with measurements in the description! That would be so helpful to us who aren’t naturally gifted when it comes to cooking, lol
Hey Guga, just a suggestion, for Aglio e olio you should try to add some bread crumbs as you are preparing the sauce, drop them inside the oil and let it toast a bit before adding the pasta water, is what we do in the south (some places also add a bit of Anchovies)
Cooked this tonight, marinating in the sprite but i dont have a sous vide. Like any recipe from Guga it just doesnt miss. The lemon flavor comes through just enough, the citrus cuts through the richness of all the butter and cream, and man, the chicken. So juicy, so good. I may have used a little too much flour, as it was kinda flaking off in the pan, but it was delicious.
In the Philippines, for ages, we've been using Sprite or 7-Up in the marinade mix for grilled meats. Not just Sprite or 7-,Up. but one that's made with the good, old cane sugar not fructose corn syrup. I found out that when I tried American Sprite, the taste was not "Filipino". I can't figure out what's wrong until I realized American sodas use FCS. Switched to the Mexican bottled variety.
I'm a French Canadian and was raised near Montreal Quebec Canada. Our pizza places used 7up in their dough. It's a little thicker than NY pizza but Montreal pizza is awesome. When I come home, first thing, pizza. If you travel to Montreal, try the pizza. Peace.
The ones we have lemon chicken in Malaysia are basically breaded chicken, tender inside and crispy in it and also a clear lemon sauce. Basically some lemon squeeze, corn flour for the thickness of the sauce and some sugar for the sweet and sour flavor profile. ❤
In the Philipoines, sprite is sometimes used in marinating and cooking dishes (e.g. adobo, mussels, shrimp, etc.). It temderize meat and gives a wonderful sweetness to the dish. It's kinda like sweet MSG.
As some who has an unhealthy obsession with this sauce, I attest at how good it is. Easy alternative, butter, garlic, black pepper, salt and lemon juice. I like adding mustard to the mix. Done. I love it on mushrooms. ❤
@@andywatts8654 pea, no pee - it's a blue flower, which can be used as a natural blue food coloring and has a lavander-like fragrance. I used it for many recipes, including pork ramen, and for marinating. It's a bit expensive, but gives the meat a pleasant aftertaste.
I'm glad Guga is taking his health more seriously. He lost a lot of weight and it's starting to show in his food videos. I'm not mad about it at all, I ain't got wagyu/duck fat or dry aged picanha steak money lol, this is something I can make at home with no extra fuss.
My favorite thing about your comment is that you obviously tried to spell “Worcestershire” based on how you pronounce it, and neither is correct lmao But a LOT of people don’t know how to pronounce it, so you’ve effectively found a new way to turn it into a joke. Bravo. Bravah!
@@RejectHumanityReturn2Monke Really just depends on the person or where you're from. I just like phonetic spelling because my wife is from overseas and that's literally how she would write shorthand when we first started texting lol.
Aglio e olio is literally so good. Easy to make, but very difficult to master. I can get the right consistency but am often too careful with the garlic which makes it lack depth. Still good though! ❤
You should try the same concept comparing how different sodas work as marinades. Like, try coke, Dr. Pepper, Jarritos, orange Fanta, cream soda, etc. could try with chicken or beef!
Loved the Aglio e olio spaghetti, in my family we cook them when we're out of tomatoes and don't want pesto or cheese, and they're amazing. That garlic tho 😅 that's enough for a family of 5
To throw you a little kickback to a steak experiment. I'd recomend you should sous vide cook the chicken with "Vegeta" [not too much] and some Garlic, then once cooked broil the surface and glazing with the left over juice and a little Beef Tallow to get a nice crust
I did the oyster sauce on an oyster blade roast and left it for 48hrs... wife said it was probably the best roast I've done. No gravy needed. Highly recommended
The Lemon chicken I know, is called "Chicken French". And the way I remember it being shown to me... is that it had also had White Wine, and Chicken Base paste (rather than chicken stock), freshly chopped garlic, olive oil, butter, and lemon juice, and lemon slices. I believe the chicken was also dredged in egg, in addition to the flour. There was no cream added, to the version I ate... that was cooked in a small Italian kitchen. Just a lot of Butter, which is sort of similar.
I combine sprite with brown sugar, pepper, soy sauce, bay leaf, ginger (used only for fish) and garlic then simmer it with your choice of chicken, tilapia, shrimp or pork (choose one only).
Pulling vacuum on Sprite seems weird... It will release more CO2, so the pressure will normalize. But if you remove CO2 from Sprite breforehand (make it basically flat) to preserve pressure -- the acidity of Sprite would be different, so it wouldn't be as good of a marinade... I don't have a solutions, just thoughts.
Maybe. But CO2 actually imparts a slightly bitter taste profile, to any drink... so its possible that the same slight bitterness, was driven into the chicken itself. Hard to say, without testing both.
So if it wouldn’t be as good as a marinade then why even mention it. You’re just trying to look clever and come up with some reference on what is happening when he did it and it worked 😂 so pointless speaking. And if it releases co2 then this will create pressure in the vacuum and penetrate the meat more
I tried this recipe and I definitely had a problem once I vacuum sealed the marinated chicken in a bag. It kept bubbling over the seal area which disrupted the seal. Had to adjust to apply the seal longer to get a good one.
omg "aglio olio e peperoncino" is a staple of Italian homemade cousine. Usually made when you are younger and you came back home after a night out with friends.
so, now i tried it out... sadly the evil discounter didn't have lemons, so i used fanta and oranges to make orange chicken. it worked quite well, the chicken ws incredibly juicy. i did two versions, one with chicken breast, that i sliced thin at the end and roasted it with my flame thrower. and the second version with chicken thighs, that i cooked in the sauce. the chicken thighs worked better - shocking i know 😆 the sauce was incredibly delicious either way, and i can't wait to try a version with sprite next time
@@_SurferGeek_ they are not and i dont understand why they still feel the need to keep the act up, it doesnt add anything to the video and instead cheapens it
That would hugely depend on the coffee used and would require a few different blends to get an accurate assessment. I can imagine a dark roast leaving a bitter and sour aftertaste but a more milder roast might not.
right at the start i thought... this will work. of course it will. sprite is basically like lemon soda. with lots of sugar. we already know that carbonated water makes chicken more tender, so when you know it it all makes sense and comes together i will try that out ^-^
Guga please write a side dishes only cookbook!
Sometimes I wonder if there's a side dish only channel, cause some of those side dishes look amazing
all of these recipes need to be catalogued for easier finding.
Cheese + bacon + something.
And I'm not gonna complain.
That's a really good idea. A lot of UA-cam cooking sensations release a cookbook, however, many of them are focused on main dishes and desserts. Sometimes I find a really good side dish is hard to come up with. A lot of Gugas' side dishes would be great for a party.
I’d buy that instantly. I got his first book, I’m so down for a “Sides with Guga” book
I feel like Leo gave away that he knew the secret ingredient when he said for the last one "you can taste the lemon lime but you don't get the sweetness"
Yeah it’s all rigged
I was totally thinkin that too when he said it.. he said lime and then corrected himself and said lemon like a minute or so before your quote..
idk why they gotta act like they dont know the ingredient, its not like it changes anything except making things look rigged..
@@L1LmeatGang ofcourse, from brgining is rigged. they acting
if that was the case, i think they would have edited that out no?
@@-SON I believe Angel is one of the cameramen coz he did it in the past. SO he definitely knows too
Somewhere in Heaven above, a whole collation of Hispanic abuelitas are smirking and saying "I told you so" as Guga, Angel and Leo all look in amazement.
As opposed to non-hispanic abuelitas? You got a different kind?
@@ffwast yea we got ones in africa called abueliggas
This is the Filipino secret to BBQ marinades. Well, actually 7-Up. But, those sugars caramellize so nicely.
Can I use Diet 7Up? I’m diabetic!
Fury smith - I wouldn’t. Many artificial sweeteners become toxic when you heat them up.
Sweeteners are now in all uk lemonades so nobody in the uk should cook this
@@andywatts8654 thanks… I didn’t realize the recipe had flour so I really can’t! Lol
@andywatts8654 just looked up on Tesco's, apparently Cawston Press and Fever Tree (💸😩) are free of sweeteners but yeah Barr's, Schweppes, Whites, 7UP, Sprite and the Own Brand are all partly or fully artificially sweetened. Absolutely dire 🥲
@furysmith6564 diet soda is way more toxic than normal soda, even with the lack of sugar content. You should never drink diet soda.
I drank a beer every time Guga said "generous" and now I'm in the hospital with alcohol poisoning
Not every day you see a SVE video that puts so much thought and effort into CHICKEN..... gotta say.. keep them coming!
“The cream, or sauce, is so creamy and saucy” 😅😅😅
😂
There’s a reason why Leo is known as the Description Guy lol
That was so deep.
I was coming to make this same comment 😂😂
just love Angel🤣
can't wait to try this!!! guga everywhere on my feed love it
Try the goat stews of Congo & other stuff from other countries of Central Africa. You won't regret those such as nyembwe/moambe proteins (had made egg versions of it before) & mushrooms cooked with oil & lemon juice
Leo kept saying lemon lime like he already knew before the experiment. 🤔 😅
exactly what I was thinking as well.
of course they know what's happening. They're all part of the same operation. They don't just show up for the tasting and leave.
@michaelb4833 the idea in some of these videos is that they don't know what the experiment is or what secret ingredient was used.
It could be just an act for these videos and they know before hand what the experiment is, but even so, Leo isn't slipping up like in this video.
It's not that serious lol it's just sprite.
I think lime or lemon taste and smell are quite obvious. That is why most of the dish wash or handsoap has lime or lemon flavour.
Dry age an oyster in steak sauce
Day one of asking.
Here we go again
I just.. eh, I mean... Mmh... What?
This guy is going places
😂😂😂
Please start including the actual recipe with measurements in the description! That would be so helpful to us who aren’t naturally gifted when it comes to cooking, lol
He probably doesn't use exact measurements, you end up just kind of guesstimating at a certain point
It's in the corner of the video...
Did you not notice the recipes in the corner of the video?
Hey Guga, just a suggestion, for Aglio e olio you should try to add some bread crumbs as you are preparing the sauce, drop them inside the oil and let it toast a bit before adding the pasta water, is what we do in the south (some places also add a bit of Anchovies)
I add worcestershire instead of the fishies :D
Love to try this! can you please post recipe whit amount of all the ingredients.
Love your cooking Guga!
Both of these dishes have been a staple to my weekly dinners for the past few months. So easy to make and absolutely delectable.
Cooked this tonight, marinating in the sprite but i dont have a sous vide. Like any recipe from Guga it just doesnt miss. The lemon flavor comes through just enough, the citrus cuts through the richness of all the butter and cream, and man, the chicken. So juicy, so good. I may have used a little too much flour, as it was kinda flaking off in the pan, but it was delicious.
First time watching. I love the format and your commentary. A+
In the Philippines, for ages, we've been using Sprite or 7-Up in the marinade mix for grilled meats.
Not just Sprite or 7-,Up. but one that's made with the good, old cane sugar not fructose corn syrup.
I found out that when I tried American Sprite, the taste was not "Filipino". I can't figure out what's wrong until I realized American sodas use FCS. Switched to the Mexican bottled variety.
I'm a French Canadian and was raised near Montreal Quebec Canada. Our pizza places used 7up in their dough. It's a little thicker than NY pizza but Montreal pizza is awesome. When I come home, first thing, pizza. If you travel to Montreal, try the pizza. Peace.
ou ca gros?
7up is more flavorful than Sprite.
For me, yes
Sprite is just sugar tasted@@TomWenceslao
Which montreal pizza is awesome ? I've never had awesome pizza in my whole life in Montreal
Which place mate?
Guga has definitely one of the best food channels there is to find in the whole wild world. Most people agree 👍 🇸🇪 🇸🇪
This is the kind of video I love. The “this ingredient makes this meal better?” Or “this method makes this meal better”.
Try and marinate with ginger garlic paste to ur beef steak to tenderise it
The ones we have lemon chicken in Malaysia are basically breaded chicken, tender inside and crispy in it and also a clear lemon sauce. Basically some lemon squeeze, corn flour for the thickness of the sauce and some sugar for the sweet and sour flavor profile. ❤
11:28 He might prefer the first one because the sprite dilutes the salt content, unless you add more salt to normalize the salt concentration.
In the Philipoines, sprite is sometimes used in marinating and cooking dishes (e.g. adobo, mussels, shrimp, etc.). It temderize meat and gives a wonderful sweetness to the dish. It's kinda like sweet MSG.
As some who has an unhealthy obsession with this sauce, I attest at how good it is. Easy alternative, butter, garlic, black pepper, salt and lemon juice. I like adding mustard to the mix. Done. I love it on mushrooms. ❤
I have cooked this a total of three times and it only gets better yall I absolutely love this recipe it’s delicious
I add in a little bit of finely diced capers to my lemon chicken and it's great
"Damn and I picked the one without soda" real Angel here
1000% Making this on my next day off! I'm over here salivating while at work lol!
My son loves lemon chicken. I'm definitely going to cook this for him. He's going to really love it. Thanks Guga 👍
I didn't know guga had another channel, this is one of youtube's better recommendations!
The sauce and the cream is so saucy and creamy
-Dr Angel
Very cool you made that container and that its in wal marts everywhere. Good for you man.
From the Philippines here, my family uses sprite for cooking. It's a good marinade for garlic butter shrimp.
at 9:28 that sinister joy made me crack up 🤣, I am loving these experiments
Can't wait to cook this for my family. Looks amazing. And I forgot to say that anything lemon pepper... I'm there😊 Thanks
I'm watching this as I'm drinking a ginger beer and I now i wanna see ginger beer or ginger ale chicken.
Guga, PLEASE dry age/ sous vide with butterfly pea powder!
Butterfly Pee?!
@@andywatts8654 pea, no pee - it's a blue flower, which can be used as a natural blue food coloring and has a lavander-like fragrance. I used it for many recipes, including pork ramen, and for marinating. It's a bit expensive, but gives the meat a pleasant aftertaste.
@@georgecostan3248 I was always taught never to eat blue food!!
Doesnt it put people off?!
Guga, why arent you on Master Chef Guests yet? you should be on a steak episode!
I'm glad Guga is taking his health more seriously. He lost a lot of weight and it's starting to show in his food videos. I'm not mad about it at all, I ain't got wagyu/duck fat or dry aged picanha steak money lol, this is something I can make at home with no extra fuss.
BRO YOU GOT GREAT COOKING AND PLATING SKILLS... SO PRACTICE THE PASTA TWIRL!!!
Guga, I love how much you love us Italians as an ethnic group. We love you too Guga!!!
My mom used to marinate chicken in worshtishire sauce when she made lemon pepper chicken. Best lemon pepper chicken ever!
I can see it being good!
love the phonetic spelling of Worcestershire sauce. I like that better than the actual spelling because that's how I say it as well. lol.
My favorite thing about your comment is that you obviously tried to spell “Worcestershire” based on how you pronounce it, and neither is correct lmao
But a LOT of people don’t know how to pronounce it, so you’ve effectively found a new way to turn it into a joke. Bravo. Bravah!
@@Timmycoo then it's woosteshuh(r)
@@RejectHumanityReturn2Monke Really just depends on the person or where you're from. I just like phonetic spelling because my wife is from overseas and that's literally how she would write shorthand when we first started texting lol.
Aglio e olio is literally so good. Easy to make, but very difficult to master.
I can get the right consistency but am often too careful with the garlic which makes it lack depth. Still good though! ❤
Thank you for sharing this amazing discovery!!! 🙏🎉
Tip when cooking pasta: Use barely enough water to cover the pasta, that way the pasta water is extra starchy.
You should try the same concept comparing how different sodas work as marinades. Like, try coke, Dr. Pepper, Jarritos, orange Fanta, cream soda, etc. could try with chicken or beef!
Loved the Aglio e olio spaghetti, in my family we cook them when we're out of tomatoes and don't want pesto or cheese, and they're amazing. That garlic tho 😅 that's enough for a family of 5
To throw you a little kickback to a steak experiment. I'd recomend you should sous vide cook the chicken with "Vegeta" [not too much] and some Garlic, then once cooked broil the surface and glazing with the left over juice and a little Beef Tallow to get a nice crust
You should do an experiment using schug/zhug on a Steak
In Australia, Chinese restaurants cook lemon chicken similar to sweet n sour chicken, clearer and no cream omg !
5:21 Alright then you don't get any.
I did the oyster sauce on an oyster blade roast and left it for 48hrs... wife said it was probably the best roast I've done. No gravy needed. Highly recommended
Tip... put a squeeze of the lemon in the pasta and mix in before serving.
Bingo.
Leo totally exposed Guga he just proved they know the ingredients before hand 🤣
Sprite and 7 up make great top off liquids for marinade, favorite is for fajitas
i like it that you guys experiment on other meatproducts too! love your tests
My mom made a similar recipe but added rosemary, it was so delicious.
The aglio e oglio looked great! First Italian dish my mama taught me. Her Nonna taught her back in the 60s!
8:12 Guga was serious lol
Need an episode where you force feed angel vegetables.
In a few years guga will be marinating steak in cement
Guga is the best like always , never désappointent
The Lemon chicken I know, is called "Chicken French". And the way I remember it being shown to me... is that it had also had White Wine, and Chicken Base paste (rather than chicken stock), freshly chopped garlic, olive oil, butter, and lemon juice, and lemon slices. I believe the chicken was also dredged in egg, in addition to the flour. There was no cream added, to the version I ate... that was cooked in a small Italian kitchen. Just a lot of Butter, which is sort of similar.
I am so glad you added parsley to make it healthier... was about to worry with all that fat and cream
I combine sprite with brown sugar, pepper, soy sauce, bay leaf, ginger (used only for fish) and garlic then simmer it with your choice of chicken, tilapia, shrimp or pork (choose one only).
l make Filipino pork skewers by the recipes online & l use Mountain Dew instead of Sprite for the recipe. lt's pretty good!
Almost at 2 million subs Guga! 👍😎✌️
Here in the Philippines quite common to marinate the chicken not in Sprite but 7UP!
Pulling vacuum on Sprite seems weird...
It will release more CO2, so the pressure will normalize. But if you remove CO2 from Sprite breforehand (make it basically flat) to preserve pressure -- the acidity of Sprite would be different, so it wouldn't be as good of a marinade...
I don't have a solutions, just thoughts.
Maybe. But CO2 actually imparts a slightly bitter taste profile, to any drink... so its possible that the same slight bitterness, was driven into the chicken itself. Hard to say, without testing both.
@@johndough8115 Carbonic acid
So if it wouldn’t be as good as a marinade then why even mention it. You’re just trying to look clever and come up with some reference on what is happening when he did it and it worked 😂 so pointless speaking. And if it releases co2 then this will create pressure in the vacuum and penetrate the meat more
I tried this recipe and I definitely had a problem once I vacuum sealed the marinated chicken in a bag. It kept bubbling over the seal area which disrupted the seal. Had to adjust to apply the seal longer to get a good one.
No one's worried about the piles of microplastics your releasing into your food? I wanted to make this until that step
Dry age in fish sauce
omg "aglio olio e peperoncino" is a staple of Italian homemade cousine.
Usually made when you are younger and you came back home after a night out with friends.
Hilarious! I can see the hurt on angeal face when he realizes he picked the one without soda. 🤣
so, now i tried it out... sadly the evil discounter didn't have lemons, so i used fanta and oranges to make orange chicken.
it worked quite well, the chicken ws incredibly juicy.
i did two versions, one with chicken breast, that i sliced thin at the end and roasted it with my flame thrower. and the second version with chicken thighs, that i cooked in the sauce. the chicken thighs worked better - shocking i know 😆
the sauce was incredibly delicious either way, and i can't wait to try a version with sprite next time
Leo knew it was sprite
I seriously doubt that any of the "taste tests" are authentic.
@@_SurferGeek_ they are not and i dont understand why they still feel the need to keep the act up, it doesnt add anything to the video and instead cheapens it
Dry age in coffee
Coffee seems like it would be in interesting experiment that
That’s just regular coffee
Already made the video 2 years ago
That would hugely depend on the coffee used and would require a few different blends to get an accurate assessment. I can imagine a dark roast leaving a bitter and sour aftertaste but a more milder roast might not.
Dry age it in the really expensive poop coffee
Lemon chicken is one of my favorites to make.. its so good
Guga never fails to oil me up
Guga! Fix your spelling on the subject post! You put “go instead of soo”. Absolutely love your content and I watch every time I can!
Try cooking a ham or porc loin in ginger ale.
The Hawaiian roll meatball bites are a hit with everyone. 👍🏻👍🏻
"and i picked the one without soda" damn right
4:48 Hill Climb Racing ahhh music
7:46 “aglio e olio”. The “g” is silent.
For anyone curious, it literally translates to “garlic and oil”.
When the music started, I half expected you to whip out the blowtorch to finish the chicken.
Finally Angel enjoyed his greens!
Guga, try braising pork using sprite and you will be amaze how tender it is.
right at the start i thought... this will work. of course it will. sprite is basically like lemon soda. with lots of sugar.
we already know that carbonated water makes chicken more tender,
so when you know it it all makes sense and comes together
i will try that out ^-^
They knew it will too.. no way guga genuinely thought is ridiculous.
Try marinating the chicken in Sprite like the last one was, but cook it in the traditional manner like the first.
Hey Guga, do you have a link for the pan you were using? Great video as always. Thanks, Tristan.
It's a similar dish, but it's called "Chicken French." It's like a chicken schnitzel covered in a lemon, butter, and wine sauce.
Looks really good
Leo totally gave away that he knows what the experiment is. Lol
You should try to make a chicken marinade in mustard and ketchup idk if u done that or not. But that combo is amazing.
angel is so important, "That cream or sauce, is so saucy and creamy"
Guga said it perfect , let him speak Italian do not interfere, perfect Aglio e Olio, he said it right 😂❤
_"that's why you're my nephew"'_
😂 Laughing in here now
we use sprite or coke on some filipino cuisines we have. its a really good ingredient
So what happens if you marinate it in Sprite then cook it traditionally?