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Please do not cover your mouth with your hand when you are tasting food, because that gesture makes it seem as if you want to vomit ... On the other hand I would like to congratulate you on the excellent youtube channel.
I rmb one videe not so long ago where he did some changes but Angel cannot tell if there a difference and he shoots it as it is So...I don't think they will be convinced
You should prank Angel by making a bunch of steaks that are all exactly the same and calling it an experiment. Get Mau Mau in on it. Like both of you say one is delicious, one is disgusting, one is normal. While Angel is just sitting there confused and trying to figure out the difference.
When I make fried chicken thighs I use buttermilk with a couple of tablespoons of pickle juice mixed in. I love the way it comes out, and now after watching this video, it backs up what I thought. I suggest to everyone that they give this a try.
I have to tell you, the video production, sound and camera work on your channel is as professional as it gets. Its exceptional work that far exceeds a cooking show but almost anything else out here on youtube. Its just a pleasure to watch.
If you like this cooking channel (as do i), I suggest you also check out the RU-vid channel of Chef Jean Pierre. He is hysterical as well as informative. I have tried several of his recipes and they have all come out great.
The buttermilk has an enzyme that tenderizes and moisturizes the meat (much like pineapple and papaya). Using store-bought pickle juice is just marinading in a vinegar/spice mix (might as well use Italian dressing). It would be interesting to use a “real” brine from homemade pickles or sauerkraut since those get their “sour” from a natural Lactobacillus fermentation and the live bacterial culture might have more of an “enzymatic” effect on the chicken than denaturing the protein using an acid (vintager).
I ferment my own spicy garlic dill pickles. Ill try and experiment with the juice and brine some chicken with it and get back to you on how it turns out.
Yep it does! I have a dairy and soy intolerance so I had to find creative solutions to tenderizing meat. I saw a lot of recipes using yogurt and figured that it's the enzymes and probiotics breaking down the meat, not just the dairy alone. So I started using some vegan yogurt and then using some old fermented kimchi up so it didn't go to waste. Now I blend up a mixture of vegan yogurt, kimchi, and whatever juice I have in the fridge from either kalamatas, green olives, pickles, or peperccini. Works great for tenderizing and also lowering the gaming's of meat like lamb too.
Chick-Fil-A uses pickle juice. It brines with a mineralesque flavor. Most Michelin restaurants use plain yogurt to break down the chicken and get a crunchier skin and juicier inside. Traditional fried chicken cutlets, as in a chicken sandwich or any southern dish, will call for buttermilk. Nobody else has used olive or jalapeño that I've ever heard of. Yogurt beats buttermilk - give it a try.
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk, Deer, pig, etc. and compare them to beef picanha. Love your videos by the way.
Since the jalapeño, pickles, and buttermilk were the best, what if you mixed all 3 and then brine the chicken in it. Sounds like something im even willing to experiment myself
What Guga said about the Mazzeta tamed jalapenos is absolutely true.... I can eat a whole jar of them, by themselves with no burn. I like spicy, but these are literally the smell and essence of the pepper with no burn or heat. Literally black pepper is more powerful. I have many GALLON jars of these at my house I love them so much!
A little late to this party, but if you make a deep incision on either side of the bone on the inner side of the thighs before you brine/season you can enhance the flavor just from that alone. I have tried and trued this method.
guga I have a great Idea for u. I always watch all of your videos, and sometimes I try to make what u do, but I say,” oh I’ll try that side dish another time it looks really good”. Then I forget what video it’s from. The idea is to do a series of videos just doing compilations of your best side dishes. I know I would watch and maybe it could be a good Idea.
One of my other favorite channels is ThatDudeCanCook. He has a video for making fried chicken and the brine that he uses he got from a restaurant he worked at. It's 3 cups buttermilk, 2 cups pickle juice and 1 1/2 cups Franks hot sauce. You should definitely give that one a try. 😋
I wanted to suggest that after seeing this episode. To either mix buttermilk with pickle juice or brine the chicken twice: first in pickle and then in buttermilk.
I'm waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. "I know he doesn't look that good right now, but ..."
Ever since this video, I always brine/marinade my chicken in homemade buttermilk (whole milk+apple cider vinegar, but I also throw in a bit of sour creme/creme fraiche) along with salt, onion powder, and garlic powder, overnight. Works perfectly every time.
I brine all my poultry and pork chops in this mixed with two quarts of water and extra water later for the chill. This makes roughly a gallon of brine. Brine 1 cup kosher salt 1/4 cup brown sugar 1/2 cup Black Pepper cracked 1 tsp dried thyme 13 Whole Cloves 13 allspice cracked 3 bay leaves 1 Orange zested and quartered
I've used olive juice to brine fried chicken, however I used the juice from Castelvetrano olives. Their taste is milder so that may be a better choice. Also, I wonder has anyone ever marinated chicken in buttermilk ranch dressing?
Thank you so very much for your channel!!! My favorite an when I watch your channel I never have to fast forward at all I watch from start to finish!!! Love it buds, so entertaining with every video..🙂❤🙂
You should try experimenting with yogurt, sour cream along with buttermilk. That would be a more interesting test. Also to be more of an experiment, have a control so one that's not brined. So tastes can be compared. Great video!
There is one perfected recipe including chicken and olives, Algerian olive chicken. You should give it a chance. But the most important thing is to use good olives. In Algeria where they grow a lot, the choice would be small olives from old trees. They also make the best olive oil.
Quick question - Do you let your stuff from the sous vide bath rest to room temp before searing / frying / or otherwise finishing them? Or do you just take them right out of the bath and hit them with the high heat?
You should try a "neutral" brine of Water, Vinegar, Salt and Sugar as an option for a base that you can modify to add seasoning to the chicken in the future. BTW, it's the acid in the vinegar and buttermilk that's tenderizing the chicken. With buttermilk, it's less a brine then a marinade, as brining requires a salt solution and buttermilk has relatively little salt...
I would’ve done a tomato juice brine just to see if the acidity would be enough to make an impact. I think the nice summery flavors of tomatoes would make a neat brine or marinade.
Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)
I love using pickle juice and other seasonings to brine my chicken. I usually do it in bags with a bunch of other spices like garlic, pepper, oregano, etc. When you brine in the bag you don't have to use as much brine, and with the extra seasonings, you can really dial in the flavor. It's my personal favorite way to make chicken! (You can also try out other types of pickles and find your favorite. I like using the sandwich pickles or bread and butter pickles)
You have to try the brine from peanut patch boiled peanuts on your chicken, it blew my mind. I braised my chicken in it on one side and got the other side crispy.
It’s all about becoming denatured.Acid breaks down protein in the same way that heat does. In the same way the lime in Ceviche partially “cooks” fish. The best example is egg white going from clear to white.
@@shounaksarkar7835 Thank you! It’s me being lazy and relying on autocomplete. For the record, you were correct, and I have changed it thanks to your reply.
Brining really works on a whole turkey. There needs to be enough salt to make it saltier than whatever you're brining. The action is that whatever is in the salt solution will release moisture into the solution, and then the item in the brine will start sucking the moisture back in with all of the flavors that have been added into the salt solution. For smaller items, like chicken pieces, you can brine for a few hours. Turkey is really good with some apple jelly, hard apple cider, thyme, star anise, orange peel and sage.
I second that. I love sous vide chicken but miss the juicy but slightly firm texture of some sandwiches I've ordered from fast food. SV sometimes breaks down the chicken too much.
@@hubertnnn from what I've seen most people use 149F for breast. I saw Guga's chicken sandwich video where he cooked for only 1 hour, so that's my next experiment.
How about a buttermilk brining experiment where you have several batches of chicken that brine in the buttermilk for different periods of time to see if that changes the texture &/or flavor? One for 2 hours (the control), one for 4, one for 8, and one for 24 hours.
I've done the pickle brine chicken. To me, it was better than buttermilk, though I say that because I don't buy buttermilk all that often, but I do buy pickles in brine and, rather than throw out the brine (or drink it, which I did when I was a kid), I can use it for something. It's all about using every part of what you have (which is half resourcefulness and half poverty).
Should have tried also using lacto fermented brine from homemade pickles. It's got all the benefits of buttermilk, except also incorporates the ingredients used in the pickles, like dill, garlic, onion, etc. Thanks for sharing!
I was today years old when I found out Guga isn’t calling him “Mao mao” and actually is a calling him “Meu irmao” which is “my brother” in Portuguese 😂
Vodkainum bruh I have a cousin I grew up with, we’re only months apart in age and I call him “brother” ALL THE TIME🤷🏻♂️ I never just call him “cousin”
I want to know if a traditional lactobacillus cultured pickle gets the same type of result as the heat-treated quick pickle in the video. I would recommend homemaking both though, so it isolates that distinction
I make pickled jalapeno spears (preserved by water bath) and I've used the left over brine as a marinade before. It's actually pretty good... Adds a nice tanginess.
