Cooked in BONE MARROW, BUTTER & DUCKFAT?! Pro Chef Reacts

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Not only does Guga roast off some delicious bone marrow, he then FRIES a steak in it!!
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26 сен 2024

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Комментарии : 408

@ChefBrianTsao 9 месяцев назад

Use code CHEFBRIANTSAO120 to get $120 off across your first 4 boxes of Good Chop at bit.ly/472vUlI!

@TempestWolf1 9 месяцев назад

When are you going to react to THE best cooking youtube channel........ Futurecanoe?

@grabble7605 9 месяцев назад

1:48 Channel rebrand pitch: Fat Man & Short Round. 'Cause there's a fat man and his Asian sidekick. :P

@BenShaw00 9 месяцев назад

Fatman and Foie Grobin The Frynamic Duo, credit me for the name you know it’s a winner.

@kyzercube 9 месяцев назад

The point of the salt [ dry brine ] is because you can't season it again after. It's the only time you'll be able to season the meat. I personally love dry brining because it has 3 benefits. 1: The seasoning goes ALL the way through the meat. When you bite into it you don't get a layer of seasoned meat followed by a center layer of blahh! 2: The meat will stay stable in the fridge for MUCH LONGER. 3: No need to season ( except pepper ) when cooking cause it's already seasoned. A pseudo-Mise en Place per say.

@xl081 8 месяцев назад

"Two Guys in a Apron" would be a good Channel Name

@scratchindude7777 9 месяцев назад

It's not that you're not good enough on your own, Chef Brian, but the fact that Frenchie is now a permanent co-host on this channel is the best thing that could have ever happened, I think! You two are hilarious together! Keep it up, guys!

@wallybonejengles5595 9 месяцев назад

Guga is like a mythical creature God bless him.

@ChefBrianTsao 9 месяцев назад

😂

@gideondavidsamson9238 9 месяцев назад

Not your typical creature

@Max-ep5ir 9 месяцев назад

Man is a straight up cryptid.

@deminybs 9 месяцев назад

guga has made me spend thousands in gear/meats lol , that asshole 😂

@Qub3rs 9 месяцев назад

Less mythical creature, more national treasure. He must be kept safe and appreciated.

@dshire71 9 месяцев назад

Don’t let Frenchie bully you, Brian. We learn a lot from your explanations. 🤣. Another great video guys. Not only do we get you two nuts, we get Guga’s ASMR narration.

@XanderKage9999 9 месяцев назад

GOD BLESS YOU BROTHERS 🙏🏽 🙌🏽. GREAT CONTENT JUST SIMPLY GREAT CONTENT. KEEP IT UP.

@SuperSaiyanX-0014 9 месяцев назад

Guga is the exact definition of a Food Scientist. A true genius 👏

@coldsandwich 14 дней назад

closer to mad scientist

@123darkdeal 6 дней назад

It was Alton Brown when I was growing up. Guga is the new AB!

@SuperSaiyanX-0014 6 дней назад

@123darkdeal For me, it was Chef Ferran Adrià and is work of Molecular Gastronomy, true food science lol.

@WyldJezter 9 месяцев назад

My favorite part of Brian and Frenchie is them being actual friends. So many other shows dont come across as genuine and seeing these buddys bouncing off each other is so awesome

@Sniperboy5551 9 месяцев назад

The Modern Rogue used to have a cool dynamic like this, but they’ve since parted ways. I hope these guys keep collaborating forever because the channel will never be the same without the both of them!

@doctorsuave 9 месяцев назад

Went to Le Rivage last weekend. That French Onion Burger was the best burger I ever had.

@ChefBrianTsao 9 месяцев назад

🔥🍔🔥🍔

@poch195 9 месяцев назад

Guga’s side dishes are always more complicated than the main course, but he says they are super simple. 😅

@RomanII1997 9 месяцев назад

they are in a nice spot of high attention or the details, but often doable within a home cook setting and stuff you can get at a grocery store. i'd say i am a decent home cook and I'd trust myself to be able to cook most of his side dishes, however I lack his creativity.

@notchipotle 2 месяца назад

it's not simple because he often uses a lot of ingredients and a lot of steps, but also doesn't require a high level of skill like dumpling or something like that

@Skooz 17 дней назад

@@RomanII1997 i can do anything except deep frying. I never know wtf to do with the left over oil, yes i know i can store them in the fridge and reuse them later for other stuff but i just cant justify to use that much oil at once and store them in fridge for like a week or two........thats a disgusting amount of oil whenever i need to deep fry something lol

@watersnortmoment3734 17 дней назад

@Skooz Dump it in a bucket, go to an autoparts store, pretend it’s motor oil. Now, I don’t know if that’s violating any policies/laws, but as long as nobody knows…

@noreehix5714 9 месяцев назад

This episode has me hungry mentioning leeks, fat, steak, risotto and bone marrow butter. I'm about to cook something I'm inspired.

@ChefBrianTsao 9 месяцев назад

🤤

@mindsonloan 9 месяцев назад

And they're eating throughout ha.

@instinctrules2969 7 месяцев назад

what did u cook

@rogermccaslin5963 9 месяцев назад

I like how you guys throw in the pro chef improvements to Guga's creativity (like when you are talking about making the seafood stock). Your explanations give the "why" to the cooking technique whereas Guga is more along the lines of "I don't know why but I know it's good".

@ChefBrianTsao 9 месяцев назад

🙏

@evansphenomenal 9 месяцев назад

About making stocks, a barista named James Hoffmann experimented making vegetable stock with pureed vegetables, and it turned out better than using traditional method with roughly chopped vegetables according to him, which I think makes sense. Interestingly enough, I haven't seen many chefs do it.

@wolfhound146 17 дней назад

It's official as of this video. Guga is officially an unrecognized chef. What I mean by that is he's a really good cook that doesn't have the label of chef though we all know he's actually a chef. When Guga makes chef's go silent then you know he's doing some really good stuff.

@zpetar Месяц назад

I love you guys because there is no ego. You two are always curious to learn some new ideas and to improve yours already vast knowledge of culinary art.

@subhangakarunatilaka8925 9 месяцев назад

I love how you guys have dinner reservations as well.. shows that its a genuine connection and not something fake for RU-vid. The chemistry you guys have is the best

@LUXXINGTON 9 месяцев назад

This channel has turned into 2 dudes sat eating/drinking and watching their favourite RU-vidr.. and I’m all about it ❤

@KraggleZord 9 месяцев назад

You come for the Brian but you stay for the Frenchie, like the mustard, dude brings the spice

@Psianth 9 месяцев назад

4:02 I think osmosis is the word he's looking for. Blood is salty, so fresh water goes in, blood comes out.

@massomouse1556 9 месяцев назад

I can feel my heart stopping just reading the title.

@ChefBrianTsao 9 месяцев назад

😂

@highdrangea790 5 месяцев назад

Don't come to America then. We deep fry everything

@Puzzlesocks 9 месяцев назад

I don't know why this finally hit me, but this format is like a slowed down version of Iron Chef. You guys are like Hattori-san, the food expert that was always up in the commentator booth to give context and information on all the ingredients and techniques. You're really doing a good job. I don't know if Guga ever has time for it, but I'd love to see a longer form sit down with the man himself to talk about food and what it's like keeping everything running. Might be a good potential podcast for you guys!

@nathangeorge6575 9 месяцев назад

I REALLY like Alton Brown's narration in Iron Chef America. He is incredibly knowledgeable on techniques and ingredients. It lets him intuitively guess at the contenders' intentions for the dishes. It's absolutely incredible to watch.

@luissanquis4338 9 месяцев назад

Here in Peru, we use ají amarillo mostly for causa or huancaína sauce that goes on top on the arroz con pollo. But it's very good in saltado and for marinates

@Iam_FJ 9 месяцев назад

I appreciate how you and Frenchie breakdown cooking techniques. I don't normally think about the definition of the process I am doing, but to hear it adds depth to the video. Amazing content!

@ChefBrianTsao 9 месяцев назад

🙏

@Vicky_C87 9 месяцев назад

Could just call it 'Pro Chefs React'. I love the dynamic between the 2 of you. It really adds to the channel.

@heyy13 9 месяцев назад

I'm pretty sure the React brand is trademarked by the React channel and you have to pay a licensing fee. It was a big deal a few years ago.

@keeferChiefer007 8 месяцев назад

@@heyy13they didn’t go through with it due to the insane amount of backlash I believe

@heyy13 8 месяцев назад

@@keeferChiefer007 🧐 that's good to know!

@FroggyNight 9 месяцев назад

@16:49 both of y’all’s jaws are on the floor in pure Guga awe. Lol. Love it. Keep up the great work everyone!

@palehorse1511 9 месяцев назад

The fact that Brian uses the Metalocalypse bleep just makes me like this more. As a fellow Brian (and metal musician) I approve this message.

@CarlGorn 9 месяцев назад

All the butter being used in this video, it's like a love letter to Frenchie. 😆

@SuperSaiyanX-0014 9 месяцев назад

I love how you guys explain certain things to teach us how it works, what it does, and why you do it. I have a degree in Culinary Arts, but just for fun. I don't actually work as a chef, but you guys are starting to inspire me to get back in it again lol.

@Notsosweetstevia 9 месяцев назад

Hey Brian, I’m sure you’ve already been told, but Asmond Gold reacted to your video making his steak. Could you take it full circle and react to his reaction?

@ChefBrianTsao 9 месяцев назад

Oh, I plan to, I have something I’m working on MUH HAHAHA

@cloud890 9 месяцев назад

Brian I love the way you always ask Frenchie why. And there's always a perfectly logical response that us plebs can understand. You seem to have a really good grasp of which things us "normies" might not be familiar with. And you and Frenchie both are amazing at explaining why you're doing certain things.

@rainysunflower384 9 месяцев назад

The casualness of explaining stuff while snacking is so chill, I love it.

@catherinejones5807 9 месяцев назад

Another great video, Chef Brian and Chef Paul! I so love seeing your excitement over Guga’s experimental and side dishes. I would love to see what dishes both of you would create springboarding off Guga’s inspirations. As awesome as Guga’s meat dishes are, I bet he could write a cookbook that was nothing but side dishes and have it become a bestseller. Love the direction the channels are going in. Keep up the good work!👍🏻

@jarodm3401 9 месяцев назад

Man this has been of of my favorites of your guys videos, just two homies eating grapes talking about how good the food looks and fanboying I love it

@OMFG_Mute 9 месяцев назад

I was bored and then this popped up. Came in clutch, you two!

@ChefBrianTsao 9 месяцев назад

💪🔥

@Sniperboy5551 9 месяцев назад

This channel is a million times better with both of you. I love you guys!

@jesusfreake14 6 месяцев назад

I like the fact that Frenchie started out making fun of Brian for being so informative and now he is participating in the explanations and asking Brian to explain things like butterflying

@professorbutters 9 месяцев назад

I love your explanations, though! It’s what moves your reactions from just being a reaction!

@MichaelS65 9 месяцев назад

Frenchie is the man. Wish I lived in NY I would go to Frenchie and your restaurant. Love when you do shows also with Guga.

@tenphes3 9 месяцев назад

Seeing you both see this for the first time is so fun. For a future guest you should reach out to Chef Mike Haracz and try a colab. Hes the former head chef for McDonalds, he has a RU-vid chanel (though hasnt posted in a while), and its an enormous goober like yall, lol. I think hed be really fun to have on.

@jasonv.5938 9 месяцев назад

I like the longer explanations from Brian. Those reasonings will stay with me, where the shorter one won't.

@AdeptusCaeiusIII 9 месяцев назад

I'm gonna say this: That f#$%ing pinch harmonic from Metalocalypse gets me every time. Aside from that, I can't help but love these videos. Guga's such a nice guy and to see professional chefs give him his flowers is touching.

@JustSuds 9 месяцев назад

This was the best episode so far. I really love the candid discussions about technique. The prawn circle bit was new to me, and I always assumed confit to be “cooked slowly in fat”, I never had a more technical understanding beyond that before.

@professorbutters 8 месяцев назад

Yeah, I come for the discussions of technique and the food science.

@cryptofodder5011 9 месяцев назад

Fatman and Rotund!!!!!! Love you guys! Thanks for the great commentary

@Gremlack13 9 месяцев назад

Brian and frenchie are such a great love in my life. Thank you for your existence.

@ChefBrianTsao 9 месяцев назад

❤️

@XBluDiamondX 9 месяцев назад

Lol if I got a dollar each time Guga's buddies say, "THIS IS THE BEST EVER!", I'd probably be afford a wagyu steak or two.

@pfox9673 9 месяцев назад

Guga is frenchie's spirit animal. 😂

@kharneater778 Месяц назад

Frenchie truly looks like he is in his happy place. Relaxed, amiling and pleasant demeanor. For true contrast check out when they do the Jammie oliveoil "lasagna".

@morganalori 9 месяцев назад

Thank you for this. so much giggles over the two of you enjoying a wonderful Guga moment. Not sure how I missed this ep, off I go to watch it. Agree Paul, this one makes me want to cook all the things

@obelittle530 9 месяцев назад

I really love how you guys describe the technical reasons behind every process. Both entertaining and educational. Thank you. Also, I recently had a drink with duck fat. I would never drink it again but I'm happy I tried it once.

@matthewtracy8744 9 месяцев назад

I started watching Guga for the steaks... but his side dishes have me hooked! Lol

@mulldrifterz6469 9 месяцев назад

Frenchie is love. Frenchie is life.

@Nevyn515 9 месяцев назад

Fatman and Sandwich Boy is what you were trying to go for. And the salting the day before, the salt draws out the moisture, which dissolves the salt, then that salt solution is drawn into the meat, bringing the salt deep into the meat, seasoning the meat internally.

@DirtyVegas17 9 месяцев назад

Lol That's right we demand Paul his reactions are awesome! You guys are a good combo for sure👍

@pfcjewbacca911 9 месяцев назад

You should bring in one of frenchys chefs from the kitchen as a guest get their take on a video

@claytoncarroll7260 9 месяцев назад

Salting it and then putting it on the rack draws out the moisture then draws the salt into the steak. It then evaporates the excess moisture concentrating the flavor and tenderizing the steak. With my wet steaks I do this a minimum of an hour. If I remember right Guga has a video on this from a while ago. I think he even said he will do it for 24 hours.

@2Mato-p8v 9 месяцев назад

Frenchy is definitely the co-host or Your Sou Chef 👨‍🍳

@vagabondwastrel2361 9 месяцев назад

Fatman and Asianboy. The nuke joke was right there.

@yassiyassi1178 8 месяцев назад

Love how you explain everything. It expands my perception in the kitchen. Thank you

@SiniBANG 9 месяцев назад

I agree with bone marrow being the butter of the gods, it's so godly delicious when I spread a lot of it my rice I almost met them.

@sailorjupiter814 9 месяцев назад

Man I love Guga just as much as you guys. I'm super jealous you got to taste his steak/food.

@exzyle2k 9 месяцев назад

Let's see two chefs take something Guga has done and maybe made a mistake or two on (like overcooking the shrimp, or not roasting the shells for stock) and recreate the dish as it they would. That way Frenchy and Brian don't always end up with culinary blue balls after watching Guga vids.

@JFKDS127 9 месяцев назад

Been watching this channel for a long time (already.. time flies). Love all the content and seeing the direction the channel is going. Definitely gearing to ride up to NY and finally try Mission Sandwich Social soon!!

@miguelangelvaldesalcantara2300 2 месяца назад

I love this channel, really great and fun to watch. Love the energy between you guys and to be honest this is the first video where I can hear the french accent of Frenchie lol

@sz-me 9 месяцев назад

Mah man is gonna make sure they engrave in his tombstone that he was the winner of Bobby Flay Season 1.

@paladonis 9 месяцев назад

I love doing the freezing thing with excess chicken stock myself. If I need a cup or two then I can thaw a cube or two and there is my chicken stock/broth for the dish. Would love to hang with these guys to see the energy too. Too bad I am WAAAY over on the West coast with my Mexican food.

@russellfrancis813 9 месяцев назад

I haven't heard of Good Chop, but I've been using Crowd Cow for several years. It's always nice to know where your proteins come from, and have options available you'd never get at a standard grocery store.

@Verified_69 9 месяцев назад

Frenchie absolutely adds depth to the channel!

@Grizzlox 9 месяцев назад

I'm so proud to be one of Guga's first 400 subscribers

@tonyaaurto4461 9 месяцев назад

Imagine if you two had never met? What a boring experience youtube would have been for us watchers! Keep up the good work. You make me smile

@princejohn5531 9 месяцев назад

This time Mr Frenchie is like I am easy to reaction but Mr brian was melted down by the food

@GentleGiantJoe 2 месяца назад

My mom absolutely loves shrimp and sea food. She would flip over that Shrimp Risotto. That looks absolutely delicious. I'm definitely gonna have to try making that.

@Lil-Britches 9 месяцев назад

As a cook in Austin Tx man i love these man.

@HarbingerOfBattle 6 месяцев назад

My dad has this recipe where he fries small potatoes in duck fat with some mild herbs. Absolutely delicious!

@kev4065 4 месяца назад

Frenchie when focusing: WRITE THAT DOWN! WRITE THAT DOWN!

@muridae83 Месяц назад

a roastbeef sandwich with potatosallad, bonemarrow fat, chopped chive and rock salt/soy sauce sounds amazing.

@Nesszors 9 месяцев назад

Love the dynamic between you and Frenchie

@professorbutters 8 месяцев назад

I’m re-watching (what?) and Frenchie watching with a faint smile on his face says it all. If I didn’t live in LA, I’d check out both of your places right away, but I’m visiting my folks in NJ this summer and I’ll be able to sneak away (yay public transportation with no congestion fees).

@SUNSHINE-fd4vb 9 месяцев назад

That Incendiary hoodie in your ad read is 🔥🔥🔥

@AbhinavKumar-nc1ue 4 месяца назад

Just some seconds before 21:00 Frechy’s face looked like he was hypnotised

@wendyoldbag6534 9 месяцев назад

Oh this was GOOOOD!.... My lovely Mutti (German for mamma!) used to adore cooking with bone marrow... and I swear I could hear Frenchie drooling throughout this !...Love you guys!

@Sharon46T 9 месяцев назад

Different rice can absorb different amounts of liquid so depending on the rice you’re using you can overwhelm it and it will break down releasing the starch and sticky texture. Adding stock slowly gives you control to avoid that - maybe Frenchie wanted a shorter to the point explanation 😂 I like your real person conversational explanations though 😂

@Zuub470 9 месяцев назад

I use butter to finish cheap steaks like this all the time, it's great.

@ThatCapnGeech 9 месяцев назад

Thank you so much for that visual shrimp hack Chef! If head touches tail, that’s an overcooked FAIL.

@CB563 9 месяцев назад

I'm just glad that you're not torturing poor Frenchie with more Cooking with Jack!

@MrBrownranger 9 месяцев назад

I can't have cereal for breakfast after watching this 😂

@MrRudyc85 9 месяцев назад

Chef Brian you and frenchie should on your channel do a recreation of Gaga’s side dishes

@nightshade7240 9 месяцев назад

If you smash the seared prawn shells and heads and tails in a mortar and pestle you'll extract even more flavour because a blender cuts whereas smashing something means you get all the flavour. You can also make risotto in a crockpot, then you can stir it every ten or fifteen minutes rather than having to stand over it slowly absorbing the liquids. You can also caramelise your leeks first the way you would with onions and then add butter once you get nice colouring on the leeks. Changes the flavour profile from just straight confit.

@MrTitan2013 9 месяцев назад

would be fun if yall react and then try to make these recipes too. or similar.

@GamingWithHunterMain 9 месяцев назад

Can yall do a Frenchie eating asmr video? It really just does something for me. XD

@2AChef-n-BBQ 9 месяцев назад

That's it, THAT'S IT!!!!! The perfect show name....."Free Range Chicken and the Domesticated Turkey"🤣😂

@bixby246 8 месяцев назад

Really good idea to have a cohost. Now when one of you goes into a Guga Food Trance (GFT), you still have a functioning commentator!

@be7ue 9 месяцев назад

ASMR - Frenchy eating grapes. big win.

@cinostheultimatepredator161 9 месяцев назад

React to Guga's I Cooked 100 years of burgers and your opinion about the evolution of the many burgers

@JooseWillis 11 дней назад

Incendiary hoodie is a massive W good band. Had a few friends bands tour with them years ago and ive seen them so many times.

@Arachnia_Sea 7 месяцев назад

Guga mentioned in another video that he doesn't waste anything either

@Grndl42 9 месяцев назад

Frenchie is now part of this channel!

@kylebeatty7643 9 месяцев назад

Now i want Frenchie's french onion soup

@ternel 7 месяцев назад

I love how the trained chefs are marveling at the mad science of 'non-chef' Guga.

@TheBorilla92 9 месяцев назад

The betrayal of the description guy! Lol

@Sharon46T 4 месяца назад

CB: “Patreons really do make a difference to this channel…” Frenchie: (thinking) “Money, money, money…!” 😂

@parrot998 9 месяцев назад

He wasn't drawing off the moisture. He was doing a light drybrine. Initially it pulls the moisture out but then the salt penetrates the meat and it soaks it back up like a sponge. After that you get two benefits: It is internally seasoned so the flavor is amazing, and it retains that moisture as it cooks so you can ensure a good crust and a juicy final product. When frying anything drybrining is your friend.