I made CHICKEN Breast taste like a STEAK! 

Pretty much

Sure did 😂😂😂😂

Haha facts

Meal prep gonna be interesting

Hahahahahahaa

Try to dry age in chicken sheet

have you done it?

@@unifiedmongoose7915 Yes. The ribey i used for the expirememt was tenderized a lot. The taste profile didn't have any sigmificant difference with a regular dry aged steak. The only thing i got to say is that you could taste a hint of citrus a little acidic nothing really overpowering.

@@nickpapathanasiou2460 you dry aged in chicken poop?

@@sjoerdsjoerdsma1205 You ain’t funny kid.

So King Midas but for chicken?

I actually kinda felt similar a few years back, I could eat unseasoned boiled chicken breast and like it but jow it's too dry and bland for my liking. Still, chicken breast is one of my favourite meats

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

Same. I can eat chicken breast nearly everyday. I like a good steak too but chicken can be used in so many ways.

It’s not objective if it’s a personal opinion bro

Exactly my thoughts

Exactly my thoughts. But i think you wanna use like a 70 Stock 30 Fat mix because the chicken will get gooey from so much fat. Another problem i saw was the part where he soaked the Chicken inside those Liquids. He should have given them small ammounts over time so its perfectly hydrated and not soaked.. because it will reduce the surface temperature of the meat and the pan when so much liquid is oozing out wich makes a crust harder to form and results in more dryness. And he Should dry age the Chicken for a light ammount of time before freeze drying. Sorry for bad english lmao

Please redo Guga

Thinking that beef tallow gonna come up nice was dumb, ofc it need some of the water and fat emulsified together.

I think he better should use 50/50 water + beef stock without fat + MSG

*quietly vomits into a napkin*

Guga's already early on this year's April Fool's experiment I guess, unless its his Frankenmeat experiment episode again. Next up : Steak that feels like chicken, but tastes like duck?

Guy sounds like Nacho Libre. It's great.

@@echofoxtrot2.051 9:40

Land sea and sky now only fire is missing

Literally 😭😭😭

Lmafooooooo

Same lol

I even looked up the cost of a freeze dryer.. and i refuse to have a thing that makes chicken that taste like a steak and costs more than my car...

@@prdprdprdprdprdel stop being poor

Cousin Mama is on diet and he is lactose intolerant - don't give him something that taste like old block of cheese

@@spicydiarrhea5662 😂😂

Chicken breast is superior. I like chicken more than steak

@The V word your right. Why are so many people hating on chicken?

@@spicydiarrhea5662 mama!?! LOL

😄

yea, should have mixed the beef fat with the beef stock.

@@etamar3 I think should have cooked first, then freeze dried and then rehydrate

GROSS!!!🤢🤮… L O L😉

@@cauler6627 L + ratio + u like your own comment

@@bilbert1031 this is not Twitter but nonetheless, your ratio is approved

Also another idea I instantly had. An emulsifier to bind the water and fat.

​@@bilbert1031 It would be very idiotic to put a comment that you yourself don't like, so your comment is kind of redundant. Now kindly crawl back to that crazy woketivist abyss called twitter

i dont understand your last parsgraph

@@RyanisAJerkingJunkie the store stopped selling it because people would only buy it on the cheap as it was about to expire

Understandable, regular people aren’t gonna pay 60$ for a pound of American wagyu. Japanese wagyu being around 250-350$ per kg. Kobe or better like Gunma 350-almost 400$.

Fat is not gross wtf? Thighs are way better

@@thammar1990 some people like me don’t like fat

@@thammar1990 I'm with this guy. Thighs are MUCH better for almost every recipe. Breast gets dry way too easy no matter how you cook it.

I love it when I make it with stir fry green chilli sauce, white curry, teriyaki.. When fried orang deep fried, my favorite is thigh.

@@Reficulx sounds like you know jack about cooking chicken breast

Interesting, so a 60/40 water fat mixture would actually bring the chicken out of that cardboard state. Makes sense.

@@Kakerate2 yea but youd need a way to mix the fat with water. various emulsifiers would work.

i knew someone would have commented about solubility of water vs fats. thanks

@@manmarvel I'm pretty sure egg would work as a emulsifier for the fat and water. I don't remember if it was the egg white or the yolk tho.

@@manmarvel Searched it up: "Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content."

Same, fried some yesterday and I'll do the same today...

Same here! Dunno why Guga doesn't give it too much love on the show! Yeah thigh is nice and tasty no doubt about it but chicken breast marinated and fried/grilled the right way is amazing with a side of salad or steamed veg.

@notAdvised Yeah that's why you use seasoning and fry it 🤓I guess I like them equally just like pork and eat all 3 every week

Same

​@notAdvised Even Guga seasons his steaks most of the time. I think it's not uncommon to like both chicken (breast, thigh, any part) and steak.

Yea 💀

Hey, if termites can eat it so can-

Based.

Based.

Failure just means that you're pushing your limits and trying to be the best at what you do :)

Based.

Because Jan Rooth learns from his mistakes.

I agree with that.

you mean chicken thighs?

Same, it also has a satisfying texture that I like

Yes, if you season it well it's great

I like the breast but chicken thighs are so good

Ok?

Butter isn't fattening. Propaganda myth.

@@OldTimerGarden Butter is fattening, fat may be all of the bad things people said it is, but it is still the most calorie-dense macro nutrient

@@heylittleguy26 It also processes very very slowly, so unless you literally sit on your ass all day, it isn't going to convert to body fat the way sugars will. Think of your metabolism like a campfire. Sugar is like brush. It burns up like nothing releasing all it's energy at once... Carbohydrates are like kindling. They show some resistance, but ultimately are gonna burn up pretty quick. The fat is like a nice big log. It takes a long time to fully process leading to a slow stable release of enegy. Those triglycerides contain more energy, but release it over a longer time, and without a lot of waste energy, there is no reason to store it away. Your body only converts energy it can not use into body fat.

@@parrot998 Makes no difference, really. And as the other guy said it's very easy to overeat because it's calory dense.

You're cooking your turkey wrong.

Turkey is very juicy if you cook it properly

Yes gelatin emulsifier

@@paulburkey2 just do long boiled broth, it will have enough gelatin from the bones

This! I thought the same thing. Also, instead of pan frying the chicken, maybe cook with the emulsified stock in water bath, and just finish in the pan.

I think it’s clear that regardless the whole rehydration process ruins the texture of the chicken.

I think that's a great idea. I do have a small suggestion though. I think it would work better if he used bone broth rather than normal stock. It has a lot more natural gelatin and fat. Plus adds the richness of the bone marrow flavor.

I was gonna say, if you want to do this experiment again for some reason, use a homemade beef stock that's been really cooked down. Maybe not quite a glace consistency, but at least cooked down to half or quarter of normal stock concentration. Still, why would you want to do this, except to say you can. (Which is reason enough, I suppose, and half the reason for this channel :).)

If Bill Gates makes methane producing cows illegal we'll all be eating chicken steak

im 3 months too late

Repent and follow Jesus my friend! Repenting doesn't mean confessing your sins to others, but to stop doing them altogether. Belief in Messiah alone is not enough to get you into heaven - Matthew 7:21-23, John 3:3, John 3:36 (ESV is the best translation for John 3:36). Contemplate how the Roman empire fulfilled the role of the beast from the sea in Revelation 13. Revelation 17 confirms that it is in fact Rome. From this we can conclude that A) Jesus is the Son of God and can predict the future or make it happen, B) The world leaders/nations/governments etc have been conspiring together for the last 3000+ years to accomplish the religion of the Israelites C) History as we know it is fake. You don't really need to speculate though because you can start a relationship with God and have proof. Call on the name of Jesus and pray for Him to intervene in your life. - Revelation 3:20 Revelation 6 1st Seal: White horse = Roman Empire conquering nations under Trajan 98-117 AD & Gospel spreading rapidly. 2nd Seal: Red horse, bloody civil wars with 32 different Emperors, most killed by the sword. 185-284 AD 3rd Seal: Black horse, economic despair from high taxes to pay for wars, farmers stopped growing. 200-250 AD 4th Seal: Pale horse, 1/4th of Romans died from famine, pestilence; at one point 5,000 dying per day. 250-300 AD 5th Seal: Diocletian persecuted Smyrna church era saints for ten years, blood crying out for vengeance. 303-312 AD 6th Seal: Political upheaval in the declining Roman Empire while the leaders battled each other. 313-395 AD Revelation 7 Sealing of 144,000, the saints, before trumpet war judgments, which led to the fall of the Roman Empire. Revelation 8 1st Trumpet: Alaric and the Goths attacked from the north, the path of hail, and set it on fire. 400-410 AD 2nd Trumpet: Genseric and the Vandals attacked the seas and coastlands, the blood of sailors in water. 425-470 AD 3rd Trumpet: Attila and the Huns scourged the Danube, Rhine & Po rivers area, dead bodies made water bitter. 451 AD 4th Trumpet: Odoacer and the Heruli caused the last Western Emperor (sun), Senate (moon) to lose power. 476 AD With the Western Roman Emperor (restrainer of 2 Thes. 2) removed; the son of perdition Popes took power. Revelation 9 Two woe judgments against the central 1/3rd and eastern 1/3rd of the Roman Empire. 612-1453 AD 5th Trumpet: Locust & scorpions point to Arabia, the rise of the Muslim army. Islam hides Gospel from Arabs. 612-762 AD 6th Trumpet: Turks released to attack Constantinople with large cannons (fire, smoke, brimstone). 1062-1453 AD Revelation 10 The little book is the printed Bible, which was needed after the Dark Ages when Scriptures were banned by Popes. Revelation 11 7th Trumpet: Martin Luther measured Roman Church; found that it’s an apostate church, not part of true temple. The two witnesses are the Scriptures and saints who proclaim the pure Gospel and testify against the antichrist Popes. Papal Church pronounced Christendom dead in 1514 AD. Silence for 3.5 years. Then Luther posted his 95 Thesis, which sparked the Protestant Reformation and brought the witnesses back to life. Millions of Catholics were saved. Revelation 12 Satan used the Roman Empire to try to wipe out the early Church, Satan was cast down as the Empire collapsed. Revelation 13 The antichrist beast Popes reigned in power 1,260 years, 538-1798, is the little horn of Daniel 7, son of perdition. The false prophet Jesuit Superior General rose to power from land (earth) of Vatican and has created many deceptions. Revelation 14 Points to great harvest during the Protestant Reformation & wrath on Catholic countries who obey antichrist Pope. Revelation 15 Overcoming saints victorious over the beast. Prelude to 7 vials and judgment on those who support Papal Rome. Revelation 16 1st Vial: The foul sore of atheism was poured out on Catholic France, leaving them with no hope, led to revolution. 2nd Vial: The French Revolution started in 1793, killed 250,000, as France had obeyed the Pope and killed saints. 3rd Vial: The French Revolution spread to rural areas of France, where Protestants had been killed in river areas. 4th Vial: The bloody Napoleonic wars shed the blood of countries who had revered and obeyed the antichrist Pope. 5th Vial: Judgment on the seat of the beast. Papal States invaded in 1798, Pope imprisoned, removed from power. 6th Vial: The Turks vast domain dried up, they were only left with Turkey. They lost control of Palestine in 1917 AD, Israel became a nation again in 1948

You like sauce not chicken 😂 Jokes aside, that dark meat hits different

@@kingdomnubs the chicken be good

I agree I also ask for the breast when someone offers me chicken.

@@kingdomnubs why does McDonald’s use chicken breast for its McNuggets is that sauce too? Lol

@@blankname6629 I agree I prefer breast. I have never been a fan of dark meat. I am same with other meats I prefer lean cuts, not fatty. I never liked the texture or flavor.

My thoughts too. I knew it was going to be a mistake as soon as he started dehydrating the chicken breast. Chicken breast are already dry as it is. that's why I always prefer the dark meat chicken. It would be interesting to see a chicken breast just marinated in Waygu fat and other stuff.

or maybe try to inject the wagyu tallow

@@ITIsFunnyDamnIT I mean, the "juiciness" of meat has little to do with the water content of it, it's about the fat. That's why brining meat, either a dry brine or wet brine, makes it a lot more juicy and tender, because the salt breaks down the fat and protein cells so that the contents inside get released and it just makes the meat amazing. That's the reason chicken breast is dry, because it has basically no fat, whereas the dark meat is full of fat and so they're juicy. So just adding water to meat doesn't make it juicy. The reason marinades work is because they have salt in them, and so they brine the meat. And why stock is so useful for making meat tender and juicy, because it's very very salty. It's not the water in stock that makes it juicy, it's the salt, because the salt breaks down the protein and fat cells. So yeah dehydrating the chicken is not necessarily the problem. But it does seem to be an unnecessary step. He ended up marinating the chicken anyway. So might as well skip the freeze drying part. Still just marinade it in wagyu tallow, maybe with added salt as well (unless wagyu tallow already has a lot of salt in it already, I've never seen it for sale in my country so I don't know). The water is unnecessary, you don't need stock to make the meat juicy, you just need salt. Because the salt breaks down all the cells and gets absorbed into the meat when you brine it, anything else you've put on it along with the salt (like herbs and spices) gets absorbed into it too. I'm not sure if tallow can get absorbed into meat this way. But it'd be worth a try. Use tallow (wagyu or otherwise) plus perhaps some salt, as a kind of brine, and leave it for a while like that. For a small amount of meat, you wouldn't need that long to brine it, and actually it can be possible to quickly over-brine it. For something like a regular steak, I know you're only meant to leave a dry brine on it for an hour or so. For something like a whole chicken it can be brined for much longer. For a whole turkey, people usually leave it to brine overnight, because they're so big. You can brine a whole turkey by keeping it in buckets full of salt water for 8-18 hours, and for a dry brine for a whole turkey you coat it in salt and leave it for 48-72 hours. But yeah, just adding water to meat doesn't make it juicy. You could "marinate" some meat in pure salt-less water for days and it wouldn't make it juicy. You need salt. The purpose of the water in a wet-brine/marinade is just to make it so the salt covers all of the surface of the meat. Oh and don't use too much salt, because like with leaving it to brine for too long, it actually ends up making it really dry. It's all about the right amount of salt and the right amount of time, not too little and not too much

@@duffman18 my mans just wrote an entire highschool essay on what makes meat juicy.

@@duffman18 What salt mainly does is shift the osmotic balance. Salt is mostly Natrium chloride (industrially produced "salt" being 100% NCL). 1 NCL molecule binds 6 water molecules to it. Now, with a brine being a lot "saltier" than the chicken's intramuscular liquid, brining leads to an osmotic "influx" of brine into the meat due to the dysbalance in salt (read: electrolyte) levels being re-balanced. In a nutshell, NCL "travels" into the meat, each molecule taking 6 water molecules with it. Hence the higher level of intramuscular liquid ("juiciness") after brining. The added flavour is a side effect of the spice aromas also being transported into the meat.

thats like a meme lol. every time people tell me something taste like chicken, it doesnt lol. thee last thing i remember being told that was alligator, which was absolutely disgusting lol. it had an odd fishy taste i wasnt expecting. i might have liked it better if i wasnt told it tasted like chicken, because fishy taste is not something you want to associate with chicken lol.

But then you can use chicken thighs in most of those and i know which one id rather eat

Chicken breast works great as an ingredient, but just a roasted breast is not very exciting. Even fried it's the least appealing cut!

Chicken thighs taste better and is way easier to cook

Everywhere you can use chicken breast you can use chicken thighs

With all the things you mention it's the herbs and seasoning that give the flavor, not the chicken. I even enjoy my vegan girlfriend's veggie meat when I drown it in taco seasoning.

What’s the sauce

@@Blakuscus ketchup

This sauce is so easy to make so let's dew it.

Now that's smart thinking, I bet the chicken tenders (edit: it's chicken breasts I'm sorry, I forgot the video's title) wouldn't have tasted so dry and horrible if he didn't shove so much fat into it.

@@Poliostasis Looked like he used full chicken breasts, not the chicken tenders.

@@BornIn1500 oh yeah, point still stands though

As others have suggested you still need some fat. So a beef stock reduction or even a demi glace with some beef tallow to give the beef flavor along with the moistness that you want from a chicken.

@@nanoflower1 A good beef stock has plenty of fat, at least how i was learned by my mom. But still, it would be very interesting in using a beef stock reduction, that has a really high viscosity, and yes, he could even try to emulsify the beef fat in the stock or put some cold butter in it, which emulsifies by itself, so there would be a better penetration into the meat. Maybe it is even better to use an oil, so it stays a liquid in the fridge and doesnt separate.

Leo > Angel

I skip ahead to see if Leo is in the vid. If I see Leo, I don't watch. He just doesn't add anything, and he talks waaay too much

@@its_ya_guy_the_big_bak_guai Leo adds more than Angel when it comes to describing the food (which is the point of the video for me). Angel comes off like a TV show side character that’s there for comedic purposes.

never cook chicken in an oven. grill or fry it, it will taste way better

@@EgamerX14 homie you can’t dehydrate something by frying it

He's already done that

Was one of his first viral videos.

Exactly what I was thinking. I assumed he used store bought chicken and beef stock because making it is a lot of time and effort. Store bought always has salt, even if it's low sodium. You need it to be completely salt free for the rehydration.

thanks joe

thanks joe

Thanks joe

Thanks Joe

>chicken breast >moisture Choose one

Hes not going to go out on a date with you Lukas.

Yuuup

Idk Guga and Angel are the perfect pair! MauMau is the perfect 3rd option. But I don't know why bring on the Leo kid. Reminds me that kid in school that talked as if he was smart... But was actually just annoying af

Leo really kills the experience for me, bums me out.

the fact that leo is talking like that is what adds value to the channel. it seems like hes the only one capable to really describe the outcome of these experiments.

And leo is also cringy for me

I was thinking same thing.

Nice🤣

I got you bro, I'll like this when I see it

@@canellon4707 thank you, much appreciated.

🎵🎶🎵🎶

I wanna see this too

Chinese have been dehydrating meat for a long time, meat floss, they put it in buns and congee and whatever

That's cheating stir fry makes anything taste good

you don’t use chicken thighs?

@@thewonderfulwonder1614 i mostly use breast since it is a better cut

@@alcabone1126 thigh tastes much better tho

Me who has been eating chicken breast in shawarmas and stir fries last 4 years every single damn day

OH YES! That would be AMAZING! I actually prefer banana ketchup over regular ketchup when I have the option. :D

Salsa is better than ketchup