I made the #1 CHICKEN in the WORLD and it Blew my mind! Chicken Biryani

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Today I try the best voted chicken and rice dish in the world. It's called Chicken Biryani and it is really fantastic even though it takes a little bit of work to make, It's so worth it!
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* Marinate Chicken *
1 Kg Chicken
1 1/2 cup of yorgut
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp coriander Powder
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
Salt
* Long Grain Rice *
2.5 liters of water
3 tsp Salt
1 tsp Cumin Seeds
2” Cinnamon
5 Green Cardamoms
1/2 cup Fresh Coriander
1/4 cup Fresh Mint
10 Peppercorns
6 cloves
* Gravy *
3 tbsp Ghee
5 Onions
1 tsp Salt
1 Tsp Garlic Paste
1 Tsp Ginger Paste
10 Green Chillies
4 Tomatoes
1 Tsp Garam Masala Powder
2 tbsp Mint leaves
2-3 tbsp Coriander Leaves
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Опубликовано:

19 июн 2024

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Комментарии : 1,8 тыс.

@SousVideEverything 3 года назад

Install Raid for Free ✅ IOS: clcr.me/y0XrT9 ✅ ANDROID: clcr.me/WmkaGU ✅ PC: clcr.me/5Mhg3U and start your journey now! Thank you Raid for sponsoring this video!

@fina.exe9788 3 года назад

You draining rice? 🤯 This is war crime

@user-kg5hc1rc1u 3 года назад

Egypt and the most common dish is tarb

@NLBMurderYT 3 года назад

Can you cook Diri Sos Pwa Legume, it's a Haitian dish.

@ResoluteRonin 3 года назад

Guga, Have you tried to sous vide a steak then sear it by deep fry and or air fry?

@iroar5982 3 года назад

@@NLBMurderYT Haitian here🇭🇹🇭🇹🇭🇹

@Jerry13t 3 года назад

You need to let the rice be half cooked and then layer it over the gravy with chicken (chicken is cooked with the gravy), then seal the vessel so steam doesn’t escape and leave it on low heat or in oven the rice needs to complete cooking in that steam. Try it it will be a fantastic, that’s the reason the rice is boiled and drained as it’s not completely cooked at that stage.

@aminy23 3 года назад

He kept the chicken skin on. Indians rarely eat chicken skin. Here he kept the chicken on top so the skin stays crispy. If cooked with rice/gravy - the skin will become soggy and unpleasant. He could have cooked a good dum biryani layered and sealed in a vacuum sealed bag on low heat sous vide.

@malituse5193 3 года назад

Even though "Biriyani" is the most popular chicken dish in India, its varies a LOT when it comes to North and South, and which region you want to try it from. The one you made is closer to North Indian, but if you want to try something different but equally (If not, better because I'm biased lol), try making Hydrabad Biriyani as a comparison to this one just so you can see that just cause something is from "India", doesn't give the regional food the justice all of them deserve. The flavor profile is almost completely different and you get a different experience so looking forward if you do decide to try it! (Also it's funny that there are even Indians that watch your channel considering the amount of beef you cook with hahaha)

@talktothecop 3 года назад

The aim of channel is to have sous vide foods So I guess on guga foods channel we might get to see him make it Cause all contents finish cooking in one utensil which we call biryani ko dum dena Like saffron milk and loads of ghee added after layering chicken and rice On sous vide it won't be possible Sous vide takes 10% the amount of work required in regular biryani made in India

@talktothecop 3 года назад

But I do agree with you

@angithanilkumar 3 года назад

What do you mean who can resist a nice juicy prime rib-eye steak

@talktothecop 3 года назад

@@angithanilkumar probably a hindu like me

@angithanilkumar 3 года назад

@@talktothecop Only cows are sacred. Buffalos are still yummy.

@vnombear 3 года назад

Not the traditional Biryani that I'm used to for sure (my family is from Southern India) but still looks like it came out great - keep up the good work Guga!

@takarahiro6730 3 года назад

i like how maumau just keeps eating when guga is talking hahaha

@flamechicken415 3 года назад

that's how you know its good lol

@ben_dover01 3 года назад

Meowmeow*

@kalebc2134 3 года назад

Maumau and Angel stay having the best job on planet earth

@TheSlavChef 3 года назад

Im not sure how they manage to do it!

@nickcook9875 3 года назад

Angel died

@kalebc2134 3 года назад

@@nickcook9875 *is being dry aged

@mdumagutla4292 3 года назад

I love your wallpaper... That's my wallpaper for all my social media platforms...well except here because I rarely comment😂

@sharifmahabuba8556 3 года назад

@@nickcook9875 fr though that dude's been gone a whiiiiile

@cliffordbramwell 3 года назад

Guga's reactions are slowly increasing in intensity. A year from now: *Guga takes bite* AAAAAAAAAHHHHHHHHHH

@davidepascu3026 3 года назад

My guess is he can afford better ingredients and his cooking skills increase, that's why his food keeps on tasting better every time

@somedude2468 3 года назад

Guga: eats cereal* Also Guga: *THATS AMAZING*

@wollenwolf7528 3 года назад

Gugasm ( ͡° ͜ʖ ͡°)

@AdamFloro 3 года назад

@@davidepascu3026 Or he's becoming a better performer.

@davidepascu3026 3 года назад

@@AdamFloro could be

@SexyBibliophile 3 года назад

Guga, this is one of those things that is hard to critique since Biryani is so personal to anyone that has grown up with it. What you prepared definitely looks delicious and is in the spirit of Biryani.

@PantsFreeSince2003 3 года назад

SUPER enjoying how your channels descriptive vocabulary has both expanded and moved forward! There are so many ways to viscerally or uniquely describe taste, texture, visual, scent, and just food in general. Your descriptions are so much more engaging and interesting nowadays. Cheers Team Guga!

@pumpkinheadghoul 3 года назад

Uncle Roger may not like your rice, but Uncle Ben thinks you're brilliant.

@eL_K_Dee 3 года назад

uncle ben doesnt know how to cook basmati rice

@niubilities 3 года назад

@@eL_K_Dee He's referring to the way Uncle Ben's rice is prepared as instructed on the package, pretty much the same way Guga did here just without plastic bags.

@eL_K_Dee 3 года назад

@@niubilities ah ok

@ipeefreely2364 3 года назад

Roger isnt a cook.

@UltraZombie 3 года назад

Basmati is the best rice for curry

@shimoneliu1143 3 года назад

Being an indian I can say that it is very different from how biryani is made here but hey Guga its a very good attempt and no doubt it would have tasted amazing :)

@allstarsandre 3 года назад

yeah, that is a delicious chicken and rice meal but it is completely different from a biryani method wise and even ingredient wise

@SexyBibliophile 3 года назад

Yeah, it doesn’t look anything like Biryani. When I saw the thumbnail I didn’t know what it was but I’m sure the flavor profile is great.

@Sundog1985 3 года назад

The regional differences in biryani in Pakistan alone are pretty big so I imagine the are many in India too.

@ahmadjohan6571 3 года назад

very different indeed.even from us South East Asian

@SimonPeter1 3 года назад

It is like the OLDEST Egg video. I would consider it is a Guga style dish inspired by the original dish.

@ThatCrazyKid0007 3 года назад

I'm from Serbia, you should make ćevapi, it is really popular in the ex-yugoslav countries. You basically make 'fingers' out of ground pork, or beef, sometimes even mixed and grill them on high heat. Sounds simple but they are delicious with quality meat and proper charring since you get a lot of browning and charring but the inside stays nice and juicy. You usually make them in batches, great for family barbecues. Another one is pljeskavica, basically the same thing except it's in a more burger format. Made out of pork, flattened and grilled. Delicious, goes well with veggies in a bun.

@Traumbrecher 3 года назад

Hey Guga, love watching both your channels. Not sure if you've done this in the past and I missed it, but my wife is Peruvian and we'd love to see your take on a sous vide version of traditional Peruvian style lomo saltado and/or anticuchos (maybe as an appetizer side to the lomo saltado?). Keep up the great content! Your channel inspired us a year ago to get into slow cooking and smoking food and experimenting with new stuff. Thanks for doing what you do!

@bobs366 3 года назад

Guga - please make whatever would be yours and Maimaus “last supper” dish. May be two episodes but worth it! We want to see the full meal!

@rekrap935 3 года назад

good idea

@januszstepien132 3 года назад

that would be awesome, Blow Out kind of style

@Eric-no1rn 3 года назад

Great idea, maybe with a different title but yes go for it gugaaa

@BlastingXNP 3 года назад

I don't know why I choose to watch your videos while I'm on a diet...

@TWINKIE967 3 года назад

😂

@JRMCNEA 3 года назад

To be fair the ingredients don't seem to be high in calories. But serving size lol

@tommj4365 3 года назад

this dish... I always end up waking up the next morning, half naked on my couch, belly huge, empty pot laying next to me O_O

@imran4968 3 года назад

You can make it diet friendly by using chicken breast, replacing the butter with cooking spray, replace the milk with nut milk, and even use cauliflowers rice instead of basmati rice.

@ZeroPons 3 года назад

You can watch the video while eating and imagine you're eating that, that works for me haha

@adnansafar7008 3 года назад

Guga you're a legend, but *Never strain the saffron milk and throw away the saffron. *Always wash basmati rice to make it less sticky and more fluffy.

@johnstroup3191 2 года назад

Thanks so much for introducing us to this. I made this dish. Absolutely delicious! Going to definitely make it again. And thank you for introducing me to sous vide! I’m hooked

@HoangDang-pw1tz 3 года назад

5:37 Guga: please don't send this video to uncle roger Well guys, it's time

@wlhlmknrd6456 3 года назад

well, that‘s what he wanted :)

@eL_K_Dee 3 года назад

or any indian

@lalalhmar6118 3 года назад

Actually, many many people strain the rice like this. Biryani rice isn't supposed to be sticky. To remove at much as starch possible, this is one of the method.

@nekomancer9157 3 года назад

uncle roger dont know squat about cooking rice or the different types of rice and what that means for how it can be cooked or how it should be cooked

@iewigono 3 года назад

The biggest problem with aunty hersha, she rinsed her rice.

@shuleshersh13 3 года назад

“Do not knock something *out* until you try it.” 🤓🤓 Guga’s versions of English colloquialisms are as wholesome as he is. The best.

@SemiSpartan 3 года назад

I love the absolute genuine passionate reactions to the taste of the food! This and so many other reasons is why I love watching Guga's videos!!!

@marwan4358 2 года назад

me too!

@boomer781 3 года назад

Best cooking channel!!! Love the videos.

@Bobbnoxious 3 года назад

I love how Guga mentions Uncle Roger when he used the dreaded colander

@pog7245 3 года назад

He hasn't responded... he's mad

@eL_K_Dee 3 года назад

we have yet to see Nigel Ng cook a proper dish himself

@brandonupchurch7628 3 года назад

Well this is Indian food so the ball is in Auntie Hersha's court and she uses the colander so it's fine.

@DavidWMiller 3 года назад

@@eL_K_Dee Yes, we have. Months ago.

@Neimonster 3 года назад

If you cook the rice correctly, there is no need for a colander. This is why it is puzzling and slightly infuriating to see.

@R0n8urgundy 3 года назад

I'm from the UK and Indian food is crazy popular over here. Definately gonna make this for the family.

@forceunleashed4338 3 года назад

This is not a Biryani.. in Biryani you have to make the chicken with the gravy then you half cook the rice than dum cooked it with the rice and gravy with ghee. Emphasis on dum cooking that's the real deal that makes the rice tasty.

@robintitanstudios6455 3 года назад

This is definitely a form of Biryani. Just because it's not something you're used to does not mean it's not Biryani. What you described is different from the Biryani I'm used to and it's different from what Guga made. Everyone can have a different take on it which creates variety for the same dish. If that's how you cook it that's fine but don't exclude other types.

@JesusChrist-yh4pi 3 года назад

Of course its popular in the UK. Ya'll dont use spices.

@forceunleashed4338 3 года назад

@@robintitanstudios6455 I'm a brown dude from lucknow India. We eat Biryani almost every alternative day.. my grandfather used to run a dhaba and we used to specialized in mutton Biryani and korma. When I say it's not a Biryani trust me..

@forceunleashed4338 3 года назад

There are 4 main types of Biryani in India = Kolkata,lucknow,Hyderabadi and Muradabadi Biryani... and one cardinal rule of Biryani is you cooked the gravy with chicken not separately then you layer the chicken gravy with rice then put a layer of fried onions, desi ghee, pudina than you seal the utensils with wheat dough than "dum cooked it" than you get a real taste of Biryani.

@helocoastie8274 2 года назад

AWESOME GUGA, I put this one in my saved food videos which you are there a lot. Will be making this one soon for sure, thank you

@tinchiremba1581 2 года назад

All Hail Chef GUGA!! Man you inspire me to cook for my family on a weekly basis!!! I appreciate your hard work!! THANK YOU A BILLION!!!!

@maxmakesfilms69 3 года назад

Looks amazing! One thing I will say is that in how I've usually had it made in the past, the saffron milk, sauce, and chicken are usually much more incorporated into one another/baked together before serving, so the rice becomes that nice saffron yellow colour. That said though, would love to give this a try, can never say no to a good biryani!

@RetroAmateur1989 3 года назад

11:12 This is the "DAMN!" Level. The month long sous vide brisket is "Oh hell no!"

@guilehildee619 3 года назад

It ayatatzgzygUt 😤😤😤😤

@walesjedi9217 3 года назад

when do we get to the *t-rex roar* level? (I hope I used the right reference there)

@andreymasunov3731 3 года назад

I am from Russia, but living in Germany, my mother is Tatrian and father is Russian. My grandmother lives in Kazachstan. There is one dish which I remember from my childhood. Its a Beshbarmak. (but please use Kazachstan version without potato, not Turkey or Mongolian) Probably it will be hard for you to find main ingridient horse sausage, but you can cook it just with lamb and beef. Usually we are cooking this dish for some big celebration. It would be nice to see when you tried horse meat ;-)

@christopherwilson3113 3 года назад

That looked incredible! Love every single video. 🔥🔥🔥

@thepowerliftingprofessor 3 года назад

love the guga spin on such a classic dish, cool to see something that is normally so familiar done in a pretty original way

@forceunleashed4338 3 года назад

This not a Biryani

@thepowerliftingprofessor 3 года назад

@@forceunleashed4338 it’s his version, nothing wrong with taking a spin on something classic

@forceunleashed4338 3 года назад

@@thepowerliftingprofessor it's his version of chicken and rice but not Biryani. In order to make proper Biryani you have to make chicken with the gravy to get that chicken flavored and the most important thing in Biryani is to "dum cooking" which infused the rice with flavor from the chicken gravy, ghee, pudina and kewra water. Dum cooking is also what differ from Biryani to pulao in India too. His version is more similar to Jamaican chicken and rice

@talktothecop 3 года назад

Being an Indian and seeing how guga made this I realised Guga is using shortcuts that made me realise how easy this can be without compromising the flavour Thanks Guga

@vagabondwastrel2361 3 года назад

Try to make some American style baked beans. It tastes better the second day and is just amazing with a lot of different variations.

@talktothecop 3 года назад

@@vagabondwastrel2361 Any link on RU-vid Imma try I am into cooking

@talktothecop 3 года назад

@@vagabondwastrel2361 I mean any specific video You recommend

@slipmagt 3 года назад

Can you explain the shortcuts youre talking about? Im interested to know.

@eggtastic3555 3 года назад

yeah lol, i likke how he holds on the rice so its a very good meat to rice ratio

@lazibayer 3 года назад

One of my favorite dishes from the food trucks when I was in school.

@thefool4989 3 года назад

You know it's good, when Maumau eats more than 1 bite.

@mozammilathar 3 года назад

I am from India absolutely loved your video and I would like to see your take on "Haleem" because that's my favourite dish

@Sundog1985 3 года назад

He would adore beef halleem. Now I'm hungry...

@NicholasRout 3 года назад

I'm from South Africa 🇿🇦 I would love to see you make either Bobotie, Biltong, or Milk Tart!

@wolfpredator5226 3 года назад

Malva pudding. He definitely has to do malva pudding

@mukhtaarahmed4473 3 года назад

Biltong for sure!😂😂😂😂

@malituse5193 3 года назад

@@wolfpredator5226 Oh yeah, Malva Pudding is fantastic! He should 100% do it

@ethanaldington-hunt9815 3 года назад

Yes!!!

@kivaansingh9452 3 года назад

Aweh bro I'm also from south Africa

@vimalp12 3 года назад

Looks great gaga! I would love to try it! I would only add cumin and lemon to the chicken marinade!

@KingNurseOR 3 года назад

I love to see Guga so happy when he eats, especially when it is a new dish he is making. 😊

@KhyatiPuria 3 года назад

Love the recipe but my Iranian heart starts bleeding if I see you dumping Saffron into a pan like this. In Iran we always either dissolve it in hot water or grind it beforehand - to get maximum flavor :) PS: always a pleasure watching your videos!

@dkn2464 3 года назад

I think the milk kind of acts like water by infusing the Safran but I'm no Safran expert...

@KhyatiPuria 3 года назад

@@dkn2464 could be but the milk would have to be boiling hot to actually extract saffron completely.

@deminybs 3 года назад

Hi guga :D just ate some A5 miyazakigyu picanha last night almost died it's soo good

@Unknown-rh9nl 3 года назад

Nice how’d you cook it

@anthonyogletree5413 3 года назад

My wife is Jordanian, and one of my favorite dishes from her family gatherings are Jordanian Mansaf with jameed. I'd love to see how you make it, then recreate it as a surprise for my wife.

@clanseller55 3 года назад

im so jealous of your knife collection! mayby a explanation video of the uses of your knives?

@kainih 3 года назад

Strained rice and no MSG?! Uncle Roger is going to have an aneurysm.

@jondeiconic2552 3 года назад

Oh he watching now.

@allyourfuturebelongstochina 3 года назад

uncle rogers is a ccp shill who doesn't know what he's talking about. And you also cannot make Biryani with asian style rice. It tastes like turd.

@TheSlavChef 3 года назад

hayiaaa

@-MarkWinston- 3 года назад

@@allyourfuturebelongstochina wanna bet he doesnt know what he is talkin about? He hails from the same country as me and the food he talks about is what we all eat almost daily. Briyani? Our daily staple. Keep yappin.

@DaveDVideoMaker 3 года назад

Indian dishes generally don’t have MSG.

@Merecir 3 года назад

Try making Swedish "Janssons Frestelse" (Jansson's Temptation). - Potato and Anchovy Casserole. A must have on any big celebration smörgåsbord.

@PovlKvols 3 года назад

Oh yeah, great idea. I haven't tasted that for years, and I'd like to see Gugas take on that one!

@andre-j3sus 3 года назад

Oi Guga! I will write in English because apparently you are forgetting your Portuguese xD. I'm from Portugal and here the most popular "sandwich" is called "Francesinha", it's from Porto and it's delicious, it has many types of meat and cheese, and the sauce is incredible. Look for it and try to cook it!

@Syncr0w 3 года назад

Another great video Guga! My name is Paul, I am from the Phillipines. There is a couple of popular dishes from there you could try. Lumpia: Philippino Eggrolls. Specfically the pork variant. I would like to see an experiment to put MORE juiciness and flavor into it. Please do a comparison between a traditional version vs. a sous vide version. Chicken Adobo: Chicken in a soy sauce mix. Again another comparison between traditional and sous vide styles. Thanks Guga!

@Envra 3 года назад

I would love to see Guga make sous vide Haggis traditional style compared to a non-traditional style where it is on potatoes with more palatable meats for normal people. I'm sure everyone from Scottish descent would love it, personally, I love the all the haggis I have had.

@foreverclassic105 3 года назад

This is a cool idea!

@mikkel881 3 года назад

Im from Denmark and think you should try to make a guga verssion of ''Stegt flæsk med persillesauce'' (Roast pork with parsley sauce) we usually just have boiled white potaotes with it, but would love to see how you would make it. and keep up the great videos, i learn so much from them :)

@Mrkouman 3 года назад

Lol.. I’m dying over your uncle roger comment and the rice.. love it. I watch you both

@beaconstudio4180 3 года назад

You should do an experiment where you should see if seasoning before dry age is better or dry brining and then dry aging.

@niubilities 3 года назад

I think that will just cure the meat and make it salty

@HSKFabrications 3 года назад

You don't dry age chicken...

@beneisenberg6003 3 года назад

@@HSKFabrications first time here?

@HSKFabrications 3 года назад

@@beneisenberg6003 nope, did you watch his video when he did?

@HSKFabrications 3 года назад

@@beneisenberg6003 You must be new here. He's done it and it came out horrible.

@Dillfaro 3 года назад

Can we please get a video on a nice bone-in pork porterhouse? You get the loin on one side and the tenderloin on the other. That cut of meat is magical and I would love to see you bring out it's full potential.

@The89shachan 3 года назад

I'm from Malaysia and I've been a fan of both of your channels. If i would suggest the most popular food in my country, it would be 'nasi lemak with spiced fried chicken'. Looking forward to watching more of your videos, Guga. Peace and love to you, Maumau & Angel.

@LiveAsh 8 месяцев назад

I would say you did everything right except a few last things at last where you combined all the stuff, at the end after combining all things in a pot put a bit of ghee (purified butter) at the bottom and put a smoking cup in the pot and cover it, and put it indirect heat(as less as possible) then after an hour(make sure it doesn't burn at all and heat as less as possible) try it out.

@burnbinaron8140 3 года назад

Wait till uncle roger says haiya. Love this video guys. Guga, u should do your version of egg fried rice. And definitely with some steaks

@silvercat7599 3 года назад

I'm from Peru. I would love to see you make Seco de Carne or Aji de Gallina

@alvaroandaluzdiaz6374 3 года назад

¿Crees que pueda encontrar los ingredientes?

@silvercat7599 3 года назад

@@alvaroandaluzdiaz6374 Creo que sí. Creo que con Amazon u otras tiendas online, puedes encontrar los ingredientes o al menos conseguir algo similar.

@CodrinDonciu 3 года назад

Guga, you gotta try these two Romanian dishes: 1. "sarmale" served with sour cream (pork and beef ground meat mixture, wrapped in cabbage or grape wine leaf) 2. "mici" served with mustard. (beef and lamb mixture, it's like a sausage with no wrap; look it up, extremely popular here)

@Oscar_AH 3 года назад

I’m watching your videos while fasting. I don’t know if I’m torturing myself or just getting ready for the feast :D

@francinegee9997 3 года назад

Every other day I only eat one meal a day, and I watch the videos too. I torture myself by...getting ready for the feast!

@bigal1024 3 года назад

Lol. Thats like staying at a crack house while attending rehab…

@uyvu9309 3 года назад

I clicked so fast when I saw guga I didn't realize that I was here

@remodulatorufficiale 3 года назад

Very common in South Africa, Guga. But yours is wowzinho 100%!

@wolfpredator5226 3 года назад

I have a Indian friend and his grandmother makes the best biryani. I love it

@kenweller2032 2 года назад

If you have a chamber sealer like that, I understand you can "speed marinade" by running the item in question through a few vacuum and release cycles. You can instantly pickle vegetables that way, too.

@littledog7961 3 года назад

"It's like a curry on the bottom" That's exactly what I was thinking when you were cooking it lol.

@deepayanbardhan911 3 года назад

Guga knows how to appease all crowds. That's probably the fav indian subcontinent recipe for everyone

@jeremyjohn1954 3 года назад

The whole point of Briyani is to cook everything together... justsaying, but I'm sure Guga's version was good

@bleezair 3 года назад

I’m from Canada, and I’d love it if you could make one of my favourite dishes. It’s a wild game stew spooned onto mashed potatoes with beef gravy on top. Some cheese topped buttermilk biscuits on the side is my go to. I’m not going to give more detail than that because I’d love to see your own interpretation. You’ll need moose, venison and caribou. I hope you choose this dish! Cheers from Canada 🇨🇦

@mickoneill2753 3 года назад

Hi from London, England... love your videos... I often cook Basmati rice, and I always use the boil and sieve method, as you did. If you leave it in the pan to absorb the liquid, you end up with a sticky mess stuck to the pan bottom!!!

@GaryPopejr 3 года назад

Best advice I've ever gotten from Indian friends when it comes to cooking is to double or even triple the amount of seasoning it suggests on any website lmao

@jaanbazhossain9526 3 года назад

I like how guga respect uncle rogers.... He mentioned him so many times......they have a nice relation there 😌

@JamesExcell-InterJex 3 года назад

I'm Jamaican...American. Your version of jerk chicken would be amazing! With the scotch bonnet pepper!!! And all of those juices. Yessir!!

@Yonada 3 года назад

Guga! Can you make a video at some point about what you do with all the various trimmings you get? From chicken, steaks and all that! Particularly interested in seeing you actually put the dry age trimmings to use!

@jarlsigurdstorvann9885 3 года назад

There is a popular spice in norway called "gastromat". It has a powerful taste to it that enhances meaty flavors in different ways salt would do it. Try get some and work with it!

@Haze4Dayz 3 года назад

Gastromat is just Sea salt and MSG lol

@jarlsigurdstorvann9885 3 года назад

@@Haze4Dayz i doubt that

@cantycanvas4150 3 года назад

@@jarlsigurdstorvann9885 well, there’s also some yeast extract, leeks and garlic... but Haze4days is basically right; it’s the msg and salt that makes it savoury. You can buy pure msg in many asian shops. Try adding it to any spice blend that you make yourself - it’s awesome stuff. It should perhaps be noted that the health effects of msg are disputed and some claim it’s downright dangerous. When people talk of the ”umami” flavour it’s really the msg they’re meaning. It’s the ”secret ingredient” in most take away china food. If you’re wondering why your home made asian dishes don’t taste like at the restaurant, it may very well be the msg that makes the difference.

@jarlsigurdstorvann9885 3 года назад

@@cantycanvas4150 allrighty then wikipedia boi

@jokz9810 3 года назад

Hello Guga, i'm watching your videos from France and i think that you should try doing some of the frenchest dishes such as Boeuf bourgignon or a steak tartare ! You should definitly try doing a sauce béarnaise to go along with your steaks !

@lucindajane6433 3 года назад

Sous vide coq au vin would be awesome!

@theclownofclowns 3 года назад

Always a pleasure to see your videos, Guga. Are you classically trained? It seems like it

@joelmork4118 3 года назад

Looks incredible! Can you try dry brine picanha?

@abhijithak9102 3 года назад

Being an Indian, I approve this magnificent flavour explosive dish ! 👍

@JuniorJr... 3 года назад

Explosive in both ways 🥵 haha Greetings from Brazil.

@marwan4358 3 года назад

You have the most flavored dishes in the entire world!

@abhijithak9102 2 года назад

@@JuniorJr... oh I feel you. We're used to crapping molten lava everyday 😂😂

@JuniorJr... 2 года назад

@@abhijithak9102 🤣🤣🤣

@shawnlesley473 3 года назад

Just once I would really like to hear Guga say "This marinade is gonna be a real P.I.T.A. to make!".

@JohnAbrahamsen 3 года назад

Hi Guga. Looks very good this dish. I will certainly try to make it. Proposal: make Norwegian Fårikål or traditional pinnekjøtt (this you will love I will promise you this).

@LikesBigSteaks 3 года назад

Really liked the recipe. Grilled the chicken instead of sous-vide, but got a really good crisp.

@Aioross 3 года назад

From Portugal and i'd like to see you give it a go on "Cozido à Portuguesa"

@Wingchop 3 года назад

Love that dish That would definitely be something different for the American crowd

@BarHRanch 3 года назад

I feel like maumau needs his own channel

@therealMelonMusk 3 года назад

Doesn't he already have one?

@BarHRanch 3 года назад

@@therealMelonMusk does he?

@therealMelonMusk 3 года назад

@@BarHRanch I'm pretty sure he does, but forgot the channel's name

@TheRealNormanBates 3 года назад

0:41 you should consider doing a video on what you do with the trimmings.

@chiwawahusky 3 года назад

I'm from Thailand. Please cook Chicken Massaman, one of the most famous Thai recipes. It might be even more fantastic with your Sous Vide technique.

@harshsaudagar1404 3 года назад

Big fan guga ! The thing about biryani is you don't want to cook the chicken separately. The rice needs to be half cooked and layered on top of gravy + marinated chicken and then slow cooked. This makes the rice absorb the flavour and you are left with an amazing dish. Glad to see you trying Indian dishes !! Keep them coming ! Love from Goa, India !

@lucindajane6433 3 года назад

I get what you’re saying but this is a sous vide channel. So that wouldn’t work, he has to cook the chicken separately

@abdulsamadbhati636 3 года назад

I'm an Indian and Guga you've made a 100% Authentic Chicken Biryani no mistakes whatsoever. Next time try with curd. Put some curd on it mix and eat it.

@zohniey 3 года назад

Make some Loukoumades from Cyprus!!! They are so fun to make and taste out of this world!

@ioio5993 3 года назад

Germany - Bavarian white veal sausages, or weisswurst, with zuurkoolstamppot is a Dutch dish (mashed potatoes with sauerkraut and bacon) served with some stewed apples. Stone ground mustard

@SpicyShinx 3 года назад

Guga, I’m allergic to black pepper and can’t have it, can you do a video where you experiment on alternatives to pepper? I wanna season my steaks more but I only can use salt and garlic power as I don’t know what would work the same

@Roamer145 3 года назад

Is it specifically black pepper? Like, could you use white pepper? Or dried basil is a tasty addition. As is savory (fresh or dried).

@SpicyShinx 3 года назад

@@Roamer145 all peppercorns as they are all from the same plant, just different processes. Closest I get is using some types of chilli powder. Basil I have tried bystanders I mean all I taste is basil. Fresh rocket kinda worked but soon as it wilts it looses the pepperiness. Curious to know what guga would come up with, I currently use Cayenne powder but I mean I can really tell it’s cayenne :(

@Vietcongster 3 года назад

When he makes picanha, he uses only salt. I guess you'll need to eat the queen of all beef for the rest of your life =P

@Truroben 3 года назад

Fresh watercress can have a nice peppery profile

@astrielmaahes1116 3 года назад

Try pink peppercorns, its a completely different plant species relate to cashews. But if you have a nut allergy too nevermind

@wonderdesmond6729 3 года назад

Hi,i am from malaysia can you could try to make satay ayam/beef/lamb. Most malaysian enjoy this dish during festival season or just normal days.

@-MarkWinston- 3 года назад

Rabbit and deer too... hahahahaha! Baru tahu erti 'flavour'.

@wonderdesmond6729 3 года назад

@@-MarkWinston- yes yes yes

@kyril98741 3 года назад

agreed. I think Sate will taste a lot better with sous vide. BTW ayam is chicken.

@-MarkWinston- 3 года назад

@@kyril98741 part of the reason why satay is so delicious is because it spends most of its time on the grill, above the charcoal. If you sous vide it, it will spend less time on the grill unless you put on a very low heat which negates the point of satay, quick and delicious.

@kyril98741 3 года назад

@@-MarkWinston- you can get the charcoal flavour easily during the sear portion. Satay usually doesn't take too long to cook.

@mttpie5975 2 года назад

could u do a video about all of the best steak methods that u have tried on one steak!?

@dourspider8090 3 года назад

Lol that chicken marinade recipe is literally the one my mum uses

@mastersai9081 3 года назад

That was really great dish tbh! But umm the traditional version is kind of different, like the whole sauce aka the gravy is made along with the chicken atleast at my home. The chicken that way soaks up more of the flavour and well there is also another way of cooking rice which includes not using a colander while the final assembly. Tho it really was a well made dish Guga Style!🔥

@DARINW13 3 года назад

“Just buy a rice cooker! Hiyaw....”

@marchandaisin2 3 года назад

Please try cooking argentinian mollejas a la parrilla vs sous vide, it's going to be a mistery meat for sure. cheers! Love your videos

@andrepilar9267 3 года назад

Caro Guga,como irmão português eu exijo um prato portuga! Bacalhau à Lagareiro ,um arroz de marisco,cozido à Portuguesa...ohhh man...Diiiiiiilicious brother! Anyway,com o teu toque pessoal acho que vai sair algo especial! Se cozinhares algo daqui até te deixo fazer uma piada sobre portugueses no final do vídeo...ahahahah Continua o bom trabalho. 😊

@jeffhenry7139 3 года назад

Am not indien but I live in a multicultural island, Briani.. Nice try you do it right but Briani have soo different ways to cook but it's always tastes like paradise 😂😂

@9jsofficial472 3 года назад

Cook SOUVLAKII PLEEASE

@Arrieon 3 года назад

I’m from Trinidad and YOU NEED TO TRY DOUBLES!!! And also Trini style curry

@ghaleghale913 3 года назад

Respect your way of cooking style.

@N8sLaxLife 3 года назад

As a Filipino I’d love to see either adobo or kare kare. Both want tender meat so they’d lend REAL well to sous vide. Sisig is another good option too

@mustafafernandez1038 3 года назад

i think he already tried sisig but he miss pronounced it XD

@benzmansl65amg 3 года назад

Sarap

@dorianboone9757 3 года назад

Indian food is criminally underrated. The flavor profiles are unique, deep, and complex that it's ridiculous.

@jeambapt 3 года назад

Often too spicy for the mere mortals

@Sundog1985 3 года назад

Maybe in the US but it is very big in the UK.

@nukembear2345 3 года назад

I dont think it's under rated I think it's simply less available at least in the US, unlike other immigrants most Indians who move to America are highly educated and therefore do not come here and open restaurants! This is tragic and even if you come here and are a programmer,engineer or doctor, if you bring mom or grandma with you buy them a restaurant and feed the public!

@hatakenewt348 3 года назад

What do u mean underrated? It's the most popular type of cusine in the world.

@glossmaker6931 2 года назад

Great video man!! Don't worry, there are many ways to cook Biryani from different parts of India. I am from Singapore & i cook my Biryani the boil way too similar like you but i half cook it then layer with spices & Chicken Masala then slowly cook till finish. I suggest you cook Hainanese Chicken Rice next please!! Thanks Guga! Great video. Very natural.