I tried BAKING SODA on chicken and this happened!

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Baking soda is one of the most useful things you can have in your kitchen, It can do so much and its recommended for so many things that is insane. Today we try it on chicken to see if we can bring the level of crispiness up by just using it. The results are insane.
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#food #cooking #experiment

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Опубликовано:

16 апр 2024

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Комментарии : 837

@elrynon 26 дней назад

Why didn't you spray BOTH with the waygu fat? That would have been the only way to get a real comparison. Great video otherwise!

@stevethea5250 23 дня назад

he dropped the ball with this

@Whyyyyyty8021 23 дня назад

Big time

@gorilladisco9108 22 дня назад

Exactly. Maybe ... just maybe, the wagyu fat is what make the difference.

@stevethea5250 22 дня назад

fats on top will definitely make difference in crispiness@@gorilladisco9108

@timothy4664 27 дней назад

A higher PH promotes browning. If you are carmalizing onions, make a water baking soda slurry ahead of time. Set it aside and when your onions are browned but not done, add the slury and let it boil off. Your onions will come out even better. 1 tablespoon water to 1/4 teaspoon of baking soda.

@Caresbear 27 дней назад

Sweet tip!! Thanks! Totally going to try that! 💕💕

@JoannaHammond 27 дней назад

Yep also great when you cook veg. They cook faster and the green can pop out more.

@timothy4664 27 дней назад

@Caresbear you may need to adjust the baking sofa depending on the amount of onions you prepare. I tend to make a lot of caramelized onions to have handy, 5 or 6 pounds because they reduce so much. 3 lbs would be closer to 1/8 teaspoon. A little goes a long way

@SimuLord 27 дней назад

Same reason they use lye (drain cleaner) on pretzels. Anyone who's seen Fight Club knows what that stuff can do to human skin in its concentrated form; the stuff they use for pretzels is massively diluted.

@sadowolf 27 дней назад

Dropping pro strats right there, baking soda is an underrated gem

@RustyDust101 27 дней назад

For a realy crispy-crunchy chicken skin, here's a pro tip. Before the preparation, drying, brining, whatever of the chicken, pour boiling water over the skin. This releases the skin from the meat, and allows you to easily slide a gloved hand with salt or a dry rub, plus spices and herbs between the meat and the skin. Then dry it as usual overnight. This treatment allows hot air to circulate underneath the skin which turns into a crispy dream.

@DH-ht9pl 26 дней назад

He has a video of that already

@stevethea5250 23 дня назад

@@DH-ht9pl link

@main2333 19 дней назад

Could you add butter too for same results

@Sinbad_Deity 27 дней назад

These people didn't know *BAKING* soda was edible.🤦‍♂️💀

@RolandTR909 27 дней назад

They probably forgot that a lot of baking and sweets have baking soda

@arizonatea3734 27 дней назад

We thought it was only for cooking rocks

@RolandTR909 27 дней назад

@@arizonatea3734 🤣😂

@malicekooper 27 дней назад

@@RolandTR909 they're not pastry chefs that's why .

@RolandTR909 27 дней назад

@@malicekooper yeah , I’m not a pastry chef either but I know there’s a lot of food that has baking soda even non baking food, just thinking about it.

@grantkohler7612 27 дней назад

Judging from the family's initial reaction, Guga could've come out with plates of broccoli as the test. I think maybe he should do 'not beef' more often.

@Booogieman 25 дней назад

Roasted broccoli is fantastic.

@xpyr 15 дней назад

@@Booogieman Angel would never eat it though.

@TheMillennialGardener 27 дней назад

Laughing at the confusion that BAKING soda, used in almost all baking for leavening, is edible 😂

@littlebighumancom 27 дней назад

I mean, they look at delicious looking food and go like "aaah no steak?"

@jonnyskray3000 26 дней назад

Don't forget about toothpaste lol

@DrEko2012 23 дня назад

thing is in baking you use like half a teaspoon or a teaspoon for a whole cake or whatever. Baking soda is a type of salt so you dont want to eat loads on top of normal salt for seasoning but as long as you don't go crazy it's fine.

@Elypthicon 27 дней назад

Is ok if the control chicken is bit sprayed with fat? I'm wondering if the effect of the wagyu affects the surface most than the banking soda. Good video Guga!

@sumer32 27 дней назад

Yes, both chickens should have gotten sprayed and seasoned exactly the same to be a true control!

@HB238 26 дней назад

I was curious about if he sprayed the non baking soda chicken.. otherwise no control

@Kewkky 26 дней назад

Completely agree. The wagyu fat spray would conduct heat towards the skin better than the air, which would toast the skin. It's why people recommend basting your chicken in some kind of oil or fat before frying them in the oven. Not spraying the control was a huge mistake, as there are now two variables in the experiment (baking soda, wagyu fat as "oil") instead of only one (baking soda).

@edwillock 26 дней назад

Should have been 3 chickens, salt only, salt and wagu spray, and salt with baking soda mix plus wagu spray.

@user-tr4pm4cq8s 24 дня назад

baking soDA*

@kaijumastergaming6713 27 дней назад

guga saying a awesome sidedish that will please everyone that is super easy to make" is basically what makes him iconic-he says it in every video and i love it

@cocodojo 26 дней назад

Guga always starts with that line... and proceeds to list off at least a dozen ingredients or steps for the first part of the side dish 😂

@Jeremy-ot6pb 26 дней назад

@@cocodojo and it's always potatoes or cheese

@meekrob 26 дней назад

@@Jeremy-ot6pb You say that like it's a bad thing.

@melstarr1864 6 дней назад

It looked delicious, but it was definitely not a side dish. It was a main course!

@Collazoo 27 дней назад

BAKING SODA I GOT BAKING SODA

@tokajst 27 дней назад

I mean, I know the "oh haha chicken is so basic haha I would not choose it haha" is a bit for the channel, I know i know. But it is needed in EVERY video? A juicy roasted chicken right in front of your eyes and their reaction is "oh, its chicken huh"

@realblakrawb 26 дней назад

Yes, it is necessary.

@Sergparkour 26 дней назад

It's even more basic now with the baking soda

@yurinmahass4802 25 дней назад

Yes.

@hunterhenryk 24 дня назад

That kind of talk doesn't taint the experiment. Taking it further, requiring eating the side dish that's not exactly a palette cleanser, so as to not try the two samples back to back, that could've tainted the experiment.

@sirris4330 24 дня назад

I mean this channel has a lot of bs not just this:P

@xalat6277 27 дней назад

You put baking soda in all kinds of things we eat, mainly for BAKING, how are these people suprised?😂

@justaidynYT 27 дней назад

i dont know sometimes the judges be wildin

@user-rd3yg1rm8v 27 дней назад

Anything is a surprise in THIS channel, this shocked me just as much as the nutella steak experiment

@Artanis667 27 дней назад

Because all they do is grill meat, they don't bake cookies and cakes ever

@Sniperboy5551 26 дней назад

Because the average person is dumb enough, half of the population is dumber than them

@dpayO2 23 дня назад

It's engagement bait

@tdegrddeehjgd 27 дней назад

Gotta love the recipe instructions. Some of this and some of that. It's the meticulous attention to detail that keeps me coming back.

@jonathantr4932 27 дней назад

I use baking soda when I bake chicken wings, which makes them very crispy, and the buffalo sauce covers any possible off flavors. This is a trick I learned a while back from Kenji Lopez Alt, another of my favorite youtube cooks. Thanks for all the videos, Guga and company!

@stevethea5250 23 дня назад

which video

@jonathantr4932 21 день назад

@@stevethea5250 this was from his article on serious eats

@bertcertain6982 13 дней назад

@@stevethea5250 He also has a video on it. Search Kenji oven fried wings.

@stevethea5250 13 дней назад

@@jonathantr4932 how much ratio for the bicarb soda?

@stevethea5250 13 дней назад

Apparently he used baking Powder in those vids, slightly different. I rather stock baking soda more versatility

@Jayric2 27 дней назад

Guga needs to do an experiment where the "Side dish" is the actual test meal. Have 3 of the exact same steaks and a side dish that's super spicy or something. If you also think it's a great idea, like this so guga gets the idea!

@cseblivestreaming8073 27 дней назад

The only thing i remember from that part is „and cilantro“

@lunaraurora8308 27 дней назад

this is the earliest i've ever been on here. Great video

@julianbenedict9720 27 дней назад

I always spray cooking spray ( olive oil) on my chicken, convection bake at 400. Always perfectly crispy skin. I only bake thighs and wings though

@duanefouche378 27 дней назад

Baking soda is also often used in "Velveting", which is what a lot of Chinese restaurants use to make their beef strips super tender. I often use baking soda for tough meats to tenderize them, being sure to wash it off once it's ready since it can leave an aftertaste, then I marinade if needed.

@dweevilkay2907 27 дней назад

Use a little vinegar to neutralize the rest of the remaining alkali after washing

@itubrrr 27 дней назад

No they don’t. They use cornstarch to create the tenderness

@alexburrows202 27 дней назад

Yeah that jelly cat.

@feiryfella 26 дней назад

Use baking powder instead!

@Tons342 24 дня назад

@@itubrrr they use either one but baking soda has more of an off taste if used to much

@LeahsPaladar 27 дней назад

Oh wow! Gonna have to try the baking soda. I'm keto, so I use Baking Powder instead of flour to make it super crisp all the time. Great video! Always fun experiments.😊

@feiryfella 26 дней назад

Baking powder does exactly what baking soda does without the off taste.

@YGOPD 27 дней назад

Shouldn't it be salt, baking soda, and wagyu fat for one. Then wagyu fat and salt for the other? If you're just testing baking soda, then the baking soda should be the only difference.

@f2pgamingcastleclashmore119 27 дней назад

shouldve sprayed both with wagyu fat, its not truly control. this experiment is very flawed.

@thesovietonion4671 27 дней назад

You know it’s a good day when Guga posts a new video

@Marge__Single__again 27 дней назад

Hey Guga would you like to try and ferment biria marinade or any other tasty marinade like they do with kimchi or miso

@Kopa_Malphas 27 дней назад

Fermenting beef fat seems like it may be a bit weird, but yeah, running fermentation experiments sounds like fun. Maybe marinating in Lacto fermented sauces

@toranas1500 27 дней назад

@@Kopa_Malphashe did do a fermented burger experiment one time. I think he used those yogurt drinks on ground beef. Could be interesting dry aging beef in kimchi juice.

@westbingly2 27 дней назад

Fermented biria marinade sounds like a great idea

@Jwitzzz 26 дней назад

Gugas super simple side dishes are my mains on a good night

@tktyga77 26 дней назад

Thank you for taking my suggestion to test, that stuff is very versatile both in the kitchen & out of it, especially when baked

@mikey512delacruz8 27 дней назад

Could you try some experiments on some pork chops or pork in general? Cause I’m having trouble of finding some consistency on grilling pork without over cooking it and drying it out.

@greendro6410 27 дней назад

This was a great video 😊

@christinaw.3219 27 дней назад

It's the "You can eat that?!" for me. 😂

@joeceretti9098 23 дня назад

Interesting side note because the modern perception that Baking Soda is meant for the fridge is remarkably common. It was originally meant for cooking as your delicious looking chicken proves. That only became a secondary use many years after Baking Soda was already widely in use aka many many years before the modern refrigerator was invented. This leads me to this postulation¸ Is it possible to use a super clean refrigerator with only Baking Soda and a control group of differing foods one at a time along with it? Alter the Baking Soda and perhaps coming up with some new combinations to use on chicken or any other food to design interesting combinations¸ It would make an interesting next part thematically along with, as a fan of your content I would really love to see it happen! Interesting comibnations as well to replicate tastes of one food and using the baking soda to meld the two or more together? Baking Soda as the flavour transfer agent rather than the odour reducer, or as well as, I suppose.

@HoLeeFoc 27 дней назад

My favorite was the 2 "huh!?" cat pop ups at the end. 😆

@anthonymitchell6703 23 дня назад

I like all your dry aging experiments. Have you tried dry aging a rib roast with a paste made with mushrooms? If it works, I would definitely try it.

@markferguson96 27 дней назад

how about trying eggs for soaking steaks for a few days. 1 steak in the yolk, and other in the clear. and see if that makes a difference. or one soaked in A1 sauce, and one soaked in another type of sauce. KEEP up the great work Guga. your videos are something I love looking forward to seeing.

@jaimesegura7318 27 дней назад

Here in Costa Rica we use Baking Soda when making Chicharrones to get them crispy.

@PrincessEllie1986 27 дней назад

The reaction of the boys, when the Steak God inviteds you to Dinner and you just get Chicken 😄

@OmiWatanube 26 дней назад

If only they ate steak every other day lol

@joetant6260 26 дней назад

I put it in my flour mix when I do fried chicken, and it works amazing on strips!!!

@Jiiu27 26 дней назад

I Love Guga Foods Videos 💚

@fornhunkle 27 дней назад

Ive been soing the baking soda thing for dry rub wings for years. Definitely recommend

@TooSketchyForYou 27 дней назад

Chicken is one of my favorite meats so many ways to cook it. My go to way lately is take a boneless chicken breasts cut it in half (not all the way through) and add seasoning and/or sauce on top of it, wrap it in tin foil and bake at 400 for at least an hour. One of the best ones i made using this method was a kansas city bbq rub and some sweet baby rays regular or hickory sauce.

@markwinston3119 27 дней назад

I dont know but I have been told to keep away from baking soda and always use baking powder. I got a metallic taste when I tried using baking soda, from fried chicken to roasted ones. Never baking soda, at least for me.

@itsROMPERS... 3 дня назад

That's weird, because baking powder is made of of baking soda, with an acid like cream of tartar added.

@markwinston3119 3 дня назад

@@itsROMPERS... Baking soda is also 4 times more potent, and needs acid to be activated. If not activated fully, you will get that metallic taste. Once activated fully, that metallic taste will be gone. Baking powder is activated with liquid and heat (when you get the double action ones), so the chances of it getting activated and losing that metallic taste is far higher.

@landonsmith2154 27 дней назад

My favorite way to have chicken, is smoked. I had a tea-smoked chicken the other day it was amazing.

@MW3WiiVideos 26 дней назад

The way he always stretches his last words I always laugh 😂

@onlinecheatersexposed8491 27 дней назад

you can also grill it, and keep basting it with oil every 5 min. and the skin will puff up even more

@rjdgaming651 27 дней назад

Guga finally did it. I myself got into the habit of deep frying various types of meat with a seasoned flouring for the coat. Normally I put a generous amount so I can get maximum crispiness and better and long lasting after taste. I even did it with sausages at one point. Funny thing is that I only got into that habit when I saw your commentors urging you to use baking powder to deep fry chicken 😅

@Luckmann 19 дней назад

Try combining powdered citric acid and "baking soda"/sodiumbicarbonate on the dry skin before baking in the oven. As moisture is slowly drawn out, they should start reacting with eachother.

@Alexa-Raine 26 дней назад

I did this for my baked, breaded fish. Super crispy. Kinda dry, so great with sauce.

@BenedekVizi 27 дней назад

Yoo finally a new Guga video!

@morty2630 27 дней назад

It's been 3 days since the last 😂

@anonymeister123 27 дней назад

Follow his other channel, he posts there too lol

@pino_de_vogel 27 дней назад

chicken cubes, baking soda, salt, rice wine and let marinade for a hour or 2 and you have the best chicken base for stir fry chicken. Stays tender.

@jeffbrown581 25 дней назад

Baking soda is used in a most batters wet or dry for this reason with most all meats Pork, chicken, fish, and more because of the puff and crispiness it adds Like Guga said.... the key is dry meat to start and then a coating of salt and other items to pull out more moisture

@ericdavis7779 25 дней назад

"You can eat that" . Lmfao one of the funniest thing I have ever heard . XD

@joshtlamb12 24 дня назад

U should marinate the eye round in pineapple juice like you have before then season it with the baking soda mix to see if it will get a better sear like a normal steak.

@Kopa_Malphas 27 дней назад

Using the Baking soda method, and topping with a sauce would be killer. May have to try a lemon caper sauce on a baking soda chicken.

@user-xj7hh2pj6k 25 дней назад

I like using baking powder instead because the baking soda flavor isn't as sharp, but ultimately it's all about that PH change. It's in my seasoning for air fried or smoked wings to make them nice and crispy. Works every time, with very little, if any, impact to the flavor.

@ArchmageIlmryn 26 дней назад

The baking soda use I've seen is boiling potatoes in water with baking soda before oven roasting, gives a very nice crisp outside. Didn't know you could do the same trick with meat!

@brettm3431 25 дней назад

wet brine with a little baking soda 24 hr then pat dry maybe good ? changes the Ph of the brine to enhance the later crispiness

@benjaminburk2007 25 дней назад

One day my friend Guga do one on secreto iberico...but the good type

@khutikhuti 27 дней назад

6:02 YO!! Tell me Angel didn't sound JUST like Uncle Roger right there!! 😂

@johnbishoo7590 27 дней назад

We like to take a fryer chicken, cold smoke it for an hour and a half in a Weston indoor smoker, then remove it to a glass oven safe dish, rub butter and webber beer can seasoning and garlic (fresh , paste, or powder works best) under the skin as deep as you can get it, then shove an open beer of your choice into the cavity and stand it up so that the beers bottom is down flat so it doesn't spill out, cover it all in foil then bake at 350 for roughly 35-40 minutes, then uncover and bake until the skin crisps on 400. Done right you should end up with a damn tasty and super juicy chicken. Obviously, everyone has a different oven and meat thermometers so I bet you could do it even better Guga. Hope you try it.

@goaliedude32 25 дней назад

I know that the restaurant business is crazy and a headache, but I would love to see a guga chain restaurant. I eat out more than I should and I would totally make it one of my main things

@tr5947 11 дней назад

That side dish was a work of art.

@jdubs604 16 дней назад

Make sure you only use a little on anything you make. Like literally a pinch or two max. It’s good to marinate protein and it’s good to keep vegetables green. Like blanching broccoli with 2 pinches of baking soda.

@user-md8ky3er1w 27 дней назад

One day guga ima try ur bad azz steaks on my bucket list brother

@JohnDoe-rj8nd 27 дней назад

Adding a little baking soda to the flour when making fried chicken makes it taste amazing. 10/10 would highly recommend.

@Grunttamer 23 дня назад

Try leaving both treated/cut chickens in the fridge uncovered overnight first. That should narrow down if the baking soda is having a chemical effect or just drying the surface.

@jdgower1 9 дней назад

You're supposed to use baking POWDER, not baking soda - those are two different things. That being said, if you have a very sensitive palette, get the baking powder that doesn't have aluminum phosphate in it. The best practice is to pat the skin relatively dry and put a good coat of baking powder on the skin at least an hour or two before the cook. the skin will start to bubble a little before the cook while 'opening up' some, and it will continue to dry out.Then put your favorite dry rub on and spritz it with oil as a binder / surface fry agent. Then hot smoke it at 275 - 350 till the desired internal temp.

@nathancunningham3929 27 дней назад

Letttsss goooo new guga video

@parkswhite 26 дней назад

I think you might have intended to use baking *powder.* It makes oven-cooked or air fried chicken extra crispy, but is not an ultra alkaline substance. But, what the hell do I know? I love you Guga! Sous vide more things!

@roboslug7582 24 дня назад

Roast the baking soda at about 300°F until it has lost about 30% of its weight. That converts it from sodium bicarbonate to sodium carbonate, which has a significantly higher pH and doesn't have the soapy, off-putting aftertaste. Then you just make a slurry of it and lightly brush it on the chicken skin. Calcium hydroxide (available at most Latin stores) is even more potent, so you can use less. And if you inject the brine into it, the salt and sugar can be dispersing internally while the skin is drying, and the skin will dry more quickly and fully because it's not competing with water drawn out by the salt, and none of the brine ends up in the skin, so it doesn't increase its water-holding capacity. I also perforate the chicken skin pretty heavily, so the fat underneath bastes it during roasting. That produces the most crispy, bubbly skin ever. Also worth noting that basting the skin with boiling water beforehand, or applying any sort of proteolytic enzyme (bromelain, papain) beforehand, will enhance the results, because they both give the protein breakdown a headstart. Basically, just science the hell out of it and you can get super awesome results.

@minsterhill 26 дней назад

Hey Gu! Thanks for not frying for us not able to eat that anymore!

@mcducklin 26 дней назад

This also works with pork belly. If you rub some of it on a pork belly before cooking it the skin will bubble up making it very crispy try that please

@Brian_Gonzales 27 дней назад

Baking soda is also good to use to mix with your rubs to make crisper fries too

@AAblade7 26 дней назад

I’ve tried to use baking soda for crisping different meats, but I was always get a funny after test. For me it’s better to just take more time then using it to speed up the process.

@MrRavmoor 27 дней назад

For tenderizing beef I find Baking Powder to work a lot better than Baking Soda, specifically because it doesn't create the same weird flavour that, at least for me, baking soda can cause on it's own. I wonder if that can be used in other applications, too., since it's basically just baking soda with cream of tartar and maybe some starch.

@steveramey5639 27 дней назад

Just a thought: Same experiment but season it with the KFC spice mixture & baking soda and Guga's Rub & baking soda. See if the skin crisps up but doesn't effects the other flavors.

@lucascady4992 27 дней назад

I've been getting crispy skin lately on my baked chicken by patting dry, and rubbing the outside with butter before I season. Then bake at 425 till the internal temperature is 170...

@gui_mrtns 27 дней назад

You should season a smash burguer with the baking soda mix, it should give a even better crust.

@AmrothXD-4o4 13 дней назад

One Big Problem, in Europe we rinse heavily after we tenderize with baking soda. Because of the taste of baking soda, we see it as uneatable. So a better option would be use it in your brine and then wash and dry it

@SomebodysVincent 27 дней назад

If you put baking soda into a cup and fill it with warm water and let it sit it will take the browning of tea bags and coffee off of the mug. And 90 gram into a washing machine and you eliminate some of the odors.

@eliasfajardo6148 27 дней назад

Chicken is great. I love eat. It's all in the marinade and seasoning.

@JfrogFun 23 дня назад

Please Guga, you gotta do an Oyster Sauce video, sous vide, dry age, marinade, compound butter, anything please.

@chiapetobama7281 26 дней назад

I’d love to see you tackle Asian ginger dressing dry age

@Rose_A 25 дней назад

"You can eat that 😮" 😂😂😂 *Baking* soda 😂😂😂

@bugbuddy1771 26 дней назад

Great vid.

@Veehawk 27 дней назад

Dry brine the birds overnight in the fridge with the salt/baking soda mix on the skin. It'll pull the moisture out drying the skin and as the juices of the meat reabsorb back into the bird it pulls the salt in with it flavoring it. It's also why binders aren't necessary when smoking meats using rubs. As you lightly add a base coat of rub let it sit for 7-10m and the moisture is drawn out to the surface due to the salt. Then re-season with another coat and the moisture is sucked back into the meat drawing in the flavors. Science at its best! Now the rub is wet and sticking just fine!

@MrJamesBrown70sChild 26 дней назад

Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️

@hlynnkeith9334 26 дней назад

A touch of baking soda makes baked chicken skin crispier. Good to know. Thanks, Guga.

@eytan1815 25 дней назад

“Can you eat that” killed me

@RRCaddick 24 дня назад

Hahaha it always makes me laugh when he says this one is easy to make and then proceeds to make a gourmet dish 😂

@jaredhancock5154 26 дней назад

I feel like the key is baking soda gives more crisp, but it's usually covered in flavor sauces, which is why it works in Asian cuisine

@adambarron4015 27 дней назад

Good choice going with the spatchcock. I'd have tossed some veggies under the chicken so you have veggies roasted in chicken fat to snack on.

@topofladder 27 дней назад

Finally checking out the channel again now that it’s a different protien

@omarlnd 23 дня назад

CAN YOU TRY STRAK WITH AMBA , ITS A SAUCE USED IN THE MIDDLE EAST BUT ORIGINALLY FROM INDIA AND PAKISTAN CONSIST OF MANGO AND OTHER STUFF. JUST TRY IT .. WE USUALLY PUT IT ON SHAWARMA AND BBQ

@plaguesseven9163 25 дней назад

I've tried baking soda to make chicken wings crispy, and did a taste test vs the traditional method. Baking soda did the trick but at the cost of flavor. Everyone that tasted them went with the original (no baking soda).

@landonk3261 8 дней назад

I tried this with wings, except I dry brined the wings overnight. Came out really crispy. If you use other seasonings or sauce, then there is no off taste.

@wassimfarhoud 27 дней назад

I never saw this GUGa!

@worldfamouslanglois4805 25 дней назад

oh those poor boys 'WHAT GUGA NO WAYGYU? .. so spoiled :) cracked me up .. love your stuff man

@AznPhatty 26 дней назад

Adding baking soda to meat in Chinese cooking is velveting your meat. Makes it more tender and browns well like Guga said. Chinese cooking secret.

@mikelee8937 26 дней назад

Turf and turf? TNT, Dynamite!!

@aserdias7813 27 дней назад

Guga: This sidedish will please everyone Angel 0,002s after finding a vegetable : 🤢🤮

@ajd3391 27 дней назад

Fun fact, dredging your naked raw chicken wings in baking powder (not soda) makes them extra crispy when baking them. No fryer needed!

@iSayUhhhhh 20 дней назад

Guga, you need to try this with baking POWDER. I’ve heard it works better than baking soda in giving chicken the crispiness that you’re looking for…only one way to find out!

@MrVovansim 26 дней назад

That tostada had more vegetable than Angel has eaten in months. Lesson learned: you want Angel to eat his veg, offer him chicken as the alternative. 😂