I've been Deep Frying WRONG all this time? Seriously!?

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Today I realized that I have been deep frying wrong all my life. You see the issue is how I made my style and I am so happy to share with you how much better and crispier deep frying this way is. It might also be cheaper depending where you life.
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#DeepFry #SousVide #Recipe

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22 окт 2021

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Комментарии : 699

@marksolomon969 2 года назад

Is it real bread right out of the bag? Or do you first get the bread dry and stale before chopping it?

@SousVideEverything 2 года назад

100% real fresh bread!

@ladyfoxfire72 2 года назад

@@SousVideEverything Could you try this with home made bread vs store bought bread

@richardsrenes3428 2 года назад

@@SousVideEverythingi agree with him. but can you try it with different homemade breads such as brioche, butter bread etc.?

@cartouchator 2 года назад

@@richardsrenes3428 I've been using this method for YEARS. It definitely tasted best with basic white bread. Don't go for brioche or anything with eggs in it, as it won't end up as crispy and fluffy and crunchy. Just plain white sliced bread, in the blender 8 seconds, done. You can also spread the bread crumbs you made in a dehydrator or in a oven on lowest until dry, and keep in a ziplock bag, will keep for a month, just add a teaspoon of milk into it and mix thoroughly before using it

@theoriginalchefboyoboy6025 2 года назад

freeze the bread first...

@anarchydgaf1208 2 года назад

Since we are coming up on the holidays I wonder about sous vide turkey vs duck! May be a good video to try out!

@IllickPlaster 2 года назад

Sous vide Elf, Dry aged Santa Claus and smoked naughty kids

@SaneTheBro 2 года назад

@@IllickPlasterguga should dress as santa claus

@kongpengmoua7561 2 года назад

They did a sous vide turkey a few years back and it was not good

@DaniMartVtbr 2 года назад

@@IllickPlaster lol, having Mrs. Claus all raw and to yourself eh?

@bloodraven420 2 года назад

@anarchyDGAF try smoking your turkey

@Sir0fficerNasty 2 года назад

Pork so good you don't even try the coleslaw.

@liammartinu7868 2 года назад

LMAAOOOO ich hope he will See this 😂😂😂

@chutala9513 2 года назад

What is coleslaw?

@udcaps 2 года назад

@@chutala9513 chopped salad

@Gaichou 2 года назад

Was wondering the same thing 😂

@lylemoore3827 2 года назад

That's what I do any time I get a meal that comes with Cole slaw. It stays right on the plate lol

@AndreaFromTokyo 2 года назад

You can "revive" the panko by sprinkling milk while stirring it! We don't "smash" the meat flat here tho, we usually have it around 2-2.5cm thickness

@dgdigital2659 2 года назад

I forgot this technique thanks for reminding me, I remember the first time I did this and added to much milk the easy fix was just a more Panko 😂

@allyourfuturebelongstochina 2 года назад

This is guga, he just makes entertaining videos, but he has no clue how to cook. You know how much sugar is in american bread, its basically cake. He deep fried meat wrapped in cake.

@ptk888 2 года назад

Did a side by side comparison on brined chicken breast strips with my fav coating mix: Panko/rice flour/cornmeal, and your suggested shredded fresh white bread and a bit of salt and pepper….my wife’s comment was “How come it took you so long to get this right?” The bread coating won hands down….light, chrispy, and beautifully golden. Yet another great lesson I’ve gotten from you: thanks again and keep up the good work!

@CoalCoalJames 2 года назад

I've been doing that for years so here's a tip: Freeze the bread and make it just before coating the meat, it comes out even fluffier and for even fluffier AGAIN~ shallow fry in clarified butter.

@TNBushcrafter 2 года назад

Ya think homemade breadcrumbs are a huge difference you should try homemade seasoned croutons. I seasoned and dehydrated about 40 shelves of breadcrumbs last spring. Croutons toasted is untouchable by anything store bought. I've been making them for about 20 yrs.

@NoahKay 2 года назад

He got so happy with the pork that he forgot the coleslaw!😂

@liammartinu7868 2 года назад

LMAAOOOO ich hope he will See this 😂😂😂

@cyborgofdeath 2 года назад

only that he was slurring his words while savouring that pork flavour lol

@kajerlou 2 года назад

I grew up often using shredded up sliced bread like this but for real, I have come to much prefer panko. I think a key point you may be missing here is panko can be found in several grind sizes. From very fine to extra large. Also, there is such a thing as Nama Panko, or fresh panko that hasn't been dried. I get it, I'm from Alabama myself and I never knew panko had so much variety until I actually moved to Asia (I live in Korea now and I have been in Japan).

@kajerlou 2 года назад

Understand, some brands actually cook their panko with direct electric current rather than dry heat. There is a difference.

@Adham-vz2nw 2 года назад

I just wanted to thank you for the given information

@eternalzeero 2 года назад

@@Adham-vz2nw There's an Adam Ragusea video on good panko bread crumbs on the whole process (the right one) of making panko and the reason it's used for fry coating. Check it out if you've got the time.

@promatqas 2 года назад

Knowledge on point, speak from experience. Cheers 🥂

@Gardor 2 года назад

@@kajerlou isnt that the whole point of panko

@mudachaproductions 2 года назад

2:36 Evil Guga be like: Do not season both sides

@yoursensei8837 2 года назад

Evil Guga be like: I know it doesn't look that good right now, but don't watch this!

@TheFrantastic 2 года назад

@@yoursensei8837 More like: This steak just came out of the bag, and it looks wonderful! No need for searing!

@communadog7874 2 года назад

@@TheFrantastic i know this looks wonderful right now, so don't watch this

@communadog7874 2 года назад

@@TheFrantastic i know this looks wonderful right now, so don't watch this

@cptjfk 2 года назад

I love your enthusiasm and the joy when something tastes good ;) It's so sympathic!

@matthewporetti2336 2 года назад

Freeze the bread first and then try shedding it on a cheese grater. You can get long thin shavings and it works amazing.

@ninopinki 2 года назад

As I haven't found access to "panco" bread crumbs, in the last year I've been preparing exactly in the same method. A note: Initial quantity of bread when blending and stopping at the correct crumb calibration is essential. Additionally; In order to store them and have a better result in frying crispiness and less oil caption ; dry them out for a day, I de-hydrate them in a pan on top of the fridge. Take extra care of keeping the robust texture when storing them. Till today, in my book, the effort is worth the result. Thanks Guga for the work until now, this brought quite the excitement..., learn so much and enjoyed, please! keep it up!

@brei2670 2 года назад

The Japanese still use Panko, but ofc you can shred it to different sized pieces.... Panko is just a type of white bread, too, but they bake it in a special way that produces no crust, so they don't have to throw anything away when they shred it.

@MrZhdarkstar 2 года назад

Love that you use the Zero Escape: Virtue's Last Reward title screen sound effect for the time/temp screen in the video.

@tahroy28 2 года назад

I have been cooking my entire life 35 plus years. I have always said cooking is about surface area. The right heat and the right size. I always really like this channel a lot. Your entire team does a great job and I appreciate the knowledge given

@22michiganboy 2 года назад

Tried this recipe last night! You hit the nail on the head with home made bread crumbs!!! Makes all the difference!! I won’t deep fry any other way

@TheDabblinMan 2 года назад

This is also the primary type of bread crumb they just in Korea. We've been doing it this way for the last year (but with honey wheat bread) and will never go back. It tastes better, has an amazing texture and is easy to make! Great video!

@unironicallyablueraspberry4959 2 года назад

We do this in country of north korea as well

@dollarsmovies 2 года назад

I love your videos. So entertaining and informative. You guys are coooool! Blessings!

@betinhowoo 2 года назад

Hi Guga! This can get even better, believe me! At home I do the same with the bread and the blender, but before I roll the meat in it I have the freshly breadcrumbs in the oven for a few minutes. You can add a little bit of flour in the egg so it gets stickyer when you put the breadcrumbs on the meat. After this the proccess is the same, just deep fry it. I guarantee that is the best you can get! Have good one!

@eddavanleemputten9232 Год назад

My my mother would make her bread crumbs like that. For a different texture she’d dry stale bread and pound it into smithereens or pop it in the blender. The crumbs from dry bread were for harder, crispier crusts and for adding to ground meat (add milk and egg) to make dishes like meatloaf: the egg and bread make the ground meat more cohesive and easier to be sliced. The crumbs from fresh bread were for ‘fluffier’, more airy crusts that mainly need to add a light crunch. If you want even more crispiness, double-bread your items. Dip. Flour, then egg, the, crumbs. Return to the egg and pass through the crumbs again. Your crust will be thicker. Fry as instructed. If you have to fry in batches, heat your oven to a temperature at which your food is pleasant to heat. Place the fried food on a trivet/rack in the oven. Keep on frying until everything is done, placing each batch in the oven with the food you’ve already fried. Then serve the entire, impressive pile at once. Bonus tip: sprinkle with salt as soon as you remove the food from the oil. The salt will stick better.

@TylerBrigham 2 года назад

You should do an experiment with different fresh breads. Sourdough, rye, brown, etc... It would be interesting to see what flavors and textures it adds

@techno2348 2 года назад

I normally do never comment on videos but i tried chicken breast with the blended toast method for the breading and it was out of this world good. Absolutely amazing. 100 times better than every other breading method. Incredible crunch. 10/10 recommend! Thanks Guga!!!

@NETrevgadget 2 года назад

This is definitely the way to go. I discovered this too as good quality panko is hard to come by in some areas, but fresh white bread is ubiquitous, and better!

@crayder1100 2 года назад

I'm doing this for Thanksgiving for sure. Also have been going back through videos for different side dishes than usual for Thanksgiving. I'm interested in what a Thanksgiving dinner's like at Guga's house.

@nikolagrujanovic8407 2 года назад

Loving this video the food is amazing taste keep the great work with filming videos

@nilz__ 2 года назад

I used to binge watch this channel 2 years ago when I got into sous vide and then stopped watching for a long time. But still every now and then when cooking, and always when I sous vide something, I think to myself: "I know they don't look good right now, but watch this" *searing music starts to play*

@bishopnick777 2 года назад

Awesome man I got to try this for sure !!!

@martymartinez5709 2 года назад

Worked amazing! Thank you

@davidneuzil9356 2 года назад

I've seen recipes that have called for me to do the homemade breadcrumb thing, but I always said "no way" and just used regular or Panko. Now I'll have to give this a try. My mind is already racing ..Chicken, Shrimp, Fish, Onion Rings, the list is endless.

@michaeldehart648 2 года назад

The fresh bread is the bomb...try adding a simple herb, like parsley when you blend the bread. Really adds that special touch!

@josephrobertvanderhoff8281 2 года назад

You are so right ,,I followed you ..it was magic . Thank you I LOVE YOU GUYS .

@Belveth44 2 года назад

Well this is the closest i get to see guga doing milanesas, so im happy with it, but im still waiting for the wagyu milanesa

@conniebrownlow4873 2 года назад

I made those baby potatoes with the onions and mushrooms. But I forgot to buy cream cheese, I used cream instead. I loved so much I'm making them for Thanksgiving. Thank you so much for that recipe.

@derwaldmensch5618 2 года назад

In Austria we sometimes use a Mix of bredcrums and Cornflakes for crust (mainly on Schnitzel)

@davidb9547 2 года назад

Thank you for confirming what I chose was right. I quit using Panko about 6 yrs ago just to crunchy. I never throw bread away I am always making fresh bread crumbs. I use my food processor on short pulses. On pork I add a little cyan pepper to my SPG. ✌🤟🖖

@theoutsiderspost4982 2 года назад

How was it too crinchy?

@plat2716 2 года назад

I really appreciate all these comparisons for my own cooking.

@wolfman011000 2 года назад

Never used panko always used fresh bread to make breadcrumbs for schnitzel as that is how my grandmother taught me. About the "brown" crust it could be the spray on browning that some commerical bakeries use for that even browning effect which has a bitter taste anyway.

@adrienhb8763 2 года назад

Hey Guga, thanks for your great videos. After watching your videos, I have three requests for future videos: - Please try some other cattle breeds than wagyu and American beef. - How do you clean all your pans and other cooking ustensils so they continue to be so shiny ? - Please cook a foie gras in a terrine using sous vide. And yes I'll repeat those requests often. ;)

@seandunn913 2 года назад

After all my years of cooking, I'm just getting into the 2 fry method. 1 fry at about 300-315 until the food is ready " blonde colored" 2nd fry @350 for around a minute or two untill golden.

@hunty29 2 года назад

You motivate me to do experiments myself, Guga😁💯

@crispybaconow 2 года назад

Hi guga! I think you should try out Mangalitsa pork and maybe compare it to Iberico, as both are kind of like the wagyu of pork. Great video!

@badboy181187 2 года назад

Plus Mangalitsa has no cholesterol, so it's healthy too.

@PNWroamer 2 года назад

Got me curious now. I agree he should try it.

@oaaooaooaao 2 года назад

No.

@troydavis705 2 года назад

Love your channel!

@jorgeleal282 2 года назад

I'm a huge skirt steak fan and was wondering if you could try deep frying one? With and without breading? Would love seeing you try this.

@tranmartin2778 2 года назад

Love your videos man

@Megadebt 2 года назад

Guga, you should try to cook the tonkatsu in lard that is the traditional way of cooking it. It will be significantly crispier and more flavourful.

@kevinvh6960 2 года назад

I am a cook at my local dinner, I am going to give this a try as we use the same pork loins all the same however for breading we use goldendip breading

@DanielJoyce 2 года назад

Well this is one style, flat thin tonkatsu was popular with college students because it was cheap. They'd make about the size of a half sheet of newspaper, like a pork fritter. But in Japan, they often use pork shoulder which has a good deal of fat and connective tissue. They then use a bladed tenderizer and tenderize it till it almost falls apart. This is then carefully mushed back together into shape then breaded as you show, but often use the egg wash and bread crumbs twice. And they use a very coarse type of panko. I watched the chef at Tonichi in Himeji use exactly this technique with pork shoulder.

@armando3182 2 года назад

Guga, years ago you compared steak in temperatures 135 vs 145 vs 155. I have been sous vide cooking and there is a difference in increments of 2 to 3 degrees, but for me, 145 is too high but 135 is too low. If you happen to find this comment it would be nice if you can do a comparison of steaks between 135 and 143 and not skirt steak. Love your show!

@daviscroson 2 года назад

i want to see how high gugas voice can get when hes listing the ingredients, love it

@drwubofficial 2 года назад

Guga the knife you used to butcher that loin...holy cow is that thing beautiful! That's got to be my favorite knife of yours and that's saying a lot because you have some pretty ones. I hope I can have a knife like that someday 😁

@BMetz-ug9mh 2 года назад

Hey Guga, me as a German, i love and cook schnitzel, that is made as you showed in the beginning of the video. But let me give you a recommendation : Dry the bread a few days just by exposing it to air! Then it will be much easier to crush it to breadcrumbs. In Germany we say "semmelbrösel" 🇩🇪cheers 😉

@TmGRAV3Z 2 года назад

I was just wondering if that’s how schnitzel is made before I saw your comment. I recently tried Jägerschnitzel and absolutely love it. You Germans make great food…and beer!

@haluz2281 2 года назад

In czech republic we are using whitebread rolls and buns and dry them so they are crunchy and hard. Then use blender to make breadcrumbs. Its awesome. Classic chicken "ŘÍzek" is just a chicken breast with three layers - flour, then eggs and then breadcrumbs and you just fry it. It is awesome.

@milestorme 2 года назад

A trick I learned working for Ingham making the schnitzel and Pattie’s for McDonald’s is to make a nice batter and season it then just dip the meat in the batter and then in the fresh bread crumb , it is amaze balls

@duckhead014 2 года назад

More of sous vide + frying please!

@jollyj5296 2 года назад

Damn it I love these videos. I just wish the instrumental after “ WATCH THIS” would change lol

@floridasaltlife 2 года назад

always amazing, will do this !!

@achevres Год назад

Maybe my favorite Japanese dish is tonkatsu, which is fried breaded pork, with that incredibly crispy fresh breadcrumb coating, and a special sauce, a little like BBQ sauce. The traditional accompaniment is thinly shredded cabbage with sesame dressing. The Japanese dressings don’t have any sugar and don’t taste as good to me. Your sesame dressing with some brown sugar looks amazing!

@AllanAngusADA Год назад

I agree. Tonkatsu on this, especially the roast.

@japanesevillagelife4656 2 года назад

It looks very delicious. When you come to Japan, I definitely want you to eat katsudon.

@dansong.tolman2793 2 года назад

Looks great, all of them. Have you tried Pork Panko. I start with chicharron.

@123cnak 2 года назад

Try Shirakiku brand panko flakes, its a finer flake and is a lot better than the one shown in the video. You can also put the brand shown into a bag and crunch them with a roller. If you can find Japanese bread, you can do the blender thing as well.

@LasherDevianceGaming 2 года назад

Question Guga: would the real bread version work on something like a fried Catfish fillet? That's me request for you to try, as I know that you normally dont do fish in Sous Vide. So like Sous Vide fish fillet then breaded and fried.

@gattlinz 2 года назад

What about adding some mochiko flour or rice flour in the dry dredge before dipping in the egg? Would that create a crunchier base for frying?

@marcus4907 2 года назад

sous vide deep fry changed my life for the better. dont have to worry about undercooking, just have to focus on the color.

@leonardkomar7666 2 года назад

I wanna see video about your casual ordinary meals, that u eat when u dont recording pls 😂❤️

@whiteb0rd 2 года назад

I know and love how you are consistent with seasoning: salt, pepper, garlic powder, and it does make comparisons easier. That being said, PLEASE order some Black Garlic Powder (do yourself a favor and get the bulk 1lb package) and do some side-by sides with that versus regular garlic powder. I think you and the crew will be pleasantly surprised, and more folks need to learn about this miracle ingredient. Keep up the good work.... WB

@crayder1100 2 года назад

I'd be interested in this video.

@MasculineImperative 2 года назад

Try it please guga. I'm interested. It'll get hits. Black garlic powder

@noname-ng6sj 2 года назад

he did that years ago

@dfp982 2 года назад

2:45 The Moiré effect on the countertop makes me think I'm on LSD 🤣🤣🤣

@chrishagenbucher7551 2 года назад

You can Do a perfekt Austrian Schnitzel with just a few little changes in your recipy. 1. Before your smashed Pork touches the eggyok sprey the pork gently with water. Than follow gugas recipy. 2. When deep fry the pork bring some Wales into the oil by moving the pan gently. That creates some nice Bubbles User the crust. 3. Serve that Pork with lemon and cranbarries jam.

@javiermarquez9095 2 года назад

Never been this early. Saludos Guga!!! 👊🏼👊🏼

@mttpie5975 2 года назад

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

@the-secrettutorials 2 года назад

Have you tried a prezel crust? It is amazing 😍

@johnlord8337 2 года назад

(1) Cut off outside bread layer, (2) Dip into ghee butter, put on rack, and entirely toast dry surface and inside of bread in oven, (3) Put in blender for seriously large buttered-bread panko. Use the cut off bread toast, slice into smaller sticks, dip into garlic-butter sauce, and bake or deep fry into toasty french fry garlic matchsticks. Sprinkle on optional salt and pepper. Serve. Now for a change-up. Instead of egg wash and flour, use slightly diluted cream or sour cream wash. The dairy cream will stick to the buttered panko and make a double delicious crunchy layer of deep fried cream, fried cheese, and butter flavor along with the already crunchy panko.

@jamesb.nonofyourbusiness1550 2 года назад

I love these cooking videos

@vittoriabakes 2 года назад

I'm still learning a lot about sous vide, as I just got a cooker last week. I saw another video where it said you cook the pork loin at 137F for 7 hours. What would be the difference in outcome with cooking it 140F for 4 hours? Thanks

@CuttyFlamLtd 2 года назад

I gatta try this today!

@Rayshader 2 года назад

Saw this, tried it, love it. No way back

@drjoshuamc 2 года назад

Love your dalstrong knives

@BenceBori 2 года назад

In my country (Hungary) the white bread coat is the everyday normal. Literally there are many restaurants specialized to sold them on poundage :D

@amir234 2 года назад

Sad, wanted to see the reaction to the coleslaw, that sauce was new, anyway well done :D

@id10t98 2 года назад

I've been doing this for years. Discovered it by accident years ago trying to make stuffed mushrooms and I didnt have any bread crumbs which led me to my loaf of white bread...I even throw them in the toaster for a few to make them easier to crumble.

@ernestcervantes696 2 года назад

@sousvideeverything Guga, it's been a while since you did a Salt experiment. I'm curious...what would salting the steak before dry aging do? It's like "35 day dry brine aging!" Please?

@philipps2166 2 года назад

I tell you guys try cornflakes for the crust it's awesome. Been using it forever in terms of pork :)

@jimbobjones9330 2 года назад

For frying? It doesn't burn? (Because Corn Flakes have a large amount of sugar)

@philipps2166 2 года назад

@@jimbobjones9330 The meat has to bei pretty thin otherwise they'll burn yes ... But if you have thin meat and some patience (cooking with fairly low temp) it works like a charme :)

@user-bp1jn3xz9e 2 года назад

Thanksgiving is coming can you do a whole Turkey? Or is it to big lol just curious

@jonnyrox116 2 года назад

The recipes I will try, as for the video I like them a whole lot better without the video game commercial in the middle...thanks for that!

@sjhanson1690 2 года назад

Try using crushed up Saltine crackers! The best in my opinion.

@MrMikeT89 2 года назад

Personal favorite is using BOTH panko and regular bread crumbs for frying, especially chicken tenders

@Owsryudie 2 года назад

Guga: When you deepfry keep it away from you, that way it doesn't splash on you. Me: Deepfrying and getting splashed everywhere :D.

@Tampain 2 года назад

Have you used Cracker Meal for the crust? If not you should it’s fantastic

@EpicvidsKetti08 2 года назад

Guga if you wanna continue this you should do Fresh Panko Bread VS Normal Bread VS Italian Ciabatta

@willysworld1018 2 года назад

Pumpernickel breadcrumbs next time guga lol for Halloween next year

@EzAzAbc 2 года назад

guga just wear a go pro while making breakfest/lunch/dinner and upload the whole footage so I got something to watch while I eat my a&w cuz im running out of videos

@MrTeko75 2 года назад

Looks so good.

@jimbobjones9330 2 года назад

Tried the bread technique for making fried chicken tonight... and holy crap, it was all fantastic. And only cooking the chicken in the oil for like three minutes was mind-blowing Needed to increase the spices in my marinade, but it was pretty much the best fried chicken I've ever made.

@VictorF0326 Год назад

You can also try those Honey Panko by Shirakiku. Its not even close compared to those from 4C absolutely not even close.

@vanquishedcanadian6424 2 года назад

This is how I always fry my pork cutlets. Perfect everytime.

@thirstfast1025 2 года назад

Those steel plates are just awesome

@BasedSif 2 года назад

Guga has a cold??? Same lol! Getting over it now but definitely doesn’t sound like normal guga

@lifeOfireandfame 2 года назад

You should try to use stale bread. If you season the bread crumbs not the meat; Before you batter. Make sure the meat is dry to the touch(wipe dry with paper towl). So you get full coverage and a good bind to the meat. I promise it gets better and thats just the tip.