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@richyket661

2 жыл бұрын

Do I have to 🥺

@thejudgeexecutioner

2 жыл бұрын

@sous vide everything. How Is the dry aging angle going.

@mauritsvonschrowe2162

2 жыл бұрын

What is the promo code to the game ?

@thejudgeexecutioner

2 жыл бұрын

@@mauritsvonschrowe2162 look in the video slowed down. It should say

@petecontos4803

2 жыл бұрын

Guga you should've made one with takis.

Set the crust in the air fryer. I tried mythical kitchens hot cheetos chicken and I found deep fried killed the crust flavor but the air fryer cooked the crust and kept the flavor. Hope you try it out ,love to get your opinion.

@deathspawnproductions

2 жыл бұрын

Baking it works aswell

@seto007

2 жыл бұрын

This is actually something I would very strongly recommend. One other thing that I really don't like about deep frying with chips, cheetos and the like is that they hold oil much more than traditional bread crumbs do, to the point that it's actually made me feel sick after eating them. This problem would be totally avoided in an air frier, so it's a win-win.

@MisterHence

2 жыл бұрын

chips crust experiment deep fried, air fried/oven, flamethrower etc.

@soad4ever16

2 жыл бұрын

Guga needs to see this!

@juanrapington4411

2 жыл бұрын

I love how Americans butcher every French word 😂❤️

Guga! Would love to see you opening and tasting some Jamón Ibérico de bellota. This is the next level!!

@JimVekemans

2 жыл бұрын

Or some piedmontese steaks, supposed to be a lesser known cattle with a distinct flavor

@xoriol6379

2 жыл бұрын

With bread, scrubbed garlic + tomato and some olive oil , perfect combo

@antomustaine

2 жыл бұрын

@@xoriol6379 you know the deal!! Aka pan tumaca

@Gorfo978

2 жыл бұрын

Is Puerco Iberico the same thing as Jamon? Or is it the cut?? Cause I know he tried Puerco Iberico

@iver4706

2 жыл бұрын

already has lol

just a little tip .. if you have time let the first layer hang out in the fridge for about 10 minutes minimum it will become way more cohesive then do it the same way the second time then when you add the last coat just put it in the fryer I use this method for deep frying chicken as per normal it will be worth the extra time ass the coating will be way more even and consistent and you cant beat the M.S.G enhanced flavour crunch ... great stuff guys

Always love watching new Guga videos

I have fever dreams of Raid Shadow Legends, I hope some day Guga just.. drops them

Made this last night. I used a combo of panko and crushed Doritos. Besides some cheese melting out during the sous vide it turned out pretty good. Keep up the great ideas!

It would be great to see if sous vide will fix the flavor and toughness of Walmart frozen king crab, snow crab, and even the lobster that tend to come in a box at Walmart. Love the videos! Hope yall have a merry Christmas and happy holidays

Guga never disappoints

My dream job is to be one of guga’s food testers. Always looks great

Leo knows what a good opportunity he has. He is so afraid to say anything negative or appear ungrateful. I would be doing the same thing bro. I'm like that the first few weeks of a new job. But relax. Angel is comfortable because he is family. I'm not saying to be comfortable, you aren't family, but you can relax a little. You can criticize the food, you don't have to just compliment everything.

@diogoferreira9814

2 жыл бұрын

Was about to say the same thing...he's not the main character here 😅

I never find myself salivating as much as when I'm watching a Guga video.

You need to make kangaroo roast or Kangaroo burgers 🍔 🦘 🔥 It would be the perfect mystery meat episode!!!

@masihnewbie0

2 жыл бұрын

How kangaroo taste like ? Similar to venison ?

@wilabanodeniro9780

2 жыл бұрын

@@masihnewbie0 I tried burgers and it was like beef but tastes more lean. Nothing like venison

@masihnewbie0

2 жыл бұрын

@@wilabanodeniro9780 Thanks for answer

Hey, you just gave me the recipe idea for chicken rouladen Parmesan. I’m gonna try baby spinach, prosciutto and provolone, use a Parmesan breading, and use the sous vide instructions. I love love love chicken thighs, so I can’t wait to make this.

Anyone else find Leo’s constant camera eye contact insufferable? And the way he describes everything is uncomfortable. Stick with Angel and Mau Mau

🧐 MY GOOD LAD, LET US DRY AGE WITH CAVIAR!!! 🐠 Classier than EASY CHEESE. And loads of MSG goodness! Just keep it cold ❄ 🌨 ☃ to keep it fresh. GO GUGA GO! GO GUGA GO!

@richyket661

2 жыл бұрын

Thats such a waste of caviar, I wanna see this happen

@DangerousOne326

2 жыл бұрын

@@richyket661 yesssz

@lilkyafroninja4671

2 жыл бұрын

Is that the spiffing Brit picture

Another great video! Thank you for sharing it with us.

I feel like Leo and Angel Compete alot 🤣🤣🤣🤣🤣

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

PATATAS BRAVAS YOOO i was feeling pretty shit and this made my day a bit better thank you but they should be fried and there's lots of different sauce recipes, i think you could make them again another episode :O

Guga revived my love for cooking

Nothing better than watch guga while eating a steak

- What Mr. Ramsay cooks when he's sad? - Gordon Blue

He made Patatas Bravas :O I have been waiting for Guga to do our spanish potato style :D

Guga, look into Dot's Pretzels, there are two flavors and they even have a cheese twist one (very much like regular cheetos).

Attempt 11 of trying to get Guga to dry age something in “the butter of the gods”

Buenísimo! Saludos

"Ya gotta go THICC" Guga - 2021

Angel just murdering that gordon bleu while other still saying "cheers"

Something with corned-beef hash Guga. Knock out some breakfast foods.

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. ;)

7:59 Guga is hilarious, like I laugh inside every time I watch his videos. I don’t know what you’re saying 😭

I like it with the Swiss Cheese instead crust looks great

Here's a nice experiment for possibly a Christmas video... Different varieties of nut-encrusted hams! Or combine glazes with different nuts for even more results! I'm gonna keep commenting this till hopefully it gets noticed :D

Guga você é um gênio

I Love Guga Foods Videos 😁

That deer for meat link at the end. When is the next cooperation comming?

I wonder how that sauce will work with a steak or burger probably will be amazing

Dammit Guga... that's the 3rd keyboard I have to drain drool out of this month! 😅

Please do an experiment with a steak dry aged in preserved lemon!

Looks like it would taste really good with a Funyuns crust.

Whenever I see Guga using potatoes, every time my potato-allergy flares up. Luckily there is always something better in the video.

Well obviously now you have to do crust thickness and cooking method comparisons.

You should triple crust one using Chester's Hot fries.🍟

Guga! Are you gonna let Chuds BBQ call you out? Sous Vide Brisket shootout! GO

Winner, winner, chicken cordon blue dinner.

Try to air fry it so that the flavors and the seasonings of the chips as the crust wont be vanished by the hot oil

Man I wish I were one of your testers. Lol. Damn. Awesome.

Guga, "You gotta go THICK!". Me, "THAT'S WHAT SHE SAID!!!"

@b.r.fowler785

2 жыл бұрын

Thicccc* 😂 jk

Hello, from guga foods I'm here now. Imma watch every video and like it all for a request. PLEASE make SISIG using beef then one use bone marrow the other use japanese mayo. Please make it at guga foods! Thank you so much! (85th comment on SVE)

This is one of those things I feel like you gotta cook alone and make sure no one sees you 😂

@JordanReedYT

2 жыл бұрын

Thurnis definitely does this secretly

@Patrick.Weightman

2 жыл бұрын

@@JordanReedYT bruh I can barely be bothered to make a damn sandwich

You should try using the little dried shrimps that Come in the little bag with the chili Grind them up into powder And use it As a crust on some kind of meat

you should try Kangaroo sous viding and fried as a mystery meat

Guga! I have a recommendation, try the ultimate steak of the gods that no other flavor can ever beat. 30 Days Dry Aged Wagyu Piccanha, Smoked for one hour and cooked sous-vide, maybe with a side of bone marrow on toast

Hey Guga! I wached almost all your videos from the beginning, and as the matter of a fact I started sous vide because of you! But I couldn't help but notice, you did not make sous vide goose breast yet. I highly recommend it, since it could be an interesting video and also it is delicious. I think it's even better than sous vide duck breast. Just give it a try, same old salt, pepper and garlic powder, a good bath, and its ready. Thanks, David

Dude …. Keep the experiments a surprise:0

Ouu a good sauce especially for like burgers is pepa few peppers blended with mayo very good I probably spelled the peppers name wrong

I have a challenge for you. Sous vide a Turkey for Christmas

GUGA where can I get that plate you used for the potatoes

another experiment: breaded 1 times vs breaded 2 times vs breaded 3 times (or 2 vs 3 vs 4 if you prefer)

He has to be the guy that made the how Cheetos bites from Apple bees

once again you do guga , guga will follow

Next we gonna make Cheetos out of Gordon blues

You gotta go T H I C, real T H I C.

Hi guga try to keep some steaks to cool down in a sous vide bag and see if it makes a difference

lol they over here hating on the lack of chip flavors and angel sitting there like bro what are you guys talking about lmao this is delicious

Batatas Bravas “fancy name” LOL all it means is brave potatoes..

guga can you make dry aged beef in a wellington?

At this point I'm convinced Guga is trolling us with his refusal to use any type of ham other than dollar store.

@beemoescarmew

2 жыл бұрын

With stuff like this IMO any improvement in hams wouldn’t matter much because a lot of things are already flavourful

Chicken goat cow liver also taste great

i might have binged too many videos, if i'm having dreams about eating with Guga i might need to slow down a little.

You didn’t notice you got that recipe for patatas bravas from the KZread channel “Food Wishes” :D Well, it clearly is the one he uploaded 9 years ago. You just baked them instead of frying. :)

try pineapple tenderizing on wagyu and cooking rice in veef tallow

Guga, did you cook the chicken in the plastic wrap? Is that safe? Thanks so much, love the video.

@AlbertaBoy247

2 жыл бұрын

I was wondering the same thing and I slowed it down when it went into the SV. I think I saw the nub of the wrap at the end. Pretty sure he did because he mentioned it at the end about why the chicken held its shape so well. At 167 it is still food safe, not to worry. Most plastic wraps are food safe to at least 220 degrees. Definitely leaving it on when I make this.

this is one of my first videos from this channel and the only reason I knew it was Guga was cause of the title lmfao

can you try to make a beef cordon bleu? maybe even wagyu?😉

Dry age in Cheetos dust!

That would be another thing but for sure not patatas bravas

Can you do one with blue takis snitzel of somthing

Awesome!

1 to 7 layers of Cheetos CORDON BLEU Experiment

I think Guga has stock in Raid Shadow Legends.

You make my stomach and heart happy :)

Use the jalapeño Cheetos. I think it has way more flavor. I’ve been making tenders for my son this way quite often. I’ve found that Cheetos work great as a crust. We normally just bake the tenders. I’ll have to try this recipe now.

Hey I have a suggestion! Why don't you you try Dry aging beef in Jamaican Jerk seasoning. You can buy it at the West Indian store or Korean or Chinese markets, or you can make it from scratch. Coat the entire, rib eye in it and do three steaks, one brined overnight, one dry aged, and the other Souvite. And see how they come out.

I’ve made carolina reaper flavored cheetos fried chicken before. Was really good

Cherry vinegar…. Sure one of my pantry staples, never without it!! 🙄🙄😃

@valvenator

2 жыл бұрын

Up until this video I've never heard of it and I certainly wasn't born yesterday!

its the oil pulling the flavor during frying... i agree that air frying would keep the crust flavor

Where are the ingredients for the sauce used on the potatoes?

The sauce reminds me of Ed’s sauce from good burger lol

1:50 this isnt pounding and the consistency of the final product looks like it has been in procesor but it looks like it was pounded too.

maybe you can try seasoning the inside with cheeto dust to get the flavor throughout. it should get infused into the chicken with sous vide.

would like to see guga play raid shadowlegends

Weelington cheetos with chicken xD

I swear on my D&G belt, that bald guy look very similar with the man from guga food channel

I got one for you Guga, wagyu chuck eye steak.

I beat Guga to a revelation. After watching his previous videos on both chicken cordon bleu and tasty chicken thigh recipes, I made the chicken thigh rolond about a year ago. Debone a skin on thigh, hot water treat the skin, pound flat, and salt and pepper. Lay a slice of prosciutto on top and roll with a slice of gruyere. The extra skin should wrap nicely to give a full wrap. Place on a cooling rack over a rimmed baking sheet, and bake at 375F for 15min. Finish under the broiler. Juicy with sharper flavors and a nice crispy skin.

@davidens8204

2 жыл бұрын

that sounds amazing .. and the sweeter ham you used would change the flavour profile a little bit but still very good

And you didn't even need to use meat glue this time.

Question???/ every time i cook meat on sous vide it become dry . can u suggest how to make juicy and tender meat please. thank you

new favorite word everybady.. SUPER