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@fina.exe9788

3 жыл бұрын

You draining rice? 🤯 This is war crime

@user-kg5hc1rc1u

3 жыл бұрын

Egypt and the most common dish is tarb

@NLBMurderYT

3 жыл бұрын

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

@ResoluteRonin

3 жыл бұрын

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

@iroar5982

3 жыл бұрын

@@NLBMurderYT Haitian here🇭🇹🇭🇹🇭🇹

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 жыл бұрын

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.

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 жыл бұрын

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 жыл бұрын

But I do agree with you

@angithanilkumar

3 жыл бұрын

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

@talktothecop

3 жыл бұрын

@@angithanilkumar probably a hindu like me

@angithanilkumar

3 жыл бұрын

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

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

@flamechicken415

3 жыл бұрын

that's how you know its good lol

@ben_dover01

3 жыл бұрын

Meowmeow*

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.

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

@davidepascu3026

3 жыл бұрын

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 жыл бұрын

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

@wollenwolf7528

3 жыл бұрын

Gugasm ( ͡° ͜ʖ ͡°)

@AdamFloro

3 жыл бұрын

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

@davidepascu3026

3 жыл бұрын

@@AdamFloro could be

Maumau and Angel stay having the best job on planet earth

@TheSlavChef

3 жыл бұрын

Im not sure how they manage to do it!

@nickcook9875

3 жыл бұрын

Angel died

@kalebc2134

3 жыл бұрын

@@nickcook9875 *is being dry aged

@mdumagutla4292

3 жыл бұрын

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

@sharifmahabuba8556

3 жыл бұрын

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

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!

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.

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 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

@ahmadjohan6571

3 жыл бұрын

very different indeed.even from us South East Asian

@SimonPeter1

3 жыл бұрын

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

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

@eL_K_Dee

3 жыл бұрын

uncle ben doesnt know how to cook basmati rice

@niubilities

3 жыл бұрын

@@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 жыл бұрын

@@niubilities ah ok

@ipeefreely2364

3 жыл бұрын

Roger isnt a cook.

@UltraZombie

3 жыл бұрын

Basmati is the best rice for curry

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!

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!

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

@wlhlmknrd6456

3 жыл бұрын

well, that‘s what he wanted :)

@eL_K_Dee

3 жыл бұрын

or any indian

@lalalhmar6118

3 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

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

@TWINKIE967

3 жыл бұрын

😂

@JRMCNEA

3 жыл бұрын

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

@tommj4365

3 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

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

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.

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

@pog7245

3 жыл бұрын

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

@eL_K_Dee

3 жыл бұрын

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

@brandonupchurch7628

3 жыл бұрын

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 жыл бұрын

@@eL_K_Dee Yes, we have. Months ago.

@Beunibster

3 жыл бұрын

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

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 жыл бұрын

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 жыл бұрын

@@vagabondwastrel2361 Any link on KZread Imma try I am into cooking

@talktothecop

3 жыл бұрын

@@vagabondwastrel2361 I mean any specific video You recommend

@slipmagt

3 жыл бұрын

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

@eggtastic3555

3 жыл бұрын

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

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

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

3 жыл бұрын

me too!

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 жыл бұрын

good idea

@januszstepien132

3 жыл бұрын

that would be awesome, Blow Out kind of style

@Eric-no1rn

3 жыл бұрын

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

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

@guilehildee619

3 жыл бұрын

It ayatatzgzygUt 😤😤😤😤

@walesjedi9217

3 жыл бұрын

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

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!

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

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

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

@forceunleashed4338

3 жыл бұрын

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 жыл бұрын

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 жыл бұрын

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

@forceunleashed4338

3 жыл бұрын

@@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 жыл бұрын

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.

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 ;-)

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

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 жыл бұрын

This not a Biryani

@thepowerliftingprofessor

3 жыл бұрын

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

@forceunleashed4338

3 жыл бұрын

@@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

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!

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

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

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

@jondeiconic2552

3 жыл бұрын

Oh he watching now.

@allyourfuturebelongstochina

3 жыл бұрын

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 жыл бұрын

hayiaaa

@-MarkWinston-

3 жыл бұрын

@@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 жыл бұрын

Indian dishes generally don’t have MSG.

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

@wolfpredator5226

3 жыл бұрын

Malva pudding. He definitely has to do malva pudding

@mukhtaarahmed4473

3 жыл бұрын

Biltong for sure!😂😂😂😂

@malituse5193

3 жыл бұрын

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

@ethanaldington-hunt9815

3 жыл бұрын

Yes!!!

@kivaansingh9452

3 жыл бұрын

Aweh bro I'm also from south Africa

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!!!!

Best cooking channel!!! Love the videos.

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

@Unknown-rh9nl

3 жыл бұрын

Nice how’d you cook it

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 жыл бұрын

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

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 жыл бұрын

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 жыл бұрын

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

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.

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 жыл бұрын

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

@KhyatiPuria

3 жыл бұрын

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

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 жыл бұрын

This is a cool idea!

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

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

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

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.

Okay...I'm from India🇮🇳... first of all... that's not how we do it here...but Guga... your attempt on this dish is pretty appreciable... there's a lot of ingredients you missed..and most of all the cooking technique is completely different...we use a utensil called 'Handi' and after creating multiple layers with rice, chicken, masala, those caramelized onions and Saffron milk...we top it with a little "Rose water" and "Kewra water" and at last 2 to 3 drops of a essence called "Meetha Attar"...then we close the lid of the "Handi" and seal it off with some flour dough...only to be opened when it's time to serve....Those last three ingredients I mentioned, are the most vital ingredients that you left out...those gives biriyani the mouth watering fragrance ❤️ Anyway...take love and be safe😌

@convincedquaker

3 жыл бұрын

Sous-vide

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

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 жыл бұрын

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

@HSKFabrications

3 жыл бұрын

You don't dry age chicken...

@beneisenberg6003

3 жыл бұрын

@@HSKFabrications first time here?

@HSKFabrications

3 жыл бұрын

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

@HSKFabrications

3 жыл бұрын

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

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

@PovlKvols

3 жыл бұрын

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

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

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

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

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

@alvaroandaluzdiaz6374

3 жыл бұрын

¿Crees que pueda encontrar los ingredientes?

@silvercat7599

3 жыл бұрын

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

Well as much I'd like this to be Biriyani, it is not. A very good approximation of it though and am pretty sure whatever Guga cooks is going to be delicious and that is what food is all about! Cheers everybody! Edit: and yeah why this is not Biriyani is because one of the foundational elements of any type of Biriyani is the rice either cooked in the steam of chicken in gravy (Hyderabadi Biriyani) or the rice cooked in the stock of chicken with the spices (Lucknow/Awadhi Biriyani). So basically chicken and spices both together impart aroma and flavour to the rice. One can make this with mutton and beef as well. Also please note I have only mentioned two types of biriyanis, which I think are the most prominent ones in the Indian Subcontinent but there are many many variations and style based on the culinary history of the diverse regions here.

@VardhanShrivastava

3 жыл бұрын

@@souradeepsil4402 did you even read my comment properly? And where did I talk about any original biryani? I merely mentioned a basic element common to all types of biriyani in how they are cooked.

@aminy23

3 жыл бұрын

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. If he used chicken without skin, he probably could have made an excellent Dum biryani by layering it and cooking it sous vide in a sealed vacuum bag.

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

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

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.

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 :)

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.

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

@JuniorJr...

3 жыл бұрын

Explosive in both ways 🥵 haha Greetings from Brazil.

@marwan4358

3 жыл бұрын

You have the most flavored dishes in the entire world!

@abhijithak9102

3 жыл бұрын

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

@JuniorJr...

3 жыл бұрын

@@abhijithak9102 🤣🤣🤣

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

Whahahaha 😂🤣. 1 bite of chicken : Hé got realy emotional .love it

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

“Just buy a rice cooker! Hiyaw....”

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

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

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!

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 жыл бұрын

Gastromat is just Sea salt and MSG lol

@jarlsigurdstorvann9885

3 жыл бұрын

@@Haze4Dayz i doubt that

@cantycanvas4150

3 жыл бұрын

@@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 жыл бұрын

@@cantycanvas4150 allrighty then wikipedia boi

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

@wolfpredator5226

3 жыл бұрын

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

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

Question: did you add too much water to the basmati because I typically do 1 cup of water to 1/2 cup of rice and it usually turns out perfect in about 15 minutes or less depending on how hot I have my range

DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀

@MrXenon-hn7ju

3 жыл бұрын

Yo this man is a genius! GUGA PLEASE LESSS GOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO! DA BABY DRY AGE!

@DangerousOne326

3 жыл бұрын

@@MrXenon-hn7ju YESSSS

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

@Wingchop

3 жыл бұрын

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

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.

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)

This dish actually drastically varies from Country to Country and from region to region. Imho, the best I've ever had was the Bangladeshi wedding style Biryani. If this blew you mind away, next time with the new style I've mentioned, you'll faint from the awesomeness, haha.

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 жыл бұрын

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

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 🇨🇦

1.)You should cook rice 70-75% early and then on a large pot add first rice than gravy and then again rice and gravy and make layers over layers and then add some garam masala powder over it at last just a little bit not more and give it a dum ( traditionally we seal all the edges with wheat dough ) to give it a smoky flavour 2. While making chicken you should make a well in the middle of the pot and add a charcoal and some ghee to give smoky flavour If you improve this steps your biryani will turn out perfectly traditional way

I feel like maumau needs his own channel

@therealMelonMusk

3 жыл бұрын

Doesn't he already have one?

@BarHRanch

3 жыл бұрын

@@therealMelonMusk does he?

@therealMelonMusk

3 жыл бұрын

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

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 😂😂

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!

10:56 Someone needs to GIF that reaction 🤣

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

@jeambapt

3 жыл бұрын

Often too spicy for the mere mortals

@Sundog1985

3 жыл бұрын

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

@nukembear2345

3 жыл бұрын

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 жыл бұрын

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

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 жыл бұрын

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 жыл бұрын

@@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 жыл бұрын

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 жыл бұрын

Fresh watercress can have a nice peppery profile

@astrielmaahes1116

3 жыл бұрын

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

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

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

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 жыл бұрын

Sous vide coq au vin would be awesome!

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 жыл бұрын

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

@benzmansl65amg

3 жыл бұрын

Sarap

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

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.

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 жыл бұрын

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

@wonderdesmond6729

3 жыл бұрын

@@-MarkWinston- yes yes yes

@kyril98741

3 жыл бұрын

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

@-MarkWinston-

3 жыл бұрын

@@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 жыл бұрын

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

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!🔥

Would love to see your take on the Full English Breakfast, and/or the Great British Sunday Roast Dinner. Big up guga 💪

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).

There's a dish in the Middle East called "Machboos" I've had it recently for the first time and I fell in love. It can be done with any kind of protein but chicken is the most popular :)

@mv6xxbeats655

3 жыл бұрын

Oh yess that’s a vibe aswell

Excess skin always goes to my dog 😬😂 I know I know.. sacrilege 😂 Also Guga I just thought I’d let you know.. I’m from Bradford in the UK.. Home of Indian/Pakistani cooking.. So I know a thing or 2 about biriyani.. Youve done an exceptional job here buddy.. very very good 👌🏻👍🏻

@friedsugar2701

3 жыл бұрын

Skin is amazing, why sin?

@johnheckles8239

3 жыл бұрын

@@friedsugar2701 just no desire to eat it on its own really.. I like crispy skin on chicken but once it’s removed I have no choice but to give it to the dog.. She would never forgive me if she didn’t get her treat too 🤷🏻‍♂️😂

@friedsugar2701

3 жыл бұрын

@@johnheckles8239 Very generous of you, I personally really enjoy it lmao

@friedsugar2701

3 жыл бұрын

@@johnheckles8239 That dog's living well

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