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

26 күн бұрын

he dropped the ball with this

@Whyyyyyty8021

26 күн бұрын

Big time

@gorilladisco9108

25 күн бұрын

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

@stevethea5250

25 күн бұрын

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

@MistaKnifeguy

23 сағат бұрын

My FIRST question!

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

Ай бұрын

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

@JoannaHammond

Ай бұрын

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

@timothy4664

Ай бұрын

@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

Ай бұрын

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

Ай бұрын

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

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

29 күн бұрын

He has a video of that already

@stevethea5250

26 күн бұрын

@@DH-ht9pl link

@main2333

22 күн бұрын

Could you add butter too for same results

@SeymourKitty

21 сағат бұрын

Thanks. You should start a KZread channel and give tips on chicken.

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.

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

@littlebighumancom

Ай бұрын

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

@jonnyskray3000

29 күн бұрын

Don't forget about toothpaste lol

@DrEko2012

26 күн бұрын

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.

@ItsMyOpinion-sd2iz

Күн бұрын

Not in high amounts. It will mess your stomach up.. craving baking soda is how I found out I was anemic

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

@RolandTR909

Ай бұрын

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

@arizonatea3734

Ай бұрын

We thought it was only for cooking rocks

@RolandTR909

Ай бұрын

@@arizonatea3734 🤣😂

@malicekooper

Ай бұрын

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

@RolandTR909

Ай бұрын

@@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.

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

28 күн бұрын

Roasted broccoli is fantastic.

@xpyr

18 күн бұрын

@@Booogieman Angel would never eat it though.

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

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

@justaidynYT

Ай бұрын

i dont know sometimes the judges be wildin

@user-rd3yg1rm8v

Ай бұрын

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

@Artanis667

Ай бұрын

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

@Sniperboy5551

29 күн бұрын

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

@dpayO2

26 күн бұрын

It's engagement bait

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

Ай бұрын

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

29 күн бұрын

@@cocodojo and it's always potatoes or cheese

@meekrob

29 күн бұрын

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

@melstarr1864

9 күн бұрын

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

BAKING SODA I GOT BAKING SODA

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

Ай бұрын

Yes, it is necessary.

@Sergparkour

Ай бұрын

It's even more basic now with the baking soda

@yurinmahass4802

28 күн бұрын

Yes.

@hunterhenryk

28 күн бұрын

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

27 күн бұрын

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

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

Ай бұрын

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

@HB238

Ай бұрын

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

@Kewkky

Ай бұрын

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

29 күн бұрын

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

@user-tr4pm4cq8s

27 күн бұрын

baking soDA*

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

Ай бұрын

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

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

26 күн бұрын

which video

@jonathantr4932

24 күн бұрын

@@stevethea5250 this was from his article on serious eats

@bertcertain6982

17 күн бұрын

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

@stevethea5250

16 күн бұрын

@@jonathantr4932 how much ratio for the bicarb soda?

@stevethea5250

16 күн бұрын

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

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

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

29 күн бұрын

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

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

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

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

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

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.

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

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.

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...

7 күн бұрын

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

@markwinston3119

7 күн бұрын

@@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.

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.

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

This was a great video 😊

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

Ай бұрын

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

Ай бұрын

​@@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.

@Genghisbeard

Ай бұрын

Fermented biria marinade sounds like a great idea

I Love Guga Foods Videos 💚

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.

Angel looked so disgusted when he saw that Guga made him chicken. Meanwhile I’m grateful with any meal that my mom prepares, no matter if it’s tasty or not.

@tsukitateomochi

Ай бұрын

True, it triggered me a lot when them both is disappointed to have a chicken.

@SimuLord

Ай бұрын

When I was a kid, I was glad I wasn't starving, but when Mom prepared a meal, "better than starving" was about the best I could say about it. You'd have thought my brother and me were soldiers reviewing the ration packs from World War II.

@GentleCrank

Ай бұрын

@@SimuLord Yeah same. The time and effort it takes to feed a family doesn’t get praised enough. And it doesn’t hurt to compliment her for it once in a while

@SimuLord

Ай бұрын

@@GentleCrank We weren't religious in my house, but both of my parents were raised in Catholic families. Instead of saying grace, we made a ritual to thank Dad for working hard for us. Mom was a good wife, really knew how to make Dad feel loved and respected. But she couldn't cook a flavorful meal to save her life! I grew up in the '80s, before Food Network, never mind KZread channels like Guga Foods, was invented!

@GentleCrank

Ай бұрын

@@SimuLord I feel you. We’re both lucky to be raised that way

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

@OmiWatanube

29 күн бұрын

If only they ate steak every other day lol

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

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

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

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

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

Ай бұрын

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

@itubrrr

Ай бұрын

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

@alexburrows202

Ай бұрын

Yeah that jelly cat.

@feiryfella

29 күн бұрын

Use baking powder instead!

@Tons342

27 күн бұрын

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

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.

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 😅

Letttsss goooo new guga video

That side dish was a work of art.

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

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.

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

Fascinatimg. I found it funny that they wondered if BAKING SODA was edible lol. It is after all BAKING SODA lmfao

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

Yoo finally a new Guga video!

@morty2630

Ай бұрын

It's been 3 days since the last 😂

@anonymeister123

Ай бұрын

Follow his other channel, he posts there too lol

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

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

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.

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!

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

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

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!

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

Great video as always Guga, although may i ask, why do you use coarse salt and not fine salt? IT seems to just fall off.

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

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.

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

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.

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

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

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.

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.

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

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

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!

I never saw this GUGa!

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.

Great vid.

Very knowledgeable video.

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

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.

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

@Guga, you should have sprayed the control chicken with Wygu fat as well.

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

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.

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.

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

Is there a Guga foods cookbook?!?!

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.

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

What about using, baking powder or cornstarch to make it crispier?

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

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

I've used baking soda for years to buffer my water before drinking, so it's funny to see people surprised its edible lol.

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.

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

b-soda works better if you put b-soda on chicken over night then rinse and pat dry , then season it just before baking, if you put salt on it to soon , it draws moisture to surface and skinn will not get very crispy

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

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

You know, making a mixture of Baking soda with cornstarch or potato starch would make the skin of the chicken super crispy and taste amazing

Don't use baking soda, use baking POWDER

@cherub0nyx

24 күн бұрын

will it be the same tho?

“Can you eat that” killed me

Now i wanna know if baking soda can help dry meat fast and crispier for carnesecca. Cmon guga, new experiment right here!

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

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

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).

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.