Chicken BRINING Experiment!
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- čas přidán 25. 06. 2024
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If you want to make good chicken, then you have to brine it for best results. Today I did just that! After creating so many different types of chicken recipes, I wanted to find out the best way to brine your chicken, the results are not what I expected.
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#Chicken #Recipe #SousVide - Zábava
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Raid shadow legends trash
Please do not cover your mouth with your hand when you are tasting food, because that gesture makes it seem as if you want to vomit ... On the other hand I would like to congratulate you on the excellent youtube channel.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
@@unvrslgml2552 nonce
how about some sous vide surströming? :D
Cook 3 of the same steaks and try and convince your family that they are different.
Testing Bias would be great after 5 years of youtube :D
Yes! Also meassure seasonings everything gotta be identical
for april fools
Yes please @guga !
I rmb one videe not so long ago where he did some changes but Angel cannot tell if there a difference and he shoots it as it is
So...I don't think they will be convinced
the plastic wrap was so tight I first thought you wrote directly on the buttermilk :)
For some reason that sentence is very dirty
Bout to write that
Same lol
@@darklion451 that smiley face thoooo
@@darklion451 facts
You should prank Angel by making a bunch of steaks that are all exactly the same and calling it an experiment. Get Mau Mau in on it. Like both of you say one is delicious, one is disgusting, one is normal. While Angel is just sitting there confused and trying to figure out the difference.
I think it would be better if they both didn't know
The placebo experiment
@@hubertnnn but it would be harder to convince if it's just Guga saying they are different
Some men just wanna watch the world burn
Calm down satan XD
When I make fried chicken thighs I use buttermilk with a couple of tablespoons of pickle juice mixed in. I love the way it comes out, and now after watching this video, it backs up what I thought. I suggest to everyone that they give this a try.
I was just thinking that would be a great idea use the pickle juice or jalapeno juice in the buttermilk! I got to try that
This is the way. Even 1/2 and 1/2 is delicious
Add a little Frank's hot sauce too and it's to die for
I do that as well, and sometimes I sub in hot sauce or pepperoncini brine.
I think Chick-fil-A does something along those lines. Will give it a go.
Who for even just a brief second thought Guga had developed the power to write directly on milk?
0.68 seconds
"only thing left to do" Counter: 22
In San Antonio, we have a restaurant that has Jalapeño fried chicken and it is amazing.
Do a “I’ll tell you one thing” and “Talking about that” counter too lol
Guga's positive energy is something i always enjoy watching
I have to tell you, the video production, sound and camera work on your channel is as professional as it gets. Its exceptional work that far exceeds a cooking show but almost anything else out here on youtube. Its just a pleasure to watch.
I feel like 80% of CZcams is people screaming at me. This guy is smooth
If you like this cooking channel (as do i), I suggest you also check out the CZcams channel of Chef Jean Pierre. He is hysterical as well as informative. I have tried several of his recipes and they have all come out great.
Guga! Here’s an idea: Dry age a brisket and then make pastrami with it
Yesssss
Yaaaas
I think he did something like that already, it sounds vaguely familiar. It was probably not dry aged though.
Great idea!
@@DeathBYDesign666 he did a pastrami vid with very nice results. But no dry age. I think it’d give the pastrami an extra layer of flavor
The buttermilk has an enzyme that tenderizes and moisturizes the meat (much like pineapple and papaya). Using store-bought pickle juice is just marinading in a vinegar/spice mix (might as well use Italian dressing). It would be interesting to use a “real” brine from homemade pickles or sauerkraut since those get their “sour” from a natural Lactobacillus fermentation and the live bacterial culture might have more of an “enzymatic” effect on the chicken than denaturing the protein using an acid (vintager).
I ferment my own spicy garlic dill pickles. Ill try and experiment with the juice and brine some chicken with it and get back to you on how it turns out.
@@scottrconsulting how did it turn out? I love pickles
Yep it does! I have a dairy and soy intolerance so I had to find creative solutions to tenderizing meat. I saw a lot of recipes using yogurt and figured that it's the enzymes and probiotics breaking down the meat, not just the dairy alone. So I started using some vegan yogurt and then using some old fermented kimchi up so it didn't go to waste. Now I blend up a mixture of vegan yogurt, kimchi, and whatever juice I have in the fridge from either kalamatas, green olives, pickles, or peperccini. Works great for tenderizing and also lowering the gaming's of meat like lamb too.
I use buttermilk and then a juice from commercial pickles for that reason but i still want that pickly brine
how did it turn out?@@scottrconsulting
1:27 for a second i was like "yo how the f does he write on buttermilk??"
At Raising Cane's we just brine it in water with salt and msg.
MSG!
No wonder the chicken is always flavorless
@@tejashua6005 lmaoooo
Since the jalapeño, pickles, and buttermilk were the best, what if you mixed all 3 and then brine the chicken in it. Sounds like something im even willing to experiment myself
I have always used buttermilk and pickle juice so now I have to try buttermilk and jalapeño juice or all 3
I have a video idea why dont you try different types of picanha (top sirloin cap) from other animals like Elk, Deer, pig, etc. and compare them to beef picanha. Love your videos by the way.
I don't think those animals would have enough fat to even make it look like a picahna
@@nateb2715 I know they have picanha but I dont kniw if they look like a beef picanha. I might work though
@@nateb2715 so cook them with a piece of Wagyu fat on top!
Deer picanha is so good.
7:20 This song gets me every time
What Guga said about the Mazzeta tamed jalapenos is absolutely true.... I can eat a whole jar of them, by themselves with no burn. I like spicy, but these are literally the smell and essence of the pepper with no burn or heat. Literally black pepper is more powerful. I have many GALLON jars of these at my house I love them so much!
I love his bubbly personality and excitement for food
You should try marinating Angel in jalapeno juice. I think he would appreciate that experience.
Finally! I asked for this awhile back! Thanks man! Try English breakfast tea as a brine! It's my favorite brine (I also add salt)
Thank you so very much for your channel!!! My favorite an when I watch your channel I never have to fast forward at all I watch from start to finish!!! Love it buds, so entertaining with every video..🙂❤🙂
How about a buttermilk brining experiment where you have several batches of chicken that brine in the buttermilk for different periods of time to see if that changes the texture &/or flavor? One for 2 hours (the control), one for 4, one for 8, and one for 24 hours.
And one for 48
Between 4 and 8 is best. Buttermilk fried chicken is a signature dish of mine I've been tinkering with for a long time now.
@@Ne1vaan the south has been doing it for 100 years.
fun fact: chickfila uses the pickle juice method to make their sandwiches
Maybe, I guess it depends where it is because the Chick-fil-A I work at used buttermilk
they use pickling spices
not straight up pickle juice, they use a mixture between pickle juice and buttermilk. i worked at one near me and that’s what we used
I love these experiments! Keep up the good work!
Hey Guga, I’m a chef in Dallas and I love your channel and you’ve given me a lot of cool info over the years. Keep it up, and all the best!
totally didnt think he was writing "buttermilk" on the buttermilk :/
you right hahaha
just for show (:
Who the tf use “:/“?
Ah yes, kid
Buttermilk with cayenne pepper and garlic powder marinated for 24hrs. Makes the best chicken you'll ever eat.
Try garlic powder, onion powder, cayenne pepper and paprika along with the buttermilk. It is divine.😉
Gotta add some onion powder and smoked paprika. A little bit of pickle juice too. It's next level!!!
Best video yet! I love watching you guys!
Hello Guga
Saludos desde el paso tx !!
Love your creativity and twist on recipes.
A big fan of your Channel !!!
A little late to this party, but if you make a deep incision on either side of the bone on the inner side of the thighs before you brine/season you can enhance the flavor just from that alone. I have tried and trued this method.
Guga out of context:
"Oh man, it seems like this one had the most penetration"
It’s awesome you have a blind tester with you! That helps me taste it with you. I think you can really use this format
"Welcome back to Guga Foods, everybody"
Man...such a friendly and warm welcoming. Time to enjoy!
Love that he called the chicken steak on time
he is my julia childs
Yea it’s a really nice break from everyone else’s channels saying “what’s up everybody, it’s ya boiii “insert name””
Have you tried experimenting with sous vide in the brine? I'll use soy sauce instead of salt in my brine. Because the meat is already immersed in liquid, I only need to remove all the air out of the bag; vacuum isn't necessary. The brine transmits the heat from the sous vide directly to the meat through conduction and convection. But, I've never really compared brining PRIOR to cooking vs. brining WHILE cooking.
Thank you Ray Charles legend for sponsoring this video.
I make pickled jalapeno spears (preserved by water bath) and I've used the left over brine as a marinade before. It's actually pretty good... Adds a nice tanginess.
The opening ad was a trip. Glad to see you guys are doing so well haha.
best part of every video here is the "but watch this" part
Sounds like he needs to try marinating the chicken in buttermilk and jalapeño juice to get the best of both. 😋
I've once taught of investing in Bitcoin but was always discouraged by my friends
These bots are evolving 😭😭😭😭😭
Wtf nobody asked about btc thing
@@life-yd6ec HAHAHA wtf.
I reported them all, stupid bots
Really enjoy your experiments, keep it up :)
I like the positive vibes you transfer to your viewers
One of my other favorite channels is ThatDudeCanCook. He has a video for making fried chicken and the brine that he uses he got from a restaurant he worked at. It's 3 cups buttermilk, 2 cups pickle juice and 1 1/2 cups Franks hot sauce. You should definitely give that one a try. 😋
You should try experimenting with yogurt, sour cream along with buttermilk. That would be a more interesting test. Also to be more of an experiment, have a control so one that's not brined. So tastes can be compared. Great video!
Love the video Guga. What sous vide machine do you recommend for a beginner who doesn't want to spend too much?
Great informative video! No I'm doing both pickle and jalapeno brine today. I will def try the buttermilk brine next time.
I've used olive juice to brine fried chicken, however I used the juice from Castelvetrano olives. Their taste is milder so that may be a better choice. Also, I wonder has anyone ever marinated chicken in buttermilk ranch dressing?
that music when he was about to take them out of the sou vide machine was fire
I'd like to see a dry brine experiment comparing regular salt to MSG to a third with half salt half MSG. Preferably on steak.
Quick question - Do you let your stuff from the sous vide bath rest to room temp before searing / frying / or otherwise finishing them?
Or do you just take them right out of the bath and hit them with the high heat?
guga I have a great Idea for u. I always watch all of your videos, and sometimes I try to make what u do, but I say,” oh I’ll try that side dish another time it looks really good”. Then I forget what video it’s from. The idea is to do a series of videos just doing compilations of your best side dishes. I know I would watch and maybe it could be a good Idea.
Try an experiment using anchovies. They're good for saltiness and savoury flavour in foods
I find Italian dressing and Buttermilk does great mixed together, and you can also mix the pickle and Buttermilk as well....the peppers I wouldn't mix with buttermilk it still tastes great but it numbs the pepper flavor
I love how these videos have evolved over the years
buttermilk contains slight acidity, that acidity helps in breaking down proteins in the chicken therefore tenderizing it
Ever since this video, I always brine/marinade my chicken in homemade buttermilk (whole milk+apple cider vinegar, but I also throw in a bit of sour creme/creme fraiche) along with salt, onion powder, and garlic powder, overnight. Works perfectly every time.
That's not true buttermilk. It's just a substitute.
Thank you. Very helpful.
Your vid popped up as I had my sous vide on cooking some steaks.....they're in my head man!! 🤣🤣 Keep up the good work man.
My chicken BRINGS all MAUMAUs to the YARD,
And they're like, it's better than yours
😆
1:33 Just Bruh
@@BillFX the chicken put on white face😳
Damn right, it’s better than yours, I can teach u, But I’ve to charrggeee!!
@@evonnelai6758 a man of culture!
The acidity of the jalapeño one probably "cooked" the chicken...think ceviche and lime juice. I bet the same thing happened here.
Should have tried also using lacto fermented brine from homemade pickles. It's got all the benefits of buttermilk, except also incorporates the ingredients used in the pickles, like dill, garlic, onion, etc. Thanks for sharing!
What an awesome video! Thanks for this
For a second there I thought this man legit just wrote on buttermilk
I love using pickle juice and other seasonings to brine my chicken. I usually do it in bags with a bunch of other spices like garlic, pepper, oregano, etc. When you brine in the bag you don't have to use as much brine, and with the extra seasonings, you can really dial in the flavor.
It's my personal favorite way to make chicken! (You can also try out other types of pickles and find your favorite. I like using the sandwich pickles or bread and butter pickles)
I used to do that until I found out how much better pepperoncini juice is. It destroys pickle juice in chicken brine.
What a lovely and jovial man! I think I would enjoy cooking with this foodie!
Great video Doing buttermilk chicken now for first time. Liking those steak plates also!
There is one perfected recipe including chicken and olives, Algerian olive chicken. You should give it a chance. But the most important thing is to use good olives. In Algeria where they grow a lot, the choice would be small olives from old trees. They also make the best olive oil.
Mom always used buttermilk but put jalapeno liquid in it as well. Pickle I imagine would work too but.. well.. I am a Loza! 😛
I love when he says 'talkin bout that' then goes into that subject
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. ;)
Why dose everything he makes look so good
@@jacobruggles9865 real mature
Does
@@Nick_Gir thanks!
What i've seen done a lot us putting pickle juice into the buttermilk and brine the chicken in the mix
This is what I do, and it is a perfect match. Buttermilk+
I wanted to suggest that after seeing this episode.
To either mix buttermilk with pickle juice or brine the chicken twice: first in pickle and then in buttermilk.
Yup, we did this at my old job. Amazing fried chicken. Using 100% pickle juice would be too much imo
Woo! Field Company skillet, I love mine and glad you got one too 🤙🏽
You have to try the brine from peanut patch boiled peanuts on your chicken, it blew my mind. I braised my chicken in it on one side and got the other side crispy.
It’s all about becoming denatured.Acid breaks down protein in the same way that heat does. In the same way the lime in Ceviche partially “cooks” fish. The best example is egg white going from clear to white.
denaturation
@@shounaksarkar7835 Thank you! It’s me being lazy and relying on autocomplete. For the record, you were correct, and I have changed it thanks to your reply.
@@DrDaveW hey it's no big deal
👍🏾 I really enjoyed watching this video I’m gonna give the pickle juice brine a try and I agree butter milk brine is 👍🏾 good!
I love your channel. It's entertaining and useful. I found this video while researching the typical saltwater brine. I elected to do the generic saltwater brine for the first time today on some boneless chicken thighs. Just a 3-4 hour soak in maybe 1/4 a cup of salt and half a gallon of water worked magic on the chicken. I removed it from the brine, seasoned with paprika, black pepper, garlic powder and poultry seasoning and cooked on a George Forman grill for 10-12 minutes. OMG were they juicy and tender and the salt enhanced the flavor of the meat. I kinda want to try a pickle juice / jalepeno juice brine at some point but you don't gotta get all jiggy wit it even tho I know that'r ur thang...
New drinking game: take a shot every time Guga says “all there’s left to do”
I dont think I've ever needed to go to the hospital after 11 minutes of a drinking game.
SO LET'S DO IT
@@jernigan007 As simple as it gets
"I know that girl across the bar doesn't look that good right now, but watch this!"
Take a shot of brine everytime guga says.....
You think those are good, combine buttermilk with the jalapeno juice and add just a touch of jalapeno powder to the sous vide bag...
I've done the buttermilk with pickle juice and is amazing. Pickle juice on its own has to be overwhelming.
Nice! Thanks for the ideas.
You should try a "neutral" brine of Water, Vinegar, Salt and Sugar as an option for a base that you can modify to add seasoning to the chicken in the future.
BTW, it's the acid in the vinegar and buttermilk that's tenderizing the chicken. With buttermilk, it's less a brine then a marinade, as brining requires a salt solution and buttermilk has relatively little salt...
I'm curious as to the difference of Sous Vide vs the grill with these brines.
I second that. I love sous vide chicken but miss the juicy but slightly firm texture of some sandwiches I've ordered from fast food. SV sometimes breaks down the chicken too much.
@@temposhop8739 Try different temperatures and times.
@@hubertnnn from what I've seen most people use 149F for breast. I saw Guga's chicken sandwich video where he cooked for only 1 hour, so that's my next experiment.
I've brimmed pork a few x w olive bime and turned out good.
I mix pickle juice with the butter milk and get great results.
I always enjoy your comparison videos.
I'm waiting for the day of his goodbye video, where he's gonna sous vide himself, and then will get grilled by Maumau with a flamethrower. "I know he doesn't look that good right now, but ..."
Seek professional help haha
cri
😂😂😂😭
The brine is so salty I'm surprised he salted it on top of that.
I ❤️ this show!! I will try the jalapeño one at home tomorrow
Buttermilk and pickled jalapeño juice brine is amazing! You should try it
How would a buttermilk/pickle mixture compare to either separately, in terms of rank, in your opinion?
I tried it and it was really good, but not had either separately to know. ½ cup each bm and the juice.
Funny enough my grandpa drinks straight up buttermilk 😂
Me too!!! Got it from my mom.....buttermilk with a little cracked pepper. Heaven!
One of my hands down favorite things with chicken is to brine it in lime juice then cook it with a parm/garlic breading
I'm going to try the pickle juice since it sounds so Amazing😋.I would have never thought of this 😯😯
Commenting one every video until Guga dryages Angel: day 2
Hit both channels
Cheers Guga. Try marinating the chicken in real pickles. Hint: try oriental pickles like Indian, Pakistany and other origins
I would’ve done a tomato juice brine just to see if the acidity would be enough to make an impact. I think the nice summery flavors of tomatoes would make a neat brine or marinade.
It would. Idk how long you need to let it sit though
overnight (salt water) brine, but dredge in buttermilk!
I’m black so u should kno how I feel about chicken ✊🏾
I’m white so you should know how I feel about chicken ✊🏻
I’m hungry so you should know how I feel about chicken 😎
I'm a ginger... and... well... you know :/
Do a marshmellow fluff dry-age experiment next
Lol less do iit
the lactic acid in the buttermilk is what does the trick. It tenderizes the meat, and helps it to retain moisture.
A super test Guga. I’m impressed and you had fun with your family with the taste 👅 test ..That’s special.Buttermilk is my favorite with venison and strawberry shortcake 🍰