I injected my CHICKEN BREAST with 1lbs of BUTTER!
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- čas přidán 27. 10. 2023
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#cooking #food #cooking - Zábava
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Just compare it with a no fuss brazilian or portuguese chicken from the roast. No sous vide no injection. Just good old fashion roasted portuguese style chicken. YOU KNOW I'M RIGHT haha
hi guga i dont agree with what you said in the first part i eat chicken all the time
when the " i know it doesnt look good right now but watch this" hits but nothing changes LOL
What about trying this with different compound butters? I bet a rosemary garlic butter, or a lemon thyme butter would add a whole new dimension
Please inject meat with compound butter!
Guga’s annual butter budget is probably higher than my annual fertilizer budget.
lmao
😂
Probably higher than most countries’ GDPs 😅
Guga’s videos make my day BUTTER!
@TheMilllenialGardener Did we give up on petitioning Guga to do the miso paste dry age experiment??
Chicken Breast is not as horrible as people make it out to be. It can be flavorful and juicy if you just know how to prepare it right. I've made pieces of chicken breast to tender and juicy to the point it almost melts in your mouth.
I agree on everything except flavorful. You can do a lot to bring out more flavor without adding new flavors, but chicken breast is both the blandest part of the bird and one of the blandest types of meat in general.
@MadocComadrin completely disagree. Chicken breast has way better flavor than dark meat. Dark meat is borderline disgusting. Chicken breast is my second favorite cut of meat, second only to strip steak.
how do you prep it
I wish my taste buds were just like yours. My favorite meals could also be the most cost effective. @@gregpeabody8536
@@MadocComadrin I think chicken breast is the best tasting part of a chicken, it's also a huge piece of meat. I hate how messy and how much work you need to eat wings and thighs for weird tasting meat. There's a reason why it's the preferred meat of chicken rice and chicken katsu here in Asia.
Guga really slanders chicken something fierce. Chicken is one of the most affordable good quality meats you can get.
Exactly. I think the breast is the 2nd best meat from the chicken.
I actually really like chicken breasts, it’s easy to make and chicken goes well with pretty much every sauce and seasoning
you speak my language
I'm going to say something which might be a hot take
There's nothing wrong with chicken breast. It's not that hard to cook chicken breast and not have it be dry and there's so much you can do with it
Agree. Chicken is awesome. Chicken thigh is also really good and versatile and super easy to cook
Facts, just make it with a sauce and you're good to go
yeah, especially after watching Guga pan sear the chicken steak-style while complaining chicken isn't good, ima take a guess that he just doesn't know how to cook chicken
Thank you! Came here to say exactly this. Just stop overcooking your chicken and it will stay juicy. Instead of injecting a pound of butter maybe just pound it out flat and cook to 150 lol
Yes I love chicken especially chicken breast!
"One of the only reasons we eat chicken breasts is because we're on a diet." *injects chicken with butter*
The butter-injected chicken makes sense. I remember a Russian neighbour of mine serving me her version of Chicken Kiev. Basically it was chicken breast stuffed with butter, then breaded and fried. Perfectly seasoned, crispy on the outside, and when you cut into it with your knife a little fountain of melted butter would run onto your plate. Absolutely delicious. I’ve tried to replicate it and never quite managed to. Getting close but not quite there.
Chicken breast can be made to be very tasty. I believe the issue most of us have with it has various causes:
1. Most chicken is mass-produced, raised to grow as fast as possible to be big enough to be butchered, fed with feed that is as cheap as possible. If you spend more money and get free range chicken that fed on grasses, herbs, bugs as well as high quality feed, and that got to move around some before giving its life for your food, it tastes very different.
2. We’ve all been served those tasteless, under-seasoned, overcooked chicken breasts that are bone dry and rubbery. If that.s what you associate with chicken breast, no wonder you don’t like it. It tastes like what I imagine shredded tennis balls would taste like.
Chicken breast that has spent some time in a well seasoned spiced brine and then gets smoked until just done, is something entirely different. Or marinaded and then prepared sous vide, before being finished off with a glaze yields a juicy, tasty protein.
Or even simply seasoned (but not under-seasoned!), and then finished off in a pan with butter, garlic and herbs, but again not overdone and PLEASE, not kept warm for ages to turn it into rubber… really good.sous vide makes that one easier but with a bit of practice you can do it in a pan successfully. I use the sous vide ever since I got one. I buy large family packs of breasts, pop them in sous vide bags with the various spices/rubs/marinades of my choice, pop them in the freezer and take them out as needed. Defrost, sous vide and finish off for a quick and easy meal on days I work from home but know I’ll he half brain dead as soon as I shut off my computer. The defrosting starts in the morning. It only takes a few seconds to set up the sous vide on time and I can do my thing until it’s time to heat up my pan.
I could never eat meat, these poor animals are treated so barbarically.
We are an evil species. One day we will get our karma and suffer endlessly.
@@bunjijumper5345 Yeah okay. Nom nom nom yummy meat.
I would say another issue would be water cooled vs air cooled. Water cooled chicken is full of water, it makes it watery and tasteless. Getting a good free-range, air cooled chicken is more expensive but well worth it. Esp corn-fed.
@@bunjijumper5345mmmmmm deep fried poor and helpless chicken so yummy
@@bunjijumper5345i prefer the way we eat chicken because we aren't chasing them down and sinking or teeth into them and violently shaking them until they die. You know, like awild animal of good ol' Mother Nature might do.
I feel a bit insulted about the way you implied that people don't eat chicken breast because they want to.
Chicken breast sucks vs thigh meat lol
He’s not wrong.
Don't get in such a flap about it
fr i make it all the time and i love it
Yeah, you are right. Only normal people.
Would love to see this with different types of compound butters. I'm thinking sundried tomatoes and olives, Lemon zest and Garlic, Rosemary and Thyme, the classics but infused from within and Sous Vide.
This is a winner of an idea imo.
@@Vynjira-chan I have ordered my own Sous Vide setup but I live in a black hole and it will take months to arrive. Imagine a compound butter with the Seven Spices of traditional Punjabi cooking (Garam Masala, Turmeric, Cumin, Coriander, Salt, Pepper, Hot Chili) injected and Sous Vide. My mouth waters. Lamb Shoulder done the same way, the possibilities are endless.
Oh, a sous vide compound butter confit showdown would be EPIC.
@@CarlGorn If Guga doesn't make this happen, I will. Two months until my full setup arrives - He has undeniably inspired me, now let's take it to the next level!
You would just have to be sure to cut everything up small enough that it could pass through your culinary syringe. When I make a mistake and clog mine up it is a pain to clean.
As much as I love y'all's videos, and as much as I love steak and dark meat, it is NOT hard to make good chicken breast. Chicken breast, imo, is easy to cook and keep juicy and tender you just need to keep an eye on it. Looks good though!
Im weird i guess, because i actually prefer chicken breast to thigh. I prefer the texture and taste. It's also easy to work with, and you can season it with pretty much anything and it works.
The side dish looks more like a main dish, as always in Guga’s video 😂
Yes, I want a good veggie oriented side dish on Guga's channel. But he has to pander to his little nephew. I'd eat what he made as a main, not a side.
“This side dish is super easy to make” It’s a whole ass gourmet meal.
@@simle6010 every time lmao
@@tanikokishimoto1604exactly. His nephew is so irritating to me. He has the palate of a 5 year old.
Gotta have some meat with your meat.
With just salt and pepper, I smoke them to about 130 degrees, then wrap in foil with butter inside to about 150 to 155 degrees. Let them rest and enjoy some of the best chicken breast ever.
They freeze very well and can be used to make amazing sandwiches, smoked chicken fettuccine Alfredo, etc.
Love to see you try a version of this.
Is 150 enough? my parents would almost religiously make sure chicken was cooked to 165
@@dantuu1648 yes. Pasteurization is a function of time and temperature. The higher the temp, the shorter the time. If you are cooking to 150, hold it there for 4 mins and it is as safe as removing the chicken as soon as it hits 165. Personally, I prefer 155.
The water phase in the butter added moisture to the chicken breast. The duck fat replaced the existing moisture with fat
I love that Angel has almost perfect eye contact with the food the entire time
I like that you show the ones that are not good also, keeps it real!
I wouldn't have cooked them all in the same pan, especially because duck fat isn't solid at room temp. The chickens are going to have their flavor changed by the fat mixing in the pan.
It's been ages since Maumau's been in a video! I petition bringing him back for a video!
I second this
For real though. Were is the guy?
Maybe... MauMau's the one being dry aged?
@@cocodojo 🤣🤣🤣💀
I was just about to say the same thing!
Bro let's be honest, that "side dish" was the star of the show
I'm going to make that side dish Immediately! and you just got a new subscriber 😁
Well no surprise on the butter, people have been stuffing butter into chicken forever. But I love chickenbreast, it has a bit of sweet taste which is a nice contrast to savory seasonings. Marinading it in the seasonings is always good and I usually cut it into cubes so a quick even fry, nice fried outside, soft inside and flavorful enough to go on a big bed of rice or anything else.
Why is Guga such a chicken hater 🤣 it was one of my biggest cravings when I was pregnant with my first, and I was pescatarian before I got pregnant but the cravings for grilled chicken were so strong! Now I’m 36 weeks with my second and it always hits the spot, especially with lemon pepper!
IDK. chicken is the most versatile meat out there. Its literally a blank canvas and you can do anything with it and make it taste whatever.
Because any meal that doesn't have more calories than he burns up a flight of stairs isn't worthy ig idk
@@SaxyPlayer96 would be quite a lifehack to not weight 300 pounds at 5 ft 4 then.
Great job on the butter injected chicken 😀 May I suggest you turn it up a notch and do another experiment: inject the chicken with compound butter. For example one compound butter with chipotle and one with black garlic. Or I'm sure you'll have more great compound butter variations. Really curious how that will work out!
I actually found a pretty good way to cook chicken breast. Brine it, and add some spice to the brine. I do nashville hot season mix and red pepper flakes. I brine it for 2 days with a bit less salt than a typical 1 day brine. After it is brined, wipe it off (don't rinse it), dry the outside, and lightly coat it in fake powder chicken stock. Let it rest to come up to room temp and let the powdered chicken stock set, then pan fry it and finish in oven at 300f (pretty standard cooking method). The fake chicken stock really helps with browning and adds flavor without overpowering the natural chicken flavor.
Guga your side dishes always look amazing.
Maybe you could do a video to compare your best side dishes from previous videos and determine which is the best.
They always look delicious, but honestly it's just potatoes 3/4 of the time; either fried in fat, stuffed with meat, or covered in cheese. I'd be happy to see some healthy AND delicious sides and salads into the mix sometimes too. I know he can do it.
@@bonewerm8386 Something healthy from a guy that adds 3500 kcal in butter to a chicken filet.. Goodlucky with that
I like that you are experimenting with chicken, please do more! For this video I am super impressed with your side dish! Definitely on my to make list!
Guga hates chicken so much he put a pound of butter in it 😂
Guga, what vac sealer do you use/prefer?! Looking for recommendation/reviews..
Next time you do something like this you could season the butter, like you would for a compound butter, and then inject it.
You could also do this with Greek yogurt. I think some curry sauces use yogurt so you could create chicken filled with curry sauce.
Guga, the side dish is just awesome! Also, please sous-vide or dry age in butterfly pea powder!
Guga is so Passionately Passive Aggressive 😂 I love it. The way he Chews & the faces he does that make him look like a Wine Taster, is priceless 😂 💯👏🏿
Heres a recipe for chicken that i eat on a budget that ive found to be my comfort food:
•Cubed chicken (bite sized pieces)
•red pepper flakes, salt, black pepper, rosemary and thyme
•olive oil
•favorite tomato based sauce
•penne pasta
Use about a teaspoon of olive oil in a pan or skillet, and cook seasoned chicken cubes on medium heat until fully cooked. Turn up the heat at the end to give your chicken a nice crispy golden brown outside. Add to sauce pot.
serve on top of cooked penne and garnish with thyme.
I get chickens from a friend's farm. Properly raised free range chicken breast tastes amazing, it actually has a lot of flavor. I usually only season them with salt, pepper and a bit of thyme, because I don't want to mask the flavor :) always exciting to eat.
Yes, free range chicken breast is actually good and flavorful!!! The chickens get to move around, and typically get to live longer than the supermarket ones. YES!
Healthy and happy animals usually taste better. And are probably healthier for us too.
They took "Butter Chicken" to a new level of culinary experience!
Guga's opinion on chicken breasts might be the only thing I've disagreed with him on. I *love* chicken breast - you just have to be careful not to dry it out. Sous vide at 149 for 1.5 hours with salt/pepper/rosemary/thyme/oregano in the bag (don't pound it out - leave it thick), FAST pan sear in barely smoking avocado oil to make a crust without overcooking and making it dry/rubbery, then served over wild rice with a chardonnay pan sauce is one of my all time favorite meals. Or cut into strips, bread, air fry, and coat in homemade buffalo sauce for buffalo chicken subs. And don't get me started on chicken parm
Thank you for showing us
I love chicken. It is so versatile on how to season and prepare it.
what if you put butter or cheese inside the chicken/steak similar to a cordon bleu? That sounds like a crazy idea
Chicken Kiev
I think uncle Roger made cheese stuffed chicken with auntie Esther
Some blue cheese, butter, and a little ranch combo injected into the chicken could be tasty
Chicken breast has a great refreshing taste for cool summer dishes. I loved steamed or boiled chicken breast pulled to shreds in salads and cold noodles.
We are eating bc we are on a diet. The pound of butter will definitely make it taste better thanks for the healthy tip!
This episode is not for people with Trypophobia lol
Fun fact: I've heard somewhere that Trypophobia doesn't classify as an actual phobia, but rather as a simple disgust response. A MatPat video probably, but I've long forgotten which channel, if it is his video.
It looked worse when he injected Wagyu fat in to cheap steaks.
@lod4246 Some people think it's an instinct from our ancestors to avoid poisonous plants or animals that usually have dotted patterns
@@lod4246 i can agree to that i used to have trypophobia when i was younger i never really feared it i was just disgusted
@@lfc08adamno, just no.
When the side dishes are main courses... You're watching Guga.
Love your imagination when it comes to improving flavours
I feel like I always end up watching videos like this at the worse possible time...i.e. when I'm super hungry, and don't have any food in front of me :( that side dish is insane!! Can't wait to make it myself.
I actually prefer the breast to the dark meat. It has a clean and balanced flavor. The dark meat has more flavor, but some notes taste a little off to me. High heat for less time seems to prevent them from drying out.
Ditto. For me, it's more about the texture, but flavor plays an almost equivalent role. I prefer the flavor and texture of the breast. Dark meat, like thighs, are loaded with fat and gristle, which, for me, is a huge no.
I guess Guga called you a liar , would say big fat , but that is reserved for those who pref. other kind of meat ^^
I also prefer breast because it’s pure meat with no weirdly textured chunks of fat and various connective tissues, I don’t like those. If you season and cook it properly it’s not going to be dry or flavourless.
I much prefer the taste of breast and wing over thigh and leg meat. I don't care what people say, that's just my preference.
Yea I actually hate meat that's soft and gooey and not a single consistency, I also hate wet food and rather have them dry, which is why chicken breast is the best. I actually don't even like steaks, I watch guga for entertainment, I don't think steaks taste that good.
I actually like chicken breast. It has a nice clean taste that doesn't overpower a dish.
Dead-simple delicious poultry injection for seasoned extra juicy meat:
One 14.5 ounce can of chicken broth
Two sticks of butter (a half-pound of butter)
One 6.75 oz shaker of table blend Mrs. Dash
Pour the chicken broth into a microwave-safe bowl. Add the butter and heat for one minute on high. Stir the mixture until all the butter is melted. Add one-half of a full shaker of table-blend Mrs. Dash and stir. Using a large-gauge needle, draw the marinade into a meat syringe and inject deeply into the thickest parts of the meat. Stir the marinade between injections to keep the spices in suspension. This recipe makes enough marinade for three average chickens or one medium turkey.
Number B - Best Guga's face reaction i've seen for like 3-4 years😂
I love chicken breast. I like it better than dark meat honestly. I dont generally have dry chicken breast because, well its cooked right. Dark meat is fine, but it always feels like more work.
Guga speedrunning life, that's a heart attack in a bite.
No such thing as a heart attack in a bite
@@pb6270 You can't prove it, so reading your comment was a waste of my time.
@@SnowJester You can not prove that it is, so reading your comment was a waste of my time.
He's already obese probably have diabetes and eat high saturated fat in large amounts everyday. He's not gonna last long if he continues like that. 😮
I knew for certain that the duck fat would taste bitter. It needs to interact with something for that maillard reaction.
And if you don’t know what butter is, its a soft yellowish or whitish emulsion of butterfat, water, air, and sometimes salt, churned from milk or cream and processed for use in cooking and as a food.
As a 5'11 dude weighing 250lbs, I can comfortably say chicken breast is my favorite cut of meat
I love chicken breast dude, its amazing delivery mechanism for anything else
Marinated chicken breast is one of my favorite things to eat, I see no reason to hate on it.
Like, it’s the favored cut in my home…
My heart stopped for a second when I saw the butter injections
I disagree about why someone would eat chicken breast, Guga. The other reasons are it's easier to harvest than the meat off a thigh or drumstick, and its tougher quality makes it more ideal for certain applications, like chicken salad sandwiches, chicken noodle soup, and pulled chicken barbecue sliders - things where some people want a bit of chew and moisture is being provided by other things.
Angel really liked that Butter one. He just kept grabbing more and stuffing his mouth lol
I love how he says "errybody" he's a great character ❤
Guga, you should have tried one where you mix butter with other ingredients (like garlic, paprika, msg)
Guga, it's time: Sous Vide an entire family...
...Thanksgiving dinner.
i think it's illegal to cook people... :P
0:56 bro... during november... really
I'm a HUGE fan of Chef Google Foolds since beginning, t.tanks mate!!
:)
Guga you’re tripping with that first statement, chicken is awesome
That side dish... imma call it Irish Burrito. Looks delicious.
The injected butter in the chicken breast looked like zits. I almost gagged when he squished it a lil. 😂
I love chicken breast. It's cheap(ish) and tastes good all kinds of ways. I'll likely try this.
me too
Guga, your chicken looked fantastic, but what really stood out to me on this video was that side. You always have delicious looking sides, but this one was calling my name. Going to have to make it, hope I do half as good as you. Is there a Guga’s side cookbook?
It was an eye-opener when we cooked our first self-butchered chicken which we also raised in our garden. I didn't know that chicken meat can be so dark and sooooo tasteful. We've never bought chicken from the supermarket since then
I don't get the negative hype.. I love chicken breast. Easy to cook, can be made in so many different ways, and can be seasoned in even more different ways. And it goes with almost everything.
Man I think I am going to do this. I want to also try this with Browned Butter. This would go amazingly with Green beans or Asparagus.
Chicken is my favorite protein because you can use the most diverse amount of flavors and sauces and it’s still delicious
Chef Guga always keeps it going, crazy how many ideas this channel has tested
Will searing the chicken before sous vide possibly seal the holes? Imagine cutting into a chicken and having butter ooze out 😂
That's basically how I make my chicken, with extra steps lol.
Butterfly them in a way so that the chicken is as evenly thick as possible, pan sear it, throw in butter at the end, pull chicken when ready, let the butter/chicken/fond cool a bit while the chicken rests.
Then just cut the chicken breast and drizzle the butter juice mixture on top.
Pretty sure you will get a similar taste/effect. Maybe even more since the butter will work with the fond.
How about injecting compound butter into the chicken as an experiment.
And maybe a butter dry aged chicken aswell. Love your content Guga. Absolutely amazing.
the opening statement of this video about only eating chicken breasts cos there's nothing better is so wrong, I love chicken breast!
I'm shocked to find out that Guga is cutting that chicken breast WITH THE GRAIN! What are you doing, GUGA?!
relax, it's chicken breast
@@convincedquaker Which is more tender if you cut it across the grain.
Guga is the type of guy who randomly drops an amazing recipe in the middle of his video
Guga!
I just saw that CROCKPOT makes a sous vide crock pot. You should test it out for us!
My favourite way to make chicken breast delicious I learned from Ethan Chlebowski: coat it in black pepper and then slather it in mayonnaise before cooking it! Comes out super tasty and juicy! (Though… I have taken to doing it with thighs as well.. which is way more indulgent!)
Did it ‘change your life’?
Well, it did give me a new favourite way to prepare chicken... Depending on how you read the definition, that is technically live changing? @@ir1041
My intrusive thoughts are kicking in.......
Yeah duck fat can be a reeeeeal miss at times. Funnily enough after the duck fat incident I decided to marinate another in butter and keep it in butter after cooking, and it was great!
There is a german or swiss dish that uses herb butter solid, cut pocket, add butter log, make sure no openings breaded and fried. You cut into it and the herb butter comes flying out
Guga have you ever done the old trick of covering (lightly) a chicken breast in mayo? Supposedly (according the commercials when I was a kid) the mayo helps seal in the juices so you don't end up with a dry chicken breast.I think I tired it, but for a long time I used to eat hot pockets for dinner and liked it, so I think I have blanked out all my culinary attempts to try forget about years of hot pockets and pizza rolls.
I can confirm the mayo chicken trick tastes great, what I do is mix the mayo with parmesan + herbs to add more flavor, too. Ideally enough parmesan to make the mix a thick paste. That being said I'm not sure it's the mayo keeping it moist as I always butterfly the chicken beforehand so it can cook in 20 minutes, which serves the purposes of A) getting it ready relatively fast and B) not giving the mayo enough time to burn WHICH IN TURN keeps the chicken from drying out. I tried cooking butterflied chicken without mayo to get it cooked through for a casserole using the same temperature (425F) and cook time (20 min) and it was about as juicy as what you'd get from mayo
works great on fish too
Many sous viders use mayo for the sear
I know this is a very hot take under this channel, but chicken breasts are great. Sure, they're hard to cook properly, but when they're done well, they're pretty great. And, in some applications, I prefer them.
Sous Vide for the win!
The thumbnail alone gives me heartburn 🔥
I love cooking chicken breast at 62°C for 3h, make a little pan sauce with the juices (maybe an additional 1-2 ice cubes of stock if necessary) after browning the chicken and serve that with basmati rice. It's such a simple dish but it's so freakin' tasty, especially since the chicken is so soft and (for a breast) flavorful. Love doing this on week nights.
Send this to the vegan teacher
Where's Mau Mau?
I’ve been wondering too it’s been quite a long time since we’ve seen him! I hope he’s doing okay!
I miss him!
Imma try making them potatoes and beef wrap thing. That looks good
I actually like using chicken breast for quesadillas. Especially if you velvet it with baking soda with the marinade. But it's not completely necessary.
Have you ever considered trying to souvide without using plastic? There are ways and that would make a great video to experiment alternative containers that are good for the environment!
Have you ever considered not being a pain in the ass
None work very well. None, e.g., silicone, have been tested as extensively as plastic.
I don't know wtf you talking bout Guga...I actually like chicken breast. Yeah I season it, and 99% of the time I fry it (I don't have a sous vide set up) cause I can't stand grilled chicken unless I do it myself on charcoal (don't know what it is but I swear it's gotta be the propane or something every fast food place uses that makes the flavor off), but I actually like chicken breast over thigh meat. Also I'd wager my chicken breast even fried is better for my heart than that butter abomination....look I get "Fat=Flavor" but that's WAY too much butter....that right there is a heart attack on a plate if you eat more than one of them. I at least shallow pan fry my chicken when I fry it. If I DID inject butter...I promise you it would NOT be a whole pound.
Guy took the sayings *First bite feels like heaven. Second takes you there* to whole *new level*
Guga just revealed the secret sauce for his double chinnalicious good looks. 🤣🤣🤣🤣🤣🤣
Omg it's Guga!!
As soon as I heard your voice I thought "huh is that Guga? That really sounds like Guga" until you actually appeared on camera and I was like HOLY CRAP IT IS HIM
My partner and I watch you on the guga foods channel whenever we're eating and It's a pleasant surprise you have another channel!
I agree, I don't care how it looks like as long as it taste good.
wow this would be good with a butter infused with seasonings and aromatics
I love his voice and accent, I could fall asleep to it. I just wish I knew what a sous vide did