Chicken BRINING Experiment!

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

[juicesipper]

Cook 3 of the same steaks and try and convince your family that they are different.

[Dina_tankar_mina_ord]

the plastic wrap was so tight I first thought you wrote directly on the buttermilk :)

[_Dio_Brando_]

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.

[smgdroid]

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.

[seeko]

Who for even just a brief second thought Guga had developed the power to write directly on milk?

[stephenshields]

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.

[MrYobisx]

Guga's positive energy is something i always enjoy watching

[nolanh]

Guga! Here’s an idea: Dry age a brisket and then make pastrami with it

[mikesdailygaming]

"only thing left to do" Counter: 22

[sfcmmacro]

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).

[kleetus]

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!

[ghesta]

1:27 for a second i was like "yo how the f does he write on buttermilk??"

[syd]

I love his bubbly personality and excitement for food

[dabearcub]

Thank you Ray Charles legend for sponsoring this video.

[maggiebauer]

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.

[georgeamesfort]

"Welcome back to Guga Foods, everybody"
Man...such a friendly and warm welcoming. Time to enjoy!

[KailuaDoug]

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.

[TheSlavChef]

My chicken BRINGS all MAUMAUs to the YARD,
And they're like, it's better than yours

[l.d.s.]

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.

[caseyrogers]

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!