I found this lost METHOD of Super Crispy Chicken!
Рет қаралды 1,480,064
4 жыл бұрынAfter lots of research I believe I found the true secret to crispy chicken skin that will work with sous vide and any other type of cooking method. We all love a perfectly crispy chicken skin but sometimes it just doesn't get crispy enough! But using this method works like a charm.
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#Chicken #CrispyChicken #ChickenRecipe
@Ben7seven7 4 жыл бұрын
We’re witnessing history folks. The birth of Gugas new “Mythbuster” series of videos. Now all he needs is a Confirmed, Plausible and Busted stamp fo complete the theme.
@kmlee1113 4 жыл бұрын
you mean his Myth Bustering series!
@colbyg1784 4 жыл бұрын
Mythbuster(ing)
@CarlGorn 4 жыл бұрын
Nah, his badges should be "Thass Amazing!", "Eess Okay...", and "Food Crime!"
@rogermccaslin6750 4 жыл бұрын
@@CarlGorn Can we work in a DEEEElicious in there somewhere?
@vilhoaari9650 4 жыл бұрын
Where were you when Gugas Mythbuster series was introduced?
@KoPojk 4 жыл бұрын
00:58 - Seasoning the skin 01:14 - "I only season the meat side and never the skin"
@tonystarks9150 4 жыл бұрын
😂
@lousassole7303 4 жыл бұрын
Fredrik Storm 💀 😂😂🤣
@sethgaston845 4 жыл бұрын
THANK YOU. I was wondering if anyone else noticed. 😂
@ramonzeira 4 жыл бұрын
Indeed
@lunatrics 4 жыл бұрын
:D
@lugosky02 4 жыл бұрын
Guga, the reason putting boiling water makes crispier skin is because you're rendering the fat out. If I'm correct, then you should see a decrease in flavor if you were to have two perfectly crispy chicken skins. I think what you want to do is to draw moisture from the chicken in a way that doesn't render out the fat. I think you should put thighs in the fridge in a closed container with bone dry salt over night, and perhaps there should be contact between the salt and the skin. The salt will draw out the moisture without taking out the fat, and you should have a succulent and flavorful piece of chicken. hash tag gugabusters.
@dannyboyNS752 7 ай бұрын
You still want to render the fat, otherwise you will have pockets if flab on the skin that keep it from getting and staying crispy. You can peep the skin back and then scrape the fat off with a knife. However, just ladeling the hot water of the thighs is enough to render the fat, but it isn't in contact with the meat long enough to leach out any noticeable level of flavour. If you really think you've lost a lot of flavour, you could boil down the eater and use it to make a pan sauce.
@ericherbert5496 4 жыл бұрын
"You cannot buy this rub, you have to make it." I subscribed right after he said that. I appreciate a person who doesn't shove product placements down the viewers' throats.
@mike7546 3 жыл бұрын
guga literally advertises some coal briquettes on every steak video...
@YesYES-no8kf 3 жыл бұрын
@@mike7546 I think it’s more of the fact that everything isn’t being monetized by him and instead he is giving his recipe out for the price of having to view his video. Every youtuber needs sponsors to make a living
@furretman3741 3 жыл бұрын
It's nor easy to live off KZfaq without sponsors these days
@Oskar_464 3 жыл бұрын
@@mike7546 he never said a word about that coal tho so whats the point should he blur it out?
@mike7546 3 жыл бұрын
@@Oskar_464 😂 lol
@Felix-rb2cp 4 жыл бұрын
I actually like this kind of Format but i would love to see a taste Test at the end of the Video. Great Work as usual Guga!
@vaarelsauce 4 жыл бұрын
nice pfp
@fliperotchy 4 жыл бұрын
Not sure I want to see "OH MOW MOW!" at the end of every video. This is fine
@opalmarie8466 4 жыл бұрын
fliperotchy hater
@abominablebbq1682 4 жыл бұрын
Disagreed Fliperotchy. Visuals are a huge plus, but taste is more important
@sealand000 3 жыл бұрын
@@fliperotchy Yep. What else are they gonna say, this tastes like **** ?
@drkInxgud 4 жыл бұрын
The Chinese actually do this in a lot of their roast chicken/duck dishes to achieve the crispy skins!
@freonblast8125 4 жыл бұрын
@@josdk4592 how is that related?
@all_the_hype4576 4 жыл бұрын
JOS DK thats what I heard...🤣
@tanmaykitkat 4 жыл бұрын
@@josdk4592 lmao 😂😂😂😂
@georgiegan 4 жыл бұрын
@@josdk4592 Low quality coronavirus joke. Hurr durr everything chinese just say eat bats.
@TechHug 4 жыл бұрын
@@josdk4592 Please don't
@faisalrkhawaja 4 жыл бұрын
Guga, I saw a chef cover the skin with paper towel first, then pour boiling water. Kept skin from curling up as much
@GreenLanternCorps2814 3 жыл бұрын
Good idea. Or I wonder if a bit of twine would help.
@kingdarkem 3 жыл бұрын
Always done that with a face cloth...but heavier..
@ma-ma-mamary3946 3 жыл бұрын
🤯 I'll have to try that.
@UncleAntiClaws 3 жыл бұрын
Aluminumfoil works best.
@bresnik 4 жыл бұрын
This method would work great with wings! Thanks Guga! Many wings I’ve had are covered with thick soft rubbery skin. I think for wings, drop them in boiling water for a few seconds, then remove them and season, then smoke or sous vide, then crisp them up in a fryer with hot-HOT oil. Frying them long enough to crisp the skin, but not to cook the chicken any more.
@carlkim2577 4 жыл бұрын
The reason this works is that the boiling water essentially cooks the skin. And when protein cooks, the strands twist and squeeze out moisture. That's why you saw the skin curl up and tighten. And loss of moisture results in crispy skin.
@carlkim2577 4 жыл бұрын
@Nospam Spamisham Would prob work better so long as you didn't over cook the skin.
@RacingisRacing 4 жыл бұрын
Not sure this is a myth or not but being able to do a full brisket in the oven rather than a smoker. I've seen a couple recipes claiming to mimic the smokey flavor based on the seasoning. Might be worth a try.
@kyorising 4 жыл бұрын
you can absolutely cook a brisket in an oven... you absolutely can NOT duplicate the flavor of a smoked brisket. Everyone I've seen claim this, does not own a smoker. Liquid smoke is not the same at all, nor are those little smoke guns. Scientifically speaking there are entirely different things going on with each method.
@hugojackson6822 4 жыл бұрын
I've tried one of them, and it's absolutely pointless. Nowhere near as close.
@BiiigggC 4 жыл бұрын
Check out @Henry soo. He does all sorts of BBQ experiments since hes a multi winner in BBQ competitions
@k2kyo 4 жыл бұрын
Biggboyc 79 yep harry does awesome stuff, but he always adds real smoke first. You CAN finish a brisket in the oven, all the smoking magic really happens in the first hour or so anyway.. but 100% oven will never be the same.
@timvibes 4 жыл бұрын
If you try that I recommend basting some liquid smoke on the brisket.
@MrHamsterpudding 4 жыл бұрын
A little flour on chicken skin, cooked with high heat gives a nice crispy skin. It's how I bake chicken wings to get that fried texture w/o frying
@BrianGay57 4 жыл бұрын
That’s interesting, and seems almost counter-intuitive. I’ve been doing a dry brine, uncovered in the fridge for a nice crispy skin on poultry. I might have to try combining these two processes! I always enjoy your videos!
@marcelo1458 4 жыл бұрын
Guga's subs will explode if he continues these food related myth-busting experiments. I know I'll watch every one of those episodes. 👍
@biggdaddy202003 4 жыл бұрын
Maybe is he does some real myth busing. This method is a traditional cooking technique used all over Asia. He did not discover or bust a myth he just followed directions to make something that has been made for thousands of years.
@BX56_YT 3 жыл бұрын
*myth-bustering
@2sebass 4 жыл бұрын
Love you guga!!! Please makes this into a series!!!!!!!!
@complex2034 4 жыл бұрын
the quality of the video is incredible, HD with close ups and moving stills, bravo. great content too !! i'll try the boiling !!
@misha9423 4 жыл бұрын
I've done the hot water pour treatment to spatchcocked turkey then aged it for 2 days with a dry rub for thanksgiving birds, also done the same to chicken wings that then get the old baking powder rub trick to bake them almost as crispy as fried wings. After watching this video I think the mechanical contraction of the scalded skin shrinking squeezes out the fats, like ringing out a wet sponge and while the pan sear was certainly hot enough to liquefy the fat in the control more of it stayed in the skin like just letting a wet sponge drip. That's probably why the control burnt a little, more melted fat in the skin = more heat transfer. We tend to stick with what works even if part of the technique that works is unnecessary for the final outcome, thank you for taking the time to do this side by side.
@mikealjohnsson 4 жыл бұрын
I love the myth "bustering"
@uriahherbert196 4 жыл бұрын
100% keep them coming, mix’s the channel up a bit and confirms myths for us
@anthonygrimaldi61 4 жыл бұрын
I loved this recipe. Keep this series up!
@breelimerick4072 4 жыл бұрын
Please make this a series! I love your videos. And this one was awesome.
@NOTANOTHERCOOKINGSHOW 4 жыл бұрын
That what the do for peking duck as well!
@Neimonster 3 жыл бұрын
What the do
@donsy4109 3 жыл бұрын
What the do
@aleksijevujovic7262 3 жыл бұрын
What the do
@Soldier0021 3 жыл бұрын
What the do
@skull9174 3 жыл бұрын
What the do
@senseispxctre 4 жыл бұрын
It’s not lost. my whole Filipino family does this and it’s amazing, especially pan seared
@Un1234l 4 жыл бұрын
Lost in the west
@mike7546 3 жыл бұрын
can it be fried with batter even after pouring boiling water on it?
@gambigambigambi 3 жыл бұрын
@@Un1234l it's lost in the west/US cuz all they do is deep fry everything there nowadays lmao.
@supergeek1418 4 жыл бұрын
EXCELLENT idea for a series, as well as an excellent start to that series.
@24justinhunter 4 жыл бұрын
Thank you guys! Love this channel!! Definitely a full time subscriber!
@doonular 4 жыл бұрын
Interesting experiment, I never would have expected those results. What I'd be very interested to know though would probably be better suited to your other channel, because I love grilling, but I hate rubbery skin. I'd love to know if the boiling water method would work for grilling as well?
@Endo-. 4 жыл бұрын
Would love an episode on steak myths. For example, letting steak come to room temperature vs cooking straight out of the fridge, searing seals juices, etc
@allan6707 4 жыл бұрын
Endo just go on serious eats. no fluff.
@toofly65comealive 4 жыл бұрын
im pretty sure he already did this one
@emanuelnamseth1469 4 жыл бұрын
If steak is not at room temp you get a bullseye effect on the inside of steak. Won't evenly cook to you liking. He did this already.
@PhazedAU 4 жыл бұрын
@@emanuelnamseth1469 bet you feel silly now
@abominablebbq1682 4 жыл бұрын
I’ve cooked literally hundreds, if not thousands of steaks. Smoked, pan seared, broiled, grilled, accesories, charcoal, propane, etc. room temperature, in my own personal opinion, does not matter. I take my steaks out of their packages, pat dry, season, and I let them sit long enough to ‘tack’ up. Usually 10-20 minutes. Cook with whatever preferred method. I’ve tried slightly frozen steaks, fridge Temp steaks, room temp steaks, they’ve all came out nearly identical. Don’t fret on this part so much, worry about your cooking procedures and seasoning more. Remember to clean and oil your grill grates beforehand; Indoor use, oil your pan or your steaks :) (oil for pan & burner/cast iron cooking, oil the steaks themselves for broiler.)
@joe3804 4 жыл бұрын
This is an awesome series. Definitely make more videos around this concept
@joecj840 3 жыл бұрын
After watching a few of your videos, I've found that your cooking consistently works so now I'm a subscriber and regular viewer. Great Job Sous
@gust4v100 4 жыл бұрын
So if you're gonna put boiling water on top of the skin, isn't better to season your chicken after doing that?
@ichig80 4 жыл бұрын
but he didn't season the skin side so nothing is being washed off so.....
@michaelmayers3622 4 жыл бұрын
@@pogtuber4566 its dumb in gen
@ashd-h4911 3 жыл бұрын
it depends how long you leave the rub on. over 2 hours it will absorb like a marinade.
@MJkatzTheWriter 3 жыл бұрын
@@ichig80 No, first you put boiling water on top of the skin, then season it. Then put it in the oven for roasting.
@MaddieFrankX 4 жыл бұрын
Start: Boiling chicken? Ridiculous! End: I've been cooking chicken wrong my whole life...
@kencchong 4 жыл бұрын
Great video, learnt something new today. Also love the idea for the series. Mate, you are bloody legend!
@SrMorua 4 жыл бұрын
Yes please do more! I love these experiments to debunk myths
@francoisdegrandpre9848 4 жыл бұрын
Beginning of the video: boiling chicken? Preposterous End of the video: praise the chicken Lord!
@Vishan24 3 жыл бұрын
Hey! I've been to a Chinese restaurant where they cook in front of ya. And they poured boiling water on top of the duck, before putting it in the oven!! I think it's actually a Chinese or Oriental was of preparing birds.
@drwgisblaidd2650 3 жыл бұрын
The French use it too, and probably every other meat eating culture
@crash11235 4 жыл бұрын
I love your videos!! Only thing is, I'm starving everytime I finish watching one!
@Chaosscouter137 4 жыл бұрын
I would like to see more of these videos! Keep up the great work!
@mtktm 4 жыл бұрын
blanching skin has been a thing for centuries. That's partly how they prepare peking duck.
@Mangalz 4 жыл бұрын
The pour over seems dangerous, i think id rather just put them in a pot with shallow boiling water.
@Prata1516 4 жыл бұрын
@@Mangalz how?
@Un1234l 4 жыл бұрын
@@Prata1516 tongs, heat resistant mitts, a chicken ladle?
@somepunkasskid6864 3 жыл бұрын
@@Un1234l wtf is a chicken ladle
@fusionxtras 3 жыл бұрын
@@Un1234l imagine the splash dropping the chicken with tongs
@xm214-aminigun9 4 жыл бұрын
I swear to god if there's one reason I watch this man's video and actually got interested in them is his voice.
@robertallen3186 4 жыл бұрын
Love this! Keep going with this!!! Well done!
@jaylabarre6114 5 ай бұрын
Thx for ur wisdom and doing these Guga!
@devynhaggerty4694 4 жыл бұрын
The reason is the concentrated heat begins to cook the skin and draws out excess fat making the skin thinner and crispier
@nicholasbyram296 4 жыл бұрын
Fat moves away from hot water. That's why people get fat, because they take hot showers.
@devynhaggerty4694 4 жыл бұрын
Nicholas Byram either your trolling or you need to learn about how a shower actually works lol
@montetown8836 4 жыл бұрын
@@devynhaggerty4694 with Nicholas's theory the fat should just shed off and go down the drain. This will bankrupt Nutrisystem ;)
@xchubbyduckyxww6442 4 жыл бұрын
Try this: boil the chicken, take the chicken out. Dry the chicken, then on to seasoning the skin and the meat of the chicken, now cook the chicken inside of the oven. For however long you should. Boom extremely crispy skin.
@michaelmayers3622 4 жыл бұрын
Facts ibjear baking soda works to
@SirEggscellent 4 жыл бұрын
xChubbyDuckyx ww chicken will be far too dry silly bean
@MJkatzTheWriter 3 жыл бұрын
@@SirEggscellent Actually, the chicken won't be dry at all. :) Growing up, we had 5 kids and two grownups in my home, all with different likes and dislikes. Lol. . My mom used to cut up chicken, boil the pieces just long enough to make sure there would be no raw meat closest to the bone, and then remove the pieces onto a large plate with paper towels on it to catch the ''wet''. Then she'd pat each piece dry, dip each one into "seasoned" all-purpose flour (only salt and pepper), and then fry it in about an inch of oil or Crisco.(plain, not the butter-flavored). She'd turn each piece over after eyeballing the crispiness, aiming for "golden brown" as the best goal. Then she'd remove each piece, putting it onto dry paper towels while swatting at us kids to stay away from stealing pieces of the crispy skin! Lol. Hers was the best and crispiest fried chicken I ever ate! And that's how I make mine today...with no complaints from anyone. Lol. :)
@long-timelistenerfirst-t-us2yy 4 жыл бұрын
Love this format! Not long, just gets to the point 👍🏼
@ReineVerran 4 жыл бұрын
Loved this video! Keep them coming mate!
@lozzyl9475 4 жыл бұрын
LOVE THE MYTH BUSTING VIDEOS, only thing I would change is have a taste test at the end. 👊👊
@poutineking6827 4 жыл бұрын
You should do baking powder on chicken skin (specifically wings)
@truckerspike 4 жыл бұрын
Great video Guga! I like this format.
@jeremyevans9027 3 жыл бұрын
Man I absolutely love all your videos. You're the best
@adamorobertson 4 жыл бұрын
When I make grilled wings I first steam them for about 20 minutes to render the fat from between the skin and meat. This makes the skin very crispy.
@GoodSuggestion1 4 жыл бұрын
i would watch a series about how to make chicken skin crispy
@colinreed8077 4 жыл бұрын
Terry Moore crispy chicken skin everything
@ryancashman8945 4 жыл бұрын
Really enjoy your videos mate! Best wishes from Australia.
@InDzienInTampa 3 жыл бұрын
Will be doing this technique from now on. Awesome!
@shortsharpandshit8696 4 жыл бұрын
Seasons the skin of the leg, seconds later, I NEVER season the skin side... 😂
@Infritblade123 4 жыл бұрын
Have to call the series “Mythbustering” *Let’s duettt*
@renegado4173 4 жыл бұрын
Leeroy Jenkins in ways that make us feel good
@leomaestri9190 4 жыл бұрын
Good format. Concise and pleasant.
@john7407 4 жыл бұрын
Would love this series!
@Jcslim138 4 жыл бұрын
Now you have to try this with pork shoulder(pernil) that’s the real test. THUMBS THIS UP SO GUGA CAN SEEE!!!
@Imatallguy1 4 жыл бұрын
If Guga is Adam, MauMau is Jaime? Angel and his friends are the build team.
@jpderouin 4 жыл бұрын
Great idea for a series!
@justinb9271 4 жыл бұрын
Seriously these videos are amazing to me. Thank you!
@yudistiraliem135 3 жыл бұрын
I remember that peking duck places would use air to separate fat and duck meat to make it crispier. Maybe the science is the same.
@GJToken 4 жыл бұрын
Would have been nice to see a "flash fried" version where you give them a quick dunk in some hot oil
@zahikkhan4405 4 жыл бұрын
good stuff, keep the series going
@garrettSlingerland 4 жыл бұрын
Definitely make a series like this!
@fl1m98 3 жыл бұрын
Guga at 1:09: "You already have the ingredients at home" Me: "jokes on you cause I don't have a home"
@eruiluvatar236 4 жыл бұрын
Since I got a convection oven chicken comes out with extremely crispy skin every time.
@nuggetwagon 3 жыл бұрын
I love your videos. I’m skilled, but your insights from your fearless experimental approach is very educational.
@AwitAmihan 3 жыл бұрын
Wow! I'll definitely give it a try. Thank you.
@MrTrill409 4 жыл бұрын
I wonder if Guga will ever do a “Air Fry Everything” series too. Lol
@hkdavidtsang 4 жыл бұрын
yeah, I hope he starts a video channel on this.
@drwgisblaidd2650 3 жыл бұрын
Bite your tongue, there is no such thing as AIR frying its just convection roasting, dolled up to fool dieters.
@Tomatotor 3 жыл бұрын
The boiling method is from chinese when they boiled the ducks before to put in the oven
@renegado4173 4 жыл бұрын
Used this method today for me and my son, thank you guga, so good!
@roy.h.barrett 4 жыл бұрын
Guga, you all kick ass Brother!! Thank you for these offerings
@dumbr2098 3 жыл бұрын
well, I got literal boiling water (not boiled water that has even cooled down for 20 seconds) on my leg.. leg did not get crispy.
@drwgisblaidd2650 3 жыл бұрын
keep trying.
@alexiskiri9693 2 жыл бұрын
Ouch, sounds painful.
@Kobodyguard 4 жыл бұрын
I remember watching Good Eats and he steamed his wings to make them crispy
@itninja9503 4 жыл бұрын
If I remember he steamed them to render the fat to prevent smoke in your oven... But it's probably a double whammy
@juliusnyny 3 жыл бұрын
Thanks for this one Guga. I had never heard this tip before
@AshitakaYakul 4 жыл бұрын
Love the video! Do more please! Love from Oregon!
@zillamill 4 жыл бұрын
Guga, I have a myth. I heard once that a dry aged, sous vide, Japanese A5 filet mignon wouldn't be very good after shipping it to my address. Would love for you to test this one out!
@TornaitSuperBird 4 жыл бұрын
Well, yeah. It wouldn't be very good. Imagine the problems with transit.
@TragoudistrosMPH 2 жыл бұрын
A+ for creativity
@hugophillips8557 4 жыл бұрын
Myth suggestion: salting meat 1 hour before cooking gives a better crust and flavour
@Solerio 4 жыл бұрын
Definitely add this type of kitchen hacks/myth bustering to the mix. Fan of the channel - s/o from San Antonio, Tx.
@jm9371 4 жыл бұрын
This was very helpful. I am going to try this.
@noahbrandt2959 4 жыл бұрын
Have a look at "Klaus Grillt" he is a german guy
@Herocaa 4 жыл бұрын
Haha alles klar 😂❤️
@alsogut3152 4 жыл бұрын
Noah Brandt Klaus, die alte Wutz
@sammie875 4 жыл бұрын
Was grillt er denn?
@DOLsenior 3 жыл бұрын
A lot of work when you can get crispy seasoned skin by baking at 350° for 50 min to 1 hour.
@zachcrawford539 4 жыл бұрын
Excellent information, thank you!
@mark-qi6di 4 жыл бұрын
Please please please!! Would love to watch this series!
@goldahhh8458 4 жыл бұрын
I lost the found METHOD of Super Crispy Chicken!
@Hextec 4 жыл бұрын
You should rename this series into Meat-busters :D
@jeffjlee7 4 жыл бұрын
Thanks for doing these experiments Guga!
@andrewshineflew7389 3 жыл бұрын
I love this idea! Make this a series :P
@skilz5804 4 жыл бұрын
This is the same method used when making Peking duck.
@suffocated 3 жыл бұрын
Editing on the voice is so...broken up, every sentence is cut, makes this guy sound like a robot.
@illican 4 жыл бұрын
definitely like this as a series
@flozzy69 4 жыл бұрын
Great video! Never even heard about that... gonna try this! Thank you very much :))))
@sufferedrock480 4 жыл бұрын
First ep of mythbustering guys😆
@kamolia 4 жыл бұрын
Caleb Lemmons hahahahaha
@PleaseNThankYou 3 жыл бұрын
That's a boatload of time, trouble, and messy pans when all you had to do was leave it uncovered in the fridge overnight. Y'all need to come down to Mississippi where we can feed you .
@FranciscoRodriguez-be6ik 4 жыл бұрын
Wonderful video, I had no idea that chicken could be prepared in this fashion! Thank you very much for teaching me something new and savory! Bon appetite!
@justinwiseman8965 4 жыл бұрын
Simply amazing technique for crispy chicken skin. One of the best vids yet.
@drood100 4 жыл бұрын
Myth: Guga has a walk in cooler full of steaks
@iDarkfigure 3 жыл бұрын
Pressure Cooker: Flavor Infusion into the meat and Skin Air Fryer: Crispy without Oil or added Fat. Done: 20-25 Minutes Cooks food 70% faster than your method.
@bnutz8 4 жыл бұрын
That's was awesome! Thanks for the tip Guga!
@DragonMBlood 4 жыл бұрын
Love the idea anything that can make us home chefs learn something I'm all for
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