I've been Deep Frying WRONG all this time? Seriously!?

Рет қаралды 591,424

2 жыл бұрын

Today I realized that I have been deep frying wrong all my life. You see the issue is how I made my style and I am so happy to share with you how much better and crispier deep frying this way is. It might also be cheaper depending where you life.
* Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
kzfaq.info...
-----------------------------------------------
Subscribe to my 2nd Channel
kzfaq.info?sub...
-----------------------------------------------
* SVE MERCH *
Shirts: teespring.com/stores/sve
Cups & Boards: www.etsy.com/shop/GugaStuff
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/pages/buywave
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/3rRhlga
My Stove: amzn.to/2DBwP2C
Steak Tray: amzn.to/2Uvoa8Z
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
* EVERYTHING I USE in one LINK *
www.amazon.com/shop/sousvidee...
**************************************************
* Cole Slaw Sauce *
3 tbsp Sesame Seeds
1 tbs Brown sugar
5 tbsp Mayo
1 tbsp Vinegar
1 tsp Soy Sauce
1/2 tsp Sesame Oil
Salt and Pepper to Taste
Pestle Mortar: amzn.to/3GfPYUQ
* Pork Loin by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2BurRVE
My Powerful Stove: bit.ly/3esNW5j
* TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
* MY KNIVES *
Everyday Knives: amzn.to/38k1BuI
Chef Knives: amzn.to/3qCo0K5
Strong Knives: amzn.to/3chCl9x
Fancy Knives: amzn.to/3ekPtxa
* SMOKER AND GRILL *
Best Smoker: bit.ly/2BurRVE
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: bit.ly/3esNW5j
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Heat Resistant Glove: amzn.to/2BFEk3J
* My Cast Iron Pans *
Most used Pan: bit.ly/3eyd6Cc
My whole Collection: bit.ly/3hg2RUX
* OTHERS *
Induction Stove: amzn.to/36gCKrw
Hand Blender: amzn.to/3cF2HlJ
Blender: amzn.to/2n3IpKx
Food Grade Gloves: amzn.to/2lTd8H4
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
* VIDEO EQUIPMENT *
Main Camera: amzn.to/2imsWSi
Drone: amzn.to/2jSbK7G
Gimbal: amzn.to/2ilc3HU
Main Lens: amzn.to/2AzKumn
Zoom Lens: amzn.to/2BMF7k8
Microphone: amzn.to/2jVU3UC
Slider: amzn.to/3kWlTOM
Voice Over Mic: amzn.to/2n69j1h
* My Music *
share.epidemicsound.com/wJ8n7
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#DeepFry #SousVide #Recipe

Пікірлер: 699

@marksolomon969 2 жыл бұрын

Is it real bread right out of the bag? Or do you first get the bread dry and stale before chopping it?

@SousVideEverything 2 жыл бұрын

100% real fresh bread!

@ladyfoxfire72 2 жыл бұрын

@@SousVideEverything Could you try this with home made bread vs store bought bread

@richardsrenes3428 2 жыл бұрын

@@SousVideEverythingi agree with him. but can you try it with different homemade breads such as brioche, butter bread etc.?

@cartouchator 2 жыл бұрын

@@richardsrenes3428 I've been using this method for YEARS. It definitely tasted best with basic white bread. Don't go for brioche or anything with eggs in it, as it won't end up as crispy and fluffy and crunchy. Just plain white sliced bread, in the blender 8 seconds, done. You can also spread the bread crumbs you made in a dehydrator or in a oven on lowest until dry, and keep in a ziplock bag, will keep for a month, just add a teaspoon of milk into it and mix thoroughly before using it

@theoriginalchefboyoboy6025 2 жыл бұрын

freeze the bread first...

@anarchydgaf1208 2 жыл бұрын

Since we are coming up on the holidays I wonder about sous vide turkey vs duck! May be a good video to try out!

@IllickPlaster 2 жыл бұрын

Sous vide Elf, Dry aged Santa Claus and smoked naughty kids

@SaneTheBro 2 жыл бұрын

@@IllickPlasterguga should dress as santa claus

@kongpengmoua7561 2 жыл бұрын

They did a sous vide turkey a few years back and it was not good

@DaniMartVtbr 2 жыл бұрын

@@IllickPlaster lol, having Mrs. Claus all raw and to yourself eh?

@bloodraven420 2 жыл бұрын

@anarchyDGAF try smoking your turkey

@Sir0fficerNasty 2 жыл бұрын

Pork so good you don't even try the coleslaw.

@liammartinu7868 2 жыл бұрын

LMAAOOOO ich hope he will See this 😂😂😂

@chutala9513 2 жыл бұрын

What is coleslaw?

@udcaps 2 жыл бұрын

@@chutala9513 chopped salad

@Gaichou 2 жыл бұрын

Was wondering the same thing 😂

@lylemoore3827 2 жыл бұрын

That's what I do any time I get a meal that comes with Cole slaw. It stays right on the plate lol

@AndreaFromTokyo 2 жыл бұрын

You can "revive" the panko by sprinkling milk while stirring it! We don't "smash" the meat flat here tho, we usually have it around 2-2.5cm thickness

@dgdigital2659 2 жыл бұрын

I forgot this technique thanks for reminding me, I remember the first time I did this and added to much milk the easy fix was just a more Panko 😂

@allyourfuturebelongstochina 2 жыл бұрын

This is guga, he just makes entertaining videos, but he has no clue how to cook. You know how much sugar is in american bread, its basically cake. He deep fried meat wrapped in cake.

@ptk888 2 жыл бұрын

Did a side by side comparison on brined chicken breast strips with my fav coating mix: Panko/rice flour/cornmeal, and your suggested shredded fresh white bread and a bit of salt and pepper….my wife’s comment was “How come it took you so long to get this right?” The bread coating won hands down….light, chrispy, and beautifully golden. Yet another great lesson I’ve gotten from you: thanks again and keep up the good work!

@CoalCoalJames 2 жыл бұрын

I've been doing that for years so here's a tip: Freeze the bread and make it just before coating the meat, it comes out even fluffier and for even fluffier AGAIN~ shallow fry in clarified butter.

@TNBushcrafter 2 жыл бұрын

Ya think homemade breadcrumbs are a huge difference you should try homemade seasoned croutons. I seasoned and dehydrated about 40 shelves of breadcrumbs last spring. Croutons toasted is untouchable by anything store bought. I've been making them for about 20 yrs.

@NoahKay 2 жыл бұрын

He got so happy with the pork that he forgot the coleslaw!😂

@liammartinu7868 2 жыл бұрын

LMAAOOOO ich hope he will See this 😂😂😂

@cyborgofdeath 2 жыл бұрын

only that he was slurring his words while savouring that pork flavour lol

@kajerlou 2 жыл бұрын

I grew up often using shredded up sliced bread like this but for real, I have come to much prefer panko. I think a key point you may be missing here is panko can be found in several grind sizes. From very fine to extra large. Also, there is such a thing as Nama Panko, or fresh panko that hasn't been dried. I get it, I'm from Alabama myself and I never knew panko had so much variety until I actually moved to Asia (I live in Korea now and I have been in Japan).

@kajerlou 2 жыл бұрын

Understand, some brands actually cook their panko with direct electric current rather than dry heat. There is a difference.

@Adham-vz2nw 2 жыл бұрын

I just wanted to thank you for the given information

@eternalzeero 2 жыл бұрын

@@Adham-vz2nw There's an Adam Ragusea video on good panko bread crumbs on the whole process (the right one) of making panko and the reason it's used for fry coating. Check it out if you've got the time.

@promatqas 2 жыл бұрын

Knowledge on point, speak from experience. Cheers 🥂

@Gardor 2 жыл бұрын

@@kajerlou isnt that the whole point of panko

@mudachaproductions 2 жыл бұрын

2:36 Evil Guga be like: Do not season both sides

@yoursensei8837 2 жыл бұрын

Evil Guga be like: I know it doesn't look that good right now, but don't watch this!

@TheFrantastic 2 жыл бұрын

@@yoursensei8837 More like: This steak just came out of the bag, and it looks wonderful! No need for searing!

@communadog7874 2 жыл бұрын

@@TheFrantastic i know this looks wonderful right now, so don't watch this

@communadog7874 2 жыл бұрын

@@TheFrantastic i know this looks wonderful right now, so don't watch this

@cptjfk 2 жыл бұрын

I love your enthusiasm and the joy when something tastes good ;) It's so sympathic!

@matthewporetti2336 2 жыл бұрын

Freeze the bread first and then try shedding it on a cheese grater. You can get long thin shavings and it works amazing.

@ninopinki 2 жыл бұрын

As I haven't found access to "panco" bread crumbs, in the last year I've been preparing exactly in the same method. A note: Initial quantity of bread when blending and stopping at the correct crumb calibration is essential. Additionally; In order to store them and have a better result in frying crispiness and less oil caption ; dry them out for a day, I de-hydrate them in a pan on top of the fridge. Take extra care of keeping the robust texture when storing them. Till today, in my book, the effort is worth the result. Thanks Guga for the work until now, this brought quite the excitement..., learn so much and enjoyed, please! keep it up!

@brei2670 2 жыл бұрын

The Japanese still use Panko, but ofc you can shred it to different sized pieces.... Panko is just a type of white bread, too, but they bake it in a special way that produces no crust, so they don't have to throw anything away when they shred it.

@MrZhdarkstar 2 жыл бұрын

Love that you use the Zero Escape: Virtue's Last Reward title screen sound effect for the time/temp screen in the video.

@tahroy28 2 жыл бұрын

I have been cooking my entire life 35 plus years. I have always said cooking is about surface area. The right heat and the right size. I always really like this channel a lot. Your entire team does a great job and I appreciate the knowledge given

@22michiganboy 2 жыл бұрын

Tried this recipe last night! You hit the nail on the head with home made bread crumbs!!! Makes all the difference!! I won’t deep fry any other way

@TheDabblinMan 2 жыл бұрын

This is also the primary type of bread crumb they just in Korea. We've been doing it this way for the last year (but with honey wheat bread) and will never go back. It tastes better, has an amazing texture and is easy to make! Great video!

@unironicallyablueraspberry4959 2 жыл бұрын

We do this in country of north korea as well

@dollarsmovies 2 жыл бұрын

I love your videos. So entertaining and informative. You guys are coooool! Blessings!

@betinhowoo 2 жыл бұрын

Hi Guga! This can get even better, believe me! At home I do the same with the bread and the blender, but before I roll the meat in it I have the freshly breadcrumbs in the oven for a few minutes. You can add a little bit of flour in the egg so it gets stickyer when you put the breadcrumbs on the meat. After this the proccess is the same, just deep fry it. I guarantee that is the best you can get! Have good one!

@eddavanleemputten9232 Жыл бұрын

My my mother would make her bread crumbs like that. For a different texture she’d dry stale bread and pound it into smithereens or pop it in the blender. The crumbs from dry bread were for harder, crispier crusts and for adding to ground meat (add milk and egg) to make dishes like meatloaf: the egg and bread make the ground meat more cohesive and easier to be sliced. The crumbs from fresh bread were for ‘fluffier’, more airy crusts that mainly need to add a light crunch. If you want even more crispiness, double-bread your items. Dip. Flour, then egg, the, crumbs. Return to the egg and pass through the crumbs again. Your crust will be thicker. Fry as instructed. If you have to fry in batches, heat your oven to a temperature at which your food is pleasant to heat. Place the fried food on a trivet/rack in the oven. Keep on frying until everything is done, placing each batch in the oven with the food you’ve already fried. Then serve the entire, impressive pile at once. Bonus tip: sprinkle with salt as soon as you remove the food from the oil. The salt will stick better.

@TylerBrigham 2 жыл бұрын

You should do an experiment with different fresh breads. Sourdough, rye, brown, etc... It would be interesting to see what flavors and textures it adds

@techno2348 2 жыл бұрын

I normally do never comment on videos but i tried chicken breast with the blended toast method for the breading and it was out of this world good. Absolutely amazing. 100 times better than every other breading method. Incredible crunch. 10/10 recommend! Thanks Guga!!!

@NETrevgadget 2 жыл бұрын

This is definitely the way to go. I discovered this too as good quality panko is hard to come by in some areas, but fresh white bread is ubiquitous, and better!

@crayder1100 2 жыл бұрын

I'm doing this for Thanksgiving for sure. Also have been going back through videos for different side dishes than usual for Thanksgiving. I'm interested in what a Thanksgiving dinner's like at Guga's house.

@nikolagrujanovic8407 2 жыл бұрын

Loving this video the food is amazing taste keep the great work with filming videos

@nilz__ 2 жыл бұрын

I used to binge watch this channel 2 years ago when I got into sous vide and then stopped watching for a long time. But still every now and then when cooking, and always when I sous vide something, I think to myself: "I know they don't look good right now, but watch this" *searing music starts to play*

@bishopnick777 2 жыл бұрын

Awesome man I got to try this for sure !!!

@martymartinez5709 2 жыл бұрын

Worked amazing! Thank you

@davidneuzil9356 2 жыл бұрын

I've seen recipes that have called for me to do the homemade breadcrumb thing, but I always said "no way" and just used regular or Panko. Now I'll have to give this a try. My mind is already racing ..Chicken, Shrimp, Fish, Onion Rings, the list is endless.

@michaeldehart648 2 жыл бұрын

The fresh bread is the bomb...try adding a simple herb, like parsley when you blend the bread. Really adds that special touch!

@josephrobertvanderhoff8281 2 жыл бұрын

You are so right ,,I followed you ..it was magic . Thank you I LOVE YOU GUYS .

@Belveth44 2 жыл бұрын

Well this is the closest i get to see guga doing milanesas, so im happy with it, but im still waiting for the wagyu milanesa

@conniebrownlow4873 2 жыл бұрын

I made those baby potatoes with the onions and mushrooms. But I forgot to buy cream cheese, I used cream instead. I loved so much I'm making them for Thanksgiving. Thank you so much for that recipe.

@derwaldmensch5618 2 жыл бұрын

In Austria we sometimes use a Mix of bredcrums and Cornflakes for crust (mainly on Schnitzel)

@davidb9547 2 жыл бұрын

Thank you for confirming what I chose was right. I quit using Panko about 6 yrs ago just to crunchy. I never throw bread away I am always making fresh bread crumbs. I use my food processor on short pulses. On pork I add a little cyan pepper to my SPG. ✌🤟🖖

@theoutsiderspost4982 2 жыл бұрын

How was it too crinchy?

@plat2716 2 жыл бұрын

I really appreciate all these comparisons for my own cooking.

@wolfman011000 2 жыл бұрын

Never used panko always used fresh bread to make breadcrumbs for schnitzel as that is how my grandmother taught me. About the "brown" crust it could be the spray on browning that some commerical bakeries use for that even browning effect which has a bitter taste anyway.

@adrienhb8763 2 жыл бұрын

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. ;)

@seandunn913 2 жыл бұрын

After all my years of cooking, I'm just getting into the 2 fry method. 1 fry at about 300-315 until the food is ready " blonde colored" 2nd fry @350 for around a minute or two untill golden.

@hunty29 2 жыл бұрын

You motivate me to do experiments myself, Guga😁💯

@crispybaconow 2 жыл бұрын

Hi guga! I think you should try out Mangalitsa pork and maybe compare it to Iberico, as both are kind of like the wagyu of pork. Great video!

@badboy181187 2 жыл бұрын

Plus Mangalitsa has no cholesterol, so it's healthy too.

@PNWroamer 2 жыл бұрын

Got me curious now. I agree he should try it.

@oaaooaooaao 2 жыл бұрын

No.

@troydavis705 2 жыл бұрын

Love your channel!

@jorgeleal282 2 жыл бұрын

I'm a huge skirt steak fan and was wondering if you could try deep frying one? With and without breading? Would love seeing you try this.

@tranmartin2778 2 жыл бұрын

Love your videos man

@Megadebt 2 жыл бұрын

Guga, you should try to cook the tonkatsu in lard that is the traditional way of cooking it. It will be significantly crispier and more flavourful.

@kevinvh6960 2 жыл бұрын

I am a cook at my local dinner, I am going to give this a try as we use the same pork loins all the same however for breading we use goldendip breading

@DanielJoyce 2 жыл бұрын

Well this is one style, flat thin tonkatsu was popular with college students because it was cheap. They'd make about the size of a half sheet of newspaper, like a pork fritter. But in Japan, they often use pork shoulder which has a good deal of fat and connective tissue. They then use a bladed tenderizer and tenderize it till it almost falls apart. This is then carefully mushed back together into shape then breaded as you show, but often use the egg wash and bread crumbs twice. And they use a very coarse type of panko. I watched the chef at Tonichi in Himeji use exactly this technique with pork shoulder.

@armando3182 2 жыл бұрын

Guga, years ago you compared steak in temperatures 135 vs 145 vs 155. I have been sous vide cooking and there is a difference in increments of 2 to 3 degrees, but for me, 145 is too high but 135 is too low. If you happen to find this comment it would be nice if you can do a comparison of steaks between 135 and 143 and not skirt steak. Love your show!

@daviscroson 2 жыл бұрын

i want to see how high gugas voice can get when hes listing the ingredients, love it

@drwubofficial 2 жыл бұрын

Guga the knife you used to butcher that loin...holy cow is that thing beautiful! That's got to be my favorite knife of yours and that's saying a lot because you have some pretty ones. I hope I can have a knife like that someday 😁

@BMetz-ug9mh 2 жыл бұрын

Hey Guga, me as a German, i love and cook schnitzel, that is made as you showed in the beginning of the video. But let me give you a recommendation : Dry the bread a few days just by exposing it to air! Then it will be much easier to crush it to breadcrumbs. In Germany we say "semmelbrösel" 🇩🇪cheers 😉

@TmGRAV3Z 2 жыл бұрын

I was just wondering if that’s how schnitzel is made before I saw your comment. I recently tried Jägerschnitzel and absolutely love it. You Germans make great food…and beer!

@haluz2281 2 жыл бұрын

In czech republic we are using whitebread rolls and buns and dry them so they are crunchy and hard. Then use blender to make breadcrumbs. Its awesome. Classic chicken "ŘÍzek" is just a chicken breast with three layers - flour, then eggs and then breadcrumbs and you just fry it. It is awesome.

@milestorme 2 жыл бұрын

A trick I learned working for Ingham making the schnitzel and Pattie’s for McDonald’s is to make a nice batter and season it then just dip the meat in the batter and then in the fresh bread crumb , it is amaze balls

@duckhead014 2 жыл бұрын

More of sous vide + frying please!

@jollyj5296 2 жыл бұрын

Damn it I love these videos. I just wish the instrumental after “ WATCH THIS” would change lol

@floridasaltlife 2 жыл бұрын

always amazing, will do this !!

@achevres Жыл бұрын

Maybe my favorite Japanese dish is tonkatsu, which is fried breaded pork, with that incredibly crispy fresh breadcrumb coating, and a special sauce, a little like BBQ sauce. The traditional accompaniment is thinly shredded cabbage with sesame dressing. The Japanese dressings don’t have any sugar and don’t taste as good to me. Your sesame dressing with some brown sugar looks amazing!

@AllanAngusADA Жыл бұрын

I agree. Tonkatsu on this, especially the roast.

@japanesevillagelife4656 2 жыл бұрын

It looks very delicious. When you come to Japan, I definitely want you to eat katsudon.

@dansong.tolman2793 2 жыл бұрын

Looks great, all of them. Have you tried Pork Panko. I start with chicharron.

@123cnak 2 жыл бұрын

Try Shirakiku brand panko flakes, its a finer flake and is a lot better than the one shown in the video. You can also put the brand shown into a bag and crunch them with a roller. If you can find Japanese bread, you can do the blender thing as well.

@LasherDevianceGaming 2 жыл бұрын

Question Guga: would the real bread version work on something like a fried Catfish fillet? That's me request for you to try, as I know that you normally dont do fish in Sous Vide. So like Sous Vide fish fillet then breaded and fried.

@gattlinz 2 жыл бұрын

What about adding some mochiko flour or rice flour in the dry dredge before dipping in the egg? Would that create a crunchier base for frying?

@marcus4907 2 жыл бұрын

sous vide deep fry changed my life for the better. dont have to worry about undercooking, just have to focus on the color.

@leonardkomar7666 2 жыл бұрын

I wanna see video about your casual ordinary meals, that u eat when u dont recording pls 😂❤️

@whiteb0rd 2 жыл бұрын

I know and love how you are consistent with seasoning: salt, pepper, garlic powder, and it does make comparisons easier. That being said, PLEASE order some Black Garlic Powder (do yourself a favor and get the bulk 1lb package) and do some side-by sides with that versus regular garlic powder. I think you and the crew will be pleasantly surprised, and more folks need to learn about this miracle ingredient. Keep up the good work.... WB

@crayder1100 2 жыл бұрын

I'd be interested in this video.

@MasculineImperative 2 жыл бұрын

Try it please guga. I'm interested. It'll get hits. Black garlic powder

@noname-ng6sj 2 жыл бұрын

he did that years ago

@dfp982 2 жыл бұрын

2:45 The Moiré effect on the countertop makes me think I'm on LSD 🤣🤣🤣

@chrishagenbucher7551 2 жыл бұрын

You can Do a perfekt Austrian Schnitzel with just a few little changes in your recipy. 1. Before your smashed Pork touches the eggyok sprey the pork gently with water. Than follow gugas recipy. 2. When deep fry the pork bring some Wales into the oil by moving the pan gently. That creates some nice Bubbles User the crust. 3. Serve that Pork with lemon and cranbarries jam.

@javiermarquez9095 2 жыл бұрын

Never been this early. Saludos Guga!!! 👊🏼👊🏼

@mttpie5975 2 жыл бұрын

could u do a video about all of the best steak methods that u have tried on one steak

@the-secrettutorials 2 жыл бұрын

Have you tried a prezel crust? It is amazing 😍

@johnlord8337 2 жыл бұрын

(1) Cut off outside bread layer, (2) Dip into ghee butter, put on rack, and entirely toast dry surface and inside of bread in oven, (3) Put in blender for seriously large buttered-bread panko. Use the cut off bread toast, slice into smaller sticks, dip into garlic-butter sauce, and bake or deep fry into toasty french fry garlic matchsticks. Sprinkle on optional salt and pepper. Serve. Now for a change-up. Instead of egg wash and flour, use slightly diluted cream or sour cream wash. The dairy cream will stick to the buttered panko and make a double delicious crunchy layer of deep fried cream, fried cheese, and butter flavor along with the already crunchy panko.

@jamesb.nonofyourbusiness1550 2 жыл бұрын

I love these cooking videos

@vittoriabakes 2 жыл бұрын

I'm still learning a lot about sous vide, as I just got a cooker last week. I saw another video where it said you cook the pork loin at 137F for 7 hours. What would be the difference in outcome with cooking it 140F for 4 hours? Thanks

@CuttyFlamLtd 2 жыл бұрын

I gatta try this today!

@Rayshader 2 жыл бұрын

Saw this, tried it, love it. No way back

@drjoshuamc 2 жыл бұрын

Love your dalstrong knives

@BenceBori 2 жыл бұрын

In my country (Hungary) the white bread coat is the everyday normal. Literally there are many restaurants specialized to sold them on poundage :D

@amir234 2 жыл бұрын

Sad, wanted to see the reaction to the coleslaw, that sauce was new, anyway well done :D

@id10t98 2 жыл бұрын

I've been doing this for years. Discovered it by accident years ago trying to make stuffed mushrooms and I didnt have any bread crumbs which led me to my loaf of white bread...I even throw them in the toaster for a few to make them easier to crumble.

@ernestcervantes696 2 жыл бұрын

@sousvideeverything Guga, it's been a while since you did a Salt experiment. I'm curious...what would salting the steak before dry aging do? It's like "35 day dry brine aging!" Please?

@philipps2166 2 жыл бұрын

I tell you guys try cornflakes for the crust it's awesome. Been using it forever in terms of pork :)

@jimbobjones9330 2 жыл бұрын

For frying? It doesn't burn? (Because Corn Flakes have a large amount of sugar)

@philipps2166 2 жыл бұрын

@@jimbobjones9330 The meat has to bei pretty thin otherwise they'll burn yes ... But if you have thin meat and some patience (cooking with fairly low temp) it works like a charme :)

@user-bp1jn3xz9e 2 жыл бұрын

Thanksgiving is coming can you do a whole Turkey? Or is it to big lol just curious

@jonnyrox116 2 жыл бұрын

The recipes I will try, as for the video I like them a whole lot better without the video game commercial in the middle...thanks for that!

@sjhanson1690 2 жыл бұрын

Try using crushed up Saltine crackers! The best in my opinion.

@MrMikeT89 2 жыл бұрын

Personal favorite is using BOTH panko and regular bread crumbs for frying, especially chicken tenders

@Owsryudie 2 жыл бұрын

Guga: When you deepfry keep it away from you, that way it doesn't splash on you. Me: Deepfrying and getting splashed everywhere :D.

@Tampain 2 жыл бұрын

Have you used Cracker Meal for the crust? If not you should it’s fantastic

@EpicvidsKetti08 2 жыл бұрын

Guga if you wanna continue this you should do Fresh Panko Bread VS Normal Bread VS Italian Ciabatta

@willysworld1018 2 жыл бұрын

Pumpernickel breadcrumbs next time guga lol for Halloween next year

@EzAzAbc 2 жыл бұрын

guga just wear a go pro while making breakfest/lunch/dinner and upload the whole footage so I got something to watch while I eat my a&w cuz im running out of videos

@MrTeko75 2 жыл бұрын

Looks so good.

@jimbobjones9330 2 жыл бұрын

Tried the bread technique for making fried chicken tonight... and holy crap, it was all fantastic. And only cooking the chicken in the oil for like three minutes was mind-blowing Needed to increase the spices in my marinade, but it was pretty much the best fried chicken I've ever made.

@VictorF0326 Жыл бұрын

You can also try those Honey Panko by Shirakiku. Its not even close compared to those from 4C absolutely not even close.

@vanquishedcanadian6424 2 жыл бұрын

This is how I always fry my pork cutlets. Perfect everytime.

@thirstfast1025 2 жыл бұрын

Those steel plates are just awesome

@BasedSif 2 жыл бұрын

Guga has a cold??? Same lol! Getting over it now but definitely doesn’t sound like normal guga

@lifeOfireandfame 2 жыл бұрын

You should try to use stale bread. If you season the bread crumbs not the meat; Before you batter. Make sure the meat is dry to the touch(wipe dry with paper towl). So you get full coverage and a good bind to the meat. I promise it gets better and thats just the tip.