Baking soda is one of the most useful things you can have in your kitchen, It can do so much and its recommended for so many things that is insane. Today we try it on chicken to see if we can bring the level of crispiness up by just using it. The results are insane.
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#food #cooking #experiment
Why didn't you spray BOTH with the waygu fat? That would have been the only way to get a real comparison. Great video otherwise!
he dropped the ball with this
Big time
Exactly. Maybe ... just maybe, the wagyu fat is what make the difference.
fats on top will definitely make difference in crispiness@@gorilladisco9108
My FIRST question!
A higher PH promotes browning. If you are carmalizing onions, make a water baking soda slurry ahead of time. Set it aside and when your onions are browned but not done, add the slury and let it boil off. Your onions will come out even better. 1 tablespoon water to 1/4 teaspoon of baking soda.
Sweet tip!! Thanks! Totally going to try that! 💕💕
Yep also great when you cook veg. They cook faster and the green can pop out more.
@Caresbear you may need to adjust the baking sofa depending on the amount of onions you prepare. I tend to make a lot of caramelized onions to have handy, 5 or 6 pounds because they reduce so much. 3 lbs would be closer to 1/8 teaspoon. A little goes a long way
Same reason they use lye (drain cleaner) on pretzels. Anyone who's seen Fight Club knows what that stuff can do to human skin in its concentrated form; the stuff they use for pretzels is massively diluted.
Dropping pro strats right there, baking soda is an underrated gem
For a realy crispy-crunchy chicken skin, here's a pro tip. Before the preparation, drying, brining, whatever of the chicken, pour boiling water over the skin. This releases the skin from the meat, and allows you to easily slide a gloved hand with salt or a dry rub, plus spices and herbs between the meat and the skin. Then dry it as usual overnight. This treatment allows hot air to circulate underneath the skin which turns into a crispy dream.
He has a video of that already
@@DH-ht9pl link
Could you add butter too for same results
Thanks. You should start a KZhead channel and give tips on chicken.
Nah....
Shouldn't it be salt, baking soda, and wagyu fat for one. Then wagyu fat and salt for the other? If you're just testing baking soda, then the baking soda should be the only difference.
shouldve sprayed both with wagyu fat, its not truly control. this experiment is very flawed.
These people didn't know *BAKING* soda was edible.🤦♂️💀
They probably forgot that a lot of baking and sweets have baking soda
We thought it was only for cooking rocks
@@arizonatea3734 🤣😂
@@RolandTR909 they're not pastry chefs that's why .
@@malicekooper yeah , I’m not a pastry chef either but I know there’s a lot of food that has baking soda even non baking food, just thinking about it.
Laughing at the confusion that BAKING soda, used in almost all baking for leavening, is edible 😂
I mean, they look at delicious looking food and go like "aaah no steak?"
Don't forget about toothpaste lol
thing is in baking you use like half a teaspoon or a teaspoon for a whole cake or whatever. Baking soda is a type of salt so you dont want to eat loads on top of normal salt for seasoning but as long as you don't go crazy it's fine.
Not in high amounts. It will mess your stomach up.. craving baking soda is how I found out I was anemic
Judging from the family's initial reaction, Guga could've come out with plates of broccoli as the test. I think maybe he should do 'not beef' more often.
Roasted broccoli is fantastic.
@@Booogieman Angel would never eat it though.
Is ok if the control chicken is bit sprayed with fat? I'm wondering if the effect of the wagyu affects the surface most than the banking soda. Good video Guga!
Yes, both chickens should have gotten sprayed and seasoned exactly the same to be a true control!
I was curious about if he sprayed the non baking soda chicken.. otherwise no control
Completely agree. The wagyu fat spray would conduct heat towards the skin better than the air, which would toast the skin. It's why people recommend basting your chicken in some kind of oil or fat before frying them in the oven. Not spraying the control was a huge mistake, as there are now two variables in the experiment (baking soda, wagyu fat as "oil") instead of only one (baking soda).
Should have been 3 chickens, salt only, salt and wagu spray, and salt with baking soda mix plus wagu spray.
baking soDA*
guga saying a awesome sidedish that will please everyone that is super easy to make" is basically what makes him iconic-he says it in every video and i love it
Guga always starts with that line... and proceeds to list off at least a dozen ingredients or steps for the first part of the side dish 😂
@@cocodojo and it's always potatoes or cheese
@@Jeremy-ot6pb You say that like it's a bad thing.
It looked delicious, but it was definitely not a side dish. It was a main course!
I use baking soda when I bake chicken wings, which makes them very crispy, and the buffalo sauce covers any possible off flavors. This is a trick I learned a while back from Kenji Lopez Alt, another of my favorite youtube cooks. Thanks for all the videos, Guga and company!
which video
@@stevethea5250 this was from his article on serious eats
@@stevethea5250 He also has a video on it. Search Kenji oven fried wings.
@@jonathantr4932 how much ratio for the bicarb soda?
Apparently he used baking Powder in those vids, slightly different. I rather stock baking soda more versatility
Gotta love the recipe instructions. Some of this and some of that. It's the meticulous attention to detail that keeps me coming back.
this is the earliest i've ever been on here. Great video
You put baking soda in all kinds of things we eat, mainly for BAKING, how are these people suprised?😂
i dont know sometimes the judges be wildin
Anything is a surprise in THIS channel, this shocked me just as much as the nutella steak experiment
Because all they do is grill meat, they don't bake cookies and cakes ever
Because the average person is dumb enough, half of the population is dumber than them
It's engagement bait
I mean, I know the "oh haha chicken is so basic haha I would not choose it haha" is a bit for the channel, I know i know. But it is needed in EVERY video? A juicy roasted chicken right in front of your eyes and their reaction is "oh, its chicken huh"
Yes, it is necessary.
It's even more basic now with the baking soda
Yes.
That kind of talk doesn't taint the experiment. Taking it further, requiring eating the side dish that's not exactly a palette cleanser, so as to not try the two samples back to back, that could've tainted the experiment.
I mean this channel has a lot of bs not just this:P
You know it’s a good day when Guga posts a new video
Gugas super simple side dishes are my mains on a good night
Oh wow! Gonna have to try the baking soda. I'm keto, so I use Baking Powder instead of flour to make it super crisp all the time. Great video! Always fun experiments.😊
Baking powder does exactly what baking soda does without the off taste.
BAKING SODA I GOT BAKING SODA
My favorite was the 2 "huh!?" cat pop ups at the end. 😆
I always spray cooking spray ( olive oil) on my chicken, convection bake at 400. Always perfectly crispy skin. I only bake thighs and wings though
Interesting side note because the modern perception that Baking Soda is meant for the fridge is remarkably common. It was originally meant for cooking as your delicious looking chicken proves. That only became a secondary use many years after Baking Soda was already widely in use aka many many years before the modern refrigerator was invented. This leads me to this postulation¸ Is it possible to use a super clean refrigerator with only Baking Soda and a control group of differing foods one at a time along with it? Alter the Baking Soda and perhaps coming up with some new combinations to use on chicken or any other food to design interesting combinations¸ It would make an interesting next part thematically along with, as a fan of your content I would really love to see it happen! Interesting comibnations as well to replicate tastes of one food and using the baking soda to meld the two or more together? Baking Soda as the flavour transfer agent rather than the odour reducer, or as well as, I suppose.
Could you try some experiments on some pork chops or pork in general? Cause I’m having trouble of finding some consistency on grilling pork without over cooking it and drying it out.
how about trying eggs for soaking steaks for a few days. 1 steak in the yolk, and other in the clear. and see if that makes a difference. or one soaked in A1 sauce, and one soaked in another type of sauce. KEEP up the great work Guga. your videos are something I love looking forward to seeing.
This was a great video 😊
I Love Guga Foods Videos 💚
Thank you for taking my suggestion to test, that stuff is very versatile both in the kitchen & out of it, especially when baked
Hey Guga would you like to try and ferment biria marinade or any other tasty marinade like they do with kimchi or miso
Fermenting beef fat seems like it may be a bit weird, but yeah, running fermentation experiments sounds like fun. Maybe marinating in Lacto fermented sauces
@@Kopa_Malphashe did do a fermented burger experiment one time. I think he used those yogurt drinks on ground beef. Could be interesting dry aging beef in kimchi juice.
Fermented biria marinade sounds like a great idea
It's the "You can eat that?!" for me. 😂
I like all your dry aging experiments. Have you tried dry aging a rib roast with a paste made with mushrooms? If it works, I would definitely try it.
I dont know but I have been told to keep away from baking soda and always use baking powder. I got a metallic taste when I tried using baking soda, from fried chicken to roasted ones. Never baking soda, at least for me.
That's weird, because baking powder is made of of baking soda, with an acid like cream of tartar added.
@@itsROMPERS... Baking soda is also 4 times more potent, and needs acid to be activated. If not activated fully, you will get that metallic taste. Once activated fully, that metallic taste will be gone. Baking powder is activated with liquid and heat (when you get the double action ones), so the chances of it getting activated and losing that metallic taste is far higher.
The way he always stretches his last words I always laugh 😂
The reaction of the boys, when the Steak God inviteds you to Dinner and you just get Chicken 😄
If only they ate steak every other day lol
Baking soda is also often used in "Velveting", which is what a lot of Chinese restaurants use to make their beef strips super tender. I often use baking soda for tough meats to tenderize them, being sure to wash it off once it's ready since it can leave an aftertaste, then I marinade if needed.
Use a little vinegar to neutralize the rest of the remaining alkali after washing
No they don’t. They use cornstarch to create the tenderness
Yeah that jelly cat.
Use baking powder instead!
@@itubrrr they use either one but baking soda has more of an off taste if used to much
Yoo finally a new Guga video!
It's been 3 days since the last 😂
Follow his other channel, he posts there too lol
"You can eat that" . Lmfao one of the funniest thing I have ever heard . XD
I put it in my flour mix when I do fried chicken, and it works amazing on strips!!!
Ive been soing the baking soda thing for dry rub wings for years. Definitely recommend
Letttsss goooo new guga video
My favorite way to have chicken, is smoked. I had a tea-smoked chicken the other day it was amazing.
Guga finally did it. I myself got into the habit of deep frying various types of meat with a seasoned flouring for the coat. Normally I put a generous amount so I can get maximum crispiness and better and long lasting after taste. I even did it with sausages at one point. Funny thing is that I only got into that habit when I saw your commentors urging you to use baking powder to deep fry chicken 😅
Thank you for your brilliant imagination And time making juice recipes 🎉🎉🎉🎉
Chicken is one of my favorite meats so many ways to cook it. My go to way lately is take a boneless chicken breasts cut it in half (not all the way through) and add seasoning and/or sauce on top of it, wrap it in tin foil and bake at 400 for at least an hour. One of the best ones i made using this method was a kansas city bbq rub and some sweet baby rays regular or hickory sauce.
Here in Costa Rica we use Baking Soda when making Chicharrones to get them crispy.
6:02 YO!! Tell me Angel didn't sound JUST like Uncle Roger right there!! 😂
One day my friend Guga do one on secreto iberico...but the good type
That side dish was a work of art.
One day guga ima try ur bad azz steaks on my bucket list brother
“Can you eat that” killed me
I did this for my baked, breaded fish. Super crispy. Kinda dry, so great with sauce.
you can also grill it, and keep basting it with oil every 5 min. and the skin will puff up even more
Try combining powdered citric acid and "baking soda"/sodiumbicarbonate on the dry skin before baking in the oven. As moisture is slowly drawn out, they should start reacting with eachother.
Great vid.
Guga needs to do an experiment where the "Side dish" is the actual test meal. Have 3 of the exact same steaks and a side dish that's super spicy or something. If you also think it's a great idea, like this so guga gets the idea!
The only thing i remember from that part is „and cilantro“
Baking soda is used in a most batters wet or dry for this reason with most all meats Pork, chicken, fish, and more because of the puff and crispiness it adds Like Guga said.... the key is dry meat to start and then a coating of salt and other items to pull out more moisture
Using the Baking soda method, and topping with a sauce would be killer. May have to try a lemon caper sauce on a baking soda chicken.
Sprinkle lightly on raw shrimp and allow to sit for a few minutes prior to sauteeing and they are super plump and have that pop when you bite them. But also reduce the salt that you would use proportionately.
I never saw this GUGa!
"You can eat that 😮" 😂😂😂 *Baking* soda 😂😂😂
Fascinatimg. I found it funny that they wondered if BAKING SODA was edible lol. It is after all BAKING SODA lmfao
wet brine with a little baking soda 24 hr then pat dry maybe good ? changes the Ph of the brine to enhance the later crispiness
Hey Gu! Thanks for not frying for us not able to eat that anymore!
chicken cubes, baking soda, salt, rice wine and let marinade for a hour or 2 and you have the best chicken base for stir fry chicken. Stays tender.
I’d love to see you tackle Asian ginger dressing dry age
Guga please try dry aging a steak in Chinese Glaze red tub 01 ❤✌️
Very knowledgeable video.
Finally checking out the channel again now that it’s a different protien
Hahaha it always makes me laugh when he says this one is easy to make and then proceeds to make a gourmet dish 😂
Chicken is great. I love eat. It's all in the marinade and seasoning.
Try leaving both treated/cut chickens in the fridge uncovered overnight first. That should narrow down if the baking soda is having a chemical effect or just drying the surface.
I like using baking powder instead because the baking soda flavor isn't as sharp, but ultimately it's all about that PH change. It's in my seasoning for air fried or smoked wings to make them nice and crispy. Works every time, with very little, if any, impact to the flavor.
Baking soda is also good to use to mix with your rubs to make crisper fries too
I’ve tried to use baking soda for crisping different meats, but I was always get a funny after test. For me it’s better to just take more time then using it to speed up the process.
Is there a Guga foods cookbook?!?!
U should marinate the eye round in pineapple juice like you have before then season it with the baking soda mix to see if it will get a better sear like a normal steak.
Roast the baking soda at about 300°F until it has lost about 30% of its weight. That converts it from sodium bicarbonate to sodium carbonate, which has a significantly higher pH and doesn't have the soapy, off-putting aftertaste. Then you just make a slurry of it and lightly brush it on the chicken skin. Calcium hydroxide (available at most Latin stores) is even more potent, so you can use less. And if you inject the brine into it, the salt and sugar can be dispersing internally while the skin is drying, and the skin will dry more quickly and fully because it's not competing with water drawn out by the salt, and none of the brine ends up in the skin, so it doesn't increase its water-holding capacity. I also perforate the chicken skin pretty heavily, so the fat underneath bastes it during roasting. That produces the most crispy, bubbly skin ever. Also worth noting that basting the skin with boiling water beforehand, or applying any sort of proteolytic enzyme (bromelain, papain) beforehand, will enhance the results, because they both give the protein breakdown a headstart. Basically, just science the hell out of it and you can get super awesome results.
We like to take a fryer chicken, cold smoke it for an hour and a half in a Weston indoor smoker, then remove it to a glass oven safe dish, rub butter and webber beer can seasoning and garlic (fresh , paste, or powder works best) under the skin as deep as you can get it, then shove an open beer of your choice into the cavity and stand it up so that the beers bottom is down flat so it doesn't spill out, cover it all in foil then bake at 350 for roughly 35-40 minutes, then uncover and bake until the skin crisps on 400. Done right you should end up with a damn tasty and super juicy chicken. Obviously, everyone has a different oven and meat thermometers so I bet you could do it even better Guga. Hope you try it.
Try egg white on chicken
Just a thought: Same experiment but season it with the KFC spice mixture & baking soda and Guga's Rub & baking soda. See if the skin crisps up but doesn't effects the other flavors.
@Guga, you should have sprayed the control chicken with Wygu fat as well.
Turf and turf? TNT, Dynamite!!
Great video as always Guga, although may i ask, why do you use coarse salt and not fine salt? IT seems to just fall off.
What about using, baking powder or cornstarch to make it crispier?
is there no side effect with using baking soda on finished food? because i saw another video showed they rinse the baking soda before cooking
This also works with pork belly. If you rub some of it on a pork belly before cooking it the skin will bubble up making it very crispy try that please
I've been getting crispy skin lately on my baked chicken by patting dry, and rubbing the outside with butter before I season. Then bake at 425 till the internal temperature is 170...
Good choice going with the spatchcock. I'd have tossed some veggies under the chicken so you have veggies roasted in chicken fat to snack on.
I think you might have intended to use baking *powder.* It makes oven-cooked or air fried chicken extra crispy, but is not an ultra alkaline substance. But, what the hell do I know? I love you Guga! Sous vide more things!
Guga.. can you please do your take on south african biltong
Please Guga, you gotta do an Oyster Sauce video, sous vide, dry age, marinade, compound butter, anything please.
You should season a smash burguer with the baking soda mix, it should give a even better crust.
guga i challenge you make lemang!
b-soda works better if you put b-soda on chicken over night then rinse and pat dry , then season it just before baking, if you put salt on it to soon , it draws moisture to surface and skinn will not get very crispy
CAN YOU TRY STRAK WITH AMBA , ITS A SAUCE USED IN THE MIDDLE EAST BUT ORIGINALLY FROM INDIA AND PAKISTAN CONSIST OF MANGO AND OTHER STUFF. JUST TRY IT .. WE USUALLY PUT IT ON SHAWARMA AND BBQ
The chicken had its hands on its hips😊
The baking soda use I've seen is boiling potatoes in water with baking soda before oven roasting, gives a very nice crisp outside. Didn't know you could do the same trick with meat!
Adding a little baking soda to the flour when making fried chicken makes it taste amazing. 10/10 would highly recommend.
I know that the restaurant business is crazy and a headache, but I would love to see a guga chain restaurant. I eat out more than I should and I would totally make it one of my main things
"It's all about that beef 'bout that beef No Chicken!"
oh those poor boys 'WHAT GUGA NO WAYGYU? .. so spoiled :) cracked me up .. love your stuff man