I Cooked 100 Years of Chicken
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Published 2024-02-01
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All Comments (21)
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I love this new series. Appreciate the longer videos. Looks like a ton of work
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To avoild the dumpling being a "meatball" as Leo described, don't compress the dough. Carefully pull pieces off and set in the broth. They will be light snd fluffy with a biscuit texture. These are called "drop dumplings". Compressing or rolling the dough makes them dense.
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As a 13 year old with one of the shortest attention spans to be, I don't think i've ever been so entertained and interested watching an almost 30 minute long cooking video... It's either my love for chicken or your amazing cooking skills that kept me here! Also thank you very much for using you time to showcase all these great chicken recipes. Can't wait to try them out! 😋
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Not going to lie it must be amazing being guga's friend. To have him cook for you. It would honestly be my last wish on this planet.
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I really like this format, Adding a bit of history to food, Makes any video instantly more charming. Best video you made IMO
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Chicken & Dumplings is soul food. It's so simple and built to keep you going during the woe but still you have options to flavor and personalize it once you hit your weal. It's comfort food, good for a cold day.
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I'm loving it! Now try a 100yr fish challenge,should be interesting
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You guys eat the type of food I never eat, but I just love listening to the three of you. Keep it up!
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The 30's soup recipe is from my childhood and is still pretty common in my country. I chuckled a bit seeing the boys so clueless and spoiled. :)
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Dumplings need baking soda and baking powder both, and cover the pot and place a weight on top to keep as much steam in as possible, the dumplings need 15 min to steam. They should grow by 2x original size and will be light and fluffy inside. And use half n half with the broth, you will not regret.
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Probably one of your best videos. Such a crazy amount of work making all that, I'm sure, but the nods to the history of chicken as an ingredient put it's significance into great perspective. Not to mention that most of those recipes were quite doable for the average home cook. Well done.
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I love Guga's voice its so calming
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This is impressive content making. As a researcher I appreciate the attention to detail
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As someone who worked in a Maccas in the 90s (and we had fajitas), we DID cook the vegetables on the flattop. We just weren't allowed to get any char or color on the veg, but we did have to cook them through so they could be kept warm in the staging oven.
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thanks for all the recipes this deserves a subscriber!
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I love this video, I work at a little Italian restaurant and I have Chicken Parm almost everyday never gets old...
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This episode/Video is very wholesome . I would like to try every dishes that you prepared all the back to 1800's . Old style cooking is really good and has touch of love.🤗
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Guga I’ve been watching you for like 6 years and you’re still my goat ‼️
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I’ve been enjoying your videos lately I appreciate the time and effort you and your team have given us. 👍🏽💪🏽💯
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I love these videos that capture how food was over the years.
