We tried the FILL & FOLD Chicken Cordon Bleu Technique, WOW!
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- Опубликовано: 11 сен 2024
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The classic chicken cordon blew can be found in any supermarket now days. But making it at home using the fill and fold technique is perfect for sous vide. It just makes the job so easy and fast that I believe it is much better than buying it from the store.
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HOW TO COOK CHICKEN CORDON BLEU SOUS VIDE
I cooked it for 1hr @ (149°F / 65°C)
* CHICKEN SAUCE *
4 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/2 Cup Parmesan
1 tsp Dijon Mustard
Salt, white pepper to taste
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#ChickenCordonBleu #SousVide #JuicyChicken
![MISSING: SLIM SHADY [Expanded Mourner’s Edition Trailer]](http://i.ytimg.com/vi/xh8qgHrOO1g/mqdefault.jpg)
Still waiting to find out what Angel’s Mom used to buy....
Really!
Store-bought Cordon Bleu?
The one's from Sam's Club are fire. Always getting those.
Probably the frozen ones. I get the frozen ones from Sam's Club and they're pretty good.
Ikr. I was like 😞
A compilation of “they don’t look good right now, but watch this” would be nice xD
Damn thats something i didn’t know i wanted! Nice idea Law
INFLATED SUCC hehehe
idk, i could do it, but it's so much work
I want guga to read me a bedtime story. His voice is so calming.
Goodnight Steak
-a Bedtime story by Guga
Goodnight Steak
Tomorrow we bake
or should we vac pac?
this isn't a snack
Or should we make chicken?
With Angel in the kitchen
a test will be taken
it's always better with bacon
soon you will sleep
your mind it will keep
dreams that take you to bliss
" I know they don't look that good right now"
but watch this
So true
Cool u got heart
These videos make me wanna try cooking
You are so correct there XD XD
Actually, i always use your recipes for steaks/chicken in my small village, my neighbours and my family and others are amazed by the food and they are begging for more and more i can't blame them for that, plus when they ask me "how do you cook such amazing food" i always anwser "i got the recipe from my favorite channel, guga foods or sous vide everything", anyways love your videos, keep up man!
“its nice and thick just like I like it” 😳😳😳 chillllll guga
Your Name Is "Test Tickles" 🤣
Beam •PH indeed it is
I read this comment argue exact same time as he was saying it 😂💯
Exactly what I was thinking about.
I rarely sit through advertisements, but this one really did interest me.
And actually was relevant for food.
0:54 I know I ain’t the only one who be seeing those meats differently.
I searched for this comment😆
I can't believe even with chicken, I'm loyal to Guga.
0:57 I should probably call her
Mannnnnnn let me tell you making a good chicken isn't hard and when you do OMG. spices are the key
Chicken Cordon Bleu: *_The mischievous little nephew of the Turducken_*
8:32 That evil Guga face gets me everytime XD
1:58 "Bacon makes everything better"
***Sad Butter Noises***
That’s just depressing
Your joke that is
It’s not even a joke it’s just unfunny in its purest form
@@soggybrick772 That response really required 3 separate messages?
sammygg21 it do be like that sometimes
One of the best breadings you can use it an egg wash with ground pork rinds instead of flour or panko. Mix whatever spices you want in. crispy, bacon like flavour, all the good stuff. Plus it's gluten free too
Remember seeing something like this a couple years back on Pinterest from Tasty, thing was extremely difficult to cook all the way through without burning the outside because the only method of cooking they had was deep frying it, so either you had raw chicken in the middle or a burnt crust, looks like sous vide is a great way to make this
Guy has thousands of dollars of equipment, thousands of dollars of top quality steaks. Uses $2 luncheon ham.
Yup. That's what true good taste is all about. Expensive isn't always better 😀
Just because you can do something doesn’t mean you have to do it remember that
I cried in Spanish jamón serrano
I tried this idea with the bacon/panko crust the other day. I was a little worried that the chicken breasts would open or fall apart, but it worked out very well, and it was really delicious. Thank you for sharing!
If you want to keep the chicken when more moist, when rolling the ham and cheese add a little of the sauce too, then close up the chicken. You could also use tiny bit of Brea cheese along with the ham and baby Swiss.
If Guga were to read a story....
Guga: You know the story may not sound so good right now, but watch this
And remember: the end is always in the description down below for you
"And once this happened, this is what you’re left with."
Guy has thousands of dollars of equipment, thousands of dollars of top quality steaks. Uses $2 luncheon ham.
00:57 that chicken better chill😜
Failed time code ?
Yeah I should call her
B r u h
His mom used to buy what???? I need to know now😂
Tried this recipe out yesterday and I must say they were awesome. Easy to do, I did add thicker cheese slices though! Thanks Guga!
I think you should do a series called soe. Standard oven everything. That way you can show us how to cook amazing food without buying smokers, bbq’s, flame throwers, or any other of the various expensive equipment you have.
If it interests you : Cordon bleu is a french word. It litterally means "Blue string/cord" and is used to talk about an amazing cook, amateur or professionnal.
Like, Blue Ribbon?
I made this last night and hit a home run. Wow. I've never had cordon bleu anywhere that was even half as good. Thank you!
I like how when the ZZ Top style music comes on, you know it's getting serious. Awesome looking food and a good jam to go with it.
8:40 "-spicy green stuff-"
Who else is here when they’re hungry 🙋♂️
Me
Nah I just ate
I watch guga whenever I’m eating 😂
bAsEd
Make this with the duck fat or wagyu when frying. Omg!!!!!!!!!!!! I’m in complete heaven. I wish I could post a picture or share how amazing this is!!!!!!!!!
Guga we can't live without you! 💯💯💯
There is something about Guga’s charisma, genuine happiness, passion for cooking, and accent that makes it were I wanna watch every single video he has ever made. And I love that about both of his channels so GD much.
I haven’t made CCB in a while. I think I’m gonna be adventurous and do a Jalapeño, Mozzerella & Bacon crust with a Pesto, Provolone, Ham filling. Thank you Guga for this video
Guga has such a calming voice. It's so relaxing and therapeutic 😍
Try my french caseroll one's.!, this are the ingredients:
Chicken breast
Chopped up bacon
Garlic
Carrots
Onions
Selery stocks
Leek
Rosemary
Lemon zest
Lemon juice
Salt&pepper
Potatoes
Egg
Grated cheese
-----------------------
Bake the bacon an cubbed up chicken breast together in a pan and throw in your garlic, onion, leek, rosemary, carrots, leek and Selery stocks(cut into little pieces) in the pan and bake everything for 4 minutes.
After 4 minutes add the lemon zest and juice and baked it for 2 minutes before turning off the flame and put it aside.
Cook the potatoes so you can make mash potatoes and mix an egg salt&pepper and a hand full of shredded cheese through your mash potatoes.
Now put the chicken bacon and vegetable mixture in a oven dish(greased up with oil offcourse) and put the mash potatoes on top and flatend it out till it's smooth.
Place your caserolle in a 375F° oven and bake it for 20 minutes, then put the oven on broiling so the potato layer becomes golden and crispy.
After all that.!, enjoy your caserolle.
A few months ago I made a cordon bleu with the souvide method and it was amazing.
4:44 "Absolutely Lalicious!. Nice and thick just the way I like it."
i was looking for a comment like this 😭😭
He knew he had it coming man lmao
So cool to see Angel from Guga Foods do a collab with the Sous Vide guy.
you do realize the "sous vide guy" , IS Guga, right?
Hey guga you should do a series where you cook dishes that are associated with different countries like haggis for Scotland for example and do your own take on it, that would be fun to see but love the videos bro!
Idk why his commentary makes it better XD
Nice!
Guga is like that one uncle who is super chill.
*based profile*
Never even thought about a water bath, very nice!!!!!
The recipe tastes amazing, I made it myself. I varied the recipe a little and used some fancy italian ham, try it :D
I know I'm a smartass here, but "Cordon bleu" is not pronounciated "bloo", but "bleu", like the u in "burn".
My final dredged crust is made up of panko, breadcrumbs a little bit of flour and a little bit of cornmeal and lots of seasonings
BRO YOU ARE A FOOD GOD!!! Thank u soooo much for the wonderful knowledge
I've not had a good chicken cordon bleuh since I left Germany there was a place across from our post. Called the sport azon. That Chicken cordon bleu melted in your mouth it was so awesome. I will try your bacon crust with my sous vide. By the way Thanks to you. I have discovered this Equipment that turns my meat into a wonderful work of art. You're the greatest cook I know I gave you thumbs up but here's another one👍
As always, everything he cooks is drool worthy! As a new subscriber, I’m watching all videos to catch up (but worth it!!). This video was especially nice as I ADORE chicken cordon blue. I used the same ingredients/proteins to make a chicken cordon blue style stromboli. It was AMAZING. Meats and cheese were sliced thin and the sauce (o found online) was awesome! Would LOVE to see you make something like this. I’m 200% sure yours would be better. Thank you and your family for an uplifting and valuable show to watch!!!
I have a poultry allergy but I still watch these videos and they look so good 😂 sometimes I think to myself, this recipe might be worth getting sick to eat!
I had a brain fart moment. When Guga cut open the chicken, I was like “How is it still raw in the middle?” Then I was oh right the ham duh. xD
I cooked the damn thing tonight and did the exact same thing, I completely forgot there was ham inside lol
Eu estava assistindo os vídeos antigos e agora chega esse. Maravilha
I want to combine the two additions, bacon Jalepeno sounds really good
Rolling the filling (and using deli-slices of ham and cheese), then slicing open the breast is much easier than having to tie the rolls up.
Thank you cordon blue master
4:47 I felt that
Cordon Bleu, argueably the best contribution from switzerland and my favorite food.
the sauce is...unusal...we prefer more cheese inside and a bit of lemon on top
Gonna get drunk on wine while I'm eating cordon bleu and playing RAID SHADOW LEGENDS
Rey who?
@@133col джщ
If guga wills it so
Man brother is 4:00am out here n I want this right now.
wow...so incredible it is so much a wonderful technique you are such amazing chef.
i loved your style..
I wish I had an uncle like guga!!!!!😍😍🤩
You killed it with the white Sauce bro....Good job....👍
Would be nice to see u doing a classic swiss cordon bleu with some gruyère cheese aswell.
Guga- made this tonight for the family (bacon version) It will DEFINITELY in our rotation! There is something really satisfying about flash frying :) lol
Guga, I love all the videos you make. I wish you made some slightly healthier foods as well. Most of these recipes call for a lot of oil, bacon, deep frying, etc., which I can't really make due to health issues. Is it possible to also throw in some fish recipes every once in a while? Thanks again! XoXo
i love cooking.. its funny .. ppl love butter....................................... its all art!
You know when Guga says “but watch this” there’s about to be some magic going on
It would be really interesting if in one episode you showed us how sous vide used to be done in the old days before programmable digital devices. E.g. How did they keep the water temp constant, how was the food packaged before plastic bags, etc... Thanks!
I wish I had Guga as my uncle. You're blessed Angel
8:40 when you look back at your friend after they say “nah it’s good try it”
i will FOR SURE be making this this week!
Looks AWESOME, I would love to try a combination of the spicy & bacon with the bread crumbs think it could be very tasty 😋
That sounds amazing Christopher
Dude hit the same exact notes + vocal fry at the end of his sentences I can't unhear it
i like these vids. keep going❤️❤️
Perfection again
the sauce you made (excellent recipe by the way), we french speaking people, call it béchamel. Try a bit of nutmeg in it. Spicy, surprising, delicious.
Guga always hooking me up with new things to cook. Love your videos always have me drooling at my phone.
It would be interesting to know what you think about breading with crushed pork rinds instead of bread crumbs. It is common in keto recipes and I think that it is even better than regular breading, not so much for the taste that is almost unnoticeable but due to the crunchiness.
"little big piece" BWHAHAHAHAHA
Loved the look on Angel's face when Guga said that.
Dry age a stake in salt crust its the traditional islandic way 😁 but u have to bury it in the ground too!(exact recipe i commented in your usa vs korea vs germany video 😉) 🇮🇸
Killing it with the sponsors. Good for you. You deserve it. Even though i fast forward right through. Lol
Thys are by far the best piece of the chicken!!!
I did this with bacon and sharp cheddar inside crusted with flaming hot Cheetos. With a bag juice reduction sauce.
Just wanted to say THANK YOU for not doing another raid add this time 👍
"and then I add all my feelings" wait what!!!!??!!.......oooh.... fillings 😂
Dude, next time I’m
In Miami, I owe you some beers. It’s be awesome to get to chat with you, you’ve taught me a lot and we all appreciate you
This man Sous Vide's Everything.
How could anyone EVER give my man Guga a thumbs down? Unreal! Keep up the great work Guga!!!!
Oh my gosh, I’m drooling all over my iPad. I keep trying to lick the chicken and sauce. Holy moly this is so unfair. In my dreams Guga is in my kitchen sous vide everything from wagyu, to fish and chicken. Served with wine died and gone to heaven.
0:54... When chicken starts to remind you of your nonexistent ahem "intimate time" ☹️🤪
hwy guga pls do a no sear steak blind experiment that'll be great to watch
Just wanted you to know I love your channel
They all look delicious!
looks yummy bro, cheers from denmark
Cuando los subtítulos en español para este canal?
I loooooovvvveee food and this will be made this week.
The sauce is fire!
Perhaps you could try an experiment with different stuffings???
So now we have: fire, gas, juice, sauce. It sounds like Angel and his friend are cooking something lol.
Its Avatar from Wish
A question for Guga- do you have any type of professional chef training, because just about everything you cook is perfect
Luv me some cordon bleu. This is great.
Angle: my mom used to.....
Guga:hahahahahahahhahahahahahahahahahahhahahahahahahahahahahaah
You are phenomenal chef
Love you
I love how he says "Done" :D
you could dehydrate the bacon after frying and then blend it. should get a nice fine power that way.
He has the to fry it then dehydrate it