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@girdrache it was the chicken from heaven where he did the same thing he made almost a croquette and then stuck the drumstick back in, chicken lollipop you just clean the bone and cook the chicken as you would any regular drumstick, but add a glaze at the end.
Future Canoe had a job as a line cook at an open kitchen where he got fired for his monotone voice. He felt really insecure and avoided social interactions but he grew comfortable with his voice after he started making content and when people found him entertaining
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
The reason why they are shouting is when they started the channel they didnt had a powerful mic so the camera guy told shout and say what u wanna say when their channel grew and they got a good mic they still shout coz it has become a signature or style of them starting the video which acts as a hook now.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Hard disagree on the barehand vs gloves argument. in europe we barely use gloves and that makes us feel safer. why ? because people who use gloves in the kitchen, they will grab and touch EVERYTHING with their gloves and then Touch the food. I can't trust gloves. people who don't wear gloves will usually wash their hands often.
In India they wash hands with soap or sanitizer before cooking and eating food. In fact it's a habit to clean hands before using doing any cooking or eating work. I also disagree infact when other white guy also used his bare hands they didn't complain about it, but when a brown guy do same they will find it disgusting.
Exactly! Without cloves they wash their hands more often. At the fish market they use gloves for handling the fish and money in the same time! ...Aargh! 👻
This. Been working in the kitchen for a couple years now and the only time you see someone wear gloves in the kitchen is cleaning floors, dishes, etc. Our previous head chef Andrew (RIP) would smack the shit out of you with a ladle if he saw you were handling raw protein and went to touch something before washing your hands.
At 12:54 "GINGELLY OIL" is another name for sesame oil... Gingelly oil is extracted from toasted sesame seeds, while sesame oil is extracted directly from the sesame seed in a cold extraction method.
Toasted sesame oil's smoke point is actually around 350°F (177°C) -320°F (160°C). Too low for deep frying, where temperatures typically reach 350°F to 375°F (177°C to 190°C), making it unsuitable for this cooking method.
@@Ian1329 Well, that is what they used, and it worked well. 🤷🏻 Skill allows you to bend or break rules without affecting the end product. The key here is simply edging the smoke point.
@@Ricksteady8No. You cannot dodge physics. Sesame is not a great oil for this. Don't use it as a home cook. They are very limited in what they can use. It's probably cheap since it's local. And they don't mind smoke flavor in this cuisine. Even if the smoke point of the oil is 410. They need about 360 to deep fry. And they're doing this over an open flame. That is very, very difficult. This would be much easier if they has access to a different oil with a higher smoke point. They're overcooking this a bit, and overworking the potatoes, and they should really roast or boil the bones before doing this to be safer about the finished product. But they're serving this to a ton of people who don't really care. America actually had this. During wartime, we used to pres off cuts of meat into fake drumsticks. Mock chicken was never meant to be good. It was just a morale booster for hungry kids.
While discussing about how in India people eat wirh their hands, you guys were eating those chickens with your hands😂. It's very common in western countries for street foods as well😂
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Yea if you watch any of his blog type videos with his friends you’ll notice he really does just talk like that. There might be a little more emotion every now and then, but he really is just quite monotone.
4:07 in almost all Indian households the meat isn't what we get like the processed ones in Western countries. It's freshly butchered near full of body fluids blood and stuff. So washing is a must to remove those. One they don't taste good two they make it spoil faster. Imo it's a must to wash freshly butchered meat like they do here.
Elephant garlic is basically a giant version of garlic, in the aame family, but a little milder than regular garlic cloves. One elephant garlic clove is about the size of about 2-3 cloves of garlic, but w milder taste.
Basically: Regular and elephant garlic have the same quantity of flavor. The bigger one is weaker since it's spread out. This is true of a lot of plants. Don't assume this big one is "better".
They're not really garlic at all. They're closer to shallots or leeks. In fact if you grow a clove it will be like a leek the first year and then turn into a garlic bulb type thing the following years. That's partly why they're so expensive. I love elephant garlic!
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
I have deep fried turkey for Thanksgiving many years now. The trick is, to yes get a big pot but what you do is put the turkey in, and fill it with water until it gets about an inch above the turkey. Pull the turkey out, pat it down COMPLETELY dry, and season it. Where ever the water comes up to, after the turkey is out, is how much oil (peanut is preferred) you need to put in after you dump the water, and dry it out. Displacement math. :)
Filling the pot up with oil and dumping a wet bird in there makes for a better video, though, especially if you do it really close to the house. I’ve never had deep fried turkey. I’d love to, but I sure as heck am not going to here.
In college a friend got an large deep fryer to fry a large turkey for a bunch of people. He had no idea what he was doing tossed it in frozen, complete disaster followed. It was fortunately outside.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Eating with hand gives you the feel of the food before it goes in to the mouth hot, cold, texture, how hard to bite, etc ,. And you make sure your hand is clean always before food is also type of hygiene.
Hello, I believe futurecanoe's chicken is considered "radioactive" not because of the size but the color. Also I recently discovered you guys and appreciate the dynamic between the two of you. Keep up the great work!
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Doesn't Sesame oil have low smokepoint? I forget which one has a higher smokepoint, toasted or non toasted, I guess you don't need that much heat for chicken. but that must be hard to control the fire on a woodfire stove.
@roxrequiem2935 most of the cooking in community kitchens in India are still using firewood .... So they are really really very proficient in their trade... And meanwhile if I start a fire it's hard to control and if it's under control I didn't start it 🤣🤣🤣😭
@@BiswajitSaikia-ex5hs valid as hell brotha. Even on a gas stove I need to turn off the heat to stop the oil from smoking/denaturing because I cannot figure out the fire settings for the life of me. Heck I once cooked diesel flavored chicken and ever since then I didn't fry anything for 10 years.
@@roxrequiem2935Yes the sesame oil have low smoke point but that can be desired trait for some dishes. Such as tenpura (fry in japanese). The color of delicious golden of brown tenpura, and you can also see the same color of the fry in the video, are kinda only can be achieved by using sesame oil. By the way, as a korean, I also use sesame oil for frying karaage - trust me it's delicious.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
America and Britain had this recipe. Sometimes known as mock chicken. Off cuts of meat would be pressed into the shape of a drumstick, and sometimes served on skewers like a bone. It was often ground up with vegetables to make a little meat go farther. Great morale booster for kids.
I'm not sure I agree with your opinions on gloves. It's much easier to keep your hands clean if you can actually feel them getting dirty (oily, wet etc) compared to having to remember to change your gloves. Plus the worker that won't wash their hands often enough is the same worker that will handle cash (or go to the bathroom) with gloves on.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
19:17 Culture difference is all. We use hands because it's how we like to eat the food that is SUPPOSED to be eaten with hands. Most people in West would be puzzled if someone eats their burgers, fries or pizzass with a fork or something instead of their hands.
My friends always wonder why I get fried food when going out (because I'm a good cook and make many delicious meals). Why? Because I won't fry at home!! Yes, it gets everywhere, makes a mess and smells for days! I totally agree.
Men, Gingerly oil is translated to seasme oil. Not infused in anything. Traditionally made with sesame and abut of brown sugar(made from sugar cane- similar to palm sugar)
I've said this before and I'll say it again: FutureCanoe is the peak of RUclips cooking channels. EDIT: also I couldn't be any happier about my ex taking our deep frier with her when she left. Dealing with the oil is a nightmare
People obviously used to eat with hands when world started. Some people became creative and started using utensils. But then utensils peoples started disgusting and hate people eating with hands😂 People are like : Don't trust your hands germs, trust utensils germs🤣
Even in healthcare most gloves are not sterile 90% of the time, so cooking glves that are just black rubber glover are just introducing months old unsterile glove’s microplastics to your food
With regards to cleaning chicken thing, in India we consume freshly cut chickens, Yes! pre-cut & pre-packaged is gaining market but most still buy fresh cut. Also most Indian households will clean chicken, fish, non-veg in the open/outside not in kitchen. Also India is a humid country we need to be doubly aware, unlike in France or Colder places. Plus we use turmeric (natural anti-bacterial) & lemon/small amount of vinegar to clean chicken. Its perfectly safe. The less said about the gloves the better!
Straight from Google Sesame oil is extracted from raw sesame seeds through cold pressed process while gingelly is made by using a little higher temperature, giving it a yellowish-orange colour. The other variety is available in dark brown colour, which is extracted from roasted seeds.
i beleive the joke with the radioactive chicken is that the lighting or something in futurecanoe's house seems to make his chicken in partiuclar look extremely off to people
Gangly of Gingly oil they used is made from cold pressend sesame seeds. On the shelf it’s the lighter variant. The darker one is hot pressed and cannot be used to fry. But you can use it to sauté or over salads and in soups.
29:07 - What's happening when you deep fry foods is the water in the foods is flashing to steam and producing pressure that keeps the oil from penetrating into the food. If the temperature is too low the water in the food will not boil and the food will just turn into an oil saturated mess.
No that's not the reason because he said that before too he was imitating that guy and it is not racist because that is not even indian accent or anything he is just imitating the loudness
I was deployed to a base in Hohenfels Germany before going to Kosovo. Our dining facility served T-rats the entire 2 months train up. The PX had a Popeye's it saved my life.
in one of his vids he mentioned thats his actual voice and people had issue with it leading to coplaints where he worked so he made videos and the fan feedback gave him hope so he kept doing this. I cant remember much but thats the gist of it. I really hope you guys bring him to the channel for a reaction vid or cook with him.
Gingelly oil seems to be sesame oil... which is interesting for a portuguese speaker. Especially because the word for sesame in portuguese is "gergelim" which always made me wonder where it came from, since in most western languages it sounds something like "sesame".
Woah . . . I just ate Jolibee right before watching this video, but I didn't expect that you guys would bring it up during the video for some reason, lol - good work as always, I enjoyed the video!
Hand ? Glove ? No issue do you see a chef in Italy throwing pizza dough with gloves? The worst part is western culture where chefs prep their cooked cold food and furthermore garnish with bare hands ... let's put hand and glove issue aside
"American fried chicken" with sauce on it is basically what Nashville Hot chicken is. And yes, you use corn starch (and APF) in the breading and it is double-fried. (Sometimes even double dredged.)
Elephant garlic is a plant belonging to the onion genus. The flavor is milder than garlic and can be eaten raw in salads, roasted, or sauteed, but is generally not a substitute for conventional garlic in cooking.
Over in Vancouver, there’s a shop making a fusion Korean and Nashville style fried chicken. Their hot sauces are amazing, the chicken is amazing, and both breast and thigh pieces are absolutely amazing. If you ever visit the area, I’d love to bring you there
Future canoe would actually do a bit where he would cover his face up with a paper bag, just so we couldn't see his face. And he probably would say "i do this as a stylistic choice, not that i don't want to reface reveal"😂😂😂
I've done fried chicken in an air fryer, and it turned out pretty good, some of the better fried chicken I've had in the past few years. Simple recipe, just bread crumbs, salt, pepper, some garlic powder, and some cayenne pepper. It came out nice and crunchy on the outside, and reasonably juicy. Popeye's was pretty good, but I had some left over, and the meat turned red in the fridge, kind of had me nervous. Haven't had it since.
The comments section on this channel has to be one of the most informative ones out there, I learn a couple of things every video from the comments alone - cheers, everybody!
9:41 i understand your pov but here our stomach bacteria are pretty strong to handle anything thrown at them & yes most of the restaurant & shops are using gloves,but then comes the issue of micro plastics & what not other .
Soo happy to see this video. I followed this Asian chef 10+ years ago (loved it) and his channel disappeared! :-( When I heard his distinctive voice, I knew it was the same chef but different YT channel. TY for sharing. He is awesome and I saved most of his old (10 YO) recipes. TY TY TY
17:51 put the turkey in the pot, cover it with oil, makes sure you have a good few inches of empty space on top, then remove the Turkey, turn on the heat and slowly put the Turkey back in
I thinnk there is a video of him explaining he used to work in a kitchen but got fire because of his enthusiastic voice but then got into making videos and found great success
I learned KFC from Maangchi, using her 1st recipe, where the batter is just a 1:1:1 ratio of AP flour, potato starch, and glutenous rice flour, mixed with egg. Her recipe only says to season the flour mixture, but I find I get a better result if I apply seasoning directly to the chicken before adding the seasoned batter. And to ease up on the oil smell, after the initial fry, I bake the chicken at 350ºF/175ºC for 25 minutes, which just delivers a killer crunch. And after I first tried it, I switched from yangnyeom sauce to a barbecue sauce I've developed and honed over some 15 years, which I call "Bushwhacked!" for it's spicy punch. It's the younger sibling to its sweeter, more cunning 35-year-old brother, "Ambush!" - which starts off sweet, tangy, & umami before the spices kick you in the tonsils in the finish. Both recipes are secret, so don't ask, but I'm glad to make it for any houseguest.
I would love to see you and frenchy react to “Tasting History with Max Miller.” I think as chefs you’d find it fascinating someone taking an ancient recipe and recreating it while explaining the history of said food.
Love your guy’s reaction videos. As someone with diagnosed P-tsd I hate it when people throw around the term trauma or traumatized like Futurecanoe did at 29:50. The reasoning behind it being that It waters down the very real struggles that people go through
I definitely do a great version of the best of both worlds. Marinate my chicken in both buttermilk and kimchi juice, use a ton of gochugaru and mix potato starch with my AP flour. It can be done!
Me, being part filipino, i eat with my hands all the time! Even rice! I was dating a Cambodian lady, she was shocked i started eating with my hands! Im half white and look white, so she asked me "Do you eat like that all the time?" I didnt realize that I did it. She was happy to see me do it!
the thing they said about the bone to meat ratio was pretty interesting. when i buy chicken to make for traditional soups i was always taught to use chicken thighs with less meat. didnt really think much of it. tried making the same soup but with radioactive chicken (was kinda cheap for the amount of grams it weighed so I got it) it just tasted different. will keep this in mind more when buying poultry
As a korean I highly recommend you to try korean fried chicken from BBQ(literally it's brand name of fried chicken company). They're not very effective in cost, but I'm damn sure all koreans will agree the BBQ fried chicken is most finest chicken among all other competitors (kyochon or something).
The well-renowned Las Vegas Thai restaurant called Lotus Of Siam, is famous for this dish... They call it "Stuffed Chicken" & "Stuffed Chicken Wings"... They infuse their mixture with pork & veggies too ... GREAT STUFF! 👍
I am from the same place as them. Actually here people are very conscious about the hygiene so they properly wash their hands while cooking and they are very careful while cooking. The accessibility to gloves here in rural areas are very low and people can't afford back in the days. So as you were mentioned we are very immune to most of the local diseases but don't make faces because of their habits while making food in their respective native places. P.S. Washing meat before cooking is a common practice here because the meat shops are not very clean because of the workspace.
If deep frying a Turkey, first fill pot with water in the sink and put Turkey in it letting the water pour out. Take Turkey out. That is the overfilled line. Pour out about 6 inches of water. That should be your max fill line. Extra space is always fine, less space is dangerous.
Easier method: Put turkey in pot, fill with the cooking oil until it JUST covers the 'top' of the turkey. Remove turkey and let drain of oil over the pot. You're now at the perfect level for cooking PROVIDED it is still well below the top of the pot. Same method, just 'backwards' and no need to mark/remember where the max fill line is.
Correction : in India we mostly 99.99% buy live chicken so we wash them for the probable fethers and hairs .. and some times the loose wood chips from the chopping board ..
Almost a coxinha de galinha com osso. If the chicken was shredded and made into a filling and they made that potato dough and filled with the chicken filling and put the bone in; it would be a coxinha de galinha com osso (and Indian spicies).
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Guga made a version of this if you haven't seen it
That's chicken Lollipop 🍭
@girdrache it was the chicken from heaven where he did the same thing he made almost a croquette and then stuck the drumstick back in, chicken lollipop you just clean the bone and cook the chicken as you would any regular drumstick, but add a glaze at the end.
P😊ppp
what are your thoughts on garum?(literally you just let fish reduce to a liquid kinda like fish sauce but very different in flavor)
Future Canoe had a job as a line cook at an open kitchen where he got fired for his monotone voice. He felt really insecure and avoided social interactions but he grew comfortable with his voice after he started making content and when people found him entertaining
I think he went to culinary school too. He is extremely knowledgeable with the terminology.
This 😊
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Why are you typing this under every comment @@debodatta7398
@@debodatta7398who said anything about gloves?
the fact im eating chicken while watching yall eat chicken , while yall are watching chicken. Its chickenception
LOL
What if they’re also secretly watching you eat chicken while you watch them eat chicken?
No its not
Guga also uploaded chicken content
I am eating Popeyes tenders while watching this! 😂
The reason why they are shouting is when they started the channel they didnt had a powerful mic so the camera guy told shout and say what u wanna say when their channel grew and they got a good mic they still shout coz it has become a signature or style of them starting the video which acts as a hook now.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
@@debodatta7398did you reply to the wrong comment
Hard disagree on the barehand vs gloves argument. in europe we barely use gloves and that makes us feel safer. why ? because people who use gloves in the kitchen, they will grab and touch EVERYTHING with their gloves and then Touch the food. I can't trust gloves. people who don't wear gloves will usually wash their hands often.
In India they wash hands with soap or sanitizer before cooking and eating food. In fact it's a habit to clean hands before using doing any cooking or eating work.
I also disagree infact when other white guy also used his bare hands they didn't complain about it, but when a brown guy do same they will find it disgusting.
W comment
Agree..it's safer to frequently wash hands
Exactly! Without cloves they wash their hands more often. At the fish market they use gloves for handling the fish and money in the same time! ...Aargh! 👻
This. Been working in the kitchen for a couple years now and the only time you see someone wear gloves in the kitchen is cleaning floors, dishes, etc.
Our previous head chef Andrew (RIP) would smack the shit out of you with a ladle if he saw you were handling raw protein and went to touch something before washing your hands.
At 12:54 "GINGELLY OIL" is another name for sesame oil... Gingelly oil is extracted from toasted sesame seeds, while sesame oil is extracted directly from the sesame seed in a cold extraction method.
Toasted sesame oil's smoke point is actually around 350°F (177°C) -320°F (160°C). Too low for deep frying, where temperatures typically reach 350°F to 375°F (177°C to 190°C), making it unsuitable for this cooking method.
@Ian1329 But gingelli oil means sesame oil
@@Ian1329 btw i researched its smoke point is 410 Fahrenheit
@@Ian1329 Well, that is what they used, and it worked well. 🤷🏻
Skill allows you to bend or break rules without affecting the end product.
The key here is simply edging the smoke point.
@@Ricksteady8No. You cannot dodge physics. Sesame is not a great oil for this. Don't use it as a home cook. They are very limited in what they can use. It's probably cheap since it's local. And they don't mind smoke flavor in this cuisine. Even if the smoke point of the oil is 410. They need about 360 to deep fry. And they're doing this over an open flame. That is very, very difficult. This would be much easier if they has access to a different oil with a higher smoke point. They're overcooking this a bit, and overworking the potatoes, and they should really roast or boil the bones before doing this to be safer about the finished product. But they're serving this to a ton of people who don't really care. America actually had this. During wartime, we used to pres off cuts of meat into fake drumsticks. Mock chicken was never meant to be good. It was just a morale booster for hungry kids.
While discussing about how in India people eat wirh their hands, you guys were eating those chickens with your hands😂.
It's very common in western countries for street foods as well😂
And they didn't even washed their hands before eating 😂
@@quid_pro_quobudha1656 they don't have the washing hand habit because of toilet paper 🙂
Yeah, Hypocrisy lol
@@tamoghna1968 they don't have water and in winter they should use ice
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
29:40 this man's comedic genius knows no bounds, "lay it away from you", then immediately lays the third one towards himself.
36:51 According to one of his videos, he had a hard time in customer service type jobs because that's just how he naturally sounds.
Yea if you watch any of his blog type videos with his friends you’ll notice he really does just talk like that. There might be a little more emotion every now and then, but he really is just quite monotone.
4:07 in almost all Indian households the meat isn't what we get like the processed ones in Western countries. It's freshly butchered near full of body fluids blood and stuff. So washing is a must to remove those. One they don't taste good two they make it spoil faster. Imo it's a must to wash freshly butchered meat like they do here.
They don't know what "Fresh" means, they know only what has been shoved into their mouths from those money hungry brands
😂😂😂@@Not_Deb
Elephant garlic is basically a giant version of garlic, in the aame family, but a little milder than regular garlic cloves. One elephant garlic clove is about the size of about 2-3 cloves of garlic, but w milder taste.
Basically: Regular and elephant garlic have the same quantity of flavor. The bigger one is weaker since it's spread out. This is true of a lot of plants. Don't assume this big one is "better".
Pretty much, 3 times the meat, same amount of taste. Sums it up great!
They're not really garlic at all. They're closer to shallots or leeks. In fact if you grow a clove it will be like a leek the first year and then turn into a garlic bulb type thing the following years. That's partly why they're so expensive. I love elephant garlic!
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
I have deep fried turkey for Thanksgiving many years now. The trick is, to yes get a big pot but what you do is put the turkey in, and fill it with water until it gets about an inch above the turkey. Pull the turkey out, pat it down COMPLETELY dry, and season it. Where ever the water comes up to, after the turkey is out, is how much oil (peanut is preferred) you need to put in after you dump the water, and dry it out. Displacement math. :)
Filling the pot up with oil and dumping a wet bird in there makes for a better video, though, especially if you do it really close to the house. I’ve never had deep fried turkey. I’d love to, but I sure as heck am not going to here.
In college a friend got an large deep fryer to fry a large turkey for a bunch of people. He had no idea what he was doing tossed it in frozen, complete disaster followed. It was fortunately outside.
i'm disappointed to learn that most people cant perform 5th grade math. if you blow up a turkey trying to deep fry it, you're an idiot.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
Yes! FutureCanoe on the show! 👏🏾👏🏾👏🏾👏🏾
Honestly I love futures channel 😭🤣
Eating with hand gives you the feel of the food before it goes in to the mouth hot, cold, texture, how hard to bite, etc ,. And you make sure your hand is clean always before food is also type of hygiene.
Hello, I believe futurecanoe's chicken is considered "radioactive" not because of the size but the color. Also I recently discovered you guys and appreciate the dynamic between the two of you. Keep up the great work!
though also the color is more just his refusal to touch the color contrast when editing
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
@@debodatta7398why are you spamming this
Gingelly Oil is Sesame Oil. Its actually a homemade Oil made from toasted Sesame Seed.
Doesn't Sesame oil have low smokepoint? I forget which one has a higher smokepoint, toasted or non toasted, I guess you don't need that much heat for chicken. but that must be hard to control the fire on a woodfire stove.
@roxrequiem2935 most of the cooking in community kitchens in India are still using firewood .... So they are really really very proficient in their trade... And meanwhile if I start a fire it's hard to control and if it's under control I didn't start it 🤣🤣🤣😭
@@BiswajitSaikia-ex5hs valid as hell brotha.
Even on a gas stove I need to turn off the heat to stop the oil from smoking/denaturing because I cannot figure out the fire settings for the life of me.
Heck I once cooked diesel flavored chicken and ever since then I didn't fry anything for 10 years.
@@roxrequiem2935Yes the sesame oil have low smoke point but that can be desired trait for some dishes. Such as tenpura (fry in japanese). The color of delicious golden of brown tenpura, and you can also see the same color of the fry in the video, are kinda only can be achieved by using sesame oil. By the way, as a korean, I also use sesame oil for frying karaage - trust me it's delicious.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
America and Britain had this recipe. Sometimes known as mock chicken. Off cuts of meat would be pressed into the shape of a drumstick, and sometimes served on skewers like a bone. It was often ground up with vegetables to make a little meat go farther. Great morale booster for kids.
Cleaned hand before cooking is considered so much better than microplastics from gloves in our place
I'm not sure I agree with your opinions on gloves. It's much easier to keep your hands clean if you can actually feel them getting dirty (oily, wet etc) compared to having to remember to change your gloves. Plus the worker that won't wash their hands often enough is the same worker that will handle cash (or go to the bathroom) with gloves on.
I refuse to believe you guys go to fine dining establishments if you think those chefs are in the back wearing gloves on their hands lol have you ever been to a Michelin star restaurant in Italy or France? No GLOVES. Clean hands are enough gloves can increase cross contamination compared to washing hands.
He was talking specifically about handling chicken, not in the kitchen in general.
Having an outdoor setup for deep frying is the way to go.
19:17 Culture difference is all.
We use hands because it's how we like to eat the food that is SUPPOSED to be eaten with hands.
Most people in West would be puzzled if someone eats their burgers, fries or pizzass with a fork or something instead of their hands.
yes please!! I would LOVE to see a collab between you guys and FutureCanoe! Fantastic idea!
im so ridiculously happy you guys keep doing future canoe videos hes so funny
My friends always wonder why I get fried food when going out (because I'm a good cook and make many delicious meals). Why? Because I won't fry at home!! Yes, it gets everywhere, makes a mess and smells for days! I totally agree.
Actually you have to wash chicken because we by them from the butcher, so it will be full of blood and stuff. So you have to wash it thoroughly.
Guga just did a video roasting a chicken with 1 pound, 5 pounds and 10 pounds of butter. I think you should show it to Frenchy. 😂😂😂
Men, Gingerly oil is translated to seasme oil. Not infused in anything. Traditionally made with sesame and abut of brown sugar(made from sugar cane- similar to palm sugar)
This was great! FutureCanoe just cracks me up - he's SO deadpan 🤣
" White people pepper " 🤣🤣🤣🤣🤣🤣 ... " A key bump of baking soda " .... too funny !
I've said this before and I'll say it again: FutureCanoe is the peak of RUclips cooking channels.
EDIT: also I couldn't be any happier about my ex taking our deep frier with her when she left. Dealing with the oil is a nightmare
Thanks, Brian! That is the first time I have ever explain why they like flats over drums.
I never thought I'd hear the phrase "Thank you, Kill-dozer for your support". Thanks, the internet.
People obviously used to eat with hands when world started. Some people became creative and started using utensils. But then utensils peoples started disgusting and hate people eating with hands😂 People are like : Don't trust your hands germs, trust utensils germs🤣
Gloves are BS, Gloves in healthcare = necessity, Gloves in cooking = BS
Even in healthcare most gloves are not sterile 90% of the time, so cooking glves that are just black rubber glover are just introducing months old unsterile glove’s microplastics to your food
Just realised “most” and 90% doesn’t belong together after posting the comment….. I apologise
Love you guys I learn something new every video
So many chicken videos on my feed recently and I'm loving all of them
You also watched guga's video earlier too eh? 🤤
Eating bare hand and telling others to wear gloves 😅😂
I can never get enough of Frenchie yelling back at them. He should do it at every Village Cooking Channel reaction video
With regards to cleaning chicken thing, in India we consume freshly cut chickens, Yes! pre-cut & pre-packaged is gaining market but most still buy fresh cut. Also most Indian households will clean chicken, fish, non-veg in the open/outside not in kitchen. Also India is a humid country we need to be doubly aware, unlike in France or Colder places. Plus we use turmeric (natural anti-bacterial) & lemon/small amount of vinegar to clean chicken. Its perfectly safe. The less said about the gloves the better!
Straight from Google
Sesame oil is extracted from raw sesame seeds through cold pressed process while gingelly is made by using a little higher temperature, giving it a yellowish-orange colour. The other variety is available in dark brown colour, which is extracted from roasted seeds.
i beleive the joke with the radioactive chicken is that the lighting or something in futurecanoe's house seems to make his chicken in partiuclar look extremely off to people
His older videos were really bad lol. Actually started from a specific video I believe to where the chicken actually looked green
It looks yellow 😳
After you've had Korean Fried Chicken you will never go to the original KFC
Korean fried chicken is ok. The sauce does the heavy lifting.
You'll go back for sure. OG KFC still hits
I just don't want to ever have kfc again anyways
Please react other comments 😢😢
Not true at all.
Gangly of Gingly oil they used is made from cold pressend sesame seeds. On the shelf it’s the lighter variant. The darker one is hot pressed and cannot be used to fry. But you can use it to sauté or over salads and in soups.
29:07 - What's happening when you deep fry foods is the water in the foods is flashing to steam and producing pressure that keeps the oil from penetrating into the food. If the temperature is too low the water in the food will not boil and the food will just turn into an oil saturated mess.
8:15 he started imitating the indian and yall cut it off so he wouldn't get called racist 😂
No that's not the reason because he said that before too he was imitating that guy and it is not racist because that is not even indian accent or anything he is just imitating the loudness
I was deployed to a base in Hohenfels Germany before going to Kosovo. Our dining facility served T-rats the entire 2 months train up. The PX had a Popeye's it saved my life.
elephant garlic is a different strain of garlic
it has gigantic cloves, but it's not as flavorful as normal
18:55 we don't eat by hands
1:25 eating by legs
in one of his vids he mentioned thats his actual voice and people had issue with it leading to coplaints where he worked so he made videos and the fan feedback gave him hope so he kept doing this. I cant remember much but thats the gist of it. I really hope you guys bring him to the channel for a reaction vid or cook with him.
Gingelly oil seems to be sesame oil... which is interesting for a portuguese speaker. Especially because the word for sesame in portuguese is "gergelim" which always made me wonder where it came from, since in most western languages it sounds something like "sesame".
I hate deep frying, thats why I use mostly the air-frier. ALMOST no oil, easy cleanup, not feeling like a shit after eating fried food.
Woah . . . I just ate Jolibee right before watching this video, but I didn't expect that you guys would bring it up during the video for some reason, lol - good work as always, I enjoyed the video!
Hand ? Glove ? No issue do you see a chef in Italy throwing pizza dough with gloves? The worst part is western culture where chefs prep their cooked cold food and furthermore garnish with bare hands ... let's put hand and glove issue aside
Sesame oil. Gingely oil is sesame oil. Likely cold-pressed if it's "traditionally made" as they said.
ah except sesame oil is just sesame oil and gingelly oil is made from toasted sesame seeds
When they mention the key bump and frenchy starts touching his nose subconsciously 💀💀 I hope you’re doing okay guys 😂😂
"American fried chicken" with sauce on it is basically what Nashville Hot chicken is. And yes, you use corn starch (and APF) in the breading and it is double-fried. (Sometimes even double dredged.)
In the philippines we have a similar thing to the 'chicken croquettes' that we call chicken lollipops
We have same thing called chicken lollipop but I think the is chicken drumsticks shown in video its different from chicken lollipop
I always thought the radioactive chicken was more about it's color than it's size.
Elephant garlic is a plant belonging to the onion genus. The flavor is milder than garlic and can be eaten raw in salads, roasted, or sauteed, but is generally not a substitute for conventional garlic in cooking.
Over in Vancouver, there’s a shop making a fusion Korean and Nashville style fried chicken. Their hot sauces are amazing, the chicken is amazing, and both breast and thigh pieces are absolutely amazing. If you ever visit the area, I’d love to bring you there
Future canoe would actually do a bit where he would cover his face up with a paper bag, just so we couldn't see his face. And he probably would say "i do this as a stylistic choice, not that i don't want to reface reveal"😂😂😂
I've done fried chicken in an air fryer, and it turned out pretty good, some of the better fried chicken I've had in the past few years. Simple recipe, just bread crumbs, salt, pepper, some garlic powder, and some cayenne pepper. It came out nice and crunchy on the outside, and reasonably juicy.
Popeye's was pretty good, but I had some left over, and the meat turned red in the fridge, kind of had me nervous. Haven't had it since.
Townsends has a nice 300 year old american fried chicken recipe i think you would enjoy reacting to.
The comments section on this channel has to be one of the most informative ones out there, I learn a couple of things every video from the comments alone - cheers, everybody!
9:41 i understand your pov but here our stomach bacteria are pretty strong to handle anything thrown at them & yes most of the restaurant & shops are using gloves,but then comes the issue of micro plastics & what not other .
Soo happy to see this video. I followed this Asian chef 10+ years ago (loved it) and his channel disappeared! :-( When I heard his distinctive voice, I knew it was the same chef but different YT channel. TY for sharing. He is awesome and I saved most of his old (10 YO) recipes. TY TY TY
OMG if you guys get Futurecanoe and he reaches back to collaborate then that'll be the best!!
17:51 put the turkey in the pot, cover it with oil, makes sure you have a good few inches of empty space on top, then remove the Turkey, turn on the heat and slowly put the Turkey back in
I thinnk there is a video of him explaining he used to work in a kitchen but got fire because of his enthusiastic voice but then got into making videos and found great success
12:38 Gingelly oil is the oil extracted from sesame seeds. Sesame seeds are usually roasted for sesame oil, but for gingelly oil, they're not roasted.
I was blessed enough to be eating fried chicken while watching this video! 👌🤗😁
12:55 Gingelly oil is just traditionally made sesame oil
I learned KFC from Maangchi, using her 1st recipe, where the batter is just a 1:1:1 ratio of AP flour, potato starch, and glutenous rice flour, mixed with egg. Her recipe only says to season the flour mixture, but I find I get a better result if I apply seasoning directly to the chicken before adding the seasoned batter. And to ease up on the oil smell, after the initial fry, I bake the chicken at 350ºF/175ºC for 25 minutes, which just delivers a killer crunch. And after I first tried it, I switched from yangnyeom sauce to a barbecue sauce I've developed and honed over some 15 years, which I call "Bushwhacked!" for it's spicy punch. It's the younger sibling to its sweeter, more cunning 35-year-old brother, "Ambush!" - which starts off sweet, tangy, & umami before the spices kick you in the tonsils in the finish. Both recipes are secret, so don't ask, but I'm glad to make it for any houseguest.
That chicken croquette drumstick recipe looks delicious! I'm going to have to try that.
I would love to see you and frenchy react to “Tasting History with Max Miller.”
I think as chefs you’d find it fascinating someone taking an ancient recipe and recreating it while explaining the history of said food.
THAT! Was fucking great! Lol I'd love to see a video with the three of you. Even if we can't see his face.
Love your guy’s reaction videos. As someone with diagnosed P-tsd I hate it when people throw around the term trauma or traumatized like Futurecanoe did at 29:50. The reasoning behind it being that It waters down the very real struggles that people go through
i like his bombastic side eye lol
Who doesn’t love fried chicken?
My digestive system
@ my condolences, it is delicious, lol.
When you get those mozzarella sticks, you know if they crashed the fryer. 🍗
I definitely do a great version of the best of both worlds. Marinate my chicken in both buttermilk and kimchi juice, use a ton of gochugaru and mix potato starch with my AP flour. It can be done!
Me, being part filipino, i eat with my hands all the time! Even rice! I was dating a Cambodian lady, she was shocked i started eating with my hands! Im half white and look white, so she asked me "Do you eat like that all the time?" I didnt realize that I did it. She was happy to see me do it!
gingelly oil is oil extracted from toasted sesame seeds!
the thing they said about the bone to meat ratio was pretty interesting.
when i buy chicken to make for traditional soups i was always taught to use chicken thighs with less meat. didnt really think much of it.
tried making the same soup but with radioactive chicken (was kinda cheap for the amount of grams it weighed so I got it) it just tasted different.
will keep this in mind more when buying poultry
Elephant garlic is a single massive clove of garlic that is the whole bulb.
As a korean I highly recommend you to try korean fried chicken from BBQ(literally it's brand name of fried chicken company). They're not very effective in cost, but I'm damn sure all koreans will agree the BBQ fried chicken is most finest chicken among all other competitors (kyochon or something).
The well-renowned Las Vegas Thai restaurant called Lotus Of Siam, is famous for this dish... They call it "Stuffed Chicken" & "Stuffed Chicken Wings"... They infuse their mixture with pork & veggies too ... GREAT STUFF! 👍
From where I'm from, that thing is called a "Chicken Lollipop".
But it kinda is a meatball version.
Fried chicken kicks ass. Now I'm craving them at past-1am just from your video 😭
I am from the same place as them. Actually here people are very conscious about the hygiene so they properly wash their hands while cooking and they are very careful while cooking. The accessibility to gloves here in rural areas are very low and people can't afford back in the days. So as you were mentioned we are very immune to most of the local diseases but don't make faces because of their habits while making food in their respective native places. P.S. Washing meat before cooking is a common practice here because the meat shops are not very clean because of the workspace.
If deep frying a Turkey, first fill pot with water in the sink and put Turkey in it letting the water pour out. Take Turkey out. That is the overfilled line. Pour out about 6 inches of water. That should be your max fill line. Extra space is always fine, less space is dangerous.
Easier method: Put turkey in pot, fill with the cooking oil until it JUST covers the 'top' of the turkey. Remove turkey and let drain of oil over the pot. You're now at the perfect level for cooking PROVIDED it is still well below the top of the pot. Same method, just 'backwards' and no need to mark/remember where the max fill line is.
Jack slowly losing the will to leave as Tsao explains the difference between types of batter
you guys need to do a cooking video where you do your take on one of these dishes from this channel. i wanna see you guys do a hand-shaped drumstick!
Watching this while eating ramen and karaage. One of my personal favourite fried chickens.
Googled it. Gingelly oil is oil that is extracted from toasted sesame seeds
Correction : in India we mostly 99.99% buy live chicken so we wash them for the probable fethers and hairs .. and some times the loose wood chips from the chopping board ..
Almost a coxinha de galinha com osso. If the chicken was shredded and made into a filling and they made that potato dough and filled with the chicken filling and put the bone in; it would be a coxinha de galinha com osso (and Indian spicies).
My new fav channel!
Gingerly Oil means oil from sesame seeds. It is sesame oil😊