Cooked in BONE MARROW, BUTTER & DUCKFAT?! Pro Chef Reacts

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Not only does Guga roast off some delicious bone marrow, he then FRIES a steak in it!!
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #guga #bonemarrow #steak

[@ChefBrianTsao]

Use code CHEFBRIANTSAO120 to get $120 off across your first 4 boxes of Good Chop at bit.ly/472vUlI!

[@TempestWolf1]

When are you going to react to THE best cooking youtube channel........ Futurecanoe?

[@grabble7605]

1:48 Channel rebrand pitch: Fat Man & Short Round. 'Cause there's a fat man and his Asian sidekick. :P

[@BenShaw00]

Fatman and Foie Grobin The Frynamic Duo, credit me for the name you know it’s a winner.

[@kyzercube]

The point of the salt [ dry brine ] is because you can't season it again after. It's the only time you'll be able to season the meat. I personally love dry brining because it has 3 benefits. 1: The seasoning goes ALL the way through the meat. When you bite into it you don't get a layer of seasoned meat followed by a center layer of blahh! 2: The meat will stay stable in the fridge for MUCH LONGER. 3: No need to season ( except pepper ) when cooking cause it's already seasoned. A pseudo-Mise en Place per say.

[@xl081]

"Two Guys in a Apron" would be a good Channel Name

[@scratchindude7777]

It's not that you're not good enough on your own, Chef Brian, but the fact that Frenchie is now a permanent co-host on this channel is the best thing that could have ever happened, I think! You two are hilarious together! Keep it up, guys!

[@afklolwtfbbq]

same thing happened with guga. angel and leo are staples now, but it wasn't always that way.

[@ajurydiha]

It's like when you go to a doctor and you want a second opinion. This is better since both of the experts are in the same room talking about the same topic. We can see whether they agree or disagree.

[@Sniperboy5551]

Frenchie is a perfect foil for Chef Brian’s more reserved nature. Frenchie says it how it is, he has no filter and I absolutely love it.

[@metalvox89]

When doing reactions, I’ve found that when two people react together, you get better content. When it’s just the one person, they’re practically talking to themselves into a camera, but having those two together, I’ve found I learn more and laugh more. It’s just a great idea.

[@wallybonejengles5595]

Guga is like a mythical creature God bless him.

[@ChefBrianTsao]

😂

[@gideondavidsamson9238]

Not your typical creature

[@Max-ep5ir]

Man is a straight up cryptid.

[@deminybs]

guga has made me spend thousands in gear/meats lol , that asshole 😂

[@Qub3rs]

Less mythical creature, more national treasure. He must be kept safe and appreciated.

[@dshire71]

Don’t let Frenchie bully you, Brian. We learn a lot from your explanations. 🤣. Another great video guys. Not only do we get you two nuts, we get Guga’s ASMR narration.

[@XanderKage9999]

GOD BLESS YOU BROTHERS 🙏🏽 🙌🏽. GREAT CONTENT JUST SIMPLY GREAT CONTENT. KEEP IT UP.

[@doctorsuave]

Went to Le Rivage last weekend. That French Onion Burger was the best burger I ever had.

[@ChefBrianTsao]

🔥🍔🔥🍔

[@SuperSaiyanX-0014]

Guga is the exact definition of a Food Scientist. A true genius 👏

[@poch195]

Guga’s side dishes are always more complicated than the main course, but he says they are super simple. 😅

[@RomanII1997]

they are in a nice spot of high attention or the details, but often doable within a home cook setting and stuff you can get at a grocery store. i'd say i am a decent home cook and I'd trust myself to be able to cook most of his side dishes, however I lack his creativity.

[@noreehix5714]

This episode has me hungry mentioning leeks, fat, steak, risotto and bone marrow butter. I'm about to cook something I'm inspired.

[@ChefBrianTsao]

🤤

[@mindsonloan]

And they're eating throughout ha.

[@instinctrules2969]

what did u cook

[@KraggleZord]

You come for the Brian but you stay for the Frenchie, like the mustard, dude brings the spice

[@WyldJezter]

My favorite part of Brian and Frenchie is them being actual friends. So many other shows dont come across as genuine and seeing these buddys bouncing off each other is so awesome

[@Sniperboy5551]

The Modern Rogue used to have a cool dynamic like this, but they’ve since parted ways. I hope these guys keep collaborating forever because the channel will never be the same without the both of them!

[@massomouse1556]

I can feel my heart stopping just reading the title.

[@ChefBrianTsao]

😂

[@highdrangea790]

Don't come to America then. We deep fry everything

[@evansphenomenal]

About making stocks, a barista named James Hoffmann experimented making vegetable stock with pureed vegetables, and it turned out better than using traditional method with roughly chopped vegetables according to him, which I think makes sense. Interestingly enough, I haven't seen many chefs do it.

[@palehorse1511]

The fact that Brian uses the Metalocalypse bleep just makes me like this more. As a fellow Brian (and metal musician) I approve this message.

[@Notsosweetstevia]

Hey Brian, I’m sure you’ve already been told, but Asmond Gold reacted to your video making his steak. Could you take it full circle and react to his reaction?

[@ChefBrianTsao]

Oh, I plan to, I have something I’m working on MUH HAHAHA

[@Puzzlesocks]

I don't know why this finally hit me, but this format is like a slowed down version of Iron Chef. You guys are like Hattori-san, the food expert that was always up in the commentator booth to give context and information on all the ingredients and techniques. You're really doing a good job. I don't know if Guga ever has time for it, but I'd love to see a longer form sit down with the man himself to talk about food and what it's like keeping everything running. Might be a good potential podcast for you guys!

[@nathangeorge6575]

I REALLY like Alton Brown's narration in Iron Chef America. He is incredibly knowledgeable on techniques and ingredients. It lets him intuitively guess at the contenders' intentions for the dishes. It's absolutely incredible to watch.

[@subhangakarunatilaka8925]

I love how you guys have dinner reservations as well.. shows that its a genuine connection and not something fake for KZbin. The chemistry you guys have is the best

[@Vicky_C87]

Could just call it 'Pro Chefs React'. I love the dynamic between the 2 of you. It really adds to the channel.

[@heyy13]

I'm pretty sure the React brand is trademarked by the React channel and you have to pay a licensing fee. It was a big deal a few years ago.

[@kadenk9298]

@@heyy13they didn’t go through with it due to the insane amount of backlash I believe

[@heyy13]

@@kadenk9298 🧐 that's good to know!

[@rogermccaslin5963]

I like how you guys throw in the pro chef improvements to Guga's creativity (like when you are talking about making the seafood stock). Your explanations give the "why" to the cooking technique whereas Guga is more along the lines of "I don't know why but I know it's good".

[@ChefBrianTsao]

🙏

[@OMFG_Mute]

I was bored and then this popped up. Came in clutch, you two!

[@ChefBrianTsao]

💪🔥

[@FroggyNight]

@16:49 both of y’all’s jaws are on the floor in pure Guga awe. Lol. Love it. Keep up the great work everyone!

[@cloud890]

Brian I love the way you always ask Frenchie why. And there's always a perfectly logical response that us plebs can understand. You seem to have a really good grasp of which things us "normies" might not be familiar with. And you and Frenchie both are amazing at explaining why you're doing certain things.

[@CarlGorn]

All the butter being used in this video, it's like a love letter to Frenchie. 😆

[@jasonv.5938]

I like the longer explanations from Brian. Those reasonings will stay with me, where the shorter one won't.

[@tenphes3]

Seeing you both see this for the first time is so fun. For a future guest you should reach out to Chef Mike Haracz and try a colab. Hes the former head chef for McDonalds, he has a KZbin chanel (though hasnt posted in a while), and its an enormous goober like yall, lol. I think hed be really fun to have on.

[@15oClock]

It's almost scary when Paul is quiet. Dude's not known for silence, but he's got a ploty mouth around Guga.

[@morganalori]

not sure if typo or perfect wordsmithing, but ploty describes Paul's softly talking, plotting how to steal this dish, "how can I use this in Le Rivage? I want to create/cook." Ploty mouth is perfect.

[@15oClock]

@@morganalori It was perfectly intentional. Dude's kinda devious.

[@Iam_FJ]

I appreciate how you and Frenchie breakdown cooking techniques. I don't normally think about the definition of the process I am doing, but to hear it adds depth to the video. Amazing content!

[@ChefBrianTsao]

🙏

[@AdeptusCaeiusIII]

I'm gonna say this: That f#$%ing pinch harmonic from Metalocalypse gets me every time. Aside from that, I can't help but love these videos. Guga's such a nice guy and to see professional chefs give him his flowers is touching.

[@yassiyassi1178]

Love how you explain everything. It expands my perception in the kitchen. Thank you

[@Sniperboy5551]

This channel is a million times better with both of you. I love you guys!

[@SuperSaiyanX-0014]

I love how you guys explain certain things to teach us how it works, what it does, and why you do it. I have a degree in Culinary Arts, but just for fun. I don't actually work as a chef, but you guys are starting to inspire me to get back in it again lol.

[@jarodm3401]

Man this has been of of my favorites of your guys videos, just two homies eating grapes talking about how good the food looks and fanboying I love it

[@MichaelS65]

Frenchie is the man. Wish I lived in NY I would go to Frenchie and your restaurant. Love when you do shows also with Guga.

[@catherinejones5807]

Another great video, Chef Brian and Chef Paul! I so love seeing your excitement over Guga’s experimental and side dishes. I would love to see what dishes both of you would create springboarding off Guga’s inspirations. As awesome as Guga’s meat dishes are, I bet he could write a cookbook that was nothing but side dishes and have it become a bestseller. Love the direction the channels are going in. Keep up the good work!👍🏻

[@rainysunflower384]

The casualness of explaining stuff while snacking is so chill, I love it.

[@vagabondwastrel2361]

Fatman and Asianboy. The nuke joke was right there.

[@professorbutters]

I love your explanations, though! It’s what moves your reactions from just being a reaction!

[@LUXXINGTON]

This channel has turned into 2 dudes sat eating/drinking and watching their favourite KZbinr.. and I’m all about it ❤

[@nialabalgobin6016]

I’m ridiculously happy to see a vid from these chefs on Sunday.

[@HUYI1]

they are both hilarious 🤣🤣

[@obelittle530]

I really love how you guys describe the technical reasons behind every process. Both entertaining and educational. Thank you. Also, I recently had a drink with duck fat. I would never drink it again but I'm happy I tried it once.

[@morganalori]

Thank you for this. so much giggles over the two of you enjoying a wonderful Guga moment. Not sure how I missed this ep, off I go to watch it. Agree Paul, this one makes me want to cook all the things

[@mulldrifterz6469]

Frenchie is love. Frenchie is life.

[@cryptofodder5011]

Fatman and Rotund!!!!!! Love you guys! Thanks for the great commentary

[@pfcjewbacca911]

You should bring in one of frenchys chefs from the kitchen as a guest get their take on a video

[@jordantruxton]

Brian we love the long technical answers, keep it up

[@user-ww4re3hc8h]

Frenchy is definitely the co-host or Your Sou Chef 👨‍🍳

[@luissanquis4338]

Here in Peru, we use ají amarillo mostly for causa or huancaína sauce that goes on top on the arroz con pollo. But it's very good in saltado and for marinates

[@Gremlack13]

Brian and frenchie are such a great love in my life. Thank you for your existence.

[@ChefBrianTsao]

❤️

[@JFKDS127]

Been watching this channel for a long time (already.. time flies). Love all the content and seeing the direction the channel is going. Definitely gearing to ride up to NY and finally try Mission Sandwich Social soon!!

[@JustSuds]

This was the best episode so far. I really love the candid discussions about technique. The prawn circle bit was new to me, and I always assumed confit to be “cooked slowly in fat”, I never had a more technical understanding beyond that before.

[@professorbutters]

Yeah, I come for the discussions of technique and the food science.

[@DirtyVegas17]

Lol That's right we demand Paul his reactions are awesome! You guys are a good combo for sure👍

[@exzyle2k]

Let's see two chefs take something Guga has done and maybe made a mistake or two on (like overcooking the shrimp, or not roasting the shells for stock) and recreate the dish as it they would. That way Frenchy and Brian don't always end up with culinary blue balls after watching Guga vids.

[@Psianth]

4:02 I think osmosis is the word he's looking for. Blood is salty, so fresh water goes in, blood comes out.

[@claytoncarroll7260]

Salting it and then putting it on the rack draws out the moisture then draws the salt into the steak. It then evaporates the excess moisture concentrating the flavor and tenderizing the steak. With my wet steaks I do this a minimum of an hour. If I remember right Guga has a video on this from a while ago. I think he even said he will do it for 24 hours.

[@Nesszors]

Love the dynamic between you and Frenchie

[@SiniBANG]

I agree with bone marrow being the butter of the gods, it's so godly delicious when I spread a lot of it my rice I almost met them.

[@russellfrancis813]

I haven't heard of Good Chop, but I've been using Crowd Cow for several years. It's always nice to know where your proteins come from, and have options available you'd never get at a standard grocery store.

[@matthewtracy8744]

I started watching Guga for the steaks... but his side dishes have me hooked! Lol

[@pfox9673]

Guga is frenchie's spirit animal. 😂

[@sailorjupiter814]

Man I love Guga just as much as you guys. I'm super jealous you got to taste his steak/food.

[@Verified_69]

Frenchie absolutely adds depth to the channel!

[@Jackdelroy1]

You guys are great together!

[@Lil-Britches]

As a cook in Austin Tx man i love these man.

[@SUNSHINE-fd4vb]

That Incendiary hoodie in your ad read is 🔥🔥🔥

[@tonyaaurto4461]

Imagine if you two had never met? What a boring experience youtube would have been for us watchers! Keep up the good work. You make me smile

[@parrot998]

He wasn't drawing off the moisture. He was doing a light drybrine. Initially it pulls the moisture out but then the salt penetrates the meat and it soaks it back up like a sponge. After that you get two benefits: It is internally seasoned so the flavor is amazing, and it retains that moisture as it cooks so you can ensure a good crust and a juicy final product. When frying anything drybrining is your friend.

[@paladonis]

I love doing the freezing thing with excess chicken stock myself. If I need a cup or two then I can thaw a cube or two and there is my chicken stock/broth for the dish. Would love to hang with these guys to see the energy too. Too bad I am WAAAY over on the West coast with my Mexican food.

[@wendyoldbag6534]

Oh this was GOOOOD!.... My lovely Mutti (German for mamma!) used to adore cooking with bone marrow... and I swear I could hear Frenchie drooling throughout this !...Love you guys!

[@user-kx6qw2nd8v]

Different rice can absorb different amounts of liquid so depending on the rice you’re using you can overwhelm it and it will break down releasing the starch and sticky texture. Adding stock slowly gives you control to avoid that - maybe Frenchie wanted a shorter to the point explanation 😂 I like your real person conversational explanations though 😂

[@amberyoung4425]

This made me drool lol! I love it!

[@nightshade7240]

If you smash the seared prawn shells and heads and tails in a mortar and pestle you'll extract even more flavour because a blender cuts whereas smashing something means you get all the flavour. You can also make risotto in a crockpot, then you can stir it every ten or fifteen minutes rather than having to stand over it slowly absorbing the liquids. You can also caramelise your leeks first the way you would with onions and then add butter once you get nice colouring on the leeks. Changes the flavour profile from just straight confit.

[@Abbywise32]

Oooh This one was good I watched Guga's original video Can't wait to see Frenchie and Brian's reaction

[@Nevyn515]

Fatman and Sandwich Boy is what you were trying to go for. And the salting the day before, the salt draws out the moisture, which dissolves the salt, then that salt solution is drawn into the meat, bringing the salt deep into the meat, seasoning the meat internally.

[@professorbutters]

I’m re-watching (what?) and Frenchie watching with a faint smile on his face says it all. If I didn’t live in LA, I’d check out both of your places right away, but I’m visiting my folks in NJ this summer and I’ll be able to sneak away (yay public transportation with no congestion fees).

[@HarbingerOfBattle]

My dad has this recipe where he fries small potatoes in duck fat with some mild herbs. Absolutely delicious!

[@Grizzlox]

I'm so proud to be one of Guga's first 400 subscribers

[@harraldschmitt9113]

hell yaeh, new brian and frenchie contend lets goooooooooo

[@AbhinavKumar-nc1ue]

Just some seconds before 21:00 Frechy’s face looked like he was hypnotised

[@XBluDiamondX]

Lol if I got a dollar each time Guga's buddies say, "THIS IS THE BEST EVER!", I'd probably be afford a wagyu steak or two.

[@aaroncoffman88]

I'd be very interested in Frenchie's opinion of Guga's microwave Brisket experiment

[@ThatCapnGeech]

Thank you so much for that visual shrimp hack Chef! If head touches tail, that’s an overcooked FAIL.

[@Zuub470]

I use butter to finish cheap steaks like this all the time, it's great.

[@felixaimarketing]

Guga salt+fridge it because he's dry brining it. He spoke about it before. Normal brining and dry brining similar results but dry is a lot easier

[@jesusfreake14]

I like the fact that Frenchie started out making fun of Brian for being so informative and now he is participating in the explanations and asking Brian to explain things like butterflying

[@sz-me]

Mah man is gonna make sure they engrave in his tombstone that he was the winner of Bobby Flay Season 1.

[@hunterbartek4625]

Can yall do a Frenchie eating asmr video? It really just does something for me. XD

[@2AChef-n-BBQ]

Really interesting, definitely not a palate teaser here, but still enjoyed the input from the boys👍🏼🍻🇺🇸

[@MrRudyc85]

Chef Brian you and frenchie should on your channel do a recreation of Gaga’s side dishes

[@Jinzo05]

Bone marrow is one of my favorite things to consume. Cooking steak with it is my ideal beef on beef action. 😄

[@alt5494]

Y'all should make this perhaps with a garlic cheddar horseradish white wine sauce.

[@bricefos]

Love the Dethklok censor. Made me laugh. haha

[@artificialstupidity4541]

Can you do one of guga's flop experiments as well?

[@The_Badseed]

I love your podcast, but I'm really happy you did not give up on this channel. VIVA LA FRENCHIE!! beaucoup d'amour ici des montagnes Adirondack

[@pauldenamiel]

I partially grew up in mt Tremper near Woodstock so I know the Catskills pretty well

[@kryss8667]

I love the new channel name, Fatty and Boldy :D You guys are amazing

[@StellarMarvel]

So funny. Love you guys

[@Wafflepudding]

17:50 That was the best Spanish swearing I've heard from someone who (I think?) didn't grow up speaking it

[@TheWhiskeyDrinker]

I also get the munchies when watching a guga video and I kept getting distracted by the grapes. At least its not loud like pop corn.

[@user-kx6qw2nd8v]

CB: “Patreons really do make a difference to this channel…” Frenchie: (thinking) “Money, money, money…!” 😂

[@nickmet12]

So nice video so i forgot i've already liked it!

[@jaxbenjamin4731]

I like the metalocalypse style bleeping. 3 stars chef tyty 🥰

[@cinostheultimatepredator161]

React to Guga's I Cooked 100 years of burgers and your opinion about the evolution of the many burgers