We tried the FILL & FOLD Chicken Cordon Bleu Technique, WOW!

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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

[@Affectionateflower]

Still waiting to find out what Angel’s Mom used to buy....

[@DoubleDsp]

Really!

[@neeldhebar2350]

Store-bought Cordon Bleu?

[@BlackHatAndy]

The one's from Sam's Club are fire. Always getting those.

[@kellyb7321]

Probably the frozen ones. I get the frozen ones from Sam's Club and they're pretty good.

[@LlamaPunchXO]

Ikr. I was like 😞

[@tuanthanhnguyen7409]

I want guga to read me a bedtime story. His voice is so calming.

[@MegasXaos]

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

[@imnotporki]

So true

[@imnotporki]

Cool u got heart

[@imnotporki]

These videos make me wanna try cooking

[@zboghinisayer5776]

You are so correct there XD XD

[@miyazaki3134]

A compilation of “they don’t look good right now, but watch this” would be nice xD

[@yeetbaljeeet5435]

Damn thats something i didn’t know i wanted! Nice idea Law

[@miyazaki3134]

INFLATED SUCC hehehe

[@lucapar4591]

idk, i could do it, but it's so much work

[@Z04RD]

I rarely sit through advertisements, but this one really did interest me. And actually was relevant for food.

[@whoareyou56101]

0:54 I know I ain’t the only one who be seeing those meats differently.

[@filipmarkovic3150]

I searched for this comment😆

[@saba-rr8dw]

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!

[@peterlafrance5392]

“its nice and thick just like I like it” 😳😳😳 chillllll guga

[@beamph6891]

Your Name Is "Test Tickles" 🤣

[@peterlafrance5392]

Beam •PH indeed it is

[@Life_Rips]

I read this comment argue exact same time as he was saying it 😂💯

[@anonymouscommenter801]

Exactly what I was thinking about.

[@PovlKvols]

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!

[@marknewkirk4322]

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!

[@Rafael-rt3wu]

I can't believe even with chicken, I'm loyal to Guga.

[@corbinlangfeldt3106]

0:57 I should probably call her

[@Meriluslff1989]

Mannnnnnn let me tell you making a good chicken isn't hard and when you do OMG. spices are the key

[@edwardbird6942]

Tried this recipe out yesterday and I must say they were awesome. Easy to do, I did add thicker cheese slices though! Thanks Guga!

[@CoriSparx]

Chicken Cordon Bleu: *_The mischievous little nephew of the Turducken_*

[@mihairomulus2488]

Amazing video as always, Guga! Your videos always make my day.

[@markp3916]

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!!!

[@swintsdeco6109]

Guga has such a calming voice. It's so relaxing and therapeutic 😍

[@Hortonscakes]

Guga we can't live without you! 💯💯💯

[@princebalz2006]

8:32 That evil Guga face gets me everytime XD

[@stevenbetancur923]

Guga always hooking me up with new things to cook. Love your videos always have me drooling at my phone.

[@reyrex4938]

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

[@klg642002]

BRO YOU ARE A FOOD GOD!!! Thank u soooo much for the wonderful knowledge

[@LUCKYFETT]

A few months ago I made a cordon bleu with the souvide method and it was amazing.

[@carlospolk5033]

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

[@black_s0ck]

Looks soooo good Guga

[@mydadventureslife8763]

Awesome video. I can't wait to try this for my family.

[@ExPwner]

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.

[@robertcoulthard7461]

I'm trying this tonight! Looks amazing

[@braden17remington85]

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!

[@annabelquiban6804]

wow...so incredible it is so much a wonderful technique you are such amazing chef. i loved your style..

[@ryanmcconnell7410]

i will FOR SURE be making this this week!

[@justind1770]

Killing it with the sponsors. Good for you. You deserve it. Even though i fast forward right through. Lol

[@kstewart3901]

They all look delicious!

[@DJOneArm]

This man Sous Vide's Everything.

[@bryanmiller83]

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!!!!!!!!!

[@ashman2712]

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.

[@onayhenden4287]

i like these vids. keep going❤️❤️

[@JoeZasada]

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

[@xtreemej7]

Looks AMAZING!!

[@cockyjack4930]

I've watch guga for a couple months and thank you for teaching me how to cook

[@Moukeaf]

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.

[@extrascript6622]

Like, Blue Ribbon?

[@sufyanabdeldaiem9244]

You are phenomenal chef Love you

[@markpierce4527]

Just wanted you to know I love your channel

[@deanoc90]

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!

[@warchild4069]

Never even thought about a water bath, very nice!!!!!

[@robertcoulthard7461]

Mine turned out so good. This is going to be added to me go to dinners

[@michaelfilipelli2968]

How could anyone EVER give my man Guga a thumbs down? Unreal! Keep up the great work Guga!!!!

[@sorked5978]

Nice!

[@labzee7855]

The sauce is fire!

[@JoseTorres-kv3oy]

If Guga were to read a story.... Guga: You know the story may not sound so good right now, but watch this

[@HabibiTommy98]

And remember: the end is always in the description down below for you

[@b.r.fowler785]

"And once this happened, this is what you’re left with."

[@asadmarji8060]

Guy has thousands of dollars of equipment, thousands of dollars of top quality steaks. Uses $2 luncheon ham.

[@Wipf]

When Guga uploads you can bet your life I'm going to watch it I wish you could upload everyday

[@techforyou5676]

Amazing recipe

[@JanTheNan]

Yum. Thanks young man.

[@a.b.williams5604]

I loooooovvvveee food and this will be made this week.

[@HTMLguruLady2]

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.

[@ymidnightblue9543]

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👍

[@thirstfast1025]

I fricken love cordon bleu! These looked amazing!

[@rupayanbiswas3111]

1:58 "Bacon makes everything better" ***Sad Butter Noises***

[@soggybrick772]

That’s just depressing

[@soggybrick772]

Your joke that is

[@soggybrick772]

It’s not even a joke it’s just unfunny in its purest form

[@sammygg21]

​@@soggybrick772 That response really required 3 separate messages?

[@soggybrick772]

sammygg21 it do be like that sometimes

[@CraftyFoxVix]

I love how he says "Done" :D

[@fallofmanbrand]

Loved It!

[@colton1232]

Who else is here when they’re hungry 🙋‍♂️

[@yogipradika1408]

Me

[@okdude281]

Nah I just ate

[@austingarza5598]

I watch guga whenever I’m eating 😂

[@davesmurf6693]

bAsEd

[@joaomakishi1775]

Melhor canal de comidas do youtube parabéns

[@joheselortiz5523]

You killed it with the white Sauce bro....Good job....👍

[@MistrrLoverman]

Idk why his commentary makes it better XD

[@breadinyoface]

8:40 "-spicy green stuff-"

[@Galactis1]

Luv me some cordon bleu. This is great.

[@cindymarquess725]

Guga- made this tonight for the family (bacon version) It will DEFINITELY in our rotation! There is something really satisfying about flash frying :) lol

[@edouardio3017]

They make this food making look so easy. Now I'm gonna have to give this a test run xD

[@Kabalyst]

Dude hit the same exact notes + vocal fry at the end of his sentences I can't unhear it

[@davidedwards7408]

Perfection again

[@isaza9088]

His mom used to buy what???? I need to know now😂

[@Muriel.Guimaraes]

Eu estava assistindo os vídeos antigos e agora chega esse. Maravilha

[@GamersUnitedDK]

looks yummy bro, cheers from denmark

[@santalla03]

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

[@gideonthegreat6313]

I wish I had Guga as my uncle. You're blessed Angel

[@itsboku]

Love it😍

[@jesusdaviddiaz1256]

It's crazy I love meat with the bottom of my heart (medium raw) that's the reason that I see your videos guys but this recipe it's changed my mind

[@s_i_m_o_ns_a_y_s5064]

Guy has thousands of dollars of equipment, thousands of dollars of top quality steaks. Uses $2 luncheon ham.

[@Slameye]

Yup. That's what true good taste is all about. Expensive isn't always better 😀

[@Gibberson464]

Just because you can do something doesn’t mean you have to do it remember that

[@810Edu]

I cried in Spanish jamón serrano

[@HTMLguruLady2]

"little big piece" BWHAHAHAHAHA Loved the look on Angel's face when Guga said that.

[@sunnylau1785]

Always make me drool

[@theinnerperspective9490]

he always makes me want to cook

[@tasmith7012]

00:57 that chicken better chill😜

[@ZestyBobcat_OW]

Failed time code ?

[@corbinlangfeldt3106]

Yeah I should call her

[@zannchristo]

B r u h

[@davidryonjennings]

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!

[@christophermurphree2315]

The editing is getting better

[@lr-zf1ow]

Cordon Bleu, argueably the best contribution from switzerland and my favorite food.

[@lr-zf1ow]

the sauce is...unusal...we prefer more cheese inside and a bit of lemon on top

[@eze7579]

I always hated Cordon Bleu because of the store sold version, but you make it look sooooo tasty, and know it's the only thing i want

[@jennyanimal9046]

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

[@0htanner597]

been here since 300k love u guga

[@TheOneAndOnlyLibertyPrime]

Guga is like that one uncle who is super chill.

[@veljkozivanovic4493]

*based profile*

[@Eric-no1rn]

Saludos desde Escocia Gugga eres un maestro me inspiras muchisimo

[@naufalmahardhika8868]

Man looks so good. Your making me fail my diet

[@FractalRelic]

I want to combine the two additions, bacon Jalepeno sounds really good

[@harryjohnson4810]

Looks delicious

[@Get483]

Man brother is 4:00am out here n I want this right now.

[@c.dmaggiore2930]

Thys are by far the best piece of the chicken!!!

[@MilanByoutube]

So cool to see Angel from Guga Foods do a collab with the Sous Vide guy.

[@drwgisblaidd2650]

you do realize the "sous vide guy" , IS Guga, right?

[@addinator4514]

I love guga, no homo. But for real though i love the content you make, i love the inspiration you give me and i love the food you cook. Thank you for your amazing video once again and please keep it up! Thank you guga.

[@christopherwheatcroft738]

Looks AWESOME, I would love to try a combination of the spicy & bacon with the bread crumbs think it could be very tasty 😋

[@SousVideEverything]

That sounds amazing Christopher

[@sethdressing]

We do cream cheese chicken pretty much once a week. Keep up the great videos guga!

[@eruiluvatar236]

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.

[@SamGrey]

Just wanted to say THANK YOU for not doing another raid add this time 👍

[@jorgeisaacguerrero]

Thanks.