I've been Deep Frying WRONG all this time? Seriously!?

Is it real bread right out of the bag? Or do you first get the bread dry and stale before chopping it?

You can "revive" the panko by sprinkling milk while stirring it! We don't "smash" the meat flat here tho, we usually have it around 2-2.5cm thickness

Pork so good you don't even try the coleslaw.

Since we are coming up on the holidays I wonder about sous vide turkey vs duck! May be a good video to try out!

I've been doing that for years so here's a tip: Freeze the bread and make it just before coating the meat, it comes out even fluffier and for even fluffier AGAIN~ shallow fry in clarified butter.

Did a side by side comparison on brined chicken breast strips with my fav coating mix: Panko/rice flour/cornmeal, and your suggested shredded fresh white bread and a bit of salt and pepper….my wife’s comment was “How come it took you so long to get this right?” The bread coating won hands down….light, chrispy, and beautifully golden. Yet another great lesson I’ve gotten from you: thanks again and keep up the good work!

He got so happy with the pork that he forgot the coleslaw!😂

Ya think homemade breadcrumbs are a huge difference you should try homemade seasoned croutons. I seasoned and dehydrated about 40 shelves of breadcrumbs last spring. Croutons toasted is untouchable by anything store bought. I've been making them for about 20 yrs.

2:36 Evil Guga be like: Do not season both sides

I grew up often using shredded up sliced bread like this but for real, I have come to much prefer panko. I think a key point you may be missing here is panko can be found in several grind sizes. From very fine to extra large. Also, there is such a thing as Nama Panko, or fresh panko that hasn't been dried. I get it, I'm from Alabama myself and I never knew panko had so much variety until I actually moved to Asia (I live in Korea now and I have been in Japan).

The Japanese still use Panko, but ofc you can shred it to different sized pieces.... Panko is just a type of white bread, too, but they bake it in a special way that produces no crust, so they don't have to throw anything away when they shred it.

Freeze the bread first and then try shedding it on a cheese grater. You can get long thin shavings and it works amazing.

I have been cooking my entire life 35 plus years. I have always said cooking is about surface area. The right heat and the right size. I always really like this channel a lot. Your entire team does a great job and I appreciate the knowledge given

I love your enthusiasm and the joy when something tastes good ;) It's so sympathic!

Tried this recipe last night! You hit the nail on the head with home made bread crumbs!!! Makes all the difference!! I won’t deep fry any other way

Love that you use the Zero Escape: Virtue's Last Reward title screen sound effect for the time/temp screen in the video.

My my mother would make her bread crumbs like that. For a different texture she’d dry stale bread and pound it into smithereens or pop it in the blender. The crumbs from dry bread were for harder, crispier crusts and for adding to ground meat (add milk and egg) to make dishes like meatloaf: the egg and bread make the ground meat more cohesive and easier to be sliced. The crumbs from fresh bread were for ‘fluffier’, more airy crusts that mainly need to add a light crunch. If you want even more crispiness, double-bread your items. Dip. Flour, then egg, the, crumbs. Return to the egg and pass through the crumbs again. Your crust will be thicker. Fry as instructed. If you have to fry in batches, heat your oven to a temperature at which your food is pleasant to heat. Place the fried food on a trivet/rack in the oven. Keep on frying until everything is done, placing each batch in the oven with the food you’ve already fried. Then serve the entire, impressive pile at once. Bonus tip: sprinkle with salt as soon as you remove the food from the oil. The salt will stick better.

I used to binge watch this channel 2 years ago when I got into sous vide and then stopped watching for a long time. But still every now and then when cooking, and always when I sous vide something, I think to myself: "I know they don't look good right now, but watch this" searing music starts to play

As I haven't found access to "panco" bread crumbs, in the last year I've been preparing exactly in the same method. A note: Initial quantity of bread when blending and stopping at the correct crumb calibration is essential. Additionally; In order to store them and have a better result in frying crispiness and less oil caption ; dry them out for a day, I de-hydrate them in a pan on top of the fridge. Take extra care of keeping the robust texture when storing them. Till today, in my book, the effort is worth the result. Thanks Guga for the work until now, this brought quite the excitement..., learn so much and enjoyed, please! keep it up!

This is also the primary type of bread crumb they just in Korea. We've been doing it this way for the last year (but with honey wheat bread) and will never go back. It tastes better, has an amazing texture and is easy to make! Great video!