Still looks good, even though I'm vegan. QUESTION: I always heard that olive oil should not be used in frying because it tends to burn at high temperatures, yet I see many cooking shows do so. Being Greek and an actual chef, could you please clarify this for me? Thanks.🌹
That is very great and complex question. To try and simplify it, olive oil is a monounsaturated fat/which is very stable . Good olive oil has a varying smoke point ( 340-400 D ) depending on many factors. For general cooking, frying and sauteing, you won't exceed these temps. When I sear in olive oil, you may have noticed that I start in a dry pan and oil the protein, so the oil doesn't get too hot before I start to sear. Your head can start to spin from all the mixed messages. I used to use grapeseed oil many years ago until I started to learn about olive oil and realized that all the grapeseed oil I opened was in fact rancid before I even used it. You can recognize a rancid oil once you've smelled it . That is a sign of an unstable - oxidized oil . In short, I look at the hundreds of years of evidence from all the Mediterranean countries where people live to 100 and drink and cook with it by the barrel. Stir frying in a high temperature wok or super high temperature searing would be the only time I would use a more neutral oil. I hope this has been helpful , albeit still complicated.
@@ChristineCushing No WONDER you're a chef! Perfect explanation, especially about the thousands of years the Greeks have been using olive oil (by the barrel). I did notice while in Greece that plain vegetable oil would sometimes be added to the olive oil whenever they used higher heat. ευχαριστω παρα πολυ ... you're not only a great chef, but a fantastic 'Splainer-In-Chief.
Love it call out the press release your not using a shallot😂😂😂...we who cook can be flexible you are too funny❤.......with that being said I would LOVE to get some Greek food cooking classes.....the Greek restaurant and many bakeries have disappeared! The days of the Danforth with such great restaurants have all left...and I'm talking about the golden days of the 70s...lots of great traditional Greeks left...where did you guys go????🤷♀️
Yum! I can’t wait to try this. I made your Dad’s pastitsio and your beef barley soup twice now and LOVED them both so much. I will now be making more of your recipes because I trust that they are good. Thank you for sharing❣️
4:16 What? No love for my people? We call this schnitzel. Including pecorino romano in the dredge is inspired. Kudos. That sauce is a winner. I might try something other than chorizo, though. I am thinking of making a karaage schnitzel, but all cooking experiments are on hold for now. My wife is Korean, and this week is a three-day Korean holiday.
Oh wow ! What is wrong with me? I guess , I didn't even mention the most obvious one. Of course the schnitzel rules. I hope you try my little additions after the Korean holidays. Thank you
That's what you're talking about! Great video! Looks sensuous, can't wait to make this myself. Looking beautiful. Hearing the crunch. Smelling the aroma. Feeling the crispiness, tenderness and juiciness. Tasting the whole of it and the zest putting it over the top. Really can't wait! Super video, editing, and sound. Thank you!
My hubby and I were watching this together. I have dinner on for tonight, so at a certain point, I felt it necessary to mention to him that we're not having this (chicken parmigiana) tonight. The pouty disappointed look I got... It's on 'the menu' for later this week, I promise. This looks delicious! Skip to a year or so later, and I found some frozen cutlets and chorizo sauce in the freezer (very well vacuum wrapped) on an evening I didn't really want to cook. 😀Thank you Christine and Happy New Year.
I want to thank you for setting the record straight for the a,b,c’s of making the perfect crispy chicken cutlet!! From start to finish with all your specific and troubleshooting tips, I finally feel like I can master one of my families’ favorite!! Thanks a million Christine!!😍
Are there "Christine Cushing" knives? I am looking to replace my old--very old--kitchen knives. I like the look of the knife you're using for the Chicken Cutlets recipe. Just the right size for a woman's hand and seems to do it's job very well.
I have investigated doing my own set of knives but it was difficult to realize. I do love the knives I am using : Mac are great options - the Santoku is the shape I am using in video. It's light and a great all purpose. Wusthof is also a great brand of knives that has a similar shape. I hope this helps.
Just a friendly tip maybe have a laser temperature sensor so that you could show about what the actual oil temperature is when it shimmering. Other than that great video
Thank you . It's a great point about the laser . My aim is always to try and give you the ability to sense what's happening in the pan etc. , since most people wouldn't have that kind of equipment, but , I think i need one.
I like that you tell us the whys of what you're doing.... I never paid any attention to the moisture of the chicken nor to the consistency of the eggs. Thank you!
This is on the menu for dinner tonight. Loved the video today. From the closeup money shots to the expert technical advice with in depth explanations. Great work Chef.. and BTW .. Love you on 'The Wall' as well.
My pan is an All Clad , anodized aluminum outside S/S inside. The burner is actually a Japanese butane burner, not ideal but it works for the purposes of the video. Thanks for watching
@@ChristineCushing thank your much. Also, can you teach us a fool proof shawarma recipe or any other tasty international dinner ideas? Or any budget friendly dinner ideas with food prices spiking? You ate the best 👌
@@ChristineCushing Hands down, these cutlets were the crispiest I've ever made! Thanks for sharing your tips! And the chorizo tomato sauce was perfect too!
Good to know I'm doing schnitzel right! I have a QUESTION about wheat flours. My friend has discovered that she has trouble tolerating bread and baked goods but she doesn't seem to be bothered by [wheat] noodles. Could you please explain why that might be? Are their respective flours different? Thanks!
This is a very good and complex question . People who have a challenge digesting wheat can help by chosing organic flours and also sourdough breads. The longer it takes to make a loaf of bread the easier it is to digest. Generally, all the basic baked goods are made as quickly as possible , with additives to help quicker rise etc. It's a long story. Also pasta, made with European wheat, I have heard some examples of people saying they have an easier time digesting. Again, it's not an easy answer but i hope this helps a bit.
Thanks Christine! I guess I was wondering if there was something about the specific types of wheat used that made a difference (?) i.e. Durum vs other. I always use organic (usually all-purpose) for homemade baking, but it doesn't seem to help. Organic noodles (store bought) do seem to be easier on her than non-org though. So, until we understand why that is, I have resorted to oat-only muffins and almond-flour cookies when I bake for her. Thanks again for your insight... And for your awesome vids!!!
'Beat it like you mean it', the eggs of course,lol. As with all the dishes you share with us, it's another winner, and I can't wait to give it a try. Thank you Christina!
Mrs. Cushing, I'm rewatching Confucius was a foodie. I'm sure you've answered this a million times so forgive me for asking this. What prompted you to go on your Chinese Food journey?
My tv. producer presented it to me and I immediately loved the idea of going on the journey of discovery and being a student again. I have no professional training in the Chinese kitchen so it was so magical to learn so many new techniques, traditions and visit all these extraordinary places. I'm glad you have enjoyed it.
I would try a little mustard mixed with water to create a little texture that you can brush your cutlets with . Of course , just use a tsp of mustard or it will be too strong. Another option is aqua faba - the water from a can of chick peas , is a vegan egg substitute and has a similar texture to eggs. I hope these options help.
@@ChristineCushing just made them. Cut up a whole port tenderloin along the short way. Made sure the cuts weren't too fat or skinny. 3/8ths inch is about right. my wife & i really enjoyed them....thanks ! ps: many variations can be done...fish, hot sauce, korean style, etc
That's a great question. You may want to remove chicken from packaging and store in fridge covered lightly with parchment paper but not wrapped fully in plastic. This will help to dry it out before you start the dusting and frying process. Thank you
Every video of yours is a pleasure to watch! Your love of food really shines with your attention to detail. Great vid and great tips, they looked so good 🤤
