How to cut and cook a chicken breast thin for a quick sauté. Links below support our channel.
Chef Nicholas Shriver is a graduate of the prestigious Culinary Institute of America with the Degree of Associate in Occupational Studies of Culinary Arts.
Nick has worked in world renowned restaurants including Thomas Keller's Michelin 3-starred The French Laundry and Iron Chef Masaharu Morimoto's self-styled restaurant in Napa, CA while being a proud Veteran of the United States Air Force.
Nick's unique combination of experience and passion for gastronomy and sustainability has influenced this RU-vid series with the intention of communicating and preserving food knowledge.
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Equipment seen here:
Iron Pan (heirloom Quality): geni.us/TdHeiHl
4.5 inch Honesuki Poultry Knife: geni.us/Y4mbH0
10 inch chefs knife: geni.us/waqz
Rösle Fine Tongs: geni.us/H8w4HtJ
My Favorite Cutting Board: geni.us/M8eM
Towle Forged Flatware: geni.us/Vh60
The only REFINED(high heat) coconut oil I approve of (steam processed & hexane free): geni.us/IdwmWUq
Other Great Equipment I Own and Recommend:
Epicurean Cutting Board: geni.us/gzdxF
"Cut Through Bone" Kitchen Shears: geni.us/fMjdneQ
Maple Top Work Table: geni.us/5KOj0X
Henckels Pots and Pans (Heirloom Quality): geni.us/ovTs3PQ
Tramontina Mixing Bowls: geni.us/zrsXAR
Stainless Steel Cookie Sheets: geni.us/UOwjd
Stainless steel toaster tray: geni.us/7HBd
Camera: geni.us/Z7BE
Microphone: geni.us/l2cMY
Sautéed chicken breast cutlets/chicken cutlets
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20 окт 2024
