I actually like this series. The food looks good, the instructions are clear and seem like something I might actually try if I had the spare time and energy. I like the host, too. She has a very calming voice.
Thank you for the update, Tasty..!! I loved how the chef broke down the steps for making chicken leg croquettes in a clear and concise way. The visuals were also great, and I appreciated the close-ups of the cooking process. The dish looked delicious and I can't wait to try making it myself.
@@whimsii-cal If you want a proper explanation, I was showing my immature frustration to random strangers who are living their lives. Kind of just a personal mental issue but I'm improving If you want a short explanation, I assumed it was a bot. No, a bot does not receive responses. Yes, I do it anyway.
@@N08R76Hyou know you don’t eat bones right? like you throw them away? i mean you can make broth??? but you still throw them away after that, i think however you shake it you’re getting rid of the bones one way or another
Another more appealing way to make it, wrap the mixture on a frozen potato fries “use the fries as a spine” then coat it with flour and banco bread, thank me later 👋
@@dave6512 I didn't say it wasn't cooked. She said to sear on all sides before adding the liquid. Searing meat is getting a nice golden crust on all sides before finishing to cook the product.
It seems many of your recipes involve frying and/or using processed food. (What oil do you fry the food in, and at what temperature)? Then, you highly rate your own cooking. You may not be wrong, but maybe having something baked and tasted by someone else could give more videos more gravitas.
The chicken when boiled along with the potatoes shouldn’t be cold if you prepare everything before hand. The outside isn’t going to fully protect the center because the coating is very thin. “Never underestimate those nasty little oils in getting inside your food” -my culinary professor ☠️
@@yossaauld1820 no it wouldn't the potato and chk mixture is cooked and warm from the boiling and you just add room temp cheese. Then it's slowly deep fried, middle is nice and toasty.
