I’ve been Constantly watching your videos non stop today after discovering your onions vs shallot video. So glad I came across your channel. I’m an adult in my 30s and honestly barely know to cook but I want to get into it a lot more. I’ve been learning a lot so thank you.😊
Very well explained for the average cook at home. No BS or scientific stories, but right to the point keeping my attention through out this video. Thank you.
This was the first video I watched on your channel. And you immediately made me want to subscribe. I learned a lot. I can’t wait for my first fond/sauce.
Absolutely. How did I fail to mention that, especially after I did a video on clarified butter just last week, lol. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-C2BEHR6gguc.html
If i didn’t look at your subscriber count id think you would have 100k+ subs. These videos are super informative and clear, and you explain everything you learned from culinary school in an easy way. Keep making videos and don’t give up, you just gained a new subscriber
Watched a few vids before this and I like this one--no worries on cleaning it, clean it as I will, and this cooking method seems to make it easier anyway (still might need a scotch brite tho?). But I think I might try this method in general, chicken aside. I've kind of done this method but less so with pan preheating and I don't always let food come up to room temp. I'd really like to try this with hashbrowns. I often fail to get that wonderful crispy glued-together layer and it's just a sticky mess when I try to flip them.
Great video and information on de-glazing the pan to make a sauce. One question, how do you prepare the pan to cook more protein after cooking the first lot ? Cheers.
Thank you! To cook another batch, I recommend cleaning the pan or having another one at the ready. While you could in theory re-do the steps I described without a proper cleaning, it increases the likelihood for sticking and introducing unwanted flavors, especially if mixing proteins such as going from beef to fish, etc. Cheers!
Watching again months later. Have a question: How would you modify this method with chicken that is intended by the vendor to be cooked from frozen? Thaw it in the fridge anyway and proceed as shown?
Yes, you can reduce it, make a slurry with cornstarch and water, or make a roux with flour. Here’s a video on how to do the latter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IhHbk7zxyKk.html
The oil literally shimmers; it starts to move subtly, like water on a still lake. If it starts to smoke, though, you’ve gone too long. If that happens, immediately turn down the heat, pause a moment, and then you can add the food to pan.
Similar in that there is higher heat, but stir fry differs in that you want to be moving the food/pan a lot more to caramelize all those bits of rice and small pieces of food. Cheers!
Generally a good video, but your first point is flawed. Letting the protein reach room temperature does not make a difference. Pulling the protein out of the fridge for 30 minutes to an hour, versus pulling it directly out of the fridge makes NO difference on sticking or browning. Hellen Rennie tested it in this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f-a_sTPbsWc.html Second, using Olive Oil (but not EVOO) works great as long as you don't let the pan get too hot. Instead of heating the pan by time, I heat the pan and decide when it is ready based upon whether drops of water immediately convert to steam, but not so hot as to have the Leidenfrost Effect (water droplets scurry around the pan). If the pan is too hot (Leidenfrost Effect), then the pan needs to cool before adding the oil or other fat. If the pan is in that middle range, then Olive Oil won't smoke and is perfect for sauté. I follow the same "shimmer" process you describe to determine when the oil is hot enough. I learned this stuff from Chef Todd Mohr, a Certified Culinary Educator and former professor at the Baltimore Culinary Acadamy.
We are going to use seed oils here because they are really cheap. However, they can make you sick, but that's not a problem. Yes, olive oil has a lower smoke point, but seed oils are already rancid when you buy them.
4:24 "Oxidative stability, not smoke point, is the best predictor of how an oil behaves during cooking," I use EVOO for everything. If you’re concerned about how “healthy” an oil is, please don’t use or recommend a toxic oil (rapeseed oil) that has been genetically modified…canola oil. Concerned about health? Use olive, coconut and avocado oils. Concerned about smoke point? You may also use clarified butter or ghee.
Basic technics, but live changing. I am using deglasing with a carbon steel pan.😂 Stickiness wanted. I really enjoy yor kitchen adventures. Have you made an episode about the value of carbon or stainnless cheap or expensive😮?
Glad you dig it! Great idea on cheap vs expensive pans - I might just have to make that in the future. But I have remarked on this issue tangentially. Short story is, cheap pans usually cost you more in the long run. Burnt or not-well-cooked food and replacing a cheap pan over and over will likely cost you more over the years vs just plunking down the dough for a well-made one that will last a lifetime and possibly lifetimes. Not to mention the unquantifiable cost of your time and frustration. The good news is you don’t have to spend a fortune for quality. Maybe you’ve seen my other videos showing thrift store finds of All-Clad purchased secondhand for $5 or my enthusiasm for Lodge cast iron, which can be purchased new for $20 or less. Each will last decades with the right care. Thanks for watching, and happy cooking! 👍
@@IWantToCook Sadly in my region EU Germany, there are only caked bottoms in second hand stores to be found. All Clad or Made In are rare and very expressive. I'm trying Ikea for 45$. I know. It's too cheap to be quality. But there is a strong fan base. Is it real or hip? I don't expect much. 3 ply they say, 2mm thick an with an diameter of 24 cm. 🤔 I am sorry, it's hard for me to think in freedom units.
Lol, “freedom units” 🤣 Years ago I purchased an IKEA pot, and to my surprise it was actually better than expected. A thick stainless steel bottom is indeed a good start. Cheers from California!
I like the speed at which you teach. I want to get away from nonstick pans to avoid it from leeching into our food but every time I used a metal pan I end up with a huge mess! (Your approach is perfect for my near 20 year old son who likes to dabble in the kitchen as well!) Thanks!
Me too! Lol. Stay tuned for a dedicated video on the amazingness of vintage CorningWare - though I have a feeling you’re already in on this cooking wonder 😉
I deglaze to clean, but I don't keep that. I'm basically throwing away the flavor. I've tried using it a few times but it didn't taste good. Used wine, once tried to add cornstarch to thicken. Didn't work for me.
Wish I could be there in person to help, but just keep at it. Maybe heat the pan and oil a little longer, and wait a bit longer until you can slide a spatula more easily under the food before turning. And remember: a little sticking is fine because the bits (aka fond) can contribute to a delicious sauce.
That looks so delicious and simple to do. I'm definitely going to try this. Thanks for sharing. I really enjoy watching your videos. Have a great week ahead of you 😀
I purchased this home last year and this is the stove that came with it, original to the house. My plan is to buy a Wolf, but I also want a complete kitchen remodel, which will likely cost tens of thousands of dollars. That's a bit out of reach at moment, so for now I'm using what I got. But yeah, I sure miss the Wolf ranges we had in chef's school.
Makes sense. I'm not a chef just a home cook but coof with a 30in Viking range. Must be 25 years old now. I love it and it gets a lot of comments when we have company.
I always rinse the chicken on a low stream or a bowl of water in the sink then transfer it to a clean bowl to tramsfer to the stove so no water drops. Then I wash my hands follow by washing the sink with clorox or hydrogen peroxide lysol. Then I wash my hands like 3 more times to be extra safe. However I just saw a tv show where they suggested we don't wash our chicken at all.... I am wondering if I am doing all this work when I shouldn't, is rinsing the chicken even necessary or important? Please let me know ❤
I was also surprised when the latest CDC guidelines said no rinsing is necessary (see: www.cdc.gov/foodsafety/chicken.html#:~:text=Raw%20chicken%20is%20ready%20to%20cook.,had%20germs%20in%20the%20sink.). That said, it does advise that if you choose to rinse, you do so safely. And from what you wrote it sounds like you are doing so as safely as possible. Great question, and happy cooking!
