Your channel will gain traction at some point Dan, the information is a lot different than what big cooking channels are bringing to the table. Keep it up, love you. - Braden
i love your delivery - informative, matter-of-fact, and avoiding the common youtube persona of "omg this is the MOST INTERESTING THING let me SHOUT about it and USE SO MUCH INFLECTION because that's ATTENTION GRABBING". your camerawork is beautiful, videos are the perfect length, and i've learned so much already. i can't wait until you get the subscribership you deserve!
Another amazing video. Agree with others about your channel needing to blow up. On hand I do not have farro but was considering barley. Yea or nay? Ultimately will go with farro when rain waters recede and can shop.
Thanks again! Farro is worth trying out if you haven't but barley is great, and really you could do this dish and the same cooking technique with any grain. Hope you dry out soon!
Video quality is there, knowledge is there, only a matter of time til the algorithm catches up and you blow up. Do you think baking soda would be a good inclusion to assist with browning and water retention or are we getting more into Maillard reaction instead of blackening then?
That is much appreciated! Very interesting question, and yes it will probably increase the amount of caramelization. I've had lower ph levels with lemon slow it down, so higher ph would almost definitely speed it up. If you end up playing around with that would be great to hear your results
My mouth waters everytime I watch one of your videos! 🤤 Thanks for the most inspiring cooking content on RU-vid! I agree with all these folks, it’s just a matter of time before you blow up!! 💥💥💥
Great video, sir! The algorithm served you up after That Dude Can Cook, and so glad it did. These recipes had my mouth watering, and I just had breakfast :) One small request: could you post the recipes in your comments? I have to put everything into Paprika or I'm lost :) Thanks again for all the great info (and humor--loved the Guga line)!
I realised I've been doing this (kinda?), i've always cooked my chicken first with salt till it's almost done, than i add paprika or garlic (onion powder isn't as popular in Europe) till they started giving off their flavour. Why should I rub these sugars in and let them sit for 30 minutes? To marinate them? and if so, how do I not burn them when making something thick like a chicken breast filet that needs quite some time to cook?
That method of blooming the spices at the end sounds great. More subtle flavors than deeply caramelizing them. I like to pre rub because Letting the spices slightly penetrate the meat will insulate them slightly from the high temperatures, also will help keep them on the meat and not stay on your pan. And getting that internal temp to the right stop while also keeping the color in a place you're happy with is all about temperature control. My preferred method when that's what I'm concerned with is to start the pan hot to hit that color I want, and then just turn the burner down to a very low setting to just bring the internal temperature up.
For me personally I go for the max on a rub like this. But maybe try practicing for the next few times you cook chicken using your preferred type of measurement for the seasoning you're using, either a scale or tablespoons/teaspoons. Or even palmfuls or anything really. And count how many you're putting on. That should help you visualize what it looks like when the flavor is good for you
