You basically did the same thing that I do when I go to record stores, look at the album cover, if it's intriguing enough I'll get it. Thanks thumbnail art!
Wow! I've made so many fried chicken recipes on my Channel and my favourites (best results) were the ones I cooked with a cast iron. I didn't understand the science of it till now! Thank you Chef.
If you didn’t know that cast iron is used for it’s ability to retain heat, then why do you even have a cooking channel? That’s like basic cooking knowledge.
My brother is still on the level of fried chicken enthusiast lol. If only he's on this person's level, he'd have launched his own fried chicken truck & make it big.
This is why my Grandmother kept different batches of grease that she used repeatedly. Fish grease, chicken grease and bacon fat. And she only fried in cast iron. Best food of my life.❤️
RIGHT I was just thinking "huh, grandma was on to something frying everything in that cast iron skillet". She also used lard instead of vegetable or canola oil.
your a lucky person :) my grandmother could down a large bottle of rum and fall flat on her face under the kitchen table. what a great memory.... it was christmas lmao
This makes a lot of sense now why some of the Asian chicken recipes I've seen (sweet/sour chicken, basil chicken, etc) tell you to cook it for 30-45 seconds and then fry it again. Thanks!
There are a lot of really great chefs on TH-cam that do a really good job of explaining the science behind food and cooking, but I don't think anybody does it better than Chris Young.
Bought a deep fryer a couple weeks ago. Been making fried pickles, lumpia, Taiwanese popcorn chicken, potato pancakes...the list goes on as my cholesterol goes up!
He didn't even mention letting your chicken stay out of the fridge for at least half an hour before cooking to get it more warm. The Oil wont cool down as much if you do that regardless if you use a cast iron pot or not
A half hour is not long enough to appreciably raise the temperature of the chicken. Also, the vast majority of the oil's energy goes into converting water into steam. The difference between fridge and room temperature chicken has a negligible effect on the temperature drop of the oil.
@@nicholasmcnutt945total nonsense. I have been selling fried chicken for over 5 years and the difference between dumping in cold chicken from the fridge vs room temp is huge. Drop in temp: 190 celcius Cold chicken: drops to 145 celcius Room temp chicken: drops to 165 celcius and recovers way faster.
@@mas_yaris It's a ridiculous suggestion on so many levels. To put it simply, even if that were a good idea to put old oil to "break in new oil" (which it's not), one tablespoon wouldn't be good enough to change anything. Either way, stick with new oil when you can.
I don't usually do this and don't think it will lead anywhere but I'mma need to take you to jail cuz your sexyness in that profile picture is dangerous and it will get me KILLED
This is a great introduction to frying food. I have an electric turkey fryer I use to cook chicken. It’s a few gallons so it takes more time to heat up. But more old holds more heat so you don’t get the temp drop. I also like to crank it up to like 350. As soon as it gets to temp drop in the chicken and lower to 325.
I learned how to fry chicken from my mama it really doesn't take all this all you need is hot oil, seasoning (not just salt and pepper), salt brine(keeps the chicken moist), buttermilk, cast iron, and self rising flour best oil to use is Wesson vegetable oil if you're allergic to peanuts if not peanut oil is really good as well
Wow! I just wanna share with you all how the way I cook my home made fried chicken. The secrets are: 1st. Make sure the chicken is on room temperature for it to be juicy also. Also there are a lot of ways to make it more juicy. 2nd, use proper ingredients for the breadings, the secret is of course you know it already, small amount of baking powder to make it crispy. 3. The type of cooking oil, VERY IMPORTANT, I use COCONUT OIL. 4. Cook it on a high temperature on the first 1minute. It will immediately crisp your chicken, it will make it a bit golden brown already, then put the flame into medium. Or you can set aside first the chicken after making sure the chicken is already crisp, then put it back when the oil is on medium heat already. 11 to 15minutes depending on it's size, the chicken is already cook.
Supporting comment to his why use a cast iron: its about the amount of weight density of your frying temperature to your food added weight density's temperature. If you have a pot of oil at 325F, and you add one piece of chicken thigh at room temperature 70F, that little weight at 70F won't change the greater/heavier amount at 325F. But if you throw a bucket of chicken at 70F into this oil, whose weight is sizeable compared to the weight of the pot+oil, you can be sure the temperature will drop a lot. And this is why heavy cast iron pots vs light material pots, heated to desired temperature can withstand batches of cold food added at one time. Or get a humongous flimsy pot that can hold a lot more oil, same result - this weight at 325F can fend off a bucket of chicken going in at 70F.
Actually, use a cheap thin stainless steel will be much effectiver on a induction stove. The load charateristic is better than crazy thick cladded pots. Than you got like 1800W pure heating energy directly into oil, will also be fine.
I have good cast iron pots, i agree they are best for deep frying. But i also have henny penny Computron 8000 and nothing on earth will beat it for cooking chicken. 😀👍
I prefer beef tallow or Lard instead of easily oxidized vegetable oil. Animal fats have been demonized for too long. They give better flavor and they oxidize less than vegetable oils.
I never have eaten lard but beef tallow is cool. I have eaten fat from sheep's tail too but they are too rich imo, even though I like eating fat in amounts which most people would think is too much (butter and extra virgin olive oil baby). Also how much of a problem is oxidizing with vegetable oils? I think that doesn't affect health as much as cholesterol in animal fats.
*there’s always people that needs over complicate things. Fried chicken is easy, season the raw chicken, season the dry batter, use water or milk(milk optional) and fry it depending on the size of the chicken pieces if you have smaller pieces it will dry cook faster off course and if you have bigger pieces it will take longer for them to cook.
I expected waaay more like exact heat and the coating etc and you just tell me that I should put it in a cast iron and all my problems will be gone? Huh...
I was hoping for more on the oil/grease used impact, breading used, chicken temperature, etc. that might be considered - will keep looking for more info. This was interesting though on temperature drop impact and oil breakdown over time.
Idk why TH-cam recommended this video but since they did... Can you make a part two? You left me hanging. I need to know about the type of flour, eggs or no eggs, white vs dark meat
I remember in the ‘70’s when we changed the french fry oil that the first batch made with new oil was the best fries ever. Maybe different for chicken? Or maybe we had better (unhealthy) oil back then.
Maybe it was shortening, which is a meat product.. in high school I worked at McDonalds (90’s) and they still used shortening for fries. It was gross, a big solid white block of fat that you had to push into the fryers. But it tasted great for fries. Do you remember if you poured in oil? Or did you push solid fat in?
Vegetable oil & butter unsalted is best & to get crispy crunchy skin you need corn starch & you let the oil heat up at a low temperature until you add the chicken then you put it on a medium once the oil stops talking then you take the chicken out the best way to let the flavor settle is to really let the chicken thaw out so what I do is clean it with vinegar & lemon juice until it's done thawing out then I season it pat dry then add a little bit of chicken broth & bullion & garlic/onion powder, pepper sazon put a tight lid on it marinate for a hour then prep my flour season my food with little salt cause I didn't put any in the chicken & other non salted seasonings but I make sure I've been done this the day I'm cooking it if I know I'm cooking it for dinner I thaw & clean out un the afternoon like 12 so I can start cooking at about 3 or 4
You may can find one on amazon or a science website I've seen some listed on Walmart's site I don't think that would be safe for a home cook personally he's using it for a science experiment which means there's safety equipment around I've seen home cook's try to use glass pots on the stove and they've exploded if you find one make sure it's oven safe and be careful not to turn it up too high
Can I replace deep frying with combi oven frying and get same deep fried chicken experience? Oil is too expensive here and I am looking to be cost efficient while maintaining the same experience for my clients, looking forward for any recommendations
Here in Kuwait. A lot of reports have been made against KFC after several people had food poisoning from there foods. It turned out that KFC did nothing wrong but the method they use to cook chicken made it raw and bloody from the inside and crispy well done from the outside. They cook it now with new method. First the boil it in hot water until it cooks well from the inside then they finish it with soaking it in its recipe then frying it in the oil. It never tasted better.
not everything has to be healthy to be good for you, sometimes it's the feel good one gets from food and not just low in fat stuff and salads etc., our bodies do require fat (as do our brains) to function....don't be scared to eat an "unhealthy" meal now and again, a treat occasionally is a real mood lifter and that in turn is good for us.
Wait thats it?. 4.30, thats everything you learn about fried chicken?. At home i use fresh oil and cast iron. I know reuse oil is bad, i put thermometer in my oil to check the temp. Cast iron is good for many thing and i knew about it But , it for yall newbies who is starting to learn how to cook. Having the knowledge of it is amazing which makes you love more of what you are cooking
the music that started right when he started to talk about technical stuffs was distracting me just when I needed my brain, good cast iron tip tho, makes so much sense
Got this in recommended, was strangely fascinated. glad i clicked
Same here
Me too
You basically did the same thing that I do when I go to record stores, look at the album cover, if it's intriguing enough I'll get it. Thanks thumbnail art!
Same lol
Me too 😂
Wow! I've made so many fried chicken recipes on my Channel and my favourites (best results) were the ones I cooked with a cast iron. I didn't understand the science of it till now! Thank you Chef.
Wow I wonder what your channel has
As a naija boy raised in London and living in Spain now, I love your recipes!!
I'll give you an upvote for the subtle (but not so subtle) shameless plug
Ayy I’m subscribed to you lol. I’m happy to know that we watch similar videos
If you didn’t know that cast iron is used for it’s ability to retain heat, then why do you even have a cooking channel? That’s like basic cooking knowledge.
Is it jus me or we were waiting to see the raw chicken being fried in the glass pot
The exact reason why I clicked to watch
Same here, i was waiting for it.. but meh 😭
I am disappointed
Wait its not in the video??
Oh wait. Okay. I watched it and it was there. Hehe.
youve made it in life when your profession says " chicken scientist"
Fried chicken scientist
My brother is still on the level of fried chicken enthusiast lol. If only he's on this person's level, he'd have launched his own fried chicken truck & make it big.
@@mokujin4076 it’s a joke
i was thinking something similar... "chicken.. scientist..?"
Lol....
This is why my Grandmother kept different batches of grease that she used repeatedly. Fish grease, chicken grease and bacon fat. And she only fried in cast iron. Best food of my life.❤️
exactly.......and why did he take so long to give these people the answers they need
RIGHT I was just thinking "huh, grandma was on to something frying everything in that cast iron skillet". She also used lard instead of vegetable or canola oil.
Grandma knew a lot about food!
your a lucky person :) my grandmother could down a large bottle of rum and fall flat on her face under the kitchen table. what a great memory.... it was christmas lmao
Oh no!! 😂
Imagine someone asking you what's your profession.
Uhm...I'm a chicken scientist
Even better, Fried Chicken Scientist
A subject that's very simple and not hard to accomplish. It's like mothers saying that being a mother is the hardest job in the world.
@@jasonk1891 wow... who hurt you?
im a chick expert...
better
Buaaahahahahahahahahahahaahaha
This makes a lot of sense now why some of the Asian chicken recipes I've seen (sweet/sour chicken, basil chicken, etc) tell you to cook it for 30-45 seconds and then fry it again. Thanks!
I mean isn't that the right way. The proper hygienic way of making sure the meat is cooked before frying
how to do this? just boil before fry? ....i always end up with fried chicken with blood ?
No people, what he mean is to fry the chicken for 1 minute, take it away from the frier, let it sit a while, and then re fry it until it cooked
@@rachmatzulfiqar fry the chicken. Take away. Bread it. Then fry again?
@youtubersassemble how about the breading? And btw, if you pre fry the breaded chicken for 1min, then you will second fry it for 30seconds?
There are a lot of really great chefs on TH-cam that do a really good job of explaining the science behind food and cooking, but I don't think anybody does it better than Chris Young.
Bought a deep fryer a couple weeks ago. Been making fried pickles, lumpia, Taiwanese popcorn chicken, potato pancakes...the list goes on as my cholesterol goes up!
He didn't even mention letting your chicken stay out of the fridge for at least half an hour before cooking to get it more warm. The Oil wont cool down as much if you do that regardless if you use a cast iron pot or not
that sounds kind of unsafe
That’s what I always do. Also helps with even cooking. Safety is not an issue if the chicken is fully cooked.
A half hour is not long enough to appreciably raise the temperature of the chicken. Also, the vast majority of the oil's energy goes into converting water into steam. The difference between fridge and room temperature chicken has a negligible effect on the temperature drop of the oil.
@@nicholasmcnutt945total nonsense. I have been selling fried chicken for over 5 years and the difference between dumping in cold chicken from the fridge vs room temp is huge.
Drop in temp: 190 celcius
Cold chicken: drops to 145 celcius
Room temp chicken: drops to 165 celcius and recovers way faster.
Disappointed, you should demo on how to scientifically cook a perfect fried chicken
So tl;dr: one tablespoon of old oil to brand new oil, and use a cast iron pot.
No offense to this guy but adding a tablespoon of old oil is a ridiculous suggestion
@@Frilleon he just summarized this video 3:00
@@mas_yaris It's a ridiculous suggestion on so many levels. To put it simply, even if that were a good idea to put old oil to "break in new oil" (which it's not), one tablespoon wouldn't be good enough to change anything. Either way, stick with new oil when you can.
This is the chefsteps i miss and love, makes me remember the pressure cooker and blender video
This channel is gold. Modern cooking explained thoroughly but modern chefs! Instant hook.
I am supposed to be studying but this is clearly more important.
Did studying help you? Or was school useless for you like the rest of us?
.. I'm just here to watch them fry the chicken in that transparent pot
I miss the Chris narratives about the science behind cooking
He has his own channel now and just did a video on why you should dry-age your roast chicken.
Literally one of the best videos I've ever seen. Interesting and informative
I don't usually do this and don't think it will lead anywhere but I'mma need to take you to jail cuz your sexyness in that profile picture is dangerous and it will get me KILLED
Wow. One of few people on TH-cam to go into actual cooking science. This has been very interesting thank you. Potent and useful knowledge.
Parents: You should become a scientist.
Son: No I want to be a chef .
5 years later
We need more videos like this one!
WOW. How many years does this guy put in to have this much knowledge about FRYING A CHICKEN!!!! Completely blown. 🤯
Pan Frying in a cast iron skillet is the best way to fry chicken. Especially when you get those deep brown caramelized scald spots.
This is a great introduction to frying food. I have an electric turkey fryer I use to cook chicken. It’s a few gallons so it takes more time to heat up. But more old holds more heat so you don’t get the temp drop. I also like to crank it up to like 350. As soon as it gets to temp drop in the chicken and lower to 325.
More Chris breaking stuff down the dude is amazing
Thank you for breaking it down!!! Amazingly educational for a home cook!!!!
I just use an air fryer, always crispy & juicy but never greasy, and since i brine it with salt and spices, it is always filled with flavor
I learned how to fry chicken from my mama it really doesn't take all this all you need is hot oil, seasoning (not just salt and pepper), salt brine(keeps the chicken moist), buttermilk, cast iron, and self rising flour best oil to use is Wesson vegetable oil if you're allergic to peanuts if not peanut oil is really good as well
@youtubersassemble he made it seem like it was some deep science like it just chicken 😭😭😭😭
I major in chemical engineering. The explaining involves lots of knowledge of chemical engineering. It is pretty good
LOL ....WE INDIAN'S STUDY THESE STUFF IN GRADE 11
@@Okiedokieyes nice!
@@Okiedokieyes yall need to learn about birth control
Fr@@KG-et7lq
Wow!
I just wanna share with you all how the way I cook my home made fried chicken.
The secrets are:
1st. Make sure the chicken is on room temperature for it to be juicy also. Also there are a lot of ways to make it more juicy.
2nd, use proper ingredients for the breadings, the secret is of course you know it already, small amount of baking powder to make it crispy.
3. The type of cooking oil, VERY IMPORTANT, I use COCONUT OIL.
4. Cook it on a high temperature on the first 1minute. It will immediately crisp your chicken, it will make it a bit golden brown already, then put the flame into medium. Or you can set aside first the chicken after making sure the chicken is already crisp, then put it back when the oil is on medium heat already. 11 to 15minutes depending on it's size, the chicken is already cook.
I came back and was eager to try it. Thank you for sharing knowledge
One fried chicken holds so many sciences behind it. Incredible.
Supporting comment to his why use a cast iron: its about the amount of weight density of your frying temperature to your food added weight density's temperature.
If you have a pot of oil at 325F, and you add one piece of chicken thigh at room temperature 70F, that little weight at 70F won't change the greater/heavier amount at 325F.
But if you throw a bucket of chicken at 70F into this oil, whose weight is sizeable compared to the weight of the pot+oil, you can be sure the temperature will drop a lot.
And this is why heavy cast iron pots vs light material pots, heated to desired temperature can withstand batches of cold food added at one time. Or get a humongous flimsy pot that can hold a lot more oil, same result - this weight at 325F can fend off a bucket of chicken going in at 70F.
Actually, use a cheap thin stainless steel will be much effectiver on a induction stove. The load charateristic is better than crazy thick cladded pots. Than you got like 1800W pure heating energy directly into oil, will also be fine.
I have good cast iron pots, i agree they are best for deep frying. But i also have henny penny Computron 8000 and nothing on earth will beat it for cooking chicken. 😀👍
I prefer beef tallow or Lard instead of easily oxidized vegetable oil. Animal fats have been demonized for too long. They give better flavor and they oxidize less than vegetable oils.
Manteca!
@@Chef316 ¡si! la mantequilla es importante.
I never have eaten lard but beef tallow is cool. I have eaten fat from sheep's tail too but they are too rich imo, even though I like eating fat in amounts which most people would think is too much (butter and extra virgin olive oil baby). Also how much of a problem is oxidizing with vegetable oils? I think that doesn't affect health as much as cholesterol in animal fats.
Its expensive
*there’s always people that needs over complicate things. Fried chicken is easy, season the raw chicken, season the dry batter, use water or milk(milk optional) and fry it depending on the size of the chicken pieces if you have smaller pieces it will dry cook faster off course and if you have bigger pieces it will take longer for them to cook.
I expected waaay more like exact heat and the coating etc and you just tell me that I should put it in a cast iron and all my problems will be gone? Huh...
Great presentation. on the old school method. Which is useful to know..
Try to used pressure cooker to used as Fryer .
Heat it up until steaming then dip fried the chicken closed the lid then cook it in 11min.
I love how this guy loves something that I love...
I was hoping for more on the oil/grease used impact, breading used, chicken temperature, etc. that might be considered - will keep looking for more info. This was interesting though on temperature drop impact and oil breakdown over time.
When they told me I could be anything I wanted to be when I grew up I didn’t know it included a “Chicken Scientist” 🤣
Idk why TH-cam recommended this video but since they did...
Can you make a part two? You left me hanging. I need to know about the type of flour, eggs or no eggs, white vs dark meat
What temperature should the oil be at when putting the chicken in?
This is true. A brand new oil takes time to cook a frird chicken. I thought it was just the kind of oil I was using.
Thanks a lot dear am from Uganda 🇺🇬
Wtf I thought you stopped making videos, I've been subbed since day 1 and this is literally the first time a vid has appeared on my feed in years
That's the miracle of moisture management!
Finally the right information!!! Thank you so much!
I remember in the ‘70’s when we changed the french fry oil that the first batch made with new oil was the best fries ever. Maybe different for chicken? Or maybe we had better (unhealthy) oil back then.
Maybe it was shortening, which is a meat product.. in high school I worked at McDonalds (90’s) and they still used shortening for fries. It was gross, a big solid white block of fat that you had to push into the fryers. But it tasted great for fries. Do you remember if you poured in oil? Or did you push solid fat in?
So helpful video thanks for this video i hope there's more video likes this
Vegetable oil & butter unsalted is best & to get crispy crunchy skin you need corn starch & you let the oil heat up at a low temperature until you add the chicken then you put it on a medium once the oil stops talking then you take the chicken out the best way to let the flavor settle is to really let the chicken thaw out so what I do is clean it with vinegar & lemon juice until it's done thawing out then I season it pat dry then add a little bit of chicken broth & bullion & garlic/onion powder, pepper sazon put a tight lid on it marinate for a hour then prep my flour season my food with little salt cause I didn't put any in the chicken & other non salted seasonings but I make sure I've been done this the day I'm cooking it if I know I'm cooking it for dinner I thaw & clean out un the afternoon like 12 so I can start cooking at about 3 or 4
All these scientific details about deep frying just gave me a stiffy.
🤣🤣🤣
I miss this channel. If only they can upload more consistently
Please can You tell me where i can get a glass pan like That. Or someone
You may can find one on amazon or a science website I've seen some listed on Walmart's site I don't think that would be safe for a home cook personally he's using it for a science experiment which means there's safety equipment around I've seen home cook's try to use glass pots on the stove and they've exploded if you find one make sure it's oven safe and be careful not to turn it up too high
Find a southern grandma ask her, done.. Best fried chicken ever, she don't need a timer a flow chart a diagram or any equations
Where can i buy that transparent frying pot?
Cast iron pot and and induction cooktop, I’m ready to do this!
Yeaaaa Chris is back
I've always wondered why dirtier oil fries better and this proved it! Thanks!
why not up the temperature to adjust for the heat loss instead of using cast iron?
This is why I subscribed. Science of food. Keep it up guys! 👍
I appreciate this kind of science 👏
And then theres my brother who try to fry chicken with olive oil. 😂🤦♀️
yen xion i tried making fried chicken for the first time like a few weeks ago and i used olive oil lol
@tyvek05 olive oil does not fry well, it burns.
@@Frost-tb9qs yes it has a lower burning temperature than other oils.
Oh Lort😅🤣😅
Is your brother crazy? 😄
Thanks for the tips. Specially that spoon of old oil 👌
Can I replace deep frying with combi oven frying and get same deep fried chicken experience? Oil is too expensive here and I am looking to be cost efficient while maintaining the same experience for my clients, looking forward for any recommendations
Was wondering why somewhat used oiled made better tasting chicken. Thank you
In the Philippines, we use fully synthetic oil with a viscosity of 5w40 to achieve the maximum golden brown crispiness.
What is old oil that isnt rancid oill? For a homecook?
Here in Kuwait. A lot of reports have been made against KFC after several people had food poisoning from there foods. It turned out that KFC did nothing wrong but the method they use to cook chicken made it raw and bloody from the inside and crispy well done from the outside. They cook it now with new method. First the boil it in hot water until it cooks well from the inside then they finish it with soaking it in its recipe then frying it in the oil. It never tasted better.
Chris Young is the man!!!!
Nice recommendation and quality vid
Amazing video! Love the passion to cook
I like the suggestions on the oil. And I think the best fried chicken comes after marinating in butter milk or pickle juice.
Everything explained! Thank you!
To avoid the bubbles, some cooks bread the chicken and let the pieces rest for 20 before going into the oil.
Opinion?
This is so much of valurable information....thanks a lot
Better than i expected
My Air fryer fried chicken looks uncooked but it's overcooked.
🌝
i don't think air fryers are great for things like fried food, it's for people who are scared of calories lol
Try shooting your food with a lil oil like Pam, then cook it.
@@ajg2040 🌝
that's because an air fryer is just an overpriced convection oven
Yeah fresh oil tastes kinda bland. At my work, the days we changed the fryer oil were the days we found creative ways to deep fry the staff meal.
>the days we changed the fryer oil
Hopefully you do the industry standard and at least empty your drier after every service
@@ein1483 which industry? the wasteful one that dumps good oil every day
@@coleweede1953 I think he means draining the oil then using it the day later.
my grandmother don't know nothing about this science, but her chicken is full of flavor crispy golden brown in appearance an absolutely delicious!
Experience counts
what temp is the best for deep frying fried chicken?
Informative and concise.
thank you so much, this is the best information ever.
"what do you want to be in the future?"
Normal kids:"Astronaut"
OG:"Chicken Scientist"
"Fried chicken may just have been the perfect food"
If it is healthy...
not everything has to be healthy to be good for you, sometimes it's the feel good one gets from food and not just low in fat stuff and salads etc., our bodies do require fat (as do our brains) to function....don't be scared to eat an "unhealthy" meal now and again, a treat occasionally is a real mood lifter and that in turn is good for us.
Fried foods eaten in moderation won’t kill you!
@@DJaySplitSecond agree. But we are talking about "perfect"ion here
actually chicken meat is healthier than beef
Where can i purchase the pot used in this video.
Wait thats it?. 4.30, thats everything you learn about fried chicken?.
At home i use fresh oil and cast iron.
I know reuse oil is bad, i put thermometer in my oil to check the temp.
Cast iron is good for many thing and i knew about it
But , it for yall newbies who is starting to learn how to cook. Having the knowledge of it is amazing which makes you love more of what you are cooking
So how do you cook it actually?
Where can I get the glass pot from?
Nice presentation! It's awesome
In hood households, you always saw a pot of used *Grease* on the stove. Lol now i know why.
Who out here just chucking the used grease the first time? Such a waste!
Also, the source of the oil ie sunflower, canola, soy, cottonseed, corn, peanut, olive (refined or pomace), safflower, lard/dripping, coconut, grapeseed etc
Subscribed 👨🏼🍳 thank you for the content chef.
How can i stick the breadings into the chicken properly without any eggs or butter mix?
This was so cool!
the music that started right when he started to talk about technical stuffs was distracting me just when I needed my brain, good cast iron tip tho, makes so much sense
That pot always gives me so much anxiety.
I loved this, molecular gastronomy is so interesting
He’s very knowledgeable