The Le Creuset Technique Series with Michael Ruhlman - Roasting
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- Опубліковано 31 жов 2012
- In the fourth installment of The Le Creuset Technique Series with Michael Ruhlman, Michael demonstrates the best and easiest way to make a classic roast chicken in a Le Creuset cast iron roaster.
- Навчання та стиль
This is the simplest chicken roast recipe ever! Good job!
I love to cook, This year I am adding Le Creuset cookware to my Xmas wish list.
Followed this recipe closely. Came out excellent!
Done that been there! FAntastic! Love my Le Creuset! Plus I have Michael Ruhlman's spatulas. :)
Yum 😋
Of course it’s a product placement video - it’s produced by the product’s manufacturer....
roasting or convection roasting?
I've got nothing againist Le Creuset I mean they have some nice things I would dream of owning one day. But with this video I just have to say.. Talk about product placement.. :D
Of course; did you not notice what company produced this series?
My Le Creuset is staining after I brown meats and veggies and I can’t clean it out. Is this normal and if not how do you clean it. I thought these were extremely durable.
A few light brownish stains after a while that don't come off with your usual cleaning are perfectly normal and only a problem as far as esthetics are concerned.
I would always suggest to live with it than using abrasives that may ruin the enamel.
If you absolutely can't live with it I would suggest to use a cleaning agent with very mild bleach some stuff like oxyclean or what ever it's called in your country.
But always be sure it doesn't damage the enamel.
My experience with le creuset pots showed that cleaning them while still warm (not piping hot) ensures that everything comes off quite easily.
Soking them with normal dishwashing soap / detergent over night and a good amount of elbow grease is similar effective.
You should stay away from chlorine as some tutorials might suggest...
@@_0815_ I read clean it well with soap and water, no green on the back of the sponge it's abrasive and then rinse and fill with water, add a tablespoon of bleach, let it sit overnight if possible, stains gone
@@carolancarey992 Exactly!
Abrasives just roughen up the enamel and it will get dull and food might stick.
Have fun with your Le Creuset kitchenware!
There is a clip on one of Le Creuset's channels on how to clean difficult to clean stains.
That way u can afford the wonderful cookware from LeCreuset....😉
Pay it .. Good quality pays you back ....😇😇😇
Yeah, it's called just buy it once, theory of things. It's by no means a cheap Item, but not totally outrageous either, Something the Grandkids will fight over and their grandkids will fight over.
Hmmm no foil to cover and stop it burning and no Butter or oil never seen a Chicken cooked like that before.
I have the Le Creuset 3Ply Stainless Steel Roasting Tray and that is Fabulous 😋
might be more realistic if there was something in the bags he is carrying, lightest cast iron known to man
Oy vey... That chicken doesn't look done...!
LOL! Chicken's doneness should NEVER be judged on how it looks; it should only be judged on time and temperature, preferably with an instant-read thermometer.
I know, but it's just way too pink for me...
@@mikehueter3982 +SeikiBrain - I'm with Mike on this one. Part of the pleasure of a really good roasted chicken is how well the skin is roasted. Just as the texture and brownest of a pie crust is a huge part of how enjoyable the pie will be. Also, when the chicken is first shown, supposably just out of the oven, it's skin is a bit lighter (skin less roasted) then it is later when Mr.Ruhlman cuts into it. Mike could very well have been right about the doneness of this chicken, and they had to put it back into the oven for a little bit more time.
It's not done. 🙃😑
Life is better when u have money, lol
That chicken looks totally REVOLTING both before and after cooking!
Scott Buchanan You are subscribed to 'tasty'. I see what kind of taste you have.
*Was friendly with bourdain.
Another pretentious chef who’s never heard of a salt shaker.
You can't put flaky salt into a salt shaker. That's why none of these "pretentious" chefs use them.
Uh, yes you can. Also, are we to assume all these youtube chefs/cooks use a so called flaky salt?
I'm sorry, but you obviously have no idea what you are talking about. Go ahead and search for and chef or line cook who uses a salt shaker. Let me know what you find. Also, did you actually write the word "Uh?"
Apparently reading comprehension is not your strong suit. I wrote "another" pretentious chef, which means there are many others. I do however see many of them committing food prep crimes by dipping fingers in salt, rubbing it on whatever meat or poultry they're preparing then dipping the contaminated fingers in the salt once more or several times. Don't even get me started on how almost none of them wear toques or at least a hair net .
I know what you said. What I'm saying is that the use of salt shakers is non-existent in commercial kitchens. It's just not efficient or consistent enough...especially when using kosher salt. Also, typically a cook will portion off a bit of salt in a small container to use when prepping meat so that they do not contaminate the rest of their salt.
Sooooooooo, no need to season the inside of the bird? Really? And your bird seems a little blonde in color for being a roasted chicken. A little olive oil or butter on it's skin would help it tan up a bit. But ok. I'll try it your way. Perhaps it will turn out that I've been waisting both seasoning and butter all these years. Wish me luck!