I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google. If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
That is one of the very best chicken parmesanos I have ever seen. I will try to make it as close to this recipe as possible and give some honest feedback. Thank you very much Chef Rito!
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends. Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
Instead of adding sugar, can you add a couple of long sliced carrots to remove the acidity. Of course, this varies on how long you plan to cook the sauce. Usually slow cook for an hour.
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Her intellectual prowess is undeniable, and her culinary passion radiates with such brilliance that it transforms each dish into an extraordinary experience. Dining at her establishment would undoubtedly be a privilege I would relish.
Everyone needs to check out Mike Colameco’s Real Food episode of GG’s And Dinner Table. The first segment is of Angie’s and Scott’s first restaurant Dinner Table in 2016.
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
A few things that is not mentioned very much is cooking time, or how long a piece of food is cooked per side (please use a digital timer for this!), and cooking temperatures, cooking oil or butter, and of course cooking medium (for example, a cast iron skillet versus a copper skillet versus a backing pan used in the oven). Remember the basics count! Tom Sisson
Mixing the olive oil with a higher smoke point neutral oil to get the olive oil flavor while cooking at higher temps was genius. I always wonder why I don’t think of these things.
The dried tomato is really for the naturally occuring MSG in tomato that will enhance the flavors of the rest of the dish. People always talk umami but in this case it's literally the flavor enhancement of the MSG.
Hi Angie, thank you so much for a wonderful video. Can you please let me know where can I buy the meat mallet that you've got? I'm in the UK and never seen one like that. Would love to purchase one for my wife. Thank you and keep up with these great videos. Cheers
Great job Angie, nice explanation of ingredients and their need in the layering of flavors. This parm lover approves. Looks so yummy I can practically smell and taste it
I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
@Elbi….So true…also, when the memories of her grandma started flowing she totally lightened up….
I love the way she provided alternative ingredients and explained the results of it
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Ok
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google.
If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
They've watched too many cooking shows and think they are experts 😂
my nit pick is chicken parm isn't authentically Italian
@@dabest4222But she gave a disclaimer that it’s at her “Italian-American Red Sauce Joint”, she didn’t say that this is authentic Italian.
It's a leche frite
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
Angie seems like the nicest most down to earth person. I love how charismatic she is. Perfect addition to the BA video library.
The dry hand and wet hand part was funny.
She’s lovely! Would love more videos featuring her!
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
My mouth is watering and I can smell it. Fantastic presentation! Thank you.
Thank you for revealing your recipe!
That is one of the very best chicken parmesanos I have ever seen. I will try to make it as close to this recipe as possible and give some honest feedback. Thank you very much Chef Rito!
That “dry handle” move while breading the chicken was genius
I use EVOO and butter for the fry. I use the end of the bread that we usually throw away. I put it into a blender and season.
Really great video. The way you explain and show professional techniques. Great I will look for your book to thank you
Watching this at 11 PM- had dinner and I’m full… But dang I’m going to hit this tomorrow, cant wait
If I'm ever in NYC, I'm definitely going try to get reservations. Chicken Parmigiana is my absolute favorite dish next to Prime Rib and Shrimp Scampi.
I grew my own San Marzanos this year, absolute delicious.
Fantastic. Can't wait to try. Kudos to the chef for the techniques and being very personable.
Excellent video and thank you Chef for sharing your knowledge with us.
I appreciate her love of the word "rustic"
We live in California. The few people I know personally who have been to Don Angle in NYC all love their experiences ! 😊
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends.
Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
@@Alex-ye1br
Why did you keep returning?
Great attitude, Chef. A real pleasure.
Great personality. Wonderful dish.
Can we get a video of that shrimp parm at 9:17
I am watching this at 6am but now I want chicken Parm for breakfast
This looks so delicious! I'm adding this to my recipe list!
This lady is OG
there is top notch cooking insight shown here. thanks chef!
Instead of adding sugar, can you add a couple of long sliced carrots to remove the acidity. Of course, this varies on how long you plan to cook the sauce. Usually slow cook for an hour.
Looks fabulous!
This is fabulous! Grazie insegnante!
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Great instructional video & lots of new gourmet food items to look for. Love ck parm, looks delicious!
This looks pretty next level. Never underestimate the power of Yardbird!
Her intellectual prowess is undeniable, and her culinary passion radiates with such brilliance that it transforms each dish into an extraordinary experience. Dining at her establishment would undoubtedly be a privilege I would relish.
Did chat gpt write your comment?
Great job, chef!
I haven’t made chicken parm in forever. It’s on my list!
One of the best videos I've seen
Everyone needs to check out Mike Colameco’s Real Food episode of GG’s And Dinner Table. The first segment is of Angie’s and Scott’s first restaurant Dinner Table in 2016.
That looks amazing!!!
the food?
This person is lovely
hey that's our dehydrater! Were honored to be in chef Angie Rito's kitchen!!
Thank you for sharing. Picked up a few new pointers for making chic parm.
the defination of made with love
I started using pounded chicken thighs for chicken parm and it’s great
I’ll bet!
this made me soo hungry
This looks amazing!
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
A few things that is not mentioned very much is cooking time, or how long a piece of food is cooked per side (please use a digital timer for this!), and cooking temperatures, cooking oil or butter, and of course cooking medium (for example, a cast iron skillet versus a copper skillet versus a backing pan used in the oven). Remember the basics count!
Tom Sisson
Looks amazing, can't wait to try this out exactly the way she made it!!
We make this weekly with a side of broccoli rab and baked potatoes and a salad. Buonissimo ❤️
awesome recipe and presentation!
What a smart chef
Steven Jolton's Perfect Dish! Thanks Angie! A Perfect video!
This place is awesome. Cookbook is great too. Them and Her Name is Han are must tries in NYC imo.
Love chicken parmigiana. This recipe is insane.
That looks phenomenal. Great job.
Literally perfection
Mixing the olive oil with a higher smoke point neutral oil to get the olive oil flavor while cooking at higher temps was genius. I always wonder why I don’t think of these things.
Same reason people add oil to butter so it doesn’t burn.
She has excellent cooking skills.
Great recepie
Looks great. She's adorable. I would love to see more with Angie! (EDIT: I just scrolled down and it's nice to see I'm not alone in my opinion :)
Wow what a great professional.
I have their cookbook, they are amazing!!!
Those tomatoes are Italian stars✨
I would love to see her cook some Italian dish...
Tomato powder!! What a tip
❤ the technical explanation 🤌🏾
Excellent step by step ❤
I’m in love with chef Angie
I want to go to NY just for this!!!!
omg, that looks delish! Thank you Chef!
The flavours do diminish over thyme 😆
Yuck. Yuck. I do enjoy all the puns.
Don’t ever say that again. Puns are the lowest form of humor.
The dried tomato is really for the naturally occuring MSG in tomato that will enhance the flavors of the rest of the dish. People always talk umami but in this case it's literally the flavor enhancement of the MSG.
Definitely trying this recipe, and where can I find that can opener??
This looks amazing! 🙌🏾
I’m not going to kid you folks. Chef + Chicken Parmigiana + Best in NYC = Eye Watering Price
i'm impressed. A plus.
Nice, looks great.
Def next NYC visit 🥳💃🏻
Great! Will be trying soon
At the 6:46 mark, “I kinda like shtty parm too” is when I clicked the LIKE button! 😂
This is perfection 🥹
I’m starving after watching that. Why did I watch it?!
This is just great!! Wish I was at her restaurant!
i like her style
I gotta go check this place out one wkend. And I be down by 14th st sometimes
Hi Angie, thank you so much for a wonderful video. Can you please let me know where can I buy the meat mallet that you've got? I'm in the UK and never seen one like that. Would love to purchase one for my wife. Thank you and keep up with these great videos. Cheers
Amazing does she serve that at both restaurants??
This is beautiful.
Great video. How do you keep the chickens breading crispy after adding sauce and broiling?
You keep the chickens breading crispy by not making chicken parm
Chicken on green chopping board?! And garlic on yellow chopping board?! Chef had it the other way around
Was that necessary… just enjoy, at least she separated..
Beautiful♥️
I have been using a 50/50 mix of Panko and ground bread crumb. The Panko enhances the crunch. BTW.....looks great...chicken cooked perfectly.
It's not about you
Mike
@@jeffd7439 Never implied it was Jeff...don't know why you would infer that.
How long to fry chicken (each side) or what temperature should it be removed?
Wow,, a chef that knows how to cook! And is nice too! Cheers, Angie.
It looks wonderful…
Great job Angie, nice explanation of ingredients and their need in the layering of flavors. This parm lover approves. Looks so yummy I can practically smell and taste it