@@notarant5107 Not really, dude has enough money to have a team of personal chefs cook him whatever he wants whenever he wants, he's way passed surviving
kind of a no brainer to get crispy skin when you use a crapload of oil. No mention of how it was seasoned, and it would have been better if he wet brined and dried it beforehand. 7.2/10 in my book
You can easily do it with any pan. Shallow fry chicken thighs WITH skin on medium/slightly below medium heat. Keep skin side down like he did and baste the top side. Go for about 10 min, then add butter. After about 3-5 min. of more basting, you can flip it and finish it off. The one side will be so crispy like in this video. I use an enameled cast iron pan for this too. Any pan works though.
Have you never cooked? You can easily poke cooking meat without burning yourself, and if you want to learn anything from the process you ought to be doing so.
Still wondering how ONE UNPEELED INTACT CLOVE of garlic somewhere in the oil in the last minute of cooking is going to add any noticeable flavor in that chicken
There's at least 2 different chicken thighs in the short. But I haven't seen the full video so maybe there's something they cut from the video that adds context
Exactly how I do it, except I use rosemary instead. NOTE: I used to think you needed to crush the garlic, but a whole clove is just as effective - if not more, as the garlic clove flavours the oil. Afterward I would put in the oven, Gas Mark 5 for 35-40 mins.
Leaving the skin on when you do this helps it to not burn - that pan is searing hot, and the garlic skin protects it while still being permeable to the oil.
I don't think I ever watched Wolfgang Puck before. I just thought he was yet another Emeril Lagasse, so I always ignored him, but now that I see him, Wolfgang seems so much more calm.
I like Wolfgang
His cooking isn’t complicated
It’s sensible cooking with sound technique and ingredients
5 star explanation 👍 lol. How I like my food and living life aswell.
Yeah exactly, great guy
just like the italians. simple ingredients but high quality
Most of his signature dishes aren't anything very special. Smoke salmon pizza, meh, steaks and pastas, meh.
Its hilarious to see seasoning police criticising Wolfgangs dishes
n i c e a n d b r a u n
😂😂😂
*N A I S E N B U H R O W N*
@@itstkb8061bad
The way I like it 😂
sounds like my tank on its way to poland
This man owns 100 restaurants and is still cooking, that’s true love for cooking
*NO* that's surviving. What are you talking about? He got to eat right?
@@notarant5107 Not really, dude has enough money to have a team of personal chefs cook him whatever he wants whenever he wants, he's way passed surviving
@@Jason-ko2tb why have a team when you can cook *YOURSELF* he’s *NOT* handicapped or disabled he can make a bologna sandwich
@@Jason-ko2tb What chef hires another chef to cook for him because he is too lazy to cook for himself as a chef ? 😂
@@notarant5107 your telling me if you had an unfathomable amount of money you wouldn't hire people to take some menial tasks off your hands?
You know your chicken is A1 when it starts to look like steak
forreal hat chicken quality is nuts lol
….what kind of steak have you been exposed to??
@@whenitsover3479pork chop
@@whenitsover3479 "starts to" read
No...just no buit I understand what you are looking at...but no
That chicken went to a good school and had two loving parents 🥺😩🙌🏾😋🔥
That chicken 🐓 died so its body part could be featured in this menu here 😬
@@Bekindloveisand the earth kept spinning
Like me!
@@kimberlyrobinson3992 like you got.
Makes me wonder about the chicken at KFC and Popeyes
Now THAT'S a crispy chicken thigh!
That’s an entire half chicken
Looks like a leg quarter, just leg and thigh @@gregbradshaw7220
It’s a chicken leg
kind of a no brainer to get crispy skin when you use a crapload of oil. No mention of how it was seasoned, and it would have been better if he wet brined and dried it beforehand. 7.2/10 in my book
It’s a pigeon
Impressive, anyone who’s seared chicken knows how hard it is to make it look like this crisp without burning it, or juice filling the pan
You need a good pan that doesn't make your meat stick and obviously plenty of oil, make sure you always move the chicken while having strong fire
You can easily do it with any pan. Shallow fry chicken thighs WITH skin on medium/slightly below medium heat. Keep skin side down like he did and baste the top side. Go for about 10 min, then add butter. After about 3-5 min. of more basting, you can flip it and finish it off. The one side will be so crispy like in this video. I use an enameled cast iron pan for this too. Any pan works though.
So nice to see Wolfgang still cooking.
Yes very nice he's EXTRAORDINARY REMARKABLE AMAZING TALENTED CHEF
Hard to believe a whole skinned garlic clove adds flavour
I was thinkin the same lol
Omg I was gonna say!😅
unskinned
It does not.
It placebo at best, homeopathic at worst.
I was like “are you sure you’re a famous chef?” 😂
Wolfgang hit the hard R on that "braun"
For a split second i thought that was jack nickelson doing an ascent before i realised haha 😂
HA! Same!
😂
Ascending to heaven?
They said my chicken is bland, huh?
*Wait till they get a load of me....* 😈
LOL! He does favor Jack Nicholson.
"No limp skin here"
Lol
Lol
😂
😂😂 Fully Circumcised.
Ha!
I LOVE WOLFGANG HE'S THE BEST AND HIS FOOD OUTSTANDING
I deadass thought that was Jack Nicholson until i hear his voice
As someone who is nice and brown, I now identify as a cooked chicken.
Question is, are you golden brown?
Or tasty
No limp skin yeah?
@@cecilroberts1971 I am juicy....
@@kabirsharma5417
Relatable! Same even 👌🏾🔥
I thought that was jack nicolson for a moment
I was wondering he looked familiar 🤔 u hit the nail on the head 😂
That chicken looks phenomenal! 😍
Not roasting but shallow frying or sauteed. Still looks incredible
I think it's in the oven before it goes on the stove
@@mattc2327 almost like a reverse sear steak?
Sear is more accurate. The chicken is baked, it just needs color and as chef said, the oil conveys flavor onto the meat.
@ms.nicole7174 you had to leave out the important detail of *which* side he fried before the oven, huh
Its looks gooooood. Always watch these late at night. No Bueno
I love his accent. He is on home shopping network also.
That chicken looks beautiful 🌿🧄❤
Why did I think this was a pork chop ❤ this looks delicious!
A legendary chef!!! A true class act!!!
That’s an immaculate piece of chicken
This man has some superhero tortilla hands.
omg
I have never had chicken that looked that good
You have always been my favorite chef
What my dad does is to put weight on top of the chicken to "smash" if against the pan, it gets hella crispy
That’s why those iron clad type pans are the best.
not iron "clad", those are iron
@@albertofernandez2490 Steel
Stainless, they get very hot very quick.. if you're used to nonstick it takes a little bit to get used to.
@@albertofernandez2490both so incredibly wrong
they're dogshit. this is stainless steel.
The legend!!!
He’s a great 👩🍳 and his kitchen products are great quality.
Thank you 👩🍳
Important to let the chicken rest on the rack with the crispiest side up so it does not steam in the process and ruin that delicious crunch.
Meanwhile the juice is dripping from the bottom.
Always like his cooking shows. 😊
For real who needed this guide
I have your cookware set! Have used it for years and love it!♥️Thank you!
Same here! I received his cookware set as a gift in 2002 and still going strong!
Garlic acting really shy in that pan lol
Garlic was the highly paid actor and just made a quick appearance that all no impact of the real story.
I've always wondered that! I was like is any flavor of the garlic even coming out? Especially with the skin on?
I love Wolfgang’s restaurant’s 🤤one of my favourites, they never miss 🤤
I'm dubious about the amount of garlic flavor an unpeeled garlic clove thrown into the pan for 30 seconds can impart.
agree. little to no effect.
I tried it before. the skin of garlid does add favor, you can tell right away. Leave the garlin skin on next time and see it yourself.
Not much
layers of flavour never hurt.
a hint of garlic vs strong garlicky flavor. it shouldn't always be overwhelming garlic flavor
That looks Pucking delicious.
i was so chill seeing him frying a chicken in oil that i didnt even react when he touched the chicken WHILE IT WAS STILL FRYING
All Latina and Black Mamas are like 🤷🏾♀️? (😂) Our fingers are Targaryeon proof, lol. [Maybe others as well, I cannot speak for them, lol]
Have you never cooked? You can easily poke cooking meat without burning yourself, and if you want to learn anything from the process you ought to be doing so.
Simple but deliciously cooked.
Fit for a king
That’s a beautiful piece of chicken!!!
Limp skin was my nickname in high school
He knows how to cook. My mouth is watering. 🍗
Vom Prinzip her wie beim Steak
This looks so good 😊
Still wondering how ONE UNPEELED INTACT CLOVE of garlic somewhere in the oil in the last minute of cooking is going to add any noticeable flavor in that chicken
Agreed. I'd chop the garlic, and on serving, I'd sprinkle some garlic powder because i really like it
Try it out, then you don't have to wonder.
@@gutsjoestar7450I hope you don't run a kitchen in a restaurant.
@@josefsad1502 bruh i said i like it, and the chef in this video did wrongly usée garlic. No flavor added to the meat
Get DOGGED @@josefsad1502
Her being french canadian actually explains everything
Everybody's so mad that he didn't crush the garlic
everyone out here is better than a michellin star chef lol
@@thelast9112 they have seen too many Gordon Ramsay clips
Crushing is for a deeper but more bitter garlic flavor. No crush means you get a lighter flavor but no bitterness.
@@Repetoirecooked garlic is not bitter though? It only has that bite if you're going at it raw
@@incendiary6243the pan was really hot. If he had crushed the garlic, it would have burned. This results in a very bitter taste.
God Timming Is Perfect😊
“Hi, I’m Wolfgang Puck!”
If you know you know.
Mouth won’t stop salivating
Best part of the chicken to pan fry IMHO.
nothing beats simple fried chicken ❤
I like this guy
You mean chef
I don’t know by but I really like him. He’s relatable I think
The continuity errors go crazy in this one😂
I didn't notice any, tell me what you see lol
It's almost as if the video's cut up to fit a short video.
There's at least 2 different chicken thighs in the short. But I haven't seen the full video so maybe there's something they cut from the video that adds context
I Forgive And Love😊
Lovely ! Can I ask pls , what kind of a pan is that? Stainless steel ?
Sure is!
BEAUT
😂😂😂
Conquer the Kitchen in Style: Wolfgang Puck's stainless steel cookware is as beautiful as it is functional…
Just looked it up and it's a pretty good value for a whole set
thank you wolfgang paco
Exactly how I do it, except I use rosemary instead.
NOTE: I used to think you needed to crush the garlic, but a whole clove is just as effective - if not more, as the garlic clove flavours the oil.
Afterward I would put in the oven, Gas Mark 5 for 35-40 mins.
Why oven when it already looks cooked enough?
"Nice and brown, the way a like it" he knows stuff. Awesome accent.
Watched more of the video it’s crazy caus he’s cooking this like an egg sunny side up
thats what you do? You cook it one side until it's golden then flip. It's basically done cooking by the time you flip it the first time.
I Am Grateful For Today Here And Now😊
He kinda reminds me of jack nicholson
When he flipped that chicken over, I drooled!😂
When the chicken is nice and BRAUN
Imagine Puck turning into a Terminator while cooking
Does his voice make anyone else hungry? 😅
I Am Grateful For My Support System
There’s one problem to cooking meat the right way on the stove and that’s how much oil splash you get in your kitchen.
You're a legend 🙌
Gotta bruise that garlic boy
The tough thing imho, is the temp of the skillet. And how much garlic you're trying to introduce
He’s wolfgang puck, rest assured he doesn’t need advice from a nobody 😂
Try to call him "boy" in his kitchen, just try it
At that high temp, a bruised garlic would get burnt easily, which would leave a bitter taste. He was correct in his method.
@@jas_bataille Ok
"No limp skin here" is what my gf always asks for, but it's always limp skin here.
I like it was completely different “nice and crispy” chicken thigh by the end of the video. 😂
Looks great!
Garlic not even circumcised😂.
Still adds flavor without burning the garlic. I normally crush the garlic to release the oil but still leave the skin on when basting.
What does that mean😂
@@chub22g24think he means peeled
LOOL
Leaving the skin on when you do this helps it to not burn - that pan is searing hot, and the garlic skin protects it while still being permeable to the oil.
Nice cooking!
wish he crushed the garlic. still looks good.
His restaurants are 🔥🔥
Lets be real that garlic released like 0 flavour like that.
You have never tried doing it that way, have you?
@@alexnguyen3022look buddy make it easy on the garlic and at least bonk it
That unpeeled garlic imparting so much flavour the few minutes it's in the pan
He sounds like he taught George St Pierre to talk
I am not impressed by your chicken! 😂
him: They way I like it
him: Is the way you like it
“I’ll be baaaack…..”
I was like, thats some lonely chicken for his caliber. But then he flipped it with the skin up it was perfect.
I don't think I ever watched Wolfgang Puck before. I just thought he was yet another Emeril Lagasse, so I always ignored him, but now that I see him, Wolfgang seems so much more calm.
I would recommend peeling and chopping the garlic, realizes more flavor.
Thanks Gordon
Don't know if Wolfgang Puck realized that..
Burn 🔥 the 🧄
That looks good. I work near one of his restaurants, I want to try it out.
Nice and crispy chicken and a nice and filthy stove lol.
That looks like my chicken from the grocery store, all fudged up looking😂
Unpeeled garlic, loads of flavor.
..
The chicken is so crispy i thought at first glance that it was a duck
Is that the ONYO guy
That guy is French, this guy is German.
It may be a famous chef, but physics is physics, you can't really get any flavor out of it if the contents are inside an intact waterproof cover.
Nice and BRAUN hahha Grüße aus Deutschland 🇩🇪
he's austrian
@@AurausPorcaleus the man didn't stutter. Greetings from Germany is what he said if you can't read
@@AurausPorcaleusthey make the best germans
@@AurausPorcaleus Austria is Germany
Could watch him cook all day.
GOAT
I just love how he throws the oil RIGHT back on there. Calories shmalories. Sure it tastes like heaven.
Medium rare chicken? 🤔
He cooked it in the oven in part 1 of this video.