Breville Presents: Heritage Cookbook Recipe Fried Chicken & Husk Hot Sauce
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- Опубліковано 27 жов 2014
- To find out more about the book:
www.huskrestaurant.com/book/
For recipes from Heritage:
• Sean Brock Heritage Co...
More recipes from The Mind of a Chef featuring Sean:
• Mind of a Chef Techniq...
For more videos and recipes from Breville:
foodthinkers.com
this man is a genius...I never thought of leaving the chicken in the flour. Its the KEY!!!
the most original recipe i've seen in years. we used to flour chicken at the restaurant and leave it in a bucket for hours so the flour would melt onto the chicken
He is one brilliant man.
GOD DAMN THAT LOOKS GOOD
Just Wow!!!
Brining chicken in sweet tea might be the most brilliant thing I've ever heard.
I don't know....I was worried it would make it sweet.
I have about 1 pound of chicken thighs in black tea right now. Ready to be fry for tomorrow
tell you guys a secret how to be a chef. add butter to everything. even when u make deep fried chicken. lol
How do you ferment the peppers.
How to ferment the cayenne ?
+Awesome Eats I'm assuming he used a normal pickling process where you toss the peppers in a jar with some water and a little salt, cover it with a cloth and screw it down. His jar looked like that so it seems pretty likely. At that point, every few days you just open it up, skim the mold and scum from the jar and close it back up. Personally, as much as I'd love to try it, I'm just not brave enough to do that. Maybe someday...
tres easy. In my restaurant, what we do is find the funkiest murkiest corner of the restaurant and bung some cayennne pepper on the floor. After 6 months we sweep it up and bottle it. We find this method imparts a unique complexity to the cayenne. It really is quite wonderful.
Just a quick PSA here: if your hot sauce gets flavor and aroma from mold, DO NOT EAT IT. Kahm yeast is probably what he meant, it makes a little carpet on top of your ferments as well and is perfectly safe. But as soon as there is mold DO NOT CONSUME! No matter how much time you sunk in it
Mr. Brock has a stylin' beard.
Sean says the lard is infused with chicken fat, country ham, and bacon. What are the proportions and the process?
The ones that you try yourself until you like the result.
Just to clarify, the cook says he likes the flavor of the mold. when in fact mold and yeast are very different. While both are fungi, you don't want to be eating any moldy peppers... the fermentation is done with yeast... I assume the ones that float in the air, like those used in sour dough.
Did you just call Sean Brock a fucking cook?
@@outdoor802 is he not?
only thing people shouldn't copy is covering the chicken with a lid. All it does is capture all the moisture then forms a lot of water and starts to drip in your oil. When water meets oil is when you get loads of bubbles and 400° degree drops oil flying around your kitchen heading right for any exposed skin you have. - Speaking from experience.
your oil shouldn't be 400 degrees, though.
He said it should be 300 degrees
in the absence of buttermilk (and sweet tea), is there any good reason to let it rest in water or another liquid before frying?
The tea and buttermilk helps to impart flavors into the chicken. Buttermilk is acidic and thus helps to tenderize the chicken. You could substitute these 2 with perhaps a basic salt brine but the buttermilk is quite crucial in this recipe.
Alastiar Tan You could also do the milk + lemon juice trick for a quick buttermilk alternative.
Based Titan G Or just natural yoghurt :)
ahpadt and that too :)
I let mine swim in some beer, beaten eggs and hot sauce. The beer and hot sauce flavors and tenderizes the meat, while the egg gives the flour something to cling to
This is cool. What I do in my restaurant is de-construct fried Chicken. I follow all of the above of Sean's recipe. Except for I don't marinate the chicken. Nor do I put the chicken in the flour. Or make my own hot sauce. What I do, is serve it deconstructed. so I take tomatoes, hot chilli, raw chicken, corn meal, flour, buttermilk and a hot-frier to my customer's table, so that way they always get it the way they want.
😂
Lol
Went to eat at Husk and that sure wasn’t the chicken that they served there. That was disappointing
Yeah that's because Sean isn't there anymore... he left the businesses behind and got sober so yeah...
Did he say mold? Yuk. Never eat moldy anything.
So gorgonzola is out of the question? 🤦♂️
@@outdoor802 you are not wrong. Dont eat moldy hot sauce though
@@theblobfish9614 There are edible molds. I'm not going to get into a whole thing here, but it's easy enough to research.
@@robertpalmer3166 yes i know. Not the ones growing on hot sauce though. They usually are cultures
@@robertpalmer3166 note, I said the gorgonzola guy is not wrong, those are edible molds. If your hot sauce starts to mold just toss or send it to a lab and find out wether you will die or not