The Le Creuset Technique Series with Michael Ruhlman - Fried Chicken
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- Опубліковано 18 сер 2013
- Our cast iron skillets are well known for their sizzling and searing abilities, but our versatile range of enameled deep skillets are also the perfect vessels for pan frying favorites like crisp and juicy fried chicken at home. Michael's method calls for first submerging buttermilk dipped and floured pieces on the stovetop and finishing them in the oven for the perfect cooked-through crust.
- Навчання та стиль
A 10-15 sec intro would be best. You don't want to lose the viewer, sir.
LOL! I came this close to bailing on this video.
By the time your intro finish I've graduate from Culinary school, became a chef and retired with 17 grandchildren
lol
0-1.11 Into
1.12-2.12 theory
2.13-3.50 breaking down a whole chicken
3.51-4.34 brining
intermittent other stuff
4.55-6.26 breading procedure
6.27- frying and baking in the oven
7.25-7.53 presentation & garnish
making this right now. excited.
The video starts at 1:11 . Such a long intro.
even at 1 :1 1 he still hasn‘t started yet :D
@Buck Green Yup. I was surprised at the length of it.
"How to fit $5000 of cookware in a single shot"
OMG I am so amaze with all the le Creuset aside from the cooking this it is high quality , just started to collect them just 2. :-)
I first saw this technique on Food52, taken from one of your books, I believe. It was life changing! ;) No exaggeration. When you love fried chicken as I and my friends/family do, a technique that lets me make a ton of fried chicken in less time, while keeping it crispy...well, life changing. So glad you put this on paper and now in this video. Thanks!
Same here Jennifer, I have two pieces. Love them.
OMG... So Amazing.. Beautiful kitcehn if with LE CREUSET
Deep skillet fried chicken with oven and deep frying. I usually avoid the deep frying and put it in the oven directly. Just t,y overly health conscious persona. I will try this on special occasions. Looks delicious.
Love these videos by Michael Ruhlman. It would be nice to have a reference point where we can find the recipe on-line.
Looks good ❤️❤️❤️
Makes me want to start cooking again...
The tutorial begins at 1:12
Alright, already. You have a Citroen. We get it. Can we start cooking now?
I am coveting your collection...
You are excellent
It is a long intro but very informative video. I would like to ask how long the chicken was in the 200 degree oven?
10-15 min minutes at 200 degrees.
Home schooled cook. First rule, don’t waste the breading on the fingers. Drop the breading into the oil(bacon grease). This way you know if the oil(bacon grease) is hot enough to fry AND mainly for extra gravy crispies. Fried chicken and mashed potatoes and cream gravy. Second rule, Cast iron is generational.
What kind of oil did you use?
How salty should the brine be?
What knife are you using? Looks very sharp
I think it's a wusthoff classic.
Meu sonho real e acordada🙏💯💯💯🎉🎉ganhar a lê crusieir de presente, 2 de cada modelo 😍😍😍😍😍😍😍sei que elas já são minhas ❤️♥️❤️♥️❤️❤️♥️
How long in the oven at 200? Anyone know?
I love the introduction, it gives me a tour of the many places that I experienced in Paris, very well done so thank you
I would love the recipe he used for the flour..
I don't know what his recipe was, other than that it had some cayenne in it, but here's a recipe you might like that came from a relative of a certain southern gentleman:
11 Herbs & Spices
2 Cups White Flour
4 Tsp Paprika
3 Tsp White Pepper
2 Tsp Garlic Salt
1 Tsp Celery Salt
1 Tsp Black Pepper
1 Tsp Dried Mustard
1 Tsp Ground Ginger
2/3 Tsp Salt
1/2 Tsp Thyme
1/2 Tsp Basil
1/3 Tsp Oregano
Nice dinner
That little Citroen looks like it's gonna tip over with all those cast iron pots and pans weighing it down! ;)
How do you make brine?
What type of oil do you typically use to fry chicken, Michael? I like peanut oil. Thoughts?
i'd say you can't go wrong with vegetable oil here
I'm with you, Chins: I love peanut oil for frying chicken.
What's the point of the scene at 4:35 with him driving the truck...?
What oil is that? And did I really see him 'breading' without bread?
"Breading" is a common term applied generally to coating a food with flour, meal, crumbs, etc. It doesn't have to be actual bread crumbs.
Thanks for mentioning that you relaxed a little, lol
QUERIA UMA PANELA DESSA MAIS É MUITO CARO.
Today i went to the store to buy such a beautiful braiser ( i wanted one in Karibic blue 😍) but it is sooo big and so heavy i couldnt eaven lift it up (my hands were shaking). 😓 Please dear Le Creuset-Team: can you please design a braiser that is a bit smaler? Something for 1 -2 persons?
With all due respect, from your profile pic it appears that you might want to put a little muscle on those bones.
Le Creuset braisers are available in 1½-quart (1 - 2 servings), 3½-quart (3 - 4 servings), and 5-quart (5 servings) sizes. (The number of servings is Le Creuset's suggestion; your results may vary.)
James Gallanis, 🤣
What pot is that ? I couldn't find it on the website
This video is 7 years old, and Le Creuset no longer makes this specific item. A similar pan is available, though:
www.lecreuset.com/3-3-4-qt-cassadou
@@seikibrian8641 thank you I appreciate the response. Too bad cause I really wanted that pot. The replacement one is okay.
@@snooky770 Yes, the pan shown in this video would be really nice for frying, because it's shallower for its volume than most Dutch/French ovens, and had those nice pouring spouts on two sides for pouring off oil. I'm surprised it didn't sell well enough for Le Creuset to keep it in their lineup. In addition to the Le Creuset cassadou I linked to above, Lodge Manufacturing has a pretty nice 5-quart fryer at a good price in their non-enameled, made-in-America lineup that you might also want to consider: www.lodgemfg.com/cast-iron-covered-deep-skillet?sku=L10CF3
@@seikibrian8641 thank you so much for helping me.
I swear he almost said, "pepper, pepper, pepper." YSAC
People in comments complaining about the 1 minute intro, your attention span is probably more suited for fast-food instead of cooking nice meals.
Where is the recipe???
Me chamo Regina! Moro no Brasil 🥀🌹💐🌸sei que ganharei essas panelas🙏me vejo todos os dias cozinhando nelas,/🌺se quiser me dar, moro em Boa vista Roraima,vou aguardar esperancosa sempre
so i heard that the le creuset french oven shouldnt be used for deep frying... i know this video isnt using a french oven, but i assume its the same tech... can i infer that what i heard about frying in the french oven is false and that i can fry in my french oven?
Where did you hear that? Le Creuset of America specifically states on their Web site that their "Dutch ovens" (what they call a cocotte, and what are called "French ovens" in some places) can be used for deep frying. Under the "Le Creuset 101" tab, in the "Use and Care" section, it states "For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring."
I would love to get a set but I live in south Florida. I don't see how I could justify spending hundreds on something I won't use much of. 😒
When I lived in Florida some 45 years ago, my mom used to make fried chicken. Do people not fry chicken there anymore?
The opening to too long , I lost interest ..,
You're making me FATTER, Michael! But thanks for the recipe, babe.
I’m a little disappointed. I was hoping that the intro would last a full six minutes.
🤣
🤣😂🤣
🤣😂
The difference between fried and deep fried is the amount of oil. Then he proceeds to submerge the chicken in oil. How did this remain "fried chicken"?
*Robert De Palma* If you freeze the video at 7:15 you'll see that the chicken isn't free-floating in deep oil; it's resting on the bottom of the pan, with the oil only coming up about 3/4 the depth of the chicken pieces. (More if you include the bubbles of the oil, but it's still not fully covering all the pieces.) Since the food isn't floating, and is not submerged, this is not deep frying.
@@TheWhale45 I've always called it "shallow frying," to distinguish it from "pan frying" which uses even less fat, and "sautéing," which uses still less.
Sir I am from India (mumbai) I am interested in 5qtr lecrueset cook pot any color u can deliver by courier whatever cgrgs I will pay u in your bank account pls reply
You said how much oil you use was important and then don't even touch on how much oil to use? Hellooo
MsTheBow My advice is no more than 1/3 the depth of vessel.
@@lauram1875 Good advice, Laura, and Le Creuset concurs. They say "For deep frying, the maximum oil level must not exceed 1/3 full. This depth allows sufficient height above the oil for it to rise once foods are added. An oil frying thermometer should be used for safety, and a lid should be readily available in case of overheating or flaring."
Who came here for the intro?
Ow I hoped it wasn't deep frying.
Nothing that you don’t need in ur way *has thousands of $$$ of pots pans and stoneware all around his cooking and prep station* 🤣 This is such an ad but u get a lot of info from him like breaking down the chicken so I’m not mad just giggling at the silliness of it all.
200 degree oven - F or C?
jmmw he’s a US writer/cook so 200F! Plus it’s partially cooked already
Can you please make your intro longer?
He missed taking out the oyster with the chicken leg quarter! Jacques Pepin would never do that.
I don't understand why they don't make lids for these frying pans! You fry chicken, oil grease Pop's all over! That's what this company should start concentrating on... lids for the frying pans! This literally drives me crazy! 🙉
they now sell a separate splatter guard you can put on top of their pans to limit the mess coming out of the pan.
@Ian Grant
Oh wow, thanks! I have to look into it.😉
Intro too long. You’ve lost me at cutting a chicken apart...
Your intros are too long. About a minute
What the heck is the deal with these Chef's loving grated lemon on everything?
1:10 to start vid, thats ridiculous
When 12% of an 8 minute video is useless fluff you know you’re wasting your time
Buttermilk not brine
Where is the Technique. What a long boring wasteful intro!
That’s deep frying not pan frying
jesus christ that’s the longest intro i’ve seen, really bad! 10 seconds max guys
1000$ worth of pans to make something that can be done as well in a 20$ skillet...
1 min intro 😂😂😂😂😂😂
Учёные обнаружили взаимосвязь между употреблением женщинами жаренного на гриле мяса в третьем триместре и последующим рождением у них младенцев с низким весом.
Более того, у женщин, которые просто вдыхали дым от жарящегося на гриле мяса, была найдена такая же взаимосвязь.
И даже была выявлена зависимость между вдыханием чада и рождением ребёнка с маленьким объёмом головы‹‹26››.
Исследования загрязнения воздуха показывают, что вдыхание беременными женщинами полициклических ароматических углеводородов может негативно сказаться впоследствии на умственном развитии ребёнка (такие дети имеют более низкий уровень IQ)‹‹27››.
BS- he's deep frying chicken! That's not pan frying.
Naw man don’t shortn the intro, put that shznit on repeat, turn it up, shutUPANDDANCE!
WOW. That is one minute of useless introduction.
Raw chicken on a wooden cutting board? Poor choice chef
Multiple studies have shown that a wooden cutting board is just as, if not more, hygienic than a plastic cutting board. See, for example: www.nytimes.com/1993/02/10/health/wooden-cutting-boards-found-safer-than-plastic.html
Too long intro
Lost me…..
1 minutes and fucking 10 seconds of intro. What in the hell makes you think you can just be a thief of peoples time.