Frank doesn't teach how to exactly follow a recipe, he instead teaches technique that will help you in a variety of recipes and its so helpful. Thank you Frank!
@InkedCarpenter1776
6 күн бұрын
It's brilliant
@jimmya486
6 күн бұрын
Real cooks don't use recipes
@jayharv285
6 күн бұрын
@@jimmya486 uhhh lots of professional chefs have recipes
@kozmobluemusic
5 күн бұрын
that’s not because of Frank this series of 101 videos is about techniques versus recipes
@DoubIeO
6 күн бұрын
"Sacrificing one Zipplock bag for all my pounding" thats a phrase thats going to be stuck in my head for a while
@Drnaynay
6 күн бұрын
I was thinking same!
@EastSider48215
6 күн бұрын
The whole discussion of pounding and meat mallets made me simultaneously apprehensive and amused.
@MrCunningham4
6 күн бұрын
There was a lot of "phrasing" this episode
@augustvergara6878
6 күн бұрын
😂I was thinking the same
@faraz-i3x
4 күн бұрын
"Get in there and touch it once in a while to see how you're doing on thickness"
@jefftc14
6 күн бұрын
Frank is one of the best teachers out there, this video is absolute gold
@A.Dude.
6 күн бұрын
LOL!
@TheArsenalMan125
5 күн бұрын
he seems like one of the nicest people you'd ever meet
@rachellemazar7374
6 күн бұрын
I called my husband over so we could watch this together. We were recently discussing how to get the chicken evenly cooked. Thank you for this video Chef
@funnypantshd150
6 күн бұрын
in frank we trust
@Ria-xl7kz
6 күн бұрын
AMEN!! 🤓
@anthonyvera4426
6 күн бұрын
✊
@stanstanstan
6 күн бұрын
Frank Proto your recipes and techniques are priceless. Thank you!
@mikesartorii234
4 күн бұрын
A Chef taught me many yeaaaaaars ago to marinade chicken in the cheapest Italian dressing you can find and was very clear about the cheap part. Many restaurants I've worked at have done this. Even a steakhouse I worked at held the steaks in an oil and vinegar/herb mix.
@eloquent_redneck3719
6 күн бұрын
the thing that people often don't realize is that your chicken only has to be at 165 internal temp for literally about 5 or 10 seconds to be safe- its a function of temperature AND time
@deniseheins2133
6 күн бұрын
Another great video, Frank! I'll start dry brining my chicken and see how it goes.
@justaguy6100
6 күн бұрын
The zip lock bag hack is brilliant. Cling film is satanic to deal with sometimes.
@Zumpster
6 күн бұрын
Thank you Frank. Much appreciated.
@whatshername369
6 күн бұрын
That clock thing is genius.
@karenc6334
3 күн бұрын
We love you, Frank!
@robertmarks713
6 күн бұрын
Thank you Chef Frank for always sharing your great knowledge!
@zach2992
6 күн бұрын
I need a Frank cookbook.
@connorbishop3289
6 күн бұрын
Still waiting for Frank’s and Saul’s take on each others recipes💪
@Drnaynay
6 күн бұрын
Si si!!!
@itsgoingtobeok-justbreathe4808
5 күн бұрын
why though? they have totally different focuses. Chef Saul focuse on complex blending of herbs and spices and melding of Mexican flavors; Chef Frank focuses on Euro/American classics done simply and with perfected failproof technique and reliable results. They are both likeable and talented, but not a ton of crossover in their focuses.
@Drnaynay
5 күн бұрын
@@itsgoingtobeok-justbreathe4808 because we love them both!!
@connorbishop3289
5 күн бұрын
@@itsgoingtobeok-justbreathe4808 exactly why I would want to see it. See what kind of spins or personal takes they can have on each other’s recipes. Obviously they would have different takes which would make it interesting :)
@PR_311
4 күн бұрын
@@itsgoingtobeok-justbreathe4808 that's what would make it interesting. Frank gives it a different spin than Saul and vice versa. A Chef with a different culinary direction can often spin recipes in a way the original chef wouldn't think of it because of kinda tunnel vision
@tonyluiscomedy
2 күн бұрын
What a gem Frank is.
@Lettuce-and-Tomatoes
5 күн бұрын
I sacrifice a free plastic grocery store bag for all of my chicken flattening. Also, a wet brine with salt, sugar and MSG is a game changer. I have a recipe that only uses two cups of water in case anyone wants it.
@cmm170526
6 күн бұрын
Thank you, Chef, sincerely, for making and sharing this. This is greatly appreciated! Thank you!
@bessmertni
6 күн бұрын
Thank you Frank. This is exactly what I needed.
@RubyLaboratory
6 күн бұрын
Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎
@LetWeskerCook
6 күн бұрын
I see Frank I click the video
@Deletirium
17 сағат бұрын
I see exhausted meme comments, I roll my eyes. Simple.
@AngelaKaySams
6 күн бұрын
Thank you! I am trying this tonight. xo
@ziplock007
6 күн бұрын
Frank: I'm a simple guy, I'm not going to marinate. Also Frank: 12 hours prior, prep a ziploc bag, pound out the chicken, and season
@kekw8365
6 күн бұрын
marinating isn't the same as dry brining
@itsgoingtobeok-justbreathe4808
5 күн бұрын
that is simple. Simple doesn't mean quick. Marination adds all kinds of flavors and texture changes and you have to chop, measure and mix all your marinade ingredients. pounding the chicken in a ziploc is straightforward, whether you do it at the time of cooking or 12 hrs. earlier.
@abdellahioumarabdellahi1340
6 күн бұрын
Always bet on Frank
@PhatChin
6 күн бұрын
This guy is the best
@matthewfifer3206
6 күн бұрын
You should make German chocolate cake
@adriansolis5362
6 күн бұрын
I think what sometimes doesn't get explained in regards to resting your meat is that the external temperature of you meat is very hot and it wants to equalize with the internal temperature. Resting allows the hot external temperature to continue cooking the cooler center. That's why taking your chicken off at about 150 is recommended because the outside layer might be at about 180 and it will bring that internal temp up to 165.
@eagleheart1000
6 күн бұрын
I love this chef!
@nicoleframe5192
6 күн бұрын
It looks like an awful lot of salt on that chicken! After brining it, do you wipe the salt off?
@Tonyhouse1168
6 күн бұрын
I do. It’s part of patting the protein dry before you add the cooking-specific seasoning
@ArtemisSilverBow
6 күн бұрын
There is no need to wipe the salt off. As it draws moisture out it falls off with the moisture. You can see Christopher Kimball's milk street kitchen video about that subject.
@nicoleframe5192
6 күн бұрын
Thank you both
@GrahamOrm
6 күн бұрын
Excellent!! Thank you. Trying this tonight.
@chinafriends
6 күн бұрын
Frank 1st step is raising the chicken in a farm
@Strawbb111
6 күн бұрын
No you CAVEMAN its warming an egg until you feel it ready to hatch
@courve
6 күн бұрын
@@Strawbb111how do you get the egg?
@Strawbb111
6 күн бұрын
@@courve clearly you
@Tonyhouse1168
6 күн бұрын
Step one: add atoms and molecules together and breathe life in them until you create the perfect chicken.
@topdiy707
6 күн бұрын
awesome, i will try it soon. thank you so much
@VesnicanMax
6 күн бұрын
I love you chef!
@itsgoingtobeok-justbreathe4808
5 күн бұрын
This was very helpful, thank you. I had never thought to pound out my chicken for non-cutlet recipes.
@zvuho
6 күн бұрын
Great vid!! Many interesting tips!
@TheStrikers63
6 күн бұрын
i'm curious of one thing, putting salt on raw meat and putting it into a fridge for 12 hour isn't gonna draw moisture out ? because for some other meat, some people cure them by doing the exact same thing
@chriscook509
6 күн бұрын
Moisture does get drawn out a little, but it stays juicy. Ive done this for steaks, chicken and pork. Game changer. Just try it.
@user-ql2vu8vp5c
6 күн бұрын
It does but it also causes the chicken to hold onto more moisture when it's cooked. So you do lose some moisture at the start but you won't lose nearly as much during cooking as you would if you hadn't dry brined it so you end up with a juicier piece of chicken.
@Tonyhouse1168
6 күн бұрын
Its draws the moisture out, then when it reaches saturation it starts to redistribute the moisture so that your entire cut stays juicy up til cook time
@kellywhite9299
5 күн бұрын
The timing is 30 minutes to two hours, not 12 hours. Drying brining uses a small amount of salt, whereas curing uses a large amount of salt, with enough salt to continue to pull moisture out. A little moisture will be puled out, dissolve the salt, and be drawn back in as it equalizes across the cell membranes.
@BewildaJane
6 күн бұрын
If you don't own a meat mallet you can also pound with a rolling pin.
@juliastraus4273
6 күн бұрын
Or a can of whatever you available in th pantry-- or an actual hammer...😶🌫️🙃
@whatshername369
6 күн бұрын
Great name!!
@cdyowuzzup
20 сағат бұрын
Or an 8” sautée pan
@FusionC6
6 күн бұрын
frank sayin some stuff
@Hansle420
6 күн бұрын
Ty
@ThePilgrim29
6 күн бұрын
Love this!
@greenman7yyy
6 күн бұрын
Thank you ..)
@leforce666
6 күн бұрын
Every time!
@Patrickschlehuber
3 күн бұрын
He's so awesome.
@ArturTymchyshyn
6 күн бұрын
That's great, thanks!
@DimitriKoul
4 күн бұрын
Chef! Love the Ziploc idea. Gotta try that.
@MatthiaGryffine
6 күн бұрын
Any chicken is great chicken
@mehranARENA
4 күн бұрын
Thanks Frank
@aliheidarpour4721
2 күн бұрын
thanks i lern you many thing not just cooking
@ArturTymchyshyn
6 күн бұрын
Love it!
@JimmyBrazy
5 күн бұрын
WE LOVE FRANK
@oyuyuy
4 күн бұрын
I got another heart attack seeing all that salt
@albertokusmic9239
6 күн бұрын
standing ovation!
@Mike-zf7lo
3 күн бұрын
Frank could cook a shoe and I'd still watch him.
@Bobsk3
3 күн бұрын
For all non US fans, a single seasoning with salt is enough
@fabianmeine76
5 күн бұрын
Kick Back Control is requested in the cordded tools.
@darnellkinsel2453
6 күн бұрын
Ima need more than just some salt. I need some pepper, onion powder, paprika, garlic powder....
@hfbdbsijenbd
6 күн бұрын
That's a lot of burnt spices.
@Eli-kp3pf
4 күн бұрын
Chef Frank teaching how to beat your meat
@gstrader73
6 күн бұрын
I put my chicken down at the 10:00 position and then turn it to the 2:00 position
@ddubsr5886
3 күн бұрын
My question is what the purpose of cutting the bag was in the first place? Why not just put it in the bag and hit it? Is it not the same thing?
@zvuho
6 күн бұрын
Please some Celsius for the 95% of world population, not a linear conversión like with inches.
@RainRemnant
6 күн бұрын
But America IS the whole world...
@michaelweir995
6 күн бұрын
Have you not heard of Google
@Drnaynay
6 күн бұрын
@@RainRemnant Not for much longer 😬
@ivanjermakov
6 күн бұрын
Subtract 30 and divide by 2, so 150F is 60C.
@jeffg2217
6 күн бұрын
@@michaelweir995people are lazy
@Pooja_Dubey
6 күн бұрын
Frank👏
@jeffcarney2375
6 күн бұрын
No way he's waiting till 150
@sentientai9266
6 күн бұрын
What brand of cutting board is that? I need a new one and don't want wood this time
@Tonyhouse1168
6 күн бұрын
Wood is better. Plastic or composites hold bits of raw protein unless you’re heat-sterilizing them
@ArtemisSilverBow
6 күн бұрын
@@Tonyhouse1168It's a matter of preference. Wood also holds on to bacteria. You have to sterilize either and any material you use.
@D1ndo
5 күн бұрын
@@ArtemisSilverBow True, but at least you don't get microplastics in each food you cut and slice on the board.
@PR_311
4 күн бұрын
you could also get a big wood cutting board, and then a pad to cut on & transport it to the pan. Depending on the company there are a few that, at least, claim to be anti bacteria and don't seem to be full plastic
@consumersgasman8376
6 күн бұрын
seems like an incredible amount of salt
@matthewbalok3793
9 сағат бұрын
It’s Raw!
@nicksmith5400
6 күн бұрын
Just salt and pepper? C'mon atleast some garlic, paprika, something Rosemary, thyme.. nothing?
@doomblitz1993
3 күн бұрын
This is just a basic technique, obviously add any seasoning you want to it
@chrishaug
3 күн бұрын
Everytime i read a recipe they say add a pinch of salt. But real chefs use a lot more, and thats way homemade taste worse. Like you said, People use too little but thats because recipes have told us to use so little all the time..
@chriscook509
6 күн бұрын
Only thing id change is mayo and a salt free rub instead of olive oil and pepper. Maybe a flat griddle instead of bars.
@danielriley7380
6 күн бұрын
No salt-no dry brine. No dry brine-you loose moisture Use mayo instead of oil, you’ll overcook the chicken trying to get the grill marks. There’s a reason Frank does it this way.
@D1ndo
5 күн бұрын
No wonder he tasted just the outside part of the chicken instead of the middle, lol. He knew very well it's undercooked. Look at that pink rubbery look in the middle!
@kalel666
3 күн бұрын
All that then you slice the chicken with the grain.
@Hathur
6 күн бұрын
Forgot what channel, but a scientific examination was done on resting meat vs unrested. Unrested meat did not lose any more juices (measured in % of weight of each individual cut of meat) than rested meat did. It is merely perception / myth.
@pinduxa2020
4 күн бұрын
Frank uses so much salt, I get thirsty.
@goldiegolderman1842
6 күн бұрын
*UNDERCOOKED*
@jayharv285
6 күн бұрын
Nope. It's a clean white color
@lorifarmer9692
6 күн бұрын
It has a light pink, rubber look
@Biaxident0
6 күн бұрын
Nope it's perfectly cooked, Pulling chicken off at 150 gets you perfect chicken every time
@ClothesCat
6 күн бұрын
Been looking for this comment. While I generally agree 165 while still in the pan/oven is excessive; there's still some pink in the presented cut. I've had some excellent chicken that looked like that, I've also had some incredible toilet trips because of chicken that looked like that.
@D1ndo
5 күн бұрын
@@ClothesCat Yeah, no wonder he tasted just the outside part of the chicken instead of the middle, lol, he knew very well.
@DergEnterprises
6 күн бұрын
interesting
@lynnessjeffree3206
2 күн бұрын
Garcia Larry Hernandez Jose Davis Mary
@privateeye2490
3 күн бұрын
olive oil on a high-heat griddle (not grill as Frank calls it)? no 🙅♂️
@cloudstreets1396
4 күн бұрын
That chicken looked medium-well at best.
@chrislawson1233
6 күн бұрын
MEAT MALLET
@michaeldickinson309
5 күн бұрын
Allen Ronald Johnson Angela Williams Cynthia
@seharkhawaja7027
6 күн бұрын
🦋,
@RockwaterReese
6 күн бұрын
If its not dry, I dont want it. I dont trust chicken in the U.S.
@pauljohngraham
4 күн бұрын
Sort out the sound, you can start by turning down the unnecessary music
@jonjohnson2844
6 күн бұрын
Is this an April fool? Reusing a ziplock for chicken?
@ClothesCat
6 күн бұрын
Reusing it during the pounding process, not reusing it during the rest of the week.
@eliastesan643
6 күн бұрын
5th comment!!!!
@khanshahnawaz2212
6 күн бұрын
Second
@Ria-xl7kz
6 күн бұрын
Chef. You're assuming millenials, gen z & gen a KNOW what 11o'clock & 2 o'clock means. This should be interesting.
@juliagearing506
6 күн бұрын
😂😂😂 he's assuming that they even know how to read an analog watch.
@owenking1499
6 күн бұрын
Which generation of adults failed to teach those kids how to read an analog clock?
@LARKXHIN
6 күн бұрын
Actual millennial here who subscribes and watches: Do generational assumptions help anyone? We can turn the tables on gen x and boomers if you'd like to play.
@juliagearing506
6 күн бұрын
@owenking1499 I taught them but they either 1. Don't wear them because of using their cell phones or 2. They have chosen to not use an analog clock. There's a digital clock on almost every electronic device. IPhone, iPad, computers. Young people are in contact with something electronic daily.
@ArtemisSilverBow
6 күн бұрын
Come on. You know what an analog clock looks like.
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