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I am going to attempt this for chicken Parmesan tonight

Tea spoon of salt, is more than enough. Your heart will thank you

I'm gonna have to try this method to see if it is better than mine. For me, I like to get rid of the pith (white membrane) that runs the length. I use a wood working knife called a spoon knife that is J shaped. Maybe I am being too fussy about prepping the peppers.

Great video

This looks nice, but it's really not the way that we do creamed leeks in Europe. We sweat the leeks on a low heat with butter, no need for oil as the leeks release lots of moisture. In a separate pan, make a classic french mother sauce ( a roux combining butter flour and milk) adding seasoning as you see fit. Personally for me it's sage, dijon mustard, S+P and once off the heat a scoop of soft french cheese and combine the two and brown in the oven.

I just watched his video before clicking here 😂

WTF, 2 minutes of dang commercials. I won't even watch your video even if it is a good video!!!

How much salt 😬🤣

Good job

Thanks for the video! Happy Thanksgiving!!

Still I refer your videos, this is kind of document for me.

Ur the best! Lol! Not beat! Also, if y’all out there would please comment and request an ingredient list, he might just do it for us!!!!!! Help this girl out!

I love u!!!!! Ur the beat

This is a great one Charlie! For whatever reason, chicken suddenly went from one of the pricier items to one of the cheaper around here... we'll have to use this technique!

Looks great, I'm going to try to make this. I remember having this back in New Orleans when I was a child, my grandmother made it most Sundays.

Interesting, I always try to sear the whole roast, I like the way you cut it into sections. My family loves the veggies, not the celery, though. I put my veggies in towards the end or put in big chunks that will not be overcooked. The onion, I quarter, for my husband. I like making the diced veggies a part of the gravy. Thank you. 😊

Well done. OPPS, nicely cooked.

Love how the kitchen turned out. We want a pot-filler someday.

A great immersion blender can be a magical thing! We still have an old one without a detachable head, that makes cleaning tricky. Thanks for this Charlie!

Growing up, my mom would randomly boiled or steamed broccoli. I just enjoyed it when it was bright green. However, steaming is the best way to eat cooked broccoli with minimal loss of antioxidants and most nutrients. The worst and lazy way is to microwave it!

Thanks for this - I use peppers often so will be a big help! Bit of advice for you if want to grow channel it’s always good idea to watch each video before posting them - this one has a few flash frames

Delicious ,Thank you very much.

Is there anything more amazing! Getting it whole like this is just wild! Thanks for this Charlie!

Practice makes perfect

Charlie, what kind of knives do you use or recommend. Our Cutco knives are at the end of there lifespan. Good to see you again. DW

“…supposed to last 4 months…” HA!!! Not likely! It’s soooo good. 😁👍

This was so cool! I love learning about new foods with your expertise. What are some of the recipes or dishes that you have in mind for it?

This video is a great help for me. Thank you.

now do 4 at once

I find the garbage disposal method is best 🤮

Chef, I to struggled with this dilemma I had a way but I like yours better thanks

What chefs knife are you using? I like it! Thanks

i slice around the grooves then peel it off the core. not sure if it matters, i mean how much time is it really saving?

Far to complex. Just cut the core out and then split it in half. Far easier, simpler, and less waste.

Way too much talk

I feel like we caught this guy as he was leaving for round of golf with the fellas

Ohgod 🤦‍♂️

(Comment to boost statistics)

I really feel like google is listening cause i dont watch cooking videos only baking ones, but just now i was telling my mom i want to learn how to cook😆

Not enough views, great method!

Great method Charlie! Love this! I'm going to have to give the single-handed method a try! Thanks for this!

Not much leak left after all that m8 🤔 😂 it's a good job they're not spring onions.

Lame

No, it's not a Gordon Ramsay thing. I went to a culinary school in 1987 and was taught this method then. Here's another RUclips video, from 2014, showing a similar technique: ruclips.net/video/UfE88qEM_F4/видео.html And here's one from 2010 showing the same method, which is the standard method most professional cooks are taught: ruclips.net/video/viaKd1V35-4/видео.html Here is Gordon Ramsay demonstrating a different way, circa 2009: ruclips.net/video/o28yI1XTQQU/видео.html

Hahaha !!!

So many excellent tips here Charlie... it's really true, so many people overcook their whole roasted chicken, but it looks like you've done this up perfectly. That Tuscan kale must have been great as a side! Thank you for this!

Thank you! Love learning your tips and tricks! Looks fantastic -- I can almost smell it!!! yum

Excellent information in here Charlie! Thanks so much for this very thorough breakdown!

I have tried this today and it is lovely. Thanks! :)

Charlie, PLEASE, PLEASE, PLEASE!! Explain to your viewers, NEVER, EVER, EVER cut in an UPWARD MOTION with your knife, as you did on a couple of occasions. ALWAYS CUT DOWN TO THE TABLE!!! As a meat cutter of 35 yrs, that's MEAT CUTTING 101!! Also, a six inch boning knife may be the best tool for cutting a chicken into pieces. I've NEVER known a meat cutter to use an EIGHT INCH knife for this specific task. If you're going to publish INFORMATIONAL VIDEOS, please do a little research. Lots of folks will take your word as GOSPEL...