I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google. If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends. Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
Instead of adding sugar, can you add a couple of long sliced carrots to remove the acidity. Of course, this varies on how long you plan to cook the sauce. Usually slow cook for an hour.
The dried tomato is really for the naturally occuring MSG in tomato that will enhance the flavors of the rest of the dish. People always talk umami but in this case it's literally the flavor enhancement of the MSG.
Everyone needs to check out Mike Colameco’s Real Food episode of GG’s And Dinner Table. The first segment is of Angie’s and Scott’s first restaurant Dinner Table in 2016.
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
A few things that is not mentioned very much is cooking time, or how long a piece of food is cooked per side (please use a digital timer for this!), and cooking temperatures, cooking oil or butter, and of course cooking medium (for example, a cast iron skillet versus a copper skillet versus a backing pan used in the oven). Remember the basics count! Tom Sisson
Her intellectual prowess is undeniable, and her culinary passion radiates with such brilliance that it transforms each dish into an extraordinary experience. Dining at her establishment would undoubtedly be a privilege I would relish.
Mixing the olive oil with a higher smoke point neutral oil to get the olive oil flavor while cooking at higher temps was genius. I always wonder why I don’t think of these things.
"High quality Tomatoes" absolutely. In Western Australia where I live, during Winter, our Tomatoes have no taste. On a Sanga, in a Sauce, on a burger they're terrible. 100% important. 👍
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I like how she started very sternly and made technical descriptions, but as she cooked she started smiling more and laughing and joking. Seems that cooking really is a source of joy for her :)
@Elbi….So true…also, when the memories of her grandma started flowing she totally lightened up….
I love the way she provided alternative ingredients and explained the results of it
I liked how she explained everything she did. She's very personable. I also liked the way she did the breadcrumbs and cut the chicken. I'm going to simplify it a little and I can't wait to try it.
Wow that’s some really nice and technical Italian food. Love a chef who is a master of extracting flavor everywhere they can find it. I love how she shows Italian food is as technical as French.
Angie seems like the nicest most down to earth person. I love how charismatic she is. Perfect addition to the BA video library.
She’s lovely! Would love more videos featuring her!
Thank you for revealing your recipe!
Why do people get off on nitpicking the most minute and inconsequential details in these videos? Many of these nitpicks are also blatantly misinformed, like "that's technically a salamander". No, it's a cheese melter just like she said; you can both verify this and inform yourself of the difference via Google.
If you have been to Don Angie you will know that the food speaks for itself. The restaurant remains one of the hardest reservations to get in New York (the world's epicenter of impossible to get Italian restaurant reservations) for a reason. It's awesome to get videos like this with such a plethora of embedded tips and explanations. Please keep them coming.
They've watched too many cooking shows and think they are experts 😂
my nit pick is chicken parm isn't authentically Italian
@@dabest4222But she gave a disclaimer that it’s at her “Italian-American Red Sauce Joint”, she didn’t say that this is authentic Italian.
It's a leche frite
@@dabest4222it’s authentically Italian American which is a fusion cuisine inspired by Italian cooking but reflecting the circumstances faced by the diaspora in America. Please just enjoy the presentation or don’t enjoy it. Your choice.
My mouth is watering and I can smell it. Fantastic presentation! Thank you.
Loved the pounding tip, mine always came out kind of gummy and I was just using the mallet with no barrier and I did pound the ends and went inward instead of start at the middle and go outward. Also the dry hand/wet hand technique is so useful! I don't fry much food anymore but if I ever make fried shrimp again or a chicken parm I'm hoping I'll remember that little tip!
Great video, and great personality of the chef. Open to using "lesser" ingredients to make the dish still be great. I hope to visit one of her restaurants one day.
I use EVOO and butter for the fry. I use the end of the bread that we usually throw away. I put it into a blender and season.
Really great video. The way you explain and show professional techniques. Great I will look for your book to thank you
Excellent video and thank you Chef for sharing your knowledge with us.
I grew my own San Marzanos this year, absolute delicious.
I appreciate her love of the word "rustic"
Great attitude, Chef. A real pleasure.
If I'm ever in NYC, I'm definitely going try to get reservations. Chicken Parmigiana is my absolute favorite dish next to Prime Rib and Shrimp Scampi.
Fantastic. Can't wait to try. Kudos to the chef for the techniques and being very personable.
Watching this at 11 PM- had dinner and I’m full… But dang I’m going to hit this tomorrow, cant wait
That “dry handle” move while breading the chicken was genius
This looks so delicious! I'm adding this to my recipe list!
This lady is OG
She expertly cooked this too perfection applying intricate technique too every level of prepping/seasoning/and cooking I know her chicken parm is top tier bravo 👍🏾👏🏽👏🏽👏🏽💯
Great personality. Wonderful dish.
The dry hand and wet hand part was funny.
there is top notch cooking insight shown here. thanks chef!
We live in California. The few people I know personally who have been to Don Angle in NYC all love their experiences ! 😊
Live in San Diego now, but lived in NYC when DA first opened. We went at least four times with friends.
Most of us found it grossly overpriced and hyped heavily by social media and, in my opinion, there are simply too many other establishments in Manhattan and Brooklyn that were much less of a scene.
@@Alex-ye1br
Why did you keep returning?
Great job, chef!
Looks fabulous!
That looks amazing!!!
the food?
Great instructional video & lots of new gourmet food items to look for. Love ck parm, looks delicious!
This is fabulous! Grazie insegnante!
I am watching this at 6am but now I want chicken Parm for breakfast
We make this weekly with a side of broccoli rab and baked potatoes and a salad. Buonissimo ❤️
One of the best videos I've seen
This person is lovely
hey that's our dehydrater! Were honored to be in chef Angie Rito's kitchen!!
Looks amazing, can't wait to try this out exactly the way she made it!!
this made me soo hungry
Thank you for sharing. Picked up a few new pointers for making chic parm.
This looks amazing!
I haven’t made chicken parm in forever. It’s on my list!
the defination of made with love
Instead of adding sugar, can you add a couple of long sliced carrots to remove the acidity. Of course, this varies on how long you plan to cook the sauce. Usually slow cook for an hour.
Steven Jolton's Perfect Dish! Thanks Angie! A Perfect video!
Tomato powder!! What a tip
The flavours do diminish over thyme 😆
Yuck. Yuck. I do enjoy all the puns.
Don’t ever say that again. Puns are the lowest form of humor.
Wow,, a chef that knows how to cook! And is nice too! Cheers, Angie.
Literally perfection
Love chicken parmigiana. This recipe is insane.
What a smart chef
awesome recipe and presentation!
I’m in love with chef Angie
The dried tomato is really for the naturally occuring MSG in tomato that will enhance the flavors of the rest of the dish. People always talk umami but in this case it's literally the flavor enhancement of the MSG.
That looks phenomenal. Great job.
This looks pretty next level. Never underestimate the power of Yardbird!
This place is awesome. Cookbook is great too. Them and Her Name is Han are must tries in NYC imo.
Everyone needs to check out Mike Colameco’s Real Food episode of GG’s And Dinner Table. The first segment is of Angie’s and Scott’s first restaurant Dinner Table in 2016.
I have their cookbook, they are amazing!!!
omg, that looks delish! Thank you Chef!
Those tomatoes are Italian stars✨
Angie can you prepare and bread, the chicken than separated by parchment paper then refrigerate and cook it the next day? Love your video and love your restaurant. Thank you for sharing.❤
Wow what a great professional.
i'm impressed. A plus.
❤ the technical explanation 🤌🏾
I started using pounded chicken thighs for chicken parm and it’s great
I’ll bet!
I would love to see her cook some Italian dish...
Chicken on green chopping board?! And garlic on yellow chopping board?! Chef had it the other way around
Was that necessary… just enjoy, at least she separated..
This is just great!! Wish I was at her restaurant!
This is perfection 🥹
I want to go to NY just for this!!!!
Excellent step by step ❤
Def next NYC visit 🥳💃🏻
A few things that is not mentioned very much is cooking time, or how long a piece of food is cooked per side (please use a digital timer for this!), and cooking temperatures, cooking oil or butter, and of course cooking medium (for example, a cast iron skillet versus a copper skillet versus a backing pan used in the oven). Remember the basics count!
Tom Sisson
I’m not going to kid you folks. Chef + Chicken Parmigiana + Best in NYC = Eye Watering Price
This looks amazing! 🙌🏾
Nice, looks great.
Her intellectual prowess is undeniable, and her culinary passion radiates with such brilliance that it transforms each dish into an extraordinary experience. Dining at her establishment would undoubtedly be a privilege I would relish.
Did chat gpt write your comment?
Great! Will be trying soon
Besides a nice steak, name a better dish than chicken parm. Crispy chicken, delicious red sauce with melted mozzarella and parm. The best
Facts 💯
Mine is lasagna but I feel you
Chicken parm with a garlic white rice and a bunch of french fries OMG
Dim sum
She has excellent cooking skills.
This is beautiful.
Beautiful♥️
I’m starving after watching that. Why did I watch it?!
Looks great. She's adorable. I would love to see more with Angie! (EDIT: I just scrolled down and it's nice to see I'm not alone in my opinion :)
It looks wonderful…
I gotta go check this place out one wkend. And I be down by 14th st sometimes
Mixing the olive oil with a higher smoke point neutral oil to get the olive oil flavor while cooking at higher temps was genius. I always wonder why I don’t think of these things.
Same reason people add oil to butter so it doesn’t burn.
Really love watching your video
Great Job,add some Spaghetti, Salad and a bottle of White& it's job done.
Always refer to Grandma’s recipe !
How long to fry chicken (each side) or what temperature should it be removed?
oh id love that!!!
"High quality Tomatoes" absolutely. In Western Australia where I live, during Winter, our Tomatoes have no taste. On a Sanga, in a Sauce, on a burger they're terrible.
100% important. 👍
Amazing, thanks!
I am So making this Asap
Precious little sweetheart! 😊😘
I have been using a 50/50 mix of Panko and ground bread crumb. The Panko enhances the crunch. BTW.....looks great...chicken cooked perfectly.
It's not about you
Mike
@@jeffd7439 Never implied it was Jeff...don't know why you would infer that.
"....do diminish over time" No pun intended.