Look at oil boiling out of pan when he puts it into oven no way ur keeping ur oven that clean cooking this way unless that is your life.....perspective
@@Siamese_cat_it sounds like a less thick Arnold Schwarzenegger accent doesn’t it?! Edit: I looked it up. He is from Austria so that’s why he sounds like Arnold to me.
Austrian German is a distinct enough dialect that you can clearly here it in the English accent of many Austrians. Maybe it should be dialects, given that there are differences within Austria too
@@simonkemfors I wouldn't say it is distinct and some Austrians just have a generic German English accent, but you do notice that some Austrians have a deeper voice/tone than Germans do when they speak English. If you want a real distinct accent change. Just listen to how Quebecois people sound when speaking compared to French people speaking English.
Ever hear Nikki Lauda speak English? It's great 😊 Christoph Walz unfortunately for us speaks such impeccable English he sounds better than most native speakers. I could also listen to Arnold and Wolfgang all day 👍🏼
The thing about butter is so true. In countries in the souther part of Latin America, where people find the best meat btw, we never use butter with meat. Meat is always cooked high heat. Ideally you sear it on both sides and then you lower it down. You never turn over the meat with a fork. You always use a grill tong. That will keep the juice in the meat. It will not be dry and you absolutely don‘t need butter. Plus, that taste of combining both is disgusting. In many countries people need to add many things to add flavor, while we just need fire (good coal), and oil if it is in the pan to make the best meat in the world.
Used to make this at Spago. It's served on a plate with a savory sauce underneath, followed by a generous portion of shaved black truffle on top with small cup of silky mashed potatoes topped with truffle butter. The easiest pick up I had as sauté cook, but so delicious.
Yep, in 45 Park Lane London, done the opening for his "CUT" Restaurant back in 2011. was great, I remember he said to me " Brendan we need more colour on ze fries" in his distinct accent hah@@sludgefactory241
genuine question, i’m new to cooking and most stuff i hear ab cooking in olive oil is that it’s smoking point is much lower than vegetable oil, wouldn’t sticking it in a 500 degree oven make that oil burn worse than butter?
You dont have to use oven like this at home with one chicken. This is more for the professional kitchen where they cook many more dishes. At home just turn the chicken over and turn off the heat (with electrical stove), the residual heat is gonna be enough. With gas or induction let it cook a bit longer and then use the residual heat of the pan as well. Save some energy.
I have had his crispy skin jidori chicken dish so many times that I've lost count. Every time I eat at one of his restaurants that serve it, I get it. It's consistently amazing.
I watched a South Park clip of Randy talking about pan seared chicken with someone on the phone, and now my homepage is filled with seared chicken recipes. 😂
Putting a little bit of butter inside the olive oil prevents it from burning and will give the chicken its nice color. Also switch from very high to medium + heat and be a little bit more patient. Then flip it to the other side inside the pan and get a great color on both sides, saving the hassle of having to use your oven and cleaning it with all the oil splashing away from the pan...
@@HoovaHee Mixing two oils/fats with two different smoke points makes them equalize - lowering the smoke point of the olive oil and raising the smoke point of the butter. - but note that this is a more nuanced topic and depends on the chemical properties and interactions between the two fatty acids. It would be safe to cook as a slightly lower temperature than you'd usually use with olive oil alone, yet higher than butter. The burn/smoke point of olive oil can change a lot depending on its quality and source. Try your best to go for cold pressed olive oil which has a very high smoke point of 410 as compared to refined olive oil which can be as low as 374 and is often oxidized due to how its processed. Cold is more expensive but much better for your health. An alternative is using clarified butter which has an immense smoke point near 480 if i recall correctly. Clarified butter removes the milk proteins that denature at high heat. Make sure to fact check what I said since I'm not a cook I'm a chemist.
For context, the non sticking only works if you heat the pan very hot before adding anything into it, then once it's hot add oil and a couple seconds later add whatever you're cooking. This works so well you can even fry an egg without sticking in steel or aluminium pans
Delicious! My cousin worked at Spago. I believe she was a pastry chef. She brought in her dad's homemade jambalaya for a meal for herself and her coworkers. Wolfgang must have loved it because he got my uncles recipe. I have the recipe but prefer his gumbo. I think it's great a brilliant chef enjoyed my uncle's cooking.
Feels so good to see people cook like yourself. When you get the chicken out of the oven, turn it over and rub it around in the pan to get the "solidified liquids" off. Throw the oil from the pan away, but keep the "dirty" pan and emulsify the brown stuff to a sauce with a bit of water. Pour it over the done chicken or keep it for later. Until next time friends.
oh thanks. i didnt know that you have to do oil at higher temps because butter burns. that is so helpful. probably shoulda realized that by now but it really does simplify things!
Induction is the best type of stove for most things. Gas is better for some really niche things like charring peppers or something, but induction gives you the most control over temperature
@@cheesybellend6842 You need heavier, better kitchenware then. It is true, that induction stoves are either on or off and regulate the heat by switchting between these 2 phases at different intervalls. Heavier kitchenpots like made from Iron will heat up slower and distribute the heat more evenly.
Olive oil has a low smoke point. But not as low as table butter, which has proteins. Clarified butter will work better as the proteins are removed. I suggest something like avocado oil and if you want the butter taste, you can finish with a short pan baste.
@@joewhite9475 - check out Gordon Ramsey’s grilled cheese sandwich. Call me crazy, but I like seeing the finished work. Not because I don’t believe it but simply because I’m a person that appreciates the build up AND the delivery.
Nowdays when electric bills are high, i dont want to heat two diffrent things to cook one. Whats the diffrence if i just cook it in a pan, with a lid on?
In that case, I'd say it's better to turn it and pay attention to the internal temperature or by touch to know when it's done, putting a lid on wouldn't give the result you want
powdered spices would just burn at the temp you need to achieve that kind of sear. if you want spices you can develop those flavors later in a pan sauce
Imagine some random nobody on RUclips questioning THE Wolfgang Puck on cooking. He uses natural seasonings, not that powder yall use. And lemme tell you something, just cause you dump a ton of hot sauce and Old Bay on that burnt chicken don't mean yall know how to cook.
His dishes are usually straight forward and always delicious. Very easy for home cooks to follow. Regular food with common ingredients done well
Met him twice, extremely humble and friendly. Not to mention, his food is always amazing!
Finally… an oven that’s not squeaky showroom clean. I was beginning to think I was the only one with one of those.
😊
It looks clean again once the oven light burns out
Your and my my oven would be spotless too if we had a production assistant, etc , to help us clean up after every meal. :)
@@Heizenberg32 Genius. From now on, I’ll do all my cooking with the lights off. Or my eyes closed. Or both.
Look at oil boiling out of pan when he puts it into oven no way ur keeping ur oven that clean cooking this way unless that is your life.....perspective
Love when they say a little oil but it’s like a shallow fry 😂
Roasted beets
@@johnlaforge9837 Beets, bears, Battlestar Galactica
Every time
Thats the key, basically deep fry the skin but not the meat
Wolfgang's accent is just amazing, could listen to him talk about food all day
Veg..... Table
Its önglish😂😂😂
Sound a bit Indian
@@ahihi7706no it doesn't
@@lunalingo4461 A bit to me, idk
Wolfgang Puck Is Classic the man is legendary
I miss cooking shows like this.
It's crazy how distinct his accent is. It's so recognizable
@@Siamese_cat_it sounds like a less thick Arnold Schwarzenegger accent doesn’t it?!
Edit: I looked it up. He is from Austria so that’s why he sounds like Arnold to me.
It’s John Malkovich. That’s why it’s recognisable.
Austrian German is a distinct enough dialect that you can clearly here it in the English accent of many Austrians. Maybe it should be dialects, given that there are differences within Austria too
@@simonkemfors I wouldn't say it is distinct and some Austrians just have a generic German English accent, but you do notice that some Austrians have a deeper voice/tone than Germans do when they speak English. If you want a real distinct accent change. Just listen to how Quebecois people sound when speaking compared to French people speaking English.
I have it muted and I can still hear him in my head
love this man. hes so gracious and humble
This guys food journey as been second to none, he is nothing short of world class he’s an amazing chef
You just have to love the fact that Wolfgang and Arnold are probably the only Austrians with that thick of an accent even after all these years 😄
Ever hear Nikki Lauda speak English? It's great 😊
Christoph Walz unfortunately for us speaks such impeccable English he sounds better than most native speakers.
I could also listen to Arnold and Wolfgang all day 👍🏼
Arnold's accent is different tho. It's from a very small part of Austria that has a very different dialect.
Toto Wolff: VAT'S A DIS-SCERNING HAÜSVIFE??
@@motioninmind6015”Thirty, years, ago, Nicky, Lauda, told us…”
He is actually from my hometown. Fun fact: everyone there trying to speak English sounds like him. 😂
idc WGP will always be a chef who brings comfort to me anytime he crosses my screens. his passion for what he does shows and it is so amazing
The artistry required to extract that many syllables from vegetables is impressive ❤
In the voice of Steve Martin from “My Blue Heaven”…. “It’s a veg i ta bull”
When you're paid per syllable
The thing about butter is so true. In countries in the souther part of Latin America, where people find the best meat btw, we never use butter with meat.
Meat is always cooked high heat. Ideally you sear it on both sides and then you lower it down. You never turn over the meat with a fork. You always use a grill tong. That will keep the juice in the meat. It will not be dry and you absolutely don‘t need butter. Plus, that taste of combining both is disgusting.
In many countries people need to add many things to add flavor, while we just need fire (good coal), and oil if it is in the pan to make the best meat in the world.
Used to make this at Spago. It's served on a plate with a savory sauce underneath, followed by a generous portion of shaved black truffle on top with small cup of silky mashed potatoes topped with truffle butter. The easiest pick up I had as sauté cook, but so delicious.
Recipe?
i like to dress my potatoes up in a silky night-dress, it just gets me in the mood
@@ThisIsSparta300 You just got it.... SMH 🙄
And that sous chef that gave me talking to was chef Sabrina from Hells Kitchen season 8
But it was the seafood platter everyone went for.
Wolfgang Puck look like he never ages... good for him!
Wolfgang Puck has got to be in his 70s by now and the man looks incredible .
He was born 8 July 1949.
Boy looks like Matt Damon had a kid with Jack Nicholson and he became a chef 😅😂
And picked up Arnold's accent 😂
Good observation
😂
Spot on!
aha you don't say 😅
That's a gamechanger, not cooking on the meat side... Gonna try it!
After the chicken has rested, GET TO THE CHOPPA!
😂😂😂😂
I never really thought Arnold Schwarzenegger’s and Wolfgang Puck’s accents were that similar but I do suppose that they are both Austrian lol
🚁🚁🚁🚁🚁
😂😂
😂😂😂
I’ve never actually seen his face, but I have had the pleasure of dining at his restaurant. The man is a culinary genius.
Learned something new. To finish in oven and not to cook raw side down. Will try this. But man most house hold ovens only go 450
Tried this last night. I was extremely pleased with the results. Can't go back I don't think.
He flips it over when he puts it in the oven so the skin side is up and gets nice and crispy
@jimmiematho8082 I didn't see that. He left it with skin down and said to not cook the meat side.
@@creinicke1000 you are correct
If you here
Try skin down , cold pan in , skin won’t shrink！
Happy cooking
Wolfgang I could watch you cook all day, you make everything look so delicious !
Clarified butter would probably be great too!
Beef tallow dude
he is right & do what he says & you will have a wonderful meal
I worked for wolfy many years ago, great dude.
I have my oven set too 1000 degrees and cook for 3 seconds.
500 degrees Fahrenheit = 260 degrees Celsius, I believe
@@yildiz12321I think you are right. 500 Celsius are enough to ignite olive oil 😊
I was so worried as a British person
😂😂😂
Oh yeah? Well I set my oven to "hotter than the sun" and cook for a half millisecond. Delicious - every time! mmm
My favorite chef. Met him once , very lovely guy.
Wolfgang is the only "celebrity" chef I listen to. The man is all about the food no over exaggerating or useless information.
I love Wolfgang! I’ve been a fan for years!!! It’s time for me to update my cookware by Wolfgang! ❤
Austrian is one of those accents that I could just listen to for an eternity.
I have the same one 😂
Ummm…ok😂❣️
I love the "Seth Evrigan" accent.
It would drive me crazy😅😂
my favorite painter is austrian
The way he says the word ‘chicken’ just makes me happy
For a moment there I thought Cesar Millan started a cooking channel for his dogs. This voice is soo distinct and lovely
I used to work for him, he was awesome!
Fine I'll bite. Did you seriously?
Yep, in 45 Park Lane London, done the opening for his "CUT" Restaurant back in 2011. was great, I remember he said to me " Brendan we need more colour on ze fries" in his distinct accent hah@@sludgefactory241
Just love love love Wolfgang's cooking methods.
If you still want to add butter then do it at the end so it doesnt burn.
Right. You can rub a pat of butter on the skin right after removing it from the oven and before you let it 'rest" before slicing. Yummy
Even adding into the oil, butter in oil can withstand far more heat than butter alone. Not saying from the beginning but doesnt need to be the end
It was such a pleasure working with this man
As a hobby cook, I love it! Thank you so much 👍
@@MrFrety95 Olive oil is not considered to be a seed oil. It is considered a vegetable oil because it is made by pressing whole olives.
It gave me a chuckle. Hobby cook lol. Hey that thing we do to survive. Yea it’s my hobby
You are definitely the most entertaining chef ever... always a pleasure learning from the best
Show us the final product!
...and is the oven on bake or broil...500° is broil temp...just asking for a friend😂
You think these shorts are just shorts, look up the whole video my young patawan
genuine question, i’m new to cooking and most stuff i hear ab cooking in olive oil is that it’s smoking point is much lower than vegetable oil, wouldn’t sticking it in a 500 degree oven make that oil burn worse than butter?
You dont have to use oven like this at home with one chicken. This is more for the professional kitchen where they cook many more dishes. At home just turn the chicken over and turn off the heat (with electrical stove), the residual heat is gonna be enough. With gas or induction let it cook a bit longer and then use the residual heat of the pan as well. Save some energy.
I have had his crispy skin jidori chicken dish so many times that I've lost count. Every time I eat at one of his restaurants that serve it, I get it. It's consistently amazing.
I watched a South Park clip of Randy talking about pan seared chicken with someone on the phone, and now my homepage is filled with seared chicken recipes. 😂
Funny how that happens😂
Because it's just an algorithm, not an AI :D
yes Sir bring it on ,I alwwanted to see you cooking in short video.Thank you.
Would be good to show the finished product
I LOVE WOLFGANG I HAD THE PLEASURE OF MEETING HIM THE LAST TIME I WAS IN L.A AT HIS RESTAURANT HE KNOWS MY FAMILY WELL
This man gave me a big passion for cooking. Dankeschön Wolfgang ❤
Wolfgang is the real deal. Been the best since the 70’s
Clarified butter will not burn. You can deep fry in it if you like.
If you don't have an ohven at home a regular oven will do at 500c.
500 Farenheit / 260 C
One of the most amazing chefs hands down.
Real simple from a cooking Jedi.
Putting a little bit of butter inside the olive oil prevents it from burning and will give the chicken its nice color. Also switch from very high to medium + heat and be a little bit more patient. Then flip it to the other side inside the pan and get a great color on both sides, saving the hassle of having to use your oven and cleaning it with all the oil splashing away from the pan...
How would adding butter, which has a lower smoke point than olive oil prevent it from burning?
@@HoovaHeebecause the butter is enveloped in the oil
@@rubenarroyo5147 no the milk solids still burn, the oil doesn't magically protect the butter. That is just not how it works.
it helps it, it doesn;t completely protect it@@HoovaHee
@@HoovaHee Mixing two oils/fats with two different smoke points makes them equalize - lowering the smoke point of the olive oil and raising the smoke point of the butter. - but note that this is a more nuanced topic and depends on the chemical properties and interactions between the two fatty acids. It would be safe to cook as a slightly lower temperature than you'd usually use with olive oil alone, yet higher than butter.
The burn/smoke point of olive oil can change a lot depending on its quality and source. Try your best to go for cold pressed olive oil which has a very high smoke point of 410 as compared to refined olive oil which can be as low as 374 and is often oxidized due to how its processed. Cold is more expensive but much better for your health.
An alternative is using clarified butter which has an immense smoke point near 480 if i recall correctly. Clarified butter removes the milk proteins that denature at high heat.
Make sure to fact check what I said since I'm not a cook I'm a chemist.
Der sympathische Kärntner in Amerika.....Respekt und Stolz !
The butter thing makes sense. And my chicken is always dry. I’ll try this hope it works
Brining the chicken first helps a lot
Put a few small slices of butter on top before putting in the oven.
Buy a thermometer. Must people overcook their chicken. Meat also continues to cook after removing from the heat as well.
Yep that’s how I cook my chicken…it always come out moist and tender but tasty too 👍🏼👍🏼🌺
Also, rinsing and completely drying the chicken helps with browning. 🙂
don't ever wash your chicken.
The way he said vegetable...soo scrumptious it already made me wanna eat the chickhen ❤❤
For context, the non sticking only works if you heat the pan very hot before adding anything into it, then once it's hot add oil and a couple seconds later add whatever you're cooking. This works so well you can even fry an egg without sticking in steel or aluminium pans
Nice, is there a name to this effect?
@@jichaelmorgan3796 Preheating the pan
@@jichaelmorgan3796liefienfrost affect
@@jichaelmorgan3796 Leidenfrost effect
Delicious! My cousin worked at Spago. I believe she was a pastry chef. She brought in her dad's homemade jambalaya for a meal for herself and her coworkers. Wolfgang must have loved it because he got my uncles recipe. I have the recipe but prefer his gumbo. I think it's great a brilliant chef enjoyed my uncle's cooking.
Also, you can use tallow or lard for better flavour and high smoke point.
a fellow seed oil disrespecter i see
@@ContrastComparison tastes terrible
I just love the way this man talks.
Use ghee. It's butter with a high smoke point.
Feels so good to see people cook like yourself. When you get the chicken out of the oven, turn it over and rub it around in the pan to get the "solidified liquids" off.
Throw the oil from the pan away, but keep the "dirty" pan and emulsify the brown stuff to a sauce with a bit of water. Pour it over the done chicken or keep it for later. Until next time friends.
Watching a master talking about his craft is something amazing
Ahh the vege table oil, the best 😂
It's not vegetable oil😂 it's olive oil ....Olive is a fruit
oh thanks. i didnt know that you have to do oil at higher temps because butter burns. that is so helpful. probably shoulda realized that by now but it really does simplify things!
Jack Nickolson has his own cooking show
Here's Johnny!!!
This guy looks incredibly healthy for his age. Good for him!
Wow, that is a technique I’ll have to try.
Why?
@@Diogenes_Lantern.Why not?
@@Mr_Buzz_Aldrin Why?
@@Diogenes_Lantern.so i Can accurately point out its flaws
@@Octopanda55 Impossible!
If I could have any chef cook for me, it would be Wolfgang Puck. I ate at his restaurant in Dallas and it was incredible!
Anyone else watching this, all excited to give this a go only to remember your pans all have plastic handles 😢
Sometimes they have a button to put them off.
Finally a chef i can understand
Finally, the man behind the airport restaurant
Is there a single famous chef without an airport restaurant
@@LeonardPospichal I think they’re all taken :/
What? Kids dunno Wolfgang puck? That's like not knowing martin Yan or Bob Ross. Wild
He started with pizzas.
Love the way this man talks
Wonderful.. if an induction stove is good enough for Wolfgang, it’s definitely more than good enough for me
Induction is the best type of stove for most things. Gas is better for some really niche things like charring peppers or something, but induction gives you the most control over temperature
A lot of the fine dining kitchens around the world have switched to induction in recent years
@@FizzyCapethat’s completely not true , the heat varies all the time , I have an induction and they are terrible for that exact reason
@@cheesybellend6842 You need heavier, better kitchenware then. It is true, that induction stoves are either on or off and regulate the heat by switchting between these 2 phases at different intervalls. Heavier kitchenpots like made from Iron will heat up slower and distribute the heat more evenly.
@@Sheepy007 they take forever to heat up , gas is miles better hence why all professional kitchens use them
Wouldn't putting it in the oven also dry it out? Genuine question btw
I just want some stove top to oven pans in my life 😂
I haven't seen Wolfgang Puck in ages!
“I have a boneless chicken” Yeah right!
ha
Love watching you. Learn so much. Love your pots and pans too.
Olive oil also has a low burn point, so it be interesting to know what heat setting the pan is on
Yeah I thought that too. I thought butter has a higher smoke point.
@@joesmallsbutter burns before olive oil smokes
Put a bit of both in and it won't burn
Olive oil has a low smoke point. But not as low as table butter, which has proteins. Clarified butter will work better as the proteins are removed. I suggest something like avocado oil and if you want the butter taste, you can finish with a short pan baste.
a man of culture i see@@swicheroo1
Wolfgang puck his food is delicious he's one of my favorite cooks❤
Careful when doing this, the hot oil in the pan can start a fire in the oven if it isn’t clean
Good call. Probably don't need all that pil at that point.
you could just use ghee, or a clarified butter. it has way higher temperature of burning when compared to the normal butter
The finished product at the end though…
How you see that?
Id imagine it looks good lol he is a world class chef
@@joewhite9475 - check out Gordon Ramsey’s grilled cheese sandwich.
Call me crazy, but I like seeing the finished work. Not because I don’t believe it but simply because I’m a person that appreciates the build up AND the delivery.
Wow i remember seeing this guy when i was a kid and i instantly recognized him. Glad to see he's still doing well.
Nowdays when electric bills are high, i dont want to heat two diffrent things to cook one. Whats the diffrence if i just cook it in a pan, with a lid on?
In that case, I'd say it's better to turn it and pay attention to the internal temperature or by touch to know when it's done, putting a lid on wouldn't give the result you want
Well, the steam will cook the chicken, but ruin the crust and leave a soggy outside
Can’t get EVOO any hotter than 160°, right? It’s cold-pressed and meant to be used in foods not heated, correct?
Wolfgang is El Jefe!
I’m so glad he’s doing so well now
Perfect and juicy 😋
And the chicken’s not bad either 😂
@@g.l.8319😂 boi
Man casually owns an oven that goes up to 500 degrees. This man a potter?
Got them Caucasian seasonings
powdered spices would just burn at the temp you need to achieve that kind of sear. if you want spices you can develop those flavors later in a pan sauce
Imagine some random nobody on RUclips questioning THE Wolfgang Puck on cooking. He uses natural seasonings, not that powder yall use. And lemme tell you something, just cause you dump a ton of hot sauce and Old Bay on that burnt chicken don't mean yall know how to cook.
Wolfgang Puck ❤
Bro really said if you want your chicken cooked, cook it
Yum! I’ll try this-I’ve only some high-temperature finishing with beef. Thank you!
One of the best in the game
Perfect chef