Thank you so much for this video. My dad passed away and I never had the opportunity to cook these with him. I think he would be proud that I've made them with success thanks to your guidance 💙
Krissy Dias Thank you very much for your kind words. The main reason for my site is for my children (adults now) to be able to make the meals that they enjoyed growing up! Great to hear that they worked out!! Pete
@@PetesEatsCooking Such a wonderful idea :) I would have loved to have the same. Well now you are helping other kids (adult ones 😉) and I appreciate it so much. Take care 😊
Hey Pete I can honestly say I have never had this problem lol but can you freeze these? My daughter is coming in a week and wants me to save some. Usually they are all gone same day lol
Thanks for the video. Ever since Baba has to go to LongTerm Care the grandkids missed her meat on the sticks. Now gradpa can pinch hit and recreate that European delicasy thanks to your efforts.
Hi Pete I have made it twice and the taste has been great. However the second time there was water left at the bottom after baking and some coating chunks at the bottom. The only difference was there were more of them so they were packed pretty tightly in the Dutch oven. Could this be the cause?
Yes I think so as there would be more liquid needed to be evaporated. Perhaps leave the lid ajar slightly for the last 15 minutes or so to steam off the liquid. Could it be that it was a less lean cut and you some fat pooling as well? Thanks for your comments. Stay healthy! Pete
@@PetesEatsCooking Hi thanks for the reply! The cut was about the same as first time..not more fat..but I'll try leaving the lid ajar as you mentioned last 15 min. Btw I dredge them in flour when I make them but notice you don't. Not sure what difference that makes overall.
Hello! I am making these for Christmas. Can I ask if it makes a difference to dredge in flour then eggs then breadcrumbs? I see other ppl doing it. Just wondering what the difference is. Also can panko breadcrumbs be used instead? Thank you 😊
Hello. I’ve tried both methods - I do schnitzel the flour egg bc method but find that it produces a bit of a thicker coating that is more apt to come off with these. Could just have been bad luck on my part. Please let me know how they turn out! I’m sure any bread crumbs would be fine. Pete
@@PetesEatsCooking thank you! I just put the meat in the fridge to marinate overnight. I'm excited to make them tomorrow. I will let you know how they turn out. Have a great evening 😊
I actually have my patychky in the oven right now! My baba always made them with regular breadcrumbs, and when I assumed the mantle a few years ago, I tried panko for extra crunch. That said, it didn’t taste the same as what I grew up with, so I’m back to regular breadcrumbs. One tip: when you cover for the baking, the breading loses its crunch. But if you bake uncovered, the meat risks drying out. If you find you crave extra crispiness, you can re-fry them in the oil for a few seconds just to restore it. I don’t do that often, I’m fine with the lost crunch, but it’ll work if that’s what you’re after.
@@nsitka I agree about the breadcrumbs. My husband and I are carrying on his Uncles tradition making Patychky every Christmas. We used Panko and they did not taste the same. Don't get me wrong, they were amazing but next time we will use regular breadcrumbs 😊 Merry Christmas to you and you as well @PetesEats! Thank you both for the help!
@@PetesEatsCooking okay so at 2:28 you say add a 1/4 cup of vinegar...Are you saying to add only 3 tablespoons of vinegar and omit the wine or add a quarter cup of vinegar plus another 3 tablespoons
Low and slow.... just like ribs or brisket and so on. You need to render the fat and soften all the connective tissue to make them soft and delicious !
Thank you so much for this video. My dad passed away and I never had the opportunity to cook these with him. I think he would be proud that I've made them with success thanks to your guidance 💙
Krissy Dias
Thank you very much for your kind words. The main reason for my site is for my children (adults now) to be able to make the meals that they enjoyed growing up! Great to hear that they worked out!! Pete
@@PetesEatsCooking Such a wonderful idea :) I would have loved to have the same. Well now you are helping other kids (adult ones 😉) and I appreciate it so much. Take care 😊
Hey Pete I can honestly say I have never had this problem lol but can you freeze these? My daughter is coming in a week and wants me to save some. Usually they are all gone same day lol
My mom and I enjoyed watching this!
Wonderful! I hope she is doing well. I remember your mom and dad so vividly- such a hard working people! Stay healthy!!!!
@@PetesEatsCooking Mom remembers you as well!
Thanks for the video. Ever since Baba has to go to LongTerm Care the grandkids missed her meat on the sticks. Now gradpa can pinch hit and recreate that European delicasy thanks to your efforts.
Thank you very much! Hope they work out for your children!
Hey Peter. Great video! Just the basics. I'll have to try to make them myself soon.Looking forward to seeing other video's of yours.
Great! Let me know how they turn out. Stay healthy!!!
Wow, very nice and cool video, i learned a whole bunch from this. thanks kanye
Thanks!
can you make more videos, im dying of starvation
Hello! Thank you very much. I think it Is about 4-5 pounds but depends on how many skewers you wish to make. Cheers
love those, might try to make them tomorrow
Great! Let me know how they turn out. Thanks and good luck!
made them for my mom, they were quite good, should have had the oil hotter though, thanks again.
Hey that’s great! Thank you very much for the feedback!
Pete
That's a seriously nice knife
Thanks. It was very inexpensive!
Roughly what size pork shoulder did you use in this video? I have the same size dish
Just think of the size of your pot and the pork shoulder piece should be like 3/4 of it. Hope that helps!
Hi Pete I have made it twice and the taste has been great. However the second time there was water left at the bottom after baking and some coating chunks at the bottom. The only difference was there were more of them so they were packed pretty tightly in the Dutch oven. Could this be the cause?
Yes I think so as there would be more liquid needed to be evaporated. Perhaps leave the lid ajar slightly for the last 15 minutes or so to steam off the liquid. Could it be that it was a less lean cut and you some fat pooling as well? Thanks for your comments. Stay healthy! Pete
@@PetesEatsCooking Hi thanks for the reply! The cut was about the same as first time..not more fat..but I'll try leaving the lid ajar as you mentioned last 15 min. Btw I dredge them in flour when I make them but notice you don't. Not sure what difference that makes overall.
Hello!
I am making these for Christmas. Can I ask if it makes a difference to dredge in flour then eggs then breadcrumbs? I see other ppl doing it. Just wondering what the difference is. Also can panko breadcrumbs be used instead?
Thank you 😊
Hello. I’ve tried both methods - I do schnitzel the flour egg bc method but find that it produces a bit of a thicker coating that is more apt to come off with these. Could just have been bad luck on my part. Please let me know how they turn out! I’m sure any bread crumbs would be fine. Pete
@@PetesEatsCooking thank you!
I just put the meat in the fridge to marinate overnight. I'm excited to make them tomorrow. I will let you know how they turn out.
Have a great evening 😊
I actually have my patychky in the oven right now! My baba always made them with regular breadcrumbs, and when I assumed the mantle a few years ago, I tried panko for extra crunch. That said, it didn’t taste the same as what I grew up with, so I’m back to regular breadcrumbs.
One tip: when you cover for the baking, the breading loses its crunch. But if you bake uncovered, the meat risks drying out. If you find you crave extra crispiness, you can re-fry them in the oil for a few seconds just to restore it. I don’t do that often, I’m fine with the lost crunch, but it’ll work if that’s what you’re after.
@@nsitka I agree about the breadcrumbs. My husband and I are carrying on his Uncles tradition making Patychky every Christmas. We used Panko and they did not taste the same. Don't get me wrong, they were amazing but next time we will use regular breadcrumbs 😊
Merry Christmas to you and you as well @PetesEats!
Thank you both for the help!
Is this also known as City Chicken ?
Not that I am aware of. I have heard that you can make this with deboned chicken thigh meat though. Good luck! Peter
What temperature oven for 3 hours?
325 degrees. Let me know how they turn out! Good luck!
I have used your recipe many times. I add 3 tablespoons of crushed dill seed to the coating and it amazing .
I can't have alcohol so is there something I can use instead of wine?
Sure. I would use just a bit of plain white vinegar and water and omit the wine completely. Thanks for the question.
Thank you. My baba use to make these when I was a kid And it was my fav dish. I am going to try making her proud and doing it this weekend!
So add 1/4 cup vinegar and water? Then just omit the wine? Or should I add more vinegar to compensate for no wine?
A bit less like 3 tablespoons.
@@PetesEatsCooking okay so at 2:28 you say add a 1/4 cup of vinegar...Are you saying to add only 3 tablespoons of vinegar and omit the wine or add a quarter cup of vinegar plus another 3 tablespoons
Why 3 hours? Just want to make them right!! Thanks
Low and slow.... just like ribs or brisket and so on. You need to render the fat and soften all the connective tissue to make them soft and delicious !