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!
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
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
You have no idea how many chefs I've had to explain the 165 idea to. "It's gonna be dry, bro." But, they're the boss. They know best. Tired of having these hour long arguments with threats of firing. Now I just take them dry b!tches to 165 and let their customers deal with it.
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.
That was so fun to watch, I grill a lot of chicken and i was surprised I actually use a few of your methods. I'm really looking forward to using all of them next time. Thanks Frank!
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.
Yeah marinading meat in Italian dressing became a fad in the 90s. Like the other person I’m not a fan at all, but you do you. I marinade my chicken in acidic marinades a lot and some people say to never even do that.. but eat Mexican or Mediterranean food and tell me you shouldn’t marinade chicken with acid like lemon/lime juice.
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.
@@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 :)
@@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
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.
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
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.
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
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.
Great video. Is it OK to have used those tongs on the raw chicken and then continued to use the same ones on his cooked chicken? Aren't they technically "contaminating" his dinner?
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.
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.
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
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!
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.
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..
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.
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!
It's brilliant
Real cooks don't use recipes
@@jimmya486 uhhh lots of professional chefs have recipes
that’s not because of Frank
this series of 101 videos is about techniques versus recipes
"Sacrificing one Zipplock bag for all my pounding" thats a phrase thats going to be stuck in my head for a while
I was thinking same!
The whole discussion of pounding and meat mallets made me simultaneously apprehensive and amused.
There was a lot of "phrasing" this episode
😂I was thinking the same
"Get in there and touch it once in a while to see how you're doing on thickness"
Frank is one of the best teachers out there, this video is absolute gold
LOL!
he seems like one of the nicest people you'd ever meet
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
I thought you guys did it just for the ziplock pounding ;)
in frank we trust
AMEN!! 🤓
✊
Not just excellent instruction but crisp well-made videos every single time. Thank you Frank Proto.
Frank Proto your recipes and techniques are priceless. Thank you!
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
You have no idea how many chefs I've had to explain the 165 idea to. "It's gonna be dry, bro." But, they're the boss. They know best. Tired of having these hour long arguments with threats of firing. Now I just take them dry b!tches to 165 and let their customers deal with it.
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.
Wow, thanks! I've been cooking for over 50 years and you have taught me a few new tricks! Thanks for your clear instructions!
What a gem Frank is.
Thank you Frank. Much appreciated.
That clock thing is genius.
Thank you Chef Frank for always sharing your great knowledge!
Another great video, Frank! I'll start dry brining my chicken and see how it goes.
Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎
That was so fun to watch, I grill a lot of chicken and i was surprised I actually use a few of your methods. I'm really looking forward to using all of them next time. Thanks Frank!
I need a Frank cookbook.
Thank you, Chef, sincerely, for making and sharing this. This is greatly appreciated! Thank you!
We love you, Frank!
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.
It burns quick and tastes like 💩
Yeah marinading meat in Italian dressing became a fad in the 90s. Like the other person I’m not a fan at all, but you do you. I marinade my chicken in acidic marinades a lot and some people say to never even do that.. but eat Mexican or Mediterranean food and tell me you shouldn’t marinade chicken with acid like lemon/lime juice.
Thank you Frank. This is exactly what I needed.
The zip lock bag hack is brilliant. Cling film is satanic to deal with sometimes.
This guy is the best
I love this chef!
Frank is my food Daddy. Love him!
‘Sacrifice one ziplock for all of my pounding’ indeed Frank 😂
Always bet on Frank
awesome, i will try it soon. thank you so much
Thank you! I am trying this tonight. xo
Excellent!! Thank you. Trying this tonight.
👀😱 Sees Chef Proto and clicks FAST!!! Love your videos 🩷
Frank-tastic videos every single time!
Still waiting for Frank’s and Saul’s take on each others recipes💪
Si si!!!
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.
@@itsgoingtobeok-justbreathe4808 because we love them both!!
@@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 :)
@@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
Thanks for the pounding lesson Frank!
Love this!
The best chicken grill ever thanks chef
I love you chef!
Great vid!! Many interesting tips!
He had me at “sacrificing one ziplock bag for all of my pounding….”😂
Every time!
This was very helpful, thank you. I had never thought to pound out my chicken for non-cutlet recipes.
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.
drop the recipe, why not
Thank you ..)
He's so awesome.
hey frank thanks frank
I see Frank I click the video
I see exhausted meme comments, I roll my eyes. Simple.
Thanks Frank
Thank you !!
Thanks
You should make German chocolate cake
That's great, thanks!
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
Moisture does get drawn out a little, but it stays juicy. Ive done this for steaks, chicken and pork. Game changer. Just try it.
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.
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
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.
Chef! Love the Ziploc idea. Gotta try that.
Love it!
WE
LOVE
FRANK
Frank 1st step is raising the chicken in a farm
No you CAVEMAN its warming an egg until you feel it ready to hatch
@@Strawbb111how do you get the egg?
@@courve clearly you
Step one: add atoms and molecules together and breathe life in them until you create the perfect chicken.
standing ovation!
If you don't own a meat mallet you can also pound with a rolling pin.
Or a can of whatever you available in th pantry-- or an actual hammer...😶🌫️🙃
Great name!!
Or an 8” sautée pan
Frank👏
excellent grown-up info
Great video. Is it OK to have used those tongs on the raw chicken and then continued to use the same ones on his cooked chicken? Aren't they technically "contaminating" his dinner?
frank sayin some stuff
Any chicken is great chicken
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
marinating isn't the same as dry brining
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.
thanks i lern you many thing not just cooking
🖐🏻don’t stress
It looks like an awful lot of salt on that chicken! After brining it, do you wipe the salt off?
I do. It’s part of patting the protein dry before you add the cooking-specific seasoning
Thank you both
frank whats the pan you used to grill on the stove?Where can we buy it?
Looks like a Lodge Reversible Double Play Grill.
I put my chicken down at the 10:00 position and then turn it to the 2:00 position
*UNDERCOOKED*
Nope. It's a clean white color
It has a light pink, rubber look
Nope it's perfectly cooked, Pulling chicken off at 150 gets you perfect chicken every time
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.
@@ClothesCat Yeah, no wonder he tasted just the outside part of the chicken instead of the middle, lol, he knew very well.
What brand of cutting board is that? I need a new one and don't want wood this time
Wood is better. Plastic or composites hold bits of raw protein unless you’re heat-sterilizing them
@ArtemisSilverBow True, but at least you don't get microplastics in each food you cut and slice on the board.
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
OXO Everyday Cutting Board.
It’s Raw!
For all non US fans, a single seasoning with salt is enough
Please some Celsius for the 95% of world population, not a linear conversión like with inches.
But America IS the whole world...
Have you not heard of Google
@@RainRemnant Not for much longer 😬
Subtract 30 and divide by 2, so 150F is 60C.
@@michaelweir995people are lazy
how do I make this if I don't have a grill? I only have a frying pan
Kick Back Control is requested in the cordded tools.
No way he's waiting till 150
seems like an incredible amount of salt
I tried it. It’s perfect
Ima need more than just some salt. I need some pepper, onion powder, paprika, garlic powder....
Chef Frank teaching how to beat your meat
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?
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!
Frank could cook a shoe and I'd still watch him.
Can he show us how to properly disinfect everything after handling raw chicken 🐔 🐔 🐔
Only thing id change is mayo and a salt free rub instead of olive oil and pepper. Maybe a flat griddle instead of bars.
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.
interesting
Anyone know why frank recommends pounding the chicken here, but doesn’t like it in his pan searing video?
Beacuse he is grilling it in this one
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..
I think its slightly undercooked, looks slightly pink to me 10:44
How salty does that taste? I am NOT a salt fan. I fear that that chicken is going to be too salty for me.
Use less salt then lol
olive oil on a high-heat griddle (not grill as Frank calls it)? no 🙅♂️
All that then you slice the chicken with the grain.
Just salt and pepper? C'mon atleast some garlic, paprika, something
Rosemary, thyme.. nothing?
This is just a basic technique, obviously add any seasoning you want to it
Frank uses so much salt, I get thirsty.
MEAT MALLET
So many clocks.
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.
Looks slightly undercooked
technically it’s a cure and not a brine. Brines by definition are wet, so the term dry brine seems redundant