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Chefs Review 50 SHADES OF CHICKEN Cook Book!! - YouTube
Channel: Sorted Food
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oh I'm Jamie and this is Mike and you
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did this to yourselves and to us you
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guys suggested that our chefs review
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this cookbook Wow well done everyone
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okay boys it's time to unwrap going you
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unwrap it it's well known that iron wrap
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presents better than you been I'm trying
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to keep it nice and tidy 50 shades of
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chicken place the New York Times best
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seller bestseller this isn't just about
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getting me hot till my juices run clear
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and then a little rest
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there's pulling jerking stuffing
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trusting so begins initiation of the
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young free-range chicken at the hands of
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a mysterious domineering a cook
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James James you've got to get back in
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the kitchen you've got to be in the
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kitchen yeah it's an actual story feats
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recipe suddenly the fridge door and
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resting on swings open and I find myself
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rolling off the shelf of falling towards
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the kitchen floor crap my plastic
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wrapper bursts as I land and my giblet
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bag slides halfway out then we do have
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to cook something in between you reading
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the story now boys you'd have noticed
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that the book is split into three
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sections and it gets harder with each
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section so we're gonna stare what we're
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gonna start with a recipe from the
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novice bird section Ben would you be so
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kind as to thumb your way through to
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page 23 we are doing chicken with a lard
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on before we bring you the ingredients
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of cause I have no idea why they won't
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want to wear these costumes you might
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write let's cook full roast bird with
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some flavors we're gonna start
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preheating oven to 400 degrees finely
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grate the zest of the orange into a bowl
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your Dana if you read this book before
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stirring the paprika salt and pepper
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stir and see he's the sub sprinkle some
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less inside the cavity
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now you can massage the oil into the
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skin first yeah yeah all over now we put
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the rest of the paprika on you'll know
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you've done a good job if your hands
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begin to read and cut the orange into
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quarters and thrust the quarters into
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your bird the cavities not quite as
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large as we thought it might be but
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we've put two on the outside so half sin
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asked out you're better than this Jane
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come on Rose for 45 minutes crisscross
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the bacon after the 45 minutes that's
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how I repay 45 minutes Head Start
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another 20 minutes after the bacon then
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get the logon on
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[Music]
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straight off it smells nice and
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Christmassy Nanette my things but don't
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get the point in the Baker smell it
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smells great and you're protecting the
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bird from overcooking but I like the
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fact that it went on later so you still
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get that as well orange and paprika a
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nice combo
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I don't really nice combination I think
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it'd be a really good idea cook that up
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for Sunday lunch serve it to the family
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your name and everyone and then when
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they ask for the recipe give it a book
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recipe boys you've successfully
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navigated your way through novice bird
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it's now time to graduate to the second
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chapter of the book falling to pieces
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okay so this is sticky fingers otherwise
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known as chicken fingers with brown
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sugar and bourbon
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serve six right this time I'm reading
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okay
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I'll perform the act you can forward
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using a sharp knife trim the breast
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lengthwise into one-inch wide fingers
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it's just around midnight he's got me in
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pieces again whipping up his latest
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fancy brown sugar and Berman's simmer on
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the range smelling juiced up and sloppy
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combine the chili powder cumin mix well
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until thoroughly coated but the salt
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level no just throw it in got it ask me
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first cover the bowl with plastic wrap
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and let marinate in the fridge for at
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least an hour or longer if you want to
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make the chicken wait for it
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Oh God wash your hands and then in a pan
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we're going to heat sugar honey and
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bourbon until it's boiling our chicken
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has been lying in wait in the fridge and
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now wants it so it's gonna get half of
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our sweet mixture poured over lay it on
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a tray and we're gonna cook it under the
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grill or American Book reuler
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look what's happening James I think this
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is what happens first of all your
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defenses go so you push it away and you
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you try to pretend that you don't like
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because you're not sure if you do like
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that or not and then slowly bit by bit
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you realize that you're getting into it
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and you start to enjoy yourself and you
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just let loose all that's left to do is
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to grill these until they're cooked and
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then brush with a bit more of the glaze
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and serve with a drizzle of lemon juice
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seasoning triangle we've got the salt
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we've got the sweet they're suggesting
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acid as well that is the tray of sticky
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fingers again I'm not convinced by this
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one wallah um well because it's to say
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you know chicken breast and it's not
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that sticky or they like stick it out
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stick it out stick right Cheers it's
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literally honey dribbling off the honey
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whiskey with a little bit of spice I
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really like that any wine
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like improperly tasted whiskey yeah
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there's an unusual flavor combination
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these recipes work and they're nice but
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there's nothing groundbreaking about the
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book is that apart from the fact that
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there are sexy stories with every recipe
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but I would say simple dumb wet is okay
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personal thing I always think chicken
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breast is not best cooked this way
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because it dries out a bit but
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flavor-wise YUM I didn't think you'd get
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through it this quickly if I'm
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completely honest but you have now gone
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full-blown birds gone wild and I'd like
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you to turn to page 130 to get your
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recipe
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coquettish croquettes and I guess the
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issue is the fact that we're not cooking
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we're cooking hands that's reaching
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a little bit
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I've never seen anyone move a knife so
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fast and sure he parted it so smoothly
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into me I hardly know it's happened
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until I fall apart in a crisp heap this
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recipe needs bloody knife and a
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disciplined hand I have to look that is
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here that has creepy starting with
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cooked chicken in this one we're just
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gonna pulse in a food processor we're
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gonna pulse the chicken oil in the
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skillet there's no sex in this recipe
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finely chopped 1 small onion we've
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forgotten something very very important
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this is the advanced section we've read
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the testing so it's very tight it is
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there's not much giving it is there this
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your idea my name I am no I mean as in
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there's not much distance between us nut
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making KN is going in quarter cup of
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flour come on come on into the onion
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just whisk reckless I like it gradually
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whisk in the milk I thought we agreed in
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2019 we were going to go up a little bit
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this is this is quite a dolt it looks
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like a lumpy roux but remember there's a
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lumps of onions scrape the mixture into
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a bowl and fold in the chicken they
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thought the handcuffs were going to hold
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us up the chicken mixture is cooled in
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the fridge for an hour and in that time
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we can confirm that Ben and James took
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everything off except I think I can see
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that using moist hands two and a half
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inches 18 times meanwhile in a wired
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shallow bowl beat the eggs and then a
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separate bowl cheesy herby breadcrumbs
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ah this would be interesting can we get
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a double action going on now don't
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giggle too much
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need to heat the oil up you ready for a
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pirouette James and going round because
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this is my spare hand there we go back
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we go dip each croquette in the egg
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mixture then coat with breadcrumbs and
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transfer to a platter and then we're
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going to fry in batches turning twice to
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a golden bring it brown about three
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minutes on the third recipe so far so
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good as a review I think it makes sense
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[Music]
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crunchy chicken parmesan croquettas
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ding is these I think look the best not
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why I expect off the inside of a
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croquette but then that's because I'm
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used to mashed potato cheese fillings
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but I like it as I find what I get
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excited about how satisfied I could be
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but then it starts to dry out a bit bit
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pasty I like the flavor a little bit
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pasty for me right chefs overall what
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your thoughts nothing groundbreaking but
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reliable tasty recipes and ever couldn't
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put it down okay look we've spent a
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decade trying to make cooking fun and I
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thought that was a lot of fun and if
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that gets more people cooking simple
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tasty classic flavor combinations and I
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like the fact that celebrates the whole
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bird so that's 20 dollars which is about
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15 quid ish does that change your
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thoughts solid number of good recipes as
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a bargain I might not put up my
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bookshelf but I might gift it to someone
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that I know there's a happy ending
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chicken happy ending chicken from us to
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you I might leave before you start that
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one got the keys if you like these
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cookbook reviews make sure to give the
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video a like to let us know and also
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comment down below with any more
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suggestions for cookbooks that we can
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our chefs to review we'll see you on
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Sunday at 4 o'clock for another
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high-quality video in the meantime we
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either have to return those Amazon
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costumes or explain the receipt to our
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accountant
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as we mentioned sorted is just run by a
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group of friends so if you like what
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we're doing then there are loads of ways
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that you can support us and get more
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involved everything you need to know is
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linked below thanks and we hope to see
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you again in a few days
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so anyone around there that can answer
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the door so that I don't have to
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