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!
@InkedCarpenter1776Ай бұрын
It's brilliant
@jimmya486Ай бұрын
Real cooks don't use recipes
@jayharv285Ай бұрын
@@jimmya486 uhhh lots of professional chefs have recipes
@kozmobluemusicАй бұрын
that’s not because of Frank this series of 101 videos is about techniques versus recipes
@jefftc14Ай бұрын
Frank is one of the best teachers out there, this video is absolute gold
@A.Dude.Ай бұрын
LOL!
@TheArsenalMan125Ай бұрын
he seems like one of the nicest people you'd ever meet
@DoubIeOАй бұрын
"Sacrificing one Zipplock bag for all my pounding" thats a phrase thats going to be stuck in my head for a while
@DrnaynayАй бұрын
I was thinking same!
@EastSider48215Ай бұрын
The whole discussion of pounding and meat mallets made me simultaneously apprehensive and amused.
@MrCunningham4Ай бұрын
There was a lot of "phrasing" this episode
@augustvergara6878Ай бұрын
😂I was thinking the same
@faraz-i3xАй бұрын
"Get in there and touch it once in a while to see how you're doing on thickness"
@rachellemazar7374Ай бұрын
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
@funnypantshd150Ай бұрын
in frank we trust
@Ria-xl7kzАй бұрын
AMEN!! 🤓
@anthonyvera4426Ай бұрын
✊
@stanstanstanАй бұрын
Frank Proto your recipes and techniques are priceless. Thank you!
@lsequeira313925 күн бұрын
Not just excellent instruction but crisp well-made videos every single time. Thank you Frank Proto.
@karenpiraneo54264 күн бұрын
Wow, thanks! I've been cooking for over 50 years and you have taught me a few new tricks! Thanks for your clear instructions!
@adriansolis5362Ай бұрын
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.
@ZumpsterАй бұрын
Thank you Frank. Much appreciated.
@robertmarks713Ай бұрын
Thank you Chef Frank for always sharing your great knowledge!
@deniseheins2133Ай бұрын
Another great video, Frank! I'll start dry brining my chicken and see how it goes.
@eloquent_redneck3719Ай бұрын
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
@thedarkemissary9 күн бұрын
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.
@cmm170526Ай бұрын
Thank you, Chef, sincerely, for making and sharing this. This is greatly appreciated! Thank you!
@bessmertniАй бұрын
Thank you Frank. This is exactly what I needed.
@RubyLaboratoryАй бұрын
Frank gave me the skills necessary to feed the hungry people of the world, thank you frank 🫡🌎
@ItsOkayToEatPlaydo8 күн бұрын
Thanks for the pounding lesson Frank!
@whatshername369Ай бұрын
That clock thing is genius.
@mikesartorii234Ай бұрын
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.
@jamesy1979Ай бұрын
It burns quick and tastes like 💩
@FerrariTeddy28 күн бұрын
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.
@karenc6334Ай бұрын
We love you, Frank!
@tonyluiscomedyАй бұрын
What a gem Frank is.
@justaguy6100Ай бұрын
The zip lock bag hack is brilliant. Cling film is satanic to deal with sometimes.
@zach2992Ай бұрын
I need a Frank cookbook.
@PhatChinАй бұрын
This guy is the best
@GrahamOrmАй бұрын
Excellent!! Thank you. Trying this tonight.
@eagleheart1000Ай бұрын
I love this chef!
@anarchodandyist29 күн бұрын
‘Sacrifice one ziplock for all of my pounding’ indeed Frank 😂
@abdellahioumarabdellahi1340Ай бұрын
Always bet on Frank
@mjkirch100Ай бұрын
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?
@itsgoingtobeok-justbreathe4808Ай бұрын
This was very helpful, thank you. I had never thought to pound out my chicken for non-cutlet recipes.
@AngelaKaySamsАй бұрын
Thank you! I am trying this tonight. xo
@zvuhoАй бұрын
Great vid!! Many interesting tips!
@TheQuietRiot18 күн бұрын
Frank-tastic videos every single time!
@topdiy707Ай бұрын
awesome, i will try it soon. thank you so much
@ThePilgrim29Ай бұрын
Love this!
@connorbishop3289Ай бұрын
Still waiting for Frank’s and Saul’s take on each others recipes💪
@DrnaynayАй бұрын
Si si!!!
@itsgoingtobeok-justbreathe4808Ай бұрын
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.
@DrnaynayАй бұрын
@@itsgoingtobeok-justbreathe4808 because we love them both!!
@connorbishop3289Ай бұрын
@@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 :)
@PR_311Ай бұрын
@@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
@Lettuce-and-TomatoesАй бұрын
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.
@Arminder25 күн бұрын
drop the recipe, why not
@80smusicfan317Ай бұрын
👀😱 Sees Chef Proto and clicks FAST!!! Love your videos 🩷
@user-ho1yn6ms7yАй бұрын
He had me at “sacrificing one ziplock bag for all of my pounding….”😂
@matthewfifer3206Ай бұрын
You should make German chocolate cake
@VesnicanMaxАй бұрын
I love you chef!
@greenman7yyyАй бұрын
Thank you ..)
@mehranARENAАй бұрын
Thanks Frank
@joseballesteros637026 күн бұрын
Thank you !!
@leforce666Ай бұрын
Every time!
@Time_321_Күн бұрын
Thanks
@Alcor15129 күн бұрын
hey frank thanks frank
@PatrickschlehuberАй бұрын
He's so awesome.
@ArturTymchyshynАй бұрын
That's great, thanks!
@TheStrikers63Ай бұрын
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
@chriscook509Ай бұрын
Moisture does get drawn out a little, but it stays juicy. Ive done this for steaks, chicken and pork. Game changer. Just try it.
@user-ql2vu8vp5cАй бұрын
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.
@Tonyhouse1168Ай бұрын
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
@kellywhite9299Ай бұрын
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.
@ArturTymchyshynАй бұрын
Love it!
@LetWeskerCookАй бұрын
I see Frank I click the video
@DeletiriumАй бұрын
I see exhausted meme comments, I roll my eyes. Simple.
@DimitriKoulАй бұрын
Chef! Love the Ziploc idea. Gotta try that.
@JimmyBrazyАй бұрын
WE LOVE FRANK
@cdesfusa2 күн бұрын
excellent grown-up info
@albertokusmic9239Ай бұрын
standing ovation!
@FusionC6Ай бұрын
frank sayin some stuff
@MatthiaGryffineАй бұрын
Any chicken is great chicken
@BewildaJaneАй бұрын
If you don't own a meat mallet you can also pound with a rolling pin.
@juliastraus4273Ай бұрын
Or a can of whatever you available in th pantry-- or an actual hammer...😶🌫️🙃
@whatshername369Ай бұрын
Great name!!
@cdyowuzzupАй бұрын
Or an 8” sautée pan
@chinafriendsАй бұрын
Frank 1st step is raising the chicken in a farm
@Strawbb111Ай бұрын
No you CAVEMAN its warming an egg until you feel it ready to hatch
@courveАй бұрын
@@Strawbb111how do you get the egg?
@Strawbb111Ай бұрын
@@courve clearly you
@Tonyhouse1168Ай бұрын
Step one: add atoms and molecules together and breathe life in them until you create the perfect chicken.
@Pooja_DubeyАй бұрын
Frank👏
@nicoleframe5192Ай бұрын
It looks like an awful lot of salt on that chicken! After brining it, do you wipe the salt off?
@Tonyhouse1168Ай бұрын
I do. It’s part of patting the protein dry before you add the cooking-specific seasoning
@nicoleframe5192Ай бұрын
Thank you both
@aliheidarpour4721Ай бұрын
thanks i lern you many thing not just cooking
@ziplock007Ай бұрын
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
@kekw8365Ай бұрын
marinating isn't the same as dry brining
@itsgoingtobeok-justbreathe4808Ай бұрын
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.
@fabianmeine76Ай бұрын
Kick Back Control is requested in the cordded tools.
@SergeMikertichyanАй бұрын
frank whats the pan you used to grill on the stove?Where can we buy it?
@matthewhall6288Ай бұрын
Looks like a Lodge Reversible Double Play Grill.
@ddubsr5886Ай бұрын
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?
@farce_knight9548Күн бұрын
Anyone know why frank recommends pounding the chicken here, but doesn’t like it in his pan searing video?
@Eli-kp3pfАй бұрын
Chef Frank teaching how to beat your meat
@matthewbalok3793Ай бұрын
It’s Raw!
@DergEnterprisesАй бұрын
interesting
@Bobsk3Ай бұрын
For all non US fans, a single seasoning with salt is enough
@goldiegolderman1842Ай бұрын
*UNDERCOOKED*
@jayharv285Ай бұрын
Nope. It's a clean white color
@lorifarmer9692Ай бұрын
It has a light pink, rubber look
@Biaxident0Ай бұрын
Nope it's perfectly cooked, Pulling chicken off at 150 gets you perfect chicken every time
@ClothesCatАй бұрын
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.
@D1ndoАй бұрын
@@ClothesCat Yeah, no wonder he tasted just the outside part of the chicken instead of the middle, lol, he knew very well.
@gstrader73Ай бұрын
I put my chicken down at the 10:00 position and then turn it to the 2:00 position
@sentientai9266Ай бұрын
What brand of cutting board is that? I need a new one and don't want wood this time
@Tonyhouse1168Ай бұрын
Wood is better. Plastic or composites hold bits of raw protein unless you’re heat-sterilizing them
@D1ndoАй бұрын
@ArtemisSilverBow True, but at least you don't get microplastics in each food you cut and slice on the board.
@PR_311Ай бұрын
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
@matthewhall6288Ай бұрын
OXO Everyday Cutting Board.
@HathurАй бұрын
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.
@Mike-zf7loАй бұрын
Frank could cook a shoe and I'd still watch him.
@darnellkinsel2453Ай бұрын
Ima need more than just some salt. I need some pepper, onion powder, paprika, garlic powder....
@jeffcarney2375Ай бұрын
No way he's waiting till 150
@zvuhoАй бұрын
Please some Celsius for the 95% of world population, not a linear conversión like with inches.
@RainRemnantАй бұрын
But America IS the whole world...
@michaelweir995Ай бұрын
Have you not heard of Google
@DrnaynayАй бұрын
@@RainRemnant Not for much longer 😬
@ivanjermakovАй бұрын
Subtract 30 and divide by 2, so 150F is 60C.
@jeffg2217Ай бұрын
@@michaelweir995people are lazy
@chrishaugАй бұрын
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..
@Knightfall300021 күн бұрын
I think its slightly undercooked, looks slightly pink to me 10:44
@consumersgasman8376Ай бұрын
seems like an incredible amount of salt
@TaylorWanamaker28 күн бұрын
I tried it. It’s perfect
@kalel666Ай бұрын
All that then you slice the chicken with the grain.
@chriscook509Ай бұрын
Only thing id change is mayo and a salt free rub instead of olive oil and pepper. Maybe a flat griddle instead of bars.
@danielriley7380Ай бұрын
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.
@cloudstreets1396Ай бұрын
That chicken looked medium-well at best.
@D1ndoАй бұрын
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!
@chrislawson1233Ай бұрын
MEAT MALLET
@pinduxa2020Ай бұрын
Frank uses so much salt, I get thirsty.
@privateeye2490Ай бұрын
olive oil on a high-heat griddle (not grill as Frank calls it)? no 🙅♂️
@RSVP0910 күн бұрын
Looks slightly undercooked
@nicksmith5400Ай бұрын
Just salt and pepper? C'mon atleast some garlic, paprika, something Rosemary, thyme.. nothing?
@doomblitz1993Ай бұрын
This is just a basic technique, obviously add any seasoning you want to it
@oyuyuyАй бұрын
I got another heart attack seeing all that salt
@seharkhawaja7027Ай бұрын
🦋,
@misho_devАй бұрын
technically it’s a cure and not a brine. Brines by definition are wet, so the term dry brine seems redundant
@nicholasborrelli7544Ай бұрын
I'm pretty sure you mean 10 o'clock and 2 o'clock....just like the steering wheel....wtf are you talking about with 11 o'clock??
@eliastesan643Ай бұрын
5th comment!!!!
@RockwaterReeseАй бұрын
If its not dry, I dont want it. I dont trust chicken in the U.S.
@pauljohngrahamАй бұрын
Sort out the sound, you can start by turning down the unnecessary music
@flyoverpeasant8016Ай бұрын
I don't know about "The Best Grilled Chicken You'll Ever Make" but it will certainly be the most boring grilled chicken you will ever make.