How Chef James Kent Perfected Grilled Chicken at Michelin-Starred Crown Shy Plateworthy
video description
Date: 2020-05-20
Related videos
Comments and reviews: 10
Stamati
I am wondering why the romaine is on the finished plate, and even more so why it was left bare. Given his Michelin designation and the amount of thought and care that he demonstrates in this video, I don't want to believe that the sole purpose of the romaine was to visually enhance the dish, but I simply cannot think of a satisfying reason for it to be in the finished product. It is my understanding that at that level of cooking, all ingredients should be meticulously considered for their texture, flavor, and appearance; however, every chef values the importance of these properties differently when deciding what should and shouldn't make it into the final dish. If I could ask Chef Kent one question it would be what he thinks the romaine contribute in each of these three categories. I understand the need for an ingredient that could bring a level of freshness that would intermittently relieve the pallette from the fattiness and spice of the chicken and hot sauce, and I understand the need for an ingredient that could texturally improve on the otherwise simply textured dish, but I wonder why the chef chose baby romaine over anything else. In my opinion, that may be a missed opportunity to use a different ingredient, similar to the peppery watermelon radish or spicy jalapeno, that could bring the needed freshness and texture but also additional flavor notes that would compliment and further enhance the dish. I'm not claiming that I could improve on the dish of a Michelin star chef because they aren't just handing that honor out to everybody, that is actually the reason I am so curious. Is there something I am missing that could explain this decision? Either way, I would be interested in listening to the thought process behind the decision of including the romaine.
reply
I am wondering why the romaine is on the finished plate, and even more so why it was left bare. Given his Michelin designation and the amount of thought and care that he demonstrates in this video, I don't want to believe that the sole purpose of the romaine was to visually enhance the dish, but I simply cannot think of a satisfying reason for it to be in the finished product. It is my understanding that at that level of cooking, all ingredients should be meticulously considered for their texture, flavor, and appearance; however, every chef values the importance of these properties differently when deciding what should and shouldn't make it into the final dish. If I could ask Chef Kent one question it would be what he thinks the romaine contribute in each of these three categories. I understand the need for an ingredient that could bring a level of freshness that would intermittently relieve the pallette from the fattiness and spice of the chicken and hot sauce, and I understand the need for an ingredient that could texturally improve on the otherwise simply textured dish, but I wonder why the chef chose baby romaine over anything else. In my opinion, that may be a missed opportunity to use a different ingredient, similar to the peppery watermelon radish or spicy jalapeno, that could bring the needed freshness and texture but also additional flavor notes that would compliment and further enhance the dish. I'm not claiming that I could improve on the dish of a Michelin star chef because they aren't just handing that honor out to everybody, that is actually the reason I am so curious. Is there something I am missing that could explain this decision? Either way, I would be interested in listening to the thought process behind the decision of including the romaine.
reply
james
Here in the Philippines what we use for marinating is what we call calamansi or lemonsito a small citrus lime and its the best. I have tried all of those citrus marinade but the calamansi/lemonsito is on a different level. One advantage of using those calamnsi is the short time needed for marinating. It will only take at least 1 hour to get the marinate into the chicken flesh
reply
Here in the Philippines what we use for marinating is what we call calamansi or lemonsito a small citrus lime and its the best. I have tried all of those citrus marinade but the calamansi/lemonsito is on a different level. One advantage of using those calamnsi is the short time needed for marinating. It will only take at least 1 hour to get the marinate into the chicken flesh
reply
TRU
Hmm. out of this whole series, she has been my least favorite for some reason. I think it's her grunting noises when doing everything. Opening a door, cutting a piece of meat, flipping something over. shhhh. You're supposed to be a professional. OH AND THAT FLIPPING BITE SHE TOOK. GET OUTTA HERE.
reply
Hmm. out of this whole series, she has been my least favorite for some reason. I think it's her grunting noises when doing everything. Opening a door, cutting a piece of meat, flipping something over. shhhh. You're supposed to be a professional. OH AND THAT FLIPPING BITE SHE TOOK. GET OUTTA HERE.
reply
Weldon
Love the idea and presentation of the video, literally the only gripe, as she takes the microbite she says yum after one chew. Zero contemplation at all and it seems like such a poser move
reply
Love the idea and presentation of the video, literally the only gripe, as she takes the microbite she says yum after one chew. Zero contemplation at all and it seems like such a poser move
reply
Anthony
She's a great presenter. Doesn't make it all about her, flatters the guest just enough to bring them out of their shell and doesn't ask dumb questions. Good job Nyesha Arrington.
reply
She's a great presenter. Doesn't make it all about her, flatters the guest just enough to bring them out of their shell and doesn't ask dumb questions. Good job Nyesha Arrington.
reply
Everything
What a wonderful presenter, she was engaging, had a genuine passion to understand, respect and be herself! More of her please! ESP now the worlds in lockdown! Go away covid!
reply
What a wonderful presenter, she was engaging, had a genuine passion to understand, respect and be herself! More of her please! ESP now the worlds in lockdown! Go away covid!
reply
Garnett
Who has the time to dry a chicken for 12hrs? Especially that size bird. Ill give you the benefit of the doubt with a turkey, but come on really. There must be a faster way?
reply
Who has the time to dry a chicken for 12hrs? Especially that size bird. Ill give you the benefit of the doubt with a turkey, but come on really. There must be a faster way?
reply
glowjar
I like leg bones. Thigh meat. Lol. Had to pause the video. I get it however. This is haute cuisine. I like my diamonds nearly flawless. Its better that way.
reply
I like leg bones. Thigh meat. Lol. Had to pause the video. I get it however. This is haute cuisine. I like my diamonds nearly flawless. Its better that way.
reply
Ikko
Would rather see someone who is being themselves by making weird noises or movements (joke around, than someone whod stand straight nodding their head.
reply
Would rather see someone who is being themselves by making weird noises or movements (joke around, than someone whod stand straight nodding their head.
reply
Richard
Basic rule: dont put things in the chopping board that is not food and you did not wash. Just like your book. :) off course cant wash a book lol
reply
Basic rule: dont put things in the chopping board that is not food and you did not wash. Just like your book. :) off course cant wash a book lol
reply
Add a review, comment
Other channel videos
