Grilled Chicken Teriyaki with Miso Ranch
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Robert McElfresh
John - you should suggest people make the Teriyaki sauce in a separate bowl, and save 1/4 of the liquid for glazing. This way the raw onion, garlic flavors do not get cooked out by boiling the liquid. It is also safer. QUESTION: The floating 'scum' on the boiled sauce was probably the crushed garlic. I have also added fresh ginger and both of these make my Teriyaki sauce taste great - but look cloudy and dirty. I suspect tossing in 4-5 whole cloves of garlic and some 'planks' of ginger into the sauce and letting it set for 24 hours, then straining the liquid would give me a clean marinade with better flavor, but take a previous day of prep.
reply
John - you should suggest people make the Teriyaki sauce in a separate bowl, and save 1/4 of the liquid for glazing. This way the raw onion, garlic flavors do not get cooked out by boiling the liquid. It is also safer. QUESTION: The floating 'scum' on the boiled sauce was probably the crushed garlic. I have also added fresh ginger and both of these make my Teriyaki sauce taste great - but look cloudy and dirty. I suspect tossing in 4-5 whole cloves of garlic and some 'planks' of ginger into the sauce and letting it set for 24 hours, then straining the liquid would give me a clean marinade with better flavor, but take a previous day of prep.
reply
Lars Westerhausen
Me so thinks, it wouldn't work with red miso. Tarragon and miso is something I never thought of using together, but now I definitely will. I reckon it's one of those mind blowing combinations (like tarragon and fresh vanilla) everyone thinks won't work, when it actually does so well. So I'll be stealing the miso ranch - what are you gonna do about it? Also I would recommend not to use any soy sauce, but a Japanese one, preferably a darker type. I found replacing Chinese and Japanese soy sauces (and rice wines for that matter) don't do either cuisine any good.
reply
Me so thinks, it wouldn't work with red miso. Tarragon and miso is something I never thought of using together, but now I definitely will. I reckon it's one of those mind blowing combinations (like tarragon and fresh vanilla) everyone thinks won't work, when it actually does so well. So I'll be stealing the miso ranch - what are you gonna do about it? Also I would recommend not to use any soy sauce, but a Japanese one, preferably a darker type. I found replacing Chinese and Japanese soy sauces (and rice wines for that matter) don't do either cuisine any good.
reply
Salina Martin
You are by far my most favorite on you tube I am 51 yrs old and addicted to food videos. My husband thinks I'm crazy because I literally am hooked to my tablet with an ear plugs like it's an umbilical cord But I love to cook and I know that I'm good at it But I love that I find new and interesting recipes along with recipes that I cook just needed a new spin on. Thanks for the humor and the fun Just thought I would let you know that I think you are the greatest
reply
You are by far my most favorite on you tube I am 51 yrs old and addicted to food videos. My husband thinks I'm crazy because I literally am hooked to my tablet with an ear plugs like it's an umbilical cord But I love to cook and I know that I'm good at it But I love that I find new and interesting recipes along with recipes that I cook just needed a new spin on. Thanks for the humor and the fun Just thought I would let you know that I think you are the greatest
reply
DanSoldierGuy
Oh man I made this dish a couple days ago and it really is out of this world And I did strain the sauce after boiling it. My family went completely bananas over the ranch, but the chicken damn near made my knees buckle And mine were even kind of burnt on one side because my coals were a little too hot. Either way, I'm going to be making these skyers again very soon
reply
Oh man I made this dish a couple days ago and it really is out of this world And I did strain the sauce after boiling it. My family went completely bananas over the ranch, but the chicken damn near made my knees buckle And mine were even kind of burnt on one side because my coals were a little too hot. Either way, I'm going to be making these skyers again very soon
reply
mothman1967
I HAVE ONE I am now, quite proudly, in possession of a FREAKISHLY SMALL WOODEN SPOON Yes, I am now fully prepared to tackle any and all culinary tasks. I know that many will envy me, some may hate me, but I have to say this to all those who are lacking a freakishly small wooden spoon of their own: Yes, this makes me just a little bit superior.
reply
I HAVE ONE I am now, quite proudly, in possession of a FREAKISHLY SMALL WOODEN SPOON Yes, I am now fully prepared to tackle any and all culinary tasks. I know that many will envy me, some may hate me, but I have to say this to all those who are lacking a freakishly small wooden spoon of their own: Yes, this makes me just a little bit superior.
reply
Lorraine B
Your profile picture makes you look part Asian, but when I saw you in a video you did not. Do you really talk with that cadence as if trailing off the word? Makes you fun to listen to Well you are a great chef are you not? You might not like compliments. oh well. Being quirky is cool I should know Lol
reply
Your profile picture makes you look part Asian, but when I saw you in a video you did not. Do you really talk with that cadence as if trailing off the word? Makes you fun to listen to Well you are a great chef are you not? You might not like compliments. oh well. Being quirky is cool I should know Lol
reply
chuchuchuchia
Chef John can you do a herbs breakdown? Like sage, tarragon, marjoram, oregano etc. And how they taste and how they pair with food. Everytime I Google any herb I'm unfamiliar with it just says earthy, slightly anisey flavor and then I go back to putting cilantro and green onions on everything
reply
Chef John can you do a herbs breakdown? Like sage, tarragon, marjoram, oregano etc. And how they taste and how they pair with food. Everytime I Google any herb I'm unfamiliar with it just says earthy, slightly anisey flavor and then I go back to putting cilantro and green onions on everything
reply
Memyself Slaybaugh
Great recipe. but the cadence of your speech. up. then down. the up again. speed up. then slow. the cadence makes me wanna shove those skewers through my eardrums. I suggest ya stick to what your good at. cook the food. and then. let someone else narrate it. but you definetly cook well.
reply
Great recipe. but the cadence of your speech. up. then down. the up again. speed up. then slow. the cadence makes me wanna shove those skewers through my eardrums. I suggest ya stick to what your good at. cook the food. and then. let someone else narrate it. but you definetly cook well.
reply
Thomas Hegstrom
Chef John. Could you do pastelitos de carne? My Abuela made good Cuban food, but would always go to the bakery down in Miami instead of making these herself. I would love to see you perfect these wonderful pastries, if not could you try giving a little info and or ideas on your blog?
reply
Chef John. Could you do pastelitos de carne? My Abuela made good Cuban food, but would always go to the bakery down in Miami instead of making these herself. I would love to see you perfect these wonderful pastries, if not could you try giving a little info and or ideas on your blog?
reply
00WolfSpirit
And much less sweet but. I prefer it sweet. Homemade teriyaki always tastes like bad cause it just isn't sweet enough. I also like it much thicker. I don't care if it's authentic or not I want it to taste good. And runny slightly sweetened soy sauce doesn't taste good imo.
reply
And much less sweet but. I prefer it sweet. Homemade teriyaki always tastes like bad cause it just isn't sweet enough. I also like it much thicker. I don't care if it's authentic or not I want it to taste good. And runny slightly sweetened soy sauce doesn't taste good imo.
reply
Add a review, comment
Other channel videos
