How to Make the Best Fried Chicken in New York
video description
Date: 2020-05-17
Related videos
Comments and reviews: 10
Jean
I really enjoy watching these food videos but your format or the way you present the different shots, in my opinion, could be much better. What I mean is I think it would be better if there was a way you could show us a bit more detail of the ingredients e. g the preserved lemons after she prepped them. I think asking the right questions is also crucial. Tho we don-t see or here the questions we know you are asking them. And lastly, the point is not to make a super long video but if you-re ok with putting out a 10: 15 min video, a 12 min video should be ok for us viewers then, right. Point being that capturing that extra little detail and making it a bit more informative is totally possible with an extra minute and 45 seconds & would make a HUGE difference in the overall quality & delivery of your food/cooking videos such as this one.
reply
I really enjoy watching these food videos but your format or the way you present the different shots, in my opinion, could be much better. What I mean is I think it would be better if there was a way you could show us a bit more detail of the ingredients e. g the preserved lemons after she prepped them. I think asking the right questions is also crucial. Tho we don-t see or here the questions we know you are asking them. And lastly, the point is not to make a super long video but if you-re ok with putting out a 10: 15 min video, a 12 min video should be ok for us viewers then, right. Point being that capturing that extra little detail and making it a bit more informative is totally possible with an extra minute and 45 seconds & would make a HUGE difference in the overall quality & delivery of your food/cooking videos such as this one.
reply
Heidi
Is it me, or is every secret to this recipe -I let it sit and get rotten for a couple weeks-? Kogi= fermented rice. Chicken = -I know most people don't do it but I let it dry age in the fridge. - Chilies= I put salt and let them break down a few weeks, if they mold they're no good. Lemons= same. I am soooo paranoid about things being rotten but apparently, this is what makes it good.
reply
Is it me, or is every secret to this recipe -I let it sit and get rotten for a couple weeks-? Kogi= fermented rice. Chicken = -I know most people don't do it but I let it dry age in the fridge. - Chilies= I put salt and let them break down a few weeks, if they mold they're no good. Lemons= same. I am soooo paranoid about things being rotten but apparently, this is what makes it good.
reply
pentrixter
-It also caramelizes the out side chicken? when you deep fry it? so we don't need to use any starches in the batter? - I can't focus on what's she's saying because she ends every sentence like she's asking a question lol. Is it a New York thing or is it just her?
reply
-It also caramelizes the out side chicken? when you deep fry it? so we don't need to use any starches in the batter? - I can't focus on what's she's saying because she ends every sentence like she's asking a question lol. Is it a New York thing or is it just her?
reply
Marcel
maybe she has dark circles and all. BUT she is the exucetive chef and if you'd know what that means then you'd understand what it takes to be one, under all the pressure and responsibility. -a concealer might help on camera though, even at the stove. #love
reply
maybe she has dark circles and all. BUT she is the exucetive chef and if you'd know what that means then you'd understand what it takes to be one, under all the pressure and responsibility. -a concealer might help on camera though, even at the stove. #love
reply
Matt
1: 10 I told Koji it had a small dick and would never amount to miso. Played death metal at 3 am, and got a -Instant Yeast is my BFF- tattoo, but still the koji does not seem agitated. -Seriously though, that chicken looks next level delish.
reply
1: 10 I told Koji it had a small dick and would never amount to miso. Played death metal at 3 am, and got a -Instant Yeast is my BFF- tattoo, but still the koji does not seem agitated. -Seriously though, that chicken looks next level delish.
reply
Formidable
So. to see if a chicken is at temperature you stab it with a cake tester, then touch it to your lip. so if it's not cooked you have raw chicken on your lip. I'm not so sure about that.
reply
So. to see if a chicken is at temperature you stab it with a cake tester, then touch it to your lip. so if it's not cooked you have raw chicken on your lip. I'm not so sure about that.
reply
Michael
How to Make the Best Fried Chicken in New York. Visit the south, learn how to make any fried chicken recipe from a grandmother 70 years old. Go back to New York and make said recipe.
reply
How to Make the Best Fried Chicken in New York. Visit the south, learn how to make any fried chicken recipe from a grandmother 70 years old. Go back to New York and make said recipe.
reply
Orion
I'm not trying to make fun of anyone, but seriously, why on earth did it make sense to wear a touche in the kitchen. I've cooked for 20+ years so we won't get into that part.
reply
I'm not trying to make fun of anyone, but seriously, why on earth did it make sense to wear a touche in the kitchen. I've cooked for 20+ years so we won't get into that part.
reply
Neon.Gutters.2020
Don't touch the thermometer to your dirty face and then contaminate the food with it. Might as well just lick it. Great vid otherwise, but that is not okay.
reply
Don't touch the thermometer to your dirty face and then contaminate the food with it. Might as well just lick it. Great vid otherwise, but that is not okay.
reply
Florent
Is it true that once you've made koji, you don't need any more -dry Koji- as adding rice to the mixture simply makes new/more koji? (like adding wine to vinegar)
reply
Is it true that once you've made koji, you don't need any more -dry Koji- as adding rice to the mixture simply makes new/more koji? (like adding wine to vinegar)
reply
Add a review, comment
Other channel videos
