All The Best Ways to Cook Chicken | Cooking 101 With Sohla | NYT Cooking
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- čas přidán 29. 02. 2024
- Get Sohla’s recipe for Spatchcock Roast Chicken: nyti.ms/3Tt8aDf
Sohla El-Waylly, author of "Start Here," is here to teach you all about chicken. Cooking 101 is a new series that walks you through techniques and tips for becoming a better, more informed cook. This episode covers everything you need to know to become a poultry master. From shopping for chicken and preparing your workspace to methods like spatchcocking and, of course, cooking, Sohla’s got you covered. Watch to learn all of Sohla’s tips and tricks, including a demo of her recipe for Spatchcock Roast Chicken.
An earlier version of this video included information about grocery-store chicken labeling that lacked clarity. It has been updated.
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Jak na to + styl
How iconic can a chef be?? Sohla is blowing my mind every single time. We're all blessed to share our time on this Earth with her. 'Got random herbs wilting? Wow, throw 'em in there! Got a random half lemon? Woah, crazy! Just a bit of onion? You don't even need to peel!'
something about Sohla's way of demonstrating.. so gentle and calm but not boring.. like a good teacher..
wow! a bayleaf! get crazy!
@@drawnimo Fresh bay leaf makes all the difference. Go beyond one or two.
You know what I love about Sohla is she's just like yeah theres 400 recepies for this dish do whatever you wanna do make it your own. Really makes you want to experiment & try the food shes showing off. Real inspiration to new & verteran home cooks.
Yes! The amount of times I didn't make stock because I was like "well, I don't have the right ingredients to make a nice broth"... And now..
So happy to hear Sohla talk about how "french cooking techniques" are NOT the be all and end all way to prepare food 🤘
Why? Why are you happy to hear that? Who ever said that French techniques were the end-all be-all way to prepare food? You seem like a racist with a PhD in the bigotry of low-expectations.
“I’ve never thrown away a spice.” Sohla is so real for that ❤
Five minutes in and I’ve already learned like 6 things. First stop tomorrow is gonna be arguing with my mom about wooden cutting boards.
Sohla is my current favorite cooking teacher. She is so funny and charismatic and explains everything so well. Love her.
Sohla is SO passionate about food, it just radiates.
I got food poisoning from chicken this week and I’m watching this anyway because Sohla is always unmissable 😊💕
She’s absolutely adorable and I love her easy approach to teaching and this show
Yikes! I hope it wasn’t from chicken.
I guess get back on the horse? Though when I've been there, I've wanted crackers and to stare into the abyss. Hope you're feeling better!
wow, that’s dedication. when I got chicken food poisoning from a very popular fast food chain, I couldn’t watch or listen to their commercials or drive anywhere near one FOR YEARS!
Handily there's info in this video about avoiding that!
This is the most informative and well produced cooking series on youtube period. Sohla is an incredible teacher and I hope this series can continue for as long as humanly possible.
I'm 61 and learned an absolute ton of helpful info from this video. You have a new fan, Sohla!
I have been cooking for thirty years and I always learn something new from Sohla's videos. She is so relatable and charming. I just want to watch more! I hope this series continues. It's awesome!
czcams.com/video/lKA-xUSZSRo/video.html
"There are no hard and fast rules in cooking." Amen Sohla!
Except “stop washing your chicken”
this is my first youtube comment ever -- I LOVE SOHLA! I dont even eat chicken, but I am here!
I’m 67 years old and you would think I would know this stuff. Well I don’t. And I love being under Sohla’s wing (😊). I will run out and get a whole chicken tomorrow!!
I'm 157 years old, and I've forgotten and re-learned this four different times.
@@SuperTinyTurtle this would be a happy repeat
😂 I'm 65 and I was thinking the same thing!
@@aprilsmith2265 I’m glad I’m not alone!
@@aprilsmith2265 Happy to know I’m in good company!
Love Sohla; her explanations and instruction are the best! Thank you and please keep sharing her videos!
Who else loves Sohla as great cook and also an awesome human being?
Sohla is so fun to watch. She’s humble, funny, practical, honest and straightforward.
So glad that right off the bat, she shared Asian recipes and modified even the chicken soup to not conform to any notions of ‘this is the only way’. I’m going to steal her motto - ‘there are no hard and fast rules in cooking’
I spatchcock my turkeys. I bought a pair of tin snips, which are big metal scissors with long handles. They're used for cutting sheets of metal. Sanitized and oiled them and they're my special spatchcockin' sheers lol.
It's really the only way to cook a whole bird
That is such a good idea ❤😊
What a great idea? I almost dislocated a finger trying to spatchcock a turkey with my poultry shears!
I did it myself the first year and it nearly flew across the kitchen!😅 Now I ask the butcher to do it for me. It’s the very best way to cook a turkey (dry brined)!!
I got "Start Here" for my birthday and I used Sohla's spatchcock chicken recipe at Thanksgiving. It was UNREAL.
Omg sohla baby chef??!? Ahhh congrats, how did I miss that before? 🎉💕
If you go re-watch the rice episode you can totally see it, I didn’t notice it the first watch but I just went back and it was definitely noticeable.
if you checked her ig, shes already given birth!!
@@tyyenna that’s awesome! 😄
@@tyyennaomg 😭😭 yayyy
@@tyyennaYeah her baby was born last year in September.
Most amazing and least pretentious cook out there, love her♥
LOL. She literally cried racism where there was not racism.
Love Sohla! Please, more of her
Sohla is amazing I love how she explains everything ❤❤❤
Wow. I watched her making eggs and couldn't believe how good they came out, and now the chicken. I did the spatchcock recipe just as she did it, except olive oil and not ghee, and it was just incredible. I would do it that way every time. And it is easy too. Just beautfully browned, crispy skin, incredibly moist white meat and perfectly done dark. I only wish a chicken had a dozen wings.
One of the best collections of chicken cooking tips I've seen in a very long time. Solar is an excellent teacher.
So glad Sohla did Chicken Adobo. My family loves it. It's so tasty. Got the recipe about 40 years ago from a Filipino friend. As she said "Best over rice".
I’ve been cooking all my life and I still love your perspective and techniques in the kitchen. Thank you Sola!
I enjoyed watching and learning from you. It’s always a gain to watch you all cook in NYT Cooking. Bravo!
i love sohla she’s such a charming host and makes cooking feel so approachable. grateful for this video ❤
i appreciate the cross contamination lesson so much. i always get so worried i’m doing something wrong so this really helps me know how to keep clean
Sohla! You have a beautiful gift of teaching. Simplicity and humor…and beauty! I hope you continue to share your knowledge with us. I’m excited to get back in the kitchen and try some new variations and methods. Thank you! Congrats on the baby bump! You and your family, take care.
Omg Sohla congrats on the pregnancy! I love you and I totally agree with cutting up the onions that’s why I always loved watching you since Bon Appetite
Thank you Sohla and #NYTimesCooking. Every single second of your videos I am learning something and all of the questions I get while watching always get answered.
I find watching Sohla so calming, and then I learn stuff along the way.
Sohla! You are so refreshing! Love your videos and your energy!!
I absolutely love this series!!!
This is the best cooking tutorial I've ever watched. Amazing.
What a wonderful video!!! You're a good teacher, and I love how you are not hung up on tradition. There's more than one way to do things, and I love your logic😊
I just received your cookbook, absolutely perfect. I love how you explain everything and the reasoning why you do stuff. And you and Ham are adorable to watch. Thankyou
Sohla, the way you instruct is a gift
Love these videos!! We need more Sohla!!!
Sohla is a gem and wonderful teacher!
Really interesting and simple recipes - Can't wait to try them! Sohla is the best
So frick'n excited to see Sohla preggers!!! Congrats to both of you! It couldn't happen to a nicer couple!!!!
Always a delight to see a Sohla vid. And all of this looks amazingly delicious. Also YES no hard and fast rules in cooking! If it tastes good to you and anyone you may share it with, it was a win.
Love these series. So many useful insights ❤
It does NOT get any better than this. Sohla is a gifted chef and teacher. I thought I knew how to roast a chicken. Well, I learned quite a bit here. Thanks so much, Sohla.♥
I'm so glad you addressed the bones. I am an unabashed bone hoarder and my soups and the people who eat them are very grateful for that.
I love Sohla and I would watch her make anything. It always looks so good
You are rocking my world girl! Thanks so much for your down to earth cooking lessons!
Sohla, you're just incredible
Always nice to see Sohla, her energy is absolutely fantastic. Also Congratulations is an order!
Looking forward to this video.
Wow, this was great!!!! so many good tips, and just downright practical simple wisdom. I am a new fan for sure!
Inspiring, enthusiastic, entertaining... Awesome fun!
Thanks, Sohla!
This series is everything🙏🏻
Sohla makes me a more confident home cook. Thank you Sohla, we'll follow you anywhere ❤
I enjoy Sohla’s videos so much!!!
Excellent explanation of the cooking of chicken. Thank you for coursing on prepping first before handling the chicken!
For the brining, if you only have fine salt, then a good old salt shaker still works to get a regular distribution. You can wash it off when you're done.
such a joyful video to watch. Thank you.
Thank you for explaining the wood cutting board thing for raw meat!!!
Plastic is still fine to use but is a bit more energy intensive. If you have a large sink plug it up, put all the chicken contanimated tools in the sink, cutting board, knife, bowls for scraps (I line a ziplock bag in a bowl for skins and bones to make doggy broth and freeze for later). Drizzle them in dish soap, and heat water to a boil enough to submerge the board. If your sink is small do multiple pots of boiling water to pour over. All the chicken bits left on the knife and board will immediatly turn opaque.
It's an effort but I have never gotten sick from chicken.
Another way is to put plastic boards into the dishwasher and let it do all that work. I'm don't normally run my dishwasher, but if I've used plastic boards, in they go. @@1337billybob
Yeah, that was a surprise to me. I have a set of plastic color coded board toppers that I’ve been using, I’ll have to rethink those. Maybe I’ll keep a separate board and wash with vinegar and boiling water immediately after use. Gotta be careful not to contaminate the sink with it. 🤷♀️
I learned so much! This was incredibly helpful. More, please!
Oh Sohla, I love you. What a breath of fresh air.
I love this series!
Sohla, by herself, teaching us how to cook, is pure gold!!
Thank you! Can't wait to try the adobo. Yum.
Love Sohla’s videos!! Keep them coming please 🎉 love from South Africa 🇿🇦
You are a great chef and a wonderful teacher. Thank you
even with her book, i ALWAYS learn something from sohla’s videos 🙌 these are fantastic
Wonderful recipes and the instruction is so helpful!!!!
Sohla! you're awesome, thank you!
Fantastic series!
You are a Revelation! Your way of sharing your knowledge and your care in giving advice from such a humble viewpoint.... is Amazing! Learning to cook is the unavoidable result of watching your videos! I thank you and wish God blesses you in your future culinary (and personal) pursuits. Greetings from Puerto Rico. Your honesty is humbling.
We love you Sohla!! 💜
The best Chicken I have ever made, thank you Sohla for the spachkock class. I went out purchased a 5.2 lb chicken & Ghee by Servio...my partner said he had NEVER had chicken like that. You are the best!
Sohla is beaming with her belly ❤❤so adorable and the chicken recipe YUM 😋.
Yes she is. So happy for her and her hubby.
Yum these recipes look amazing
GROCERIES!!! as if Sohla wasn't cute enough already! Also, after the egg video I made six fried eggs at once with no broken yolks.💙 still have not made a decent pot of rice without using the " pasta method" but I know about rice porridge now so I fret less about over watering.
Awww, you guys are having a baby. Congrats!!❤🎉
This video is incredibly informative!
This is so imformative. Thanks Sohla and NYT Cooking! I love the chicken wings the most as well. Good idea for dinner. Air-fried chicken wings.
REALLY helpful and easy to follow information.
I love buying corn cobs, cut off the kernels and put the cob in the broth to add that sweetcorn sweetness to it.
Thank you for that hint!
One of my favorite culinary coaches.
I love her SO much!
This is awesome, she's the best.
This video is so good I’ve learnt so much within the first five minutes
NEED MORE SOHLA VIDS
The onion chop was genius babe. ❤thanks Sohla
Sohla is a terrific teacher
Great video, thank you!
I like to get Costco chickens and separate them into breasts, wings, oysters, leg+thigh portions the day I get them - and whatever will not be eaten gets frozen they day it was coked to preserve moisture - I save the carcass, wing tips, and the rendered collagen and fat drippings in the bottom in a bag and freeze that and use it for a quick stock - adding vegetables - more poultry bones if I have some. The frozen chicken placed in sous vide @ 160 tastes just as it did the day it was cooked - but if you try to munch n it for days and freeze the left overs, it's trash because too much moisture has evaporated. I always get a couple of chickens, pull out the wish bone, separate everything out for freezing, then have meat for random nachos, soup, etc - for when I don't have the time to do a whole chicken (I loooove spending hours cooking but sometimes just need cooked protein that is ready by the time I finish prepping the vegetation). I'm up late cooking right now and it's too late to start the bread dough so I'll get to it in the morning. ^^
Bravo! I get one every few weeks and do likewise, breaking it down and freezing it into smaller portions ready to use as needed. It’s often just all the protein I need to add to a quick curry or mushroom sauce. It makes cooking for one easy. Cheers!
I Love Sohla
Can’t wait to attempt the coconut based adobo recipe ❤!
Always proud of our Adobo
I LOVE HER SO MUCH
Learn something new everyday!
27:11 Yes, preach. I never throw out spices, I just think of recipes to use older ones up.
But my mom has had some mislabeled jars of spices for over a decade 😮
When my mom passed, my husband cleaned out her spice cabinet, and there were spices *in their original containers* from 1973! 😂