The best way to BRINE CHICKEN at home | Fine Dining Recipe
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- čas přidán 8. 09. 2024
- In this video, I will show you how you can wet brine your chicken at home and how you can use it in fine dining recipe with baked radishes, carrot puree, and lemon sauce.
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#chickenrecipe #cooking #finedining
Thank you Chef. This is such a refreshment. Got sick and tired of Ramsey, James and the lot. Like you say, very fine dining at home without unnecessary show production. Svaka čast i puno pozdrava.
Thank you chef ❤
Such good, condensed knowladge - great service !
Chef u should have ,way way more massive following! Absolutely love ur content ,my fav cooking vids fo sure🫡 learning so much.
Thanks for support ;)
Terimakasih chef,saya rifai dari indonesia..saya suka dengan gaya masaknya.banyak methode yang saya dapatkan dari channel ini,sukses buat anda begitu juga dengan channel nya..great job chef..semoga bisa bertemu dan belajar langsung dengan chef..🙏
Cef terima kasih saya senang denga teknik memasaknya dan platingannya sukses selalu...saya dari Indonesia
Honey for chicken is great for the sweetness. Great video
Thankyou chef
Really I learn more by your amazing food recipe
finally! are 3 years that I cook the radish in different way , considering that its a root you can roast as well !!!!!! bloody hell in 11 years that I am living in England I've only seen it sliced in the bloody salad!!!!!!
شيف رائع جدا افضل معلم اتمنى أن تعلمنا السلطات في طلاء رائع
Lots of love from Nepal chef
Love it! Well done chef!
Great and thank you 😁😁
Awesome! Love it ❤. I cannot find the Lemon Honey Sauce recipe on your channel 🥺
It looks great
Thank you Chef for sharing
Awesome Chef
Gracias, Chef!
Amazing chef loved it ❤
Awesome
Very nice
Love it!
Thanks for sharing Chef Mark
You are welcome ;)
Perfect! Well done!
Thanks Martin ;)
Tq chef love from Maldives
Hey Chef Majk, grettings from Germany. First of all amazing recepies and plating. Also ur videos are verry nice to watch and understand. I have a question about ur pürees, when u do ur pürees did u use any kind of basic texture or agar agar or something else to keep the shape of the dots of püree on ur plate?
Hello, no I am not using anything like that, just puree vegetables and maybe cream or butter or oil
Hi chef Maik, I saw your video and realise you always finish puree and put them in the bottle, while waiting the main to be cooked, how do you make sure your purée be serve hot? Do you put it into sous vide? Or just simply left it in room temperature?
Hello Chef, everything you do is very simple and attractive way but my question is this when we serving for big number like 10-20 people for platted lunch or dinner, how we keep chicken and purée hot? any tips for the same?
Hey guys ,purées does not has to be hot RT is very fine
@ahmednamash4656 but in the winter season, it can get cold. Any suggestions to keep it warm?
great videos Chef Majk!
Thanks Stein ;)
Thank you 🙏🏻
Chef I didn't find lemon honey sauce in your recipe I need
Btw how many minutes on the stove and how many minutes in the oven(temperature as well) chef?
Cannot say that, you have to learn how to cook chicken there is no 1 time for all situations and sizes.
Chef creat some thing india food with plating
Super chief 💕
Looking yummy thanks chef
You are welcome ;)
Thank you chef
You are welcome ;)
Wow this is really fun to watch, easy to understand and really satisfying. Just one question chef, is 45 mins. are enough for brine?
Depend on how much salt you use. Best is to try and find out what is best combination of salt and time for you and your kind of meat.
@@ChefMajk thankyou chef
👍👍👍👍👍👍👍👍👍 thanks!!!!!!!!!!!
Chef you are good
very brave with that mandoline
edit: *and skillfull
Already get many cuts so skills come with experiences and fail 😁
Well done chef
Thx
Hi chef recipe sauce black …??
Haloo chef iam ela from indonesia,i like your vidio and i want to learn with you
What if you drizzle sauce on top?
Why would you do it?
Very nice
And what about the sauce?
Hi chef if replaced carrots 🥕 pure whit wild garlic valuate sauce,what do you thing will be good
You don't need any sauce, there is already one. But if you wanna do wild garlic puree that would be cool.
Thank you Chef. I can't fine the recipe for honey and lemon sauce
This sauce is on my patron as a bonus
nice idea chef
Thx :)
What was green leaf ?
Carrot top
Nice
Nice..
Hi chef, can I substitute milk instead of heavy cream for the puree?
You can but it will be not perfect
what kind of pan do you use when you cook the chicken chef majk?
Common non-stick pan
Recipe ( Dish ) name please Well done Chef😍
there is no special name
@@ChefMajk ok Thank you so much with Love
What's your temperature and time for Oven(chicken breast)?
Temp around 180 and time until chicken is cooked
Hi Chef! Do you have the full recipe posted somewhere? I looked on your patreon page and I only see the honey lemon reduction recipe there
Yes you are right, there is not an exact recipe. I don't do it at all, you are able to cook it just with my video and I want you to do it. I have already video about why I do it like this.
Hello Chef, I didn't find the lemon/honey sauce recipe ?
Is on my pardon page just look properly
Do you have some tips,,where Can i buy nice plate or bowl?i think that some beautiful are in Metro shop.Where did you buy yours?
In the shops in my area. There are plenty plates even in supermarkets, just look around.
You are amazing
Thanks ;)
oven temp 175? I'm new...
Yes around 180C
@@ChefMajk thank you chef.
@ Chef Majk
% off sugar on 7% salt
???
Please???
Sugar is not that important; it can probably be 0-15%.
Nice 👏🏻👏🏻👉🏻
How do you prevent your meat from getting cold while resting it?
After resting will be meat always just warm, that is normal. But you no need to eat meat from the oven piping hot it is not even nice.
Should one at least rest it on a warm plate? Thanks for the reply, keep up the great work
@@t-o-b-ih9193 you can but there not will be much difference I would say. If you take it out from the oven and your kitchen is not cold like the fridge, the meat will be after 3-5 min still decent hot. And then you can use a hot plate for serving, that makes more sense
In my local store they already removed the skin of the chicken. What do I do?
Buy a whole chicken and get breast from there
@@ChefMajk i n ging to cook do 8 person’s, I don’t want to buy 4 whole chikens
@@maxsutmuller3243 then you have to find a shop where they sell breast with skin. There are not many more options
讚
Your voice is so soothing that i had to show it to my wife, asking her when she gets mad at me, i except the same tone.
Just made it worst 🙃
This plate is not going out hot if it's a table of 6... great for a 1 though...
Easy to make it perfect hot for 6 people for me...don't judge others depending on your skills ;)
@@ChefMajk 42 years chef... worked with elder chef roux...I have missed out a bit on the new stuff...but I still like learning...only last Saturday, I discovered that xanthan gum was in leeks!..spent 2 hours scraping them for veg parcels!
And I'm Cunard trained!..
Albeit in the late 70's...I have good knowledge, but I appreciate new knowledge too ..love your videos...🙏👍🏴
Every day a school day..
It's a shame you don't have a blast chiller at home.
I no need it really 😁
👍🫶🏻
Did you ever brine any meat at home? 😜
I made it with chicken submerged in milk, it is very tasty and juicy...
No sir
@@yenextra1 For this recipe I used water, but milk is great as well, or yogurt.
Most the time I dry brine it overnight.
Z
Superb chef
It’s great but it all your recipes the balance between meat / fish and veggies is questionable. Always too much meat or fish compared to the ratio of veggies.
I don’t think these are questionable. I do portions like in fine dining, the same as I did in the restaurant. Plus, if you need more vegetables, no one is stopping you from putting more on your plate. 🫢
To bad all the food is iceold when plating for 4 people🤦♂️🤦♂️
I believe that your food is, but don't judge other people the same way. It is very easy to do it hot even for 4 people
@@ChefMajk i highly doubt that
@Getrekt ok how they do it in the restaurants then...50-100 people in the restaurant, many courses and everything is hot 🤔 believe me 4 plates is nothing difficult for someone who knows what he is doing even with average home kitchen.
In the video I am taking time because I need nice shots but in real life I can do plate like this in 15 sec.
@@ChefMajk they are more people and every one have their station you know this, im trained in michelin resturants myself in france ,denmark and norway.
@@getrekt5651 yes ofc could be 3-7 (sometimes more) chefs in the restaurant but they serve 100+ people for a dinner. Probably every person has more dishes. So for sure 1 chef can do 4 plates alone don't you think so? Chef?