Julia Collin Davison demonstrates how you can master the ultimate chicken technique by making chicken under a brick with roasted potatoes, demonstrating how to spatchcock, flatten, and dry-prep the bird for maximum skin-to-pan contact and crispiness. Plus, Jack Bishop shares what to look for for selecting the best mozzarella cheese, and Lan Lam demonstrates how to craft a silky, foolproof buttermilk panna cotta.
Chicken Under a Brick with Herb-Roasted Potatoes Recipe: https://cooks.io/4vmq37d
Buttermilk-Vanilla Panna Cotta with Berries and Honey Recipe: https://cooks.io/3ShanmY
The Best Fresh Mozzarella: https://cooks.io/4xyvCkt
The Best Shredded Mozzarella: https://cooks.io/4oEVeI7
The Best Block Mozzarella: https://cooks.io/3Sla76m
00:00 Intro
00:23 Chicken Under a Brick with Herb Roasted Potatoes
12:07 Best Mozzarella
14:38 Buttermilk Vanilla Panna Cotta
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Sargento pricey cheese not very tasty.
Lan 🥰🥰😘
Can a non-stick skillet go into a 450 degree oven???
That’s usually the upper range for a “dry” pan, I think as long as there is actual material it’s quite safe.
The ones that aren’t oven safe to 450°F are usually due to the handle. Many are oven safe to 500°F.
Only problem is I try to reduce my usage of nonstick cooking items…. So I’m thinking about the challenge of getting the same results but using stainless steel or cast-iron….. any suggestions?
That’s what I use. Works great.
I’d say very few people spatchcock a chicken themselves
I guess that might depend on where you live and what’s available to you. Unless you have hand strength issues, spatchcocking is pretty straightforward. The stores I shop at almost always have whole chickens. There’s the odd pre-spatchcocked chicken, but they’re not something I’d count on finding and they’re always pre-seasoned in some way I don’t want. Just give me plain and I’ll zhuzh it up how *I* want it.
Can use cast iron instead of non stick?
He’s full of it… I buy low-moisture for my pizza so I don’t have a big puddle in the end and it does make a difference. And the taste is fantastic… the best I ever had… I use Galbani… I have to drive to the next town to get low-moisture, but I do it
At 52% moisture content, Galbani is on the upper end of the US FDA’s requirement to be labeled “low moisture”. While still considered low moisture, the Polly-O is 53% and does not require the LM label. That was Jack’s point – his explanation just fell a tad short.
@charlieharris3240 He said it doesn’t taste good… he was wrong
A nice roast chicken is a thing of beauty.