In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.
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How-To: Make a Veggie Burger with Cara Nicoletti:
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Make your mama proud. Treat yourself. Whatever your reason, Chef E-Dubble’s chicken is the answer. Tender, juicy, and full of flavor, this fall-off-the-bone recipe is simple and has an equally tasty kale salad to go with it. Because eat your greens, kids.
Make sure to stop by Chef E-Dubble’s new pop up Café 633 next time you’re in Downtown LA, and thank him for the best chicken of your life. We promise you won’t regret it.
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This is a special day guys! This is the day Matty shows you How-to make Fried Chicken. It’s not southern fried chicken, it’s squad fried chicken. Squad fried chicken can be from anywhere in the world, as long as you have a good group of buddies to share it with.
First, cut your birds into 10 even sized bucket-ready pieces. Then submerge those pieces in pickle brine for 24 hours. This is an important step and cutting corners will not be tolerated! After 24 hours, transfer your pieces into buttermilk for another 4 hours. Don’t complain about waiting, it’s not that hard and no one likes a complainer. Watch The Equalizer twice or something.. Denzel takes out the entire Russian Mafia in that movie. I think you can wait 4 more hours on your couch. After those 4 hours, evenly cover each piece of chicken in your flour mixture and preheat your oil to 300°. Once your oil reaches temperature, drop your chicken pieces in slowly. DO NOT FUCKING BURN YOURSELF! Cook your pieces for 15 – 20 minutes or until they reach 165° inside. Have you ever burnt your mouth on fried chicken? It fucking sucks, don’t do that to your squad. Let the chicken cool down before serving. After a few minutes, pull out some white bread, pickles and lemons and serve it to your squad.
Fried Chicken Suicide is real! Be careful with hot oil guys.
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How-To Make Beer Can Chicken:
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Sriracha, the hot sauce with an almost cult-like following, is so popular that some people even carry a bottle on their keychains. Lisa Murphy, owner of Sosu Sauces, is here to show you how to make your own at home with her remarkably easy recipe for a spicy fermented sriracha sauce that packs way more of a punch than the rooster bottle you’ll find in your local supermarket.
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Get 15% off all of Sosu Sauces including Whiskey Barrel-Aged Sriracha. Use Code: munchies.
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As chef Lee Tiernan puts it here, rarebit is essentially cheese on toast, but there’s so much more to this classic dish than just melting some cheese on bread. Watch as Lee teaches us the proper procedure for making a rarebit so good that it’ll make you re-evaluate your next grilled cheese.
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