Chefs Review 50 SHADES OF CHICKEN Cook Book!!

oh, I'm Jamie and this is Mike and you guys did this to yourselves and to us, you suggested that our

chefs

review

this

cook

book

. Wow, well done everyone, okay guys, time to unwrap it. It's well known that the iron wrap presents the best you've ever been. I'm trying to keep it nice and tidy. 50

shades

of

chicken

places the New York Times bestseller. rest there he is throwing stuffing trusting so it begins initiation of the young free-range

chicken

at the hands of a mysterious and dominant

cook

James James you have to go back to the kitchen you have to be in the kitchen yes, it's a true story feats recipe suddenly the door of the refrigerator and resting on open swings and I find myself rolling off the shelf or falling onto the kitchen floor shit, my plastic wrap bursts when I land and my bag of giblets slides halfway, so we have to cook something in the middle, y'all read the story now, guys, you.

You would have noticed that the

book

is divided into three sections and gets more difficult with each section, so let's start with a recipe from the beginner poultry section. Ben, would you be so kind as to look through it? to page 23 we're making lard chicken before I bring you the ingredients because I have no idea why they wouldn't want to wear these costumes you could write let's cook a whole roast bird with some flavors we'll start preheating bake at 400 degrees finely grate the zest of the orange in a bowl, its Dana if you read this book before stirring the paprika, salt and pepper, stir and see that he is the substitute, sprinkle a little less inside the cavity now you can massage the oil into the skin first. yes, yes, now we add the rest of the paprika.

You'll know you've done a good job if your hands start reading and you cut the orange into quarters and pop them into your bird, the cavities aren't as big as we thought they might be, but we put two on the outside, so half a sin asked. go out. You are better than this. Jane, come on. Rose for 45 minutes. Criss-cross the bacon after 45 minutes. This is how I pay for 45 minutes to Head Start, another 20 minutes. after the bacon then log in right away it smells nice and Christmassy Nanette my stuff but I don't get the baker smell it smells really good and you're protecting the bird from overcooking but I like the fact that it continued . later, so you still get it also orange and paprika, a good combination.

It doesn't seem like a very good combination to me. I think it would be a very good idea to cook it for Sunday lunch, serve it to the family, your name and everyone, and then when he asks for the recipe give him a recipe book guys, you have successfully navigated through the newbie bird, now it's time to move on to the second chapter of the book that falls apart okay so these are sticky fingers aka brown sugar bourbon chicken fingers serves six okay this time I'm reading okay I'll perform the act you can move on Using a sharp knife he cuts the brisket lengthwise into inch-wide fingers It's around midnight He's got me in pieces again Whisking his last fancy coffee Sugar and Berman's simmering in the kitchen smelling of juice and sloppy combine well chili powder, cumin, mix well until completely coated, but salt level don't just throw it away, I got it, ask me first cover the bowl with plastic wrap and let it marinate in the refrigerator for at least At least an hour or more if you want the chicken to wait.

Oh God, wash your hands and then in a pan we're going to heat sugar, honey and bourbon until it boils. Our chicken has been waiting in the refrigerator and now. you want it so we're going to pour half of our sweet mixture into it, put it on a tray and we're going to cook it under the grill or the American Book reuler, look what's going on James, I think this is what happens first of all, your defenses they go away so you push it away and you try to pretend like you don't like it because you're not sure if you like it or not and then little by little you realize that you're getting into it and you start to enjoy it and you just let it all out all that's left to do is roast them until they're cooked and then brush with a little more glaze and serve with a splash of lemon juice seasoning triangle we've got the salt we've got the sweet they're also suggesting sour, that's the tray of sticky fingers another time.

I'm not convinced about this, wallah um, well, because it's to say you know chicken breast and it's not that sticky or they like to take it out, take it out, stick it well. Cheers, it's literally honey dripping from the honey whiskey with a little spice. I really like that any wine likes whiskey with the wrong taste. Yes, there is an unusual combination of flavors. These recipes work and are good, but there is nothing innovative in the book. Aside from the fact that there are sexy stories with every recipe, but I'd say a simple wet nonsense is fine, something personal.

I always think that chicken breast doesn't cook better this way because it gets a little dry, but flavor-wise, Hmm, I didn't think you did. I'd get over it that quickly if I'm completely honest, but now you've gone crazy and I'd like you to turn to page 130 to get your flirty croquettes recipe and I guess the problem is the fact that we're not cooking, we're cooking the hands, that's reaching a little. I had never seen anyone move a knife so quickly and surely he snapped it so smoothly towards me. I barely realize what happened until I crumble into a crunchy pile.

This recipe needs a bloody knife and a disciplined hand I have to look at that's what's scary starting with cooked chicken in this one we're just going to pulse in a food processor we're going to pulse the chicken oil in the pan there's no sex in this recipe 1 finely chopped small onion. We have forgotten something very, very important. This is the advanced section. We have read the tests, so it is very close. There's not much to give. Is there? This is your idea. My name. I am not. I mean, like in Hay. there is not much distance between us to make nuts KN goes in a quarter cup of flour, come on, come on, on the onion, just beat recklessly.

I like to gradually add the milk. I thought we agreed in 2019 that we were going to go up a little bit. This is pretty idiotic, it looks like a lumpy roux, but remember there are chunks of onion. Scrape the mixture into a bowl and add the chicken. They thought the wives were going to support us. The chicken mixture is chilled in the refrigerator for one hour. and in that time we can confirm that Ben and James took everything off, except I think I can see that using wet hands two and a half inches 18 times Meanwhile, in a shallow wire bowl, beat the eggs and then in a bowl separate the breadcrumbs with herbs and cheese, ah this.

It would be interesting. Can we do a double action now? Don't laugh too much. I need to heat the oil. You're ready for a pirouette. James and going around because this is my free hand. There we come back, we dip each croquette in it. egg mixture, then top with breadcrumbs and transfer to a plate and then we're going to fry in batches, turning it twice until it's golden brown, let it brown for about three minutes third recipe so far, as good as

review

I think it has sense crispy chicken. Parmesan ding croquettes are these, I think they look better, that's not why I expect them to come out of the inside of a croquette, but that's because I'm used to stuffed with mashed potatoes and cheese, but I like it because I find what excites me how satisfied I could be. but then it starts to dry out a little doughy.

I like the taste, a little doughy for me. Correct

chefs

in general, what do you think? Nothing innovative, but reliable tasty recipes and I could never put it down. Well, look, we've spent a decade trying. to make cooking fun and I thought it was a lot of fun and if that gets more people cooking simple, tasty combinations of classic flavors and I like the fact that it celebrates the whole bird, then it's 20 dollars, which is about 15 pounds, Does that change your opinion? a lot of good recipes as a bargain. I may not put up my bookshelf, but I might give it to someone I know there's a chicken with a happy ending.

Chicken with a happy ending from us to you. I could leave before you start. That one has the keys if If you like these cookbook reviews, be sure to like the video to let us know and also comment below with more cookbook suggestions for our chefs to review. See you Sunday at 4 o'clock for another time. In the meantime, we either have to return those costumes from Amazon or explain the receipt to our accountant, like we mentioned. Sorted is run by a group of friends, so if you like what we're doing, there are lots of ways you can do it. support us and get more involved everything you need to know is linked below thank you and we hope to see you again in a few days so anyone who can open the door so I don't have to