- 1 day ago
- #alitasdepollo
- #frankproto
- #chef
- #gq
¿Amas las alitas de pollo? El chef profesional Frank Proto del Instituto de Educación Culinaria y el cocinero casero Lorenzo han intercambiando sus recetas y harán sus propias alitas a su estilo. Instalamos a Lorenzo con ingredientes de un valor de $162 dólares para realizar la receta del chef Frank. Por otra parte el chef Frank realizará la receta de Lorenzo con ingredientes de un valor de $15 dólares. Descubrirás mucho del proceso de cocinado en este video.
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#AlitasDePollo #FrankProto #Chef profesional #GQ
¿Qué vino puede acompañar las alitas de pollo?
https://www.gq.com.mx/estilo-de-vida/articulo/vinos-par-maridar-con-botanas-y-snacks
No olvides suscribirte a GQ México y Latam para más contenido: https://www.youtube.com/c/gqmexicoyla...
¡Comparte!
#AlitasDePollo #FrankProto #Chef profesional #GQ
¿Qué vino puede acompañar las alitas de pollo?
https://www.gq.com.mx/estilo-de-vida/articulo/vinos-par-maridar-con-botanas-y-snacks
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LifestyleTranscript
00:00S.O.S. S.O.S. That is, um, maybe I should have taken a little bit of the seeds off.
00:12Hi, I'm Frank. I'm a professional chef from the Institute of Culinary Education,
00:15and these are all the ingredients for a $162 batch of chicken wings.
00:22Hi, I'm Lorenzo. I'm home cook, and these are my $15 chicken wing ingredients.
00:30All right.
00:32All right.
00:34All right.
00:37What?
00:42Of course, Frank's hot sauce.
00:44Back to the prom. What the hell?
00:51Who am I with today?
00:52I'm sorry.
00:54I'm sorry.
00:55I'm sorry, I'm sorry.
00:57I'm sorry, I'm sorry.
00:59with today?
00:59Right.
01:00Right, right, right, right, right, right, right.
01:04I was planning on making a pork and ginger stuffed chicken
01:06wing with a sweet and spicy garlic sauce.
01:08I had some fresh organic chicken wings
01:10that I was going to bone out and stuff
01:11with a ginger and pork filling.
01:13Oh my gosh, am I going to stuff chicken wings?
01:17I had a nice fatty pork butt, ginger,
01:19Napa cabbage and my Taki mushrooms, beef soup based,
01:22some soy sauce, some rice wine, some egg whites,
01:25and some corn starch.
01:26A lot of stuff.
01:27I didn't have a beer on there
01:28because I knew these guys would take it away from me.
01:30And I had everything I needed to make
01:32my own sweet and spicy garlic sauce.
01:34Some Fresno and Holland red long peppers.
01:36How many do you need, by the way?
01:38How are you going to kill me?
01:40Garlic, light brown sugar, rice vinegar, fist sauce,
01:43and garnished with scallions, sesame seeds, and sesame oil.
01:47Don't screw it up, Lorenzo.
01:48Frank, you're a wonderful man.
01:51Wings, hot sauce, blue cheese, celery,
01:54watching the game, not stuffing, no, no.
01:58With Lorenzo's ingredients, I have some simpler items.
02:00Things you're more likely to find
02:02in your local grocery store and in your kitchen.
02:03Chicken wings, buttermilk, cornstarch, adobo seasoning,
02:06butter, ketchup, garlic, some blue cheese for crumbling,
02:10and of course, Frank's hot sauce.
02:11These ingredients may be simple,
02:13but I'm going to use my chef wizardry to make them better.
02:15If I had to guess, this would cost about 10 to $12.
02:19Oh, 15.
02:21Okay, wings are a little more expensive nowadays.
02:23What would it cost?
02:24Uh, I don't know.
02:26Are we doing like a 60-buck thing?
02:27Are we trying to be a little bit better?
02:30That's what I said.
02:32Now, see, that's a lot.
02:37Okay, I'm getting confusaled.
02:44As we all know, these are just ingredients, no instrument.
02:49I was about to speak in Tagalog because I was panicking.
02:52When I panic, I actually talk in a different language.
02:55Pork and ginger stuffed wings.
02:59Okay, but-
03:00The toughest part of my wing is deboning them.
03:03It's something that takes a little bit of technique and practice.
03:06You have to make sure that you don't poke through the skin,
03:08because if you poke through the skin,
03:09the filling is going to kind of squeeze out or squirt out when you fry them.
03:12I definitely need some help.
03:18Earth calling Rose.
03:20Come in, Rose.
03:21Hi Lorenzo, how are you?
03:23I'm in trouble.
03:24First and foremost, how do I stuff a chicken wing?
03:27I hope they're a little bit on the bigger side,
03:29because that's usually better for stuffing.
03:31Yes.
03:32There's kind of three sections to the chicken wing.
03:34The top section, there's kind of like a ball and socket joint.
03:38The middle section, there's two smaller bones in there.
03:42So let's start at the top.
03:43You're going to take a boning knife.
03:45Feel the joint.
03:46So go around, kind of in a round motion.
03:49Once you loosen up around the joints, you can push the meat down with your fingers.
03:54Sometimes people call it like a sock situation.
03:58Then you're going to get to another joint.
03:59So you're going to, again, want to kind of go around that joint a little bit, and loosen
04:04up any connective tissue that's there, and then continue to push the meat down.
04:09The first one is going to be the hardest.
04:11After that, it's all going to be beautiful, simple, easy chicken wings.
04:15Okay.
04:16Simple.
04:17Simple job for a guy like Lorenzo.
04:21Simple.
04:22Okay.
04:23Well, deep breath in.
04:26These wings aren't going to stuff themselves, so let's get crack-a-lackin'.
04:31So we are basically going to get in here and just be very careful, first off.
04:39This is my first one I've ever done, folks, so bear with me.
04:43Let's do a little incision around, give it a starting point, kind of like they're saying,
04:48maybe the tips of the socks, so I can pull that down.
04:52Okay.
04:53Hello.
04:54Success so far.
04:56So to cut these wings up, all we got to do is separate them out.
04:59The drumette and the flat, the tip goes on the side for stock, and that's it.
05:04It's really simple.
05:05So now I have number two knuckle that attaches to the winglet portion.
05:11I have to battle through, so let's see if we can do that.
05:15Okay.
05:16Mr. Knuckle.
05:17Hi.
05:18Hello.
05:19Hello.
05:20Hello.
05:21How are you?
05:22Goodbye to the first part.
05:23Can you skip the winglet part?
05:24When it comes to my favorite part of the wing, it's always the flat.
05:28It's got a lot of extra skin.
05:29It's got some nice connective tissue that gets all sticky when you cook it.
05:33I'm a big fan of the flats, drumettes are good, flats are better.
05:37Come on, you pain in my Botox.
05:41Oh, fungicles.
05:43Since there's two bones in the winglet, just have to work with one at a time, I believe.
05:48Lord help us, Jesus Christ.
05:49We'll be eating in about a week.
05:52Originally, Lorenzo was going to brine these in buttermilk.
05:55I'm going to use the buttermilk for something totally different.
05:57I'm just going to dry rub them with some of the adobo Lorenzo gave me, a little pepper
06:01and salt, and let them sit in the fridge for a little while, and then we'll get ready
06:04to cook them.
06:05Thanks, Frank.
06:06That's exactly what I wanted to do today.
06:11By far, the deboning of the wings is the hardest part.
06:14I scrape a little, scrape the other one.
06:17It's really not that bad.
06:18I'm sure practice makes perfect kind of thing, just like anything else.
06:21Come on, you.
06:22Let's do the same thing.
06:23Hi-yah.
06:24I'm proud of myself.
06:27I have to tell you.
06:28Well, you guys, not bad.
06:30Not bad.
06:31Number one.
06:32Seven to go.
06:33That probably took me, what, 10 minutes?
06:35But now I know what you do first, so just a couple minutes each, a few minutes each.
06:41But you know what?
06:42It's worth it.
06:43Now I'm thinking it's kind of cool, because who would expect a stuffed wing?
06:48That was it, you guys.
06:49That was my last one.
06:50Let's move on to the stuffing.
06:52So I've got this beautiful pork butt.
06:54The first thing you're going to want to do, Lorenzo, with the pork butt is you've got
06:57to bone it out.
06:58I just have to de-bone a portion of it.
07:01The other portion of it, I'll just save and roast later, yum yum.
07:05This looks really delicious.
07:08I love pork butt.
07:09I just don't like pork butt with chicken wings.
07:13You've got to grind meat when it's cold, because there's a lot of fat, especially in this cut.
07:19And you know, the friction heats it up, and the fat renders that.
07:24You don't want to do that.
07:25So everything has to be really icy cold.
07:26Actually, quite satisfying, this is fun.
07:35You know, I'm going to write a note to Frank that I buy my pork ground already.
07:39So you've got to grind your own meat.
07:45I'm not kidding.
07:46That was actually kind of fun.
07:47So here's the big shakeup, and how I'm going to change Lorenzo's wings to my wings.
07:53I'm going to take these chicken wings, and I'm going to confit them.
07:57Usually when you confit, you're cooking the animal in its own fat.
07:59For our purposes today, I have vegetable oil.
08:02So not only am I going to confit the chicken in the vegetable oil, I'm going to strain it
08:06out and fry it in it too.
08:07The finished texture of the wing is going to be really nice and melty.
08:13It's going to have a little bit of chew, but it's basically going to fall off the bone.
08:17I'm going to take these, put them in a 350 degree oven for about 15, 20 minutes, and then
08:22I'm going to lower my heat down to about 250 and let them cook until they're fork tender.
08:27That could be an hour and a half to two hours.
08:30After the wings are cooked properly, I'm going to take them out of the oil and put them onto
08:35a sheet tray with a piece of parchment, and I'm going to take them and put them in the
08:39fridge until they're chilled all the way through.
08:42If I fry them now, they're going to kind of fall apart.
08:45I'm going to take this oil, strain all the little bits and pieces out of it, make sure
08:48there's no moisture in it, and then that's what I'm going to fry them in.
08:51This is all the ingredients for the filling.
08:54So let's start with the cabbage.
08:56This is just a lovely Napa cabbage.
09:00This has a lot of moisture that will be drawn out from this cabbage, and I don't want that
09:04moisture when I stuff the chicken wings.
09:07So in order to do that, I have to add some salt to it, and I'm actually going to start
09:12chopping up mushrooms, my atake mushrooms.
09:15I want it all the same size so nothing's poking out of the chicken wing whenever I stuff it.
09:22Lorenzo gave me the blue cheese to kind of just crumble over the wings, but I really want
09:26to make a dipping sauce out of it.
09:29So I'm going to use the blue cheese, a little bit of the garlic he gave me, fresh cracked black
09:32pepper, and some of the buttermilk that he gave me for a marinade, and I'm going to make
09:36a blue cheese dip.
09:37Let's get our cabbage that has been nicely strained of its moisture.
09:43Let's get this dashida soup base.
09:47But why beef soup base?
09:49Is this just to intensify the flavor as a powder?
09:52It is, and it'll also give a little bit of color to the meat, because when you fry meat
09:57like this, it doesn't have exposure to oxygen, it won't turn brown as readily.
10:02Never knew that.
10:03That is really cool.
10:04Garlic, of course.
10:05You can't do a dish without garlic.
10:07That is a lot of ginger, which I like.
10:10This is going to be spicy.
10:11I'm only using one egg white.
10:13And this is the cilantro, which I thought was parsley.
10:16It's cilantro.
10:17That looks good.
10:20And one of my favorite aromatics, scallions.
10:23Now, I'm just going to combine the liquid portion of it, and then I'll do the cornstarch
10:27in the liquid, like I'm doing a slurry, just to make it easy for myself.
10:30And I'm just looking for this to come together and not be just as thin as the buttermilk.
10:35I want the mashed blue cheese to give it a little texture, but that's really all we need.
10:40That's our dip.
10:41I'm going to throw in the fridge for when it's time to plate.
10:43Now we need the start of this filling show.
10:47Wow, the smell that's coming off of here.
10:49I'm smelling this beautiful white wine vinegar.
10:52I can smell the ginger.
10:53The second hardest part is actually getting the stuffing into the wing.
10:56What have we got here?
10:57Lorenzo, one more quick thing.
11:00When you make your pork mixture, you're going to put it in a piping bag and then squeeze
11:05it, you know, twist and turn into the chicken wing itself.
11:10All right, here we go.
11:12I have to start filling the wing lip, which I will press.
11:19So let's keep going.
11:20And that's the bell to stop.
11:24I've stuffed it, but I still have to close it.
11:30If you don't skewer it and fold it over, some of the filling might escape out.
11:33These are gigantosaurus toothpicks, you guys.
11:36I didn't want to go through the skin.
11:39I don't know if I'm supposed to or not, but it's actually easier to go through the meat
11:44portion.
11:45So look what I've done there.
11:47Not bad.
11:48Huh?
11:49That's not bad.
11:50Let's continue.
11:51Okay.
11:52Here we go.
11:53I don't really feel like it's overstuffed.
11:55It really doesn't.
12:00All the chicken wings have been filled, stuffed nicely.
12:04Some perhaps a little overstuffed, some okay stuff.
12:08Let's start making the sauce.
12:09Lorenzo sent me some Frank's hot sauce, which is really good.
12:13But we're going to make some Frank's hot sauce.
12:16This hot sauce couldn't be any simpler.
12:17It's basically throw everything in a pot and puree it up.
12:20I have some water, have a little bit of garlic and I'm not too worried about how these are
12:25cut and then they go right into the pot.
12:27I am familiar with these chilies and I do know that this is a bit more sweet and this
12:33is a bit more hot.
12:35I have two hot habaneros and those are just going to go in whole.
12:38I'm not even going to cut those up.
12:40We're going to eventually puree it.
12:41The rest of the peppers I have are just kind of sweet peppers.
12:44I'm going for color.
12:45I'm not worried about the seeds.
12:47Am I going to use the seeds?
12:50I think I will.
12:52Most people think that the peppers heat comes from the seeds.
12:56It doesn't.
12:57It comes from the ribs on the inside of the pepper.
12:59I'm just going to put you all in there.
13:01A really nice big pinch of salt, about a quarter cup of some good cider vinegar.
13:05Just a nice shot of sugar.
13:07I'm probably going to do about a quarter of a cup, but I'm going to use my magic chef hands.
13:11And all we really have to do with this is let it simmer until our peppers and garlic have softened up.
13:17I had two of those habaneros.
13:20I'm taking one out.
13:21I want to taste this with the one habanero.
13:23And if it's not spicy enough, I'm going to add the second one.
13:26We're going to do spicy.
13:28Why not?
13:31You can smell that habanero.
13:33Okay. Wow.
13:34I should have done that.
13:38Wow.
13:43It's really spicy.
13:47Okay.
13:48I like spice, but it's going to be good.
13:50I'm going to add fresno peppers, garlic, and the holland mix.
13:55One cup of water, light brown sugar, rice wine vinegar.
13:58That's the sour part.
13:59What Rose had mentioned on our call was there's going to be bubbles at start, really small and fast, which is happening right now.
14:08But it's going to eventually become bigger bubbles.
14:11That's when we'll know that we're done.
14:13I'm going to add a little xanthan gum.
14:15Now, xanthan gum is a natural thickening agent.
14:17And what the xanthan gum is going to do, it's going to keep the water from separating out from the peppers.
14:22And it'll keep it all held together.
14:25All right.
14:26Don't get this on your hands or in your eyes.
14:28Ooh.
14:29You can smell that it's spicy.
14:31I'm glad I didn't put the second habanero in.
14:35Aha!
14:36Big bubbles.
14:37It's time to add the fish sauce.
14:38I love fish sauce.
14:39I have bottles and bottles of fish sauce.
14:41It looks really, really nice.
14:44For the wing sauce, Lorenzo gave me some ketchup and garlic.
14:47I have a little bit of butter.
14:48I love ketchup and wing sauce.
14:50It gives a little sweetness, a nice pinch of salt, and then some of Frank's hot sauce.
14:54I'm going to use the whole bottle.
14:55Look at that color.
14:56It's beautiful.
14:57I have another bottle I brought with me.
14:58I'm just going to put a little more in there.
15:00All that I want here is for my butter to be melted and incorporated, and the sauce to be warm.
15:05I'm done.
15:06It's time to fry the chicken.
15:07So we took the oil that we confit the wings in.
15:10We strained all the bits out, and this is that oil.
15:12I got veggie oil, and I'm going to do just a few at a time.
15:16I'm not worried about flats or drumettes at this point.
15:19I'm just looking to get them hot.
15:21So you see what happens when I put them in the oil?
15:24They start to bubble away beautifully.
15:26Are you doing okay?
15:27Are you working with me here?
15:29I'm just going to leave them in there.
15:31Try not to get burnt.
15:32Dodge the oil.
15:33I'm going to be cooking my wings about 10 minutes.
15:36It's actually a couple minutes longer than normal.
15:38Wow!
15:39The filling's not coming out.
15:41I'm really happy.
15:42Just remember, the wings have been cooked already.
15:44This is just to crisp them up and heat them through.
15:47You don't want to take these out and put them onto a flat surface.
15:50They're going to get soggy that way.
15:52So we put them on a racked drain.
15:54Wow!
15:55Oh, goodness.
15:56This guy wanted to go somewhere else.
15:59And this guy, the filling stated, not bad.
16:02That looks delicious, though.
16:03I can't wait to just bite into that.
16:05I'm going to salt these while they're still kind of hot.
16:07One last thing before we sauce.
16:10I'm going to take a little of that adobo that Lorenzo gave me
16:13and just hit it with another shot over the top.
16:16Let's sauce them.
16:19Time to assemble this plate.
16:21I have my hot wings.
16:22I have my hot sauce.
16:24I got my blue cheese dip and everything I need to put this on a plate.
16:28Are we ready?
16:29Are you ready?
16:30I'm ready.
16:31Okay.
16:32See this little Quasimodo's?
16:33I'm just going to take them off.
16:35Just like remember Frank made a steak and he kept a part of it.
16:39It's like the chef's meal.
16:40That's what I'll say.
16:41This is chef's meal.
16:43They are crispy.
16:44And that's what I want.
16:45So I'm going to put my sauce on, but I'm not going to put it all on right now.
16:48I'm going to put about half.
16:50The liquid has reduced.
16:51It is going to go nicely on this chicken.
16:55And we're going to toss.
16:56Swirl them around.
16:57Give them a toss.
16:58Get them nice and saucy.
17:00Get it all over yourself.
17:01Here we go.
17:02Woo!
17:03Woo!
17:04Woo!
17:05Oh, I don't know why I gave you those sound effects, but whatever.
17:10That looks delicious.
17:12Look at them.
17:13They're beautifully coated.
17:14So let's get our plate.
17:16Get my dipping sauce.
17:18I got some nice chunks.
17:19And here we go.
17:21Let's just do it, folks.
17:23Oh my.
17:24My mouth is watering, I think, right now.
17:26Look at that.
17:28Look at that.
17:29But you want a pile of wings.
17:30One more on the side if you can fit.
17:32Yes, we will make you fit.
17:34Holy smokes.
17:37Let us have a little sum sum on the side.
17:41Let's do some wonderful sesame seeds.
17:45Some scallionos.
17:46Let's drizzle some more sesame oil, because we are crazy up in here.
17:53Look at that.
17:54Beautiful.
17:55And so are the wings.
17:56What's good about these wings, because they're confit, you can see that the bones kind of stick out.
18:09They have a little handle on them already.
18:11Take it, put it in your mouth.
18:17It's a big wing.
18:19But you see how clean they come off the bone.
18:21Look at that.
18:22Flavor is awesome.
18:23You can taste the habanero, but you don't get a huge kick of the habanero.
18:26The sauce sticks to the wings really, really great.
18:28Now I'm going to get me a drumette and try it with a dip.
18:31It's so delicious.
18:34The blue cheese has a little bit stronger of a blue cheese hit to it.
18:38And, of course, like wings should be messy.
18:416 to 8 wings is about my limit.
18:44Not 68.
18:456 to 8.
18:47I'm not a savage.
18:48Well, maybe a little.
18:49I'm just going to cut into it first.
18:51Normally I would just bite it, but I just want to see the filling.
18:54Wow.
18:55Look at that, you guys.
18:57Stuffed chicken wing.
18:59And hello sauce.
19:04Hot, but good.
19:07Holy, sweet, spicy.
19:10Wow.
19:11This is something I would order.
19:12Wow, it's hot.
19:13But it's good.
19:15Wow.
19:16I would never make this normally, but it's hot.
19:21Can I have a beer?
19:23Someone, please.
19:24It would taste so good with a beer.
19:26That's the most delicious thing I've tasted in a long time.
19:29Like, I'm so happy.
19:32Frank, thank you.
19:33Hey, Frank.
19:34How you doing, sir?
19:35Hey, Lorenzo.
19:36How's it going?
19:37Did I torture you too much?
19:40I've never in my entire life thought of ever deboning a chicken wing.
19:47How did you do, though?
19:48Was the boning hard, or once you got it, you got it?
19:51It took me a little while for the first one.
19:53And then I got the hang of it.
19:55I actually said I wasn't ever going to do it again.
19:59But dude, the taste of these wings was fantastic.
20:04A tsunami of flavor.
20:07I am not kidding you.
20:09Oh, my goodness.
20:10They look great.
20:11They taste even better, bro.
20:14I'm not kidding you.
20:15Oh, wait.
20:16But that reminds me.
20:17That reminds me.
20:18Yeah.
20:19Look in the fridge.
20:20Look in the fridge.
20:21Get out of town.
20:22Go to the fridge.
20:23Oh, you are a dog.
20:27You dog.
20:28You dog.
20:29I got mine over here.
20:30A nice glass of beer.
20:31Cheers to you, brother.
20:33Cheers.
20:34Great job, Lorenzo.
20:35They look wonderful.
20:37I'm very, very happy you feel that way.
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