ProtoCooks with Chef Frank
ProtoCooks with Chef Frank
I have been a professional chef for 24 years. You may recognize me from Epicurious 4 levels, Pro Chef vs Novice & 101. This channel is where I teach people how to cook, talk about food & explore new things in the kitchen.
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Not only does the onion skin give color, it also provides a natural quercitin, which provides antioxidant, Anti-inflammatory and immune- boosting properties.
I used supper glue and some tape to keep the child safety button, permanently down on my stick blender. So worth it. That button is so annoying.
How long i can store stock in freezer?
I probably wouldn’t go longer than 3 to 4 months.
😮looks so yummy ❤
Thank you 😋
I'm a baker it's easy to turn a baker in to a chef but it's hard to turn a chef in to a baker
So true
I make my lasagna with homemade meat sauce and bechamel, 4 cheeses (ricotta, mozzarella, fontina and parmigiana reggiano. I also make a version with spinach or butternut squash. I need to get a new lasagna pan,; my dad accidentally dropped the last one and it shattered into a million pieces!😢 My dad has to watch his sodium, so I use potassium chloride instead of sodium chloride (regular salt)... It tastes exactly like regular salt.
FYI: lots of butchers would probably be able to grind meat youve bought from them if you ask! Best of both worlds: choose the mest and get it ground!
1 hour boil ?
👍
“I want my beef stock to hold that beef flavor, not be a vegetable stock” *adds carrots/onions/shallots/celery/tomato paste/thyme/bay leaves/pepper corns.
I've watched Chef Frank on Epicurious for a while now, and this is the first time a video on his own channel has been suggested to me! I'm happy to find the channel, and I look forward to learning a lot!
Sometimea I add little bit of pickle juice from tge jar. Gives nice tang to the bleu cheese dressing. Also try serving these great wings with long grain rice. I like my wings baked in the oven before I introduce hot sauce to them in the pan. A bit on a healthier side this way. Thanks for sharing this great video man!
❤ loved watching you on Epicurous tv and I'm so happy I found your channel on KZread. Plus I've got a huge bunch of garlic scapes and now I know what to do with it! Thanks.
Thank you
One of the best meals I've ever had! #SONO
Yum
I love your content Frank! Ty. Doesn't the liquid all evaporate if you simmer it for 10-12 hours?
The best explanation for making beef stock on KZread. Exact information and a superb final product. I found this very useful. So easy to watch and the added bonus of a REAL professional chef, who doesn't 'BIG' himself up. As genuine as they come. Just a great presenter. Really enjoyed this video.
Awesome, thank you!
Awesome
Happy to find your channel. Love your cooking lessons!
Thanks so much!
Hello, you are a great teacher. Thanks a lot for all your recipes. Your simplicity is admirable. That's real life.
My pleasure
Wouldn’t that be something if I use pretzel recipe for bread homemade bread
Where is your recipe?
The recipe is in the description. makes about 1 qt/.94 L 2-3 #/907-1360 g garlic scapes trimmed and chopped 1/2 cup/64 g grated Pecorino Romano cheese 1/2 cup /64 g walnuts 3/4 cup/177 ml olive oil 1/2 bunch parsley chopped salt & pepper
My dermatologist told me to make soup from onion skins because they have compounds that are really good for our skin. I always use them in stock
Did not know that was an added benefit. Thanks!
How much oil
They’re quite fibrous.
Yo, Frank! You’re a Diresta fan? Nice!
Yes I am!
@@ProtoCookswithChefFrank that’s awesome. My 6 year old son always asks to watch your videos with me.
I'm glitching coz i'm soooo excited to make this tomorrow after not knowing what to do with ham bones lying around in the fridge for 3days!!! Yeeezzzzzzzz.... Omg. I can't wait!!! 😆
Big Man! Hear me good ! Chicken fi wash!
I had no idea that I STILL KNOW NOTHING ABOUT COOKING. 😭 And that's how you separate the wannabes from the real deal. 😎
3. WTH is a little "pull"?? Please do a side-by-side? 😁
Wait. Wut. There's a diff between fork-tender & falling apart?? Those are actually technical culinary terms?? 😕
Please, chef, we're not superhuman like you, touching that extremely hot iron pot with your bare hands. 😩 During lockdown, i burned my hands & feet, doing that, coz you know, "how hot can it be???" 🤦 Wasn't able to cook for a month. BRUTAL.
Chef. I have amateur cook legit questions that nobody has answered specifically, as a chef. 😁 1. WTH exactly is "golden brown"?? I need a pic, if not an explanation. Golden & brown are not the same. Like a golden retriever & brown labrador. What looks like golden brown??? 2. WTH is "brown on all sides"?? Front & back? Front, back & edges/sides? If it's a 6-sided cubed meat, all 6 sides, or 2 sides enough??
watch it wiggle see it jiggle
I enjoy watching both your videos on KZread. But haven't seen anything from Beth in months...is she ok?
This was just what I needed! I had failed previously due to low temperature. Thank you!
Glad it helped!
Hey Frank, Doug here. Thanks for the video. I just cut scapes off my plants and cut off bulbs and stalk ends, and want to make pesto for my friends 4th of July week. 2 weeks out. Should I refrigerate my cut scapes and make pesto closer to that day or make pesto now. Not sure how long scapes will last in my refrigerator before going bad for this recipe. Thanks!
Scapes last at least a week in the fridge
Look at these hot bears!
Less greasy = maintain 350 degrees (use a candy thermometer!), don't fiddle with them much, flip over delicately and lift out of oil...if you flood the pot with too many (5+) the oil temp goes down and the oil will soak into the dough more...hope that helps! thanks, Frank
That seems like a LOT of salt 😳
This actually seems like a really good idea for my brother who is a) not much of a cook and b) gluten intolerant. He's also a fan of falafel, and this seems like it has a similar energy. Thanks for passing on the inspiration :)
worst limoncello recipe on the internet...
👍🏻 thanks for the feedback.
interesting - I would've just called that a cobbler! anyway I want some now
No lemon? Also if you were to freeze is lemon a no no?
Oh how great!! Thank you!!!
You are so welcome!
What size beer should be used for this recipe i dont want to throw to much in there
Thanks for the recipe friend! Jesus loves you and died and rose from the dead to save you from h3ll! Repent of your sins and believe for eternal life
No cheese cloth on the final filter?
Это не аранчини, далеко нет. Напишите в поисковике «Аранчини» и узнаете как правильно готовить
TRADER JOE BRIOCHE! I used it to make French toast once and it held up fairly well, but Challah is a staple of my Jewish childhood and I did have Challah French toast once. It's amazing.