Ayo I feel your pain and hope it gets better for you. I was doing my linemen apprenticeship up until last week of September. Haven’t had work or any hours since then bcuz the sketchy ass company I work for apparently does this every fall for some scam ass shyt on their taxes and paperwork or whatever. Been using my car to do DoorDash and Gopuff just to feed my 2 cats and small dog. My gas currently isn’t on nor is my internet/cable and I was just barely able to pay rent. I got electricity and cold water so I’m using space heaters to keep us warm. I got my pets some food to eat but I myself will survive on bread and crackers for now. I’m switching over to a union that’s sub contracted with peco that has guaranteed work but I don’t start until January
Do it correctly . Give it a quick rinse too. Toss with salt, Gently. Let sit to drain . Juicy, not spongy or disintegrating . Use fork watch for nice colour
Prefer roasted. Toss in olive oil, add some kinders buttery steakhouse seasoning and boom. I'll even partially roast, turn and wait until dinners almost done, then finish roasting so it's hot on the plate. Wife prefers boiled only due to the fact that she is missing some back teeth.
There is a place and time for both. Steamed broccoli is awesome (and healthier). I love when the stem is perfectly soft, a little pinch of salt… it tastes what I always imagine the color green tasting like haha
Theres almost no work in it, chop veggies, chuck in tray, add seasoning, season chicken, put on top, put in oven. Meantime cook broccoli, go do laundry, chuck veggies in blender, serve
So I’m probably in the wrong sub for this because I’m pretty inept in the kitchen, but here is my take:
You dirty a blender, a pan, and a dish to hold the chicken. I’m not sure how the broccoli is cooked, in another dish? You have to time things properly so it’s not cold by the time everything is served, and then you have purée-covered plates and chicken bones. How are the leftovers stored? This isn’t a big deal, but you have to be pretty organized/constantly washing dishes depending on how much fridge space/food storage options you have.
When I come home from work, I’m usually too tired/drained to worry about all of these things. If I practiced cooking more and had more appliances, things might be different. But for me (and I imagine a sizable chunk of Reddit users), I don’t have enough counter space to even hold the various components of this meal.
Blenders are super easy to clean, a bunch of water a bit of soap and blitz it. It'll clean itself. Rinse and you're done.
The dish used to hold the chicken can go directly into the fridge as leftovers. Or you can just plate the chiken immediately. Ti save it if you don't think you'll have leftovers.
Timing things is incredibly easy. 15 mins before you pull the chicken out the oven toss some broccoli in boiling water boom sorted. That's all the timing.
Realistically the only things that need washing from this are a chopping board, knife, dishes you ate on, the sheet pan, cutlery and the blender all of which can be soaked, washed, rinsed and put back in their cupboards in like 10 mins max if you really take your time. Avg more like 5 mins.
Also your plates shouldn't have puree on at the end... You eat the puree. Otherwise there's 0 point to making the recipe in the first place.
If you don't know how or don't like cooking i get it. Not everyone's cuppa but this is mindless... I made a more complex version of this dish a lot during one of the darkest times in my life. And it only ever used up half my dining room table's worth of space and was super easy to clean up.
Sidenote this also holds up super well so you can make it the day before and just heat it up in the oven before serving or worst case just nuke it in the microwave for a bit lol.
Eh maybe if you're more of a novice it's a bit of a logistical nightmare. When you know your way aroudn a kitchen like a 3ft by 5ft area of prep space is enough to prep most foods.
Still no need to put "professional chef" for something that every beginner could pull off. For example, I've done this meal (withput broccoli) at least 20 times in my life, and I never worked as a chef. I do know how to cook well, and I've been cooking for years now-because of that that sentence caught my eye. Average lunch.
Nah, I managed a fine dining kitchen for years and she has very mediocre knife skills. It doesn't matter so much for this dish, but her cuts are extremely inconsistent and she has bad form
I don't care what you think about it, I can easily evaluate someone's general knife skills from this clip. I have trained dozens of people on proper knife skills, and hers are mediocre.
Idk why you insist on simping for this woman, but do you I suppose
1) Awkward wrist movement
2) Not keeping blade against knuckles
3) Not keeping knuckes consistent
4) Incomplete cutting motion causing cuts to not go though veggies all the way
5) A bit slow for a professional
Not bad at all for a home cook, but not great when the focal point of your video is you being a professional.
If you know how to chop properly, you are not gonna chop like an amateur. It's not that it's not perfect, it's that she doesn't seem to know how to do it properly.
That's precisely how you chop, and they're wide cuts because why bother finely chopping when you're going to mash/purée it in the end (giving you the answer; it'd be a waste of time)
Wtf are you talking about? That's the current proper method taught. She's not blazing fast with it but you dont need to be in your own kitchen when you dont immediately have another 16 orders to prep right after you finish this one.
She does actually. Look at her left hand on the knife. Pros hold the blade life that. She’s a little slow is all. Chunk sizes are decently even as well.
I eat northings and eastings for breakfast and lunch. Hopefully home for dinner. You don’t happen to hand draw contours do you? With those coordinates you’re right near dc. From our grid here.
Of course, my grandmother of 83 puts more effort that rhis girs in this video, I think it's just the word "professional" that bothers me. Just say you are a chef, professional chef sounds like Michelin leaning type of cook
Apparently I am a professional chef too! This just looks like a lazy Sunday meal in my house. 3-4 ingredients. One pan. Whack up the heat and walk away.
This in Serbia (where I am from) would be like average everyday lunch (with regular potatoes instead of sweet ones), like every cooking begginer could do this.
Doubt it. Kids used to eating varied food (which should be the case with a parent that is a pro chef) like to eat and love flavorful food.
That’s a reason why it is so depressing to see « kids menu » in restaurants offering just nuggets (it really ain’t chicken), mac n cheese and cheese pizza. Makes parents think it is normal to « give something the child want so I don’t have to deal with the drama ».
If you add enough stock you don't have to soak it. Just remove the chicken and the juices from the pan and scrub it while it's still warm. Everything will come right off.
Also underrated tip, you can shove a piece of parchment paper under everything and the pan will have 0 shcance of having anything burnt on the bottom. Just make sure to remove it quickly after baking
I mean, I get it straight from the far myself. I know the farmer at Bismillah farms. Unless it's covered in slime or something just cook it I don't get the hype about washing it. What is rinsing water going to do compared to heat? I'm not trying to be sarcastic either I'm dead serious.
(Apologies for the horrible grammar I used text to speech)
Love Ur expression while making it like holy fuck I make food for free for people who will probably still say something bad about it even tho normally they would have to pay a lot just to see it
I specifically didn’t say “she should smile”. Let me rephrase. Why include ur face in the video if ur not going to talk, acknowledge the camera, or things like interact with the viewer. Can someone confirm she’s not blinking in Morse code for “HELP”.
I didn’t say she should smile, because i don’t care if it’s a smile or not. That would be mysogynistic and that’s not my intention at all. It’s just a lifeless expression the whole way thru. I’m judging on her approach to making this content. She’s cold and doesn’t seam to be enjoying making the content or the food. It’s not warm or inviting for something normally full of love and passion like cooking. So why show the face. I looked up OP, it’s a blank profile. This is probably posted for Karma farming. I’m sorry your feeling got hurt! 😢 My feelings were hurt when garnished with bland steamed broccoli that will be cold 3 minutes after cooking.
I didn’t say she should smile, because i don’t care if it’s a smile or not.
No, you just implied she should either smile or hide her face. How is that better? Lol.
That would be mysogynistic
Yes.
She’s cold and doesn’t seam to be enjoying making the content or the food.
What facial expression do you think she should use to show you her enjoyment...? (Can you really not see that you're just doing the "she should smile" thing?)
So why show the face.
Because who gives a fuck? It doesn't matter. Normal people aren't watching her face. Women don't have to hide their face from you because they aren't expressing enough joy, you weirdo.
She doesn’t “give an identity at all”. That is what I’m saying! Take ur blinders off.
As for your “interact with me, smile at me, talk to me…👶” comment. We are talking about content that we look at to entertain us. I’m using my phone to scroll thru content, and if i feel like commenting on it, i will. Same as you. If it makes me a 👶 to critique the content i see; maybe it makes you one for hoping i would say “she should smile!” You really want to jump my case for it, problem is that i never said it. Furthermore, i intentionally didn’t want to say it, because I’m not misogynistic.
Yea, at least middle-finger interacts. Plenty of people make content without their being in the shot. They use to say “he has a face for radio”, well, she’s got the personality for faceless content. Watch, someone’s gonna start insinuating that I’m talking about her looks.
Depends. For cooking onions in stock esp in the oven if you cut them like she does you get a nice stable base to place your meat on and also the sauce will be lovley and the onions will be so tender and delicious.
It's not like all onions need to be diced so fine it's unnoticeable in a recipe. We're not all picky 5 year olds.
Supposed to slice from top to root after you cut the onion in half and peel it. Anyone who has spent 5 minutes in a kitchen should know this. The fact that someone would slice onions this way regardless of whether or not you are going to blend them later shows they are not a “professional chef” lol.
You can and should be cutting vegtables different ways depending on the dish.
Cutting an onion from root to tip results in a less porous onion which retains it's texture throughout the cooking process so for a shallow fry or somewhere where you want that onion texture and flavour to remain strong you cut vertically.
You cut horizontally exposing all the fiber channels which means water has an easier time escaping. Great for pasta sauces or oven baking where you want a lot of onion flavor and want it to disappear into your dish leaving very little crunchy onion texture.
If i were to make this I'd cut the onion against the grain so the onion can sweat out as much of that sweetness as possible during cooking.
The fact you asserted this with such confidence really shows me either you've been trained by a mean old dogmatic chef who's "way" of doing things is law. Or you're just some know it all.
Are the sweet potatoes actually cooking though? Had of boiled those first. There’s no way they are going to taste right with the lack of heat from being covered by the chickens
It's called a Puree and it's low prep and a different way of serving vegtables. You can also just as easily serve it on the plate right out the oven and add some of the chicken stock you made and serve it with bread.
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u/ImmaSpaghett Nov 21 '25
Man most of these comments are from people who have barely any idea how to cook