TriggTube | @TriggTube

The Crispiest Chicken Wings

I’ve tried, baking, frying, air frying, roasting, and broiling, but these are by far the best wings I’ve ever made. If you’ve ever had Korean Fried Chicken wings, this is a great approximation.

Baking powder and potato starch are pretty common to give wings a crispy skin, but I got the vodka idea from @kenjilopezalt. Credit to the master.

Recipe

20 Wings (Flats or Drums… it’s ok)
6g Baking Powder
10g Corn Starch
2g Salt

Mix these together and place on a rack to dry in the fridge for a couple hours or overnight.

JUST BEFORE you are ready to fry, make a batter from

88g Potato Starch (Substitute Corn Starch)
88g Flour
2g Baking Powder
2g Salt
100G WATER
100G VODKA
1 qt Neutral Oil (Canola, Vegetable, Peanut)

You are looking for a really thin batter that drips from the whisk in a ribbon for about half a second before turning into drips.

Lightly coat each wing and fry at 400F in batches of 5-6 for about 5 minutes or until barely golden.

Then cool on a rack before frying at 400F for another 3-4 minutes until golden brown.

Sauce and Serve.

#chicken #chickenwings #superbowl #appetizers #snacks #recipes

35.9K 490

The Greatest Nutella Recipe of All Time...

1. Grab spoon
2. Scoop @nutella directly into your mouth
3. Repeat as desired

Happy World Nutella Day

#nutella #worldnutelladay

3.3K 104

What's the difference between bacon, pancetta, and guanciale?

What should you use in a carbonara?

Watch the video to find out?

#italianfood #pancetta #carbonara #bacon

116.8K 915

Happy Lunar New Year!!!  蛇年快乐

This is seriously one of my favorite Chinese dishes, but to be honest, I’d never heard of it until I lived in China, where it became one of my go-to dishes. If you’re not a big fan of pork belly, then the same sauce and cooking process can be used with other cuts of meat like beef chuck, or short ribs. 

Ingredients
• 1.5 pounds skin-on pork belly (Cut into large cubes)
• 60g Shaoxing Wine (OR Dry Sherry, Mirin, Dry White Wine)
• 40g Light Soy Sauce
• 60g Dark Soy Sauce
• 20g Rock Sugar (OR 15g White Sugar)
• 1 inch Ginger Knob
• 2-3 Anise Stars
• 1 Stick Cassia Bark (OR Cinnamon
• 2 Cups Pork Water

1 Blanche the pork belly in boiling water for 1 minute and strain away the floating “impurities.”
2 Remove the meat, and save about 2 cups of the remaining pork water for later.
3 Add the meat to a braiser (OR a thick and wide pan), and cook on high for 3-4 minutes before adding the wine, soy sauces, sugar, spices, and covering about halfway with the pork water from step 2.
4 Reduce the heat to medium, and simmer for an hour with the lid on. Stirring a bit every 20 minutes. If the liquid evaporates too much and the sauce is already thick, then add a bit more water.
5 After the first hour, shift the lid to the side and continue to simmer, checking every 10-15 minutes until the sauce reaches the desired thickness. To speed up the thickening, remove the lid entirely, but be careful because the sauce will burn if it gets too thick while on the stove.
6 Plate and enjoy. Happy year of the Snake. 蛇年快乐


#chinesefood #lunarnewyear #porkbelly #cooking #asianfood

23.7K 256

What are your most underrated kitchen tools? With @shaunsonexplains

#cooking #kitchengadgets #kitchen

49.4K 330

What is the difference between Cage Free, Free Range, and Pasture Raised Eggs?

Without talking about the taste and health elements of these eggs, I think it's important to know what the classifications ACTUALLY mean.

Because the names all sound pretty good, but what does it all really mean.

#eggs #pastureraised #chicken #foodscience

217K 1K

This is one of my FAVORITE dishes to make, and I'm so glad it's the final episode of the series. It ties a lot of different ingredients and techniques together, and if you haven't had it before, work your way BACKWARD in the alphabet and start here.

If you've watched the whole series so far. You're amazing. Grazie mille.

50g Diced Guanciale
100g Pork Sausage
50g Onion Diced
Red Pepper Flakes
1 C Tomato Puree
1 Whole Egg (Plus 1 Yolk per Serving)
25g Pecorino Romano
2g Freshly Ground Black Pepper

1. Heat the guanciale on LOW until the fat renders and it gets a little crispy.
2. With the fat still in the pan, remove the guanciale and brown the sausage, the onions, red pepper flakes, and tomato puree.
3. Start cooking the pasta, and in a separate metal bowl, combine the eggs, cheese, pepper and a ladle of starchy pasta water.
4. When the pasta is done, combine everything in the metal bowl and stir constantly over the heat of the pasta water.
Stir till the eggs thicken and the sauce is creamy. Then add a splash of pasta water to achieve your final desired sauciness.

#italianfood #pasta #carbonara #zozzona #cooking

492.2K 2K

How to make the best hot cocoa in the world...

Like I said in the video... it all comes down to choosing the best chocolate.Any hot chocolate is going to be good, but if you really want to treat yourself to something great, give this recipe a try.


Recipe for 2 Cups:
1 1/2 c Whole Milk
1/2 c Heavy Cream
1 tsp Powdered Sugar
200g High Quality Dark Chocolate*

*If you prefer milk chocolate, go for it. If you like even darker chocolate, try that.

-Heat everything together on the lowest heat possible, whisking regularly to make sure nothing burns on the bottom.

-Heat until everything is perfectly smooth, and the serve with whipped cream, marshmallows, or however you like it.

NOTE: If you're using a chocolate with a stabilizer in it, the hot cocoa will thicken as it heats up, so add some more milk to thin it out. The ingredient ratios above only really work for pure chocolate.

#hotcocoa #hotchocolate #dessert #chocolatchaud #chocolate

1.3M 5.4K

Are Yam gnocchi better than normal gnocchi?

Not really. But they aren’t bad either. Honestly, the Italian alphabet doesn’t have a letter Y, so I wasn’t working with much on this one, and I had some extra sweet potatoes from Thanksgiving. So if you’re staring down some extra sweet potatoes and don’t know what to do… give this a try.

1 lb Sweet Potatoes
½ tsp Nutmeg
½ tsp Salt
1 Egg Yolk
½ c AP Flour (As Needed)


50g Butter
4-5 Sage Leaves
4-5 Broccoli Stems
Parmigiano-Reggiano Cheese Wheel (Optional)

Wash and poke the potatoes before baking at 400F for 1 hour (Or until fully soft if your potatoes are smaller)

Fully mash the potato flesh until there are no clumps remaining. Either is a ricer, sieve, or meat grinder.

Combine the nutmeg, salt, egg, and flour until a loose dough forms.

Without overworking or kneading the dough, add flour until the dough stops sticking. Form into small snakes and cut into small, even chunks about the size of your fingertip..

Roll each dough chunk over a gnocchi board or textured surface to make grooves, then coat in flour to prevent sticking.

If you aren’t cooking all the gnocchi, you can freeze them on a piece of wax paper and then store for months. Just drop in boiling water when ready to cook.

Blanch the broccolini in boiling water for 1 minute, then chill and dice into rough pieces.

Brown the butter in a pan, then add the sage leaves, and broccolini.

Boil the gnocchi for 3-4 minutes until floating, and finish with the sauce and broccolini in the pan.

Instead of finishing in a parmigiano bowl, you can just sprinkle parmesan on top for a very similar effect. But if it’s a special occasion, just carve out the bowl, add a splash of high alcohol grappa, and light the bowl on fire before adding your gnocchi with a splash of pasta water.

#italianfood #gnocchi #cooking #cheese #parmigianoreggiano

53.1K 313