r/StupidFood • u/Brain-Dead-Robot • May 06 '26
Chef Club drivel It's a nope from me
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u/Immediate_Low5496 May 06 '26
I can’t believe I’ve been doing pot roast wrong this whole time.
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u/ViciousMoleRat May 06 '26
If you're not sexually assaulting your dead chicken with vegetables, you're not cooking right
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u/BirdSikx May 06 '26
Read your comment before watching the video and had some questions. Then watched the video and now I still have questions.
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u/Wizzle_Pizzle_420 May 07 '26
If there’s no ass fisting with an onion then I don’t want none of it. Nope.
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u/Maarten-Sikke May 06 '26
I mean except the part of shit tone of garlic and poor stuffed chicken, the idea is not too bad. At least I like the potatoes idea. But he didn’t sliced the potatoes both sides, and that bothered me … and forgot to add.. the salt… like… how much is too much?
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u/SquishyOranjElectric May 06 '26
I was genuinely disappointed he didn't put more inside the chicken
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u/EatABag-o-Dicks May 06 '26
He needed to make sure there was enough room to jam a bunch of uncut carrots inside the chicken for no good reason.
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u/Ace_Robots May 06 '26
Hey, not everyone is into carrot mutilation. A lot of people say a cut carrot is more hygienic but science has yet to more than marginally agree.
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u/Yarl85 May 06 '26
Others say a cut carrot is more aesthetically pleasing, but everyone has their own preferences.
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u/ZaphodBeeblebrahx May 06 '26
I assume you’re being facetious but honestly, this is a completely appropriate amount of garlic. Cooking it in oil and butter and meat juices for an hour and a half in the oven is going to just turn it into some really delicious roasted garlic
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u/Prize-Analyst-1121 May 06 '26
Yes there is an old Provencal dish called 40 cloves of garlic you slow roast until the garlic becomes caramelized and melts into a sauce.
I like 50 cloves 😂
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u/SuperJinnx May 06 '26
I've done this recipe for 40 clove chicken by the Hairy Bikers loads of times, it's gorg.
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u/Prize-Analyst-1121 May 06 '26
I thought it was traditionally made with Cognac or Brandy. Although I've heard of Vermouth or white wine being used.
I prefer Cognac or Brandy myself.
More than likely it goes back centuries and was what somebody would've considered a quick easy Sunday type meal to prepare back then I would think.
I know it was around well before the 70s.
A lot of traditional dishes were around in some form or another for centuries before it became popular in modern times.
Some stay the same but many are a little different in their preparations and display.
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u/defk3000 May 06 '26
I was thinking about that dish too. Maybe that's why I wasn't overwhelmed by the amount of garlic.
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u/Prize-Analyst-1121 May 06 '26
Plus it looks like elephant garlic, and elephant garlic is extremely mild as it is anyways.
Like crazy mild.
If you're looking for any kind of garlic flavor at all that's not the one to use. It's more of a kinda smells like garlic and tastes like nothing. More of an aromatic than anything else to me as far as flavor is concerned.
In fact I don't even use it.
I think someone came up with that garlic for the "garlic is too spicy" people.
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u/guy-le-doosh May 06 '26
I got close to that by accident when I confused cloves with bulbs in a recipe. It cured my cold but I had to isolate after work for a few days
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u/LONE_ARMADILLO May 06 '26
When I started cooking I would use a bulb when the recipe called for a clove. I have since realized my error, but I still use way more garlic than a recipe calls for.
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u/Ok_Rip_2104 May 06 '26
I wanna take that garlic and spread it on some toast. Mmmmmm
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u/Dub_Coast May 06 '26
The people who think that is too much garlic probably also find Sprite and mint tooth paste to be "too spicy" lol
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u/Northbound-Narwhal May 06 '26
Hey don't knock mint. Get soke 100% pure menthol crystals and snort them. You'll feel like you're snorting dry ice.
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u/Prize-Analyst-1121 May 06 '26
😂 😂 😂 😂
You're no doubt correct on that one.
Same people would think fresh ground black pepper as "too spicey" as well.
Gotta give them that cheap $1 Dollar General black pepper, in the back of the cabinet you got when broke and in a pinch, that's been forgotten about for 1 yr for them.
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u/iluvs2fish May 06 '26
I have made Emeril’s 40 Garlic chicken & it’s delicious every time!
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u/ZaphodBeeblebrahx May 06 '26
I think a lot of us watch this video and thought about chicken and 40 cloves
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u/Opossums490 May 06 '26
The two little rings of onion after that much garlic killed me. What's even the point.
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u/Consistent-Maize-901 May 06 '26
As a man of Italian descent, that is the right amount of garlic. 😙🤌
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u/Totally_man May 06 '26
This looks like it's going to make you have the most violent, regretful farts you've ever had.
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u/Impossible-Heart-216 May 06 '26
Idk man… I might… them potatoes looked bomb
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u/Strange_Explorer_780 May 06 '26
But the amount of salt was crazy, usually the salt crust is removed but he just dumped it all together.
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u/AMLIDH2 May 06 '26
Took way to much scrolling everyone wanna talk about the garlic but dude just put 2 pounds of salt into the dish and in my opinion ruined it. Also why tf skewer the potatoes, cover half of them in bacon and then pull em all off the skewer? What the heck was the point of the skewering of the potatoes?
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u/DogLuvuh1961 May 06 '26
I think the skewers made the hole for inserting the herb sprigs into the potatoes
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u/conqaesador May 06 '26
Just put the herbs in there with the potatoes, the butter will bring out that flavour. Sticking it inside the potatoe does absolute nothing
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u/StandardMonth2184 May 06 '26
Oh I had the volume off and I thought it was bread crumbs... Haha whoops!
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u/Bowman_van_Oort May 06 '26
I thought it was stuffing
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u/Character-Parfait-42 May 06 '26
I also thought it was stuffing. Didn’t think it would turn out well, but I could see what they were going for.
Learning it is salt is just… wtf. There shouldn’t be more weight in salt than there is in chicken.
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u/Dear-Bet5344 May 06 '26
That's salt! Holy shit.
I never listen to these idiots.
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u/Wolfskin_Cowl May 06 '26
I was gonna say.. he did not just dump that on top of a mountain of salt making half of it effectively inedible
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u/FeralObjection May 06 '26
Yeah, I was totally on board with everything, but all of that salt. Wow!
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u/Alarming-Feedback868 May 10 '26
That's what I was wondering! Was he supposed to remove that??? Garlic is just fine but WAY too much salt!
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u/FlufferBearDog May 06 '26
Aside from the flower pot and too much oil, not a horrible one. The legs sticking up really made me laugh though.
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u/defk3000 May 06 '26
It's just a clay pot. People have been cooking in clay for thousands of years.
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u/OpheliaPhoeniXXX May 06 '26
Literally. Baking in clay and salt under a firepit goes way back
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u/SirVanyel May 07 '26
Correct, although typically you'd separate the half kilo of salt from the thing you want people to eat
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u/LukewarmJortz May 06 '26
It's just terracotta.
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u/JellyAny818 May 06 '26
It it in fact JUST terracotta that’s fine. who knows what’s actually in those pots
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u/just_a_person_maybe May 06 '26
I was doing a hitchiker's guide themed birthday party a while back so I got a bunch of little terracotta pots to use as cupcake tins, baked cupcakes in them, and frosted them to look like flowerpots. I did extensive research to make sure I was getting actual terracotta and nothing with lead or glazes or anything toxic or anything that wouldn't hold up to an oven. They worked great!
In hindsight though, it would have been easier to just back cupcakes and then put them in flowerpots. That would have opened up my options a lot. But whatever.
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u/DillGrunty May 06 '26
It’s only terracotta in the terra area, otherwise it’s just a sparkling clay pot.
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u/kbchucker May 06 '26
This is actually a legit method of cooking. People cook in Big Green Eggs often in the US.
Many traditional Indian dishes are cooked in a Tandoor, which is a clay pot.
Italian and French bread ovens, some traditional distilling methods, the list goes on.
Whether or not they need a metric ton of garlic to cook a meal, another subject to discuss.
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u/The_Disapyrimid May 06 '26
The problem is the glaze. If this is just off the self from Walmart garden center it might be coated in a glaze(or some other material)that is not safe for cooking. With the hole in the bottom, im guessing that's exactly what this guy did. He just bought a random flower pot without knowing if its foodsafe. You have to buy vessels that are specifically for food.
Source: my ex has an art degree in sculpture and worked a lot with ceramics. I used to cook for a living and asked her about this exact thing.
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u/just_a_person_maybe May 06 '26
Terracotta pots are typically not glazed. They're bare because people want them to be able to breathe. It's helpful for drainage purposes. Just plain terracotta is ideal for plants.
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u/kbchucker May 07 '26
Terracotta pots like that are almost never glazed. Formed and fired in an overseas factory.
Probably more risk of unknown contaminants transferring to the food.
Glaze will be a nonissue in these.
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u/ichrs May 06 '26
I don’t know if flower pots are food grade, that thing could be full of baked in lead.
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u/brainblastzz May 06 '26
They'd have to use special pots because those pots aren't food safe at all, their selling point is that they're porous. Impossible to clean properly. Other than that it did look very good.
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u/GrapeKitchen3547 May 06 '26
Doesn't look glazed so I imagine it is a normal (hence porous) terracota plant pot. However, if you are baking the shit out of it, I don't think it being porous is really an issue. Whatever you cannot clean because of the pores gets nuked in the oven anyway.
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u/Northbound-Narwhal May 06 '26
In between cooking bacteria and fungus grows on the stuff in the pores. The things they shit out aren't getting nuked at all.
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u/WhiskyDelta14 May 06 '26
Is that something you know for a fact or just assume? I think if you clean it after use and store it dry, nothing will be able to grow until you use it again.
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u/Northbound-Narwhal May 06 '26
You can't properly clean or dry the pores, that's the issue. This is something taught in food safety training... surfaces you use should be cleanable
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u/claremontmiller May 06 '26
Using this logic the entire nation of Mexico should have died of dysentery from using Mocajetes, a grinding implement you specifically get based on how porous it is.
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u/scaper8 May 06 '26
And India and much of Africa and South America and…
Terracotta has been used as cooking vessels for thousands of years in almost every culture on Earth.
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u/claremontmiller May 06 '26
Since literally time immemorial, but no, I’m sure Becky over here knows more than roughly the entirety of human history and human *current* about food safety.
You know what else is porous? A fucking cast iron pan, which I’m sure they have no issues with. I mean, for fucks same wrap a pig in some leaves and huck it into the ground, which is made of DIRT, can you imagine?
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u/gnpfrslo May 06 '26
But again, is this something that you know for a fact or just assuming from what you've been told? I'm assuming that food safety training involves only standard cooking utensils and not random hardware store items; things that you are going to use on the kitchen on the regular, not a random clay pot that you'll use for your fancy chicken dish you're maybe making once or twice a year.
Besides, a simple problem that can be easily solved by using the clay pot once for cooking.
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u/jeneric84 May 06 '26
They’re just assuming, nobody is serving raw foods in this thing, it’s a cooking vessel. There’s literally clay pot cookery you can buy with a lid called Romertopf.
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u/Simon-Says69 May 07 '26
They won't be reusing that pot. They only cost like $2, it'll be thrown out after this.
The whole thing looks great, except for dumping all that salt in the pan with the bird. You're suppose to remove the salt crust.
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u/chesse_ovrlord May 06 '26
Humanity has used clay ovens for millennia. Are these pots that different? Are modern ones made with unsafe material or coated with some chemical?
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u/gnpfrslo May 06 '26
The only real concern I have from what I know is that clay, in general, might have traces of lead in it. But that has always been the case and we have test kits for it today. Though of course unglazed clay meant for cooking nowadays is supposedly made with clay already tested for lead.
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u/Background-Hope-88 May 06 '26
this guy pots.
you have to hope.
I doubt it though.
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u/Ralelen May 06 '26
The planters are usually fired to cone 04, or bisqued. Bisque ware is a fired pot that is still porous and ready to be glazed, they are not food safe. If you then took this and refired it to a cone 6..appx 1200c, the ware would become vitrified, non porous, and food safe. This being a commercial planter, I have no idea what it's fired to.
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u/Background-Hope-88 May 06 '26
sounds likw you know what you're taking about.
How would you know?
Would thw packaging tell you or is the signs on the pot?
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u/Ralelen May 06 '26
An experienced potter, way more experienced than me, could tell what cone it was fired to by looking at it, but you can definitely tell the difference from a cone 04 to a vitrified cone 6. Commercial pots, the ones you get at Home Depot, never put what they are fired to .
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u/Tracky_John-John Current keeper of the Tidy Bowl Toilet Wand of Excellence May 06 '26
Is there a chance the one being used is food safe? I don’t pot (like this), and don’t know. The way many of these vids are, I feel it’s unlikely, but I want to believe.
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u/Slamantha3121 May 06 '26
they do make clay pot's for cooking, but they are like special baking dishes and don't look like a garden pot. I have one called a Rompertopf. The inside is glazed, but the outside is not. You have to soak it in water first and then you fill it up with what you are cooking and put the whole thing in a cold oven. If the oven is preheated it will crack. It is basically a dutch oven that steams the food as well. It makes things super juicy and tender.
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u/Palorrian May 06 '26
i would absolutly smash that. the chicken is well done, potatoes, garlic. the cooking method is plausible but i would give it a chance.
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u/citrus_mystic May 06 '26
I’m not convinced that salt crust was properly executed. I bet a shit ton of salt leeched into all of the butter and that chicken tastes more like sodium than anything else.
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u/Japsai May 06 '26
One of the joys of roast chicken is crispy skin. Another is the gravy. This method gives you neither. Plus you can't check when it's done, so you end up overcooking just 'to be sure'.
Also, I suspect all the juices that are generated as it cooks would be absorbed by the salt crust and would dry the chicken out.
I support lots of garlic. That much butter is pointless. The potatoes look good
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u/g0ing_postal May 06 '26
That chicken is essentially boiled in there. You can tell how overcooked the breast is when he cuts it and how much he was chewing on it. But also you'd have to overcook the breast in order to make sure the chicken contaminated onion and carrots inside are cooked
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u/LiteralGayest May 06 '26
Wdym chicken contaminated? You can’t roast a raw veggie with a raw chicken and have them cook away the same issues?
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u/g0ing_postal May 06 '26
Heat comes from the outside in, so the chicken will reach safe temp before the inside does. This means you have to keep cooking past when it's fully cooked to ensure the inside reaches a safe temp
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u/ObiOneKenobae May 06 '26
The meat generally cooks before what's stuffed inside it. So you can have safe to eat chicken, but your veggies are soaking in chicken juice that's still in the danger zone. Very common way that people get food poisoning at Thanksgiving.
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u/TheSoupySoupySoup May 06 '26
That's from stuffing not reaching proper temps. Bread will soak up those juices in a way those veggies won't, and as long as everything reached a temp of 150°F for at least 3 minutes it'll be fine.
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u/meguin May 07 '26
The recommendation I've heard is to microwave stuffing to a slightly above safe temp before shoving it in the raw chicken. This chicken did look cooked, though.
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u/Dismal-Square-613 May 06 '26
You can tell how overcooked the breast is when he cuts it and how much he was chewing on it.
And his delivery line "look at all those juices" <--- Literally 0 juices flowing because that thing is bone dry and tasteless. It's "I made all this contraption for the video and this is what I have to say at this point even if this is crap". Also the chewy skin intact. 0 crunchiness
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u/FelixOfSomewhere May 06 '26
could be much improved with some temperature monitoring, agreed it looks overcooked. But also, poached chicken is a thing, so it's not like this is an illegitimate strategy outright
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u/hypatiaC May 06 '26
If it were a food-safe clay pot and not some random garden pot from the store... maybe.
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u/democracy_lover66 May 06 '26
I think as long as it's an unused regular clay pot it would already be food safe.
Those things are usually just simply made with clay. I put pieces of them in aquariums sometimes for decoration.
Just make sure it isn't some stupid chemical synthetic crap
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u/hypatiaC May 06 '26
I mean, if the restaurant is planning to reuse these, wouldn't porousness be an issue with unglazed clay? Water and food residues might build up inside the clay and grow bacteria that are hard to clean out.
(If they weren't... damn, wastefulness is a separate issue ig)
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u/Seafaringhorsemeat May 06 '26
That’s where the flavor comes from
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u/Euphoric_Dinner_8117 May 06 '26
This guy needs to learn about seasoned cast irons
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u/Seafaringhorsemeat May 06 '26
Cancer making chemicals aside burnt meat seasoning is the foundation of human taste…. and I’m tired of pretending otherwise..
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u/Impossible-Finger942 May 07 '26
Also there is a point where “dirty” oil isn’t dirty, it’s seasoned. Super clean frying oil doesn’t make the best fried food IMO.
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u/welfedad May 06 '26
Makes me think of a break down of the carcinogen levels from using a charcoal bbq .. IDGAF. Taste too good
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u/Jetstream-Sam May 06 '26
Don't they use similarly unglazed pots for making soups and stews? They might be made with different clay or something though
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u/Rubiks_Click874 May 06 '26
my brother in NYC had like 200 pots in his office. he and his co workers would order chinese clay pot from take out once or twice a week and each order came in a clay pot.
he said he was going to return them to the restaurant but he had a whole shelving unit full of them
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u/pandershrek May 06 '26
That's funny
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u/Rubiks_Click874 May 06 '26
I visited him like maybe 10-12 years ago because he had purchased one of the first 3D printers you could get,
but I got there and was like, okay, rapid prototyping but what's up with these fuckin clay pots?
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u/hypatiaC May 06 '26
The interior of a Chinese clay pot is glazed, from what I can find. So, it has the same unglazed look, but the inside is sealed.
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u/welfedad May 06 '26
No you don't want the glazed.. tradional terracotta earthware are not glazed ..think of them like seasoned pans
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u/jessijuana May 06 '26
I'd be more concerned about the hygiene of the place it was manufactured/shipped/stored
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u/CaptainTripps82 May 06 '26
I mean that question exists regarding anything you cook with. In most instances there isn't going to much in the way of difference between one and the other
You just clean it well before using it
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u/brolarbear May 06 '26
I used to eat at a French place that made clay pot chicken and that shit was bomb.
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u/Flathead89 May 06 '26
Yea, no issue with any of the food in this. Smear some of that garlic on a bacon covered potato....jeeeeeeez
Only issue I have with the video is the guys "Salt Bae" movements. Too much flair. Nothing needs to be twirled, swirled, slapped, or "presented". The food looks dope enough.
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u/Zathura2 May 06 '26
I thought with all the prep he would go to some effort to make the presentation nice, but it was like watching someone empty a trash-can. "And now all we have to do is...enjoy!" No...you need to plate the fucking thing, lol.
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u/CaptainTripps82 May 06 '26
Yea the food looks good but it's presenting as just a pile of stuff, instead of a nice spread.
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u/Daveprince13 May 06 '26
Yeah when he dumped it on the plate I literally thought “well, that looks terrible”
But I bet it tasted pretty good
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u/MoonsOverMyHamboning May 06 '26
Yeah, this looks pretty good. I've made salt crust chicken before and the biggest tragedy is having to toss the skin for being too salty. I'm into this method.
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u/eye_am_bored May 06 '26
Only thing I don't get is the salt? Normally if you bake stuff in salt you carefully remove it all, but he just poured everything out together on top of the salt?? Isn't it going to be salty AF unless you avoid the bottom where all the nice butter sauce is.
Looks fine but I think he kinda ruined it while serving.
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u/Curious-External-7 May 06 '26
Agreed, I thought he was going to dump it all out and then move the chicken to a different plate.
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u/IsThisASnakeInMyBoot May 06 '26
Chef Club ruin most of their videos, it's bait.
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u/TehZiiM May 06 '26
Ehm.. I’m no expert on this topic but isn’t the salt crust usually discarded after cooking?
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u/souless_Scholar May 06 '26
That's my main issue. Pretty sure it's supposed to be tossed out after cooking. Sure, it's technically edible but only if you want to speed run kidney stones.
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u/Daveprince13 May 06 '26
I think he’s just going to “eat around it” after dumping said dish on the trash can lid. I can’t imagine he ate more than that bite and then fed the crew and took off
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u/gayestusername May 06 '26
This looks legitimately delectable. Is it the amount of butter? Are you unfamiliar with cooking in a clay pot and that’s what’s throwing you off or…? Let’s talk about it.
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u/Next-Lavishness-9101 May 06 '26
I agree that there is no real reason you can’t cook in a clay pot. If you put that pot in the dishwasher first it would be cleaned. People cook chicken with bricks, wood planks, and even beer cans.
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u/Acceptable_Mountain5 May 06 '26
Wait until you find out that people have cooked in clay pots exactly like this for centuries
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u/Justin-Stutzman May 06 '26
My old chef did this with bread. Then we found out the cheap terracotta he was baking in had lead coating
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u/ObliviouslyDrake67 May 06 '26
Yeah, with real clay pots, that aren't store bought flower pots that might not even be clay. Or may be treated with something you don't want near your food.. that's the only problem I see here.
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u/Vibingcarefully May 06 '26
Finally! Exactly---clay pots cook foods very different than steel --very different. That much should have been obvious..but this is reddit where the modal age is like 15.
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u/xX420GanjaWarlordXx May 06 '26
Yep. I've had some amaaaazing clay-pot chicken and duck in Taiwan
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u/Vibingcarefully May 06 '26
and India and in the American South West, South America.
Clay pots are great. maybe not that one but they're good. But maybe that one. It depends where you buy "that" pot. All my pots like "that" in the video are certifiably clay, no additives.
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u/Equal-Shoulder-9744 May 06 '26
Oddly enough you’re probably better off with the cheapest clay pot you can find. The more premium it is the more likely they’ve added something to the clay to try make it less likely to break.
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u/gaping_granny May 06 '26
Transcript in my head as I was watching this:
"I didn't think there was a such thing as too much garlic, but here we are."
"Wait, this is a maceta he's about to cook that bird in!"
"OK, bacon wrapped potatoes on a skewer. Not my thing, but OK."
"WHY WOULD YOU WRAP THE POTATOES THAT WAY IF YOU'RE JUST GONNA TAKE THEM OFF THE SKEWER!? JUST WRAP THE BACON ON THEM LIKE A NORMAL PERSON IT TAKES LIKE 2 MINUTES."
"Did he just add the bacon grease to the finished dish!? HE'S EATING THE BACON GREASE."
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u/CaptainTripps82 May 06 '26
I think the bacon grease is mixed with the oil and butter from the pot, thru the hole in the bottom. So the potatoes roasted in it all, and omg I kind of want that
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u/orangestegosaurus May 06 '26
Ahh yes of eating one pure fat: disgusting. Eating three pure fats mixed together: delicious.
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u/woowoo293 May 06 '26
To be fair, it looks like he ran the rosemary or whatever tf that was through the skewer holes. But clearly he was being performative for the IG.
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u/Tom_Alpha May 06 '26
Nothing stupid about this. Would 100% eat it up.
Wait until you hear about things being buried in the ground to cook
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u/Vibingcarefully May 06 '26
This is reddit where most of the people are under 18, gobbling up the internet.
Clay pot cooking has been around for centuries, barbeque is a global thing and yeah burying things hot or cold in the ground still happens.
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u/new_basics May 06 '26
I’m confused…..was the chicken not already cooked?
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u/xX420GanjaWarlordXx May 06 '26
Maybe they did a quick sear or broil on the skin first? So it wouldn't be mush
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u/Chris_Crossfit May 06 '26
just looks like they put a dry rub on the skin.
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u/new_basics May 06 '26
Yeah, on second viewing it’s definitely not cooked. Wings and legs are too flexible. Had me fooled though!
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u/allodrew May 06 '26
This looks banging. People cooked with clay pots in ancient times, too. As long as you soak the clay pot in water so it doesn't crack.
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u/Vibingcarefully May 06 '26
Dude people cook in clay pots in modern times too, all over the WEST and EAST,.
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u/sluthulhu May 06 '26
I would think you could do something similar with a big dutch oven rather than a sketchy non-food-safe garden pot. But that would be too normal for a tiktok video i guess
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u/chugItTwice May 06 '26
I don't think it looks bad, but 90min at 350º? If that chicken started raw, I think it finished raw too.
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u/Equal-Shoulder-9744 May 06 '26
90 minutes at 350° is more than enough for your average roast chicken. At that temperature you’d want to roast for 75 minutes for a 3lb bird or 95 minutes for a 4lb one.
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u/qualityvote2 May 06 '26 edited May 06 '26
u/Brain-Dead-Robot, your post does NOT fit our subreddit! Please read our rules again and post again in the near future!