How Many Cooks Does It Take To Make Chicken Wellingtons
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CreativityTranscript
00:00 Okay. Well, again, welcome. Thank you so much for coming. I really do appreciate it. It
00:06 touches me that you would go to such extremes to come here. Expensive time, certainly expensive
00:12 money, I know, and now it's six weeks or so from the time that you started. I'm sure there's
00:18 a lot of trepidation. You're coming to the middle of nowhere, pretty much. And for those
00:24 of you that like to figure out the hows and whys, I'm glad that we found each other.
00:29 When I actually get to see it firsthand, get to smell the smells, get to actually see the
00:33 bubbles right there as opposed to being able to have him explain it, it made a difference.
00:40 And that's really what I wanted to be able to get.
00:43 What I've designed for tonight, we're going to do a lot of stuff from my catering company.
00:47 I took the best, most popular menu items from the catering company that I used to own, the
00:52 things that really went over well. But I also wanted to take things that used different
00:56 methods and that's what I want to concentrate on. So we're going to make mini chicken wellingtons.
01:01 So we're going to get some mushrooms for these chicken wellingtons going. You want to accomplish
01:06 that for me, Joe?
01:07 Yes.
01:08 All right. There we go. Look at this guy go. He's doing well. All right, second step in
01:14 this. We're going to saute some chicken tenders.
01:16 I'd say the knife skills. The knife skills really helped out a lot as well as learning
01:20 rouxs and sauces.
01:22 So usually what I do is I get it started, get a little tab of the tenderloin. I'll lay
01:28 my boning knife down on top of the tender, of the tendon. Yeah, come on up.
01:34 And you're learning from each other as well as from Chef Todd. And that experience also
01:39 was just phenomenal. We loved it.
01:41 All right, let me show you what Joey's mushrooms look like. Hold on a sec. Okay. Right, very
01:47 watery a few minutes ago. Water in the bottom of the pan, now nice and dry. But the thing
01:52 I really like is when you look at the bottom of the pan, you're starting to get that fond,
01:56 right? You're starting to get the rendered material on the bottom of the pan.
01:59 Okay. All right, we got some violence in that pan, right? A lot of spattering and sputtering.
02:04 So we might think about turning it down a little bit. The other thing we've got is this
02:09 coagulation of proteins, right? You can actually watch it stiffen and shrink.
02:14 When I was actually sautéing chicken tenderloin and realizing that when I was doing this at
02:23 home, I was probably doing it too high of a heat. But here, under Chef Todd's guidance,
02:29 I was able to moderate the heat, knew what to look for, and did six or seven batches
02:36 in the same pan. And the fond was a beautiful golden color.
02:40 So what I see in Mike's pan here, and what you should see in Mike's pan, is a really
02:44 nice brown color, right? He's controlling the heat well. This would make a nice sauce
02:50 or a gravy. All right, looking good.
02:52 What's going on here that we missed?
02:55 Okay, we've got puff pastry dough. We've cut it into nine square. Arnie is egg washing
03:01 the sides so that we get glue, in essence. It's coagulation of protein.
03:06 That's it.
03:07 All right, behind you, gentlemen. Excuse me. Okay, first batch of wellingtons are in.
03:15 I wasn't concerned at all about coming to a small group with a chef I've only seen
03:23 on the web. But no, it was very, very relaxing. It wasn't intimidating at all.
03:33 [music]
03:37 you