Keep the Herb Crusts Tightly Adhered to the Meat With an Egg White Soak
This video is really about how to turn an affordable chak roast into a decent dish, but what really stood out for us was about five minutes later when Grant Crilly makes an herbal crust and then uses an egg white to make sure the crust is sticky. is a technique that you can use to process any herbal crusts and whatever you do.
This is probably an old chef’s trick, but it was completely new to me. Salt, pepper, and rosemary are common on this particular chicken, but I suppose you can do the same with any herbal and spice mix or coffee oil if you like. Then all you need is an egg white per egg, beat until smooth and fluffy, then brush it over the top of the roast. Dip the meat already covered with egg white in spices (or sprinkle with them, depending on what exactly), and you will have a crust of herbs, which remains during cooking and slicing.
This is a simple trick that can completely transform a dish – and bring a chef’s technique home to your kitchen, and these are my favorite tricks. Try it yourself – all you need is an egg.
Turn Tough Chicken into a Delicate Party Feast | ChefSteps (YouTube)