Christopher Kimball’s Milk Street Radio
The Secrets of Cooking Fish with Eric Ripert
Oct 20, 2023
Join Christopher Kimball in an interview with Eric Ripert, one of the world's greatest chefs, as they discuss the secrets of cooking great seafood and making sauce. They also explore the future of food and culinary medicine, share tips on using apples, and delve into the art of sauce-making. Plus, they talk about removing the bloodline from fresh fish and uncovering Ukraine's culinary traditions.
51:01
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Quick takeaways
- Chicken Kyiv originated in the 1920s at the Continental Hotel in Kiev as a dish created for upscale dining and to impress visiting dignitaries, evolving from the concept of breaded and fried chicken cutlets that has been present in the region for centuries.
- The ongoing conflict in Ukraine has led to the revival of original Ukrainian flavors and culinary traditions, with chefs like Yevgen Klopotenko using traditional recipes and ingredients to promote Ukrainian culture amidst the destruction and air raids.
Deep dives
The Origin of Chicken Kieb
Chicken Kieb originated in the 1920s at the Continental Hotel in Kiev as a dish created for upscale dining and to impress visiting dignitaries. However, the concept of breaded and fried chicken cutlets has been present in the region for centuries. Russian chefs who trained in France in the mid-1800s added the element of stuffing the chicken cutlets with butter, which evolved into the modern version of Chicken Kieb. The traditional Chicken Kieb uses minced chicken cutlets and is seasoned with dill seed, garlic, black pepper, and other spices. It is breaded and fried to create a crispy exterior and juicy, flavorful interior.
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