WARNING: do NOT put an empty baking dish in a hot oven if your dish is made of glass. It will shatter as soon as you add the meat. I can’t speak for other materials.

@nisnast

2 жыл бұрын

Personal experience?

@dackpack6956

2 жыл бұрын

Perhaps for ceramics/ porcelain as well? I’m not sure. It appears that Adam’s tray is metal so it works for him.

@bloodgain

2 жыл бұрын

Came down to find this. Note Adam said **roasting pan**, not casserole dish! Big difference. His appears to be enameled cast iron or steel, but stainless steel or anodized aluminum are more common. A big cake pan would work, too, but be careful with the metal utensils if it's non-stick.

@auugh43546

2 жыл бұрын

I just eat the glass it works for me

@bar111a.5

2 жыл бұрын

Thank you

Thanks for the shoutout Adam! You are a legend!

@yungblood5069

2 жыл бұрын

Lagerstorm? Like lager? Can I drink your last name?

@joshl90

2 жыл бұрын

@Brian Lagerstrom I made your beef bourguignon recipe for Thanksgiving and it was incredible! My new favorite dish. Thank you for posting it!!

@Krzysztofica

2 жыл бұрын

When legend admire future legend ❤️

@g.anthonybenjamin281

2 жыл бұрын

I’ve been recommending both Adam’s and Brian’s channels recently - nice to see them shout out to each other

@Mark-jq6en

2 жыл бұрын

I sense a Collab pending!

Fun trick I learned if you want garlicy mashed potatoes but don't want the flavor to be overpowering is to just throw a couple cloves in with the potatoes while boiling. The garlic mellows out a bit and softens to the point where it just mashes straight into the potatoes. Not nearly as fancy as roasted garlic, but it works nicely for quick potatoes.

@lubnabintimohammadsharif4771

2 жыл бұрын

Yes! I always do this if I want garlic mashed potatoes. I always resort to about 3/4 big cloves, depending on how garlicky i’d like them to be!

@Liafram

2 жыл бұрын

This is the way to do it - quick, easy, and effective.

@DatBisa

2 жыл бұрын

Works beautifully for rice too!

@DatBisa

2 жыл бұрын

@@ilovemusic849 Personally I grate in 3 medium sized cloves, since you're not gonna be mashing rice. You won't notice 'em in the finished rice, and it'll just have a nice garlicy taste.

@jesusthroughmary

2 жыл бұрын

It's like the White Claw of garlic mashed

One option for celery flavor without celery texture is celeriac. It’s about the size of a turnip, has similar texture to a daikon radish, and, since it’s closely related to celery, it tastes like celery. It makes a good potato substitute, too!

@koobapl

2 жыл бұрын

Your suggestion is interesting to me, because in polish cuisine we use a lot of celeriac (which is called "celery"), and the other one (which is called something like "celery with a top") not so much. But it's not eaten like potato or carrot. It's more like additive that gives flavor but its not tasty eaten on its own, at least not in big pieces.

@reWerzz

2 жыл бұрын

baked celeriac fries or celeriac mash are incredible!

@xenzgoul8319

2 жыл бұрын

@@koobapl It's also common in Dutch winterfood, we call it "knol selderij" which would roughly translate to tuber celery. For us it's also not common on it own, its primarily in stews to add texture, flavor and to thicken the stew.

@lordmuhehe4605

2 жыл бұрын

@@koobapl Same in Czechia. Celeriac is just called celery and used in soups and stews.

@vikli5966

2 жыл бұрын

@A Z wow, I haven’t had it but that just sounds great. What is the dish called in Romanian?

Finally, a trusted cooking channel does a poor-friendly beef stew recipe. I'm so happy right now.

@pumpkin1escobar

2 жыл бұрын

Every beef stew is poor friendly.

@alienpotato1834

2 жыл бұрын

@@pumpkin1escobar not when youtubers demonstrate emptying out their whole pantry to make the beef stew

@TobyFloof

2 жыл бұрын

@@alienpotato1834 I have seen that too:/

@DoubleU555

2 жыл бұрын

Unless you live in usa, every beef insn’t particularly poor friendly.

@DTux5249

2 жыл бұрын

Oh bro, have you seen his old "secret to a good soup" video? Moral of the Video: - Take Anything - Toss it in Water - BOIL IT

7:07 missed the chance to say "coat this in oil, wrap it in foil then put in the oven to broil" :(

@vigilantcosmicpenguin8721

2 жыл бұрын

Yeah, he had a sick flow and lost it.

@MrAilsaAng

2 жыл бұрын

😂😂😂

Literally spent a half day yesterday looking for pearl onions. Kroger, Whole Foods, Fresh Thyme, Fresh Market; nothing fresh or frozen. I even tried Target. The high priced snooty grocers told me that they only sell them during the fall holidays. Just as I despaired having to use chopped onions, I called the butcher shop. Even they didn't have any but they did know of a place that might. An international grocery chain "Saraga", ironically around the corner from the first grocery I tried. They had 5 different varieties of fresh, all gown in the USA. Lesson learned; your meat market butcher knows everything and international grocery stores are amazing.

The thing I really appreciate about these cooking videos (even if I don't make them very often) is that each tidbit has a reason behind it. It's not just bloom the gelatin, it's do it for this reason to make it easier later. The oven is set this low *because* we don't want to cook inside the meat. It really makes me understand the why and not just the what.

@chrisrockzo89

2 жыл бұрын

@@markdang651 i couldn't have said it better myself

@ryankelly1246

2 жыл бұрын

Yea this is how you teach someone how to cook not to just follow a recipie.

@sergelemay1369

2 жыл бұрын

yeah, indeed.

@DanteYewToob

2 жыл бұрын

Agreed. Too many chefs and cookbooks just tell you what to do, and not why. It keeps you dependent on the books and videos and you never really learn to cook, just to copy. It’s kind of like the difference between tracing, and actually being taught to draw. I don’t want to trace my meals, I want to know why I’m doing what I’m doing, and if it could apply to other things I might want to try. Adam is great at this and it’s why he’s one of my favorite FoodTubers. Ethan Chlebowski is a close second! He teaches you amazing tips and has great experiments. Sorted food is another favorite, especially for their videos doing blind taste tests of expensive and cheap ingredients, because I figure most of the time it’s BS and a 40$ block of cheese isn’t much better than the low/medium cost block I’m going to melt into Mac anyways…

@146memory-lane

Жыл бұрын

It helps, too, bc I *want* the inside of my beef cooked more (i have digestive issues), so I'll just turn my oven up a bit more.

When he squeezed the garlic, I said "Oh my God" to myself. I'm a teacher, watching this in a study hall. My students were quite concerned.

@vigilantcosmicpenguin8721

2 жыл бұрын

You gotta show them the video. It's vital knowledge.

@red2theelectricboogaloo961

Жыл бұрын

show them the video.

@ifyouloveChristyouwillobeyhim

Жыл бұрын

I would be concerned too, to hear anyone saying that their god is themself.

@mrpotato4441

7 ай бұрын

You bareback Mr Wood 🪵

@vincere4591

6 ай бұрын

Pales in comparison to how I reacted to all that butter

Adam, you’re almost singlehandedly teaching me how to cook. Thank you!

@mattknowler4769

2 жыл бұрын

Fancy seeing you here :)

@Roady1231

2 жыл бұрын

Yo what’s up Rhett Shull!

@conorsadauskas2838

2 жыл бұрын

Between the two of you, I have gotten SO much better at cooking AND guitar in the last couple of years!!! You two are both amazing!

@WTFMUZIC

2 жыл бұрын

Hi Post Malone!!

@ippotsk

2 жыл бұрын

I wonder what tour catering/food is like actually, sounds like a wild ride.

Adam is literally the poor man's homecook guide and I never have any problems trying his recipes. It's almost always accessible for me who doesn't live in the US.

@EnglisherThanThou

2 жыл бұрын

I really appreciate that he includes the international English names for a lot of things alongside the US ones, it's a nice touch that makes non-US viewers feel more welcome

@mesiroy1234

2 жыл бұрын

Lol poor

@imnotsure1961

2 жыл бұрын

he makes recipes for normal people with normal kitchens and not bastards with 10000$ utensils and the money to buy truffles frequently

@blueciffer1653

2 жыл бұрын

@@mesiroy1234 ?

@feanorasia0414

Жыл бұрын

@@mesiroy1234 lol rich spoiled kid

One suggestion, if your going to leave large chunks of celery like that, pull the strings out of the back of them before cutting them up. Most people it's not the taste , it's the fiber that's off putting.

i love your channel/recipes because i can actually make them. i don't need any expensive gadgets or hard-to-get exotic ingredients, like some channels. for example, believe it or not, not everyone lives in reasonable driving distance to an asian market. some of us live in the middle of nowhere! anyways, thanks again adam, love your stuff and i can't wait to make this. as i was watching this my husband passed by my tv and said "that looks so delicious."

@cappuchiino9238

2 жыл бұрын

Kaelyn? I haven't seen you since 1916 oh my god how've you been?

@dananskidolf

2 жыл бұрын

Even 'reasonable driving distance' can be too far if you don't have a car...

For Christmas season this year, I think we need an video on making eggnog

@Mike_Squires

2 жыл бұрын

Maybe it'll be in eggs 201

@oweeb5909

2 жыл бұрын

And meth

@yungblood5069

2 жыл бұрын

@@oweeb5909 that’s for when he makes the second channel

@cameronbates9185

2 жыл бұрын

Lots of Bourbon

@UglyNTRBastard

2 жыл бұрын

@@oweeb5909 BURU NYU- I GOT A GLOCK IN MY RARI

I showed this to my pregnant wife and she cried actual tears because of how badly she wanted me to make it

As I understand it, 'Boneless Short Ribs' are simply the 'eye' of the chuck cut into short rib style pieces. Basically the lean center part of the chuck where the eye of the ribeye extends past where the spinalis ends. Being essentially a fancy looking chuck roast, they tend to be pretty cheap and is a great way for supermarkets/butchers to get more value out of what is most commonly used for 80/20 ground beef. The nicest looking pieces of a trimmed chuck roast are actually what are sold as 'Boneless Short Ribs.'

@DatGameGod

2 жыл бұрын

Yeah, I was about to comment that, some are actually short ribs, but some stores are kind of scammy

@tradehawk1432

Жыл бұрын

This is not totally true although there is some fact here just not correct. When Adam cut that chuck roast to remove the fat the piece to the left is actually what is made into boneless short ribs. This piece of meat is opposite of the eye of the chuck but is removed from the whole subprimal cut known as the chuck roll with the eye of the chuck and is actually on the outside of the cut beneath the top of the shoulder blade. It actually ends up being part of what is know as short plate or chuck flap meat, I am a professional butcher and this is exactly what I use for stew or pot roast. Edit: the piece of meat you refer is infact the chuck eye, fun fact this is currently and has been for quite a while not used for ground chuck due to the fact it is the most expensive utility cut. Instead most butchers grind shoulder clods for ground chuck. I also noticed this video and comment are 9 months old and I will embrace my embarrassment and not delete it, cheers!

@audreyjungels9536

Жыл бұрын

Boneless short ribs at 14.99 a pound I think I just stick with chuck roast

Adam, no need to let other creators stress you out. Your parsimonious approach to recipes combined with spot-on visuals makes your channel the only one I go to. It's unique. Please continue to make the real world of home cooking a better place. We are what we eat, so my family and I are better off because you've shared so much with us. Thank you. so much.

@Ladybrite1

2 жыл бұрын

Parsimonious? I will definitely have to look that one up.

@pelosuelto70

Жыл бұрын

Learned a new word to use lol thanks a lot!!

I truly have never felt more validated than when Adam suggests that you take out large portions of fat. My family has criticized me for years for doing it.

@kingduck3192

2 жыл бұрын

Rightfully so though if he had done bone in ribs and left the grizzle he probably wouldn’t need gelatin

@lordmuhehe4605

Жыл бұрын

@@kingduck3192 Imagine eating gristle, what a gross swine

What I love about Adam's videos is how realistic the recipes and methodology are for home cooking. Most of the time I watch these videos like "oh this is actually possible to pull off, even with my toddler on hip" unlike some other food youtubers I watch.

“Enough butter to give you shame” Translation: Enough butter to give an instant heart attack

@LeeAndersonMusic

4 ай бұрын

For real. If I use any more than 50gr for mashed potatoes it already tastes way too buttery. Let alone 1:1 butter potato

Oh my, 15 minute video. What an unexpected treat

@heylittleguy26

2 жыл бұрын

bots

Beef Stew is the best meal of all time, it's the perfect combination of simplicity and deliciousness

@tokicatch878

2 жыл бұрын

beef

@ash_ketchum1193

2 жыл бұрын

stew

@SwarumtheForum

2 жыл бұрын

is

@johnseppethe2nd2

2 жыл бұрын

@@tokicatch878 indeed

@kacperjunior9944

2 жыл бұрын

@@SwarumtheForum delicious

Personally I use that trimmed fat from the chick for my potatoes I tender the fat in a pan scoop out the chunks and then drop in a whole stick of butter melt that down and then drop in a whole head of chopped garlic and then put baked potato flesh it has a much better flavor than boiled. Mash and add rosemary. Flavor is amazing and I feel like I’m from the 1500s trying not to waste anything. Plus it’s also good not to waste

@yogachick1955

2 жыл бұрын

I rendered the fat from my ribeye last night to use as the fat to cook the steak because of Adam's video of cooking with fat :D

@dananskidolf

2 жыл бұрын

I was thinking "so what are you doing with all that fat?" when he cut it off. Hope it didn't go to waste, that stuff is freaking delicious.

@mauz791

Жыл бұрын

@@dananskidolf I know right? Roasting meat and veg in beef tallow is incredible 👍

@YouTubeIsGood1275

Жыл бұрын

He actually did his mash with baked potatoes in his other pot roast recipe. So he’s probably just showing another way. Good idea on using the fat for the potatoes.

As a French used to the ""real"" Bourguignon recipe , I tried this to taste the difference, and this is 100% right here ! Only bad point are te vegs, mine were almost raw. I think it would be way better to add them at the beginning of the 4 h, just like the usual recipe.

@lilymercy

2 жыл бұрын

meh, the veg is matter of opinion add it at whatever point creates the write texture for you and yours, my family is very much on the crunchy / raw side of the line i would give the veg maybe 1.5 hours. but my grandfather is on the mush / well cooked side of the line and would add them where you suggest.

@DatGameGod

2 жыл бұрын

brit here, i made traditional boeuf bourguignon for a family feast. i had the same issue, so i tested my oven with a thermometer. as it turns out, when it *says* 180C it is at 120C. mabye the same things happening to you?

@jigaraphale

2 жыл бұрын

@@DatGameGod I don't know, but I tried adding the vegs from the start, and it worked fine.

@DatGameGod

2 жыл бұрын

@@jigaraphale in that case we've probably just got different tastes in how well cooked we like our veg

@spookiefr

10 ай бұрын

very late but you can try cutting them smaller too maybe if adding at the same time as adam's

Finally Brian is being recognised by a bigger foodtuber

@MeGaDwarf2008

2 жыл бұрын

There was a callout a year back, in the community post. So Adam watches his stuff for a while

@user-bf6gz8ej4o

Жыл бұрын

@@MeGaDwarf2008 HAAAAAAAAAAAAAA!!!!

@13soap13

Жыл бұрын

Brian is tall.

Adam, please reiterate next time to use a roasting tray that is stovetop safe. I work at a Le Creuset outlet and we hear customers tell us about how their pyrex or stoneware casseroles explode when placed on a burner. I thought it was really surprising that so many people didn't know that, but its obviously a common enough occurrence that you should make a note of it in the vid.

@Kruschevez

2 жыл бұрын

Part of that is because Pyrex used to be borosilicate glass which would survive being put in the oven. The brand was purchased a while back and now "pyrex" is just tempered glass.

@heatherkuhn6559

2 жыл бұрын

@@Kruschevez Note that that's in the US. The borosilicate version is still made in Europe and there are companies that will import it for the American market.

@juts89

2 жыл бұрын

would one of the enameled Le Creuset dutch ovens or roasting pans be fine?

@Bipolar.Baddie

2 жыл бұрын

@@juts89 It'd be fine. All Le creuset cast iron is oven safe up to 500 F

@rdizzy1

2 жыл бұрын

@@Bipolar.Baddie Stovetops can get way hotter than 500 F, just so you know. I know someone that had a 2400 watt electric stove top and an IR gun registered 900 F after 7 minutes on high, over 500 F within 2-3 minutes.

I absolutely love how little trimmed a lot of the editing is in this video compared to the other ones it has such a quaint feel and I have been enjoying it in the last few regular videos

@stephg5253

2 жыл бұрын

I was thinking this too while watching the shot of him sticking something in the dishwasher and walking around the kitchen. Feels simple and homey

@DanteGrey

2 жыл бұрын

@@stephg5253 it's so quaint and has such a quirkiness to it that is such a refreshing feel

@stinkytoy

2 жыл бұрын

@Fuffin He has said that he doesn't want to mislead anybody on the actual amount of effort required to make the complete dish, so he includes all the footage of chopping, mixing, etc. I appreciate it as well. Many cooking shows claim that something takes 30 minutes to make, but they whip out several bowls of prepared ingredients that are ready to throw into the pot, and in reality, all those chopping/grating/peeling steps take a good chunk of time. So, good on Adam 🙂

I personally cannot thank you enough for how your videos have changed my cooking. I'm a young man who has recently moved out of home and your no-nonsense style and clear explanations have made understanding the kitchen so much *easier* than I could have ever imagined. Thank Adam, you're a stand up guy ^_^

Reserving potato liquid to splash back in the end of mashing really adds a nice creaminess as well. Thanks Adam!

@adrian16281

2 жыл бұрын

I feel like the dairy provides creaminess better than even more starch than what is already in the potatoes

@brandonkrause7308

2 жыл бұрын

@@adrian16281 true but the starch water trick is great for people who don't eat dairy

@Geeksmithing

2 жыл бұрын

@@adrian16281 Why not both? :)

@scottallen4569

2 жыл бұрын

Sounds like the same principle that applies to pasta water in pasta sauce making it stick to the pasta better. I imagine that's because both contain a large amount of starch. Any way you can add starch to either would be effective. (I'm theory, I'm not a food expert by any means)

@Geeksmithing

2 жыл бұрын

@@scottallen4569my thoughts as well on the pasta!

I love it when the monday videos are related to the recipe videos

Can you do some more 'young people' recipes? You tend to do easy family recipes, but single people/couples recipes would be really great!

@Default78334

2 жыл бұрын

Check his recipe for spaghetti and meatballs, it's great for a small batch.

@DatBoiBidler

2 жыл бұрын

I always just freeze any leftovers, it's great if you're lazy but feel energetic one day

@JuniperBoy

2 жыл бұрын

@@DatBoiBidler Exactly! I'll often do a big batch of something on a Sunday, put enough for another portion or two in the fridge, add the rest gets portioned up and stuck in the freezer for those days I'm working late and don't have time to cook something from scratch.

@red2theelectricboogaloo961

Жыл бұрын

hmm correct me if im wrong but the pad thai might also be an example? i guess just do half and turn the heat down or something.

You should do a parchment paper couche as well -- the moisture that evaporates collects on the parchment and keeps the top of the beef moist, so no need to keep stirring like that.

7:07 Never knew Adam could rap that good 🥶

@gutoguto0873

2 жыл бұрын

if only he said slow boil lmao.

@SwarumtheForum

2 жыл бұрын

bruh

@netlus93

2 жыл бұрын

@@gutoguto0873 or broil

Hey Adam, I just wanna say your channel has helped me grow a lot. Your very intellectual methods of communication and presentation have helped me become more eloquent and communicate my ideas and thoughts better. I've also learned to put more thought into not just my food but my daily life, things I use and the science behind it. You're one of the most amazing science communicators on KZread in my opinion. Not only do you bring experts, you also explain what they say in a way that's easier to understand but doesn't completely boil away most of the important information. Your video on the Vox stuff and Jani Lane also helped me get a better look at my emotional self. Overall I just think you and your channel have grown into something amazing to help over 1 million people in more ways than only cooking.

@shiv3rcubesolver664

Жыл бұрын

thank you, obama-bin-thanos

The way you actually explain the mechanics of different reactions and have run experiments on different methods hearkens me back to the old days of *Good Eats* with Alton Brown. Which is the highest cooking-show-based praise I can give.

Hey Adam, I've had a questions on browning meat. I've been told that coating the raw meat with flour or starch and baking soda intensifies the beef flavor when browning. My anecdotal evidence says that's true but i wonder if you could make a video out of it to show the results somewhat scientifically.

@chelseet11

2 жыл бұрын

I think the flour coating the beef is to help sorta thicken the sauce. But I could be wrong too! That would definitely make a cool experiment video for Adam to do

@Commentwrecker

2 жыл бұрын

@@chelseet11 sugars in the flour help the maillard reaction by reacting with free amino acids on the surface of the meat.

@MrDukeSilverr

2 жыл бұрын

@@chelseet11 Yes, I think you throw them in flour for the sauce, the browning might be a byproduct

@chichechich99

2 жыл бұрын

The baking soda lowers the temperature at which the maillard reaction happens too, in addition to what other people have said. Pretty sure I heard Babish say that at some point

@earlystrings1

2 жыл бұрын

That is a very common technique in Chinese cooking where the beef is sliced thin, and the marinade includes corn or potato starch. A little baking soda keeps tougher cuts tender ( inhibits protein cross linking?) but keep it to a minimum to avoid a bitter, alkaline taste.

I usually go for cherry crisp. Its cherry pie filling baked with oatmeal brown sugar coating over the top. Lasts all day, its good warm or cold, its not too expensive or hard to make and everyone loves it.

This is some next-level shit, Adam. I'm subscribed to Kenji, Chef John, Glen, Helen, etc. and I even check out Brian once in a while, but I don't think I've ever seen so many *actually useful* tips and tricks in a single recipe video. The grill/broiler stuff at the beginning alone was game-changing. Bravo! EDIT: Almost forgot about Helen!

@lorrie2878

2 жыл бұрын

Who are Glen and Brian? Am I missing some of the cooking shows?

@justas538

2 жыл бұрын

@@lorrie2878 Brian Lagerstorm and Glen and Friends Cooking

@billbennington4444

2 жыл бұрын

@@lorrie2878 glen and friends is a great show that is very home cook friendly. zero pretense and great historical context. sunday is the old cookbook series where glen makes recipes exactly as written from pre-war cookbooks, great depression era cookbooks, and sometimes even older ones. he has a huge cookbook collection and also great research skills. best of all, his videos have high production value because he is a professional videographer at his day job.

@settheworldonfire94

2 жыл бұрын

I watch several food KZreadrs, but I definitely make Adam’s dishes more than anyone else’s. His recipes are so accessible and easy. As someone who comes home from work exhausted most afternoons, his recipes are the kind I want around.

@vigilantcosmicpenguin8721

2 жыл бұрын

Adam does all of it without a gimmick. Sure, he's got the video essays that are really well-produced, but then when it comes to the regular cooking videos it's just good old recipes, without anything over-the-top.

For future reference, the technique of sprinkling flour into fat already in the pan is called "Singer" (pronounced san-jay), at least in classic French cooking

My heartbeat damn near flatlined when I saw him drop that butter in. This is truly America🇺🇸 9:37

@skinnylegend-7330

2 жыл бұрын

that is truly french, not american

This is an extremely well thought out recipe, probably one of your best. It’s now number one on my list for the next time I cook for a group!

Adam I love your videos but PLEASE DO NOT PUT THINGS TO REST ON THE OVEN'S GLASS DOOR!! It may work for your oven but its so easy to cause cracks and shatter the glass if you're not careful (OR even if you are and the cookware is just too heavy/too hot/ the last straw on that glass.) Especially with many watchers who are just learning how to cook it could cause a really dangerous situation and its just better to not be in the habit of resting items there.

I cook everyday for my family. I've been unsatisfied (to say the least) with everything I've made in the last couple of months. I wouldn't even cook anymore if it wasn't necessary. The minute I tasted the end result of this recipe, it put a smile on my stupid face. It's ridiculously easy to make. I feel like I did nothing, and at the same time I've been rewarded with a piece of heaven in my mouth. This single recipe has just rejuvenated my interior home cook. Damn you, Adam.

Video idea for you Adam: The effects of nitrites/nitrates in our food, specifically cured meats. Also wondering the difference between natural celery powder nitrates and other chemical additives

hell yeah that lagerstrom plug, his channel needs more recognition

it would be cool to see a video on chicken stew! I know it isn't very common (at least I seldom hear about it) but as someone who loves stew but doesnt eat beef, I'd love to see your take on it!

I've made this twice now following as best I could - a few modifications like being limited to boneless blade roast and skipping the gelatin entirely the first time and this has always been a crowd pleaser and quite easy as long as you have the time and a proper corningware dish or something similar. Thanks to Adam for helping me get brave to cook for guests.

I love that you watch Brian. You two are literally my favorites. Incredible flavors and great directions.

I used to think I was capable of great mash but, after watching you I step back in shock and awe. Beyond all possible superlatives your beef, veg. and insanely appealing creamed mounds of angel food, have left me reeling and rocking. My whole being has planned out my faithful rendition of your masterclass. Thank you. L/s

Congratulations Adam! You are now the world record holder in... the most times explaining what a broiler is!

I`m so happy that you referenced Brian. He deserves every bit of exhibition there is! And thank you for the great video again!

I do that but use pork shoulder because it's even cheaper. And last one I made lasted for two weeks and I invited people over 3 times. I also make it one pan diner because I put barley in it instead of making potatoes

Made this for my family a couple days after you posted it. It was really good! Everyone loved it. I left out the flour cause I wanted a clearer gravy, the gelatin worked wonders thanks for the tip. I loved the recipe so much I made it again a week or so later. This time I once again left out the flour and braised it in the broiler but after after that I put it in fridge and dumped in the crockpot before I went to work. Turned out my to my liking as I prefer my veggies a little on the soft side. Also the meat stayed about medium.

Me: Say it, say it~~~ Him: 'Turn on my broiler/grill' *I felt the betrayal*

i’ve made this the past two christmases with amazing responses. one of my favourite recipes by adam.

Its amazing to see so many home cooks talking to each other and sharing advices and notes.

"wrap it in foil, coat it in oil" adam's got bars

@123tobiiboii123

2 жыл бұрын

And throw it in the oven to boi- slow roast

@heyreeen

2 жыл бұрын

@@123tobiiboii123 to broil- of which brits call it grill

Cooked this yesterday. It was wonderful, very easy, with ingredients that I had on hand and passed the kid tasting test.. Thanks for this and many great recipe's and all of the wonderful tips. I am thoroughly enjoying your videos. Thank You.

Hey Adam, I just wanted to tell you I love your videos and appreciate your efficiency in creating content and explaining your steps. You have a great eye for setting up shots.

I've made this recipe multiple times over the years. Its a winner every time!

Should do a video on Japanese beef curry. So easy and delicious every single time!

This is a GORGEOUS meal! Thank you Adam for all the videos you put out. You are helping me improve my cooking every day !

Just made this for my family tonight. It was a real hit with everyone! Can't wait to try more recipes. Thanks Adam!

Love the fact that you gave Bri a shout out! I started watching y'all right about the same time! Two terrific channels!

What a great dish! Made it last night and the fam is still talking about it. My wife say it's in the top 10 so we'll be having that again. Thanks Adam!

After listening to this video with my headphones with the screen off for 5 minutes, I feel like Adam could(should) do a "podcast" style video. I would say less talkshow host and more audio book. Basically explaining gastronomy & why classic dishes work so people can under and learn the science behind certain them, when they cannot watch! i.e drive, working out, worked ect.

@clag1109

2 жыл бұрын

adam please!!!! i need this!!!

I made this today for a holiday dinner with my parents. It was fantastic! Thank you Adam.

Thanks Adam. Made this today for the fam. A huge success.

4:30, In my opinion, Adam, beef stew/pot roast/any roasted beef dish isn't the same without wine. Also what Kind of red do you use? I have found that strong dry cabs produce the flavors you've described..... perhaps that's a future video idea?

Wow! My boyfriend and I tried out our new 4qt Staub, and this recipe was incredible! I did it on the stovetop and finished it in the oven, and it was amazing! Thank you for such an easy to follow recipe, and for always being so entertaining! ❤️

Adam makes cooking enjoyable. The finished product always looks so delicious and tasty.

Love your cooking videos. They are the perfect balance of flavor and ease.

Honestly even putting aside how easy and lenient beef stew is its one of my favorite foods

Adam has the best segways into adverts of any KZreadr ever

Now I know what I am making for New Year's Eve. Can't wait! Thanks for the tested recipe.

Just made this yesterday and what a hit it was! Always wanted to do Beef bourguignon but didn't want to do a 2 day cook. This is the next best thing and is staying in the family recipe book.

Great recipe! Very nice with serving the stew over mashed potatoes (vs. adding potato chunks to the stew). A go-to stew I like is Irish stew (where I use a stout beer instead of wine) served over colcannon. Similar to what you do in this video, but I love the added greens in the mash!

@matreat1

2 жыл бұрын

That sounds wonderful!

Thanks Adam! You throwing in all that butter made me realize I only had half a pound thawing for my frosting!

Very well thought out. I like that you provide alternatives.

Adam, I'm a huge fan of your work and whenever I research a recipe that I've never actually made, you're one of my top three resources. I've noted time and time again your skill with beef dishes. I was curious as to if you have any experience with smoking various things and if you do, if you could share some of your thoughts with the audience.

I'll be honest, if you and I worked in a professional kitchen together we would have some beef (lol), but cooking at home and cooking as a career are two very different things. I'm quite literally paid to make the best possible dish with maximum effort, but when it comes to feeding my family and friends I find myself watching your videos and learning quite a bit. Not because the quality of the end product is any less, but because it requires less work in the long run. At my job I have to have food ready in fifteen minutes, but on Thanksgiving day I can have everything ready a day in advance thanks to some insights I may never have thought of myself. So thank you Adam , for making my at-home prep easier than it would be otherwise, much love to you and yours this holiday season. ❤

I dont know how different it makes the mash flavor wise but my family has always used evaporated milk and butter for moisture instead of plain milk. To this day it is still the fluffiest mashed potatoes I've had. Gotta try the garlic trick though

@lindaaston9260

Жыл бұрын

Evaporated milk turned out to be the secret to my grandma's incomparable mashed potatoes. Apparently it was used during WWII due to rationing.

I love that you included metric temps and stuff!

Whenever I make beef stew I use a very symilear recipe but when I add flour I also add a pack of dried French onion soup mix. Does a lot of the seasoning and adds a nice amount of sweetness and complexity without really any additional work. Highly recommend, just be careful with salt content. The soup mix generally has all of the salt you need.

The annual Christmas feast video is finally here!

Looks banging. For me beef cheeks (ox cheeks) are the ultimate stew cut, they've done so much work in life the flavour is off the scale. Need to go to a decent butcher to get them in the UK but well worth it. Same for chilli, ragu, etc

Upside down cutting board? Seriously love the simplifying of recipes. Love it!

Dude I can't get enough of the way you think. Absolutely love all your videos (that I've seen so far). I feel like I'm learning things at lightning speed.

One of my pet peeves is people who try to work in the pan while it's still in the oven , or in this case on the oven door Just take it and put it on a countertop , on the kitchen , anywhere but there It's low and your back hurts . It's hot and you have to make small movements to not tauch the element that still burns . And most important for me , heat escapes ! The whole point of the oven door is to be closed at all times .

@nhedan

2 жыл бұрын

"One of my pet peeves is when someone prefers doing something in a way that I don't like"

@dderajj2166

2 жыл бұрын

@@nhedan pet peeves is a preference what are you on about. People like chewing with their mouths open it's still a pet peeve

@123tobiiboii123

2 жыл бұрын

@@dderajj2166 you know what my real pet peeve is, when some knucklehead kills someone, so annoying

I am so hungry right now and this has just made me even hungrier! 😐

I have been in croatia for the winter and i have been addicted to the goulash here because it reminds me of the beef stew back home 🤤 nothing like a hearty meal for the winter

For such an easy recipe there's a surprising amount of useful tricks and info.

I just love how Adam just, sticks is big ol' finger into lava hot food, and tastes it. It's absolutely amazing.

Oh yeah, finally Adam's "tiny knob of butter" in mashed potatoes. That is actually like two daily calories intake. No shame tho. It's good as long as you mindful about your health state

@nisnast

2 жыл бұрын

Yeah, but probably not good for a dinner party

@joshl90

2 жыл бұрын

Butter is healthy for you

@RandomPerson-cf3gt

2 жыл бұрын

It's a meal for a lot of people, so that much butter will be split with 8 to 10 people

@legochickenguy4938

2 жыл бұрын

it's not like one person is eating the whole thing; this is for a dinner party

Excellent recipe and technique! Made it tonight w fennel added and it turned out great!

I always make beef stew on the stove, basically the same recipe. I'll have to try it in the oven! Looks outrageously delicious!

Haven’t even watched it yet but I’m making this tonight!

@qwertyTRiG

2 жыл бұрын

It's a long slow cook, so probably not. Maybe tomorrow.

Adam sure wants us to know where the top element in an oven is and how to use it, wherever we are in the world.

Made it last night but used my large dutch oven, WOW! Everybody loved it! Amazing recipe!

Just made this. Truly fantastic. I was worried I added too much wine as my color was much more red at the onset. Ended up perfect.