"Why I sear my ceiling, not my meat."

@Yologuy-vv7vq

3 жыл бұрын

1.5 metre flame lmao

@itsastikbotparty8149

2 жыл бұрын

💀

@thumpertorque_

2 жыл бұрын

LOL

@Henrex2000

2 жыл бұрын

Searlling

@LaFreMD

Жыл бұрын

@@Henrex2000 underrated

Lol I can only imagine the argument with Lauren after he nearly turned his house into what Brits call a grill.

@felipecelladasilva2150

3 жыл бұрын

this right here.

@kaitlyn__L

3 жыл бұрын

Classic chip pan fire moment there.

@grzegorzelgas3115

3 жыл бұрын

I laughed way too hard

@Z255

3 жыл бұрын

💀💀💀 that's a nice one

@p-pizza

3 жыл бұрын

I dropped my ice cream

"Sear the home not the steak" moment right there. Good that nothing bad happened :)

@palatianator_007

3 жыл бұрын

It's written as if it's a question I tried... Why should you nuke the beef to cook it? Not the country

@JohnNathanShopper

3 жыл бұрын

Nothing bad happened? Did you hear his wife? I think he slept in the garage that night.

@Tobbe628

3 жыл бұрын

@@JohnNathanShopper A screaming wife is good if the other choice is a burnt house

@JohnNathanShopper

3 жыл бұрын

@@Tobbe628 I think a lot of husbands would say otherwise

@maxliu7576

3 жыл бұрын

@@JohnNathanShopper well, a burnt house would result in a more screamy wife than otherwise

0:05 Nothing says "dinner's ready" like the distant screams of your loved ones

@peacekkqmark

2 жыл бұрын

I've watched enough LiveLeak to recognize the truth in this statement.

@UBvtuber

2 жыл бұрын

@@peacekkqmark rip liveleak

@SG2048-meta

Жыл бұрын

The subtitles say “congratulations”lol

*Rubs hot pan with finger to test thickness of sauce* How....oh, he plays guitar 🎸

@JonathanRiverafrickinnice555

3 жыл бұрын

Them callouses help.

@JohnNathanShopper

3 жыл бұрын

@@JonathanRiverafrickinnice555 Tone is all in the fingers, right? 😂

@jep9092

3 жыл бұрын

That makes sense I was wondering how he did that

@contournut5726

3 жыл бұрын

@@jep9092 I'm running my finger under cold water just from watching...

@JohnNathanShopper

3 жыл бұрын

@@contournut5726 🤣

This is how we cook pork belly for “大肉面” or big meat noodle in Nanjing, the slabs of pork belly are first blanched, cut and braised, cooled and stored, then seared before serving!

@JohnNathanShopper

3 жыл бұрын

Yes, exactly. He did mention Asian techniques.

@undeniablySomeGuy

3 жыл бұрын

@@JohnNathanShopper yeah but he mentioned a deep frying method. At the outset of the video he stated that he thought the slow cooking then pan frying was a novel idea

@amaizeing.dumbass5123

3 жыл бұрын

Here in Mexico we do the same when doing pork "carnitas", but we just let evaporate the water and fry the meat with his own fat, or with some extra lard.

@a4di256

3 жыл бұрын

Lmao I've never heard of 大肉面 before but the name sounds funny

@RocketSlug

3 жыл бұрын

Yep, Chinese Twice-cooked Pork would also fit the bill. One of my favorites!

I do this when I make carnitas -- pressure cook it in liquid and then brown it under a broiler.

@JohnNathanShopper

3 жыл бұрын

Yes! That’s exactly the technique I saw Rick Bayless use on TV ten years ago. Totally natural progression of braising technique

@manspeej

3 жыл бұрын

I recommend just cooking it in liquid then storing it in the fridge then whenever you're hungry you take some out and brown it then eat it while it's hot, kzread.info/dash/bejne/q4WnmKuTd7aonNY.html skip to 4:02 in this video

@JohnNathanShopper

3 жыл бұрын

@@manspeej Ethan did it! I knew it was a good technique

@dempfer9037

3 жыл бұрын

Which brits would call a grill

@manspeej

3 жыл бұрын

@@dempfer9037 and people previously colonised by the brits

This is one of the things I really appreciate about your channel, Adam. You don't shy away from showing your mistakes. First of all, showing the mistakes (and how to correct them) is a lot more informative than just showing step by step how to's. Secondly, it makes you a lot more relatable to us home cooks.

@samig9032

2 жыл бұрын

That's one way to look at it. Another way to look at it is that you're learning from an amateur. Can you imagine Jacques Pepin accidentally starting a fire in the kitchen? There's something to be said from learning from people who've put in the time.

@furretman3741

2 жыл бұрын

@@samig9032 Do you really think a professional chef never does something wrong or think they would openly show their mistakes?

@etymonlegomenon931

Жыл бұрын

@@furretman3741 Yes, I do think professional chefs make extremely infrequent and less severe on average mistakes. Do you have any reason to believe they don't, besides comforting yourself saying "everybody makes mistakes" - as if it's irrelevant Pepin makes less and less severe errors?

@furretman3741

Жыл бұрын

@@etymonlegomenon931 bro im not a adam Ragusea simp anymore, it's been 11 months

@etymonlegomenon931

Жыл бұрын

@@furretman3741 So you agree what you said was incredibly dumb?

LOL at the quick added "?" for Laurens justified freakout.

@uberpwner48

3 жыл бұрын

Quick-added? Please. That was planned. He'll get used to the gas stove soon enough. Nobody's perfect.

@TheSlavChef

3 жыл бұрын

all planned :D

@heilbyat1534

3 жыл бұрын

@@uberpwner48 Sucker. He almost burned his new house. Not a great deal i guess.

@ploppyjr2373

3 жыл бұрын

@@heilbyat1534 almost burned the house down? Tf do you mean

@igobybign6747

3 жыл бұрын

Eh not really justified I work in a weld shop and when you do you realize fire not that big of a deal you should put it up but like chill

that "well" after the shock of what just happened, i felt that

@swedneck

3 жыл бұрын

That's the best reaction to something like this i think, complete calm acceptance in the moment so you can freak out *after*, when it's safe to freak out.

@AxxLAfriku

3 жыл бұрын

I recently revealed the genders of my two girlfriends. It got a lot of hate and now has 30 times more dislikes than likes. I am really sad that people can be so mean. Sorry for using your comment to talk about my problems, dear m2

@El_Kalvoda

3 жыл бұрын

@@AxxLAfriku What the fuck is this comment lol

@devong1838

3 жыл бұрын

@@El_Kalvoda oh its this guy. He's still at it. Nobody likes this channel.

@quandaledingle8343

3 жыл бұрын

420 likes moment 😳

"Why I burn my kitchen, not my steak"

probably won’t read this, but for some reason your videos have been a key part in helping me making it through the pandemic. during the hardest, soul crushing times your videos seem to pop up on my feed and help getting me thinking about the simple things in life, like making food with good company.

@thefareplayer2254

3 жыл бұрын

This is gonna sound even odder, but when my cat of 17 years passed away in early January, for days Adam’s videos were the only thing I could watch on KZread. Something about his calming but confident voice and upbeat but direct way of explaining things gave me an odd hope and stability during a rough situation. So I see what you mean.

@kieranfarrell1656

Жыл бұрын

he didnt see it ):

Now that's a good way to burn the new house.

@kenma2287

3 жыл бұрын

It's seasoning, give the house a unique flavor

@ifaz5305

3 жыл бұрын

A perfect amount of likes

@Vuzela

3 жыл бұрын

@@kenma2287 why i char my house and not my steak

@TheSlavChef

3 жыл бұрын

It is called "new house smoking bbq method"

@phelanii4444

3 жыл бұрын

Baptism by fire, I'd say.

One of the most underrated parts of cooking is coming up with interesting flavour combinations and new foods. People generally like to follow recipes but websites, blogs and youtube channels should promote deviating from them to create something even better.

@lukepaping

3 жыл бұрын

some of my favourite meals have come from thought starting "I wonder if it would work if I..." but I learned to cook when I was quite young so I understand the basics well enough to start with a concept and riff on it. That said there are plenty of people that feel like they need a recipe to cook and I'm not going to judge them for it, hell I need recipes for most desserts because I've never had a sweet tooth so they've never interested me.

@-thesignpainter9486

3 жыл бұрын

I'm not creative enough to make my own recipe, but I do like to start with a recipe and slowly change it to my liking

@nowdefunctchannel6874

3 жыл бұрын

@@-thesignpainter9486 that is creativity, it's a skill you have to learn

@thelastdankbender4353

3 жыл бұрын

That is true, though I have noticed that you need a particular mind set that seems largely unpopular. Most people don't wanna try unfamiliar, which is sad.

@REMY.C.

3 жыл бұрын

That's because people who start to cook are afraid. They're scared about failure when it comes to cooking. Been cooking for 30 years by experimenting since I was a child, never followed a recipe even if I have cooking books, I just buy them and they stay on the shelves. I must admit though that cooking is a ensemble of a lot of techniques that can make you way better and help your imagination.

If the gas stove isn't cutting it, you may want to consider an induction stove top. I have a gas stove also. That open flame can create a problem under the right circumstances for sure, but I'm not telling you anything you don't already know.

@sebastianl8848

3 жыл бұрын

kzread.info/dash/bejne/iqJlrreoZdXHj6Q.html

@user-hw4vf2sf9r

3 жыл бұрын

Why did Adam switch to a gas one when his electric stove was new

@randomassortmentofthings

3 жыл бұрын

@@user-hw4vf2sf9r moved

@user-hw4vf2sf9r

3 жыл бұрын

@@randomassortmentofthings yeah I just saw on his Instagram rip the famous Ragusa kitchen

@AbigatorM

3 жыл бұрын

@@user-hw4vf2sf9r yea, kind of a bummer. He just made his studio kitchen.

The obscure Hamilton reference was appreciated.

@dressedhatto8093

2 жыл бұрын

finally someone else noticed it

@andreasrumpf9204

2 жыл бұрын

Where was it?

@Midnightstar0810

2 жыл бұрын

@@andreasrumpf9204 In the beginning! 5he phrase "I think I invented anew kind of food, *but also a new kind of stupid*" is a reference to the song "Conratulations", which was supposed to be sung by Angelica after Hamilton published the Reynolds Pamphlet. The song was apparently scrapped for the final version, but it's on KZread, you just gotta search it!

My favorite thing about KZread cooking vids is the willingness for most channels to broadcast their mistakes. If they make them, we sure as hell are liable to make them too. Thanks for the heads up!

@mauz791

3 жыл бұрын

Another example is Chef John's salted caramel

Bro that last part with Pac-Fat was hilarious!

@freezysyahz

3 жыл бұрын

IKR IT'S ENDEARING

7:55 Steaks: braised Ceiling: flame-kissed 💋

Looove the nod to Dessa's "Congratulations" from the Hamilton Mixtape. Easily my favorite from the album and her own stuff is also fantastic. The flare up itself was fascinating too.

"Why I reverse braise my pickles and season my eyebrows."

@ntlespino

3 жыл бұрын

This is going to be in a YTP isn't it

@timmarkowicz779

3 жыл бұрын

And sear your sinuses

@engu1348

3 жыл бұрын

And light my eyebrows on fire.

@lamp6909

2 жыл бұрын

My eyebrows liek the seasoning

Thank you for showing us your mistakes, so we can avoid them.

@breaker6683

3 жыл бұрын

The best teachers are not afraid to share their failings with their students.

@unknowunknown9096

3 жыл бұрын

No so we can repeat them

Theory: He moved house because he burned his house down while filming this

@scherzebet9003

3 жыл бұрын

Can electric stove cause fire like that?

@danielhan988

3 жыл бұрын

this is in his new house

@scherzebet9003

3 жыл бұрын

His previous house had electric stove

@harrytsang1501

3 жыл бұрын

@@scherzebet9003 not like that. Ignition of cooking oil requires very high temperature. Domestic electric stove, regardless of the kind, cannot produce that much acute heat. You can leave it on unsupervised for the temperature to reach into thousands of Celsius, but you'll have bigger problems than fire if you let it happen. This is assuming you're using an electric stove that heats up such as ceramic stove instead of induction. With induction you can't even get it that hot without the stove giving up.

We do something like this in Chinese cooking! It’s called hui gui rou, which means something like twice cooked pork. You cook pork belly low and slow until tender, put it in the fridge to firm and then stir fry it with peppers and whatever you want. It’s real good and very similar to this recipe. :)

Hey Adam now that summer is here, how about a video on ice cream sandwiches?

@urkek9985

3 жыл бұрын

Joshua weissman has done yesterday if u need one

@urkek9985

3 жыл бұрын

@NottHuman change my mind😂

@noobmaster_69690

3 жыл бұрын

@NottHuman I think you mean cabinet

@PLANDerLinde99

3 жыл бұрын

@NottHuman Besides IMO Joshua is way too full of himself

@TheSlavChef

3 жыл бұрын

@NottHuman Same here :D

"We all have stupid moments, so we gotta be smart in advance of them" I'm just gonna borrow that for future reference

@katerinacrhova7805

3 жыл бұрын

"Altering the distant past is easy, you just have to think of it at the right time." - HPMOR, chapter 12 www.hpmor.com/chapter/1

Love the fact there are multiple cuts to the 'disaster' to really emphasize the mistakes you made. Gives us home chefs multiple reminders of what not to do!

Stupidity aside, man that looks yummy. Edit: I made this for Father's day, and oh my god it was incredible. I upgraded the recipe slightly by tossing half a sweet onion, chopped, and a sprig of rosemary into the braise (easy to strain out later), Otherwise, I did it exactly like this. Definitely a keeper, two-thumbs-up recipe. Thanks Adam! My only regret is that it really is either a "start it first thing in the morning" recipe, or else a "takes two days" recipe.

8:52 might be one of your best shots yet

This is similar to a Gordon Ramsay recipe for crispy pork belly (braise, refrigerate, sear). Rick Bayless also has does Carnitas where you cut frozen carnitas into a big cube and brown all sides. As usual, Adam is taking elevated culinary techniques and making the accessible to us.

@hiresanalysis6844

3 жыл бұрын

Yes, huge fan of Rick Bayless!

We love a Hamilton reference. Especially a cut song from Hamilton. Love it at the beginning

You can see how when Adam put the first beef in olive oil he's being extra careful and gentle this time around haha

Not even a minute in and i can tell this recipe is gonna be great, keep it up adam 👍

@siyacer

3 жыл бұрын

No you don't

@Erida526

3 жыл бұрын

This recipe is 🔥

@Truelordpower

3 жыл бұрын

@@siyacer i dont what if i may ask?

@Aldiyawak

3 жыл бұрын

@@Erida526 literally and metaphorically

@cyan.6399

3 жыл бұрын

@@Truelordpower he said you were not able to tell the recipe was gonna be good lol usual internet saying no for the sake of getting a rise

I appreciate the subtle obscure Hamilton reference at the beginning.

@gamedetective3120

3 жыл бұрын

obscure? sis its hamilton. everyone loves it

@aragusea

3 жыл бұрын

@@gamedetective3120 Yes but "Congratulations" is an outtake - it didn't make it into the final show. So I think "obscure" is a fair characterization.

@marblemunkey

3 жыл бұрын

And I legit LOLed at the Pac-Man ending.

@MochaBloke

3 жыл бұрын

Dessa is an amazing artist.

@lordmuhehe4605

3 жыл бұрын

@@gamedetective3120 Hamilton (both the historical figure and the musical) is pretty unknown outside of USA.

I'm already braising better because of you. I thank you, and my family thanks you! Braised goat with Jamaican spice blend the other day was 🔥

This method of preparation really reminds me a lot of traditional carnitas with a few extra steps, just applied to chunks of beef. I'm a big fan of cutting 1.5-2 inch cubes of pork shoulder, barely covering with water and going with a teaspoon of kosher salt in the water per pound of meat, and essentially braising (mixing occasionally as it reduces) until the water has entirely evaporated and the rendered fat remains for frying, after which the pork will quickly begin taking on a crust and break up into bite size chunks/shreds as you stir it. Super easy, all done in the same pot with no fuss and ready to be used in tacos or essentially anywhere you'd put pulled pork, a versatile meat base for all kinds of meals. Restaurants here will often do a similar process but instead of braising in water, they basically confit the pork in a vat of fat and then turn the whole thing up to deep frying temp once the desired internal texture is reached to add a crust.

the yelling in the background had me dying!! 🤣🤣🤣🤣🤣

adam leaving his mistakes in and telling us what to do and what not to do to avoid those mistakes is one of the best parts of this channel for sure

I think it's good that he shows his mistakes cus it shows even very good "home cooks" mess up sometimes giving us the viewer knowing it's even more ok for beginners

I feel like any other cooking KZreadr would have sanitized all of the fire out of the video. Thanks for keeping it in Adam. I love that you're comfortable letting your viewers learn from your mistakes.

9:20 Why does this feel like a transition to a fire extinguisher sponsorship

@AquaWeiner

3 жыл бұрын

Got to be on your toes when you’re watching Adam Ragusea videos he’s just too smooth with them.

That ending just made me go, “I love Adam.” Haha! Great vid, man! Glad everyone’s safe.

Loving how both ChefSteps and Adam Ragusea coincidentally came out with videos on chuck steaks a few hours apart, both touching on different methods to tenderise the meat and sear it at the end.

Thank you Adam for letting yourself be the butt of the joke to teach us all a valuable cooking lesson. You couldn't be more on point in saying we need to be smart the rest of the time in anticipation of our inevitable stupid mistakes. Great video!

“A solid fat puck” That is weird out of context

@virtualabc7847

3 жыл бұрын

Ytp gonna love that

@johnmccrossan9376

3 жыл бұрын

Sounds like a 1930s London insult

@franciscodetonne4797

3 жыл бұрын

"A solid pat f*ck" is all I can think of out of that.

@thefisherking78

3 жыл бұрын

Having eaten more and more fat over the past few years and having a compulsive need to save everything, I knew right where that was going. I have lifted many a puck of fat off the gelatinous drippings from a 3# chuck roast to separate both for later use 😜

that's basically how we cook meat in Egypt

@jollyholly106

3 жыл бұрын

yup

That's the best of Adam - the art and the science of great cookery... plus the wit and humour, and some really fine food photography which doesn't appear to need millions of dollars of high-tech thrown at it. And all that in under ten minutes. Brilliant!

Hey! Just wanted to say I made this recipe last night (well, I took inspiration, my meal was like a combination of this video and the braised video from last year). And it was great. 5 hours later, my meats falling apart trying to get it out the pan, and didn't have wine just used my own sweet pickle juice from Vidalia onions I make every week and didn't pan sear it after just because it all broke apart. But goodness it was so good and simple, just waiting until the very end. Thanks.

This looks amazing! As a Slav I would change the beef for pork, but still great idea!!!

@aleksanderaleksandrov1016

3 жыл бұрын

Indeed comrade!

@sovietdoggo6735

3 жыл бұрын

bau

@TheSlavChef

3 жыл бұрын

@@vidic6951 Southern Slav here too!! :)

"Invented" the proper method of cooking Carnitas used for many many years. Well done Adam.

the guy who makes adam regusea YTP’s is gonna have a field day with that pan fire clip

Respect the fact that you put in your mistake and turned it educational. Thank you!

I can’t wait for all the YTPs

@eyemotif

3 жыл бұрын

lmao yeah

This is so unbelievably primed for a YTP. I can't wait. 😂

Tried this recipe - liberal use of a pot lid helped a lot (just to block splatter, not to trap steam) and it tasted incredible. Definitely worth it.

You will get use to it and like it better because, they are better. There is a reason majority of not all chefs use gas stoves in their restaurant and home kitchens. Keep these videos coming Adam, you rule!

There are two things similar to this in the Philippines: crispy tadyang (short ribs) and shank steak (not just the cut, which are normally used for soup; these are served on iron plates just like OG steakhouses there). For the first: you basically simmer the meat in liquid that in Korean terms is like half galbitang and half galbijjim (in Japanese terms, think beef shoyu ramen); when tender, take it off the heat but leave them in the sauce to cool, then refrigerate. Then pat dry and deep fry to crisp up the exterior, keeping the interior pink. It's often served with pickled papaya. The shank steak is closer to this recipe. You make a beef+mushroom gravy out of the cooking liquid where you simmered the beef (along with garlic, maybe some soy sauce but not as much as with ribs), cool and dry off, refrigerate, then pan fry and serve on a sizzling plate with gravy all over. Both were prompted by historically being behind the whole world when it comes to beef quality that traditional beef dishes are either tenderized stews or ceviche. I mean, it took Japan and Korea less than a century to come up with tender beef, this country is still at "trying to breed enough Angus and Japanese stock from Australia" (ie they haven't figured out that hardier Argentine and Texas cattle are probably a better idea for the heat in their climate).

4:43 “I want meat jelly” is the most uncomfortable statement ive ever heard

This is the most exciting Adam Ragusea video ever!

Such raw cooking I love it! No one's perfect thanks Adam!

Reminds me of an old family recipe we call ossenlappen. It's a Dutch (Nederlandse) recipe, and directly translated it's Ox Rags, but could also be meat floss. It's little more than simmered Blade Steak, but it's sooo delicious! The second sear (after the braising) is optional for the recipe, and really only happens with leftovers.

I did a very similar thing when I accidentally sliced up a point of smoked brisket with the grain and it looked just like bacon. So I fried it up like bacon and it's amazing! My smoking method for brisket and chuck is kinda similar as well: get it smokey (6hrs in the smoker @180), get it tender (24 hours in the sous vide @155), get it crispy (5 minutes in a broiler).

Adam, you keep being pertinent and yet comming with new stuff all the time, Thanks our channel is priceless - in other words Good Job !

Great timing, Adam! Today, I received my first farm CSA meat share of grass fed beef. It included a chuck roast. Will try to follow your recipe and advice! Thank-you!

8:16 Hand is shaking as he lowers it in, justifiably

@freezysyahz

3 жыл бұрын

Kudos for catching that, after the fire , can anyone blame him 😅

Love these experiments made to food and also that you show the mistakes you made so we learn more 👍

This is what I did to turn low quality cuts into something good, back in the poor days. Now my butler butchers a fresh cow for me daily.

This makes so much more sense of you think about it. ALSO OH MY GOD ADAM! Thank you for sharing your mistakes and really pounding them in our heads so we can take precautions.

Wow first time KZread notifications weren’t late :D

Holy hell, that looks good..

Love the recipe, the analysis and reflection of mistakes and the scientific bits about them. Very good to have included mistakes instead of presenting a perfect front

Oh Adam! Once you learn the control you have with fire you will never go back! When you turn off the heat it is OFF! Not like with an electric stove. I will not give up my gas stove, and it is nothing fancy. 4 burners and fire. I love it!

Just finished this recipe. I did it with one big difference. Though I seared the beef in a pan initially, broiled the beef right up against the flame at the end because I didn't feel like frying the beef again. I brushed some olive oil on the beef pieces to sort of simulate frying a bit. Imho it worked fairly well. The beef was a bit drier than it would be frying, but does that matter when you've got a glaze? Tasted great to me! Thanks Adam!

oh nice we do this in my household too (from asia) with these tough pieces of cheap meat you get at discount prices yeah no the meat has to be dry or else you'll get an exfoliating wash with hot oil 🧍‍♂️

His transitions into adds are just flawless

Awesome that you shamelessly decided to keep it in the video as a helpful and realistic warning. I could see myself doing this when I'll go back to gas cooking. I have a very tall pot for deep frying on a cooking plate though which could also prevent this, but ye lesson learned: don't put too much moisture in hot oil close to open flames.

"...salt it aggresively..." Well how must I imagine that?

@Abby_Sciuto

3 жыл бұрын

Take your salt and just fucking THROW that shit at it as hard as you can against it, shout really loudly when you do it aswell.

@teachunks2202

3 жыл бұрын

take out all your frustrations and spite into the salt. all your salty feelings should go into that salt.

@MorbidMindedManiac

3 жыл бұрын

Angrily dump all the salt you have in the house onto it

@tz8785

3 жыл бұрын

The fastest version is probably shooting salt out of a shotgun, this should quickly season the meat in depth, nor just on the surface.

@MorbidMindedManiac

3 жыл бұрын

@@tz8785 I was thinking that an armor piercing A-Salt rifle would be better, but a saltgun might also work

Hey Adam, now that you've got a gas stove, you might want to reconsider your previous stance on deep frying at home and try doing it in a flat-bottomed wok with a relatively smaller amount of oil over a relatively higher flame. It solves basically all the concerns you raised in your previous deep frying video, and it's pretty much what every Asian home cook already does, to great effect and with minimal muss and fuss.

@SylviaRustyFae

Жыл бұрын

Tho it does introduce the scary risk of a lot of oil over the gas stove's open flame; but thats rly a superficial risk unless someone knocks it over. Which is just grounds to make a rule sayin no one but the cook in the kitchen, period, when deep fryin occurs. That mitigates most risk. Tho i myself wud nvr risk it personally, not bcuz i think its a major risk; but bcuz i am accident prone as a dyspraxic person and cud foresee an incident occurrin where i either splash the oil out of the wok or else tip the wok entirely. But for most cooks with good fine motor control and who trust their bodys abilities; deep fryin at home is perf safe in a wok.

Dude, I could listen to you all day... great recipe, can't wait to try it. Thanks

Thanks for showing the recipe gone wrong, that's why I like this channel so much.

White Wine report: There is no white wine. This was your White Wine report!

I see someone is getting into the Hamilton spirit. Love the reference to the cut song "congratulations"!

Adam personalizing his new house with scorch marks all over the kitchen ceiling. Priceless!

I shared your video on the fb KZread cooking videos channel I'm on i was so impressed with this video. I have about 45 min left on my all day braise. Regardless of how mine turns out, your instructions were spot on. I subscribed to your channel based in thus video alone. Keep churning out thr recipes please!

Eyyy!! I almost did the exact same thing! First time I moved to an apartment with a gas range I was cooking up some bacon and had a quick flash of fire from some grease that thankfully went out quick since I was only cooking a little. Lesson learned! In any case this looks amazing and I really wanna try it!

I saw your new kitchen announcement on Instagram a few days ago, I'm so happy for you getting a new house! When can we expect a kitchen tour? :>

you analyzed your mistake in the best way possible. this is how you improve as a chef.

fire extinguishers work. They're amazing never used one but in the moment when i needed it, it worked and worked fast.

"A new kind of stupid." The seasoned cutting board finally has a new adversary, huh?

@drfudgecookie5800

3 жыл бұрын

Hey that shits good.

@nemomukerji

3 жыл бұрын

Atleast new memes

@ippotsk

3 жыл бұрын

Now combine them together, seasoned cutting board + pan-seared meat jelly.

@bralex6669

3 жыл бұрын

While I don't agree, I certainly laughed.

Not sure if this is a "new kind of food", I'm pretty sure the Chinese have been frying braised meats (such as chicken, duck, and lamb) for centuries. Usually quite common for skin-on meats, in order to get that crispy skin after braising.

@lordmuhehe4605

3 жыл бұрын

If you watched the video before commenting, you would know, that he mentioned this.

When I worked as a chef, I used to pre-cook/sous-vide roast beef in vacuum bags and then brown them; same with steaks. Results were usually quite good.

I love that Adam shows us his mistakes so we can learn from them

Adam: seasons the steak Everyone: that's not true, that's impossible!

damn he almost caramelized his house

Wow I'm impressed that you know a lot of South Asian dishes use this method

Is that "congratulations, new kind of stupid" a Hamilton reference?

@andup4936

3 жыл бұрын

I think it is!!!

@FaerieDust

3 жыл бұрын

It's got to be, surely?

@jonahnichols2158

3 жыл бұрын

A stupid you can never undo, kinda stupid.

@MochaBloke

3 жыл бұрын

Yep! It's from "Congratulations" performed by Dessa off the Hamilton Mixtape. She's great on her own too, I love her 45 second song "Shrimp."

'congratulations'. BTW, Knoxville Represent! And please we need a moving video, more like an intro to Knoxville, pretty please 🥺

Been doing this for years with chuck, lamb shoulder and pork shoulder in sous vide, absolutely love it and the chuck is like 1/3rd the price of steak. Will be giving the side and glaze a try.

A similar technique is some times used in Filipino adobo recipes. They will stew/braise the meat in vinegar/soy braising liquid. Then remove the meat, and crisp it up in a frying pan while reducing the braising liquid to thicken it. The crisped meat is served with the thickened sauce. It's not the most common way, but some families do it that way.

6:51 Are we gonna ignore the fact that he sticked his finger into a 100 degree pan of water with 0 hesitation??

@danr.5017

3 жыл бұрын

...best not to think about it.

@asbestoseater979

2 жыл бұрын

Biggest reason I want to learn guitar

@user-rk7rl7tm5w

2 жыл бұрын

more like 200

@danr.5017

2 жыл бұрын

@@user-rk7rl7tm5w Depends if you're using metric or not.

@user-rk7rl7tm5w

2 жыл бұрын

@@danr.5017 i was using metric