Thanks to Trade Coffee for sponsoring! Get a free bag with any subscription purchase: drinktrade.com/ragusea **RECIPE** 2 lb beef tenderloin 1 lb potatoes
Since the description doesn't have it, here's the recipe from the video, with vaguely appropriate numbers where Adam didn't give specific ones. Ingredients 2 lbs fillet steak 1-2 tbsp cornstarch (or flour) 2 tbsp vegetable oil 6 medium carrots 3 stalks celery 5-6 green onions 1-2 tbsp tomato paste 1 cup white wine (or red wine or broth) 2 packets unflavored gelatin 1-2 tbsp cornstarch 1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube) 1-2 tsp pepper 3-4 tbsp polasses (or honey or sugar) 3 cloves garlic 1 lb potatoes (about 2 large) 1 egg yolk 4-8 tbsp gouda cheese (or any melting cheese), divided 1/4 cup cream, divided Instructions 1. Preheat the oven to 350°F/180°C 1. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour 2. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside 3. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds 4. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft. 5. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered. 6. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine. 7. Mince the garlic and slice the potatoes very thinly 8. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top 9. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate. 10. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking. 11. Let cool for 10 minutes, then serve with green onion garnish. (Really just needed to know how long of a recipe it is lol. About 2.5 hours total, including chopping stuff)
Since a bunch of this is by-feel and I cook in imperial units, I don't know if I feel super comfortable giving metric units, but... 1 kg fillet steak 15-30 grams cornstarch (or flour) 15-30 grams vegetable oil 6 medium carrots 3 stalks celery 5-6 green onions 15-30 grams tomato paste 230 ml white wine (or red wine or broth) 2 packets unflavored gelatin 15-30 grams cornstarch 5-10 grams Better Than Bouillon (or soy sauce or demi-glace or a stock cube) 5-10 grams pepper A glug of molasses (or honey or sugar) 3 cloves garlic 1 lb potatoes (about 2 large) 1 egg yolk 50-100 grams gouda cheese (or any melting cheese), divided 60 ml cream, divided I'm not even sure these are all the right units for metric, but this is a pretty portion-insensitive meal though, just make it with whatever feels appropriate for the amount of meat & potatoes you've got lol
@@brrrrrr ??? Adam usually puts the recipe in the description himself. The video is useful as a visual guide on the steps and a way to give more in depth explanations of the how & why, while the recipe is more user friendly when you're standing in the kitchen figuring out how much cream to pour on. They are both useful and serve different purposes, which is why he usually makes the written recipe available...
I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say Prep: 10 min Step 1: Harvest a wheat field And I am just not that fast
I hate any cooking that takes more than 10-20 minutes of actual hands-on work, and I'm not very comfortable or proficient with knives still, so it drives me nuts when recipe writers act like a ton of chopping takes no time or effort.
It might make it easier to cut a flat bottom for the potato so that it doesn't rock so much. (Recipe looks like a great demonstration of Adam's cooking intuition though.)
@@pendlera2959 The spuds and carrots could be sliced with a julienne to get them thin. Food prep is the easy bit. It's getting the ingredients for this kind of recipe. I mean, where have you seen gelatine? It's the sort of thing only used on industrial scale!
As someone deep down the coffee rabbit hole, watching the subplot of Adam's coffee journey has been quite enthralling. Last time he had Trade as a sponsor, he showed off his Aeropress and hand grinder, and now he's further expanded his equipment with a Fellow kettle and Chemex. Although I wonder how well percolation brewing is going for him given his prejudice against weighing things.
He's probably weighed things once or twice to hone in on a visual volume to work with. After that though? He's definitely doing all instinct pour overs. Given that typically, as long as it meets a minimum standard, he's satisfied with the thing as a daily driver. What I wanna know is does he do the bloom, a spoon swirl, maybe a chemex swirl. How much active technique is he working into it?
Getting into specialty coffee is a one way trip to spending hours and a lot of money into gear and technique. I hope he doesn't get into espresso because that's where he would go crazy lol.
You and Brian Lagerstrom are my favorite cooks on RUclips, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.
I'd recommend J. Kenji Lopez-Alt as well. He goes really in depth about why he's making certain choices but mentions regularly that it's totally okay if just skip it and do it however you like which will likely still yield a great dinner. Nevertheless it's a very informative channel for recipes, techniques etc. and it's relaxing to listen to
@@jeffrey8791Kenji and Chef John are the grandfathers of modern RUclips cooking that everyone always ends up basing their videos off of, will always give them props.
I really appreciate your approach to home cooking. "Yeah we got some of this, some of that, and hey why not some of this that'll probably be good" and it typically is good.
It's such a relief to see someone point out that you do not have to measure EVERY little thing, or that you have exact ingredients to make a good meal.
It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
@@Hobbyblasphemist Corned beef is a lot more expensive than minced beef - Ok I don't know if that was the case in the 70s. And I realise I've contradicted myself above - saying pie needs a pastry crust, then mentioning shepherds pie!
@@herobrine562 How is it different in the States? Here it's some kind of minced beef cooked in a can, although you can get it uncanned at the deli. I think in WW2 the Americans had something called 'Pemmican' - is that a another name for corned beef?
The sliced potato topping is a key element of a traditional Lancashire hotpot. That's usually made with lamb instead of beef, but this is a pretty common substitution. The result is absolutely lovely on a cold winter evening.
This is definitely one of your best recipe videos yet! Love how detailed it is for the home chef, and also love how it combines so many of your cooking techniques. Real time pace on the potatoes was also lovely
Man, I love your stuff. Do you think you’ll ever release a cookbook with a collection of your masterpieces? You strike that perfect balance between absolutely delicious and not impossible to make that so many other cooking channels fail to hit sometimes. Having your recipes in a book to follow and go back to would be amazing.
Having made a ton of beef chunk / steak stews, I can honestly say that they’re better than holiday meals of turkey. Simply by having more flavor than turkey
in Brazil this is a called a escondidinho (something like "little hidden pie"), but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
This looks great, definitely gonna try. RUclips compression apparently does NOT like stirring a pan of sauteed carrots, I thought my bandwidth had tanked.
@@chezmoi42It prefers premium (i.e. paid RUclips). I went back to look and it had no issues for me. I checked the settings and they now have a quality selection called "1080 Premium" which I guess is their copout for not shipping actual 4k and hoping I won't alert the FTC...
Somehow this recipe reminded me of this but I have a definite challenge for you. My mum in the 80s used to make a macaroni pie in the style of a cottage pie, with a minced beef and gravy (with carrots etc) lower layer but instead of topping with mashed potato, we had a macaroni cheese layer. I've no idea how she came up with it and I've never seen it done since.
Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
That cream definitely curdled there. I'd skip that at home if you want it to look good inside and maybe add butter to the sauce instead to get that extra richness.
Clicked read more in the description to see the rest of the recipe…. didn’t expect it to just be steak and potatoes. It is what the title promised tbf 😅👍
This looks like a great idea! For a normal gratin dauphinois one would pre cook the potatoes in milk with garlic and nutmeg. Would doing that allow for skipping the covered cooking phase? Would you change anything else if so?
5:15 "... And then a little splash of cream- *_hell_*_ yeah!"_ Gave me Chef Randy Marsh vibes 😂 (that's a compliment because Randy is the best character hands down). He's definitely.y favorite character. My favorite Simpsons character is Ralph Wiggum. My favorite Sopranos character is Ralp Cifaretto. My favorite Adam Ragusea character was Pot O' Protein (I wish they did more with him).
Another great recipe, as usual. I’m curious-do you have any recommendations for cooking without nightshades? My mom recently developed an allergy to them and I’m trying to learn recipes that don’t rely on them. For reference, no nightshades means no peppers (even sweet peppers,) no eggplant, no potatoes, and no tomatoes. I’d love to see your take on this kind of cooking. Thanks for the awesome videos!
Hey Adam an idea for a science vid or maybe a short: Is their a difference defrosting something like a steak or shrimp via fridge or with trickling water
First😊Hey @aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season 🎉
You know, I find it strange, I really HATE RUclips Ads, but Ads in a video, working with the RUclipsr and sponsoring them I watch most of the time. I wonder why this hasn't caught on as a "RUclips as the middleman for sponsors" kind of situation. Would be more reasonable than forced ads, where I can't even be sure the user in question is actually getting paid. Trade coffee for the win by the way, great segway.
Hey Adam! Great recipe as always! Looks amazing! Quick question I have for you: I know you have a couple vids in regard to Cast Iron, Non Stick, and a few others, but if possible, kinda similar to your Steak 101 course, I'd love to see your take on a Pan 101 course! Kinda going over the basics of each pan and what's good for them and what's not, even maybe some awesome dishes you can make in each of them. Of course by no means am I demanding you do it, just more so if you have time and can fit it into your busy life! Thanks again :)
Better than Bouillon is great! We use the imitation chicken stock all the time in place of real chicken stock. But as you say, it's rather salty so we usually skip additional salt. The candle is a nice touch, btw.
That's a great idea, you should write them! As for "expiration" dates, who pays attention to those?! Might taste a little funky after a few years in the fridge but I've personally never gotten sick from old bouillon--granted, that's for the non-animal-based variety of stock. Adam's talked a bit about this and I generally trust my senses, but I'd appreciate a deeper dive on the topic. @@blairhoughton7918
"Against the grain" is when you putt on grass that leans one direction and you're putting the other. "Across the grain" is when you cut perpendicular to the grain, as with wood or meat. "With the grain" works in both contexts, somehow.
Хобби
Really detailed recipe in the description there Adam, can't really miss the beef and the taters.
lol
Guess he forgot to finish writing it out😂
It's steak and potato pie. He's put in everything you need. Steak first, then potato. In the oven. Done
@@shehranazim4784yes sherlock we know
It really helped me out. I almost forgot the steak 😅
Since the description doesn't have it, here's the recipe from the video, with vaguely appropriate numbers where Adam didn't give specific ones.
Ingredients
2 lbs fillet steak
1-2 tbsp cornstarch (or flour)
2 tbsp vegetable oil
6 medium carrots
3 stalks celery
5-6 green onions
1-2 tbsp tomato paste
1 cup white wine (or red wine or broth)
2 packets unflavored gelatin
1-2 tbsp cornstarch
1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube)
1-2 tsp pepper
3-4 tbsp polasses (or honey or sugar)
3 cloves garlic
1 lb potatoes (about 2 large)
1 egg yolk
4-8 tbsp gouda cheese (or any melting cheese), divided
1/4 cup cream, divided
Instructions
1. Preheat the oven to 350°F/180°C
1. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour
2. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside
3. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds
4. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft.
5. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered.
6. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine.
7. Mince the garlic and slice the potatoes very thinly
8. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top
9. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate.
10. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking.
11. Let cool for 10 minutes, then serve with green onion garnish.
(Really just needed to know how long of a recipe it is lol. About 2.5 hours total, including chopping stuff)
Since a bunch of this is by-feel and I cook in imperial units, I don't know if I feel super comfortable giving metric units, but...
1 kg fillet steak
15-30 grams cornstarch (or flour)
15-30 grams vegetable oil
6 medium carrots
3 stalks celery
5-6 green onions
15-30 grams tomato paste
230 ml white wine (or red wine or broth)
2 packets unflavored gelatin
15-30 grams cornstarch
5-10 grams Better Than Bouillon (or soy sauce or demi-glace or a stock cube)
5-10 grams pepper
A glug of molasses (or honey or sugar)
3 cloves garlic
1 lb potatoes (about 2 large)
1 egg yolk
50-100 grams gouda cheese (or any melting cheese), divided
60 ml cream, divided
I'm not even sure these are all the right units for metric, but this is a pretty portion-insensitive meal though, just make it with whatever feels appropriate for the amount of meat & potatoes you've got lol
You are the MVP! Thank you for this!
Thanks for that!
Kinda destroys the purpose of Adam's style of video but you do you
@@brrrrrr ??? Adam usually puts the recipe in the description himself.
The video is useful as a visual guide on the steps and a way to give more in depth explanations of the how & why, while the recipe is more user friendly when you're standing in the kitchen figuring out how much cream to pour on. They are both useful and serve different purposes, which is why he usually makes the written recipe available...
I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say
Prep: 10 min
Step 1: Harvest a wheat field
And I am just not that fast
I hate any cooking that takes more than 10-20 minutes of actual hands-on work, and I'm not very comfortable or proficient with knives still, so it drives me nuts when recipe writers act like a ton of chopping takes no time or effort.
It might make it easier to cut a flat bottom for the potato so that it doesn't rock so much. (Recipe looks like a great demonstration of Adam's cooking intuition though.)
@@pendlera2959 The spuds and carrots could be sliced with a julienne to get them thin. Food prep is the easy bit. It's getting the ingredients for this kind of recipe. I mean, where have you seen gelatine? It's the sort of thing only used on industrial scale!
Yeah it takes me at least 25 minutes to harvest a wheat field.
I've always appreciated Adam leaving in all the prep shots, even if sped up. He said that early on he liked that for the same reasons you do.
Using white wine for your corn starch slurry was the most Adam Ragusea thing I've ever seen
As someone deep down the coffee rabbit hole, watching the subplot of Adam's coffee journey has been quite enthralling. Last time he had Trade as a sponsor, he showed off his Aeropress and hand grinder, and now he's further expanded his equipment with a Fellow kettle and Chemex. Although I wonder how well percolation brewing is going for him given his prejudice against weighing things.
He's probably weighed things once or twice to hone in on a visual volume to work with. After that though? He's definitely doing all instinct pour overs. Given that typically, as long as it meets a minimum standard, he's satisfied with the thing as a daily driver. What I wanna know is does he do the bloom, a spoon swirl, maybe a chemex swirl. How much active technique is he working into it?
Getting into specialty coffee is a one way trip to spending hours and a lot of money into gear and technique. I hope he doesn't get into espresso because that's where he would go crazy lol.
is this a call out
Rohan kishibe!
@@XxXxkeybladematerxXxdo you watch his videos lmao? He does none of the above.
The man won't learn how to correctly grasp a knife
You and Brian Lagerstrom are my favorite cooks on RUclips, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.
Love them both too!!
I'll just throw Chris Young in there as well. He just put out an interesting video at the same time this came out. What a blessed Thursday.
I'd recommend J. Kenji Lopez-Alt as well. He goes really in depth about why he's making certain choices but mentions regularly that it's totally okay if just skip it and do it however you like which will likely still yield a great dinner. Nevertheless it's a very informative channel for recipes, techniques etc. and it's relaxing to listen to
“A little splash of cream, hell yeah” is what i say in my kitchen all the time lol 😂
@@jeffrey8791Kenji and Chef John are the grandfathers of modern RUclips cooking that everyone always ends up basing their videos off of, will always give them props.
I really appreciate your approach to home cooking. "Yeah we got some of this, some of that, and hey why not some of this that'll probably be good" and it typically is good.
It's such a relief to see someone point out that you do not have to measure EVERY little thing, or that you have exact ingredients to make a good meal.
When Adam said “Hell Yeah” I really felt that. That looked so good.
It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
Yes, sliced spuds with a stew is hot pot. Pie needs a pastry crust. Cottage pie is just shepherds pie with beef, so mash instead of sliced potatoes.
Sounds more like a hash, corned beef hash was an affordable and popular option
@@Hobbyblasphemist Corned beef is a lot more expensive than minced beef - Ok I don't know if that was the case in the 70s.
And I realise I've contradicted myself above - saying pie needs a pastry crust, then mentioning shepherds pie!
@@roginkcorned beef is also different in the uk compared to the us which makes it cheaper here in uk
@@herobrine562 How is it different in the States? Here it's some kind of minced beef cooked in a can, although you can get it uncanned at the deli. I think in WW2 the Americans had something called 'Pemmican' - is that a another name for corned beef?
The sliced potato topping is a key element of a traditional Lancashire hotpot.
That's usually made with lamb instead of beef, but this is a pretty common substitution. The result is absolutely lovely on a cold winter evening.
F1 fan spotted!
mixing gratin and steak sounds pretty awesome
This is definitely one of your best recipe videos yet! Love how detailed it is for the home chef, and also love how it combines so many of your cooking techniques. Real time pace on the potatoes was also lovely
Man, I love your stuff. Do you think you’ll ever release a cookbook with a collection of your masterpieces? You strike that perfect balance between absolutely delicious and not impossible to make that so many other cooking channels fail to hit sometimes. Having your recipes in a book to follow and go back to would be amazing.
Having made a ton of beef chunk / steak stews, I can honestly say that they’re better than holiday meals of turkey. Simply by having more flavor than turkey
To be fair to Turkey. . .most people just don't treat it right. . . but I argue there is little on the planet that can beat a good homemade beef stew.
in Brazil this is a called a escondidinho (something like "little hidden pie"), but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
That looks soooo delicious! The egg yolk was a clever idea. I never would have thought of that!
Thank you for putting the recipie in the description!
I would have never thought of this combo without you showing us, man is it genius!
5 secnds in and i already know i'll make it someday.
We call this a hotpot in the UK! a classic for a reason!
This looks great, definitely gonna try. RUclips compression apparently does NOT like stirring a pan of sauteed carrots, I thought my bandwidth had tanked.
I wonder if it prefers parsnips?
@@chezmoi42It prefers premium (i.e. paid RUclips). I went back to look and it had no issues for me. I checked the settings and they now have a quality selection called "1080 Premium" which I guess is their copout for not shipping actual 4k and hoping I won't alert the FTC...
Wow detailed recipe in the description
Can't wait to try it! Thanks Adam!
Lauren asked for the meal and it included celery? You know Adam was a fan of this one, he didn't want to share lol
If it wasn't expressly for Lauren, mushrooms would be a fabulous touch.
Dude I love your Christmas/holiday recipes :)
I appreciate you and thank you for making content.
Somehow this recipe reminded me of this but I have a definite challenge for you. My mum in the 80s used to make a macaroni pie in the style of a cottage pie, with a minced beef and gravy (with carrots etc) lower layer but instead of topping with mashed potato, we had a macaroni cheese layer. I've no idea how she came up with it and I've never seen it done since.
In a world of 1 minute fast as f trending music and ASMR cooking vídeos, I find this channel very comfy and enjoyable to watch
Why am I so happy that I got the Walk don't run reference 😂
That video was my first time watching this channel and I never stopped since❤
very in-depth recipe there adam, thank you
Theres something called a hot pot in the UK which is basically this.
Awesome!
that looks incredibly wholesome
I have that same corning ware dish with lid, really handy for small casserole dishes.
how yummy. I might do the same thing but swap the meat for mushrooms.
I think you just gave our family a savory side dish to make for Christmas dinner, thanks a bunch Adam 🙌
Simple and beautiful
Looks great, Ill save this one!
This gratin layer, somewhat increased in substance to three layers of slightly thicker potato slices, is a great gratin on its own.
Adams channel has over the years, transformed into a musically, tasty and humorous science show.
I love it
Congratulations: you've discovered Lancashire Hot Pot! Yummy 😋
that looked so good
The “Hell Yeah” caught me off guard
Did she like it?
I really enjoy these okder styled videos :)
I love Adam's ad transitions 🤣
Yeah, definitely making this for Christmas. I bought the groceries today 😁
Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
Yes, especially for fish or chicken dishes, celery leaf adds such a lot of delicate flavor. But of course, it's good in everything.
That cream definitely curdled there. I'd skip that at home if you want it to look good inside and maybe add butter to the sauce instead to get that extra richness.
I never though of putting in an egg yolk. Great idea.
my favorite recipe to date lol
This is a Lancashire hotpot in the UK 😊 looks great.
Clicked read more in the description to see the rest of the recipe…. didn’t expect it to just be steak and potatoes. It is what the title promised tbf 😅👍
I made this for dinner tonight and got rare compliments from the wife. Thanks bud!
This looks like a great idea! For a normal gratin dauphinois one would pre cook the potatoes in milk with garlic and nutmeg. Would doing that allow for skipping the covered cooking phase? Would you change anything else if so?
Great looking recipe, I'd have reached for some Worcestershire sauce.
LOVE gratin!🎉🎉🎉🎉❤❤❤
I am coming over for dinner.,.
Ummm. I seem to be too late -- this sounds wholesome and great! Good dinner plan here!
Damn that looks delicious 😋
I am going to make this later.
5:15 "... And then a little splash of cream- *_hell_*_ yeah!"_
Gave me Chef Randy Marsh vibes 😂 (that's a compliment because Randy is the best character hands down). He's definitely.y favorite character. My favorite Simpsons character is Ralph Wiggum. My favorite Sopranos character is Ralp Cifaretto. My favorite Adam Ragusea character was Pot O' Protein (I wish they did more with him).
Another great recipe, as usual. I’m curious-do you have any recommendations for cooking without nightshades? My mom recently developed an allergy to them and I’m trying to learn recipes that don’t rely on them. For reference, no nightshades means no peppers (even sweet peppers,) no eggplant, no potatoes, and no tomatoes. I’d love to see your take on this kind of cooking. Thanks for the awesome videos!
1:48 comeback of the year
This looks excellent! I'm definitely gonna give it a try soon. Is there any reason I couldn't use ground beef if that's all that I had on hand?
Use whatever you think sounds tasty. He only used steak because that was the challenge.
No reason at all. Maybe skip the oil though, and just add the ground beef to a cold pan and let the fat render out to cook it in.
@@good_beansThis. The tenderloin Adam used is very low fat and needed the addition. Most burger meat (except 95/5) will bring its own.
Your videos remind me so much of Alton Brown and I love it.
Hi, i was wondering if you could do a video experimenting with ading seasoning to pizza dough like oregano and such
Love your video's Adam, Where did you get the blue dishs?
Made a modified (lazy) version of this for Christmas and everyone loved it. There's only like one piece left and I'm gonna have it soon 😅
Woah share share share
Made it last night. Forgot the molasses , but it was still amazing!
God damn it. You've done it again Ragusea!
Yum!
The adjective 'gratinated' is one that I will try to use more in my life.
That’s a Lancashire Hot Pot with beef. Hundreds of years it’s been a thing. Thank you for introducing it to us though 😊
guys'll pour cream on their gratin and say "hell yeah"
A Hell Yeah for that Hell Yeah!
Like a cottage pie.
He had the perfect opportunity to quote a Prince song when he was pouring the cream over the potatoes.
Yay white wine❤
When the world needed him potat-most, He delivered.
hearing adam say hell yeah is just so funny to me
We're still getting Trade off your code. Couple of years now. Yay!
Might have to try this with venison!
Nice candle, what scent? ❤
Hey Adam an idea for a science vid or maybe a short: Is their a difference defrosting something like a steak or shrimp via fridge or with trickling water
Steak pies are very common in Australia. Interesting to see a foreign interpretation.
Chemex coffee maker. Nice.
First😊Hey @aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season 🎉
You know, I find it strange, I really HATE RUclips Ads, but Ads in a video, working with the RUclipsr and sponsoring them I watch most of the time.
I wonder why this hasn't caught on as a "RUclips as the middleman for sponsors" kind of situation.
Would be more reasonable than forced ads, where I can't even be sure the user in question is actually getting paid.
Trade coffee for the win by the way, great segway.
I’m sayin’ this with love… you need at _least_ two more layers of potato! ❤ 🥔
Nice 😮
Yes!!!!!!
Written recipe enjoyers are eating good tonight
Hey Adam! Great recipe as always! Looks amazing! Quick question I have for you: I know you have a couple vids in regard to Cast Iron, Non Stick, and a few others, but if possible, kinda similar to your Steak 101 course, I'd love to see your take on a Pan 101 course! Kinda going over the basics of each pan and what's good for them and what's not, even maybe some awesome dishes you can make in each of them. Of course by no means am I demanding you do it, just more so if you have time and can fit it into your busy life! Thanks again :)
This one is kinda close: ruclips.net/video/zGR-pyLHz1s/видео.htmlsi=xaTaQAMW0VFpg6dN
1/4 to 1/2 tsp of MSG would be a great umami booster!
The recipe in the description is killing me! Hahahaahaha
wow.
Hell ya
5:17 can we just appreciate the deep sincerity of that "Hell yeah" for a moment?
Better than Bouillon is great! We use the imitation chicken stock all the time in place of real chicken stock. But as you say, it's rather salty so we usually skip additional salt. The candle is a nice touch, btw.
Love the stuff but man is it ever heartbreaking throwing away 75% of every jar when it expires. They need to put it in ketchup packets.
That's a great idea, you should write them! As for "expiration" dates, who pays attention to those?! Might taste a little funky after a few years in the fridge but I've personally never gotten sick from old bouillon--granted, that's for the non-animal-based variety of stock. Adam's talked a bit about this and I generally trust my senses, but I'd appreciate a deeper dive on the topic. @@blairhoughton7918
"Against the grain" is when you putt on grass that leans one direction and you're putting the other. "Across the grain" is when you cut perpendicular to the grain, as with wood or meat. "With the grain" works in both contexts, somehow.