I just want to say thank you Adam. There are a ton of videos on how to cook and done by different youtubers, but you’re the first person that taught me how to cook without measuring and to relying on the taste and your confidence in cooking
Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. "Soldiers" has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again. Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia...
@@oxybrightdark8765 The earliest reference to the poem is from 1797. He's an egg by the time of Alice Through the Looking Glass 74 years later and that was still 151 years ago.
@@TomDestry guess it all boils down (sorry) to how far back toast soldiers go. Even if references don’t predate Humpty’s transmogrification though, admiration of military figures was fairly widespread and seems intuitively more likely. And less disgusting than dipping one’s toast in Humpty’s ill-starred brains :)
DON'T THROW AWAY THE BROWN SOLIDS FROM THE BUTTER. Put them in cookies or gravy or pasta or anything you want to taste a little nutty and savory/sweet. Edit: also, put them in cornbread.
I actually think seeing the brown of the stew through the bread gives the dish a sense of elegance and made it look like a high class bread bowl. Looks delicious, can’t wait to try to make this myself
I’m about to make a beef cottage pie and an Irish soda bread. Different from your offering, but the similarity is there. Both fabulous winter dishes. Thanks!
@@toniblackmore3016 Do them one better: send a report. Not sure if anything will be done considering this is RUclips but its sexually explicit so worth a shot.
I’m a little bit in love with Michel Roux Jr so I’m always happy to hear people enjoying his recipes. Also love how you talk us through recipes and anticipate problems. And in the UK when children have a soft boiled egg in an egg cup with toast it’s traditional to cut the toast into strips to dip in the yolk and we call them soldiers. So cute that Michel Roux Jr calls them soldiers when he’s referring to bread strips.
This was the comment i was looking for - I was almost suprised Adam hadn't come across "Egg and Soldiers" before, considering his (always endearing) knowledge of Brtitsh culinary lingo!
Michel Roux Jr is a great chef, it's a terrible shame he pays his staff less than minimum wage and keeps their tips. Then when he was called out for it claimed they should be grateful to work for him.
@@samueldesmond440 worth noting he gave then all backpay for the gap after the expose. In an operation as big as that Michelin starred restaurant, I wouldn't have expected him to have been in charge of wages, but it's still his place and on his head be it. He's still comfortably one of my favourite TV chefs of all time and it was a golden age when he ran Mastercard professionals before that odd potato advert conflict thing...
@@falloncj staff underpayment was also an issue in a number of Australia's finest restaurants prior to Covid. Some owner-chefs even defended the practice as an age-old practice, an unwritten ground rule, in some way accepted as fair-trade for the opportunity to train with the best. At £180 per head (plus drinks) for the 6-course degustation at La Gavroche these days, I'm sure Michel can afford to share his tips - I've seen his south of France holiday pad on the telly.
Just made this with a really dense Irish batch loaf bread (also spilled 500g of very hot clarified butter, so I pretty much need a new kitchen) This is such a good technique, way greater than the sum of its parts, infinitely adaptable. Bloody delicious.
I grew up and was inspired by Alton Brown. His personality, production, and quality was so fascinating and fun to watch. You’re work reminds me so much of his, and I don’t want you to think that you’re copying him. I think your videos and input are on such an impressive level, and I love watching your content.
Great recipe to adapt. I remember watching Food Revival when it was aired - it wasnt actually that long ago i dont think... but then again, time flies. Michel Roux Jr. is fantastic, comes across like a good/nice bloke who just knows his craft so deeply. Obviously the whole family are nuts about food, they're all amazing chefs. I'm lucky enough to have eaten at Le Gavroche. superb food, atmosphere and experience.
Hi Adam. I'm not sure how I stumbled upon you, but Ive really enjoyed watching and trying some of your meals. I was a decent cook in college but over the years, I've gotten into ruts of repetition. Your meals tend to be fairly user friendly, and adds plenty of variety to my menu. Just wanted to say I like what you're doing.
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it 😂 I recommend apple and plum omg the colour!!!!
If you want a pretty crust without baking or specially buying dense bread, what might work is broiling or microwaving some cheese into the bowl. It makes a mostly waterproof seal and is of course tasty.
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer). It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
It's like a pasty meets a pot pie meets a dip sandwich only the the stuff you dip the sandwich in is inside. Good to see those teacher skills are good because I learned somethin from this.
can’t speak for the whole of Britain but certainly where I’m from we call bread cut like that soldiers, dipping them into a soft boiled egg would be dippy soldiers in my house and was one of my fav breakies growing up
Chef Michel is a wonderful person, and I've had the pleasure of meeting him on not one, but two occasions. I had a picture taken with him when I was young, and several years later, we tried to imitate the original - with me looking a little more mature!
Looks delicious. In my country there is A rule to start a dish but especialy a stew: start with with cut onion(a lot) in oil or greas and make it glassy and then put the meat to brown it. Its make a thick stew, u dont need to use flour or gelatin then.
@Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food! Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
Looks really good and good chef to take inspiration from. Reminds me a bit of a suet pudding (eg. the infamous steak & kidney), but hopefully quite a bit lighter!
My favorite part about these videos is that the replay detection only works on parts where you move the video, not the part where most people watched, so consistently every video you can tell where the end of the sponsor is
I love that you're building off of other videos. It makes these fancier recipes so much more approachable. Btw, you should definitely try roasting parsnips, I'd bet you'll love them!
Fully agree. I am not called a rosbif for nothing. A proper sunday roast is perfection with roast parsnips. I could even forgo the yorkshire puddings if I was forced to choose! Horseradish sauce is mandatory though.
“That’s not soldiering” is that a Sharpe reference there? :) Great video by the way, I’ve never seen a pie like this before, thanks for the new recipe to try.
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip!) :D
Great to see Michel Roux jr get some love from Americans. He's as good a chef as Gordon Ramsay but with considerably more control over his vocal delivery.
Hey adam, I just want to let you know that I do your brown butter condensed milk brownies on the regular and everyone in my life loves them. Thanks for making me a hero dude! Also, it's great seeing you on the bodybuilding forums occasionally
Calling strips of bread without crust "soldiers" is a common thing in French. Traditionally, the expression comes up when describing what to dip in soft boiled egg yolk.
There are some great bits of British in this video. Michel Roux Jr calls the strips "soldiers" because that is a traditional breakfast of a boiled egg served in an egg-cup with buttered toast cut into strips called soldiers. You get children to dip their "soldiers" into the dippy egg yolk for some reason that kids do not question. This recipe is also kind of a savoury version of bread and butter pudding which for something so simple can be amazingly delicious.
What Chef Michel called the strips of bread, "soldiers", is a common term in French. "Soldats" are strips of toasted, buttered bread that are served alongside a soft-boiled egg so that you can dip them in the yolk.
Just popped mine in the oven!! Went for two more medium-sized pies in those little side-dish-sized bake-safe crocks, one for dad and one for mom and I to split! We’ll see how they turned out (the stew alone was quite good!)! ✨
@@leonardotube Pretty good!! I found that mine did not have to cook nearly as long (probably has a lot to do with size, I would’ve payed more attention if I hadn’t been busy) so they got a little over cooked. Not burnt, but a little dried out is all. The stew base was delicious and the moister parts of the crust were as well! I’d definitely try it out again paying more attention to bake times!
I thought this was going to be bread and butter pudding but was pleasantly surprised when it was a weird stew version, looks delish. You should try bread and butter pudding if you haven’t before, it’s an easy on to try with kids but still deeply satisfying
You can also buy duck fat and use that instead of butter. I've bought duck fat from the store and i've collected my own duck fat after breaking down a duck and it is WAY better than clarified butter. It's crazy how good it is.
Salted butter does not matter in this application since it was clarified, as salt is not fat soluble. The salt of the salted butter will be strained out with the milk solids when clarifying.
There will still be certain amount of salt *in suspension* in the clarified butter though, enough to be tasted. This can pass through the paper he used quite easily.
Seeing you walk up to your range wearing shorts in January Damn you Adam Ragusea. My province is blanketed in snow. Cheers from Newfoundland and Labrador!
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to "beware of the grit." But, if there are new processes that eliminate it, I'd love to be able to use it.
I can't speak for Adam, but when I soak mushrooms, I always make sure to pour the liquid out gently and leave a small amount in the container. Since any grit will sink to the bottom during the soaking, that all but ensures that none of it will end up in the dish. By no means a new process, but I've never felt the need to use an actual filter.
Hey Adam, I noticed you speed up footage alot, to help show the cooking process. Although sometimes its tough to tell when its being sped up. I recommend having a small icon somewhere on the screen whenever footage is sped up to help clarify
6:10 Hey Adam was that a Sharpe reference?! I swear that’s a reference made by us Sharpe fans 😅. “Making a well apportioned bread soldiers? Now that’s soldiering!”
This will probably get lost, but if you try cooking a frozen steak on medium heat , I think you might like the results. Frozen, as in you put the steak in the hot pan (with fat in it, I use butter or tallow) directly from the freezer. I cooked two steaks in this manner just tonight, taking about 15 minutes per steak (which certainly seems like too much time, but isn't) and got dark brown crusts with red and pink (one steak was thinner) interior, perfectly done. The frozen steaks have to thaw before they can overcook, and an added benefit is no smoke, since youre cooking on lower heat than you usually would for steaks. I do encourage anyone who's interested in telling me I'm wrong for cooking a steak in this manner to attempt it, before telling me how wrong I am!
He said that he knows a lot about English culture and watched a lot of British media. He made a reference about potato soldiers in his oven chip video.
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
I just want to say thank you Adam. There are a ton of videos on how to cook and done by different youtubers, but you’re the first person that taught me how to cook without measuring and to relying on the taste and your confidence in cooking
He's the goat, he gives you what you need but doesn't hold your hand
@@rancidrylan5460 Nah fam, you don't know what you're talking about man, Chef John's the GOAT.
@@fakehombre we all Stand on the shoulder of giants
@@fakehombre I like him but he can be a little boring.
Chef John (the OG), Internet Shaquille, Martin Yan, Jacques Pepin...so many people out there who cook without strict measurements.
Michel Roux calling them 'soldiers' is a British-ism, from the dish 'egg and soldiers' which is a soft-boiled egg with strips of toast to dip into the egg. "Soldiers" has a debated etymology - either resembling soldiers on parade, or from the soldiers that couldn't put Humpty Dumpty (the egg) together again.
Anyway, thanks for reminding me - I haven't had them since I was about 8. Nostalgia...
Not a fan of runny eggs, it was soup and soldiers for me, presumably because Mum thought soldiers were integral to a British child’s diet:)
Humpty Dumpty as an egg is a somewhat new idea, the poem doesn't mention it.
@@oxybrightdark8765 The earliest reference to the poem is from 1797. He's an egg by the time of Alice Through the Looking Glass 74 years later and that was still 151 years ago.
Learn something new every day. I had heard Baldrick talk about eggs and soldiers in Blackadder Goes Forth, and always wondered what that was.
@@TomDestry guess it all boils down (sorry) to how far back toast soldiers go. Even if references don’t predate Humpty’s transmogrification though, admiration of military figures was fairly widespread and seems intuitively more likely. And less disgusting than dipping one’s toast in Humpty’s ill-starred brains :)
I can see Adam took the putting in envelopes of gelatin quite literally.
Putting the gelatin is lame, putting the envelopes instead is much better
@@elle4702 wtf, bot
@@Hamox based
@@Hamox "Why I put my envelopes in, not my gelatin."
I read this and looked back up just as it happened lol
DON'T THROW AWAY THE BROWN SOLIDS FROM THE BUTTER.
Put them in cookies or gravy or pasta or anything you want to taste a little nutty and savory/sweet.
Edit: also, put them in cornbread.
Or use them as "seasoning" for white rice! Something I learned from my (Bangladeshi) mom.
Good one bro
@@ronichoudhury that's such a good idea!!
@@erinhowett3630 I really love the idea of using them in cookies - that never occurred to me before!
@@ronichoudhury try it with oatmeal raisin! It's such a lovely combination.
I actually think seeing the brown of the stew through the bread gives the dish a sense of elegance and made it look like a high class bread bowl. Looks delicious, can’t wait to try to make this myself
I’m about to make a beef cottage pie and an Irish soda bread. Different from your offering, but the similarity is there. Both fabulous winter dishes. Thanks!
@@elle4702 what the hell
@感知化p spam
@@anonymouscheesepie3768 I’m giving a thumbs down to these things, they’re all through the replies.
@@toniblackmore3016 Do them one better: send a report. Not sure if anything will be done considering this is RUclips but its sexually explicit so worth a shot.
@@Someone7641 I often do that and just did.
I’m a little bit in love with Michel Roux Jr so I’m always happy to hear people enjoying his recipes. Also love how you talk us through recipes and anticipate problems.
And in the UK when children have a soft boiled egg in an egg cup with toast it’s traditional to cut the toast into strips to dip in the yolk and we call them soldiers. So cute that Michel Roux Jr calls them soldiers when he’s referring to bread strips.
This was the comment i was looking for - I was almost suprised Adam hadn't come across "Egg and Soldiers" before, considering his (always endearing) knowledge of Brtitsh culinary lingo!
Michel Roux Jr is a great chef, it's a terrible shame he pays his staff less than minimum wage and keeps their tips. Then when he was called out for it claimed they should be grateful to work for him.
@@samueldesmond440 worth noting he gave then all backpay for the gap after the expose. In an operation as big as that Michelin starred restaurant, I wouldn't have expected him to have been in charge of wages, but it's still his place and on his head be it. He's still comfortably one of my favourite TV chefs of all time and it was a golden age when he ran Mastercard professionals before that odd potato advert conflict thing...
@@falloncj staff underpayment was also an issue in a number of Australia's finest restaurants prior to Covid. Some owner-chefs even defended the practice as an age-old practice, an unwritten ground rule, in some way accepted as fair-trade for the opportunity to train with the best.
At £180 per head (plus drinks) for the 6-course degustation at La Gavroche these days, I'm sure Michel can afford to share his tips - I've seen his south of France holiday pad on the telly.
The brits would say. "you can't have your pudding until you eat your veggies!" "but sir, the veggies are in the puddin!"
[ Pink Floyd joke goes here ]
@@baylinkdashyt [inserts laugh here]
@@baylinkdashyt In the town it was well known that their fat and psychopathic wives would beat them to within inches or their lives....allegedly
@@baylinkdashyt I get this reference and 'The Wall' says hello.
Just made this with a really dense Irish batch loaf bread (also spilled 500g of very hot clarified butter, so I pretty much need a new kitchen)
This is such a good technique, way greater than the sum of its parts, infinitely adaptable. Bloody delicious.
Ive met Michel Roux jr more then once, hes very open at food related events in London
I grew up and was inspired by Alton Brown. His personality, production, and quality was so fascinating and fun to watch. You’re work reminds me so much of his, and I don’t want you to think that you’re copying him. I think your videos and input are on such an impressive level, and I love watching your content.
Great recipe to adapt.
I remember watching Food Revival when it was aired - it wasnt actually that long ago i dont think... but then again, time flies.
Michel Roux Jr. is fantastic, comes across like a good/nice bloke who just knows his craft so deeply. Obviously the whole family are nuts about food, they're all amazing chefs.
I'm lucky enough to have eaten at Le Gavroche. superb food, atmosphere and experience.
Hi Adam. I'm not sure how I stumbled upon you, but Ive really enjoyed watching and trying some of your meals. I was a decent cook in college but over the years, I've gotten into ruts of repetition. Your meals tend to be fairly user friendly, and adds plenty of variety to my menu. Just wanted to say I like what you're doing.
My mom always makes apple Charlotte with us when we have a few apples and not enough to make a whole pie, it's fun and quick and we just use any fruit now because we all know exactly how to do it 😂 I recommend apple and plum omg the colour!!!!
That’s such a good idea!
I love love love how you don't use music behind your videos and recipes. You are perfect.
If you want a pretty crust without baking or specially buying dense bread, what might work is broiling or microwaving some cheese into the bowl. It makes a mostly waterproof seal and is of course tasty.
Great video as always. Random small kitchen item you might find useful is a tube turner key (sometimes called a squeezer). It helps you use everything in a tube like tomato paste and stops it getting damaged during repeated use.
Your narration is magical. It feels spiritual to me.
White wine report:
White wine surprisingly wasn't mentioned.
This has been your white wine report.
WHATTT thats cannot be trueee
we need more white wine reports
I made this with some alfredo skillet leftovers, with sourdough for the crust
It was delicious
It's like a pasty meets a pot pie meets a dip sandwich only the the stuff you dip the sandwich in is inside. Good to see those teacher skills are good because I learned somethin from this.
can’t speak for the whole of Britain but certainly where I’m from we call bread cut like that soldiers, dipping them into a soft boiled egg would be dippy soldiers in my house and was one of my fav breakies growing up
Chef Michel is a wonderful person, and I've had the pleasure of meeting him on not one, but two occasions. I had a picture taken with him when I was young, and several years later, we tried to imitate the original - with me looking a little more mature!
Thats awesome
I’m definitely gonna have to make this not only cause it looks amazing but I coincidentally have all the ingredients for it
update us
@@mayman3310 def will
@@sandbagsalmon5270 Was it good?
I'd like to compliment how clean your microwave is.
Looks delicious. In my country there is A rule to start a dish but especialy a stew: start with with cut onion(a lot) in oil or greas and make it glassy and then put the meat to brown it. Its make a thick stew, u dont need to use flour or gelatin then.
Thinking of glossing up the Asian way with corn flour.
I will never get over the Adam "dipping his finger into the boiling hot sauce" specialty
It's a big part of the appeal.
@Adam Ragusea have you ever tried stovies? It's a low effort, corned beef and potato based stew or heavy soup, and the pinnacle of Scottish winter comfort food!
Also we call toasted bread slices used for dipping into soft boiled eggs soldiers as well, didn't know that was just a UK thing.
Corned beef, huh? My family always uses square sausage :) (or just whatever needed used up!)
Looks really good and good chef to take inspiration from. Reminds me a bit of a suet pudding (eg. the infamous steak & kidney), but hopefully quite a bit lighter!
in India we add some sugar in the leftover brown solids
its a great sweet dish!
My favorite part about these videos is that the replay detection only works on parts where you move the video, not the part where most people watched, so consistently every video you can tell where the end of the sponsor is
I love that you're building off of other videos. It makes these fancier recipes so much more approachable.
Btw, you should definitely try roasting parsnips, I'd bet you'll love them!
Fully agree. I am not called a rosbif for nothing. A proper sunday roast is perfection with roast parsnips. I could even forgo the yorkshire puddings if I was forced to choose! Horseradish sauce is mandatory though.
Adam plugging his music in his ads makes me so happy, he’s legit so talented
I'd love to see a 101 video about movie/netflix snacks, i.e flavored popcorn, finger desserts, shortbreads and refreshing drinks
“That’s not soldiering” is that a Sharpe reference there? :)
Great video by the way, I’ve never seen a pie like this before, thanks for the new recipe to try.
Sharpe reference in Ragusea video? Now that’s soldiering
I scrolled for this. Thank you!
I guess they cook chicken by making mushroom butter. I'm happy to be on the expert's channel. I'll learn a lot from now on. 👍👍👍
Got dang, this one's big for me! Lots of different dietary needs around me, and these look perfect for a more intimate house party I'd be involved with (shoutouts for that vegan tip!)
:D
What sort of a lifeless party are you having? Get some beers and get a pizza in!
@@wessley4606 We like to tuck in and talk and play games and stuff (we get crossed and go nuts later uwu )
@@WastedHog *vomits*
@@el_jubo6443 Thanks, I have power over people like you c:
@@WastedHog just to clarify I was “vomiting” at your uwu, your interests are your own
As always, informative and entertaining. Opened my eyes to another possible home cooking game changer.
I've been baking sourdough loke crazy lately, so I might try this tomorrow with a loaf of that.
Wow, I never knew I wanted to eat this before watching it being made. Sort of a French version of chicken pot pie!
Dang this is the earliest I've ever been, 8 comments! Bet the video will be lovely to watch.
I’m 19 seconds
Used to do something very similar in a restaurant I used to work at for bigger groups. Easy to prep in advance and always a hit
Great to see Michel Roux jr get some love from Americans. He's as good a chef as Gordon Ramsay but with considerably more control over his vocal delivery.
Hey adam, I just want to let you know that I do your brown butter condensed milk brownies on the regular and everyone in my life loves them. Thanks for making me a hero dude!
Also, it's great seeing you on the bodybuilding forums occasionally
thats we call cut up strips of bread over here in the UK, soldiers! for dipping in your egg
Very interesting and inspiring, since you can put almost anything inside. Beautiful presentation!
Calling strips of bread without crust "soldiers" is a common thing in French. Traditionally, the expression comes up when describing what to dip in soft boiled egg yolk.
Common in the UK too.
common in Canada as well
There are some great bits of British in this video. Michel Roux Jr calls the strips "soldiers" because that is a traditional breakfast of a boiled egg served in an egg-cup with buttered toast cut into strips called soldiers. You get children to dip their "soldiers" into the dippy egg yolk for some reason that kids do not question.
This recipe is also kind of a savoury version of bread and butter pudding which for something so simple can be amazingly delicious.
This stew pie looks delicious!
This is great!! i think i might try this as an entrée for christmas dinner with crème brulée ramequins and mushrooms instead of chicken
What Chef Michel called the strips of bread, "soldiers", is a common term in French. "Soldats" are strips of toasted, buttered bread that are served alongside a soft-boiled egg so that you can dip them in the yolk.
It's more of a british term, in France we called them "mouillettes" which could be translated as wetties ^^
Just popped mine in the oven!! Went for two more medium-sized pies in those little side-dish-sized bake-safe crocks, one for dad and one for mom and I to split! We’ll see how they turned out (the stew alone was quite good!)! ✨
So how was it?
@@leonardotube Pretty good!! I found that mine did not have to cook nearly as long (probably has a lot to do with size, I would’ve payed more attention if I hadn’t been busy) so they got a little over cooked. Not burnt, but a little dried out is all. The stew base was delicious and the moister parts of the crust were as well! I’d definitely try it out again paying more attention to bake times!
Carefully sliced bread strips? *Now that's soldiering!*
0:01 another gem to ad to the collection
That looks like a pretty simple and tasty stew recipe on its own.
I’m always looking for more creative ways to use leftover bread. Thanks!
Huh! What an interesting idea, using buttered bread strips to form a crust. I'll have to try this!
Anyone ever have a Thanksgiving themed casserole, had one recently and it was absolutely best casserole if ever had.
I cannot believe Adam said The smartphone era has been the death of TRUE stereo sound. He truly is just like me
Very subtle Sharpe reference, well done.
The mushroom stock deglaze is ingenious
reminds me of bread bowls, the ultimate way to eat soup/stew
I thought this was going to be bread and butter pudding but was pleasantly surprised when it was a weird stew version, looks delish.
You should try bread and butter pudding if you haven’t before, it’s an easy on to try with kids but still deeply satisfying
Love your show, thank you!
I want to do a turkey one with celery, thyme, and sage. Inside-out turkey stuffing! 😃
Mashed potatoes on the side, and any "extra" filling, as gravy, win/win!
You can also buy duck fat and use that instead of butter. I've bought duck fat from the store and i've collected my own duck fat after breaking down a duck and it is WAY better than clarified butter. It's crazy how good it is.
That is one dessert I have never seen before, but it does look quite interesting and also delicious!
😋😋🥰
Oh my gods, and with that I now realize that the Charlotte family in One Piece is itself a huge pun. Fantastic.
*Sees "Chicken pie" in title*
*Flashbacks to the white wine deluge in the last chicken pie video*
Charlotte in my family was a mix of fresh breadcrumbs, sugar & butter as a topping for fruit, like apple crumble but breadcrumbs instead of flour
Salted butter does not matter in this application since it was clarified, as salt is not fat soluble. The salt of the salted butter will be strained out with the milk solids when clarifying.
There will still be certain amount of salt *in suspension* in the clarified butter though, enough to be tasted. This can pass through the paper he used quite easily.
That butter melting was satifying. :)
Adam makes us want to try the food through the screen..
Seeing you walk up to your range wearing shorts in January
Damn you Adam Ragusea. My province is blanketed in snow.
Cheers from Newfoundland and Labrador!
I figured out why I like your videos so much. Strong Alton Brown vibes.
Adam, what brand of dried Porcini do you use, that doesn't leave grit after re-hydrating? I've never considered it to be a problem to "beware of the grit." But, if there are new processes that eliminate it, I'd love to be able to use it.
He said “virtually no” grit, there still is grit, it just doesn’t bother him.
I can't speak for Adam, but when I soak mushrooms, I always make sure to pour the liquid out gently and leave a small amount in the container. Since any grit will sink to the bottom during the soaking, that all but ensures that none of it will end up in the dish. By no means a new process, but I've never felt the need to use an actual filter.
4:26 nice tunes dude
finally, a use for the dried mushrooms i bought on impulse
Never took Adam for a flute boy but here we are and it did sound pretty funky.
Changing my name to “Savory Charlotte” 💀
cool hair
Egg and soldiers is a staple British Breakfast item =)
The bread is usually toasted and often buttered.
Hey Adam, I noticed you speed up footage alot, to help show the cooking process. Although sometimes its tough to tell when its being sped up. I recommend having a small icon somewhere on the screen whenever footage is sped up to help clarify
6:10 Hey Adam was that a Sharpe reference?! I swear that’s a reference made by us Sharpe fans 😅.
“Making a well apportioned bread soldiers? Now that’s soldiering!”
Ragusea should make nation-wide commercials for the shallot industry.
“Shallots…they cook in seconds.”
Try putting mashed roast garlic in the butter. Garlic butter shell. Yum 😋
i am about to make a massive pot of Short rib ragu, i think i just got an idea for repackaging leftovers making these with a garlicky bread bowl
This will probably get lost, but if you try cooking a frozen steak on medium heat , I think you might like the results. Frozen, as in you put the steak in the hot pan (with fat in it, I use butter or tallow) directly from the freezer. I cooked two steaks in this manner just tonight, taking about 15 minutes per steak (which certainly seems like too much time, but isn't) and got dark brown crusts with red and pink (one steak was thinner) interior, perfectly done. The frozen steaks have to thaw before they can overcook, and an added benefit is no smoke, since youre cooking on lower heat than you usually would for steaks.
I do encourage anyone who's interested in telling me I'm wrong for cooking a steak in this manner to attempt it, before telling me how wrong I am!
I don’t know what he was talking about! They look incredible to me!!
New Adam video durning finals let’s go
Now I want todo this with clam chowder and rye based bread
I'm very impressed with your music Adam. I just checked it out on SoundCloud. Very good! Definetely gonna give it a listen ❤️
" I got four chicken thiiiiiiighs " love the way he talks.
6:12 Cutting bread to go with a nice stew. Now thats soldiering
Wow I have some frozen beef stew that I'm going to try this with!!! Thank you
I'm definitely trying this very soon 😯👌🏾
saving this for the stew
i'm never making this but making a stew with just chicken thighs is a revelation
This looks like it would make a bomb ass chicken pot pie that would be 100x better than the frozen ones.
You seem surprised by the name "soldiers". Unfamiliar with toasted soldiers dunked into soft-boiled eggs?
This looks lovely.
Probably. That's not a thing in the US, which is where he's been based out of his entire life.
He said that he knows a lot about English culture and watched a lot of British media. He made a reference about potato soldiers in his oven chip video.