Chicken parm bites
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- Опубликовано: 10 янв 2024
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My original chicken parmesan vid: • Crispy Chicken Parm
My vid about why panko is so crispy: • What is panko, and why... 
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Thank you Helix for sponsoring! Visit helixsleep.com/ragusea to get 20% off your Helix mattress, plus two free pillows. Offers subject to change. #helixsleep
Love your content 😊😊😊❤❤❤
w helix
Hi Adam. I've been missing my weekly plessure of listening to your podcasts. Are you taking a break from them or is there an episode coming up soon? Love your content, nothing is as good as a walk and your podcast during these very difficult times for me.
Solid sponsor. I've been sleeping on a Helix mattress since April of '22 and it did wonders for my middle-aged back. (not an ad, just a fan.)
You should make a video about the science of velveting meat at Chinese restaurants
I’m loving the slightly unhinged “I just need to cook something they will eat” energy of this one
Yeah, I was wondering if something was off. It felt like he just woke up and hit record on this one, but in a good way.
The frazzled dad energy rules.
cocaine
Dads rock
Definitely some Stu Pickles chocolate pudding type mood
“would you rather have toxic chicken juice spurting around your kitchen or would you rather have microplastics driven into the center of your meat” adam this is the exact question i have been asking myself for years.
Micro/nanoplastics issues are effectively underrated lol
There are already microplastics in my food, so it's not like a few ppm more will be problematic.
Every time I cook sous vide I think the same thing: “every fiber of my being says not to eat the hot bag meat…but it tastes so good”
@@JohnHausser genuinely in every professional kitchen i’ve seen it seems microplastic contamination and general common toxins are completely ignored aside from what osha mandates
I thought it as he said it. Just put plastic wrap on everything except the chicken, Dexter-style.
Adam eating the egg yolk really caught me off-guard! Great Video
I wasn't looking at the screen but when I heard the slurp I immediately went back and checked ahhahs slurping the yolk-
*towards Adam* you unhinged bastard I love you.
He let the intrusive thought win
He’s been bingeing ‘80s bodybuilding videos again.
SPOILERS MAN
This recipe/video is amazing, and really a culmination of Adam's style! Heavy use of wine, absolutely minimal dishes, super practical prep and cook time, breaking tradition but staying true to the goals and essence of the dish... and the out-of-nowhere bodybuilder egg slurp! Bravo!
It's no wonder the gen x stoner science-worshipping thrash metal guy would hate tradition. Sad!
@@greatcoldemptiness Uh yeah sure?! Why are you watching then?
Wouldve been perfect if he seasoned the board not the chicken
@@greatcoldemptiness what's bro waffling about
@@greatcoldemptinessgeez calm your clammy tits man, this is a food channel keep that energy to the politics and drama channels
Seeing Adam’s gradual improvement with the more casual format is great to see. Starting to love these style of vids
Yeah, I wasn't a fan of it when he first did it but it has really grown on me
Long live the empire!
reminds me of kenji lopez alt tbh
Also slightly unhinged. I'm here for it.
absolutely loving the slight unhinged energy with casual!adam
One thing I love about Mr. Ragusea, is he makes his food in his videos like how a normal home cook would instead of having it seem intimidating by making it seem like it has to be perfect. Much love to you Mr. Ragusea
It is such a paradigm shift for me. Most cooking youtubers either already have or have slowly upgraded their kitchens to a truly unrelatable level. Ragusea is the only cooking channel on the internet where I watch videos and then go "huh, I *can* cook that" then I proceed to cook that
The YTP edits are gonna love that yolk slurp
yes twenty
@@FabbrizioPlaysthis dude is a meme
[YTP] Adam's grandma is THICC
I think we are also going to hear that "that is uh not recommended by the health authorities of course" line quite a bit too
The measuring cup dredging technique blew my mind, saving multiple dishes may make me actually cook this favorite recipie more often!
Oh yes. I hadn't even realised you could do it that way and the traditional three-bowl method is a huge hassle
When I was a kid, we always dredged with flour in a paper lunch bag. Super easy and practical - it went to the fireplace in winter, compost in summer.
@@chezmoi42 😌🥃 10,000 years of cooking evolution, and the top tier, fast, eco friendly solution is still basically shake n bake. Paper bag makes it even better.
never thought of chicken being marinated in white wine. but these days i know if Adam does it, no doubt it would actually work.
that's his signature ingredient lol
Chinese cooking pretty much invariably marinates chicken in cooking wine
@@ogorangeduck Japan as well. don't most marinades actually use some kind of wine?
@@maxsmith8196Indian ones are about as far from wine as it gets
@@CyberFlare-fn9kn Actually you are right. A lot of recipes use a form of dairy or vinegar or fruit juice as the acid. I don't know why I said most. A lot do though!
As a parent, BOY, do I relate to the energy of this! Figuring out something the kids will eat, trying to fix it quickly and not use a lot of dishes...yeah, Adam's method of a 3-part breading station was revelatory! I really appreciate this casual, real-life style of cooking video!
The breading station was my main take-away from this one for sure
Why do they get to pick whether they eat it? Wouldn't that encourage their picky eating behaviour? When I was little I had to finish my plate before I could leave the table, even if I didn't like it. Alot of the time I started liking it after having it a few times. The alternative of feeding them stuff like this, which is basically fastfood doesn't seem healthy to me and might breed some unhealthy eating habits.
@@Donderopmetjegebruikersnaam Arfid is a genuine issue for a LOT of kids and forcing kids to finish their plates can cause WAY worse picky eating in the future. I'm glad that it sounds like it didn't happen to you but sadly I was the opposite and it resulted in a bad eating disorder for me later in life. Thankfully therapy and closure is what brought me back to eating healthy again.
@@purplegill10I am sorry for what happened to you but I am genuinely confused and If you are comfortable with it can you tell me exactly how you were forced?
Sharing my story if that helps --> me and my sister were picky eaters (especially my sister) and my mom sometimes depending upon her mood (gave us a choice of either eat or starve) or (gave us some kind of reward for finishing the meal) and now we eat the majority of foods without any problem (even the ones we still dislike)
@@MarkyIsNow The problem is that for people with arfid, being forced to eat something causes the overwhleming memory of rejection or danger associated with certain foods. Moreover, people with arfid already get bad reactions to some foods where people can freeze up, feel sick, or otherwise cannot swallow certain foods, textures, tastes, etc. Essentially the body has a reaction similar to an allergy to a food and it causes your throat to close up or your mouth to have an automatic reaction of trying to get the food out of it. In relation to being forced, it can cause a fight or flight response when seeing or tasting certain foods and cause the body to not allow yourself to swallow or produce saliva in order to eat the food safely. Sadly, this often gets misdiagnosed as someone just being a "picky eater" and can cause dietary issues in childhood and eating disorders/severe depression in adults.
Oh Adam. I feel you. My son is in -college- and every time I serve him food, he frequently comments on it being spicy. I JUST USED BLACK PEPPER! Imagine if I Chef John'd everything with cayenne!
Your son and my mom need to get together and eat, because my mom's idea of "spicy" is the mild sauce at Taco Bell.
I can't cook for her because I consider something like the 4 or 5 slot sauces on Hot Ones to be "mild".
If it's something that your son would like clarity on, he can see a doctor and ask them to test if he might be a supertaster. A percentage of the population is born with more sensitive taste buds and even the mildest spices can be overwhelming! There's a great wikipedia article on it for more info.
After all, you are the Big Hoss of your very mild hot sauce.
@@SimuLordYup I feel you bro...
One thing that you can do is make the food without any chilli and then top your plate with extra hot sauce and freshly ground black pepper or a spicy chutney or even simply a raw chilli pepper on the side. Just keep taking bites off the chilli while you eat the non spicy food...
Once again, Adam proves he knows exactly what my kids want to eat 😂
You got a lot of kids Uncle Sam, and yes we all like nuggets
I knew you wouldn't disappoint, addressing the "spikey meat mallet through plastic wrap" concern
That lil micro plastic quip was hilarious. Thanks for all the work you do!
Not sure what is different about your pacing/tone, but this is legitimately the most relaxing video I've ever seen from you and I love it. On this day as I am decluttering my RUclips subscription feed, this video reminds me about why I subscribed to you in the first place.
I think his goldfish are relaxing him.
seeing you do a "draw me like one of your french girls" pose and then slurp a raw egg yolk in the same video is definitely going to be the highlight of my day, and it even came with a good recipe!
I've been proselytizing starch in frying for years after I learned how common it and 'alternate' (as considered in the US) flours are in various Asian cuisines and at some of the best fried chicken places I've had the pleasure of finding. I cannot find any sort of academic sources, but I understand some of the chemistry. Even knowing what I know, I'd love to see you make a video - or even better a podcast - on the subject, as you are able. Thanks for the nugs!
Potato starch is particularly great, it can take a ton of cooking before starts browning, therfore it allows for cook for way longer, removing more moisture and making it crispier.
as somebody with auditory processing issues I appreciate that all of Adam's videos are subtitled
7:14 actually surprised me, because somehow my brain decided that "Oh, this is Kenji Lopez-Alt now!"
I know he's a big influence, it shows, and I love it.
This gives off Stu's "I've lost control of my life" vibes. It's great.
Hey Adam, thanks for the awesome video! I'm definitely going to make this for my family soon. Unrelated to the video topic, but big props to whoever does your captions! They're honestly more accurate than I usually see in human-made captions and of course significantly better than the automated captions. Very appreciated even for those of us who don't strictly need them but prefer to have them.
I like the slow-paced minimal editing style you have going on here, seems very chill and relaxed
this looks great! the recipes you have been putting out in recent memory have been great easy weeknight meals and im all here for it! I've been enjoying this format as well with you talking as you cook, it feels a lot more relaxed. Hope you are doing well!
this is the earliest ive ever been to a video
Same
i think we all agree
Yeah haha
proud of you son
I'm honored to be with you in this group today
How full circle we’ve come. His original chicken parm video was my first video of his I watched and seeing all the similarities to that recipe after all these years is nice
Loved this! for anyone who also likes a finer panko you can get that in a food processor fairly quickly, i normally get the spiky stuff and just blitz it a few times in batches to personal preference and into a ziplock as soon as i open it.
love this style of vid! feels very relaxed but still super informative, almost classic cooking show style
Really liking this slower, more conversational thone of the video.
Great recipe!
Min-maxing what people near you like in the food, and making it work, is some true cooking!!! Love this =)
Loving this new style of videos... explaining while making the food is honestly pretty fun to view
Im addicted. I’ve made this at least every other week since this video came out. So good and easy to make! A million chefs kisses.
nothing better than adam forcefeeding his kids white wine and stink cheese, while sipping yolks
Lemon squeezed on top is also italian food (at least here in Sicily where I'm from)!
Palermitana (our version of wiener schnitzel essentially) goes with lemons usually, and the parsley in the crust, also mint sometimes. I mean, we are the region of citrus, afterall!
Not only did I make this recipe the same day as the video and LOVED it, the next day I changed it up to pork tenderloin with a tablespoon of Dijon in the marinade and I made my new favorite snack/meal! Thanks for the great recipe, Adam!
I really love how your videos changed to a more free form style. makes it feel like sitting in a litchen of a friend while cooking together.
the chicken parm was the first recipe’s of yours i saved. though i don’t think i’ll switch to tenders for it, it’s cool to see how a classic recipe has evolved!
Ragusea videos have a new and different more chaotic energy now and it's hard to describe but I'm here for it
I'm pretty sure that's cocaine.
Been awhile since I've been able to catch one of your videos! I'm really digging the new setup, and I love your energy throughout the video. Another banger recipe from Ragusea!
Sir, thank you for this one. It's definitely one of my favorite. You're great, I really like the way you explain things.
When you have leftover egg and breading you can mix them together in a sort of batter and fry it in small strips/balls.
They have a different name in various regions of Italy (and in many other countries as well I bet) but my favorite one is "strozza bischeri" which literally translates to "fool chokers".
A funny and well deserved name because not only they fool you by looking like the rest of the breaded and fried food, but they can also be a bit dry and end up getting stuck in your throat if you eat too many at once without drinking something.
With cheese in the breading though I bet they would be delicious.
Happy for another video, thanks Adam! Been missing you and your podcast. Hope you are doing well. ❤
Also miss the podcast! But I understand why Adam might be taking a break from it.
I love the low effort technique for breading things you showed off here. The biggest reason I don't do breaded foods is because of all the dishes it makes, but I just made panko fried egg plant in the same way and it turned out great! Will definitely be incorporating this into my cooking much more often
this video really shows how much your video style has changed. it feels a lot less quick paced, edited, and its just a lot more casual. its still a great recipe and it feels like you. also feels inspired by the cooking media youve shown youve loved.
I find that whacking meat with the back of your knife for a while works pretty well if you don't have a mallet. It takes longer but works nicely.
How many chocolate chips did he need to bribe his son with to get him to try it?! lol
I’ve made Adam’s chicken parm a bunch of times and will definitely be giving this a try soon!
Read this as "need to brine his son with", thought it didn't make sense haha
I was wondering what those chocolate chips were doing there. 😂
One of your simplest and most practical videos. Thanks.
Such a cozy video! Love this format!
That "spicy" comment at the end makes me think that maybe some of the garlic in the marinade ended up not getting quite enough heat during cooking to lose its pungency? Which I definitely wouldn't mind as an adult, but maybe you could make this dish even a little more kid-friendly by swapping the fresh garlic out for garlic powder. That would definitely bring the flavor profile more in-line with fast food chicken, as well.
I always used the Alton Brown three stage breading, but wow this is so much easier. Definitely going to try this out.
I was just thinking that. I usually do the three stage, but in freezer bags for easy cleanup, and because I can close the bag and toss around to coat. But this way, I could easily reduce waste by only using one bag, or better yet, one bowl. That’s a much easier cleanup than three bowls.
yea i feel almost dumb for not trying something like this, if it gives even half decent results im definitely switching
Making your og recipe for a date tomorrow and was considering brining the chicken!
Then this video dropped and now I'm definitely doing it!
You’re lookin a lot healthier and happier in this vid Adam, hope the holidays gave you some much needed rest!
Honestly, I would love a series of meals that we're adult and kid friendly (and low-ish effort). I feel like I spend so much time trying to think of new ideas for my toddler.
the 3 stage breading technique showed here seems so much faster and like a game changer lmao, if it actually gives half decent results i'll definitely try it. I do it the traditional way, 3 dishes for each coating , 1 piece at a time in each coating , one wet one dry hand and it takes forver and if you're not putting the pieces directly in the pan you need a 4th dish to put the breaded pieces on, where as this used like 2 dishes and breaded almost all simultaneously
i LOVE these quick and easy recipes!! delicious!
love the chill style. so much personality! could even push it further
Love your videos and podcasts Adam, keep up the good work 👏
Another "changing the grocery list while I'm at work" recipe. Going to make these for dinner tonight because man, I want some of those!
Happy Holidays & Happy New Year to you and yours Mr. Ragusea :D
"I should make something for the kids."
"Where's the wine?"
I have a similar recipe but cook them in the air fryer. I'm sure it isn't quite as tasty as real frying, but it simplifies things a bit and makes me more likely to make them.
What time and temp do you use?
@@stab244 I used the max-temp (400) for about 15 mins. I turn them over half way to make sure they crisp evenly.
Oh, I also usually use thighs, so they are more forgiving with the cooking.
thank you! definitely going to try it in the air fryer this week
It feels like Adam has hit his Marco Pierre White phase. It seems like he just kind of doesn't give too much of a shit anymore, and I love it.
This vibes in this one are great! Really enjoyed the flow with the camera angles
SPLURING THE EGG YOLK LMAOOOOOOOOOOOOO
We just made this and it turned out amazing. Thanks!
Sometimes I wonder if Adam is a genius or just crazy. Today definitely got the high functioning alcoholic crazy genius vibe in the best way possible!
We were wondering ourselves if he helped himself to the rest of the wine, because he seemed very soused!
Have you considered looking into how much of a difference using olive oil over a neutral oil makes when frying? I always feel like I am wasting nice olive oil when I use it to fry stuff, because almost all of the flavorful compounds seem to cook out of the oil when it's heated.
The chicken looks really good, I never even thought about adding cheese to the breading itself! Must try this.
I beleive ethan chlebowski has done some good videos on olive oil
@@eggegg4711 Thank you, Egg! I will look into it
Loved the review at the end. A thumbs up score!
Made this tonight with the balsamic vinegar instead of wine and it was delicious. Thanks for the recipe
Adam, I dig this more relaxed style of your vids with "live" commentary instead of narration.
I've been on to chicken tenderloins for about a year now, they really are great, I particularly like using them for fried things like this, or for sandwich sort of things, like a chicken, pepper, and onion sorta mix. That being said they have the tougher bit running through that I like to cut out. I know it is edible, but usually if I leave it it's chewier and I just don't like it
I always remove it, too.
There is a method where you catch that bit in the tines of a fork, hold on to it and pull it right out.
@@phyllisreinking4208 Oh that's smart, I'll have to try that
Wow I love this video format. Adam off-script is really entertaining and informative.
a genuinely insane video from adam. well done!
I love the feral energy of these more off-the-cuff videos
this format is like that one great friend you don't see very often - you're not really trying to contact each other but when the stars align - you meet, and it's just as awesome as ever
Growing up my folks would use an egg (you could use the egg yolk you ate) to make some sort of dough with the leftover breading and fry that one. It always made for a special treat !
Your classic chicken Parm recipe is how i really got myself to cook. I love chicken parm but its expensive to get when im out so i knuckles down and learned to make it.
When I was little, my mom got me to eat spinach by saying it was lettuce. I didn't figure it out until I learned how to read the bag lol.
Good times 💙
I'll admit to being thrown a little by the yolk slurp! Fun video, I could see this sort of preparation also being nice for putting on top of salad or somesuch.
Always a fan of the "live commentary" cooking videos. Not entirely sure why but it's very enjoyable personally.
Man the quality of your vids has improved so much in the last 5 years
Hey Adam! I do something similar, but also add some lemon or lime zest to the bread crumbs. Here in Israel we add lemon to everything 😂
Thanks for the great advice!
Great cooking idea! I was kinda expecting you to make some kind of marinara dipping sauce. I might do this when I try this recipe
Chick fil A slander wont be forgotten 🤨
More of this kid-friendly stuff please! I've got a picky two year old who is also a "nuggetatarian."
ive heard the best thing to do is just to put food on their plate, and let them not eat it. once you do it enough times, they'll get curious and try it on their own. forcing them only makes them hate it more.
part of me is hesitant to say that you should bend over backwards. my parents always said "this is what we're having, you kid can have it too or you're on your own". no one was being forced to do what they didn't want.
Don’t even care about chicken nuggets but this was the most enjoyable cooking video I’ve ever watched. You are super funny and have a great way of constantly talking but never getting annoying.
ADAM!!! I stole your recipe years ago and literally made these nuggets based off your recipe. I went a different route slightly, but thanks for your awesome recipes❤. Can’t believe my cooking journey started with you already that long ago. My whole family and my girlfriend always tell me I’m a good cook! It’s because of you! Thank you for creating videos ❤
The egg yolk slurp was DERANGED and that's coming from someone who has absolutely no issues with raw eggs.
another great way to make these even more appetizing to your 5 to 10 year old is to make sure that the nuggets are shaped in a way that resembles dinosaurs
It helps too that birds are dinosaurs!!
I’ve been making making them like this my whole life as well. They come out surprisingly crispy if you bake them, if you don’t want to deal with the mess of frying.
Damnit! He got me on the ad transition! He's so good at that. I'm getting pretty good at guessing when they're coming, but that one was super smooth next level shiii.
that egg bit caught me so off guard
Can I just say thank you for not filming your kids face. I appreciate when creators respect boundaries
I like how chill you are in this video.
Loving the new video format!
God it's sad to see how Americans tip toe around their children. In Eastern Europe, parents make dinner, if you don't like it you don't eat, kids learn pretty quickly to try and enjoy new foods.
If you don't feed your kids for like 3 or 4 days then they stop being picky. Try it.
Hey Adam
Your take on the best way to rest your steak after cooking it
Thanks 🙏! Greetings from NYC
This one got increasingly chaotic - love it Adam!
You can also try to put in a teaspoon of baking powder with your chicken brine, a similar effect of velveting. Makes them the moisted softest chicken you've ever had. I once put in to much, even with 10 degrees over the perfect temperature they still felt like they were raw when I took a bite