@@justdiana7507 Ask the wine store guy ... or gal. Look for 'Oaky or Buttery' in the wine's description of your white wine section. Chardonnay is perfect!
For those of you wondering, its called the leidenfrost effect. Basically upon contact with the pan, a small bit of the water is vaporized and forms an insulating vapor layer that keeps the water from contacting the pan. Because of this, it simply glides around on it, instead of being heated up and boiling off near instantly.
This is a lovely version, a la Chef John, and has been our go-to recipe for years. However, if your range hood does not vent up and outside, then beware of venting homemade pepper spray throughout your house as you sear the pepper-laden shrimp ;) Our Aleppo pepper is very pungent, but we would not have it any other way. Perfect for chicken, too. Love ya, Chef!
This recipe is also amazing with Crawfish! imo it is better but we like the sweeter mudbugs. Always buy flash frozen, this is true with all seafood, flash frozen with dryice.
The water skidding on the pan without evaporating is called the Leidenfrost effect. This is the same reason that you can stick your hand in liquid nitrogen without it freezing off, since the extreme difference in boiling points causes the heat of your body instantly vaporizes and forms a gas barrier with liquid nitrogen.
Honestly, I think he already knows this. He just left it out for the sake of brevity and humor. Also, to give some water physics major the chance to shine.
Chef John, thank you so much for making us, millions around the world, better home cooks! I don't want to be a chef, but a competent cook who knows the basic techniques (science) to execute delicious dishes for the home. You have accomplished that.
You are the BEST... tried your calamari marinara pasta a very big hit, new way for pasta sauce, never had any of your recipes fail, thank you Chef John may God keep on blessing all of your work.
Who are you? Where did you come from? Culinary heaven? I am 72 y.o. My lovely bride and I like to cook. We have made about 30 of your recipes so far, and have truly enjoyed them all. This shrimp fra diovolo is brilliant. Your recipes are the majority of our saved uTube library. Thank you.
so the pan is so hot that it vaporizes the water droplets so fast, the water in gas phase forms a cushion all around the water droplets, and makes them look like they are floating.
I always find myself watching your cooking videos even though I don't cook them, since I'm not a teenager. But I know what RUclips channel I'll be watching for food when I grow up!
My word my WORRRRD that was some high tech video equipment. My mouth was salivating by the time the shrimp took a dip in the sauce. Ok, going to watch that again for the 3rd time in a row now :)
It's called the Liedenfrost Effect :) Basically the pan is so hot, when you drop water on it, the water in contact with the pan immediately turns to steam, creating a barrier that keeps the other water from touching the pan
Great recipe...thanks. My old standby is to marinate shrimp in olive oil and old bay seasoning overnight, skewer a dozen or so per skewer and grill. Serve with a cold pasta salad of choice and cold ice tea or brand of brew of your own choosing. Great summer dish my family loves.... Thanks for the recipes.
Those drops keep from evaporating because there's a layer of vapor between the drop and the pan, so de water actally isn't "touching" the pan. I forgot what the name of this phenomenon is but im almost sure this is the reason hehe
Uhm can someone explain to me what 'vapour' in here means exactly? With my poor English vocabulary I only know of the word 'vaporise' which means when some liquid boils away into air, so I have absolutely no idea what the noun for this action could mean. Thanks in advance if you could explain for me
misc mc That is exactly correct, and that’s why it is so fascinating. The liquid boils to a vapor, creating a gas barrier that prevents direct conduction from the hot thing to the cooler thing.
I don't know about you guys, but being able to hear the sounds of the items in the background makes the video infinitely better. Can't explain why either.
The water actually evaporates so fast at the bottom of the droplet that it lifts itself up. It's called the Leidenfrost effect. It also allows you to pour liquid nitrogen briefly over your palm without freezing it. Science is awesome.
Super easy to make & just blows away family & friends (or a date) I like to use a couple of pintches of Paprika, Chili Powder, & a very light drizzle of honey when marinating the shrimp so they're *FIRE RED.* I want to try this soon with Crawfish. But I never made it with rice.
You are mine and my wife's favorite chef! We do have 2 food wishes....cream of onion soup and a Pandit dish... I'm sure yours will be the best! My wife and my tummy thank you!
I never really liked parsley until you taught me how to use it. Now, I use it in almost everything. I used to overcook the hell out of it. Thanks, Chef John :-)
I'm about to make thiis again in less than a week, colossus shrimp were on sale & I bought a rice cooker, lasst week I made it over pasta. So tonight we're having it over rice with fried oinions & red bell peppers, I still do not have any wine in the houses so going to use Jameson Whiskey, it works & I enjoy the flavor it brings. ...I think I am making shrimp fra *diablo* I bet this would be good with asparagus. ...going to make a double batch of the sauce & shrimp & freeze half, have a new fridge (year old) & it freezes way below zero.
Chef John, I tried this out but decided to do an Asian fusion with fish sauce and other Asian goodies on the shrimp and then plated it with Udon noodles. It turned out so well! Thanks for the inspiration and the laughs!
Chef John Fra Diavolo might mean Brother Devil, but it is the name of a once very famous opera Fra Diavolo by the 19th century French composer Daniel-Francois Auber. There are a number of dishes named after composers, singers, and operas. Maybe shrimp Fra Diavolo is on the menu of La Traviata restaurant in the Mission District?
One thing I've found is in a dish where a fairly significant amount of pepper flakes have been added already, when I taste for seasoning and decide it might need more salt, re-thinking that decision is usually a good idea. More salt often means the end result will taste much hotter as well.
The reason for the water not to eveporate but creating small droplets is called the leidenfrost effect ;) The pan is so hot that the droplets create a cushion of steam wich let them float on it. "like mercury"
I've watched a lot of your recipes, with varying success. Have to say, I absolutely loved this one. Very quick and easy and tasted fantastic. Many thanks
Going to make this!! When we lived in NY, we had a favorite restaurant... I always ordered FraDivalo Shrimp and sometimes with scallops too... delicious.Thanks for tutorial. ♡ D
I like your technique for putting such a great sear on the shrimp. I have always had difficulty with this and the shrimp release too much moisure to achieve this. But may I make a suggestion? Sear that shrimp to the fully cooked state and place the on top of the sauce. Rather than cover that lovely sear you took the time to do.
"If the fish aren't dry, your fra diavolo won't be fly". Ah yes I do recall reading that phrase in an old Illuminated Manuscript. It sounded better in Latin, but the English translation works pretty good too.
Water dancing on the pan is an example of the Leidenfrost effect. Basically a layer of steam forms between the water and the pan so a droplet floats around on a low friction cushion of air.
The water drops behave like that because the bottom surface of the drop gets evaporated into steam, which forms an insulating layer between the rest of the drop and the hot pan. That is water doesn't evaporate either. The best example of this is, when you can stick you hand in liquid nitrogen for a quick second. The nitrogen around your hand gets boiled due to the heat of your hand and forms an insulating layer from the rest of the cold liquid nitrogen and will stop your hand from freezing over.
I work at a pizza place, and my friend and I like to make this to put on a pizza on Monday nights when we close. (And if the leftover wine is cheap we just mix it with a little bit of Sprite.)
If someone wan't to know why the water droplet's don't evaporate: The skillet is so hot that it boils the bottom of each droplet so quickly, that steam forms on the bottom, protecting the rest of the unboiled droplet from the direct heat. In other words the droplets are floating on steam.
Very nice recipe Chef John. Watched full screen to get the full 1080p effect. My uncle was a shrimper by trade owning his own boat and if you get shrimp any larger than 16-20 then they tend to be a little tough. So, good selection on size as well. That sauce would make a good raw oyster dip too; just add a bit of tobasco and perhaps a touch of horseradish...
The water skids around on the pan because the pan is so hot it evaporates the bottom instantly forming a protective cushion under the droplet stopping it from evaporating, just in case you wanted to know and where to lazy to google it
omg chef john I AM SUING YOU! This recipe is freaking delicious! I gained 2lbs of muscle by eating this! LOL I love you! Post more healthy shrimp recipes plz.
Crumble a generous amount of greek feta on that thing and you have greek saganaki shrimps. absolutely fantastic with some nice crusty bread instead of rice.
The video looks much better, no more interlacing issues (or deinterlacing ones) The only thing wrong is the outro music seemed a bit too quiet, i don't think it was on purpose.
Check out the recipe: www.allrecipes.com/Recipe/238843/Chef-Johns-Shrimp-Fra-Diavolo/
Food Wishes what if I don’t drink alcohol (never have) how can I know what is good wine ! Price doesn’t usually = Quality ! 🤷🏻♀️
@@justdiana7507 You could send a couple of bottles to me!
I promise to do thorough evaluation.
😎
if someone hasnt said it already its called the Leidenfrost Effect...the water beads on the hot surface...
@@justdiana7507 Ask the wine store guy ... or gal. Look for 'Oaky or Buttery' in the wine's description of your white wine section. Chardonnay is perfect!
@@gunnarulvfot3023 😀😀😀
For those of you wondering, its called the leidenfrost effect. Basically upon contact with the pan, a small bit of the water is vaporized and forms an insulating vapor layer that keeps the water from contacting the pan. Because of this, it simply glides around on it, instead of being heated up and boiling off near instantly.
This is a lovely version, a la Chef John, and has been our go-to recipe for years. However, if your range hood does not vent up and outside, then beware of venting homemade pepper spray throughout your house as you sear the pepper-laden shrimp ;) Our Aleppo pepper is very pungent, but we would not have it any other way. Perfect for chicken, too. Love ya, Chef!
This recipe is also amazing with Crawfish! imo it is better but we like the sweeter mudbugs. Always buy flash frozen, this is true with all seafood, flash frozen with dryice.
"Probably has something to do with science." God, I love this channel.
The water skidding on the pan without evaporating is called the Leidenfrost effect. This is the same reason that you can stick your hand in liquid nitrogen without it freezing off, since the extreme difference in boiling points causes the heat of your body instantly vaporizes and forms a gas barrier with liquid nitrogen.
Honestly, I think he already knows this. He just left it out for the sake of brevity and humor. Also, to give some water physics major the chance to shine.
Nope, not sticking my hand in.
Leviosa effect
If you think the Liquid Nitrogen is impressive check out the Physics Prof sticking his hand in boiling lead!
ruclips.net/video/QJIBYPGXC8Q/видео.html
finalbossd NERD alert!
Diavolo sauce on Angelhair pasta. Heaven and Hell on a plate.
psych0 this was an awesome quote!! Never thought of it like that!😇😈
Excellent observation. Kudos
GENIUS! doing this asap
Is the creator of this account still alive?
@@spencerkieft6021 Excellent observation . Keto’s !!!!!🤓
Onions, white whine, and tomatos just go together so well in so many recipes.
I'm allergic to shrimp and I watched this because I LOVEEEEEE his videos and personality! I just get so exited to watch any new video haha!
Chef John, thank you so much for making us, millions around the world, better home cooks! I don't want to be a chef, but a competent cook who knows the basic techniques (science) to execute delicious dishes for the home. You have accomplished that.
You are the BEST... tried your calamari marinara pasta a very big hit, new way for pasta sauce, never had any of your recipes fail, thank you Chef John may God keep on blessing all of your work.
Who are you? Where did you come from? Culinary heaven? I am 72 y.o. My lovely bride and I like to cook. We have made about 30 of your recipes so far, and have truly enjoyed them all. This shrimp fra diovolo is brilliant. Your recipes are the majority of our saved uTube library. Thank you.
With this high definition, my eyes can taste the deliciousness
Food Wishes by all means have the "BEST" videos on you tube.
So easy to follow so explainable.
my grandpa always said, when cooking shrimp always buy a pound more than you think, because they magically disappear..
Made this tonight with the addition of muscles. It was a hit. Chef John you never fail me.
I love Chef John's made-up sayings from other languages that he graciously translates into English for us.
so the pan is so hot that it vaporizes the water droplets so fast, the water in gas phase forms a cushion all around the water droplets, and makes them look like they are floating.
BullrockMcHammergeil yep that
BullrockMcHammergeil Thanks for the link!
yeah science bitch!
Beat me to it!
its called the leidenfrost effect.
Food Wishes, you are such a pleasure to listen to.
5:21 woah the contrast between the parsley and sauce is crazy
My Nonna , Dio Risponi, used to make this when I was a kid. Will Never be another like her in the kitchen that’s for sure.
Oh and the dry isn’t fly thing is absolutely true!! Trust me on that.
Oh my goodness the better quality just makes me more hungry
WINNER! This has always been a favorite sauce. I had no idea it was so easy. Thank you Chef John!
I always find myself watching your cooking videos even though I don't cook them, since I'm not a teenager. But I know what RUclips channel I'll be watching for food when I grow up!
My word my WORRRRD that was some high tech video equipment. My mouth was salivating by the time the shrimp took a dip in the sauce. Ok, going to watch that again for the 3rd time in a row now :)
i was waiting for him to explain how king crimson works.
It's called the Liedenfrost Effect :)
Basically the pan is so hot, when you drop water on it, the water in contact with the pan immediately turns to steam, creating a barrier that keeps the other water from touching the pan
esteban embroglio. He knows.
Great recipe...thanks. My old standby is to marinate shrimp in olive oil and old bay seasoning overnight, skewer a dozen or so per skewer and grill. Serve with a cold pasta salad of choice and cold ice tea or brand of brew of your own choosing.
Great summer dish my family loves....
Thanks for the recipes.
Yep. the 1080P looks great! This is real progress. Thank you Chef.
my eyes bled from the glorious 1080p resolution
Those drops keep from evaporating because there's a layer of vapor between the drop and the pan, so de water actally isn't "touching" the pan. I forgot what the name of this phenomenon is but im almost sure this is the reason hehe
That's true. It's called the Leidenfrost Effect.
Terence Foo Thanks!
Uhm can someone explain to me what 'vapour' in here means exactly? With my poor English vocabulary I only know of the word 'vaporise' which means when some liquid boils away into air, so I have absolutely no idea what the noun for this action could mean. Thanks in advance if you could explain for me
misc mc 'Vapour' here refers to water which has 'evaporated'. You can think of it as steam, I guess.
misc mc That is exactly correct, and that’s why it is so fascinating. The liquid boils to a vapor, creating a gas barrier that prevents direct conduction from the hot thing to the cooler thing.
Diavalo? Will Chef John explain how King Crimson works?
Shoggoth Lord without fail, Jojo fans are everywhere
We are inevitable
This food is Reqium?
It's all Elephant talk.
*time skip*
After watching this video, I decided to watch the first video on this channel and had my mind blown by the recommendation of the same tomatoes.
Oh my goodness, this was so delicious. This method cooked the shrimp perfectly. Love you Chef John.
This definitely looks awesome in 1080p!
“Thou shalt never discard accumulated juices” - 11th Commandment
I want an apron that says this
I don't know about you guys, but being able to hear the sounds of the items in the background makes the video infinitely better. Can't explain why either.
The water actually evaporates so fast at the bottom of the droplet that it lifts itself up. It's called the Leidenfrost effect. It also allows you to pour liquid nitrogen briefly over your palm without freezing it.
Science is awesome.
Chef John, the test was a delicious success!
1080p was made for this video. Gorgeous.
FOOD WISHES at 1080P!! OMG IT LOOKS SO GOOOD!!!
Possibly your best-looking video yet. The 1080p looks great. Keep up the great work CJ!
Your videos are just getting better and better.
Super easy to make & just blows away family & friends (or a date) I like to use a couple of pintches of Paprika, Chili Powder, & a very light drizzle of honey when marinating the shrimp so they're *FIRE RED.* I want to try this soon with Crawfish. But I never made it with rice.
Chef john's voice is very therapeutic
This looks great! Just started watching! Super recipe! :)
You are mine and my wife's favorite chef! We do have 2 food wishes....cream of onion soup and a Pandit dish... I'm sure yours will be the best! My wife and my tummy thank you!
Looks even more delicious in 1080p!
Your wit makes me happy
I never really liked parsley until you taught me how to use it. Now, I use it in almost everything. I used to overcook the hell out of it. Thanks, Chef John :-)
I'm about to make thiis again in less than a week, colossus shrimp were on sale & I bought a rice cooker, lasst week I made it over pasta. So tonight we're having it over rice with fried oinions & red bell peppers, I still do not have any wine in the houses so going to use Jameson Whiskey, it works & I enjoy the flavor it brings. ...I think I am making shrimp fra *diablo* I bet this would be good with asparagus. ...going to make a double batch of the sauce & shrimp & freeze half, have a new fridge (year old) & it freezes way below zero.
his recipes are so easy to follow and yet so good
Chef John, I tried this out but decided to do an Asian fusion with fish sauce and other Asian goodies on the shrimp and then plated it with Udon noodles. It turned out so well! Thanks for the inspiration and the laughs!
I made this twice this week, soooooo good. And my hubby loves loves loves it. You rock, Chef John!
Chef John Fra Diavolo might mean Brother Devil, but it is the name of a once very famous opera
Fra Diavolo by the 19th century French composer Daniel-Francois Auber. There are a number of dishes named after composers, singers, and operas. Maybe shrimp Fra Diavolo is on the menu of La Traviata restaurant in the Mission District?
One thing I've found is in a dish where a fairly significant amount of pepper flakes have been added already, when I taste for seasoning and decide it might need more salt, re-thinking that decision is usually a good idea. More salt often means the end result will taste much hotter as well.
The water thing is called Leidenfrost effect. The water drops hover onto the evaporated little water that first hit the hot pan.
The reason for the water not to eveporate but creating small droplets is called the leidenfrost effect ;)
The pan is so hot that the droplets create a cushion of steam wich let them float on it. "like mercury"
Upgration He knows.
I've watched a lot of your recipes, with varying success. Have to say, I absolutely loved this one. Very quick and easy and tasted fantastic. Many thanks
All the single layers, all the single layers is stuck in my head now :D thanks for another great recipe.
I cook this once every few weeks or so and its so delicious. Very easy to make!
Going to make this!! When we lived in NY, we had a favorite restaurant... I always ordered FraDivalo Shrimp and sometimes with scallops too... delicious.Thanks for tutorial. ♡ D
I like your technique for putting such a great sear on the shrimp. I have always had difficulty with this and the shrimp release too much moisure to achieve this. But may I make a suggestion? Sear that shrimp to the fully cooked state and place the on top of the sauce. Rather than cover that lovely sear you took the time to do.
"If the fish aren't dry, your fra diavolo won't be fly". Ah yes I do recall reading that phrase in an old Illuminated Manuscript. It sounded better in Latin, but the English translation works pretty good too.
This was the recipe that took away my fear of over cooking shrimp, or just cooking shrimp other than steaming them to make shrimp-cocktail.
Water dancing on the pan is an example of the Leidenfrost effect. Basically a layer of steam forms between the water and the pan so a droplet floats around on a low friction cushion of air.
Most painful drug withdrawals known to man:
- Nicotine
- Heroin
- C A Y E N N E
U forgot morphine
I love chef John's sensk of humor😄 and of course his cookin.
I was just looking for Fra Diavlo recipes...... Thanks Chef John!
Gosh Chef John don't make me hungry in the middle of the night . you are killing me .
Withdrawal symptoms . Good one !
“It doesn’t matter what recipe you use to make this, only the results matter!”
Chef John you da man. Made this for my gfs family and it knocked their socks off. We're Hispanic so i upped the cayenne pepper 😋👌👌👌🔥🔥.
The water drops behave like that because the bottom surface of the drop gets evaporated into steam, which forms an insulating layer between the rest of the drop and the hot pan. That is water doesn't evaporate either.
The best example of this is, when you can stick you hand in liquid nitrogen for a quick second. The nitrogen around your hand gets boiled due to the heat of your hand and forms an insulating layer from the rest of the cold liquid nitrogen and will stop your hand from freezing over.
Just did this recipe. Totally worth it!
Hey chef john it's called the leidenfrost effect the water is evaporating at a rate where it's riding on cushion of steam pretty cool stuff
Just made it, it was really good and easy to make. It will be my go to pasta sauce. Next time I'll try with chicken and put more spiciness.
The 1080p looks amazing!
Love ur dishes you always display them beautifully..My husband would love this he love the heat....
The HD is looking super good !
Great dish Chef John, you never disappoint.
I work at a pizza place, and my friend and I like to make this to put on a pizza on Monday nights when we close. (And if the leftover wine is cheap we just mix it with a little bit of Sprite.)
in a single layer, in a single layer, in a single layer, in a single layer! you crack me up
OMG that looks so good. I can't wait to try making it myself..
"Unless you enjoy drinking horrible cheap wine."
Don't judge me like this, Chef =(
Haha
2 Buck Chuck
I feel like me and John would get along really well because every time I seamlessly make refrences to movies and popsongs no one catches on xD
John thank you for this wonderful recipe
If someone wan't to know why the water droplet's don't evaporate:
The skillet is so hot that it boils the bottom of each droplet so quickly, that steam forms on the bottom, protecting the rest of the unboiled droplet from the direct heat. In other words the droplets are floating on steam.
Oh my, this looks heavenly! I must give it a try.
Generally i'm not a shrimp fan, but boy that looked really appetizing!
Very nice recipe Chef John. Watched full screen to get the full 1080p effect. My uncle was a shrimper by trade owning his own boat and if you get shrimp any larger than 16-20 then they tend to be a little tough. So, good selection on size as well. That sauce would make a good raw oyster dip too; just add a bit of tobasco and perhaps a touch of horseradish...
The water skids around on the pan because the pan is so hot it evaporates the bottom instantly forming a protective cushion under the droplet stopping it from evaporating, just in case you wanted to know and where to lazy to google it
New higher quality video looks 10 times more delicious! I can't wait to see more :)
Looks really good in full HD. Big improvement.
omg chef john I AM SUING YOU! This recipe is freaking delicious! I gained 2lbs of muscle by eating this! LOL I love you! Post more healthy shrimp recipes plz.
I got really distracted by that dancing water drip
Crumble a generous amount of greek feta on that thing and you have greek saganaki shrimps. absolutely fantastic with some nice crusty bread instead of rice.
i really love all your food. i run a restaurant and i take a few recipes of yours its amazing i have to say thanks a lot!
This dish was just spectacular on 1080
Just made this! Amazing recipe and super easy and quick!
I’m doing this tonight. Thank you Chef.
The video looks much better, no more interlacing issues (or deinterlacing ones)
The only thing wrong is the outro music seemed a bit too quiet, i don't think it was on purpose.