Q: What exactly is "European-style butter"? A: It's cultured butter, made with bacterial cultures that create lactic acid and give the butter a slightly sour taste. Very tasty. If you're European and have never heard of "European-style butter," I'm not surprised. You would naturally just call it butter. But in the U.S. and U.K., uncultured butter is much more common, therefore cultured butters are often marketed as "European-style." In the U.S., you can find it sold right next to the regular butter, but sometimes I've seen grocery stores put it with the cheese. That brand I used, Plugra, is really good, and they had it at Kroger. Q: What exactly is Wondra? A: Good question! The ingredient list just tells us that it's wheat flour. I've read many articles that claim it is wheat flour that has been steamed, dried and ground. That would be a form of physical pre-gelatinization. But, annoyingly, none of those articles SOURCE that claim, and I have never seen it attributed to the people who would actually know, i.e. the manufacturer (General Mills). I would think that if the starch really had been pre-gelatinized, then it would thicken liquids at room temperature, which it does not. Also, I would think U.S. food labeling regulations would require them to list "modified starch" on the ingredient list. So, honestly, I don't know what it is. I have been corresponding with the media relations folks at General Mills, and have not gotten an answer from them. I wouldn't be scared by it - it's been around for decades. I think it's probably just wheat flour that's been treated by some kind of simple physical process, otherwise the ingredient label wouldn't be so mundane. Many excellent chefs are a fan of it - Eric Ripert famously dredges fish with Wondra before pan-frying it. It has a bunch of interesting properties that I would love to cover in a video. Q: Does your sauce look that way because your cider curdled your milk? A: No. The giant grains of Wondra always make for a slightly grainy-looking texture, it's just not as visually-apparent in a darker-colored sauce. And again, I think the effect is purely cosmetic. Yes, acid curdles dairy, but only in sufficient strength/concentration. You can pour a little wine or cider into milk, no problem. Try it if you don't believe me! Q: Could I thicken with a cornstarch slurry or something similar? A: Absolutely. Starch thickener alternatives will be the subject of Monday's video. Q: Is that an ant on your carrots? A: Apparently, yes. This is the magical time of year in the American South when billions of ants come trying to find a warmer place to live.
@@blink0167 Yeah, I've heard that, but I'm honestly not sure it's true. Never noticed a difference. I'm also not sure why it would be true, given how rapidly the milk is gonna reach thermal equilibrium with the potatoes as you mix it in.
I've been showing my Food&Nutrition teacher your recipes and she's been loving them. We're planning to make your crême brulèe recipe soon. Thank you for allowing me to be able to speak to her more!!!
To answer all these questions, I'm just super withdrawn. It's nice to have someone to talk to, and she's from an older generation so everyone else in my class tends to write her off a bit.
Just used this on Christmas leftovers and it came out so, so good. I used the roux instead of Wondra and it wasn't too complicated - came out a little thicker than I wanted but it was still delicious. Topped it with some leftover cranberry sauce and it was absolute perfection.
@@w.o.jackson8432 agreed Although it's not much of a problem since ants are actually edible. The only reasons that keeps us humans from eating them is that they bite back in defense (assuming you're eating an ant alive) and that obviously they're too small to be seen as an optional meal
Just found your channel very recently and it's already one of my absolute top fav cooking channels because of how down to earth and just plain useful it is.
"dad please, no more turkey pizza bread and white wine, we need to get out of this basement" "and i will let you out and NOOOO, WHITE WINE IS SUPERIOR"
My mother used to always make turkey stew with Thanksgiving leftovers. Turkey, gravy, potatoes, carrots, water, salt & pepper, and stuffing always went in to a huge pot and would last for at least 2 weeks after Thanksgiving. It was always better than the actual Thanksgiving meal and was perfect for cold weather!
right after the divorce, my father would feed us rotisserie chicken one night out of the week and then use the leftovers to make this kind of pie, which he would freeze and then use as dinner for the rest of the week. he wasn't a good cook, but it was economical and easy to do. he would jokingly call it "slop", he was aware of the fact that it looked and tasted like prison food, but to him this was farcical. i still can't eat any meat and cream dish, the sense memory is so intense that i immediately feel like i'm back in middle school eating lunch alone because i was too sorrowful to keep friends. we were very comfortable, this story makes us sound like a working class family, but my dad worked for one of the most prestigious private academies in the world. he actually WAS doing his best with the resources he had, he was just a very unskilled cook and was anxious to keep an ironic distance from us because of his own relationship with his father (irish catholic). i still love him very much, the situation was difficult for all of us. adam, i had to turn this video off at the 3 minute mark because i suddenly became very aware of how hollow the divorce made me. people often joke that divorce is the greatest struggle any middle white class family will experience, but it can genuinely prevent people from fully flowering. i still believe love is the most powerful force in the world, but it cannot heal enmity.
the benefit of salting the boiling water for the potatoes isn't just seasoning, it's to raise the boiling point of the water, so that you can cook at a higher temp, with less chance of boiling over....also seasoning
1:03 I salt my water because I like how it helps bring out the flavor of the potatoes. I got converted to this method when I was making mashed potatoes for thanksgiving about 4 years ago and I haven't looked back. barely had to add any salt to the mashed potatoes after. all I really needed to add was pepper and garlic. after doing it this way, I found that when you add the salt while mashing the potatoes the salt is a lot more prominent tasting even if you don't add a lot. in the end do what you want to do, but don't be afraid to at least try salting the water you make your potatoes in.
I was just finished doing cardio(I listen to podcasts when I exersize) , and a drop of sweat dropped onto my tablet and disliked the video. It probably my body saying the carb-pocalypse is coming.
Ok listen hear dipshats I just got that ancient kisses commercial where all the kisses are different Christmas colors like green or red and the kisses move like Bells and play a quick Christmasy-tune. You know that one everyone grew up with. And it was the same one, the SAME EXACT commercial right from my childhood. And now I’m crying
Kind of reminds me of my mom's shepherd's pie but slightly different. Ground beef mixed with white peppered gravy, corn, peas, carrots, mashed potatoes, and cheese on top.
You can make easy, delicious stock with the left over turkey (or chicken) carcass. Wings are good for stock. If you don't have time, freeze the bones until you do. Put it in a pot. Fill it halfway with water. Put a lid on. Simmer slowly all day. You don't have to watch it. Just check every couple of hours. (Or use a slow/pressure cooker) Cool. Refrigerate. Skim off fat on top. Use or freeze in containers. If you have a dehydrator, you can make stock cubes with it. Convenient & takes up less space.
I've been looking for this cast iron 3-inch deep lasagne pan for a while. Adam usually lets us know what he's using. Turns out it was a Mario Batali model, and is no longer available. 😂 No wonder Adam is silent on this one!
Try mixing the Wondra with cold liquid, like the milk. Let it sit a few minutes. It should be less grainy. Wondra is pre-gelatinized and dehydrated. Let it hydrate before you heat it.
If you really want an even-ish layer of mash on top but don't have time to cool it down, you could use a piping bag I guess. Then again it's a whole lot of extra work to make something look good even though it'll just turn into stomach pulp soon.
well the reason people salt the water, or salt any boiling water, before they turn on the heat is because it lowers the freezing point and boiling point. people do this for the same reason we sait icy roads in the winter, it lowers the temperature at which temperature would physically change the water into a different state (gas, solid, liquid). in this instance, it’s just used to have the water boil faster. it may give some flavor to the potatoes, but it won’t bring much.
The salt in the boiling water is not for seasoning the potatoes. Its for preventing the potato to leach minerals (not only NACL!) from inside the potato and making it "bland". Its osmosis. You drain all the complexity away with the cooking water.
1:05 The reason people salt the water (apart from flavor) is because the salt raises the boiling point of the water, which helps your potatoes cook quicker!
hey when I saw your mash potatoes I thought that why not try making it and I loved it but because I am Indian it tasted a bit bland so I had some szechuan sauce lying around that we hadn't used in a week so I thought that why not make mash potatoes and then add this in the end for taste and this helped because then I didn't have to put as much salt as normal
I know this is an "old" video, but i dont know if this is only finnish thing but gently simmer the washed potato skins in the milk with one big onion for about 15-30min and run it through a siv and pour the milk in with the potatoes.😅
Confession: I once roasted a chicken, didnt eat any of it, to make this pie. That was hella great. Oh and one time I used leftover fried chicken because we bought too much from KFC. Turned out great. Tasted a bit like grits.
Q: What exactly is "European-style butter"?
A: It's cultured butter, made with bacterial cultures that create lactic acid and give the butter a slightly sour taste. Very tasty. If you're European and have never heard of "European-style butter," I'm not surprised. You would naturally just call it butter. But in the U.S. and U.K., uncultured butter is much more common, therefore cultured butters are often marketed as "European-style." In the U.S., you can find it sold right next to the regular butter, but sometimes I've seen grocery stores put it with the cheese. That brand I used, Plugra, is really good, and they had it at Kroger.
Q: What exactly is Wondra?
A: Good question! The ingredient list just tells us that it's wheat flour. I've read many articles that claim it is wheat flour that has been steamed, dried and ground. That would be a form of physical pre-gelatinization. But, annoyingly, none of those articles SOURCE that claim, and I have never seen it attributed to the people who would actually know, i.e. the manufacturer (General Mills). I would think that if the starch really had been pre-gelatinized, then it would thicken liquids at room temperature, which it does not. Also, I would think U.S. food labeling regulations would require them to list "modified starch" on the ingredient list. So, honestly, I don't know what it is. I have been corresponding with the media relations folks at General Mills, and have not gotten an answer from them. I wouldn't be scared by it - it's been around for decades. I think it's probably just wheat flour that's been treated by some kind of simple physical process, otherwise the ingredient label wouldn't be so mundane. Many excellent chefs are a fan of it - Eric Ripert famously dredges fish with Wondra before pan-frying it. It has a bunch of interesting properties that I would love to cover in a video.
Q: Does your sauce look that way because your cider curdled your milk?
A: No. The giant grains of Wondra always make for a slightly grainy-looking texture, it's just not as visually-apparent in a darker-colored sauce. And again, I think the effect is purely cosmetic. Yes, acid curdles dairy, but only in sufficient strength/concentration. You can pour a little wine or cider into milk, no problem. Try it if you don't believe me!
Q: Could I thicken with a cornstarch slurry or something similar?
A: Absolutely. Starch thickener alternatives will be the subject of Monday's video.
Q: Is that an ant on your carrots?
A: Apparently, yes. This is the magical time of year in the American South when billions of ants come trying to find a warmer place to live.
thanks ily no homo
IROBOT2077 when?
Hi adam
Quick tip for your mashed potatos try warming you milk(not boiling) before adding it in the potatos it will give a very airy texture
@@blink0167 Yeah, I've heard that, but I'm honestly not sure it's true. Never noticed a difference. I'm also not sure why it would be true, given how rapidly the milk is gonna reach thermal equilibrium with the potatoes as you mix it in.
Wow, thanks for the tips for europeans!
Adam is about to use his leftover White wine in his leftover pie
Your Daily Dad Joke
Adam *never* has spare white wine...
Leftover white wine? HA
Your Daily Dad Joke ruclips.net/video/pg2Q4ifjO_A/видео.html
There wont be any left after all the leftover white wine sandwiches he made
@@abhikovvuri4879 that video sucks btw. Really stupid
"dad please no more turkey"
" *WHITE WINE* "
@@abhikovvuri4879 what?
RIMIEQIFF someone advertising video
@@abhikovvuri4879 the
@@hellothere7565 F*CK
@@wadribrab751 UP
Adam's favourite culinary items :
1. His Dutch oven
2. Convection oven
3. *White wine*
300 Subscribers without videos cast iron skillet isn’t number 2, he rarely uses it
@@Jaydenwhip yeah you are right
Changed it for that reason
Number 4. frozen peas
Don’t forget that he’s been making *ALOT* of turkey recently.
You forgot the broiler
_I can feel the crunch and the sudden soft goodness_
Thought you only drank blood.
Avocado Jr. KINJA KU KINJA KU
I think you got the order of eating a baby wrong
Holy hell your profile pic is cursed
@@zackduelel9549 hinjaku hinjaku!
I've been showing my Food&Nutrition teacher your recipes and she's been loving them. We're planning to make your crême brulèe recipe soon. Thank you for allowing me to be able to speak to her more!!!
Why do you need a special topic like this for talking to her more?
@@leopoldmall1858 food related!
The Master she doesn’t btw I love the IpMan pfp
@@themaster9601 Because she talks to children about food? That's literally her job.
To answer all these questions, I'm just super withdrawn. It's nice to have someone to talk to, and she's from an older generation so everyone else in my class tends to write her off a bit.
Here in Ragusealand, *EVERY DAY* is Thanksgiving =D
Its a great place to be.
69 likes POGGERS
xD nice
Just used this on Christmas leftovers and it came out so, so good. I used the roux instead of Wondra and it wasn't too complicated - came out a little thicker than I wanted but it was still delicious. Topped it with some leftover cranberry sauce and it was absolute perfection.
4:03 there's a ant on the carrot
good eye
@@w.o.jackson8432 agreed
Although it's not much of a problem since ants are actually edible. The only reasons that keeps us humans from eating them is that they bite back in defense (assuming you're eating an ant alive) and that obviously they're too small to be seen as an optional meal
You mean...
EXTRA PROTEIN
Free food!
I cant see it.
Just found your channel very recently and it's already one of my absolute top fav cooking channels because of how down to earth and just plain useful it is.
The literal definition of cooking off the cuff. You can tell this is the first time Adam made it is when he was filming. Big props.✊🏾
Adam: Always teases Brits for calling stuff other names
Also Adam: Becomes a brit
You are what you tease
Step 1 of colonisation
@@nowdefunctchannel6874 *UK ANTHEM PLAYS*
Who else comes back here every thanksgiving? 😂😂😂
Adam's got the energy of a Dad whose daughter's girlfriends are all in love with him.
And his daughters boyfriends.
F in the chat for his non existent daughters
F
@@triforcewill thems?
@@triforcewill just say partner
"dad please, no more turkey pizza bread and white wine, we need to get out of this basement"
"and i will let you out and NOOOO, WHITE WINE IS SUPERIOR"
Thanks for sharing your version of leftovers pie. Mine is very different. Fun tip: roasted walnuts are delicious in stuffing.
My mother used to always make turkey stew with Thanksgiving leftovers. Turkey, gravy, potatoes, carrots, water, salt & pepper, and stuffing always went in to a huge pot and would last for at least 2 weeks after Thanksgiving. It was always better than the actual Thanksgiving meal and was perfect for cold weather!
Why i like adams videos before i saw them, not after.
>It feed a ton of people
I don't know how much you eat but i'm certain that i can eat like half of that pie
right after the divorce, my father would feed us rotisserie chicken one night out of the week and then use the leftovers to make this kind of pie, which he would freeze and then use as dinner for the rest of the week. he wasn't a good cook, but it was economical and easy to do. he would jokingly call it "slop", he was aware of the fact that it looked and tasted like prison food, but to him this was farcical. i still can't eat any meat and cream dish, the sense memory is so intense that i immediately feel like i'm back in middle school eating lunch alone because i was too sorrowful to keep friends. we were very comfortable, this story makes us sound like a working class family, but my dad worked for one of the most prestigious private academies in the world. he actually WAS doing his best with the resources he had, he was just a very unskilled cook and was anxious to keep an ironic distance from us because of his own relationship with his father (irish catholic). i still love him very much, the situation was difficult for all of us. adam, i had to turn this video off at the 3 minute mark because i suddenly became very aware of how hollow the divorce made me. people often joke that divorce is the greatest struggle any middle white class family will experience, but it can genuinely prevent people from fully flowering. i still believe love is the most powerful force in the world, but it cannot heal enmity.
the benefit of salting the boiling water for the potatoes isn't just seasoning, it's to raise the boiling point of the water, so that you can cook at a higher temp, with less chance of boiling over....also seasoning
Sad turkey sandwich. Have u tried YSAC’s turkey sandwich. That is none of the above
Justice is served
Wang jangle
1:03 I salt my water because I like how it helps bring out the flavor of the potatoes. I got converted to this method when I was making mashed potatoes for thanksgiving about 4 years ago and I haven't looked back. barely had to add any salt to the mashed potatoes after. all I really needed to add was pepper and garlic. after doing it this way, I found that when you add the salt while mashing the potatoes the salt is a lot more prominent tasting even if you don't add a lot. in the end do what you want to do, but don't be afraid to at least try salting the water you make your potatoes in.
Imagine getting your wine store robbed and seeing his face on cctv
I was just finished doing cardio(I listen to podcasts when I exersize) , and a drop of sweat dropped onto my tablet and disliked the video. It probably my body saying the carb-pocalypse is coming.
no it didn’t. unless your sweat is made of lead
@@shane9245 So true 😂
Shit happen, carbs happen.
“The yellow potatoes can take being whipped.”
Me too, you’re not special.
Ok listen hear dipshats I just got that ancient kisses commercial where all the kisses are different Christmas colors like green or red and the kisses move like Bells and play a quick Christmasy-tune. You know that one everyone grew up with. And it was the same one, the SAME EXACT commercial right from my childhood. And now I’m crying
That camera transition from the misted camera to the next shot was so smooth.....
As smooth as his mashed potatoes
Kind of reminds me of my mom's shepherd's pie but slightly different. Ground beef mixed with white peppered gravy, corn, peas, carrots, mashed potatoes, and cheese on top.
First time I've gotten to video that's only a minute old
Sweet
As someone that has never celebrated thanksgiving these videos are a great little window into(the food atleast of course)
I like the non sped up audio you added to the sped up peeling and chopping footage of the potatoes
I like to imagine an angry Adam furiously cleaning off the steamed up lens for the 3rd time before begrudingly moving the camera so it won't be fogged
I love how you explain everything in every second of the video
he said piping hot.
Gordan Ramsey smiles from wherever he is.
At 4:04 did anybody else notice the tiny bug on the roast carrots moving around on one of the middle pieces?
I thought it would be a piece of cake to come up with a leftover pun, but it's pie!
Hey Adam, I’d love to see you make some sort of stew.
Also, your music is SO underrated! Keep it up, dude.
Leftover thanksgiving food is so much better than actual thanksgiving food.
Why I make my leftovers into a pie and not a cake
What to do with the leftover from the leftovers pie??
I just had my worst day Ever! But then your video popped up and my day instantly got better
Me at 3:48 : "Was that purple cauliflower?!"
Googled it: "NO F**KING WAY!!!"
So what if you also get leftovers from this,
Is it like an unending chain of leftovers?
I get the dumping the mash on because lazy and not caring, using a fork gets rid of (or at least mitigates) the "washcloth in a bathtub" situation
Imagine eating a ton of thanksgiving food before Thanksgiving
You can make easy, delicious stock with the left over turkey (or chicken) carcass. Wings are good for stock. If you don't have time, freeze the bones until you do. Put it in a pot. Fill it halfway with water. Put a lid on. Simmer slowly all day. You don't have to watch it. Just check every couple of hours. (Or use a slow/pressure cooker) Cool. Refrigerate. Skim off fat on top. Use or freeze in containers. If you have a dehydrator, you can make stock cubes with it. Convenient & takes up less space.
Just a tip you are not meant to put potatoes in boiling water
If you put them in cold water then heat them up they are extra soft
I've been looking for this cast iron 3-inch deep lasagne pan for a while. Adam usually lets us know what he's using. Turns out it was a Mario Batali model, and is no longer available. 😂 No wonder Adam is silent on this one!
So we gonna ignore how he spelt egg yolks in the description
A grain of editing is needed. :)
How did he spell it
This is good, you could top it with ready made pastry if you didn't have leftover potatoes
Here in Brazil we call this "escondidinho"(hidden), usually we make with ground beef, or beef jirky(carne seca).
Adam: The Brits have a pretty broad definition of pie.
Also Adam:
Try mixing the Wondra with cold liquid, like the milk. Let it sit a few minutes. It should be less grainy. Wondra is pre-gelatinized and dehydrated. Let it hydrate before you heat it.
If you really want an even-ish layer of mash on top but don't have time to cool it down, you could use a piping bag I guess. Then again it's a whole lot of extra work to make something look good even though it'll just turn into stomach pulp soon.
So a Shepard's Pie but with Thanksgiving left overs. Nice. I literally had Shepard's Pie last night! Haha
well the reason people salt the water, or salt any boiling water, before they turn on the heat is because it lowers the freezing point and boiling point. people do this for the same reason we sait icy roads in the winter, it lowers the temperature at which temperature would physically change the water into a different state (gas, solid, liquid). in this instance, it’s just used to have the water boil faster. it may give some flavor to the potatoes, but it won’t bring much.
The description says “REPICE” instead of “RECIPE”
still waiting for leftovers pie leftovers pie
adam i really like your videos i have been watching them alot and all of them are really simple keep up the good work!!!
Make pops and squeaks? Basically leftover fixings turned into fried mashed potato pancakes that you bread and pan fry :) enjoy.
I recommend adding Sellerie and Carrots to mashed potatoes. It tastes really good.
I will likely never make thanksgiving for my family, but if I ever do I’m using all these recipes lol
You had me at Brussels sprouts.
Adam back at it again with another amazing video
WHAT!? Egg beaters in an enameled-lined pan? OUCH! But YES to PLUGRA! Best butter ever.
That's cool and all but, what do you do with the leftovers pie leftovers?
Leftovers pie leftovers pie
And the leftovers of the leftovers leftover pie would be the leftovers leftovers leftovers pie
The salt in the boiling water is not for seasoning the potatoes. Its for preventing the potato to leach minerals (not only NACL!) from inside the potato and making it "bland".
Its osmosis. You drain all the complexity away with the cooking water.
That mash at the top looks sooo good
That looks absolutely delicious and I need need need to try it, great work as always
Classic Ragusea video. Love it!
Great, lazy and ez recipe! Thanks!
Man, you weren't kidding about the Wondra.
when r u going to start a restaurant? I would love to eat your food at your restaurant... good work... delicious
Pie could use a little white wine
Man, I’d kill to have your food. It always looks so good.
My freeze dryer is crying at that lack of left overs.
Finally a non-turkey video
1:05 The reason people salt the water (apart from flavor) is because the salt raises the boiling point of the water, which helps your potatoes cook quicker!
Salt is for “elevation of boiling point” of water. Therefore the potatoes boils faster.
hey when I saw your mash potatoes I thought that why not try making it and I loved it but because I am Indian it tasted a bit bland so I had some szechuan sauce lying around that we hadn't used in a week so I thought that why not make mash potatoes and then add this in the end for taste and this helped because then I didn't have to put as much salt as normal
*What if there are leftovers of the leftovers pie?*
Adam's not using white wine creates anomaly in the earth magnetic field and turns down some physics laws
Salt in the water helps to get the water to boiling point faster
Why I melt my camera and not my butter.
Anxiously awaiting the sad turkey sandwich video
"I don't want my pie to be too cheesy"
*grates 4 metric frick tons of cheese
I love a bit of white pepper in my mash
Food exists:
Adam:
Honey were is my super white wine suite
*Boyfriend reaches to take the last bit of turkey on serving platter*
Me, tackling him to the ground: DON’T FUCKIN MOVE I NEED THAT!!!
I know this is an "old" video, but i dont know if this is only finnish thing but gently simmer the washed potato skins in the milk with one big onion for about 15-30min and run it through a siv and pour the milk in with the potatoes.😅
Huh, I've never heard of doing that in the US. I'll definitely have to try that.
Now what do I do with the leftover leftovers pie???
Heat in the oven and eat it again.
Make leftover leftovers pie leftovers pie
Freddy: Dad can we have something other than turkey today? It’s been a month
Adam: I see you have chosen death.
Confession: I once roasted a chicken, didnt eat any of it, to make this pie. That was hella great. Oh and one time I used leftover fried chicken because we bought too much from KFC. Turned out great. Tasted a bit like grits.
u can use that potato recipe add some flour and make pancakes out of potatoes and man they taste fantastic!
I feel like broccoli instead of sprouts would also be pretty tasty
damn this looks really good and not too difficult to make
This is pretty much what we in germany call "Auflauf"
This recipe looks way more delicious then your turkey recipe you based this recipe off(or someone else based it off the turkey)
This is my family but we use the leftover meat for soup XD
I have a habit of making turkey enchiladas with leftover turkey. The white and dark meat with green sauce is excellent.