Honey Mustard Chicken Breast, with Pearl Onions and Broccoli
Вставка
- Опубліковано 24 вер 2024
- An easy, crowd-pleasing weeknight dinner that can help you learn some very useful home cooking skills. Thanks to Skillshare for sponsoring this video! Get two months of Skillshare Premium for FREE by using my link: skl.sh/adamrag...
**RECIPE, SERVES FOUR**
2 chicken breasts (one full breast)
1/2 pound pearl onions
8 oz chicken stock
1 large broccoli crown
honey
mustard
vinegar (white, white wine, white balsamic, or rice wine would be my first choices)
salt
pepper
cayenne
cornstarch
olive oil
toasted sesame seeds (you can toast them yourself in a dry pan until fragrant)
Put the onions into boiling water for a minute or two, drain, and plunge them into ice water to stop the cooking. One a time, cut off the root end and peel off the outside. Prep the broccoli by cutting off the florets and cutting them into bite-size pieces. Cut each chicken breast into two pieces of half the original thickness, yielding four thin pieces.
Get a steamer situation ready for your broccoli and bring it to a boil. Pre-heat a wide pan for the chicken on medium-high heat and give it a thin coating of olive oil. Brown the chicken on both sides, taking care to not burn the fond on the bottom of the pan. It's OK if you have to stop before the chicken is cooked inside.
At some point around here, start your broccoli steaming. Cook it until you can just pierce it with a fork. Toss it in melted butter and salt to taste, when you get a chance.
Take the chicken out of the pan and put in the onions. Try to get some color on the onions, but before the fond burns, pour in the chicken stock and scrape the bottom of the pan clean with a wooden spoon. Squeeze in 1-2 tablespoons each of honey and mustard. Mix a teaspoon of cornstarch with an equal amount of water and then pour that into the sauce. Cook until it's thick, then taste. Add vinegar, salt, pepper and cayenne to taste.
Cook the sauce until the onions are about cooked to your liking. Return the chicken to the sauce, get it coated, and cook it (if it needs more time) until the internal temperature is 165 F / 74 C. Sprinkle the meant with toasted sesame seeds, serve next to the broccoli with extra onions and sauce spooned over.
Q: If the meat + sauce ended up being too salty, why not just season each component a little less?
A: Sure, that could work, but I don't think there's any point in seasoning the meat. Whether you season the meat or the sauce, there will be salt on the surface (and ONLY on the surface) of the meat in the final dish, and I think it's easier to taste and make a judgment about seasoning if you just season the sauce. Plus it skips a step.
Q: What if I brined or dry-brined the meat?
A: That's an entirely different story. Brining or curing for sufficient time will pull water out of the meat via osmosis, which will then, if given time, be reabsorbed. In that case, the inside would be seasoned, not just the outside. If you want to do that, great. Brining (arguably) improves texture, too. Just remember to under-season the sauce.
Q: Doesn't seasoning the outside of the meat develop "layers of flavor"?
A: I challenge you to a taste test. We will make this dish two ways - one where we season the meat and the sauce, and one where we just season the sauce. We'll weigh the salt to make sure the total salt in both versions of the dish is identical. I will bet you real American dollars that you won't be able to tell the difference in the two versions. They will both have seasoning on the surface of the meat, and only on the surface of the meat. Your tongue can't tell the difference in how the seasoning got there.
Q: Does this mean I should never season meat?
A: Not at all. This argument is confined to this type of dish - one where every bite will be coated in sauce. My "season the board, not the steak" video is also an argument that is confined to that specific dish - steak with board dressing.
Q: Why does every elite chef in the world disagree with you (just some guy in his kitchen with a camera) on this?
A: They don't! There are many elite chefs who advocate seasoning at the end of cooking whenever possible, including MPW. That said, there are many who believe in that "layers of flavor" crap. There are many very accomplished chefs who could kick my ass in the kitchen who nonetheless believe some pretty spurious chef dogma that's been passed down to them. As I said in an earlier video, experienced practitioners tend to know what works - they tend to have less of a handle on WHY it works.
Q: Why not season the meat, season the sauce, then return the meat to the pan, stir it around, taste again, and then add any additional salt if needed?
A: That seems like more work to me, and wouldn't serve any purpose. Also, trying to dissolve more salt evenly into the pan would be a lot harder with four big pieces of chicken sloshing around in the pan.
Q: If I don't season the meat, and only season the sauce until it's perfect, won't it be a little under-seasoned by the time it's diluted by the chicken?
A: Yeah, I wish I'd been a little clearer about that. I would advocate seasoning this sauce until it's a hair too salty. This is a basic plank of sauce-making, I think. Sauces should always be a little too strong in every respect - too sweet, too salty, too acidic, etc - because they're going to be diluted by the rest of the food. But I don't think it matters much in this case, because the chicken pieces are so thin. If the sauce tastes pretty good to you, I think the final dish is gonna taste pretty good to you. Over-seasoning the sauce is more important when you're saucing really big chunks of things.
Q: Doesn't salting the surface of the meat enhance browning?
A: I have never seen persuasive evidence to back up that claim. If you have some, I'd love to see it. Truly.
Q: But I've been seasoning both the meat and the sauce my entire life and my food is great. What gives?
A: I don't doubt your food is great. But I think one reason why it's great is that, consciously or not, you've developed the ability to compensate for the problem I'm discussing. This video is aimed at novices, and I think only seasoning the sauce is a safer, easier option for novices.
Q: Why not dredge the chicken pieces in flour? Wouldn't that enhance browning and provide thickening without the use of a slurry?
A: That's a classic technique for a reason. It works. But I still don't really like it. I think when the floured surface of the meat dissolves in the sauce, the resulting texture is slimy. But lots of people love it. I recently featured a recipe by my friend Ben Harrison (beer chicken stew) where he floured his chicken, people have been loving that recipe. You do you.
Q: Can I use some oil other than olive oil?
A: Certainly. I just like olive oil.
I’m a teenager whose never cooked ever so excuse my ignorance if my comments stupid. But how would you steam the broccoli without that metal thingy
Could this dish work with a normal onion cut up into pieces?
@@Arman-jx7cx There's lots of different kinds of steaming rigs you can buy or improvise. There are pans built for steaming. You could steam in a metal sieve nested into the pan, etc. You could also just get like a quarter-inch of water boiling in the bottom of the pan, then put the broccoli directly into the pan, and cover. Yes, parts of the broccoli will technically boil and not steam, but I've done that before in a pinch and it works surprisingly well.
clearly the solution here is to season the chicken, lick each piece to check saltiness, and then add salt to taste.
People also detect salt differently depending on the temp of the food. That sauce/chicken may have cooled a little between cooking and serving, resulting in it being too salty (source: America's Test Kitchen)
"I prefer to manage my imperfections rather than to hide them" true words to live by
*"Why I manage my imperfections, NOT my urge to hide them!"*
@@object4124
This joke wont ever die.
Ragusea dropping straight wisdom
Damn beat me to it! That’s some knowledge.
He says "deny" not "to hide." Good advice either way
Pearl onions in a white cream sauce takes me back to holiday meals at my grandmothers house in the late 50s early 60s. I love that dish.
cgirl111 uhmmmm how old are you?
@@shillofnothing9195 I'll be 68 next summer.
cgirl111 oh alright
Because I’m 12 lol
HelloThere 212 food brings everyone together lmao
HelloThere 212 same.
*intense breathing after Adam says “control yourself gentlemen”*
My mind is just like tits tits tits
He said *control yourselves!*
Boob?
uh
s
He said there to THICC
@@astrum376 I'm happy too!
I imagine his time expenditure in a week must be:
20% cooking/trying recipes
10% editing
10% shopping for white wine
60% thinking of ways to transition from the vid to the ad
I'd think that 90% of the time would be adjusting the shots and lighting 😂
100% thinking of ways to tell people they're seasoning literally everything wrong
30% editing
100% white wine
I mean you are, after all, the boss of your honey mustard pan sauce.
wait this is not food wishes
Can we PLEASE get a collaboration video where they cook together, please!!!!
I read this in Chef John’s voice
This is NOT food wishes sir
@@sunnydchugger Chef John doesn't fly, as he said in his Q&A... so Adam would have to fly to SF (tough life, eh Adam?)
Adam writing a novel: "Janet gazed into her fiancé Brad's eyes, sure that no issues could possibly arise in their perfect relationship. Brad was definitely not a murderous gangster, nor could he possibly be Janet's long-lost cousin. Speaking of which, if you'd like to learn how to research romantic partners so as to not fall into unlucky entanglements, Skillshare--"
Entanglement you say
I actually prefer to season my chicken before eating my cutting board
Finally a man of culture
*eats 10 inch wood cutting board in one bite*
Finally some good fucking food
why I season my overused jokes, NOT my comments
I would say its not funny anymore but it never was
@@xaviermuise each to there own
Adam: Sponsored by S-
Me: -quarespace?
Adam: -killshare.
Me: Yep, he’s with the Empire
Aesthetic Poptart
Now we need SquareShare and SkillSpace.
*L O N G L I V E T H E M P I R E!*
Are we sure he isnt doing his opposite timeline thing?
I wish I could like your comment but it's at 420, so i cannot.
Goatee Adam took his place
Hey adam instead of a meme I'd like to thank you for being one of the best cooking channels on youtube.
I second that
Hey adam instead of a thank you id like to meme you for being one of the best cooking channels on youtube.
Hey adam, the vinegar leg is on the right
Thank you.
Him and babish are pretty great
You're gonna hate me but 1:33 that's not a horizontal axis, that's a horizontal plane.
_I tried to control myself, I really did_
Exactly! Haha
Ok, nerd
@@yungpm Ok, dumbass
@@cheez4233 shut up nerd give me your lunch money
Why did I feel the exact same way 😂
I’m worried about Adam, he hasn’t used white wine in a while.
I know
He hasn't??! Oh noes, i feel a chill in the air.
This is some intense alcohol withdrawal I am seeing.
Came here for this comment, I got really anxious when he didn't use white wine to deglaze
@All Day Son breath my child
There's another thing that gets overlooked alot nowadays, especially on cooking channels. Salt and pepper shakers exist. My father was a chef, and purposely undersalted our meals, because my mother hated salty food, and then dad and I would just salt things tableside.
A lot of home cooks take it as an insult when people do this, and it's just allowing for differences in palates.
I've been meaning to make this since it got posted and finally made it tonight...
IT IS SO FREAKING GOOD. My wife and I decided that it's officially making it into our regular rotation.
We did it with thighs instead of breasts since that's what we had and cooked thin asparagus in the sauce instead of broccoli on the side.
Highly recommend if you haven't made it yet.
P.S. I DID NOT SEASON THE CHICKEN ADAM WAS RIGHT
“it goes ballistic, in the literal sense of the word.”
lol.
*kim Jong Un intensifies*
**ICBM INTENSIFIES**
This man ruined his meal to prove a point. I love it
It was staged. He didn't add enough to ruin it.
His salt and pepper is so little
I mean who knew that if you do something wrong it comes out wrong, such a revelation.
I mean surely nobody could taste the sauce for seasoning after putting the chicken back in, right? That's just too hard for the home cook.
@@madthumbs1564 And you know how? Do you live in his house or something?
@@isodoubIet He already addressed this in a comment. The point is that there's no reason salting twice (both the sauce and the chicken) since it's all going to be coated in sauce anyway. You could simply adjust by salting both a little less, but it's easier to just salt the sauce and be done with it there.
I always season my chicken the night before and let it sort of marinade. I never have a problem with my sauces being too salty. The thing is everyone cooks differently and you just gotta do what works for you :)
sure, and brining (or dry brining) is a good reason to season stuff in advance. but if you're gonna season immediately before cooking, I think there really is no point, and this method will be easier for beginners to master, imho.
@@aragusea definitely easier for beginners!
"summon forth the upside down bear" should be merch lmao
you legit forshadowed this, im frim the future where this is merch for 2w!
The prophet
It is
Congratulations you're a prophet
"don't freak out, that's the chicken's blood, not mine"
*PETA has entered the chat*
PETA wouldn't care, they're too busy putting dogs down for no reason
I think part of the over salting also comes down to how thin the split chicken breasts are. It’s really easy to over salt meat with so much surface area over volume. I’ve definitely made that mistake before
" I'm not perfect
I'd rather manage my imperfections rather than deny them"
- Adam Ragusea 2019
If this did not hit I don't know what will
When Adam said “dont do this and I’ll show you why” you know he is serious
i didn't know what a pearl onion was before this, they look so cute and tiny and yummy
I wanna eat them like candy lol
"Control yourselves, gentlemen"
Don't worry, Adam. I've been abstinent since October
Heh
Wait, did you do extra NNN?
He is the Messiah!!!
7:22 - "There's no point in seasoning the meat with a dish like this." I respectfully disagree based on information from "Salt, Fat, Acid, Heat" and being reasonably practiced myself.
"When an unseasoned protein is heated, it denatures: the coil unravels, releasing water molecules out of the protein matrix, leaving the meat dry and tough if overcooked. By disrupting protein structure, salt prevents the coil from densely coagulating, or clumping, when heated, so more of the water molecules remain bound. The piece of meat remains moister, and you have a greater margin of error for overcooking.
"
- Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
The quote refers to a preseasoned piece of meat where salt has had time to travel through protein.
So for the same reason that you had mentioned why one should salt the meat, "it's easier to control seasoning", I could make the same argument that it's easier to control overcooking the meat.
Personally, I think overcooking is a better problem to solve. Sauces can be adjusted, overcooked protein cannot. For example, add the chicken with the sauce and then taste and season as you see fit. Or once it's already on the plate, add lemon juice for contrast, or thin it out with a couple drops of water to reduce the saltiness. There are numerous ways to adjust a sauce's seasoning.
At the end of the day, we should all do what works best in our kitchen. For me, I'm seasoning my protein ahead of time.
The problem Adam presents in the video can clearly be avoided by not salting the sauce and adjusting for it after the chicken breasts go back in for their final bath. This is not really a problem at all as I see it. I am still not sure why he spent so much time showing this problem. Either way, just taste your food before over-salting it...
The bigger and more interesting problem Miss Nosrat has articulated in her book has to do with tenderness of meat and overcooking meat. Two paragraphs after where you quoted her, she clarifies that "science has yet to confirm her suspicions" (31). So, her theory is hardly conclusive, and more of an empirical data point substantiated by her own ample cooking experience and tastings. Her understanding of protein structure and how salt interacts with them is rather rudimentary, and I have yet to see a scientific publication that specifically controls variables regarding 1. tenderness due to salting meat in advance and 2. moisture content and overcookedness, as these relationships do not seem very easy to understand.
In that same paragraph, she asks us to try an experiment: buy a roast chicken, cut it in half, salt half a day before and salt the other half just before cooking. The key here is one day ahead versus just before cooking. Adam is not concerned about that, and neither would most home cooks. I am pretty confident that almost no one ever salts chicken breast a day in advance (with the intention of sautéing it) just in order for it to be more tender.
But of course as you say, to each their own, but seasoning it on the cutting board an hour before cooking (assuming you take it out to let it warm up a bit from fridge temperatures) is probably not going to help your chicken breast be tender for 2 more minutes when it's already finished cooking, nor make a noticeable difference in tenderness compared to chicken seasoned while cooking.
I love how you both wrote an essay like you actually thought people would read it
@@gaberthetater0149 hey i'm here
Cook with E's text is better structured visually so he wins because I didn't read the other one
Hiya I’m 15 and have been watching your videos for a good bit and binge them every now and then. I wanted to cook one of your recipes for dinner and chose this recipe to cook for my family. Of course I had some mistakes but they were able to be fixed with the help of my dad (too much vinegar). They really enjoyed it! I actually thought it was really good too especially for my first try at cooking something this important/big. Thank you so much Adam Ragusea! I thoroughly enjoyed doing it all and i’m interested in pursuing cooking more. I appreciate you being so easy to follow and down to earth/relatable(home cooking). I’ll have to try the NY pizza one next! :D
Adam Ragusea: "Why I don't season my chicken"
The internet: "Wait, that's illegal"
Emmyl Mendez way to ruin the joke
@All Day Son grammar nazi
He season his steaks instead
Wayv E you are a ding dong, and your opinion is wrong
How do people think obnoxiously shoehorning memes into everything is funny?
You’re staunch “unorthodoxy” has helped me a lot in learning how to become a better cook
You can learn a lot of nonsense from celeb chefs. I like this guy as he teaches better, and seems to know his shit better.
“But I shall never be perfect, so I prefer to manage my imperfections rather than deny them” might just become my senior quote
4:25 “I will never be perfect. So, I prefer to manage my imperfections than to deny them.” Wow 👏
You are the Chef John, of your cayenne add on.
Finally got around to making this recipe! Used regular onions because we couldn’t get pearl, but fantastic regardless. Sauce was a bit too thin because we didn’t reduce it enough, but it still tasted great! (Also learned that my mom has about the same acidity tolerance as Adam)
"Control yourself in the comments down there, gentlemen"
*intense battle music continues*
Also please do a video on wraps, thanks :)
"Thats are tits!"
Mentalgen
Mr. Melons 🤣🤣😂 Good one
@@mr.melons6458 He said *control yourself,* gentleman.
Why I season my oxygen, NOT my chicken breast
I loooove pearl onions!!! Haven’t had an excuse to cook with them in years. Now, I do! My wife thinks Honey Mustard is a gift from the gods so she’d love this dish.
Adam I love how you guide us through your videos, teaching us to cook while you always find a fluent method to introduce your video sponsor, I can t even get annoyed for the ad. Instead you just get an smile out of me. Thx for your dedication, your channel and you are amazing.
If you're making a kosher version, you need to deal with two things:
1. You have to replace the butter with something non-dairy: vegetable oil or chicken fat seem most likely.
2. The chicken will have been salted already in processing. So you just have to wait to add salt till the chicken is in the sauce.
Thanks
I suppose you don't have to butter your broccoli as well, I never do
What's kosher?
@@metalheadblues a system of dietary laws followed by many/most Jews.
metalheadblues a weird Jew thing
My mom always bought Pearl onions in a can. She used them in English pea salad, one of my favorite dishes.
Adam, your videography skills have improved dramatically from where they were at the outset of your channel. They weren't bad back then, but there has been a noticeable improvement. It helps that the content itself is outstanding. I'm a senior in college who loves to cook, so the frugality and simplicity commonplace in your cooking goes well-appreciated. I've made so many of your recipes to date; they're always crowd pleasers... I've also taken the credit more times than I'd like to admit. Take care, and keep up the good work.
Hello Adam. Idk if u will ever ser this comment but doesn't matter. Im a 17 yo from Portugal and I've always found cooking very interesting. Lately I've been watching chef UA-camrs such as Joshua Weissman, Binging with Babish and yourself. Today I did this recipe and it turned great. I am leaving this comment just to thank you for the recipes. Most are easy and have helped me get on the world of cooking. Thank you and a big hug from Portugal 🇵🇹
100% genuinely thought this episode was gonna just be you making a HelloFresh box or something based on the weirdly disparate ingredients in the title
Tommy Derp so happy he didn’t
I’m pretty sure I’ve seen this video four times, but I keep coming back because I love the way you reason through things. I know the recipe by heart at this point but idc I support it whole heartedly.
I have never cooked a day in my life but when ever he posts a video I watch it immediately
Try it! Its easy fun and super satisfying. Nothing is better then taking a bite of good ol food u made yourself.
@@zain6008 It's easy and fun for some of us, and some of us get spoiled by a quality others never experienced or demand.
1:35 “cut it in half”
Ok done!
“Horizontally”
Ok I need a new chicken breast now
When he admitted that the dish ended up salty, i subscribed.
The level of petty I could only dream of achieving is Adam intentionally oversalting HIS OWN MEAL, that none of the viewers would be able to taste. He made his own food, that he cannot in any way prove the taste of, marginally less delicious just to spite a couple of culinary snobs. Love it
It is SO Adam.
I'd love to just sit down and have a coffee with Adam, seems like a guy I'd go well with
Just made this, only that I used rice flour and toasted my sesame. It was an absolute delight.
For next time, I will need to remember to trust myself and not use as much rice slurry and let the sauce gelatinize gradually.
Thanks for the recipe, Adam.
I have never seen someone cut a half chiken breast to 1/4 chiken breast perfectly! This guy is madlad
*"summon forth the upside bear"* that made me laugh
"shake of cayenne for Chef John"
I love when worlds collide :D Hi Chef John!
"This video is sponsored by Skillshare. More on them later."
As if I haven't heard enough about them from Adam alone.
Some people may only watch one or two of his videos. Not all are fans of the man, but searching for ideas or have specific interests.
pearl onions are hella underrated and should be used in roast dinners more often
When I was this fast Adam didn't use white wine
Yeah I'm surprised he didn't b/c normally, this is when you'd think white wine would be great haha
@@OldManJenkins69 i think he's purposely trying to ditch the "white wine" meme lol which is why we mustn't stop making jokes
That segue to the ad read was the smoothest thing in the video, even smoother than the pearl onions and the sauce they were cooked in.
I've been a fan for a while now, love your cooking tips and dishes! Here's the one thing I don't understand though.. The seasoning.
Basically, you explain that seasoning the meat/poultry will result in the final dish being over-seasoned in the end.
As you said, the seasoniong in the sauce (in these kind of sauce-based dish) is much easier to control and the meat/poultry will be drenched in it anyway.
And so, why not season both accordingly by "under-seasoning" the sauce, for example, and *after* adding the seasoned chicken (What I think is that as the pan cooks the chicken, it also roasts the seasoning on it, just as you would want to roast other spices like for Indian food!) to the sauce , taste the whole to check for any more seasoning?
Basically you get the extra kick from roasting the seasoning on the chicken in the beginning AND a perfectly seasoned final dish with the sauce.
I think the reason is that the sauce is also for the broccoli and onions, not just the meat. I'm not a cook though; I'm just someone who eats food.
its easier to taste if the sauce has enough salt than to taste the raw chicken, this way you are certain the seasoning is good
I think it is hard to tell if there is enough seasoning if you under-season both. Having the sauce season tasting perfectly is much easier than under-seasoning both the meat and the sauce.
I think his advice works specifically for this kind of dish where there aren't really seasonings to toast (just salt and pepper) AND where the chicken is bathing in the sauce before serving and salting the whole sauce as a result. If the chicken was sauced tableside, it'd be a different story.
I think in this case, "Seasoning" was just referring to the salt.
When I make something like this I just don't fully season the pan sauce before the chicken goes back into the pan- in fact, usually not at all because it'll get salt from the pan, from stock, from condiments, etc. I can always add a little salt at the end if needed. But I also season the chicken in the morning, hours before I cook it. It's definitely a good idea to just skip seasoning the meat if you would otherwise season it right before cooking. It'll just make it more difficult to get a nice sear because it'll immediately begin pulling moisture to the surface of the meat
I made this tonight and it was delicious. Thanks for the video! I’ve always thought pearl onions were adorable, and they’re as tasty as they are cute.
I really like that you show your mistakes and teach from them.
Nice video!
Last time I was so early there were no memes
indeed my man
Wait
Ok boomer
Unoriginal, this comment is fucktarded.
"I choose to manage my imperfections instead of denying them," is such a hard ass line
Y'all arguing about seasoning while I'm thinking whether I should use caramelized yellow onions instead of pearl onions
You totally could use yellow onions
That would probably be fine, I would argue any onion should give the flavor needed for this one
We in Amsterdam have Pearle onions as well but we call them amsterdam onions. They come in a sweet brining liquid and if you cook that liquid down with the onions still in it they become amazingly sweet flavour bombs so I would recommend that a lot. Nice for on salads or any cold food that could use some sweetness (comparable to pomegranates on sweetness)actually.
5:03 "this is Dijon but anything is fine." Prepared mustard Adam? Dijon only my guy.
Respect
I really like that you put the ads into easy to avoid locations. Appreciated.
how awful your life must be to watch an ad during the video lmao
@@PandaXs1 I don't mind skillshare. But I really fervently despise squarespace.
@@IdeonFukkatsu how awful people use a template based service to make their own websites lol
“Then it goes ballistic, in a literal sense.”
This is why I love this channel. The home cooking element allows new and old cooks to make exteavegant and beutyfull dishes
4:50 I like how that onion jumped
😂😂😂😂😂
bruh wtff 😭
I agree with you about NOT Always “seasoning” foods with salt and pepper. I breathe a sigh of relief and am glad to see someone cooking with your culinary approach. Thank you.
I'm 28 and literally never heard of pearl onions before
metalheadblues 28 ain’t that old.
28 is pretty young actually :D
I made a variation on this with Tarragon and white wine (instead of vinegar). I also put the rice and water in there to soak in the sauce. I've made variations on this before and it always turns out delicious.
Tasty! I'll be sure and keep ABREAST of your new videos!
Just made this but made some changes. Same basic technique,
Cut some red onion into chunks and used that in place of the pearls. Used yellow mustard and it tasted amazing! Like the honey mustard dipping sauce at many fast food restaurants
When I’m cooking something I always want to season the food throughout the cooking process, making a well balanced season food! Love your videos and recipes ❤️
I'm making this tonight, but with Thighs instead of breast. What I love about your videos Adam, is that you're kind of like binging with Babish, except your recipes are far more accessible and family friendly. He's obviously a single bachelor, while you're a dad, which forces you to keep it a bit simpler. Thanks!
he has a girlfriend, but not married
@@everettlee4831 talking bout babish
I always season the chicken I wait to season the sauce after I’ve had the protein in it a minute to see if it’s in there...
I don’t think ones wrong or right
I think it’s preference
certainly there are many different ways to the same destination. but this video is aimed at novices, and I think seasoning the sauce alone is easier and safer for novices.
Adam Ragusea great point! Thanks for the reply & love the vision and style of your channel! Keep up the good work!
Love to see the Pearl onions bouncing around at 4:49
you should get a splatter screen its made my kitchen life way easier
but washing the screen seems harder than washing my stovetop, especially since I have a glass-top.
@@aragusea Not sure since I have metal grate flame setup, but cleaning the splatter screen takes maybe 20 seconds with soap+water+sponge. Otherwise you can just throw it in the dishwasher.
Cook all the way through without flipping gives you the best of both worlds
"Why I season my viewers not my chicken. They salty breh." ~ Mama Ragusea circa 1962
I never knew that you could buy pearl onions unpeeled. Until this video I've never seen them unpeeled and raw.
"Why I season my pan sauce, NOT my full breast."
Wait, Adam beat me to it. Damn
this is why you should always watch Adams videos till the end
2:49 who else heard him singing lol
I believe that's one of my kids asking me for something
That's wholesome af.
@@aragusea damn i thought you were singing
@@Hrafniin You think its wholesome when a kid asks his dad for something? You must not have any kids.
when other cooking channels pay homage to Da Don, Chef John, I fall for it every time
the OG, the GOAT, the alpha, the omega
I’ve seen sauces like this made with flouring the chicken beforehand, and browning it with the flour. This way you naturally get starch built into the fond. Plus you cook the flour when you brown the chicken, so you don’t have to worry about the “raw flour taste”. Thoughts/concerns?
Yeah, that's a classic technique, but I'm not wild about it. The texture of the floured crust after it's been soaked in the sauce is kinda slimy, IMHO. But again, it's a classic, for all the reasons you cited.
Naturally is a misplaced word here. -There's nothing natural about either technique. Fond should be from protein. No one I know sets out to make breading gravy.
@@madthumbs1564 coating protein in flour before pan-frying it and using the resulting protein/flour fond to both flavor and thicken a pan sauce is a foundational technique of french cooking. it's taught in every European-style culinary school. it's in every text on french-style cooking. this is the polar-opposite of unusual.
I'm a confident cook (a trained chef even) and I'm watching and loving how you do videos and cooking in general
The god of UA-cam cooking:
Food wishes
Kings of UA-cam cooking:
Binging with Babish
Adam Ragusea
Joshua Weissman
YSAC? D:
That makes total sense. I’ve made lots of great sauces that I was excited about and then bite into the finished product and instantly disappointed. Great tip
The seasoning problem made me pretty salty, not gonna lie.
@Tyrant Kragith heh
i started watching adam's videos in about 100k,since then ive been falling in love wiht the style and the way that he creates he's videos,it is truely something that everyone can take note on.
I find it odd that in Macon you can buy fresh pearl onions but not hunks of low moisture mozzarella
Georgia is known for their onions.
"I shall never be perfect, so I prefer to manage my imperfections rather than deny them"
My man Adam is a true inspiring poet :')
"This is why I summon the upside down bear instead of a demon."
This video would be perfect for a honey sponsorship
"But i shall never be perfect, so I prefer to manage my imperfections rather than deny them"
"I prefer to manage my imperfections rather to deny them" that's a good line
I like to marinate my chicken in a little oil, salt and whatever additional seasonings I need to achieve a certain "theme" for my meal. (e.g. Mexican --> Cumin, Sweet Paprika, etc.)
I do this because (believe it or not) I find the oil significantly reduces splattering, and the chicken comes out moist, tender and flavorful.
Recently tried to make a pan sauce with the same marinated chicken. The chicken was perfect, but the sauce was too salty and little over-seasoned in general.
I'll have to try again with a weaker marinade (maybe just oil and citrus), and see if that gives me more control over the finished product.
Man I really love your channel. I was burnt out on UA-cam cooking vids but you presented something new.
Dear diary: Today, Adam was a pretty cool guy.
The whole thing about not putting salt on the chicken breasts, brings up a story about my sister cooking for the family. She made mince meat casserole. Just cooked meat, cooked elbow pasta and a milk egg mixture in the casserole. It hurt me to say it but it was plain, and you know why? She's afraid to use salt just because it "might" overwhelm" the whole dish. I truly wish she would improve about not being afraid of using salt and other spices.