Speaking of sharp cheddar, I'd love to see an Adam Ragusea-style deep dive into what makes cheeses "sharp". I've actually looked this up before without getting a satisfying answer, beyond "it's older and maybe fermented a bit more". If anyone could really break it down to the nitty-gritty, it'll be this channel.
As a 6 year papa john veteran, you are correct, the sauce breaks in the box, particularly if it sits on the warm wrack for too long when drivers are busy making runs
Hello mr ragusea i hope this message comes to you in kindness but i NOTICED this topic has been covered already in numerous of your other videos, do you really think it was necessary to make a whole video that is actually rather simple when a lot of your other deep dive videos seem more numbers or grounded in some scientific thing we can use to take back to the kitchen? If I ever do decide to cook in the way that you do learning to create my own sauces would be where I start, and this video basically tells me I have to hope I don't mess up my sauce and waste money, This is one of the reasons people just buy things in bottles. I hope you are not becoming lazy with your content as you are moving us in the right direction and your channel is basically a table of contents and an index all in one but sometimes you're missing critical information that would help and that's the beauty of a youtube video, you can do that Again, hope you see this well, just want to keep seeing you recommended to everyone.
Related to the emulsifying salts in cheese sauces: the super-obviously-fake cheese singles have a lot of emulsifying salts in them. This means that they can kind of be used like cheese bouillon - throw one or two in a cheese sauce, and they'll provide enough emulsifying power for a lot of other, more real cheese.
Adam, I'm 66 (and counting) and have been a self-taught cook, love cooking, this video has been the single best "resaurce" on emulsification I've ever come across! Been added to my cook stuff playlist for ready reference and I'm extremely grateful to you that you took the time to make it. I noticed the absence of mayonnaise (which I invariably stuff up, damnit) but I've taken note of the lemon/bicarb cheese sauce and using cream rather than butter techniques and they'll feature in my recipes for the next few weeks as I get them down pat. Thank you.
If you ever wanted to go to culinary school but you actually have another field of interest where you earn decent money - this is Adam basically destroying culinary schools' first year profit model. Watch this video a few times and you have the foundation for a sauce education.
I'm not really much of a cook, but I am definitely a painter, and one with a lot of background in the traditional sciences. Half of the reason I like this channel is simply because Adam is one of the few people I've ever known of who can actually give pretty spot on explanations of fluid mechanics, and what is going on molecularly with different kinds of liquids, in a way that makes a decent amount of intuitive sense. These are typically pretty complex areas of study that require a lot of additional chemistry and material science knowledge, and having that knowledge set in order to talk about home cooking is really commendable.
America's Test Kitchen taught me a great trick for butter-based sauces a while back: You can whisk or beat together roughly equal parts hot melted butter and softened room-temperature butter to create a stable emulsion that can hold even at relatively high temperatures. I use this all the time to make buffalo sauce, I start with room temp butter, melt about half of it, and then vigorously beat the two together to a smooth consistency before slowly adding the hot sauce and/or any other liquid ingredients. It makes a wing sauce with a consistency almost close to ketchup that thins out but stays creamy and won't break when you toss it with freshly-cooked, still-warm wings.
Many whipping creams include emulsifiers to keep them from separating and breaking when whipped. The carton you used in the video is composed of "Heavy Cream, Carrageenan, Mono And Diglycerides, Cellulose Gum, Polysorbate 80". Apart from the casein in heavy cream, every added ingredient is an emulsifier. Carrageenan is a thickener and emulsifier derived from seaweed, mono and diglycerides act as emulsifiers, cellulose gum is an emulsifier, and polysorbate 80 is an emulsifier!
I've never been a papa johns family, but I have definitely had it a couple of time before, and I had no idea that garlic sauce WASN'T supposed to be just melted butter. If I had opened one of those containers and saw that it had been all emulsified, I'd have that it'd have gone bad
This is going to sound really weird, but Papa John's garlic sauce seems to re-emulsify if I leave it a month or so in a cool dark place. I do shake it before I open it (so maybe its just like the vinaigrette) but it stays very thick and creamy at least the length of one pizza. I found if I skip dipping for a bit (or really, just use extra of some other sauce from the pantry), I can rotate out my oldest sauces when I get Papa John's, putting the new ones in the back for the drawer and the older ones for that night's pizza. The weird part if that sauces shouldn't un-break on their own like that once the proteins are denatured.
I've been using an immersion blender for emulsifying things like mayo and buffalo sauce. You can usually blend a broken sauce back to being smooth again too. And vegan cheeses make for great sauces because they already have starches and emulsifiers (kinda like american cheese and velveeta). And wow, really cool to see homemade sodium citrate. Excellent video!
A trick for anyone who gets their papa johns sauce broken; before you even open the packet to check, just shake well! It'll re-emulsify the sauce in the little container just from mixing and will be stable for long enough to use it, even if the proteins have denatured.
This is one of the most useful videos in this channel. Mastering sauces can be frustrating and I wish I had this knowledge when I first started learning about them.
I LOVE hollandaise and I make mine using the "mayonnaise method." The same way you'd mix up a batch of mayo in a food processor or in a jar with an immersion blender, you can make hollandaise! 4 egg yolks, 1 Tbsp lemon juice, pinch of salt and cayenne, and then melt a stick of butter and pour it in while blending. It's magical, and as you might guess, I have that recipe memorized. 😂
I didn't even know Papa John's sauce could be thick and smooth
Speaking of sharp cheddar, I'd love to see an Adam Ragusea-style deep dive into what makes cheeses "sharp". I've actually looked this up before without getting a satisfying answer, beyond "it's older and maybe fermented a bit more". If anyone could really break it down to the nitty-gritty, it'll be this channel.
As a 6 year papa john veteran, you are correct, the sauce breaks in the box, particularly if it sits on the warm wrack for too long when drivers are busy making runs
The amount of times Adam intentionally broke the sauces broke my heart
Hello mr ragusea i hope this message comes to you in kindness but i NOTICED this topic has been covered already in numerous of your other videos, do you really think it was necessary to make a whole video that is actually rather simple when a lot of your other deep dive videos seem more numbers or grounded in some scientific thing we can use to take back to the kitchen? If I ever do decide to cook in the way that you do learning to create my own sauces would be where I start, and this video basically tells me I have to hope I don't mess up my sauce and waste money, This is one of the reasons people just buy things in bottles. I hope you are not becoming lazy with your content as you are moving us in the right direction and your channel is basically a table of contents and an index all in one but sometimes you're missing critical information that would help and that's the beauty of a youtube video, you can do that Again, hope you see this well, just want to keep seeing you recommended to everyone.
Related to the emulsifying salts in cheese sauces: the super-obviously-fake cheese singles have a lot of emulsifying salts in them. This means that they can kind of be used like cheese bouillon - throw one or two in a cheese sauce, and they'll provide enough emulsifying power for a lot of other, more real cheese.
Adam, I'm 66 (and counting) and have been a self-taught cook, love cooking, this video has been the single best "resaurce" on emulsification I've ever come across! Been added to my cook stuff playlist for ready reference and I'm extremely grateful to you that you took the time to make it. I noticed the absence of mayonnaise (which I invariably stuff up, damnit) but I've taken note of the lemon/bicarb cheese sauce and using cream rather than butter techniques and they'll feature in my recipes for the next few weeks as I get them down pat. Thank you.
If you throw 1 or 2 slices of that processed cheese in your cheese sauce, it will never break. There are so much emulsifiers in those things
If you ever wanted to go to culinary school but you actually have another field of interest where you earn decent money - this is Adam basically destroying culinary schools' first year profit model. Watch this video a few times and you have the foundation for a sauce education.
I'm not really much of a cook, but I am definitely a painter, and one with a lot of background in the traditional sciences. Half of the reason I like this channel is simply because Adam is one of the few people I've ever known of who can actually give pretty spot on explanations of fluid mechanics, and what is going on molecularly with different kinds of liquids, in a way that makes a decent amount of intuitive sense. These are typically pretty complex areas of study that require a lot of additional chemistry and material science knowledge, and having that knowledge set in order to talk about home cooking is really commendable.
Adam could easily start a whole channel focused Solely on Culinary education and he would make the blandest subject hella interesting. Awesome vid!
America's Test Kitchen taught me a great trick for butter-based sauces a while back: You can whisk or beat together roughly equal parts hot melted butter and softened room-temperature butter to create a stable emulsion that can hold even at relatively high temperatures. I use this all the time to make buffalo sauce, I start with room temp butter, melt about half of it, and then vigorously beat the two together to a smooth consistency before slowly adding the hot sauce and/or any other liquid ingredients. It makes a wing sauce with a consistency almost close to ketchup that thins out but stays creamy and won't break when you toss it with freshly-cooked, still-warm wings.
Many whipping creams include emulsifiers to keep them from separating and breaking when whipped. The carton you used in the video is composed of "Heavy Cream, Carrageenan, Mono And Diglycerides, Cellulose Gum, Polysorbate 80". Apart from the casein in heavy cream, every added ingredient is an emulsifier. Carrageenan is a thickener and emulsifier derived from seaweed, mono and diglycerides act as emulsifiers, cellulose gum is an emulsifier, and polysorbate 80 is an emulsifier!
I've never been a papa johns family, but I have definitely had it a couple of time before, and I had no idea that garlic sauce WASN'T supposed to be just melted butter. If I had opened one of those containers and saw that it had been all emulsified, I'd have that it'd have gone bad
This is going to sound really weird, but Papa John's garlic sauce seems to re-emulsify if I leave it a month or so in a cool dark place. I do shake it before I open it (so maybe its just like the vinaigrette) but it stays very thick and creamy at least the length of one pizza. I found if I skip dipping for a bit (or really, just use extra of some other sauce from the pantry), I can rotate out my oldest sauces when I get Papa John's, putting the new ones in the back for the drawer and the older ones for that night's pizza. The weird part if that sauces shouldn't un-break on their own like that once the proteins are denatured.
I've been using an immersion blender for emulsifying things like mayo and buffalo sauce. You can usually blend a broken sauce back to being smooth again too. And vegan cheeses make for great sauces because they already have starches and emulsifiers (kinda like american cheese and velveeta). And wow, really cool to see homemade sodium citrate. Excellent video!
A trick for anyone who gets their papa johns sauce broken; before you even open the packet to check, just shake well! It'll re-emulsify the sauce in the little container just from mixing and will be stable for long enough to use it, even if the proteins have denatured.
This is one of the most useful videos in this channel. Mastering sauces can be frustrating and I wish I had this knowledge when I first started learning about them.
I LOVE hollandaise and I make mine using the "mayonnaise method." The same way you'd mix up a batch of mayo in a food processor or in a jar with an immersion blender, you can make hollandaise! 4 egg yolks, 1 Tbsp lemon juice, pinch of salt and cayenne, and then melt a stick of butter and pour it in while blending. It's magical, and as you might guess, I have that recipe memorized. 😂
I think I'll need to watch some James Hoffmann videos as rehabilitation after watching Adam boil his coffee