Easy & PERFECT Roast Chicken Dinner | Pro Chef Reacts to
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- Опубліковано 9 бер 2024
- Join us as we react to Adam Ragusea's amazing attention to detail while making a perfectly home cooked Roast Chicken.
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #adamragusea #roastchicken #roastchickenrecipe #chicken #gravy #mashedpotatoes - Розваги
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Ya' know.... i usually hate ads, but i just gotta say, the transition into that merch ad was absolutely fucking flawless. Quality editing.
When I worked in catering we would mix EXCEL instant potatoes with red skins people love the taste of instant but they need to see those red skins in them.
Also, pretty sure that isn't blood coming out of cooking meat, as nearly all of the blood is removed during the slaughtering process. Probably something like myogloobin mixed with water/juices
I would love for you and that '99 rugby world Cup heart breaker thinks about chef Jean Pierre.
he makes me so hard 😍💪
Paul was in such euphoria because of the cooking of the chicken and the gravy and the mash that he forgot there were peas to come.
Pea jump scare 😂
Frenchy can't play PvZ
two chefs reacting is the perfect format. bouncing high level ideas around between two different experts is as good as it gets.
I am a woman in her 60s...I have roasted more than one chicken over the years!!!... but I have never seen the idea of starting the cooking on the stove top...never too old to learn a new trick i the kitchen!...and is is a joy to watch Adam cooking..I love a chef who is not afraid of adding butter and salt to their food!...oh and if Frenchie wants to grow up to be a fine strong boy, he needs to learn to eat his veggies - including peas!!!!
Adam ragusea and cooking with jack, is the ultimate proof that matter - antimatter do exists
We need to see Frenchies reaction to all of the peas in Jaime Oliver’s “Thai Green Curry.”
I really enjoyed this reaction video. The “thinking outside the box” bits such as mixing different types of potatoes in the mashed potatoes, scoring the chicken drumsticks, and cooking the underside of the chicken on the stove before putting it in the oven really adds to the video content. I’d really like to see you both doing a video roasting chicken and seeing what spin you would do for this dish.
I think Adam Ragusea’s background is that he’s a college professor. It helps explain the thoroughness and succinctness of his explanations.
Professor of Journalism, with a background on radio, so yes he has a history of explaining things clearly.
Paul's face with the peas came out 😂😂😂
Adam putting in so much time and NOT being a chef is part of why I think it's so cool to watch you two react and analyze his stuff. Adam and Cowboy Kent are probably the two guys I like seeing you guys watch most. Would love for those to keep coming on the channel. Thanks for the entertainment felllas! As for mashed potatoes, I found that when you're eating the mashed potatoes with a stew, you can actually make it a bit more sturdy and less prone to turning to mud by cutting in some cooked cauliflower or turnips. They mash at about the same consistency as potatoes and when they're all integrated they can add a really nice depth of flavor while keeping them from getting overly soft.
I'm loving that you guys are giving attention to Adam Ragusea and Brian Lagerstrom. Two channels I keep going to for home recipes, and they've never led me astray! I'd love to hear more of your comments on those two in particular!
Ive used a mix of yukon gold, and russets. Usually not purposely, if I run out of yukon golds for the amount of mash i need, so I toss a couple russets in.
Didn't have the russet potatoes but did use the sweet potato with Yukon Gold variety. Tasted as good.
Aw. My favorite dynamic duo.
Gotta love the internal battle going on in Frenchy's mind at 1:18 with the peas and mash 🤣
Frenchy did so well this episode, I'm so proud!
Also I'm glad you did more Adam Ragusea :D I've learnt a LOT from him cause of his attention to detail and the way he breaks things down
I love how you're commentary adds to the original vids!
As a pea lover, I fully enjoy every ep with Frenchie's reaction to them lmao.
So glad to support the channel. My family all watch these together and my son was surprised to hear my username shout out. I'd support you no matter what because we absolutely love the content, I not only learn cooking tips but get good laughs when the peas are broken out.
Iike the frenchie learned enough spanish to boss people around, and uses it on brian
No, Frenchy is fluent in Spanish trilingual since he could speak
Yes! I’ve been wanting for you guys to react to more Adam! Whether it’s his cooking or research video it’s always fun!
I never mixed potato types, but I mix my apples for apple sauce. 1/3 Granny Smith, 1/3 Honey Crisp and the other 1/3 something like Fiji or Gala, or Golden Yellow. Makes a huge difference.
Growing up my mom always used three types of potatoes in her potato salads. When I make a mash I don't boil my potatoes in just water, I put milk , water and some spices with a couple tabs of butter. I don't drain anything off and mash it all together.
It's funny you mention Brick Chicken, because Adam's "culinary brick" is a recurring character in a lot of his chicken-related videos. He's got a video explicitly about Brick Chicken, but it also shows up in his Chicken Sandwich video, and I think it's even in his "Smashed Grilled Cheese" video. All great watches.
The thing I REALLY like about Adam is that his academic background shines through. Explains things clearly and concisely, while also giving complete information and even, on occasion, actual data from various studies if there are any that are related to the video topic. As someone who loves food and is also a huge nerd his channel is amazing.
Adam is absolutely how I cook at home for my family. I like the chicken tip cutting the drums and roasting the bottom.
I’d love to see more Ragusea, I think the liquid smoke barbecue video might be intriguing
Poor Frenchy🤭
Whenever the peas are mentioned & his hair thins out from seeing those peas.
I started working out every day since March 1. Today I woke up very unmotivated to keep it going. I saw this video just drop, and popped it on and got on the exercise bike. 20 minutes have never flown by so quickly.
This video was so entertaining, so informative as usual. You and Frenchie are just like mixing potatoes for mashed, you each bring something different to the table. Great separately, amazing together.
Layering different potatoes for scalloped potatoes is also brilliant.
love the idea of mixing different types of potatoes
Using 2 potatoes reminded me of this anime, I think it's called Food Wars, where they were making a beef stew and used different cuts of beef. It absolutely blew my mind and it never occurred to me that this could be done.
"UA-cam's Alton Brown" is unironically one of the most glowing compliments I've ever heard given.
Every time someone says "a ton of pepper" and proceeds to use an old school pepper mill, I feel more grateful to have learned about manual coffee grinders. Sooooo much faster and easier.
A gravy separator is like a gooseneck kettle, when the fat and water separate you can pour off the water from the bottom.
Yall should watch the video of Adam working in a kitchen and the difference of working chef and home cook. Feel like yall would have good commentary on that
Adam is a very interesting watch for sure. He doesn't really care for the various rules and internalized dogmas you'll encounter in professional kitchens and cooking shows, so its not uncommon to have a "I never thought of it that way" moment.
Mashed potatoes are one of my favorite things in life, and I agree that both super smooth mashed potatoes and the chunky ones are both incredible.
I literally JUST finished watching one video and here's another one! You know me well, Brian! I don't think I've ever mixed potato types together but ya know what...I have sweet potatoes and red potatoes so I MAY DO THAT!
Can we see a sizzle reel of both your restaurants in the videos?
Maybe even a fun “iron chef”-esque intro for both chefs for introductions
We always spatchcock chicken and turkey. Cooks quicker and helped me cook it more evenly. I learned it from a college friendsgiving and have done it ever since.
Cooking the different potatoes means dealing with diff textures, and the cook time. I find white or red potatoes cook longer than russets, as russets absorb moisture at a higher rate. So I start the white or red potatoes first, then add the russet. Usually, I mix a parsnip with the russet potato.
You guys are the BEST!!! Great video today
incredible how educational the little video links are in the top right. As an aspiring home cook this is amazing.
I normally use Golden and Russet potatoes when I make mashed potatoes for the holidays. Thank you guys for all of the content!
Recently I tried a well blended, slow cooked tomato sauce and hand crushed uncooked tomato sauce on pizza and with pasta and while individually they have their qualities, both together ended up elevating eachother. Though in both cases I lightly cooked the resulting mix via baking the pizza and cooking the pasta the last few minutes in the sauces. A bit more work than the potato method here but considering in my house we cook big batches of sauce to freeze, we just have a small bit of additional work with the rustic sauce when cooking. I do recommend it for people interested in something different from either style alone
I love how excited the two get over something as simple as drippings on a plate
Gotta tell you, Brian, Frenchie really makes the show. You're amazing and I started watching you when you were solo, but I don't think I could go back.
i have mixed potatoes before, Yukon gold, russet and even red pearl potatoes, because they have a little heat to them. i even went crazy with it and purchased heirloom potatoes, called jewel potatoes, naturally red, blue, purple, green, orange and yellow, with the white, in a salad and even mashed potatoes. i used the left overs for fries, it was rainbow madness.
Love the reaction to good cooking!
Adam is great
I always mix potatoes when making mashed potatoes. I love a mix of red and golden potatoes. I leave the skins on both. Make them in the instant pot. The trick is to melt the butter and warm the cream in the pot as the potatoes are on keep warm. And to salt before and after the potatoes cook. Mash as little as possible because it can get gummy.
Adding the butter to mashed potatoes at the beginning coats the starch granules and helps prevent glueiness when you mix in the rest of the liquids.
I mix potatoes into my mashed potatoes that counter aspects of one type. This also is a great way to incorporate color into Gnocchi, adding in purple potatoes or Sweet potato. Gives a bit of sweetness for sweet potato and for the purple potato gives the potatoes a nice color.
Can't say I've ever used multiple types of potatoes for mashed, BUT, I have used red, white and Peruvian blue fingerlings for potato salad.
Here in Peru, to make Causa, the potato "dough" is usually made from mashing two different potato types, waxy and starchy potatoes, usually Tumbay Yellow Potatoes and either Andean Purple Potatoes or Canchan White Potatoes. Though granted the extreme varieties of potatoes here basically mean you could use a variety of combinations of waxy/starchy potatoes to make a mash or "Causa".
In say stews I also tend to use a mix of both types of potatoes so one will break down partially into the stew thickening it up without adding additional starch post-cook.
Yall remind me of every time I'm at my in laws and guess who's cooking... me. Lol I love the inspiration!
I always check the cutting board if I am using it for more than a couple chops. You don't always need to stabilize it.
I have mixed potato types. At first out of necessity since I didn't have enough Idaho for mash and used red skinned to fill in the gaps and it worked nicely.
25% sweet potato, 75% potato (Morris piper, uk here)
Rice 80% of boiled potatoes (both together) fold in butter and grated cheese. Then crudely mash up last 20% via fork and fold in. Heterogeneity ie different in texture smooth and lumpy.
A good potato combo is Yukon Gold and Sweet Potatoes. I find Yukon Golds have a naturally buttery texture, then the even richer smoothness and natural Sweetness of the Sweet Potatoes. Add Butter, Cream, and Goat's Cheese.
White Pepper and Salt. Fantastic combination with Pork.
I do use gold and russets at the same time. And I use what I call the “20% rule”. It means that what ever the total weight of potatoes is, I add 20% of that weight in butter.
Love the content, to reply to a question you asked in the chat:
I mix Sweet Potato with Rusted potato together and use Cream Cheese instead of Milk and butter to combine them. Big recommend trying that.
Oh I highly recommend mixing red potatoes with a russet potato. Did that recently for my family Thanksgiving (I also used some fresh dill when I added the cream and butter) and the flavor and texture is amazing!
I never knew there was a difference between potatoes- some years back we were having a birthday party for one of my kids and we only had half bags of potatoes of a couple different kinds left so I just threw them all in there together lol- thanks guys!
Best mashed potatoes i ever had were actually a mix of fresh waxy potato with the skin removed and a little bit of boxed mashed potato.
The extra starch from the box does the same trick as a russet, and it was wonderful.
My guess is the person who made these potatoes for me wanted to simplify his process, especially since boxed potatoes last for quite a while. He also didnt add much, maybe a quarter of the overall mixture was the starchy potato flakes.
Watching this is tempting me to make Adam's dish, it looks so good and so sound
Adam is one of my favorite content creators. He's semi-retired now but I still think he'd be a fun guest for SYWGF
I also have two bricks in my kitchen. Specifically because they are inexpensive cooking weights. A bit of foil and suddenly sanitary. I'm moving soon and might leave several pans behind, but I won't leave my bricks.
learned it from my mom. always mix kind of potatoes for mashed potatoes
Not only do I mix potatoes, you can make a lot of difference peeling one kind and leaving the peel on for another. Some potato skins can really add flavour.
I agree. Smashed potatoes (lumpy, skin on) are a lot better than mashed potatoes that have been passed through a potato ricer. Smashed doesn’t look as pretty, but they taste damn good!
I have been watching before Frenchie got on here. Freaking love your videos. I watch them every time they pop up. I was the one that said you need to do a video with GUGA back in the day and then it happened. It was such an awesome moment. If I ever leave TN to come to NY definitely stopping by your sandwich shop.
Great video guys , likes this guy’s style alot also definitely one to watch ❤
I just made this meal and holy **** it's amazing!!!! Do not, I repeat, do not leave out the lemon in the gravy!!
I love Alton Brown. He taught me techniques and methods, which way more useful than learning a single recipe.
He also did an episode about using mixed potatoes in mashed potatoes. Been doing it ever since.
I keep expecting Paul to react to peas like Indiana Jones reacts to snakes in Raiders of the Lost Ark. 🤣
Never thought to buy more than one type of potato, honestly.
My chicken seasonings are typically salt, pepper, smoked paprika, and garlic powder. It's a lovely, flavorful mix that looks beautiful in the end product.
Gravy technique for fewer lumps: Add the liquid a little at a time, stirring it through each time, making an ever-thinner paste. By not giving the roux a swimming pool where chunks of it can swim away from your spoon or whisk, you ensure a more even consistency.
Loved the reference to Jack's salmonella party. 🤣
I mix potatoes all the time when I make mashed potatoes and sometimes I add Japanese sweet potatoes as well to red and russet.
I sometimes roast a sweet potato with garlic in the oven and add it to my mashed potatoes (roughly 20% of the final product by weight) and it makes the best side for steak or chicken ever in my opinion.
I also like to start cooking the chicken on the stove in a dutch oven before it goes to the oven, especially if I'm cooking it with vegetables and onion's.
New cooking lesson unlocked !
Not once have I ever heated up my dairy before mixing in to mashed potatoes. I’ve always mashed and poured milk on top and mashed some more. I’ll be heating the milk next time. 😊
Thought frenchy didn't like British food this is a British classic
My wife and I use those crazy blue potato’s with some red ones to make wild good twice baked mashed potatoes.
I prefer russets over waxy potatoes for mashed potatoes (Cream and butter is your friend until it gets cool). But My fave is ~2/5's Baby reds to 3/5's russet (roughly)... If you like the red/yellow tatos more just switch the ratio.
I’m from Tennessee and my grandmother and family have always used Yukon gold and red potatoes for potato salad and mashed potatoes
Hiya! I’m the kitchen manager of a steakhouse in Chicago. We do 50/50 Yukon Gold and russet. Truly best of both worlds.
I've absolutely mixed types of potatoes for mashed potatoes. It's always been due to me having just one or two potatoes of multiple different kinds on hand, usually as a result of leftover supplies from other meals. I've never done it with the intention of making the potatoes better.
I like dutch cream and red potatoes for mash, with some sour cream. I also boil them in stock.
Wait until Paul finds out Adam also uses a "cooking brick". Match made in heaven.
i have used 3 in different type of potatoes to do thick hunters stew, and i have tried to do potato mash out of 2 , leftover was made into flatbread , that i roasted on campfire with cast ironpan
Not mashed potatoes, but I like to mix potatoes for home fries. Pretty much the same reasons as Adam mixing them in the mash: texture and skins from the red potatoes, and more starch from the russets, though in hinge fries it's to help bind and brown a bit better. Also, lots of caramelized onions.
IVE BEEN WAITING
You need a sub goal of having frenchie eat peas. Either for this channel or ywgf.
7:45 I've been mixing yukon golds and russets for years.
This is so funny bc at home we always mix at least a couple different potatoes 😂
I always have instant potatoes on hand as they are great for thickening soups and stews, but I have also used them if I added too much liquid to mashed potatoes.
Yes i will mix potatoe type fairly regularly due to what i have in the kitchen with out going to the store.
Frenchie's pea trauma never ceases to amuse me.
I 've learned thru rial & error to mix a variety of spuds leads to a better overall texture to a variety of potato dishes. Starchy with waxy
MORE ADAM RAGUSEA. Since Adam is big on teaching for home cooks it will be awesome to see how chefs approach his content
Apart from mixing potato types, I often will throw in either parsnips or celery root when I can find it. I've also done a hammered cauliflower and celery root mash to emulate a similar texture to mashed potatoes.
My criticism of Ragusea's method would be to start with a higher temp to brown the skin, then drop it to cook the chicken thoroughly.. I find that gives greater control.
I almost always use russet and Yukon gold with varying percentage for my mash potatoes. I am loving the videos, so glad Frenchy is full time now! You’re both great but together… you guys are like an adult PBJ with a shot of Jameson. Keep up the great content and I’m waiting for you two cooking together.
same here. i instant pot pressure cook them, use a ricer, and use herb infused butter. along with milk and sour cream/cream cheese
I mix potato types a lot at home. Reds and russets are nice for mash, also Yukon golds and russets for twice baked filling is good too!
I use baking potato's, not sure what they're called.
This is just what we call them in Denmark, but they're big and easy to peel and pretty dry.
Oh I guess it's Russet potato's :O
I only mix potatoes when I'm down to my last couple of one variety, or if i want multiple colors.
I like to fry up some bacon cubes to put in the mash, then I pour the bacon fat from the pan over it. It's none the healthier for me, but I only do it a couple of times a month. And when I was a kid, I hated when my old man made dinner, because he always left the peel on the potatoes, whereas my mother always peeled them. (We're talking whole boiled potatoes). But somehow today, I have become like him. I eat my boiled potatoes with the peel on and I enjoy it.
Try the chicken pot pie video to show the left overs of the roast chicken.