Shrimp Fra Diavolo - Another Delicious 1080p Test!
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- Опубліковано 15 чер 2024
- Learn how to make a Shrimp Fra Diavolo recipe! Go to foodwishes.blogspot.com/2014/0... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Shrimp Fra Diavolo recipe!
- Навчання та стиль
Check out the recipe: www.allrecipes.com/Recipe/238843/Chef-Johns-Shrimp-Fra-Diavolo/
Food Wishes what if I don’t drink alcohol (never have) how can I know what is good wine ! Price doesn’t usually = Quality ! 🤷🏻♀️
@@justdiana7507 You could send a couple of bottles to me!
I promise to do thorough evaluation.
😎
if someone hasnt said it already its called the Leidenfrost Effect...the water beads on the hot surface...
@@justdiana7507 Ask the wine store guy ... or gal. Look for 'Oaky or Buttery' in the wine's description of your white wine section. Chardonnay is perfect!
@@gunnarulvfot3023 😀😀😀
"Probably has something to do with science." God, I love this channel.
For those of you wondering, its called the leidenfrost effect. Basically upon contact with the pan, a small bit of the water is vaporized and forms an insulating vapor layer that keeps the water from contacting the pan. Because of this, it simply glides around on it, instead of being heated up and boiling off near instantly.
You are the BEST... tried your calamari marinara pasta a very big hit, new way for pasta sauce, never had any of your recipes fail, thank you Chef John may God keep on blessing all of your work.
Diavolo sauce on Angelhair pasta. Heaven and Hell on a plate.
psych0 this was an awesome quote!! Never thought of it like that!😇😈
Excellent observation. Kudos
GENIUS! doing this asap
Is the creator of this account still alive?
@@spencerkieft6021 Excellent observation . Keto’s !!!!!🤓
The water skidding on the pan without evaporating is called the Leidenfrost effect. This is the same reason that you can stick your hand in liquid nitrogen without it freezing off, since the extreme difference in boiling points causes the heat of your body instantly vaporizes and forms a gas barrier with liquid nitrogen.
Honestly, I think he already knows this. He just left it out for the sake of brevity and humor. Also, to give some water physics major the chance to shine.
Nope, not sticking my hand in.
Leviosa effect
If you think the Liquid Nitrogen is impressive check out the Physics Prof sticking his hand in boiling lead!
ua-cam.com/video/QJIBYPGXC8Q/v-deo.html
finalbossd NERD alert!
Who are you? Where did you come from? Culinary heaven? I am 72 y.o. My lovely bride and I like to cook. We have made about 30 of your recipes so far, and have truly enjoyed them all. This shrimp fra diovolo is brilliant. Your recipes are the majority of our saved uTube library. Thank you.
With this high definition, my eyes can taste the deliciousness
Chef John, thank you so much for making us, millions around the world, better home cooks! I don't want to be a chef, but a competent cook who knows the basic techniques (science) to execute delicious dishes for the home. You have accomplished that.
This is a lovely version, a la Chef John, and has been our go-to recipe for years. However, if your range hood does not vent up and outside, then beware of venting homemade pepper spray throughout your house as you sear the pepper-laden shrimp ;) Our Aleppo pepper is very pungent, but we would not have it any other way. Perfect for chicken, too. Love ya, Chef!
This recipe is also amazing with Crawfish! imo it is better but we like the sweeter mudbugs. Always buy flash frozen, this is true with all seafood, flash frozen with dryice.
Onions, white whine, and tomatos just go together so well in so many recipes.
Food Wishes by all means have the "BEST" videos on you tube.
So easy to follow so explainable.
so the pan is so hot that it vaporizes the water droplets so fast, the water in gas phase forms a cushion all around the water droplets, and makes them look like they are floating.
BullrockMcHammergeil yep that
BullrockMcHammergeil Thanks for the link!
yeah science bitch!
Beat me to it!
its called the leidenfrost effect.
Oh my goodness, this was so delicious. This method cooked the shrimp perfectly. Love you Chef John.
Made this tonight with the addition of muscles. It was a hit. Chef John you never fail me.
WINNER! This has always been a favorite sauce. I had no idea it was so easy. Thank you Chef John!
Your wit makes me happy
his recipes are so easy to follow and yet so good
I'm allergic to shrimp and I watched this because I LOVEEEEEE his videos and personality! I just get so exited to watch any new video haha!
I made this twice this week, soooooo good. And my hubby loves loves loves it. You rock, Chef John!
Just made this! Amazing recipe and super easy and quick!
I've watched a lot of your recipes, with varying success. Have to say, I absolutely loved this one. Very quick and easy and tasted fantastic. Many thanks
Possibly your best-looking video yet. The 1080p looks great. Keep up the great work CJ!
John thank you for this wonderful recipe
Love ur dishes you always display them beautifully..My husband would love this he love the heat....
Food Wishes, you are such a pleasure to listen to.
Diavalo? Will Chef John explain how King Crimson works?
Shoggoth Lord without fail, Jojo fans are everywhere
We are inevitable
This food is Reqium?
It's all Elephant talk.
*time skip*
Great dish Chef John, you never disappoint.
Love all of your recipes~ I tried 3 of the recipes and all successful!! Thank you so much!
OMG that looks so good. I can't wait to try making it myself..
Oh my goodness the better quality just makes me more hungry
Chef John, the test was a delicious success!
5:21 woah the contrast between the parsley and sauce is crazy
I love Chef John's made-up sayings from other languages that he graciously translates into English for us.
Oh my, this looks heavenly! I must give it a try.
Looks so clear and sounds great, and as always, looks delicious. Thanks.
Looks great! my mouth is watering.
I always find myself watching your cooking videos even though I don't cook them, since I'm not a teenager. But I know what UA-cam channel I'll be watching for food when I grow up!
Just did this recipe. Totally worth it!
I cook this once every few weeks or so and its so delicious. Very easy to make!
i was waiting for him to explain how king crimson works.
Just cooked this. This was amazing very delicious. I will be making it again. Thank you very much
my grandpa always said, when cooking shrimp always buy a pound more than you think, because they magically disappear..
This definitely looks awesome in 1080p!
Looks even more delicious in 1080p!
I love chef John's sensk of humor😄 and of course his cookin.
Amazing Chef John, as always: Great!
This looks great! Just started watching! Super recipe! :)
I love watching your videos, your voice is very relaxing and puts a smile on my face :)
My word my WORRRRD that was some high tech video equipment. My mouth was salivating by the time the shrimp took a dip in the sauce. Ok, going to watch that again for the 3rd time in a row now :)
The 1080p looks amazing!
I was just looking for Fra Diavlo recipes...... Thanks Chef John!
Great recipe...thanks. My old standby is to marinate shrimp in olive oil and old bay seasoning overnight, skewer a dozen or so per skewer and grill. Serve with a cold pasta salad of choice and cold ice tea or brand of brew of your own choosing.
Great summer dish my family loves....
Thanks for the recipes.
Your videos are just getting better and better.
spectacular lookin dish chef
Love you mr chef love your voice
FOOD WISHES at 1080P!! OMG IT LOOKS SO GOOOD!!!
1080p was made for this video. Gorgeous.
Great dish!
Omg! These shrimps looks so delicious! Got to try it!
Going to make this!! When we lived in NY, we had a favorite restaurant... I always ordered FraDivalo Shrimp and sometimes with scallops too... delicious.Thanks for tutorial. ♡ D
I’m doing this tonight. Thank you Chef.
Your recipes are amazing! Thank you so much :)
my eyes bled from the glorious 1080p resolution
you are hilarious chef Jon, and a brilliant cook!
i really love all your food. i run a restaurant and i take a few recipes of yours its amazing i have to say thanks a lot!
You are mine and my wife's favorite chef! We do have 2 food wishes....cream of onion soup and a Pandit dish... I'm sure yours will be the best! My wife and my tummy thank you!
love this recipe
My Nonna , Dio Risponi, used to make this when I was a kid. Will Never be another like her in the kitchen that’s for sure.
Oh and the dry isn’t fly thing is absolutely true!! Trust me on that.
Always great content!!!
chef John love u r recipes greetings from cairo
All the single layers, all the single layers is stuck in my head now :D thanks for another great recipe.
New higher quality video looks 10 times more delicious! I can't wait to see more :)
I never really liked parsley until you taught me how to use it. Now, I use it in almost everything. I used to overcook the hell out of it. Thanks, Chef John :-)
Looks delish.
looks really good in 1080, keep up the great work
love the 1080 look
“Thou shalt never discard accumulated juices” - 11th Commandment
I want an apron that says this
Your video and sound was amazing for this recipe. The camera showed the food perfectly, nice job ! I'm making this dish tonight for dinner 😀
I just discovered your channel 3 weeks ago and I have to say it's great :) your commentarie is super funny and I love your recipes.
Wonderful !
So delicious! Thanks, Chef John! =)
Chef john's voice is very therapeutic
Chef John, I tried this out but decided to do an Asian fusion with fish sauce and other Asian goodies on the shrimp and then plated it with Udon noodles. It turned out so well! Thanks for the inspiration and the laughs!
Great looking dish Chef John!
The HD is looking super good !
Loving the 1080p!
That was amazing !!
I literally plan my meals for the week from your channel. Love your videos. Can you do some more side dish recipes?
Yep. the 1080P looks great! This is real progress. Thank you Chef.
Such a beautiful meal, thank you!
Looks awesome! Might attempt this this!
Oh 1080p. Nicely done chef!
The food looks amazing of course, but that bowl is also really pretty!!
These new video looks amazing
Looks good.
This dish was just spectacular on 1080
OMGOMGOMGOMG 1080p? YAY! and on a delish recipe!
After watching this video, I decided to watch the first video on this channel and had my mind blown by the recommendation of the same tomatoes.
It's called the Liedenfrost Effect :)
Basically the pan is so hot, when you drop water on it, the water in contact with the pan immediately turns to steam, creating a barrier that keeps the other water from touching the pan
esteban embroglio. He knows.