Ha ha ha ... I caught that ... 2:27 ... on the second or third watch. We watched you about year or so ago when we first started trying to learn braising. And, now, we're coming back (09-20-2024) to re-watch and learn, because we got a new cast iron braising pot to do it. So, thanks for helping teach us all about this, @Adam.
Dude!!!! First time here. Highly Educational, wasn't ever boring always stayed smiling.....yes I'm a lil high but regardless!!!! You look like a awesome person to hang out with and learn. I hope people start seeing the value in your work!! Stay Positive!
Thanks for showing us this. I had heard of braising, but I am now just getting into cooking. So, I am appreciative that you walked us through this. Great job.
the smoke is from hitting the smoke point of the oil, just take the temp down to a little below the smoke point and you'll get the same delicious brown without the room full of smoke. 300-350 degrees'll do it for most oils or tallow.
I love your video and your humour🤌❣️ it’s my first time here, and I have subscribed! I cook and “think” the same practical and tasty way that you do so 🤭🤭🤭🤌 so I’m looking forward to some nice ideas because as a mom, I get sick and tired of cooking every night. At times, I get frustrated, and it almost makes me dislike cooking, which is something that I’ve always loved to do! So, welcome into my kitchen 🤭🤭🤭❣️
Great video. Just cut out the plastic for glass and aluminum and parchment for enameled. Other than that the braising force is strong with this one. Well done
This man has 8k subs and some of the best video quality out there. He’s gonna hit 1 million this year I’m calling it now
Thanks bro! Fingers crossed.
Ha ha ha ... I caught that ... 2:27 ... on the second or third watch. We watched you about year or so ago when we first started trying to learn braising. And, now, we're coming back (09-20-2024) to re-watch and learn, because we got a new cast iron braising pot to do it. So, thanks for helping teach us all about this, @Adam.
Dude!!!! First time here. Highly Educational, wasn't ever boring always stayed smiling.....yes I'm a lil high but regardless!!!! You look like a awesome person to hang out with and learn. I hope people start seeing the value in your work!! Stay Positive!
Thanks for showing us this. I had heard of braising, but I am now just getting into cooking. So, I am appreciative that you walked us through this. Great job.
This dude explained everything perfectly. Amazing.
the captions r HILARIOUS X'D
the smoke is from hitting the smoke point of the oil, just take the temp down to a little below the smoke point and you'll get the same delicious brown without the room full of smoke. 300-350 degrees'll do it for most oils or tallow.
Loved your video. Now I could practice at home. It looked delicious!. Thank you so much
Noiceeeee. Get after it!
I love your video and your humour🤌❣️ it’s my first time here, and I have subscribed! I cook and “think” the same practical and tasty way that you do so 🤭🤭🤭🤌 so I’m looking forward to some nice ideas because as a mom, I get sick and tired of cooking every night. At times, I get frustrated, and it almost makes me dislike cooking, which is something that I’ve always loved to do! So, welcome into my kitchen 🤭🤭🤭❣️
Im a simple guy. I see adam, i leave a like
Digging your stuff man, going to try this soon.
Thanks! and dopeeeee. Do it!
Great video. Just cut out the plastic for glass and aluminum and parchment for enameled. Other than that the braising force is strong with this one. Well done
i’m braised tf out. buuuut braises are so versatile and delicious, i’ll eat braises all year long.
This is great stuff. New subscriber, fam
Elllll yeah. Thanks dude, and welcome.
brilliant, thanks
8:00 did you just leave that warm food outside the fridge overnight?
Thank you for the grams! 😇
Very nice
Errmerrgerrd this is just lush!!
Where can I get thay book?
🌟😄 Thanks for sharing. Wishing you a Happy New Year Lord-Jesus-Christ dot 😄🌟