Should have titled this “Put the chicken in the pan and cook it then put in wrap, it is the best chicken I have ever tasted and make it every day”. Would have 67 million views already.
Kenji answered the question of why M&P tastes better in his guac video. Basically no matter how many times a blade slices food (by hand or food processor) itll never rupture as many cell walls as grinding will. Wholeheartedly agree with your take though.
I really appreciate the ingredients in the description, it would be even better if you could include the instructions in the future as well. Chicken was amazing!
Every time I blink Sonny’s subscription count rises! LOVE IT! Keep killing it, Sonny! I think you and Marcus are overdue for a sit down Q&A with your fans! Thoughts?
I'm on the fence about whether you actually enjoy this or not but I think you do a wonderful job. I'm one person in the world but you have a wonderful knack for teaching to my logic oriented brain.
It's the crushing action of two rocks smashing together that releases flavour compounds more thoroughly, as opposed to cutting them into tiny slices which is really what a food processor is doing. Also mortar & pestle produces less heat which can soften the flavour of things like garlic pretty readily. TL;DR: SMESH GOOD
This looks absolutely fantastic! The only thing I might do differently is to put the chicken and bacon on first and then the salad and croutons, for fear that the lettuce would get slishy when you fried the whole shebang. That is my main gripe about wraps and burritos -- slishy lettuce. But I would still eat the tar out of it!
If by slishy you mean wilted, it’s not in the pan long enough to do that. Just make sure the pan is on medium heat for at least 5 min before adding the wrap and it only takes less than a minute per side.
I'd add cheese to the inside of the wrap, then *cook parmesan into the outside,* otherwise not sure why cook it after wrapped except for the brown marks on the wrap. Gonna make this now, thanks, always!
A mortar and pestle ruptures the plant cells release in their flavors. It also releases the enzymes contained inside. Which breaks down the meat and activates the flavor compounds further. J Kenji talks about this in his pesto video.
Love 2 elements of these vids with Marcus: 1) the hand motions during pan frying really add to the aesthetic; and 2) Marcus’ gold chain necklace really adds to his aesthetic as well (would love to see the chain get bigger each week and maybe given a military rank as well) 😂
I can't explain the mortar and pestle thing scientifically but Kenji Lopez came up with a good example for explaining the method: When you have a sponge which is soaked with liquid (which represents flavor) and you cut it (no matter how rough or fine the cuts are) you will end up with many little mini sponges, which again have the liquid (flavor) in them. In a mortar you squeeze out all the liquid (of the garlic for example). And to get back to the example: if you squeeze the soaked sponge repeatedly you will eventually squeeze out all the flavor that's in it
So it's because you squish it instead of chop it up. That's what a blender/mixer, processor, whatever you wanna call it effectively does is cut it a million times, but at no point does it smash.
@@djjazzyjeff1232yeah cutting releases a chemical I forgot which, Erich is why you dint cut lettuce, but break it instead. I'm sure this is true for all plants. Break and crush instead of cut.
Exactly what I was trying to say, thank you! I just tried to explain it from the top of my head, it's been a good while since I watched the Kenji video about that@@djjazzyjeff1232
I love the bacon! I’m also a huge fan of tomato and red onion, so if you’re feeling adventurous, it’s amazing with some pico de gallo! 🤤 the perfect ceaser, wrap or salad!! I give it a 10/10!
Sonny! You da man! Wife and I are big fans, cook your recipes routinely. Congrats on your channel. Would really like to meet, buy your dinner at your favorite Austin food truck. Keep up the great work!
Just made this and it was a big hit with the whole fam! Only adjustment I made was I added some shaved Parmesan since that’s how I like my Cesar salads.
Smashing the ingredients in the mortar and pestle has a greater potential for crushing cell walls of plants, releasing the enzymes needed for the flavor compound reactions in the aromatics. Using a knife or food processor leaves more of the cell walls intact as it cuts through the material (even if they are small pieces).
I reckon things taste better out of a mortar and pestle because you crush the ingredients. In a blender they get cut up, down to the microscopic strings of molecules. By crushing this doesn't happen much, or even at all.
Another great one. The fridge got off light this time lol. I know you did a quick browning of the tortilla but was the inside hot or cold when eaten? Was kinda curious about that.
If you wanna know the reason why a mortar and pestle is better is because they are not perfect. Machines are too uniform so it balances the texture to the point of just being bland but with the pestle and changes in strength and speed makes subtle changes and disharmony that lets flavour burst out in different increments. Sometimes you get more bite out of your chilli or the garlic you use is slightly more mellow or the herbs have a more earthy tone since they are less bruised. By itself these tastes are so tiny you don't notice but those small things really come out well in cooking
I use a Portuguese marinade chicken from a local butcher, mix 50/50 nandos hot sauce with mayo, a tomato and onion vinaigrette, lettuce, cheese, cucumber. It's just easier than all of this effort and still very tasty 🍻
I eat the salad on the side with with my chicken bacon wraps because I don’t want it to wilt and get warm when it tastes so much better all fresh cold and crispy
I definitely wouldn't have commented that you spilled something on your hot plate, but since you mentioned 5:27 and you were actually spritzing croutons then, I'm very mildly disappointed that it didn't line up in editing. ;) Looks yum.
I like that there is like a more kinda starting to form where we are beginning to see that Marcus has otherworldly powers, and uses them on total accident and doesn't know how he does it (like doing an accidental fatality on MKII on someone); he's aware, slowly more aware he can do things like teleport, but the funny part is while acknowledging he did such a thing, it doesn't amuse him in the slightest and doesn't really care if he learns how to or not-he's strictly here for free chicken.
Call me cheesy but hearing your announcement for Sgt. Gilbert every time you bring in black pepper has become so normal for me that I'd miss it if it weren't there.
Continue to add to Marcus' persona......maybe enhance the Gold Chain, or maybe go full on Pro Wrestler Regalia with a Boa, or Floor Length Robe. Maybe he can Taunt the Fridge with Empty , over the Top , Braggadocious Threats, and the Sonny can down to laying the Smackdown. ( oh yeah.....Really Killer Recipe!.....Thanks Sonny!)
Marcus kills me! Don’t get me wrong Sonny is a cooking character, but Marcus can come out of nowhere and surprise you. Like tonight…Marcus come on down! Teleport. Choked on my PBR. Too funny.
Get a free bag of fresh coffee with any Trade subscription at drinktrade.com/ThatDudeCanCook
Friendly advice bro. Down here was say “sup dud or suhh dude. Not what’s up dude 😂
I prefer to tea bag rather than coffee bag - that may have been your best refrigerator finishing move yet
You & your boyfriend tasting food at the end. This got to be one of the gayest food channel I watched💅
That tasting moment was an example of mutual mastication 🤪 LOL (forgive me, please)
You made it wrong
Should have titled this “Put the chicken in the pan and cook it then put in wrap, it is the best chicken I have ever tasted and make it every day”. Would have 67 million views already.
Truth lol
@@thatdudecancookdon’t forget to add “Only 2 ingredients,” irrespective of how many you actually use.
Love this comment- pure gold!!
Restaurants hates this food hack…
@@javaskull88 "whenever I have olive oil, I make this"
I've made your basil marinade a couple times now and it the bomb! Just happen to have the same mortar and pestle as well
It never gets old! and yeah that mortar and pestle is just the right coarseness
I grilled a wrap for the first time a little while ago, and it absolutely did elevate it to another level. Underrated step!
parchment paper, little bit of asiago, ceasar wrap down, asiago on top, wrap in paper, panini machine
great freaking recipe, one of my favorites
Kenji answered the question of why M&P tastes better in his guac video. Basically no matter how many times a blade slices food (by hand or food processor) itll never rupture as many cell walls as grinding will. Wholeheartedly agree with your take though.
I want one of these so bad right now.... GO FORTH AND COOK YOUR HEART OUT!!!
I love your channel bro! Thanks for always giving us high quality entertainment!
Just ordered a pizza though…
On the job, Boss. Too bad can't upload pics here.🎉
Sgt. Gilbert orders it?
Sir, yes sir!
Looks like a Burrito 🌯
I really appreciate the ingredients in the description, it would be even better if you could include the instructions in the future as well. Chicken was amazing!
Normally I would look for an Alton Brown video to satiate my culinary urge, times are a changing. Great channel bud!
You two are such dorks, which is why we love you.
These new camera shots y’all are incorporating is absolutely the right move. I think you’re onto something that the show kinda needed. 👏🏻👏🏻
With the possible exception of "Good Eats" This is the best cooking show feel ever. Keep it up, Dudes!
I learned this trick when I was a vegetarian but I still use it when I make censor dressing. You can sub the Anchovies and Worcester for Capers.
Every time I blink Sonny’s subscription count rises! LOVE IT! Keep killing it, Sonny! I think you and Marcus are overdue for a sit down Q&A with your fans! Thoughts?
I'm on the fence about whether you actually enjoy this or not but I think you do a wonderful job. I'm one person in the world but you have a wonderful knack for teaching to my logic oriented brain.
It's the crushing action of two rocks smashing together that releases flavour compounds more thoroughly, as opposed to cutting them into tiny slices which is really what a food processor is doing. Also mortar & pestle produces less heat which can soften the flavour of things like garlic pretty readily.
TL;DR:
SMESH GOOD
This looks absolutely fantastic! The only thing I might do differently is to put the chicken and bacon on first and then the salad and croutons, for fear that the lettuce would get slishy when you fried the whole shebang. That is my main gripe about wraps and burritos -- slishy lettuce. But I would still eat the tar out of it!
True I don't like "slishy" lettuce 🥬 😂. I was thinking the same thing 😊
If by slishy you mean wilted, it’s not in the pan long enough to do that. Just make sure the pan is on medium heat for at least 5 min before adding the wrap and it only takes less than a minute per side.
I'd add cheese to the inside of the wrap, then *cook parmesan into the outside,* otherwise not sure why cook it after wrapped except for the brown marks on the wrap. Gonna make this now, thanks, always!
A mortar and pestle ruptures the plant cells release in their flavors. It also releases the enzymes contained inside. Which breaks down the meat and activates the flavor compounds further. J Kenji talks about this in his pesto video.
Love 2 elements of these vids with Marcus: 1) the hand motions during pan frying really add to the aesthetic; and 2) Marcus’ gold chain necklace really adds to his aesthetic as well (would love to see the chain get bigger each week and maybe given a military rank as well) 😂
I can't explain the mortar and pestle thing scientifically but Kenji Lopez came up with a good example for explaining the method:
When you have a sponge which is soaked with liquid (which represents flavor) and you cut it (no matter how rough or fine the cuts are) you will end up with many little mini sponges, which again have the liquid (flavor) in them.
In a mortar you squeeze out all the liquid (of the garlic for example). And to get back to the example: if you squeeze the soaked sponge repeatedly you will eventually squeeze out all the flavor that's in it
So it's because you squish it instead of chop it up. That's what a blender/mixer, processor, whatever you wanna call it effectively does is cut it a million times, but at no point does it smash.
@@djjazzyjeff1232yeah cutting releases a chemical I forgot which, Erich is why you dint cut lettuce, but break it instead. I'm sure this is true for all plants. Break and crush instead of cut.
Exactly what I was trying to say, thank you! I just tried to explain it from the top of my head, it's been a good while since I watched the Kenji video about that@@djjazzyjeff1232
@@TallicaMan1986 So there's a scientific reason for why the Taste of Squish>the Taste of Slice
My biggest problem is that blenders tend to overheat or sometimes even cook whatever you're blending.
I will never get over the 80's movie montage music. Cracks me up every time.
I love the bacon! I’m also a huge fan of tomato and red onion, so if you’re feeling adventurous, it’s amazing with some pico de gallo! 🤤 the perfect ceaser, wrap or salad!! I give it a 10/10!
Yum! Looks so good and flavorful!
Another show stopper recipe Sonny! My gawd you are hysterical! You and Marcus are both the perfect pair!
Crouton is salad cookie
You seem calmer than you used to be. I can actually handle watching your videos now 👍
The hardest part about working with Caesar dressing is picking out all the knives first.
Right on thanks I know we will love that one at work thanks from Alaska
I like that Marcus is fully embracing his weirdness on camera. 😂
Psycho's only on this channel 😜
@@Jord094stfu KID
Oh, I want to taste your concoction! I love wraps, I love Mexican food, anything in a tort is just awesome as far as I'm concerned!!
Sonny! You da man! Wife and I are big fans, cook your recipes routinely. Congrats on your channel.
Would really like to meet, buy your dinner at your favorite Austin food truck. Keep up the great work!
I’ve been meaning to make this comment for months. I love the 80’s movie montage music you use in the beginning of your videos. Love it. Well played.
The oils from a mortar and pestal are more in take rather than food processors or blenders which enhance the flavor better
Awesome recipe, thank you! I didn't make the wrap, just the Chicken Caesar Salad with the croutons. It was amazing!
You're having so much fun with this, even more lately! Love it friend. Got some good ideas and random cravings from you.
Never really cooked before but did two of your recipes and they turned out fantastic. Love the music on your videos too
If youre not using the regianno stuff, just make sure its aged and you can see the delicious cheese crystals.
Just made this and it was a big hit with the whole fam! Only adjustment I made was I added some shaved Parmesan since that’s how I like my Cesar salads.
Ive done these in bars before, instead of croutons i do long Parmigiano crisps , I like it with a cajun chicken.
"One million ingredients later..."...
Definitely making that one, chicken marinade. Nom.
They should show the cleaning afterwards
The marinade looks awesome, will def be giving that a try! Thanks!
Love your vids ❤i have made some of your recepies and they were 🔥
Retired chef here. I will agree with and confirm your conclusion!
Smashing the ingredients in the mortar and pestle has a greater potential for crushing cell walls of plants, releasing the enzymes needed for the flavor compound reactions in the aromatics. Using a knife or food processor leaves more of the cell walls intact as it cuts through the material (even if they are small pieces).
You are the absolute best, Sonny.
The "sick moves" over the chicken really cracked me up 😂
That crouton free styling part was my favorite thing you’ve done lately! Haha
This channel continues to give me ideas to utilize at my job. But also continues to make me laugh.
I’ll take some!!
Hold my hand!!
Looks amazing! Only change I would do is give it a Parmesan crust
Love your videos Sonny!! Quick question, if you’re chopping the chicken (or any meat) into cubes, does it matter if you cut against the grain?
"Olive oil becomes bitter" those little tidbits are priceless.
That looks delicious. I’ll try that marinade. I’d probably add a medium boiled egg to that recipe as well 🤌
Another work of perfection by Dude
Tnx for the mortar and pestle tip!
This genuinely looks like the perfect recipe. Making a simpler version for my school lunch from now on
Starlight. STAR BRIGHT!!!
That was the most love that fridge has ever seen lol😂😂😂😂
Hey Sonny, one kind of steak I’ve really been loving lately is Pichana (Top sirloin cap) can you do a video on it?
"Practice some sick moves next to your chicken."
Oh, you cunning linguist, you.
I have the same mortar and pestle and i can confirm its a good one
How do you clean the mortar and pestle so that there is no smells without bleach?
Just pour some boiling water in it and let it sit for 15 minutes.
But honestly who cares if there is a little bit of garlic smell?
When sonny had to fist pump like mad cause he knew marcus wouldnt stop otherwise hahah that was gold.
… MAKE IT! (T shirt idea right there btw)
Great tip on the croutons ! I love making my own croutons! Spritz spritz😂😂
Pestle & mostar! very cute. Asian kitchen is not complete without them lol. Ours have passed owners through generations.
😂ABSOLUTELY LOVED THE 'B' SLAP AT THE END
GOTTA TRY THIS, TYFS
I reckon things taste better out of a mortar and pestle because you crush the ingredients. In a blender they get cut up, down to the microscopic strings of molecules. By crushing this doesn't happen much, or even at all.
This is an absolute 10/10 chicken recipe, thank you for sharing brother!
I’ve made it too many times to count!
Given your comment was posted 2 hrs after the video was posted you either cook and eat insanely fast. Or you can’t count higher than 1
@@DanRoach he’s posted it before a while back!!
Another great one. The fridge got off light this time lol.
I know you did a quick browning of the tortilla but was the inside hot or cold when eaten? Was kinda curious about that.
One of my fav recipes of yours
If you wanna know the reason why a mortar and pestle is better is because they are not perfect. Machines are too uniform so it balances the texture to the point of just being bland but with the pestle and changes in strength and speed makes subtle changes and disharmony that lets flavour burst out in different increments. Sometimes you get more bite out of your chilli or the garlic you use is slightly more mellow or the herbs have a more earthy tone since they are less bruised. By itself these tastes are so tiny you don't notice but those small things really come out well in cooking
My biggest problem is that blenders tend to overheat or sometimes even cook whatever you're blending.
Maybe using a mortar and pestle for the marinade tastes better than using a processor because it doesn't generate any heat?
Does a mortar and pestle need to be seasoned like a wok or a cast iron skillet
I use a Portuguese marinade chicken from a local butcher, mix 50/50 nandos hot sauce with mayo, a tomato and onion vinaigrette, lettuce, cheese, cucumber. It's just easier than all of this effort and still very tasty 🍻
I eat the salad on the side with with my chicken bacon wraps because I don’t want it to wilt and get warm when it tastes so much better all fresh cold and crispy
Sweet flip 💯
The crouton has never had more love then that “crouton bit” 😅
I dig the Miami Vice music at the beginning.
This is what i needed in my life
Do you put your food processor components in the dishwasher?
Good Lawd😮 That looked so good! I would add Free-Shev-acadoo! 😂 but definitely trying this one! TY so much! (Love the glove slap on the fridge😂😂😂)
I definitely wouldn't have commented that you spilled something on your hot plate, but since you mentioned 5:27 and you were actually spritzing croutons then, I'm very mildly disappointed that it didn't line up in editing. ;) Looks yum.
Bro you’re hilarious! Love your recipes too !!
What cutting board is that? The big wooden one. It looks really nice
I like that there is like a more kinda starting to form where we are beginning to see that Marcus has otherworldly powers, and uses them on total accident and doesn't know how he does it (like doing an accidental fatality on MKII on someone); he's aware, slowly more aware he can do things like teleport, but the funny part is while acknowledging he did such a thing, it doesn't amuse him in the slightest and doesn't really care if he learns how to or not-he's strictly here for free chicken.
The BEST music
I will make this soon. Looks amazing, Sonny.
i will have to try this! without the bacon for kosher and unfortunately without the croutons for my braces
Call me cheesy but hearing your announcement for Sgt. Gilbert every time you bring in black pepper has become so normal for me that I'd miss it if it weren't there.
We love ur recipes & bringing Marcus into the mix! Both yummy. 😋🤣
Continue to add to Marcus' persona......maybe enhance the Gold Chain, or maybe go full on Pro Wrestler Regalia with a Boa, or Floor Length Robe. Maybe he can Taunt the Fridge with Empty , over the Top , Braggadocious Threats, and the Sonny can down to laying the Smackdown.
( oh yeah.....Really Killer Recipe!.....Thanks Sonny!)
Chicken Ceasar Chimichanga ....... Love it. Not deep fried but still great
Love that 80s music! The food is good too. Lol
love the synthy goodness =)
How long was that yard bird out of the fridge before hitting the pan? 6 min seems like a fast cook time.
bruh already drooling at 10 seconds in
Marcus kills me! Don’t get me wrong Sonny is a cooking character, but Marcus can come out of nowhere and surprise you. Like tonight…Marcus come on down! Teleport. Choked on my PBR. Too funny.