Tuna, egg, and chicken salad | homemade mascarpone dressing
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- Опубліковано 7 кві 2021
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**TUNA SALAD**
pouched or canned tuna, drained (at least 3 ounces, 85g per sandwich)
mayonnaise
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
garlic powder
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
**EGG SALAD**
eggs (two per sandwich is ample)
mayonnaise
mustard
sweet pickle relish
chopped shallots
sliced or chopped celery (or cucumber if you don't like celery)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Bring a pot of water to a boil, gently drop in the eggs, cover and cook them for 14 minutes. Drain and cool the eggs completely with cool running water or an ice water bath. Peel the eggs, cut them in half, push yolks out into a mixing bowl and mash them up. Dice the whites.
Combine all the ingredients and taste until you like the proportions. If you use the cucumber, mix the texture to be a little too tight and dry, because the cucumber will release some water as the salad sits in the fridge.
**CHICKEN SALAD WITH MASCARPONE DRESSING**
1 pint (2 cups, 500mL) cream
1 lemon
1 3 lb (1.3 kilo) grocery store rotisserie chicken (this will make at least six sandwiches)
grapes, cut into quarters (maybe a dozen)
sweet corn, cut off the cob (one ear should be enough)
nuts, shelled and roughly chopped or crushed (I like pistachios)
green onions, sliced (one standard bunch should do it)
fresh parsley (very optional)
salt
pepper
bread and other fixings (lettuce is nice, and maybe sliced tomatoes)
Make the dressing by pouring the cream in a sauce pan, bring it to a bare simmer and juice in the lemon (I use the whole thing, but you want it less lemony, use half). Stir and you should see the cream noticeably thicken very quickly. Cool it all the way down in the fridge before using.
Pick all the meat off the chicken in little chunks. Up to you if you put in the skin - I usually leave out the really flabby bits. Combine all the ingredients and taste until you like the proportions. - Навчання та стиль
I have gained a supernatural ability to detect RaguseADS as soon as he starts to change his tone of voice.
This was the only one I could tell that it was a ad
Like fr that last video when he brought up wine tasters was F U C K E D
Same
His super smooth transitions are always easy to tell early on
You should take part in the new movie "Wineth Sence"
I have never been more impressed and enthralled by someone peeling boiled eggs
Adam is a peeling egg talent.
@@TheSlavChef you mean his wife
@@vfgoditachyyy8446 im sure he is a talent too!
@@TheSlavChef ye
I was like, no!!! you are making deviled eggs, not egg salad! Then I was like, OMG! egg salad IS deviled eggs... ooooooooo....
From the title I thought you where putting out a recipe combining all three. Fun fact, I once made a tuna egg salad where I accidentally added half canned chicken. Everyone ranted and raved on how good the tuna salad was. Chicken in tuna salad is actually not as bad as it sounds… if you don’t tell anyone!
"Everything tastes like chicken, except the chicken wot tastes like fish!"
I know canned chicken and I know uncanned chicken, but how do they make half canned chicken?
@@jsupim1 I think they mean half the cans were chicken, half were tuna. So on the whole, the salad is half canned chicken, half tuna.
I thought the same thing ☺
Chicken of the Sea? Wait.... soo is it tuna? It's definitely not chicken...
"What goes in chicken salad?"
Adam: "Yes"
1:20 "when my time comes, bury me with this, it makes everything better."
White wine: sad noises :(
There's space for both in a coffin 😆
White wine, salt and pepper goes on the coffin. Season the coffin, not the cadaver.
FRIENDSHIP WTH WHITE WINE ENDED
NOW SWEET SOUTHERN PICKLE RELISH IS MY FRIEND
Vinegar embalming on the right.
I always hated sweet pickle relish as a kid, whether it was on hot dogs, in deviled eggs, or in tuna salad. I was the odd one out, my sister liked to sip on pickle juice. I can appreciate pickles now as an adult, but I still prefer things without it. Maybe I'll take a stab at it again soon.
"Sweet pickle relish. When my time comes, bury me with this"
White wine: *Am I a joke to you?*
My grandpa got buried with a butterfinger lmao
We still smash a white wine bottle on the casket
@@felixlara2945 Whaaaaaaa
Dill relish and a little onion instead of celery ,mayo,mustard, is the way to go
wine is haram
For salads I recommend using the mexican McCormick mayo(the one with lime juice). They sell it everywhere and the taste is amazing for tuna
Also, if you don’t want a Sanwhich with this mexicans eat this too but with tostadas. Only difference is we add thinly sliced jalapeños and tomatoes.
I made the tuna salad exactly how it was done in the video for a BBQ with my co workers (I added some hot sauce for a kick), and everyone that's had it absolutely loved it and so did I !! The large bowl I put it all in was gone within an hour! lol
An hour!? You must have done something wrong!
Lmao! You brought tuna salad to a bbq? Have they invited you back since ? Lmao
My guess is Carlos, like my Filipino family when we have a party..We fill a long table with food (soup, appetizers, salads and main course of fish and meat)..Then another small rectangular table for desserts...Very seldom a serving dish is empty..Our culture cooked a big portion for take outs..We put it back in the fridge to avoid spoilage when not eating..@@10matheu
What I really learned in this video is that I can make mascarpone from scratch.
That, with some sugar on strawberries...
True, dairy+acid is versatile technic to have, If you change the cream jnto milk, and add straining curds + pressing the curds, you will get paneer cheese.
And the best part is I can probably use my favourite lactose-free cream too, so yay for that! I'm really enjoying his tips lately!
I learned Marscapone from Adam and Creme Fraiche from Chef John. So simple and SOOOO good!
ADAM YOU BURIED THE LEDE
I legit had a dream where Adam made a video making pozole. No I'm not kidding. Yes, it's weird. I've been requesting this for too long.
damn
Let's hope it becomes real. Pozole is amazing.
Wtf is pozolo
Lol
Lmao he should make it
This is so good! I already have canned chicken, mayonnaise, onion flakes, and a bag of pre-washed lettuce. Thank you for this creative idea!
Holy cow that egg peeling technique has changed my life! I've tried so many different hacks to make peeling them easier and this is the only one that's worked. Thank you Lauren!
again, with other cooking channels it's mostly "I might make this one day". Here I'm just thinking "I'm gonna make this weekend"
yep
true, this is the second time i watch adams new video and im like: "ill make this tomorrow!" first time was the sausage and pepper in vinegar sauce, highly recommend!
One day i will make none pizza with left beef
This is what I love about Adam. He has a fantastic mix of both. Adam has helped me adult by finally giving me the tools to make easy tasty food for myself.
@@janerdmann22 I looooved the sausage and vinegar peppers recipe. So good! Making chicken salad for dinner tonight.
In case it helps somebody else. Instead of draining the water from the pot when boiling eggs (the steam can be painful), just put it under the faucet and start pouring cold water in there, it will take a few seconds longer to circulate out the hot water. Another tip is when peeling the boiled eggs, once you open a section of shell, peel under running water, the water will make its way between the shell and the egg, making it detach easier
i don't get why you can't j put some ice cubes in,, would that damage the pot by making it brittle or something?
@@lvk837 The ice cubes melting would cool it down...
@@Lexicon_ you would need lots of ice cubes and not everyone has an ice maker in their freezer
If your arm is getting hit by the steam, you're probably just holding it wrong, your arm shouldn't be above any openings in the lid.
The best way to peel them easily is to as soon they are cooked, throw then in cool water an with the back of a knife crack the shell all the way around. Submerged them in the cool water again and wait 2 min. They peel super easy.
Adam, in the South, we also add a little vinegar to our egg salad or deviled eggs. Never added sweet pickle relish to eggs or egg salad (but maybe a sprinkle of sugar), but definitely do use sweet pickles for the tuna salad. For the chicken salad, rotisserie chicken is good, even better in my opinion is smoked chicken. One of my favorite things is using the leftover smoked turkey after Thanksgiving to make turkey salad.... making me hungry thinking about it. I see you went creative on the chicken salad.
For tuna and chicken salad (I've never made egg salad), I dice sweet pickle (I don't use store bought relish), a diced fresh de-stemmed/de-seeded jalapeno, some diced pickled jalapeno, a few boiled then diced eggs, diced sweet onion, and diced banana peppers, plus mayo and pepper. Add a table spoon of sweet pickle juice and banana pepper juice too to taste and texture.
I use almost same except I add cashew not much
After you dump the hot water you should roll your eggs around vigorously in the pan to crack the shells. That way when you chill them with cold running water, the water will get inside the cracks and help separate the shells from the eggs.
Great tip!
Brilliant!
True. But only if you plan to use them in a day (the next day). Otherwise, they go off, turn hard and get stale quicker. If you want to store them for a week or 10 days, then no.
When my eggs are boiled, I like to put them in a big bowl with ice water, then grab each one and pull off at least a dime-sized piece of the shell (make sure to get the membrane, too) then put them back in the water for several minutes. What happens is the egg shrinks away from the shell as it cools. The cold water is pulled inside the shell, and you can usually peel the shell off in two or three pieces a few minutes later.
oooh!! good tip!! i never thought about that, but ill be sure to give it a try next time i Boil Eggs :eyes:
Nothing against adam and his videos, have made many of his recipes and have been delighted by all that i've tried, but Lauren's egg peeling is the single most life-changing tip i've received from this channel.
Yes, that was mind-bendingly ingenious.
You make your tuna and egg salads pretty much like I do. I never would have thought of adding cucumber to mine. Also, I really like to add cranberries to my chicken salad.
I've never even heard of mascarpone, and now I feel an intense desire to make some!😁
I LOVE mascarpone in cookie creams and I had no idea it's that easy to make!
That's not mascarpone, it's Crème Fraiche. A more acidic form of sour cream.
@@raducirstoiu2253 It's not that easy to make, that's not mascarpone, it's Crème Fraiche.
@@tonyboyd1003 🤓🤓🤓
Adam is the only person who could make these salads look so photogenic
Yes
I’m sure there is at least one grandmother in the south that could attest to that.
Draw me like one of your Adams salads.
@@TheSlavChef i don't have good drawing skills unfortunately
Except for like 100s of actual photographers
I do enjoy Lauren's increasingly confident cameos in your videos!
Noticed that too
- TriforceWill - did she get her teeth done?
@@alleng4461 Nothing wrong with her teeth. I know that Americans lovvee the straight, blindingly white smile, but it's really not the norm anywhere else. I think it gives people character :D Lauren is pretty awesome based on what I've seen
Wtf is wrong with you Allen G
@@alleng4461 show us your teeth
I love love love tuna/egg/chicken salad. So many ways to make them taste good. I'm going to make one now. It's kind of like toast where you see it and it becomes a "I need it now" situation.
Coffee County Ga Native here, my family always used regular dill relish in salads like tuna or potato. I honestly like both but the little change makes a whole world of difference
Every time Adam introduced a new ingredient to the chicken salad I reacted like sully from monsters Inc did when he saw the girl being crushed over and over again
Honestly wtf did he do
@@alexandrpetrov6812 i needed to scroll down, lawd, that was wild.
man you guys are boring lol
Lol I screamed why is this so freaking funny!!!
That’s so fucking funny
“A sinus clearing quantity of mustard” 😂
I'm so proud to have the same taste in salads as Adam, my spanish teacher brought me some egg salads 2 years ago and they were the best things I've ever eaten
for these types of salads i've found that wrapping the filling in a large leaf of lettuce, i mean completely wrapped, like its in a pouch or pocket, then place that on your bread, it'll prevent the salad from spilling everywhere, yeah its not as visually appetising, but it prevents the filling from flowing out the sides
I can never quite wrap my head around hating celery - It's just crunchy nothingness! Lauren's still cool though.
damn fallout watches adam too? istg adam attracts every kind of person. Love your vids fallout!
I feel like celery tastes like nothing when combined with almost anything else but it definitely has a taste by itself and I can imagine if you hate that taste, you would be able to pick it out better than most people.
I know some people who can especially taste it and even the smell is off-putting to them.
oh hey
Dont you have any new shotgun mysteries to breakdown? go back to work.
I really thought he was gonna make a singular salad with tuna, egg and chicken and I still clicked and watched with that in mind LOL
Same here. Expected it all to be combined in the end.
That's the salad's final form
You can still do that. The recipe is so diverse you can change out any part of the 3 recipes and it will work. I personally like to go for potato+egg+tuna with whatever fresh crunchy veggies, pickles, and then sauce mayo mustard garlic powder onion powder black pepper.
Dito
Yeah i wanted all in one
Egg and Tuna Salads have always been favorites of mine. Loved seeing your suggestions to help mix it up!
Panera Bread introduced me to the wonder of chicken salad with grapes and nuts, and I’ve never looked back.
That chicken salad sounds like if a 12 year old got really into healthy eating and was allowed to make any sandwich he wants.
Fr he just kept going😂😂😂😂
I had to tap out when he started putting grapes in it
@@DoctorCyan fr fruits in a chicken salad? sorry no unless its something mild and reasonable but not freaking grapes lmao thats not a fruit salad
edit: due to peer pressure, i tried it and i think you can say you really cant judge a book by its cover. as for the chicken salad i didnt like it. thanks for the replies
@@Ryan-to1practually i’ve heard of grapes n chicken salad! its like putting fruit in salad, a slight sweetness to it. think maybe leftover thanksgiving sandwiches with turkey and cranberry saucr
@Sgt. Einstein yeah. slicing them v thin would help too
Imagine in an alternate universe where Adam is an advisor for the restaurant industry and gives restaurant owners tips on how to open a giant can of tuna and how to cut dozens of shallots at once
long live the empire
LONG LIVE THE EMPIRE!
In professional setting you usually have special can opener, that attaches to the bench. No need for tips there.
Fresh Sliced cucumber are amazing in egg salad sandwiches. Reminds me of driving vacations as a kid with my grandparents
My mother taught me while making tuna salad to out corn in. It gives a very sweet crunch to it and is SUPER GOOD.
I made tuna salad for the first time one day after watching this video. With other channels, I never see myself actually making it. Goes to show why Adam’s videos are special.
It really makes a difference when the recipes are focused on the home kitchen with emphasis on how you can change things up to suit your own preferences and circumstances.
paprika/cumin/cayenne plus the usual salt pepper garlic in egg salad is bomb af
sounds great, im going to try that
I use Tabasco sauce on all three.
ALSO...... Crispy bacon on any of these is amazing.
Especially the egg salad.
Toasted rye bread too.
@@jonduggan7433 ever try the chipotle tabasco or the green one? wow!
@@Sam-jv5kb green habanero hot sauce, same bottles as at the Mexican restaurants. You can find it at basically any Mexican grocery store. Heaven in a bottle.
@@tissuepaper9962 yes, I have every type of Tabasco
Bonus points for the use of Duke’s mayonnaise. It’s the best!!
The sweet relish is what makes tuna salad so tasty. Its a good tip.
that chicken salad went from zero to 100 real fast
Whenever I smoke chicken I always cook extra because I love smoked chicken salad. Little greek yogurt, toasted walnuts, grapes, yum.
I have no idea how but I read this as “Whenever I smoke a cigarette…” and got seriously confused
I love you always reference southern cooking. Makes me feel back at home☺️
This is such a great video. Love the marscapone recipe, love the chicken salad creativity, love the egg peeling trick. Love it all
What I love about these videos is that they aren't recipes as such, they are tools that I can put in my toolbox for later use.
Just made a variation of the tuna salad, swapped out the sweet relish (since I didn't have it ) with moms home made tomato-apple relish...so good! Probably just any kind of relish works.
@@seancarter875 this is kind of an old comment but elaborate on tomato-apple relish? That sounds like it could be delightful.
it's always interesting to see what the differences are in the availability of certain ingredients. Precooked Rottiserie chicken being a 'normal' thing you can buy (which I've never seen sold where I live) compared to just mascarpone being rare (which is super common where I live. (and no not Italy)) is really interesting.
My mother always used sweet pickle relish when she made tuna, egg, ham or roast beef salad. My favorite is a tuna/egg salad combo egg topping on a fried corn tortilla with a slice of cheese. Broil to melt. Yum!
My mother always used sweet pickles, mayo, and pepper in her tuna salad. I’m glad I’m not the only one who loves it! I also use Old Bay seasoning......
Based on the comments, no one eats these. But you’re literally describing my childhood memories with each recipe
Egg salad was a summer staple growing up.
The closest thing I had to that was tuna-mayo, made by my sister. As it says, it's just tuna and mayo, used as a dip for aperos and the only way I'll eat mayo (I hate that stuff, don't know why XD).
Oh and maybe eggs sandwiches we had once in a school trip, I found them horrendous, probably because I'm not used to that, I'm french ^^
My last roommate thought I was weird for making tuna salad sandwiches all the time, they were at least a weekly staple in my childhood
Um what? I literally said that this is my favourite video on his channel because these are my favourite kind of sandwiches... ?
Idk about you guys, but I grew up on the upper end of broke, and canned tuna has always been a very affordable way to get decent protein. That's likely why you had it often as a child if you grew up with not a whole lot of money. I could see families with more money not even bothering with canned tuna though, because it has some "off" flavors, and tuna has mercury in it, so those could be reasons to think it's weird
Can you make a video on Caremalized onions?
most people use too high heat, cut the onions into slices bigger than you want, and litterally just be patient and give it time, the water will boil out and then the sugars will slowly caramelise and they'll go soft, you can add sugar if you want but it's important not to let anything burn. People blast it with heat and it just blackens the sugar in the onions. Just takes about 10-15 mins to get really good caramelised onions, hope this helps :D
@@dollytf2 thanks
@@mbanimation8018 Yeah just cook them slowly, you don't even need sugar from my experience. I always use some oil, so the heat is spread out, it also leaves behind some really tasty onion oil ^^
Start them out with a little water in the pan. You have to get them soft first before you can start to caramelize them, and steaming them is way quicker than saute-ing over low heat.
You can also throw in a tiny, tiny pinch of baking soda to speed up the process, but I think some purists don't like doing that.
Thank you all for your suggestions
I'm from the west coast and I have always used sweet pickle relish in my tuna salad
Now this is how you do it! Egg and Tuna salad are great comfort foods! And not bad for the HEALTH! ❤
The part about dropping eggs into already boiling water is called the "Hot start" technique. It works even better when the eggs are cold.
A hot start works better for the peeling? or for the cooking or for the general aesthetics of the egg? its a cliff hanger! Like refrigerator cold? I will try that...my methods work like ageing my eggs of course but somehow i end up throwing a bunch in my neighbor's yard in hopes that she will have a skunk or possum family move in amongst the other vagabonds. but seriously....
@@tylanway5450 For peeling, yes. If I remember my food science class correctly, cold eggs being dipped in already boiling water causes the shell and the membrane/membrane and the egg(I forgot which one) to separate, which makes it easier to peel the eggs later on.
I gotta know☺. Iiterally i think my dog and my gfs chunky dog are even sick of eating eggs. (Thats not much egg tho bc we have rat terriers) super smart, great hunting dogs and great companions. Probably called America's dog back in the 20's and great for circus dogs. If any knows of a breeder I need a second one and I live in MInnnesota but i will drive.
Sorry maybe this is the wrong forum😀
@@misosoup5847 thank you...now it makes too sense
Egg slicers are amazing for egg salad if you end up making it frequently enough. It also tends to get the pieces of yoke small enough that it tends to combine with everything else without needing to first separate them.
My personal tip: try soy sauce instead of salt when the whole thing needs salt
It is salty but adds a little distinct flavor in itself that goes really well with the tuna and mayonaise
(also around here the canned tuna is often not very salty so you need a little something)
adding soy sauce sometimes ruin the taste of the tuna.. no longer fresh taste.. salt enhances the taste of meat be it chicken or tuna
@@elmernagui744 probably depends on the combination of the Tuna and the soy sauce then, had personally never a Problem with that
try oyster sauce in scrambled eggs you might like it@@saschawiemann5293
I made this egg salad and added carrots and chili flakes; it was better than any I’ve ever bought from a store. Thanks, Adam.
I love adding dill to tuna salad, it makes a huge difference.
If you like cottage cheese then I would highly recommend trying dill on that as well, the flavors go together really well
Dill or dill relish but not corn syrup flavored cucumbers, i.e. sweet pickle relish.
Dill pickles or dill relish is best. None of this sweet relish crap.
@@MrsRen I find that a little of each of dill relish and sweet relish works well. All dill is good, too, but all sweet is gross. I always attributed it to a Texas thing to use dill instead of sweet, but I'm sure there's plenty of Texans to disagree with me.
@@MilwaukeeWoman not every sweet pickle is corn syrup, manchild.
Dill is for people who love high blood pressure and heart disease.
My grandma would always make these for me and I swear it made the day so much better
Good times.........
Seriously good times.
Egg salad with scrambled eggs is one i've tried awhile back, definitely a cool twist on a classic
Thank you for not ruining the tuna and chicken salad with eggs, Adam. Respect.✊🏽
I’m so used to drought conditions that the tap left running in the background while peeling eggs gave me anxiety.
It's a waste. Eggs are easier to peel when steamed, which uses less water, and then you put them in a bowl of ice water, which isn't endless running water.
Same here, so unnecessary. I wish this comment had more thumbs ups.
Them just dropping the eggshells into the drain gives me even more anxiety though.
@@Zestric they probably have a garbage disposal
@@MilwaukeeWoman In many areas that aren't prone to droughts there's no real point in conserving water, and it would be a much bigger waste to use electricity for the ice
me: wow that tuna looks a little mayo-ey
adam: "This looks a little dry so im gonna add more mayo"
: O
It's hard to overshoot the amount of mayo in these kinds of things
Agreed with Justano. I'd say it doesn't look mayo-ey if you're experienced at making and eating tuna salads.
Dude that was sooooo much Mayo.
Yep way too much mayo
Yeah, not gonna lie, I was a little disgusted at how much mayo was already in it. And then shocked when he added more
Adam… I am a native Atlantan… My grandmother made the best tuna salad on the planet, she was a native Georgian as well. To this day, long after she’s been gone 20 years from us, I cannot replicate the deliciousness she somehow managed to whip up. But I will tell you, she never used sweet relish, always Dill, always. And she would grate onion into the tuna, and add a bit of lemon juice for extra tartness. She used Hellmann’s mayonnaise or Kraft because it was before any of us knew what Dukes mayonnaise was. Basically, no sweet mayo… It had to also have a tartness to it. To this day, I crave that Tangy & tart tuna salad.
When I make tuna salad I add a dash of Old Bay seasoning and it really enhances the flavor. Once I was out of eggs and celery. So I added chopped tomato, onion, mayo and Old Bay. That sandwich was delicious. I usually make the traditional tuna - mayo, celery, onion, eggs, sweet relish, OB, pepper.
My man! I'm eating a homemade tuna melt right now and open UA-cam to rewatch some of your old videos - and look what I find! Great upload as always.
Perfect timing
Oh my god. The last time I was this early, the vinegar leg was on the right.
The vinegar leg isn't still on the right? I mean, if its ever on the left, the Apocalypse has occurred.
@@Bdubs-no7pe
The moment the vinegar leg is on the left, the universe ends.
I've always liked adding red curry paste to my tuna salad. I'm definitely making some egg salad tonight.
I love Tuna , egg salad sandwich light and healthy
Swedes are great at these. ”Gubbröra” and ”Skagenröra” are two popular egg/shrimp sallads or ”röra” that are both incredible.
If you don’t have pickle relish on hand, I HIGHLY recommend chopping up some sweet pickles and dumping some of the pickle juice in. It’s delicious 🤤
I use Best Maid jalapeno bread and butter pickles chopped up with some juice thrown in.
That chicken salad looks mind blowing.
Here's a life-changing tip for egg salad: when you're just going to chop the egg up, don't bother with the shell. Just hard-poach the egg and then chop away.
Adam, Try making your chicken salad with whole milk, unflavored greek yogurt! Give sit a great tang and it's an excellent consistency. Great alternative to mayo!
For tuna salad, I prefer using dill relish, and I like to add capers and whole grain mustard. Delicious.
Sounds wonderful. I don't like the sugar sweet relish adds to salads and I love dill, capers, and good mustards.
🤢🤢🤢🤢
Definitely upgraded with these type of sandwhiches. They all look delicious and no doubt very tasty too. Thanks for sharing!!
Great updates without going to far from the classic recipes!
Can’t lie, sweet corn in a tuna salad is the GOAT🐐
Two tricks I do are to use soy sauce instead of salt, which brings great umami in addition; and to soft boil my eggs, which I think leaves the "sauce" with a better consistency/texture (and means you don't have to add as much mayo to gain that consistency).
You prepared exactly how I like them! Thank you.
The tuna salad recipe was soooo good. Thanks for the recipe
was half expecting the ~heterogeneity~ text to appear after adam said he likes to thinly slice across the whole celery stalk
I’ll have to try the spoon trick for peeling eggs. Seems obvious, but I’ve never seen that before.
Used the already boiling water and spoon trick. 6 perfect eggs shelled in minutes. Thanks Ragusea’s!
Pistachio nuts is brilliant. I'm adding them to all my salads and it's amazing. Thank you.
I love these videos where you make traditional poor recipes. All your videos are very fun to watch but I can't just go out and buy a whole duck or $30 steaks. I really like these types of recipes that are quick and cheap while also being transformative enough to feel like cooking. Keep up the great videos you're by far my favourite cooking UA-camr.
For a moment, I was excited at the idea of an ungodly combination of the three into a maximum protein jam.
It really does sound like something he'd do.
A friend introduced me to Coronation Chicken Salad and my life has never been the same.
That's a genius way to peel eggs!
I'm often times too lazy to dice a bunch of eggs for egg salad. Learned when I worked in food prep to use a baker's cooling rack to quickly cut up hard boiled eggs!
We would always prop up a wire cooling rack over a bowl and just smash the egg through the grates. Would dice the eggs with little to no effort.
The pickle relish is a great trick for tuna. I have been using that for years. Something else that I add which might be worth a try is chopped up green apple. It gives a nice sweetness to it.
Adam dude this incredible, sandwich fillings rock.
I put cucumber on top of tuna salad sandwiches! The bomb!
I am actually going to use your wifes' egg peeling method and her take on egg salad, marvelous! Simply marvelous
Same
It's the worst way, chefs have long learned the best way, and it's easily the roll method . Using a spoon is old school trick that doesn't work
Weirdo
@@fastfed why is it the worst way though?
@@ryand589 You're the weirdo
Adam, I love how you have embraced the ingredients of the south and are excited about it! This is a great episode and now.....I'm off to the kitchen!!
I love Marcarpone especially on bagels, croissants and all kinds of pastries (I know, very indulgent!) but never thought of it in a chicken salad. Looks deelish-will definitely have to try. Love your other recipes for the egg and tuna salads as well.
That chicken salad looks amazing!!!!!!! I’m definitely going to make that!
Man I was wondering what to have late when I'm hungry and its at night, this is exactly what I need! Thanks Adam!
Protip for sandwich salads: do away with your notion of what is and is not a sandwich and eat them open-faced. That way there's no way to squeeze the salad out, and plus you can use that open surface to garnish with some paprika or herbs or extra onion, or really anything you want that'll pretty up the top. You could even squeeze some lemon juice, which would make the dressing runny if you mixed it in and make the bread soggy if you added it to a closed sandwich. Lastly, if you're on a diet, which many eaters of sandwich salads are, you can skip on the second slice entirely, or of course top each slice with half as much salad to get the same total amount of bread and salad with greatly increased stability and surface area for garnishing. If you prefer a roll to sliced bread, slice vertically into the top instead of horizontally and eat it like a hot dog.
am older now its open face. less el carb from the bread....
I prefer open-faced as well. I also like to top off my chicken or tuna salad with a few slices of cheddar and broil the whole thing in a toaster oven. You could call that an open-faced chicken/tuna melt.
Just did the tuna salad (with normal chopped pickles instead of relish) and MAN it is good
Wow! Got me with the sweet relish! What a great idea!
Being from the south, I actually didn't know that sweet relish was uncommon other places in the US.
Im from Michigan and its pretty common here. Not sure if it really is a Southern thing or if its just certain pockets of the US.
its not sold here :(
@@eltiolavara9 where the ever loving he’ll do you live so I never go there?
Sweet relish is definitely a thing fairly common in Indiana at least, though I'd say primarily for hotdogs and I hadn't ever seen it in egg / tuna salad. A lot of Indiana is in the Chicago cultural orbit so lots of places have Chicago dogs, which use a special kind of sweet relish.
It's common in most of the USA. I don't care for it, I prefer dill or India relish, but usually I can only find sweet. [On both coasts and the upper Midwest.] Non-sweet pickle relish is a rare find.