Fun trick I learned if you want garlicy mashed potatoes but don't want the flavor to be overpowering is to just throw a couple cloves in with the potatoes while boiling. The garlic mellows out a bit and softens to the point where it just mashes straight into the potatoes. Not nearly as fancy as roasted garlic, but it works nicely for quick potatoes.
@@ilovemusic849 Personally I grate in 3 medium sized cloves, since you're not gonna be mashing rice. You won't notice 'em in the finished rice, and it'll just have a nice garlicy taste.
WARNING: do NOT put an empty baking dish in a hot oven if your dish is made of glass. It will shatter as soon as you add the meat. I can’t speak for other materials.
Came down to find this. Note Adam said **roasting pan**, not casserole dish! Big difference. His appears to be enameled cast iron or steel, but stainless steel or anodized aluminum are more common. A big cake pan would work, too, but be careful with the metal utensils if it's non-stick.
One option for celery flavor without celery texture is celeriac. It’s about the size of a turnip, has similar texture to a daikon radish, and, since it’s closely related to celery, it tastes like celery. It makes a good potato substitute, too!
Your suggestion is interesting to me, because in polish cuisine we use a lot of celeriac (which is called "celery"), and the other one (which is called something like "celery with a top") not so much. But it's not eaten like potato or carrot. It's more like additive that gives flavor but its not tasty eaten on its own, at least not in big pieces.
@@koobapl It's also common in Dutch winterfood, we call it "knol selderij" which would roughly translate to tuber celery. For us it's also not common on it own, its primarily in stews to add texture, flavor and to thicken the stew.
The thing I really appreciate about these cooking videos (even if I don't make them very often) is that each tidbit has a reason behind it. It's not just bloom the gelatin, it's do it for this reason to make it easier later. The oven is set this low *because* we don't want to cook inside the meat. It really makes me understand the why and not just the what.
Agreed. Too many chefs and cookbooks just tell you what to do, and not why. It keeps you dependent on the books and videos and you never really learn to cook, just to copy. It’s kind of like the difference between tracing, and actually being taught to draw. I don’t want to trace my meals, I want to know why I’m doing what I’m doing, and if it could apply to other things I might want to try. Adam is great at this and it’s why he’s one of my favorite FoodTubers. Ethan Chlebowski is a close second! He teaches you amazing tips and has great experiments. Sorted food is another favorite, especially for their videos doing blind taste tests of expensive and cheap ingredients, because I figure most of the time it’s BS and a 40$ block of cheese isn’t much better than the low/medium cost block I’m going to melt into Mac anyways…
Adam is literally the poor man's homecook guide and I never have any problems trying his recipes. It's almost always accessible for me who doesn't live in the US.
I really appreciate that he includes the international English names for a lot of things alongside the US ones, it's a nice touch that makes non-US viewers feel more welcome
Literally spent a half day yesterday looking for pearl onions. Kroger, Whole Foods, Fresh Thyme, Fresh Market; nothing fresh or frozen. I even tried Target. The high priced snooty grocers told me that they only sell them during the fall holidays. Just as I despaired having to use chopped onions, I called the butcher shop. Even they didn't have any but they did know of a place that might. An international grocery chain "Saraga", ironically around the corner from the first grocery I tried. They had 5 different varieties of fresh, all gown in the USA. Lesson learned; your meat market butcher knows everything and international grocery stores are amazing.
i love your channel/recipes because i can actually make them. i don't need any expensive gadgets or hard-to-get exotic ingredients, like some channels. for example, believe it or not, not everyone lives in reasonable driving distance to an asian market. some of us live in the middle of nowhere! anyways, thanks again adam, love your stuff and i can't wait to make this. as i was watching this my husband passed by my tv and said "that looks so delicious."
One suggestion, if your going to leave large chunks of celery like that, pull the strings out of the back of them before cutting them up. Most people it's not the taste , it's the fiber that's off putting.
Adam, no need to let other creators stress you out. Your parsimonious approach to recipes combined with spot-on visuals makes your channel the only one I go to. It's unique. Please continue to make the real world of home cooking a better place. We are what we eat, so my family and I are better off because you've shared so much with us. Thank you. so much.
What I love about Adam's videos is how realistic the recipes and methodology are for home cooking. Most of the time I watch these videos like "oh this is actually possible to pull off, even with my toddler on hip" unlike some other food youtubers I watch.
As I understand it, 'Boneless Short Ribs' are simply the 'eye' of the chuck cut into short rib style pieces. Basically the lean center part of the chuck where the eye of the ribeye extends past where the spinalis ends. Being essentially a fancy looking chuck roast, they tend to be pretty cheap and is a great way for supermarkets/butchers to get more value out of what is most commonly used for 80/20 ground beef. The nicest looking pieces of a trimmed chuck roast are actually what are sold as 'Boneless Short Ribs.'
This is not totally true although there is some fact here just not correct. When Adam cut that chuck roast to remove the fat the piece to the left is actually what is made into boneless short ribs. This piece of meat is opposite of the eye of the chuck but is removed from the whole subprimal cut known as the chuck roll with the eye of the chuck and is actually on the outside of the cut beneath the top of the shoulder blade. It actually ends up being part of what is know as short plate or chuck flap meat, I am a professional butcher and this is exactly what I use for stew or pot roast. Edit: the piece of meat you refer is infact the chuck eye, fun fact this is currently and has been for quite a while not used for ground chuck due to the fact it is the most expensive utility cut. Instead most butchers grind shoulder clods for ground chuck. I also noticed this video and comment are 9 months old and I will embrace my embarrassment and not delete it, cheers!
I truly have never felt more validated than when Adam suggests that you take out large portions of fat. My family has criticized me for years for doing it.
I absolutely love how little trimmed a lot of the editing is in this video compared to the other ones it has such a quaint feel and I have been enjoying it in the last few regular videos
@Fuffin He has said that he doesn't want to mislead anybody on the actual amount of effort required to make the complete dish, so he includes all the footage of chopping, mixing, etc. I appreciate it as well. Many cooking shows claim that something takes 30 minutes to make, but they whip out several bowls of prepared ingredients that are ready to throw into the pot, and in reality, all those chopping/grating/peeling steps take a good chunk of time. So, good on Adam 🙂
Adam, please reiterate next time to use a roasting tray that is stovetop safe. I work at a Le Creuset outlet and we hear customers tell us about how their pyrex or stoneware casseroles explode when placed on a burner. I thought it was really surprising that so many people didn't know that, but its obviously a common enough occurrence that you should make a note of it in the vid.
Part of that is because Pyrex used to be borosilicate glass which would survive being put in the oven. The brand was purchased a while back and now "pyrex" is just tempered glass.
@@Kruschevez Note that that's in the US. The borosilicate version is still made in Europe and there are companies that will import it for the American market.
@@Bipolar.Baddie Stovetops can get way hotter than 500 F, just so you know. I know someone that had a 2400 watt electric stove top and an IR gun registered 900 F after 7 minutes on high, over 500 F within 2-3 minutes.
As a French used to the ""real"" Bourguignon recipe , I tried this to taste the difference, and this is 100% right here ! Only bad point are te vegs, mine were almost raw. I think it would be way better to add them at the beginning of the 4 h, just like the usual recipe.
meh, the veg is matter of opinion add it at whatever point creates the write texture for you and yours, my family is very much on the crunchy / raw side of the line i would give the veg maybe 1.5 hours. but my grandfather is on the mush / well cooked side of the line and would add them where you suggest.
brit here, i made traditional boeuf bourguignon for a family feast. i had the same issue, so i tested my oven with a thermometer. as it turns out, when it *says* 180C it is at 120C. mabye the same things happening to you?
I personally cannot thank you enough for how your videos have changed my cooking. I'm a young man who has recently moved out of home and your no-nonsense style and clear explanations have made understanding the kitchen so much *easier* than I could have ever imagined. Thank Adam, you're a stand up guy ^_^
The way you actually explain the mechanics of different reactions and have run experiments on different methods hearkens me back to the old days of *Good Eats* with Alton Brown. Which is the highest cooking-show-based praise I can give.
Sounds like the same principle that applies to pasta water in pasta sauce making it stick to the pasta better. I imagine that's because both contain a large amount of starch. Any way you can add starch to either would be effective. (I'm theory, I'm not a food expert by any means)
Personally I use that trimmed fat from the chick for my potatoes I tender the fat in a pan scoop out the chunks and then drop in a whole stick of butter melt that down and then drop in a whole head of chopped garlic and then put baked potato flesh it has a much better flavor than boiled. Mash and add rosemary. Flavor is amazing and I feel like I’m from the 1500s trying not to waste anything. Plus it’s also good not to waste
He actually did his mash with baked potatoes in his other pot roast recipe. So he’s probably just showing another way. Good idea on using the fat for the potatoes.
You should do a parchment paper couche as well -- the moisture that evaporates collects on the parchment and keeps the top of the beef moist, so no need to keep stirring like that.
For future reference, the technique of sprinkling flour into fat already in the pan is called "Singer" (pronounced san-jay), at least in classic French cooking
Hey Adam, I just wanna say your channel has helped me grow a lot. Your very intellectual methods of communication and presentation have helped me become more eloquent and communicate my ideas and thoughts better. I've also learned to put more thought into not just my food but my daily life, things I use and the science behind it. You're one of the most amazing science communicators on RU-vid in my opinion. Not only do you bring experts, you also explain what they say in a way that's easier to understand but doesn't completely boil away most of the important information. Your video on the Vox stuff and Jani Lane also helped me get a better look at my emotional self. Overall I just think you and your channel have grown into something amazing to help over 1 million people in more ways than only cooking.
@@DatBoiBidler Exactly! I'll often do a big batch of something on a Sunday, put enough for another portion or two in the fridge, add the rest gets portioned up and stuck in the freezer for those days I'm working late and don't have time to cook something from scratch.
Hey Adam, I've had a questions on browning meat. I've been told that coating the raw meat with flour or starch and baking soda intensifies the beef flavor when browning. My anecdotal evidence says that's true but i wonder if you could make a video out of it to show the results somewhat scientifically.
I think the flour coating the beef is to help sorta thicken the sauce. But I could be wrong too! That would definitely make a cool experiment video for Adam to do
The baking soda lowers the temperature at which the maillard reaction happens too, in addition to what other people have said. Pretty sure I heard Babish say that at some point
That is a very common technique in Chinese cooking where the beef is sliced thin, and the marinade includes corn or potato starch. A little baking soda keeps tougher cuts tender ( inhibits protein cross linking?) but keep it to a minimum to avoid a bitter, alkaline taste.
I usually go for cherry crisp. Its cherry pie filling baked with oatmeal brown sugar coating over the top. Lasts all day, its good warm or cold, its not too expensive or hard to make and everyone loves it.
I (an attorney with very little time and energy to cook) recently got into Actually Eating Real Food, so my brother recommended your channel. I've now seen several of your videos, and I'm actually incredibly impressed by how clear, concise, and well-researched everything is. Like many others have said, these recipes are doable for those less experienced in the kitchen, and I really appreciate you taking the time to share your recipes with us. I know this is a three-year-old video but this is the one that convinced me to actually do instead of view, which is ironic because I never have company over; it was all for me. Thanks for all your hard work!
This is some next-level shit, Adam. I'm subscribed to Kenji, Chef John, Glen, Helen, etc. and I even check out Brian once in a while, but I don't think I've ever seen so many *actually useful* tips and tricks in a single recipe video. The grill/broiler stuff at the beginning alone was game-changing. Bravo! EDIT: Almost forgot about Helen!
@@lorrie2878 glen and friends is a great show that is very home cook friendly. zero pretense and great historical context. sunday is the old cookbook series where glen makes recipes exactly as written from pre-war cookbooks, great depression era cookbooks, and sometimes even older ones. he has a huge cookbook collection and also great research skills. best of all, his videos have high production value because he is a professional videographer at his day job.
I watch several food RU-vidrs, but I definitely make Adam’s dishes more than anyone else’s. His recipes are so accessible and easy. As someone who comes home from work exhausted most afternoons, his recipes are the kind I want around.
Adam does all of it without a gimmick. Sure, he's got the video essays that are really well-produced, but then when it comes to the regular cooking videos it's just good old recipes, without anything over-the-top.
I cook everyday for my family. I've been unsatisfied (to say the least) with everything I've made in the last couple of months. I wouldn't even cook anymore if it wasn't necessary. The minute I tasted the end result of this recipe, it put a smile on my stupid face. It's ridiculously easy to make. I feel like I did nothing, and at the same time I've been rewarded with a piece of heaven in my mouth. This single recipe has just rejuvenated my interior home cook. Damn you, Adam.
Video idea for you Adam: The effects of nitrites/nitrates in our food, specifically cured meats. Also wondering the difference between natural celery powder nitrates and other chemical additives
I used to think I was capable of great mash but, after watching you I step back in shock and awe. Beyond all possible superlatives your beef, veg. and insanely appealing creamed mounds of angel food, have left me reeling and rocking. My whole being has planned out my faithful rendition of your masterclass. Thank you. L/s
I do that but use pork shoulder because it's even cheaper. And last one I made lasted for two weeks and I invited people over 3 times. I also make it one pan diner because I put barley in it instead of making potatoes
Adam I love your videos but PLEASE DO NOT PUT THINGS TO REST ON THE OVEN'S GLASS DOOR!! It may work for your oven but its so easy to cause cracks and shatter the glass if you're not careful (OR even if you are and the cookware is just too heavy/too hot/ the last straw on that glass.) Especially with many watchers who are just learning how to cook it could cause a really dangerous situation and its just better to not be in the habit of resting items there.
I've made this twice now following as best I could - a few modifications like being limited to boneless blade roast and skipping the gelatin entirely the first time and this has always been a crowd pleaser and quite easy as long as you have the time and a proper corningware dish or something similar. Thanks to Adam for helping me get brave to cook for guests.
Made this for my family a couple days after you posted it. It was really good! Everyone loved it. I left out the flour cause I wanted a clearer gravy, the gelatin worked wonders thanks for the tip. I loved the recipe so much I made it again a week or so later. This time I once again left out the flour and braised it in the broiler but after after that I put it in fridge and dumped in the crockpot before I went to work. Turned out my to my liking as I prefer my veggies a little on the soft side. Also the meat stayed about medium.
it would be cool to see a video on chicken stew! I know it isn't very common (at least I seldom hear about it) but as someone who loves stew but doesnt eat beef, I'd love to see your take on it!
I'll be honest, if you and I worked in a professional kitchen together we would have some beef (lol), but cooking at home and cooking as a career are two very different things. I'm quite literally paid to make the best possible dish with maximum effort, but when it comes to feeding my family and friends I find myself watching your videos and learning quite a bit. Not because the quality of the end product is any less, but because it requires less work in the long run. At my job I have to have food ready in fifteen minutes, but on Thanksgiving day I can have everything ready a day in advance thanks to some insights I may never have thought of myself. So thank you Adam , for making my at-home prep easier than it would be otherwise, much love to you and yours this holiday season. ❤
Whenever I make beef stew I use a very symilear recipe but when I add flour I also add a pack of dried French onion soup mix. Does a lot of the seasoning and adds a nice amount of sweetness and complexity without really any additional work. Highly recommend, just be careful with salt content. The soup mix generally has all of the salt you need.
After listening to this video with my headphones with the screen off for 5 minutes, I feel like Adam could(should) do a "podcast" style video. I would say less talkshow host and more audio book. Basically explaining gastronomy & why classic dishes work so people can under and learn the science behind certain them, when they cannot watch! i.e drive, working out, worked ect.
I swear Adam with out you so many of us would not have learned how to cook. the fact that you teach in the context of a home kitchen makes all the difference keep up the good work.
What a great dish! Made it last night and the fam is still talking about it. My wife say it's in the top 10 so we'll be having that again. Thanks Adam!
One of my pet peeves is people who try to work in the pan while it's still in the oven , or in this case on the oven door Just take it and put it on a countertop , on the kitchen , anywhere but there It's low and your back hurts . It's hot and you have to make small movements to not tauch the element that still burns . And most important for me , heat escapes ! The whole point of the oven door is to be closed at all times .
Cooked this yesterday. It was wonderful, very easy, with ingredients that I had on hand and passed the kid tasting test.. Thanks for this and many great recipe's and all of the wonderful tips. I am thoroughly enjoying your videos. Thank You.
Just tried this recipe. My cat jumped into and burned in the oven while it was open for 30 minutes. The oven door took out my sons kneecaps and he fell face first into the fiery grates. Speedbumps aside, the food was great.
Wow! My boyfriend and I tried out our new 4qt Staub, and this recipe was incredible! I did it on the stovetop and finished it in the oven, and it was amazing! Thank you for such an easy to follow recipe, and for always being so entertaining! ❤️
4:30, In my opinion, Adam, beef stew/pot roast/any roasted beef dish isn't the same without wine. Also what Kind of red do you use? I have found that strong dry cabs produce the flavors you've described..... perhaps that's a future video idea?
I dont know how different it makes the mash flavor wise but my family has always used evaporated milk and butter for moisture instead of plain milk. To this day it is still the fluffiest mashed potatoes I've had. Gotta try the garlic trick though
I rarely cook recipes from your channel. I'm here to watch the myth-busting experiments, but I always appreciate it when you make an effort to talk metric for the non-US viewers. ❤️
Great recipe! Very nice with serving the stew over mashed potatoes (vs. adding potato chunks to the stew). A go-to stew I like is Irish stew (where I use a stout beer instead of wine) served over colcannon. Similar to what you do in this video, but I love the added greens in the mash!
Beef short rib is a part of the chuck roll that usually gets cut off and put in to a grind lug. It is an amazing and under rated part of the chuck. Because of the fat content it breaks down easily and is very flavorful. So basically the short rib is chuck roast.
Oh yeah, finally Adam's "tiny knob of butter" in mashed potatoes. That is actually like two daily calories intake. No shame tho. It's good as long as you mindful about your health state
"Just enough butter to make you feel shame" is honestly the best description of the proper amount of butter for mashed potatoes and more people should follow your example.
Made this yesterday, it was great! Next time I’m going to put the carrots in way earlier though. I put the vegetables in for 1.5 hours and they were still too crunchy for my liking.
Looks banging. For me beef cheeks (ox cheeks) are the ultimate stew cut, they've done so much work in life the flavour is off the scale. Need to go to a decent butcher to get them in the UK but well worth it. Same for chilli, ragu, etc
I like that AG cooks in his home. Others with fancy studios have all the cooking tools, and conveniences like premixed things because it is planned cooking. Turning over the beef with a spatula proves he's a real home chef. AG is my practical go-to recipes