Q: What exactly is "European-style butter"? A: It's cultured butter, made with bacterial cultures that create lactic acid and give the butter a slightly sour taste. Very tasty. If you're European and have never heard of "European-style butter," I'm not surprised. You would naturally just call it butter. But in the U.S. and U.K., uncultured butter is much more common, therefore cultured butters are often marketed as "European-style." In the U.S., you can find it sold right next to the regular butter, but sometimes I've seen grocery stores put it with the cheese. That brand I used, Plugra, is really good, and they had it at Kroger. Q: What exactly is Wondra? A: Good question! The ingredient list just tells us that it's wheat flour. I've read many articles that claim it is wheat flour that has been steamed, dried and ground. That would be a form of physical pre-gelatinization. But, annoyingly, none of those articles SOURCE that claim, and I have never seen it attributed to the people who would actually know, i.e. the manufacturer (General Mills). I would think that if the starch really had been pre-gelatinized, then it would thicken liquids at room temperature, which it does not. Also, I would think U.S. food labeling regulations would require them to list "modified starch" on the ingredient list. So, honestly, I don't know what it is. I have been corresponding with the media relations folks at General Mills, and have not gotten an answer from them. I wouldn't be scared by it - it's been around for decades. I think it's probably just wheat flour that's been treated by some kind of simple physical process, otherwise the ingredient label wouldn't be so mundane. Many excellent chefs are a fan of it - Eric Ripert famously dredges fish with Wondra before pan-frying it. It has a bunch of interesting properties that I would love to cover in a video. Q: Does your sauce look that way because your cider curdled your milk? A: No. The giant grains of Wondra always make for a slightly grainy-looking texture, it's just not as visually-apparent in a darker-colored sauce. And again, I think the effect is purely cosmetic. Yes, acid curdles dairy, but only in sufficient strength/concentration. You can pour a little wine or cider into milk, no problem. Try it if you don't believe me! Q: Could I thicken with a cornstarch slurry or something similar? A: Absolutely. Starch thickener alternatives will be the subject of Monday's video. Q: Is that an ant on your carrots? A: Apparently, yes. This is the magical time of year in the American South when billions of ants come trying to find a warmer place to live.
@@blink0167 Yeah, I've heard that, but I'm honestly not sure it's true. Never noticed a difference. I'm also not sure why it would be true, given how rapidly the milk is gonna reach thermal equilibrium with the potatoes as you mix it in.
The Girl Who Wears Pants yeah, the turkey sandwich of justice is something too great to be created by the hands of an average chef. He is clearly The chef of the gods.
I've been showing my Food&Nutrition teacher your recipes and she's been loving them. We're planning to make your crême brulèe recipe soon. Thank you for allowing me to be able to speak to her more!!!
To answer all these questions, I'm just super withdrawn. It's nice to have someone to talk to, and she's from an older generation so everyone else in my class tends to write her off a bit.
Just used this on Christmas leftovers and it came out so, so good. I used the roux instead of Wondra and it wasn't too complicated - came out a little thicker than I wanted but it was still delicious. Topped it with some leftover cranberry sauce and it was absolute perfection.
~Add four egg yolks to the mashed potatoes to add flavor and help it brown Omg I finally have a dinner recipe I can combine with a 4 egg-white dessert plan. Yay!
Hey, Adam! Thanks for the video. It is encouraging to know that there are other no nonsense Dad's who cook out there. I've been cooking for my wife and kids for years and actually started watching your videos because we have the same mindset about cooking. Thanks for the cultured butter tip! I thought I would throw out an idea for a video. Something I have still not been able to figure out is how professional chefs seem to never have food they are cutting stick to their knives. I have a very nice Japanese kitchen knife and even it will have carrots and other foods stick to it while cutting and stack up on the blade. The reason that is frustrating (as you might know) is that if you are trying to preserve a certain shape or size for your food; the pieces stuck to the blade fall off randomly and you accidentally cut them as you are trying to efficiently cut food. Might be good for one of your quick 5-7 minute videos? Have a good one and I am glad you have been able to be successful with your cooking channel!
Smart man 👆 Lure them in with a false sense of security, fatten them up, then end them with a delicious meal they'd never expect was meant to kill. They'd likely contract the Itis by this point which would leave them open to any attack for at least three hours. Don't poison them because that'd ruin the meal, simply debilitate them with overwhelming goodness.
Just found your channel very recently and it's already one of my absolute top fav cooking channels because of how down to earth and just plain useful it is.
Adam, since you were (still are?) a college professor, I think a cool video idea would be easy meals that college students can make! I’m in college right now and I struggle to cook meals that aren’t already boxed or pre-cooked. Keep up the great work, and thanks for giving us great videos to watch!
What my mom does with the leftovers is she layers turkey ham and stuffing into a pie crust and bakes it for ages, and we just eat it with turkey gravy and it’s genuinely my favourite meal of the year, it’s just really good
@@w.o.jackson8432 agreed Although it's not much of a problem since ants are actually edible. The only reasons that keeps us humans from eating them is that they bite back in defense (assuming you're eating an ant alive) and that obviously they're too small to be seen as an optional meal
Thanks for making all the steps of the casserole, some youtubers skip steps like mash potatoes because they already made a video on it , but it makes it easier for me when chefs include all the steps
Chances are he eats less than most people given the serving sizes he shows on his channel. Such as his claim that if you eat more than 2 pieces of fried chicken your day is over.
I'd recommend washing your brussel sprouts very well before cooking. Dirt, bugs, and grim get trapped in between the leaves - I always find bugs in mine... (I guess that's extra protein if you don't mind) I generally trim and half the whole lot then let them soak in cold water with veggie wash or baking soda for as long as it takes to heat up the oven. Drain then rinse several times.
I came back from college today and my mum already made this for dinner using the leftover chicken tandoori scraps, it's an absolutely wonderful recipe!!
My mother used to always make turkey stew with Thanksgiving leftovers. Turkey, gravy, potatoes, carrots, water, salt & pepper, and stuffing always went in to a huge pot and would last for at least 2 weeks after Thanksgiving. It was always better than the actual Thanksgiving meal and was perfect for cold weather!
I have a bag of frozen peas in my freezer that i have been slowly chipping away at, i love peas, so whenever i have a meal or even a tv dinner that i think needs a vegetable i will just heat some peas in a pot with water, drain, add butter, spices, and a healthy shake of parmasean.
"dad please, no more turkey pizza bread and white wine, we need to get out of this basement" "and i will let you out and NOOOO, WHITE WINE IS SUPERIOR"
Adam, I think the grainyness may be caused by the acid in the fruit juice (cider) curdling the milk you add. To solve this, either do not add the fruit juice, or wait until just before when things are already homogenized.
Yeah, that's not true. It's the Wondra. Wondra always does that, it just usually isn't as visually apparent in a darker sauce. Acid does indeed curdle milk, but that's not enough acid to do it.
I really feel sorry for you Adam. People seem to be interested in only mocking what you said. Only few appreciated what you made. I know I can never make what you made because money stops, but I watch your videos as they have clear instructions and are also ASMR. They help me calm down. Keep up your good work. More power to you!
Beautiful take on what my mother once called Icebox Stew. As you can no doubt tell she made a soup/stew with whatever we had - including mixing meats if need be. Usually put a LOT of barley in there too, since we didn't always have potatoes. Very "old world." (This looks much tastier haha)
I love doing stuff like this, our traditional after thanksgiving leftover meal is turkey casserole with cream of mushroom soup, leftover veggies, and usually egg noodles.
I was just finished doing cardio(I listen to podcasts when I exersize) , and a drop of sweat dropped onto my tablet and disliked the video. It probably my body saying the carb-pocalypse is coming.
In school I learned that there's a difference in salting something and seasoning something. Mash with salt added post boil only tastes salted. Mash with salt added during the boil and post boil tastes seasoned. Try it for yourself with half a potato in salted and non salted water.
1:03 I salt my water because I like how it helps bring out the flavor of the potatoes. I got converted to this method when I was making mashed potatoes for thanksgiving about 4 years ago and I haven't looked back. barely had to add any salt to the mashed potatoes after. all I really needed to add was pepper and garlic. after doing it this way, I found that when you add the salt while mashing the potatoes the salt is a lot more prominent tasting even if you don't add a lot. in the end do what you want to do, but don't be afraid to at least try salting the water you make your potatoes in.
from what i've found about doing a good mash, you put the potatoes in after preparing them into a pot of cool water straight from the tap and add a bit of salt to help prevent the bubble over, then turn the heat on and finish it pretty much the same way you do
Kind of reminds me of my mom's shepherd's pie but slightly different. Ground beef mixed with white peppered gravy, corn, peas, carrots, mashed potatoes, and cheese on top.
This looks very yummy, and I suggest making this, but for anyone who wants more leftover thanksgiving foods to make, here ya go!: Mayo Ham and dressing (stuffing) sandwich, add some gravy and some melted cheese, very nice Mayo Turkey and potato casserole sandwich, same thing add some gravy but melted cheese might taste gross on this, You may be asking "what is potato casserole?" Well it's basically a frozen bag of hash browns, (you can use potato chunks) and lots of cheese, deeper ingredients are: a whole bag of shredded cheddar, 2 cans of condensed milk, some seasoning, and you can add a meat like chicken if you want, but with turkey and ham as a main dish along side with this, I wouldn't recommend it, and add a tiny bit of the crispy pieces from your stuffing mixture, melt more cheddar on top, done, And the casserole sandwich, all casseroles you make plus a tiny bit of cheese and turkey, hope this helps a bit!
My grandmother made something along those lines. Whatever leftovers were in the fridge went in with a gravy. Could include a chicken wing , roast beef , whatever vegetables were left over , and whatever else was available. It was topped not with mashed potatoes , but biscuits. You never knew what you were going to find. She called it "Something Special'.
That looks so good! I'm a pot pie fan and this is a great looking pie. Plus it adds the shepherds pie taters! Gonna give it a try! I'll probably use a rotisserie chicken cause I'm not a gonna cook a turkey anytime soon. Thanks Adam.
Personally my favourite leftovers meal is turkey in an oven heated baguette with sauce or gravy. it's so tasty and simple I remember having it for a long time now after Christmas, I'll be blurry about the time is and when to eat "what's for lunch?" "We have turkey, gamon, and beef you could have those in a baguette" i always just have turkey it's the simple things sometimes
Ok listen hear dipshats I just got that ancient kisses commercial where all the kisses are different Christmas colors like green or red and the kisses move like Bells and play a quick Christmasy-tune. You know that one everyone grew up with. And it was the same one, the SAME EXACT commercial right from my childhood. And now I’m crying
