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.
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!
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.
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'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.
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.
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
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
Hi Man, it's Mike Florence and I hope you are well. I'm a seafood chef specializing in all kinds of shellfish, working in the county of Kent in England. This is THE MOST AWESOME chicken and bacon caersar wrap!!! Thanks sooooo much for the upload. Long may you run Man. See Ya, Mike.
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 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!
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?
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.
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!
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.
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.
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
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).
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.
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 🍻
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 grilled a wrap for the first time a little while ago, and it absolutely did elevate it to another level. Underrated step!
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
parchment paper, little bit of asiago, ceasar wrap down, asiago on top, wrap in paper, panini machine
great freaking recipe, one of my favorites
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!
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.
Normally I would look for an Alton Brown video to satiate my culinary urge, times are a changing. Great channel bud!
These new camera shots y’all are incorporating is absolutely the right move. I think you’re onto something that the show kinda needed. 👏🏻👏🏻
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) 😂
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
With the possible exception of "Good Eats" This is the best cooking show feel ever. Keep it up, Dudes!
You two are such dorks, which is why we love you.
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.
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.
Crouton is salad cookie
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!
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?
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.
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
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.
Hi Man, it's Mike Florence and I hope you are well. I'm a seafood chef specializing in all kinds of shellfish, working in the county of Kent in England. This is THE MOST AWESOME chicken and bacon caersar wrap!!! Thanks sooooo much for the upload. Long may you run Man. See Ya, Mike.
Hi Sony, thanks for picking me out as a winner. But I'm having difficulty contacting you with the link you've given me. MIke
I will never get over the 80's movie montage music. Cracks me up every time.
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.
Awesome recipe, thank you! I didn't make the wrap, just the Chicken Caesar Salad with the croutons. It was amazing!
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!
If youre not using the regianno stuff, just make sure its aged and you can see the delicious cheese crystals.
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.
Another show stopper recipe Sonny! My gawd you are hysterical! You and Marcus are both the perfect pair!
Yum! Looks so good and flavorful!
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?
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!!
The oils from a mortar and pestal are more in take rather than food processors or blenders which enhance the flavor better
Ive done these in bars before, instead of croutons i do long Parmigiano crisps , I like it with a cajun chicken.
Tnx for the mortar and pestle tip!
You're having so much fun with this, even more lately! Love it friend. Got some good ideas and random cravings from you.
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 "sick moves" over the chicken really cracked me up 😂
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.
You are the absolute best, Sonny.
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 🔥
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!
Never really cooked before but did two of your recipes and they turned out fantastic. Love the music on your videos too
Retired chef here. I will agree with and confirm your conclusion!
One of my fav recipes of yours
Definitely making that one, chicken marinade. Nom.
Looks amazing! Only change I would do is give it a Parmesan crust
I have the same mortar and pestle and i can confirm its a good one
"Olive oil becomes bitter" those little tidbits are priceless.
That was the most love that fridge has ever seen lol😂😂😂😂
Another work of perfection by Dude
This channel continues to give me ideas to utilize at my job. But also continues to make me laugh.
Does a mortar and pestle need to be seasoned like a wok or a cast iron skillet
I’ll take some!!
Hold my hand!!
This is what i needed in my life
That crouton free styling part was my favorite thing you’ve done lately! Haha
Do you put your food processor components in the dishwasher?
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 million ingredients later..."...
Starlight. STAR BRIGHT!!!
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)
What cutting board is that? The big wooden one. It looks really nice
Sweet flip 💯
I dig the Miami Vice music at the beginning.
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.
Maybe using a mortar and pestle for the marinade tastes better than using a processor because it doesn't generate any heat?
😂ABSOLUTELY LOVED THE 'B' SLAP AT THE END
GOTTA TRY THIS, TYFS
The BEST music
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?
The crouton has never had more love then that “crouton bit” 😅
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!!
That looks delicious. I’ll try that marinade. I’d probably add a medium boiled egg to that recipe as well 🤌
Great tip on the croutons ! I love making my own croutons! Spritz spritz😂😂
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
Could you make these ahead of time and freeze them?
Hey Sonny, one kind of steak I’ve really been loving lately is Pichana (Top sirloin cap) can you do a video on it?
This genuinely looks like the perfect recipe. Making a simpler version for my school lunch from now on
How’d you come up with kicking the sh&t out of your fridge 😂 honestly hilarious 😂
I will make this soon. Looks amazing, Sonny.
Pestle & mostar! very cute. Asian kitchen is not complete without them lol. Ours have passed owners through generations.
"Practice some sick moves next to your chicken."
Oh, you cunning linguist, you.
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).
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.
Chicken Ceasar Chimichanga ....... Love it. Not deep fried but still great
Sweet. How long will that Caesar dressing keep?
love the synthy goodness =)
Looks soooooooooooooooooooooooooooooo good
How long does the caesar last in the fridge?
i will have to try this! without the bacon for kosher and unfortunately without the croutons for my braces
I’ll take 3!
Alabama has entered the chat @6:20 😂😂
Love that 80s music! The food is good too. Lol
They should show the cleaning afterwards
Dynamic duo meater and eater
bruh already drooling at 10 seconds in
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 🍻