I realized, that why I love Adam's cooking videos is not just the food. I did make a couple of his recipes, and I loved them, but what I realized is he gave me courage to just be myself, have my own ideas and cook things my way instead of sticking to the recipe so strictly. Heck, I even modified his recipes to my own taste.
Szabo Arthur Yeah, well you don't have keyboard warriors analyzing everything you do. I also love it when you say "modified to my own taste". I always laugh when I read a comment about a video recipe and the writer asks "can I use this instead of that". Just DO IT and see. That's how to learn to cook. By cooking. And watching guys like Adam. It obvious that he has tried and failed many times before we see his finished recipe. You have to try things. And don't be afraid to stray. The keyboard warriors will never know.
Thanks to Adam, I have been making my own pizza for a few years now. The family likes it a lot. I have also tried spaghetti all'assasina, which I love, but the family is only lukewarm about.
He's definitely one of the most approachable foodtubers out there. He just presents all his recipes in such a down-to-earth, unpretentious way. Maybe because he's not actually a trained chef lmao.
I made this for my mother as she is constantly doing all of the housework and cooking for the family and I wanted to take care of her. She said it was the best food she has had in a long time and was very pleased. Thank you.
This kind of retro luxury food is fascinating to me. As a kid, I had corn chowder once at a hotel restaurant and thought it was the most glamorous food. (I'd love to see you do a chowder recipe in the summer)
Every time I sharpen mine, I'll give it at least a wipe on a damp cloth and you can literally see the shavings. You only need to see that once and you'll never forget to wash/wipe your knives after sharpening.
I grew up on this airline chicken. My dad was an executive for Pan American Airways and thus, traveled the world in the Golden Age of Flying, in the '50s - '60s. This chicken dish was perfection and difficult to choose between that and the Chateaubriand. Catering for Pan Am was by Maxim's of Paris, can you believe it and really was divine. At 10 y.o. I could tell the difference of a great or mediocre Bearnaise Sauce. Life went downhill after the Pan Am years! Heh!!!! Do make this dish. You'll love it, a low cost, high value meal for Valentine's Day to impress.
Adam: for your champ, cook the sliced green onions beforehand in the butter for the mashed potato; softens the onions and lessens the bite of allium. Us Irish will throw a handful of lightly cooked cabbage or curly kale in there too, alongside a handful of chopped parsley.
Adam, this is a great one! As a dark meat fan, rarely has a chicken breast looked so damned enticing as what you've made here. I'll be trying my own "airline breast" as soon as possible. Also, I really have to say I love your style of dropping critical little bits of info here and there that really help people like me improve my overall cooking. Those nuggets that you can apply everywhere are some of the best things about your videos.
On the subject of white meat, i've figured out that you can save an over cooked piece of chicken by massaging a little bit of butter into it. Yeah, everything is better with butter, I know, but it goes beyond just standard butter factor and improves texture a bit as well.
When I (briefly) worked at CookOut down here in the South, we would precook the chicken breasts for sandwiches and keep them in a third pan of melted butter to keep it moist. Worked like a a charm, definitely not healthy but hey neither was anything else we sold haha
The phrase "Here's how I'm making mash these days" implies Adam changes his method every so often, which means he doesn't get locked up in one method. Keep allowing your cooking to change!
Nice username Its been weird to me to see americans hating on air travel since as a kid i always loved air travel and looked forward to it, the food was always great and the airports were so cool i think this is mainly because i flew between large advanced airports like Ataturk and Baku airport meanwhile americans usually go to a random redneck towns airport
I just wanted to compliment you on how clever you are in sneaking in those adverts. Honestly, if you are especially clever with it, I leave them to run. I feel you've earned it. I just thought you should know your efforts don't go unappreciated 😊
At 6:53 you put your cooking fat down your sink drain. I've always been told not to do that, but I haven't done it so I don't know if it's bad for my drain. Moreover, I don't know if it's annoying for water treatment facilities. It'd be cool if you did a podcast segment or video about disposing of cooking fats!
You’re not suppose to. Fats float in the sewage and create giant “Fat bergs” that sanitation workers have to scrape out. I don’t know why Adam is doing this.
The thing about.sending down fats down the drain is that they cool quickly, grab onto the sides and stay there. Do that enough and you'll have a very solid blockage that's really annoying to clear out. As for disposability, I don't know where you live, but most if not all of European countries I've visited and lived in have a very robust recycling programme (much more than I know the US's to be) which includes readily available containers for people to put their fats in. I'm personally more annoyed at the obvious waste of those potato pieces that also went down the drain. I've recently watched some older videos and even the readiness to crack an egg over the sink and waste a perfectly good egg white was baffling to me. I'm always super careful when draining anything in the kitchen to avoid such things. No doubt people will debate whether any of this is practical, to which I say, I don't care. Do what you want but it's easy enough to do, it's barely an inconvenience on my part and it's definitely more rewarding knowing you're not literally throwing money out.
Nice work on showing how to cut up a whole bird, that's excellent info. I will note one thing - if you're planning to cut up whole chickens frequently (and by frequently I mean at least three times a month) it is WELL worth getting yourself some poultry shears just to make certain parts of disassembly easier. The good ones are 100% dishwasher safe and they make going through the joints on the bird EXTREMELY EASY. You'll still need a good knife for the remove of breast from ribcage, of course, but for myself, I don't think I'd ever bother cutting up a whole bird if I didn't have my shears... Others may differ with my opinion but I'm very interested in minimizing my opportunities to injure myself in the kitchen >.> I really like the bone sticking out, it's almost cartoonishly adorable and my husband and I both quite enjoy being "barbarians" who pick up our meat with our fingers, hehe (well, when there's bones to use thusly).
Watching Adam dump the grease into the sink sent off so many alarm bells in the back of my mind. Probably fine since it's not like... frying oil Edit: Yeah probably not. Dont dump that much fat out kids
@@ultraL2 Just get tongs and a few paper towels balled up. Mop the fat out and toss the towels. Really fast way to recycle and clean the pan for your next phase of the dish.
Hi Adam, great video as usual. I want to say I'm confused by what you said about using high heat will cause the chicken skin to stick. One of my staple one pot meals is Kenji's one pot chicken and with that he recommends starting at high heat to prevent sticking and I've never had issues. Any idea what's causing this opposite advice?
Both methods can result in non sticking chicken, however, if your chicken breast isn't thoroughly dry, then starting in a screaming hot pan will cause the skin to stick. in this case Adam added moisture (brine) to the chicken which will seep out during searing so in this case a cold pan works better.
@@LaggerSVK Yes, that's why Adam is great. That's how we learn. Too many TH-cam cooks who just pass on bad information they got from other TH-cam cooks.
In all kitchens I've known, we leave the meat on the drumstick, but will often "french" the bone, meaning to cut away the parts connecting the muscle to the part of the bone that sticks out, so it contracts while cooking into more easily eaten bites. It should still get fairly evenly cooked, as the drum barely touches the pan, so it should be more raw when going into the oven; in fact, the joint there can be deceptively hard to get to temp and not be bloody when cut into.
i love this style of retro kitschy french inspired food, but if you wanted to try a more "trendy" way to get really fancy white meat, chicken breast ballotines are great for that! Traditionally ballotines are stuffed with a chicken mousseline made from dark meat, which transports it from great to heavenly but i never really bother with that on a weeknight. I do seriously think butterflying it, rolling it up in plastic wrap and cooking it in poaching water before you sear it really helps you get standout white meat that isnt chalky and looks real pretty, there isn't too many other ways i can imagine to do that. I'd love to see something on it sometime! Edit: another reason i love them so much is cause even if you dont do the classic mousseline and stuff it with that, you can always stuff it with something before you roll it, dried fruits like apricots are cherries are some of my favourite to do
I’ve always heard that pouring fats down the drain was a bad idea, but haven’t properly researched the topic (though I have seen a few clogged grease traps). I’d be curious to hear what lead you to decide to not follow this piece of home-maintenance advice (assuming you’ve heard it, but I haven’t met anyone yet who hadn’t). If it’s clear to dump grease down the sink instead of into a rancid-smelling PB jar or a wasteful paper bowl with a paper bowl inside, It’d be quite convenient. Or maybe you just don’t mind calling the plumber every so often, which is fair.
In previous videos, I think his deep frying one, he has said never to pour fats, oils and grease down the drain as it'll clog the pipes. Maybe it's just a quantity thing, got a little excess oil in the pan? Not gonna kill you to pour that down the sink on a lazy weeknight but making a regular habit of it or doing it in large quantities is to be avoided? Not sure, would be a good question for one of his Q&As maybe!
@@pianoforte611 This exactly I live in Canada(Ontario) and my parents always told me never to pour any type of oil/fat down a drain. I have done it slightly before when being Lazy like Adam here but dont make it a habit
One thing I absolutely love doing for mashed potatoes, especially if i'm serving them with chicken, is to add some mustard. Dry yellow mustard is usually what I have on hand. It gives them a tinge of pungency that makes people fall in love.
I like how you keep your meals really simple. Meat, starch, on veg. One trap a lot of Western cuisine has fallen into is everything having LOTS of ingredients. Like a good stir fry can be beef, brocholli, rice and sauce. It’s all in the cooking and quality.
Decent job, Airline breast is a classic in Railroad Car Cuisine as well, and was also known at times as Hotel Breast as well. It was a classic for a reason, and a good technique for a fancy dinner at home, maybe even for Mom on Mother's Day. That said...I do believe that just leaving the wing bone meat on is just fine. Frenching the meat off the bone (terms to exposing part of the bone and removing all meat) is kinda unneccessary, you want to give the benefits on a wing to the breast.
Well you got me to sub on this one. I am a retired Flight attendant and I can tell you this is very close to how they made out chicken back in the 80’s….great job !
I have no idea why, Adam, but that fading cut when the chicken goes into the oven really stood out for some reason. I actually stopped what I was doing and took note.
This looks dope. I'm more and more convinced that buying chickens whole is always the way to go. Also, potato water in mashed potatoes instead of milk is a game-changer.
soup witch And having the odd pieces and the carcass to make broth with later is huge. One other thing, always also save some pasta water when boiling the pasta. A few splashes of that in your red sauce makes a world of difference in looks and mouthfeel. Makes it silkier.
Brined chicken is more jucy but also can get sort of a funky texture and the skin is sometimes a bit more likely to go flabby. When served with a pan sauce like he did here I often skipp that. The pan sauce or gravy (even just being a few spoonfulls) really is the star of the dish. If you are poor like me when you don't buy whole chickens and break them down the other way to get afordable bird is buying the mass produced and prebrined chicken. When it says it contains up to x% water or sodium added someone else in a bird processing factory already brined it. Honestly it makes such a small diffrence I rarely bother. I have had bird all kinds of ways and know the thermomoter is the most important thing. So long as the chicken is properly cooked and not overcooked the brine and the exact seasoning is trivial. Sometimes people (my self included) see these "best pratices" and go down craxy rabbit holes trying to reproduce the ultimate best version of a dinner when really it's just dinner and just focusing on 1) the doneness of the protien and 2)the seasonings you like will get you 95% of the way to perfect.
The solute takes LONGER to dissolve the more is already dissolved in the solvent. Heat speeds up dissolution, and to some degree also increases the total dissolvable capacity of the solvent. So you are quite right in saying it's just a matter of time before the salt and sugar fully dissolve. If you add enough solute, and dissolve it through heat, the solute may precipitate out as the solution cools.
I was looking for a good way to use a whole chicken, and while I'm confident about the legs and the wings, I was a bit iffy on the breasts. Looks like I have a new recipe to try!
Great video! What about dry vs wet brine? Does that make a noticeable difference? I tend to dry brine nearly everything because I was told a wet brine adds too much moisture and seems like more of a hassle.
@@diannt9583 You don't need excess salt to brine. The point is just for the salt to penetrate down all the way into the protein so you're not just eating something that's seasoned on the outside but bland on the inside. Probably not important if you're covering it with a sauce anyway.
@@diannt9583 When I dry brine, I only do about 2% overnight so it can't get too salty. It's basically the normal salt amount, it just gets the extra time to absorb the salt.
Good timing, making chicken, sausage, and shrimp gumbo this weekend. The chicken is boneless thighs but I can probably use the same method as in the video.
I also use the potato water instead of milk, since the taste become much more potatoey. I even reduce the water so that I keep all the potato flavors by pouring in everything. But I am a bit curious about what would happen if you boiled the potatoes in milk. Maybe the best of two worlds. Btw, I accidentely forgot the stove and boild the potatoes so that all water was gone. The mash became quite gluey. Is this related to boiling the potatoes to long?
I'm curious about your comment on flavour molecule's diffusing across cell membranes Adam - I have a hunch that sucrose doesn't passively diffuse across cell membranes and usually requires membrane transport proteins. Then again I haven't read any papers on the subject so I'd be curious!
In culinary school they taught us to cut in a circle around the far side of the drum first. Then to snap the flat off leaving a clean bone. Rather than cutting off the rest of the drum we scrape down against the bone pushing the drum meat into the breast leaving a clean bone and saving the wing meat.
Surprised that he cooks it all the way to 160, you can cook white meat to 145 as long as you let it rest for 10 minutes afterwards. Source is J Kenji, and it really has made a substantial difference in the quality of my white meat.
Hey Adam, next time you are making mashed potatoes, try adding some cumin to it. My dad made some for me a year ago and i swear it was the best tasting mash i have ever consumed.
I'd like to make this but I live in an apartment with a poorly placed smoke alarm which ALWAYS goes off if the oven is above 375, which makes the oven completely unusable.
In Poland to make mashed potatoes we peel them, boil them and mash them, no butter or seasoning except salt in the boil water. Try it and tell us what you think of this much simpler method.
also we often garnish it with dill, and usually pour some amount of grease from the meat or some sauce on top after plating, just so other people don't accuse us of being bland
Offtopic sorry but can someone help me please. I made goose breast twice. The First time I put it in my Miele Steamer oven with sousvide function. The Setting was 160 for 7 hours and the goose breast was very dry, not good at all. Yesterday I made the other half of the goose breast and setting was 140 for 3 hours and it ended up moist and juicy but very very tough and almost impossible to eat. I dry brined both breasts overnight. What did I wrong and is goose breast a cut to braise even it has almost zero intramuscular fat? Thank you very much for your help. I appreciate every tip and suggestion
Hey all, is that little knife sharpener he used at the beinging any good for say a chefs knife? or varying knife sizes? I think my knives need sharpening but I don't want to get the whole stone setup going. Needs something simple, quick, and effective for basic home cooking.
No, it's not. Noone should use this type of sharpener on any knife that's worth more than a couple of dollars, because those sharpeners chip the blade. The simple, quick and cheap lifehack is to use the unglazed bottom of a plate/bowl as a whetstone.
Hi Adam, cool recipe, but I have a question regarding the fats - if you are going to add butter to frying either way then why start off with olive oil?
Sauces are something that I want to understand and master. From a simple sauce like is on this chicken to asian sauces used in Gen Tso. I will be trying this one tomorrow.
Try making a classic beurre blanc without using heavy cream as a crutch. Figuring out how to emulsify the butter and not have the sauce break will help train your brain in that direction.
hey I have a question. I was taught that when you use a sharpener like that, you only run it once or twice or it gets hot and ruins the heat treatment on the edge of the blade. is that true? i noticed you ran it a few times.
Sitting in the Knoxville airport watching this at Ruby Tuesdays. I see no chicken in my future on the way to Chicago. Some things should be revived… such as good airline food😢
I had leftover chicken breast, shredded it and put it in a vinegary salad dressing for tomorrow. Does vinegar still denature protein further after its been cooked?
Can you try steaming the potatoes? The steam has more energy than the boiling water so you save energy and water that way cause you dont need that much water
Adam pouring the oil down the drain like he’s renting this home or something 💀
Seriously it's like he wanted to prove a point or something lol
He has a grease trap
I clenched a little when I saw that, he better have some vinegar and baking soda ready!
@@simonh2734 does he
@@PunultimateGamer vinegar and baking soda won't touch a fatberg. You need lye or similar strong base.
I realized, that why I love Adam's cooking videos is not just the food. I did make a couple of his recipes, and I loved them, but what I realized is he gave me courage to just be myself, have my own ideas and cook things my way instead of sticking to the recipe so strictly. Heck, I even modified his recipes to my own taste.
Szabo Arthur Yeah, well you don't have keyboard warriors analyzing everything you do. I also love it when you say "modified to my own taste". I always laugh when I read a comment about a video recipe and the writer asks "can I use this instead of that". Just DO IT and see. That's how to learn to cook. By cooking. And watching guys like Adam. It obvious that he has tried and failed many times before we see his finished recipe. You have to try things. And don't be afraid to stray. The keyboard warriors will never know.
Thanks to Adam, I have been making my own pizza for a few years now. The family likes it a lot. I have also tried spaghetti all'assasina, which I love, but the family is only lukewarm about.
He's definitely one of the most approachable foodtubers out there. He just presents all his recipes in such a down-to-earth, unpretentious way. Maybe because he's not actually a trained chef lmao.
I made this for my mother as she is constantly doing all of the housework and cooking for the family and I wanted to take care of her. She said it was the best food she has had in a long time and was very pleased. Thank you.
This kind of retro luxury food is fascinating to me. As a kid, I had corn chowder once at a hotel restaurant and thought it was the most glamorous food. (I'd love to see you do a chowder recipe in the summer)
If you like potatoes, check out Parisian potatoes, or Hasselback potatoes -- both have a classy look.
want u
Corn chowder can be amazing.... particularly during fresh sweet corn season!
Mae pfp spotted 🔥 huge w
@@quailmint8015 That is indeed a huge W
I was just telling my wife how smaller is better for boning work, thanks Adam for confirming!
Idk that knife looked average-sized to me
Yeah, a smaller 8"-10" knife is really all you need. ;)
fun fact, the US Military once planned to airdrop extra large "protection" labled as medium over the Soviet Union to damage morale
can confirm--I have a small wife
yes, i had to convince my wife 3 inches is average
I love his no fuss, no bullshit. Straight in to the content attitude.
I've been following him for a good 3 or 4 years basically because of this
And because he stays focused on the cience behing food
to think though that all this comes from many hours of food science when he isn't recording.
best avoid his podcasts then…
@@lilms4062what does he do on his podcast?
@@johnlukecampbell3140 long content 😘
Washing the metal shavings was the thing I was waiting for, most people never think about those shavings
Every time I sharpen mine, I'll give it at least a wipe on a damp cloth and you can literally see the shavings. You only need to see that once and you'll never forget to wash/wipe your knives after sharpening.
@@magnusbruce4051 exactly
I never see people doing that, except you and Adam
You're kidding, who wouldn't do that?
But the shavings are the best part, they taste so good
I got super nervous waiting for it
I grew up on this airline chicken. My dad was an executive for Pan American Airways and thus, traveled the world in the Golden Age of Flying, in the '50s - '60s. This chicken dish was perfection and difficult to choose between that and the Chateaubriand. Catering for Pan Am was by Maxim's of Paris, can you believe it and really was divine. At 10 y.o. I could tell the difference of a great or mediocre Bearnaise Sauce. Life went downhill after the Pan Am years! Heh!!!! Do make this dish. You'll love it, a low cost, high value meal for Valentine's Day to impress.
Adam: for your champ, cook the sliced green onions beforehand in the butter for the mashed potato; softens the onions and lessens the bite of allium. Us Irish will throw a handful of lightly cooked cabbage or curly kale in there too, alongside a handful of chopped parsley.
Adam, this is a great one! As a dark meat fan, rarely has a chicken breast looked so damned enticing as what you've made here. I'll be trying my own "airline breast" as soon as possible. Also, I really have to say I love your style of dropping critical little bits of info here and there that really help people like me improve my overall cooking. Those nuggets that you can apply everywhere are some of the best things about your videos.
On the subject of white meat, i've figured out that you can save an over cooked piece of chicken by massaging a little bit of butter into it. Yeah, everything is better with butter, I know, but it goes beyond just standard butter factor and improves texture a bit as well.
When I (briefly) worked at CookOut down here in the South, we would precook the chicken breasts for sandwiches and keep them in a third pan of melted butter to keep it moist. Worked like a a charm, definitely not healthy but hey neither was anything else we sold haha
Honestly I fuck with overcooked chicken from time to time. Nice change in texture, keeps the experience fresh.
Do you cut it first? Or just massage butter into a whole cooked piece of chicken?
@@chukyuniqul fr if you pull the chicken breast into strings
@@matthewzaloudek For smaller pieces like tenders, massaging the outside it fine. For a whole breast, I would slice it first.
The phrase "Here's how I'm making mash these days" implies Adam changes his method every so often, which means he doesn't get locked up in one method. Keep allowing your cooking to change!
Where would we be without someone to explain the obvious.
@@rabid_si doomed
@@rabid_si some people just like to look at their own text. So don't be too hard on them.
@@rabid_si Close your basement door .....
"It's from the days when we associated air travel with luxury not misery."
This made me laugh quite a bit
It so true though.
It makes me think of space travel, which seems to be the next iteration of this theme 😂
Nice username
Its been weird to me to see americans hating on air travel since as a kid i always loved air travel and looked forward to it, the food was always great and the airports were so cool i think this is mainly because i flew between large advanced airports like Ataturk and Baku airport meanwhile americans usually go to a random redneck towns airport
@@mrnorthz9373 yes, I'm not American so I don't associate air travel with misery, however I certainly don't associate it with good food
@@alinaqirizvi1441 idk turkish had some nice food in economy around 2010s thats when i last flied
I just wanted to compliment you on how clever you are in sneaking in those adverts. Honestly, if you are especially clever with it, I leave them to run. I feel you've earned it. I just thought you should know your efforts don't go unappreciated 😊
At 6:53 you put your cooking fat down your sink drain. I've always been told not to do that, but I haven't done it so I don't know if it's bad for my drain. Moreover, I don't know if it's annoying for water treatment facilities. It'd be cool if you did a podcast segment or video about disposing of cooking fats!
You’re not suppose to. Fats float in the sewage and create giant “Fat bergs” that sanitation workers have to scrape out. I don’t know why Adam is doing this.
This is definitely not good. If it clogs up with (too much) oil/grease, I can even get a fine from here.
Having spent yesterday afternoon rodding the outside drain clear of fat I'd not recommend pouring fat down the drain, even mixed with detergent
I agree, I want a video or a segment on it. He did one on not cleaning raw meat in the sink, so i'm interested in this discrepancy...
The thing about.sending down fats down the drain is that they cool quickly, grab onto the sides and stay there. Do that enough and you'll have a very solid blockage that's really annoying to clear out.
As for disposability, I don't know where you live, but most if not all of European countries I've visited and lived in have a very robust recycling programme (much more than I know the US's to be) which includes readily available containers for people to put their fats in.
I'm personally more annoyed at the obvious waste of those potato pieces that also went down the drain. I've recently watched some older videos and even the readiness to crack an egg over the sink and waste a perfectly good egg white was baffling to me. I'm always super careful when draining anything in the kitchen to avoid such things.
No doubt people will debate whether any of this is practical, to which I say, I don't care. Do what you want but it's easy enough to do, it's barely an inconvenience on my part and it's definitely more rewarding knowing you're not literally throwing money out.
Nice work on showing how to cut up a whole bird, that's excellent info. I will note one thing - if you're planning to cut up whole chickens frequently (and by frequently I mean at least three times a month) it is WELL worth getting yourself some poultry shears just to make certain parts of disassembly easier. The good ones are 100% dishwasher safe and they make going through the joints on the bird EXTREMELY EASY. You'll still need a good knife for the remove of breast from ribcage, of course, but for myself, I don't think I'd ever bother cutting up a whole bird if I didn't have my shears... Others may differ with my opinion but I'm very interested in minimizing my opportunities to injure myself in the kitchen >.>
I really like the bone sticking out, it's almost cartoonishly adorable and my husband and I both quite enjoy being "barbarians" who pick up our meat with our fingers, hehe (well, when there's bones to use thusly).
Watching Adam dump the grease into the sink sent off so many alarm bells in the back of my mind.
Probably fine since it's not like... frying oil
Edit: Yeah probably not. Dont dump that much fat out kids
its not fine. it clogs up the entire sewer system
let it cool then place in a container than throw away
Adam is trying to make a fatberg.
@@ultraL2 Just get tongs and a few paper towels balled up. Mop the fat out and toss the towels. Really fast way to recycle and clean the pan for your next phase of the dish.
@@ultraL2 then, not than.
if anything grease is worse than oil because it's solid at room temp.
both will get clogged in the pipes but the grease even sooner
Hi Adam, great video as usual. I want to say I'm confused by what you said about using high heat will cause the chicken skin to stick. One of my staple one pot meals is Kenji's one pot chicken and with that he recommends starting at high heat to prevent sticking and I've never had issues. Any idea what's causing this opposite advice?
Both methods can result in non sticking chicken, however, if your chicken breast isn't thoroughly dry, then starting in a screaming hot pan will cause the skin to stick. in this case Adam added moisture (brine) to the chicken which will seep out during searing so in this case a cold pan works better.
@@808allday7 I like it when someone can really give the reasons behind some logic
@@LaggerSVK Yes, that's why Adam is great. That's how we learn. Too many TH-cam cooks who just pass on bad information they got from other TH-cam cooks.
4:11 Adam lauds the advantage of not having leftover ingredients while a large appeal of his channel is figuring out what to do with those leftovers
The ideal vs the reality
well yeah theres two types
In all kitchens I've known, we leave the meat on the drumstick, but will often "french" the bone, meaning to cut away the parts connecting the muscle to the part of the bone that sticks out, so it contracts while cooking into more easily eaten bites. It should still get fairly evenly cooked, as the drum barely touches the pan, so it should be more raw when going into the oven; in fact, the joint there can be deceptively hard to get to temp and not be bloody when cut into.
Great vid once again Adam but 6:56 shocked me! You just pour your grease straight down the drain like that?!?
i love this style of retro kitschy french inspired food, but if you wanted to try a more "trendy" way to get really fancy white meat, chicken breast ballotines are great for that! Traditionally ballotines are stuffed with a chicken mousseline made from dark meat, which transports it from great to heavenly but i never really bother with that on a weeknight. I do seriously think butterflying it, rolling it up in plastic wrap and cooking it in poaching water before you sear it really helps you get standout white meat that isnt chalky and looks real pretty, there isn't too many other ways i can imagine to do that. I'd love to see something on it sometime!
Edit: another reason i love them so much is cause even if you dont do the classic mousseline and stuff it with that, you can always stuff it with something before you roll it, dried fruits like apricots are cherries are some of my favourite to do
French pan sauce - a whole episode please. :) This one looks great. I've been working on them as recipes and try freehand sometimes.
darold1966 Good idea. They look so easy, but there are so many ways to screw them up. At least I've found many.
I’ve always heard that pouring fats down the drain was a bad idea, but haven’t properly researched the topic (though I have seen a few clogged grease traps). I’d be curious to hear what lead you to decide to not follow this piece of home-maintenance advice (assuming you’ve heard it, but I haven’t met anyone yet who hadn’t). If it’s clear to dump grease down the sink instead of into a rancid-smelling PB jar or a wasteful paper bowl with a paper bowl inside, It’d be quite convenient. Or maybe you just don’t mind calling the plumber every so often, which is fair.
It's probably less of an issue in 85 degree Tennessee weather. I wouldn't do it winter.
In previous videos, I think his deep frying one, he has said never to pour fats, oils and grease down the drain as it'll clog the pipes. Maybe it's just a quantity thing, got a little excess oil in the pan? Not gonna kill you to pour that down the sink on a lazy weeknight but making a regular habit of it or doing it in large quantities is to be avoided? Not sure, would be a good question for one of his Q&As maybe!
@@pianoforte611 This exactly I live in Canada(Ontario) and my parents always told me never to pour any type of oil/fat down a drain. I have done it slightly before when being Lazy like Adam here but dont make it a habit
Keep your jar in the freezer.
Nothing will happen if you are cooking for family of 4 on daily basis.
Commercial kitchens must use oil- catcher in the drain system.
One thing I absolutely love doing for mashed potatoes, especially if i'm serving them with chicken, is to add some mustard. Dry yellow mustard is usually what I have on hand. It gives them a tinge of pungency that makes people fall in love.
A teensy bit of horseradish works well, too.
Or nutmeg. Something with a bit of a hit to the nose seems to do wonders to what could be perceived as bland.
That's interesting, I'll try that. And the other replies too
I like how you keep your meals really simple. Meat, starch, on veg. One trap a lot of Western cuisine has fallen into is everything having LOTS of ingredients. Like a good stir fry can be beef, brocholli, rice and sauce. It’s all in the cooking and quality.
Bruh what is this comment lol
a bit weird with the wording but yeah every time i look up a recipe it has too many ingredients
@@eltiolavara9 sorry typos all over the place!
Decent job, Airline breast is a classic in Railroad Car Cuisine as well, and was also known at times as Hotel Breast as well. It was a classic for a reason, and a good technique for a fancy dinner at home, maybe even for Mom on Mother's Day.
That said...I do believe that just leaving the wing bone meat on is just fine. Frenching the meat off the bone (terms to exposing part of the bone and removing all meat) is kinda unneccessary, you want to give the benefits on a wing to the breast.
Adam coming in clutch with a Wednesday upload! Yes!
5:52 Adam is the only chef I know who says "looks super sexy, feels super sexy" while looking at chicken meat
go away
I guess he's a basted breast man.
Nigella Lawson would be proud
Well you got me to sub on this one. I am a retired Flight attendant and I can tell you this is very close to how they made out chicken back in the 80’s….great job !
I have no idea why, Adam, but that fading cut when the chicken goes into the oven really stood out for some reason. I actually stopped what I was doing and took note.
Not really a food question, but is it OK to pour fat directly into the sink? I thought it clogged sinks 6:53
No, it's not. It probably won't clog your sink, but it will clog the system further down, which creates problems for everyone.
It's no bueno
Chicken is cool.
Only if you leave it in the fridge over night after cooking
I agree, chicken is indeed cool
fake
Where is the vinegar leg?
@@JKOOLDK vinegar leg is on the right. I repeat vinegar leg is on the right
This looks dope. I'm more and more convinced that buying chickens whole is always the way to go. Also, potato water in mashed potatoes instead of milk is a game-changer.
soup witch And having the odd pieces and the carcass to make broth with later is huge. One other thing, always also save some pasta water when boiling the pasta. A few splashes of that in your red sauce makes a world of difference in looks and mouthfeel. Makes it silkier.
It often is for some people
Brined chicken is more jucy but also can get sort of a funky texture and the skin is sometimes a bit more likely to go flabby. When served with a pan sauce like he did here I often skipp that. The pan sauce or gravy (even just being a few spoonfulls) really is the star of the dish. If you are poor like me when you don't buy whole chickens and break them down the other way to get afordable bird is buying the mass produced and prebrined chicken. When it says it contains up to x% water or sodium added someone else in a bird processing factory already brined it. Honestly it makes such a small diffrence I rarely bother. I have had bird all kinds of ways and know the thermomoter is the most important thing. So long as the chicken is properly cooked and not overcooked the brine and the exact seasoning is trivial. Sometimes people (my self included) see these "best pratices" and go down craxy rabbit holes trying to reproduce the ultimate best version of a dinner when really it's just dinner and just focusing on 1) the doneness of the protien and 2)the seasonings you like will get you 95% of the way to perfect.
I love how passive aggressive Adam was about putting the chicken in a brine, lol. I feel him there.
Adam isn't afraid of stating his opinions but that's because he has given them a lot of thought and often experimentation.
6:50 this moment gives me heart attack. How dare you throw away this godly flawors Adam!
bro you really just busted out some champ at the end of that and gave Ireland a shout out. Adam you are class, i am going to make this for my woman
The solute takes LONGER to dissolve the more is already dissolved in the solvent. Heat speeds up dissolution, and to some degree also increases the total dissolvable capacity of the solvent. So you are quite right in saying it's just a matter of time before the salt and sugar fully dissolve. If you add enough solute, and dissolve it through heat, the solute may precipitate out as the solution cools.
I was looking for a good way to use a whole chicken, and while I'm confident about the legs and the wings, I was a bit iffy on the breasts. Looks like I have a new recipe to try!
Try searching for crystal chicken--it sounds unbelievable but it really works!
Great video! What about dry vs wet brine? Does that make a noticeable difference? I tend to dry brine nearly everything because I was told a wet brine adds too much moisture and seems like more of a hassle.
He made a video on this just go search for it, as usual he does a ton of different experiments
I tend not to brine anything. Dry or wet. Don't care for all that excess salt. Maybe if I were making a ham...
@@diannt9583 You don't need excess salt to brine. The point is just for the salt to penetrate down all the way into the protein so you're not just eating something that's seasoned on the outside but bland on the inside. Probably not important if you're covering it with a sauce anyway.
@@diannt9583 When I dry brine, I only do about 2% overnight so it can't get too salty. It's basically the normal salt amount, it just gets the extra time to absorb the salt.
We made the best turkey for 2 years now because of your videos. Thank you for this recipe too my husband and I appreciate it :3.
Why not dry brine? Uses less salt; just as juicy and you get amazing crispy edges.
Good timing, making chicken, sausage, and shrimp gumbo this weekend. The chicken is boneless thighs but I can probably use the same method as in the video.
Question: Will margarine or a non-dairy butter substitute emulsify into the sauce similiarly to regular butter? Or no?
Hydrogenated vegetable oil works great
Great video Adam
I also use the potato water instead of milk, since the taste become much more potatoey. I even reduce the water so that I keep all the potato flavors by pouring in everything. But I am a bit curious about what would happen if you boiled the potatoes in milk. Maybe the best of two worlds. Btw, I accidentely forgot the stove and boild the potatoes so that all water was gone. The mash became quite gluey. Is this related to boiling the potatoes to long?
as someone who relies on a cranky old drain with no grinder, I was super triggered when he poured all that grease into his sink.
I once had to clear a drain after a roommate poured bacon grease down it. I boiled a big pot of water and poured it in the sink.
oh fucking relax. the dawn cleaning the sink will completely break up that tiny amount of oil into nothing.
fail, I have a symbiotic relationship with my tiny old drain. even minor hiccups in its function slow me down in the kitchen.
That video had a beautifully efficient scrip and presentation!
"Why I oil my sink. NOT my meat" coming soon?
6:55 "not my problem"
discoverplumbingandrooter.com/wp-content/uploads/2020/08/old-oil-poured-into-kitchen-sink.jpg
Just wondering, why do you wet brine rather than dry? Imo dry brine has a better flavour, browns faster and takes less space to boot.
Ngl, Adam has some of the smoothest sponsor segues on TH-cam
I'm curious about your comment on flavour molecule's diffusing across cell membranes Adam - I have a hunch that sucrose doesn't passively diffuse across cell membranes and usually requires membrane transport proteins. Then again I haven't read any papers on the subject so I'd be curious!
The base concept is diffusion i believe and i have no more information on that subject
@@bluecatdk Osmosis is the movement of water not solutes my friend
@@razor5cl you’re right
In culinary school they taught us to cut in a circle around the far side of the drum first. Then to snap the flat off leaving a clean bone. Rather than cutting off the rest of the drum we scrape down against the bone pushing the drum meat into the breast leaving a clean bone and saving the wing meat.
I just cut off the wings for, well, Buffalo wings. No pushing nor prodding anywhere.
Surprised that he cooks it all the way to 160, you can cook white meat to 145 as long as you let it rest for 10 minutes afterwards. Source is J Kenji, and it really has made a substantial difference in the quality of my white meat.
5:55 Adam Ragusea when your parents walk in
Ad is 3:22 - 4:30
Hey Adam, next time you are making mashed potatoes, try adding some cumin to it. My dad made some for me a year ago and i swear it was the best tasting mash i have ever consumed.
Or, try ground nutmeg!
@@diannt9583 Hell yeah
I'd like to make this but I live in an apartment with a poorly placed smoke alarm which ALWAYS goes off if the oven is above 375, which makes the oven completely unusable.
1:32 NOW WE'LL FLIP THE BIRD
I love chicken adam! Thanks for this!
In Poland to make mashed potatoes we peel them, boil them and mash them, no butter or seasoning except salt in the boil water. Try it and tell us what you think of this much simpler method.
also we often garnish it with dill, and usually pour some amount of grease from the meat or some sauce on top after plating, just so other people don't accuse us of being bland
And now I'm salivating... thank goodness it is time for the lunch break.
Doesn't oil down the drain clog the pipes?
adam used to mock people who saved bones for stock, glad hes seen the error of his ways lmao
Oh no, oil in the sink...
I love the "no bs"-approach to this video
Offtopic sorry but can someone help me please. I made goose breast twice. The First time I put it in my Miele Steamer oven with sousvide function. The Setting was 160 for 7 hours and the goose breast was very dry, not good at all. Yesterday I made the other half of the goose breast and setting was 140 for 3 hours and it ended up moist and juicy but very very tough and almost impossible to eat. I dry brined both breasts overnight. What did I wrong and is goose breast a cut to braise even it has almost zero intramuscular fat? Thank you very much for your help. I appreciate every tip and suggestion
Chicken breast and a pan sauce is my favorite dinner protein.
Hey all, is that little knife sharpener he used at the beinging any good for say a chefs knife? or varying knife sizes? I think my knives need sharpening but I don't want to get the whole stone setup going. Needs something simple, quick, and effective for basic home cooking.
No, it's not.
Noone should use this type of sharpener on any knife that's worth more than a couple of dollars, because those sharpeners chip the blade.
The simple, quick and cheap lifehack is to use the unglazed bottom of a plate/bowl as a whetstone.
Hi Adam,
cool recipe, but I have a question regarding the fats - if you are going to add butter to frying either way then why start off with olive oil?
Butter tends to burn much easier
so it doesnt stick when he put it in cold
8:39 IMPORTANT: the cup will be PIPING HOT after pouring the potato boil water into it. Make sure to use a towel or something.
Hey Adam! Do you pour grease down the drain just like that? I thought it would clog the pipes because once fat cools it hardens.
Hey Adam, do you have a video on whether salt brining does anything? Or it's option versus marinating or something like that?
is he fr dumping cooking oil into his drain at 6:55
Sauces are something that I want to understand and master. From a simple sauce like is on this chicken to asian sauces used in Gen Tso. I will be trying this one tomorrow.
Try making a classic beurre blanc without using heavy cream as a crutch. Figuring out how to emulsify the butter and not have the sauce break will help train your brain in that direction.
For a 10% salt brine solution, shouldn't it be 9 parts water and 1 part salt, instead of 10 parts water and 1 part salt like Adam did in the video?
It's 10% of the total volume of water, so he did it right
Anyone else was thinking that the knife sharpening-thing would be todays sponsor?
Michigan/HOMES shirt spotted. Thank you Adam for wearing it
That poultry-brine is actually a fine place to Summon Forth The Upside-Down Bear, don'cha know.
Ah yes, i was looking for a potential recipe to start practicing poultry carving on.
Thanks!
hey I have a question. I was taught that when you use a sharpener like that, you only run it once or twice or it gets hot and ruins the heat treatment on the edge of the blade. is that true? i noticed you ran it a few times.
No salt in the mash? (Assuming because of the copius amounts of salted butter)
I could be wrong but I think those are called "supremes" over here (in Englandshire, UK)
Diana Ross was known for demanding this dish on all of her flights.
@@hxhdfjifzirstc894 👏👏
The best part of airline chx is calling it _"airplane chicken"_ when speaking to your executive chef just to watch them roll their eyes.
Adam casually teaching everyone how to flip the bird. 😅
Only on this channel, a crash course in chicken butchery for a quick recipe.
Every once in a while, Adam just uploads a recipe that he admits isn't that good. What the hell?
i love the oyster part of the chicken 😫
Hi, Adam (or knowledgeable commenters); what's the point of brining the chicken? I don't think I've ever seen it done before over here in the UK.
Brines tenderize the meat on top of enhancing flavor.
I mean, he says it in the video. It seasons the inside of the meat, and it makes it hold onto more juices during cooking. Not much else to it.
@@tmlawson751 Ah, cool. Thanks Tim.
Tenderizes it. But also adds too much saltiness. You may need to balance this out in your own kitchen to your own tastes.
Please, search "suprema a la maryland" from Argentina...
Is a chicken cutlet, with many "toppings" including fried banana.
Green onions in mashed potatoes, never thought of that but I’m sure it’s delicious!
Sitting in the Knoxville airport watching this at Ruby Tuesdays. I see no chicken in my future on the way to Chicago. Some things should be revived… such as good airline food😢
I had leftover chicken breast, shredded it and put it in a vinegary salad dressing for tomorrow. Does vinegar still denature protein further after its been cooked?
No. The heat of cooking has already done that.
Looks like you've done it again - it's another of your "Gotta Try This Recipes"!!
What's the deal with airline food?
This apparently.
Can you try steaming the potatoes? The steam has more energy than the boiling water so you save energy and water that way cause you dont need that much water
What would be a good alternative to the butter for basting and finishing off sauces? Asking because of allergies.
Margarine? I Can't Believe it's Not Butter?
@@hxhdfjifzirstc894 What allergies? Are you lactose intolerant? Clarified Butter/Ghee will give you a similar flavour with no lactose.
Butter in the sink :o
Isnt that bad for the pipes?