Q: Why did you season the outside of the roast, when in your recent honey-mustard chicken video you argued so vociferously in favor of only seasoning the pan sauce? th-cam.com/video/7HXqkjWS2po/w-d-xo.html A: I seasoned the outside of this roast because I did not return it cook in pan sauce (which would dissolve any exterior seasoning on the meat into the sauce anyway) and because this is not a dish in which you can count on every bite being covered in sauce. Some people might like more sauce on their slices, some people might like less, some people might not like any. Q: Why did you pronounce those French food names the way you did? A: Because I think if I affected a French accent when pronouncing French food words, I would sound like an even more insufferable tool than I already do. This is how you say these words with an American accent. When French people say American words with a French accent, we don't get all huffy; we think it's sexy. Q: Have you changed the capitalization of your video titles? A: Yes, I've decided to switch from title case to sentence case. I think title case is too formal for TH-cam.
"That's called silver skin and pretty sure you can make violin string with it." Yes, they're called gut strings. They give a warm sound but they wear out more.
So weird that tenderloin is so expensive when it has no flavor. Feel like I want to try this with another peice of meat. Sous Vide it to get it like a tenderloin, reverse sear it, and then dump in all the juices from the bag into the pan and continue with the shallots and demi glace.
Why are you reverse searing after having it sous vide? Cook it sous vide, searing quick and hot and thats done. Reverse searing would be bringing it up to desired temp in an oven or indirect heat and then searing it in then pan or direct heat. But sous vide does already the first part. The reason beef tenderloin is so expensive is because it is a muscle of the animal which is used rarely hence the tenderness plus its rare. The 2 things combined is pretty much the reason. The reason of this cut to he in this dish is that the sauce he used is extremly rich, the gratin is rich too, using a strong beef flavored fatty part like a ribroast would be suuuuper strong.
First I wondered how you keep the sauce from splitting without a roux or something but I realized it because you cook the potatoes in it the starch keeps it from happening. genius
Professor Adam - Say it again! Students - It is a perfect binary system in which the meat provides the structure and nutrition and the gravy provides the flavor. Professor Adam - You're goddam right.
Could not agree more about the Bourdain. I’ve listened to kitchen confidential 4 times now and its pure magic. I think the best book about cooking, eating and traveling. After reading it I was very excited to see Adams recipe for demi glace as it was so central to bourdain’s cooking at Les Halles
We’ve been making dauphinois for years and they’ve never tasted as good as making these Gratin potatoes as per the video. Leaving them to sit for 30 mins as well. Perfection. Thank you 😃
I love how you use as few tools as possible, so everyone can make it. Honestly this is one of the best food channels out there, and one of my favorites. Through all the memes, I honestly love this channel.
Foremost- love the way you don’t spend 2 minutes introducing yourself and what you are going to do. Secondly and more important; you moved right to content, quick descriptions, excellent film, great explanation, and very accurate cooking technique - I am a FAN!
I have some Demi in the freezer I’ve been “jugeing” up sauces with for the past month. Liquid gold. I’ve actually made some with chicken wings and turkey wings that I feel could take on any veal Demi. Also, this video got me to purchase both his audiobooks, so there’s that.
Hi, just some info, the switch only comes with red and blue joycons, you can buy other joy con colors separately, but the switch only comes with those too, so anyone who buys a switch, will have the same colors as you,
I made this and it was *amazing* but I did a few modifications. 1. I made the gratin without garlic, and put butter instead (I put less cream) 2. I replaced the green onions with rice. 3. I didn't make borderlaise sauce. 4. I used a cut of wagyu.
I normally serve roasted prime rib for Christmas dinner. I like the idea of tenderloin instead. Also, i haven't made demi in ages, so i think it's time to try the chicken wings and beef shank method. Love the science of these vids.
Spring onions are very underrated in the common household. We tend to eat them raw with lentil soup and other stews, but grilling or frying them is fine too.
We just had a car accident like 5 minutes ago in front of my house but thank god I got you notification because your videos help me when I'm frustrated.
Taste is subjective ofcourse but I think the natural sweetness of carrots make it too similar in taste when it comes to this dish, you (or at least I) need something sharp in taste to contrast the flavors provided by the dauce, gratin and meat
Center cut is so much more expensive I don't think it's worth it. I was discouraged by the sauce in your intro as I typically do a dry seasoning that works out quite nice but after watching the video I am sold. Really enjoyed this and will definitely try next time I splurge on a tenderloin.
I do something very similar with potatoes, but opt to add less salt for a pack of French opinion soup mix mixed with with the heavy cream. Still add the cheese and pepper, I just enjoy the onion flavour.
thank you for using gouda such an underestimated cheese 😅 such a better option than greasy sometimes sour sharp cheddar , gouda is a mild yet flavorful cheese that really tastes so heavenly
Been watching cooking vids since Gram Kerr and Child and Adams is one of the best. Bourdain meets Flay meets Alton Brown. Great stuff for serious cooks.
@1:04: You cut the rind off of a smoked cheese?! Oh, that really hurts to hear. Smoked Gouda doesn't have a rind; it just has a layer of smoky awesomeness!
I am not sure Kenny Rodgers would approve of this recipe but i'm willing o give it a shot he did teach me after all that often things like this is a gut feeling.
Kitchen Confidential changed my life and I also got my gratin technique from the Les Halles cookbook, but the demi cube idea came from the man, the myth, the legend, Chef John.
I like to cook this exact recipe but instead of using red wine for the sauce, I’ll use cognac with a little bit of dijon mustard, as well as a tiny dash of cream. I’ve tried flambeing the meat in cognac but I’m never able to get a nice flame 😞 the sauce turns out delicious though!
I loved the idea for a potato gratin. I once served a tenderloin with mac and cheese, and I'll definitely give this a try. Do you think that waxy potatoes would ruin the taste of the gratin or would it be bearable, because I think that it might make it too much like pasta instead of potatoes?
I don't think you'd notice much difference in the taste, since the other flavors are so strong. it's mainly a textural difference. if I was gonna use red waxy potatoes, I might cover it for the first 15 minutes of cooking. That way I could cook it a little longer to tenderize the potatoes without overcooking the top.
I respect the credentials given to Bourdain here. A solemn reminder of morbidity during holiday times, but it's important to remember those lost in time. Loving the content Adam, keep it up.
"It's almost as though it's a perfect binary system where the meat provides the substance and the texture while the sauce provides the flavor" Thanksgiving Turkey flashbacks...
Adam would totally win masterchef. But I don't think he's the competition type person. He just likes to cook amazing food that everyone will enjoy. I just know, his family is all silent at the dinner table because the food is sooo good, that everyone just wants to eat
![[#2024MAMA] BIGBANG (빅뱅) - 뱅뱅뱅 (BANG BANG BANG) + FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/EQsYfiPR9uM/mqdefault.jpg)
Q: Why did you season the outside of the roast, when in your recent honey-mustard chicken video you argued so vociferously in favor of only seasoning the pan sauce? th-cam.com/video/7HXqkjWS2po/w-d-xo.html
A: I seasoned the outside of this roast because I did not return it cook in pan sauce (which would dissolve any exterior seasoning on the meat into the sauce anyway) and because this is not a dish in which you can count on every bite being covered in sauce. Some people might like more sauce on their slices, some people might like less, some people might not like any.
Q: Why did you pronounce those French food names the way you did?
A: Because I think if I affected a French accent when pronouncing French food words, I would sound like an even more insufferable tool than I already do. This is how you say these words with an American accent. When French people say American words with a French accent, we don't get all huffy; we think it's sexy.
Q: Have you changed the capitalization of your video titles?
A: Yes, I've decided to switch from title case to sentence case. I think title case is too formal for TH-cam.
Couldn't have had better timing with the video, now I have something to pass some time while my model trains on my computer
You didn't answer the most important question. Did the in-laws enjoy the meal??
I always love the sass you add to these question parts
You might sound like an insufferable tool, but you'd be OUR insufferable tool.
Q: where did you get those hot ass jorts?!
Adams videos are a perfect combination we’re the video provides the substances and the comments provides the flavour.
I dont think you couldve explained it in better ways.
One could say its a "perfect binary system".
That's why Adam never seasons his videos.
@@jeerdezus5991 they could've if they used the right where ;)
”we are the video”
Hey im 11 years old and i love cooking and boy are you a helping hand. I just wanted to say thank you so much for making these videos.
Good luck, you will love cooking
Plat Yes, of course at this point I just buy some things and try to create a recipe
Frukt Plasil I’m 10. ☺️ I love cooking too!
*Wait , that's illegal*
Nice. 13 here and I'm very happy on how much my cooking has improved to even sometimes surpass my Mexican grandmother and my parents
I like how his kid is just playing his switch while he’s making it
He's playing Super Mario World 2 Yoshi's Island. :) I recognized the music and pirahna plant chomping nearly immediately. Hehe.
@@annoyingbasementkid861 that escalated quickly
Where does it show that?
@@Epicdps isn't that game like really old? I don't know my Nintendo
@@adriansookai it is! Probably on switch virtual console.
"That's called silver skin and pretty sure you can make violin string with it." Yes, they're called gut strings. They give a warm sound but they wear out more.
wow
wow
wow
Wow
wow
"Why I roast my viewers and not my steak"
You win the underrated comment award
that joke is not funny anymore
Traxxp thank you mr comedian
Why would you roast your steak lmao
You did it! You broke comedy down to its bare essentials!
I was layering together a gratin joke, but I figured it'd get roasted, besides I just don't want to start a beef!
I can't decide if I want to pin a medal on you for all these puns or block and report you for war crimes.
@@aragusea Nuremberg trial
Adam Ragusea why no White wine
Adam Ragusea
ok someone had to do it
pwin him pwease mistew adam UwU
@@aragusea lol tough call I know!
So weird that tenderloin is so expensive when it has no flavor. Feel like I want to try this with another peice of meat. Sous Vide it to get it like a tenderloin, reverse sear it, and then dump in all the juices from the bag into the pan and continue with the shallots and demi glace.
Movie Games dude it’s called tenderloin for a reason cuz u pay for tenderness lol
Why are you reverse searing after having it sous vide? Cook it sous vide, searing quick and hot and thats done. Reverse searing would be bringing it up to desired temp in an oven or indirect heat and then searing it in then pan or direct heat. But sous vide does already the first part.
The reason beef tenderloin is so expensive is because it is a muscle of the animal which is used rarely hence the tenderness plus its rare. The 2 things combined is pretty much the reason. The reason of this cut to he in this dish is that the sauce he used is extremly rich, the gratin is rich too, using a strong beef flavored fatty part like a ribroast would be suuuuper strong.
After H;ours i think he means hes gonna sear it after he sous vides
Guga moment
@@Daniel_Productions "i know it doesnt looks that good right now, but watch this!"
First I wondered how you keep the sauce from splitting without a roux or something but I realized it because you cook the potatoes in it the starch keeps it from happening. genius
It's an old trick.
he's speaking about a perfect binary system yet again
new meme :o?
Dude likes bland meat and rich sauces.
turkey gravy I only liked this comment because you had 99 likes
I’m sure no one cares but, I got your comment to 200
Got you to 272...not that anyone cares
I made this for Christmas yesterday, and it was incredible. My wife said it was the best beef she has ever had. Thank you, Adam!
“Usually at least a few people want it closer to medium”...
Yeah, then there’s the one person who chucks it in the microwave until it’s beef jerky.
that fucking bastard
*Laughs nervously*
beef jerky looks like dog treats
I beg your fucking pardon?
jbe tfifty then they put *ketchup* on it.
Professor Adam - Say it again!
Students - It is a perfect binary system in which the meat provides the structure and nutrition and the gravy provides the flavor.
Professor Adam - You're goddam right.
ysac vibes
0
It works here but its BS in his turkey video because dry meat has a horrible texture no matter the flavor.
@@MrMickio1 gravy fixes the shity texture
this was the moment when adam became raguseaberg
Adam, thanks a lot for the chicken parmesan and pizza recipes. They come out amazing every time, and I get a lot of practice in the kitchen.
Could not agree more about the Bourdain. I’ve listened to kitchen confidential 4 times now and its pure magic. I think the best book about cooking, eating and traveling. After reading it I was very excited to see Adams recipe for demi glace as it was so central to bourdain’s cooking at Les Halles
Adam: In goes maybe a cup of *red wine*
Everyone: *Wait, that's illegal*
sirens intensifiy
VinDuo so he has chosen.... death
We’ve been making dauphinois for years and they’ve never tasted as good as making these Gratin potatoes as per the video. Leaving them to sit for 30 mins as well. Perfection. Thank you 😃
I love how you use as few tools as possible, so everyone can make it. Honestly this is one of the best food channels out there, and one of my favorites. Through all the memes, I honestly love this channel.
Foremost- love the way you don’t spend 2 minutes introducing yourself and what you are going to do. Secondly and more important; you moved right to content, quick descriptions, excellent film, great explanation, and very accurate cooking technique - I am a FAN!
Happy 1 mil Adam
I have some Demi in the freezer I’ve been “jugeing” up sauces with for the past month. Liquid gold. I’ve actually made some with chicken wings and turkey wings that I feel could take on any veal Demi. Also, this video got me to purchase both his audiobooks, so there’s that.
When 500K-subscribers channel answers questions about the recipe in comments, it shows how much you care about it! I love and respect you, Adam
I love how his son is just in the background playing on his switch. Innocence
1:05 Cameo appearance by Red Joycon!
Wahaj Irfan cool!
It's probably his son lol. Nice cameo
It’s the red controller of the Nintendo switch you can see it right after his son is playing it
@@HumanWAname Yes i did
JG Peres what?
hi mr adam ragusea hope you're having a great day
EDog_15 very wholesome
Yes, i agree
Yes
You are the only chef who has great tasting recipe, but understand that we have no infinite time. Thanks from the netherlands
Hearing Bourdain's voice again makes me emotional...
I love that you credit people you get techniques and inspiration from
1:05 I bought a Switch for my son this year, looks to be the same color y'all have. Loving it!
Hi, just some info, the switch only comes with red and blue joycons, you can buy other joy con colors separately, but the switch only comes with those too, so anyone who buys a switch, will have the same colors as you,
@@zacharymiddleton9530 they come in black
yeah they also come in black AND there are custom joy cons that you can buy
“In goes a cup of red wine”
Everyone: *Impossible*
Can someone explain the red wine jokes?
@Blargh Channel hahah ok thx man!
Adam also claimed that adding red wine to a meaty sauce is overkill, that's the real scandal !
No...*it's necessary*
I mean it is called Bordelaise sauce lol, and it's not the white wines that made Bordeaux famous.
Wine report: Yes
End of Wine Report.
I made this and it was *amazing* but I did a few modifications.
1. I made the gratin without garlic, and put butter instead (I put less cream)
2. I replaced the green onions with rice.
3. I didn't make borderlaise sauce.
4. I used a cut of wagyu.
What wagyu grade lmao. If it was A5 I would’ve got sick after 4 bites
"the best thing about this dish is that you dont have to measure anything."
dont act like you would...
I see myself as a pretty good home chef but you have significantly raised my level, thanks for your videos.
I normally serve roasted prime rib for Christmas dinner. I like the idea of tenderloin instead.
Also, i haven't made demi in ages, so i think it's time to try the chicken wings and beef shank method.
Love the science of these vids.
How did it turn out?
Was it good?
I have watched this 20x over because it looks so good
Spring onions are very underrated in the common household. We tend to eat them raw with lentil soup and other stews, but grilling or frying them is fine too.
Anthony was a hero for this world Adam. The world is honestly a sadder place without him. It was nice to hear him in your video.
Adam: This recipe is sponsored by...
Me: Squarespace, we know Adam
Adam: ...Audible
Me: NANI
Finnaly a comment about how every other video he sponsors squarespace xD
Its all fun and games till hes sponsored by r-
-aid shadow legends
@@normanho5631 I've got news for you
Just did it for my family. Got told it was super tasty a lot of times. Thanks for another great receipt.
ah yes, the perfect receipt
Such a simple classic dish yet amazing and always a crowd pleaser!
Thank you for the Anthony Bourdain bit. An imperfect but great man
We just had a car accident like 5 minutes ago in front of my house but thank god I got you notification because your videos help me when I'm frustrated.
Are you ok
@@turtle2168 yeah it was my dad who got his truck crashed
Ok good to hear 😀
Oh my God! I hope you’re ok!
@@toniodejimi3905 yeah we are ok just disappointed because that was my dad's work truck.
props for not adding 17 unnecessary seconds to the video
Adam: throw in a cup of red wine.
White wine: am I fucking joke to you?
ha ha so funny right? 😑
aha water sauce
i love green onions for broth and steaks and other many foods its so fresh and earthy and so good
Instead of spring onions, carrots with also be really amazing with that butter and leftover goodness from the sause
Taste is subjective ofcourse but I think the natural sweetness of carrots make it too similar in taste when it comes to this dish, you (or at least I) need something sharp in taste to contrast the flavors provided by the dauce, gratin and meat
I really love the way you make your videos, it makes it feel kinda personal. You’ve helped me step up my cooking better than any other person.
Man, Adam might just be the best Foodtuber out there right now.. I honestly can't fault his videos.
Xd
I made this with a NY Strip roast and asparagus, and the demi-glace I made following the other video. Beyond incredible!!!
One of my favorite holiday meals, thanks Adam!
Modern ovens are a God-send on the holidays.
Everything you've ever made has always made me want to go to the kitchen and start cooking.
Thanks for these videos man!
Center cut is so much more expensive I don't think it's worth it. I was discouraged by the sauce in your intro as I typically do a dry seasoning that works out quite nice but after watching the video I am sold. Really enjoyed this and will definitely try next time I splurge on a tenderloin.
Last time I was just his early Adam was seasoning his cutting board, not his steak.
@@tonish727 r/woooosh
@@ZonalJump97 haha reddit funny
ZonalJump97 r/ihavereddit
I do something very similar with potatoes, but opt to add less salt for a pack of French opinion soup mix mixed with with the heavy cream. Still add the cheese and pepper, I just enjoy the onion flavour.
I see your son playing Nintendo Switch, that’s an awesome way for him to hang with dad in the kitchen yet not be bored. Great job Dad!
Perfect description of the tenderloin and demi-glace sauce you got there (8:15). Kudos to your script writing.
If they ask for well done Tenderloin: we ask them politely, yet firmly, to leave.
What about medium well?
Then what about medium?
Made this for Christmas dinner and my daughter said it was the best steak she's ever had- and she's pretty picky. Thank you!
thank you for using gouda such an underestimated cheese 😅 such a better option than greasy sometimes sour sharp cheddar , gouda is a mild yet flavorful cheese that really tastes so heavenly
Danny P American cheese is better
non yobussiness nice joke
Danny P im pretty sure any aged cheese is greasy
viethuong vothai gouda is way more creamy and a better middle ground than cheddar tbh
Danny P well, im not comparing them or claiming that you are wrong, im just pointing out a fact that both is greasy
I've used half and half for gratin for years :) cool to hear you like it too
Adam: "I'll also prep my vegetable side, wich will be spring onions. 2 or 3 per person."
Also Adam: proceeds to prep 50 Spring onions
Right in the feels hearing Bourdain's voice
I love borderline sauce
Robert Sipos underrated comment
A little grated fresh horseradish when the potatoes go in the oven is amazing. Adds a little sweet heat.
I love how the "sponsored by audible" was accompanied by ASMR gravey pouring
Been watching cooking vids since Gram Kerr and Child and Adams is one of the best. Bourdain meets Flay meets Alton Brown. Great stuff for serious cooks.
“Enough for maybe six people..”
my family: *one entire roast per person*
You have the best sponsor transitions in TH-cam. Well done once again. I actually watched the whole ad.
@1:04: You cut the rind off of a smoked cheese?! Oh, that really hurts to hear. Smoked Gouda doesn't have a rind; it just has a layer of smoky awesomeness!
I am not sure Kenny Rodgers would approve of this recipe but i'm willing o give it a shot he did teach me after all that often things like this is a gut feeling.
9:01 "You might be doing a lot of travelling"
*cries in COVID-19*
Kitchen Confidential changed my life and I also got my gratin technique from the Les Halles cookbook, but the demi cube idea came from the man, the myth, the legend, Chef John.
"I want it fancy for my in-laws."
Meanwhile my in-laws after making double well-done steak: "It's raw!"
I like to cook this exact recipe but instead of using red wine for the sauce, I’ll use cognac with a little bit of dijon mustard, as well as a tiny dash of cream. I’ve tried flambeing the meat in cognac but I’m never able to get a nice flame 😞 the sauce turns out delicious though!
Finally, some spring onions
Dood, the production quality of this video is amazing!
Nice kob!
I loved the idea for a potato gratin. I once served a tenderloin with mac and cheese, and I'll definitely give this a try. Do you think that waxy potatoes would ruin the taste of the gratin or would it be bearable, because I think that it might make it too much like pasta instead of potatoes?
I don't think you'd notice much difference in the taste, since the other flavors are so strong. it's mainly a textural difference. if I was gonna use red waxy potatoes, I might cover it for the first 15 minutes of cooking. That way I could cook it a little longer to tenderize the potatoes without overcooking the top.
Can’t believe these finely crafted segues are still sneaking under the radar!
3:04 thanks for showing what silverskin looks like, i can never tell what part of beef is good and what's the guitar string like meat
Jacob A. Gallant you’re welcome
I respect the credentials given to Bourdain here. A solemn reminder of morbidity during holiday times, but it's important to remember those lost in time. Loving the content Adam, keep it up.
"It's almost as though it's a perfect binary system where the meat provides the substance and the texture while the sauce provides the flavor"
Thanksgiving Turkey flashbacks...
The meat is the substance the sauce is the flavor
As a chef, his cutting board moving around when he is cutting on it.. is driving me nuts. But kudos to the cooking 👍
I noticed that, too!
My new favorite cooking channel.
"This year when you'll be travelling."
Ha!
Just made the potatoes au gratin for Christmas dinner for my family, excellent and easy! Crowd hit, thanks!
0:51 well you learn something everyday
Thank you for adding metric measurement units!
You lost me at "Very expensive"
Christmas is my thing but I think Saucy beef day needs to be a thing too.
"This Video ist sponsered by Audible"
They got us in the first half, not gonna lie.
Adam would totally win masterchef. But I don't think he's the competition type person. He just likes to cook amazing food that everyone will enjoy. I just know, his family is all silent at the dinner table because the food is sooo good, that everyone just wants to eat
Been watching a lot of your videos lately and they’re great! Thank you!
“You can’t use your eyes for this, so use your nose”
*cries in allergies*
*cries in sense of smell ruined by covid*
The gratin is my favourite part of this recipe
Last time I was this early the white wine were still grapes
You, my friend, are a food artist.
0:50 Taking a page out of YSAC’s book I see