Beef stew tests | stovetop vs oven, temperatures, marinades, pre-seasoning, thickeners
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Thanks to LetsGetChecked for sponsoring this video! Do your own tests at home: https://trylgc.com/adamragusea | Use my code ADAM30 for 30% off!
Argh shit, the infamous video that i actually made for Christmas.. beef stew by adam..👌👌👌👌 cant wait for the updated version..
adam really REALLY getting use out of the street fighter lookin ass VS graphic
can u talk about how to make glue next its my favorite 🥰🤤
I am intrigued by your sponsor, LetsGetChecked. As you said, why should you have to deal with a nonfunctioning system that can bankrupt most of us over a broken bone because you need a "permission" from someone who charges you an arm and a leg for it. For taking care of your own body.
Of course, as soon as you said that, I wanted to say to you: "Imagine being a woman and needing to get "permission" from the government, as well."
I have to be honest. I've watched every Adam Ragusea cooking video at least twice.
One week and ten different variations to come to my basic, but magnificent beef bourguignon . . . brown the beef, remove; brown some onions and bacon (if you have any, if not, no probs); add garlic, beef, wine, stock, squeeze of tomato paste; bring to the boil then put in 150°C oven for a couple of hours . . . if you feel fancy add pickling onions or small shallots and mushrooms and cook for another hour or so . . . thick, rich, tender and tasty . . . and no stuffing around. The biggest variable I have found is the wine . . . crap wine = crap taste; good wine === great taste.
I love these myth busting videos!
Braise beef in the oven at 250f if you have lots of time, but I've noticed that 300 in a regular (non convetion) oven works fine too.
Hey Adam, I'm sure that you know, but I just learned that anyone who can prove that they have an ancestor who lived in Italy in the last 150 years can request Italian citizenship. Quite mind-blowing!
I'm so grateful for you and your videos, Adam.
I never quite realise how trash the US healthcare system truly is until I see sponsor spots like this. I get the 'male hormone advanced test' annually. I don't even see a specialist, I just talk to my GP (over the phone for short appointments like that too), she emails me the referral slip, I print it out at home and take it to the pathology clinic of my choice, get some blood drawn, and I'm on my way. I don't pay a cent. We do have similar services to the sponsor of the channel (I guess if somebody wanted to be real discreet), and even through that, this same test costs around 80USD.
I just watched the French Chef with Julia Child and for Beuf Burgenon, she did brown the meat first before the wine and into the oven to cook for something like 4 hours and she says, to leave it alone while in the oven. Hands off in other words. She even shows how to saute mushrooms, clean them and to cut them, and how to do the pearl onions, as in, how to boil them briefly and then peal then, though these days, you can get them frozen in bags in your grocer's freezer case.
Anyway, fun to watch her in her this show doing her thing. I suspect this was the preferred way to do a dish like this even back then, or earlier.
A few years ago, I watched Ree Drummond’s pot roast recipe. She suggested 275 degrees, so I tried it on the 3-3.5 pound roasts I generally cook. The results always provide a great texture.
im definitely going to be trying this recipe, beef stew in the winter is like my favorite thing
Why water and not stock?
Beef stew + slow cooker = PERFECTION!
Testosterone test is $69 5:32
The pricing is… Nice.
why i season my nose not my mouth
I noticed that the testosterone test was $69, nice
Nice job Adam. What about leftovers? When you freeze them and then defrost, how does your thickener perform? Do you get any loss of water from the thawed thickener? If so, what do you suggest to fix it?
get your bag but the ads are getting long and the videos dedicated to ads seem more frequent. maybe it’s just me but definitely starting to lose my attention more and more
Where IS that SHIRT FROM?? SUUUPER cool
3:43 well actually due to lack of sugar in commoners diets before the 16th century they actually had really good teeth.
Great video, but yikes, American healthcare is scary and outdated.
Nice shirt 🙂
Salted and unsalted meat brown very differently. Unsalted meat is easier and faster to brown because it lacks surface moisture. This is for stews of course.
Hey Adam! If you're looking for recipe ideas then I would appreciate one on ginger kisses 🙂 good day.
The seasoning test was not really correct. Try kosher salting (dry brine) and allow it to sit for a few hours and up to a day. Then do the side-by-side test. Salting a few minutes before searing does exactly nothing. Koshering over a few hours before cooking changes the proteins allowing them to hold more moisture longer during the braise.
ok, but I think this test is incomplete, at no point he tested the most important variable: seasoning the board
why is Adam so tremendously based all the time
Adam hitting that Tien Shinhan Tri Beam at 3:52. Yeah, I'm a 40 year old man.
I like to watch owo
The story about the lab tests makes me think US healthcare is weird even when you go and pay with your own money directly. Here in the EU I can go (without insurance, without touching the public system) to a lab and pay like 40$ and get any common blood test I want, and I'm not even from a fancy EU country. Regular blood+urine test costs about the same as a meal in Mc'Donalds and I got the results the same day. Again, that is out of my own pocket, without even touching the public healthcare stuff.
impressed
The final takeaway seems to be if you have an either-or choice, the answer is one, the other, or both!
Wait, you're paying obscene amounts AND you had to wait? My understanding was, for those that can afford it, the US healthcare system works fine; it's the majority who can't who are the ones with those issues.
Damn, so that system doesn't work for *anyone*?
Jesus…
Why not dredge the beef chunks in seasoned flour first? That would thicken the stew.
Well I know what I’m cooking this weekend!
The way you pronounce the French "bœuf" sounds closer to their way of saying "meh" or "whatever" ("bof"), probably quite dated, since I remember it from school books in the 2000s (which means it was definitely already out again by then) ^^
(See bœf vs bɔf)
I love the a/b testing!
WE ARE ALL GLUTTONOUS DORKS
You're absolutely right about the home testing thing–that should be the future of many diagnostics. Government (read: taxes) paying for the same old trashcan system wouldn't make it any better; we have to change the system itself!
5:12 your health care is still leaps and bound above canadas at least your doctors will see you ours ignore you and if they do see you after 6 months of calling they say its stress even though you cant breath anymore then they ignore you for another 7-8 months before talking to you again once that happens they will say its stress and refuse tests then another 6-7 months go by you pass out get rushed to the hospital are told you have 2 weeks to live and then die of lung cancer becuase a 3×3 patch of cancer on your lung is totally stress or in my friends case were his dad fell broke his spin and our ambulance drivers were so uselss my friend had to care his father with broken back to the ambulance or the old lady that fell IN THE HOSPITAL and smashed her mouth and face on a railing when she fell unconscious and had doctors and nurses ignore her or the old man that died after being sent home from the emergency room 4 times with a rib that punctured his lung he died at home after the fourth send home but hey good thing we dont pay with our money we just pay with our lives