Chicken that actually fits on a sandwich | Garlic and mustard aioli

[@aragusea]

Hey all, if you've looked through the comments on my previous video about how garlic works as an emulsifier, you know that learned people have issues with how I explain why the emulsion won't form if there's too much oil. Having reviewed their reasoning and my own, I stand by my characterizations. However, something I should have said in this video is that you absolutely can get away with just dunking in a ton of oil (up to a point) if you use a blender or some other kind of power tool to whiz it up. You'll still ultimately be limited by the proportion of oil and water and emulsifiers in there, but it's much easier to bash the oil into tiny droplets and get the emulsion going if you use a power tool. I think it's really quite easy to make such a small quantity of aioli with just a knife, a spoon and a bowl, so that's what I did here. I like to keep things simple. But you do you. If you want to learn more about these issues, see my previous video, and the comments: kzbin.info/www/bejne/nKKronh9fN9kqqc

[@torjeseljeset4855]

Just Adam being professional and respectful😌

[@DJDiarrhea]

I can tell that you used to be a lecturer

[@nabibbs2402]

oh you can tell he was a great journalist or lecturer

[@joeswarson4580]

Water melon

[@foofu6685]

Shut out the haters adam

[@exalt.]

The real gem in this video is the “scoring the chicken fibers on the surface “ tip. Absolute game changer, 100/10 Adam.

[@TheBearsEmoji]

This rating system seems broken. Yet I agree.

[@stauner32]

Absolutely. I remember that being the main reason why i steered away from chicken sandwiches. Now.. I might just have to try them again

[@ccbowers]

I will try this as well, as it may be better. When I had this issue with grilling (creating a dry chewy external 'skin' to the meat) , adding oil on the surface of the chicken prevents the drying out part. So now I spritz anything I grill with oil. It also seems to help the browning process in general be more uniform.

[@KalebPeters99]

This is my favourite thing about Adam's channel. There's almost always some absolute gem of a tip snuck in somewhere.

[@Ronaldo-eu1nz]

kzbin.info/www/bejne/jpyulo1teqalldE Finally it's here,

[@tylerforde8367]

the culinary brick is like that one character in a show that appears once a season for no real reason, i love it

[@meepbeep2464]

it makes me happy for some reason

[@asmilenotmeantforme]

it is there for the butterfly cuts

[@Chooooseeeenone]

Dr caldera

[@katejohnson6756]

This has probably been said in other comments but: thank you for showing us how to troubleshoot the emulsion and giving us a plan on how to fix it is we put the oil in too quickly. YOU ROCK!!

[@MightyTheWolf]

Adam is the god to good tips :)

[@tenacity4200]

Yeah fr Adam is really thorough in his vids

[@Batvolle]

@@MightyTheWolf Sorry, that title goes to chef jean pierre!

[@britemite9042]

@@Batvolle is that actually a person or are you talking about jean pierre polneraff from jojo

[@Batvolle]

@@britemite9042 hes a real person lol. Chef Jean-Pierre on KZbin

[@larryjohnson4906]

I spent like $30 on a grill press and this dude is like "I found this brick"

[@surrk1057]

That brick has been in his pantry for as long as I can remember

[@donotlike4anonymus594]

Ok first of all this filthy brick he had to wrap with foill which tends to easily break... Secondly... 30$!? Man you Americans overpay for everything Don't you... It's probably possible to find the same product for 5 bucks... How much does it weight?

[@Wastelander1337]

@@donotlike4anonymus594 weighs as much as ur mom lul

[@NutchapolSal]

an adam ragusea classic

[@jamescanjuggle]

i use dumbbells

[@peeledapples4176]

This is easily the best cooking channel out there. Zero bullshit, scientific explanations that aren't daunting for a layperson, and you cook food that normal people would actually wanna eat instead of the Instagram-friendly grease mountains other channels make.

[@MurcuryEntertainment]

As part of a home university experiment last fall, I had to cook a clay brick in the oven to dry it out (testing the moisture retaining properties of a brick). Afterwards I had the fun idea to use the hot brick to seer a burger on both sides simultaneously, best burger I've ever made indoors.

[@Thrillhou]

I usually use either a cast iron burger press, or I just get two cast iron skillets ripping hot (nest one inside the other) and cook the burger between them. Super fast cooking time, much less smoke, less oil required, end up with a perfect smash-patty. The trick is to -take your time- letting the cast irons get up to temperature. Don't just blast them on high and hope for the best. My current living situation doesn't really have room for a proper grill, but it's the easiest way I've found of making excellent indoor burgers.

[@eigengrau7698]

@@Thrillhou i hope u don't mind if i take your tip, seems interesting

[@Thrillhou]

@@eigengrau7698 happy to share, my friend! I hope it works well for you

[@pineapplelord2422]

did u wrap the brick?

[@MurcuryEntertainment]

@@pineapplelord2422 wrapped in foil. A little hard to do when the brick is already hot though.

[@bakawkawk]

Cool seeing the method for Brioche Grilled Cheese make a return! One of the first Adam videos I ever saw, and feels like a cameo of an old lovable character

[@derekkim593]

It’s like whenever Adam mentions brown sugar is just normal sugar with molasses

[@codygarland6365]

I still make that all the time if i can afford brioche.

[@pepehands2735]

Dear god, dear god, tinkle hoy!

[@furretman3741]

Featuring: The Brick

[@Scotty-vs4lf]

@@derekkim593 actually normal sugar is just brown sugar without molasses 🤓 yes i nerd emojid myself

[@mcfaddenhall2896]

Man, when you put that brick back on the cooked side of the chicken I was like "nooo!!!" Then when you flipped it again I was like "whew..." That was an emotional rollercoaster.

[@AR-ej2xw]

Really need Adam to get into whether or not this is actually a big deal.

[@alecwhatshisname5170]

@@AR-ej2xw this is actually a big deal.

[@AR-ej2xw]

@@alecwhatshisname5170 How come? I'm not saying it isn't I just don't know and am willing to be educated.

[@alecwhatshisname5170]

@@AR-ej2xw germ make human sick. Human cook germy food. Germ gets killed. Human gets fed safely. The reason that chicken in America have a high rate of salmonella is that the battery farming technique is so bad. L

[@Vher_]

@@AR-ej2xw raw chicken is very prone to develop bacteria harmful to people, much more than most other raw meats, that's why it's really unsafe to eat unless cooked. I wouldn't want to be the guy to try to shatter the "myth" by trying to get salmonella lol

[@TheDoomerBlox]

A patty "too thin" on a burger is a blessing in disguise, as long as you have enough patties - putting a strong sauce in between two patties is extremely delicious. besides that thank 4 vidya

[@spht9ng]

And with more patties you have more browned crust. It's a win-win!

[@ExpandDong420]

Double smash burgers are superior to a single thick burger imo

[@Alex_afr]

I won’t lie I got a little bit excited when I heard metric units. This is an American cooking channel I can watch. 🎉

[@LimiterLab]

One thing I really appreciate about you Adam is that you explain why you have made a choice to use a item, like the Brioche buns feel over used here in Melbourne Australia for burgers which I dislike but I am now going to try one on a Chicken burger for the reason you have mentioned. also my cooking has become next level since I started understanding seasoning following your advice about what me and my family like, letting go of traditionally ideas I had about cooking and cooking the food my family will enjoy more. Thanks Adam!

[@InfiniteGatsu]

Really cool to see how much Adam has learned throughout the years when it comes to cooking

[@hughjass1044]

What a relief to know Adam likes pickles on a sandwich. That means his parents were married and I don't have to un-subscribe.

[@kellivannattasumrall1037]

I struggled to really reduce the garlic to a paste with just my knife, so I would probably try to use a garlic press next time. But by far, the best chicken sandwich I've ever made at home!

[@HyenaEmpyema]

One of the things I really appreciate in your videos is when you show what happens when things go wrong. Seeing that kind of contrast helps me understand the "happy path" better.

[@thetntpirate5976]

Dude, the scoring idea is a life saver with chicken, I learn so much from this channel. Much appreciated!

[@ehstaley]

I don't know how you feel about Alton Brown, but I love the guy, his format, and his presentation. You, sir, are right up there with him. Keep up the great work!!

[@igfoobar]

AB jumped the shark a long time ago. He's clearly one of Adam's inspirations, but Adam now holds the crown. Or perhaps the kosher salt dispenser.

[@greyline23]

@@igfoobar AB jumped the shark? No way, he's still got it.

[@kingdweeb5065]

@@igfoobar AB still posts! He's on youtube! He's still up there

[@igfoobar]

@@kingdweeb5065 Yes he's still around but he stopped being interesting quite some time ago. I was a big fan! But he's done.

[@rayelgatubelo]

Oddly enough, both AB and Adam are from Georgia.

[@upcastdrake8460]

A trick my mom taught me: do not stack your slippery vegetables. Similar to how you say to put a slice of cheese between 2 pieces of chicken so they don't slip across each other, it is better to put your lettuce facing one side of bun, and your tomato facing the other side of bun. This allows the lettuce and tomato to grip the texture of the bun each and makes it so the lettuce and tomato aren't sliding across one another. An example assembly to illustrate: top bun, lettuce, chicken, tomato, bottom bun.

[@JohnBodoni]

There's a reason this guy is approaching 2 million subscribers. Thank you for another quality video.

[@valiyzf600]

A little Romanian cooking tip, if you really like garlic like we do and you want a very special garlic sauce (mujdei in Romanian): you can make it the same consistency of whipped cream by making it into a paste and mixing and whipping the hell out of it together with a very light neutral oil like sun flower oil and sea salt, until it is finished. The result is an amazing thing and it doesn't need any other things in it. The garlic taste also is much more pronounced. We use it with fish (we almost always eat fish with garlic like this) and with chicken (but we also make garlic + yogurt or sour cream and herbs for chicken).

[@snacquespepin6027]

'Unhealthy' version does not even seem that unhealthy! At least relative to the original product. Just added 2 slices of cheese and maybe 1 tsp more butter. Feel like the amount of lettuce is nutritionally small so having it or not wouldn't make a huge difference. Love the recipe! And the breast scoring is a huge tip I hadn't heard before

[@mrdanthesnowman]

Came here to say this. It's like 100 extra calories in cheese and maybe the same in chicken, which the chicken isn't bad to begin with.

[@d4n4nable]

@@mrdanthesnowman Calories aren't unhealthy anyway.

[@mrdanthesnowman]

@@d4n4nable A massive amount of them is.

[@adamszczerba5777]

@@d4n4nable Of course, but most people should try to limit them

[@khaledm.1476]

@@adamszczerba5777 That depends, if you live a sedentary life style or if you're bulking. There's alot of variables to take account of. Also BMI doesn't tell the full picture you could look healthy but actually have underlying health issues so a regular check up is very beneficial. It's not always about how much you eat (i.e the number of calories), but what you eat (the different vitamins and minerals)

[@Knezy-fb5vu]

Personally I prefer to put a whole garlic bulb in the oven and let it roast until it's brown and can be squeezed out into a paste. That gives it a really nice rich and mellow garlic flavor without the harsh bite you'd normally get from having it raw.

[@Nara_NorthBlue]

Where I live in Spain, it's pretty typical to only use garlic and olive oil for aioli. Of course, it ends up much stronger, but we generally use it with meats such as lamb, by eating a bit of lamb, a bit of bread and a little bit of the aioli at a time. Since you can choose how much is right for you eating that way, it being so pungent isn't really an issue.

[@graefx]

I used to make this all the time, but some saver hacks was use pickle juice for the brine and my grill press instead of a pan. Id always put some balsamic to the dressing

[@Fuchsia_tude]

pickle brined chicken is amazing

[@marcusmcfall8167]

The amount of people that don't know the magic of balsamic vinegar is wild

[@RaspK]

The most important benefit of the weight beyond the Maillard reaction browning is the fact that the meat fibres doesn't curl in on themselves - however, having already scored the meat in advance really reduces that problem significantly. Still, the weight is really beneficial to this sort of thing anyway.

[@PhoenixPwnsAll]

This is a good chicken technique, I have to admit I got a great deal of inspiration and techniques for my home cooking from Adam's videos.

[@Ganmorg]

So do I, it means Adam is doing his job

[@ultimatebailer]

I tried the brick. It works.

[@mkwilson1394]

This is a perfect application for peeled, frozen garlic. Much milder and easy to smash into a paste.

[@slightlybrongus784]

Hi Adam, I've seen a bunch of Twitter discourse recently over eating raw ground beef. Lots of arguments about what culture its from, if it's safe to do, where in the world it might be safe to do and I thought of your videos. Might be a cool video idea to explore where it came from and the factors you would need to take into consideration if you wanted to eat it. the Wisconsin "Cannibal Sandwich" might be an interesting jumping off point. Not even a big beef fan myself so I'm sure as hell not gonna tuck into some raw beef mince but thought it might be an interesting topic to explore in a video one day. Thanks!

[@FutureCommentary1]

Steak tartare in France. Served with raw egg in the middle. I come from a culture otoh that cooks meat in pressure cooker for 30 mins:)

[@uniqueflowsnake]

properly sourced freshly cut/minced meat is totally ok even raw, but i would not eat minced meat that has been sitting on the shelf for a couple days at the shop or in my fridge. well, I have eaten it medium-ish in my burger but that's not recommended.... but I've even eaten raw meatball dough as a kid and never had any problems sooo... (in finland)

[@lgolem09l]

Raw ground beef is also called "german sushi", because we love it. Should not be eaten the day after it was ground though, the fresher the better.

[@cinemaocd1752]

The reason you can't just eat ground beef from the store is that it can come from innumerable animals. If you buy a nice piece of aged steak or chuck roast and chop it up yourself, either with a knife or a grinder you will be absolutely fine. Any place that serves raw beef (French and Ethiopian restaurants in my area do this regularly) grinds/cuts their own meat for this otherwise they'd be on the hook for poisoning people...

[@lgolem09l]

@J M antibiotics make germs more tough against... antibiotics. The human body doesn't produce an antibiotic to kill off germs in the food we eat

[@FreeBroccoli]

I made this for lunch today and it is so good. I'm glad to find new uses for boneless skinless chicken breast, since thighs have been getting more of the love over the past few years.

[@kazsmaz]

Hey Adam, I have a recipe for Cajun chicken burgers that I adore, just some suggestions. For a spicy chicken burger, in Scotland we have well fired buns, they are like normal bread rolls but slightly charred, the flavour of that goes very well. Spicy mayo, tomato, and lettuce are all ya need. Completely coat the chicken breast in a mix of this: All are one teaspoon White pepper Black pepper Smoked paprika Garlic powder Onion powder Oregano Thyme Cayenne pepper

[@morocuda2090]

Another day, another simple and delicious meal from Adam. That seems darn healthy too!

[@mathiasrosendal6428]

ben knows the best video's on KZbin

[@idontmine7215]

No.

[@cracknigga]

bunch of bread and mayo. not healthy at all.

[@LadZeroUltra]

@@cracknigga yeah people know surprisingly little about actual nutrition. Mayo is 100 calories a tablespoon and bread is 200 calories a slice, thats 500 before you factor in any other ingredient. Dont go eating this every day because the comments say its “healthy” kiddos

[@bluephreakr]

@@cracknigga _Ah_ but the spread was _not_ mayonnaise because there was no egg, and the extra virgin is lower in fat. So it's healthier compared to processed mayo.

[@indeedgrasshopper]

Speaking of pickles, if you ever wanted to do an episode about home pickle making I'd be SUPER interested.

[@naglejshij]

It was especially nice that Adam dedicated his attention to a seemingly small detail: the brick touching the raw meat. This kind of attention to detail makes it 100 times more pleasant to watch.

[@jb76489]

0:09 “the breast here is properly sized and shaped” oh Neptune, the ytp crowd is going to have a field day with that one

[@tamegaming1768]

20 eggs, yes 20

[@goingbozo]

@@tamegaming1768 I will stuff you under the broiler, what brits would call a grill

[@kevinflummi2822]

I tried this today and added some mayo (helps with emulsion) and sambal oelek for spice to the aioli and used some pickled onions instead of tomato and this was hands down one of the best burgers I ever had. Perfection lies in Simplicity!

[@henso19999]

Dude. My mom makes bomb food, but chicken breast she always fails with. I now know why! The scoring is legit a game changer! It makes the chicken so much more easier to eat without tearing big strings out of it. Thanks!

[@kacperbierzynski5809]

If you put the crushed garlic in a bowl with some lemon juice for 5 minutes it also greatly reduces the harshness of the garlic. The same technique is used in Lebanese toum sause. Also I highly recommend a mortar and pestle for this, you get much nicer texture and it also takes less time

[@justarandomguy2863]

A blessing, a new adam video

[@joshuab4586]

Made a garlic and shallot aioli using just the garlic and shallot as the emulsifier after watching the last video, was kinda fun showing my SO how the garlic sludge turns Mayo-like just by adding oil

[@Grandmaster-Kush]

5:30 Adam really rockin those shorts

[@adokat]

This is bonkers. The effort to flavor ratio is off the charts.

[@40g33k]

We call that a chicken burger. I love the way every country has their own words for things :-) Keeps life interesting.

[@100GTAGUY]

@@theholypopechodeii4367 interestingly enough in the US any shaped patty made of a ground meat is what we call burgers, sliced, shredded, cubed, or butterflied meats on a bun on the other hand are usually just referred to as (insert meat type here) sandwiches

[@MagpieR6]

​@@100GTAGUYin australia atleast burgers are if theyre on buns and the meat is hot. if its cold meat, its a roll

[@Seth-jn2yq]

If Lauren or anyone else wants a lot of these, preparing the chicken ahead of time and cooking several "patties" in a hot oven might be great. I bet it's what a restaurant would do

[@stephenrichert6593]

Hi, Adam-I wouldn’t recommend storing the aioli at room temperature, as garlic stored in oil at room temperature is at particular danger of developing botulism. Even in the fridge it’s only safe to store three or four days.

[@KatanaFPV]

The salt used to grind the garlic with the knife will help preserve the garlic a bit longer.

[@poketcg1592]

@@KatanaFPV no

[@KatanaFPV]

Do a 5-second google search; Oil and Salt have been used to preserve garlic (and other easily perishable food) for Months. The recipe has been around for hundreds of years, and the science to back it up has been around long enough 🤣

[@michaelxu2304]

@@KatanaFPV he’s just a troll ignore him

[@haroonkhan734]

@@KatanaFPV tell em

[@asadb1990]

Adam's videos are the most entertaining and very concise.

[@karanaima]

I love the garlic+mustard emulsion without yolk. Very creative and nice flavor pairing I think

[@alejandroherrera6568]

Babe wake up, Adam just dropped a recipe

[@danielzylberkan1587]

I do something exactly like this for chicken sandwiches but I use garlic powder, paprika, lime juice, and salt and pepper as a marinade

[@frr1107]

Things I didn‘t know I need and want for my kitchen: a cooking brick

[@jul3249]

Every week I ask myself what I feel like eating and I always magically find the answer the moment Adam posts his video. Weird coincidence...

[@emilsaue5502]

Can you roast the garlic to mellow it down before emulcifying? Sounds like a good idea

[@mbeezy6947]

Sounds gread, I wonder if this "deactivates" the emulsifiers. If not it might even be beneficial because you could use way more of it

[@xX_dash_Xx]

if you are doing this for an overnight brine, do the sauce first. you can save 1 washing step if you use the same cutting board for the chicken

[@lynnboartsdye1943]

This looks perfect for summer when you don’t want a fat chicken breast, can’t wait to see more!

[@AflacMan13]

Thank you for introducing multiple recipes into a single video and making the garlic aioli so very accessible! We just made your mustard aioli tonight and it's great!!! :-)

[@Alterraboo]

I love how Adam turned from "a dude with a kitchen and a camera" to a food scientist

[@abhaybhatt4286]

He's more of a food journalist that cooks

[@rockets4kids]

I'm pretty sure that Adam was a journalist first -- and one of the few true journalists who knows how to do research. His videos are merely presentations of that research. No digs on Adam but what he is doing here is presenting the results of existing science.

[@Dotmw]

The Alton Brown career path

[@abhaybhatt4286]

@@Dotmw Alton Brown started off as a certified chef tthough

[@kylenetherwood8734]

He's a guy with a kitchen, a camera, and knowledge about food science

[@jm9371]

An American that actually understands the Metric system. I saw the video on why Americans use mostly volume measurements in baking. Both a great watch!

[@deidregoodman6485]

Look very delicious 😋🤤 I love chicken sandwiches

[@SaeedMSR]

9:04 Sometimes I disagree with what I see on this channel, but this move shows how detail-oriented Adam is. 🌹🌹

[@ellainaboucino5005]

I've been looking for a new sandwich sauce since learning I can't have mayo/egg, very excited to try the aoli.

[@Nikki0417]

I wanted to scream and cry when you mentioned scoring the meat to prevent dry stringy bits when it's cooked. WHY HAS NO ONE TOLD ME THIS BEFORE?!

[@SandraudigaVali]

looks like a great, relatively healthy, and quick weeknight meal for a single or when cooking for fewer people

[@ChevailerHere]

i accidentally made this with mayo! i crushed in some fresh garlic with some mayo and olive oil and it made a similar emulsion! so cool how you can arrive at the same solution with different techniques!

[@carminemallozzi242]

I was just about to eat some chicken, thanks for the tips!

[@infoscholar5221]

Love Adam's molecular approach to a very rustic sammich.

[@CatHostage]

5:30 Lauren has tattoos?! Cool!!

[@aragusea]

Married her for a reason.

[@smellypatel5272]

@@aragusea imagine marrying someone with a tr4mp$tamp. She probably rode the whole neighborhood before someone like you put a ring on her 😂

[@kludgescraftsplus8631]

Mad props on the chicken Sir. Now that my son is getting older I'm able to do chicken sandwiches at dinner again, something he would not have eaten previously, I look forward to adding this to the rotation. I made it for dinner tonight, had smiles all around.

[@malacki163]

I'm hungry rn and going to my friend for a cookout since we have a national holiday gonna do this at him

[@Froge4291]

Update us

[@malacki163]

@@Froge4291 the chicken actually fit in the bun and we fucked up the aeoli like twice before we got it right

[@Froge4291]

@@malacki163 did your friends like it

[@gumpygumpy]

This recipe/method is FANTASTIC

[@mrow7598]

3:13 instead of chopping and smashing the garlic have you thought of trying a fine grater for the garlic? Your supposedly able to grind the garlic with out peeling it too.

[@Doflaminguard]

This is usually what chefs do.

[@rossanderson1892]

I will say it again, any channel that has cooking segments where a brick is an optional tool is a channel I should be subscribed to 😁

[@javaskull88]

Thanks for showing us to carve up the breast to make such a uniformly thick, usable shape. Winner winner chicken dinner!

[@denzelmassaley6163]

Adam has the cleanest and best sponsor promos, never see em coming

[@drfudgecookie5800]

Now that's a sandwich for the good life right there!

[@elizabethjorgensen2788]

i don't have a food processor and don't eat eggs so the small batch aioli method here is a game changer thanks adam

[@PrecludeLP]

The part about pickles was just a perfect way to say it. I too have little interest in a sandwich without pickles.

[@Deathrattle8119]

I married a pickle hater & I can't believe we've made it for 16 years 🤣 pickles are life!

[@coopmeister3000]

Adam I have probably made this 5 times for lunch / dinner since you have posted this. Really great sandwich! Thanks for the video :)

[@christianfountain4814]

Adam, please consider dropping Hello Fresh as a sponsor if you believe in the unionizing power of the working class. They’ve engaged in some ugly union busting simply because the workers started to demand being treated with dignity

[@conchurvevo9352]

The pub I work at does a version of this with bang bang sauce instead of the aioli and caramelized onions. I have it all the time for my lunch.

[@franciscorojas5739]

It's not an Adam Ragusea video without a "I'm usually not a fan of x, but..."

[@jedcx]

it's why i season my mouth now not my steak, because every unneeded unique ideas he come up is supposed to be right

[@Sweetrottenapple]

I learn more from you than I learned from the trained chefs on YT. You are awesome I am so glad I Found your channel ❤

[@johnward2693]

Does the emulsifying power disappear when you cook garlic or could you emulsify an aioli with cooked/partially cooked garlic to take the edge off

[@marcusmcfall8167]

The oil will squeeze out of the emulsion if it gets too hot

[@pippywondergirl]

i made this with pickled red onions absolutely delicious

[@paolopasaol9700]

Adam: *flattens the chicken so it wont slide out of sandwich* Me: *simply keeps chicken in sandwich with grizzly bear hands*

[@roospike]

Cast iron oval fajita plates, always my go to, they heat nicely and they stay sanitary with with retaining the heat. Works very well for chicken halves on the grill. ✌😊

[@am53n8]

Ooh I really like this. I can't eat beef so usually burgers are a no go for me, but this looks like something I want to try

[@woltews]

Thoughts 1- why not have sugar in the wet brine 2- you can easily get pure lecithin , why not put that in your emulsion as its an emulsifier and will sol? Its cheap and available at helth food stores ve a lot of problems 3-- post cook marinade after the heat has damaged muscle fibbers 4- try pre heating your brick 5- Smoked paprika for a more complex flavour with a bit of all spice

[@antonecruz9975]

5:15 “the totally solid gelatinous spread” made the rheologist in me scream in agony

[@raedwulf61]

I try to follow internet recipes to the letter. After watching this video, it was dinner time, so why not give it a go? My aoli turned into a noxious goo, so I substituted homemade Lebanese toum (basically garlic mayo) and spread some dijon on the upper bun. I didn't have brioche buns, so I used a regular burger bun. I didn't have a tomato, so I spread a bit of tomato paste on the lower bun. Lettuce, check. Pickles, check. I didn't have any chicken breast, so I used a boneless, skinless thigh. Cooked it as per instructions. The sandwich was delicious.

[@edac.7847]

Next time, try these things: get fresh tomatoes. Tomato paste is far stronger than fresh tomatoes and does not bring out the natural sweetness an acid of a tomato As for the chicken thigh, cook it for longer for more of that fat to render out.

[@woodygunstone9442]

looks amazing!!! :D

[@BF2042ROX]

Used to make fried chicken sandwiches and then I tried grilled chicken exactly this way and it tastes better, it's healthier and much easier to make. Haven't tried the garlic aoili yet, just lettuce/tomato/pickles on butter toasted kaiser buns with mayo but it's amazing

[@maciewaciej]

mayonnaise renaming itself to aioli has to be one of the most successful rebrands in history

[@aragusea]

Mayonnaise has egg. This does not.

[@alexhoang2599]

wow I'm on reddit too, nice comment

[@BaldKiwi117]

Big oof

[@handIe_THIS]

ive yet to see a single person mention the vinegar in mayonnaise, everyone's attention too focused on the eggs

[@maciewaciej]

**witty comeback**

[@sammurphy1103]

Best food channel.

[@MrLordrex1]

Have you ever thought about running a comparison between normal table salt and "lite" salt? Potassium is added to "lite" salt to dilute the total sodium content and to improve the body's potassium/sodium ratio, which is thought to make the salt less impactful on the heart in particular. Would be interesting to see any differences, especially when it comes to brining since this adds a reasonable amount of sodium

[@brongulus2617]

FWIW it's not just a minor dilution... "Lite Salt" is 50/50 (by volume) of sodium and potassium chlorides. (The amounts reported on the shaker are 290 and 350 mg per serving, but that is by weight - and potassium is heavier than sodium on the periodic table.) What surprises me, chemically, is that this mixture *almost* succeeds in tasting like table salt. Because if you've ever tried KCl on its own - aka "potash" and sold in grocery stores as "salt substitute" by brands like Morton - its flavor profile is the sheer epitome of everything I never want to put into my mouth ever again.

[@berdansargol1577]

I made something similar like this. I made a grilled chicken sandwich with soy sauce and garlic marinated chicken thighs, pickled cabbage and carrot coleslaw and arugula leaves on a ciabatta. It was the best thing I've ever made and my family was happy to eat that sandwiches too. Grilled chicken sandwiches all the way

[@Soy_Sauce_Supreme]

This is great! Now I can make spicy chicken sandwiches. I'd like to learn a fried chicken sandwich but with this cutting of chicken I can't imagine it's to hard if you bread it.

[@Double_T_G]

@1:45 I never have this issue because I always tenderize. Even if I'm not making a flattened filet, I'll make sure to tenderize just enough to break down the fibers but also retain the thickness. It' s a nice alternative if you're like me and your knives suck.

[@LULU_SMILE]

7:04 What happened to your old brick????

[@4011Harry]

Kenji just got shivers down his spine because Adam didn't salt his tomato

[@duhmareohnahhmeairdehnohla3777]

7:26 why he grab the pan like that 💀