Easy & PERFECT Roast Chicken Dinner | Pro Chef Reacts to

[@ChefBrianTsao]

PRE-ORDER HANDSOME THING TEE NOW! downrightmerch.com/collections/chef-brian-tsao/products/chef-brian-tsao-handsome-thing-full-color-t-shirt

[@numberyellow]

Ya' know.... i usually hate ads, but i just gotta say, the transition into that merch ad was absolutely fucking flawless. Quality editing.

[@bizzwag]

When I worked in catering we would mix EXCEL instant potatoes with red skins people love the taste of instant but they need to see those red skins in them.

[@badelementofstyle5238]

Also, pretty sure that isn't blood coming out of cooking meat, as nearly all of the blood is removed during the slaughtering process. Probably something like myogloobin mixed with water/juices

[@DogFish-NZ]

I would love for you and that '99 rugby world Cup heart breaker thinks about chef Jean Pierre. he makes me so hard 😍💪

[@Aaron-zu3xn]

if you want a great mashed potato use russet potatoes browned before you mash them

[@15oClock]

Paul was in such euphoria because of the cooking of the chicken and the gravy and the mash that he forgot there were peas to come.

[@liesalllies]

Pea jump scare 😂

[@HashiNuke]

Frenchy can't play PvZ

[@syx3s]

two chefs reacting is the perfect format. bouncing high level ideas around between two different experts is as good as it gets.

[@trigremlin]

It really is great banter, chef James and Vincenzo are collabing a lot now too. Love all 4 of these guys.

[@wendyoldbag6534]

I am a woman in her 60s...I have roasted more than one chicken over the years!!!... but I have never seen the idea of starting the cooking on the stove top...never too old to learn a new trick i the kitchen!...and is is a joy to watch Adam cooking..I love a chef who is not afraid of adding butter and salt to their food!...oh and if Frenchie wants to grow up to be a fine strong boy, he needs to learn to eat his veggies - including peas!!!!

[@archingelus]

Adam ragusea and cooking with jack, is the ultimate proof that matter - antimatter do exists

[@catherinejones5807]

I really enjoyed this reaction video. The “thinking outside the box” bits such as mixing different types of potatoes in the mashed potatoes, scoring the chicken drumsticks, and cooking the underside of the chicken on the stove before putting it in the oven really adds to the video content. I’d really like to see you both doing a video roasting chicken and seeing what spin you would do for this dish. I think Adam Ragusea’s background is that he’s a college professor. It helps explain the thoroughness and succinctness of his explanations.

[@qwertyTRiG]

Professor of Journalism, with a background on radio, so yes he has a history of explaining things clearly.

[@Notsosweetstevia]

We need to see Frenchies reaction to all of the peas in Jaime Oliver’s “Thai Green Curry.”

[@Chamomileable]

Adam putting in so much time and NOT being a chef is part of why I think it's so cool to watch you two react and analyze his stuff. Adam and Cowboy Kent are probably the two guys I like seeing you guys watch most. Would love for those to keep coming on the channel. Thanks for the entertainment felllas! As for mashed potatoes, I found that when you're eating the mashed potatoes with a stew, you can actually make it a bit more sturdy and less prone to turning to mud by cutting in some cooked cauliflower or turnips. They mash at about the same consistency as potatoes and when they're all integrated they can add a really nice depth of flavor while keeping them from getting overly soft.

[@TarbenXsi]

I'm loving that you guys are giving attention to Adam Ragusea and Brian Lagerstrom. Two channels I keep going to for home recipes, and they've never led me astray! I'd love to hear more of your comments on those two in particular!

[@azyfloof]

Gotta love the internal battle going on in Frenchy's mind at 1:18 with the peas and mash 🤣 Frenchy did so well this episode, I'm so proud! Also I'm glad you did more Adam Ragusea :D I've learnt a LOT from him cause of his attention to detail and the way he breaks things down

[@ryanwilson_canada]

Ive used a mix of yukon gold, and russets. Usually not purposely, if I run out of yukon golds for the amount of mash i need, so I toss a couple russets in.

[@anngcampbellbower4385]

Didn't have the russet potatoes but did use the sweet potato with Yukon Gold variety. Tasted as good.

[@2-BIT_OfficialGameDEV]

Wasnt the entire point of american potato industry to destroy the middle potatoes in other countrys agriculture so that u can have a sweetest yukon and a starchiest russet no inbetween. So why are americans now wanting the middle ones back which are equal in starch and sugars.

[@Aaron-zu3xn]

try browning the russet before you mash it more depth of flavor instead of boiling cut them in half lengthwise and bake them until fork soft and the cut side down is browned

[@floopflarp]

So glad to support the channel. My family all watch these together and my son was surprised to hear my username shout out. I'd support you no matter what because we absolutely love the content, I not only learn cooking tips but get good laughs when the peas are broken out.

[@abemejia]

Yes! I’ve been wanting for you guys to react to more Adam! Whether it’s his cooking or research video it’s always fun!

[@Culperistic]

I started working out every day since March 1. Today I woke up very unmotivated to keep it going. I saw this video just drop, and popped it on and got on the exercise bike. 20 minutes have never flown by so quickly. This video was so entertaining, so informative as usual. You and Frenchie are just like mixing potatoes for mashed, you each bring something different to the table. Great separately, amazing together.

[@irian42]

I love how you're commentary adds to the original vids!

[@kronk0040]

Layering different potatoes for scalloped potatoes is also brilliant.

[@Aaron-zu3xn]

if you use russet potatoes brown them before cooking it more depth of flavor

[@williambrown9166]

I never mixed potato types, but I mix my apples for apple sauce. 1/3 Granny Smith, 1/3 Honey Crisp and the other 1/3 something like Fiji or Gala, or Golden Yellow. Makes a huge difference.

[@DogFish-NZ]

I would love to hear what yourself, and that '99 rugby world Cup heart breaker thinks about chef Jean Pierre. you three make me so hard 😍💪 🇳🇿

[@dkbegue]

Paul's face with the peas came out 😂😂😂

[@RJH_LIL]

Aw. My favorite dynamic duo.

[@anngcampbellbower4385]

Poor Frenchy🤭 Whenever the peas are mentioned & his hair thins out from seeing those peas.

[@THICCpikachu]

Adam is absolutely how I cook at home for my family. I like the chicken tip cutting the drums and roasting the bottom.

[@Timmycoo]

As a pea lover, I fully enjoy every ep with Frenchie's reaction to them lmao.

[@kojihu3337]

incredible how educational the little video links are in the top right. As an aspiring home cook this is amazing.

[@wallybonejengles5595]

Best mash i ever made was 3/4 reds and the rest was just instant cheesy potato. All mashed in with butter my God I love this.

[@gregchandler900]

You guys are the BEST!!! Great video today

[@inttrovertedmonk851]

Growing up my mom always used three types of potatoes in her potato salads. When I make a mash I don't boil my potatoes in just water, I put milk , water and some spices with a couple tabs of butter. I don't drain anything off and mash it all together.

[@jaketaylor8176]

3:27 buddy. Theres no blood in the tissue of chicken from grocery stores

[@LogicalNiko]

I remember my grandfather, who was a professional polish cook, always had bricks wrapped in tinfoil. He would use them for cooking but would also leave them in the oven when not needed as it would just help with even temperatures. Sure it slowed preheat times, but I think when he was at home and cooking I'm pretty sure turning on the ovens was one of the first things he did when he entered the kitchen.

[@xmannkiller]

one of my favorite ways to cook chicken is in the Grill. i use one of the stands that keep it standing but i also take a can of beer, pout 2/3 into a glass for me, and the last 1/3 is left in and then shoved half way up the chicken. This makes the beer evaporate over the cooking process and gives such an amazing taste to the chicken

[@IanLynxz]

The thing I REALLY like about Adam is that his academic background shines through. Explains things clearly and concisely, while also giving complete information and even, on occasion, actual data from various studies if there are any that are related to the video topic. As someone who loves food and is also a huge nerd his channel is amazing.

[@gasun1274]

he studied journalism in college

[@Sharky762]

Love the reaction to good cooking! Adam is great

[@Aaron-zu3xn]

i have a dry rub that's supposed to be for steak but it goes great with chicken because it uses powdered butter

[@orionh5535]

Iike the frenchie learned enough spanish to boss people around, and uses it on brian

[@pauldenamiel]

No, Frenchy is fluent in Spanish trilingual since he could speak

[@chidianuforo3670]

Using 2 potatoes reminded me of this anime, I think it's called Food Wars, where they were making a beef stew and used different cuts of beef. It absolutely blew my mind and it never occurred to me that this could be done.

[@dkbegue]

love the idea of mixing different types of potatoes

[@ForbiddenFoodTV]

I literally JUST finished watching one video and here's another one! You know me well, Brian! I don't think I've ever mixed potato types together but ya know what...I have sweet potatoes and red potatoes so I MAY DO THAT!

[@mayburnwright3434]

I have been watching before Frenchie got on here. Freaking love your videos. I watch them every time they pop up. I was the one that said you need to do a video with GUGA back in the day and then it happened. It was such an awesome moment. If I ever leave TN to come to NY definitely stopping by your sandwich shop.

[@joojian4861]

I’d love to see more Ragusea, I think the liquid smoke barbecue video might be intriguing

[@TheArgiShow]

I mix potato types a lot at home. Reds and russets are nice for mash, also Yukon golds and russets for twice baked filling is good too!

[@Hoigwai]

I have mixed potato types. At first out of necessity since I didn't have enough Idaho for mash and used red skinned to fill in the gaps and it worked nicely.

[@noncthibodeaux1834]

7:45 professional chef here. Been mixing russets with waxy potatoes for years. I go for an approx 2:1 ratio waxy:starchy

[@ullatec1807]

I mix potatoes all the time when I make mashed potatoes and sometimes I add Japanese sweet potatoes as well to red and russet.

[@Cera135]

A gravy separator is like a gooseneck kettle, when the fat and water separate you can pour off the water from the bottom.

[@schilling3003]

Adding the butter to mashed potatoes at the beginning coats the starch granules and helps prevent glueiness when you mix in the rest of the liquids.

[@OrbitalRoc]

I like dutch cream and red potatoes for mash, with some sour cream. I also boil them in stock.

[@FabbrizioPlays]

It's funny you mention Brick Chicken, because Adam's "culinary brick" is a recurring character in a lot of his chicken-related videos. He's got a video explicitly about Brick Chicken, but it also shows up in his Chicken Sandwich video, and I think it's even in his "Smashed Grilled Cheese" video. All great watches.

[@siluendor]

i have used 3 in different type of potatoes to do thick hunters stew, and i have tried to do potato mash out of 2 , leftover was made into flatbread , that i roasted on campfire with cast ironpan

[@Werdna12345]

Can we see a sizzle reel of both your restaurants in the videos? Maybe even a fun “iron chef”-esque intro for both chefs for introductions

[@rwberger6]

Glad to hear that a bit of pink around the bone is normal. I made breaded (bone-in) thighs the other night and it looked exactly like that and was a bit worried about it.

[@TheHaubs11tx]

My family always mixes, red potatoes and Yukon gold. It gives a more potato flavor and kind of a different texture. We still make them creamy AF. There’s just something different about it if I’m feeling funky sometimes I will use a purple potato, but not too many they usually end up bitter, but it changes the color, and sometimes surprises your guests.

[@Bauks]

I prefer russets over waxy potatoes for mashed potatoes (Cream and butter is your friend until it gets cool). But My fave is ~2/5's Baby reds to 3/5's russet (roughly)... If you like the red/yellow tatos more just switch the ratio.

[@zakschrader9716]

I’m from Tennessee and my grandmother and family have always used Yukon gold and red potatoes for potato salad and mashed potatoes

[@pigjubby1]

16:30 Great advice because I thought it was uncooked and would have put it back in. Thank you.

[@that44rdv4rk]

Every time someone says "a ton of pepper" and proceeds to use an old school pepper mill, I feel more grateful to have learned about manual coffee grinders. Sooooo much faster and easier.

[@jameshamaker9321]

i have mixed potatoes before, Yukon gold, russet and even red pearl potatoes, because they have a little heat to them. i even went crazy with it and purchased heirloom potatoes, called jewel potatoes, naturally red, blue, purple, green, orange and yellow, with the white, in a salad and even mashed potatoes. i used the left overs for fries, it was rainbow madness.

[@valkyriagreyholme8135]

Here in Peru, to make Causa, the potato "dough" is usually made from mashing two different potato types, waxy and starchy potatoes, usually Tumbay Yellow Potatoes and either Andean Purple Potatoes or Canchan White Potatoes. Though granted the extreme varieties of potatoes here basically mean you could use a variety of combinations of waxy/starchy potatoes to make a mash or "Causa". In say stews I also tend to use a mix of both types of potatoes so one will break down partially into the stew thickening it up without adding additional starch post-cook.

[@johnathon007]

7:45 I've been mixing yukon golds and russets for years.

[@schilling3003]

I always have instant potatoes on hand as they are great for thickening soups and stews, but I have also used them if I added too much liquid to mashed potatoes.

[@thomasgougeon5479]

Yall should watch the video of Adam working in a kitchen and the difference of working chef and home cook. Feel like yall would have good commentary on that

[@TotallyCluelessGamer]

Adam is a very interesting watch for sure. He doesn't really care for the various rules and internalized dogmas you'll encounter in professional kitchens and cooking shows, so its not uncommon to have a "I never thought of it that way" moment. Mashed potatoes are one of my favorite things in life, and I agree that both super smooth mashed potatoes and the chunky ones are both incredible.

[@dct90210]

I always mix potatoes when making mashed potatoes. I love a mix of red and golden potatoes. I leave the skins on both. Make them in the instant pot. The trick is to melt the butter and warm the cream in the pot as the potatoes are on keep warm. And to salt before and after the potatoes cook. Mash as little as possible because it can get gummy.

[@MesoJoe]

Recently I tried a well blended, slow cooked tomato sauce and hand crushed uncooked tomato sauce on pizza and with pasta and while individually they have their qualities, both together ended up elevating eachother. Though in both cases I lightly cooked the resulting mix via baking the pizza and cooking the pasta the last few minutes in the sauces. A bit more work than the potato method here but considering in my house we cook big batches of sauce to freeze, we just have a small bit of additional work with the rustic sauce when cooking. I do recommend it for people interested in something different from either style alone

[@zmichalik2010]

Yes i will mix potatoe type fairly regularly due to what i have in the kitchen with out going to the store.

[@Skenjin]

I always check the cutting board if I am using it for more than a couple chops. You don't always need to stabilize it.

[@WinterC773]

Oh I highly recommend mixing red potatoes with a russet potato. Did that recently for my family Thanksgiving (I also used some fresh dill when I added the cream and butter) and the flavor and texture is amazing!

[@deerail9202]

Yes i have i like purple ones with thr russets

[@psiblaze488]

Cooking the different potatoes means dealing with diff textures, and the cook time. I find white or red potatoes cook longer than russets, as russets absorb moisture at a higher rate. So I start the white or red potatoes first, then add the russet. Usually, I mix a parsnip with the russet potato.

[@maxmcgar5732]

Golds and a sweet once, and Walmart and Kroger sale baby potato mix which is reds, golds and purple sweet, they are good too

[@Pale_7567]

Watching this is tempting me to make Adam's dish, it looks so good and so sound

[@TheTimberstone]

Great video guys , likes this guy’s style alot also definitely one to watch ❤

[@jjfrias1]

learned it from my mom. always mix kind of potatoes for mashed potatoes

[@elizabethmartinez4779]

I love how excited the two get over something as simple as drippings on a plate

[@Iulznazi]

I love Adam Ragusea! Very detail oriented, and I also love how he explains why he does things, and for certain techniques, he'll showcase other variants of it, and detail why he doesn't do it in that situation. Not to mention, he's cooking for the average home cook, so the instructions are easy to follow. Also, Frenchie would be happy to know that Adam uses a "culinary brick" (aka a brick he found outside) as well in his cooking!

[@rafaelcastillo4653]

yea i have but is was the red and majesty purple potatoes

[@Counterstlo]

Long ago, in a kitchen far away, young Frenchie was forced to peal 100s of pounds of peas… and now he will never recover

[@Joe_for_real]

Gotta tell you, Brian, Frenchie really makes the show. You're amazing and I started watching you when you were solo, but I don't think I could go back.

[@Iam_FJ]

I normally use Golden and Russet potatoes when I make mashed potatoes for the holidays. Thank you guys for all of the content!

[@Superintendent_ChaImers]

I mix potatoes into my mashed potatoes that counter aspects of one type. This also is a great way to incorporate color into Gnocchi, adding in purple potatoes or Sweet potato. Gives a bit of sweetness for sweet potato and for the purple potato gives the potatoes a nice color.

[@socialwhiskeybandit]

When I make cottage pie I use a (very non-traditional) mix of sweet potato and russets, about 1:2 sweet to russet. I don't remember why I started doing this but I do it every time now. Mashed with butter, milk, garlic or garlic powder, salt, and just a pinch of MSG 👀

[@Franske82]

Love the content, to reply to a question you asked in the chat: I mix Sweet Potato with Rusted potato together and use Cream Cheese instead of Milk and butter to combine them. Big recommend trying that.

[@cathyvanmiert8854]

A gravy separator is not a seive. It is a special jug that keeps the fat at the top of the jug while the lower spout allows you to separate off the meat juices. I find a turkey baster works better.

[@Jaytrocious]

I love Alton Brown. He taught me techniques and methods, which way more useful than learning a single recipe. He also did an episode about using mixed potatoes in mashed potatoes. Been doing it ever since.

[@lockport10]

i usually use yukon gold and russet together for mashed potatoes. 50/50. you can experiment with different types as long as its waxy + starchy

[@Bj90216]

We always spatchcock chicken and turkey. Cooks quicker and helped me cook it more evenly. I learned it from a college friendsgiving and have done it ever since.

[@tildessmoo]

Not mashed potatoes, but I like to mix potatoes for home fries. Pretty much the same reasons as Adam mixing them in the mash: texture and skins from the red potatoes, and more starch from the russets, though in hinge fries it's to help bind and brown a bit better. Also, lots of caramelized onions.

[@classy2329]

One of my favorite foods is twice baked potatoes and i mix Yukon Gold and russet

[@dsd333d]

I almost always use russet and Yukon gold with varying percentage for my mash potatoes. I am loving the videos, so glad Frenchy is full time now! You’re both great but together… you guys are like an adult PBJ with a shot of Jameson. Keep up the great content and I’m waiting for you two cooking together.

[@lockport10]

same here. i instant pot pressure cook them, use a ricer, and use herb infused butter. along with milk and sour cream/cream cheese

[@patrikg.6320]

I sometimes roast a sweet potato with garlic in the oven and add it to my mashed potatoes (roughly 20% of the final product by weight) and it makes the best side for steak or chicken ever in my opinion. I also like to start cooking the chicken on the stove in a dutch oven before it goes to the oven, especially if I'm cooking it with vegetables and onion's.

[@barneyfromblueshift]

"KZbin's Alton Brown" is unironically one of the most glowing compliments I've ever heard given.

[@SunTzuSeeYou]

Wait until Paul finds out Adam also uses a "cooking brick". Match made in heaven.

[@JimCook]

I stopped using spatchcock, while it takes a few extra minutes I pull the whole ribcage. More surface area for spices and especially when your running it on a smoker.

[@ginnyweatherbee7941]

Oven roasted potatoes,I’ve done with a couple of different potatoes, never tried it with mashed though. My dad has made potato salad with different potatoes (usually the bag with the multi colored baby potatoes)

[@KPA78]

I 've learned thru rial & error to mix a variety of spuds leads to a better overall texture to a variety of potato dishes. Starchy with waxy

[@tannerarmstrong1496]

I've absolutely mixed types of potatoes for mashed potatoes. It's always been due to me having just one or two potatoes of multiple different kinds on hand, usually as a result of leftover supplies from other meals. I've never done it with the intention of making the potatoes better.

[@firbolg]

I still remember when groing up in the 80s, going from eating rotisserie chicken in Swizerland to spending the holidays at my father's home country of Portugal and trying what would now be called organic chicken. I would easily chew through the Swiss rotisserie chicken's thighbone while almost broke my teeth while trying to do the same to a home raised roasted chicken.

[@that44rdv4rk]

I only mix potatoes when I'm down to my last couple of one variety, or if i want multiple colors.

[@bomcabedal]

Not only do I mix potatoes, you can make a lot of difference peeling one kind and leaving the peel on for another. Some potato skins can really add flavour.

[@Sniperboy5551]

I agree. Smashed potatoes (lumpy, skin on) are a lot better than mashed potatoes that have been passed through a potato ricer. Smashed doesn’t look as pretty, but they taste damn good!

[@ryansmith689]

I've been mixing potatoes for mashed for year's. I actually like red woth russet like the video. But Yukon gold and russet are good too.

[@isaiahbaker4910]

I make my home potatoes by first boiling the diced potatoes in boxed chicken stock and a bevy of preferred spice mixes (I use McCormick Nature's Seasoning, Dan-O's Original, and a salt-free garlic and herb blend from Kroger) and once they are fork tender, drain off the potatoes, return them to the pot, add two cans of evaporated milk (we have many mouths, measure accordingly) and then a pint of Half and Half that has come to room temp, and a stick to a stick-and-a-half of good salted butter. And I just mash while I add the dairy until it feels like the potatoes have been whipped to get the fluffy texture.

[@isaiahbaker4910]

I also do a couple dashes of Worcesterhire if I feel they need a little help with the glutamate factor.