Chicken piccata asparagus 'noodles'
video description
Date: 2021-05-06
Related videos
Comments and reviews: 10
Sus
Please use something other than glass for pounding meat. it's just a super bad idea. If it's tempered glass, the more you damage it, the more likely it will randomly explode a la Pyrex. If it's not tempered glass, if it breaks, it will likely break into big sharp pieces right where your hand is. I have a scar on my thumb from years ago having an untempered glass shatter when I placed it on the counter. fortunately don't have any nerve damage, but why risk it? Just use something metal like a pan.
reply
Please use something other than glass for pounding meat. it's just a super bad idea. If it's tempered glass, the more you damage it, the more likely it will randomly explode a la Pyrex. If it's not tempered glass, if it breaks, it will likely break into big sharp pieces right where your hand is. I have a scar on my thumb from years ago having an untempered glass shatter when I placed it on the counter. fortunately don't have any nerve damage, but why risk it? Just use something metal like a pan.
reply
Shirin
Man its kinda comforting to see the oil from the pan just go eeeeverywhere bc that's just normal and okay when you're pan-fying stuff. Maybe some food tubers might not have filmed that bc its messy, but its okay for cooking to be messy sometimes yaknow. I also love how Adam doesn't pre-portion stuff into the annoying little bowls, just straight from the container how I would do it. Adam's cooking feels so, organic. I love this dude
reply
Man its kinda comforting to see the oil from the pan just go eeeeverywhere bc that's just normal and okay when you're pan-fying stuff. Maybe some food tubers might not have filmed that bc its messy, but its okay for cooking to be messy sometimes yaknow. I also love how Adam doesn't pre-portion stuff into the annoying little bowls, just straight from the container how I would do it. Adam's cooking feels so, organic. I love this dude
reply
MrEntity
Pee-kaw with the first syllable sort-of clipped is probably about as close as you're going to get with basic English sounds. There's a sort of closed nasal n sound at the end that's very French. Look up the words quand, or ans and it's basically the same as those despite having a different end-letter. There probably are English words we stole from the French that have that sound, I just can't think of one off the top of my head.
reply
Pee-kaw with the first syllable sort-of clipped is probably about as close as you're going to get with basic English sounds. There's a sort of closed nasal n sound at the end that's very French. Look up the words quand, or ans and it's basically the same as those despite having a different end-letter. There probably are English words we stole from the French that have that sound, I just can't think of one off the top of my head.
reply
Clint
If you want another option to get those asparagus ribbons maybe a little quicker, try a vegetable peeler. I toss a big pile of those with a lemon/garlic/olive oil dressing, Kalamata olives and some feta crumbles or shaved Parmesan for a killer summer salad. I've brought it to several barbecues and there are never leftovers to bring home.
reply
If you want another option to get those asparagus ribbons maybe a little quicker, try a vegetable peeler. I toss a big pile of those with a lemon/garlic/olive oil dressing, Kalamata olives and some feta crumbles or shaved Parmesan for a killer summer salad. I've brought it to several barbecues and there are never leftovers to bring home.
reply
Jeremy
It is so refreshing for you to advocate for using water in place of chicken stock. EVERYONE always uses chicken stock in everything and then ultimately every dish has a similar background flavor. If you build your flavor properly you never need chicken stock. Excellent weeknight recipe, will do this tomorrow.
reply
It is so refreshing for you to advocate for using water in place of chicken stock. EVERYONE always uses chicken stock in everything and then ultimately every dish has a similar background flavor. If you build your flavor properly you never need chicken stock. Excellent weeknight recipe, will do this tomorrow.
reply
Yquarus
No white wine for deglacing the pan? I am disappointed! Just joking hahahaha Actually I am curios why you have used water in this case, instead of white wine? Which is something I would use out of habit. BTW, love green asparagus as well. A shame it is a little pricey where I life.
reply
No white wine for deglacing the pan? I am disappointed! Just joking hahahaha Actually I am curios why you have used water in this case, instead of white wine? Which is something I would use out of habit. BTW, love green asparagus as well. A shame it is a little pricey where I life.
reply
MegatonDan
Hey Adam, love this recipe and I'm definitely gonna try it out. I'm interested in mold! I think a video about mold and especially about how safe it is to cut off and which foods have mold that's really bad for you. I think that's on brand for your sciencey vids.
reply
Hey Adam, love this recipe and I'm definitely gonna try it out. I'm interested in mold! I think a video about mold and especially about how safe it is to cut off and which foods have mold that's really bad for you. I think that's on brand for your sciencey vids.
reply
Larry
Dear Adam, why don't you know that you can simply snap each individual asparagus and it'll break with the woody part in one hand and the tender part in the other hand? It's so much more satisfying than trying to cut the entire bunch in the same spot.
reply
Dear Adam, why don't you know that you can simply snap each individual asparagus and it'll break with the woody part in one hand and the tender part in the other hand? It's so much more satisfying than trying to cut the entire bunch in the same spot.
reply
Sebastian
I saw a trick in which the cook used the asparagus woody stems to make asparagus stock, and he cooked the asparagus (in this case anything in the sauce) in the asparagus stock. Could work here.
reply
I saw a trick in which the cook used the asparagus woody stems to make asparagus stock, and he cooked the asparagus (in this case anything in the sauce) in the asparagus stock. Could work here.
reply
JLJ
That's a lot of oil splatterage. Does anyone frequently use one of those screen guard things? I can never decide whether cleaning one of those things or just wiping the oil up is more cumbersome.
reply
That's a lot of oil splatterage. Does anyone frequently use one of those screen guard things? I can never decide whether cleaning one of those things or just wiping the oil up is more cumbersome.
reply
Add a review, comment
Other channel videos
