Chicken leg lollipops with sweet & sour glaze soft polenta I chicken-roasted carrots
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Date: 2022-02-18
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Comments and reviews: 10
Maxwell
hey guys think this should be said so fingers are maintained, when i was working in a kitchen one of the greatest knife skills i learned was when doing anything sketchy applying pressure to the spine of the knife you should always keep your hand flat, don't bend your fingers. if things go wrong and the knife goes sideways you will keep your fingers. if you look closely when Adam is smacking the knife to break the chicken bone it wants to fall to either side. if you do this with a sharp enough knife you can indeed lose a finger or more likely you'll cut the nerves or tendons in your fingers and loose the use of them. i once cut my finger so deep i lost feeling in it for 5 years.
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hey guys think this should be said so fingers are maintained, when i was working in a kitchen one of the greatest knife skills i learned was when doing anything sketchy applying pressure to the spine of the knife you should always keep your hand flat, don't bend your fingers. if things go wrong and the knife goes sideways you will keep your fingers. if you look closely when Adam is smacking the knife to break the chicken bone it wants to fall to either side. if you do this with a sharp enough knife you can indeed lose a finger or more likely you'll cut the nerves or tendons in your fingers and loose the use of them. i once cut my finger so deep i lost feeling in it for 5 years.
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Gunaer
Actually, Adam, you need a lot of carbs (roughly 60% of your daily calories) for anaerobics. Alinine (an amino acid in your muscle) will be broken down for energy if you don't have enough, hence why carbs are called protein-sparing) as they halt your protein being wasted and your muscles not growing. This amount of carbs, comined with 1g protein/pound of bodyweight, low fat diet, avoiding seed oils and estrogenics, will allow you to still grow a large amount of muscle, even when on a cut!
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Actually, Adam, you need a lot of carbs (roughly 60% of your daily calories) for anaerobics. Alinine (an amino acid in your muscle) will be broken down for energy if you don't have enough, hence why carbs are called protein-sparing) as they halt your protein being wasted and your muscles not growing. This amount of carbs, comined with 1g protein/pound of bodyweight, low fat diet, avoiding seed oils and estrogenics, will allow you to still grow a large amount of muscle, even when on a cut!
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Brian
I had never heard of your sponsor before (which doesn't happen often) and I gotta say, the concept REALLY interested me and was the first ad I've ever stopped watching a video to click. Unfortunately they only work with iPhone which sucks. I signed up to be notified but it would be awesome if you could pass along that some of your audience would love to sign up once android comes out (if it comes out. I love your videos, thanks for always putting out great content!
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I had never heard of your sponsor before (which doesn't happen often) and I gotta say, the concept REALLY interested me and was the first ad I've ever stopped watching a video to click. Unfortunately they only work with iPhone which sucks. I signed up to be notified but it would be awesome if you could pass along that some of your audience would love to sign up once android comes out (if it comes out. I love your videos, thanks for always putting out great content!
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Amine
ADAM! Please do a video on the length of boiling/simmering when making a stock. Basically, finding out what length of time produces the best flavor of stock. I know that the rule of thumb is the longer the better, but I often wonder when that kinda tapers off. For example, the flavor change from 0-12 hours is obviously greater than 12-24. So does boiling for an excess amount of time truly develop the best flavor? When is it too long?
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ADAM! Please do a video on the length of boiling/simmering when making a stock. Basically, finding out what length of time produces the best flavor of stock. I know that the rule of thumb is the longer the better, but I often wonder when that kinda tapers off. For example, the flavor change from 0-12 hours is obviously greater than 12-24. So does boiling for an excess amount of time truly develop the best flavor? When is it too long?
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Crypto
When I was a kid, me and my friend used to raid the neighbors vegetable garden. The only thing we ever stole were the carrots. We weren't poor, it was just fun. I feel like a piece of crap now about it. Maybe, they saw us the whole time and laughed at us getting nutrition in our bodies. Only God knows!
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When I was a kid, me and my friend used to raid the neighbors vegetable garden. The only thing we ever stole were the carrots. We weren't poor, it was just fun. I feel like a piece of crap now about it. Maybe, they saw us the whole time and laughed at us getting nutrition in our bodies. Only God knows!
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Jude
Hi Adam,
Great video.
I would use the back of the knife and break the bone instead of the karate chop method. As a meat cutter I cringed when you told people to attempt that dangerous maneuver. Jaques Pepin does the leg break technique in his chicken deboning video if anyone wants to see it.
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Hi Adam,
Great video.
I would use the back of the knife and break the bone instead of the karate chop method. As a meat cutter I cringed when you told people to attempt that dangerous maneuver. Jaques Pepin does the leg break technique in his chicken deboning video if anyone wants to see it.
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Sue
you crack me up. I love your serious interjections of reality that most people tend to avoid. Grab the chicken by it s calf muscle, that s what it is cut all the way down to the shin & rotate the leg as you saw meat tendons
you kinda sound like a serial cleaning up after an adventure.
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you crack me up. I love your serious interjections of reality that most people tend to avoid. Grab the chicken by it s calf muscle, that s what it is cut all the way down to the shin & rotate the leg as you saw meat tendons
you kinda sound like a serial cleaning up after an adventure.
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usernameX
Adam, when is Eggs 201 gonna come out? Also, are you ever going to feature some offal meats in your recipes? Either way, continue with your amazing content! Your videos are really transforming an average home cook's skills and meals.
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Adam, when is Eggs 201 gonna come out? Also, are you ever going to feature some offal meats in your recipes? Either way, continue with your amazing content! Your videos are really transforming an average home cook's skills and meals.
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AifeBomb
my mom buys from a chinese restaurant that has this on their menu but they have a savory Garlic Sauce and deep fried lollipop chicken instead but it's soo good
i def will try this variation out though!
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my mom buys from a chinese restaurant that has this on their menu but they have a savory Garlic Sauce and deep fried lollipop chicken instead but it's soo good
i def will try this variation out though!
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AdamWolf
What does he mean when we says I am a joe I started watching his videos again and missed out on the new secret code
Btw as soon as anyone tells me ill delete the comment so I don't spread the secret
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What does he mean when we says I am a joe I started watching his videos again and missed out on the new secret code
Btw as soon as anyone tells me ill delete the comment so I don't spread the secret
reply
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