Steak and potato gratin/pie
video description
Also, I want to smell food, not candles.
Date: 2023-12-15
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Comments and reviews: 16
joeastle2543
Hey Adam, long time viewer and big fan. I think the majority of your recipes are great and combine a good combination of easy techniques and practical cooking advise. That said, I don't really get this one. You are combining two dishes that require drastically different cooking techniques to shine. Potatoes au gratin: crispy/caramelized top, sides, and edges. Beef tenderloin stew: medium rare tender pieces of beef in a rich gravy with veggies. For the cost of 1 extra pan, you can have perfectly cooked potatoes au gratin and perfectly cooked stew without having to blast the beef or running the risk of rawish potatoes in the middle of the dish. If you just cook them seperately, and then combine before serving, you get the best of both worlds!
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Hey Adam, long time viewer and big fan. I think the majority of your recipes are great and combine a good combination of easy techniques and practical cooking advise. That said, I don't really get this one. You are combining two dishes that require drastically different cooking techniques to shine. Potatoes au gratin: crispy/caramelized top, sides, and edges. Beef tenderloin stew: medium rare tender pieces of beef in a rich gravy with veggies. For the cost of 1 extra pan, you can have perfectly cooked potatoes au gratin and perfectly cooked stew without having to blast the beef or running the risk of rawish potatoes in the middle of the dish. If you just cook them seperately, and then combine before serving, you get the best of both worlds!
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alexeyman7301
Is there an alternative for wine in these recepies?
The wine tastes amazing and I feel like it is critical, but I can only usually get a bottle of cheap/mid-shelf wine at a time and can't be trusted with more or to leave the rest of the wine for cooking later since it goes so well with the food lol
Is there an alternative or should I just expect to go to store each time for these recepies?
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Is there an alternative for wine in these recepies?
The wine tastes amazing and I feel like it is critical, but I can only usually get a bottle of cheap/mid-shelf wine at a time and can't be trusted with more or to leave the rest of the wine for cooking later since it goes so well with the food lol
Is there an alternative or should I just expect to go to store each time for these recepies?
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emmettraymond8058
Is there a chance that, perhaps, you could do a segment on alternatives to wine for things like this? For people who abstain for religious reasons, and for recovering alcoholics who don't want that stuff in their house? It kills me not knowing how to follow along with recipes like this, when that major ingredient is inaccessible to me.
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Is there a chance that, perhaps, you could do a segment on alternatives to wine for things like this? For people who abstain for religious reasons, and for recovering alcoholics who don't want that stuff in their house? It kills me not knowing how to follow along with recipes like this, when that major ingredient is inaccessible to me.
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agrillingbeerguy
Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
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Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
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nicoskefalas
First Hey aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season
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First Hey aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season
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hecklepig
It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
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It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
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aragusea
I like how you didn't bother looking at TikTok and made your own thing, making something actually edible in the process as it feels like almost everything made on TikTok is for clout and not actually for the sake of human consumption.
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I like how you didn't bother looking at TikTok and made your own thing, making something actually edible in the process as it feels like almost everything made on TikTok is for clout and not actually for the sake of human consumption.
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CobaltContrast
Better than bullion will beat out a ramen packet in flavor. It's the easiest flavor enhancer everyone should have in their larder. Especially the veggie bullion. Perfect for vegans.
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Better than bullion will beat out a ramen packet in flavor. It's the easiest flavor enhancer everyone should have in their larder. Especially the veggie bullion. Perfect for vegans.
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henriquejambu
in Brazil this is a called a escondidinho (something like little hidden pie, but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
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in Brazil this is a called a escondidinho (something like little hidden pie, but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
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shethjrebbell
I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say
Prep: 10 min
Step 1: Harvest a wheat field
And I am just not that fast
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I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say
Prep: 10 min
Step 1: Harvest a wheat field
And I am just not that fast
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eriknelson7497
You did a cheat demigloss a while back with a bunch of cartons of stock i would wonder if you could do that cheaper with a bottle of better than bouillon
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You did a cheat demigloss a while back with a bunch of cartons of stock i would wonder if you could do that cheaper with a bottle of better than bouillon
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GyroCannon
Having made a ton of beef chunk / steak stews, I can honestly say that they re better than holiday meals of turkey. Simply by having more flavor than turkey
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Having made a ton of beef chunk / steak stews, I can honestly say that they re better than holiday meals of turkey. Simply by having more flavor than turkey
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ethanscribner7433
This looks excellent! I'm definitely gonna give it a try soon. Is there any reason I couldn't use ground beef if that's all that I had on hand?
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This looks excellent! I'm definitely gonna give it a try soon. Is there any reason I couldn't use ground beef if that's all that I had on hand?
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Panda-or2cs
Clicked read more in the description to see the rest of the recipe. didn t expect it to just be steak and potatoes. It is what the title promised tbf
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Clicked read more in the description to see the rest of the recipe. didn t expect it to just be steak and potatoes. It is what the title promised tbf
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_Ben___
1: 51 any explanation why you find you can use a lot more of it, and why thats a good thing. I tend to use a 2: 1 ratio of red wine to stock.
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1: 51 any explanation why you find you can use a lot more of it, and why thats a good thing. I tend to use a 2: 1 ratio of red wine to stock.
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Atlas-RH
Any good alternatives to the gelatine, or could I feasibly just omit it entirely? I'm a flexitarian but I try to avoid gelatine when I can
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Any good alternatives to the gelatine, or could I feasibly just omit it entirely? I'm a flexitarian but I try to avoid gelatine when I can
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