Adam Ragusea SHOCKS French Chef | Pro Chef Reacts

Comments · 502

• DR

  @DragonTigerGateMerchant · 2 years ago

  Adam used to be a professor of Journalism which explains why he is so good at explaining and researching dishes. He talks to a lot of real food scientists and experts also in his videos. I think he brings something really special to the YouTube culinary space.

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• IF

  @ifscho · 2 years ago

  The way Frenchy's eyes lit up when he heard the name of the dish warms my heart so!

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• MY

  @MythicSorin · 2 years ago

  I'm normally not a fan of reaction videos, but I think you two kinda set the standard for what makes a genuinely good reaction vid. The combination of humor, good chemistry, genuine expertise and passion makes for a genuinely engrossing series.

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• WA

  @WaddleQwacker · 2 years ago (edited)

  I posted this on Adam's video but imma share it here as well: nobody in France would be shocked at the soy sauce, and in fact we often use the "Maggi" sauce the same way, which is kind of our local equivalent of soy sauce, found at every grocery store and home kitchen. Full of flavor, msg and salt.

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• QW

  @Qwackin604 · 2 years ago

  Adam Ragusea is my favorite food youtuber. As much as I love other big foodtubers like Babish and Josh Weissman there is a 0% chance im making anything they do because its so labour intensive and usually requires specialized equipment. Adam has such a laid back style and is always looking for simple ways to make stuff and encouraging you to make it how you like it.

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• F.

  @f.b.jeffers0n · 2 years ago

  I mean, Chef Jean-Pierre is not this technical, but I'm 99% sure you'd both love his laissez-faire style!!

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• TR

  @TreantmonksTemple · 2 years ago

  The thing I like about Adam is he really tailors his content to the home cook. No fancy equipment or expensive ingredients or super-complicated recipes. Here's a dish, here's how you make it at home with simple ingredients you can find at your local grocery store without years of training as a chef.

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• JA

  @JayKughan · 2 years ago

  Adam Ragusea doesn't just do cooking videos. In fact, I think he does more videos on understanding techniques, ingredients & flavours. Then of course there's also his podcast where he further breaks stuff down.

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• NO

  @Notsosweetstevia · 2 years ago (edited)

  Frenchie seemed so happy today. Can we temper that by having him react to Jaime Oliver “Thai Green Curry.” I just want to see his face when all the peas are added. 😢

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• TH

  @TheW4mbo · 2 years ago

  Schmalz is actually a german word and it relates to any type of rendered animal fat. (Here in Austria though we use the word mainly either for rendered pork fat or also for clarified butter)<br>The word „schmelzen“ basically just means „to melt“

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• PH

  @phoenixmarine974 · 2 years ago

  Professor Frenchie teaching us today. This is a good quality episode. More Professor Frenchie this year, please

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• BR

  @BrutusMaximusAurelius · 2 years ago (edited)

  <a href="https://www.youtube.com/watch?v=9_tAeFNEWT0&amp;t=531">8:51</a> A happy Frenchie is so infectious!

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