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Adam Ragusea - S2021E09 - How to give brownies a smooth, glossy top
 

Adam Ragusea season 2021 episode 9

How to give brownies a smooth, glossy top

 
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Adam Ragusea / S2021E09 : How to give brownies a smooth, glossy top
Season 2021, Episode 9 | Aired on February 1, 2021 | 10 min. | YouTube
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EPISODES
Season 2021
Season 2021
Season 2021
Season 2024
Season 2023
Season 2022
Season 2021
Season 2020
Season 2019
Season 2018
Season 2017
Specials
 
 
  • Adam Ragusea - Episode 1 - How to eat cactus without impaling yourself
    Episode 1
    How to eat cactus without impaling yourself
  • Adam Ragusea - Episode 2 - Classic grilled cheese sandwich and tomato soup
    Episode 2
    Classic grilled cheese sandwich and tomato soup
  • Adam Ragusea - Episode 3 - Fruits and veggies under a microscope
    Episode 3
    Fruits and veggies under a microscope
  • Adam Ragusea - Episode 4 - Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy...
    Episode 4
    Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy...
  • Adam Ragusea - Episode 5 - Why French macarons and coconut macaroons have the same name
    Episode 5
    Why French macarons and coconut macaroons have the same name
  • Adam Ragusea - Episode 6 - (Almost) instant demi-glace | store-bought stock and gelatin
    Episode 6
    (Almost) instant demi-glace | store-bought stock and gelatin
  • Adam Ragusea - Episode 7 - What is that glossy skin on brownies?
    Episode 7
    What is that glossy skin on brownies?
  • Adam Ragusea - Episode 8 - Condensed milk and browned butter brownies
    Episode 8
    Condensed milk and browned butter brownies
  • Adam Ragusea - Episode 9 - How to give brownies a smooth, glossy top
    Episode 9
    How to give brownies a smooth, glossy top
  • Adam Ragusea - Episode 10 - Pan-fried potato gnocchi with crispy sage and browned butter
    Episode 10
    Pan-fried potato gnocchi with crispy sage and browned butter
  • Adam Ragusea - Episode 11 - The argument for cooking with volume measurements, rather than...
    Episode 11
    The argument for cooking with volume measurements, rather than...
  • Adam Ragusea - Episode 12 - Rolled chicken breasts with chorizo stuffing and green beans
    Episode 12
    Rolled chicken breasts with chorizo stuffing and green beans
  • Adam Ragusea - Episode 13 - Bread, cereal and snacks under a microscope
    Episode 13
    Bread, cereal and snacks under a microscope
  • Adam Ragusea - Episode 14 - Queso blanco | Mexican-American cheese dip
    Episode 14
    Queso blanco | Mexican-American cheese dip
  • Adam Ragusea - Episode 15 - What is high-fructose corn syrup, and is it actually bad for...
    Episode 15
    What is high-fructose corn syrup, and is it actually bad for...
  • Adam Ragusea - Episode 16 - Quick bangers and mash | onion and Marmite gravy | Irish champ
    Episode 16
    Quick bangers and mash | onion and Marmite gravy | Irish champ
  • Adam Ragusea - Episode 17 - Breakfast cereals were invented to curb sex drive
    Episode 17
    Breakfast cereals were invented to curb sex drive
  • Adam Ragusea - Episode 18 - Flautas / taquitos | corn & flour | quick bean filling
    Episode 18
    Flautas / taquitos | corn & flour | quick bean filling
  • Adam Ragusea - Episode 19 - Stuffed crust pizza, from Lauren Morrill's 'It's Kind of a Cheesy...
    Episode 19
    Stuffed crust pizza, from Lauren Morrill's 'It's Kind of a Cheesy...
  • Adam Ragusea - Episode 20 - Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie...
    Episode 20
    Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie...
  • Adam Ragusea - Episode 21 - How modern breakfast cereal was invented
    Episode 21
    How modern breakfast cereal was invented
  • Adam Ragusea - Episode 22 - Chocolate jiggly cake | homemade castella
    Episode 22
    Chocolate jiggly cake | homemade castella
  • Adam Ragusea - Episode 23 - What is dry aged beef? Since when is drier meat good?
    Episode 23
    What is dry aged beef? Since when is drier meat good?
  • Adam Ragusea - Episode 24 - Chicken caesar salad with chicken fat croutons
    Episode 24
    Chicken caesar salad with chicken fat croutons
  • Adam Ragusea - Episode 25 - Red beans and rice | Southern U.S. style
    Episode 25
    Red beans and rice | Southern U.S. style
  • Adam Ragusea - Episode 26 - Do you have to boil lasagna noodles before baking?
    Episode 26
    Do you have to boil lasagna noodles before baking?
  • Adam Ragusea - Episode 27 - Easy lasagna recipes | tomato & ricotta | meat sauce & cream
    Episode 27
    Easy lasagna recipes | tomato & ricotta | meat sauce & cream
  • Adam Ragusea - Episode 28 - Can we taste more than just bitter, salty, sour, sweet and umami?
    Episode 28
    Can we taste more than just bitter, salty, sour, sweet and umami?
  • Adam Ragusea - Episode 29 - Tuna, egg, and chicken salad | homemade mascarpone dressing
    Episode 29
    Tuna, egg, and chicken salad | homemade mascarpone dressing
  • Adam Ragusea - Episode 30 - The argument for eating bison (buffalo) meat
    Episode 30
    The argument for eating bison (buffalo) meat
  • Adam Ragusea - Episode 31 - Home fries with peppers | eggs over easy
    Episode 31
    Home fries with peppers | eggs over easy
  • Adam Ragusea - Episode 32 - Light roasts vs. dark roasts | Coffee basics and science explained
    Episode 32
    Light roasts vs. dark roasts | Coffee basics and science explained
  • Adam Ragusea - Episode 33 - Why some people eat 'dirt' — white kaolin clay
    Episode 33
    Why some people eat 'dirt' — white kaolin clay
  • Adam Ragusea - Episode 34 - French bread pizza (I seriously made a video about...)
    Episode 34
    French bread pizza (I seriously made a video about...)
  • Adam Ragusea - Episode 35 - Sharpening with a whetstone | How to get started
    Episode 35
    Sharpening with a whetstone | How to get started
  • Adam Ragusea - Episode 36 - Pad Thai | Simple no-wok recipe, cooks in 3 minutes
    Episode 36
    Pad Thai | Simple no-wok recipe, cooks in 3 minutes
  • Adam Ragusea - Episode 37 - What is kosher salt, and why do (American) chefs love it?
    Episode 37
    What is kosher salt, and why do (American) chefs love it?
  • Adam Ragusea - Episode 38 - Chicken piccata | asparagus 'noodles'
    Episode 38
    Chicken piccata | asparagus 'noodles'
  • Adam Ragusea - Episode 39 - Why are sweet onions sweet? Can you really eat Vidalia onions...
    Episode 39
    Why are sweet onions sweet? Can you really eat Vidalia onions...
  • Adam Ragusea - Episode 40 - French onion pizza | caramelized onion sauce | grilled on oven...
    Episode 40
    French onion pizza | caramelized onion sauce | grilled on oven...
  • Adam Ragusea - Episode 41 - How I shoot recipe videos
    Episode 41
    How I shoot recipe videos
  • Adam Ragusea - Episode 42 - Tri-flavor biscotti | almond & white chocolate, butterscotch...
    Episode 42
    Tri-flavor biscotti | almond & white chocolate, butterscotch...
  • Adam Ragusea - Episode 43 - What exactly are mushrooms? What are they made of? They're not...
    Episode 43
    What exactly are mushrooms? What are they made of? They're not...
  • Adam Ragusea - Episode 44 - Fresh tagliatelle with no pasta machine | mushroom cream sauce
    Episode 44
    Fresh tagliatelle with no pasta machine | mushroom cream sauce
  • Adam Ragusea - Episode 45 - Why palm oil is in everything, and why that's bad
    Episode 45
    Why palm oil is in everything, and why that's bad
  • Adam Ragusea - Episode 46 - Blueberry yum yum | easy no-bake dessert
    Episode 46
    Blueberry yum yum | easy no-bake dessert
  • Adam Ragusea - Episode 47 - Why food is blue (or usually isn't)
    Episode 47
    Why food is blue (or usually isn't)
  • Adam Ragusea - Episode 48 - Shakshuka that isn't soupy | eggs poached in spicy tomato sauce...
    Episode 48
    Shakshuka that isn't soupy | eggs poached in spicy tomato sauce...
  • Adam Ragusea - Episode 49 - The right way to raise beef
    Episode 49
    The right way to raise beef
  • Adam Ragusea - Episode 50 - Dry processed coffee — tastes like Tropical Skittles?
    Episode 50
    Dry processed coffee — tastes like Tropical Skittles?
  • Adam Ragusea - Episode 51 - Reverse braised beef shoulder | sweet pickle glaze
    Episode 51
    Reverse braised beef shoulder | sweet pickle glaze
  • Adam Ragusea - Episode 52 - Growing Bread I: Planting to harvest
    Episode 52
    Growing Bread I: Planting to harvest
  • Adam Ragusea - Episode 53 - Homemade milkshakes | Oreo, berry, fluffernutter, creamsicle,...
    Episode 53
    Homemade milkshakes | Oreo, berry, fluffernutter, creamsicle,...
  • Adam Ragusea - Episode 54 - Growing Bread II: Harvest to oven
    Episode 54
    Growing Bread II: Harvest to oven
  • Adam Ragusea - Episode 55 - Glazed chicken rice | inspired by Hainanese dish
    Episode 55
    Glazed chicken rice | inspired by Hainanese dish
  • Adam Ragusea - Episode 56 - How people first boiled food
    Episode 56
    How people first boiled food
  • Adam Ragusea - Episode 57 - Fall-over biscuits | 128 layers, golden sides
    Episode 57
    Fall-over biscuits | 128 layers, golden sides
  • Adam Ragusea - Episode 58 - The history and virtues of eating pigeon meat (squab)
    Episode 58
    The history and virtues of eating pigeon meat (squab)
  • Adam Ragusea - Episode 59 - Miniature fried chicken | culantro potato salad
    Episode 59
    Miniature fried chicken | culantro potato salad
  • Adam Ragusea - Episode 60 - Homemade ice cream sandwiches | how to convert any cookie recipe
    Episode 60
    Homemade ice cream sandwiches | how to convert any cookie recipe
  • Adam Ragusea - Episode 61 - How mushrooms are farmed
    Episode 61
    How mushrooms are farmed
  • Adam Ragusea - Episode 62 - Summer vegetable stew | steamed rice | lavender flowers
    Episode 62
    Summer vegetable stew | steamed rice | lavender flowers
  • Adam Ragusea - Episode 63 - The animal that (sometimes) survives becoming dinner
    Episode 63
    The animal that (sometimes) survives becoming dinner
  • Adam Ragusea - Episode 64 - Basil pesto alla Genovese | knife or mortar & pestle method
    Episode 64
    Basil pesto alla Genovese | knife or mortar & pestle method
  • Adam Ragusea - Episode 65 - Changing traditional recipes for the era of tiny households
    Episode 65
    Changing traditional recipes for the era of tiny households
  • Adam Ragusea - Episode 66 - Pavlova with pastry cream (marshmallowy meringue with pudding...
    Episode 66
    Pavlova with pastry cream (marshmallowy meringue with pudding...
  • Adam Ragusea - Episode 67 - Eggplant vs. Aubergine vs. Brinjal — Why so many names?
    Episode 67
    Eggplant vs. Aubergine vs. Brinjal — Why so many names?
  • Adam Ragusea - Episode 68 - BBQ-style beef ribs in the oven | twice-baked potato
    Episode 68
    BBQ-style beef ribs in the oven | twice-baked potato
  • Adam Ragusea - Episode 69 - When should you salt pasta water? How much?
    Episode 69
    When should you salt pasta water? How much?
  • Adam Ragusea - Episode 70 - Garlic naan grilled on oven grates
    Episode 70
    Garlic naan grilled on oven grates
  • Adam Ragusea - Episode 71 - How science saves sweet corn
    Episode 71
    How science saves sweet corn
  • Adam Ragusea - Episode 72 - Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas...
    Episode 72
    Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas...
  • Adam Ragusea - Episode 73 - The case for eating alligators (or not)
    Episode 73
    The case for eating alligators (or not)
  • Adam Ragusea - Episode 74 - Two sheet-pan pasta sauces | roasted grape tomatoes, white bean...
    Episode 74
    Two sheet-pan pasta sauces | roasted grape tomatoes, white bean...
  • Adam Ragusea - Episode 75 - Gumbo is named after plant snot
    Episode 75
    Gumbo is named after plant snot
  • Adam Ragusea - Episode 76 - Practical baked Alaska | ice cream, cake and Italian meringue
    Episode 76
    Practical baked Alaska | ice cream, cake and Italian meringue
  • Adam Ragusea - Episode 77 - What 'organic' or 'antibiotic free' don't tell you
    Episode 77
    What 'organic' or 'antibiotic free' don't tell you
  • Adam Ragusea - Episode 78 - The ethics of hunting deer for meat
    Episode 78
    The ethics of hunting deer for meat
  • Adam Ragusea - Episode 79 - Broccoli in garlic sauce | incidentally vegan | Chinese-American...
    Episode 79
    Broccoli in garlic sauce | incidentally vegan | Chinese-American...
  • Adam Ragusea - Episode 80 - What's inside multivitamin supplements and WHY?
    Episode 80
    What's inside multivitamin supplements and WHY?
  • Adam Ragusea - Episode 81 - Problems with the Green Revolution
    Episode 81
    Problems with the Green Revolution
  • Adam Ragusea - Episode 82 - Chicken thighs 101: How to sear, stew, roast and de-bone
    Episode 82
    Chicken thighs 101: How to sear, stew, roast and de-bone
  • Adam Ragusea - Episode 83 - Malted milk coffee cake
    Episode 83
    Malted milk coffee cake
  • Adam Ragusea - Episode 84 - What is malt, and why does it make milk, bread and beer taste...
    Episode 84
    What is malt, and why does it make milk, bread and beer taste...
  • Adam Ragusea - Episode 85 - Bagels made with malted barley syrup | NY-style boiled
    Episode 85
    Bagels made with malted barley syrup | NY-style boiled
  • Adam Ragusea - Episode 86 - Problems with gas stovetops | weak, dirty and dangerous
    Episode 86
    Problems with gas stovetops | weak, dirty and dangerous
  • Adam Ragusea - Episode 87 - Empanadas | bean and chicken fillings
    Episode 87
    Empanadas | bean and chicken fillings
  • Adam Ragusea - Episode 88 - Why salt crystals grow as pyramids (sometimes)
    Episode 88
    Why salt crystals grow as pyramids (sometimes)
  • Adam Ragusea - Episode 89 - Pizza with shallots and bresaola (the perfect pizza meat?)
    Episode 89
    Pizza with shallots and bresaola (the perfect pizza meat?)
  • Adam Ragusea - Episode 90 - Chemistry of beer, part I: Malt to wort
    Episode 90
    Chemistry of beer, part I: Malt to wort
  • Adam Ragusea - Episode 91 - Chewy caramel brownies
    Episode 91
    Chewy caramel brownies
  • Adam Ragusea - Episode 92 - Why we cook food in oil
    Episode 92
    Why we cook food in oil
  • Adam Ragusea - Episode 93 - (Fancy) cream of mushroom soup | dry + fresh mushrooms
    Episode 93
    (Fancy) cream of mushroom soup | dry + fresh mushrooms
  • Adam Ragusea - Episode 94 - Chemistry of beer, part II: Hops to keg
    Episode 94
    Chemistry of beer, part II: Hops to keg
  • Adam Ragusea - Episode 95 - Orange braised beef | egg yolk-thickened sauce | limey roast...
    Episode 95
    Orange braised beef | egg yolk-thickened sauce | limey roast...
  • Adam Ragusea - Episode 96 - Post-Covid19 smell & taste disruption — the latest research
    Episode 96
    Post-Covid19 smell & taste disruption — the latest research
  • Adam Ragusea - Episode 97 - Southern corn pudding (bread? cake? custard? casserole?)
    Episode 97
    Southern corn pudding (bread? cake? custard? casserole?)
  • Adam Ragusea - Episode 98 - Fully deboned turkey | demi glacé made with the bones
    Episode 98
    Fully deboned turkey | demi glacé made with the bones
  • Adam Ragusea - Episode 99 - Truffles and the doggies who find them for us
    Episode 99
    Truffles and the doggies who find them for us
  • Adam Ragusea - Episode 100 - Black and white cookies | NY-style dense cake with crispy icing
    Episode 100
    Black and white cookies | NY-style dense cake with crispy icing
  • Adam Ragusea - Episode 101 - The 'right' color of raw beef
    Episode 101
    The 'right' color of raw beef
  • Adam Ragusea - Episode 102 - Why Americans and Brits say 'cider' to mean very different things
    Episode 102
    Why Americans and Brits say 'cider' to mean very different things
  • Adam Ragusea - Episode 103 - Eggs 101 | sunny side up, crispy, basted, over easy, scrambled,...
    Episode 103
    Eggs 101 | sunny side up, crispy, basted, over easy, scrambled,...
  • Adam Ragusea - Episode 104 - Beef stew tests | stovetop vs oven, temperatures, marinades,...
    Episode 104
    Beef stew tests | stovetop vs oven, temperatures, marinades,...
  • Adam Ragusea - Episode 105 - Easy big beef stew and roasted garlic mashed potatoes
    Episode 105
    Easy big beef stew and roasted garlic mashed potatoes
  • Adam Ragusea - Episode 106 - How an 'autolyse' kneads your dough for you
    Episode 106
    How an 'autolyse' kneads your dough for you
  • Adam Ragusea - Episode 107 - Gingerbread | fluffy, spicy, molasses-y Christmas loaf
    Episode 107
    Gingerbread | fluffy, spicy, molasses-y Christmas loaf
  • Adam Ragusea - Episode 108 - Why yeast extract is in tons of foods (and why it's delicious)
    Episode 108
    Why yeast extract is in tons of foods (and why it's delicious)
  • Adam Ragusea - Episode 109 - Italian wedding soup | chicken meatballs & homemade stock
    Episode 109
    Italian wedding soup | chicken meatballs & homemade stock
  • Adam Ragusea - Episode 110 - Why farmed fish isn't always more sustainable than wild (but...
    Episode 110
    Why farmed fish isn't always more sustainable than wild (but...
  • Adam Ragusea - Episode 111 - Mussels with garlic white wine broth
    Episode 111
    Mussels with garlic white wine broth
  • Adam Ragusea - Episode 112 - Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)
    Episode 112
    Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)
 
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