Pro Chef Reacts... to Uncle Roger Review CRAZY ITALIAN CHEF Egg Fried Rice (Vincenzo's Plate)

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Yes it's more reacting to a reaction! This time we see if Vincenzo can get Uncle Roger's approval of his egg fried rice. Will he use day old rice? Will there be chili jam ::gasp::? Will he use the most sacred of them all, MSG?
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Опубликовано:

26 сен 2024

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Комментарии : 328

@vincenzosplate 2 года назад

I treat MSG the same way I treat Pecorino Cheese 🤣🤣🤣🤣🤣🤣My Egg Fried Rice was soooooooo salty 😱😱😱 Thank you Chef for reacting, i have learned so much from your advice. Cant wait to make fried rice again following your suggestions

@TheEternaut 2 года назад

I like your channel very much Vincenzo. You are a splendid cook, keep it up!

@magicwolf6511 2 года назад

You know you can still add tomato in your fried rice but just big slice at the end and just let heat coated it. Cheese are also sometimes added but more likely being put on top like lasagna. The simplest fried rice we malaysian make if our ingredients is limited is just eggs, cheap sausage, soy sauce, a bit of chilli sauce sometimes we mix a bit of tomato sauce too but that really depend if we got children who can't eat spicy, bird eye chilli and salt/msg

@ChefBrianTsao 2 года назад

I have learned a lot from your channel too! Can’t wait to show you my Carbonara!

@catherinejones5807 2 года назад

Love your videos, Vincenzo, keep up the good work!👍🏻 By the way, Nigel Ng (Uncle Roger) happens to be in Australia for his comedy tour. I hope the two of you will connect and do a collaboration video. It would be awesome. 👍🏻

@shirokanzaki15 2 года назад

@@catherinejones5807 but Vincenzo is in Italy right now with his family

@vincenzosplate 2 года назад

You have been too generous with the Final Score 🥰🥰🥰Now I want to make it again and impress you for real. Watch out because I am coming back with a top balanced egg fried rice 😁

@venom3421 2 года назад

I'm looking forward to seeing it :)

@professorbutters 2 года назад

As one of your subscribers, I can’t wait!

@mikemarkong 2 года назад

went to your channel because of this video. :)

@leecarter2356 2 года назад

Uncle Roger was a bit harsh on the sliced garlic issue. While I prefer chopped garlic for egg fried rice, I've had it a few times in mainland China with thin slices of garlic and several times with very roughly chopped garlic (with big chunks of garlic pieces in the egg fried rice). Chinese people love garlic. There are even a few provinces in China where raw garlic cloves are eaten like a snack - people's breath can be quite a bit rough there. Garlic can be sliced, slivered, roughly chopped, or finely minced. It's all a matter of preference.

@asa_6110 2 года назад

wow i am impressed by your firey spirit here. I will keep my eyes open for it Vincenzo

@mandolinman2006 2 года назад

You know, for someone who's probably never made it before and is using new ingredients and techniques, he did a pretty good job in my book.

@kerrykskiffington3184 Год назад

I love VIncenzo. He is so self-effacing and really listened to Uncle Roger's videos, learned about a lot of details despite being already a great chef of his native cuisine. Power to Vincenzo to make this gutso video as a learned still. I gave him 8/10.

@reallivebluescat 6 месяцев назад

Great chefs are the ones that continue to learn

@rdbull5890 Год назад

There are chefs that seem to either don't care or are clueless about what they are cooking. Rachael Ray and Jamie Oliver, rightly or wrongly, are the usual culprits. Then there are the chefs who do the homework and respect the dish, but Asian cuisine simply isn't their "first language" when it comes to cookery. I love that you (and Uncle Roger...at least in between the zingers) always give these guys props for putting in the effort.

@ChefBrianTsao Год назад

Def need to give respect where it’s due. I think Food is the best way to cross promote culture!

@dingfeldersmurfalot4560 Год назад

@@ChefBrianTsao You and my spirit animal, Tony Bourdain, both.

@Ian1329 9 дней назад

"What's the enemy of flavor?" -Brian "Jamie Oliver!😂"😂 -Frenchie "Adding water is."😂😂

@Blizzard4242 2 года назад

Regarding washing the rice in the insert, if you use a non stick coated insert, often the manual of rice cookers say not to wash rice in the insert, as some debris / small stones that may still be present in the rice could scratch the coating.

@semutbarbar6389 2 года назад

I love this review so much, you explained the details that uncle Roger mentioned where he didn't explain it himself, thus making this review more educational and allowing people to learn deeper about the fundamentals of cooking. And as you noted earlier, I personally looking forward for your egg fried rice video, and hope that someday it will be reviewed by Uncle Roger 😁

@kenhuang3820 2 года назад

Haha remember uncle Roger aim is comedy and enough cooking knowledge to show audience he know what is authentic way cooking Asian food.

@dojinmayflower6185 2 года назад

@@kenhuang3820 yeah, if he stopped and explained every step, the jokes wouldn't work. Not to mention people prefer short comedy videos, not 30 minutes explaining things most of us wouldn't even do

@wiltchamberlain9920 2 года назад

This was a good video from Vincenzo. He's comedically playing into what the Uncle Roger character would want. The rice that's in the wok at the end of cooking doesn't quite look like the rice that's on the plate afterward. I'm guessing he did a swap, knowing that the stuff he had in that wok would be unedibly salty. Also, I totally get the "overcrowding the pan" bit. I make EFR somewhat regularly, but only have an electric stove and a regular, 10-inch, non-stick pan (live in a tiny apartment). And, despite always consciously trying to say, "I'm not going to overload the pan!"... I overload the pan. I could use 1/8 cup of everything, but in the pan, it seems, yet it's always overflowing. EFR just materializes in the pan. I don't get where it all comes from. I try and make just 1-2 portions and suddenly, I've got EFR for a week. And, I mean, that's nice, because it's cheap AF and so a whole week's meals costs like 5 bucks. But still, I know my EFR doesn't turn out as good because I can't really get a good sear and color on the product. Ah well.

@benf6822 2 года назад

ALWAYS overcrowd the pan...by accident

@anasazmi8554 2 года назад

1 thing I've learned from making fried rice is that, at least for the leftover rice, half of our usual portion is enough. Since we're going to add other ingredients anyway, those add up to make the portion we want. I still overcrowd the wok, though.

@seijiren5115 2 года назад

Uncle roger: it so weird he use italians technique in asian food Meanwhile uncle roger use chopstick/wok/msg to make carbonara

@BlackVulpine 2 года назад

I do believe Vincenzo wasn’t taking the cooking too seriously, though he’s got the steps down pat. With just a little bit of refinement to his technique, he can surely make a perfect egg fried rice. Can’t wait to see it.

@ruedelta 2 года назад

Apparently for Chinese restaurants in China with high sales volume, they don't use day old rice but rather *freshly steamed rice.* Chinese Cooking Demystified has a great video on this with demonstration of the outcome.

@NicholasONGYS 2 года назад

You can use freshly steamed, the main thing is to get the rice as dry as possible, which is probably easier with day old rice. Too wet and it breaks when frying.

@ruedelta 2 года назад

@@NicholasONGYS It's decently dry when freshly steamed - good enough for well separated grains anyways. The upside of this technique is that you can do insanely large batches of rice and you can scale up during the day, so it is useful for restaurants that have that high volume.

@nflama 2 года назад

Zio Vincenzo and Uncle Roger… the uncle duo I didn’t know I needed!

@shinyanovikov2502 2 года назад

For my lunch at work. I typically make a large amount over the weekend and take portions of it to work everyday. I once made fried rice with too much soy sauce it was so salty that I ended up drinking a lot of water and going to the washroom a lot for the week.

@jesusrojas6427 2 года назад

I like to steam my egg fried rice. I like it sticky the way Vincenzo added the sesame oil is the way I do it.

@treblehead79 2 года назад

Don't take any crap about using a non-stick wok. I have a rolled steel wok, and an anodized non-stick aluminum Calphalon Pro wok. Guess which one I use more? I can use metal utensils in it, It has better heat control, and I don't have to re-season it every time I make mapo tofu.

@catherinejones5807 2 года назад

Another excellent reaction video! Vincenzo has responded to you, and tagged your video on his RU-vid channel. Looking forward to your reaction to his future egg fried rice video incorporating your suggestions. (And maybe Uncle Roger’s reactions too?🤞🏻) Love it when great chefs work together to make even better food.❤️

@SenYeon 2 года назад

12:31 thick garlic slices are delicious and it does not break the overall taste in my opinion. The, we call it "abang-abang", usually starts with flattening the garlics to remove the outer layer and then slices it into quite thick pieces-throwing it into the wok with hot oil to get that fragrant aroma. Again, it goes back to personal preference.

@Troglodyte 2 года назад

I like sliced in tomato sauces. I like a bite every now, and then for some added texture.

@gidoenn9625 2 года назад

you know its too much msg when uncle roger complains about it 😬

@nonsuch 2 года назад

It's not conventional but, what I like to do is put a little bit of soy sauce in the water before cooking the rice. It allows the rice to absorb a touch of flavor and gives it a really nice color.

@dingfeldersmurfalot4560 Год назад

I like that idea!

@conni60640 2 года назад

Great info about overcrowding. I've heard not to do it, but I hadn't heard the detailed explanation of why not (steaming vs. searing).

@wykydrone 2 года назад

For packaged rice in a pinch, I like InnovAsian. They have frozen white rice and fried rice. I generally use these if I need to make a lot of rice in a short time

@JaredKelso123 Год назад

You can also freeze large batches of cooked white rice as well as long as it is covered well to avoid any freezer burn, you'll have to thaw it out over a while and do the spreading out method to remove any excess moisture from the freezer.

@22ninja1 2 года назад

Also in the original video of Vincenzo making egg fried rice he made a "Italian" version of the egg fried rice by adding tomato passata and pecorino romano. I know he did it on purpose for fun and also he taste it knowing that adding tomato sauce and cheese doesn't work for egg fried rice since the tomato sauce makes it more moist and wet and pecorino romano would be off for egg fried rice since it's a sharp, strong, aged cheese made from sheep's milk. But at least Vincenzo acknowledge that adding Italian ingredients don't work with egg fried rice and prefers doing it the Asian way and in the end Vincenzo prefers eating egg fried rice the traditional way even know his has too much soy sauce and MSG which is too salty and plenty of sesame oil I mean sesame oil is a powerful ingredient a little goes a long way and adding too much sesame oil will make it oily and overpowering. But still Vincenzo made a decent egg fried rice if he makes it again got to have proper proportions for the soy sauce, sesame oil, and MSG and also the rice ratio for his wok.

@PeevedUK 2 года назад

It would make it more "risotto" like. Not a bad take tbh.

@TheLocomono9 2 года назад

I think you could do an Italian fried rice. Maybe sun dried tomatoes, a high fat protein to get the oil (instead of sesame), only finish it with some sharp nutty italian cheese, basil and add extra garlic later. Haven’t made this yet just spitballing

@silvermeasuringspoons6462 2 года назад

In Thailand, there’s “American Fried Rice” with ketchup in it. Other ingredients are sausage, onions, carrots, peas, fried chicken, fried eggs etc. something like that. It’s believed to be invented by a hotel kitchen in order to get rid of the American breakfast leftovers.

@rodneythundercock 2 года назад

When I went to buy my rice cooker, I wanted to buy a nice one, but then I saw that the Zojirushi one like Uncle Roger's ran like $300 and I said "fuck that. I don't eat enough rice for that."

@Kristhanos 2 года назад

I agree. IMHO as an Asian, rice cooker is not essential but it will put ease on you when you cook rice. Any good rice cooker that cost around $100 or maybe less are good enough.

@nonamenoname1133 2 года назад

Zoujirushi makes good rice cookers at about half the price point, I'm thinking about the smaller size Micom. They have models at every price point, I hope people don't get the impression that they're a luxe brand.

@silentaria3241 2 года назад

If you want an induction rice cooker (where you don’t have to pour out the water), Aroma sells one for around 100 bucks and it has a digital interface! I just ordered it as my previous Aroma rice cooker has lasted 5 years (it still works, just gave it my family to use since it’s really big), and I trust that this one too should last a while.

@davidalexander3320 2 года назад

My rice cooker is a a small Aroma brand one from Walmart. 30 or 40 bucks. Works perfectly.

@dbs1013 2 года назад

I got one at university for £20 and it still works fine 6 years later. I use it maybe once or twice a week. The expensive ones do more fancy stuff, but even a cheap one makes rice better than on the stove.

@22hmartin 2 года назад

I know that Vincenzo was goofing around with the soy, sesame oil, and MSG for comedic effect for Uncle Roger, but it pains me to see the food get wasted. I have no doubt Vincenzo can make a good fried rice if he was being serious; he has all the right steps down.

@jorgegonzalez-larramendi5491 2 года назад

plus those who really wanna learn might also do those overdoses. the gentleman i learned fried rice from would actually get it delicstly almost crunchy... amazing perfection. none of these guys gets that close an al dente crunch on frird rice. to me that was real fried rice. real chinese gentleman w full tilt real kitchen for family restaurant. much Much higher temp much bigger woks true wok hei. quick.

@littlewishy6432 2 года назад

I'd still eat it

@22hmartin 2 года назад

@@littlewishy6432 I would too. although it would be VERY salty.

@DeadAimKillah 2 года назад

29:00 uncle roger actually does cut him slack at the very end. he points out that his proportion was off but not necessarily wrong. he said vincenzo needed to learn "Asian feeling" compared to his "Italian feeling" for egg fried rice

@kurumilover880 2 года назад

I think the Garlic chopping is common in Aglio Olio. So we did the same on egg fried rice

@jolujo5842 2 года назад

Gotta love Uncle Roger 👍 He is almost always spot on. 🤣

@benf6822 2 года назад

I'm 100% convinced the amounts added were done in jest

@ameliahoo 2 года назад

Actually oelek or uleg means mashed up. It's in Javanese language one of local languages. So I assume it's from Indonesian Brand. I just found this video very interesting now every chef looking for fried rice recipes 🤣

@eranshachar9954 2 года назад

Great video Chef Brian thank you. I was waiting for this one and it was fun. 2 notes: 1.When I make EFR I don't have a wok, I cook it in a normal pan and it turns out delicious believe me. I know Asians might scold me for that, but I am not going to buy a wok for one dish that I don't make every day. Don't you think I disrespect wok cooking because I don't for one second. 2. I use rice from the same day. I am simply making the rice normal in a pot, and after it's done I let it rest outside without a lid for 5-6 hours. And after 5 hours, trust me it's nice and dry like it should be. Now I don't know if you are going to do Vincenzo's version reaction video, but it's worth it it's funny and nice. I love Vincenzo he is a great guy. He is 1,000 times better than Jamie Olive Oil that make Butter Chicken.

@anormalusername2748 2 года назад

I thought I would put it out there; white pepper and black pepper are the same berry. When the pepper berry is picked if the flesh is left on it dries into black pepper, if it is removed the seed becomes white pepper.

@liesalllies 2 года назад

That's true but they do taste very different.

@felixyaorihamonangansiagia3362 Год назад

The spatula is a bit too small, yes. But with Indonesian fried rice you don't use the ladle type. We use the the flat metal spatula type like the one in this video (though usually wider than shown in the video) to smush and stir the rice with the back of the spatula in a circular fashion. This is probably because Indonesian fried rice uses sweet soy sauce which is very thick in viscosity, so punching won't do the trick, you have to smush it. I don't know what type of fried rice Vincenzo is going with here, but it's probably best using either a wider spatula or a ladle type spatula.

@batslav 2 года назад

I think he added so much MSG intentional to make video a bit more fun.

@Mark-nh2hs 2 года назад

He added so much MSG as a joke as a lot of RU-vidrs say people do not add enough. I can't believe people didn't realise it wasn't for real 🤣🤣🤣🤣

@IceBlueLugia 2 года назад

@@Mark-nh2hs Bro ikr, it was so obvious that he was just messing around with the ending part by adding way too much soy sauce and MSG

@Mark-nh2hs 2 года назад

@@IceBlueLugia 🤣🤣🤣👍👍

@kingchuckfinley Год назад

Been going back to all your stuff chef, and it’s been a lot of fun always. You know your stuff, but love the hoodie this time. Let’s go

@ChefBrianTsao Год назад

I appreciate that!

@Gold-Dango 2 года назад

I was wondering if any new video will appear in my recommended and I saw this. Perfect

@wisnuwardhana3840 2 года назад

I believe that if he's choping the garlic into slices it will give a better flavor to the fried rice. Just try to remember how joshua wiessman make his take on uncle roger's egg fried rice, he's also choping his garlic into slices. And also recently I've watched a video about how we been chopping garlic the wrong way this whole time, in that video says that if you're going for sauteing food you use thin sliced garlic because finely chop garlic will burn faster in the cooking process compare to finely chop shallot. And if you wang to put finely chop garlic use it at the end for a strongger garlic flavor

@thoralfsahn 2 года назад

Unfortunately Uncle Roger reacted only to a portion of Vincenzo's original video. To really see Vincenzo's take on EFR you might want to watch his video.

@flarica64 7 месяцев назад

I actually followed Vicenzo before you but I remember when you won the beating Bobby Flay show and I now follow and love your channel with Frenchy very much.

@lulu-vo3qt 2 года назад

wow, you've really grown in the past what like 3 -4 months by basically 50k subs? damn, congrats on this and the mission sandwich thingy

@gumihou7802 2 года назад

Oooh, when I make sushi rice, I only wash the Japanese rice once and then cook it according to the instruction. The end product will be nice and sticky and make better sushi rolls, especially for novice sushi makers.

@Shaosprojects 2 года назад

I’m so glad I logged on early to watch this video

@bobd2659 2 года назад

I'd say almost any place that serves rice has some left over at the end of the day. ONE bar in Toronto lets you bring in, or order in food since they don't serve a full menu. Went to a little restaurant that apparently has great lamb, they were out so I got a 1/2 chicken. As an 'apology' for being out, they also gave me two of the HUGE aluminum trays of rice, and 8 portions of soup...$12!! Other than chicken, it fed our group of 15ish at the bar (and some staff), and I STILL had lots left over!

@kylie61002 2 года назад

I think only a pro chef would use wok spoon. As a chinese home cook living in a small apartment with a tiny kitchen, i use only wok spatula. Probably the auntie Vincenzio asked is just a home cook like me.

@bloodyfitnerd1947 Год назад

5:37 exactly, a lot of people need to hear this cause I see people washing their rice for every dish no matter what they are making, for some dishes as you say, you don't want to wash it.

@tysonl.taylor-gerstner1558 Месяц назад

I tend to like THINLY sliced garlic for my rice dishes, but have never done it in egg fried rice. In the Netherlands, you typically find sunflower, olive, extra virgin, "wok", rapeseed, and peanut oil. There are others, but I tend not to look because I just usually cook and eat at work, and I also like to cook with butter whenever it goes well with a recipe. If I do fried rice, unless it is not asia specific, I will use sunflower oil. I beat my eggs with whatever I feel like in the moment. Chopsticks are at the top of the list, but I learned as a child to whip up a meringue with a fork, believe it or not.

@Every_Day_islike_Sunday Год назад

Lol Chef Brian, when i saw that msg i was going "oooooooooooooooooh" right along with you! I'm a new sub so getting caught up on all your vids. I learn a lot from you, thank you!

@ChefBrianTsao Год назад

Thank YOU!

@junkjouster 10 месяцев назад

I have noticed that shredded cheese molds fast if you handle it and get your hand oils on it.

@Elniniss 2 года назад

It’s crazy how Mexican rice is fried before it’s cooked. The complete opposite.

@TheDarkLink7 2 года назад

I wouldn't be surprised if both Vincenzo and Nigel collab for Vincenzo's video

@IceBlueLugia 2 года назад

I think so too, I don’t recognize the last clip from anything

@joshmunn3444 2 года назад

That END hoodie is absolutely fire my guy!

@jessicarapetti7386 2 года назад

I was so waited for this! :D

@cognitiveinstinct2929 2 года назад

When the garlic went into the wok, it looked minced to me. But I think that whole discussion got lost! :(

@bender7167 2 года назад

I really want to go to your sandwich shop. Being in another country is really crimping my style

@prashil3k594 2 года назад

A dish with excess salt can bring a 9/10 dish to a 2/10. The amount of msg he put. I doubt it's even edible at that point.

@TeleologicalConsistency Год назад

The thing about msg is it's not actually very salty so putting that much in there is still ok. The problem is even if it's not salty it's still a form of sodium and will cause you to get really thirsty.

@danielcowan4901 Год назад

I, too, like a little rice with my MSG.

@ChefBrianTsao Год назад

😂

@KingNiallGT Год назад

uncle roger when he said the spatula too small, he was referring to the length of the handle more than the actual surface area of the spatula

@KingNiallGT Год назад

also in a restaurant setting, as you know, they should be plenty of food-safe gloves on hand. just wear gloves while handling the rice

@isaiah513623 2 года назад

Vincenzo doesn't live far from me in Sydney & hosts classes

@busymama1981 8 месяцев назад

baby elephant rice cooker is pretty expensive! It looks cool, but im not sure it would be worth the cost. I use a sprinkle of either beef or chicken oxo powder for MSG. And absolutely, a little goes a long way.Lovin your reactions!! Lovin you n Chef Paul reaction vids!! Congrats on all of your success. Hope the new addition of your family is happy and healthy ❤

@LongBeachDragon 9 месяцев назад

Uncle Roger slapping his rice bags sounds like something Auntie Helen should have been doing! As far as the garlic.... a reason he didnt smash it to mince it is many Italians consider smashing garlic sacreligious, that by smashing it on the cutting board causes essential oils to remain on the cutting board instead. (My ex's Italian mother smacked me in the back of the head when I did it ....then told me why.)

@mathieudg6915 2 года назад

Great video as always ! If we divide MSG and sasami oil quantity by 10, ,Vincenzo did great ! Please review Uncle Roger newest video next, British Tv Pho. You'll probablly like that one, trust !

@aSipOfHemlocktea Год назад

The long-handle is to keep your hand out of the oil not away from the pan LOL

@8114梦见 Год назад

As a graduate student, I can confirm that my rice cooker is just as basic haha

@krislong9338 3 месяца назад

Sambal badjak/bajak is my faborite, but I understand belacan to also be delicious. I love the standard oelek for adding heat without heavily changing flavor. Just salt and heat.

@lorij3786 10 месяцев назад

As Bob Ross always said, we don’t make mistakes, we have happy little accidents and that’s how we learn

@alejandrougalde9676 Год назад

I would really love to see a Vincenzo vs Uncle cook-off, my main uncle cooking some good ol´ napolitan pizza and the godfather going at it with some green moreg mamak, overall Uncle did it with her friend, my man Vincenzo went in solo RESPECT.

@BigBoiBleu Год назад

I'm from Haiti and I slap rice bags 😂😂 We wash rice too depending on what type of rice we're making. And rice is better from the aluminum cauldron. My fellow Latin Americans know the one. Gotta have that graten, cucayo.

@tomaslees9116 3 месяца назад

And it's important to pour the soy sauce around the rim of the wok when you make egg fried rice

@handduggraverdronline 9 месяцев назад

Anyone notice at the beginning the day old rice steaming like it just came out of rice cooker

@SHIZZLER__ 2 года назад

I also use chicken or beef broth depending on the protien I want to use. But mostly water.

@flarica64 7 месяцев назад

Thanks!

@Strombahs 2 года назад

It's never to much MSG man! I eat pure MSG in my breakfast 🥐! ;)

@Goosethe 2 года назад

That END hoodie is clean AF

@ChefBrianTsao 2 года назад

I just got it the day of filming haha

@Goosethe 2 года назад

@@ChefBrianTsao I wish I could've afforded merch when I saw them last month. They put on an amazing show. Love the videos, btw.

@kerileakr 2 года назад

now hear me out egg fried risotto could be interesting fusion

@itsKarasu 2 года назад

Oh hey left hand gang lets go!!!

@ChefBrianTsao 2 года назад

Hey!!!

@billythenarwhal1579 Год назад

It's ok, before I got my wok I made egg fried rice with an electric skillet, I've also boiled noodles in it b.c I didn't have saucepans.

@mikelombard21 Год назад

I have a question; Any time ive gotten Chinese-american take out like general gao and white rice, the next day the rice is one solid brick. Any time I try to reheat it I have to break it up by hand and practically crumble the rice to have grain separation. Ive never had day old rice that had good grain separation. Day old fried rice yes, white rice, never, one big clump. Thanks for any insight.

@rigen97 2 года назад

since the egg was scrambled putting the sambal in the egg means containing the flavor of the sambal inside the egg and not spreading it into the rice, which is not really desirable normally? but if you want the egg and the rice to have different flavor you can do it-actually that sounds pretty fun. ...but his garlic and shallots are also enveloped by the egg so like the rice aren't getting as much of those flavors either

@srcgaming7263 2 года назад

now someone react to this too

@bartoszmilewski9788 Год назад

How do you get rid of grit from scallions? No matter how much I try to rinse them after removing outer layer, I end up with sand😬

@ChefBrianTsao Год назад

Wow, where the heck r u getting your scallion from? Lol The best way would be to place the scallion in a large bin filled w water and just let it sit & move it around every 5-10min as your prep other items. This is so that the sand will shake off and sink to the bottom. If you won’t have a bowl or bin big enough, plug up your sink and fill w cold water!

@bartoszmilewski9788 Год назад

@@ChefBrianTsao thanks Brian! I would have never thought of that! I guess in the UK most veggies come with very little processing before they make it to the shelves. While dirt is nice to see on potatoes, gritty scallion is just oof! 😅 I'll try your suggestion next time ♥️

@greenhoodedvigilante458 2 года назад

16:51 This type of spatula is used in Indonesia at street food stalls who make Nasi Goreng (Indonesian fried rice). Not much wok tossing for nasi goreng.

@the_pinkienator8896 2 года назад

14:10 He is no longer Uncle Gordon after his ramen disaster

@ankushkar3364 2 года назад

@kevinc8369 2 года назад

"I would just use the chop sticks to eat, it's less to clean" I have 3 sets of cooking specific chop sticks each different sizes lol.

@TheTurkishNinja 2 года назад

About cooking rice with chicken stock. In our household and our greater families household we almost always use chicken stock instead of water. That may be because its the turkish way of making rice. But it interested me either way

@repapips8774 2 года назад

just a tip when chopping onion or shallots put those in the freezer overnight before chopping it and put a small bowl of water beside it when chopping it. you won't get teary eyed. 👌

@abangf 2 года назад

i think another technique than you can use if you want to use fresh rice for fried rice , make your rice with less water. i also have tried microwaving my rice. seems to work.

@Spideryote 2 года назад

I tried that much msg when making a pizza and let me tell you MSG. You gotta respect that shit 👀

@AdamFloro Год назад

We’re really missing the reaction to the second half of the video 😂

@Emily-me Год назад

I can not cook with white pepper. You could open it in the next room and I’d be sneezing for an hour.

@Timberjagi 2 года назад

i'm the 3th white person having a ricecooker ;) when i moved to Korea for 2 years bought a Cuckoo Ricecooker and fricking love the thing. (except all the beeps)

@dancino5601 2 года назад

One thing I can't help but notice is your impeccable taste in music. I've watched a whole bunch of your videos and seen END, Incendiary, Revocation, etc. (also your band fucks)

@superlight1999 Год назад

All ingredients is fuiyoo. But all of them are also haiyaa.

@ChefBrianTsao Год назад

😂

@denkinaga 2 года назад

very original content .

@kirkgoingham6095 2 года назад

Chef Brian, where your wok? Where your wok?!

@ankushkar3364 2 года назад

u know its a lot when uncle roger says its a lot of msg

@AdvanceWarrior 2 года назад

Speaking of Coconut Rice, Sorted Food had Uncle Roger and Auntie Liz judge some guys making rice based dishes, and one of them did make their rice with coconut milk, if I recall correctly. I think they were making a Nasi Lemak. It's a good watch if you find the opportunity.

@daoedn1127 Год назад

Give him a 8. And now i wanna see your egg fried rice nephew Brian.And the spagethi Carbonara

@ChefBrianTsao Год назад

Did videos for both already!

@37theEnigma 2 года назад

Vincenzo was just pissing all over Uncle Roger with those last bits 🤣 Clearly just trying to get him riled up with all that soy sauce, oil, and MSG

@interpolagent9 Год назад

Personally, I use two day old rice. It 's drier, and will absorb much more flavour from the fish sauce, red onions, gsrlic, etc., and the rice is still al dente. Just my personal observations through trial and error. The big game changer was buying a rice cooker.