Pro Chef Reacts.. Uncle Roger LIKES Auntie Esther $11 Ramen?? (Epicurious)

[@ChefJamesMakinson]

Be sure to check out my Website and NEW MERCH! chefjamesmakinson.com/

[@arun_kumar0]

Can you react on some Diwali Special food?? And Happy Diwali James... 😀... Kaju Katli, Gajar Ka Halwa, Motichur Laddu

[@coryray8436]

I think I'd rather see you review the original video more than reviewing a review. On another note, your website looks pretty. I wonder what you're going to add in the future.

[@andrei-ioancucos2759]

Congrats on your website Chef! Now that's what I'm liking to see . You've come a long way and I gotta admit that you've definitely mastered the art of the thumbnails 😂

[@ChefJamesMakinson]

@@andrei-ioancucos2759 thank you!

[@teejaymundoc9541]

@@ChefJamesMakinsonHey Chef. Look at this Uncle Roger react to Jamie Oliver's Indonesian Salad: m.kzbin.info/www/bejne/pobUnmuKoN6dsM0&pp=ygUfdW5jbGUgcm9nZXIgamFtaWUgb2xpdmVyIHNhbGFkIA%3D%3D

[@trigremlin]

Love how all the cooking channels upload Sunday morning, reminds me of Saturday morning cartoons.😂

[@ChefJamesMakinson]

🤣

[@Maplecook]

Ruh Roh!

[@baurochs2283]

Thats how you getting older bro, you start watching cooking videos instead of cartoons

[@vivianagbegha2712]

Or the Saturday morning cooking shows on PBS

[@deirdreprice6425]

The adult version

[@aspao555]

I love when a chef has barely any ingredients to work with, but still manages to create an amazing dish out of them. This show of skills and knowledge really impresses me. Great video as always, chef!

[@ChefJamesMakinson]

Thank you! :)

[@juliacoffournic]

I'm really happy epicurious got stricter with the chefs! There was a time when they added whatever they wanted from their pantry which, in my opinion, defeated the purpose of these videos. It's much better now that they have to stick to what they've got, it forces them to get creative

[@dodixaber8968]

@@juliacoffournic i think it started bad when the pandemic hit. At first some chef just add common ingredients that you could easily find in your pantry, but it gradually become more extravagant.

[@Notsosweetstevia]

The home chef is really an actor. I see him in commercials all the time. 😂

[@ChefJamesMakinson]

really??

[@Notsosweetstevia]

@@ChefJamesMakinson yeah I’ve seen him in both Panera and egglands best.

[@Dwarf2005]

A chef who recommends certain food or kitchenstuff in a commercial? What would they think of next?

[@FTLnovaKid]

Wow, I should be shocked. But I am not. 😅

[@evilken00]

@@ChefJamesMakinson A lot of the "amateurs" and "home cooks" are also in entertainment because those are the types that show up to casting calls. I know Lorenzo has been in commercials and Emily (Ketchup Queen) did standup comedy. But they are cooking for real.

[@UncleDansVintageVinyl]

You're the ideal complement for Uncle Roger: your quiet, friendly competence is a perfect foil for his antics. Of course, I love Uncle Roger! But you and he together combine for fun, informative videos!

[@ChefJamesMakinson]

Thank you!

[@forest-goddess]

for real, i like uncle roger but i think james adds a perfect little bit of commentary that takes the videos just a bit beyond. nice stories, good tips, going more in depth about things uncle roger says, it keeps all the fun and adds a little information on top! :)

[@UncleDansVintageVinyl]

@@forest-goddess Absolutely! All the fun of Uncle Roger, plus the added wisdom of Chef James!

[@valenoinennovarish6144]

I love your asides where you give an insight into your own experiences, the anecdote on sauces in this video is was great - as was the delivery "the French take sauces very seriously... and so do I" Keep up the good work!

[@ChefJamesMakinson]

Glad you enjoyed it!

[@aoasjoshuam.473]

Chef Esther is a beast in the kitchen. Im almost 30 years old and I've never done that to a humble instant ramen 😂. Might try it real soon 😊

[@LorienDrechsler]

NO! Please don't show me the PB&J ramen weejio! I don't think I could watch it a second time!!! Great video! I think it's about time to do some reaction weejios on your cooking recipes :)

[@ChefJamesMakinson]

Sorry!

[@Sim_JFD]

I absolutely love your commentary on top of Uncle Roger's, adds a lot of depth to the entire chain of reaction video while we get to extract lots of interesting tips.

[@banninghamma]

Chef Esther, Chef Saul and Chef Frank, the Three Musketeers of Epicurious expert chefs.

[@ChefJamesMakinson]

😂

[@tylerljohnson]

Hearing James mention the kitchen as a work environment made me think how interesting it would be to hear about how a pro/commercial kitchen works in real life: roles, responsibilities, what a day looks like, how prep is different for a dish as compared to how it would be made at home, stuff like that.

[@ChefJamesMakinson]

If I had my own restaurant I would be glad to show everyone!

[@bcaye]

Start by reading Anthony Bourdain's book Kitchen Confidential. Some great kitchen stories in there. He went from the bottom to the top of the industry.

[@jjessus9405]

@@ChefJamesMakinson you can tell him something about it For me Days can look like 💩 sometimes somehow easier in the way that you have all spices you need normally, equipment to make whatever you want, you don’t worry on space to storage stuff and someone else is washing dishes 😁😁😁 On preparation kinda would differ normal restaurant preps almost everyday everything and catering preps in volume not the same menu in normal days so they always prepare stuff to use on that only day but not to re-use the day or days after the event, It is though when the restaurant or the catering company is on busy season because you can be going for crazy hours a week My personal hell was doing 184 hours in two weeks timeframe, I slept for almost two days in a row after that period (working for a tennis tournament at that time)

[@jjessus9405]

Oh and forgot dishes tend to look better mostly because you also have different plates at the kitchen so you can choose the ones that contrast better with your dish, also great variety of fresh and dry garnishes just to the reach of your hand 😅

[@Meemo-ro9qh]

It was really fun watching the chef enjoying a lot in a single video. This is probably the first time I've seen this.

[@blackdragoncyrus]

Their joint reactions to the Onsen Tamago is the opposite of the bringing out of Chilli Jam.

[@annek7262]

Eggs benedict is one of my favorite things to order when I'm on vacation and getting breakfast in a decent hotel or restaurant. It's something that I am fully capable of making at home, but I do not because I would eat myself into much larger clothes. (I really do love it that much. When I was in Florida for my sister's wedding, I was there for 5 days and I had eggs benedict every single morning.) Uncle Roger may not think highly of rotisserie chickens, but when I find a store that makes a good one and has them for $5 (or thereabouts), I tend to buy 2 at a time. I can make dinner with one, but the other gets taken apart and used for lots of other dishes. Bones go into a pot to make stock, and lo... $10 just gave me enough chicken and chicken stock for usually 6-8 meals. With groceries being so horrendously expensive right now... I can't easily get a pair of raw chickens for $10. so, it makes more sense to go with the rotisserie birds.

[@hannahgazey3302]

Chef James is one of the best examples of adding content to a react video, I have learned so much. I would love to see a student-friendly video so that I can join in!

[@ChefJamesMakinson]

Wow, thank you! :)

[@NextToToddliness]

Not gonna lie, Chef Makinson does it for me.

[@mckidney1]

For speed you can also get a pressure pot, they cost about the same as good rice cookers and chicken stock is 10m heating, 15m under pressure and pressure release can be reduced to about 5 minutes. Especially for veggies and cooked bones it is awesome. EDIT: The right hand rule is that increase of 10 degrees Celsius doubles the speed of extraction. So simmer is twice as fast as slow cook at 85C, but half the speed of rolling boil. Japanese clay pots can go even higher again being 2-4 times faster. electric pressure cookers stop at 70kPa for safety. This corresponds to aroung 150C. This only works if you are doing an extraction - for example tea would be very bitter, because the temperature regulates what flavors you separate from the unwanted tastes. This also works for extracting toxins, for example out of raw beans can be cooked and retain texture.

[@snowcrashshaftoe]

yeah!! i use a pressure pot for the same purpose

[@mckidney1]

@@snowcrashshaftoe Just you wait, not just stock, broth, rice and stew. But you can use them for sous vide (Careful to add always extra water since there is no pump), yogurt, fermentation, pasterization of sauces. As you grow with technical knowledge from @ChefJamesMakinson, it will become an incredible tool.

[@HoshikoStarz]

Congrats on your website! Its super nice to see the exchange of epicurious without any disaster happening much hahad.

[@ChefJamesMakinson]

Thank you so much!!

[@HoshikoStarz]

Also, would you like to review Try Guy making food without recipes? It's kinda interesting in a way

[@ChefJamesMakinson]

@@HoshikoStarz I haven't heard of that channel

[@HoshikoStarz]

@@ChefJamesMakinson will dm you on instagram.

[@thoughtfulfreespace]

Definitely gotta check out some of the cooking videos you mentioned. I agree that it's nice to see Uncle Roger review a regular video and see some cool stuff done. Seeing a chef maximize how they use ingredients is very admirable/cool. Thanks for the video!

[@ChefJamesMakinson]

Thank you!

[@giraffesinc.2193]

How are you not at a half million, Chef James? Hugs from California ... hope you can find a niche with cooking videos alongside your reaction videos! You have a lot to teach us.

[@ChefJamesMakinson]

I don't know... but hopefully soon! :) Thank you for saying that!

[@Enthusiastic-Trainspotter-BNE]

He should be already at a million I think.

[@Mowgi]

Indomie Mi Goreng are popular in Australia, too. But we don't have them with broth. Always dump the water. That said, since I learned to cook, I don't eat them anymore 😅 I made sous vide / cast iron crusted tomahawk steak last night 🤤

[@dodixaverius9176]

You are right, Indomie goreng is dry mix noodle, some people here did use a little water to mix the seasoning package to make it brothy but it is not common way to prepare the noodles.

[@neeleneeleambarpar2151]

You reminded me of Mrs Crocombe here with the gossipy bits, love it!

[@catherinedavidson7145]

Haven't made Hollandaise sauce for years! Love the stuff.

[@ChefJamesMakinson]

You should!

[@catherinedavidson7145]

@@ChefJamesMakinson I will! 👍

[@JP-114]

Wow toasting the peppercorns made such a difference. Thanks 4 the tip. ❤

[@ChefJamesMakinson]

My pleasure 😊

[@briancoleman9330]

To be honest, the "hazing" part of working in the kitchen i do miss. The few places i've worked in the culinary industry, it happens, and it's always in good fun. Especially when the Head cook starts giving you nicknames, and then the other cooks start calling him by his old nickname. Makes for lots of laughter and fun times.

[@ApolloAlto]

I think Daniel actually did a really good job all things considered when seeing the results for both of them! It was a fun video.

[@frikadeoliver9946]

Those stare at the camera moments with you elonganting the words and giving chef advices are so cool, seems like a mixture of Villain with Chef and some sassy in the mix too, i cant explain, but is really nice and i think its wath makes your videos really appeling and characteristic

[@ChefJamesMakinson]

Haha thank you!

[@raoullzhamf3598]

😂😂'... She can make 2 minutes ramen into 2 hour...' 😂😂😂😂

[@jaker2556]

Your great insights, the overall positivity, the learning points, coupled with Uncle Roger's humor... great video!

[@ChefJamesMakinson]

I appreciate that!

[@Eurydice-cj6tv]

I make rotisserie chicken broth in my Instant Pot - carcass and skin with 6 cups of water, some peppercorns and a couple of bay leaves. One hour under pressure and natural release (or even longer, if I forget). Then strain through a fine sieve and refrigerate. It comes out quite gelatinous and a nice brown. I really enjoy your reactions videos, but I'm really liking your cooking ones, too. I look forward to watching them all.

[@rezesion1381]

already seen that video, but waited since for your expertise on this.

[@ChefJamesMakinson]

Thank you!

[@jaweiss34]

As someone who doesn't really cook much myself, it's kind of crazy to me how much Esther got out of that chicken. Never ceases to amaze me what talented chefs can make out of so little!

[@ChefJamesMakinson]

she is a chef!

[@DrChaitanya.S]

It's cute to see the reactions of chef James when uncle Roger makes r rated jokes😂. Nice video chef 😊

[@ChefJamesMakinson]

Thanks! 😃

[@Enthusiastic-Trainspotter-BNE]

But secretly on the inside, James might be 100% agreeing with him. 🤣🤣🤣

[@gnoki2817]

18:45 So funny how Chef Esther became auntie Esther on this channel as well thanks to uncle Roger XD

[@ChefJamesMakinson]

😂

[@Enthusiastic-Trainspotter-BNE]

Well, James is a very respectful individual.

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinson🤣🤣

[@MarcIverson]

Also, Sapporo Ichiban was the best ramen noodle I ever came across. It used to be the same price as other common ramen(decades ago!) but now is 4x the price or more. The taste and texture is absolutely superior!

[@1tonybricky]

I'm a home cook and follow your channel along with Chef jean-Pierre, making my own stock for soups and sauces I invested in a chinois, mine has no bands as it has a stand which I find really useful as it frees up both hands. Love your channel and content Chef!!

[@ChefJamesMakinson]

He is great!!

[@Soulatheunholy]

Hazing in the kitchen. I remember when I went to chef school as an entry pupil and had never been in a real kitchen. On the school egg yolks and whites came in big plastic containers. So when I finally did get an apprenticeship, on one of my first days I was asked to go to their cellar and get some egg yolks. I went down to this splendid pantry where everything was just fresh ingredients, I looked around for a few minutes and eventually concluded I was wasting time looking for their plastic container egg yolks. Went back upstairs and asked, "Where are the egg yolks?" The chef looked at me with a bewildered look and replied "Inside the eggs" I felt a bit stupid for a moment, but was also pretty impressed by their dedication to fresh ingredients. Fast forward to me making pasta with like 50 egg yolks, and then getting asked what I'd done with the whites, I instantly got an image in my head of having this embarrassing bowl of egg shells and whites. They only asked for the yolks, and I didn't really consider they were also gonna use the egg whites for something.. Whoops. They were pretty particular about what I should do with everything I touched for the next couple of days.

[@Koto137]

Great video as always James! Thank you What is your opinion on pressure cooked stock please, maybe you could do a video on it? :-) Lately I switched to pressure cooker and do a couple hour stock instead of 12-24 hours one instead.

[@ChefJamesMakinson]

I have to get one! haha

[@patrickparr3331]

I really enjoy these videos and learn quite a bit. I really appreciate how Chef James isn't needlessly mean spirited.

[@ChefJamesMakinson]

Glad you like them! I try to be nice! :)

[@patrickparr3331]

@@ChefJamesMakinson I look forward to more videos and content. Thank you so much.

[@ChefJamesMakinson]

@@patrickparr3331 no thank you!! :)

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonwell, I just really want to, for once, see you properly lose your temper at something horrific 🤣🤣🤣🤣🤣🤣

[@GambitXM]

I like what you add when watching UR's reaction videos. Great video!

[@ChefJamesMakinson]

I appreciate that!

[@harrytherabbit]

Uncle Roger is has a crush on Chef Ester, not a doubt about it at this point. None at all. As always a very nice and informative video.

[@arturocostantino623]

I love escargot and oysters. The first tastes like the earth and the second like the sea

[@jaylagan5899]

Good video, as always. But I wanted to say that I tried my hand at making your recipe of “Gambas Al AJillo”. It came out OK, but I think I needed to use more olive oil and I didn’t have a Cayenne pepper so I used Cayenne Powder instead and it gave the sauce a “cloudy” appearance. Still tasted nice. I will try it again.

[@jsEMCsquared]

I had fun watching all three of you!

[@Dnthmn55]

Interestingly enough, Chef Esther is from NJ and owns Mokbar in NYC. I know she doesn't live in the EU but she is in a youtube show called Heat Eaters where she tries different spicy Korean dishes.

[@Maplecook]

Here supporting again, bro! =)

[@ChefJamesMakinson]

You're the best Buddy!! :)

[@Maplecook]

@@ChefJamesMakinson Man hugs!

[@YuukiKagurazaka246]

Hello, I was not here for a while but it doesn't mean that I forgot this amazing channel...I hope you are doing well..😊

[@ChefJamesMakinson]

Thank you! I hope you are having a great weekend!

[@gerhitchman]

233k subs already!!! keep it up james you're killing it

[@ChefJamesMakinson]

Thank you! :)

[@nowtospot]

ChefJamesMakinson .. Have been watching your videos and uncle Rodger videos for a long time now ...I really look forward to when both of you can get together and share the love of cooking together.. Nev in Australia

[@ChefJamesMakinson]

Thank you!

[@chriswhinery925]

Hard to blame Uncle Roger for only sounding half kidding about how much he likes Esther. She's super talented and gorgeous. Any straight man would have a crush on her.

[@freeman10000]

Indomie and Shin Ramen are epic. Super popular in Australia; available in both Coles and Woolies 😋

[@KarenCurr]

I love the idea of saving and crisping the chicken skin and using it for texture/flavor...! I've been saving my rotisserie chicken skin - for a future project and I think this will be it! I'm wondering though would there be more flavor and nicer color in the stock if Chef Esther had roasted the chicken carcass before using it to make the broth? It would have only taken maybe an extra 30 - 40 minutes... would that have been worth doing under time constraints?

[@ChefJamesMakinson]

yes but it would have taken more time to do this and it wasn't needed for something quick..

[@Enthusiastic-Trainspotter-BNE]

Crispy chicken skin 🤤🤤🤤🤣🤣

[@supernoobsmith5718]

Those rotisserie chickens make the best soup. But I don't break the bones in half, makes the broth bitter. Break them apart from carcass but don't crack the actual bones, imo. And I fry the skin too, like she did. NEVER put already cooked skin in the broth.

[@Marklar3]

$116 sounds like a lot, but I'm pretty sure that's just the up front price on the receipt. Her plan actually looks very affordable, with maybe the exception of the pork belly. There would be a LOT left over, and the stuff that would be left over will keep well for a long time.

[@adym15]

James imitating his French chef is the highlight of the video for me.

[@ChefJamesMakinson]

🤣

[@DrFrankLondon]

Another great video, James! Uncle Roger is really hilarious and I think you're right, even though he has a girlfriend, I think he is secretly in love with Esther. 😂 Have a great rest of your Sunday and keep up the great work, mate.

[@ChefJamesMakinson]

Glad you enjoyed it!

[@Enthusiastic-Trainspotter-BNE]

Uncle Roger & Esther, sitting in a treeeeee - 🤣🤣🤣🤣🤣

[@Enthusiastic-Trainspotter-BNE]

​@@ChefJamesMakinsonthat I did, I loved your facial expressions 😊😅😂

[@Loralie571]

Most Canadians call it back bacon. With the exception of the John Candy movie, no idea where Canadian bacon came from.

[@SWog617]

5:05...that's what she said.

[@ChefJamesMakinson]

🤣

[@shaungreenwood4808]

Look up Kalamity Katie’s Border Benedict at a restaurant in US called Wild Eggs. Nice spin on the traditional benedict.

[@persistence05]

i love cooking and i love your channel. Please make more food.

[@ChefJamesMakinson]

I will!

[@xLordOfNothingx]

been binge watching all you weejios, great content you got a new sub :)

[@ChefJamesMakinson]

Awesome! Thank you! :)

[@DBsNature]

I thought the 39 cents I paid for ramen the other day was outrageous. 🙃

[@ChefJamesMakinson]

that is cheap!

[@666Davee666]

I WOULD LOVE TO SEE Your take on Ramen Chef jAMES :) The Package elevated one and the autentic one that woudl be awesome to watch .....*Cheers from Czech Republic*

[@ChefJamesMakinson]

Thank you!

[@susanmaguire]

One of the Home Economics teachers at my high school was Chuck Hamburg.

[@ChefJamesMakinson]

and?

[@susanmaguire]

Re: Rosemary Trout and names!@@ChefJamesMakinson

[@siftervinnie2inNFS]

I think it might be fun to review some of the Onion's "recipes" and talk about what they are satirizing and reference to real recipes.

[@johnzaun1144]

Oh oh I challenge you James to make rice balls with a hearty Sicilian style tomato sauce!

[@aryanbachhav99]

Love your content form India

[@ChefJamesMakinson]

Thank you!! :)

[@IrukunTheTuna]

Great video! There is an episode of Dish Granted on KZbin where they made a Nigerian-inspired fried rice for Uncle Roger (to actually TASTE, not just review from a distance!) that was a fascinating and fun watch. I think you might find it interesting, Chef James!

[@ChefJamesMakinson]

Interesting! I may have a look!

[@IrukunTheTuna]

​​​@@ChefJamesMakinsonYay! I hope you get the chance - another fun tidbit, it cost about $500 to make, if I recall correctly. Also, have a good day and thanks for responding!

[@TinkeringCook]

Well, as always Uncle Roger is always entertaining. Chef James, as I observed so far. Has a subtle way of disagreeing. He made into consideration culture and audience. Sometimes, cooking is a way of expression, not entirely a necessity. Some people cook and take inspiration and put their own twist, as long as they never claimed it to be authentic. People can just search for recipe online to get the textbook, mostly acceptable recipes. But people wants to experiment, put their own flavour to it… it is called influences. Sometimes, people just want to have fun cooking, others want only attention. Regardless, as an audience you should know the difference. And chef definitely know how to critic. Keep it up chef.

[@lJ0blixen]

Last year for my birsthday I made a fondu, I grew up with onion soup fondu stock, not cheese or oil (although I’ve had both. Anyways, I put it up as an upload on my channel. This year my eldest daughter is turning 23, instead of Christmas/birthday supper she asked for fondu, so December 31 (as I work Christmas week) we’ll be having fondu, with shaved beef/pork/chicken/shrimp along with broccoli/cauliflower/tomatoes/tons of mushrooms and cheeses and bread. The next day you save the left over stock that you used for fondu and make the best soup! I love soups and stews especially in the winter climate I live it. @Chef James Makinson, with the q&A for patreon, can I send you an email with tips on the cooking I have already done, just to improve my skills, techniques?

[@lJ0blixen]

Lol, I was just typing that when you mentioned it Chef

[@ChefJamesMakinson]

😂

[@onepoorguy]

What is the advantage of the conical shape of the chinois as opposed to the bowl-shaped strainer?

[@ChefJamesMakinson]

allows for larger straining surface area and its easier to use when passing a lot

[@Elevatedzebra96]

11:51 I absolutely make (and order, if I know it’s made correctly) eggs Benedict purely for the hollandaise.. lol my mom is so blissfully ignorant about cooking (she didn’t have time to learn being an RN), I said uhh eggs Benedict at Bob Evans? Yuck! They use a powder.. then I make my own for her 🤯 lol

[@1112-j1e]

Thanks James for uploading this video. Hope you are doing well. I just had instant noodles today. Couldn't do much and had alot of sweets. Happy Diwali 🎇 I do want to make vegetables stock at home and I saw your chef ranveer tawa pizza review. Its an easy recipe which I had tried.

[@ChefJamesMakinson]

Thank you so much! Happy Diwali!

[@Notacat-k9j]

I am new but i reqlly like how you reply everyone thats sooooo amzing , really impressssssssiveee subbed !

[@seanspartan2023]

Agree that the French take sauces very seriously. I wonder if the Saucier Chef position is common in restaurants of other cuisines?

[@ChefJamesMakinson]

depends on the place

[@Vyselink]

234K subs?!?! CJ is blowing up! Congrats. I remember the pre-100K days lol

[@ChefJamesMakinson]

I know!! haha

[@thesausage351]

Can’t beat eggs Benedict with fresh salmon on some really tough, toasted sourdough.

[@Mowgi]

yessss. I'm here for a fresh drop 🥳

[@ChefJamesMakinson]

thank you!

[@Mowgi]

@@ChefJamesMakinson Can you tell you've quickly become one of my favourite channels lately?

[@theblackbabygoat6876]

This half feels like a love letter from uncle roger to auntie helen

[@collwyr]

Yeah.... I think we're going to need to hear those nicknames :D

[@ChefJamesMakinson]

🤣

[@Enthusiastic-Trainspotter-BNE]

Yes please!¡!

[@Skenjin]

For a few years now Top Ramen has not had MSG and it just has never been the same.

[@PhillipCummingsUSA]

An egg white omelet is good yet more of a home dish. If you are going out to eat then you might as well eat the yokes.

[@Enthusiastic-Trainspotter-BNE]

I knew of this girl once - daughter of a friend to mum that since have moved far away - who absolutely LOVED egg whites, and not a real fan of the yokes at all.

[@Kropikovo]

OK, i have a question here @14:47. When i use a fine mesh strainer to filter (?) the stock through it. But, i also put a paper towel into the strainer, and just go ladle by ladle. It can take up to 15 minutes to do (depending on the amount i make). I'm doing it this way to try and make the final product as clear as possible. But: 1) Am i making it worse this way? Am i removing some flavor from it? 2) Does it even make any difference? Thank you

[@ChefJamesMakinson]

you put a paper towel in the strainer with the ingredients why?? you just need a fine mesh sieve and you may have to pass it a few times. or you could pass with with a muslin cloth

[@Kropikovo]

@@ChefJamesMakinson Ok. Thanx!

[@CoolJay77]

Enjoyed watching the video. My takeaway from this video is: "The sauce makes the dish"

[@ChefJamesMakinson]

good to hear! :)

[@Enthusiastic-Trainspotter-BNE]

My takeaway is - if you want to have a great marriage, find a person just like Esther is. 🤣🤣🤣🤣🤣🤣🤣🤣

[@pramodparnami6012]

Today (12th Nov 2023) is Diwali, a festival of Lights, here in 🇮🇳 India 🇮🇳 , In essence it signifies the Light of knowledge over darkness of Ignorance

[@Echoes_act_3378]

Didnt even realise this vid is recent lol o was just binge watching (maybe i should go touch some grass but this is fun too lol)

[@Barreloffish]

Where did she get the second seasoning packet from? Maruchan ramen only has 1 seasoning packet.

[@Supersayinx]

She is most definitely a very lovely lady.

[@mxtrfreedom]

Always consult your options before i do any coo things 😂😂😂

[@bohemiansusan2897]

It's funny to see Uncle Roger go on and on and on about Esther. I've yet to see a family friendly video from Uncle Roger. Both did a good job with their food.

[@ChefJamesMakinson]

I know what you mean! haha

[@bohemiansusan2897]

@@ChefJamesMakinson surprising that Uncle Roger is now widely quoted by cooks. Some Asian channels call him one of the toughest food critics. I watch some Asian channels and they evaluate Jamie Oliver's Asian food and flip out. The roasting is something else and well.... Not pretty. Earlier today some folks came over as I started making mustard. They seemed to think that making mustard involves dark magic or something. The quart jars of tomato sauce has them thinking it's more complicated than rocket science.

[@AFNacapella]

I bet Rosemary said something like "we want the meat cold before we cut it, but we have no time for that, so you have to cut a bit thicker or it will fall apart on you" (cue Uncle Roger: "Haiyaa Epicurious so cheap. I wish Aunty Esth-...") oh and I bet the pro-chefs plan both dishes

[@ryanjuguilon213]

Looks like the chasu was rested and even chilled. He could have cut it thinner

[@RKNancy]

A question, Chef James. I love making stocks and soups but my mum wouldn't allow me to slow cook for more than half n hour on stove since she want to save LPG. Would cooking in a pressure cooker be an appropriate substitute for making bone stock?

[@ChefJamesMakinson]

Yes, you can use a pressure cooker. But I haven't used one with making beef stock before. So it may still take a little longer than an hour.

[@RKNancy]

​@@ChefJamesMakinson thanks for answering. I'll try this out next time when I make soup.

[@darkblader06]

Why do most if the EpicCurious videos always look like they take place in purgatory?

[@ChefJamesMakinson]

🤣

[@RKNancy]

Corporate sanitation man. Makes everything they touch seem dystopian.

[@epicbosco]

4:36 that would be funny 😂

[@ChefJamesMakinson]

😉

[@WorldsGreatestRingAnnouncer]

Literally the Saucier is the #3 in the kitchen under the Sous-Chef who is under the Chef de Cuisine.

[@ChefJamesMakinson]

its different for each kitchen but the Saucier is ver important

[@itsmilan4069]

11:50 and Ramsey *cough lamb sauce

[@eliasjasondavid708]

Had a great friend in Singapore, we were eating White Chicken rice. So I put the White skin away. And so he said that is the best part. And I took his meat away to my plate, straight away he asked what are you doing, I said you have the best part and I have the not so good part.😅😅

[@DaZebraffe]

16:29 "-but I think she really forget to use the oil from chicken skin." She actually didn't, though. I watched the original Epicurious video, then Uncle Roger's, before coming here. Uncle Roger didn't put it into his video, but she absolutely did use the oil. She just elected to use it for reheating the chicken meat, rather than including it in the aromatic oil.

[@MichaelC0rleone1972]

About Jamie Oliver, me and my older cousin, both living together, who know how Uncle Roger burns down Jamie, saw Jamie in a Masterchef Australia advertisement advertisement, started laughing together.

[@Enthusiastic-Trainspotter-BNE]

Bruh, he was all over Woolworths ads here in Oz as well some years ago.