Good to see Jamie happier after last week’s egg depression
@michaeltres3 ай бұрын
The egg show was brutal.
@RobinBaich3 ай бұрын
If a recipe says "3 cups of flour, sifted" it means sift 3 cups of flour, whereas "3 cups of sifted flour" means to measure flour after it's sifted. Some folks don't know this.
@RobinBaich3 ай бұрын
@@darkjudge8786 Wow. You're so tough with folks you'll never meet. You also don't know anything about baking, so please take your bullshit elsewhere.
@JedioftheRose3 ай бұрын
@@darkjudge8786No? Flour clumps, especially if you pack it into a measuring cup
@WorldOfSafari3 ай бұрын
And thats why no reasonable cook and especially baker would measure things in cups...
@majesticcok3 ай бұрын
You are also supposed to spoon flour into a measuring cup so you don't compress it too much. This is just one example of why I much prefer cooking by weight for absolutely everything.
@jvallas3 ай бұрын
@@darkjudge8786speak like a civilized human being
@brentm72783 ай бұрын
I could watch this guy make a peanut butter and jam sandwich. I'm addicted.
@nocturnaldruid21913 ай бұрын
In Japanese, a word doesn't change between singular and plural, so "gyoza" for the plural as well. Also, a trick I learned while living in Japan to remove oil/grease from a pan (like you're doing with the gyoza) is to use a pair of chopsticks to hold a loosely folded paper towel and then mop up the grease with the paper towel.
@majbrat2 ай бұрын
Great tip
@nocturnaldruid21912 ай бұрын
@@majbrat Thank Ishikami-san for showing it to me. 🙂
@davidgreenhow78113 ай бұрын
Hey Jamie, you were never a tool, not even in your early videos. The premise of your channel back then was that you were just an ordinary guy learning how to cook and you showed us everything, flops and all. Today, mission accomplished! You have tackled recipes from Julia Child and others that can be very intimidating, but you keep trying and always Order Up with something awesome! Keep up the great work!
@peglamphier47452 ай бұрын
Yeah. I was like, hey don't talk about my old friend that way. He was sweet. All versions of Maine are sweet.
@lalalalastar29993 ай бұрын
I know nothing about western cooking , but your videos are soothing after along day of work . Im an arab and i mostly cook syrian cuisine
@charlibrown77452 ай бұрын
Food is meant to be shared and bring people together. There is no western cooking or eastern cooking, there is only cooking.
@lalalalastar29992 ай бұрын
There is western and eastern cuisine. We have to respect cultures and the history of each country in cooking and clothing and aknowldge it , and sharing it is okay and encouraged but we shouldn't erase the history of each country with food and culture and language and pretend there is no history of cooking . There is a big difference between an Arab dish and an Asian one and a British one and that's okay and I love watching different recipes and I enjoy recreating them.
@tabathaogost49822 ай бұрын
@@charlibrown7745 Of course there are regional cuisines wtf lol
@NeedlessExposition3 ай бұрын
Morimoto is probably my favorite Iron Chef of all time because of how he’s been willing to push the envelope for how far he’s willing to hone his skills. He may have had a lot of flack in the past back in his native Japan but now his techniques are seen as something that predicted the rise of fusion cuisine.
@PresidentBarackbar3 ай бұрын
Yeah I really love how he always seems to be thinking of how he can incorporate the flavors and techniques of other cuisines he likes into his own Japanese background.
@juliefallone51813 ай бұрын
"I'm just gonna keep it warm while I figure out my life" is a tee shirt.
@christinewarnaar-bates34943 ай бұрын
Lolol that is a good one!
@KassFireborn3 ай бұрын
A hoodie, surely.
@flarica643 ай бұрын
I laught at this too. 😂😂
@barbarab93753 ай бұрын
Needs to be on a sweater.
@hewey48992 ай бұрын
I was thinking , if that was me, I'd still be keeping it warm in 2034.
@jvallas3 ай бұрын
I just went looking for the recipe, and this might be helpful to some (it's another person's version of Chef Morimoto's recipe): "Also, if the lid to your skillet doesn't have a vent for steam, the water won't evaporate. If you find that your water is not evaporating, just cook with the lid ajar and/or remove it completely for the final 2 to 3 minutes of cooking. There will be some splattering, so be careful!" Basically what Jamie did, I'm just explaining the why of it.
@genevieveparismusic3 ай бұрын
À transparent lid is good too. So you can see the amount of water left, if any.
@flyambuleАй бұрын
Hi! Could you link the recipe please? I just can't find it and really want to make these! TIA!!
@Blackmuhahah3 ай бұрын
I like to use the pasta machine for rolling out the dough then you can go really thin and all are consistent in thickness and you can adjust to suit the filling
@lisacrabtree86842 ай бұрын
I've always cut chives with scissors. Used to cut them out of my grandparents' garden (and every garden since!) When cutting for a recipe, I don't even bother aligning them (or if being precise, I first trim the stragglers.) Has been my method for 50 (at least 😆,) years! Thanks for the fun and games Jamie!
@darienb89333 ай бұрын
I love the editing style of this channel beaming shit in and out. Idk how you do it (im not a video creator) but it's both fun and simple.
@eringoldsmith26773 ай бұрын
I think he has a degree in film….. it shows. His editing and use of music and pacing to tell his “story” stands out way above the average KZbin-er …not that I am an expert- just a fan!
@ConradsStudio3 ай бұрын
I ate at his Philadelphia restaurant once. Epic. I also have that book. Haven't had the nerve to try making anything out of it yet. You encourage me! :)
@esthermcafee52933 ай бұрын
Let all of us know when you give it a try!
@gamergirl2092 ай бұрын
my mom and I literally get together every three to six months and make large batches of gyoza to freeze and make when we get the craving. so good and I know why you were obsesed!
@ScottRoche2 ай бұрын
I really need to do this. I love gyoza and buy them frozen. But would love to learn to make them and do just what you said.
@uteruspower18622 ай бұрын
@@ScottRoche while homemade wrappers are great, do yourself a favor and just buy premade gyoza wrappers.
@Instapam3 ай бұрын
For the gyoza wrappers hack: use the pasta machine! Just go as thin as you like, than use the cutter as normal, exactly as pasta. Is the normal way? Hack no. But is efficiently and saves time and patience! ✨🥹 Thanks for the invitation, Jamie, and till next time! Always appreciative of our time together! 🔥
@stevepulford2163 ай бұрын
I came here to say exactly this! 😂
@mariposaflame41943 ай бұрын
Cool idea 💡
@TheDudette-e7j2 ай бұрын
My Asian friends use a tortilla press, because perfect little circles and quickly, too!
@activatedcharcoalАй бұрын
Whoa, this is a legit life hack! I haaate rolling out dumpling wrappers, but I love dumplings 😂
@ChanyeolsHaneul3 ай бұрын
Hi Jamie, I hope the foods from each country can have a comeback in your channel, also Marcella Hazan😊 I love your videos.
@VidRackoff2 ай бұрын
I know it’s not possible, but I wish long-ago Jamie could watch a current-day Jamie video. I think he wouldn’t believe it.
@npknhdfrvr3 ай бұрын
Ah I love the ending. I’ve always wondered what “the girl who stays in ~that~ room” thinks of the food.
@TheFlip_Side3 ай бұрын
I love that you keep it true and very real in your kitchen. I love to cook and have been since I was 10 yrs old, 40 years of cooking. Not a pro, just a southern home cook. I appreciate the new ideas and more. Keep up the great job!
@zachsmith81093 ай бұрын
“Gyoza” is already plural in Japanese, but only because plurality is determined by context in Japanese. You don’t make a word plural by adding “s”, but if you’re treating “gyoza” as an English world, adding an “s” is fine. So either way!
@Nixx09123 ай бұрын
Somehow my mind wondered back to the video on Abroad in Japan where they had a giant gyoza, it was one dumling but at the same time multiple.
@alanholck79953 ай бұрын
They have these in Korea too; some of the best street food I’ve ever had were hand-made gyoza (she called them mandu) outside Osan AB
@MarianneSteele3 ай бұрын
My favorite day of the week is when you post your latest receipe.
@difigiano39393 ай бұрын
i like how the room frames him
@sherryheim55043 ай бұрын
Morimoto is a genius Chef. Everything he makes is fantastic. I think you will enjoy all of his recipes and yes, he is very precise on his recipes.
@ryananthony31043 ай бұрын
I don't think of 6 years ago as being very long. Then I see your flashback video and realize 6 years ago was 1993.
@AlistairGale3 ай бұрын
Wouldn’t want to ride in your time machine.
@earlchapman87293 ай бұрын
@@AlistairGaleEpic response…… well done 😂
@elizabethbriana3 ай бұрын
I wouldn’t know what 1993 was like.
@ryananthony31043 ай бұрын
@@elizabethbriana it was like 1994 but 1 year earlier
@charlibrown77452 ай бұрын
@@elizabethbrianaless inflation, more freedoms.
@jc137813 ай бұрын
I like to add a spoon of flour and spoon of starch to a slurry and dump it in the pan w my gyoza to make a little lacy layer at the bottom that gets super crispy and sticks then all together
@michaelcrenshaw30993 ай бұрын
You have come a long way baby!!
@haavard92273 ай бұрын
current favourite youtube chef, you´re getting me interested in cooking more complicated stuff. Big respect to you sir.
@johncspine27872 ай бұрын
Check out Brian Lagerstrom..he has a huge catalog of the most recipes you’d actually want to cook. Not “Gold foil wrapped lobster tongue and eagle fricasee”..lol..
@moogie420693 ай бұрын
Jamie... may I recommend that instead of trying to spoon out the excess oil, get a paper towel, fold it up and "sop" up the excess. That way you run less of a chance of spilling or splashing hot oil.
@alanholck79953 ай бұрын
A good hack to ensure consistent uber-thinness is to use the pasta machine to roll out the dough into sheet, then use cutter. Scraps can be run through the machine again and again.
@TheSlavetoabunny3 ай бұрын
For another chef series, can you consider A Very Chinese Cookbook? There are some amazing recipes in the book.
@spotdogit2 ай бұрын
I love Chef Morimoto! I’m so glad you’ve picked him for your guest 😃 This preparation is making me wonder what it would be like to prepare ravioli in this manner. Crispy bottom, cheesy filling and soft top. With both of those sauces.🤤
@filipbook56052 ай бұрын
Really enjoying the jazzy music in the background!
@jc137813 ай бұрын
Morimoto is actually S tier chef. What he did on iron chef Japan was nothing short of genius and I think he was the winningest chef. Surprise fact he is also a KZbinr with his son and had a great channel.
@marketads13 ай бұрын
Sorry. Iron Chef Dad on KZbin isn’t Chef Morimoto…. It’s Susur Lee who was on Masterchef Canada for a long time. Both very talented and entertaining.
@bethwitham99342 ай бұрын
I just ate lunch, but watching you enjoy that so much leaves me craving pot stickers
@toxigenic2 ай бұрын
If you want your gyoza wrappers thinner, run it through your pasta machine for a lasagna sheet and then cut it out with your circle. I'm pretty sure I've seen you use a pasta machine in the past. Love your videos. I came for the Julia recipes but have stayed for the rest of the delicious chaos. I'm still working on my rudimentary bowl teleporting skills. I'll perfect it some day.
@davidp28883 ай бұрын
This is how you a good Sunday morning starts!
@Juicypaint2 ай бұрын
I love seeing how much you've learned, from a guy didn't know a whole about cooking to a giy who knows a lot 😊
@lorapersinger1943 ай бұрын
For the gyoza wrappers I would have used Cromeo to get the thinness and then cut them out. Seems like it would be much faster.
@gerardacronin3343 ай бұрын
What is Cromeo? I’ve never heard of it. I’ve googled it but I’m getting a rock band called Chromeo.
@xanadu1173 ай бұрын
@gerardacronin334 it's the name of Jamie's Pasta Roller lol
@gerardacronin3343 ай бұрын
@@xanadu117 Oh thank you, I missed that!
@vickiraeborn2 ай бұрын
@@xanadu117😂😂😂😂
@remainingembers3 ай бұрын
Ugh, gyoza are one of my top favorite foods♥
@casey44152 ай бұрын
WHY DO I FORGET ABOUT THIS CHANNEL?!?! It seems like every few months I rediscover your channel, and I get happy all over again 😅
@samm7125Ай бұрын
This looks soooo good. I've been meaning to try pot stickers for a while, but I haven't gotten there yet. I like how in this video you take us back to your humble beginnings and then show us how much farther you are now in the pot stickers game. Well done.
@danielsantiagourtado34303 ай бұрын
Yes! More iron chef please 😊😊😊
@SoTypicallyMeh3 ай бұрын
much better cooking skills, much nicer kitchen, same gorgeous antichef.
@nikkihayes92363 ай бұрын
Jamie, I'd soooo love to get a peek inside your fridge and freezer to see just how much excess stuff you've acquired to use at a later date!😂❤
@cindywollenschlaeger10733 ай бұрын
Yesssss!! Would love a fridge and pantry tour!😍
@nikkihayes92363 ай бұрын
@@cindywollenschlaeger1073 Fingers And Toes Crossed, We NEED This To Happen!🤞🦶🙏💕😂
@TheDudette-e7j2 ай бұрын
Good job! My Asian friends tell me that the best way is to roll the wrapper dough into balls of whichever weight you've determined, and then smush it in a tortilla press for perfect circles. Smarter, not harder!
@marshabailey11212 ай бұрын
You've come a long way, Jamie! That recupeis a winner. Finally a chef who can write a recipe.
@margaretefreund89582 ай бұрын
i think this is the first cookbook you've featured that i actually want to try!
@danielsantiagourtado34303 ай бұрын
Love your content! Thanks For this ❤❤❤
@phranerphamily3 ай бұрын
I lived in China for 2 years specifically in Beijing and no one makes their own gyoza wrappers however they do buy them freshly made at any little corner store or even big supermarkets. I did take a class however at the Hutong (shout out to them they are an excellent cooking school in the center of Beijing if you ever have the opportunity) we did make them there. Then I went on to purchase them the rest of the time I was there.
@myjewelry4u3 ай бұрын
Yay! I remember all that left over cabbage ❤ I love pot stickers!
@Geannie1233 ай бұрын
With all due respect to Julia, of all the chefs whose recipes you've made, these look the most delicious to me! I can't wait to make these!! Looks so balanced and unique and incredible!
@TinaReutin2 ай бұрын
That really looks good. Good job, Jamie.
@gp47083 ай бұрын
I bet a tortilla press would work great. I may just try this. Thanks for the inspiration!
@tabethathomas54703 ай бұрын
I remember that video♥️You’ve grown so much with everything that you do now🥰
@JohannSwart_JWS3 ай бұрын
One of your best. My mouth was literally watering towards the end.
@kikkirow2 ай бұрын
Looks absolutely delicious. Can’t go wrong with Morimoto
@deadronin473 ай бұрын
I get you live in New York but is the cop and fire trucks going by like timed 😂😂😂every video
@antichef3 ай бұрын
There are A LOT of emergencies in this city
@jjudy58693 ай бұрын
If you live in a large city, it is part of the background noise. Freight trains are my background noise.
@deadronin473 ай бұрын
@@jjudy5869 I have the train problem for what is a small town
@WinstonSmithGPT3 ай бұрын
@@antichefMore than they’re used to be.
@mckayaitch73353 ай бұрын
@@antichefhope everybody’s okay😂
@nathanielkern81653 ай бұрын
The last scoop of a saucy recipe is always the best!
@grolaw3 ай бұрын
I own the Morimoto book & loved him in Iron Chef. You did Morimoto!! It’s Fusion +. Well Done, Jamie!
@nancybyrd22213 ай бұрын
YAY! Finally back cookin' on Sunday! VERY nice job on the gyoza!
@crystaldottir2 ай бұрын
Steve the Whiz Kid is my favorite character in this series. I ship him in a triangle with the Christmas spatula and the bowl dropper.
@GreenWitch13 ай бұрын
Turned out well. Glad you enjoyed it!
@goeshen43593 ай бұрын
WOW 😮 Those were the days!!! You’re doing such fabulous work ❤
@Jessejrt13 ай бұрын
ohhhhhh!, special effects! You are getting all snazzy on us :)
@gerardacronin3343 ай бұрын
He’s been using special effects for years. He is a professional filmmaker.
@nancymcdermott8802 ай бұрын
I love pot stickers and the two sauces seemed strange to serve with them. Your enthusiastic approval changed my mind! Make lots of them, freeze individually and quick meals for future you! Nicely done!
@chelseamorn3 ай бұрын
Jamie, you can make a pot of congee, which is a Chinese rice porridge, and add your leftover pork mixture. It will be delicious!
@autodidactin3 ай бұрын
Great job on this one Jaimie; you aced it! 👏👍❤
@Hyperion1232 ай бұрын
Getting the gyoza to stick together with that crispy skin is a bit of a todo. I have reverse engineered it watching some Japanese diner videos. Gyoza in Japan come heavily floured, and as they sit in the water, that forms a slurry which crisps up into a skin. If you make a quick water and flour slurry and use that to steam them, then once the water evaporates you are left with the skin. This trick works with storebought frozen gyoza as well.
@pedrobernardo58872 ай бұрын
Gyoza is one of my all time favorite foods. Italian is my favourite cousine. I would probably be in heaven eating this
@Juicypaint2 ай бұрын
That looks SO GOOD 😋 " I want it now!" said Veruca.
@RockHoundChic3 ай бұрын
I've been wanting to try making my own for a long time, and this video has made me want to even more! LOL I'll have to give it a try soon..
@amppma73023 ай бұрын
this made me hungry, always a good sign! thanks for posting
@StormWarningMom3 ай бұрын
We've graduated from "bowl me" to telling things where to appear..? Way to level up Jaime 😆
@collenelollar242520 күн бұрын
I love watching you figure it out because I'm talking to the video going " let it rest" lol Good job
@thommygreen5277Ай бұрын
Jamie just saw you overcook a very expensive duck by yourself a probe thermometer it’s changed my animal protein cooking amazingly really enjoy your show. Just ordered Mary Moto‘s cookbook because you made his potstickers. Can’t wait to try. I love when you really really enjoy something you’re eating your face just says it all keep up the great work.
@stephaniejaniczekssmugglerscan3 ай бұрын
Top notch! You know I’ve got some really good high grade sake here I’m coming over
@JanicePhillips3 ай бұрын
A coffee break sounds absolutely lovely, thank you Jamie! And those potstickers do too! I make every, single thing from scratch for my family, so most meals take half of the day. Well, if you include the feeding of the animals, the processing, the planting the veggies, and the weeding, well...all I do is cook. It's my job. BUT...I've never made homemade potstickers. I did make homemade pita's last night. I make my pasta fresh with my own El Chromeo, and I did spend last weekend making 30lbs of fresh, pork sausage...so, let's do both! Stickers for dinner tomorrow night (I've already made an egg salad from the eggs leftover from my gallon of pickled eggs, and we're having it with bacon in the leftover pitas...yep. Bacon I made) and coffee for right meow! I love six year old Jamie. When I found you, I binged your channel and have seen almost every episode.
@JanicePhillips3 ай бұрын
It retracts because you developed too much gluten. I like to add just a bit of whole wheat flour to help with that...semolina also helps.
@JanicePhillips3 ай бұрын
Oh...learn how to ferment some foods, dear. Start with sauerkraut. It's very easy. Salt and cabbage. My family prefers curtido. Salt, cabbage, carrots, onions, oregano and red pepper flakes. Adding fermented foods (made at home) to your diet daily can really help with milk issues. After six months or so, you may even be able to enjoy drinking your fancy gravy without taking pills first.
@julieannecarlson65072 ай бұрын
That looks fantastic😊
@Orochimarussy3 ай бұрын
The way you whipped those chives around both startled me & made me realize things. 🤣
@philgower3 ай бұрын
I took Chinese cooking classes and when we made pot stickers, we used boiling water when making the dough.
@ashmouse3 ай бұрын
Go Jamie! Great job!!
@Alexlalpaca3 ай бұрын
I have to admit, those did cook up much prettier than I expected. Good job ofc
@toshikosuisei41603 ай бұрын
Hi Jamie! When I make gyoza wrappers, I pass the dough through my pasta roller, laminate a couple of times, use starch to prevent sticking, let the long thin sheets of dough rest a bit, cut with round biscuit cutter. Done with a bunch in factory time! There's no way I would roll each, one at a time 😉
@eyesandearseditions3 ай бұрын
Keep finished skins separated by a dusting of rice flour
@Mdb05143 ай бұрын
🎉🎉can’t wait to watch! I just bought MTA of FC and am going to attempt some of the recipes you made.🎉🎉
@rebekahkelly32912 ай бұрын
I've always loved that you have a home phone
@MJ_X23 ай бұрын
This is the first recipe you've made I have every intention of trying myself
@the_gask60702 ай бұрын
"Am I supposed to use chopsticks?" Might be the best tribute to Morimoto's philosophy
@Lissa713 ай бұрын
Potstickers are my fav.. they are pretty forgiving to cook too... just make sure you have your oil and water in there cover till water is gone as he said atleast 5 mins or more then once the water is gone wait for the bottoms to brown... yummmy!
@jean-nicolasroy19002 ай бұрын
Hey as a Canadian and the fact the guy is now a legend. You should do recipes from one Matty Matheson's cookbook
@evelyngrammar3 ай бұрын
That looks fabulous!
@iman.a.t2 ай бұрын
I'd love to see Jamie try his hand at some Middle Eastern cooking, such as Maqloubeh. Oh boy, the fun we will all have at his expense 😂
@joshuapatrick6823 ай бұрын
this particular dish has been all over my feed lately....
@JohnSmith-cb9lr2 ай бұрын
"Everything is great." Yes man. Yes it is.
@TheShrike6163 ай бұрын
That looks awesome
@cindywollenschlaeger10733 ай бұрын
You are such a delight, Jamie!! Please make more cakes. Love you😘
@MonkEsquire3 ай бұрын
Those are some fantastic looking gheeyoza
@cindyc32003 ай бұрын
Excellent video as always. Thank you again for another wonderful video and say hello to Kristy please!
@nanseamo2 ай бұрын
I saw what you slipped in at the end and I'm just gonna say Congratulations! I hope it means what I think it means 😃
@3lapsed3 ай бұрын
I also absolutely hate the texture of corn starch. But it's so damn handy in the kitchen
@chantalhamilton23743 ай бұрын
Hey, Jamie. Just a thought. It would be awesome to see you resume your 'cooking one dish from every country" series. Great work today.