How To Make Risotto

[@johnq4354]

would you mind to share the link or the brand of the cast iron(or carbon steel) pan that you used in the video?

[@CadenceGao]

All of our pans are our own products! Can check out our Taobao store at 鞑厨高寒杂货铺 if its accessible in your area!

[@johnq4354]

@@CadenceGao thanks chef

[@catherinecai2537]

在国外要怎么买

[@xiangliu24]

很喜欢厨师的性格，给人的感觉做出来的食物是跟食客零距离的。

[@jiezhang579]

😊

[@joeli4772]

Haha. Love the way how he mixed them at the end.

[@rurusu9077]

太贊同仿葷這塊的想法了，蔬菜很好吃的，肉就是肉，菜就是菜了 (我本人是吃早齋)

[@王罐頭-m6h]

認同 如果是為了身體健康吃素 那更不應該吃素肉(大部分情況下這外面賣的版本會更不健康) 如果是信仰 那你吃素肉幾個意思? 騙自己有遵守戒律? 如果不是以上情況 想吃肉那就直接去買肉吃 想吃菜就買菜

[@darrenyeh1614]

我很少聽到廚師願意解釋的那麼清楚 很厲害

[@joyeuxnoel7941]

很多厨师可能懂，但表达能力不强

[@李仕琦-b9t]

看了幾個這個主廚的視頻，喜歡這個主廚的風格，沒錯美味不需要別人來定義，就像媽媽或奶奶久違的為你煮上一個懷念的味道就是美味。

[@gloriasilongz171]

很享受厨师轻松讲解的方式。。 如果一个爱料理意大利人或者厨师招待你Risotto, 代表对你这位朋友的诚意。意大利正宗的Risotto非常好吃，那种米饭是不干不湿之间，饱含汤汁，一吃就知道厨师的用心。炖粥不完全像，更像是广东的老火汤，不能够离开灶火的, 一道爱的料理:)

[@eeesoong4273]

高对仿荤菜的理解，说出了我的心声

[@YeerayJu]

This is just the style I was hooked before! There is no need another camera guy, Chen is enough. The talking naturally goes on in between you guys makes your cooking show more unique. Very happy to see the feeding show, haha:) BTW I am sooooo curious about that egg yolk grated on the risotto. Looks so yummy and beautiful! Wish to learn how to make it if possible🙏

[@unravelpeng9565]

kzbin.info/www/bejne/l16pXoqJh7mteZY This video may help you to make that cured egg yolk. It just simply covered egg yolk with salt and herbs mixture. You can use any herb or spices you want.

[@brucek881]

it is called salted egg yolk. Or if you have enough patience, try to search for the chinese word 咸蛋黄. There are a few different ways to make it, it's a traditional chinese food.

[@CadenceGao]

super easy! 找个深一点的盘子， 盐糖同比例 铺垫一层。 挖几个槽 蛋黄放进去， 拿同样的盐糖把它埋上。leave it in there for a day or two depending on how salty you want it. take them out, rinse them off. dry them on a windowsill or in an oven on the lowest setting with the door open.

[@YeerayJu]

@@CadenceGao What a surprise to get your reply after 4 months LOL What a pleasure too! I will try to make some, thank you chef!

[@kakit97]

@@CadenceGaobo

[@Ace-cv1xd]

can you make a staff meal series? ive been working in the kitchen for quite some time and i realised that chefs often struggle with making staff meal that is quick and easy yet also very appetising. really enjoy listening to ur logic behind the actions and ur thought process

[@CadenceGao]

What we do at Magpie is treat staff meal like service. So we have a few base sauces and stocks and pastes that we can use to mix and match with whatever proteins and starches we have on hand. This also depends greatly on who you're cooking for. As a northerner I live and breathe off of wheat based carbs. But a lot of my colleagues are southerners so we always have to do rice. a Good way to make any staff meal interesting is make a lot of seasoning pastes for your rice to brighten things up. Think animal fats and fresh herbs blended together and used to make 拌饭！

[@Ace-cv1xd]

@@CadenceGao thats amazing, we often get a BUNCH of raw ingredients to cook for staff meal like raw meat or huge variety of produce but its always how to season them that makes the big difference.

[@shiqiyang5619]

English sub is awesome!!! 英语字幕好评!!! 不然想传播都传播不了. 很多朋友喜欢小高姐和王刚就是因为有英文字幕, 老饭骨也很感兴趣但是不配字幕之后因为看不懂就看不下去了

[@frankiewoo4678]

老饭骨属于Documentary，好多菜都能申遗

[@junkenng9608]

You’re probably one of my favourite chef I swear I’ll visit ur place one day

[@CadenceGao]

looking forward to it boss!

[@juliaklasinski1282]

你是一个符合时代的大厨，我做过很多次，但是我一定试试高压锅版的上面做咸蛋黄，just so cool

[@viv6101]

太帅了这厨师，看起来这饭就很美味

[@catherinezhou6195]

“比如我俩都是米饭”那段太好笑了😆

[@hsuanyunchang1871]

Could you please share with us on how to stand for so long? 我最近開始當甜點學徒，站整天腿脹。I really like what you share both cultural and cuisinal wise. Thanks again!

[@BD4CB]

哈哈哈 最后把两锅饭混在一起了哈哈哈

[@haiyinglin9473]

Love chef cadence’s style, when we said that chef with experience we talk about chefs like him ( chef cadence), 他的視頻不紧紧適合不会煮的人學就算正在业內的廚師也應該看看，都是干貨很專業，love it, keep it up chef !

[@CadenceGao]

Thank you so much for your support :)

[@haiyinglin9473]

@@CadenceGao you are welcome chef, you are a bad ass and you know it, lol, I been cooking for long time but even that I still learn new techniques from your videos for chefs respect. Thank you for support and allowed food to be personal, there’s never just right or wrong ways to cooked, what ever bring out the best of the ingredients that’s the best way, love it chef, do your things and I will continue follow

[@5mama5ma62]

壓力鍋的方式真棒👍

[@tonychen9549]

亲，这里推荐使用dry porcini mushroom啦，泡发之后的之水可以加入stock给整个risotto的flavor提升一个层次，我从意佬那里偷学的

[@TheYeSer]

确实 香菇干 比香菇有风味

[@oreooreo2690]

是的，也可以添加truffle paste 增加風味 個人覺得最後成品還是不夠黏稠 有點瀉了

[@Bimbalabom]

你是一位有智慧+懂得怎么说话的人。

[@leeyinle]

來自馬來西亞的觀眾，前陣子才想起好像很久沒有看到更新了，馬上就看到新影片，真開心！

[@xiaoyangge666]

寒哥英语太好了 看你视频是一种享受！

[@黃琮智-i8g]

師傅的口語表達、想法理念都跟我非常契合 真希望有一天能到餐廳好好暢聊一番

[@daisyyu4571]

太赞成你对待risotto的态度了！

[@weil3318]

吃过N次risotto，一般几率米粒是夹生的，有硬心，极大影响口感，非常不喜欢。讨厌做饭装B，搞成玄学，让大众害怕。risotto完全不需要不停搅动，不夹生最重要！喜欢老陈的随意，放松，和真诚。

[@wrifwrif]

在厨房的时候用剩余米饭做员工餐经常和老外同事说来点高级congee 哈哈

[@gamepplayker-of6in7do8to9nice]

Nice job good work

[@黄景宏-e8s]

Bilibili看一次。youtube再看一次！喵

[@littleblack4981]

講的真的太好了 燉飯這就是粥阿XDD 作法原理根本一樣

[@haru0510]

料理就是這樣 有個概念 都很好懂 但這就是所謂的天分了

[@非心又见]

三观正欸👍

[@ikik7877]

偉大的人創造，而迷茫的人还在被動学習

[@CNMD-蛙蛙]

很赞同大厨的说法，很多所谓“正宗”不过就是自抬身价的说法而已，不过这个观点一定很打击很多“正宗人”的感受

[@lingfanli101]

Good almost original ☺️☺️☺️

[@mondeoclub]

廚師為了賣高價而辛苦編的Risotto Good Story，被老高戳破了。

[@gloriasilongz171]

真的意式Risotto是很用心的，当季食材的选择和煲制米饭时让米饭反复慢慢吸收汤汁，不能够离开灶火。可以去看一下真正意大利厨师烹饪Risotto时的用心。。和广东老火汤接近。。

[@tilio9380]

也不是吧我覺得。如果食客覺得只有慢慢攪拌出來的risotto才正宗的話，廚師為了滿足而投入更多的工時自然會要更高價格。

[@winterleung1411]

@@tilio9380 正解，就像中餐的炸子雞一樣，直接用炸的跟淋油就很不一樣了，淋油的跟risotto一樣要佔一個廚師跟一個灶很長的時間，炸的就不用但風味差很多

[@WorkMusicism]

I like your way to cook.

[@ando1445]

I used to feel the same way about "fake meat" products. Just let the thing be what it is, and celebrate that. Let tofu be tofu, bean curd bean curd, etc. However, in recent years some really strong plant-based products have come on the market and there has to be a frame of reference for what texture and flavor you're getting. I'm a full-on carnivore, but I'm impressed with what is available now.

[@felixhu8382]

之前在佛罗伦萨专门做烩饭的店吃过一次，等餐差点饿晕过去😂

[@米奇-e4k]

还是老式高压锅好用👍👍👍

[@JImmY1982MinG]

顶一个, 下次回国有机会去深圳的话一定也去店里尝尝你们的菜品.

[@feiteng7]

chef ，啥时候可以做西班牙海鲜饭的视频

[@Earthcatbai]

看起來超好吃！！

[@clan8068]

难怪我去很多意大利餐馆都不卖risotto. 他奶奶的原来是嫌麻烦。

[@qq864723]

本來想說今天的大鬍子不一樣哦 看到最後 兩鍋倒一起 ”漂亮”

[@mrchongjh]

clear, efficient. effective. tasty

[@chloewoo988]

再一次觉得thermomix太适合我这样的懒人做那些需要站在台边搅啊搅的这种菜品，😄感谢帅帅的高厨!

[@maltose05]

另外我覺得youtube還是有很多中文使用者了，建議標題可以加中文（中英都放），關鍵字搜尋比較看得到～

[@张嘂壽]

中文有B站的频道啊，去B站看

[@王一倫-f7u]

讚啊 希望越多人認識這頻道

[@hanxiaohan430]

好吃到把spoon都扔起来了 哈哈哈

[@benhuilin9249]

我已经学废了啊农达，明天去店里整一顿看看效果，感谢分享。

[@jashwoo6794]

学习怎么做的时候可以规规矩矩。当知道所有流程后就可以根据自己的理解抓大放小了。

[@汤泽铭]

來 yt了啊 馬上關注

[@呂佑倫-u9q]

想要有系統的成為一名廚師 加盟麥當勞就可以成為一個非常有系統的速食餐廚師

[@jennyluo9563]

赞厨师的细心讲解和周到的比较，体贴暖心🌹有时有点重复了，还有是不是没有服务食客，所以不戴帽子？喜欢短点的视频，当然只是个人喜好。谢谢分享！

[@kevinyap8557]

damn kao pei

[@amychin888]

Can you give me the location where I can buy the knives? 6:49

[@Emma艾玛]

非常有趣的美食节目、喜欢😊

[@norihito5170]

我家沒有雞高湯於是我用了一點點的鰹魚高湯跟醬油做底味 最後的成品也是好吃（家裡沒起司）

[@winterleung1411]

兩年前我測試過，用培根跟鰹魚粉也能做出不錯風味的燉飯，但會相對沒那麼順口

[@alexyong2709]

Hi 大厨你好 我超喜欢你的videos 请问之前那个频道还存在吗？ 我找不到了 那里有我想重复学的知识 如果没了, 那会把全部搬过来吗？

[@kumikojun]

+1 麵包~ 之前麵包哪些影片 超讚 之前的那個頻道是盜片的

[@moyunyan]

原來那個是盜片的...想說怎麼突然換頻道了@@

[@fingreen2663]

鹹蛋黃也太酷

[@Hey_Mars]

高寒一共有几个餐厅 （

[@oscarwu6941]

請問最後那個配菜 一粒粒的是什麼

[@likepeopleoo]

請問以期有拍一部咖喱相關的視頻可以上傳嗎？感謝版主🙏🙏🙏

[@cmymotion]

Agree, vegetable should look like vegetable, meat should be meat...

[@kingleung4244]

哈佬，請問如何炒蘑菇時不會化水呀😭🙏🏿🙏🏿

[@101893101893]

你不用水洗就不會 水是你洗的時候被吸進去的

[@homecafe3248]

刀哪里可以买得到吗？

[@deaconlin8382]

头发扎的不错

[@koaysan82]

请问之前关于自制Bacon的视频还有在吗？

[@nanqin8034]

啊，想问问楠木刀哪里可以买吗？

[@hanwong4793]

粉一点的口感 翻译成 pinkier texture？

[@gladysma308]

16:40 生鐵鍋開鍋

[@ed04182001]

好久不見🤩

[@chiminlee8678]

請問可以回到中文的字幕嗎？不然看得好辛苦！

[@shinyruo13703]

可以去b站或者抖音看

[@burabura-go]

在北京，这玩意就叫烫饭

[@justinl3678]

真的吃了一次西班牙烩饭，才发现，米居然还有点夹生，一开始我以为是厨师的问题，后来才知道居然是正宗做法。

[@Mayalex9927]

可不可以教教我们怎么做些羊肉的菜呀谢谢

[@york5866]

淘宝有店吗

[@fangzhou1999]

😂框架最重要 细节可忽略

[@johnwu1951]

洋葱心的苦是因为芯？学到了。

[@lichun1515]

Canadian here, would love to buy your knives. Could you provide link? Thank you

[@CadenceGao]

check out our taobao store at shop197718669.taobao.com/shop/view_shop.htm?spm=a230r.1.14.11.68017bf1Y4K7Yv&user_number_id=2212697125367

[@tiffanyxie6864]

剔骨刀去哪里可以买

[@八孩铁链王]

直接买过来切好的速冻牛排肉都是真空包装的。如果放到冷藏柜里3天，是不是已经算是湿式熟成了？

[@tears8420]

咦，我怎么记得之前看过了

[@HiCy2012]

粉一点的是pinkier的粉吗？🤓 我还以为是比较碎的意思😉

[@jamesvx5038]

没想到油管也有频道

[@apki9223]

志村健英文不錯@@

[@LeonardoCaida]

意大利的餐厅现在risotto都是至少两人份起点。单独一人份的不做。

[@maxzzzzzz1076]

他的搭档李昂好像很有趣，满身纹身秃头傻傻的

[@ngkinchung3679]

意大利米先煮半生熟，然後再用碼料，湯汁燴煮也行的

[@yezhu2019]

外面人做得人很多。但在你做的过程中得到别人给不了的灵感。

[@ldajun]

All onda不就是黏糊头饭吗？😂

[@athomenotavailable]

I think I can finish all 10 servings myself in 1 sitting

[@logicmr.8351]

哥，那把刀可以買嗎？

[@xxeno292]

沒有任何政治!在自由的國度自由的做菜，給吃得或創作的都是一種享受!!還有我很欣賞你的亞瑟鬍!!

[@kitchenusa]

😂😂 别放屁了 天天自由放嘴上。 全世界都是奴隶制 力道高低而已

[@maltose05]

竟然chef都說了，我也要有目的的問問題了， 想請問放蒜頭的時機，一開始放和後放的區別～ 是因為太早放蒜頭的味道會消失，才最後才放嗎？

[@cw-rh5zu]

早放就有炒過、焦化的香味；晚點下就生蒜味多一點

[@oopsoos7225]

前後兩段要的味道是不一樣的，前後兩段都加的話，會更有層次，試試看，真的很棒

[@b2popo160]

可能就像影片前面炒洋蔥時說的,他今天想要焦化味道的主角是磨菇,以這個為出發點不去焦化其他東西搶了蘑菇的風頭

[@jamestsai9819]

自己試試看最準

[@9t7z]

個人感受是早放蒜頭則菜品整體會有蒜香, 估計是蒜的風味落在油裡; 後放則是蒜粒本身保留香味, 如果是切得很碎沬則又不同, 還是多嘗試看看自己會喜歡哪種味道

[@l22439728]

嘴巴有點壞，個性很直接，但教的都是邏輯、說的全是乾貨，我見過最有個性，理念我最喜歡的廚師😂

[@mingshuchen692]

最终结果高压锅煮粥也可以来煮烩饭

[@Islandgirl824]

也许第一个炖饭的发明是因为搞砸了煮白饭这件事，只好搞成干巴黏糊的饭？

[@callmesky2]

強烈要求中文字幕

[@张嘂壽]

B站有中文频道

[@douma9416]

感觉就是高汤烩饭