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

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Chef Brian Tsao

Chef Brian Tsao

Күн бұрын

Пікірлер: 330
@vincenzosplate
@vincenzosplate 2 жыл бұрын
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
@TheEternaut 2 жыл бұрын
I like your channel very much Vincenzo. You are a splendid cook, keep it up!
@magicwolf6511
@magicwolf6511 2 жыл бұрын
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
@ChefBrianTsao 2 жыл бұрын
I have learned a lot from your channel too! Can’t wait to show you my Carbonara!
@catherinejones5807
@catherinejones5807 2 жыл бұрын
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
@shirokanzaki15 2 жыл бұрын
@@catherinejones5807 but Vincenzo is in Italy right now with his family
@vincenzosplate
@vincenzosplate 2 жыл бұрын
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
@venom3421 2 жыл бұрын
I'm looking forward to seeing it :)
@professorbutters
@professorbutters 2 жыл бұрын
As one of your subscribers, I can’t wait!
@mikemarkong
@mikemarkong 2 жыл бұрын
went to your channel because of this video. :)
@leecarter2356
@leecarter2356 2 жыл бұрын
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
@asa_6110 2 жыл бұрын
wow i am impressed by your firey spirit here. I will keep my eyes open for it Vincenzo
@DeadAimKillah
@DeadAimKillah 2 жыл бұрын
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
@mandolinman2006
@mandolinman2006 2 жыл бұрын
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
@kerrykskiffington3184 Жыл бұрын
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
@reallivebluescat 9 ай бұрын
Great chefs are the ones that continue to learn
@Blizzard4242
@Blizzard4242 2 жыл бұрын
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.
@rdbull5890
@rdbull5890 2 жыл бұрын
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
@ChefBrianTsao 2 жыл бұрын
Def need to give respect where it’s due. I think Food is the best way to cross promote culture!
@dingfeldersmurfalot4560
@dingfeldersmurfalot4560 Жыл бұрын
@@ChefBrianTsao You and my spirit animal, Tony Bourdain, both.
@Ian1329
@Ian1329 3 ай бұрын
"What's the enemy of flavor?" -Brian "Jamie Oliver!😂"😂 -Frenchie "Adding water is."😂😂
@semutbarbar6389
@semutbarbar6389 2 жыл бұрын
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
@kenhuang3820 2 жыл бұрын
Haha remember uncle Roger aim is comedy and enough cooking knowledge to show audience he know what is authentic way cooking Asian food.
@dojinmayflower6185
@dojinmayflower6185 2 жыл бұрын
​@@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
@seijiren5115
@seijiren5115 2 жыл бұрын
Uncle roger: it so weird he use italians technique in asian food Meanwhile uncle roger use chopstick/wok/msg to make carbonara
@wiltchamberlain9920
@wiltchamberlain9920 2 жыл бұрын
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
@benf6822 2 жыл бұрын
ALWAYS overcrowd the pan...by accident
@anasazmi8554
@anasazmi8554 2 жыл бұрын
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.
@SenYeon
@SenYeon 2 жыл бұрын
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
@Troglodyte 2 жыл бұрын
I like sliced in tomato sauces. I like a bite every now, and then for some added texture.
@shinyanovikov2502
@shinyanovikov2502 2 жыл бұрын
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.
@BlackVulpine
@BlackVulpine 2 жыл бұрын
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
@ruedelta 2 жыл бұрын
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
@NicholasONGYS 2 жыл бұрын
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
@ruedelta 2 жыл бұрын
@@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.
@catherinejones5807
@catherinejones5807 2 жыл бұрын
Another excellent reaction video! Vincenzo has responded to you, and tagged your video on his KZbin 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.❤️
@conni60640
@conni60640 2 жыл бұрын
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).
@flarican64
@flarican64 10 ай бұрын
Thanks!
@22ninja1
@22ninja1 2 жыл бұрын
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
@PeevedUK 2 жыл бұрын
It would make it more "risotto" like. Not a bad take tbh.
@TheLocomono9
@TheLocomono9 2 жыл бұрын
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
@silvermeasuringspoons6462 2 жыл бұрын
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.
@22hmartin
@22hmartin 2 жыл бұрын
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
@jorgegonzalez-larramendi5491 2 жыл бұрын
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
@littlewishy6432 2 жыл бұрын
I'd still eat it
@22hmartin
@22hmartin 2 жыл бұрын
@@littlewishy6432 I would too. although it would be VERY salty.
@jesusrojas6427
@jesusrojas6427 2 жыл бұрын
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.
@nflama
@nflama 2 жыл бұрын
Zio Vincenzo and Uncle Roger… the uncle duo I didn’t know I needed!
@nonsuch
@nonsuch 2 жыл бұрын
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
@dingfeldersmurfalot4560 Жыл бұрын
I like that idea!
@eranshachar9954
@eranshachar9954 2 жыл бұрын
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.
@gidoenn9625
@gidoenn9625 2 жыл бұрын
you know its too much msg when uncle roger complains about it 😬
@wykydrone
@wykydrone 2 жыл бұрын
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
@Failedwizard1
@Failedwizard1 2 жыл бұрын
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.
@jolujo5842
@jolujo5842 2 жыл бұрын
Gotta love Uncle Roger 👍 He is almost always spot on. 🤣
@lulu-vo3qt
@lulu-vo3qt 2 жыл бұрын
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
@kurumilover880
@kurumilover880 2 жыл бұрын
I think the Garlic chopping is common in Aglio Olio. So we did the same on egg fried rice
@Every_Day_islike_Sunday
@Every_Day_islike_Sunday Жыл бұрын
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
@ChefBrianTsao Жыл бұрын
Thank YOU!
@mikelombard21
@mikelombard21 Жыл бұрын
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.
@ameliahoo
@ameliahoo 2 жыл бұрын
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 🤣
@treblehead79
@treblehead79 2 жыл бұрын
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.
@felixyaorihamonangansiagia3362
@felixyaorihamonangansiagia3362 Жыл бұрын
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.
@kingchuckfinley
@kingchuckfinley Жыл бұрын
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
@ChefBrianTsao Жыл бұрын
I appreciate that!
@anormalusername2748
@anormalusername2748 2 жыл бұрын
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
@liesalllies 2 жыл бұрын
That's true but they do taste very different.
@bloodyfitnerd1947
@bloodyfitnerd1947 Жыл бұрын
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.
@benf6822
@benf6822 2 жыл бұрын
I'm 100% convinced the amounts added were done in jest
@wisnuwardhana3840
@wisnuwardhana3840 2 жыл бұрын
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
@Gold-Dango
@Gold-Dango 2 жыл бұрын
I was wondering if any new video will appear in my recommended and I saw this. Perfect
@bobd2659
@bobd2659 2 жыл бұрын
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!
@greenhoodedvigilante458
@greenhoodedvigilante458 2 жыл бұрын
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.
@jessicarapetti7386
@jessicarapetti7386 2 жыл бұрын
I was so waited for this! :D
@Mark-nh2hs
@Mark-nh2hs 2 жыл бұрын
White pepper has a different flavour profile and notice that a lot of Americans don't seem to use White pepper in many of their Chinese recipes.
@thoralfsahn
@thoralfsahn 2 жыл бұрын
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.
@TeleologicalConsistency
@TeleologicalConsistency Жыл бұрын
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.
@junkjouster
@junkjouster Жыл бұрын
I have noticed that shredded cheese molds fast if you handle it and get your hand oils on it.
@gumihou7802
@gumihou7802 2 жыл бұрын
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.
@flarican64
@flarican64 10 ай бұрын
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.
@rigen97
@rigen97 2 жыл бұрын
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
@danielcowan4901
@danielcowan4901 2 жыл бұрын
I, too, like a little rice with my MSG.
@ChefBrianTsao
@ChefBrianTsao 2 жыл бұрын
😂
@kylie61002
@kylie61002 2 жыл бұрын
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.
@SHIZZLER__
@SHIZZLER__ 2 жыл бұрын
I also use chicken or beef broth depending on the protien I want to use. But mostly water.
@tysonl.taylor-gerstner1558
@tysonl.taylor-gerstner1558 4 ай бұрын
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.
@itsKarasu
@itsKarasu 2 жыл бұрын
Oh hey left hand gang lets go!!!
@ChefBrianTsao
@ChefBrianTsao 2 жыл бұрын
Hey!!!
@joshmunn3444
@joshmunn3444 2 жыл бұрын
That END hoodie is absolutely fire my guy!
@superlight1999
@superlight1999 2 жыл бұрын
All ingredients is fuiyoo. But all of them are also haiyaa.
@ChefBrianTsao
@ChefBrianTsao 2 жыл бұрын
😂
@Shaosprojects
@Shaosprojects 2 жыл бұрын
I’m so glad I logged on early to watch this video
@RahilSethi
@RahilSethi Жыл бұрын
I don't clean the rice in rice bowl because I coat the rice bowl with a little amount of oil so that the rice doesn't stick to the bowl.
@kevinc8369
@kevinc8369 2 жыл бұрын
"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.
@prashil3k594
@prashil3k594 2 жыл бұрын
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.
@lJ0blixen
@lJ0blixen Жыл бұрын
As Bob Ross always said, we don’t make mistakes, we have happy little accidents and that’s how we learn
@repapips8774
@repapips8774 2 жыл бұрын
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. 👌
@bartoszmilewski9788
@bartoszmilewski9788 2 жыл бұрын
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
@ChefBrianTsao 2 жыл бұрын
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
@bartoszmilewski9788 2 жыл бұрын
@@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 ♥️
@TheTurkishNinja
@TheTurkishNinja 2 жыл бұрын
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
@batslav
@batslav 2 жыл бұрын
I think he added so much MSG intentional to make video a bit more fun.
@Mark-nh2hs
@Mark-nh2hs 2 жыл бұрын
He added so much MSG as a joke as a lot of KZbinrs say people do not add enough. I can't believe people didn't realise it wasn't for real 🤣🤣🤣🤣
@IceBlueLugia
@IceBlueLugia 2 жыл бұрын
@@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
@Mark-nh2hs 2 жыл бұрын
@@IceBlueLugia 🤣🤣🤣👍👍
@Elniniss
@Elniniss 2 жыл бұрын
It’s crazy how Mexican rice is fried before it’s cooked. The complete opposite.
@KingNiallGT
@KingNiallGT Жыл бұрын
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
@KingNiallGT Жыл бұрын
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
@8114梦见
@8114梦见 Жыл бұрын
As a graduate student, I can confirm that my rice cooker is just as basic haha
@busymama1981
@busymama1981 Жыл бұрын
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 ❤
@cognitiveinstinct2929
@cognitiveinstinct2929 2 жыл бұрын
When the garlic went into the wok, it looked minced to me. But I think that whole discussion got lost! :(
@TheDarkLink7
@TheDarkLink7 2 жыл бұрын
I wouldn't be surprised if both Vincenzo and Nigel collab for Vincenzo's video
@IceBlueLugia
@IceBlueLugia 2 жыл бұрын
I think so too, I don’t recognize the last clip from anything
@mathieudg6915
@mathieudg6915 2 жыл бұрын
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 !
@AdvanceWarrior
@AdvanceWarrior 2 жыл бұрын
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.
@isaiah513623
@isaiah513623 2 жыл бұрын
Vincenzo doesn't live far from me in Sydney & hosts classes
@the_pinkienator8896
@the_pinkienator8896 2 жыл бұрын
14:10 He is no longer Uncle Gordon after his ramen disaster
@ankushkar3364
@ankushkar3364 2 жыл бұрын
fr
@mayuravirus6134
@mayuravirus6134 2 жыл бұрын
Trust me Brian as a college student who use to living alone that rice cooker is not just basic i at one time used to cook eggs
@krislong9338
@krislong9338 6 ай бұрын
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.
@aSipOfHemlocktea
@aSipOfHemlocktea Жыл бұрын
The long-handle is to keep your hand out of the oil not away from the pan LOL
@dancino5601
@dancino5601 2 жыл бұрын
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)
@LongBeachDragon
@LongBeachDragon Жыл бұрын
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.)
@tubekulose
@tubekulose 2 жыл бұрын
2:07 "Risodo" 🤣🤣🤣
@handduggraverdronline
@handduggraverdronline Жыл бұрын
Anyone notice at the beginning the day old rice steaming like it just came out of rice cooker
@BigBoiBleu
@BigBoiBleu Жыл бұрын
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.
@bender7167
@bender7167 2 жыл бұрын
I really want to go to your sandwich shop. Being in another country is really crimping my style
@aurghoahp4519
@aurghoahp4519 2 жыл бұрын
Can anyone tell what's the name of the background music playing while Brian is talking like at 10:50
@abangf
@abangf 2 жыл бұрын
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.
@Timberjagi
@Timberjagi 2 жыл бұрын
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)
@tomaslees9116
@tomaslees9116 6 ай бұрын
And it's important to pour the soy sauce around the rim of the wok when you make egg fried rice
@ankushkar3364
@ankushkar3364 2 жыл бұрын
u know its a lot when uncle roger says its a lot of msg
@ThatCapnGeech
@ThatCapnGeech 2 жыл бұрын
I made EFR for the first time in a wok at home and boy, my wrist/forearm was dead after haha. Make sure you have your burner on high the *whole* time, if your EFR takes longer than 3-4mins to make, you're not cooking hot enough.
@kevwwong
@kevwwong 2 жыл бұрын
Man, that rice cooker brings me back to my younger days. Start the rice, toss some lap cheong in, cook some choy sum/gai lan, that's a meal. Or five.
@harsukhwaghajiani612
@harsukhwaghajiani612 2 ай бұрын
I have worked in a cook house and Whit Rice you need to leave in the fridge for at least 12 hours minimum
@Spideryote
@Spideryote 2 жыл бұрын
I tried that much msg when making a pizza and let me tell you MSG. You gotta respect that shit 👀
@SoOnYou99
@SoOnYou99 2 жыл бұрын
It's never to much MSG man! I eat pure MSG in my breakfast 🥐! ;)
@cardinals22
@cardinals22 2 жыл бұрын
This is like fried rice review inception
@kerileakr
@kerileakr 2 жыл бұрын
now hear me out egg fried risotto could be interesting fusion
@dj1000cr
@dj1000cr 2 жыл бұрын
Good review to Vincenzo's fried rice. Today too, uncle Roger react to a other british chef trying to make asian food. That's so sad the process. Check it.
@billythenarwhal1579
@billythenarwhal1579 Жыл бұрын
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.
@Alexquetlachtl97
@Alexquetlachtl97 Жыл бұрын
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.
@hsjsksf9531
@hsjsksf9531 2 жыл бұрын
😹does anybody know where that sound fx come from where he makes the joke about the wok spatula being too small
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