Pro Chef Reacts to Uncle Roger Review GORDON RAMSAY STEAK

Uncle Roger gives Gordon Ramsay a chance to earn back his uncle title after his ramen made him revoke it. He is whipping up some Tex-Mex steak and eggs. There is no way he messes this up, right?!?!
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Uncle Roger's video : • Uncle Roger Review GOR...
Gordon Ramsay's video : • Gordon Ramsay Makes St...
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[@rayshin7731]

My first thought was that it wasn't fair to Gordon... But on second thought, Uncle Roger actually made a perfect advertisement for Gordon's frying pan.🤣

[@jurymurphy4833]

🤨🤔😮😆👍

[@frjcde9392]

Roger himself can’t even cook so it’s funny seeing him criticize everything.

[@ShiroKage009]

"He's very much being an Asian boomer right now." That's the entire character, chef 😂😂

[@ChefBrianTsao]

True 😂

[@skidawg22]

I really love that Gordon commented on the video offering to cook for Uncle Roger in an empty field of his choosing.

[@darthlivion5446]

I genuinely hope it happens

[@-zerxvil-5208]

and he chooses next to Niagara falls or Mt. Fuji

[@verentyee5413]

@@-zerxvil-5208 Ooh, those are a couple ideas.🤔

[@verentyee5413]

That would be such a fun collab weejio to film, as it allows Gordon to exercise his cooking skills within a challenge context.

[@CJP_Libra]

He chooses a cinema when Morbius is eventually gonna be re-released

[@Knightcowboy89]

Native Texan here and I gotta say, Gordon did everything perfectly here(other than metal on saucepan). I know Uncle Roger denied him the title, but Gordon can come be everyone's favorite uncle at any Texas cookout any time! FUIYEEE-HAAWW!

[@der23]

Lmfao I fucking lost it at FUIYEE-HAW

[@laurabustos6560]

Haiya-hoooo🤣✌️

[@eleanorcooke7136]

I think Gordon has frying pans that are resistant to metal. I think he sent Uncle Roger one.

[@vilhelmpuddintain9295]

I kinda wanna show up to an Uncle Roger show with a nonstick pan and a spoon and just start scraping it as loud as possible in the middle of a bit just to see what he does

[@kevinimperati8644]

hope that his nephew pranks him by occasionally playing that sound while Roger is cooking.

[@Chaos_152]

His mom would be him up if he ever do that. So he will beat you the fuck up with a wok

[@flowertrue]

That's fine serious emotional damage right there

[@crisscore157]

that guy that can cook minute rice in 59 seconds was the most efficient person on this planet

[@arthurbrandonnielsen]

Let's be honest, because this is Gordon Ramsay: if you had Gordon's level of experience and scraped a non-stick pan like that in front of him, he'd absolutely lay into you. So is Uncle Roger being harsh? Sure. Unfair? I wouldn't say so.

[@eleanorcooke7136]

Gordon Ramsay has a type of non stick pan that you can use metal on, he sent one to Uncle Roger.

[@THENAMEISQUICKMAN]

I have never, ever seen Gordon Ramsay get mad over metal on non-stick surfaces. He's gotten mad over OTHER shit relating to non-stick surfaces "IF YOU SAUTE SCALLOPS IN A NON-STICK PAN, THEY WON'T STICK. THAT'S WHY IT'S CALLED FUCKING NON-STICK"

[@marcstevenbalaoro7952]

Guys, I feel like this video reflects Uncle Roger's expectations for Gordon Ramsay. Listen, I absolutely agree that it was completely unfair on Uncle Roger's part to deny Gordon to get the Uncle title but this is the Gordon Ramsay, the current 18 Michelin Star holder. If Jamie Oliver made even a slight mistake and not completely fuck up a dish, I bet you Uncle Roger would hand out an Uncle title because we usually expect disasters from him. But because this is Gordon Ramsay, we expect top of the line cooking. Of course, Uncle Roger is going to be absolutely critical about a guy like Gordon.

[@siongheeleong8078]

Like typical Asian uncles. If they have high expectations of you, they will expect even more. If they expect an "A" from you and you "only" get an A, they will fail you for not getting A++. Always at least 2 levels higher. Charitable ones will accept 1 level higher.

[@ori-yorudan]

Roger knows the basics of Asian cookery, but him judging Gordon on Steak and Eggs is like a pigeon judging an astrophysicist on their satellite launch mathematics. They aren't even in the same realm of understanding.

[@THENAMEISQUICKMAN]

"Top of the line cooking" I mean, it IS top of the line cooking. If his only mistake is with what utensil he used on a pan, that literally makes zero difference in the finished product. He literally made zero mistakes when it came to the cooking.

[@PhilosophicalDance]

You guys are taking Uncle Roger's joke titles too seriously, lol

[@jz7551]

@@PhilosophicalDance Of course!! Uncle Roger’s titles are no joke!

[@kimyoonmisurnamefirst7061]

I saw a video where Gordon Ramsey went to make rice for a cooking competition, and then started measuring the rice and water and all the Aunties around him gave him the dirtiest look. He also lost the competition, but was so humble about it, it kinda made me respect him a lot more. He also seemed to be keen to learn from the other chefs in the competition.

[@Jay-mt6nu]

You can give the credit to his mentor Marco Pierre white...he constantly yelled at gordon throughout his younger days which made him more eager to learn 😌😌😌

[@ColtGColtG]

Gordon accepts his mistakes, learns from them and can laugh at himself. all traits that mr Olive Oil could learn.

[@THENAMEISQUICKMAN]

@@hebbocake Professional chefs know how to cook rice in a pot, mate

[@dingfeldersmurfalot4560]

@@THENAMEISQUICKMAN It's actually extremely easy. Uncle Roger is kind of off-base re: that, but he is on-point when it comes to celebrating what a perfect instrument a rice cooker is. But that doesn't mean cooking rice in a stove-top pot is hard or nuts or whatever!

[@Kuid4or3]

Even as a vegetarian I gotta say - that looks fantastic 🤷🏻‍♂️ Uncle title would've been deserved

[@nihlify]

Good quality, modern non-stick pans can handle metal. Yes, you shouldn't use a sharp edges (knife or sharp fork) but a spoon running a bit against the non-stick is zero problem. It's not like the old non-stick that barely could handle any utilities.

[@scotthagapac]

Another nice start of the day with Brian and Uncle Roger

[@WhoStoleMyAlias]

The amazing thing about this cook for me is that Gordon only uses the part of the rib eye that I would happily give to the other guy if we were sharing the thing.

[@feralgrandad4429]

I love your reviews, I was born and lived in Hong Kong till I was six. Man, whenever my "Arma" cooked eggs the always had a nice crunchy edge to them! Oh I'm sooooo with Uncle Roger on the non-stick issue. My Scottish Grandmother once hit me with a non-stick pan I used a metal spoon in lololol! My grandson did it couple months ago and I felt my grandmother's ghost! Lol.

[@timothy4664]

We don't have a lot of cabinet space. My wife routinely puts other pans on top of my non stick. Drives me absolutely crazy. I told her the first time I see a scrape on the surface, she is buying me a new one and I won't cook until she does (I know it's going to happen soon too) I do all the cooking.

[@GrotesqueSmurf]

you can cut round foam pieces and put them in the pan when you put it into the cabinet to prevent scratches. some pans already come with a pre-cut piece of foam when you buy em.

[@timothy4664]

@@GrotesqueSmurf I have a place for it but she never uses it. If she won't do that much then she isn't going to use foam. But I hear you.

[@aitoriri1]

I always thought western eggs were made like we wake them in Spain, with lots of hot oil so you can get a crispy egg. The sunny side up egg looks soo sad compared to what I am used to

[@dingfeldersmurfalot4560]

From my experience/knowledge(not an authority and don't claim to be) the whole point of Western European cooking(okay maybe exclude Spain or whatever) is that the egg texture is super smooth and creamy, no brown allowed. I found this out after years of making American-style omelettes(sp?) that I found some others were horrified by even though the interior was perfect.

[@aitoriri1]

@@dingfeldersmurfalot4560 french omelette has no brown. But we like our eggs with a nice crispy border

[@shirokanzaki15]

6:02 sad Guga noises lol 19:41 yeah it was a gift because Uncle Roger met Chef Gordon recently in L.A. when he was invited to be a guest cameo in upcoming Hell's Kitchen and it was mentioned from Mie Goreng video and one of his podcast... speaking of which, can you also review Gordon's Mie Goreng weejio in the future

[@timcoleman5045]

watching from New Zealand , cheers Brian love your vids

[@catherinejones5807]

Another great video, Chef Brian! While watching this video, I couldn’t help thinking what a wonderful sandwich that would make (with a toasted Dutch Crunch roll or toasted sourdough slices). Do you think you might make that video? Keep up the good work! You’re awesome!👍🏻

[@iPhong]

This is one of the most unfair disapproved from Uncle Roger. Gordon Ramsay deserves to have Uncle title back

[@sidneykn2389YT]

I definitely agree

[@fabian170891]

Agree... Seems like Uncle Roger overly sensitive for this review.

[@perryg8392]

Unfair indeed, but steak is not Asian dish anyway, so...

[@iamcaboose1]

please refer to Gordon Ramsey's Pegao.

[@wildannandawicaksana5004]

Absolutely

[@dak2fan]

The reason adding pepper prior to cooking may not be optimal is that the cooking will reduce the volatile compounds present. That said if you want the cooked flavor it is fine, but there are good reasons to add at the end. Also it is fine to turn your steak as long as you turn back. There is plenty of research on this.

[@nonstopqs4188]

still happy to see you saying you're going to react to more Guga soon :) can't wait

[@venomouzelite4380]

looking forward to more Guga!

[@SkaterBlades]

So glad someone else likes a crust on their eggs, it's one of the best parts of a sunny side up egg

[@joshualau4070]

I can't believe just that one mistake cost Gordon his "Uncle" title......

[@ryanturner8577]

I have cooked this recipe to the T multiple times. It’s really an amazing dish, especially for the summer. Highly recommend.

[@justrinku88]

Imagine not getting your uncle title back from a minor mistake lol. Ngl this is the only time I disagree with Uncle Roger

[@redbloodreaver4935]

I mean that's what happens when you cook on Asian difficulty. No mistakes are tolerated.

[@justrinku88]

@@redbloodreaver4935 you get emotional damage,overused meme but it's true lol

[@djghostface292]

The ONLY time????

[@Kinsata]

Oh hey you escaped the basement/laundry room. Neat. Congrats!

[@yetiornot5726]

1:50 "In the middle of nowhere when he in Texas" Hate to break this to you Uncle Roger, but like 90% of Texas is the middle of nowhere, with little dots of cities scattered about.

[@charlesr.8159]

Looking back, gordon ramsay did roast some of guga’s steak experiments, and uncle roger has reacted to guga’s experiments which are generally positive, except for the ramen that guga made. This be like full circle.

[@LycanFerret]

I cook this every day. Well, my version. 1-2" thick steak, pat dry, sprinkle lightly with salt on each side. Heat the pan on medium high(if cast iron) or high(if it's not) with lard(or oil of choice), until it's shimmering and hot. Then add the steak down for 4 minutes, flip, do it again for 4 minutes. If you want rare, take off now. If you want more cooked, turn to low for 3 minutes(for medium) and 3 per side for well. And add 2-3 sunnyside up eggs on low heat on the still hot pan. Leave undisturbed until the base sets and turns brown and the whites become solid(~3 minutes). Remove and plate. Very simple.

[@jakejager]

Use metal with nonstick pans all the time these days. Though, I do remember when just looking at a nonstick pan would equal giant scratches...that was in the 80's though. I can't remember any pans after 2001 that I was able to scratch so easily. It really is way tougher and not that big of a deal these days...

[@lilmaxAlarcxn]

I'm glad you mentioned the change to teflon coatings bc it is very bad for you to be eating that teflon coating this reaction content is awesome thank you. Please, scrap your old teflon pans friends. The scrap metal yard will know how to best deal the teflon coating on the pan so teflon doesn't end up in no ones diet or environment.

[@slothape]

the moisture from the steak mixes with the rub and means it doesnt burn very much

[@dreadknot2238]

your videos are very educational and entertaining .

[@dillonoickle5841]

uncle roger clearly just angleing for a cookoff with gordon like he did joshua.

[@argonwheatbelly637]

I used to cook scrambled eggs in a cast iron pan in the scouts back in the 70s. Heat it up, take it off, cook the eggs, and then kiss the fire at the end. Wow. Our troop was know for having really good food and open tents. Hospitality and tasty treats were available to visiting troops. I like what he did, except for the cilantro. A place gave me soup "without" cilantro. Well, not quite. They put it in, and then scooped it out just before giving it to me; however, it was redolent with that soap smell. They took it back and remade it for me. Much better.

[@DanGolag]

Being an asian boomer for comedic effect is Uncle Roger's whole thing. It would definitely be ooc if he just went "ok, I'll overlook it this time."

[@mannysmith4097]

"it will be okay, it will be okay" it will never be okay if you come from a middle-class family and have a southeast asian mom. believe me, i know 😭

[@mprotos9192]

I think you need to cycle reaction between Guga, Alex and Uncle Clownger. It's like infinite content.

[@aidyn1989]

In regards to the metal in non-stick pans, yes, if you're careful and know what you're doing it'll be fine, and you won't cause any damage to the pan. But I believe that the reason Uncle Roger denied Gordon's uncle title over this is because he is a professional chef, showing how to cook something really good. But Gordon is so good in his technique that it looks like he isn't being careful with the spoon, and isn't mentioning anything about it either. And people watching will try to recreate the technique, and WILL ruin their pans. So I believe Uncle Roger didn't give him the title not because it is a huge mistake, but the method he is showing will cause people watching to make a huge mistake.

[@shadowtheimpure]

I think I'm gonna make steak and eggs for breakfast on Saturday this week.

[@Psynergic]

That crust on sunny side up eggs is *chefs kiss* 🤤

[@Monkster1987]

I know it's been over a month but I've started using MSG instead of salt these days, it dry brines it better (in my opinion) and gives the steak a fuller, richer flavour

[@GcTheHardstyler]

I alternate between salt and MSG on steak and it hits different. But I put pepper on before cooking, it helps get the mad crust on it 🤙 admittedly I go hard on the pepper because I love black pepper.

[@mariozelaya2275]

If you’re a chef, try msg on steak. It is your responsibility to try new experiences with food.

[@petermarcet4929]

Great vid

[@mayuravirus6134]

You forgot that Guga made an experiment using MSG to dry age

[@FrederickBeckerBP]

When I was younger there were advertisements for a product called Adolph's Meat Tenderizer and I seem to recall that it contained MSG.

[@KMI0588]

In Texas coffee with beef is actually a pretty common ingredient. Franklin's BBQ makes an awesome expresso bbq sauce

[@chaoticpanda-bb9bx]

Now we need Gordon to review this chefs review of uncle rogers review of Gordon’s steak

[@squrrle22]

I'm with you Brian, can't be saying how awesome it is and fail the entire thing over that. likely because those are the pans the crew brought to the shoot.

[@em0_tion]

You learn from them and we learn from your knowledge shares, so thank you! 🙏👌

[@ChefBrianTsao]

Thank YOU for tuning in!

[@johncunningham4820]

So Fun to be Toxic . 🤣🤣🤣🤣🤣. Best line I have heard yet , on a COOKERY Video .

[@lmsmith015]

Completely agree with you!

[@yellowdog2181]

In the 90s when the T fal pans became popular those you barely looked at them and the coating came off

[@jada1230]

you need to meet Uncle when he visits NYC in October

[@mik3yztv378]

Hope to see the nasi lemak reaction soon...✌️

[@thebayandurpoghosyanshow]

Man, I thought your cooking game was rad, but your music elevates you to a legend.

[@ChefBrianTsao]

🙏❤️🙏❤️

[@TheKobasen]

Why uncle Roger always say not to put metal on non stick pan is because he lives is Malaysia which is part of Southeast Asia. And in southeast Asia, especially my country teflon is a luxury cooking ware.

[@Jaywither]

You’ve got some nice riffs dude. If you ever play in the UK, we’ll get you a show and you can give me cooking tips 🤣

[@ChefBrianTsao]

🤘

[@sagethegreat4680]

Fried egg = the crust around the edges Sunny side up you really want to take the oil , grease or butter you are cooking with and continously put the hot liquid on top of the egg . It is a French cooking technique really but lots cultures do it .

[@mikelombard21]

Brian: "A nonstick pan will be fine if you are gentle" Gordon" * scrapes the entire pan to scoop up the 2nd egg. * haha im dying.

[@acatnamedm4529]

I've got a hexclad. It's my favorite pan but I cannot use metal on it, the sound really does strike fear into my heart. I would have got a slipped thrown at my head.

[@KaiserAfini]

I wonder if this is making him think about challenging for the Uncle title, I am very curious to see the fruits of his research on thai green curry.

[@marcusdire8057]

Feels like Uncle Roger is calling you out with the technical terms Chef Brian! 😆

[@jayvansickle7607]

Uncle Roger was definitely reaching for things to react negatively to.... love these videos.

[@David_TheSuperior]

If ramen is to be looked upon in the future, a certain Auntie Esther episode would be intriguing to check out

[@firefly4f4]

I'm 95% sure that pan scraping sound was needlessly added in post/editting.

[@Joe_Murphy-REV_Realty]

Hey Brian! As well as cast iron, I use Calphalon Teflon skillets, which are completely fine for using metal utensils. Of course, I still go very EASY on them. You are absolutely correct. I DO think that some of Nigel's comments are to be taken very lightly. He is, after all, a comedian. I have never put MSG on a steak either! And, I'm 58 yrs old. Soooo... Lol

[@chitin122]

As for putting pepper on before cooking that has been disproven that you can even taste the difference. If you make a cake of black pepper maybe you can tell the difference.

[@Bluefalcon888]

Use msg and Takii Umami Powder and vacuum seal that and other spices in a bag with steak for a day. Cook it the next day and it will taste SOOOO much better.

[@ryanmcgurk1750]

how many times have i cleaned a nonstick pan with steel wool.... countless times, but gently enough to not kill the pan

[@davidbates3057]

Interesting you gave it a 9/10. I'm curious, is that because you believe there's no such thing as perfection, or was there something slightly off somewhere, and in which case what? Because it seemed like from start to finish this was a perfect cook, and I say that as somebody who isn't as enamoured with Gordon as many are.

[@timothy4664]

I have always put msg on steak. Eggs too.

[@theamericannestormakhno2360]

I always eat steaks with MSG and shiitake mushrooms

[@zeara7692]

You should try msg aged steak

[@serdavezilla6494]

MORE STEAK VIDS!

[@TubeSurfer898]

Who else lost it when he said Uncle Roger was being an “Asian boomer” for complaining about the metal spoon in the nonstick pan? 🤣

[@mrincrediblebobparr5606]

You are a white boomer white are like semen white people sucks Asians rules

[@mrincrediblebobparr5606]

Of course you made mistake you've scuffed the pan use wooden spoon on non stick pan not a metal spoon even some white people know this and you called this a boomer, do you actually know the function of kitchen utensils?

[@truekampang6709]

So harsh... Gordon was just one pan-scrap away from that Uncle title.

[@JalanBulan]

hey dude, I've tried steak with MSG and it's really good

[@wolflokie4167]

Great video!! Looks sooo tasty 🤤 that steak 🥩 and eggs 🍳 but I get why Gordon didn’t win 🏆, “Uncle Title” bc it’s ASIAN AWARD!! and in Asia if u did what he did, you would get hit and screamed at for ruining their pan!! And would make YOU replace it, NEVER SCRAP METAL ON PAN!! Lol Again ty for the chef 👨‍🍳 insight!! I’m taking my mom to Barcelona for 4 days for her 60th BIRTHDAY 🥳!!! We are definitely checking out the food-especially Tapas and great time to break out some of my new knowledge!! Ty so much!!

[@gandit]

So cool 👍

[@alexanderzack3720]

this was the first time where after "olive oil" uncle roger said that it was ok

[@wiltchamberlain9920]

Hmm... interesting. When you get to the part of the video where Gordon's put the steak in the pan and then starts chopping onions and crushing garlic, you mention "you want to work efficiently." Where does the crossover point come with doing that versus mise en place? I.E. - having all the onions cut and garlic peeled and crushed at the very beginning. Personally, I'd want to have those onions and garlic ready ahead of time because with a really hot pan and a steak searing there, I'd be worried about burning one side or overcooking it if it took me too long to chop the onions and peel the garlic (garlic can be notoriously finnecky). So, I'd be curious on your thoughts on that. Also, it seems like it'd be best to cook the eggs after you take the steak off the heat. It's gotta rest for a couple minutes. Because, I mean, eggs only take a couple minutes to cook and they die quick after you take them off the heat. So, while you're resting the steak, if you cooked the eggs at the same time, they're either going to be overdone or cold.

[@ckurtz1013]

Speaking as a pittmaster, that steak had me drooling from the minute it hit the pan! As for the metal spoon hitting a nonstick pan, show me a plastic or rubber utensil that will stand up to outdoor cooking! Sure, if it happened in a kitchen it would be a HUGE no no, but outdoors? Would you rather replace the pan once a season or the utensils once a week?

[@pingu_pingu4465]

You all shef youtuberes sounds like one big family, it's cute

[@thelemn6670]

I love msg I keep it on stand by, I love it on almost all my meats and even my broths even my fondue broths but i put it on my salmon, steak, shrimp etc of course right before cooking and let it sit for a few minutes

[@indrijanikusudiardjo512]

You were right chef, but i agree with uncle roger but you are right it's ok if you were just scooping it gently but chef ramsay scooped it too hard and uncle roger is right that sound can scrape the pan

[@TheQats]

I died laughing out loud on the abortion clinic closing joke too

[@dole8001]

I'd like to see Chef Brian react to Kent Rollins cooking videos or How to Basic cooking videos

[@Kazutoification]

Sous Chef level perks should include... 'sous'-ggesting the next video you react to. ;)

[@alexandresobreiramartins9461]

Yeah, I've tried Heston Blumenthal's method of turning the steak every 30 seconds to evenly distribute the heat (according to him), but that's not good. You never develop a crust and it (in my experience) doesn't make it cook more evenly than turning it after a few minutes and then basting.

[@ChefBrianTsao]

💯

[@MrHeat48]

Dude, check out Guga food dried age steak in MSG LOL.

[@JavierGarcia-bd6kw]

I totally agree with not flattening

[@Bluemilk92]

Gordon fills dead air, Roger nit-picks for jokes. They're both doing their jobs. If only I could say the same ಥ_ಥ

[@hikoplays]

I knew the pepper cause I commented on the og post

[@eidodk]

Never use metal utensils on non stick pans.... It's not the fact that you destroy the pan, it's more that WHEN it gets destroyed, it flakes the non stick coating into your served food. I cringe when i see metal utensilt in aluminum foil, because the food is going to taste metallic. Same thing happens with non-stick coating, just less noticeable.

[@FreshCoatKustoms]

You will notice it sooner or later, because the teflon coating will give you cancer when you eat it.

[@MrArgonaut2501]

Its actually a LOT better for steaks to be cooked after a warmup period. If you go from fridge to grill, you easily end up with a cold center and overcooked outside. I salt steaks and let them sit overnight and warm up for at least thirty minutes before cooking them.

[@dingfeldersmurfalot4560]

A lot of people will argue with you about that, for good reason. At room temp, if you want a crust on your steak but still want it pinkish inside, your steak will be much more toward medium, with a large gray ring around it when viewed sliced, than if you want it less done, say medium rare. The time it takes to get a crust on a room temp steak simply cooks the steak throughout a lot more. Which is fine if you want a medium steak or well-done. But especially for a home cook without a professional-level, super-hot stovetop, you can choose either properly cooked-through without being overdone, or a nice crust ... but you can't have both.

[@jonnyskray3000]

💯💯💯🙏🙌👍 best statement you said Brian... get back into therapy. Such a mature 👏 😌 wonderful disposition... As men we ALWAYS shy away from help... how profound of you to go balls in.