Pro Chef Reacts to Chef Wang Gang's INCREDIBLE Egg Fried Rice
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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We go over @chefwang Wang's Yangzhou Fried Rice, while Frenchy faces off against the notorious pea dilemma.
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Actually, Frenchie, you MUST put in Peas in Yangzhou Fried Rice: It is mandated by LAW to put them in China! There is a whole document explaining that law!
We need a episode where Frenchy picks the video
Please Brian, react to something that both of you saw for the first time. There are no new information for us in those that we already saw you react to..
It was a huge bummer watching Chef Wang's apology video. It would be an absolute shame if he actually never cooks egg fried rice ever again.
@@MALEMization Fuck China though. :D
Does Frenchy not realise the more he complains about peas, the more tinned peas we're gonna send him? :D :D
I'm sure if he gave this fried rice a chance he could come around and learn to love the peaness in it
@@Sseltraeh89 Don't say that
@@Soten_Bori What? I mean the "Taste, texture and overall quality of a pea", obviously, pfff
@@Sseltraeh89not the peaness 😭
@@Sseltraeh89peaness 😂😂. Genius
Not even the incredible Chef Wang is protected from Frenchie's deep disdain/hatred for peas 😂😂
i love pea and i love edamame. frenchies no dis but hey you should start loving it :D it is great!
The 'prosciutto' or 'ham' thing is called 火腿(huó tǔi), it has been seen in Chinese history since 3500 BCE, it not has to be legs of pork when it just started. it was just a preserve method for fresh pork.
It often be eaten in salt rich area, cured and aged.
However, not until Tang Dynasty (700CE), there start to be written historical literature shows trends to use only the back legs of pork to make this type of preserved meat.
It used very often in Chinese cooking but most of them are used for making cooking broth by the method called'吊汤', not directly consumed due to its high salt content.
Only high quality ones can be used for direct consumptions, some of them can also be eaten raw. Such as ham from 金华（jīn huá)，宣威(xuān wēi)，如皋(rú gāo) area.
Due to the high price, it only show up in high-end dishes and it is almost non existing outside of China and surrounding area.
To find those in western countries is nearly impossible. Some Chinese people do make them from scratch and sell them in western countries but the quality and authenticity are very questionable.
From recorded historical point, ham like meat were just invented simultaneously in different cultures...
I mean, use salt to preserve the largest piece of meat from a pig is really not that hard to come up with...
I’ve been living in Zhejiang for a long time, and I can say that 金华火腿 is WAY too salty to eat directly. The price (for the whole leg) is usually anywhere between 300-1000 CNY, can be found in local grocery stores or supermarkets. I personally used it for soups. Tastes amazing.
@@KN-zi4bl my bad, when I say directly eat it, I didn't mean eat it as it is, I mean putting it in a dish instead of throwing it away after making broth which is often done in restaurants. 金华火腿has different part at well, the closer to the bone, the less salty it gets, the very close part to bone can be eaten raw and it is not that salty. However, it is a super small portion and I think you can only get it when you buy the entire leg...
Just fixing your Pinyin a little…
火腿 huǒtuǐ
宣威 xuānwēi
@@littlewishy6432 thank, the reason I put huó instead of huǒ is due to the rule of when put multiple third tone together, only the last one pronounce as third tone and every word before it will be pronounced as second tone. It will be 火huǒ焰yàn, but it is 火huó 腿tǔi. Same with 女nǘ主zhǔ人rén and 女nǚ 孩hái 子zi.
However, I did made a mistake on xuān, no idea what happens there. Thanks.
@@Rebuswind I know about the 3rd tone change rule. However, that's not supposed to affect the way it's written. Even though huǒ is pronounced huó here, it's still written as huǒtuǐ.
I love Paul's arguing that you don't need to put an ingredient in that is on the countries officially adopted standard for the dish.... this from someone who is a french chef, where France has a massive amount of rules upon what is allowed to be called certain names based upon the list of ingredients.
I like Frenchie trying to argue against peas being an official ingredient 😂
chef Wang Gang is so incredible. So far my favorite video of is was him butchering/preparing an entire alligator. His technique is also just... unparalleled.
oh yea! one alligator into six dishes and one soup. feed the whole family. 😁
Chef Brian talking to Chef Paul like he's a child and Frenchie giving the child answer when seeing the peas made the whole video that much more awesome. 🤣
I watched an entire ad for a brand of microwave ovens without skipping to support your channel. I'm not sure whether I did a good thing or a bad thing.
We have found definite signs of domesticated pigs as a dietary source carbon dated to about 10,000 BC in Mesopotamia and 9000 BC in China. These were different enough genetically that it's believed they are independent of eachother. Salt preservation of pork dates back to about 5,000 BC. And from pretty much that point onward you preserved aged pork in China. In historic China it was more often to see pork bellies being saved for preservation and aging versus the legs (but obviously at points I'm sure people preserved every part of the animal).
You can probably debate all day long if the Sardinian people in the Mediterranean or the Yangshao people of China had more salt aged pork in their culture. I doubt there would be any real way to settle that debate. We know both did it, did a lot of it, and eventually both spread that throughout Europe and Asia respectively.
Freaking fascinating methods and product. When I was a very young 11-12 year old I started Knife skills with Asian, French, Cuban and Mexican training. That was WAY before the internet. I had friends who's parents were highly trained cooks! (Not chefs BTW) And the Cuban part...My Abuelo, Abuelas, and 3 Tias!!!! I love to cook and I am 57 years old!!! I Quit my management job 2 years ago to be a QSR cook. No stress!!! And cooking with love for 32 hours a week is just what I need till I retire at 62!!! Loved this video!
Quick service restaurant? What kind of skills do they look for when hiring for that field?
Chef Wang is pleasure to watch.
Chef Wang's egg floss technique is always beautiful to watch
When frenchie laughed I had a mouthful of water.. it flew across the room 😅
Is Frenchie a Guest Host still? Shouldn't he be called a co-host atthis point? 😊
No as of this year he is the official co-host of Pro Chef Reacts
He is co-host
@@artemislunanettybecker8641 that's what I thought, but Chef Brian introduced him as "Guest Host" in the beginning of this video.
Yeah it’s a joke lol. Frenchie isn’t going anywhere
Thought he was co host ?
Nice video! Now I wanna see Chef Paul reacting to people doing french recipes!
In fact the terms Salads, Salary and Salami came from Salarium which was salt rations given to Roman Legionnaires as part of payment.
I’ve wanted you to react to this Chef Wang Gang video for quite some time. The amazing knife skills creating the uniform tiny dice of the ingredients and the thin threads of egg in the fried rice is magnificent.
Before you completely abandon egg fried rice, please, please, please react to Uncle Roger’s reaction to Chef Motokichi’s Omurice video. It’s a different, French style fried rice. Chef Motokichi is a master. I think you will find it interesting.
Second on that! I was trying to remember what it was: just “Uncle Roger reacts to something nice for a change.” And it would be great to hear Frenchie on the omelet part.
12:31 I’m so proud, they missed a beep. I love hearing them swear.
8:46 the oil thur is make sure food dont stuck on the net/stop oil from jumping when u put in the wok.. is an habit like the older chefs we all know when the fire went out sometimes cooking we just throw pinch sugar into bottom to lit the fire
10:00 Reminds me of Fios d'Ovos, a popular dessert in Portugal and Brasil, but the main difference is that version incorporates a lot of sugar.
Prscutio exist all around, we in the Balkans call it pršut or pršuta, the best is where mountains meet sea, due to a specific air for natural curing. Difference is we smoke it 1st unlike say Italians that just cure it. It amazing how flavor is completely different then bacon
In terms of cross contamination of cultures a big part of today's food is highly based on the trade happening on the silk road and by ship. Most chilies and other vegetables came to china from SA via Spain(silk road) or Portugal(sea route). Before these times all of Asia were mostly using peppers in their cuisine(hence the word black gold for pepper)
Yeah, it’s kind of crazy to imagine what Indian food was like prior to the Columbian Exchange.
Croatia is also known for its prosciutto, kulen, vines, and olive oils. We're a small country, so not many people are aware, but we're there. And it's the best.
Chef Wanggang once explained the water system in his station... u guys can check out that video
Duck fat fried Guanciale for the "Frenchie fried rice".
Under cooked for squish and finished in the salamander for crunch. !!!
I would suggest reacting to some of the sorted food videos particularly the paella burrito or a chef v chef.
Also for the french fried rice will it be using clarified butter instead of oil?
To be fair, the Yang Chou Fired Rice has a government enforced recipe that if a restaurant doesn't follow it to the words, they are prohibited to be called Yang Chou Fried Rice. What Wang showing here is like he mentioned in the video, the offical way to make this dish according to the government guideline.
6:05 try country style ham the way they do it down south. It goes great w fried rice
Love the video guys. Cant wait to see more of you guys cooking.
@chefbrianTsao love the TH-cam videos and SYWTGF podcast in both you mention the feasty boys videos you make where can I watch those? I tried to look it up but what comes up is not you and Frenchy. Keep up the good work!! Hope to go to NY and visit both your guys restaurants.
Brian's thinking is this... If the dish has peas, then he makes Frenchy watch it. At this point, it's a given. And I am fully onboard, because I love peas.
Wow, another fried rice 🎉
Chinese Ham/Prosciutto is very salty and flavour is very strong. So usually in Chinese cuisine it is used in similar way as garlic or ginger where we add a little to the dish. Sometimes we put it in soups as well. But it is never served alone on its own.
Being Cuban American...The 2 HOT pans is the way I learned how to make the Cubano...when I was around 10 or 11...With my Tio (Uncle Pedro RIP)
We practice on Sundays. But I was able to be here today and I'm all about it
Barrels of salted pork were how sailors were fed for centuries.
It makes sense that folks all over the world would either figure out how to do so themselves or were exposed to it from foreign sailors.
Great video cant wait to see your french fried rice
Damn it, the Merch segment is so f*#@ing hilarious........ Or does it?!😉
I love Frenchie sooooooooooo much
Congrats on the new sponsor!
Have a prosperous Lunar New Year of the Dragon, Chef Brian!
good stuff! love the content!
You got me now i am subscribed
Does Frenchie not read subtitles? Brian is literally translating the English subtitles.... into English lolol
great chefs reacting to other great chefs is .. great
3:40 is Why we need Frenchie on this channel 😂
I love how frenchie instinctly react to peas, but he did't saw it when the video started 😂😅
Salt Dry-cured meat is also common in Russia, Turkey, (basturma/pastirma) and everywhere touched by the Mongol-Turkic culture I suspect.
It’s a shame chef wang gang has been canceled by the ccp for cooking fried rice 🤦
It was an embarrassment and an insult to Chairman Mao via a family snafu, so pushing it on his birthday was a big no-no.
I thought it was because he insulted the memory of a dead general whose death may have been caused indirectly by fried rice. @@argonwheatbelly637
Hey Chef Brian and Frenchie. Sea Cucumbers are related to Sea Urchins and Starfish. They are not slugs, just wanted to let you know!
Yeah, but they look like them
Vietnam was a French colony. I assume that and Chinese trade in the region are possible avenues for elements of French cooking making it into this cuisine.
I find Frenchie's hatred of peas constantly hilarious, especially since my reaction is, "You don't like them? More for me!" 🤣
What's the star trek thing bud? behind Mr Frenchy.
Frenchy reacts to peas the way i react to mint.
One thing me and Frenchie always agree on, it's the peas. Get them out of here!
Great video as always. I suggest you sould show Guga's april's fool day pepto bismol steak prank video to Frenchi. It's priceless....
Can't wait for Frenchie's take on fried rice and ramen!
As a person who has despised green peas my entire life, I LOVE that Frenchy shares my disdain!
10:11 it actually is. "a filet of glass". I read it in a book. It basically means a really thin strip of something.
Edit i think I might have read it in the Lord of the rings when they're talking about a necklace. Like a "filet of silver"
Frenchie is going to get swarmed with peas.
6:25 >Prepare chicken thigh
>Brian: "Pork skin!"
I wish i were that talented like dang! That looked awesome! Except for the peas😂
Chef Wang Gang is a great chef. Though I don't know how comfortable I feel about this reaction video being up with recents events surrounding this video and Wang Gang himself…
That was absolute horse$hit. All those ultranationalist wumaos can stick it up theirs.
Sea Cucumbers are Echinoderms, but are called "Sea Slugs," even though they're not Gastropods. Slugs are Molluscs (Gastropod:Mollusc).
frenchie deserves to be co host
NGL, I live for the pea jumpscares.
Did you know Chef Wang gang has posted any video in Chinese platform since last November? He has been disappeared since.
He got in trouble with the Chinese government by publishing a fried rice video on anniversary of the death of some general. The general supposedly died because during a war, the canteen chef made fried rice, the smoke giving away their location to the enemy. Wang Gang had to apologize for insulting the memory of whoever the hell died.
Look it up. I don't recall all the details.
alright!! can't wait for the French Cubanos, Chefs hehe... I wanna see Guga's 100 years of chicken or steaks ☺️☺️☺️
I’d love to see you and Frenchie react to your episodes of Beat Bobby Flay
In Czechia we have a "rizoto" (considered an abomination by traditional risotto nomenclature) being a food that quite a lot resembles some kind of recipe like this (definitely more than the Italian risotto). How "rizoto" became a thing I have no idea (seems to be maybe influenced by Serbian version of risotto).
Fried rice with duck fat! Sign me the hell up!
If you listen, Wang Gang doesn't even turn the burner back down while he plates the rice. Damn.
The best was when he check the temperature with a finger 😂😂😂😂
Dude I thought you would do the one with the Japanese fried rice of the french Omelet
You guys keep talking about this french fried rice and im really hoping this happens soon.
This channel got so good after frienie joined
I loved this with the proper food and skills. Please react to more amazing chefs with superb skills! Give us your opinions and share your love for food.. and well.. one cringe suffering culinary desecration once in a while is ok too tho. Best wishes
As I always say, justice for peas. Cheap, nutritious, and colorful.
I agree about the peas, I can do without carrots too.
Good episode! I was looking forward to this one. First 13% of the video is "commercials", not so happy about that trend
Kay just released a new fried rice video… I hope you guys react to that one sooner or later 😂
I would love to a reaction to the Gordon Ramsey grilled cheese video because that is my personal favorite video on your channel and Gordon Ramsey did the last meal on mythical kitchen and acknowledged that the sandwich was not a good grilled cheese but he worked with what he was given, and I would love to see Paul rage about how not melted the cheese was.
@ChefBrianTsao Are you lads going to react to Chef Wang Gang's, uh, unorthodox protein recipes?
damn i want to try this now
Can’t wait for you and frenchie to react to uncle roger reacting to Jamie Oliver’s lamb curry song he even plays the drums lol
frenchie mesmerized by how a proper wok station operates 🤯 chinese cookery > french cookery. fight me frenchie! 😂
After y'all try the French fried rice you should try to do some dirty Spanish rice
Stop the peas!!! :P
Fuck the peas just put in bean sprouts
If I ever travel to NY I'm going to visit Frenchie's restaurant and order a French Onion Soup Burger with 'extra peas' just to see if he runs out and starts beating me with his chef hat.
Hey chefs! Hope you're having a good day :)
Decommissioned jet engine 🤣🤣🤣
Maybe Duck fat instead of regular lard? As per usual, I'd use my standard go-to's, bacon or Wagyu fat.
If you guys making Fried Rice, ask Uncle Roger to react to it or collab with him for Fried Rice Cooking Battle
Peas are revolting green squish blobs.
That's what I like to hear from a cook.
All sorts of ideas about how to do a dish and do it well and then decide to try all of the versions, because sometimes, flavors can surprise.
Also, I'm 100% with Frenchie, green peas are of the devil. I HATE THEM.
That doesn't need to be there 😂😂
still waiting for the cooking with jack collaboration
I love egg fried rice! Its good enough to eat by itself, the egg fried rice ive ordered do not include green peas. probably because i order the fast food version here in Boston.
I agree with chef Paul. That you don't need to put in 😂
Yes they do.
The Chinese were putting peas in Yangchow fried rice long before either the US or France wrote up their constitutions. It's part of the original dish documented by Yi Bingshou.
Telling them *not* to put peas and chopped greens in Yangchow fried rice would be like telling New Yorkers to stop putting pepperoni on pizza.