in Chile is really strange because we dont clean the rice, first fried all the outside starch and when is white we put 2 cup of boiling water for every 1 of rice.
I'm South African and of Indian heritage and was taught to boil and drain rice. I have since learnt to use the absorption method and that's by far a superior method of cooking rice.
Depends on the rice. Basmati is better to overload with water and drain when it's about 80% done then steam to remove excess water. Learned that from a South African Indian and it's so good. Perfect rice every time.
@@Freya1412 actually no, Basmati turns out way better by using the exact amount of water, it's quicker as well as you do not need the extra step of draining and then putting it back on the heat to dry out. I thought I knew good rice until I switched to absorbtion.
Well, are you supposed to rinse the rice right after? If yes, I guess it makes sense for those kinds of dishes. But of course, for egg fried rice where you need day old cold and dried rice, I could not think of something more counterintuitive than adding water by rinsing it.
There's a reason why fried rice caught on as a reaction theme: it's so simple. Like Uncle Roger says, the three ingredients are egg, fry, and rice. The fun comes from people trying to over-think it. It also clearly exposes when someone lacks very basic cooking skills and instincts. It's a well that never runs dry.
It's kinda like making eggs. It's dead simple, there is nothing to overthink, you either know how to fry an egg properly or you don't. Same concept with egg fried rice- you either know what you're doing or you don't and it's really obvious who is who.
Nothing makes my day better quite like some Frenchie. Love to see it. As always, you guys have fantastic chemistry. Can't wait to see you both go visit Guga.
Famous Chef Quotes: “A recipe has no soul. You, as the cook, must bring soul to the recipe.” - Thomas Keller “Cook more often. Don’t study; just cook.” - Masaharu Morimoto “I’m not serving a menu, I’m serving a story. I’m serving my soul. I’m serving a conversation, and I want you to talk back to me.” - Dominque Crenn "You fucked me on the peas again." Paul Denamiel
I do feel bad for Hersha after all of this. She tried to ride the wave, got the Good PR from the follow up videos with Uncle Roger, but still kept getting roasted every now and then just fizzed out that she just deleted her online accounts.
I don't know if she used that rice cooking method because that's what they use in India or the BBC scripted this terrible recipe and she simply followed it. The dumb show producers are happily anonymous while she takes the hate.
@@ChefBrianTsao Please don't. His head will explode. Your studio is going to be all messed up. You'll be picking brain matter out of your microphone for months.
Time for the ever colorful language Frenchman to meet the even more color Brit, Gordon Ramsey, and Indonesian fried rice. Cannot wait to see his reaction to the then Uncle Gordon aka Wok F *#% Boy!!!😂
You got to love Uncle Rodger because this was the video where he was able to get every Asian country to put aside their differences and form a coalition to go after the BBC for crimes against rice
I don't know what made me laugh most...Frenchie's reaction to the peas...or Brian's evil-genius laugh at his reaction! ..maybe next time we can let Frenchie see 'Uncle Gordon' cooking Egg Fried Rice...a Brit who can cook!!!!
Boil and toss helps with getting rid of the starch. The boiling will liberate tons of starch. In Biryani, you par-boil the rice then finish cooking it in the broth. It's crucial, for Biryani, to have loose, independent rice granules.
I wonder if the British techniques of cooking rice (which is very much this) is due to being influenced by Indian cuisine when rice was popularised here?
Another winner! These videos make my Sunday! Also, Cadence Gao has a new video talking about not stressing about fried rice. A chef’s chef. Very interesting and humorous watch.
Man I would kill for you guys to make a podcast or something. The synergy is insanely good and all the videos are more then enjoyable. Would love to hear you guys ramble on for food or anything related to that.
Chef Paul seeing where it all started. Only in the last couple years did I start using the finger technique and I've never looked back since. In the words of Bethesda "It's just works" 😂
Wow! I don't whether this happen before but this would've be the best Sunday on TH-cam for me. Hours ago Guga posted a new video. Then Joshua Weissman. Now Brian.
7:00 Rice used to be polished with talc and washing was not optional, but today it's mostly self-polished. Still it's good to wash lightly to remove the starch from the polishing process for fried rice. I actually don't know how Italian rice was polished prior to modern technology. Did they just eat talc when they made risotto?
I can't wait until Frenchie sees your fried rice and roasts you to no end because you're right there 😂😂 but if I had to guess, the next fried rice is probably either Chef Wang's or Uncle Roger's
oh yeah thank you chef brian tsao for this video @ chef paul cest toujours un plaisir de vous voir reagir, j'aimerai voir un peu de contenus de votre part
Awesome video once again! Chef Paul still reminds me of Jon Lovitz xD I also got my "Straight outta compliments to the chef" shirt and I love it! Thanks!!
My wife makes a great fried rice. One of the things that is CRITICAL is day old rice that has been placed in the fridge after initially cooling. The egg is pretty much the last thing that goes in, raw and scrambled to ensure equal egginess goodness throughout.
PAR-boiling rice is very common in, especially India. I've actually switched over to this technique, because a 5 minute parboil removes about 80 of the arsenic in the rice (unavoidable, and a problem if you eat rice every day, like most Asians...) while keeping most of the nutrient content (and, presumably, the flavors). I finish the rice in my Zojirushi cooker though for the fluff.
I use "au bien. Au bien, au bien" quite a bit. French is my second language, but i live in the only legally bilingual province in canada, acadian french is much different than french in france, and quebec. Direct translation doesn't work, its more of a frustration comment without swearing. It's quite regional. But yes every language has their own version of that sentiment. My english side is more of a *quack* off. Lol Love seeing you guys together. Look forward to more videos. Hope everyone is taking care.
IIRC this was the very video that catapulted Uncle Roger to the mainstream, and glad that Hersha actually redeemed herself by making it properly afterwards, unlike a certain olive oil loving enthusiast. Arrogance is one hell of a drug that he can't even admit he f*cked up his asian dishes. Also Chef Brian, I love how you enjoy torturing Frenchie with these videos. It's honestly super funny to see yours and his' reactions. Keep it up, my man, but do remember to give Frenchie the candy sometimes, not just the stick hahaha. Edit: "Wang" is pretty much slang for D*ck so that's why Roger said what he said.
Me being from the UK, I'd never heard of this woman before this video and I watch a lot of cooking shows. It seems she was one of a few "chefs" featured in a series of short online videos for their site called "Make it Easy". I think she is actually a bit part actress who just does random things. She also has a few other videos on there for things like Salt & Pepper Chicken and Chicken Fajitas
To put it in perspective, I doubt that before Uncle Roger exposed us with the video, that abomination might have been sealed shut that only handful number of people might have saw it.
You also crack the egg on a flat surface so that egg shell doesn't go into your mixture. Which is actually how a lot of people develop salmonella poisoning because all the contaminants are on the shell and the interior is essentially sterile. Then you drop your grotty eggshell into the mixture and fold the contaminants into the dish, often meaning that you insulate the contaminant rather than either not introducing it in the first place or creating a situation where the heat can't effectively kill it.
I think you and Frenchie should not only react to some more cooking with Jack BUT, I think a great video would be you guys recreating one of his sauces from scratch and then making, you know, the version that doesn’t suck portapotty waste. Hope both of you are well, that the businesses are as well, and you better be shredding it hard Brian with the band.
As always a great video and I love the chemistry between you and Frenchie! For you mister Paul Denamiel, vous êtes très drôle et je suis tout à fait d'accord sur le talent culinaire anglais 😂
Why can't we ease into these videos? *NO!* A more true accurate description of my life every time I wake up, I wanna ease into life but the answer is always NO! All the best Chef and looking forward for more Frenchie.
Gonna take a guess at the nice fried rice video: one of Uncle Wang Gang's videos? Either the yang chow with egg strings or backyard egg fried rice video
Great video! I have a quiesion: What do you feel the digital camera shake / handheld effect adds? The zoom in I get - you want to add focus and intensity. But the camera shake is mostly just distracting from my perspective. What is your intent with it?
As an Aussie I can say that "Wang" is british slang for basically "Throw it it" or "Put it in", it exists here as well but I don't hear it much anymore
Paul is right, she is really friggin cute, and she explained in the 2nd video with uncle roger that she was doing BBC's recipe, not hers. Doing her best in a complicated world, she can cook for me every day and I'll die happy.
Well, you dishing on induction stoves I agree but here in the netherlands gas is being faced out, During the last renovation in my neighborhood it was cut out completely so an induction stove came into the house we had no choice.
I am totally in agreement with Chef Paul and his hatred of those tiny green demons that are masquerading as peas. Fresh from the garden snap/snow peas in pods ok and maybe when they’re just barely cooked in a stir fry but even my landlords muscovy ducks won’t eat canned peas… I haven’t seen uncle rogers original of this one but the glee in your face was enough to tell me the little green demons were going to be added lol and that’s always great content from frenchie. I am hoping the Wang Gang video is up next to give him a break, or are we going to be watching him squirm to have complement a brit? Either way always great to see you two together, the atmosphere and chemistry together when you are showing frenchie these reaction videos is always so great.
Not all British people don't know how to cook rice. My father was Chinese and had a restaurant. We never ever strained rice wice water, hot or cold. Err... what?? Seriously I laugh at how some UK people do this. Including my ex. I was horrified when I caught them using boiling water to finish the cooking process!!! Love the show and Chef Paul's comments . Unleash chef Paul!!
Bangladeshi here. The way we cook our rice depends on the dish we are making. For dishes like "Polao" or "Bhuna Khichuri", we carefully measure our water so that the water dissapers when the rice is cooked so there's no excess water to drain. But in dishes like Biryani the rice has to be cooked 80% to 90%. Here we normally add excess water and drain the rice using a fine sieve once we achieved our desired level of cooking. The final cooking of the rice is done with the meat in a process where we layer the rice and meat for Biryani also known as "Dum". In Bangladesh Rice is the most consumed food item. We eat it everyday. We call it "Sada Bhat" or simply "Bhat". Cooking process is very simple. We don't boil the water first. We add our rice to water and turn on the stove. We wait for the water to boil and after 10 or 15 minutes we check for the doneness of the rice. Once the rice is fully cooked we drain the water using the "dhakna" or "the lid" of the cooking pot. We don't even use a sieve or Callander. Once the water has been drained we wait for the rice to dry. Then you have soft but fluffy rice ready to be eaten with other items. "Sada Bhat" means "Plain Rice". We don't add any oil, salt or spices to the rice. The taste of the food comes from the side dish you will mix your rice with. We only add salt, oil or spices while cooking the rice for dishes like Polao, Khichuri or Biryani. That's how Bangali people eat rice daily.
In her defense in the other video where Uncle Roger visits her she said she has her own friend rice recipes. For this one BBC gave her a recipe of how they wanted her to do it
Can you tell Frenchie how much I love him? Please? He looks like he is going to dive head-first into the shallow end of a pool after all the pea-torture.
I’m American and don’t use my finger, but in my cooking I never would use a teacup for measurements. Depending on the china, they aren’t necessarily the same size. When I’m cooking, I use a Pyrex measuring cup for all my liquid measurements. That way the measurements are always the same.
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Use your mailing list to form a flashmob ordering every pea recipe in frenchies place ^^.
in Chile is really strange because we dont clean the rice, first fried all the outside starch and when is white we put 2 cup of boiling water for every 1 of rice.
@@Notfallhamster😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
Can you imagine Frenchy reviewing the Food Wars transforming rice??? He might just leave the studio.
😂
He’ll leave to watch the entire season
I need to see it ahahaha. To be fair there are a lot of great scenes from food wars I'd love to see them react to!
"What the hell is this kid putting in his food to blow this chick's clothes off? Where do **I** get that?"
@@Hybris51129 I feel like that's absolutely spot on lol
"Why infuse it with water when you can infuse it with flavour?"
My favourite burn :)
It’s a good day when Chef Brian releases a video with Chef Paul!
Amen!
Hear hear 🦭
I'm South African and of Indian heritage and was taught to boil and drain rice. I have since learnt to use the absorption method and that's by far a superior method of cooking rice.
Depends on the rice. Basmati is better to overload with water and drain when it's about 80% done then steam to remove excess water. Learned that from a South African Indian and it's so good. Perfect rice every time.
@@Freya1412 actually no, Basmati turns out way better by using the exact amount of water, it's quicker as well as you do not need the extra step of draining and then putting it back on the heat to dry out. I thought I knew good rice until I switched to absorbtion.
My mom does draining only for biriyani. Its not needed for any other dish.
Well, are you supposed to rinse the rice right after? If yes, I guess it makes sense for those kinds of dishes. But of course, for egg fried rice where you need day old cold and dried rice, I could not think of something more counterintuitive than adding water by rinsing it.
My parents used to cook rice like that my whole life.
There's a reason why fried rice caught on as a reaction theme: it's so simple. Like Uncle Roger says, the three ingredients are egg, fry, and rice. The fun comes from people trying to over-think it. It also clearly exposes when someone lacks very basic cooking skills and instincts. It's a well that never runs dry.
It's kinda like making eggs. It's dead simple, there is nothing to overthink, you either know how to fry an egg properly or you don't.
Same concept with egg fried rice- you either know what you're doing or you don't and it's really obvious who is who.
Nothing makes my day better quite like some Frenchie. Love to see it. As always, you guys have fantastic chemistry. Can't wait to see you both go visit Guga.
Frenchie is the best possible guest for this channel tbh, I think he’s universally loved.
IDEA: Make a pea infused bread roll for a sandwich and call it Frenchie's Anger.
could probably just coat them in flour and bake them in like blueberries
Frenchie Aggro
Famous Chef Quotes:
“A recipe has no soul. You, as the cook, must bring soul to the recipe.” - Thomas Keller
“Cook more often. Don’t study; just cook.” - Masaharu Morimoto
“I’m not serving a menu, I’m serving a story. I’m serving my soul. I’m serving a conversation, and I want you to talk back to me.” - Dominque Crenn
"You fucked me on the peas again." Paul Denamiel
"You're cooking in a burnt pan, you FuCkInG dICk!!!" Chef Gordon Ramsay
"When you're a great chef, you don't measure things, you just throw" - Chef Wan
You can tell which of these was said by a real chef.
I know it's a joke comment but also add "Perfection is lots of little things done well" Marco White
I do feel bad for Hersha after all of this. She tried to ride the wave, got the Good PR from the follow up videos with Uncle Roger, but still kept getting roasted every now and then just fizzed out that she just deleted her online accounts.
She still has an insta at least, people don’t know when to stop
Not like anyone on the BBCs payroll is worth crying over
I don't know if she used that rice cooking method because that's what they use in India or the BBC scripted this terrible recipe and she simply followed it. The dumb show producers are happily anonymous while she takes the hate.
Sucks to suck
The angry Frenchman needs a quick cleanse. Give the man a hit of culinary serotonin, aka Chef Wang Gang
Be careful what you wish for!
When you hinted at "the next video" I almost wanted to find a way to bet on it being that culinary wizard and his stonefaced uncle 😂
Well well well it's coming 😂
what about guga?
Has Frenchie reacted to Rachel Ray make Mexican food yet?
Not yet, but def Rachel Ray stuff coming!
@@ChefBrianTsaoyes!!!! Please please please let him react to her pozole 🤣
@@ChefBrianTsao Please don't. His head will explode. Your studio is going to be all messed up. You'll be picking brain matter out of your microphone for months.
12:52 He's soooo devastated he lost his accent for a moment 🤣🤣🤣
Time for the ever colorful language Frenchman to meet the even more color Brit, Gordon Ramsey, and Indonesian fried rice. Cannot wait to see his reaction to the then Uncle Gordon aka Wok F *#% Boy!!!😂
😂
You got to love Uncle Rodger because this was the video where he was able to get every Asian country to put aside their differences and form a coalition to go after the BBC for crimes against rice
I still wonder how Frenchie is going to react to Vincenzo's fried rice.
Best he doesn’t know…
I vote for that video
So much fun. Poor Frenchie. It's a good thing you have so much fun with Brian and reviewing these videos.
I don't know what made me laugh most...Frenchie's reaction to the peas...or Brian's evil-genius laugh at his reaction! ..maybe next time we can let Frenchie see 'Uncle Gordon' cooking Egg Fried Rice...a Brit who can cook!!!!
I’m gonna assume they’re gonna react to Gordon Ramsay’s fried rice next, because that’s about the only fried rice video from a brit that isn’t garbage
Actually his was in fact pretty damn spot on. Started with leftover rice, used all the right spices and knew the technique.
Frenchie has PeaTSD
Yeah
Ok, so I feel like Frenchie needs to react to Jamie Oliver’s Thai green curry. There are no peas. But there is a ton of mangtout. 😂
You blipped all the language, except at 10:36. 😂 Awesome!
Boil and toss helps with getting rid of the starch. The boiling will liberate tons of starch. In Biryani, you par-boil the rice then finish cooking it in the broth. It's crucial, for Biryani, to have loose, independent rice granules.
I wonder if the British techniques of cooking rice (which is very much this) is due to being influenced by Indian cuisine when rice was popularised here?
@@deanolium probably. They got rice from India so I would guess that you're right.
Another winner! These videos make my Sunday! Also, Cadence Gao has a new video talking about not stressing about fried rice. A chef’s chef. Very interesting and humorous watch.
"Listen, couple of martinis and she's in the room... I'll taste it."
Lmao, please tell me Chef Paul has his own TH-cam channel. He is hilarious 😂
Man I would kill for you guys to make a podcast or something. The synergy is insanely good and all the videos are more then enjoyable. Would love to hear you guys ramble on for food or anything related to that.
Chef Paul seeing where it all started. Only in the last couple years did I start using the finger technique and I've never looked back since. In the words of Bethesda "It's just works" 😂
Wow! I don't whether this happen before but this would've be the best Sunday on TH-cam for me. Hours ago Guga posted a new video. Then Joshua Weissman. Now Brian.
7:00 Rice used to be polished with talc and washing was not optional, but today it's mostly self-polished. Still it's good to wash lightly to remove the starch from the polishing process for fried rice.
I actually don't know how Italian rice was polished prior to modern technology. Did they just eat talc when they made risotto?
We love Frenchie! We need a frenchie uncensored compilation. That would be 🔥
Kay's cooking made an update to the black garlic fried rice she made.
Chef Paul "We will not be doing things like that". 😂😂😂
Oh i've been WAITING for this one!! If we had to suffer so does he!
You two are so amazing thank you both!😂
You are now on the hook for a Frenchie Makes Egg Fried Rice episode.
I can't wait until Frenchie sees your fried rice and roasts you to no end because you're right there 😂😂 but if I had to guess, the next fried rice is probably either Chef Wang's or Uncle Roger's
oh yeah thank you chef brian tsao for this video @ chef paul cest toujours un plaisir de vous voir reagir, j'aimerai voir un peu de contenus de votre part
Fyi, in the UK, standard plain egg fried rice from a takeaway is around £2.80 - £3.50. If you want meat in it, its around £5.50-£6.50
Awesome video once again! Chef Paul still reminds me of Jon Lovitz xD I also got my "Straight outta compliments to the chef" shirt and I love it! Thanks!!
Thank YOU!
Frenchy is in the video... automatic thumbs up.
You guys look fantastic in your whites! And hearing Chef Paul say "Hiyaa" made my day!😂
My wife makes a great fried rice. One of the things that is CRITICAL is day old rice that has been placed in the fridge after initially cooling. The egg is pretty much the last thing that goes in, raw and scrambled to ensure equal egginess goodness throughout.
What's up Brian. Great seeing you at union pool your set was awesome first time seeing the band 🤘🤘
Likewise!
PAR-boiling rice is very common in, especially India. I've actually switched over to this technique, because a 5 minute parboil removes about 80 of the arsenic in the rice (unavoidable, and a problem if you eat rice every day, like most Asians...) while keeping most of the nutrient content (and, presumably, the flavors). I finish the rice in my Zojirushi cooker though for the fluff.
I've got to thank you two, apparently I've been cooking my rice the wrong way. I've tried the absorption technique, and I'm sold!
I love this team up whenever it shows up. The best!
I use "au bien. Au bien, au bien" quite a bit. French is my second language, but i live in the only legally bilingual province in canada, acadian french is much different than french in france, and quebec. Direct translation doesn't work, its more of a frustration comment without swearing. It's quite regional. But yes every language has their own version of that sentiment. My english side is more of a *quack* off. Lol
Love seeing you guys together. Look forward to more videos.
Hope everyone is taking care.
I’m betting it’s a Guga video; Paul loves him some Guga.
IIRC this was the very video that catapulted Uncle Roger to the mainstream, and glad that Hersha actually redeemed herself by making it properly afterwards, unlike a certain olive oil loving enthusiast. Arrogance is one hell of a drug that he can't even admit he f*cked up his asian dishes.
Also Chef Brian, I love how you enjoy torturing Frenchie with these videos. It's honestly super funny to see yours and his' reactions. Keep it up, my man, but do remember to give Frenchie the candy sometimes, not just the stick hahaha.
Edit: "Wang" is pretty much slang for D*ck so that's why Roger said what he said.
You are great together, I enjoy the videos very much.
Me being from the UK, I'd never heard of this woman before this video and I watch a lot of cooking shows. It seems she was one of a few "chefs" featured in a series of short online videos for their site called "Make it Easy". I think she is actually a bit part actress who just does random things. She also has a few other videos on there for things like Salt & Pepper Chicken and Chicken Fajitas
Hersha isn't a chef. It's not her recipe. BBC hires good looking people to cook their recipe. She was a TV producer.
To put it in perspective, I doubt that before Uncle Roger exposed us with the video, that abomination might have been sealed shut that only handful number of people might have saw it.
I cannot describe how much I love the fact that you use the same censoring SFX as Metalocalypse.
🤘
Thank you for bringing back Chef Paul!!!!
In Puert Rico we use 'the spoon method" Put a spoon in the rice, if it stands up, you have enough water for the rice.
Chef Brian and Chef Paul is always the best collab
'We will not be doing things like that f you is a f you' 😂😂😂 oh I love chef Paul, he's so damn funny
The face when Frenchie saw peas 💀💀💀🤣🤣🤣
You also crack the egg on a flat surface so that egg shell doesn't go into your mixture. Which is actually how a lot of people develop salmonella poisoning because all the contaminants are on the shell and the interior is essentially sterile. Then you drop your grotty eggshell into the mixture and fold the contaminants into the dish, often meaning that you insulate the contaminant rather than either not introducing it in the first place or creating a situation where the heat can't effectively kill it.
I love how you and frenchie are a pair now ❤
I love the "No, never!" That's the mark of a good friend.
Can’t wait to watch this later! Let’s go Ravens for now!
100% next up is that outdoor chef wang fried rice, no doubt
Hehehehe
I really enjoy it when chef Paul is reacting with you.
I think you and Frenchie should not only react to some more cooking with Jack BUT, I think a great video would be you guys recreating one of his sauces from scratch and then making, you know, the version that doesn’t suck portapotty waste. Hope both of you are well, that the businesses are as well, and you better be shredding it hard Brian with the band.
As always a great video and I love the chemistry between you and Frenchie! For you mister Paul Denamiel, vous êtes très drôle et je suis tout à fait d'accord sur le talent culinaire anglais 😂
"Aand... peas." Swear to God that caught me off guard so bad some food escaped my mouth. Hilarious.
Everyone has the same size index finger from tip to first knuckle. It is always near 1 inch long no matter how big or small your hand is. Fun fact.
Please clean Frenchie’s palette with Chef Wang Gang 😂
Frenchy is hilarious and he should try to make his egg fried rice. This will be entertaining and fun to see.
Why can't we ease into these videos?
*NO!*
A more true accurate description of my life every time I wake up, I wanna ease into life but the answer is always NO!
All the best Chef and looking forward for more Frenchie.
Omg! I'm early! Yey! Love your videos as always. 😂
I like how your using the guitar sound for the cussing like in Metalcalypse.
Gonna take a guess at the nice fried rice video: one of Uncle Wang Gang's videos? Either the yang chow with egg strings or backyard egg fried rice video
Great video!
I have a quiesion: What do you feel the digital camera shake / handheld effect adds?
The zoom in I get - you want to add focus and intensity. But the camera shake is mostly just distracting from my perspective. What is your intent with it?
Frenchie looks positively incandescent with rage in the thumbnail.
this is gonna be a good one, guys
Ay! Frenchie's back! If only I could go to New York. I'd eat at his restaurant.
As an Aussie I can say that "Wang" is british slang for basically "Throw it it" or "Put it in", it exists here as well but I don't hear it much anymore
Paul is right, she is really friggin cute, and she explained in the 2nd video with uncle roger that she was doing BBC's recipe, not hers. Doing her best in a complicated world, she can cook for me every day and I'll die happy.
You just explained why Rachel Ray has a career.
She has gotten WAY better since then
2:47 "don't be afraid? is this a type of foreshadowing?" - J. Lo
my beloved duo is back
2:26 😂 13:25 rotfl I love how happy Chef Brian gets when Chef Frenchie is annoyed
😂
I love Chef Paul! His reactions are gold! 😂
Well, you dishing on induction stoves I agree but here in the netherlands gas is being faced out, During the last renovation in my neighborhood it was cut out completely so an induction stove came into the house we had no choice.
Obviously you'll show him the Gordon Ramsay fried rice video, and ofc it'll be Uncle Rogers reaction to it as well
I am totally in agreement with Chef Paul and his hatred of those tiny green demons that are masquerading as peas. Fresh from the garden snap/snow peas in pods ok and maybe when they’re just barely cooked in a stir fry but even my landlords muscovy ducks won’t eat canned peas…
I haven’t seen uncle rogers original of this one but the glee in your face was enough to tell me the little green demons were going to be added lol and that’s always great content from frenchie.
I am hoping the Wang Gang video is up next to give him a break, or are we going to be watching him squirm to have complement a brit?
Either way always great to see you two together, the atmosphere and chemistry together when you are showing frenchie these reaction videos is always so great.
just an fyi, in later videos she mentioned that the entire method was from the BBC ands he was just doing what they wanted
I'm so thankful. It's $2 for 18 eggs where I live.
Not all British people don't know how to cook rice. My father was Chinese and had a restaurant. We never ever strained rice wice water, hot or cold. Err... what??
Seriously I laugh at how some UK people do this. Including my ex. I was horrified when I caught them using boiling water to finish the cooking process!!!
Love the show and Chef Paul's comments .
Unleash chef Paul!!
This woman isnt even british, shes indian. No matter what the establishment tells us, a dog born in a stable is not a horse
Love to see frenche with you.... pls review kays remaining 2 egg fried rice with frenchee
"I would spend that money on cooking lessons-"
Oh my gosh I love you guys.
love the dance between education, roasting, ranting, and back to education
8:27 Chef Brian this is why we like Chef Paul! 😂
Bangladeshi here. The way we cook our rice depends on the dish we are making. For dishes like "Polao" or "Bhuna Khichuri", we carefully measure our water so that the water dissapers when the rice is cooked so there's no excess water to drain. But in dishes like Biryani the rice has to be cooked 80% to 90%. Here we normally add excess water and drain the rice using a fine sieve once we achieved our desired level of cooking. The final cooking of the rice is done with the meat in a process where we layer the rice and meat for Biryani also known as "Dum".
In Bangladesh Rice is the most consumed food item. We eat it everyday. We call it "Sada Bhat" or simply "Bhat". Cooking process is very simple. We don't boil the water first. We add our rice to water and turn on the stove. We wait for the water to boil and after 10 or 15 minutes we check for the doneness of the rice. Once the rice is fully cooked we drain the water using the "dhakna" or "the lid" of the cooking pot. We don't even use a sieve or Callander. Once the water has been drained we wait for the rice to dry. Then you have soft but fluffy rice ready to be eaten with other items. "Sada Bhat" means "Plain Rice". We don't add any oil, salt or spices to the rice. The taste of the food comes from the side dish you will mix your rice with. We only add salt, oil or spices while cooking the rice for dishes like Polao, Khichuri or Biryani. That's how Bangali people eat rice daily.
14:30 it's good to see Paul doesn't defend these things.
In her defense in the other video where Uncle Roger visits her she said she has her own friend rice recipes. For this one BBC gave her a recipe of how they wanted her to do it
Thank you for explaining the finger method
I was raised in Seattle. I think that me and Frenchy would get along just fine.
Can you tell Frenchie how much I love him? Please? He looks like he is going to dive head-first into the shallow end of a pool after all the pea-torture.
😂
I’m American and don’t use my finger, but in my cooking I never would use a teacup for measurements. Depending on the china, they aren’t necessarily the same size. When I’m cooking, I use a Pyrex measuring cup for all my liquid measurements. That way the measurements are always the same.