$242 vs $13 Fried Rice | Epicurious - Pro Chef Reacts
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- What can you do with $242 vs $13 worth of ingredients for fried rice? It all comes down to technique. Esther Choi and her friend Gabby switch ingredients and both do an amazing job with what they are given.
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Gabi was delightful, she took on some intimidating ingredients like a champ. Esther, you know she's a pro by watching how she extracts every molecule of flavor and creating a dish much more than the sum of its parts. Truly impressive.
I regularly watch this series and Esther impressed me like crazy with how she used absolutely everything. Never seen another chef on that show use each ingredient so thoroughly.
@@harounfarhani2138You have to hope Esther didn’t have to put out for the more expensive ingredients before they got taken away from her. If so she needs to submit the receipts to the producer-“Next time you take what I bought and give me cheaper stuff, make sure you pay back my bill plus 20% for gas and shopping.”
Gabi cooks Egg fried rice for the first time,
it already better than Mr.Chilli Jam's Egg fried rice 10 times.
Emotional damage 😂
10 times 0 is still 0 if you get what i'm saying.
@@patocwahable haha yes.
It looks better than anything Jamie Olive Oil would make
Not for the first time, they both went to the same culinary school. 🙄
i discovered her through uncle roger and she's been one of my favourite chefs to watch her displayed her craft. she's a wizard is what she is.
I'm a big fan of Epicurious a few years ago, and I saw her NOT through Uncle Roger. I know that Uncle Roger will judge this chef's dish anyway. There's also a 3-level Fried Rice on Epicurious. I'm surprised that he didn't judge that. The link: th-cam.com/video/GFyHfJeiyAY/w-d-xo.html
@@randaya5854 I personally love her ramen video with Epicurious and all her appearance on Danny Kim's shorts where she makes take-out into gourmet.
She pretty darn cool.
The crispy bottom of fried rice is amazing! If you've ever had Korean Bokkumbap after Samgyeopsal, it's an experience not to miss! Making Kimchi fried rice on the grill just after having pork belly, letting it sit until the bottom of the rice is browned, and then the seaweed on top, it's all just layers of flavor and texture. Never underestimate the flavor that comes from a slight char.
맞아요 😋
Asian cooking is just so fantastic...
Nothing going to waste, finding ways to make everything as delicious as possible... Yummy 😉
there is also a persian recipe called tahdig where you let the rice sit with some clarified butter at the bottom and the crispiness is so good
same with Chinese Claypot rice, the flavor and texture of the slightly burnt and crispy rice at the bottom, soaked a bit of the meat fat and the sauce, its just amazing
White green and black pepper are different preparations of the same part of the same plant. The berries of Piper Nigrum. Green pepper is picked unripe and dried. Black pepper is picked unripe, boiled briefly to rupture cell walls making the skin turn from green to black when dried. White pepper is picked ripe (the skin is red), soaked in water until fermented, deskinned and then dried.
Thank you! In his defense he's a chef not a botanist, but man it was kind of funny how confidently incorrect he was. Also, piper nigrum is 1000% most definitely native to Asia.
You'd probably also like when Chef Esther makes Ramen with cheap ingrediants. She was given a whole rotisserie chicken and did quite a bit with it. She's one of my favorite pros for those videos. Mostly because she sticks to what she was given. ^^
I made Esther's fried rice before, and it was easily the best fried rice (or dish, even) I've ever made. The only hard part for me was turning the shrimp heads into paste. Quite the workout, and it took way longer than I expected. I don't think I can use a blender or the like to make the process easier.
I’m late but you could blend, then smash to take out physical labor.
If you’re looking for recommendations on reactions, maybe Vincenzo’s plate doing egg fried rice
I second that
yeah I wanna see that, too... since those guys challenged each other (Uncle Roger) lol and also Uncle Roger made his Carbonara when Vincenzo challenged him
Epicurious is a good source for learning interesting things about cooking. Esther is comfortable in front of the camera, Gabi is alright but Lorenzo is my favorite home cook for entertainment from Epicurious!
You saying that you love the bitterness of broccoli rob at the same time as esther choi did goes to show how much you both agree on everything and I'm all about it
I learned something new, I didn’t know I had to re-season my wok every time I used it. Next time, before I use the wok I am going to season it the way you guys mentioned it. Thanks!
Just goes to show what a pro chef can do with such inexpensive ingredients! Esther even helped the home cook out in the process! Love your videos
The "home cook" and the pro went to the same culinary school 🤣
16:26 overworked editor now his to reevaluate their bagged rice and monster energy drink lunch…
Ester absolutely crushed it. Awesome videos, man! Keep up the good work.
Thank you!
Great episode! Love the insights on the home cook. In light of the "I tried so you don't have to" episodes it could be fun for you to look at some of the "But Better" episodes by Joshua Weissman. For instance the whopper or Big Mac one.
Chef Esther is awesome here on this vid! I watched this in Epicurious
BTW, Uncle Roger also reacted to this video and I guess he developed a crush on Aunty Esther! LOL #mrnigelng
really like your videos chef! they're so informative as well as entertaining!
This was the first video I saw from Chef Ester. The fried rice she made looked so good, I watched every other video she was in on that channel.
Personally I feel egg fried+sausage slices alone is fancy enough XD
Did anyone else have lamb roast fried rice? It was something I often had growing up. Utilises the leftover ingredients from the Sunday roast lamb - lamb itself, peas, roast onion, etc.
Some Old School Iron Chef Japan trick was coating the rice with egg.. One of the Iron Chefs "
Chen Kenichi" coated the rice with egg too. and that is how I make fried rice if I am using a cooked rice
Sorry for your loss. Thank you for your voice. Much love. ❤
Ok for what Esther is doing, slllliiiiiight deviation.
Before you toss the raw shrimp/prawn head in, what we do around where I'm from in SEA is to just gently fry them, in the same pot with some oil and then pour water in and make a stock out of it. The other steps like tossing the leek roots and garlic in is correct but if you fry the head 1st, it unlocks the gelatin that's mostly found in the shrimp head and it helps to unlock the flavour that you'll get like from fish roe.
Also, crushing it slightly (Don't turn it into dust, just slightly give it a few whacks) before frying helps it even better. Also, don't fry it too much. All you need is just a few dashes of oil, fry for about 1min on medium heat to just unlock the flavours before you pour water over it and make your stock.
Guarantee great prawn/shrimp stock to use for noodles and seafood paella.
I think she was using a flat-bottom wok, at least that's what it looks like to me, which makes flipping the grates weird
about seasoning the wok. You always shock it one way or another... house stove is not as powerful as an industrial one so the water shock is good cause u make that temp diff. With an industrial one is so much higher the heat that u dont need the water, add room temp oil and its fine, but renew it. full afterburner on ur wok, put the oil until is hellish hot, take it out to a METAL bowl, add more room temp oil again and repeat a couple of times...
It would be awesome to see you react to more of these videos. It’s interesting to see professional chefs work with product that us normal everyday people have easy access to
Love your vids!
Thank you! 🙏
I’ll finish this video later, but I’m loving this video so far.
As a fellow Southpaw, I have a fun fact for you: In Latin, the word for left-handedness is sinister. Working in a kitchen with righties gets challenging as you tend to bump elbows, but you make it work. Love your videos!
great commentary! just one thing though... :) black and white pepper come from the same berry, white pepper is kind of just the 'inside bit' of black pepper!
Ah yes, Uncle Roger's favorite female chef at the moment
A great cook like Esther Choi is always learning no matter where the information is found.
These are actually entertaining. Uncle Roger reacted to this and it was hilarious
Hey Brian, I found your channel recently and subscribed. Just starting to watch this video now. Looks like it's going to be a great one!
In every section of the crab's inner part, there are more hidden meat to be pulled out. Also, crab/shrimp/lobster innards are its strongest, most flavorful parts. Why just pull it out and throw it away???? HAI-YAAAAAHHH ...
So, I know it is important to get the moisture away from the rice before frying it. If you don't want to wait hours for it to cool and dry naturally. Can you put your oven on the lowest setting and dry it out that way (spread out over a baking sheet)?
Yup, that can work, just need to move it around every few minutes otherwise you’ll def have unpleasant dry spots
17:30 is the best part
I’m wondering if you can review Alex the Food Guy’s Fried rice? His entire series is captivating, and his final piece is fascinating.
I loved this original video and am so happy you chose to react to it!
Well since you said we can offer some reccomendations, can i request binging with babish fried rice? or more chef wang gang
I know this is not traditional but I found a way to replicate day old rice. Slightly undercook the rice and then put it on a dehydrator for 2 hr. This is only if you can't make day old rice is best to cook twice the rice amount of rice and get it ready for whenever 😋. PS Slightly open air fryer can act as a dehydrator.
Nice reaction video. I learned a lot and I really enjoy your videos. Just wanted to comment to say that Black pepper is indigenous to the Southern part of India( the state of Kerala) which is technically in Asia. 😁
Those 'recipes' that are just a list of ingredients? As Irvine said on an episode of 'Restaurant Impossible': A recipe has measurements! A recipe has instructions! This is just a shopping list!
You popped up while I was watching Uncle Roger (love him) so thought I would pop over and see you. Glad I did. You now have a new follower
It's possible she got the shrimp directly from a dockside fish market and saved money that way. If I lived on an oceanic coast, that's how I'd buy all my fish & seafood. Preferably with a Groupon.
Jamie Oliver green curry, needs to be the next review. You’ll see why
Been waiting and did not disappoint!
Love your videos
Man I subscribed a couple of days ago on your channel and can't get enough since! awesome!
White pepper is great in mashed potatoes. I don't know if it:s psychological, but it's a different experience when the pepper is "hidden ."
Let's get a Throwback Thursday video reacting to Chef Martin Yan in Yan Can Cook
Love the videos man!!! Really enjoy the insight!
well any home cook that got on a Epicurious video isn't going to be the limited experience average home cook
Some of that merch has to make its way over to Australia!
Anyone else wishing we saw more laundry being done this week?
Just me?
Ah, well.
Great video, still. I was expecting to see the Uncle Roger reacts to this one. But it was interesting to see your take on the original. Loved watching.
I would love to see you review J. Kenji Lopez-Alt where he made egg fried rice 3 ways in one video, going from a "pro set-up" all the way to "average home-cook set-up."
I love these "expert vs home cook" videos and your videos. Def love the combination :D
Btw that's a nice shirt.
Btw I'm also left handed
Is that the same rice that Jamie used in his fried rice video?
these few month i just started to learn cooking and i found it really fun
really appreciate your video i feel like got a teacher to teach me cook by other chef mistakes hahahaa
soo learning can be fun too
"Let's see who we piss off this week" Immediately hooked no need for the chance to win anything lmao
Check out the 4 levels of fried rice video from this channel also
Hey chef, would you mind doing a series about cheap and easy recipes to do throughout the week? Would really appreciate that
I'm left-handed too. From now on, I will also qualify my handwriting as chicken scratch.
😂
I know, late to the game ....but I've watched a ton of your videos over the past few days...while I enjoyed them, this is the first one I left a 'like". Why? Simply put, because you give homecooks deserved credit. While we don't have the 'education', we can put out some dang good food! Very much appreciate this particular video, reaction, and commentary.❤
The emotional damage when throwing the king crab in
I feel like I've run into you at St Vitus at some point.... but loving the content!
More than likely yes, I’m there all the time haha
I've had fried rice from many Asian countries and one thing stands out. They all eat it with a spoon.
Best chef + best editor = best video!
🙏
I am happy you react to the full video instead of Uncle Roger's version.
You didn't comment on Esther putting garlic skin in the broth, wonder what your thought, coz Uncle Roger said "Haiya".
I’m down w that… I’ve seen a lot of stocks and soup bases made w the onion & garlic peels thrown in.
I was curious if you recorded the intro once and just used it in every video, I guess you didn't 🤣
Great vid as always !
Also maybe it's me but it feels like the video was a bit laggy at some points (not Brian but the vid behind) like if the fps dropped a bit.
$116 vs $11 Ramen next? :)
While your "Uncle Roger" reviews are funnier, I myself like these videos more. They also have a very similar one where a home cook, a young chef, and an experienced chef all try to make the same basic dish (like 3 different versions of Fried Rice). Look these up and do a blind review!
Loved this
Gabi seems like a super nice lady, and I bet she has put on a few really great dinner parties. And Esther, what can I even say? Amazing.
I don't toss so much. I have even stir fried in a large pot for staff. It takes good biceps indeed. and though mine are not the biggest they are quite strong to the point that I was often asked ot do heavy lifting when I was working as waiter. but that is why I went back to the kitchen LOL Anyway, my bicep strenght came from sports and home cooking, beating up meringues with a fork which I learnerd from my mother and grandmother. who both learned from my great grandmother who beat cake batters with her hand at home. Not that she didn't have spoons spatulas and whisks, but who wants to do all those dishes when you have a large household.
I actually learn a lot from your videos they're usefull
Glad he learned to pause and not just talk over the video😂😊
Nice G-Shock, Brian!
Last time I heated my wok to high temp and added oil, the flames that erupted were NOT indoor friendly. I thought I was doing the right procedure so let that be a lesson,
Since you have enjoyed the nick digiovani videos you've done, it would be cool if you were able to go over some of his masterchief dishes. I don't know if there is a good compilation of it. I would also suggest some of the eric chong's cooking on masterchef canada
Can I suggest that you guys turn down the video’s audio whenever you speak so we can hear you better? Jordan could put a compressor plug-in side-chained to your audio track on the video’s audio track and boom!
I would love to see your opinion on kosher cooking such as Jeff Nathan (New Jewish Cuisine)
React to 50 people try to make grilled cheese!!!
... white pepper and black pepper are the same thing. Well, the same berries except white pepper is collected when the pepper berries are fully ripe. But the exact same plant. Saying Asia doesn't have black pepper is like saying... well, I can't even think of an example.
Use fan to dry out the rice
Oh no. Im gonna order Nasi goreng right now.
I'm a home cook and could come with 3 different fried rice from Aunty Esther's ingredients.
brian be like 'Guess im finding a new editor" as he's burying his body XD
yeah i want that T-shirt
I remember at from intro prep
Have to correct you a bit here, "Black Pepper is not indigenous, White Pepper is".
Its the same plant, same berry. Difference comes in the processing. White pepper gets soaked in water, it ferments a little bit and the skin falls off. The black part of black pepper is just the skin of the dried berry.
Can you check out Alex's series on fried rice please
Great commentary.
Uncle Roger reacted to this.
Those fried rice's just made me extremely hungry. Would have loved to eat those.
i've never even eaten egg fried rice, and yet i'm always watching these vids
trying my luck getting the shirt, from Malaysia here!
Dude whenever I go eat with friends and there's some salt and pepper shrimp or were at a Cajun shrimp place I go full send on the shrimp heads and all. Everyone else thinks I'm hella gross but idgaf. One of my favorite Indonesian chili pastes is sambal terasi which has shrimp paste in it.
OMG Chef Brian! You're a southpaw too??? THAT'S COOL! but I must say we lefties are good cook!
That editor bit was funny xD
Black pepper is indigenous to Asia though- it's from South India. Asia doesn't just mean East and Southeast Asia.
So what if I use bagged rice so we can hang out and have some Texas bbq?