On a totally unrelated note, this channel goes across the world and somehow turns world foods into grilled cheese. Id love to get your professional opinion on it. th-cam.com/video/kw9ustgVCKE/w-d-xo.htmlsi=2D_Ziki5kjuAB_Eb
Well, so this one time we were staying at a Radisson... and at the end of our dinner we were informed that it was complimentary. So we decided to order dessert... and didn't like anything on the menu. So my two cousin sisters and I decided to 'combine' two separate desserts and then customise it even further with chopped dry fruits and requested if that was possible [ EoD, it was delicious... BTW ]. One of the base desserts was a simple Banana Split. 10 minutes later we saw the Chef peeping out of the service doors to spot 'who the hell' ordered it (we knew cuz the waiter told us 😉)! 😅
I have a HexClad skillet, griddle, and wok, and I love them. I will still use a traditional non-stick pan when I'm cooking an egg that I don't want to break, because the non-stick surface is way better than a stainless steel pan but nowhere near as good as a traditional non-stick. And this has nothing to do with the quality of the non-stick surface and everything to do with how the surface is designed. The biggest complaint I see about HexClad plans is from people who get them and try the "blow an egg of the pan" trick that they put in their marketing material, then get annoyed when it doesn't work. And I just have to tell them that their complaint is valid because HexClad isn't a drop-in replacement for a real non-stick pan in 100% of cases. It's really good at bridging the gap between stainless steel and non-stick, but there are still things that will just work better when cooked in a regular stainless steel or non-stick pan. And I don't know why they insist on pushing the egg angle in their marketing and for people they sponsor because eggs are one of those things. It gives people unrealistic expectations that inevitably result in understandably negative experiences.
Maybe not the strangest. A guy would order this "dish" from time to time, and this was at a private club, so, there was no such thing as saying "no". Two pieces of bread, toasted only on one side. Crust cut off, and cut corner to corner, so you had 4 triangles. The toast had to be arranged so they overlapped. Topped with shrimp salad, hollandaise, guacamole, and 4 pieces of grilled (yet cold) asparagus. Here is some advice for any up and coming cooks or chefs... If you want to become fast, at lest here in America, work as a short order cook for six months or so. That will help you to cook clean, organized, and become fast.
So, there wasn't proper translation in the story Ranveer was telling. What he said- "When he joined Kitchen young around 23 years old the owner of the hotel a women came and gave him strange food requests like fried fish without oil and only 65% cooked mushrooms. So, on mushroom part Ranveer said that he'll come to where she lives (supposedly a suite with kitchen) and cook there. So he went there and cooked the mushroom. When talking with the manager of the women who was surprised to see the chef in suite, Ranveer said to him that the lady is reallly bothering him. Unfortunately, the women had a parrot who could speak and he heard it so when the women came to eat the mushroom, the parrot started repeating what Ranveer said about the woman. So, he said he doesn't know if mushroom were cooked 65% or not but he was cooked thoroughly that day.😂
Hi chef, just to clarify regarding the story. Chef Ranveer went up to the owner's kitchen, she wasn't in the kitchen. Chef ranveer said to her, I will make it there and you can immediately eat it if you want 65% done.
@@ChefJamesMakinsonbut now you are sponsored? You are not allowed to bad mouth your sponsor anymore.. i wish i asked all my critical questions before you got the sponsorship then. I am happy for you tho. It seems like a decent product atleast!
This eggless omlet is meant for Indian vegetarian folks. Most of them don't consume mushrooms as they are of fungal origin & not plant based. That's why chef Ranveer Brar has asked to used a few drops of Soy Sauce to add an umami /meaty flavour to vegetarian omlette.
Making non veg dishes using vegetarian ingredients isn't something new to Indian cuisine. You can find recipes a lot older before there's mock meat and impossible burgers took the trend. Especially in chettinad cuisine you can find many recipes like that. Fish curry that uses banana flowers instead of fish (they have meaty texture and look similar to sardines), A fish tawa fry using unripe banan (the texture will come 80% close to real fish if done right), unripe jackfruit briyani and curries(they cook it and jackfruit pretty much resembles the stringy texture of mutton), A lamb trout Paya using drumsticks. The thing is since the cuisine is spice heavy the pure flavour of meat always takes a backseat letting the texture and spices to shine over. So it's easier to just replicate the texture if you could in a brilliant way and add something for the umami. In chettinad dishes they often use stone flower a type of algae which adds the umami part. Other than these there's recipes that use paneer, soy chaps etc.
@@ChefJamesMakinson You must, because from our ancient tradition our elders give us from childhood. Are giving us gluten, vegan, vegetarian, eggetariran etc when you were not even into. you guys were not even knowing kind of names. do check *Desi khana* daily routine cooking skills. + in addition deserts too are gluten, vegan egg free. etc. Hope you enjoy indian culture of not only eating habits but every thing. in our colourful culture. I love Bharat. Jai Hind.
@@lightningcat9327 well for starters The chef here is very humble and gentle And it seemed like you were bashing him for being less knowledgeable in this area Or maybe I overreacted
Eggless omelet is really popular in India especially among vegetarians.Gluten allergy is not really a thing here. A lot of Indians are vegetarians and veganism isn't big in my country. Love the video ❤
out of curiosity, why would vegetarians (not vegans) choose an eggless omelette? my partner's family is South Indian and when they eat vegetarian they love eggs, plus they are affordable
I'm not a professional chef, I never studied for that, but I've worked in many restaurants since I was a teenager, mostly Mexican food, and I haven't gotten many strange orders, the strangest one was a lady who asked if we had any Mexican sauce without chiles, it was abut 15 years ago and it was very strange because most sauces in Mexico are made with chiles, so we figured it out and came up with a delicious sauce made with tomatos, roasted garlic, onions and roasted bell peppers, which here in México are not considered chiles because they're not hot. Of course, we didn't tell her we used bell peppers, all that she wanted was that the sauce wouldn't be hot. As always, great video, James!
hahaha yeah it does depend on where you are, in the US people always change the menu. when I go out I almost never ask to change it unless I can't eat something like shrimp. I really need to get some chills, I miss making salsas haha
It’s a bit of a slap in the face to your hosts, and especially the chef, to expect significant changes to be custom ordered especially for you if you’re presented with a menu to choose from. It takes time to put together a menu to begin with and of course you have to plan and budget not just for your produce but how to manage service to be able to make it all work successfully. Unless you have a serious intolerance or allergy - which any competent server ought to establish from the outset - you’re asking for a lot more than you might imagine when you ask for dishes to be tweaked to your preferences. With many years behind me working front of house, I always wanted an opportunity one day to explain this to a guest so that they’d have some understanding of what they were really asking for. Chefs used to hit the roof when we asked for ‘specials’ - I had to remind them not to take out their frustration on the servers. Annoyingly however, we had to keep running such requests past the kitchen every time rather than politely decline to accommodate the request, since the chefs would change their mind and make an exception whenever they chose to, depending on circumstances we were never made aware of. At my last place, the actual owner’s stance was a firm but polite refusal except where an allergy or intolerance was involved, and even then we would offer to leave things out of a recipe but never, for example, attempt change the fundamentals of the dish. We were asked for a pepperless Carbonara once (basically egg and bacon pasta!) at our Italian-run restaurant, since the dish was going to be served to a child: the answer (from the owner) was a charming but firm ‘no’; being born and raised in Rome himself, he said he was brought up on authentic Carbonara etc. He’d grudgingly give in to people who insisted on having Parmiggiano grated over their pasta frutti di mare etc, but some things couldn’t be messed with. Some guests expect to be treated as if they own the place, believing ‘the customer is king’, whereas I always felt they’re guests in the proper sense of the word: that is to say, as well as possessing rights and entitlements appropriate to their status, they have a degree of responsibility to respect the standards and house rules of their hosts - the carefully-planned, balanced and budgeted-for menu is a key part of that. Chefs are generally better judges than non-professionals of what works where food preparation is concerned, and they do want their guests to be happy: trust that they know what they’ve doing and don’t insult them by implying that you know how to do it better. Don’t like it? Well, pick an alternative - menus are usually designed with contrasting tastes accounted for - so ask your server and if necessary they can consult with the chef to ensure you end up with a dish you can enjoy. Don’t like the menu or the way things are done? Rather than challenge what’s on offer, maybe expand your horizons, take a calculated risk and try something new, at the recommendation of your server? If what you’re after is a private dining experience in a restaurant open to the general public, that seems a bit conceited and arrogant to me. If that’s the sort of experience you require, you can book a private dining experience at home, but not at restaurant prices!
@@1972hermanoben I would argue that refusing a customers request (within reason) is equally conceited and arrogant, even if the customer doesn't have a good reason, and should just order a different dish. Of course its inconvenient and annoying.... but I have never once in my life had a job without annoying inconveniences.
@@Shiftarus I can’t agree with you, sorry. When a customer walks into a restaurant, they do so on the understanding that they accept the house rules and customs, up to and including the thoughtfully-compiled, budgeted-for, planned-for and prepared-for menu. It’s the same with any other business, as with anyone’s home - my house, my rules. That’s not evidence of conceit nor arrogance: it’s establishing and standing by one’s boundaries and standards. To present yourself at someone else’s business with the expectation or hope that the established ways of doing things be altered to suit your personal requirements is not of itself arrogant nor conceited, but to insist on an entitlement to having your demands acceded to most definitely is. You can ask, of course, but it’s neither arrogant nor conceited of a business not to comply with your request: in fact the act of making a request when what you are actually implicitly doing is issuing a command is the height of boorishness. You ask for a special case to be made as a favour, then be prepared to accept the answer either way: a request is just that - it leaves it up to the responder to decide, for whatever reason, what their answer will be. If you can’t grasp this, something was missed from your education as a toddler: we can’t always have what we want. Of course all jobs have their ‘inconveniences’: as someone who’s worked for decades I’m well aware of that. As a business owner, one of the benefits of the job is deciding how to shape your working life and what business decisions you wish to take. I choose not to inconvenience myself as much as possible and I set up my business practices to ensure that it stays that way. I take the fallout from those decisions, good as well as bad. Some people work jobs, taking the rough with the smooth and whatever inconveniences the job entails; others run businesses where, to some extent, you get to mitigate many of the inconvenience an employee might have to contend with. You don’t have to give anyone your service any more than they have to give you their custom. If someone asks for you to serve them, you reserve the right to limit and proscribe your offering. Customers and businesses have choices. You choose to eat at my restaurant ergo you accept the range of choices my restaurant advertises for you to select from. You’re perfectly free to ask for whatever, but I am perfectly free to decide what my response will be. How is that hard to understand? Restaurants work incredibly hard, handling the needs of diners with all sorts of intolerances, religious practices and allergies. Nobody charges extra to mitigate any added costs to the business of allowing for this. We do our level best, believe me. But plain capriciousness or brattiness just won’t play, I’m afraid. We’ll nuke your steak if you insist, but we won’t rewrite our menu for you, no. We have gone to great trouble and no little expense to offer you a menu that reflects the best we have to offer. Don’t like it? You’re welcome to return when we are running a menu you prefer. Again, if you want a personalized menu, book a private dining experience or - if you ask for special consideration at a restaurant - be prepared for a graceful but firm ‘no’, if that’s the answer you get.
15:10 yeah but unless its an open kitchen If you ever visit to India you will see some restaurant where instead kitchen being inside they are outside you can see it in any Indian highway dhaba or restaurant in order to avoid fire accidents open kitchen is very prominent in India particularly in Punjab
It makes sense that an Indian chef would know how to substitute for eggs. Many (but not all) Brahmin caste Hindus do not eat eggs, though they do consume milk. So, as a recipe, it probably comes in handy sometimes.
Naa caste based diet is not really a thing. There are brahmins who eat meat and there are other castes who are vegetarians. What you will see is the region affecting the diet. For eg the state of haryana is fairly vegetarian with high consumption of milk and so does Rajasthan. Where as if u look at North East states they are almost purely meat eating regardless of religion and caste. Coastal states consider fish as veg food. While states like Gujarat wld not even allow even the smell of eggs in their kitchen.. regardless of where u are in India u can rest assured you will find restaurants and places that will serve you vegetarian food ( ie without meat fish and eggs) in abundant varities!
It is very much a thing, Brahmins are not supposed to eat meat, it is absolutely taboo. Most of my extended family has never touched meat and don't allow it in the house but some of us like my family are more modern and rebellious than conservative. So we do eat meat, especially since we have lived abroad a lot.
@@nsn5564 ofcos if can be true to your family but my best friend who is a tamilian Brahmin and btw comes from a very conservative family is a non vegetarian . The entire family is. As opposed to me who is a Buddhist and a vegetarian.. another eg is the ckp community in Maharashtra . Their non vegetarian food is renowned. I know of Bengali Brahmins who are fish eaters. the concept of pure vegetarianism is historically new. Even thou it is better to hav a veg diet as meat is considered tamas, consuming meat was never frowned upon. Infact it was the rise of Jainism which made a 'pure' vegetarian diet popular across all castes and regions.. and if we look at India as a whole today.. it's mostly the geography and socio/ cultural influence of that region that dictates our diets.. 🤷🙏
Eating meat for Brahmins was optional depending on region, eg. Kashmiri, Bengali, Konkani Brahmins have meat or fish based diet. Many people give up meat later in life, especially if they turn religious .
That's not true. I'm from dalit community. And i swear Most of my relatives or people I know from my community don't even eat egg. My own grandma didn't even touch egg her whole life. So it's depend on family to family.
In regard to holding the knife backwards - I played racquetball at a reasonably good level (AA), and the closer to the head of the racquet (within reason), the more control you have. I am not saying I would hold the racquet on the head of the racquet, but definitely have used fingers extending on to it - so I can see holding the blade could offer the same - not that I would risk my appendages with a knife (as I am a D level cook) :). Just to finish the thought, the further from the head of the racquet, the more power you generate.
6:58 He meant to say old Hindi magzines were rich in vocabulary like using "peaked"(very little) instead of "heaped"(good amount). It was lost in translation.
Closing shift into opening shift is a rite of passage. One night I got snowed in and had to stay at a motel and reopen in the morning after working a double shift the day before. I worked 24 hours during that 36 hours.
I've really wanted to be a cook. I've worked many 14 hour to 24 days. Mostly hard labour's due to the fishing industry. I would so like to make food professionally.
Lol, I remember a f&b colleague of mine was punished with a royal shift once. He came into duty drunk the day before.😂 Safe to say, he had a good experience 😂
in 2001 in the "Hotel de Crillon" my chef Jean-François Piège ask me to make a french omelet without pepper and salt, just incorporate mix of salad we call "Mesclun" without sauce... and a croissant with lobster and gruyère inside all of this for the king of the pop. Unforgetable souvenir
Croissants, lobster and gruyère sounds like a fantastically decadent combo. You’re wasting the subtle qualities of each ingredient, but get a magnificent dish.
Ghee is used in south but traditionally dairy isn’t mixed with non - veg as per ayurveda in southern india . It is always coconut sesame or peanut oil with non veg in traditional cooking not modern recipes though .
In the north of india dishes are vegetarian. But in south mostly vegan. For fat mostly uses oils like coconut oil, ground nut oil, bran oil or gingelly oil. South indians consume ghee as it is and butter too. More than butter its ghee. Especially in kerala its coonut oil for everything for deep fry, fry, stir fry, seasoning, tempering, even dressing and marinating. And btw its super tasty.
I once worked in a fast food chain restaurant as only a cashier due to my health condition (bent knees). It was 50% off promotion week, and I worked 10 days straight with no day off. Those were the days
As to strangest order.. Mid eighties, Cambridge MA, small restaurant off Harvard Sq, my job was washing dishes but I also helped in the kitchen. A Lady came in once a week and ordered her lunch and 3 whole chickens, boiled, with no seasoning, "to go". It became my job to boil the chx, temp it, pack it up, and bring it to her at the end of her meal. Same thing for months and I finally asked her why. She said it was for her older dog to eat for the week. I was very broke and always hungry at that time and thought poorly of her and her Fing dog that ate better than I did. Totally hated on her until I too had a dog getting older and picky about eating. Then she was a hero to me. Full circle!! lol
Chef Ranveer is actually quite sneaky. A number of his dishes are made in a homelike style, where the cooking in slightly rustic and may not look perfect. Which is a lot like how most regular people cook at home. One might argue that some of his recipes are basic and not complex enough. But I think that is by design. It makes him more relatable.
As he said, it's a deception. He's making pudla (at least that's what we call it at home - not sure what other regions/people call it) with his own twist of adding bread.
Actually in india most of the non vegetarian who eat meat and fish usually restrict it to the weekends. Normal households eat non veg on sundays regularly but we eat non veg on celebration and other important days like bdays etc... that come during the week. But the normal working people we take non veg on weekends and on other days its pure vegetarian food and egg. As many are vegetarian here school lunch and office lunch boxes are mostly restricted to vegetarian food as to not make the vegetarian feel bad...but most vegetarian are not bothered its done out of respect for them and to have a balanced diet. Meat is usually expensive so its for the Sundays and special days.
Not really. Usually fish eating region like in bengal they eat fish almost daily apart frm 1-2 days when they eat veg like in my home it's Thursday. However, usually meat is usually on celebration and once a week.
regarding the strangest order. I work in physical rehab facilities nowadays and recently when preparing drinks one of the residents asked for a "chocolate milk and lemonade smoothie." not separate. all together.
Great Video as always, but wanted to mention 2 things- 1. In India, an undercooked or underdone omelette (think French style) isn't necessarily preferred. So you'd find most omelettes to be well done and cooked through, across the country (unless you're specifically looking for it to be differently cooked) 2. Ranveer has a new restaurant in Dubai which I hear is very good. It may be worth planning a trip to Dubai to meet him and eat all sorts of Indian food as qualitatively, outside of India, Dubai probably has some of the best authentic Indian by virtue of the number of Indians there and by virtue of it being just so close to India. You could come to London too (would love to recommend some really good places and cook for you myself), but I'd still say Dubai is a better shout. Cheers!
@@atthelord london DOESNT HAVE AUTHENTIC INDIAN TASTE, sorry to say..!!! It's the modified versions to suit the taste buds of Brits, other ethnicities that can't digest our spices and chilly. You want to taste authentic food, go to the origin. 🤷
I really enjoy these reactions to good cooking. I'm just starting this video (even though I love eggs!) but I'm certain you'll have a lot of great tips to share. Thanks!
so about the 65% cooked mushrooms: The Lady running the hotel (I'm guessing) lived in the hotel, presumably the top floor. So on this specific requirement, he said, I'll come up to your place and cook it for you.
11:50 This is giving me flashbacks to doing brunch Saturday and Sundays. Cooking scrambled eggs in a Bain-marie while looking after a kilo of Bacon in the oven, arranging cheese and meats and chopping whatever needs to be chopped.. 😱ptsd moment...
Bro ranveer from our country and loved the the way you explain his dishes,this brings unity and hope one day we take our food at that level in terms of taste and value wher e we regret to stop evolution of foods
It actually is possible to make an egg with a hard center and a runny white. Egg whites congeal as a function of temperature, and egg yolks congeal as a function of time and temperature. There's a sweet spot where the yolk will firm up within a reasonable amount of time, but the white will only turn a little milky and otherwise stay liquid. But you need really tight temperature control, as for sous vide.
I really hope you do give this a try for us. Also for anyone who wants a slightly eggy flavour, a sprinkle of Kala Namak (black salt) gives that sulphur taste that eggs have. I really enjoy that when I make a plant-based scramble so it would definitely work here too.
A chef ranveer reaction and a bunch of chef stories?, what a fun day. It's the weekend so I can actually leave a comment this time lol. The eggless omelette does look spot it, it's pretty cool. Thanks for the video!
Ive made vegetarian omelette. I suggest replacing besan with mung dal flour, a bit of oat flour, blended tofu and blended mushroom. Add a bit of black salt just before serving. Off course a bit of refined flour is a good idea and blended cheese. A bit of baking soda for fluffiness. Always cook in buttter
Chef Jamie Hii I am From India Love your Video At 7:25 Chef Brar Talking about How We Use to Say 1 Tablespoon In original Hindi ( Commonly Used In Hindi Magazine) But Nowadays Indians Uses Lot Of English words Besides Having Own Language Hope This Helps ❤
I think the coolest bit here is the idea of how he achieved the similarity at the end with replacements. Maybe if someone is REALLY craving omelette and can't have eggs then this can be a special occasion thing, but otherwise it is so much more effort haha.
Interesting facts about bread. I've been making this simple dough : strong flour, melted butter, milk and salt, to stuff things inside. Since im not a guy who cooks bread, i red that you can make your own strong flour by mixing 1 cup of normal flour with 1 table spoon of corn starch, sifted thoroughly and it works well. The dough is super stretchy, which is required to stuff things inside and close it back up without having it break. Would you say that this is a good way to make strong flour ? any cons ?
If you make a good poolish your dough should be stretchy and strong by default. And the bread will taste so much better too! Also if your bread dough is coming apart it might also be a sign you've not worked it enough, aka your gluten has not developed properly yet, that's what makes it stretch nicely. So, knead it more! And let it rest afterwards before you continue to stretch it! And yeah, adding starch to your dough will definitely make it thicker and easier to stretch. Corn starch is a quick and dirty cooking hack if you want to thicken something. Your dough is too watery and loose? Corn Starch. Sauce not thick enough? Add some corn strach. Of course you'll get better results if you do things properly, including with a proper bread dough, so I would only recommend doing it if you don't have any other choice which in most cases translates to: not enough time to do things properly.
In older Hindi magazines, the recipes didnt have a lot of butter. They used all the proper hindi words for english terms. And hes giving an example. He tells us what word/phrase was used for “heaped teaspoon”
Chef Ranveer always puts a smile on my face. His food always looks like it tastes amazing, and he just radiates with passion for cooking and having a good time in the kitchen. A collab would be awesome!
Just to clarify. In the part where Chef Ranveer is talking about "heaped tablespoons" and old Hindi magazines, he is just saying that in those magazines they used to use proper Hindi words to describe portions and measurements instead of using English like they do nowadays. And he uses the actual pure Hindi words to tell you what they used to write. He's just illustrating how Anglicised Hindi has become today. This is just lost in translation in the subtitles.
Not a chef, but I used to be a server. I sent back an order for a "Cheeseburger, No Cheese" and got absolutely roasted by the kitchen for it. I had a good reason though - we were running a special on burgers and someone forgot to add the option for regular hamburgers to the POS.
Indians are not intentionally vegan though some recepies might be, so use of any milk product is not odd in the cooking and most of the vegan looking options might not really be vegan in indian restaurants as mostly it's cooked in Ghee or Butter.
Interesting video as always chef! First heard about eggless omelette back in days Sri Lanka was going through a horrible phase of economic crisis, but people were quite sceptical & eventually it became a meme xD But since chef Ranveer ‘s recipes are pretty much foolproof, I’d like to see you recreating the recipe 🎉❤
It wasn’t a hot meal but someone asked for a “black and white” I live in Vermont and had never heard of this drink but it’s apparently an ice cream float with milk and club soda or seltzer. I made it for them and they were happy with the outcome but I would’ve never thought of mixing milk or chocolate syrup to seltzer.
I’m happy to hear you speak about Hex Clad! I trust what you recommend. I have amazing cookware that I invested in a few years ago (All Clad, Lodge cast iron), yet I find them to be quite heavy at times and was hoping to find a good, lighter weight, nonstick option to add to my collection. I want sturdy but not too bulky or heavy. I researched this brand but trust you more than other reviews by far! Did you like the weight on these? Also, I’d like to get a really good wok. Any suggestions? Thanks for the video today. Sorry my comment is so lengthy today. And yes, Indian food has A LOT of excellent vegan options! Happy Easter!
I’m intolerant to egg and I’ve always been curious what an omelette tastes like (one my stomach will actually let me finish) so I think I’ll give this a try
15:09 the lady he was talking about was like the head chef at that time and he was a sous-chef not some random person. obviously she'd be in the kitchen with him too. that's why she was testing him too. to make him better.
I'll guess mung bean before I watch. EDIT: It wasn't, interesting idea he had. Personally I'd prefer the mung bean with some added black salt (for the sulfer taste.)
15:55 - If I remember right, if you sous vide an egg for long enough at 70C, the white will be runny but the yolk will be rather hard. (FWIW: my rice cooker has a "keep warm" setting at ~70C, and that's what I used, I don't have any sous vide equipment lol)
This recipe deserves a try, so I'm looking forward to it. It's incredible how versatile the humble eggs are. If you only gave me eggs (and spices), I think I could go for at least a month without repeating a recipe. The only other contenders I know of are soy (but that must be pre-processed) and possibly coconut.
Actually, both post on Sundays 😅 But today I'm very disappointed with Uncle Roger's weejo. Promoting some brainless teenagers wasting food for no reason. He should be demoted to Nephew Roger 😢
There's a thing we cook in India with Pumpkin flower, using besan(chickpea flour). And believe me it looks like Omlette and tastes something like that too. I was amazed when I first knew when my mom said that they are made with pumpkin flower.
Hey chef, being indiam its true we have a very diverse culture and we eat a lot of plant based diet. So for eggless omlette, I personally make, which tastes very similar to yolky omlette, and my main ingredients are Banana Tree Trunk Whites (The centre part of the Banana trunk) along with paddy straw Mushrooms in a ratio of 2:1, I dont like blending them, but blending them tastes more like omlette, and I use Gram flour for binding them.
11:15 I am not a Chef but I do saute onions, tomatoes, & chillies before cracking the egg for omelette it gives a great caramelized taste of onion, tanginess of tomato is non-existent and chillies gives the spicy kick to my tongue. Yeah it sure does enhance the taste of the omlette.
If you are making this Little modifications please Try And it's for the portion which Sir Ranveer Brar made Instead of using normal salt for the full recipe use ⅓ black salt and ⅔ normal salt with a tea spoon of soya sauce(mild) and melt 50 g of cheddar cheese with 200 milk dissolve and use instead of plain milk This tastes 80% similar to regular egg omlets
Strangest order / request from a guest came during a vegan brunch happening. A young woman wanted her seitan gluten free. I had to spend a little time explaining exactly what seitan is. She wasn't very happy. She claimed that she ALWAYS gets her seitan gluten free.
Find your forever cookware @hexclad and get 10% off at hexclad.com/CHEFJAMES! #hexcladpartner
On a totally unrelated note, this channel goes across the world and somehow turns world foods into grilled cheese. Id love to get your professional opinion on it.
th-cam.com/video/kw9ustgVCKE/w-d-xo.htmlsi=2D_Ziki5kjuAB_Eb
You can make a poached egg with a hard yolk but runnny wites by using sous vide .... yolks cook at a lower temprature than whites.
Well, so this one time we were staying at a Radisson... and at the end of our dinner we were informed that it was complimentary. So we decided to order dessert... and didn't like anything on the menu. So my two cousin sisters and I decided to 'combine' two separate desserts and then customise it even further with chopped dry fruits and requested if that was possible [ EoD, it was delicious... BTW ]. One of the base desserts was a simple Banana Split.
10 minutes later we saw the Chef peeping out of the service doors to spot 'who the hell' ordered it (we knew cuz the waiter told us 😉)! 😅
I have a HexClad skillet, griddle, and wok, and I love them. I will still use a traditional non-stick pan when I'm cooking an egg that I don't want to break, because the non-stick surface is way better than a stainless steel pan but nowhere near as good as a traditional non-stick. And this has nothing to do with the quality of the non-stick surface and everything to do with how the surface is designed.
The biggest complaint I see about HexClad plans is from people who get them and try the "blow an egg of the pan" trick that they put in their marketing material, then get annoyed when it doesn't work. And I just have to tell them that their complaint is valid because HexClad isn't a drop-in replacement for a real non-stick pan in 100% of cases. It's really good at bridging the gap between stainless steel and non-stick, but there are still things that will just work better when cooked in a regular stainless steel or non-stick pan. And I don't know why they insist on pushing the egg angle in their marketing and for people they sponsor because eggs are one of those things. It gives people unrealistic expectations that inevitably result in understandably negative experiences.
Maybe not the strangest. A guy would order this "dish" from time to time, and this was at a private club, so, there was no such thing as saying "no".
Two pieces of bread, toasted only on one side.
Crust cut off, and cut corner to corner, so you had 4 triangles.
The toast had to be arranged so they overlapped.
Topped with shrimp salad, hollandaise, guacamole, and 4 pieces of grilled (yet cold) asparagus.
Here is some advice for any up and coming cooks or chefs... If you want to become fast, at lest here in America, work as a short order cook for six months or so. That will help you to cook clean, organized, and become fast.
So, there wasn't proper translation in the story Ranveer was telling. What he said- "When he joined Kitchen young around 23 years old the owner of the hotel a women came and gave him strange food requests like fried fish without oil and only 65% cooked mushrooms. So, on mushroom part Ranveer said that he'll come to where she lives (supposedly a suite with kitchen) and cook there. So he went there and cooked the mushroom. When talking with the manager of the women who was surprised to see the chef in suite, Ranveer said to him that the lady is reallly bothering him.
Unfortunately, the women had a parrot who could speak and he heard it so when the women came to eat the mushroom, the parrot started repeating what Ranveer said about the woman.
So, he said he doesn't know if mushroom were cooked 65% or not but he was cooked thoroughly that day.😂
I speak Hindi and still missed the joke..thanks for clarifying!
Thank you for explaining!
Thank you!
@@nsn5564 I'm proud 🥲, now lol I understood that part with my sub par understanding of hindi
@@ChefJamesMakinson you should avoid killing the essence with your room temperature IQ
Please make it and give us a review...loads of love from India 🇮🇳
I may!! :)
We all look forward to it ☺️
@@ChefJamesMakinson did you try this?
I would love to see you make this. It so looks like an egg omelette.
Har cheez ke liye ⚪ ka validation kyu chahiye?
Hi chef, just to clarify regarding the story. Chef Ranveer went up to the owner's kitchen, she wasn't in the kitchen. Chef ranveer said to her, I will make it there and you can immediately eat it if you want 65% done.
Thank you!
I'm glad you've finally gotten the sponsorship from Hexclad, you deserve it after asking so politely
Thank you!! 🙂
@@ChefJamesMakinsonbut now you are sponsored? You are not allowed to bad mouth your sponsor anymore.. i wish i asked all my critical questions before you got the sponsorship then. I am happy for you tho. It seems like a decent product atleast!
This eggless omlet is meant for Indian vegetarian folks. Most of them don't consume mushrooms as they are of fungal origin & not plant based. That's why chef Ranveer Brar has asked to used a few drops of Soy Sauce to add an umami /meaty flavour to vegetarian omlette.
Chef ranveer was The childhood of many many Indians, ever since you started Reacting to his vids, me and friends Are hooked onto your content 🙌🏻
I can see why he is so popular!
@@ChefJamesMakinson he hosted one amazing show where he travelled around indian and talked about the origin of indian cuisine from that area
@@paxonite-7bd5 Which show?
@@youtubeking2686 it was on a channel named epic I can't recall the name of the show
@@youtubeking2686 Ranveer Brar was a judge of MasterChef India show 🇮🇳
Making non veg dishes using vegetarian ingredients isn't something new to Indian cuisine. You can find recipes a lot older before there's mock meat and impossible burgers took the trend. Especially in chettinad cuisine you can find many recipes like that. Fish curry that uses banana flowers instead of fish (they have meaty texture and look similar to sardines), A fish tawa fry using unripe banan (the texture will come 80% close to real fish if done right), unripe jackfruit briyani and curries(they cook it and jackfruit pretty much resembles the stringy texture of mutton), A lamb trout Paya using drumsticks. The thing is since the cuisine is spice heavy the pure flavour of meat always takes a backseat letting the texture and spices to shine over. So it's easier to just replicate the texture if you could in a brilliant way and add something for the umami. In chettinad dishes they often use stone flower a type of algae which adds the umami part. Other than these there's recipes that use paneer, soy chaps etc.
I would love to learn more!
@@ChefJamesMakinson You must, because from our ancient tradition our elders give us from childhood. Are giving us gluten, vegan, vegetarian, eggetariran etc when you were not even into. you guys were not even knowing kind of names. do check *Desi khana* daily routine cooking skills. + in addition deserts too are gluten, vegan egg free. etc. Hope you enjoy indian culture of not only eating habits but every thing. in our colourful culture. I love Bharat. Jai Hind.
@@lightningcat9327bro chill...
Why so bitter?
@GargiSingh-op2je why do you feel bitter, bro? You chill & read comment properly.
@@lightningcat9327 well for starters
The chef here is very humble and gentle
And it seemed like you were bashing him for being less knowledgeable in this area
Or maybe I overreacted
Vote for chef James makinson is better than jaime Oliver😂😮😮
Please don’t compare James to Jamie Olive Oil, that’s an offence to James 🤪
😉
😂
😂😂😂😂
Eggless omelette 😂
@@ChefJamesMakinson
Eggless omelet is really popular in India especially among vegetarians.Gluten allergy is not really a thing here. A lot of Indians are vegetarians and veganism isn't big in my country. Love the video ❤
good to know! :)
out of curiosity, why would vegetarians (not vegans) choose an eggless omelette? my partner's family is South Indian and when they eat vegetarian they love eggs, plus they are affordable
@@babywigeonBecause in India, Vegetarians = No Meat & No Eggs.
I know "technically" it isn't vegetarianism, but it's what India calls Vegetarianism.
More than 80 % Indians are non veg and in my state 95% non veg.
@alkaniteghost6111 no fish, either!
I'm not a professional chef, I never studied for that, but I've worked in many restaurants since I was a teenager, mostly Mexican food, and I haven't gotten many strange orders, the strangest one was a lady who asked if we had any Mexican sauce without chiles, it was abut 15 years ago and it was very strange because most sauces in Mexico are made with chiles, so we figured it out and came up with a delicious sauce made with tomatos, roasted garlic, onions and roasted bell peppers, which here in México are not considered chiles because they're not hot. Of course, we didn't tell her we used bell peppers, all that she wanted was that the sauce wouldn't be hot.
As always, great video, James!
hahaha yeah it does depend on where you are, in the US people always change the menu. when I go out I almost never ask to change it unless I can't eat something like shrimp. I really need to get some chills, I miss making salsas haha
It’s a bit of a slap in the face to your hosts, and especially the chef, to expect significant changes to be custom ordered especially for you if you’re presented with a menu to choose from. It takes time to put together a menu to begin with and of course you have to plan and budget not just for your produce but how to manage service to be able to make it all work successfully.
Unless you have a serious intolerance or allergy - which any competent server ought to establish from the outset - you’re asking for a lot more than you might imagine when you ask for dishes to be tweaked to your preferences. With many years behind me working front of house, I always wanted an opportunity one day to explain this to a guest so that they’d have some understanding of what they were really asking for.
Chefs used to hit the roof when we asked for ‘specials’ - I had to remind them not to take out their frustration on the servers. Annoyingly however, we had to keep running such requests past the kitchen every time rather than politely decline to accommodate the request, since the chefs would change their mind and make an exception whenever they chose to, depending on circumstances we were never made aware of. At my last place, the actual owner’s stance was a firm but polite refusal except where an allergy or intolerance was involved, and even then we would offer to leave things out of a recipe but never, for example, attempt change the fundamentals of the dish. We were asked for a pepperless Carbonara once (basically egg and bacon pasta!) at our Italian-run restaurant, since the dish was going to be served to a child: the answer (from the owner) was a charming but firm ‘no’; being born and raised in Rome himself, he said he was brought up on authentic Carbonara etc. He’d grudgingly give in to people who insisted on having Parmiggiano grated over their pasta frutti di mare etc, but some things couldn’t be messed with.
Some guests expect to be treated as if they own the place, believing ‘the customer is king’, whereas I always felt they’re guests in the proper sense of the word: that is to say, as well as possessing rights and entitlements appropriate to their status, they have a degree of responsibility to respect the standards and house rules of their hosts - the carefully-planned, balanced and budgeted-for menu is a key part of that. Chefs are generally better judges than non-professionals of what works where food preparation is concerned, and they do want their guests to be happy: trust that they know what they’ve doing and don’t insult them by implying that you know how to do it better. Don’t like it? Well, pick an alternative - menus are usually designed with contrasting tastes accounted for - so ask your server and if necessary they can consult with the chef to ensure you end up with a dish you can enjoy.
Don’t like the menu or the way things are done? Rather than challenge what’s on offer, maybe expand your horizons, take a calculated risk and try something new, at the recommendation of your server? If what you’re after is a private dining experience in a restaurant open to the general public, that seems a bit conceited and arrogant to me. If that’s the sort of experience you require, you can book a private dining experience at home, but not at restaurant prices!
@@1972hermanoben I would argue that refusing a customers request (within reason) is equally conceited and arrogant, even if the customer doesn't have a good reason, and should just order a different dish.
Of course its inconvenient and annoying.... but I have never once in my life had a job without annoying inconveniences.
@@Shiftarus I can’t agree with you, sorry. When a customer walks into a restaurant, they do so on the understanding that they accept the house rules and customs, up to and including the thoughtfully-compiled, budgeted-for, planned-for and prepared-for menu. It’s the same with any other business, as with anyone’s home - my house, my rules. That’s not evidence of conceit nor arrogance: it’s establishing and standing by one’s boundaries and standards.
To present yourself at someone else’s business with the expectation or hope that the established ways of doing things be altered to suit your personal requirements is not of itself arrogant nor conceited, but to insist on an entitlement to having your demands acceded to most definitely is. You can ask, of course, but it’s neither arrogant nor conceited of a business not to comply with your request: in fact the act of making a request when what you are actually implicitly doing is issuing a command is the height of boorishness. You ask for a special case to be made as a favour, then be prepared to accept the answer either way: a request is just that - it leaves it up to the responder to decide, for whatever reason, what their answer will be.
If you can’t grasp this, something was missed from your education as a toddler: we can’t always have what we want. Of course all jobs have their ‘inconveniences’: as someone who’s worked for decades I’m well aware of that. As a business owner, one of the benefits of the job is deciding how to shape your working life and what business decisions you wish to take. I choose not to inconvenience myself as much as possible and I set up my business practices to ensure that it stays that way. I take the fallout from those decisions, good as well as bad. Some people work jobs, taking the rough with the smooth and whatever inconveniences the job entails; others run businesses where, to some extent, you get to mitigate many of the inconvenience an employee might have to contend with. You don’t have to give anyone your service any more than they have to give you their custom. If someone asks for you to serve them, you reserve the right to limit and proscribe your offering. Customers and businesses have choices. You choose to eat at my restaurant ergo you accept the range of choices my restaurant advertises for you to select from. You’re perfectly free to ask for whatever, but I am perfectly free to decide what my response will be. How is that hard to understand?
Restaurants work incredibly hard, handling the needs of diners with all sorts of intolerances, religious practices and allergies. Nobody charges extra to mitigate any added costs to the business of allowing for this. We do our level best, believe me. But plain capriciousness or brattiness just won’t play, I’m afraid. We’ll nuke your steak if you insist, but we won’t rewrite our menu for you, no. We have gone to great trouble and no little expense to offer you a menu that reflects the best we have to offer. Don’t like it? You’re welcome to return when we are running a menu you prefer.
Again, if you want a personalized menu, book a private dining experience or - if you ask for special consideration at a restaurant - be prepared for a graceful but firm ‘no’, if that’s the answer you get.
@@israelquezada9936 blend it, add some Indian spices and cook till oil seperates, your indian style gravy is ready.
It’s a fancy CHEELA 😊 even with only gramflour it is an alternate for omelette as it’s high in protein ❤
15:10 yeah but unless its an open kitchen If you ever visit to India you will see some restaurant where instead kitchen being inside they are outside you can see it in any Indian highway dhaba or restaurant in order to avoid fire accidents open kitchen is very prominent in India particularly in Punjab
It makes sense that an Indian chef would know how to substitute for eggs. Many (but not all) Brahmin caste Hindus do not eat eggs, though they do consume milk. So, as a recipe, it probably comes in handy sometimes.
Naa caste based diet is not really a thing. There are brahmins who eat meat and there are other castes who are vegetarians. What you will see is the region affecting the diet. For eg the state of haryana is fairly vegetarian with high consumption of milk and so does Rajasthan. Where as if u look at North East states they are almost purely meat eating regardless of religion and caste. Coastal states consider fish as veg food. While states like Gujarat wld not even allow even the smell of eggs in their kitchen.. regardless of where u are in India u can rest assured you will find restaurants and places that will serve you vegetarian food ( ie without meat fish and eggs) in abundant varities!
It is very much a thing, Brahmins are not supposed to eat meat, it is absolutely taboo. Most of my extended family has never touched meat and don't allow it in the house but some of us like my family are more modern and rebellious than conservative. So we do eat meat, especially since we have lived abroad a lot.
@@nsn5564 ofcos if can be true to your family but my best friend who is a tamilian Brahmin and btw comes from a very conservative family is a non vegetarian . The entire family is. As opposed to me who is a Buddhist and a vegetarian.. another eg is the ckp community in Maharashtra . Their non vegetarian food is renowned. I know of Bengali Brahmins who are fish eaters. the concept of pure vegetarianism is historically new. Even thou it is better to hav a veg diet as meat is considered tamas, consuming meat was never frowned upon. Infact it was the rise of Jainism which made a 'pure' vegetarian diet popular across all castes and regions.. and if we look at India as a whole today.. it's mostly the geography and socio/ cultural influence of that region that dictates our diets.. 🤷🙏
Eating meat for Brahmins was optional depending on region, eg. Kashmiri, Bengali, Konkani Brahmins have meat or fish based diet. Many people give up meat later in life, especially if they turn religious .
That's not true. I'm from dalit community. And i swear Most of my relatives or people I know from my community don't even eat egg. My own grandma didn't even touch egg her whole life. So it's depend on family to family.
In regard to holding the knife backwards - I played racquetball at a reasonably good level (AA), and the closer to the head of the racquet (within reason), the more control you have. I am not saying I would hold the racquet on the head of the racquet, but definitely have used fingers extending on to it - so I can see holding the blade could offer the same - not that I would risk my appendages with a knife (as I am a D level cook) :). Just to finish the thought, the further from the head of the racquet, the more power you generate.
The first vegan I met was in college… he could make _fantastic_ “scrambled eggs” out of tofu and turmeric.
Nice!
I make scrambled tofu loaded with veggies about twice a month. Love it!
You can make Tofu from scratch, it's a bit involved but a fun experiment. Very similar process to making a non cured cheese like paneer.
It's similar to scrambled cottage cheese dish we eat. Before I started eating eggs, that was an egg equivalent meal for me.😅
tofu scrambled "egg" is something i've had and can conceive of. this one's strange
So this is what that guy in Whites was ordering.
The fact that this exists ruins that whole scene for me now 😂
Also explains the "breadsticks, what are they made of?" line if he is using bread.
plot twist it was ranveer who ordered it
Me too when i see the scene im just like what eggless omelet 😂😂😂 but after i see this i understand
It turned out there is actually an eggless omelette, I thought today is april fools 😭 might try that soon
🤣
I thought it would be chia seeds 😮
6:58 He meant to say old Hindi magzines were rich in vocabulary like using "peaked"(very little) instead of "heaped"(good amount). It was lost in translation.
good to know!
Peaked as in mountain peak.. not little.
It is heaped. Literally means a large amount. @ravivyas7532
Closing shift into opening shift is a rite of passage. One night I got snowed in and had to stay at a motel and reopen in the morning after working a double shift the day before. I worked 24 hours during that 36 hours.
those days are ones you will never forget. but 24 thats a long day
I've really wanted to be a cook. I've worked many 14 hour to 24 days. Mostly hard labour's due to the fishing industry. I would so like to make food professionally.
Lol, I remember a f&b colleague of mine was punished with a royal shift once. He came into duty drunk the day before.😂
Safe to say, he had a good experience 😂
I don't work as a cook but I've pulled 48 hour shifts in the Marine Corps before... long days lol
in 2001 in the "Hotel de Crillon" my chef Jean-François Piège ask me to make a french omelet without pepper and salt, just incorporate mix of salad we call "Mesclun" without sauce... and a croissant with lobster and gruyère inside all of this for the king of the pop. Unforgetable souvenir
Croissants, lobster and gruyère sounds like a fantastically decadent combo. You’re wasting the subtle qualities of each ingredient, but get a magnificent dish.
sounds like it would be popular with a lot fo people
Not a chef, but when I was working in a grocery store a customer asked me if the bananas were domestic. This happened in Finland.
😂😂😂😂 you should have said yes, so are pineapples. they grow faster in cold weather
Lmao
Looking forward to your version
6:55 - No james, he's just explaining how the word we use for "heaped" is very different in old Hindi magazines
okay
It is the same in India, in the North they use a lot of butter and dairy like Buttermilk, curd, cream, ghee, and paneer In the South it's coconut oil.
Interesting!
Ghee is used in south but traditionally dairy isn’t mixed with non - veg as per ayurveda in southern india . It is always coconut sesame or peanut oil with non veg in traditional cooking not modern recipes though .
the moment i saw the title of the video i knew this scene 17:00 was in there somewhere XDDDD
😂😂😂
What show is it?
@@Remix916 @RanveerBrar
@Remix916 the show is called Whites
This is the eggless omelet..!
Your channel, Guga, Uncle Roger, Joshua Weissman, Brian Tsao later today. This is Christmas!
Hahaha 🤣 Sundays are the best!
@@ChefJamesMakinsonYep. NASCAR, F1, Football, or Cooking videos. LOL
@@IanGouki So there are more people like me 😮
In the north of india dishes are vegetarian. But in south mostly vegan. For fat mostly uses oils like coconut oil, ground nut oil, bran oil or gingelly oil. South indians consume ghee as it is and butter too. More than butter its ghee. Especially in kerala its coonut oil for everything for deep fry, fry, stir fry, seasoning, tempering, even dressing and marinating. And btw its super tasty.
Growing up in the Southern US, we would often get nice slices of tomato with breakfast and its offered in many Country restaurants, too. (Not cooked)
Yes, I had the same thing growing up in New England. They were often folded into scrambled eggs.
I once worked in a fast food chain restaurant as only a cashier due to my health condition (bent knees). It was 50% off promotion week, and I worked 10 days straight with no day off. Those were the days
As to strangest order.. Mid eighties, Cambridge MA, small restaurant off Harvard Sq, my job was washing dishes but I also helped in the kitchen. A Lady came in once a week and ordered her lunch and 3 whole chickens, boiled, with no seasoning, "to go". It became my job to boil the chx, temp it, pack it up, and bring it to her at the end of her meal. Same thing for months and I finally asked her why. She said it was for her older dog to eat for the week. I was very broke and always hungry at that time and thought poorly of her and her Fing dog that ate better than I did. Totally hated on her until I too had a dog getting older and picky about eating. Then she was a hero to me. Full circle!! lol
😂😂😂😂 some dogs live better then us
Chef Ranveer is actually quite sneaky. A number of his dishes are made in a homelike style, where the cooking in slightly rustic and may not look perfect.
Which is a lot like how most regular people cook at home.
One might argue that some of his recipes are basic and not complex enough. But I think that is by design. It makes him more relatable.
@@cxssetteman182 yes
Eggless omelette? this should be interesting. I thought that that was the very definition of an omelette.
The style of cooking egg yes :)
As he said, it's a deception. He's making pudla (at least that's what we call it at home - not sure what other regions/people call it) with his own twist of adding bread.
In India everything is converted to eggless including cakes, cookies, mayonnaise.
@@sinsunjaiin India I literally cannot find any difference between an egless cake or a cake with egg
Both of them are super delicious 😋
@@pranjal1537 if its well made
Final the Ranveer veer is back on Mr.James channel .
😉
Actually in india most of the non vegetarian who eat meat and fish usually restrict it to the weekends. Normal households eat non veg on sundays regularly but we eat non veg on celebration and other important days like bdays etc... that come during the week. But the normal working people we take non veg on weekends and on other days its pure vegetarian food and egg. As many are vegetarian here school lunch and office lunch boxes are mostly restricted to vegetarian food as to not make the vegetarian feel bad...but most vegetarian are not bothered its done out of respect for them and to have a balanced diet. Meat is usually expensive so its for the Sundays and special days.
thank you for the explanation!
Not really. Usually fish eating region like in bengal they eat fish almost daily apart frm 1-2 days when they eat veg like in my home it's Thursday. However, usually meat is usually on celebration and once a week.
India has other parts than northern hindi belt where people eat food according to the day
The weird order I had to make was spicy curry, no chilli. The curry sauce is called Chili firecracker. Why order it???
He went to her room to make it. She didn’t enter his kitchen. She was the restaurant/hotel owner.
the way you describe kitchen experiences so politely is amazing. just thinking about a busy brunch shift makes me want to cuss.
regarding the strangest order. I work in physical rehab facilities nowadays and recently when preparing drinks one of the residents asked for a "chocolate milk and lemonade smoothie." not separate. all together.
It's hard not to curse haha 😆
What?! Haha
Great Video as always, but wanted to mention 2 things-
1. In India, an undercooked or underdone omelette (think French style) isn't necessarily preferred. So you'd find most omelettes to be well done and cooked through, across the country (unless you're specifically looking for it to be differently cooked)
2. Ranveer has a new restaurant in Dubai which I hear is very good. It may be worth planning a trip to Dubai to meet him and eat all sorts of Indian food as qualitatively, outside of India, Dubai probably has some of the best authentic Indian by virtue of the number of Indians there and by virtue of it being just so close to India. You could come to London too (would love to recommend some really good places and cook for you myself), but I'd still say Dubai is a better shout.
Cheers!
Thank you for the explanation!!
@@atthelord london DOESNT HAVE AUTHENTIC INDIAN TASTE, sorry to say..!!! It's the modified versions to suit the taste buds of Brits, other ethnicities that can't digest our spices and chilly. You want to taste authentic food, go to the origin. 🤷
I really enjoy these reactions to good cooking. I'm just starting this video (even though I love eggs!) but I'm certain you'll have a lot of great tips to share. Thanks!
Hope you enjoy it!! :)
Happy Easter! Please recreate this recipe when you can, maybe in the Hexclad pans!
I may! But I have to get an omelet pan. Hexclad sent me the big ones
I agree
so about the 65% cooked mushrooms: The Lady running the hotel (I'm guessing) lived in the hotel, presumably the top floor. So on this specific requirement, he said, I'll come up to your place and cook it for you.
16:26 I was just thinking about this scene while watching the video 😂😂😂
11:50 This is giving me flashbacks to doing brunch Saturday and Sundays. Cooking scrambled eggs in a Bain-marie while looking after a kilo of Bacon in the oven, arranging cheese and meats and chopping whatever needs to be chopped..
😱ptsd moment...
I've seen many an eggless omelette made with chickpea flour, which is what I expected this to be. I'm stunned that he used bread flour!
same, I was also expecting chickpeas! so cool what we can do with ingredients
He did use chickpea flour. We call it gram flour/besan here in India.
Bro ranveer from our country and loved the the way you explain his dishes,this brings unity and hope one day we take our food at that level in terms of taste and value wher e we regret to stop evolution of foods
It actually is possible to make an egg with a hard center and a runny white. Egg whites congeal as a function of temperature, and egg yolks congeal as a function of time and temperature. There's a sweet spot where the yolk will firm up within a reasonable amount of time, but the white will only turn a little milky and otherwise stay liquid. But you need really tight temperature control, as for sous vide.
Still not something for a busy breakfast service
@@ChefJamesMakinson True.
I really hope you do give this a try for us. Also for anyone who wants a slightly eggy flavour, a sprinkle of Kala Namak (black salt) gives that sulphur taste that eggs have. I really enjoy that when I make a plant-based scramble so it would definitely work here too.
A chef ranveer reaction and a bunch of chef stories?, what a fun day. It's the weekend so I can actually leave a comment this time lol. The eggless omelette does look spot it, it's pretty cool. Thanks for the video!
I really like watching him cook!
Ive made vegetarian omelette. I suggest replacing besan with mung dal flour, a bit of oat flour, blended tofu and blended mushroom. Add a bit of black salt just before serving. Off course a bit of refined flour is a good idea and blended cheese. A bit of baking soda for fluffiness. Always cook in buttter
Chef Jamie Hii I am From India Love your Video At 7:25 Chef Brar Talking about How We Use to Say 1 Tablespoon In original Hindi ( Commonly Used In Hindi Magazine) But Nowadays Indians Uses Lot Of English words Besides Having Own Language Hope This Helps ❤
Thank you so much!! :)
I love chef Ranveer, he is truely amazing. U should definitely do something with him.
I’d love seeing you try and post this recipe..
I think the coolest bit here is the idea of how he achieved the similarity at the end with replacements. Maybe if someone is REALLY craving omelette and can't have eggs then this can be a special occasion thing, but otherwise it is so much more effort haha.
Interesting facts about bread. I've been making this simple dough : strong flour, melted butter, milk and salt, to stuff things inside. Since im not a guy who cooks bread, i red that you can make your own strong flour by mixing 1 cup of normal flour with 1 table spoon of corn starch, sifted thoroughly and it works well. The dough is super stretchy, which is required to stuff things inside and close it back up without having it break. Would you say that this is a good way to make strong flour ? any cons ?
If you make a good poolish your dough should be stretchy and strong by default. And the bread will taste so much better too! Also if your bread dough is coming apart it might also be a sign you've not worked it enough, aka your gluten has not developed properly yet, that's what makes it stretch nicely. So, knead it more! And let it rest afterwards before you continue to stretch it!
And yeah, adding starch to your dough will definitely make it thicker and easier to stretch. Corn starch is a quick and dirty cooking hack if you want to thicken something. Your dough is too watery and loose? Corn Starch. Sauce not thick enough? Add some corn strach. Of course you'll get better results if you do things properly, including with a proper bread dough, so I would only recommend doing it if you don't have any other choice which in most cases translates to: not enough time to do things properly.
you can just buy strong flour
In older Hindi magazines, the recipes didnt have a lot of butter. They used all the proper hindi words for english terms. And hes giving an example. He tells us what word/phrase was used for “heaped teaspoon”
Chef Ranveer always puts a smile on my face. His food always looks like it tastes amazing, and he just radiates with passion for cooking and having a good time in the kitchen. A collab would be awesome!
Couldn't agree more!
Just to clarify. In the part where Chef Ranveer is talking about "heaped tablespoons" and old Hindi magazines, he is just saying that in those magazines they used to use proper Hindi words to describe portions and measurements instead of using English like they do nowadays. And he uses the actual pure Hindi words to tell you what they used to write. He's just illustrating how Anglicised Hindi has become today. This is just lost in translation in the subtitles.
thank you!
My mom does this recipe from my childhood it's very usual in India
Ranveer is amazing. Ive learned a lot from his vids. Thanks for featuring him.
Yes he is!
Aha, so this is what the guy on table 6 is ordering.
I am not into this kind of food, but it looks amazing. You should try this. Finally something that does look really good.
Not a chef, but I used to be a server. I sent back an order for a "Cheeseburger, No Cheese" and got absolutely roasted by the kitchen for it. I had a good reason though - we were running a special on burgers and someone forgot to add the option for regular hamburgers to the POS.
😂
Indians are not intentionally vegan though some recepies might be, so use of any milk product is not odd in the cooking and most of the vegan looking options might not really be vegan in indian restaurants as mostly it's cooked in Ghee or Butter.
Interesting video as always chef! First heard about eggless omelette back in days Sri Lanka was going through a horrible phase of economic crisis, but people were quite sceptical & eventually it became a meme xD But since chef Ranveer ‘s recipes are pretty much foolproof, I’d like to see you recreating the recipe 🎉❤
Thank you!! he does do great!
It wasn’t a hot meal but someone asked for a “black and white” I live in Vermont and had never heard of this drink but it’s apparently an ice cream float with milk and club soda or seltzer. I made it for them and they were happy with the outcome but I would’ve never thought of mixing milk or chocolate syrup to seltzer.
I’m happy to hear you speak about Hex Clad! I trust what you recommend. I have amazing cookware that I invested in a few years ago (All Clad, Lodge cast iron), yet I find them to be quite heavy at times and was hoping to find a good, lighter weight, nonstick option to add to my collection. I want sturdy but not too bulky or heavy. I researched this brand but trust you more than other reviews by far! Did you like the weight on these? Also, I’d like to get a really good wok. Any suggestions?
Thanks for the video today. Sorry my comment is so lengthy today. And yes, Indian food has A LOT of excellent vegan options!
Happy Easter!
I have tested them and so far very good, but like everything check for yourself
@@ChefJamesMakinson, if I get them as currently planned, I can let you know what I think. Now, trying to decide on a pizza oven. Maybe the ARC XL.
Chef!
The lady wasn't in the kitchen with Ranveer while he was cooking, she was in her prayer room.
I’m intolerant to egg and I’ve always been curious what an omelette tastes like (one my stomach will actually let me finish) so I think I’ll give this a try
15:09 the lady he was talking about was like the head chef at that time and he was a sous-chef not some random person. obviously she'd be in the kitchen with him too. that's why she was testing him too. to make him better.
I'll guess mung bean before I watch. EDIT: It wasn't, interesting idea he had. Personally I'd prefer the mung bean with some added black salt (for the sulfer taste.)
Yes. Black salt can give some eggy vibes.
That's not taste good when you add gram flour with a lot of onions it taste like egg
Happiest Easter, Chef James! Always lovely to see your smiling face!
Same to you!!
Oooh, please make this one and let us know how it tastes!
15:55 - If I remember right, if you sous vide an egg for long enough at 70C, the white will be runny but the yolk will be rather hard.
(FWIW: my rice cooker has a "keep warm" setting at ~70C, and that's what I used, I don't have any sous vide equipment lol)
nice!
Happy Easter! 🙏🙏🙏🙏🐇🐇🐇🐇
Happy Easter!!
@@ChefJamesMakinson 🐇🐇🐇
My mom's been making this for ages, used to call it a Besan (chickpea flour) Pancake
I loved this, but we love more seeing you cook :*
Very soon!
This recipe deserves a try, so I'm looking forward to it.
It's incredible how versatile the humble eggs are. If you only gave me eggs (and spices), I think I could go for at least a month without repeating a recipe. The only other contenders I know of are soy (but that must be pre-processed) and possibly coconut.
Fuiyoh! Another video by Uncle James!! 🎉 On the same day as Uncle Roger too!
Hahaha 🤣
@@ChefJamesMakinsonKeep up the good work sir! I enjoy watching your videos.
Actually, both post on Sundays 😅
But today I'm very disappointed with Uncle Roger's weejo. Promoting some brainless teenagers wasting food for no reason.
He should be demoted to Nephew Roger 😢
4:10 Tapioca starch is often used by Vegans to make vegan cheese stretchy
Love your content! Keep up the good work ❤️❤️❤️❤️❤️
Thank you!!
@@ChefJamesMakinson np
There's a thing we cook in India with Pumpkin flower, using besan(chickpea flour). And believe me it looks like Omlette and tastes something like that too. I was amazed when I first knew when my mom said that they are made with pumpkin flower.
It's a shame that the subs don't translate all of his silly jokes, just like the monopoly ones. Other than that would love to see you recreate it.
Just a quick question aren't you Eddie Thawn from series FLASH??😅
really?
8:25 🤣😂🤣🤣 Coolest chef ever (with chef James offcourse)
😂😂
It's wonderful to understand the technical aspects of cooking... Thanks for sharing all these inputs with all of us ❤
You seriously need to create a second channel with just cooking even if it's a vid every 2/3 weeks recreating the recipes created by the chefs/cooks
Hey chef, being indiam its true we have a very diverse culture and we eat a lot of plant based diet.
So for eggless omlette, I personally make, which tastes very similar to yolky omlette, and my main ingredients are Banana Tree Trunk Whites (The centre part of the Banana trunk) along with paddy straw Mushrooms in a ratio of 2:1, I dont like blending them, but blending them tastes more like omlette, and I use Gram flour for binding them.
Now I want to see Chef James recreate this recipe...
😉
11:15 I am not a Chef but I do saute onions, tomatoes, & chillies before cracking the egg for omelette it gives a great caramelized taste of onion, tanginess of tomato is non-existent and chillies gives the spicy kick to my tongue. Yeah it sure does enhance the taste of the omlette.
Please make this recipe. I would love to watch that video.
Sure 😊
I am not even a chef and this looks delicious! I may try it in the future even though I love my eggs very much.
Im not a huge fan of eggs so this might make me like omlette
🤣 maybe!
If you are making this
Little modifications please Try
And it's for the portion which Sir Ranveer Brar made
Instead of using normal salt for the full recipe use ⅓ black salt and ⅔ normal salt with a tea spoon of soya sauce(mild) and melt 50 g of cheddar cheese with 200 milk dissolve and use instead of plain milk
This tastes 80% similar to regular egg omlets
Strangest order / request from a guest came during a vegan brunch happening. A young woman wanted her seitan gluten free. I had to spend a little time explaining exactly what seitan is. She wasn't very happy. She claimed that she ALWAYS gets her seitan gluten free.
Awesome video as always chef, keep the good job! I would love to see a collab between chefs as well it would be most interesting
Maybe one day!
Just for your information, he intentionally mispronounced the words monopoly and crispy.
okay!
@ChefJamesMakinson it's just so nice of you to read comments even on a video that you posted a week ago.
Mostly front part of knife is used in cutting.. So that part may be little blunt.. Back part always left with good sharpness
I am Indian can understand Hindi, already watchin Ranbir from yrs still watching this video 😂😂 love man ❤❤
Chef Ranveer was talking about a home setting! Not a professional restaurant setting when talking about the help coming in! 😊