I don’t think I would ever go to Weissman for a recipe to actually cook something. He always goes way beyond what I might have in the kitchen. His videos seem more aspirational entertainment than practical advice.
Agreed. He (and Babish) are doing something I call entertainment cooking: really fun to watch but not something I'd ever actually try to replicate in my kitchen. And that's the one thing they share with Jamie Oliver 😎
Honestly if you are a bit experienced at cooking it's easy to swap out all the ridiculous extras in josh's recipes for normal ingredients and skip certain steps. The simplified recipe is always still good.
He has a cookbook I got for my girlfriend that's full of very practical recipes. His but better series is really just about going over the top with everything
I love how Chef James's safety advice goes beyond the kitchen: "not a good idea to throw things out the window, you might forget it's in the grass next time you're mowing". So safety-conscious!
Watching James react to Uncle Roger is almost perfect. We get Rogers jokes and knowledge, while James gives us extra knowledge and a calm demeanor. It works well! I'm learning and laughing at the same time.
James, your "matter of fact" commentary is priceless. I thoroughly enjoy your content, and practical sharing of chef level cooking skills! Well played my friend!
@@ChefJamesMakinson James, i certainly understand you are in Spain for now, but I would love if you would do a video on sfogliatella! In my area of the US, it is little known, yet a divine pastry! I have commented on a few other popular Italian and general cooking channels, and alas, have yet to find joy!
I really like Joshua Weissman, I enjoy his contrast between "this is the absolute best recipe I could create so far and it requieres 2 million dollars in equipment and four weeks in preparation" and "ok, let's make the best meal we can, but let's keep it simple and cheap this time".
We look forward to what Chef James has to say about Joshua Weissman’s fried rice. It seems as though he has impressed Uncle Roger with his skills. May God bless this channel moving forward.
Spot on, think Joshua’s rice is allot more complex and probably something 90% of people wouldn’t do at home…. Uncle rogers is a great looking quick fried rice for everyday… 100% with you if your using the duck fat I would have added some sort of protein… as usual amazing video mate, always look forward to your videos… hope your doing good bud
I love how, although you can tell by your reactions to Rogers off color and sometimes very adult jokes….and probably my name 😂, you seem to be a very wholesome person but, aside from a slight head shake, you don’t comment negatively about it. It’s refreshing to see someone that can watch something that doesn’t line up with their personality perfectly without being offended. Bravo, sir, bravo. 👊🏼
Oh...you didn't watch the Kay's cooking video?? Chef James skulked at her too along with every other human that saw her video!! Her rice should not be fed to anything living or dead!! Go watch uncle Roger or Chef James Kay's cooking video!!
I just discovered you last night and have been binge watching your reactions. Now I want to start into your instructive videos. I really like your calm and dignified demeanor.
Yes!! I agree watching James is addicting- he is calm, funny and offers so much good advice as we get along watching these videos! I have subscribed and want to get into the instructive videos as well!
I originally found Uncle Roger and loved his videos. Then I found you and love all your input. You give such great tips and advice with perfect explanations! And I love how when you aren't sure you tells fans to please let you know their experiences. It's so educational and professional!
I’d like to add to anyone who has second thoughts on rice cookers. Rice cookers can also be used as crockpots, modern rice cookers has many different settings for hassle free cooking, from soups to stews to rice based dishes. So dont think of it as an equipment solely for cooking rice.
I use one from Aroma, to make rice, soup, steam, is really nice since I use a cheap electric stove resistive and that is a waste of energy, the multicooker do the same job using less power since all the heat is insulated OwOb and since is auto I just drop all the ingredients and go to watch videos until is ready, is very nice to have it.
@@Kidoss11 I enjoy cooking from scratch, I just don't enjoy the excessive dishes to wash as Uncle Roger pointed out (I don't have a house cleaner) and so many ingredients as shown in this video his recipes are sooo long! I am sure they are delicious. I am sure they are worth the effort for many people.
@@danusdragonfly6640 Bro Just Measure the amount with a spoon or whatever he says and put it on a Tissue or a piece of paper nothing to clean just use whatever you like throw paper it in dustbin
New video Sunday!. I'm learning Asian stir fry sauces today for dinner. Hopefully the start of a good thing. Thanks for all the tips Chef, I'm learning away. My Japanese grandma only used finger to measure rice/water. Wish i had more time with her.
Thx for the vid! We Indonesians have many kinds of nasi goreng. I like it with crushed candlenuts, shallots, red chillies, salt, and a block of meat maggi. I also like it with crushed corriander. Sometimes i make it Hongkong style with oyster sauce, Worcester sauce, and salty soya sauce. All without sweet soya sauce.
Chef James, you have a great voice for ASMR. Joshua goes an extra mile to make his dishes look appetizing but whether or not the look matches the taste is still a mystery because majority of the time it's just him and his cameraman tasting the food,lol. When he served that fried rice, my immediate reaction was that it looks a little wet and you said the same thing,lol. He is good at making the dishes as authentically as possible and I am sure his fried rice tastes better than Jamie's. I like watching Joshua but I can do without his over the top act, I believe he has to maintain an internet persona. I would love to see you attempt more Asian cooking for us Asian fans. This was an amazing reaction as always!
One basic spice in my childhood home was white pepper. My grandmother and mother both used it a lot in different dishes. That's where I have learned to use it too and it belongs especially into salmon soup. That just doesn't taste right without it imo. And did you know that if you have stomach problems, vomiting and diarrhea, just eat about 10 peppercorns of white pepper and you'll be ok in no time.
Another great reaction Chef! There's a video of Joshua and Uncle Roger cooking together when they finally met which would be a great one to ract to. Keep up the great content!
Speaking of pastry, have you seen Reynold Poernomo's work? He's essentially Australia's dessert king that became very well known after competing on MasterChef twice. All of his desserts on the show as well as his Pressure Test from season 8 would be cool to look at if you haven't already
I used to have a dedicated fuzzy-logic rice cooker. it definitely made making good rice a breeze. That said, in more recent years I’ve been using an instant pot. In my experience, the rice mode on these works just as well as a dedicated cooker.
Sometimes basic/simple fried rice can be complex/hard, but Also if you know the right way to cook it; then it’s for the most part is as good as the more ingredient one. Ingredients, skills, and quality everything is what is key.
I have a "$25 rice cooker" and it's been life changing. I work full time and have two small kids and I just don't have time to be watching rice on the stove. It's so easy, I make rice significantly more often than I used to.
When I chop the green onions, I would separate them and put the white part in early or in the middle of cooking and use the green parts as the garnish at the end for serving.
Now James, your challenge is to make egg fried rice with no more than 25% extra ingredients and effort above basic, but with at least 75% of the impact of Joshua's. I am sure that someone with your experience wouldn't find it too difficult to do. Just adding the duck you mentioned would get you half way to your target for me. I have to say that I always enjoy Uncle Rogers reviews, but adding you to the mix makes them even better. I can only imagine how good you reviewing Uncle Roger reviewing your cooking would be.
I remember when i first learn in kitchen, my senior cook just throw a bunch of stuff and taste it and told me to remember it and he told me remember the taste not the exact measure of ingredients because we might cook in different size LMAO 😂
My rice cooker is just a pan. With jasmine rice add a cup (or two, whatever), rinse it a couple of times, empty out the water then add back the same volume of water as rice. Bring to the boil then put on the lowest heat for 14 minutes. Perfect rice every time with just a pan to wash and a cup to dry. The amazing thing I can use the pan for other things too and it takes up next to no space. Modern technology is amazing. I've lived in south east Asia for many years and locals insist rice can only be cooked in a rice cooker simply because they've never seen it done any other way. It works using mess tins on a camp stove up to pans larger than any domestic rice cooker.
11:49 - usually I do 2 steps. I like the taste of the early green onion on the eggs and rice. But it's a good thing to place a little in and even if it wits it just looks like kale leafs (I'm used to the brazillian ones, here we cut them in strips and cook it with garlic, it gets very dark and if you cut it small afteward you wouldn't tell the difference between the overcooked green onion to it.) But then you also before taking the dish out add the rest of it. I'd recommend somewhat 1/4 to 1/3 can go when the egg is still runny and the rest at the end.
I have found that for me personally the finger test does not work when I cook jasmine rice unless I want sticky water to emit from the steam valve on the top of my rice cooker. Works well with my basmati and the calrose he's using in the video though.
To be honest, fried rice have many different styles. The one Chef Wang made is one of the type, there can be the dark fried rice, which can use soy sauce and dark soya, bean paste etc. Chef Joshua made the dark type and looks yummy too. Personally I use pork lard to cook many dishes(unless I'm cooking for my Muslim friends) , especially with fried rice, it really gives different flavor. Looking forward to more of your informative videos 👍❤️
I've watched a few of Josh's videos. His food usually looks very good, but it's so complicated. I only watch it for pure entertainment. No way would I try to recreate any of it.
There are different types of fried rice in Asia. In Indonesia, Singapore and Malaysia, there are versions of fried rice or nasi goreng that looks like this (minus the fancy duck fat etc) where we add the ‘sambal’ or chilli paste for a nice kick as we tend to like our fried rice spicy. A version that my Mum does at home is Nasi Goreng Kampong which is comfort food for us. Just sharing some 😊. It’s a matter of preference and every household would have their own version that gets passed down ❤.
I really like your commentary, especially the sentiment about rice cooker. Yes, it is arguably an essential kitchen equipment in Asian household but it doesn't mean you cannot cook proper rice without it (although it will be alot harder with feeling and controling the heat depending on the stove). It is easy and convenient to cook with a rice cooker especially for a big household but if one learns how to cook rice properly with a pot, one can have rice in any situation and don't have to rely on the rice cooker.
The sieve will only need a quick wash, and if you aren't using the finger test, you can drain the rice a lot faster to get a more accurate amount of water to use.
Basics done well are better than fancy done wrong. Sometimes, adding more flavours is just making them compete in a mush, it can be better to have fewer, but let them fully express themselves.
rice cooker for asian is like microwave for other household, you can do many things with it. Bake cake, i believe there is also a recipe for ricecooker bread, takikomi gohan is a very recommended dish if you are students that have no kitchen and live in a rented bedroom (kos-kosan), cooking indomie (not the best way but the it works so i wont complain way).
4:43 not all rice cookers. If you wash rice in the non-stick of certain models you will scratch the F- out of the non-stick. I did this to a 2010ish model of a nice pressurized Cuckoo , Korea's flagship answer to a Zoburishu. Wash the rice in stainless and add to the rice cooker. By the way, I replaced the inner pot of my Cuckoo and that little soldier still makes perfect rice every time. Not only that but it makes perfect mixed whole grain rice or glutinous rice deoending on the setting.
I use tiny amount of freshly ground white pepper for cream brocoli soup and for steamed baby carrots. It adds tiny bit of aroma without the spiciness of black pepper (i know black pepper is not considered spicy but I feel it as spicy myselfs I only use it when it has enough volume and time to absolutely dilute in the food)
one day some random dude will react to this video titled " reacting to chef james makinson reacting to uncle roger's video reacting to joshua weissman's fride rice"
Steel Rolexes are tool watches. They aren't jewellery, they were made to be used. They've become outlandishly expensive and are regarded as investments today, but that doesn't change the fact that they're generally designed as functional tool watches.
The thing that I find about Joshua is that while I don't really doubt his skill, the complexity, rapid fire listing of ingredients and equipment used make me think that it is more about the spectacle than it is about teaching. Sure you can simplify. But if I don't already know how to make the thing than I probably also don't know what is safe to leave out or substitute and what corners can be cut.
I agree with what you said about recipes. I look at recipes as reference material and something to go off of. If I see a recipe listing too many ingredients and just very short instructions, I know I'm likely not to execute as it's way too many things to clean (yeah I'm like Uncle Roger) and sometimes, you can't get those ingredients. That said, recipes can help you know if you're going in the right direction. If I didn't look at a video with a recipe for Hong Kong Minestrone that I made for Thanksgiving, I probably would go in the wrong direction. Once I knew the building blocks, I went with my gut and just followed instinct instead of using measuring cups and utensils for spices and water. Probably why I don't like baking as that requires precision and timing is everything.
Fried rice can be much easier to make, doing this at home is not feasible for the average household. There are a lot fo bad recipes out there and sometimes you do have to adjust them.
I remember seeing a fried rice taste test comparison video someone did, comparing different fried rice recipes, including Joshua’s and Roger’s, they actually said Uncle Roger’s was better because Joshua’s flavours were a bit overwhelming
To me the finger test is not a estimate, but more so a skill you learn by as uncle roger says is feeling. Also yes you have different finger sizes, but by that point doing it a few times you will know how much it needs; and also a lot of Filipinos do the 4 finger test that to me its better because if your new to doing this test it is easier (to some extents) to determine the water level needed. Also the reason that this method works is because many Asians have for decades worked in the rice fields, and the other way the river or stream flowed; especially when there isn’t any rain coming that would determined how much they’d have for harvest for their family n friends… or to make ready for sale of the care of the car
The thing with water measurement in cooking rice is so subjective. Yes the finger/knuckle thing can be used as a simple rule, so does the cups grainwater ratio thing. But another thing to take into account is the type of rice. Basmati, Thai fragrance, Japanese short grain, brown rice, etc all require different water volume to cook it perfectly. Example, if you use the same amount of water for a cup of Basmati to cook a cup of Thai fragrance, you'll probably be getting a mushy Thai rice. All in all, it's a 'do it and u'll get it" kind of thing :) When I cook my fried rice, I like to add the sauce (basically just sambal) just after the shallot-chilli-garlic part and kinda like immediately add in the rice. Then when all the rice have been covered with the sauce, I'll make a pool in the centre of the wok with the rice all around at the sides (like a donut) then put the eggs in the centre to cook. As when the eggs started to solidified, I'll push all the rice into the egg pool. Reason is so that the half solid eggs sticks better to the rice grains. Then you'll get eggs everytime you bite on the rice :)
Este humorista es increíble. Le sigo hace tiempo. Genial tu reacción a la receta. Gracias. En breve voy a enviarte una receta mía, a ver qué te parece. Es algo muy curioso ;)
when I worked in my first professional kitchen I had the head chef taste my food every time we had tried a different brand or anything like that, I would write the measurement down so that way once we had all the brands and i had all the measurements every time I made a dish it would taste almost identical to the last. And if we changed a brand or anything it was back to the measurements till I had the recipe down. And we did get a 3 diamond rating for the restaurant. I to this day 16yrs or so cooking still use measurements.
I totally agree on white pepper. I never use it. I put black pepper in my bechamel sauce. I don't like that stinky pepper. Even though that smell usually disappears while cooking. It's at it's worst when you sprinkle it on the food.
rice cookers are and can be used for more than cooking white rice. i m indian. so anything that needs gravy or mild saucy dish if i have only rice cooker that is making all of the dish. biriyani, pulao, and other rice dish as well. its not as versatile as gas stove but still its impressive enough to make variety of dishes.
In Myanmar method, we used two tin cup water for one tin cup rice in rice cooker. If we don't have a rice cooker, we used pot filled with water including rice when it cooked the rice boiled that's mean the rice is okey to eat.
White pepper smells pretty bad, I agree. I actually didn't like it until I started adding it to chicken. Somehow chicken and white pepper really work well together.
Chef James, so glad to hear you talking about the taste and aroma of white pepper. To me, it smells and tastes of "barnyard." I grew up in cow country and the smell of a cow barn >is< white pepper. :)
The thing is that for many Asian people fried rice is nostalgic, simple, cheap, and delicious. Josh's fried rice is more expensive and complicated which may work for a special occasion, but that isn't the fried rice that I ate as a child and it isn't what I make for my family. That's one thing that I don't like about some chefs here on TH-cam they don't make practical food that is simple and delicious. With a solid base of kitchen skills, cheap and accessible ingredients, and basic equipment can they make a good meal that is accessible? Right now it's expensive to feed a family or yourself for that matter and damn near anyone can make a $50 steak dinner taste good, but can they make a cheap meal in a normal kitchen taste good?
I have been watching your reviews about Uncle Roger for a few days. I am no chef, the simpler the better. My wife on the other hand is from Thailand and worked in Hong Kong as a Housekeeper/Caregiver. Where I live? Everyone is asking for certain things ( NOT Pad Thai). She is the happiest when she is cooking...
I did teach someone to use day-old rice and they too agree with me and said it makes a huge difference. My only issue is that when I do make day-old rice, it ends up clumping quite a bit and when I take it out, set to room temperature and toss it into pan (I don't have space for storing a wok), it still clumps together. So as a shortcut, what I've done is I make the rice about 2-3 hours prior, then I put it into the fridge so rice cools and hardens a little bit but not to point that it will clump. Then by time I toss it, it's almost a perfect texture and is similar to day-old rice. But yes, what you said about making more rice the day before is correct. Asian households eat rice almost every night so as a kid if I wanted fried rice, my dad would cook twice the amount we normally eat so he can refrigerate half for making the next day. One thing Roger didn't account for is "old" vs. "new" that you can buy at any Asian grocery store. I believe new rice absorbs more water than old. So knuckle test and measuring cup like said is an estimate and you do have to feel for the right level. On the rice cooker, there is no menu option that asks if the rice is old or new. You just have to know and I don't know if there's actually a time when rice is considered "old". The rice I currently have, for instance, tends to absorb less water (even with knuckle test or measuring cup). So I do eyeball water level and experiment a little. If it's too mushy, then I have to dry it out while I'm making fried rice just a bit. If it's too dry... I don't add add water like Jamie Oliver did but I place the soy sauce in the center a bit so that it recooks the rice a little more and hydrates it all the while stirring so it doesn't get to mushy. Has this happened with you before and am I going about it the right way? I did make very mushy basmati rice before and as I was learning... I did have to toss it out but I feel with rice making, it's all experience and practice, even with a rice cooker.
Maybe it's just personal preference but I don't really like using a rice cooker. I like dropping a tablespoon of butter into a pot to cover the rice and then adding the water and cooking that way. Turns out delicious every time.
I cooked rice for yeaars at work using the finger test and it was always perfect. I think it was more traditional but in general it definitely works! I used uncle rodgers method and still use it to this day. unless you have giant hands highly suggest it.
Chef James was being so polite when he was talking about white pepper 😂. No one in my house likes white pepper, to us it kinda smells and tastes the way a farm/manure smells. We really weren't expecting it either because we have always heard so much about how great white pepper is and then it ruined a dish we made with it. 😅Mom used it once and threw it out not long after because it was just all over the dish and we could barely stand to eat the food.
not gonna lie, I thought of the smoked duck fat as a bit unnecessary, but, if I were to make some, I would just take some charcoal and would put it under a torch or gas burner for it to start glowing red. Then just put it into some sort of small high heat proof container and put that into the fat and cover all of it with aluminum foil. No need for a smoke gun.
The finger thing works great for me, I just figured out where on my knuckle actually works for the amount I generally cook. Better than ever trying to measure water.
I really enjoy Chef James' level and reasoned commentary - I know that, cause Weissman's style & delivery drives up the ****in wall, and i still watch these reviews 😅
Regarding your comment at 12:22 about the amount of pepper: I've noticed that sometimes the amounts Mr. Weissman includes in the recipe don't always match the amount he uses in the video. I don't know if sometimes he's making double/half batches, or if there's another explanation, but this isn't the first time I've seen it. Even at 19:04 in this video, it looks to me like he's adding a lot more than just 3 cloves of finely chopped garlic.
I think having rice cooker for perfect cooked rice is fine, however, I prefer using a pot to cook my rice. Firstly, With a small pot (1 quart), it's easy to make rice for one person (about 5-6oz), but it is difficult to do on a family size rice cooker. Secondly, it's usually faster, about 20 minutes instead of about 35 minutes with rice cooker. Finally, you can choose to crisp the rice a bit, which adds a bit of texture or can be useful for some recipes. These are all things that a small pot does better than rice cooker
I like your channel You clearly have a lot of value to offer and I specifically like what you comment on and don't comment on in these videos The level of class you display and the fact that you're very unpretentious. Simub and like
Next week it will be completely different I promise! 😉 Become a Patreon: www.patreon.com/chefjamesmakinson
You should prepare egg fried rice to get his attention!
😮
O) Ointment of of you are l
The measurements are for those of us who do not make the dish all of the time. So we're very thankful to those chefs who provide measurements.
I don’t think I would ever go to Weissman for a recipe to actually cook something. He always goes way beyond what I might have in the kitchen. His videos seem more aspirational entertainment than practical advice.
Agreed. He (and Babish) are doing something I call entertainment cooking: really fun to watch but not something I'd ever actually try to replicate in my kitchen.
And that's the one thing they share with Jamie Oliver 😎
@@tuomasronnberg5244 i actually did his eggfried rice recipe sans the duck fat and it was poppin
Honestly if you are a bit experienced at cooking it's easy to swap out all the ridiculous extras in josh's recipes for normal ingredients and skip certain steps. The simplified recipe is always still good.
Ngl now you're making me think of Boris, that crazy slav is able to somehow be both at the same time.
He has a cookbook I got for my girlfriend that's full of very practical recipes. His but better series is really just about going over the top with everything
Roger and James instantly in shock as Joshua brings out the strawberry Jam. Priceless.
that is good. that is a good touch
Traumatized
Joshua got em both at first half, not gonna lie 😅
@@richardandhika8326 he got everyone
I love how Chef James's safety advice goes beyond the kitchen: "not a good idea to throw things out the window, you might forget it's in the grass next time you're mowing". So safety-conscious!
😂
I bet he speaks from experience. 😁
reminds me of that 1 scene in final destination movie
@@solokom that really did feel a bit oddly specific
Watching James react to Uncle Roger is almost perfect. We get Rogers jokes and knowledge, while James gives us extra knowledge and a calm demeanor. It works well! I'm learning and laughing at the same time.
Chef JM really adds value.
James, your "matter of fact" commentary is priceless. I thoroughly enjoy your content, and practical sharing of chef level cooking skills! Well played my friend!
Thank you very much!
@@ChefJamesMakinson James, i certainly understand you are in Spain for now, but I would love if you would do a video on sfogliatella! In my area of the US, it is little known, yet a divine pastry! I have commented on a few other popular Italian and general cooking channels, and alas, have yet to find joy!
I really like Joshua Weissman, I enjoy his contrast between "this is the absolute best recipe I could create so far and it requieres 2 million dollars in equipment and four weeks in preparation" and "ok, let's make the best meal we can, but let's keep it simple and cheap this time".
Couldn't agree more!
@@ChefJamesMakinson hehe 🤥🤥🤥 try dumplings in Nepali region 'momo'
I find allot of Joshua's recipes are rather insane, but if you just go by the basics of what he does it is quite manageable.
We look forward to what Chef James has to say about Joshua Weissman’s fried rice. It seems as though he has impressed Uncle Roger with his skills. May God bless this channel moving forward.
Thank you!!
Cooking is an art, baking is a science.
So true!
Spot on, think Joshua’s rice is allot more complex and probably something 90% of people wouldn’t do at home…. Uncle rogers is a great looking quick fried rice for everyday… 100% with you if your using the duck fat I would have added some sort of protein… as usual amazing video mate, always look forward to your videos… hope your doing good bud
Thank you Mark! This was a bit complicated! Haha
All the dishes in his "but better" series are like that. His "but cheaper" series are the opposite.
I love how, although you can tell by your reactions to Rogers off color and sometimes very adult jokes….and probably my name 😂, you seem to be a very wholesome person but, aside from a slight head shake, you don’t comment negatively about it. It’s refreshing to see someone that can watch something that doesn’t line up with their personality perfectly without being offended. Bravo, sir, bravo. 👊🏼
thank you!
Oh...you didn't watch the Kay's cooking video?? Chef James skulked at her too along with every other human that saw her video!! Her rice should not be fed to anything living or dead!! Go watch uncle Roger or Chef James Kay's cooking video!!
@@hellionstao4573 no no no, Kay deserves that for trying to poison people who are replicating the recipe
I just discovered you last night and have been binge watching your reactions. Now I want to start into your instructive videos. I really like your calm and dignified demeanor.
Awesome! Thank you!
Yes!! I agree watching James is addicting- he is calm, funny and offers so much good advice as we get along watching these videos! I have subscribed and want to get into the instructive videos as well!
I originally found Uncle Roger and loved his videos. Then I found you and love all your input. You give such great tips and advice with perfect explanations! And I love how when you aren't sure you tells fans to please let you know their experiences. It's so educational and professional!
Totally agree with you on the meat bit, adding meat makes it so good. The texture of the rice between the meat is just heavenly.
He did pretty good overall. 😉
fried rice with pork is my favorite
I’d like to add to anyone who has second thoughts on rice cookers. Rice cookers can also be used as crockpots, modern rice cookers has many different settings for hassle free cooking, from soups to stews to rice based dishes. So dont think of it as an equipment solely for cooking rice.
I use one from Aroma, to make rice, soup, steam, is really nice since I use a cheap electric stove resistive and that is a waste of energy, the multicooker do the same job using less power since all the heat is insulated OwOb and since is auto I just drop all the ingredients and go to watch videos until is ready, is very nice to have it.
Joshua is one hell of a cook. I've used a few of his recipes, they are all quite good.
He *is* a good cook, but, his recipes have *too* many ingredients!
i believe his bread recipes are the only ones that i did and they came out as bread and not as a disaster
@@danusdragonfly6640 you don't have to do everything from scratch as he does.
@@Kidoss11 I enjoy cooking from scratch, I just don't enjoy the excessive dishes to wash as Uncle Roger pointed out (I don't have a house cleaner) and so many ingredients as shown in this video his recipes are sooo long! I am sure they are delicious. I am sure they are worth the effort for many people.
@@danusdragonfly6640 Bro Just Measure the amount with a spoon or whatever he says and put it on a Tissue or a piece of paper nothing to clean just use whatever you like throw paper it in dustbin
Great reaction as always, Chef J! Looking forward for the next video.
Thank you very much!
New video Sunday!. I'm learning Asian stir fry sauces today for dinner. Hopefully the start of a good thing. Thanks for all the tips Chef, I'm learning away. My Japanese grandma only used finger to measure rice/water. Wish i had more time with her.
I know how you feel, I lost my grandmother as well years ago, she used to bake all the time.
Thx for the vid! We Indonesians have many kinds of nasi goreng. I like it with crushed candlenuts, shallots, red chillies, salt, and a block of meat maggi. I also like it with crushed corriander. Sometimes i make it Hongkong style with oyster sauce, Worcester sauce, and salty soya sauce. All without sweet soya sauce.
We also have Tomato Ketchup Fried rice in Makassar, South Sulawesi.
Chef James, you have a great voice for ASMR. Joshua goes an extra mile to make his dishes look appetizing but whether or not the look matches the taste is still a mystery because majority of the time it's just him and his cameraman tasting the food,lol.
When he served that fried rice, my immediate reaction was that it looks a little wet and you said the same thing,lol. He is good at making the dishes as authentically as possible and I am sure his fried rice tastes better than Jamie's. I like watching Joshua but I can do without his over the top act, I believe he has to maintain an internet persona. I would love to see you attempt more Asian cooking for us Asian fans. This was an amazing reaction as always!
Thank you very much!
One basic spice in my childhood home was white pepper. My grandmother and mother both used it a lot in different dishes. That's where I have learned to use it too and it belongs especially into salmon soup. That just doesn't taste right without it imo. And did you know that if you have stomach problems, vomiting and diarrhea, just eat about 10 peppercorns of white pepper and you'll be ok in no time.
Another great reaction Chef! There's a video of Joshua and Uncle Roger cooking together when they finally met which would be a great one to ract to. Keep up the great content!
I will have a look!
Speaking of pastry, have you seen Reynold Poernomo's work? He's essentially Australia's dessert king that became very well known after competing on MasterChef twice. All of his desserts on the show as well as his Pressure Test from season 8 would be cool to look at if you haven't already
I have I would would like to see more!
pfp WWww
I used to have a dedicated fuzzy-logic rice cooker. it definitely made making good rice a breeze. That said, in more recent years I’ve been using an instant pot. In my experience, the rice mode on these works just as well as a dedicated cooker.
Just discovered your channel, Chef James. Love your calm demeanor and expertise.
Thank you!
I agree!! I have recently found Chef James as well, and thoroughly enjoy this channel.
Sometimes basic/simple fried rice can be complex/hard, but Also if you know the right way to cook it; then it’s for the most part is as good as the more ingredient one. Ingredients, skills, and quality everything is what is key.
Well done Chef! I enjoyed your review and comments. Keep up the great work! Looking forward to your next video. Have a great week!
Thank you Jeff!
I've just discovered your videos and am enjoying these very much. You have an unusually calm, gentle demeanor for a chef -- very attractive. 🙂
Thank you!
I have a "$25 rice cooker" and it's been life changing. I work full time and have two small kids and I just don't have time to be watching rice on the stove. It's so easy, I make rice significantly more often than I used to.
I'm a big fan of a traditional bamboo steamer, takes about 15 minutes to make days and days worth of rice.
Instapot all the way for perfect rice
5:50 kinda sounds like the melody of the 'song' we use over here to teach kids there ABCs 😂
James, you're amazing 🤩 and this challenge thing is so funny 😂. Thanks for this!
Thank you!
When I chop the green onions, I would separate them and put the white part in early or in the middle of cooking and use the green parts as the garnish at the end for serving.
Uncle Roger's egg fried rice might be basic but it was not bland. Simple is not bad. I made his recipe and it was delicious.
There's quite a lot of simple dishes that are amazing, sometimes over complicating make dishes just worse
Now James, your challenge is to make egg fried rice with no more than 25% extra ingredients and effort above basic, but with at least 75% of the impact of Joshua's.
I am sure that someone with your experience wouldn't find it too difficult to do. Just adding the duck you mentioned would get you half way to your target for me.
I have to say that I always enjoy Uncle Rogers reviews, but adding you to the mix makes them even better. I can only imagine how good you reviewing Uncle Roger reviewing your cooking would be.
I need to get a wok! :)
I remember when i first learn in kitchen, my senior cook just throw a bunch of stuff and taste it and told me to remember it and he told me remember the taste not the exact measure of ingredients because we might cook in different size LMAO 😂
Always love your reaction video, keep it going man
Thank you! I will!
My rice cooker is just a pan. With jasmine rice add a cup (or two, whatever), rinse it a couple of times, empty out the water then add back the same volume of water as rice. Bring to the boil then put on the lowest heat for 14 minutes. Perfect rice every time with just a pan to wash and a cup to dry. The amazing thing I can use the pan for other things too and it takes up next to no space. Modern technology is amazing.
I've lived in south east Asia for many years and locals insist rice can only be cooked in a rice cooker simply because they've never seen it done any other way. It works using mess tins on a camp stove up to pans larger than any domestic rice cooker.
11:49 - usually I do 2 steps. I like the taste of the early green onion on the eggs and rice. But it's a good thing to place a little in and even if it wits it just looks like kale leafs (I'm used to the brazillian ones, here we cut them in strips and cook it with garlic, it gets very dark and if you cut it small afteward you wouldn't tell the difference between the overcooked green onion to it.) But then you also before taking the dish out add the rest of it.
I'd recommend somewhat 1/4 to 1/3 can go when the egg is still runny and the rest at the end.
I have found that for me personally the finger test does not work when I cook jasmine rice unless I want sticky water to emit from the steam valve on the top of my rice cooker. Works well with my basmati and the calrose he's using in the video though.
Must try this recipe out. I love the extra heaviness in flavour
To be honest, fried rice have many different styles. The one Chef Wang made is one of the type, there can be the dark fried rice, which can use soy sauce and dark soya, bean paste etc. Chef Joshua made the dark type and looks yummy too. Personally I use pork lard to cook many dishes(unless I'm cooking for my Muslim friends) , especially with fried rice, it really gives different flavor. Looking forward to more of your informative videos 👍❤️
I've watched a few of Josh's videos. His food usually looks very good, but it's so complicated. I only watch it for pure entertainment. No way would I try to recreate any of it.
There are different types of fried rice in Asia. In Indonesia, Singapore and Malaysia, there are versions of fried rice or nasi goreng that looks like this (minus the fancy duck fat etc) where we add the ‘sambal’ or chilli paste for a nice kick as we tend to like our fried rice spicy. A version that my Mum does at home is Nasi Goreng Kampong which is comfort food for us. Just sharing some 😊. It’s a matter of preference and every household would have their own version that gets passed down ❤.
I really like your commentary, especially the sentiment about rice cooker. Yes, it is arguably an essential kitchen equipment in Asian household but it doesn't mean you cannot cook proper rice without it (although it will be alot harder with feeling and controling the heat depending on the stove). It is easy and convenient to cook with a rice cooker especially for a big household but if one learns how to cook rice properly with a pot, one can have rice in any situation and don't have to rely on the rice cooker.
The sieve will only need a quick wash, and if you aren't using the finger test, you can drain the rice a lot faster to get a more accurate amount of water to use.
Joshua has 3 segments of cooking: 1. But Better 2. But Cheaper 3. But Faster... he tries to nail all of the three segments which makes him unique 😮😮😮
Another great video James. I love cooking with duck fat when possible. It adds so much flavour.
Thank you!
Rise is one of the only things where I use cups as a measurement. 1cup rise + 1 cup + some leftover water from washing the rice -> perfect basmati :D
We need to see James' lux era. Designer chef coat, Rolex watch, signature pot set, gold chain!🤣😂🍲
😂
Toasting the white peppercorns is a must for me. It completely transforms the aroma.
Basics done well are better than fancy done wrong.
Sometimes, adding more flavours is just making them compete in a mush, it can be better to have fewer, but let them fully express themselves.
Love the reactions here as all honesty and pretty good.
Thank you!
LoL this is one of the best videos of uncle Roger. Fantástica review James!
Thank you!
1:02 Can't wait to see chef James take the Uncle Roger fried rice challenge 😆, With orange polo shirt and saying "fuiyoooh!"
Great video as always
I hope one day Uncle Roger notices the cannel and start challenging you
It would be a lot of fun 😀
It would be! :)
rice cooker for asian is like microwave for other household, you can do many things with it. Bake cake, i believe there is also a recipe for ricecooker bread, takikomi gohan is a very recommended dish if you are students that have no kitchen and live in a rented bedroom (kos-kosan), cooking indomie (not the best way but the it works so i wont complain way).
I hope we could make Uncle Roger review Chef James' cooking. It's about time Chef James get his own Uncle Title
spring onions... white part add midway.. green part use some just before gas off and some as garnish
I like white pepper to add to white dishes (e.g cream), but freshly cracked only tip of the knife or not more than a teaspoon.
4:43 not all rice cookers. If you wash rice in the non-stick of certain models you will scratch the F- out of the non-stick. I did this to a 2010ish model of a nice pressurized Cuckoo , Korea's flagship answer to a Zoburishu.
Wash the rice in stainless and add to the rice cooker.
By the way, I replaced the inner pot of my Cuckoo and that little soldier still makes perfect rice every time. Not only that but it makes perfect mixed whole grain rice or glutinous rice deoending on the setting.
Yes you do have to be careful with them. I need to get one!
totally unrelated, but Chef James does have a terrific smile 😁
Thank you!
I use tiny amount of freshly ground white pepper for cream brocoli soup and for steamed baby carrots. It adds tiny bit of aroma without the spiciness of black pepper (i know black pepper is not considered spicy but I feel it as spicy myselfs I only use it when it has enough volume and time to absolutely dilute in the food)
one day some random dude will react to this video titled " reacting to chef james makinson reacting to uncle roger's video reacting to joshua weissman's fride rice"
I agree, adding duck is an excellent suggestion. Made me hungry.🤣
Steel Rolexes are tool watches. They aren't jewellery, they were made to be used. They've become outlandishly expensive and are regarded as investments today, but that doesn't change the fact that they're generally designed as functional tool watches.
Te conocí por el tío Roger hahaha muy buenos tus videos y reacciones, ya los vi todos como serie de Netflix!
Saludos Cheff
haha Gracias! :)
Just found your channel today, now i can't stop watching 😭
The thing that I find about Joshua is that while I don't really doubt his skill, the complexity, rapid fire listing of ingredients and equipment used make me think that it is more about the spectacle than it is about teaching. Sure you can simplify. But if I don't already know how to make the thing than I probably also don't know what is safe to leave out or substitute and what corners can be cut.
Great point!
I agree with what you said about recipes. I look at recipes as reference material and something to go off of. If I see a recipe listing too many ingredients and just very short instructions, I know I'm likely not to execute as it's way too many things to clean (yeah I'm like Uncle Roger) and sometimes, you can't get those ingredients. That said, recipes can help you know if you're going in the right direction. If I didn't look at a video with a recipe for Hong Kong Minestrone that I made for Thanksgiving, I probably would go in the wrong direction. Once I knew the building blocks, I went with my gut and just followed instinct instead of using measuring cups and utensils for spices and water. Probably why I don't like baking as that requires precision and timing is everything.
Fried rice can be much easier to make, doing this at home is not feasible for the average household. There are a lot fo bad recipes out there and sometimes you do have to adjust them.
I remember seeing a fried rice taste test comparison video someone did, comparing different fried rice recipes, including Joshua’s and Roger’s, they actually said Uncle Roger’s was better because Joshua’s flavours were a bit overwhelming
wow James so many subs..congrats...How are you...stay happy and blessed always..keep growing and shining..take care.....❤❤
Thank you very much!
To me the finger test is not a estimate, but more so a skill you learn by as uncle roger says is feeling. Also yes you have different finger sizes, but by that point doing it a few times you will know how much it needs; and also a lot of Filipinos do the 4 finger test that to me its better because if your new to doing this test it is easier (to some extents) to determine the water level needed. Also the reason that this method works is because many Asians have for decades worked in the rice fields, and the other way the river or stream flowed; especially when there isn’t any rain coming that would determined how much they’d have for harvest for their family n friends… or to make ready for sale of the care of the car
Wow I just noticed a typo, but hopefully you understand the history I’m referring to.
@@u140550 No worries about the typo, but how does the 4 finger test work?
The thing with water measurement in cooking rice is so subjective. Yes the finger/knuckle thing can be used as a simple rule, so does the cups grainwater ratio thing. But another thing to take into account is the type of rice. Basmati, Thai fragrance, Japanese short grain, brown rice, etc all require different water volume to cook it perfectly. Example, if you use the same amount of water for a cup of Basmati to cook a cup of Thai fragrance, you'll probably be getting a mushy Thai rice. All in all, it's a 'do it and u'll get it" kind of thing :)
When I cook my fried rice, I like to add the sauce (basically just sambal) just after the shallot-chilli-garlic part and kinda like immediately add in the rice. Then when all the rice have been covered with the sauce, I'll make a pool in the centre of the wok with the rice all around at the sides (like a donut) then put the eggs in the centre to cook. As when the eggs started to solidified, I'll push all the rice into the egg pool. Reason is so that the half solid eggs sticks better to the rice grains. Then you'll get eggs everytime you bite on the rice :)
Este humorista es increíble. Le sigo hace tiempo.
Genial tu reacción a la receta. Gracias.
En breve voy a enviarte una receta mía, a ver qué te parece. Es algo muy curioso ;)
when I worked in my first professional kitchen I had the head chef taste my food every time we had tried a different brand or anything like that, I would write the measurement down so that way once we had all the brands and i had all the measurements every time I made a dish it would taste almost identical to the last. And if we changed a brand or anything it was back to the measurements till I had the recipe down. And we did get a 3 diamond rating for the restaurant. I to this day 16yrs or so cooking still use measurements.
I totally agree on white pepper. I never use it. I put black pepper in my bechamel sauce. I don't like that stinky pepper. Even though that smell usually disappears while cooking. It's at it's worst when you sprinkle it on the food.
rice cookers are and can be used for more than cooking white rice. i m indian. so anything that needs gravy or mild saucy dish if i have only rice cooker that is making all of the dish. biriyani, pulao, and other rice dish as well. its not as versatile as gas stove but still its impressive enough to make variety of dishes.
In Myanmar method, we used two tin cup water for one tin cup rice in rice cooker. If we don't have a rice cooker, we used pot filled with water including rice when it cooked the rice boiled that's mean the rice is okey to eat.
I came across this channel tonite and it’s so wholesome, easy subcfor u
Your voice is so so soothing omg
Thank you!
joshua really went all out for uncle roger xD just for the video, love it haha
White pepper smells pretty bad, I agree. I actually didn't like it until I started adding it to chicken. Somehow chicken and white pepper really work well together.
Chef James, so glad to hear you talking about the taste and aroma of white pepper. To me, it smells and tastes of "barnyard." I grew up in cow country and the smell of a cow barn >is< white pepper. :)
🤣
love ur channel chef, can u make more cooking videos !
Thank you!
The thing is that for many Asian people fried rice is nostalgic, simple, cheap, and delicious. Josh's fried rice is more expensive and complicated which may work for a special occasion, but that isn't the fried rice that I ate as a child and it isn't what I make for my family. That's one thing that I don't like about some chefs here on TH-cam they don't make practical food that is simple and delicious. With a solid base of kitchen skills, cheap and accessible ingredients, and basic equipment can they make a good meal that is accessible? Right now it's expensive to feed a family or yourself for that matter and damn near anyone can make a $50 steak dinner taste good, but can they make a cheap meal in a normal kitchen taste good?
I have been watching your reviews about Uncle Roger for a few days. I am no chef, the simpler the better.
My wife on the other hand is from Thailand and worked in Hong Kong as a Housekeeper/Caregiver.
Where I live? Everyone is asking for certain things ( NOT Pad Thai). She is the happiest when she is cooking...
I did teach someone to use day-old rice and they too agree with me and said it makes a huge difference. My only issue is that when I do make day-old rice, it ends up clumping quite a bit and when I take it out, set to room temperature and toss it into pan (I don't have space for storing a wok), it still clumps together. So as a shortcut, what I've done is I make the rice about 2-3 hours prior, then I put it into the fridge so rice cools and hardens a little bit but not to point that it will clump. Then by time I toss it, it's almost a perfect texture and is similar to day-old rice. But yes, what you said about making more rice the day before is correct. Asian households eat rice almost every night so as a kid if I wanted fried rice, my dad would cook twice the amount we normally eat so he can refrigerate half for making the next day.
One thing Roger didn't account for is "old" vs. "new" that you can buy at any Asian grocery store. I believe new rice absorbs more water than old. So knuckle test and measuring cup like said is an estimate and you do have to feel for the right level. On the rice cooker, there is no menu option that asks if the rice is old or new. You just have to know and I don't know if there's actually a time when rice is considered "old". The rice I currently have, for instance, tends to absorb less water (even with knuckle test or measuring cup). So I do eyeball water level and experiment a little. If it's too mushy, then I have to dry it out while I'm making fried rice just a bit. If it's too dry... I don't add add water like Jamie Oliver did but I place the soy sauce in the center a bit so that it recooks the rice a little more and hydrates it all the while stirring so it doesn't get to mushy. Has this happened with you before and am I going about it the right way? I did make very mushy basmati rice before and as I was learning... I did have to toss it out but I feel with rice making, it's all experience and practice, even with a rice cooker.
It can get mushy if you add to much liquid. Joshua did a good job!
Maybe it's just personal preference but I don't really like using a rice cooker. I like dropping a tablespoon of butter into a pot to cover the rice and then adding the water and cooking that way. Turns out delicious every time.
I cooked rice for yeaars at work using the finger test and it was always perfect. I think it was more traditional but in general it definitely works! I used uncle rodgers method and still use it to this day. unless you have giant hands highly suggest it.
Chef James was being so polite when he was talking about white pepper 😂. No one in my house likes white pepper, to us it kinda smells and tastes the way a farm/manure smells. We really weren't expecting it either because we have always heard so much about how great white pepper is and then it ruined a dish we made with it. 😅Mom used it once and threw it out not long after because it was just all over the dish and we could barely stand to eat the food.
not gonna lie, I thought of the smoked duck fat as a bit unnecessary, but, if I were to make some, I would just take some charcoal and would put it under a torch or gas burner for it to start glowing red. Then just put it into some sort of small high heat proof container and put that into the fat and cover all of it with aluminum foil. No need for a smoke gun.
Entertaining as always!
thank you!
The finger thing works great for me, I just figured out where on my knuckle actually works for the amount I generally cook. Better than ever trying to measure water.
Its like uncle Roger's fried rice is the original one and Joshua's is the advanced, improvised one
I really enjoy Chef James' level and reasoned commentary - I know that, cause Weissman's style & delivery drives up the ****in wall, and i still watch these reviews 😅
Thank you!
On the topic of peppers: id describe it as black pepper going for the tongue, while white pepper goes for the nose
Regarding your comment at 12:22 about the amount of pepper: I've noticed that sometimes the amounts Mr. Weissman includes in the recipe don't always match the amount he uses in the video. I don't know if sometimes he's making double/half batches, or if there's another explanation, but this isn't the first time I've seen it. Even at 19:04 in this video, it looks to me like he's adding a lot more than just 3 cloves of finely chopped garlic.
he may have adjusted the recipe after he made it too
I think having rice cooker for perfect cooked rice is fine, however, I prefer using a pot to cook my rice.
Firstly, With a small pot (1 quart), it's easy to make rice for one person (about 5-6oz), but it is difficult to do on a family size rice cooker.
Secondly, it's usually faster, about 20 minutes instead of about 35 minutes with rice cooker.
Finally, you can choose to crisp the rice a bit, which adds a bit of texture or can be useful for some recipes.
These are all things that a small pot does better than rice cooker
I like your channel You clearly have a lot of value to offer and I specifically like what you comment on and don't comment on in these videos The level of class you display and the fact that you're very unpretentious. Simub and like
Thank you very much!