Uncle Roger is actually IMPRESSED?!
Today, we’re reacting to Chef Wang Gang’s insane egg fried rice technique, a method so good that even Uncle Roger and Adam Liaw approve.
Featuring special guest @adamliaw @chefwang
Be sure to see our first review of Chef Wang https://youtu.be/rXOj-Bgirbc
#prochefreacts #friedrice
My Cooking Course: https://chefjamesmakinson.com/cooking-course/
My Spanish Egg fried Rice: https://youtu.be/es5r24ic8kE
@mrnigelng video: https://youtu.be/tCzhkMmZvek
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29 Comments
How do you think Chef Wang Gang did? Be sure to see our first review of Chef Wang https://youtu.be/rXOj-Bgirbc
11:27 Ah, the days of prank-calling people on the phone.
👻
Greetings from Washington. I didn't know you used to live there
Will never order prawns again ☠️
Fried rice looked fantastic!!
In one of his videos, he did admit that peas and carrots are acceptable for Yangzhou style Fried Rice, and only the Yangzhou style.😂
Bro did you noticed that chef Wongon mention Jami Oliver while puting spring onion for the third time
Whoa. I never knew all of this about colanders. If I made a ton of scrambled eggs, and I have a dishwasher available, it sounds really nice
8:55 in some cases people throw the yolk away! Bartenders are notorious for doing this.
After watching hundreds, if not millions, of Yanzhou fried rice videos
1. There is really no "official" way of making Yangzhou Fried rice. However, there is technique, and there is better technique. This video is really not about what ingredients to use but techniques.
2. The first technique he use is his knife work. Chef Wang cut all of his ingredients into two sizes. Either so small like baby food size, or strips of same length. This is very important.
3. Sea cucumber is expensive in China because it's considered delicacy. Most of the sea cucumber sold in China are dried. And there are process, some very complicated ones, to make it back to once it was.
4. There is nothing special about those ham. It's readily available ones on the shelves.
5. Adding same spice twice or more is a common practice in Chinese restaurant kitchen. Because you want to smell it, see it and eat it.
6. I've seen two chefs on YouTube who test oil temperature by touching oil.
9:16 an easy alternative is to run you immersion blender through the eggs for a few seconds. Smoothes out the texture and makes them slightly fluffy too.
I think for a lot of us, we watch these videos to learn so explaining is right way to teach us.
I have a question.. been in my sushi department/restaurant for about 6 months now. Located in a grocery store. Crazy I feel. Yes I know we have great feedback. Yet is it normal to have 4 hours of pure service? No break from lunch to dinner service? You are about to finish last order then 10 more come!! Idk. Learning food services in a different aspect. Is it ok to get annoyed an angry an defeated? Lol. 10hour day needs to be done!!!? Sorry testing new work potential.. just not sure I’m cut out for it.
How effing meta can you get. If I want to see Uncle Roger's review of a recipe, I'll do it on Uncle Roger's channel. You're just free riding on other creators. I'll be telling YT to not recommend this channel.
Mango chutney tastes like sweet pickle relish, and pickle relish is cheaper
I've never had peas in fried rice made by any real chinese person. super thin carrot strips? maybe, but not little cubes.
Saw a video of @CHEFSCHWARZ coocking with sea cucumber, it's very expensive 1 kilo/2.20lb aprox $7460 Mxn, $430 dls, $360 Euro
That's God level Egg fried rice, Great review, Thanks James!
Fr? Jamie put Mango Chutney in Holy BIRYANI!!!?
I think you should collab with "Uncle Roger".
7:03 Yangzhou fried rice must have peas as ingredients, probably that’s why Uncle Roger not complaining.
Dad is a legend for the cable thing😂
Hi chef!
Cooking is relaxing when it's not at work 🙂
i appreciate the overview of this video. Understanding the techniques used, and why they are used is very helpful. The breakdown at the end made perfect sense of the whats and whys for particular cooking videos. Good banter too 🙂 10/10
You have affordable Geoduck on the east coast? It's very expensive here on the west. Actually, you're not from the US are you? Sneaky two guesses for me and likely multiple comments for you.
It's a funny thing about U.K. supermarkets, if I buy "zero" wine or beer, with less than 0.0% alcohol content, I will be stopped at the self-checkout for age verification, however, if I buy soy sauce with 2-3% alcohol content, no age verification. If you think that's because nobody would drink enough soy sauce to get drunk, I would remind you of a famous horror author, who, I believe, said he would drink cough syrup for the drug content.
I love his chopping method! And how thin he cut the ham! And incidentally, we had a horrible blizzard over the weekend and were snowed in the whole time, so I made Chef Wang Gang's version of egg fried rice where I separated the egg whites from yolks and cooked them separately! It was amazing!
6:00 can't fight back, too busy dying laughing 😀
Never throw away your eggwhites: an ounce of eggwhite is a beautiful addition to so many shaken drinks.