Mandy always has really interesting techniques. She's very focused on the results and is willing to do some more unconventional things to get there. Love her recipes.
Y’know, when Mandy’s first Food52 video was posted, I really wasn’t sure what to make of her. In the time since then as she’s gotten more comfortable in front of the camera I’ve come to really enjoy her videos and recipes (and I got her cookbook as well). Gotta try this one!
What do you think of her cookbook? I sometimes find books published by celebrity chefs to either be overrated, or too technical, or requiring inaccessible ingredients, so while I am tempted to get her book I have restrained myself to get feedback first.
@@counsellor_718 There's a preview available on her website-Lady and Pups. You can check that out or even just look at the recipes she has on there. I've made a few of her recipes and I enjoyed them :)
Something about Mandy Lee's videos and recipes is just so fascinating to me. I rarely write comments but I really want to see more of Mandy on this channel. Like others have said, she's very focused on the result yet she doesn't make it difficult to get the desired result. The instructions, measurements, just about everything is so clear and the techniques she uses feels so unique. I've seen a lot of RUclips recipes go 'Use a wok to get that wok hei, but if you don't have a wok it's fine to use a pan too, don't worry about it.', but here's Mandy going 'Use a blowtorch.' I love it, please get more Mandy on the channel
I just love all her recipe posted. Never failed my expectation, how could any one combine anchovi with pepperpaste. For Korean , this kochujang with egg fry is the soul food even for my daughter eats nearly everyday! Thanks you very much.
You get shells in your eggs because you crack them on the sharp side of the bowl. Crack them on the counter or any flat surface, the nature of the cracks will be different and there will be no splinters falling into your egg mixture. I hope this helps.
always love the RUclips chefs that are like "and we add 2 tablespoons of oil" and then immediately add a half cup of oil. I love J. Kengi Lopez-Alt videos, but his written recipes are always, always under spiced and what he shows on camera has more spices than what he writes down. It's an America's Test Kitchen tradition, where Kenji worked, to "dumb down" the spices for a midwestern white palate.
This looks delicious! But using the blow torch in a nonstick pan seems dangerous. The nonstick coating isn't supposed to get that hot (unless it's nonstick ceramic instead of Teflon).
Hi Anthony! Thanks so much for your question. We've checked with Mandy and the kimchi is optional. The recipe and ingredients list has been updated to reflect this and you can check that out here: f52.co/3Aa565G.
Thank you for the recipe! Definitely going to try the blowtorch technique. I have an old-style electric coil stovetop/range, so this will definitely improve my fried rice game. Also, in the past I guess I never used enough oil in my fried rice. The flat pan makes it easier to judge how much is going in. I always use gochugaru, though...are you using a gochhugaru powder, or a hot chili powder?
(looking around nervously)..Do you think Velveeta would be a good sub for Laughing Cow? Not huge LC fan, and feel strongly that Velveeta is perfect in a limited number of recipes (broiled on top of english muffins and in a frozen broccoli/Ritz cracker/too much butter casserole) Oh, and with Rotel 🙂
i'm guessing havarti, a good full fat munster with something else sharp like a swiss cheese could work well too. maybe also a little cream cheese too with some sharp cheddar inside a nice duvet.
Love both parts of the recipe but I am thinking about using mascapone cheese instead of the Laughing Cow (yuck). If I may suggest... if you lose the video on something as important as the cheese placement and folding maybe it is time to redo that part of the video? Also, turn the zoom off of the overhead camera. Again, love this recipe and thank you for sharing it with us.
She’s using a torch flame which can reach 2000+ degrees F, on a (scratched) non stick pan which should not be exposed to temperatures over 500 degrees F……. The dish looks delicious, but I’d suggest no one use a non-stick or avoid the torch.
When did MASSIVE bites and talking with one's mouth full become ok in the US? When in Korea, everyone accepts overstuffing. In China, burping and slurping are compliments. Sorry, folks, but long-established table manners still exist here so, when in Poughkeepsie...
Are you kidding me? This video was awful. I was totally into it until it came to the most important part…there stopped being an overhead camera shot of the folding of the omelet. I didn’t see how she did that. And what the hell do you do with the cornstarch and whole milk. I’m assuming it’s added to the beaten egg but she neglected to mention that.
Check out the FULL RECIPE here: f52.co/3Aa565G
"No glory in pain" wasn't a sentiment I was expecting from a food52 video today but I'm here for it
"There's no shame. There's no glory in pain".
Please, I need Mandy saying this on repeat every time I cook.
How about a potholder or even an apron with that on it?
Mandy always has really interesting techniques. She's very focused on the results and is willing to do some more unconventional things to get there. Love her recipes.
Mandy is great. Her cookbook is amazing as well.
Agree! Fabulous book!
Y’know, when Mandy’s first Food52 video was posted, I really wasn’t sure what to make of her. In the time since then as she’s gotten more comfortable in front of the camera I’ve come to really enjoy her videos and recipes (and I got her cookbook as well). Gotta try this one!
What do you think of her cookbook? I sometimes find books published by celebrity chefs to either be overrated, or too technical, or requiring inaccessible ingredients, so while I am tempted to get her book I have restrained myself to get feedback first.
@@counsellor_718 There's a preview available on her website-Lady and Pups. You can check that out or even just look at the recipes she has on there. I've made a few of her recipes and I enjoyed them :)
Something about Mandy Lee's videos and recipes is just so fascinating to me. I rarely write comments but I really want to see more of Mandy on this channel.
Like others have said, she's very focused on the result yet she doesn't make it difficult to get the desired result. The instructions, measurements, just about everything is so clear and the techniques she uses feels so unique. I've seen a lot of RUclips recipes go 'Use a wok to get that wok hei, but if you don't have a wok it's fine to use a pan too, don't worry about it.', but here's Mandy going 'Use a blowtorch.' I love it, please get more Mandy on the channel
I watch all of Mandy's recipes more than once for every technique, every ingredient, every little nugget of advice. Seriously, Mandy is "the sh!+"
I really recommend her recipes. Everything is delicious.
I'm obsessed with her vibe and aesthetic!
I just love all her recipe posted. Never failed my expectation, how could any one combine anchovi with pepperpaste. For Korean , this kochujang with egg fry is the soul food even for my daughter eats nearly everyday!
Thanks you very much.
This could be the best, funniest, most lovely food video ever. Those gloves!!! Go Mandy.
Mandy videos never let me down
I am here for the Mandy chaos, the only chaos that matters. Another great recipe, thank you Mandy!
Always enjoy Mandy's videos!
You get shells in your eggs because you crack them on the sharp side of the bowl. Crack them on the counter or any flat surface, the nature of the cracks will be different and there will be no splinters falling into your egg mixture. I hope this helps.
Amazing recipe! Mandy, quick tip if you're getting shell in your eggs often, try cracking them on a flat surface instead of the edge of the bowl :)
really recommend her recipes. Everything is delicious.
Mandy never fails so surprise me! Truly such creative and inspiring recipes. Big Fan Mandy!
I love this woman/Chef!
Love listening and watching Mandy! More please!
always love the RUclips chefs that are like "and we add 2 tablespoons of oil" and then immediately add a half cup of oil.
I love J. Kengi Lopez-Alt videos, but his written recipes are always, always under spiced and what he shows on camera has more spices than what he writes down. It's an America's Test Kitchen tradition, where Kenji worked, to "dumb down" the spices for a midwestern white palate.
Absolutely loved it! Very inspiring! Definitely worth a bogey dance. Thanks for sharing! By the way…it’s Duvee (silent T!) Hibb
This looks delicious! But using the blow torch in a nonstick pan seems dangerous. The nonstick coating isn't supposed to get that hot (unless it's nonstick ceramic instead of Teflon).
Look very delicious 🤤😋
Brilliant, as usual.
I'm really glad you decided to put those gloves on. I totally enjoy watching your videos. Great job.
I loved every second of this. And I’m getting a blowtorch so I can make this properly!
Looks amazing ! Should there be kimchi in the rice? The description mentioned caramélisés kimchi.
i was wondering this as well
Hi Anthony! Thanks so much for your question. We've checked with Mandy and the kimchi is optional. The recipe and ingredients list has been updated to reflect this and you can check that out here: f52.co/3Aa565G.
@@food52 Thank you! All of you and Mandy are awesome!
Thank you for the recipe! Definitely going to try the blowtorch technique. I have an old-style electric coil stovetop/range, so this will definitely improve my fried rice game.
Also, in the past I guess I never used enough oil in my fried rice. The flat pan makes it easier to judge how much is going in. I always use gochugaru, though...are you using a gochhugaru powder, or a hot chili powder?
Favorite chef on 52
I've never successfully made omurice, but I will successfully make this rice (& attempt omelette duvet)!
What an interesting recipe.
Did you film this on a Friday 13th? ^.^ Sorry about your spatula =/ and it was still a great video!
Great recipe 😋
Looks spectacular!
Mandy Lee! ♥️great stuff
Hmm...I'm intrigued with this.
Quirky... love it!
Dang the B cam and the spatula! Talk about Murphy's Law 😂
That looks so tasty Mandy !!!
This looks delicious 😋
Thanks for watching Roby!
Would brie work for the cheese?
The potato starch trick is interesting. Is this also known as “velveting”?
velveting is an egg white technique
(looking around nervously)..Do you think Velveeta would be a good sub for Laughing Cow? Not huge LC fan, and feel strongly that Velveeta is perfect in a limited number of recipes (broiled on top of english muffins and in a frozen broccoli/Ritz cracker/too much butter casserole) Oh, and with Rotel 🙂
i'm guessing havarti, a good full fat munster with something else sharp like a swiss cheese could work well too. maybe also a little cream cheese too with some sharp cheddar inside a nice duvet.
It looks so goooooooood
I felt the disappointment from “my mother in law” when she said “…if you only have salt, season it with salt”
I need a torch STAT! 🔥
Love Mandy's recipes and videos. Definitely getting a blowtorch now 😄
Dude. Two recipes for the price of one. Thanks!
Liked this
Yum!
Omelette, cheese, fried rice.... what's not to love??!
Isn’t duvet pronounced as “doo-vay”? 🧐
Have you all liked and subscribed? if not “WHAT ARE YOU WAITING FOR!!!!” 😝
“Why is that?”
My trick is to crack on the table, not the bowl
I feel like we’re all collectively in trouble.
Mandy And Julia: if you don't have a blowtorch in your kitchen....
The egg method reminds me of a crepe, if you scrambled it a bit first.
Mandy Lee #SpicyNinja 😁
Funny that she took off the gloves when operating the torch.
Love both parts of the recipe but I am thinking about using mascapone cheese instead of the Laughing Cow (yuck). If I may suggest... if you lose the video on something as important as the cheese placement and folding maybe it is time to redo that part of the video? Also, turn the zoom off of the overhead camera. Again, love this recipe and thank you for sharing it with us.
She’s using a torch flame which can reach 2000+ degrees F, on a (scratched) non stick pan which should not be exposed to temperatures over 500 degrees F……. The dish looks delicious, but I’d suggest no one use a non-stick or avoid the torch.
Protecting herself from splatter but cleaning that clock next to the stove will also be a pain in the arse. Food looks yummy though.
16:39 B-Camera has pyrophobia LOL
This Plan Looks fcked with the scratch
Why so out of breath, Mandy? It's worrisome.
Hong Kong is very warm and she has said in previous videos that her kitchen makes it even hotter.
When did MASSIVE bites and talking with one's mouth full become ok in the US? When in Korea, everyone accepts overstuffing. In China, burping and slurping are compliments. Sorry, folks, but long-established table manners still exist here so, when in Poughkeepsie...
Are you kidding me? This video was awful. I was totally into it until it came to the most important part…there stopped being an overhead camera shot of the folding of the omelet. I didn’t see how she did that. And what the hell do you do with the cornstarch and whole milk. I’m assuming it’s added to the beaten egg but she neglected to mention that.
"I am not going to over season this". Yet the fish sauce has 1000 mg sodium, anchovies another 1000 mg SMH...
my god stop cooking like cocaine
Im sure your recipe is good but you are soooooo boring to watch. Gte to the point and refrain from uncecessary non sense.
Or don't watch. Always an option.