Pro Chef Reacts to Uncle Roger HATE Jamie Oliver Thai Green Curry
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- Опубликовано: 21 окт 2024
- Will there be chili jam? Will he use olive oil? Will what he makes actually be authentic Thai green curry. Eeehhhhh probably not but we will have fun roasting him and learning what makes a proper green curry.
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• Uncle Roger HATE Jamie...
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To your point about the lemongrass - that's why the pestle and mortar is so important in Thai cuisine. Pounding the lemongrass tenderizes the cells so it is no longer fibrous, whereas the food processor just tears them apart so they're still tough. Thai kitchens in the US still use the pestle and mortar because of its importance 🙂
Something else worth bringing up is the galangal. That is so dense and woody that even industrial standard food processors can be damaged by that root if the pieces are too big. Those steps you skip don't matter if the blades are destroyed by the galangal and you have to throw out the entire batch because of metal shards in it. If you damage the motor and need to replace it you blew a few hundred bucks on specialized equipment when you could just pay some prep guys a decent wage to work a mortar and pestle.
Would it be feasible to do part of it in pestle/mortar and then throw it into a blender after?
Jamie olive oil is so rubbish at so many types of cuisine even ENGLISH COOKING 🙈 BISH BASH BIN
Yep and the food processor add heat so it’s no always the best to use
@@pippers8349 why not just finish it in mortar and pestle?
I'm a white American Western trained chef but, I worked at an Asian restaurant where there wasn't a food processor in sight. EVERYTHING was pounded in a mortar. For large amounts we had massive mortars. We had 3 weeks of training before the opening of the restaurant and in the beginning they demonstrated why the Mortar and Pestle compared to a food processor. Same ingredients with 2 completely different end products. I ended up being the "grinder" and made massive batches every day of curry pastes and sauces by hand.
Dude, that is awesome. I have never seen an industrial mortar and pestle but now I want to look it up.
@@nathangeorge6575 electric motor with 2 stone balls rolling in a donut shape pestle
Why does this sound kind of fun. I think i romaticize jobs with nice end results.
Please don't let Jamie Oliver taint your image of British cooking, use the fact that his restaurants have closed down as an indication of how much we hate him too.
Chef has also talked about how much he looks up to Gordon Ramsay, so I'm thinking you're good. 😊
He had restaurants? HOW?
😁
The baking show already did
@@snowgrave2475 White middle class Mums LOVE him. Everyone else hates him.
I am a German Brit, and his Thai green curry looks like my mother's stroganoff, if she left it out in the sun for a week.
lol 🤣🤣🤣🤣
I wonder if greencurry wurst is a thing in Germany.
@@daoyang223 Nope
Thai green curry I made in highschool. Mind you, limited resources. Was better than this. The sauce at least still had colour.
Sir that is a insult to a good stroganoff
I'd just like to point out that he takes a single bite of his "curry", gags, then never takes another bite again. He just kind of tosses the food around with his fork before cutting away from it. I expected it to be very bland from how there was no spice in it. But all the mushroom and mangetout must've made it taste bitter and mushy.
Exactly, it's like he doesn't care anymore.
I know. I thought I was the only one who thought he looked like he was gagging on his own food. The face he made after eating it wasn't, "This is so amazing!," it was more like, "try not to show how disgusting it tastes."
5:52 "The best way to cook rice is to actually soak your water overnight." Thanks, chef. I've never considered soaking my water overnight before. I'll give it a shot next time!
😂
Not necessarily tho
I soaked my water last night and it was super moist
@@lagoonrd4173 Probably not as moist as Cooking With Jack's sushi grade chicken!
I have a very cheap rice cooker. I cook lots of rice in it. My flatmates used it to boil and steam veggies and I also use the keep warm button to gently melt butter for my Hollandaise. They're not single purpose. Once I got one, I found a lot of uses for it.
if you have a bit better one, you can bake a cake in it 😋
In my country Indonesia mostly students or workers that live on boarding house use rice cookers not only for cook rice, we usually bake a cake, frying all kinds of stuff (eggs, tempe, chicken, nuggets, anything lol), brewing tea or coffee, and other stuff too including cooking ramen/noodles too! haha
Absolutely right. I learned about the melted butter thing just a few weeks ago and it works great.
If you want to step it up big time, you can throw some money on the counter and buy a Ninja Foodi with a lot of extra functions, which I just did, because my kitchen got too crowded. But a simple rice cooker for 20 bucks will get you a long way.
You can use it to make mega size instant noodle too. Perfect cooking tool for university students 🤣
They're also perfect for preparing chili with cheese and keeping it warm during parties
My favorite part of Brian reacting to uncle Roger is his reactions and explanations are usually right before he sees uncle Roger talk about it and they almost always make the same points
As a Thai, I'm giving it 1/10 on a scale of "Thai" green curry (1 is for the coconut milk)
it could be anything, except Thai green curry
edit: he used fat-free coconut milk and vegan fish sauce, THAT'S HERESY and he must be yeeted into the sun.
Verdict: -10^555
Oh, you still give it 1 score? As Thai too I'm never give a point to that sh*t. Only place it can go is trash bin XD
I'm ain't Thai, but if I were you, I would give him a -10
Thanks for clarifying. I was wondering where the 1 came from 😆
If I were to serve บัวลอยกะทิสด or other random Thai food with coconut milk I still get 1 point? Man, I deserve more points than that Jamie's piece of trash "Thai" "green" "curry".
My hangover food is much tastier than that.
@@warmpianist isn't point system additive? I mean, if you use coconut milk for any coconut milk-based Thai food, FOR ME, you already have 1 point in the bank--not one for any Thai food that have coconut milk; unless he'd used fat-free coconut milk, NOW THAT'S REAL HERESY
He made Chicken/Mushroom pesto with rice.
FISH sauce.
Vegetarian FISH sauce.
What fish is considered a vegetable?
Actually,I do want the recipe. So I know what NOT to cook...
What fish could be considered vegetarian? Vegan fish, just like vegan bacon. 🤮
Right? If you wanna go vegan, go do it 100%. Not this "hmm I kinda miss meat uwu" bullshit.
Haiyaa so weak.. SO WEAK!
@@zaarkhananal7165 you can get Thai vegetarian versions of ingredients like fish sauce. I tend to lean towards decent vegetarian versions when I can get them and the end results can be really delicious.
But if you're making a dish with chicken who are you trying to appeal to by using vegetarian fish sauce? The chicken eating vegetarians?
I really don't understand, he used vegetarian fish sauce, but he put chicken thighs
I’ve never had Thai green curry before, but honestly I want to try this just to see how f*cked it as as a dish in general
"I eat anything my mom puts in front of me, NO questions asked!!!" man.. I felt a connection so ingrained in my ancestral bloodline at this moment LMAO. been watching and never realized I wasn't subbed.
id half agree with it since my mom knows what i dont want but she still cooks it because she likes it. she'd just tell me to make something for myself.
My Eastern European Grandma inspired the same feelings in me!
Hi, Chef Brian! Uncle Roger just reviewed Jamie Oliver’s Thai RED Curry. You’ve got to review this video. Hilarious!🤣
More of this please chef!
I'm a western trained chef, and seeing not only the reactions to his mistakes but the actual technique explained is absolutely perfect for me!
I second this! I think it's one of Uncle Roger's funniest ever videos, I think Chef Brian would have a field day with it :)
The red cury looked more green than the green curb did.
Death to all bots!
Pestle and mortar is so important in thai cuisine there's even a saying, "if you in search of a good wife (or husband, let's be modern here), find one who know how to pound." And in professional kitchen in Thailand where they serve hundreds to thousands of ppl, they still use pestle and mortar. There are special pestle and mortar in bigger size for that and a real pro could pound away a lot of paste in short amount of time. So it's not about time when pounding, it about skill.
“Find one who knows how to pounds”
Those are sure words of wisdom!
Skill, time, and sheer strength. I have a smaller mortar and pestle (Chinese American person here) and I’m very skinny medically (Not much muscle) and for gods sakes, shit gets taxing real fast.
“It’s not about time when pounding, it’s about skill.”
Words to live by, my friend. In many ways.
When it comes to coriander/cilantro, I was taught that coriander is the seeds, and cilantro is the leaves.
Same thought but I always knew that cilantro is just Spanish for coriander. I kinda use it interchangeably🤔
"In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander.
Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds" I found this on a website, hope it makes more sense for you 🤓
Everyone in Europe says coriander. I think people from the USA use cilantro due to the cross pollination and close vicinity to South America.
Yes correct chef , we Malaysians call it “pecah minyak” where the oil separates from the paste and that’s sooo crucial ! I swear by Pailin Kitchens recipe for green curry it’s the best !
omg yeah everytime I cook any sambal my mom alaways rambles 'wait till pecah minyak' if tambah air, tunggu lagi smpai pecah minyak😂
We do that with Indian cooking too. It is essential that the oil separate from whatever paste we are making for our curries.
Wow, I didn’t know that but it makes a lot of sense. The oil coming out would indicate you’ve properly crushed your spices I would think.
It's always interesting to learn what is considered desirable or undesirable in Eastern vs Western cooking. I remember seeing a show (was it Masterchef?) where the cooks had to make a "perfect" fried egg. As an Asian person, I recoiled in disgust seeing all their rubbery looking eggs all white at the bottom. If someone fried an egg for me and the bottom wasn't that beautiful golden brown colour and the perfect mix of soft and crunchy, then I would assume they don't like me 😂
Im glad I was taught to fry egg by basting it (no crusty bottom) and by leaving it sitting for the crusty bottom. Can say for certain crispy bottom is better.
Crispy bottom, runny yolk is how a fried egg should be.
Crispy lightly browned bottom + runny yolk, best sunny side fried egg.
Another noticeable: oil separation when a thin film of oil covers the rest of the sauce/gravy is considered desireable in Asian cuisines but in Western cuisines, especially the French, they prefer their sauces/gravies smooth, homogeneous and fully emulsified
@@АлишерМакашев-ж1ш Oil Separation in a Bechamel means you fucked up and oil separation in a Thai curry means you did it correctly.
As a Thai American, I have made curry paste in the food processor, it’s not as nice but it does the trick. Marion of Marion’s kitchen did a great video on making curry paste in a food processor (it was a golden crab curry and even she stated that while it’s not the most ideal, it does the trick) also when it comes to pestles and mortars, Thai kitchens conical shaped ones which makes it easier to create pastes because it design is better for that.
Also I would say when it comes to galangal vs ginger, it’s like the difference between shallots vs onions, they are similar but the flavor profile you can tell the difference.
Also you have watch uncle roger react to Joshua weissman’s green curry because it’s so disappointing. I’m still upset that he used a normal purple eggplant and referred to it as Thai eggplant.
And I agree that Thai spice hits different. That why when my mom makes spicy food for me, she will add 2 max and will add 4-5 for her and my sister because I’m a weakling
Haiyaa… Why so weak? So weak
Hahahaha, I resemble that remark - I'm American but of Eastern-European ancestry where the hottest thing on the menu is a friggin' bell pepper. However, I _love_ Mexican and Central American cuisine, I grow some pretty intense peppers in my home garden, and when I make beef birria I do warm it up a bit.
That said, I got some "Thai hot" Pad Kee Mao once (not sure if by accident, or if the chef in the back was in a "I'ma show these white folks what's up!" mood) and I swear I could smell my own hair burning off my scalp. Wonder flavor but Thai spice _definitely_ hits different, even if you think you have a decent spice-heat tolerance.
Same here bro
@@OddlyIncredible Pad Kee Mao got that name because it's supposed to be so spicy it can sober off alcoholics (Kee Mao), so that's something.
@@konokiomomuro7632 Oh yes, I know about drunken noodles, but I specifically request "white-boy mild" when I order Asian food because I don't have the heat tolerance to go for full-on "like mom used to make" level.
As a brit, Jamie's ingredients confuse me. I'd say it's easier to find galangal in the supermarkets here than all those different types of mushroom. So why one and not the other?
I think the believes English home cooks will prefer mushrooms over trying something new like galangal. And they might, idk.
As a Brit duck mushrooms
True, I am Southeast asian and in our cuisine we almost always saute the protein with the aromatics.
Also, the finger technique in cooking rice is time tested and grandmother taught method.
As an Indian, I find it hilarious that cooking rice is this difficult for experienced chefs.
As a basic white girl im baffled as well. We would literally make rice as a snack growing up it’s so easy!
lol true. as a filipino we only ever use a charcoal stove to cook rice or heat water up. Like it really doesn't take much you just need flames, water, pot, and rice to cook. We only use the gas stove for the proteins for heat control.
Mushrooms in green curry do exist, it can even be really good, but I personally only see it in a vegan/vegetarian version of the dish, and never when there's already chicken there. Definitely not in that quantity. Another alternative to meat is hard tofu.
Is there an alternative to using shrimp paste? 🤔
@@Daughter_ofStars even though I helped out in the kitchen when I stayed in the temple (where I eat a lot of these vegan version of dishes), I didn't really paid attention to the ingredients too much. From what I remember, they just cut the paste out and leave the rest the same. Tbh, it isn't that bad.
It's a meat substitute for vegans / vegetarians which I honestly find weird as hell. If you're vegan or vegetarian why are you trying to emulate meat, this is why I don't get these modern day fake ass fake meat plastic that people consume. There's so many vegan and vegetarian dishes already out there. That being said I can see why people put mushrooms in curry.
@@Daughter_ofStars My alternative is anchovy paste, but that doesn't help vegetarians or vegans. I'm allergic to shellfish, so I'll just mash a can of anchovies in my mortar and pestle and use that. I don't know what vegetarian/vegan people could use instead, though.
That's what I was thinking. (Not being Asian) I typically see mushrooms being used an alternative to meat. So I was really confused when there was both.
Normally for thai green curry paste you would actually use Coriander root, not the stem or leaves. He of course is being critical for comedic effect, but he is correct.
Or as my cooking instructor said. "All the money is in the corriander root, there's no money in the stem or leaves" (except for garnish)
It's true we only use the root, but it's understandable to use the stem instead if root is not available there. I heard that coriander usually comes with root already removed in other parts of the world,so using stem is kind of acceptable. Don't use the leaves though.
but it would be quite hard to buy for the root, most place cut out the roots and left only very little of it.
He's NOT a real chef. He didn't study culinary arts but home economics or something like that (he's always worked in restaurants though).
I'm not a chef and I am British, for my Green Curry I go to the local Asian supermarket and pick up some Green Curry paste. But even that Paste Jar instructs you to put Coconut Milk in first, then the Paste and finally your other ingredients.
Good comments about the proper Thai green curry being done specifically for the photo. When I was a sous chef at a Cajun restaurant in the Washington DC area I made all the dishes for our photo shoot with Washingtonian magazine when we made their Top 100 Restaurants list for the second year and there were so many changes that had to be done to get good photographs.
Chef Brian, love your commentary on Uncle Roger’s reaction videos. You accurately described the reasons why I enjoy Uncle Roger’s reaction videos and your additional commentary to those videos. I love Asian food, but have struggled to get it right. I’m learning so much from both of you. Please keep up the good work. I’ll continue to hope that you and Nigel Ng do a collaboration video together some day. Learning through humor. Doesn’t get better than that. Thanks!🤘🏻
In Thai styles. We use ingredients as for smell only. So cilantro might use it root rather than leaf because it smell different and stronger. Not many veggies put in for eat.
If you want to eat vegetables. There will be a plate of boil vegetables as side dish separately. Not put it in the curry dish.
I'm not super well versed in Thai Curry, but I think the only vegetable I've typically seen is Thai Eggplant. I also agree with the coriander roots, not the leaves or stems.
Vegetable taste like sad anyways
@@siipis7766 'Sametimes we need sadness. Just don't mix it in happiness bowls.'
Ngl hat quote hit way to hard for it be on a food channel 😂
Yeah I think any tv cooks are trying to make "one pot/pan" meals to try to make it easier for thier supposed audience. Idk why. It's easy to toss a pack of frozen broccoli in the microwave and put it in a bowl 🤦♀️.
You can tell Jamie thinks Italian cooking just universal. And not even just the olive oil obsession.
For beginner, there is pack green curry paste in the supermarket, just use that...
I actually learned the Finger Style differently. Stick your finger all the way to the bottom of the pot/rice cooker and get a measurement of the rice. Then when you add the water, you put in the same amount of water as the rice (give or take depending on the type of rice and your personal preference).
I personally would not even bother with any of Jamie Oliver's recipe's unless it's the Italian ones when he went on a road trip in Italy and the Italian nonnas were watching his every move like a hawk and berating him for getting things wrong. ruclips.net/video/G0jgrmsy1ks/видео.html
Sounds like the second time Jamie made Thai green curry and he used a true Thai chef’s recipe
I actually learnt that particular finger method as well and only learnt the more common first knuckle method later!
Pls do the reaction of uncle Roger reacting to Jamie Oliver's butter chicken. I didn't sleep that night after that butter chicken.
Lots and lots of love from India. U are amazing ❤️❤️❤️
1
@@Azeefied 2
.....Wasn't there no butter in his butter chicken?
@@DamnDaimen not even a bit. Instead there was mango chutney. 🤯
The actual name of the recipe in Jamie's video was "cashew butter chicken", so I did not mind him not using butter, he added cashew butter though. Comparing it to butter chicken would be unfair imo.
I think the mushrooms were a good call for Jamie’s abomination. Without chilis, without spices, shrimp paste or proper amount of fat there’s gotta be something that provides some taste. At least he didn’t use silken tofu
He made a Western dish. Mushroom and poultry sauteed in coconut milk with cilantro and beans, served on a bed of rice.
At least he said Jamie Style. He should just call it "Asian inspired Jamie bowl" and leave the Thais out of it.
I love how this is really a reaction to Jamie Oliver, with Uncle Roger there just to improve the mood, as opposed to an actual review of Uncle Roger's actual review.
What I really don’t get is, why bother swapping the fish sauce for vegetarian one (if he did it), when he put in meat? If he marketed it as vegetarian or vegan green curry, okay… but here? Makes no sense at all!
Yeah it's SO wierd. Either make it vegetarian, or vegan, or don't. He seems to be making these strange decisions based on environmental ideology? Like, he can't convince people to go vegan, so he's doing a "try to reduce your animal products intake as a harm reduction" kinda thing? Idk, seems like a wierd choice.
I literally just found this channel this morning and I just want to say first, thank you @Chef Brian Tsao for making this kind of content. I have culinary experience myself, it feels nice to not be banging my head against the wall alone.
You add a LOT in your reaction videos! I really enjoy Uncle Roger’s humor, but I also want to know what’s right and how it’s supposed to work. Also, I just put a rice cooker on my Amazon wish list. It seems to be a must-have.
That's not Thai green curry. That's just a very, very sad stir-fry
Mange tout is french for ''you can eat it whole'', so it is peas that you can eat with the pod essentially, In french we use it for all the edible podded peas, not one specific, but its more of a slang than an actual name.
Those mushrooms are called "Brown Beech" I saw them at the farmers market recently they're fucking amazing they taste like pork. It was a guy who grew mushrooms for a living all kinds from lions mane to pink oyster and several others. It's a great way to put meat flavor without adding meat. I love them, they're amazing but I wouldn't put them in curry.
Cuz well I don't eat curry really but it just wouldn't fit the flavor profile.
Like the others commenting: Love waking up, getting my day going, and seeing a new video up to watch.
If you want to see more British people just destroying Asian food: Uncle Roger checks out "Japanese Week" on The Great British Baking Show. It's... just... yeaaaaaah...
Lol, I’d love for him to react to it 😂
I remember Jamie in the Doctor OZ show, He showed some latin american dishes and people to test them out. He cooked a costarican tortilla and beans which is a really nice dish, normally served with natilla or cheese, whatever you prefer. A tester took a bit of the tortilla and was about to vomit. I thought, well there is some fiber in it and if you are not acustomed this would be the reaction specially for white people. But then again thought I saw many foreigners eating tortilla without problem. I never questioned the chef's skill at that time. Now, looking backwards it was just jamie doings.
The "green curry paste" is basically a chimichurri (consistency) lol more than a curry paste
Dan at America's Test Kitchen actually did a great breakdown on rice-to-water ratios not being uniform either.
Surprisingly with no evaporation rice only needs a 1:1 ratio of water-to-rice, anything past that is just accounting for evaporation which is more dependent on the pot dimensions than the batch size. (so whether you're doing 1 cup or 3 cups of rice, that fingertip of extra water is all that you need for both scenarios to account for evaporation)
I put my leg down so many times when I'm watching the Uncle Roger react to Jamie Oliver Thai Green Curry
i started using the finger method to make my rice and its been perfect every time, great trick to have picked up
NICE!
"Go eat a bannana" probably the best reaction to any of Jamie's "asian" recipies
Another way to say 'suck a dick's 🤣🤣 because Jamie comment is ignorant at best and racist at worst
Honestly, I learned how to make pretty good fried rice because of uncle Roger. It's not exactly traditional, but I learned a lot of how to make it better.
in Thailand, Jasmin rice be cooked around 1:1 to 1:1.2 to water ratio for recently harvested rice (less than 6 month in silo), it's up to 1:1.5 for older stock.
1:1.75 still too soft.
i'm Indonesian, but to be honest I mostly use my blender instead of 'ulekan' when making paste. To make it more similar to the texture you'll get from mortar and pestle (pounded/grinded paste), is to chop up the hard ingredients first, add chili +coarse agent like coriander and salt first, then add the other ingredients, then add water in small amount instead of oil. Water will then help to actually grind the ingredients, rather than just chopping them (it will only be like 1-2 tbsp), then when cook the paste in oil the water will evaporate and you can cook until it's "pecah minyak" as our Malaysian friends usually says (I can't seem to find the term in Indonesian, we just say "until cooked" lol )
"pestle and mortar" for making the paste.
Di Samarinda, mama selalu bilang masak sampai minyaknya keluar 😆
@@sundaysandeys4396 Yaa bener!! Hahaha sampe "minyaknya keluar" aja bilangnya ya 😂
It’s so interesting that you call them spring peas in the northern hemisphere, and we call them snow peas in the southern hemisphere! Just found that very interesting. I like to grow my own food so I know they grow best in spring and autumn, but it’s just interesting the naming. I wonder if it’s because European settlers stayed yo the same planting schedule so they were named after the season they were consumed in. Anyway.
You're right, there's 2 of them that can be can considered mange tout, snap peas and snow peas.
Some kitchens use a thermomix to make the paste since it does have functions to where it mixes to get the same consistency as if you were using a pestle and mortar.
Normally you would like to see the oil separate from the coconut milk(fresh). We did this to kill the natural laxative that upset the stomach, but coconut milk in a can you can under cook it because it has no oil. Regardless it has to be the first thing you put on in cooking. To fully cook it and prevent diarrhea. Or so as we believed. Correct me if I am wrong.
I'm Australian and we have a kaffir lime tree. It literally sits in the middle of lawn. no need for shade or any pampering. Amazing to have leaves on hand and the fruit is okay if you like making cordials/conserves but mostly the fruit is just great to throw on the lawn when you mow to get outdoor air freshener.
instead of trying to line it in the first line of my finger, im always measuring it using the rice itself. The depth of the rice is always the same as the depth of the water. So if i measure the rice and it was an inch and a half deep. The water above the rice is also an inch and a half deep also. Atleast that's what i always do and it always works. Because pans and rice cookers all comes with different sizes.
Yup, i always make water height same a rice height.. slightly more water if I want the rice to be soft, less water if I am planning to do something like fried rice.
But your method is completely different than the finger method. If you put more rice, then you will have more water on top, whereas the finger method always has the same amount. Your method seems more accurate, but there might be other factors.
However, I always use the lines provided on the rice cooker, adjusting slightly depending on how I want to eat the rice. I also don't have to worry about the types of rice because that's also indicated on the rice cooker.
I mostly just do ratios. For jasmine rice, I use a 2 to 3, for sticky rice when I don't have time to steam, I use a 2 to 2 1/2 rice to water. You can use any container. I use drinking glasses and bowls and whatever else. Making a lot of rice? Use a bigger glass or bowl. Making a little? Use a smaller container.
My hubs is african and the way he taught me to cook rice is to add the washed/rinsed rice to already boiling salted water. He has and cooks rice pretty much every day and its prefect every time. ;)
My father would sometimes cook rice like this, but he let the rice sit for at least 15 min AFTER it was washed. Note that Jamie didn't even wash the rice.
U guys don't know what much about rice tbh
I just wanted to say that this video really shows the improvement in how you make these videos. You paused and spoke making it far easier to understand you rather than talking over the background video.
Also if you look closely that vegetarian fish sauce that Uncle Roger showed is indeed the brand that Jamie used.
I believe the term "heresy" or "heretical" is likely appropriate in this case.
A tip on the food processor vs mortar and pestle - a meat grinder with the smallest plate will give you better pressure and work with extruding forces, as well as cutting, if you're seeking a more-authentic texture. A few passes through will get you a homogeneous mix. Pizza places often grind their brick cheese this way.
I always just dip below the 2 to 1 ratio. As Uncle says, cook with feeling. It always makes fluffy, separated rice with it not being crunchy or wet.
Would seriously love a colab with Uncle Rodger and Chef Tsao. I love watching them separately and I would love to watch them together!!!!
Request for you to make Jamie's version of "Thai green curry" and a more authentic Thai green curry and do a side by side comparison. I mean we all know Jamie's version is going to be pants but would be fun still to see the side by side, especially if you do a blind tasting with some friends or fellow chefs.
Def would be interesting to see another chef recreate jaimes recipes and post his reaction lol
Lots of Thai RUclips channels followed his video, they said “questionably edible”
Had the same experience as you when I ordered my food "indian spicy" at my favourite Indian restaurant. Should've known better when they asked me "like... indian indian spicy?". I do love eating spicy stuff, I even cook food most people I know can't even take a spoonfull of, but damn, that one really hurt! Tasted like heaven though
I ordered an app and a curry at mine. The app was so brutally hot I didn't notice how hot my curry was until I reheated the leftovers the next day.
You gotta train and meditate for a while before eating Indian styled spice
Thank you for making these videos! I love Asian flavors and recently been trying to learn new skills and techniques, and you explain things to a point it's very easy for me to understand and I'm able to try new things you point out. Keep up the wonderful work!! 😊😊
I learned the soaking white rice thing on “accident” when I lived at high altitude (slightly above 10,000ft) for a bit.
It took a while to figure out how to make decent rice when water boils at around 197°F without a pressure cooker or rice cooker, and only a cast iron dutch oven to work with at the time.
Still do the soaking thing beforehand now at normal altitude in my favorite sauce pan to be honest. Even tho I do have a fancy robot IP cooker in the cabinet at my disposal, I swear it’s just easier for me to use my little pot. Old habits die hard, I guess. lol
I feel a wet grinder would be a better option for large quantities of paste. It's something common in an Indian kitchen and it gives a very similar texture to paste made with mortar and pestle.
I love hearing you share your experience in the context of these reaction videos. It really helps flesh out the reaction videos that you are reacting to!
Side note: I hope that wasn't a non-stick pot that Jamie was using his metal fork to fluff his rice 🙈
I make green curry a lot because it is my spouse's favorite dish. Have to admit I just buy my green curry paste from an Asian grocery store. And I do sometimes add mushrooms, as one of our favorite local Thai restaurants adds them to their green curry. Always have to use eggplant though as a main ingredient. Even I, a non-Asian, know to start with the coconut milk, because when I went to learn to make the dish I sought out tutorials from actual Asian cooks.
I've been told that they allow the coconut milk to break because lots of the spices are fat-soluble, so it gives better flavor and allows the spices to bloom.
All jokes aside, chicken and mushroom is a hugely popular combination in the UK. I agree, the earthy flavour of the mushrooms would destroy the bright flavour of the green curry, but my theory is that's why he used lime juice - to try and brighten up the flavour. i doubt it would work, but that's the only 'good' reason I could come up with for adding lime. The other, perhaps more likely reason is: it's green.
He should call it "Jamie Oliver's Green Curry" then, not "Jamie Oliver's Thai Green Curry". It's counterproductive to kill the flavour then brigthen it up. He should've just used less mushroom in the first place.
Autentic Thai Green Curry. >>> ruclips.net/video/0j_SyZUtnKU/видео.html
for me the spiciness of Thai food is quite unique. Like it's very hot but it doesn't burn for me at all. It's just hot, but doesn't burn your tounge and throat
So a big thing that I don't see people talking about the finger technique is to measure from bottom of pot to top of rice first, then however high the rice goes to your finger, then measure from top of rice to where that spot of your finger is. Just make sure to adjust your water level based on the type of rice you make
I do this! I used to do this a lot and actually alternate between techniques nowadays.
I do this too. It makes sense because it compensates to however wide that being used.
Cilantro tastes like soap to me, so I order food without it. Yeah, I can sorta use culantro, but again, I usually leave it out. Basil? Yeah, that's good. Love those genes!
In that case, you can always swap cilantro/coriander with a little flat leaf parsley, to add a little nuance of flavour.
I always feel sad for super tasters because cilantro is a beautiful flavour.
@@FreshCoatKustoms : Not the same, but I sometimes do that.
Same, I can't help but gag every time I taste even a bit of cilantro.
Sadly, I’m the same with cilantro. It tastes like someone washed rancid meat in dishwater to me. And it has nothing to do with being a picky eater. Cilantro is one of the very few things that I can’t stand to eat.
Salted rice is very common for middle eastern cooking. South-west Asia, Iran, Gulf countries (Qatar, KSA, Kuwait, Oman) all season our white rice with salt and aromatic spices like cardamon, cinnamon, cloves, ... etc. When I started experimenting with sticky rice and Eastern Asian-inspired recipes, I had to continue salting the rice. It tastes so much better.
Yeah I do some seasoning in mine too. I can even make a quick, pretty ghetto Mexican rice cooker rice. It's fun 🤷♀️.
I 100% agree with the rice cooking finger technique!!
It’s the first thing I learnt to cook and after 15+ years of cooking rice you also learn how to adjust the water based on the brand of the rice as well! Different rice Brands for the same type of rice (e.g. 2 diff Brand’s of jasmine rice) can also require slightly different levels of water.
Some brands use what we call ‘new’ rice while others use ‘old’ rice. New rice needs lesser water in general simply because it’s less dry as compared to old rice.
From knowledge of working with mushrooms, you have enoki (white small thin), buna shimeji (small brown mushrooms), eryngi (King oyster) and we never grew/sold the other ones so not sure what they are, hopefully this helps a little bit
You've beat Bobby Flay... But have you earned the title of Uncle from Uncle Roger?
He should totally try to earn that title, it'd be a pretty fun video series, I'm sure! Also, looked at your channel description: good luck with finding a space to try that channel idea! I'd love to see more people doing stuff like that!
@@nintendork9207 Thank you!
When it comes to using pestle and mortar, you're actually crushing, releasing all the flavors of the ingredient and their aromatics. And you're getting a paste, that's the consistency that you need for the curry.
That's why it's always way better to pound than to slice with a processor. Because the processor would not draw out the taste and aromatics, but also give you a different consistency. Something closer to a puree.
Fluffing up rice is quite common in Malaysia. Uncle Roger is probably frowning about the use of metal fork haha *shrugs* haha
Re: galangal. I live in a rural town in NZ, with a small city (about 60,000) people nearby. I know of at least 8 shops (asian grocers, foodservice wholesalers, wholefood shops, (not to be confused with American Wholefoods) and greencrocers where I can find frozen galangal. I could also buy online. No it isn't in the supermarkets that I've seen, but I prefer to support small businesses anyway. My point is, if I can find it at the bottom of the world in a small rural town with minimal effort, you should be able to find it in the middle of London or New York.
AMEN!
Absolutely! I live in Switzerland (RE: the middle of the whitest countries on earth), in a tiny town of 350 people, and I only have to take the train 10-15 min away (town of 35,000) to find pretty much all of the ingredients I need for Asian cooking. If something isn't at that store, I go 40 min to the next town over (pop. 110,000), and it'll be in one of the several shops there. People in big cities, especially London, have no freaking excuses.
Yeah, I can find it where I live in the PNW of the USA. But when I lived in New Mexico I had trouble finding more than soy sauce and S&B golden curry roux blocks. Furthermore, Asians (from the middle east to the far east) are considered "Anglos" in New Mexico 🤣. So, idk, I'm sure you can order whatever online now, but I had a difficult time replicating all the Asian food I make in WA in NM. We found a hole in the wall Thai restaurant we enjoyed but it was only open when the cook, who was the grandma, felt up to cooking, so like once a week 🤷♀️.
I think Jamie Oliver believes very strongly that English country folks are suspicious of international foods and don't actually want to eat them, so he tries to adapt those dishes to what he thinks country people will be willing to do. He also seems to be pushing a bizarre low fat and low meat/vegetarian/ vegan diet based on environmental ideology. And honestly I think that's why his restaurants closed in the UK. Actual English country people aren't interested in low fat. And they certainly are going to go vegan unless there's another Blitz and they have to. I wonder WHO his recipes even are for, if not really authentic, and not really appealing to average English home cooks???
20:55 we called it pecah minyak in Malaysia. It is very important step in south East Asian cuisine.
Btw I use palm instead of finger in measuring water when cooking rice 😝
12:12 the best food I ever ate was this Caribbean curry. It was basically just marinated steak chunks in a Caribbean style curry sauce, and it was so hot, but so good, I could not stop eating it even for water. I was sweating so bad my shirt changed colors, I was eating it with so much vigor the wait staff even brought the chef out to see how much someone was enjoying their food. It didn’t burn my mouth hot but it was flavor hot. I can still vaguely remember what it tasted like it’s been 10 years. One of the reasons I hate traveling with my mom to this day, she wants to see sights I want to sit down at local restaurants and try something I’ve never had, but she’ll just find a McDonalds grab bulk nuggets.
If you use a rice cooker there are markings inside the pot that show you how much water to add per cup of rice. Don't use those suggestions, but you can still use the markings and then experiment with how much water makes the best rice for you. Personally speaking, I believe that less water is usually better than more water because really wet rice is usually too gross and mushy for anything. It's quite remarkable how many celebrity chefs don't know how to use a $20 rice cooker.
I grew up learning the pot tilt method, though I also used the finger method. Now I use a Toshiba rice cooker. If you make a lot of rice, it's a good idea to splurge on a really good one. I've been able to make Spanish rice using a rice cooker. I'll toast the rice, onion, garlic. Stir in the tomato puree and water, then transfer that to the rice cooker. My current stove burns too hot for me to cook rice directly on it, so that's why I have to dirty two pots for Spanish rice.
Chef Brian, you should review uncle Roger reviewing Jamie Oliver make butter chicken. As an Indian I felt so insulted by it, I had to watch an ACTUAL butter chicken video just to be satisfied.
Something interesting about rice being left to cool overnight is that if you add a little bit of fat (like a tablespoon of oil) to the water a lot of the starch transforms into resistant starch so it actually ends up having less calories because those are not absorbed in your stomach. It also works for potatoes.
I hear uncle Roger's cooking knowledge is backed by a international 5 star chief that provides him with the knowledge and he makes it into the hilarious jokes we enjoy.
don't need a 5 star chef, just find the thai translation for 'green curry' and watch a few thai chefs on RUclips. works every time...
It's not just south east Asian cooking where they cook the coconut milk until it separates.
They also do it in Caribbean and Indian cooking as well. It makes it sweeter and adds an extra layer of flavour.
I'm a western cook but I have been learning Thai cooking. My favorite channels are Pai's Kitchen (Hot Thai Kitchen) and Marion's Kitchen. Both of these women are Thai. Pai uses a mortar and pestle most of the time but talks about how you can get decent results in a food processor. Marion uses food processor all the time.
I find a great substitute for rice cooker is just putting the pot into oven. The oven basically becomes a rice cooker by itself, it seems to be the same principle. At about 220 degrees Celsius
In the UK we call a lot of vegetables by the french name. Like courgette which is the french for zucchini which is the italian name for that vegetable used by americans. Eggplant is aubergine.
Mange tout means eat all. Its snow peas. Its a young version of snap peas basically and is called mange tout because you can eat everything and when they grow all the way into snap peas you can still eat the pods but the pod is a lot nicer when its younger. Thats why its called mange tout. Basicalyl its picked so young the peas have barely developed and the pod is mostly flat.
Having your opinions coming from being knowledgeable in both cuisines is really insightful. Now we know why Nick DiGiovanni separated the oil in his green curry video and where that came from.
Ive been using my pressure cooker to do my rice and it works really well imo. Usually 1 cup to 1.5 liquid ratio (just following the packet instructions same as pasta)
5:55
Guys pls remember to soak ur water💧💧 overnight 🤣🤣💀
😂😂😂
Jamie's Thai Green Curry looked so much like steamed fish i forgot he was making green curry
Using pre broiled water is only used/done for big banquets for occasion (wedding/fiesta/birthdays) when you got plenty of family member and visitor/guest. Its for 1 go cooking thing on big pots (very very big) to save time, slowly keeping the water boil while puting the rice slowly cup by cup... To avoid burning of rice from the bottom of the pot.
We have a rice cooker that I've used to steam vegetables simultaneously with cooking rice, but if it can do more than that, I want to know so much more.
Light, Light, LIGHT?! There’s barely any coconut in that dingy can! Hiya!
He made so many ancestors cry with his cooking, my ancestors went over to see what was wrong and started crying too. If he actually ate Thi green curry before and still thought his... mushroom puke soup was it, the man might need a medical intervention.
That was entertaining and educational. Thanks to you and Nigel
Thank YOU!