@@YuyaNipponess You say simple cheap rice cooker, but it's actually a pretty nice one. A cheap one here in America just turns on, if you're lucky automatically goes to warming when the rice is done, and come with a cheap steamer tray. One with features like yours will easily cost around $150 USD, equivalent to about 15,700 JPY. Which isn't all that affordable to a lot of Americans for an appliance that won't be used too often. Since most Americans don't eat rice all that often.
I didn't really have the money, but I blew a few hundred dollars on an induction rice cooker a few years ago. The rice is amazing, but... yes, not cheap, and no, not really needed :D
I'm Black and the same thing with the Pan; my Mom would be like "Don't USE THAT METAL scrappin' up my PAN!" she would get so mad and she isn't even a good cook either, that's crazy.
Uncle Roger is reacting to this video like he’s her parent. You’re reacting to this video like you are her nicer uncle. Who has lived overseas for a long time. I showed all three of Nigel’s videos to my mom. She gasped when she saw the colander.
2:12 "In Japan most people have rice cooker" I've never been to Japan but I'm pretty sure most Japanese household rice cookers are not also Gundams. xD
@@kevinkimtan5599 there's people using pot? I know here in Indonesia some use pot to make rice, but not many. I only know kids at scouting camps and grannies who use pots tho :v
Yuya, what an interesting video. Its not just a reaction but also combined with cooking tutorial video. Guess I can learn a lot from this video huh. Yuya , you deserve a lot of credit for this video
hes got no ego, lol u suck at reading people. if he had ego hed be mentioning him alot more being more showoffy and braggy and tell ppl his food is better, to impress him also, like the richfanboy curly hared hippy looking chef (idk his name i cant stand his personality type) who tried to 1 up him by spending unneccisary amounts of money just to get the shirt and cooking tools and acted like he used msg and all those tools and the exact same model ricecooker normally (which he woulda had to order from the company by request since its an outdated model number i checked)when he was a salt and potato guy. this guy tho, hes an easy going chef, hes just interested in his food and content
@@iReapez no not at all did you even read it i mentioned humbleness and respect not insecurities. insecure ppl are those who think they are never good enough for anything the inseceure chefs havent posteda cooking video yet
@@YuyaNipponess actully better wash your rice, becasue when factory shelling off rice they will put a sort of powder to prevent generating heat, also it can reduce broken rice, the real color of white rice is pearl white, the powder makes the rice look very white color. And speaking of nutrition the core on the rice tip has most nutritious, other parts are mainly caborhydrate, brown rice is healthy because it remains the tip core and soft shell for fiber. Try use baking soda to wash rice let rice sock in for 15 mins you can see the water turn yellow, wash off a couple time you will see peral white color rice.
@@Mercuhoshi there are many parts of the world fortify rice with vitamins and minerals through micronutrient powder. washing rice simply just wash away those nutrients. we cannot conclude one should wash his rice or not since we don't know what kind and what brand of rice he is cooking. www.who.int/elena/titles/rice_fortification/en/
One thing I learned marrying into an Asian family is, one of the most valuable kitchen appliances to have is the rice cooker. And after living in Hawaii for 18 years, you better believe I rinse the rice before, and use the finger method to measure the water. Loved your friend rice demo too, aloha
The proper way to cook fried rice with egg is like.. After u put the garlic, shallot and other ingredient that need to be cooked, u cook the egg there. After that, u put the rice and the topping/filling/whatever it's called(cooked chicken, shrimp, beef, mutton, peas, vegs, etc). And soy sauce but soy sauce is optional tho. Indonesian n Malaysian style fried rice need to use soy sauce. Sweet soy sauce. not the salty soy sauce. Why some ppl separate the egg?!? The egg is there to give the rice some flavor, guys.
The first guy is a British comedian doing a character bit, he normally speaks perfectly fluent English. The second guy is Japanese and while perfectly understandable, has an accent and speaks with a bit of broken grammar.
In Malaysia our fried rice recipe is exactly like this, but we add a little amount of chillies to make the fried rice a bit more spicy. But yes, soy sauce is the secret ingredient to an umami fried rice. Also, personally I don't bother using a bowl to make the rice look nice, I just pour all the rice onto plate and eat xD
@@YuyaNipponess my mom makes it using Chinese sausage eggs and a few others soy sauce is a staple but if you seen her video with uncle roger you know she fucked up so much. How you gonna put marmite in fried rice with curry seasoning
15:21...i love that yuya did not cut away these scenes with the bowl slipping and arranging the rice with his own hand.....gives it an humble home cooked meal feel....not all cooking videos need to be 100% perfect.......keep it up!!
@@YuyaNipponess Good luck tho, you have some stiff competition like Yuta, Chris Broad, and Sharla. That's just to name a few. But with content like yours, you'll definitely be a big hit in the long run.
I cracked up laughing at 1:53, I knew exactly what you were going to say. The first restaurant I worked in was owned by a Filipino man and his Japanese wife, and water was always measured with a finger, regardless of whether it was a rice cooker or an entire gastro of rice being cooked. I don't trust anyone who measures water when cooking rice lol
an american guy reading a comment from a German guy who is assessing a video of a Japanese guy who is reacting to a chinese guy who is reacting to an indian woman who has a british accent.
@@jollikidd5991 A french and japanese girl from Switzerland responding to a New Zealand guy responding to an American guy responding to a German guy commenting on a Japanese guy video's reacting to a Malaysian guy reacting to an Indian girl kitchen video.
Two things: Seeing you stir with chopsticks reminds me to mention this for all your viewers who see this comment: *If you don't already have them, get reusable chopsticks, they're invaluable tools both for eating and preparing food!* Second, seeing you cook has made me really hungry. The results look really delicious too! Unrelated note: When you speed up the video, it making your voice high-pitched put a smile on my face.
From a chinese household so I learnt everything I know about cooking from my mother. And besides, find me one Asian who doesn't like fried rice. But for Chinese fried rice the sequence is very much similar. Minor differences like first thing is garlic into the oil, cook till it colors every so slightly since it will continue cooking with the rest of the ingredients. Then in goes your meats, again cook till color changes maybe about 70-80% cooked this is a bit of eyework to tell. After that rice goes in and toss very quickly, then eggs go in and toss to cook through. If you wanted to add other things like onions or peas etc. you would toss those in right after the rice before the egg. There's lots of variations like letting the egg whites cook for a while before breaking up the yolks to get a nice mix of whites and yolk bits similar to half-boiled eggs only scrambled. If you want a slightly fluffier egg since you know you care about food quality, you would cook the meats with garlic separately till around 80% done, then eggs into pan till looking like wet scrambled eggs then rice in. Once egg is almost cooked then you add in all the other ingredients and meats and cook till done. There are many ways of doing it, but as long as you don't overcook anything you're gold.
This occidental lady is happy to see she was making her fried rice right. The only thing I can't do right is using a gas cooker as it's not possible where I live, so I have to use a regular electric stove. Also, you don't need a fancy rice cooker, mine is a cheap spring type rice cooker and it makes perfect rice every time. Just make sure to soak the rice a few times to remove as much starch as possible so it won't come out sticky.
I was ALWAYS taught to wash my rice before cooking it and use my finger also to measure my water for my rice 🍚 😋, but I did buy my first rice cooker 3 years ago and fell in LOVE 😍 🥰 ONLY way I cook my rice now.... Yuya you make cooking look effortlessly, got me wanting to try these recipes out with my daughter.... keep up the videos
The rice didn't seem too bad when she put it in the pan, and also the finished dish. So much that I suspect she swapped her rice during filming. With that much water, the rice should have been very sticky, paste like, half way to a porridge. Also, try adding chopped salty anchovy to your fried rice. It will add fragrance and some salty flavor. Very delicious!!
I'm ashamed to say I was taught how to cook rice this way LOL when I moved out on my own, I'm proud to say I got myself a rice cooker. Spread the word. Use your finger and NO COLANDER🤣 I enjoyed your video! And thank you for the tutorial after. :-)
The knife skills are amazing. just wow. I'm suddenly really attracted to him. I'm not saying he isn't attractive just the fact that he was a chef and those knife skills makes him EXTREMELY attractive. I vote for more cooking videos.
I am from India. I have never seen a fellow Indian cook their rice in this manner. Seems pretty strange actually. Here we wash the uncooked grains first to get rid of the pesticides and then put them in the cooker with some water. And if they come out watery that means there was too much water to begin with. So we recook it. But I have never drained cooked rice before. So weird.
@@sandipkarki4084 "Vegetarian" can mean several things so I understand your confusion. Usually when people say "vegetarian" they are either pescatarian (they eat fish and seafood but no other meats) or ovo-lacto vegetarian (they don't eat seafood or meat, but they do eat eggs and milk). If they don't eat eggs they're probably vegan (no animal products at all, which includes dairy, eggs and honey).
You're a man of many talents and I get the feeling this video is going to make me hungry lol. This is a travesty so many British people learning from her how to do everything the wrong way. Lol you said where's the meat? Call me judgmental all you want but she looks like a vegan.
@@YuyaNipponess hmmm just off the top of my head, probably something Mexican. I remember in one of your videos that you said you had friends and learned some of the culture. I would love to see your take on a Mexican dish 😋
Yum, I will try this recipe. I learned by watching your vid and uncle Roger's vid that my fried rice is way too wet and I should make less at once. Thanks! But I never understood why everyone put shrimp first. They cook so fast I put them in before putting scallions and seasoning. Otherwise they literally shrink into oblivion. They even keep cooking after I plate them!
Just an Indonesian girl watching a Japanese chef reacting on Malaysian comedian that reacting on Indian-British celebrity chef making egg friend rice and later watch the japanese chef cooks eeg fried rice that make the Indonesian girl drool in hunger.
Tsk tsk... You realized you forgot the most important ingredient too late.... MSG! If you're sad, add MSG. If you're happy, add MSG! Come on! Uncle Roger would not approve!
You're a very knowledgeable person! I'm surprised you were also able to speak some phrases in Mandarin correctly and your reaction video was really genuine! Your cooking skills are awesome too, keep up the hard work!
I use my instant pot to cook rice. I rinse the rice, add equal parts water and rice. 4 minutes on pressure cook, 15 minutes releasing the pressure and it’s great.
I keep quite long nails (they help with my business). So I’ve never tried the “finger measure” method, because I assumed I would always end up with like 2-3kg of cooked rice if I tried.🤣 Rice is a staple in our Mexican cooking as well-but we don’t have all of the rules for it. If the final dish tastes good, then we don’t really care how you got there. But I can’t tease you TOO much though, because we definitely have foods that we get super judgmental about also.😁💖 Oh yeah, one more thing… So, I’ve lived in the USA for a while now and I think I can help clear up a tiny bit of “white people” fried rice confusion! I’ve heard Uncle Roger mention this a few times in his videos and you quickly mentioned it in this video too… In my experience here in the states, if the egg fried rice is made *without* meat, it’s intended to be served as a side dish (to accompany a different “main dish” meat course). If it’s made *with* meat, then it is meant to be served as the main course. So that seems to be the evolution of fried rice (at least here in the southwest region of America that I’m living in). I believe that’s why you see quite a few “white” people recipes (sigh, as a “white Mexican” I hate using that terminology, because skin color, culture and ethnicity aren’t the same things…🤦♀️)- without any meat in them.😊👍
As an asian i find it bizzare to think that egg fried rice without meat is a side dish but with meat its a main dish because thats not how vegan food is treated, and also because in asia fried rice is always a main dish no matter how few ingredients are used. If you dont use a rice cooker you should try to buy one, they're pretty cheap and once you get to experience consistently perfect rice you'll never look back 😁 something i think a lot of people afraid of cooking food from other countries seem to miss is that, most asian countries are actually quite happy to see them cook asian food, it doesnt have to follow the recipe to the letter because there are so many recipes. (egg fried rice by itself has hundreds of recipes) whats really important for us is for them to get the basics down pat, make the perfect rice, fry the ingredients nicely, use lots of seasoning/flavors, and avoid making bland food. most things work well with egg fried rice, shrimp paste, chilli paste, fish sauce, sweet soy, dark soy, shrimp, chicken, pork, fish, spam, even hotdogs/sausage, etc. as long as it has basic cooking sense unlike jamie olive oils chilli jam its good. but why is chilli jam bad for fried rice? because of sugar, thats why. if you've ever fried something with sugar you'll realize it burns insanely fast, thats why jamie double dipped on his bad decision making and doused his overcaramelized sugar with water. Chilli jam is fine for fried rice, but please use it as a condiment. edit: i should say that this more relaxed & lenient view is towards home cooks, chefs and tv chefs are supposed to represent the country of the foods origin if they intend to use the foods native name, which is why people are typically stricter on them since it can be considered as cultural appropriation - since it will humiliate the country of origin if the recipe is not represented properly.
Yuya, I make egg fried rice just like you did. Sometimes with beef, or chicken, or shrimp or combinations. I watched Japanese chefs closely years ago. I usually use left-over rice from the day before. Unfortunately, I have an induction stove because some American homes don't have gas hookups /sadface. Still, big fan of making Japanese recipes at home from videos and books from Japan. I watch your recipe vids!
I just found Yuya’s videos & am clearly watching them out of order, but now that I’ve seen his hair longer & cut short, I can confidently say that it’s great to watch his reactions to Uncle Roger & cooking, & while I tend to like his hair longer, he’s an entertaining & talented cutie either way!
Poor Aunti Hersha, lol. I hope she's taking all the reaction videos in stride. What's great is that Uncle Roger and Aunti Hersha are friends now and for another bonus, I've got a new cooking channel to watch!
I really don't understand why but I'm absolutely obsessed with Japanese culture. The people are disciplined, honorable and very intelligent also the food looks weird but is absolutely delicious. Love your channel too!
You are so modest about your rice cooker, I never even owned a digital rice cooker lol, all my electric rice cookers where mechanical. I would love to have a nice one like yours.
It's too sweet that you like so many comments and answer to them but it makes me think of how much time you put to your channel💚 Ps.you are charismatic and sweet at the same time😻 it's hard to pull off this kind of personality without looking little crazy🤭 but you're ok😉
In India, separate which is part of Asia last time I checked, people prefer separate rice grains and varieties like Basmati are treasured for non sticky rice and separate long individual grains when cooked. Hence draining the rice to remove starch. The chef has Indian lineage...
In Puerto Rico we use rice for a lot of dishes but we don't use a rice cooker that much. We prefer a heavy pot. But the water amount is the same. We do season with salt and use some oil to avoid the stickiness. But the oil also allows the rice to form a crispy golden crust at the bottom that some enjoy instead of the actual rice.
Your voice sound like a friend of mine.. From North East India.. He looks somewhat like you too.. 😂😂😂😂😂... I love how he speaks English and love your accent too.. And the time stamps.. 😂😂😂.. Keep adding them
More cooking videos bro. Whatever other foods you've come across, including japanese foods from your youth until now, family recipes and other similar situations
@@YuyaNipponess Which ever works best for you based on your experience, no worries bro. I'm sure all your subscribers will appreciate your effort and ability.
I use a tiny bit of coconut oil then add a sliced chicken thigh then add the other ingredients 1 at a time in this order, onion, soy sauce, oyster sauce, ginger, garlic, carrots, broccoli, egg, rice. It takes some time to learn this way as there is no need to remove ingredients because it's about timing.
I prefer the rice you cooked I think. Also I wish I could do the pan flip thing, I just throw it all over the cooker 🤣🤣, love the vids keep up the great work sir 👍🏻
also, if you dont mind wasting a bit of water, you can just wash the starch off the rice 1st by stirring the rice in water in the rice cooker pot, remove the water, or the most of it, and then put in the water that you want to use for cooking the rice. this is only convenient with rice cookers and starch(unwashed) rice. Anyway, great job Yuya! pretty good presentation of cooking a fried rice dish!
Is my family the only one that doesn’t have a rice cooker? We cook rice the traditional way with a pot and just eye it when it comes to water. when we hear the rice boil, mix the rice up and lower heat. Occasionally check up in the rice. We do it this way for the nice crunchy rice at the bottom. You don’t get that from a rice cooker, I don’t think.
I have a terrible past of cooking rice. I used to mess it up every single time. But I finally learned to WASH THE RICE and now the result is getting better 🙌
In Middle East they do drain the rice almost halfway through cooking, and in most time they don’t measure the amount of water they put in. Thats because they also use long grain rice and that’s their recipe for cooking Persian rice. For example Kabsa (although Kabsa is not Persian since its often cooked in Gulf states like Saudi, but still in ME tho). Their way of cooking in ME might be quite different on how we cook it in Southeast and East Asia. But maybe that has something to do with the type of rice grain being used. But all in all, whether it’s in East Asia or Middle East, both WASHES THE RICE BEFORE COOKING.
In my home today's breakfast fried rice is yesterday's leftover lol. (Don't know if anybody else does though) I'm using fried chicken as an example. Rip the chicken into small pieces. Separate the rice by hand so there's not much separating to do in the pan. Heat oil in the pan and add finely chopped or blended shallots and garlic. Once it's fragrant add the rice frying it a bit and then add the eggs stirring so it coats the rice. Add the chicken pieces. Add salt and pepper to taste. Add soy sauce, oyster sauce or even tomato sauce if you want. Done.
Hi! I am loving your videos where you react to Uncle Roger. I especially liked the one where you make your egg fried rice. I make egg fried rice all the time yet my rice is always very mushy. I really didn’t think cooling it or saving it overnight would make such a big difference. My favorite to make, and one my kids love, is...believe it or not...SPAM fried rice! I use garlic, white onions, 2 eggs, kosher salt, ground black pepper, and then i fry diced SPAM. Then i add my hot, right from the pot, sticky rice. Clearly that is where i make my mistake! I will be watching more of your videos. I have been to Japan 6 times in the last 4 years and i love it there. Can you explain the history or meaning of the hand carved items you sell? I know there is always a fascinating reason why the Japanese people do anything :). So much respect and tradition so there must be a story about them.
With a good quality non-stick pan it’s okay to use metal if you don’t scrape really hard. Having said that, I avoid the problem by almost never using non-stick. Patina is your friend.
My fried rice is literally the fried-version of last night leftovers.. i put last night rice last night octopus, shrimp and chicken.. i just dont like wasting the leftovers.
I have measuring cups 🤷♀️ With so many different types of rice, some types don’t need to wash while other types does need to be washed. Italian type of rice for risotto aren’t washed. Biba’s Italian Kitchen didn’t wash it.
in our country, Indonesia, especially in Jogjakarta if u don't have rice cooker u can boil it first about 15 minutes and then steam the rice. u can add little bit salt if u like when u boiled it.
I will give a bit of context on using a colander to drain the rice: Herscha Patel, the chef in the video, is of indian descent. Draining your rice is a quite common method in india (which by the way is also asia so could the dear commentors stop complaining about how no Asian would do this) because with rice that is dirty, contains rocks and/or is laced with pesticides and other chemicals - maybe because it was air-dryed after harvest or bugs crawled in during storage etc - the pollutants will cook out into the water and can then be removed by draining and washing. The only real disadvantage of that method is loosing all the starch which makes it unsuitable for dishes that rely on it like congee or risotto. In countries in which white rice is fortified with additional nutrients by dusting (putting a thin layer of nutrient rich material on the grains) you also loose those nutrients, so for those countries you shouldn't wash your rice at all, not even before cooking, unless you are looking for a very specific texture. But dusting usually means that the rice has been factory washed before being vacuum sealed anyway, so it's not really necessary to do it yourself. So yeah, dear commentors, before you join 'Uncle Roger' in making fun of people, please consider that this type of rice preparation is common in one of the most populated regions of the world and for a good reason.
The point is, though, that this is not how you make egg fried rice. Maybe that's how you prepare rice for other dishes, but egg fried rice requires rice to be low in moisture and so her method is quite blasphemous to say the least.
In my kitchen I don't have this flame stove, and I haven't seen many lately in households since they've been replaced with induction tops. Also one thing I wanna point out that MSG is not considered healthy so we don't use that in cooking anymore. I hope to see this 'Chef' side of you in your videos in future but if you're gonna do that again you'd might wanna get proper equipment and set-up for us to see the whole cooking process properly. P.S: Damnnnnnnn man those muscles ;))
I am curious as to what the issue with MSG is? As far as I have heard, it is glutamic acid, which is found in many foods, that is mixed with a sodium to form a salt-like consistency, that has 1/3 of the sodium as sodium chloride(Table Salt). Would it be the sodium that you would deem unhealthy? Or the glutamic acid? I would assume it could be used as a low-sodium replacement for salt. Very curious as to your opinion.
That's just a myth about MGS being unhealthy, its no different then regular salt, if you consume a lot of Table Salt or MGS they're both going to be bad for you. MGS is used in tons of foods, restaurants, fast foods, canned foods, packaged snacks /chips sold in the US.
I can't believe you have a time stamp 'Yuya's Rice Cooker'. You really like flexing your rice cooker XDD
I loved the rice cooker I had when I lived in japan. Now I have one of the simple ones they sell here in the states. Very sad times.
hahaha I like that cheap simple rice cooker. Good enough for me
@@YuyaNipponess You say simple cheap rice cooker, but it's actually a pretty nice one. A cheap one here in America just turns on, if you're lucky automatically goes to warming when the rice is done, and come with a cheap steamer tray. One with features like yours will easily cost around $150 USD, equivalent to about 15,700 JPY. Which isn't all that affordable to a lot of Americans for an appliance that won't be used too often. Since most Americans don't eat rice all that often.
@@natsume-hime2473 exactly. that's what I downgraded to when I came back from Japan.
I didn't really have the money, but I blew a few hundred dollars on an induction rice cooker a few years ago. The rice is amazing, but... yes, not cheap, and no, not really needed :D
who else thinks he’s so wholesome
He seems like a really down-to-earth guy and I like that.
And the link to the video he's reacting to?
I'm Black and the same thing with the Pan; my Mom would be like "Don't USE THAT METAL scrappin' up my PAN!" she would get so mad and she isn't even a good cook either, that's crazy.
i am white and my mom used to get so angry when i used metal spoons with her non stick pan
I'm from The Netherlands and my mom taugth me to never use an metal whatever on a pan`.
I am Bulgarian and my mother thinks that pasta needs a proper 25-30 minutes to be cooked properly
Rice maybe 1hr, because otherwise it's raw...
Bruh my mom would be mad if I used a metal untidily on the skillet she would disown me if I use on nice non stick
Uncle Roger is reacting to this video like he’s her parent.
You’re reacting to this video like you are her nicer uncle. Who has lived overseas for a long time.
I showed all three of Nigel’s videos to my mom. She gasped when she saw the colander.
It's called a sieve.... A colander has much bigger holes, and is for draining salads etc
@@magnetic0314 ahaha I know, but uncle Roger refers as it as a colander so I felt it would be easier to understand if I used the word colander.
The first time I saw someone use a colander was from a Japanese cook.
Though he washing the rice with a colander not draining and rinsing cooked rice.
Thanks Yuya for the post and a mores serious analysis of Egg Fried Rice.
Yeah
2:12 "In Japan most people have rice cooker"
I've never been to Japan but I'm pretty sure most Japanese household rice cookers are not also Gundams. xD
In Latinamerica we have rice cookers too, but they are not as sophisticated, ours are just like a pan with a resistance XD
Dude, every Asian households has a rice cooker nowadays
@@araisannanoda3688 ikr, who wants to cook rice using pot nowadays? XD
@@yut-lungwei5612 im from the Philippines we people cook in pot and rice cooker.
@@kevinkimtan5599 there's people using pot? I know here in Indonesia some use pot to make rice, but not many. I only know kids at scouting camps and grannies who use pots tho :v
“I can also do that...and I’ll show u later.”
everybody be like: teach me sensei 😂👍
Yuya, what an interesting video. Its not just a reaction but also combined with cooking tutorial video. Guess I can learn a lot from this video huh. Yuya , you deserve a lot of credit for this video
Thank you my friend! Your comment means me a lot. I tried to make something informative. I will do my best~
He looks like he wants to impress Uncle Roger. He literally said “I can also do that”. Damn. I mean, I would do the same
Uncle Roger would probably be going where your wok!?
hes got no ego, lol u suck at reading people. if he had ego hed be mentioning him alot more being more showoffy and braggy and tell ppl his food is better, to impress him also, like the richfanboy curly hared hippy looking chef (idk his name i cant stand his personality type) who tried to 1 up him by spending unneccisary amounts of money just to get the shirt and cooking tools and acted like he used msg and all those tools and the exact same model ricecooker normally (which he woulda had to order from the company by request since its an outdated model number i checked)when he was a salt and potato guy. this guy tho, hes an easy going chef, hes just interested in his food and content
@@jsryanreynoldsdeadpool6210 what you mentioned is someone insecure. What OP mentioned is someone who want to impress.
@@iReapez no not at all did you even read it i mentioned humbleness and respect not insecurities. insecure ppl are those who think they are never good enough for anything the inseceure chefs havent posteda cooking video yet
@@iReapez who tf made you a psychiatrist pick up a dictionary.
16:50
Chicken powder is basically MSG. Uncle Roger would definitely approve!!
I’m Nigerian and in our culture we wash the rice and use rice cooker if my mom saw this video she would cry 😆😅
Really?? I just like "No wash rice", because I can save time. But many people say normal rice is more delicious and has more nutrition.
Tbh idk just how I was taught and my use get on me for not doing it
@@YuyaNipponess actully better wash your rice, becasue when factory shelling off rice they will put a sort of powder to prevent generating heat, also it can reduce broken rice, the real color of white rice is pearl white, the powder makes the rice look very white color. And speaking of nutrition the core on the rice tip has most nutritious, other parts are mainly caborhydrate, brown rice is healthy because it remains the tip core and soft shell for fiber. Try use baking soda to wash rice let rice sock in for 15 mins you can see the water turn yellow, wash off a couple time you will see peral white color rice.
@@Mercuhoshi there are many parts of the world fortify rice with vitamins and minerals through micronutrient powder. washing rice simply just wash away those nutrients. we cannot conclude one should wash his rice or not since we don't know what kind and what brand of rice he is cooking.
www.who.int/elena/titles/rice_fortification/en/
@@YuyaNipponess "normal rice is more delicious and has more nutrition", that makes no sense regarding nutrition, white rice is just starch.
One thing I learned marrying into an Asian family is, one of the most valuable kitchen appliances to have is the rice cooker. And after living in Hawaii for 18 years, you better believe I rinse the rice before, and use the finger method to measure the water. Loved your friend rice demo too, aloha
I showed my Korean mother this and she cringed. I have never cooked rice and egg separately
If I cook for myself *no video shooting, I will directly put eggs into the pan. I prefer to save my time
The proper way to cook fried rice with egg is like..
After u put the garlic, shallot and other ingredient that need to be cooked, u cook the egg there. After that, u put the rice and the topping/filling/whatever it's called(cooked chicken, shrimp, beef, mutton, peas, vegs, etc). And soy sauce but soy sauce is optional tho. Indonesian n Malaysian style fried rice need to use soy sauce. Sweet soy sauce. not the salty soy sauce.
Why some ppl separate the egg?!?
The egg is there to give the rice some flavor, guys.
Yes, i set the rice on one side and cook the egg on the ither side and then combine
That was fried rice with egg not egg fried rice....
@Darius Deniz Ringo huh
Funfact: the cutting part is normal speed
Indeed
What! really? That's so impressive!
@@garrettm7265 no it's not it was just a joke
@@domeck6482 and you ruined it too.
@@ryujisusapphire9511 sorry -_-
First Guy: Stereotypical Asian
Second Guy: Translator
Which one am I?
@@YuyaNipponess second but who really cares. You're both good creators here.
@@YuyaNipponess it depends on how much you drink to change anyone language.
The first guy is a British comedian doing a character bit, he normally speaks perfectly fluent English.
The second guy is Japanese and while perfectly understandable, has an accent and speaks with a bit of broken grammar.
@@mavoc3094 technically he is a malaysian comedian living in the uk
In Malaysia our fried rice recipe is exactly like this, but we add a little amount of chillies to make the fried rice a bit more spicy. But yes, soy sauce is the secret ingredient to an umami fried rice.
Also, personally I don't bother using a bowl to make the rice look nice, I just pour all the rice onto plate and eat xD
You know Umami! That's awesome!! Haha I just did it because I was t taking a video. If not, I would just put them on the dish too.
for chinese fried rice, it's oster sauces for umami.. or you can just use aji no moto.
I prefer nasi goreng kampung
@@YuyaNipponess my mom makes it using Chinese sausage eggs and a few others soy sauce is a staple but if you seen her video with uncle roger you know she fucked up so much. How you gonna put marmite in fried rice with curry seasoning
@@angeloguerzon2679 you know the marmite part was a joke, right?
15:21...i love that yuya did not cut away these scenes with the bowl slipping and arranging the rice with his own hand.....gives it an humble home cooked meal feel....not all cooking videos need to be 100% perfect.......keep it up!!
In 2030, he will be the biggest youtuber in Japan. I promise
Thank you so much~ Still need ten years. I'll do my best.
I have been looking at your social blade statistics. Your channel is growing super quickly.
@@DebsStuffs got that same vibe too, and I rarely wrong for these kinda stuff, 1mil in next few years guaranteed.
@@YuyaNipponess Good luck tho, you have some stiff competition like Yuta, Chris Broad, and Sharla. That's just to name a few. But with content like yours, you'll definitely be a big hit in the long run.
Uncle Roger?
Came for the outrage, stayed for the life lesson. Thank you chef!
I cracked up laughing at 1:53, I knew exactly what you were going to say. The first restaurant I worked in was owned by a Filipino man and his Japanese wife, and water was always measured with a finger, regardless of whether it was a rice cooker or an entire gastro of rice being cooked. I don't trust anyone who measures water when cooking rice lol
A german guy looks a video of a japanese guy looks a video auf a chinese guy looks a video of a indian gal. #international
an american guy reading a comment from a German guy who is assessing a video of a Japanese guy who is reacting to a chinese guy who is reacting to an indian woman who has a british accent.
A New Zealand guy reads an American guys reply to a German who looked at video of a Japanese guy reacting to a Chinese guy reacting to a Indian girl
@@jollikidd5991 i wish people would keep this going this is great lol
@@jollikidd5991 A french and japanese girl from Switzerland responding to a New Zealand guy responding to an American guy responding to a German guy commenting on a Japanese guy video's reacting to a Malaysian guy reacting to an Indian girl kitchen video.
Same bro
Heh, he called his proteins "the boys" when he poured it in. I like his style.
Two things: Seeing you stir with chopsticks reminds me to mention this for all your viewers who see this comment: *If you don't already have them, get reusable chopsticks, they're invaluable tools both for eating and preparing food!* Second, seeing you cook has made me really hungry. The results look really delicious too! Unrelated note: When you speed up the video, it making your voice high-pitched put a smile on my face.
Me as an Asian who has a pair of chopsticks for every thing :3 so versatile
@compassionate Predator
I love my metal ones, although you can’t cook with them sadly. But I keep some plastic and wood ones on hand in that case
"Do not be afraid"
uses *Induction stove* instead
Don't mind me... Just subscribing to everyone reacting to Uncle Roger..
From a chinese household so I learnt everything I know about cooking from my mother. And besides, find me one Asian who doesn't like fried rice. But for Chinese fried rice the sequence is very much similar. Minor differences like first thing is garlic into the oil, cook till it colors every so slightly since it will continue cooking with the rest of the ingredients. Then in goes your meats, again cook till color changes maybe about 70-80% cooked this is a bit of eyework to tell. After that rice goes in and toss very quickly, then eggs go in and toss to cook through. If you wanted to add other things like onions or peas etc. you would toss those in right after the rice before the egg. There's lots of variations like letting the egg whites cook for a while before breaking up the yolks to get a nice mix of whites and yolk bits similar to half-boiled eggs only scrambled.
If you want a slightly fluffier egg since you know you care about food quality, you would cook the meats with garlic separately till around 80% done, then eggs into pan till looking like wet scrambled eggs then rice in. Once egg is almost cooked then you add in all the other ingredients and meats and cook till done. There are many ways of doing it, but as long as you don't overcook anything you're gold.
I sort of lost interest with the rice after seeing him flexing his guns... 💪🏼 😬
"most families have rice cooker"
*gundam rice cooker*
is that really the standard rice cooker in japan?
This occidental lady is happy to see she was making her fried rice right. The only thing I can't do right is using a gas cooker as it's not possible where I live, so I have to use a regular electric stove. Also, you don't need a fancy rice cooker, mine is a cheap spring type rice cooker and it makes perfect rice every time. Just make sure to soak the rice a few times to remove as much starch as possible so it won't come out sticky.
I was ALWAYS taught to wash my rice before cooking it and use my finger also to measure my water for my rice 🍚 😋, but I did buy my first rice cooker 3 years ago and fell in LOVE 😍 🥰 ONLY way I cook my rice now.... Yuya you make cooking look effortlessly, got me wanting to try these recipes out with my daughter.... keep up the videos
The rice didn't seem too bad when she put it in the pan, and also the finished dish. So much that I suspect she swapped her rice during filming. With that much water, the rice should have been very sticky, paste like, half way to a porridge.
Also, try adding chopped salty anchovy to your fried rice. It will add fragrance and some salty flavor. Very delicious!!
I'm ashamed to say I was taught how to cook rice this way LOL when I moved out on my own, I'm proud to say I got myself a rice cooker. Spread the word. Use your finger and NO COLANDER🤣
I enjoyed your video! And thank you for the tutorial after. :-)
The knife skills are amazing. just wow. I'm suddenly really attracted to him. I'm not saying he isn't attractive just the fact that he was a chef and those knife skills makes him EXTREMELY attractive. I vote for more cooking videos.
Dang calm down
Uncle Yuya's hot, ngl.
I am from India. I have never seen a fellow Indian cook their rice in this manner. Seems pretty strange actually. Here we wash the uncooked grains first to get rid of the pesticides and then put them in the cooker with some water. And if they come out watery that means there was too much water to begin with. So we recook it. But I have never drained cooked rice before. So weird.
@@HarryGreenMathematician oh jeez absolutely not!😂 rice is a staple in our cuisine so we would never screw it up in this way, all watery and such
She is vegetarian btw that's why she doesn't add meat.
I just wanna say
Eggy weggy im coming babbyyyy
Is egg acceptable in vegetarian food?
@@sandipkarki4084 "Vegetarian" can mean several things so I understand your confusion. Usually when people say "vegetarian" they are either pescatarian (they eat fish and seafood but no other meats) or ovo-lacto vegetarian (they don't eat seafood or meat, but they do eat eggs and milk). If they don't eat eggs they're probably vegan (no animal products at all, which includes dairy, eggs and honey).
british company: releases a asian food tutorial but british style
asian *"TRIGGERED"*
For obvious reasons lol, same reason some english fella on Master Chef says RENDANG has to be CRISPY, lol it's a friggin stewed dish
@@karthur3421 yeah I remembered that one
You're a man of many talents and I get the feeling this video is going to make me hungry lol. This is a travesty so many British people learning from her how to do everything the wrong way. Lol you said where's the meat? Call me judgmental all you want but she looks like a vegan.
Hersha (the BBC lady) did say she's almost vegan, like 90% hehe
@@ckschumeister411 Lol I must have good instincts or been watching too much Isaac Butterfield. 😂😂😂
Thank you! I just have some experiences. but cannot be a vegan. need meat!
Is a bbc food recipe, she being ask to follow ya.
Reacting AND educating? Fuiyoh! I want to try making fried rice myself because it goes so quick, so I really appreciate that 👍
You should cook sometimes on the channel. Its something I could get used to watching 👀 😏 😌 that food looked delicious 😋
Junko, Thanks. I will try. What do you want me to cook??
@@YuyaNipponess hmmm just off the top of my head, probably something Mexican. I remember in one of your videos that you said you had friends and learned some of the culture. I would love to see your take on a Mexican dish 😋
Yum, I will try this recipe. I learned by watching your vid and uncle Roger's vid that my fried rice is way too wet and I should make less at once. Thanks!
But I never understood why everyone put shrimp first. They cook so fast I put them in before putting scallions and seasoning. Otherwise they literally shrink into oblivion. They even keep cooking after I plate them!
What does "I used to be a chef" mean? You are chef for life. You just proved it right now.
Just an Indonesian girl watching a Japanese chef reacting on Malaysian comedian that reacting on Indian-British celebrity chef making egg friend rice and later watch the japanese chef cooks eeg fried rice that make the Indonesian girl drool in hunger.
Tsk tsk... You realized you forgot the most important ingredient too late.... MSG! If you're sad, add MSG. If you're happy, add MSG! Come on! Uncle Roger would not approve!
i kinda like how all the japanese reaction just seem so serious comparing to uncle roger! lmao aboslutly love it~
I am addicted to your videos! Your so wholesome uncle Yuya😀!
If I had no-wash rice, I'd still have to wash it - I just can't imagine cooking rice without washing it! :D
Me too, just to feel secure🤣🤣🤣🤣
I don't know why this channel has only 12k subs, you deserve more recognition :)
"Everyone have different lengths here so you have to find your own position.."
😏
"Put these boys" I love that you also call random objects boys.
The best rice to use is leftover rice that has been left overnight
Nicely Done good reaction as a Chef able to clarify Uncle Rogers reaction & then your tutorial 👍🏽👍🏽
Can we go spam Nigel Ng's comment sections so that Uncle Roger can react to this
I just watched a video from a month ago (History of Japan) and it really shows how much your English improved
Thanks Van for supporting me for over a month. I really appreciate it~ now I can feel that I am becoming a RUclipsr haha
You're a very knowledgeable person! I'm surprised you were also able to speak some phrases in Mandarin correctly and your reaction video was really genuine! Your cooking skills are awesome too, keep up the hard work!
I use my instant pot to cook rice. I rinse the rice, add equal parts water and rice. 4 minutes on pressure cook, 15 minutes releasing the pressure and it’s great.
I keep quite long nails (they help with my business). So I’ve never tried the “finger measure” method, because I assumed I would always end up with like 2-3kg of cooked rice if I tried.🤣
Rice is a staple in our Mexican cooking as well-but we don’t have all of the rules for it.
If the final dish tastes good, then we don’t really care how you got there.
But I can’t tease you TOO much though, because we definitely have foods that we get super judgmental about also.😁💖
Oh yeah, one more thing…
So, I’ve lived in the USA for a while now and I think I can help clear up a tiny bit of “white people” fried rice confusion!
I’ve heard Uncle Roger mention this a few times in his videos and you quickly mentioned it in this video too…
In my experience here in the states, if the egg fried rice is made *without* meat, it’s intended to be served as a side dish (to accompany a different “main dish” meat course).
If it’s made *with* meat, then it is meant to be served as the main course.
So that seems to be the evolution of fried rice (at least here in the southwest region of America that I’m living in).
I believe that’s why you see quite a few “white” people recipes (sigh, as a “white Mexican” I hate using that terminology, because skin color, culture and ethnicity aren’t the same things…🤦♀️)- without any meat in them.😊👍
As an asian i find it bizzare to think that egg fried rice without meat is a side dish but with meat its a main dish because thats not how vegan food is treated, and also because in asia fried rice is always a main dish no matter how few ingredients are used.
If you dont use a rice cooker you should try to buy one, they're pretty cheap and once you get to experience consistently perfect rice you'll never look back 😁
something i think a lot of people afraid of cooking food from other countries seem to miss is that, most asian countries are actually quite happy to see them cook asian food, it doesnt have to follow the recipe to the letter because there are so many recipes. (egg fried rice by itself has hundreds of recipes) whats really important for us is for them to get the basics down pat, make the perfect rice, fry the ingredients nicely, use lots of seasoning/flavors, and avoid making bland food. most things work well with egg fried rice, shrimp paste, chilli paste, fish sauce, sweet soy, dark soy, shrimp, chicken, pork, fish, spam, even hotdogs/sausage, etc. as long as it has basic cooking sense unlike jamie olive oils chilli jam its good.
but why is chilli jam bad for fried rice? because of sugar, thats why. if you've ever fried something with sugar you'll realize it burns insanely fast, thats why jamie double dipped on his bad decision making and doused his overcaramelized sugar with water. Chilli jam is fine for fried rice, but please use it as a condiment.
edit: i should say that this more relaxed & lenient view is towards home cooks, chefs and tv chefs are supposed to represent the country of the foods origin if they intend to use the foods native name, which is why people are typically stricter on them since it can be considered as cultural appropriation - since it will humiliate the country of origin if the recipe is not represented properly.
Yuya, I make egg fried rice just like you did. Sometimes with beef, or chicken, or shrimp or combinations. I watched Japanese chefs closely years ago. I usually use left-over rice from the day before. Unfortunately, I have an induction stove because some American homes don't have gas hookups /sadface. Still, big fan of making Japanese recipes at home from videos and books from Japan. I watch your recipe vids!
This is the most professional review ever
I just found Yuya’s videos & am clearly watching them out of order, but now that I’ve seen his hair longer & cut short, I can confidently say that it’s great to watch his reactions to Uncle Roger & cooking, & while I tend to like his hair longer, he’s an entertaining & talented cutie either way!
11:50 Wait... who uses frozen garlic? Didn't even know they existed
Poor Aunti Hersha, lol. I hope she's taking all the reaction videos in stride. What's great is that Uncle Roger and Aunti Hersha are friends now and for another bonus, I've got a new cooking channel to watch!
I really don't understand why but I'm absolutely obsessed with Japanese culture. The people are disciplined, honorable and very intelligent also the food looks weird but is absolutely delicious. Love your channel too!
You are so modest about your rice cooker, I never even owned a digital rice cooker lol, all my electric rice cookers where mechanical.
I would love to have a nice one like yours.
I was trying to learning this fancy green onion chopping skill but I got so confused when it didn’t stay in that perfect shape...
Just me? Okay...
Waiting for Uncle Roger to react to your fried rice. 😂
As someone who enjoys cooking for themselves and dates as well as loving authentic Japanese cuisine I love this channel "Nephew Yuya"
Nod to you for using the RX-78-2 rice cooker as a reference image. Gave a like for it and to make it a thousand.
It's too sweet that you like so many comments and answer to them but it makes me think of how much time you put to your channel💚
Ps.you are charismatic and sweet at the same time😻 it's hard to pull off this kind of personality without looking little crazy🤭 but you're ok😉
In India, separate which is part of Asia last time I checked, people prefer separate rice grains and varieties like Basmati are treasured for non sticky rice and separate long individual grains when cooked. Hence draining the rice to remove starch. The chef has Indian lineage...
9:59 Actually I was really EXCITED, to watch your recipe Yuya, cheers from Poland
In Puerto Rico we use rice for a lot of dishes but we don't use a rice cooker that much. We prefer a heavy pot. But the water amount is the same. We do season with salt and use some oil to avoid the stickiness. But the oil also allows the rice to form a crispy golden crust at the bottom that some enjoy instead of the actual rice.
I can quitely picture uncle roger's response.
"Haiyaaaaa good fray rays but you fo-got to add MSG!"
It's sad because my parents are the ones scraping the nonstick pan and even the rice cooker with metal spoon. I always die inside..
10:38 ... 5kg 20$ bucks is expensive ... i'm from singapore so i was kinda shock about the prices that you said.
it's prewashed, that's why it's expensive.
2:15 not gonna lie, I want that gundam head rice cooker
INSTEAD OF SOY SAUCE I USE YOSHIDAS SAUCE IN MY FRIED RICE. ITS DELICIOUS WITH IT.☺☺😊😊
Your voice sound like a friend of mine..
From North East India..
He looks somewhat like you too..
😂😂😂😂😂...
I love how he speaks English and love your accent too..
And the time stamps.. 😂😂😂.. Keep adding them
More cooking videos bro. Whatever other foods you've come across, including japanese foods from your youth until now, family recipes and other similar situations
OK! I will!! let me think about the best recipe for you~
Yes i agree! Id love it!
@@YuyaNipponess Which ever works best for you based on your experience, no worries bro. I'm sure all your subscribers will appreciate your effort and ability.
I use a tiny bit of coconut oil then add a sliced chicken thigh then add the other ingredients 1 at a time in this order, onion, soy sauce, oyster sauce, ginger, garlic, carrots, broccoli, egg, rice. It takes some time to learn this way as there is no need to remove ingredients because it's about timing.
I prefer the rice you cooked I think. Also I wish I could do the pan flip thing, I just throw it all over the cooker 🤣🤣, love the vids keep up the great work sir 👍🏻
also, if you dont mind wasting a bit of water, you can just wash the starch off the rice 1st by stirring the rice in water in the rice cooker pot, remove the water, or the most of it, and then put in the water that you want to use for cooking the rice. this is only convenient with rice cookers and starch(unwashed) rice.
Anyway, great job Yuya! pretty good presentation of cooking a fried rice dish!
Is my family the only one that doesn’t have a rice cooker? We cook rice the traditional way with a pot and just eye it when it comes to water. when we hear the rice boil, mix the rice up and lower heat. Occasionally check up in the rice. We do it this way for the nice crunchy rice at the bottom. You don’t get that from a rice cooker, I don’t think.
We call that claypot rice 👍🏻😁
Erm, maybe because we dont like crunchy bottom.. When my rice cooker start to have a crunchy bottom.. I buy new one..
This is good content , keep it up!
I have a terrible past of cooking rice. I used to mess it up every single time. But I finally learned to WASH THE RICE and now the result is getting better 🙌
In Middle East they do drain the rice almost halfway through cooking, and in most time they don’t measure the amount of water they put in. Thats because they also use long grain rice and that’s their recipe for cooking Persian rice. For example Kabsa (although Kabsa is not Persian since its often cooked in Gulf states like Saudi, but still in ME tho). Their way of cooking in ME might be quite different on how we cook it in Southeast and East Asia. But maybe that has something to do with the type of rice grain being used. But all in all, whether it’s in East Asia or Middle East, both WASHES THE RICE BEFORE COOKING.
In my home today's breakfast fried rice is yesterday's leftover lol. (Don't know if anybody else does though) I'm using fried chicken as an example. Rip the chicken into small pieces. Separate the rice by hand so there's not much separating to do in the pan. Heat oil in the pan and add finely chopped or blended shallots and garlic. Once it's fragrant add the rice frying it a bit and then add the eggs stirring so it coats the rice. Add the chicken pieces. Add salt and pepper to taste. Add soy sauce, oyster sauce or even tomato sauce if you want. Done.
Wow! Looks delicious! Will try this. Thanks!
Hi! I am loving your videos where you react to Uncle Roger. I especially liked the one where you make your egg fried rice. I make egg fried rice all the time yet my rice is always very mushy. I really didn’t think cooling it or saving it overnight would make such a big difference. My favorite to make, and one my kids love, is...believe it or not...SPAM fried rice! I use garlic, white onions, 2 eggs, kosher salt, ground black pepper, and then i fry diced SPAM. Then i add my hot, right from the pot, sticky rice. Clearly that is where i make my mistake! I will be watching more of your videos. I have been to Japan 6 times in the last 4 years and i love it there. Can you explain the history or meaning of the hand carved items you sell? I know there is always a fascinating reason why the Japanese people do anything :). So much respect and tradition so there must be a story about them.
I like that you put the fried rice in a small bowl and turn it upside down, it looks more delicious
“Why you proud of yourself?”
ROFL 🤣
With a good quality non-stick pan it’s okay to use metal if you don’t scrape really hard. Having said that, I avoid the problem by almost never using non-stick. Patina is your friend.
My fried rice is literally the fried-version of last night leftovers.. i put last night rice last night octopus, shrimp and chicken.. i just dont like wasting the leftovers.
Same lol, I jokingly call it "leftovers rice" because why waste food when you can easily make something tasty out of it?
I am Mexican but mom and grandma also taught me to measure the water/rice ratio with a finger, and to never use metal for non-stick pans lol
When it comes to rice, dont argue with asians. We cook rice in a daily basis.
I have measuring cups 🤷♀️
With so many different types of rice, some types don’t need to wash while other types does need to be washed.
Italian type of rice for risotto aren’t washed. Biba’s Italian Kitchen didn’t wash it.
I’m going to make some of your rice.
My rice?? Try that way, you may fail it for the first time though haha need some practice~
in our country, Indonesia, especially in Jogjakarta if u don't have rice cooker u can boil it first about 15 minutes and then steam the rice. u can add little bit salt if u like when u boiled it.
I will give a bit of context on using a colander to drain the rice:
Herscha Patel, the chef in the video, is of indian descent. Draining your rice is a quite common method in india (which by the way is also asia so could the dear commentors stop complaining about how no Asian would do this) because with rice that is dirty, contains rocks and/or is laced with pesticides and other chemicals - maybe because it was air-dryed after harvest or bugs crawled in during storage etc - the pollutants will cook out into the water and can then be removed by draining and washing. The only real disadvantage of that method is loosing all the starch which makes it unsuitable for dishes that rely on it like congee or risotto. In countries in which white rice is fortified with additional nutrients by dusting (putting a thin layer of nutrient rich material on the grains) you also loose those nutrients, so for those countries you shouldn't wash your rice at all, not even before cooking, unless you are looking for a very specific texture. But dusting usually means that the rice has been factory washed before being vacuum sealed anyway, so it's not really necessary to do it yourself.
So yeah, dear commentors, before you join 'Uncle Roger' in making fun of people, please consider that this type of rice preparation is common in one of the most populated regions of the world and for a good reason.
I came to the comments to say this but you said it so much better than I could!
The point is, though, that this is not how you make egg fried rice. Maybe that's how you prepare rice for other dishes, but egg fried rice requires rice to be low in moisture and so her method is quite blasphemous to say the least.
Yakuza racing while he cookin fried rice lol
In my kitchen I don't have this flame stove, and I haven't seen many lately in households since they've been replaced with induction tops. Also one thing I wanna point out that MSG is not considered healthy so we don't use that in cooking anymore.
I hope to see this 'Chef' side of you in your videos in future but if you're gonna do that again you'd might wanna get proper equipment and set-up for us to see the whole cooking process properly.
P.S: Damnnnnnnn man those muscles ;))
I am curious as to what the issue with MSG is? As far as I have heard, it is glutamic acid, which is found in many foods, that is mixed with a sodium to form a salt-like consistency, that has 1/3 of the sodium as sodium chloride(Table Salt). Would it be the sodium that you would deem unhealthy? Or the glutamic acid? I would assume it could be used as a low-sodium replacement for salt.
Very curious as to your opinion.
That's just a myth about MGS being unhealthy, its no different then regular salt, if you consume a lot of Table Salt or MGS they're both going to be bad for you. MGS is used in tons of foods, restaurants, fast foods, canned foods, packaged snacks /chips sold in the US.
I appreciate smart scientists and technology, The magical power can save so much efforts for us.
Instead of draining rice, you could just make it right the first time.