$242 vs $13 Fried Rice | Epicurious - Pro Chef Reacts
HTML-код
- Опубликовано: 2 окт 2024
- What can you do with $242 vs $13 worth of ingredients for fried rice? It all comes down to technique. Esther Choi and her friend Gabby switch ingredients and both do an amazing job with what they are given.
MONTHLY CONTEST
Our contest for March is still going on. Subscribe, Like, and Comment to win a Chef Brian Tsao chef’s kiss t-shirt. You pick the size and we ship anywhere in the world. And if you are already subscribed, you are ⅓ of the way done. Contest ends March 31st, 2022.
MERCH
downrightmerch...
PATREON
/ chefbriantsao
VISIT MY WEBSITE!
chefbriantsao.com/
FOLLOW ME!
Instagram / chefbriantsao
Facebook / chefbriantsao
Twitter / chefbriantsao
JOIN MY DISCORD!
Discord / discord
Edited by Jordan Herridge
www.ant-media.co.uk
My Favorite Kitchen Gear & Essentials
Everything on this list I currently use or have in the past ! All 100% approved by yours truly!
Below are Amazon Affiliate Links, every little bit helps!
#monetization #CommissionsEarned
*SMALLWARES*
Wusthof IKON Knife amzn.to/3cnyaIc
Wusthof Steel amzn.to/2WCgm5n
Victorinox Serrated Knife amzn.to/3bdo6jz
Rubbermaid Rubber Spatula amzn.to/2Lf9RQt
Peeler amzn.to/2YK9uFw
Tongs amzn.to/2YNpxCw
Microplane/Zester amzn.to/3fDLni7
Scrapper amzn.to/2WgJQGU
Measuring Cups & Spoons amzn.to/3bhyAOA
Measuring Cup amzn.to/3frKl8J
Whisk, Light Duty amzn.to/35QG1vm
Whisk, Heavy Duty amzn.to/3dtekuZ
Ladles amzn.to/3ciHi0y
Wood Spoon amzn.to/2AcyATr
Slotted Spoon amzn.to/2ziiMOt
Thermometer amzn.to/2yuvtG1
Can Opener amzn.to/2yuw9ex
Corkscrew amzn.to/3biQoJe
Kitchen Scissors amzn.to/2Wf9D23
Cheese Grater amzn.to/2LeRI5i
*POTS AND PANS*
Cast Iron Pan amzn.to/3fxGCGz
Saute Pan 10" amzn.to/3ckJTHs
Saute Pan 12" amzn.to/2YLu5cL
Non Stick Pan 10" amzn.to/2Ldo00G
Stock Pot 6qt amzn.to/3fwSmsN
Sauce Pot amzn.to/2LfhzKp
Dutch Oven amzn.to/2xPTc32
Colander amzn.to/2zkC4CQ
Sieve amzn.to/3fqzqfk
Mixing Bowls amzn.to/3ciaggX
Sheet Pan 1/2 Size amzn.to/3ckxNhe
Sheet Pan 1/4 Size amzn.to/3bizIlk
Wire Rack amzn.to/3bgQkK3
Roasting Pan w Rack amzn.to/2SP6hRp
*APPLIANCES*
Vitamix Blender amzn.to/35LbizS
Hand Blender amzn.to/2WgeIHx
Kitchen Aid Mixer amzn.to/3chRw0Z
Food Processor amzn.to/2zilEed
*MISC*
Rubber Cutting Board amzn.to/2L9wGVX
Sharpening Wet Stone amzn.to/2SNPgH4
Sharpening Glass Stone amzn.to/2Ad8bVx
Japanese Slicing Mandolin amzn.to/3chV4R7
Kitchen Towels amzn.to/3ctlmja
Oyster Knife amzn.to/3duN7s2
Clam Knife amzn.to/3ftSHg9
Pizza Slicer amzn.to/3ctuQLH
Gabi cooks Egg fried rice for the first time,
it already better than Mr.Chilli Jam's Egg fried rice 10 times.
Emotional damage 😂
10 times 0 is still 0 if you get what i'm saying.
@@patocwahable haha yes.
It looks better than anything Jamie Olive Oil would make
Not for the first time, they both went to the same culinary school. 🙄
Gabi was delightful, she took on some intimidating ingredients like a champ. Esther, you know she's a pro by watching how she extracts every molecule of flavor and creating a dish much more than the sum of its parts. Truly impressive.
I regularly watch this series and Esther impressed me like crazy with how she used absolutely everything. Never seen another chef on that show use each ingredient so thoroughly.
@@harounfarhani2138You have to hope Esther didn’t have to put out for the more expensive ingredients before they got taken away from her. If so she needs to submit the receipts to the producer-“Next time you take what I bought and give me cheaper stuff, make sure you pay back my bill plus 20% for gas and shopping.”
I really liked watching the $13 fried rice portion. She made her own shrimp paste….😍
I'm actually really glad you reacted to this one instead of the Uncle Roger one because he practically ignores Gabi throughout. I'm really glad to hear the commentary not only on what Chef Esther is doing, but on Gabi as well. Gives me hope that I can also elevate my home cookery.
And 9.8/10? Why so stingy, man? 🧐😆
Asian Uncle vibes. Nothing is ever good enough. Haiyah...
The chef's eternal chasing of perfection.
That's cause he's in love with her hahahah
Auntie Esther! 😍 and Gabi is super fun too! I love her cooking videos!
if I'm not mistaken, Uncle Roger reviewed this one not long ago and he's really over the moon with the chef lol
"Over the moon" might be an understatement, he tore his Nigella Lawson photo in half at the end of the video
@@groofay yeah not just that, he will go to NYC in April to find her lol
@@shirokanzaki15 its bc he has a coming up stand up shows on nyc, but yeah, meeting her is his secondary mission lol
@@Amyayak09 uncle roger find her faster then auntie Helen leave him fuiyoh.
That thing Esther did with egg yolk into the rice is what we called a Yangzhou fried rice. Chef Wang made this in his youtube. super yummy
The crispy bottom of fried rice is amazing! If you've ever had Korean Bokkumbap after Samgyeopsal, it's an experience not to miss! Making Kimchi fried rice on the grill just after having pork belly, letting it sit until the bottom of the rice is browned, and then the seaweed on top, it's all just layers of flavor and texture. Never underestimate the flavor that comes from a slight char.
맞아요 😋
Asian cooking is just so fantastic...
Nothing going to waste, finding ways to make everything as delicious as possible... Yummy 😉
there is also a persian recipe called tahdig where you let the rice sit with some clarified butter at the bottom and the crispiness is so good
same with Chinese Claypot rice, the flavor and texture of the slightly burnt and crispy rice at the bottom, soaked a bit of the meat fat and the sauce, its just amazing
Are you going to watch the Uncle Roger video as well?
i discovered her through uncle roger and she's been one of my favourite chefs to watch her displayed her craft. she's a wizard is what she is.
I'm a big fan of Epicurious a few years ago, and I saw her NOT through Uncle Roger. I know that Uncle Roger will judge this chef's dish anyway. There's also a 3-level Fried Rice on Epicurious. I'm surprised that he didn't judge that. The link: ruclips.net/video/GFyHfJeiyAY/видео.html
@@randaya5854 I personally love her ramen video with Epicurious and all her appearance on Danny Kim's shorts where she makes take-out into gourmet.
She pretty darn cool.
I love that you let us watch the video together with you and sometimes comment on it, rather than just skip to the commentary scenes :) I watched the video before and I really enjoyed watching it again with some extra infos on the side :D
Thank you! 🙏
@@ChefBrianTsao Just a little advice.. at least for me, when you want to comment the video, I hope you'll pause it, so it doesn't get confusing.. like when she talk about scallion, you also comment on it but not pause it so I get a little bit dizzy and feel crowded(?)
anyway, that's just my advice. I love your video! sorry for my english!
@@rafikafarhani5942 Agreed
I love those reviews by you they are entertaining
Gabi's technique and ability to follow instructions is really good for a home cook, she did a beautiful job. Chef Esther was just amazing, she pays so much attention to the ingredients and how to maximize the flavor.
Really enjoy the tray swap videos and hearing reactions to them from chefs are even better. Thanks for your work!
I made Esther's fried rice before, and it was easily the best fried rice (or dish, even) I've ever made. The only hard part for me was turning the shrimp heads into paste. Quite the workout, and it took way longer than I expected. I don't think I can use a blender or the like to make the process easier.
I’m late but you could blend, then smash to take out physical labor.
If you’re looking for recommendations on reactions, maybe Vincenzo’s plate doing egg fried rice
I second that
yeah I wanna see that, too... since those guys challenged each other (Uncle Roger) lol and also Uncle Roger made his Carbonara when Vincenzo challenged him
White peper, if it is real pepper is coming from the same plant as black pepper, white pepper is just the inner core of black pepper or made when the pepper fruit is completely ripe and than the pepper gets fermented in the sun and than peeled.
An amazing amount of knowledge passed on in this reaction vid. Awesome
Trick I learned from a Thai chef - start your garlic in cold oil, even when the oil gets screaming hot the garlic won't burn because it forms a moisture barrier, whereas if you start with hot oil the moisture evaporates on contact.
Thanks for sharing that information. I started to wonder if this technique would help frying potato chips or French Fries and make them taste even better? Propably not. Deep-fry business been there so many decades so I think all the master inventions mave been made already.
@@Jaska8000 for French fries the best system is to twice fry them, once low and slow to cook it all the way through then a second time at screaming hot to crisp the outside
Editing to add that natural fats(beef tallow, ghee, schmaltz, lard, duck fat...) also add to the flavor
Oooh thanks!
16:26 overworked editor now his to reevaluate their bagged rice and monster energy drink lunch…
You'd probably also like when Chef Esther makes Ramen with cheap ingrediants. She was given a whole rotisserie chicken and did quite a bit with it. She's one of my favorite pros for those videos. Mostly because she sticks to what she was given. ^^
White green and black pepper are different preparations of the same part of the same plant. The berries of Piper Nigrum. Green pepper is picked unripe and dried. Black pepper is picked unripe, boiled briefly to rupture cell walls making the skin turn from green to black when dried. White pepper is picked ripe (the skin is red), soaked in water until fermented, deskinned and then dried.
Thank you! In his defense he's a chef not a botanist, but man it was kind of funny how confidently incorrect he was. Also, piper nigrum is 1000% most definitely native to Asia.
Ah yes, Uncle Roger's favorite female chef at the moment
Loved this video! I really learned a lot.
Great episode! Love the insights on the home cook. In light of the "I tried so you don't have to" episodes it could be fun for you to look at some of the "But Better" episodes by Joshua Weissman. For instance the whopper or Big Mac one.
Epicurious is a good source for learning interesting things about cooking. Esther is comfortable in front of the camera, Gabi is alright but Lorenzo is my favorite home cook for entertainment from Epicurious!
Next time we are in NYC, we will def pass by at your resto. Awesome vid!
these few month i just started to learn cooking and i found it really fun
really appreciate your video i feel like got a teacher to teach me cook by other chef mistakes hahahaa
soo learning can be fun too
I feel like I've run into you at St Vitus at some point.... but loving the content!
More than likely yes, I’m there all the time haha
I learned something new, I didn’t know I had to re-season my wok every time I used it. Next time, before I use the wok I am going to season it the way you guys mentioned it. Thanks!
You saying that you love the bitterness of broccoli rob at the same time as esther choi did goes to show how much you both agree on everything and I'm all about it
I think she was using a flat-bottom wok, at least that's what it looks like to me, which makes flipping the grates weird
In every section of the crab's inner part, there are more hidden meat to be pulled out. Also, crab/shrimp/lobster innards are its strongest, most flavorful parts. Why just pull it out and throw it away???? HAI-YAAAAAHHH ...
Gabi seems like a super nice lady, and I bet she has put on a few really great dinner parties. And Esther, what can I even say? Amazing.
While your "Uncle Roger" reviews are funnier, I myself like these videos more. They also have a very similar one where a home cook, a young chef, and an experienced chef all try to make the same basic dish (like 3 different versions of Fried Rice). Look these up and do a blind review!
All I've learned from this is that a wok works like a cast iron skillet... I'm gonna buy one now...
Personally I feel egg fried+sausage slices alone is fancy enough XD
really like your videos chef! they're so informative as well as entertaining!
I really like your content. You're very informative and respectful. Slipping into RUclips's cooking algorithm is the best thing that happened to me on social media
Have you checked out uncle Roger's latest video with Josh? I want your opinion on that one
Fried shrimp heads is my favorite part when they serve with _amaebi_ in sushi restaurants. Sometimes, I even prefer the shrimp heads much more than the shrimp sushi.
Chef Esther is awesome here on this vid! I watched this in Epicurious
BTW, Uncle Roger also reacted to this video and I guess he developed a crush on Aunty Esther! LOL #mrnigelng
I feel you hand writing struggles I’m also left handed
Uncle Roger reacted to this.
Just saw your reaction video with jamie oliver fried rice and now im hooked for more reaction videos lol. + 1subscribed :D
Only thing that I wonder about with Esther is the notion that a single jalapeno (even if you leave in the seeds) will give you too much spice. Jalapenos have a pretty low Scoville rating already, and when they're mixed in the dish it would be hard for them to overpower it.
These are actually entertaining. Uncle Roger reacted to this and it was hilarious
Well since you said we can offer some reccomendations, can i request binging with babish fried rice? or more chef wang gang
New sub. I just found your channel. Thanks for straightening me out on Uncle Roger. I thought he was a jerk. Oh, a comedian. Much better. I like him a lot better now.
great commentary! just one thing though... :) black and white pepper come from the same berry, white pepper is kind of just the 'inside bit' of black pepper!
So much better than Jamie Oliver, just wish she had used chilli jam, I feel it was truly missing.
I think that you should watch James May making noodles.
Lovin' the content.
Ha! That's the gas trick I mentioned in your last video! lol
Switching ingredients is fun, but HARD! I did a Cutthoat kitchen style comp with a pro chef friend of mine at a party, his wife ran it. First, switch the ingredients. THEN...it was no heat sources (hot water was fine though, since it was a roll w/rice paper), THEN!!! NO KNIVES! Ever try to cut a carrot with scissors??? lol. I won that one because of his ingredients!
The yolks into the rice before is really good! I do mine that way now, but also keep one yolk back for the egg whites and only break it up a bit once they're cooking...more colour than anything...
This was the first video I saw from Chef Ester. The fried rice she made looked so good, I watched every other video she was in on that channel.
Ester absolutely crushed it. Awesome videos, man! Keep up the good work.
Thank you!
i love the aromatic oil! I do scallion oil , chilli oil when I have the time!! This is the first time I seen shrimp oil! Soo gonna add it in my kitchen arsenal! Thanks for doing this Chef!
Omg I’m so happy to say that I didn’t know what bagged rice was until you showed it! 😱😂
Rosemary Trout
I think she said she doesn't want anything to STEAM, not steep.
Just goes to show what a pro chef can do with such inexpensive ingredients! Esther even helped the home cook out in the process! Love your videos
The "home cook" and the pro went to the same culinary school 🤣
Jamie Oliver green curry, needs to be the next review. You’ll see why
So, I know it is important to get the moisture away from the rice before frying it. If you don't want to wait hours for it to cool and dry naturally. Can you put your oven on the lowest setting and dry it out that way (spread out over a baking sheet)?
Yup, that can work, just need to move it around every few minutes otherwise you’ll def have unpleasant dry spots
Can you check out Alex's series on fried rice please
I’m wondering if you can review Alex the Food Guy’s Fried rice? His entire series is captivating, and his final piece is fascinating.
Did anyone else have lamb roast fried rice? It was something I often had growing up. Utilises the leftover ingredients from the Sunday roast lamb - lamb itself, peas, roast onion, etc.
First of all, I love Ester lol. But watching some parts of this is like watching something with my bf; he feels the need to talk and make comments through most of it, then maybe he'll pause it when he talks so I can focus on whatever he's saying, without missing anything from the program lol
I cook rice I place my rice in a plastic bag put some holes in it place it on my fridge I don't have space in my fridge
React to 50 people try to make grilled cheese!!!
Check out the 4 levels of fried rice video from this channel also
Anyone else wishing we saw more laundry being done this week?
Just me?
Ah, well.
Great video, still. I was expecting to see the Uncle Roger reacts to this one. But it was interesting to see your take on the original. Loved watching.
I would love to see you review J. Kenji Lopez-Alt where he made egg fried rice 3 ways in one video, going from a "pro set-up" all the way to "average home-cook set-up."
Oh no. Im gonna order Nasi goreng right now.
Hey Brian, I found your channel recently and subscribed. Just starting to watch this video now. Looks like it's going to be a great one!
30:10 White and black pepper are from the same plant (Piper nigrum). They are just harvested at different times and processed differently. It's a bit like with green vs. black tea.
Ok for what Esther is doing, slllliiiiiight deviation.
Before you toss the raw shrimp/prawn head in, what we do around where I'm from in SEA is to just gently fry them, in the same pot with some oil and then pour water in and make a stock out of it. The other steps like tossing the leek roots and garlic in is correct but if you fry the head 1st, it unlocks the gelatin that's mostly found in the shrimp head and it helps to unlock the flavour that you'll get like from fish roe.
Also, crushing it slightly (Don't turn it into dust, just slightly give it a few whacks) before frying helps it even better. Also, don't fry it too much. All you need is just a few dashes of oil, fry for about 1min on medium heat to just unlock the flavours before you pour water over it and make your stock.
Guarantee great prawn/shrimp stock to use for noodles and seafood paella.
Here goes my last chance for that shirt.
Hi Chef Brian, please review Chef Renatta from Indonesia😀🙏🏿
Nice reaction video. I learned a lot and I really enjoy your videos. Just wanted to comment to say that Black pepper is indigenous to the Southern part of India( the state of Kerala) which is technically in Asia. 😁
I was wondering why no cooking video has a rice cooker?
That golden rice trick is one of my favorites. I have a really bad habit of trying to make it with fresh rice and it doesn't work well, but I've had it before and always wanted to replicate it.
“Fuck you, Jamie Oliver”…. goddamn I love this channel
😂🤘
I was hoping this was you reacting to uncle roger's reaction, but this is still good!
Love your vids!
Thank you! 🙏
I’ll finish this video later, but I’m loving this video so far.
You should review the Uncle Roger reaction to this video.
Awesome, I love the Epicurious Swap Ingredients series. I found your channel because of it, and I really like the chef insights.
Let's get a Throwback Thursday video reacting to Chef Martin Yan in Yan Can Cook
I know this is not traditional but I found a way to replicate day old rice. Slightly undercook the rice and then put it on a dehydrator for 2 hr. This is only if you can't make day old rice is best to cook twice the rice amount of rice and get it ready for whenever 😋. PS Slightly open air fryer can act as a dehydrator.
well any home cook that got on a Epicurious video isn't going to be the limited experience average home cook
Do you work with Derrick from MasterChef?
I am definitely trying that golden rice with shrimp paste! Great video and insights, as usual
It would be awesome to see you react to more of these videos. It’s interesting to see professional chefs work with product that us normal everyday people have easy access to
I like those videos where they swap ingredients. It's so interesting what they will do.
No Chilli Jam?! No adding water?!! No packaged rice?!!! No Olive Oil?!!!! Haiyah. And too much ingredients. Too much confusing. Too much flavors. Sooo "Random".
For my personal liking none of those two fried rices (can you say rices?) were as perfect as chef wang gang's but both seem to be very good still..
Ist's mainly i dont like seefood, so If you do Go ahead and try both and i think you will like both versions. .😉
I'm just hoping that Jamie Oliver is watching all of these videos draaaaaggging him and addresses it in his own video: nut up, Jamie, defend your honor!
White pepper is great in mashed potatoes. I don't know if it:s psychological, but it's a different experience when the pepper is "hidden ."
$116 vs $11 Ramen next? :)
I am happy you react to the full video instead of Uncle Roger's version.
You didn't comment on Esther putting garlic skin in the broth, wonder what your thought, coz Uncle Roger said "Haiya".
I’m down w that… I’ve seen a lot of stocks and soup bases made w the onion & garlic peels thrown in.
Black pepper (Piper nigrum) is indigenous to Asia. Black, Green, White and Red pepper are the same plant but prepared differently. (not the Pink pepper, that is South American tree Schinus molle). Also the Piper genus has multiple species and many of them are used in kitchen by various means.
For example: P. longum (long pepper), P. cubeba (kubeb), P. bourbonense (bourbon pepper), P. guineense (ashant pepper), P. mullesua (assam), P. lolot (lolot leaf), P. betle (betel leaf) etc.
Piper plants are the "original pepper" (mainly known from India originally), other spices like chilli (paprika), grains of paradise or aframoms, Schinus molle, Sichuan "pepper" (timut) etc. were named "peppers" because of the culinary use, not because of botanical accuracy.