As a Kiwi married to a beautiful Filipina, I leaned some rules on cooking Adobo. Use Filipino Soy, and use Filipino vinegar. It is common to add pork belly to the chicken for texture. Bay leaves, black peppercorns, garlic, water - that's it. Browning the meat first is excellent. Sometimes a little brown sugar. I watched my wife for 2 years before attempting it, and she can still taste the difference.
Kudos on your student mentality and humility, learning how to make a dish authentically. My grandmother (English and Russian, died 2013) did something very similar when she married my grandfather (Genoese Italian, died 1983), learning from his sister how to make all the dishes he loved so he'd never complain about her cooking. We used to joke that she was Italian by marriage because nobody would guess she wasn't Italian from the way she made frittata, spaghetti, lasagna, ravioli, or anything else. Rest in peace, Grandpa and Grandma--I miss you both.
I do japanese soy. And whatever good vinegar i can get my hands on. Probably every family have their own iteration. But peppar soy vinegar garlic bayleaves are essential for an adobo. Back in the days not all fillipino/asian grocery was available in sweden where i live. Som my dad was wingin it. Still delicious tho
I have never tried it bc I'm Brazilian and it's not easy to find it here, but every single recipe I watch it's different from the other, so I guess I'll never try it. 😂
@@rotinasemroteiro its a really easy recipe. But its somewhat important to get the soy sauce ratio to vinegar right. Otherwise it becomes chicken with soy sauce.
I cannot for the life of me find out where she found the recipe. The only conclusion I can draw is that she heard the name garlic rice and assumed that she knew what it was by that alone.
@@ChefJamesMakinsondrunk while doing the research, sober while doing show 😂 Kidding! probably just heard the name "garlic rice" then she figured she knows how to do it
I am a filipino-chinese from Philippines. You can cook adobo in a rush without marinading it as long as you simmer the ingredients and the sauce until the meat gets tender. The flavor will still going to be absorbed into the meat if you simmer it until the sauce gets thicken. And if you love spicy like i do then it's your choice if you put chilis but primarily we use siling labuyo or substitute it with chilis that cannot ruin the adobo flavor unlike jalapeños. And if you like you adobo a little bit sweet, you can also substitute the sugar with white sodas like sprite or 7up. Then eat your adobo with plain rice or garlic rice,
Rachel Ray, "if at first you don't succeed, don't let it stop you." Don't bother to crack open a cooking book just do what ever you want". Thank you Chef!!
With regards to the peppers, thai chilis are definitely the way to go. They're very commonly used in Filipino cooking. They're so common that many Filipinos actually confuse them with local labuyo chilis (which are similarly small and red).
I honestly have to say it's nice to see you and Uncle Roger pick apart these " celebrity chefs"... I've never been a fan of them so it's nice to see the poor cooking they present actually corrected by a true chef.... I become a stronger fan with every video... Thanks again!!!
It's not even that she isn't a "true chef". It's just fundamentally bad ideas and techniques. Like watching my toddler sisters bake cookies-- they just pour whatever in the bowl. It's like these celebrity chefs and the people who watch them are fundamentally bored by the idea of growth and just not interested in reflecting on what they make.
@@honey-bagder3451 Agreed with lex ... well said! There can be so much growth in cooking. But you have to be curious to grow. If you're just going to slap any old poop together to make a dish -- cancel that, not to make a dish, to make a VIDEO, the dish becomes unimportant, just clock-punching so you can cash another check -- well, if your just going to slap any old stuff together, you don't care about either your food or your audience. You're just phoning it in, uninvolved.
I'm really glad you pointed out the setup of her cooking area. I'm no expert, but I did think she is getting splattered olive oil on her ingredients. I do the cleaning around here and that would be a nono! 😂
I work with a lot of Filipinos, and I have only seen them eat plain rice with whatever proteins they prepare. They really do have some fantastic dishes that I've come to enjoy. A birthday at work means a buffet for everyone!
Yeah it's because we Filipinos eat a lot of rice haha! But when time comes for breakfast, we would love to have some fried rice or Sinangag na kanin or any Silog meals paired w/coffee
real authentic adobo does not hv sugar its just soya sauce,vinegar,garlic and nothing else.if you mix it with any other ing.then dont call it filipino adobo.😡
I was just gonna eat, and hoped you would react to uncle roger again. I could not believe my eyes that you put out this video 5 minutes ago. You are the best!
My grandma actually had her own measurment system in one of her cookbooks. If I remember correctly, one recipe called for "3 apples of raisins", meaning three apple sized piles of raisins. It's just taking an already imprecise measuring system (volume) and then replacing measurments with aproximate size of item.
I'm a Filipino-American and a chef by trade, and I must say that EVERY family's adobo is different. Everybody's mom, grandma, or aunty makes the best adobo. Chilies don't belong in adobo. My grandfather's recipe included no sugar but "as much garlic as you can stand." He also used whole black peppercorns which I love in adobo. Further, he didn't brown the chicken or pork first, but being a chef, you know it's the way to go. My dad recommends browning the chicken after the braise, which can be difficult. I marinate my adobo before the braise because, well, chef skills (Grandpa did not marinate). No sesame seeds, no scallions. Cane vinegar (Datu Puti is a good brand) and Silver Swan soy (be careful it's saltier than most) are key ingredients in my family's adobo, whether pork or chicken. After watching this video it's clear to me that Rachel has not sat down to an adobo dinner in a Filipino home. Instead of sesame seeds try fried garlic....
True. Even here in the Phillipines almost every region has their own version of it. Theres Pininyahang Adobo( Adobo with Pineapples) and Adodo sa Gata ( Adobo cooked with Coconut Milk) among others. But basically, Adobo is Meat, Vinegar, Soy Sauce and Spices. For vinegar, instead of cane, I recommend using coconut sap vinegar. Gives it a certain sweetness.If you can get your hands on one thats less than 3 months but not more than 6 months old vinegar, the better since its a natural vinegar that tends to get sourer as it age. Chilies arent really unusual i'd say since we always put some in ours. We like our adobo with a little kick to it. One thing I dont see in videos though is ginger. I've never eaten adobo without ginger but I've hardly seen videos showcasing adobo that has used one. But I guess its probably one of those regional differences to the recipe as well.
I use Marca Pina soy sauce and vinegar cos that's the only Filipino brand i can find. I learnt how to make adobo from my mom, she's not Filipina nor a chef but bloody hell she can cook and she made sure us kids all learn how to cook as well,getting whacked with the wooden spoon made us learn faster😂😂. I've only made pork and beef adobo, not a fan of chicken,Must be good since i haven't had any complaints from my customers..a.k.a My Kids😂.
Growing up, I've never seen Siling Labuyo put in my chicken adobo because my Lolo (grandfather) is busy eating it like chips with some Red Horse beer lol
you know...when i cook for myself at home, i often throw a lot of ingredients together and see how it turns out (most of the time it's good). so if anyone would cook the adobo like her in their private homes, in my opinion it's totally fine. rachel ray just really shouldn't call it authentic if she adds stuff that doesn't belong there, especially on public television. also: another great reaction video at dinner time! ^^
Adobo, acceptable. Not traditional but still adobo. However, the "garlic rice" being a big deal to the Filipino people.... that "version of garlic rice" was offensive 😂
The adobo itself isn't so bad. I've seen actual Filipinos make it a certain way that made me question their methods, because adobo is a dish that nearly every region, heck every household in the Philippines makes differently. BUT, that "garlic rice" garbage she concocted made me wanna chuck my phone against a wall! I was so mad! 🤬
@@GlideAndSlide123putting it in the slow heat like what she did is also the same as marinating ( it's often do if you don't have time and like to have little crisp skin)... the only difference is the sauce of the adobo doesn't have the viscosity and natural chicken brood that why some other mix some pork meat
She made the garlic rice and adobo “pan Asian”. The only dish that I can recall that uses that much sesame seeds is the buchi/sesame ball. There’s no standard adobo recipe but the best tasting ones IMO are the marinated versions.
Speaking of adobo, have you seen andy's follow ups? Both his trip to the Philippines to see different methods and his more instructional follow up on what he learned?
"In 2012, researchers at Cornell University conducted a study with almost 30,000 people and found that there was one specific gene that makes some people strongly dislike the taste of cilantro. OR6A2, an olfactory receptor, “codes for the receptor that picks up the scent of aldehyde chemicals” - these are chemicals found in both cilantro and soap"
Tamari is a byproduct of miso making and is deeper in flavour. Staple of Japanese cooking. Super yummy. It’s not ALWAYS gluten free but often is because of how miso is made. 😊
I'm Filipino. I add chilis to my adobo. I believe there are as many recipes for adobo as there are Filipino families. Also, it's so simple, it's impossible to get wrong. It's also the first dish every Filipino child worth his salt (MSG, really) learns.
I ABSOLUTELY LOVE watching your channel! Episodes with Uncle Roger are such a hoot! Can't help but enjoy your snickering to his comments about "celebrity" chef cooking.
1. There is a variant for adobo that involves spice, called Adobo sa Sili that uses siling labuyo. A little spice is also fine. 2. Fun fact, vinegar and salt based adobo is actually a more traditional method of cooking adobo. Rachel's method though, isn't akin to the "itim adobo" that utilizes soy sauce and a just a bit of vinegar.
I've always wanted to mention this and I see you've actually done it, so I I wanted to say I appreciate it - putting links to the videos you mention in your current video. Because a lot of people, myself included, do NOT see info cards at the end of videos ("click here to watch this"), because they tend to pop up too early and block parts of the end of some videos. So we have them disabled. It takes two seconds for me to check if you've put links to other videos in the description or not. Manually checking your entire channel, with the search function of course, on the other hand? It definitely takes more than two seconds. And that matters. A lot. P.S: There's a very small chance I've travelled back in time and left you another very similar message you've read already. In such cases just ignore this one.
I admit that I do sometimes cook a whole meal in my rice cooker. Which means usually marinated chicken on top of the rice with garlic cloves and the marinade added as part of the cooking liquid. I like the garlic in that because it cooks until it is soft and sweet and delicious. I also sometimes add cut-up, marinated, rehydrated shiitake mushrooms to my rice before cooking because the mushrooms go with the eggs that will be served with the rice. However, usually, I just cook the rice plain in the rice cooker and it's delicious with so many things. The idea of biting into rice, regardless of what it is served with, and getting a giant coriander seed is just gross. (Just like cilantro... ;) You may have my share of the cilantro because it's also gross.
I just love the way you explain things. You have such a calm nature, and you know your stuff. I wonder if there`s a recipe even you would struggle with 🤔 Greetings from Germany!
There is a reason people, including chefs, substitute different green herbs, including flat leaf parsley, for cilantro. A significant percentage of the population have a gene that makes cilantro taste like soap. You cannot get used to it or train your palette or anything of that sort. Our tastebuds simply do not pick up the taste that masks the one that we recognize as soap that other people find pleasant. There is no more certain way to ruin a dish and to guarantee that I will not return to your restaurant than to cover it in a cilantro garnish after I have specifically requested that such not be done.
Completely wrong. What's causing the soapy taste are aldehydes, which "normal" people can't detect, but which people with the OR26A gene are very sensitive to.
@@-Devy- Completely and absolutely wrong. Everyone can taste aldehydes. That's why people know what people with the variant OR26A gene mean when they say cilantro tastes soapy. But go on keep telling me more about stuff you don't know anything about.
I think an interesting thing about the Jalapeños is that, beyond not being certain if any iteration of adobo uses it, most Filipino folks don't seem to tolerate spicyness well 😅 like ANY spicyness. Some definitely do (my Ilocano family, Bicolanos, diaspora with more exposure to spicy foods) but many, many do not. I have to wonder where she got this recipe 🤔 Edit, because I finished the video: that frankenstein rice is terrifying! Also, now you have don't have a good rice to pair with your adobo, and it's really sad!
8:51 Both you and Uncle Roger having the same reaction to Rachael's "Oh my gosh it smells SOOOO GOOD" XD Someday, you 2 need to do a collaboration together!
In reference to “Pimpage” and “Gnarly”; I wanna say that M. Oliver uses it less and less over recent years, but OG Naked Chef days, everything was “Pukkah”. On a personal note, it took me a couple videos to warm up to you, James. But I very quickly did, love to see your sense of humour shine through, and your technical advice is on point. Bravo, sir. Wishing you every success. P.S. would love to see a Vincenzo collab. U.R./Nigel too.
Adobo can be spicy if u want it to be(my wife is a filipina from naga city in bicol philippines)LOTS of spicy food in that region so it depends on the person or area they are from if they are gonna make it spicy or not
My Filipina wife taught me how to make adobo. She likes hers spicy, but said it's not traditional. She also doesn't add sugar and I've found I prefer it without sugar. She also recommends adding potatoes, but mentioned that nobody adds potatoes that she knows of... she just really likes potatoes 😂 You can make garlic fried rice, but if you make your adobo properly, it shouldn't need it. We always have garlic fried rice as a snack or for breakfast and we have fresh rice with our meals.
Hey James, at the end of the video when you say that some people say cilantro tastes like soap, it's really rather that cilantro tastes like soap to some people. It's not a matter of taste, it's a genetic factor, some people have a very strong sensitivity to unsaturated aldehydes (also present in significant quantities in soap, hence the association, but also vomit, and stinkbugs, which people also reference). And for those people the aldehydes smell & taste is so strong it completely covers up the delicate aromatics you (and most people) get from cilantro.
I have recently discovered your videos and what can I say , they became my fav things to see, they are funny and also they teach me how to cook better, thank you 🎉
I really like and agree with your attitude of "it's okay to use (non traditional or not great choice) ingredient if you're doing it at home and it's all you have, but if you're making a video to teach, you should show people the right ingredients."
In my culture, parsley is used pretty much exclusively for soups, whereas in Thailand just next door, their soups tend to have a slight sourness due to cilantro and tomatoes. I believe we only use cilantro in import dishes like tom yum and biryani rice (which we have a local variety of).
I have a Philippine husband cooking chicken adobo........ but now I had to laugh sooooo hard. Usually at the beginning you put first garlic, onion let them sweat first a bit and then add sugar in it and let it caramelize before you put all the vinegar, soja sauce and water in it.....followed by the roasted chicken and seasoning like pepper, bay leaf juniper berries. than you let it simmer until the sauce is naturally reduced ca. 45 min.
I’ve been binge watching your videos after the one about Jamie Oliver making fried rice. I dig this type of analysis, a professional’s side. I also like your humbleness in these videos when you don’t know much about other cultural dishes. Love your vids!
Also when uncle roger slowed the vid down when she said "it smells sooo good" it made me think that if u were to hear that with no context it would sound like jabba the hutt had a cooking channel 🤣😂🤣😂
Yes to Cilantro👍🏼👍🏼👍🏼 the perfect flavour for many dishes. I use cilantro for my popularly demanded barbecue seafood dipping sauce (Thai Styled Version) also I love cilantro on most Asian souped based dishes like Vietnamese Pho.
"6 turns of the pan." Lol reminded me of before i learned how to cook, i'd ask my mother (only good cook before us 2 kids learned) "how much..." salt, pepper. "I eye ball it." Or "bout that much." Itd annoy me back then she wouldnt say "teaspoon or table spoon." I actually cook like that now. Granted i may not be a great cook. (I do make a mean lasagna) and yes i do know how to microwave cook in a pinch. But with measurements i do my own thing, but explaining my method and just me knowing it are 2 things. "6 turns of the pan." I'd more likely say "see the rough size of the bottle? I used "this" much. BUT im not on TV or YT teaching cooking lessons. Side note, think its cool you read comments. I didn’t expect my notifications on YT to be full of "loved" comments. Looked through comments and you do appear to read them. Props.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Be sure to check out Andy's video on Adobo! - ruclips.net/video/beV7sJdRhNg/видео.html
Already done my man
Cilantro has the same chemical as stink bugs.....that’s all I smell when I smell fresh cilantro
👍🏼👊🏼🦖🍺
Side note.....in NY 28 people got sick at a sushi/ steakhouse from ........the fried rice....12 people went to the hospital
@@buttholasaurus99 yeah I always tell them to hold the cilantro/coriander
That video is therapy at this point
She made not only our Vietnamese and Thai ancestors cry, but she also made our Filipino ancestors cry now, lol.
😂
It's called consistency can't wait for Japan, malasian, Taiwan and other countries ancestor disappointing
Filipino ancestors include Spaniards so now we’re talking Europe and Africa…
Don't forget us 🇵🇷🤣🤣 as well
@@Rorschachqpdon't worry, rachel will make everyone's ancestors cry at the end.
lol, as a Filipino, I can relate on Uncle Roger's disappointments . Especially the Garlic Rice. 😂
who boils rice with coriander seed.😂 Garlic Rice are always a type of Filipino Fried Rice, Simply A Garlic, Egg and Rice.
😂 it was hard to watch that!
it must be hard for you. especially when u knew what the true garlic rice is .
Garlic Rice is so good.. I sometimes eat it on its own... I like it just as much as I like Fried Shallot Rice.
Funny thing naka kita Nako karinderia nag luto Ng ganyan 😂😂
As a Kiwi married to a beautiful Filipina, I leaned some rules on cooking Adobo. Use Filipino Soy, and use Filipino vinegar. It is common to add pork belly to the chicken for texture. Bay leaves, black peppercorns, garlic, water - that's it. Browning the meat first is excellent. Sometimes a little brown sugar. I watched my wife for 2 years before attempting it, and she can still taste the difference.
very ture!
Kudos on your student mentality and humility, learning how to make a dish authentically. My grandmother (English and Russian, died 2013) did something very similar when she married my grandfather (Genoese Italian, died 1983), learning from his sister how to make all the dishes he loved so he'd never complain about her cooking. We used to joke that she was Italian by marriage because nobody would guess she wasn't Italian from the way she made frittata, spaghetti, lasagna, ravioli, or anything else. Rest in peace, Grandpa and Grandma--I miss you both.
I do japanese soy. And whatever good vinegar i can get my hands on. Probably every family have their own iteration. But peppar soy vinegar garlic bayleaves are essential for an adobo. Back in the days not all fillipino/asian grocery was available in sweden where i live. Som my dad was wingin it. Still delicious tho
I have never tried it bc I'm Brazilian and it's not easy to find it here, but every single recipe I watch it's different from the other, so I guess I'll never try it. 😂
@@rotinasemroteiro its a really easy recipe. But its somewhat important to get the soy sauce ratio to vinegar right. Otherwise it becomes chicken with soy sauce.
I'm not sure if there's a Geneva convention for cooking but Rachael Ray made sure to break every last clause of it
😂
This comment took no prisoners 😂
I'm Australian and even my ancestors felt the pain with the rice in this dish
Same mate.
The brits?
She probably heard "Adobo" and thought "Mexicans use Adobo, so Jalepenos should work"
I do like the way you both say “what” at the same time after she goes “that’s about 6 turns of the pan”!!
Adobo is pretty hard to mess up but somehow she managed to mess it up! 🤣
And that garlic rice she made belongs to our backyard 🐖
Garlic fried rice is probably the easiest thing to make, and honestly so is adobo. How did this happen?? 😂
No research before making it :)
I cannot for the life of me find out where she found the recipe. The only conclusion I can draw is that she heard the name garlic rice and assumed that she knew what it was by that alone.
@@ChefJamesMakinsondrunk while doing the research, sober while doing show 😂
Kidding! probably just heard the name "garlic rice" then she figured she knows how to do it
@@YumiFaeldomakes perfect sense
@@YumiFaeldo That would actually explain a lot lol
I am a filipino-chinese from Philippines. You can cook adobo in a rush without marinading it as long as you simmer the ingredients and the sauce until the meat gets tender. The flavor will still going to be absorbed into the meat if you simmer it until the sauce gets thicken. And if you love spicy like i do then it's your choice if you put chilis but primarily we use siling labuyo or substitute it with chilis that cannot ruin the adobo flavor unlike jalapeños. And if you like you adobo a little bit sweet, you can also substitute the sugar with white sodas like sprite or 7up. Then eat your adobo with plain rice or garlic rice,
Rachel Ray, "if at first you don't succeed, don't let it stop you." Don't bother to crack open a cooking book just do what ever you want".
Thank you Chef!!
😂
Remember, Rachel thinks she knows what she doing and that's why she never researches anything
More like, “if at first you don’t succeed, start cooking show and pretend like you did” 😂😂😂
With regards to the peppers, thai chilis are definitely the way to go. They're very commonly used in Filipino cooking. They're so common that many Filipinos actually confuse them with local labuyo chilis (which are similarly small and red).
Siling labuyo was much smaller than thai chili, it size was half inch.
This is facts. They have the same scoville level and flavour, plus are bigger.
I honestly have to say it's nice to see you and Uncle Roger pick apart these " celebrity chefs"... I've never been a fan of them so it's nice to see the poor cooking they present actually corrected by a true chef.... I become a stronger fan with every video... Thanks again!!!
It's not even that she isn't a "true chef". It's just fundamentally bad ideas and techniques. Like watching my toddler sisters bake cookies-- they just pour whatever in the bowl.
It's like these celebrity chefs and the people who watch them are fundamentally bored by the idea of growth and just not interested in reflecting on what they make.
@@honey-bagder3451 well said sir, well said
@@honey-bagder3451 Agreed with lex ... well said! There can be so much growth in cooking. But you have to be curious to grow. If you're just going to slap any old poop together to make a dish -- cancel that, not to make a dish, to make a VIDEO, the dish becomes unimportant, just clock-punching so you can cash another check -- well, if your just going to slap any old stuff together, you don't care about either your food or your audience. You're just phoning it in, uninvolved.
@@honey-bagder3451just like uncle roger who isn’t a “true chef”
Uncle Roger isn't any kind of chef.. He's a comedian
I'm really glad you pointed out the setup of her cooking area. I'm no expert, but I did think she is getting splattered olive oil on her ingredients. I do the cleaning around here and that would be a nono! 😂
not a problem!
The look on your and Uncle Roger's faces when she uses her "scary" voice, had me laughing so hard. Great video fun :D
I work with a lot of Filipinos, and I have only seen them eat plain rice with whatever proteins they prepare.
They really do have some fantastic dishes that I've come to enjoy.
A birthday at work means a buffet for everyone!
Yeah it's because we Filipinos eat a lot of rice haha! But when time comes for breakfast, we would love to have some fried rice or Sinangag na kanin or any Silog meals paired w/coffee
real authentic adobo does not hv sugar its just soya sauce,vinegar,garlic and nothing else.if you mix it with any other ing.then dont call it filipino adobo.😡
rachel drunken master chef
...bay leaves and pepper corn
I was just gonna eat, and hoped you would react to uncle roger again. I could not believe my eyes that you put out this video 5 minutes ago. You are the best!
😂
At 2:00 Uncle Roger gonna start a group called "Just Stop Olive Oil" LMAO!!! I love the banner he makes LOL!!
Love how both of them say "What?!" at the same time at 6:19. Lolol.
😂
You *KNOW* you screwed up when Uncle Roger and CJ run out of polite things to say half way in 🤣
I was trying to think of nice things to day but in the end I just gave up 🤣😂 hahaha
@@ChefJamesMakinson I ran out of polite things to say too. .....And I'm not even a on YT! 🤣
@@BroMorris0341 hahaha 😆
@@ChefJamesMakinsonOh why do I so want to see you go on full savage mode? 😂😂😂🤣🤣🤣
My grandma actually had her own measurment system in one of her cookbooks. If I remember correctly, one recipe called for "3 apples of raisins", meaning three apple sized piles of raisins.
It's just taking an already imprecise measuring system (volume) and then replacing measurments with aproximate size of item.
I'd love to see Uncle Roger and Chef James judge a cook off between Rachel Ray and Jaime Oliver..... 😁
that would be epic! hahaha
That sounds awesome!😊
Thunderdome of mediocrity
Cringy comedy gold!
Featuring Nigella Lawson
I'm a Filipino-American and a chef by trade, and I must say that EVERY family's adobo is different. Everybody's mom, grandma, or aunty makes the best adobo. Chilies don't belong in adobo. My grandfather's recipe included no sugar but "as much garlic as you can stand." He also used whole black peppercorns which I love in adobo. Further, he didn't brown the chicken or pork first, but being a chef, you know it's the way to go. My dad recommends browning the chicken after the braise, which can be difficult. I marinate my adobo before the braise because, well, chef skills (Grandpa did not marinate). No sesame seeds, no scallions. Cane vinegar (Datu Puti is a good brand) and Silver Swan soy (be careful it's saltier than most) are key ingredients in my family's adobo, whether pork or chicken. After watching this video it's clear to me that Rachel has not sat down to an adobo dinner in a Filipino home. Instead of sesame seeds try fried garlic....
I'm sure it is, just like fried rice and even paella here.
True. Even here in the Phillipines almost every region has their own version of it. Theres Pininyahang Adobo( Adobo with Pineapples) and Adodo sa Gata ( Adobo cooked with Coconut Milk) among others. But basically, Adobo is Meat, Vinegar, Soy Sauce and Spices. For vinegar, instead of cane, I recommend using coconut sap vinegar. Gives it a certain sweetness.If you can get your hands on one thats less than 3 months but not more than 6 months old vinegar, the better since its a natural vinegar that tends to get sourer as it age. Chilies arent really unusual i'd say since we always put some in ours. We like our adobo with a little kick to it. One thing I dont see in videos though is ginger. I've never eaten adobo without ginger but I've hardly seen videos showcasing adobo that has used one. But I guess its probably one of those regional differences to the recipe as well.
I use Marca Pina soy sauce and vinegar cos that's the only Filipino brand i can find.
I learnt how to make adobo from my mom, she's not Filipina nor a chef but bloody hell she can cook and she made sure us kids all learn how to cook as well,getting whacked with the wooden spoon made us learn faster😂😂.
I've only made pork and beef adobo, not a fan of chicken,Must be good since i haven't had any complaints from my customers..a.k.a My Kids😂.
Growing up, I've never seen Siling Labuyo put in my chicken adobo because my Lolo (grandfather) is busy eating it like chips with some Red Horse beer lol
I've seen some families put a shit ton of Siling labuyo in their adobo @@AzazelDxD88
you know...when i cook for myself at home, i often throw a lot of ingredients together and see how it turns out (most of the time it's good). so if anyone would cook the adobo like her in their private homes, in my opinion it's totally fine. rachel ray just really shouldn't call it authentic if she adds stuff that doesn't belong there, especially on public television.
also: another great reaction video at dinner time! ^^
Adobo, acceptable. Not traditional but still adobo.
However, the "garlic rice" being a big deal to the Filipino people.... that "version of garlic rice" was offensive 😂
@@YumiFaeldo true, that was a bit much ^^
@@YumiFaeldo It's like when my friend made sushi and used white vinegar rather than rice vinegar. And then bragged about it.
authentic rachel ray not traditional authenticity.
@@Hitsugixmore than just a bit I think
The adobo itself isn't so bad. I've seen actual Filipinos make it a certain way that made me question their methods, because adobo is a dish that nearly every region, heck every household in the Philippines makes differently. BUT, that "garlic rice" garbage she concocted made me wanna chuck my phone against a wall! I was so mad! 🤬
😂 haha
If it isnt marinated its not really adobo.
@@GlideAndSlide123it is quite common IRL though as many homes can't be bothered to do it nowadays
@@GlideAndSlide123putting it in the slow heat like what she did is also the same as marinating ( it's often do if you don't have time and like to have little crisp skin)... the only difference is the sauce of the adobo doesn't have the viscosity and natural chicken brood that why some other mix some pork meat
This is not original adobo from the Philippines. They make a difference adobo.
8:51 I was in tears at that voice 🤣🤣
lol their face was funny too😂😂😂
14:36 BAM! Chef James taking the gloves off lmao!
🤣
James reacting to Uncle Roger are my absolute favs!!! Keep it up, love the content.
I'm glad to hear that! wait for Sunday! ;)
She made the garlic rice and adobo “pan Asian”. The only dish that I can recall that uses that much sesame seeds is the buchi/sesame ball.
There’s no standard adobo recipe but the best tasting ones IMO are the marinated versions.
she needs to go to cooking school in the Philippines.
Speaking of adobo, have you seen andy's follow ups? Both his trip to the Philippines to see different methods and his more instructional follow up on what he learned?
not yet! but he has been busy!
"In 2012, researchers at Cornell University conducted a study with almost 30,000 people and found that there was one specific gene that makes some people strongly dislike the taste of cilantro. OR6A2, an olfactory receptor, “codes for the receptor that picks up the scent of aldehyde chemicals” - these are chemicals found in both cilantro and soap"
very interesting!
Oh gosh James and uncle roger, i just burst out laughing at your faces when her voice changed again with that stir. 😂
Her measuring system actually makes sense once you know she has a continuously spinning pan inside her head.
🤣
That rice was a warcrime.
Tamari is a byproduct of miso making and is deeper in flavour. Staple of Japanese cooking. Super yummy. It’s not ALWAYS gluten free but often is because of how miso is made. 😊
Got a chuckle out of that Dim Sum comment Uncle Roger. Yes, that would be me too 🤤🥟🍤🥠
Rachel's practicing her demon voice while she cooks, for her upcoming audition to sing for a death metal band. That's multitasking.
😂 she already has a pretty deep voice
When Chef James can't hold back the smiles and laughter is the best parts LOL
I'm Filipino. I add chilis to my adobo. I believe there are as many recipes for adobo as there are Filipino families. Also, it's so simple, it's impossible to get wrong. It's also the first dish every Filipino child worth his salt (MSG, really) learns.
6:15 I love how both had the same thought and reaction to what she said. 😂
I dunno how well Uncle Roger will react to her egg fried rice without having a mental breakdown 😬
🤣 need to see that one!
I ABSOLUTELY LOVE watching your channel! Episodes with Uncle Roger are such a hoot! Can't help but enjoy your snickering to his comments about "celebrity" chef cooking.
The sync of you both when she said "that's about 6 turns of the pan". Great video as always!
haha 😂
1. There is a variant for adobo that involves spice, called Adobo sa Sili that uses siling labuyo. A little spice is also fine.
2. Fun fact, vinegar and salt based adobo is actually a more traditional method of cooking adobo. Rachel's method though, isn't akin to the "itim adobo" that utilizes soy sauce and a just a bit of vinegar.
Rachael's that horrific voice when uncle Roger slows it, it sounds exactly like half life zombies xD
🤣
I've always wanted to mention this and I see you've actually done it, so I I wanted to say I appreciate it - putting links to the videos you mention in your current video. Because a lot of people, myself included, do NOT see info cards at the end of videos ("click here to watch this"), because they tend to pop up too early and block parts of the end of some videos. So we have them disabled.
It takes two seconds for me to check if you've put links to other videos in the description or not. Manually checking your entire channel, with the search function of course, on the other hand? It definitely takes more than two seconds. And that matters. A lot.
P.S: There's a very small chance I've travelled back in time and left you another very similar message you've read already. In such cases just ignore this one.
I try! :)
1:54 uncle Roger took a lil bit of dark turn there 💀💀
I admit that I do sometimes cook a whole meal in my rice cooker. Which means usually marinated chicken on top of the rice with garlic cloves and the marinade added as part of the cooking liquid. I like the garlic in that because it cooks until it is soft and sweet and delicious. I also sometimes add cut-up, marinated, rehydrated shiitake mushrooms to my rice before cooking because the mushrooms go with the eggs that will be served with the rice. However, usually, I just cook the rice plain in the rice cooker and it's delicious with so many things. The idea of biting into rice, regardless of what it is served with, and getting a giant coriander seed is just gross. (Just like cilantro... ;) You may have my share of the cilantro because it's also gross.
I just love the way you explain things. You have such a calm nature, and you know your stuff. I wonder if there`s a recipe even you would struggle with 🤔 Greetings from Germany!
😉
There is a reason people, including chefs, substitute different green herbs, including flat leaf parsley, for cilantro. A significant percentage of the population have a gene that makes cilantro taste like soap. You cannot get used to it or train your palette or anything of that sort. Our tastebuds simply do not pick up the taste that masks the one that we recognize as soap that other people find pleasant.
There is no more certain way to ruin a dish and to guarantee that I will not return to your restaurant than to cover it in a cilantro garnish after I have specifically requested that such not be done.
I'm one of those people (I have a lot of taste sensitivities), and I love cilantro, because simply... I eat more cilantro than I eat soap.
Completely wrong. What's causing the soapy taste are aldehydes, which "normal" people can't detect, but which people with the OR26A gene are very sensitive to.
@@-Devy- Completely and absolutely wrong. Everyone can taste aldehydes. That's why people know what people with the variant OR26A gene mean when they say cilantro tastes soapy. But go on keep telling me more about stuff you don't know anything about.
I really do love these videos. I want to see you and Uncle Roger do a collab.
me too!
I think an interesting thing about the Jalapeños is that, beyond not being certain if any iteration of adobo uses it, most Filipino folks don't seem to tolerate spicyness well 😅 like ANY spicyness. Some definitely do (my Ilocano family, Bicolanos, diaspora with more exposure to spicy foods) but many, many do not. I have to wonder where she got this recipe 🤔
Edit, because I finished the video: that frankenstein rice is terrifying! Also, now you have don't have a good rice to pair with your adobo, and it's really sad!
Frankenstein rice haha 🤣
My grandaunt and grandmother doesn't like spicy food, for them crush blackpepper was spicy enough to not eat the food.
6:20 six turn of the pan i mean that got me😂
😂
I am from Malaysia and I am worried she will make my Malaysian ancestors cry too.
Nobody's ancestors are safe when Rachel is at the stove 😂
Good tip on the corn starch, I always forget that, thank you.
You are so welcome
I love your reaction videos 😍
Glad you like them!
James's face of impressed is the most authentic & proudest side I have ever seen.
🤣
I was scratching my head the whole time while she was making adobo.. she ruined our adobo!! 😂
These videos are amazing, entertaining and I get to learn a lot with the insight you make in each of the steps
Soy is naturally gluten free, so that makes every soy sauce gluten free
6:19 I love how you and Uncle Roger said “What?” at the same time when Rachael Ray said “6 turns of the pan” lol
🤣
As an Indian, I felt my ancestors' souls churning watching that rice.
6:17 the synchronized "WHAT?" is hilarious haha
Hahaha 🤣
"Turn of the pan" is the Italian version of "use feeling". My Italian mom used to say that all the time.
14:59 that's because it DOES, alth where i live both of em are called parsley so idk if it's 1 or both
8:51 Both you and Uncle Roger having the same reaction to Rachael's "Oh my gosh it smells SOOOO GOOD" XD
Someday, you 2 need to do a collaboration together!
😂
James is becoming one with uncle Roger!! The synchronization of the WHAAAT??
🤣 hahaha
my grandma likes big pieces of garlic in her food :')
she just crushes the garlic and throws it into the pan with the peels
5:38 most of my cutting accidents are probably from trying to shove the knife away when not using it or when sharpening it
6:49 when making drinks, don't that one lid that makes it possible to measure thing with time
I shouldn’t have the reaction i had to you saying «thicken it" but it made me subscribe so haha.
In reference to “Pimpage” and “Gnarly”; I wanna say that M. Oliver uses it less and less over recent years, but OG Naked Chef days, everything was “Pukkah”. On a personal note, it took me a couple videos to warm up to you, James. But I very quickly did, love to see your sense of humour shine through, and your technical advice is on point. Bravo, sir. Wishing you every success. P.S. would love to see a Vincenzo collab. U.R./Nigel too.
interesting! most of these videos of him were a few years ago
i can't believe im watching how my favorite dish getting butchered step by step, even the rice wasn't saved. 😂
1:55 The carbon fiber and submarine was a nice burn 🤣
6:20 - ah, anything but the metric system :D
1:54 - The submarine joke is one of those where my friends and I would tell the joke and ask if it's too soon? 🤣
That measurement system is called Eyeballing it 😂
Rachel Ray, you made our ancestors cry… 😂
😂
Happy to see this channel thriving.. from just humble 1k subs
Thank you! I am very grateful for that as well!
As a Filipino chef, I kind of frowned in disbelief the whole time Rachel Ray destroyed our adobo and garlic rice.
When she put the garlic in the pan and your face was like 🤨🤨🤨 i fucking died 🤣🤣🤣
Adobo can be spicy if u want it to be(my wife is a filipina from naga city in bicol philippines)LOTS of spicy food in that region so it depends on the person or area they are from if they are gonna make it spicy or not
6:19 you guys' faces hahahhahahaha🤣
I am amazed by both of yous, as a Filipino and as someone who is taking culinary arts. I am somewhat baffled by her technique of cooking..
My Filipina wife taught me how to make adobo. She likes hers spicy, but said it's not traditional. She also doesn't add sugar and I've found I prefer it without sugar. She also recommends adding potatoes, but mentioned that nobody adds potatoes that she knows of... she just really likes potatoes 😂
You can make garlic fried rice, but if you make your adobo properly, it shouldn't need it. We always have garlic fried rice as a snack or for breakfast and we have fresh rice with our meals.
Hey James, at the end of the video when you say that some people say cilantro tastes like soap, it's really rather that cilantro tastes like soap to some people.
It's not a matter of taste, it's a genetic factor, some people have a very strong sensitivity to unsaturated aldehydes (also present in significant quantities in soap, hence the association, but also vomit, and stinkbugs, which people also reference). And for those people the aldehydes smell & taste is so strong it completely covers up the delicate aromatics you (and most people) get from cilantro.
💯 agree
Joshua Weissman and Andy Cooks nailed it
Garlic "fried" rice is just fried rice. Pre-cooked rice, so no more boiling. Salt. Fried with garlic.
😉
I have recently discovered your videos and what can I say , they became my fav things to see, they are funny and also they teach me how to cook better, thank you 🎉
Awesome! Thank you!
I really like and agree with your attitude of "it's okay to use (non traditional or not great choice) ingredient if you're doing it at home and it's all you have, but if you're making a video to teach, you should show people the right ingredients."
Exactly!
In my culture, parsley is used pretty much exclusively for soups, whereas in Thailand just next door, their soups tend to have a slight sourness due to cilantro and tomatoes. I believe we only use cilantro in import dishes like tom yum and biryani rice (which we have a local variety of).
Siling Labuyo (the chili) is absolutely delicious
I have a Philippine husband cooking chicken adobo........ but now I had to laugh sooooo hard. Usually at the beginning you put first garlic, onion let them sweat first a bit and then add sugar in it and let it caramelize before you put all the vinegar, soja sauce and water in it.....followed by the roasted chicken and seasoning like pepper, bay leaf juniper berries. than you let it simmer until the sauce is naturally reduced ca. 45 min.
Chef, you’re so calm and formal and a complete contrast to Uncle Roger. It’s so funny to watch this. Hahaha! Keep it up!
I'm at home not at work! haha
I’ve been binge watching your videos after the one about Jamie Oliver making fried rice. I dig this type of analysis, a professional’s side. I also like your humbleness in these videos when you don’t know much about other cultural dishes. Love your vids!
Awesome, thank you! :)
Also when uncle roger slowed the vid down when she said "it smells sooo good" it made me think that if u were to hear that with no context it would sound like jabba the hutt had a cooking channel 🤣😂🤣😂
Yes to Cilantro👍🏼👍🏼👍🏼 the perfect flavour for many dishes. I use cilantro for my popularly demanded barbecue seafood dipping sauce (Thai Styled Version) also I love cilantro on most Asian souped based dishes like Vietnamese Pho.
Nah, cilantro is bad.
Yayyy excited to see your reaction lol😂
😂
Hi James, going to practice my English and wish you a good week!❤❤❤ hi from Mexico
Thank you so much! :)
"6 turns of the pan."
Lol reminded me of before i learned how to cook, i'd ask my mother (only good cook before us 2 kids learned) "how much..." salt, pepper. "I eye ball it." Or "bout that much." Itd annoy me back then she wouldnt say "teaspoon or table spoon."
I actually cook like that now. Granted i may not be a great cook. (I do make a mean lasagna) and yes i do know how to microwave cook in a pinch. But with measurements i do my own thing, but explaining my method and just me knowing it are 2 things. "6 turns of the pan." I'd more likely say "see the rough size of the bottle? I used "this" much.
BUT im not on TV or YT teaching cooking lessons.
Side note, think its cool you read comments. I didn’t expect my notifications on YT to be full of "loved" comments. Looked through comments and you do appear to read them. Props.
Thank you I try but its not easy to read every one