Pro Chef Reacts... THIS ITALIAN CHEF CHALLENGE UNCLE ROGER (Vincenzo's Plate)
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- Опубликовано: 7 май 2022
- Uncle Roger is taking a break from the torture of Jamie Oliver and has accepted Vincenzo's challenge. Let's see what if he can pull off some carbonara.
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Развлечения
Uncle Roger did an incredible job but I made a better Egg Fried Rice 😶😶😶😱 the question is: Who is the King of Flavours? Pecorino or MSG?
the man himself.
The real MVP appears! Hide your cream guys or he'll come for your families.
Why not both :)
It depends on the dish itself. Though MSG has more dish applications than Pecorino.
Nice to meet you here Vincenzo! Of course it's Pecorino 😋
Vincenzo's Plate is an awesome channel. He mostly does reactions to other italian food, but also has a lot of very instructional videos on how to properly prepare the classic italian version of many dishes. Very fun guy to watch.
Also no. That's perfectly fine on the cream. Actually some of us do it even thicker than that. It becomes almost like a dough (called "pastello"). You then use the pasta water when you toss the pasta in the pan to slowly melt it. It's actually easier the thicker the cream is because you have more control over it, rather than it being too runny and then overcook the pasta or even worse the egg because you need to thicken it on a low heat (and no, pasta residual heat won't be enough unless you wanna eat cold carbonara, and that's a sin). The same pastello technique is also used when we do cacio e pepe. This is why Italian cuisine is so simple ingredients wise but so difficult when it comes to making the dishes work. It's all those little details that put together, truly makes the difference.
Yup all fax!!
Agree
Actually since you’re a western trained chef, would you consider reviewing more of binging with babish food? I mean he does both western and eastern good but I think it’s worth it.
I second this suggestion. I would love to see you review binging with babish, especially when he makes his own twist on dishes
Might be a little pointless, Babish's videos are always really well researched and he tends to explain a lot of his steps. Not much to add
How dare you, a human, make a mistake on the type of cheese.
My thoughts exactly! I love how Chef is the first to say, "Ope, made a mistake. Here's how it's supposed to be."
@@magdolyn agreed. I'm sure there are plenty of people that would edit that kind of mistake out and make a 2nd take.
@@onepunchtocelebrate670 Exactly! I love how honest Chef is! A rare quality these days, for sure.
🙏
Uncle Roger should have used ramen noodles to add a particular twist to the dish, just to see Vincenzo's face after that! 😂
Giving him a heart attack 😂
He don't want to make Italian ancestor cry.
I'm Italian. Guanciale here for pasta dishes that uses it (carbonara, amatriciana e gricia) it's usually cut into thick strips like he's doing it or big cubes. Because we like the outer layer to be crispy while the inside will still be soft and "explode" in your mouth when you bite into it. If you cut it to thin you only get the crispiness, which while it might still be good, we still like a bit of softness out of our guanciale. It's so easy to overcrisp it and then it just becomes tough and brittle and it's like having sand in your mouth.
You said it.. I don't understand crispy guanciale in carbonara.. you want that explosion of taste.. crispy protein? Nope for me
@@melantakwarrior8423 different stroke for different folks i guess. I do like my guanciale soft on the inside 😄
We used to cut it thin. It's different for every region I guess. Like Saute
Short of an insect in it, unrendered fat is the #1 thing that will make me immediately stop eating and throw out the food.
Vincenzo is one of my two go-tos for Italian dishes, so I've loved all the light hearted back and forth between them over the last year. Just an aside, my other Italian go-to is Pasta Grammar, who I highly recommend you check out if you haven't.
Brian maybe you should also consider watching Uncle Roger's video where he reviewed Reynold's Indonesian fried rice (Nasi goreng)
Vincenco is 👌 He is the one that taught me about a soffrito for bolognese and pasta sauces, and how to make a real carbonara, and I had no idea what Guanciale was until then.
And stepped up my pasta game as a whole.
So props to him.
Mate same! I had no idea how a lot of Italian food was actually cooked! It really made me up my cooking too!
@@MrJohnycomelately21 I'm guessing you're from Australia, and here the common thing is to call any tomato based pasta sauce a Bolognese, this man schooled me. I can now cook a proper bolognese, a sugo, lots of stuff. The people I live with come in and ask "What is that smell? Can I have a plate?!" Yes, yes you can.
I always thought Italian cooking was hard and complicated... it's really not, and I thank Vinny for that.
@@GcTheHardstyler no man! I'm from the UK, I was brought up with our bastardised versions of Italian food! I made Ragu for my parents after learning how and they where blown away! My Carbonara has become a firm favourite and Tiramisu! Thank you so much Vincenzo!
@@GcTheHardstyler also yes! That was my big take away, it's Simple food, done really well!
@@MrJohnycomelately21 we have bastardized Italian food over here too 🤣 Most people throw anything in a sauce and call it Bolognese. I had no idea.
To cook the guanciale you can just start on a low heat with a cold pan and it renders the fat in time for it to cook in the fat.
I think that is the more authentic version but obviously your method works to
Edit: Also Uncle Roger uses the authentic method for the cream which is supposed to be thick. The guanciale fat and pasta water help to combine the cream with the pasta to make it creamy. This is the method Vincenzo uses.
I'm sure your version works too, but if I remember Vincenzo challenged him to make an authentic Cabonara not a modern version.
0:40 absolutely right. Vincenzo is my favorite Italian cooking channel. The guy makes great dishes.
And yes, please review both their reactions for this!
Hey Brian, I just wanted to jump in and quickly say: I love your content and all the insights you are adding to the Uncle Roger videos and your other reaction and not reaction content! I'm rewatching all your videos already and can't wait to see more ✨😁
Also congrats on opening your sandwich shop! 🥳
Best whishes from Norway and have a great day ✨
Thank you so much!
The double boiler is correct. But so is the very thick, nearly paste. If I remember correctly, the paste method is older for obvious reasons: less complicated, less dishes.
I've said this before on another video, but I remain amazed at how relatable and conversational you are in these videos. I feel like you really have a lot of potential if you get into things like podcasting. Basically, I dig listening to you talk about things.
I agree with simpler dishes often being harder. The fewer the ingredients and flavorings, the fewer the places to hide minor mistakes. Simpler dishes really highlight minor mistakes, so they need to be done really well and really carefully.
Big fan of your sense of humor, and for the tidbits of education you add to your commentary.
It is nice to laugh and learn at the same time!
Vincenzo is one of my favorite RUclips chefs. I've made his lasagna and tiramisu recipes, and they turned out fantastic. I also love Ola Englund's channel and started learning guitar a few months ago.
Watching these types of videos gives me lots of cooking tips! 🎉thanks!
Just noticed this video (yours) came out on my birthday. I grew up in an Italian family and now live in Japan so the Italian-Asian video came on a good day. :)
Chef Brian love your videos, your added knowledge is awesome!
I'm from New England, I'm actually planning to visit your restaurants in the summer! Super excited
His chemistry with Liz is awesome. hahah
Thanks bro, been asking for this one :)
Vincenzo's reaction to this video is well worth watching. Dude's hilarious and had some interesting takeaways.
Your Fit For A King hoodie is super sick! Love all of your videos! I have learned a lot from watching you!
Please do both. Love these reactions and I learn things in the process of laughing my ass off
I tend to cut my guanciale more like Uncle Roger does. Unfortunately I need to move to better neighborhood as it is rarely available in my area. I teach scouts how to cook this on a campfire using pork jowls that have been smoked. I can get that easily in my area.
When I was looking up carbonara recipes a few years ago, multiple recipes I found had an egg yolk and cheese mixture that was only a little less thick (a little runny but still thick enough that it didn't flow continuously off a spoon) or even about as thick as what Uncle Roger did (so more of a paste?). Then they would use the reserved pasta water to adjust the consistency when they're mixing the pasta with the egg yolks, if it turned out too thick. Maybe this was done because water can be added to make it less dense, rather than trying to remedy the opposite situation of the mixture being too runny.
Slight disagreement: when you talked about using water to gently bring a fatty meat up to temperature to render out the fat and cook it evenly before crisping in its own fat, you said it needs to be thin because it doesn't work for chunks. However, it's actually a really good technique for getting a crispy exterior on something thicker while retaining a nice meaty chew on the inside. It would be a good idea for traditional carbonara with the thick-cut guanciale. It also makes for awesome hot dogs.
For what its worth I love this comment. I dig the knowledge and the respect.
Uncle Roger did his research on this one. He did it the way Vincenzo does it, so that's why it came out the way it did.
Any meat has a lot of MSG, and pretty much anything else with proteins. Basically umami is a protein taste. Because glutamine is a common aminoacid (if I remember correctly it is 5-20% from dry mass in a lot of foods).
A lot of Metal Gear Solid? noice.
Yes and no. Meat (and many other foods) contains glutamate. In the industry they produce purified glutamate and add sodium, since glutamate by itself isn't very stable. So the difference between natural glutamate and MSG is the sodium content. On your tongue, MSG breaks down to sodium and glutamate again.
Glutamine is not the same as (MSG Monosodium Glutamate)
Bruh
one good thing about the algorithms of this damned thing is it knows i like cooking food and metal heads its nice to be subbed to a guy that both reacts and does cooking AND is a legit metal head thanks man
Can you react to Uncle Roger Review Crazy Italian Chef Egg Fried Rice? (It’s Vincenzo making Egg Fried Rice!) Also you might wanna check out Vincenzo’s reactions to Gordon Ramsay making Italian food. Gordon is like the Jamie Oliver of Italian cuisine.
Small update on the Jamie Oliver Chinese dishes issue: he does have a chicken chow mein dish and maybe also a stir fry chow mein. I didn't have the guts to watch it (so I also cannot confirm if they are shit). If you do have the guts haha, I'd be pleased to see your reaction to it.
Jamie Oliver almost start World War 3 with his egg fried rice, I shudder at what will happen to the world when all the asian uncle and aunties are offended by his version of chow mein. Haiyaaa~ 😭
It’s a wonder how he’s not been arrested for war crimes.
I’ve been watching you for a bit but finally decided to subscribe. I normally don’t sub to reaction reactions channels but you are way more then that.
Gotta love this youtube chef friendly battle
I loved the explanation of using water to make the guanchale crispier
Hi Chef Im a fan from the Philippines yes he reviewed Uncle Roger's carbonara and he did 2 egg fried rice dish the authentic one and the other with a bit of Italian style.Congrats on your channel.
By all means react to Vincenzo’s Plate’s reaction! In some ways, they have a similar viewpoint: try making it the right way with the right ingredients. He tried making egg fried rice two ways: the regular way and Italian style, and he came up with “see? It’s better to use the right ingredients and the right techniques.”
I start my pancetta or gauncle if I can find it in a cold pan on low medium heat, my stove super finicky, so this technique works very well, every stove is different
I would love to see you do a video on your take on carbonara. I would also love to see your reaction to Uncle Roger’s to Vincenzo’s egg fried rice video, and Vincenzo’s reaction to Uncle Roger’s carbonara video.
Also, I hope you break out your Traeger and do a video on some smoked meats for sandwiches (pulled pork, beef brisket, smoked turkey, etc.)
Vincenzo made a reaction of Gordon ruining carbonara. Please do a review :) it would be a good follow up showing the wrong way
you should do both videos, they're both fun Vicenzo and Uncle Roger are both big fun personalities
Liked and subbed. Great content. Please keep up the good work.
The location of where Mei Mei is located gaspower stoves are not allowed (that is why they have induction) And lets be honest, kitchens with induction stoves are so so so much cooler during work
1000%
I found vincenzo after this weejio he collabed with uncle Roger on, but he's awesome and has definitely improved my Italian cooking. You'll have to review vincenzos fried rice video.
Very true Chef, simple dishes can be difficult to master. The essential ingredients in proper amounts are the vital foundation for success.
I like to render out the fat of the guanciale in thick slices in the oven (Low Heat) beforehand. Just place it on a rack, catch the fat beneath (keep it, works great in a number of dishes). Basically "dry" the Guanciale and cut/crumble it into the Carbonara. It makes the dish less oily and i find that the flavour of the guanciale comes out brighter. Also i like to mix the cheese up, one part Parm, One part SHARP Pecorino. I like the nutty flavour of the parm in there.
i used to work at a Canadas top one hundred restaurant ( Canadian equivalent of Michelin stars ) and i learned a lot especially at such a young age, and i agree with what you say about safety revolving around chopping style, but i do believe lots of people cut in different ways, i personally cut with my fingers pinching behind the heel for safety reasons, i find it quicker and easier for doing chiffanade and julienne and i believe it to be just as efficient as pinching the lower spine, weird fact too. Marco shifts between curling his fingers and extending them depending on what he is cutting, i actually see that as a sign of experience rather then newbie behaviour ( obviously depending on the situation and circumstances!)
this guy just reminds me of a gentle giant, love this channel
As Guancialli is not available in my country, I use pig-jowls samgyeopsal cuts and dry marinade them in salt, black pepper, paprika and cumin.
since you mention that those 2 plates of carbonara looked different, looking back on it... it does look different LOL one does look creamier than the other. Damn, nice observation
I've only ever heard of the "Tiger claw" grip you described as the Spider grip
Haha no way I might have to go watch that Mateo pod, that dudes so funny man😂
Review Vincenzo’s video too!! He’s awesome and used very authentic ingredients for egg fried rice even though he mostly does Italian cuisine :)
The rendering of the guanciale process you like to use is similar to the process of chicharrones - either start with a cold pan (Vincenzo) and go slow, or use a bit of water to aid in rendering. Personally I like lardons with a bit of chew (childhood in Naples, Italia), but that's just me.
20:50 When I cook at home I always get my plate, cutlery, maybe sauces or what I need ready so I can serve right away.
But most of the time it's just because I heat up leftover food and I don't want to burn it, but also don't want to eat it after it's already started cooling 😂
J. Kenji Lopez-Alt does the “torch the food in the wok” method as well. He says it’s a good way to get that wok hay when you’re not on an actual burner.
As for your reactions, I would like basically both: review Vincenzo’s review of Uncle Roger or Uncle Roger’s review of Vincenzo. Both are good videos.
The pasta reminds me more of a spaghetti alla chitarra (from Abruzzo region, Italy), because of how the cross section looks rectangular, almost square, unlike spaghetti which are round. The name of that type of spaghetti comes from the tool where the raw pasta is cut, which is called "chitarra", which literally means "guitar" in English. With that guitar, you cut the raw pasta straight through strings.
In germany we call the finger trick “bear claw” and i would recommend everyone to use that. Im a cook apprentice and this has saved my fingers so many times eventho its scary at first to try it.
There is a Vincenzo reaction video. Please react to Vincenzo's reaction. That would be interesting. I enjoy his channel.
Going to have to follow just for the Ola and Fluff reference!
I'm from an area where italian food is quite popular and there are a bunch of Italian Americans. What they go for is a small cube, maybe 1/3 to 1/4 inch and they go for a fried crispy outside but like, kind of like a meaty little bite in the middle. Not entirely crispy but decently crispy on the meat. People around here sometimes raise pigs themselves and a lot of stuff prides itself on local sourcing. It's not like theres a big shortage, but pigs only got so much cheek. So they make or imitate the guanciale best they can, brining a cheek or more commonly the belly, because it's more readily available. Even slab bacon that you can cube up to what you want yourself. I know it's not "super traditional and ideal" but what you want is that cured pork fat taste with some tender pork bites and the feeling is the two are similar enough to substitute. Then we get the best pasta and the freshest eggs available, which due to circumstances aren't actually hard to find at all, and try to get a brand that says Italian import on it for the cheese. It's kind of rural so we don't have the most access to more luxury cuts of stuff all the time, and kind of economically depressed due to immigration from both wealthier and poorer areas driving down wages and driving up the cost of living.
Make carbonara video! Your explanation went right over my head, I need a visual!
Yes plz review the egg fried rice! Vincenzo is one of my favorite chefs.
We deffo need to see Vincenzos reaction and videos!
Love the uncle Roger character and he is a good sport being a comedian and answering a food challenge
Also if I ever make it t o NY I'll visit you shop
You're not gonna get lit up for saying parmesan Brian you're about to be grilled on open fire for it
One very nice thing to do is to simply remove the guanciale from the pan before adding the rest. This way you do not cook the already cooked guanciale with the sauce, leading to it looking a bit better in the end. You only need to keep the fat for the emulsion, the meat can be added in at the end.
Vincenzo made the fried rice first then issued the challenge. He also reacted to the video as well
And stunning advice for carbonara, you won the game :) so after you cook the oasta you have a boiling water? Then to put double boiler on it and to have balanced temperature, that seems the easiest way to match Italian chefs that mastered the art of carbonara.
Thanks
When i make carbonara I use pancetta (I haven't found a source for guanciale) and i make nice big diced pieces.
I love this channel.
React to both! Vincenzo reacting to the Carbonara and making Egg Fried Rice! Two excellent videos for you!
Can use hog jowl if you can’t find guanciale or pancetta! Same cut of meat just not cured the same. Very accessible can find it in Walmart food depot or really any grocery store. Not the exact same but at least the same cut. Also it’s cheaper in the u.s. because it’s not marketed as “exotic gourmet Italian” that plagues a lot of normal ingredients.
Bums me out that none of my local stores sell either pecorino romano or guanciale, will probably have to hightail it to the the nearest World Market about an hour away, haiyaa~
Check out Vincenzo’s Plate. Vincenzo has a couple of reaction videos of Kay’s Cooking (including carbonara). Also some reactions to Gordon Ramsey, Jamie Oliver, etc. Your reactions to these videos would be fun. Looking forward to your future videos.👍🏻
Please review Vicenzo! He is so much fun, and I learned a lot with him...
What a nice surprise to wake up to xD
off topic but that Fit For A King hoodie is SICK!
hey Chef Brian, not your everyday chef.. please review both!!
Btw, that catch phrase.. is also used by a doctor (Orthopedic) who has a youtube channel, Dr. Chris Raynor, he does similar content as you but just in a very different field.
Always give me a smile to hear you both use that phrase in such a different discipline.
Def react to Vincenzo reacting to this! And his egg fried rice video!
You have to close the loops of videos so that you keep the ever growing Uncle Rogerverse together. I would love to see you take on Vincenzo's renditions of egg fried rice.
You may also want to check out Joshua Weissman's collaboration with Uncle Roger for cooking outdoors. It is excellent.
I've never been able to find guanciale for my carbonara, so I've used pancetta and salami. Honestly, I prefer salami in my carbonara (sorry Vincenzo). It's less salty than pancetta, but I'll have to try it with guanciale.
If you wanna know, yes. Vincenzo did review Uncle Roger's video back and it has about 2 million views. Worth.
My understanding of it is that chopsticks are much better at mixing the eggs for something like carbonara because you aren't adding additional air like a whisk or even a fork would. Not sure if that's old Chinese cooking wisdom or something I heard from J Kenji Lopez alt though.
this man is very humble!
You should do just vincenzo's vid. Uncle Roger skips his "italification" if an egg fried rice and I want to see what you think of it!
Auntie Liz’s outfit is serving Marilyn Monroe Dress vibes 👗💯
There are 3 more videos. Vincenzo's reaction to the carbonara, Vincenzo making egg fried rice, and Uncle Roger's reaction to the egg fried rice.
You're right, the way Nigel is doing it is more authentic. You want crisp but also chew.
If you made a hat that says Chefsplaining id buy it
At this point in time I think 'bacon' is fine. NOT the packaged store stuff mind you, but farmers bacon, or even homemade. In place of guanciale, anything that has the same process would work. I make my own 'bacon' for certain dishes, and while time consuming, you get the flavour you want in the first week fully infused, versus a little bit added in the last 10 minutes...no brine, only cured. A little bit more meat using pork belly than you'd get with jowl. I find it's a great combo of the crisp, with the chew.
The way l do it & the way chef in Australia he owns pasta restaurants says never strain it. U tongs so some pasta water goes into pan. He said pasta stock.
Chef Brian you should review both the Uncle Roger Esther Choi collaboration and Uncle Roger Joshua Weismann collaboration videos
Reminded me of carbonara I ate in a cafe once. They smoked the pepper. It just tasted really different
No, no, no. To properly create the final product, you need either very low heat or take it off heat. The thickness of the cream was fine, because you did the cream into the noodles as take them directly from the boil to the pan of gianciale. The lingering heat and moisture from the noodles melted the cream without overcooking it and mixed with the rendered fat to make the sauce.
Cold water tip for the win! Thanks man!! 17:24
I specialize in both Aisan and Italian dishes. I pretty much suck at everything else except for chicken and beef. Hey Brian you should react to the Uncle Roger reaction to the egg fried rice.