Be sure to see what Rachel did in these videos! Rachael Rays Adobo: ruclips.net/video/pu6txnjg7KA/видео.html Rachael's Pho: ruclips.net/video/xPf_FfQvGoQ/видео.html Rachael's WORST PAD THAI" ruclips.net/video/OE2i2LHT8Kc/видео.html
I interviewed for panda express and no they don't do the sauces the way you explained. they get recipes from corporate and prep especially the sauces at the beginning of the day.
I cook my rice for 20 minutes, in broth, on very low heat and it turns out great. It's not clumpy, wet or sticky (I guess a little bit, actually, because it's not a day old at that point). I also put some turmeric in it, because the yellow color is much more appetizing to me. When I tried a different brand of Jasmine rice, using the same technique that I've been perfecting for about a decade, the rice was wet and burned to the bottom of the pot simultaneously, so it REALLY matters what kind of rice you use.
Every time you do a video with uncle Roger like this, I feel like it’s the exact same funny thing. Uncle Roger is the bad cop, and you are the good cop. Keep up the good work chef James. Your videos are really pleasant to watch and enjoy.
Is funny how the head cams looks the same 😂, so I get this feeling that uncle Roger is the “frontline angry policeman” while chef James is the “backbone chill policeman”
Exactly what I was thinking. Hop to see these two make a video together. An cooking video will be fun because uncle Roger will lose🤪 but a reaction video from you two at once will be fun!!!
@_Bosley I wouldn’t follow her recipe to the T, but if you cut down on the sugar, I feel like it might be a decent addition. I’ve never made this dish before, but it would be a cool experiment. When it comes to cooking, I like keeping an open mind, but her sauce was *WAY* too thin.
Think Rachael is actually a troll disguised as a female chef. She deliberately screws up every recipe she encounters in order to create drama & chaos. I haven't figured out this creature's end game but will continue to watch your videos in hope that you and Uncle Roger might discover what the @&*%# is going on!
I like that you’re getting comfortable sharing your expert opinion on other people’s cooking. I enjoy hearing what is done right and wrong and why. Thanks
I watched Uncle Roger react to this and thought, "I wonder how James would react to this..." And you did! Thank you so much for reacting to that video!
Love how you say what you think she’ll do at the start. Yes she made it healthy only 3 different versions of surgery sweeteners. Soo healthy, for dentist valets
I'm not even sure if I can remember a time when Rachael hasn't dropped the ball from LITERALLY the first ingredient. It's like a jockey falling off of the horse right before a race has even started. 😂
I swear, Rachel Ray's entire career can be summed up with "Trust me, bro." which is what your friend says in the college dorm while stoned out of his mind..
‘Wasn’t the most important part of the movie was when the Titanic went down…?”. Mr James…I think you’re great. I love your videos, I’ve cooked some of your recipes and I’ve even promoted you in the comment section of other videos. BUT, you are TOTALLY WRONG about this! Kate Winslet’s topless scene was ABSOLUTELY necessary! And no amount of collaboration videos with Vincenzo will convince me otherwise! 😂
Thanks for doing these kind of reaction videos. I'm just getting into cooking and your breakdowns of what to do and what not to do are very helpful and informative. Keep up the good work.
Rachel Ray's a stoner cook. She doesn't "make meals" - she assembles sustenance depending on what she can find in the cupboard that gives a "sort-of" flavour that emulates the actual recipe. She should be done for crimes against food.
I actually sort of dig that. It's better to cook with what you have than go to a speciality shop to try find something that had to travel half the globe by plane and especially in USA may not even have been allowed in. There's nothing wrong with improvising, the crime is bad execution.
@@WhoStoleMyAliasi see what you mean, i don’t think there’s anything wrong with eating that way but you shouldn’t be putting it on your cooking show and calling it “orange chicken” or “chicken adobo” unless it’s authentic to the cultures those dishes come from. she could at least call it “my take on orange chicken” or “easy healthy orange chicken” or something and disclaim that it’s not going to be like the orange chicken you get from takeout
Yum. The perfect recipe for a Sunday evening: Sweet-sesame-y peanut soup with raw garlic, burnt broccoli and partially steamed chicken. Just what my doctor ordered. The only thing worse is the Teriyaki beef with mashed potatoes and beetroot salad I had at a conference this Friday. I could only taste ginger and sweet. Also, the beetroot was more like a dessert than a salad.
@@lizajane2971 I don’t know. It was a canteen-style buffet. The other option was bean and smoked ham… not even chili. Or maybe, since I know how to cook, I’m spoiled :)).
I’m a Food Service Director at a summer camp/year round retreat Center. I often have to shut down people who call me a “chef”. That being said, the worst part as a “culinary professional” let’s say… is everyone thinking they know how to cook 🤣 No shame in being able to just get by to nourish yourself, but putting a camera in front of you and pretending you’ve done something is another thing.
Unfortunately, I made that mistake before by adding a little too much sesame oil into my dish. It's crazy how sesame oil can overpower other bold flavors. 👀
In few days ago I showed that video to my aunt & my cousin who came from Canada (They're of Chinese descent just like me & my family) & TBH they're quite disgusted with the end result (Not to mention the murky runny sauce while it's supposed to be orange & just thick enough for coating the chicken). Also, I think frying with wok just like what Dim Sim Lim did would be better (Not to mention faster) instead of frying with saucepan.
Poor Rachel, I don't think she's trained in any way. And even in her heyday she was a bit of a mess. It was her signature really, to bring cooking from culinary snobbery down to 30-minute meals. She would pile up her arms with all the ingredients from the fridge and dump them in a heap on the counter - voila, mise en place! Thanks for another fun video!
I love that you always comment exactly what I'm thinking regarding technique on these videos. Although a lot of these are painful to watch...shocking how much someone who gets paid to cook on TV can mess something up.
Max Miller from the Tasting History channel has called orange chicken his favorite dessert at Panda Express. That should tell you how sweet some people expect it to be.
i prefer to use potato starch than cornflour, cornflour if it stays in the sauce can make the batter soft but potato starch tends to stay crispy no matter what same as if you put potato starch and water to thicken a sauce the sauce stays thicker for longer, I learned all this from a mum and son duo also on youtube called ziangs food workshop who are based in UK like me
I'm only six minutes in and I'm astounded at Rachel's idea of cooking rice. I'm used to cooking it in a normal pot since I've never owned a rice cooker and even then it doesn't take blinking TWENTY MINUTES to cook rice. I'm glad I never tried any of her cooking tips except the one about 'putting colour on your food to add flavour' ie browning it (I was young when I heard it and grew up in a household were frying steaks until they were nearly black and most definitely chewy was the norm lol). So far, great analysis and good cop routine as always, James 😊
I will say that when I make rice on the stove, it will usually take me about 20 minutes, but I do it very differently. If I’m cooking on the stove and not the rice cooker, I’m usually using my stone or mud pot (superior to the rice cooker, but you do have to be mindful of it and I don’t always have that patience). I let the water boil down to the rice level (lid open enough I don’t have to worry about bubbling over), cut the flame and close the lid, letting it steam the remaining time.
@Cirruscloudz I just use a basic stainless steel pot, but otherwise my method seems to be the same as yours which is probably why it takes about 15 minutes, tops, for me.
Took me years to make my mom eat medium rare steaks, but runny egg was ok with her from the start is what I least understand. Until I started cooking myself I thought steak was just bad or only useful in small pieces in rice...
as an asian american, i am not fond of panda express!! its not only partly because its not authentic, but sometimes they mess up on dishes; although for this authentically asian american (specifically chinese american, but every asian loves it when its done right!! i know one place i can go to for it done right other than panda) dish. it just makes me sad, because it just doesn't work!!! use orange juice or fresh orange squeezed juice with a very minimal amount of sugar!!! she basically made a sugary glazed donut orange chicken!!!! i told this to my asian friend "you know i am not fond of panda, but i'd rather eat there than eat this orange chicken" their response was something along the lines of "if you say that you'd rather eat orange chicken from panda, then i know when i watch this; its going to be bad". they watched it, and recently when we met in person at a event i made for my birthday a few days after my actual day; but before the election (i kinda want to asap in a few years try to see if i can duel citizenship with the eu (yes that includes the uk), or canada) that i am not so happy about... we literally ranted about the cons and why she messed up!!!!!
I don't think real orange juice will have been within 100 feet of a Panda Express. They don't make the sauces on site, they use prepared sauces delivered in buckets.
The drawing tied the events of 1912 to the modern story, since the treasure hunters recovered the drawing at the beginning of the movie. I think that's why he said it was the most important scene. (Though, yeah, it's Uncle Roger; so he may be referring to the nudity.)
I'm a bit late to this video but I just wanted to compliment your reactions. Too often do people just stare and make vapid comments, but that's not the case with yours - you always give interesting insights and advice and actually add onto what Uncle Roger is saying :)
James being shocked by the "nearly 20 minutes" for rice is funny because whenever I get a hello fresh meal that includes rice the instruction is, bring to boil then reduce to simmer for 18 minutes and it makes perfect rice.
I've said it before, but I really appreciate your commentary. As a regular civilian who is just a bit interested in cooking nicely, it's good to know what best practice is and how to make things easier on myself while cooking.
Thank you James. I love it when you react with uncle Roger. I also love your videos! Very informative and interesting. I have learnt a lot. Never fails to cheer me up on a bad day. 😊😊 But seriously, who told Rachel that she could cook???? Bloody hell!!
You're not wrong about the Titanic getting hit by the iceberg, but every guy who was "forced" to watch that movie fondly remembers the drawing scene. Good review, Chef James.
Like a toffee apple without the apple bit. Or the toffee bit, actually. So, not much like a toffee apple at all really. Just ignore this comment. My apologies.
I cook my rice for 20 minutes, in broth, on very low heat and it turns out great. It's not clumpy, wet or sticky (I guess a little bit, actually, because it's not a day old at that point). I also put some turmeric in it, because the yellow color is much more appetizing to me. When I tried a different brand of Jasmine rice, using the same technique that I've been perfecting for about a decade, the rice was wet and burned to the bottom of the pot simultaneously, so it REALLY matters what kind of rice you use.
You uploaded right at the time I really needed something to pass time! I am waiting for my 3D printer to complete a humanoid! You always make my day Chef James! Keep up the good work! And... I am still waiting for Afghani Chicken😂😂... It's Day 9
Uncle Roger didn't need to go quite that far complaining about cooking rice in stock because he uses it himself. After watching all the weejos about egg fried rice I wanted to try making it myself, so I had a look at his 3M subscriber video with Liz Haigh where they both made some. It's a pretty good guide (particularly Liz' part, being a Michelin star chef and all) and they both used Hainanese chicken rice, which has a lot of flavoring added including being cooked in chicken stock. At the very least you can cook it in bouillon. That stuff is mostly salt and MSG anyway. Uncle Roger should approve. I still can't quite get the texture right on my egg fried rice. I think I usually end up with too much oil in it.
Not really. Like he said, it depends on what you’re eating it with. Her orange chicken already has beef stock and a bunch of other flavors. So why cook the rice in chicken stock?
TBF, watching this has inspired me to try making orange chicken, whereas i never cook Asian cuisine because I'm completely ignorant about it. I do make rice...Rice-a-roni! in my Instant Pot and it works very well. Same principle as a rice cooker I think. Great video as always. We really need to get Uncle Ruger to Collab with you.
You should try making Asian food there are a ton of cuisines from countries to choose from and theyre mostly not that difficult. Just need a good source to learn from.
I tried the orange chicken recipe once. I added a little chilli oil to the sauce for a nice bite. Since i dont like full chillies. It came out nice. Unfortunately i cant use peanut oil to fry my chicken, i have to use sunflower oil. My daughter is allergic to peanuts and me, im allergic to all tree nuts. I want to make orange chicken again. Everyone loved it.
when i make brown rice in a pot 1.5 cups, it takes about 1/2 hr. i was thinking 20 mins is too short i actually have the same model zojirushi uncle roger showed in this vid. I dont usually use it bc I cook so little rice the amt of broccoli is like 2x as much as chicken 😆😂 the rice is clumpy and soggy probably bc she used too much water and didnt wash the rice before cooking shoutout to Uncle Roger for giving Dim Sim Lim aka Vincent Lim some love. Highly recommend his channel if u wanna learn how to cook authentic chinese food!
My rice actually does take ~20mins... 1. wash the rise 2. water to first knuckle 2.1 ad salt or stock or spices if you want... i usually throw meat stock cube in there... but i also like pineapple on pizza so... 3. wait to boil with cover, mix few times during heating up. 4. boil ~2mins *without cover* to lose some water 4. eyeball that the water level good (near the rice level), put lid on and turn off the heat. (and/or move the pot out of the way) 5. wait for 10-15mins, until the rise have sucked up the water/stock/boiling liquid. 6. done Once you learn the times and water level for your (brand of) rice, you get perfect rice every time. Aslong as you stay with same type of rice, it should not be too far off..
It’s fun to see your and uncle Roger’s dynamic and how you react to it! Especially you being the positive person despite what uncle Roger says, also I do agree orange chicken done correctly can be delicious (not for me personally, I’m more of a Korean grilled chicken kind of guy) but that looks bad like really bad, especially looking at the sauce and how much the chicken isn’t crispy it’s soggy from all that sauce
I cook rice for 20 minutes. But it's Basmati and I use very low heat to finish and precise ratios of water. This does NOT work with short grain rice like you see in Asian food.
10:20 The most "important" part in who's eyes( Uncle Rodger prioritized the painting. Nephew James Ice Burg... Does Shaggy need to say "Sorry Children" for you to get it lol
I've always followed Madhur Jaffrey's rice recipe which calls for a 20-25 minute cooking time over the lowest heat in a sealed pot. It's pretty much foolproof. And I say that as a fool who can turn rice into wallpaper paste easily.
At 10:15, I think our chef has forgotten the impact of that scene. Too many people bought the VHS for that scene. Definitely more impactful and culturally relevant than the iceberg strike we all knew was coming.
I've put my sesame oil in a little pump spray bottle, so I can just mist it on and mix/taste/adjust. I don't trust myself just using it from the bottle. And don't get me started on Paella... let's agree this is a fairly difficult thing to prepare, at home, just for one person. So one would be inclined to get a store bought version. Now, I don't know if I've been unlucky or if they're all like this, but I've tried 3 different ones and they were all one note: saffran. Couldn't taste the difference between the kinds of seafood and the chicken two of the three had in them.
Funny, I watched Uncle Roger's video critique of Rachael Ray's orange chicken, and here I was pleased to see you mirrored my observations, exactly! Broccoli, sesame oil, runny sauce, oh my! You, Uncle roger, and myself, agree. Sticky rice and orange chicken soup isn't orange chicken.
My late wife loved a particular Chinese food place. I didn’t like their flavors and their runny sauces, so I almost always ordered General Tso’s chicken, but it would be swimming in sauce. I’d have to ask the kitchen to only put barely enough sauce to cover it. Our waitress told us conspiratorially she liked it better that way too, “but my husband!” she said rolling her eyes.
I miss eating orange chicken. The last time I ate it when I was in elementary school, and Chowking had those (I always order them back in the days), but they don’t sell them anymore. Chowking is a Chinese fast food restaurant in the Philippines. Similar to Panda Express, but more accessible in many cities and regions since Panda Express is only available in Manila, and I live in a different city in a different region outside of Manila. I still remembered the tangy orange flavor, and they even added 1 or 2 small orange slices (and I mean REAL orange slices). It’s hard for me to find a really good orange chicken in my area nowadays
Chef James: After watching you for months, I finally subscribed. I hope Uncle Roger comes to his senses and collabs with you some day. Would love to see the two of you making egg fried rice together. Also, I am still hoping he will watch your egg fried rice video (or one of your recipes), and some day... calls you "Uncle James."
Thank you! here are a few places Restaurants in Barcelona El Nacional Barcelona - 1920's style area with multiple restaurants Antigua - good food but better with the 50% discount with the Fork app Mirablau - good views, not the best food. 7 Portes - local Catalian food and good paellas Botafumeiro - is famous for its seafood Michelin stars restaurants ABaC - Chef Jordi Cruz, 3 stars Lasarte - 3 stars Enoteca - Chef Paco Pérez, 2 stars Disfrutar - 2 stars Nectari - 1 star The Michelin guide also has many other restaurants that they rate, not just Michelin-star places. it is a very good guide to look at when visiting a new city. guide.michelin.com/en/es/catalunya/barcelona/restaurants
Seeing Rachel Rays’s recipes, as a grown adult, really puts into perspective why my college roommate ABSOLUTELY detested her as a “chef” personality. Lol. I thought he was just complaining to complain🤦🏻♀️
Not going to lie i honestly want you to recreate her dishes and do a taste test. I think it will be hilarious. Myself I have made a cauliflower orange dish basically replaced the chicken with cauliflower. Turned out pretty delicious. My sauce wasn't liquid it was sort or thick enough to coat the cauliflower which was what I was going for. So yeah if I was gonna make it healthier i would use cauliflower instead of chicken. Yeah not orange chicken but really regular orange chicken you don't taste the chicken really so I figured why not i thinking of batter the cauliflower and frying them to add more crunch texture.
Orange Chicken is my fav Chinese food with Rice I also make wings to go with this dish definitely use Chinese peppers as well to give the extra heat. Then my ex was a Chinese chef and taught me how to make my fav dishes.
I brought myself a new rice cooker (accidently ruined the other one) and it truly is so much better to make rice because like the two settings it has are so simple even a non home cook can frick it up. Funny enough my friend who is bad at cooking said I should obtain a rice cooker because it involves food. Goes to show that even he knows that using a rice cooker makes a huge difference
Love Uncle Roger, but, as an East Asian, I actually like Tamari too. And honestly, Panda Express' orange chicken tastes better than many of the versions you find at other restaurants. Sorry, Uncle Roger, still find you hilarious!
Yes, the picture scene in titanic was the most important because the picture was the item that lead the researchers to Rose who tell the story without the picture that would be no story To tell
Watching your’s and uncle Roger’s videos really makes me appreciate my Filipina mom’s home cooking. She would’ve been just as frustrated with Rachael Ray.
since a family member is kinda sensitive to corn i end up using tapioca starch instead to coat chicken (for stir-fry but it ain't orange chiken) but the only problem with that is, it does get crispy but once it gets wet again it gets sticky. Tastes fine though and when i thicken the stir fry (chop suey?), it doesn't matter.
I have never watched Titanic all the way through, but I can honestly say that while the most important part WAS technically when the ship sank, we all saw that coming a mile away (unlike the navigator on the Titanic), so it lacks a bit in gravitas.
The chopstick placement would be appropriate if I was made to eat that dish. That just looked awful. I adore broccoli and I usually add far more broccoli than a recipe calls for, if there is leeway available for that. I would have stuck the broccoli on a sheet tray and into the oven to roast while I made sauce and cooked the chicken. That sauce made me want to cry. Everything about it was wrong. Still, I appreciate you doing videos like this! It's always interesting to hear your take on things!
In india, we have a rice cooker but its just getting rust in store room, we dont make rice in electric rice cooker, we do in pressure cooker with flame or old traditional way, this os how it is.
Ngl, the chopsticks in the rice thing got to me, too. It would be nice if people televising their cooking when making Asian or Asian-inspired foods were a bit more culturally aware.
Be sure to see what Rachel did in these videos!
Rachael Rays Adobo: ruclips.net/video/pu6txnjg7KA/видео.html Rachael's Pho: ruclips.net/video/xPf_FfQvGoQ/видео.html Rachael's WORST PAD THAI" ruclips.net/video/OE2i2LHT8Kc/видео.html
I interviewed for panda express and no they don't do the sauces the way you explained. they get recipes from corporate and prep especially the sauces at the beginning of the day.
I am just glad that she does not add MSG to her food! I should be more lenient with her for that 😆
I cook my rice for 20 minutes, in broth, on very low heat and it turns out great. It's not clumpy, wet or sticky (I guess a little bit, actually, because it's not a day old at that point). I also put some turmeric in it, because the yellow color is much more appetizing to me. When I tried a different brand of Jasmine rice, using the same technique that I've been perfecting for about a decade, the rice was wet and burned to the bottom of the pot simultaneously, so it REALLY matters what kind of rice you use.
@@genghissu1185 MSG is not that bad for you. It is a myth.
@@ChefJamesMakinson I love seeing new videos from you. Always a treat
Every time you do a video with uncle Roger like this, I feel like it’s the exact same funny thing. Uncle Roger is the bad cop, and you are the good cop. Keep up the good work chef James. Your videos are really pleasant to watch and enjoy.
Thank you!
@ I think the only thing Uncle Roger-based we want to see from you, is a collaboration. When can you make that happen? 🤣
"I feel like it’s the exact same unfunny thing" -- fixed that for you
Is funny how the head cams looks the same 😂, so I get this feeling that uncle Roger is the “frontline angry policeman” while chef James is the “backbone chill policeman”
Exactly what I was thinking. Hop to see these two make a video together. An cooking video will be fun because uncle Roger will lose🤪 but a reaction video from you two at once will be fun!!!
Rachel Ray to Jaime Oliver..... "I see your chili jam and I raise you one orange marmalade" 😁😁
Orange marmalade actually sounds good to me. It adds sugar and concentrated orange flavor, it could be interesting albeit not “traditional.”
@@Sniperboy5551 Fair enough. I just think with the other sweet ingredients it's too much here.
for sure @@_Bosley
@_Bosley I wouldn’t follow her recipe to the T, but if you cut down on the sugar, I feel like it might be a decent addition. I’ve never made this dish before, but it would be a cool experiment. When it comes to cooking, I like keeping an open mind, but her sauce was *WAY* too thin.
Lol
I continue to be baffled that Rachel Ray received any kind of status as a cook. I've never seen her cook anything even remotely appetizing.
Actually. The only thing she was good at was simple hamburgers 😮
Simply a case of the one-eyed leading the blind. TV audiences don't know what is good cooking anymore.
Rachel Ray is never misses an opportunity to ruin an iconic and beloved dish.
Thanks Chef James and uncle Rodgers.
Think Rachael is actually a troll disguised as a female chef. She deliberately screws up every recipe she encounters in order to create drama & chaos. I haven't figured out this creature's end game but will continue to watch your videos in hope that you and Uncle Roger might discover what the @&*%# is going on!
@@aaronlopez492
I believe the term is Amerikaren.
I like that you’re getting comfortable sharing your expert opinion on other people’s cooking. I enjoy hearing what is done right and wrong and why. Thanks
I watched Uncle Roger react to this and thought, "I wonder how James would react to this..." And you did! Thank you so much for reacting to that video!
@@lalao.1691 I skimmed over your comment and misread 'James' as 'Jesus' and I was like 'woah that's quite the compliment lol' 😅
you are welcome!
😂😂
Love how you say what you think she’ll do at the start. Yes she made it healthy only 3 different versions of surgery sweeteners. Soo healthy, for dentist valets
IIRC that Rachel Ray has "food writers" for the show that appeal to a certain type of audience and she follows their script.
15:13 The lady that is shaking her head and then realizes the camera's on her gets me everytime 🤣🤣🤣
I'm not even sure if I can remember a time when Rachael hasn't dropped the ball from LITERALLY the first ingredient.
It's like a jockey falling off of the horse right before a race has even started. 😂
I swear, Rachel Ray's entire career can be summed up with "Trust me, bro." which is what your friend says in the college dorm while stoned out of his mind..
😂
Sadly accurate
‘Wasn’t the most important part of the movie was when the Titanic went down…?”. Mr James…I think you’re great. I love your videos, I’ve cooked some of your recipes and I’ve even promoted you in the comment section of other videos. BUT, you are TOTALLY WRONG about this! Kate Winslet’s topless scene was ABSOLUTELY necessary! And no amount of collaboration videos with Vincenzo will convince me otherwise! 😂
I'm glad to hear that! haha I was little when I last saw the movie. I couldn't see that part with my parents. :/
As a Chinese, before the sauce. Rachael just made chicken and broccoli stir fry. Though it’s weird not to put garlic first.
Thanks for doing these kind of reaction videos. I'm just getting into cooking and your breakdowns of what to do and what not to do are very helpful and informative. Keep up the good work.
Glad you like them! I made a cooking course if you need a more step by step process
Rachel Ray's a stoner cook. She doesn't "make meals" - she assembles sustenance depending on what she can find in the cupboard that gives a "sort-of" flavour that emulates the actual recipe. She should be done for crimes against food.
I actually sort of dig that. It's better to cook with what you have than go to a speciality shop to try find something that had to travel half the globe by plane and especially in USA may not even have been allowed in. There's nothing wrong with improvising, the crime is bad execution.
I think she's just a pill popping lush
She definitely gives stoner wine mom vibes at times
@@WhoStoleMyAliasi see what you mean, i don’t think there’s anything wrong with eating that way but you shouldn’t be putting it on your cooking show and calling it “orange chicken” or “chicken adobo” unless it’s authentic to the cultures those dishes come from. she could at least call it “my take on orange chicken” or “easy healthy orange chicken” or something and disclaim that it’s not going to be like the orange chicken you get from takeout
I doubt stoner, but she is definitely tipsy from wine in most her shoots.
Yum. The perfect recipe for a Sunday evening: Sweet-sesame-y peanut soup with raw garlic, burnt broccoli and partially steamed chicken. Just what my doctor ordered.
The only thing worse is the Teriyaki beef with mashed potatoes and beetroot salad I had at a conference this Friday.
I could only taste ginger and sweet. Also, the beetroot was more like a dessert than a salad.
Eww, that sounds nasty! Who thought that was a good idea?? 😂
@@lizajane2971 I don’t know. It was a canteen-style buffet. The other option was bean and smoked ham… not even chili.
Or maybe, since I know how to cook, I’m spoiled :)).
@@666aron It sounds like the person putting the menu together couldn't cook 😆
I’m a Food Service Director at a summer camp/year round retreat Center. I often have to shut down people who call me a “chef”.
That being said, the worst part as a “culinary professional” let’s say… is everyone thinking they know how to cook 🤣
No shame in being able to just get by to nourish yourself, but putting a camera in front of you and pretending you’ve done something is another thing.
6:03 i really felt the extension of you being nice instead of doubting her. 🤣
Haha 😄
Where I live it does take 20 minutes for regular long grain rice to cook. But it does depend on what type of rice you have.
Unfortunately, I made that mistake before by adding a little too much sesame oil into my dish. It's crazy how sesame oil can overpower other bold flavors. 👀
I learned that lesson early, especially with the really fragrant toasted ones, a few drops is often enough if you cook for one person.
15:30 Rachael putting chopsticks in rice is paying homage to the chicken that she did not properly cook.
In few days ago I showed that video to my aunt & my cousin who came from Canada (They're of Chinese descent just like me & my family) & TBH they're quite disgusted with the end result (Not to mention the murky runny sauce while it's supposed to be orange & just thick enough for coating the chicken). Also, I think frying with wok just like what Dim Sim Lim did would be better (Not to mention faster) instead of frying with saucepan.
Poor Rachel, I don't think she's trained in any way. And even in her heyday she was a bit of a mess. It was her signature really, to bring cooking from culinary snobbery down to 30-minute meals. She would pile up her arms with all the ingredients from the fridge and dump them in a heap on the counter - voila, mise en place!
Thanks for another fun video!
She reminds me of someone who just cooks at home
@@Kyle-nm1kh
That’s the point. Unfortunately, they gave her a show to peddle her “recipes”.
Actually, it was never her recipes. It was her mother's recipe 😢
I think she fucked up the first chicken as you pointed out with Roger that the stove was on all the time and got too hot.
I love that you always comment exactly what I'm thinking regarding technique on these videos. Although a lot of these are painful to watch...shocking how much someone who gets paid to cook on TV can mess something up.
You are so welcome!
Max Miller from the Tasting History channel has called orange chicken his favorite dessert at Panda Express. That should tell you how sweet some people expect it to be.
Que the hardtack flashback.
Que he hardtack flashback.
@@HunterJohnson-yc5zr clack-clack
I need to see that!
Max Miller's channel is really interesting and informative. You should react to the video where he makes ancient Roman garum.
i prefer to use potato starch than cornflour, cornflour if it stays in the sauce can make the batter soft but potato starch tends to stay crispy no matter what same as if you put potato starch and water to thicken a sauce the sauce stays thicker for longer, I learned all this from a mum and son duo also on youtube called ziangs food workshop who are based in UK like me
I'm only six minutes in and I'm astounded at Rachel's idea of cooking rice. I'm used to cooking it in a normal pot since I've never owned a rice cooker and even then it doesn't take blinking TWENTY MINUTES to cook rice. I'm glad I never tried any of her cooking tips except the one about 'putting colour on your food to add flavour' ie browning it (I was young when I heard it and grew up in a household were frying steaks until they were nearly black and most definitely chewy was the norm lol).
So far, great analysis and good cop routine as always, James 😊
I will say that when I make rice on the stove, it will usually take me about 20 minutes, but I do it very differently. If I’m cooking on the stove and not the rice cooker, I’m usually using my stone or mud pot (superior to the rice cooker, but you do have to be mindful of it and I don’t always have that patience). I let the water boil down to the rice level (lid open enough I don’t have to worry about bubbling over), cut the flame and close the lid, letting it steam the remaining time.
@Cirruscloudz I just use a basic stainless steel pot, but otherwise my method seems to be the same as yours which is probably why it takes about 15 minutes, tops, for me.
Took me years to make my mom eat medium rare steaks, but runny egg was ok with her from the start is what I least understand. Until I started cooking myself I thought steak was just bad or only useful in small pieces in rice...
U made the fried rice video I got to check it out G. Ima share so u get on his radar my boi keep it up bro.
as an asian american, i am not fond of panda express!! its not only partly because its not authentic, but sometimes they mess up on dishes; although for this authentically asian american (specifically chinese american, but every asian loves it when its done right!! i know one place i can go to for it done right other than panda) dish. it just makes me sad, because it just doesn't work!!! use orange juice or fresh orange squeezed juice with a very minimal amount of sugar!!! she basically made a sugary glazed donut orange chicken!!!! i told this to my asian friend "you know i am not fond of panda, but i'd rather eat there than eat this orange chicken" their response was something along the lines of "if you say that you'd rather eat orange chicken from panda, then i know when i watch this; its going to be bad". they watched it, and recently when we met in person at a event i made for my birthday a few days after my actual day; but before the election (i kinda want to asap in a few years try to see if i can duel citizenship with the eu (yes that includes the uk), or canada) that i am not so happy about... we literally ranted about the cons and why she messed up!!!!!
I've never been to a panda express but I agree about chain restaurants not making it good. Better to try to make it at home
You ALWAYS add value to your videos. I really appreciate your tips and commentary. ❤
I don't think real orange juice will have been within 100 feet of a Panda Express. They don't make the sauces on site, they use prepared sauces delivered in buckets.
The sun'll come out, Tamari...... Where can I buy Any Broth? Another good video. Thank you.
The drawing tied the events of 1912 to the modern story, since the treasure hunters recovered the drawing at the beginning of the movie. I think that's why he said it was the most important scene. (Though, yeah, it's Uncle Roger; so he may be referring to the nudity.)
I completely agree to uncle roger the most important and most remembered part of Titanic is the drawing part 😂
I'm a bit late to this video but I just wanted to compliment your reactions. Too often do people just stare and make vapid comments, but that's not the case with yours - you always give interesting insights and advice and actually add onto what Uncle Roger is saying :)
Thank you I try to add what I can!
Ah! Just what I needed while waiting for my water to boil. ;)
Hahaha 🤣
Where did TRADITIONAL Chinese people get Brown sugar from? Someone needs to tell me which timeline i missed in history
James being shocked by the "nearly 20 minutes" for rice is funny because whenever I get a hello fresh meal that includes rice the instruction is, bring to boil then reduce to simmer for 18 minutes and it makes perfect rice.
0:50 scared me 😂
Should be called Drinking with Rachel Ray while the stove is on. Not very catchy but a lot more accurate.
I've said it before, but I really appreciate your commentary. As a regular civilian who is just a bit interested in cooking nicely, it's good to know what best practice is and how to make things easier on myself while cooking.
I appreciate that!
lemon chicken应该也是融合菜，中餐很少有用柠檬做菜的。
Thank you James. I love it when you react with uncle Roger. I also love your videos! Very informative and interesting. I have learnt a lot. Never fails to cheer me up on a bad day. 😊😊
But seriously, who told Rachel that she could cook???? Bloody hell!!
You're not wrong about the Titanic getting hit by the iceberg, but every guy who was "forced" to watch that movie fondly remembers the drawing scene.
Good review, Chef James.
I see she made sugar chicken.
That’s American food for you
Like a toffee apple without the apple bit.
Or the toffee bit, actually.
So, not much like a toffee apple at all really.
Just ignore this comment. My apologies.
I cook my rice for 20 minutes, in broth, on very low heat and it turns out great. It's not clumpy, wet or sticky (I guess a little bit, actually, because it's not a day old at that point). I also put some turmeric in it, because the yellow color is much more appetizing to me. When I tried a different brand of Jasmine rice, using the same technique that I've been perfecting for about a decade, the rice was wet and burned to the bottom of the pot simultaneously, so it REALLY matters what kind of rice you use.
You uploaded right at the time I really needed something to pass time! I am waiting for my 3D printer to complete a humanoid! You always make my day Chef James! Keep up the good work! And... I am still waiting for Afghani Chicken😂😂... It's Day 9
Thank you so much!
Oh chef James, the drawing scene was *definitely* the most important part of Titanic.
Uncle Roger didn't need to go quite that far complaining about cooking rice in stock because he uses it himself. After watching all the weejos about egg fried rice I wanted to try making it myself, so I had a look at his 3M subscriber video with Liz Haigh where they both made some. It's a pretty good guide (particularly Liz' part, being a Michelin star chef and all) and they both used Hainanese chicken rice, which has a lot of flavoring added including being cooked in chicken stock.
At the very least you can cook it in bouillon. That stuff is mostly salt and MSG anyway. Uncle Roger should approve.
I still can't quite get the texture right on my egg fried rice. I think I usually end up with too much oil in it.
Not really. Like he said, it depends on what you’re eating it with. Her orange chicken already has beef stock and a bunch of other flavors. So why cook the rice in chicken stock?
TBF, watching this has inspired me to try making orange chicken, whereas i never cook Asian cuisine because I'm completely ignorant about it. I do make rice...Rice-a-roni! in my Instant Pot and it works very well. Same principle as a rice cooker I think.
Great video as always. We really need to get Uncle Ruger to Collab with you.
You should try making Asian food there are a ton of cuisines from countries to choose from and theyre mostly not that difficult. Just need a good source to learn from.
"The pan more crowded than Japanese train."
I mean... he's not wrong, because trains in Japan are popular to go around.
🤣
I tried the orange chicken recipe once. I added a little chilli oil to the sauce for a nice bite. Since i dont like full chillies. It came out nice. Unfortunately i cant use peanut oil to fry my chicken, i have to use sunflower oil. My daughter is allergic to peanuts and me, im allergic to all tree nuts. I want to make orange chicken again. Everyone loved it.
when i make brown rice in a pot 1.5 cups, it takes about 1/2 hr. i was thinking 20 mins is too short
i actually have the same model zojirushi uncle roger showed in this vid. I dont usually use it bc I cook so little rice
the amt of broccoli is like 2x as much as chicken 😆😂
the rice is clumpy and soggy probably bc she used too much water and didnt wash the rice before cooking
shoutout to Uncle Roger for giving Dim Sim Lim aka Vincent Lim some love. Highly recommend his channel if u wanna learn how to cook authentic chinese food!
yes, it very much depends on the grain, long grain generally cooks 20 mins, short grain usually 30
My rice actually does take ~20mins...
1. wash the rise
2. water to first knuckle
2.1 ad salt or stock or spices if you want... i usually throw meat stock cube in there... but i also like pineapple on pizza so...
3. wait to boil with cover, mix few times during heating up.
4. boil ~2mins *without cover* to lose some water
4. eyeball that the water level good (near the rice level), put lid on and turn off the heat. (and/or move the pot out of the way)
5. wait for 10-15mins, until the rise have sucked up the water/stock/boiling liquid.
6. done
Once you learn the times and water level for your (brand of) rice, you get perfect rice every time. Aslong as you stay with same type of rice, it should not be too far off..
it seems that a chef's "drizzle" ALWAYS is a biblical flood instead. It's been that way in every video by every chef ever.
It’s fun to see your and uncle Roger’s dynamic and how you react to it! Especially you being the positive person despite what uncle Roger says, also I do agree orange chicken done correctly can be delicious (not for me personally, I’m more of a Korean grilled chicken kind of guy) but that looks bad like really bad, especially looking at the sauce and how much the chicken isn’t crispy it’s soggy from all that sauce
5:38 looks away in "thatsmyusualricecookingtime"...
I cook rice for 20 minutes. But it's Basmati and I use very low heat to finish and precise ratios of water. This does NOT work with short grain rice like you see in Asian food.
You are very accurate in explaining. You should make the authentic way of doing it as a response.
10:20
The most "important" part in who's eyes(
Uncle Rodger prioritized the painting.
Nephew James Ice Burg...
Does Shaggy need to say "Sorry Children" for you to get it lol
I've always followed Madhur Jaffrey's rice recipe which calls for a 20-25 minute cooking time over the lowest heat in a sealed pot. It's pretty much foolproof.
And I say that as a fool who can turn rice into wallpaper paste easily.
I always watch your takes on other videos I've seen. You do add more content to the video, and I appreciate your professional views.
I appreciate that!
At 10:15, I think our chef has forgotten the impact of that scene. Too many people bought the VHS for that scene. Definitely more impactful and culturally relevant than the iceberg strike we all knew was coming.
I've put my sesame oil in a little pump spray bottle, so I can just mist it on and mix/taste/adjust. I don't trust myself just using it from the bottle.
And don't get me started on Paella... let's agree this is a fairly difficult thing to prepare, at home, just for one person. So one would be inclined to get a store bought version.
Now, I don't know if I've been unlucky or if they're all like this, but I've tried 3 different ones and they were all one note: saffran. Couldn't taste the difference between the kinds of seafood and the chicken two of the three had in them.
Funny, I watched Uncle Roger's video critique of Rachael Ray's orange chicken, and here I was pleased to see you mirrored my observations, exactly! Broccoli, sesame oil, runny sauce, oh my! You, Uncle roger, and myself, agree. Sticky rice and orange chicken soup isn't orange chicken.
My late wife loved a particular Chinese food place. I didn’t like their flavors and their runny sauces, so I almost always ordered General Tso’s chicken, but it would be swimming in sauce. I’d have to ask the kitchen to only put barely enough sauce to cover it. Our waitress told us conspiratorially she liked it better that way too, “but my husband!” she said rolling her eyes.
I miss eating orange chicken. The last time I ate it when I was in elementary school, and Chowking had those (I always order them back in the days), but they don’t sell them anymore. Chowking is a Chinese fast food restaurant in the Philippines. Similar to Panda Express, but more accessible in many cities and regions since Panda Express is only available in Manila, and I live in a different city in a different region outside of Manila. I still remembered the tangy orange flavor, and they even added 1 or 2 small orange slices (and I mean REAL orange slices). It’s hard for me to find a really good orange chicken in my area nowadays
Chef James: After watching you for months, I finally subscribed. I hope Uncle Roger comes to his senses and collabs with you some day. Would love to see the two of you making egg fried rice together. Also, I am still hoping he will watch your egg fried rice video (or one of your recipes), and some day... calls you "Uncle James."
Thank you so much! I wish it would happen but I think he has a lot going on. I may need to visit LA
@@ChefJamesMakinson Have you messaged him? Keep trying. It will happen. He does have a lot going on.
"Murky Brown" sounds like it should be a 90s sitcom.
Sesame orange chicken stew! Nice to see dimsimlim showing how it's done though.. would love his jet engine level wok setup!
Chef James that eyebrow is going to the moon 😂 You are so cute
Haha 😄
Sunday James is Best James ✌️😊.
Thank you Chef ❤
And you too!
It feels like I want to cut down sugar by drinking diet coke but at the same time I get myself fast food & desserts 🤣
Great video, James. Out of curiosity what restaurant would you recommend me visit for my upcoming trip to Barcelona. Take care!
Thank you! here are a few places
Restaurants in Barcelona
El Nacional Barcelona - 1920's style area with multiple restaurants
Antigua - good food but better with the 50% discount with the Fork app
Mirablau - good views, not the best food.
7 Portes - local Catalian food and good paellas
Botafumeiro - is famous for its seafood
Michelin stars restaurants
ABaC - Chef Jordi Cruz, 3 stars
Lasarte - 3 stars
Enoteca - Chef Paco Pérez, 2 stars
Disfrutar - 2 stars
Nectari - 1 star
The Michelin guide also has many other restaurants that they rate, not just Michelin-star places. it is a very good guide to look at when visiting a new city.
guide.michelin.com/en/es/catalunya/barcelona/restaurants
I waited to watch Uncle Roger’s video to see it with your reaction alongside. Feels better ✌️✨
Seeing Rachel Rays’s recipes, as a grown adult, really puts into perspective why my college roommate ABSOLUTELY detested her as a “chef” personality. Lol. I thought he was just complaining to complain🤦🏻♀️
Not going to lie i honestly want you to recreate her dishes and do a taste test. I think it will be hilarious. Myself I have made a cauliflower orange dish basically replaced the chicken with cauliflower. Turned out pretty delicious. My sauce wasn't liquid it was sort or thick enough to coat the cauliflower which was what I was going for. So yeah if I was gonna make it healthier i would use cauliflower instead of chicken. Yeah not orange chicken but really regular orange chicken you don't taste the chicken really so I figured why not i thinking of batter the cauliflower and frying them to add more crunch texture.
Orange Chicken is my fav Chinese food with Rice I also make wings to go with this dish definitely use Chinese peppers as well to give the extra heat. Then my ex was a Chinese chef and taught me how to make my fav dishes.
I brought myself a new rice cooker (accidently ruined the other one) and it truly is so much better to make rice because like the two settings it has are so simple even a non home cook can frick it up. Funny enough my friend who is bad at cooking said I should obtain a rice cooker because it involves food. Goes to show that even he knows that using a rice cooker makes a huge difference
The Panda Express Orange Sauce is a pre-processed sauce. I can buy bottles of the sauce at my local grocery store.
Tbh you don't even need sugar if you use a fresh squeezed orange or even orange juice in my opinion.
10:16 that's exactly what I thought too 🤣 the most important part is when it sinks!
😂
I’m a simple man. I see a video by Chef James watching Uncle Roger, I click it.
It's both runny and clumpy. That's honestly impressive
Love Uncle Roger, but, as an East Asian, I actually like Tamari too. And honestly, Panda Express' orange chicken tastes better than many of the versions you find at other restaurants. Sorry, Uncle Roger, still find you hilarious!
Yes, the picture scene in titanic was the most important because the picture was the item that lead the researchers to Rose who tell the story without the picture that would be no story To tell
My heart sunk the moment you said Rachel Ray. My god she really can't cook.Great review! Thanks James :)
My pleasure!
It's time Uncle Roger finally watches one of your videos and gives you your uncle title!
agreed!
Watching your’s and uncle Roger’s videos really makes me appreciate my Filipina mom’s home cooking. She would’ve been just as frustrated with Rachael Ray.
Dim Sim Lim actually got a shout out! That guy has a fighter jet burner in his kitchen!
How is this person a chef? The chefs that I know are all very knowledgeable AND funny people. 😮
You mean Rachael?
The chef you know wouldn't happen to be jean pierre would it?
@@ChefJamesMakinson 100% yeah Rachel.
@@pointlessmanatee No don’t know him.
@pointlessmanatee Why are you hating on Chef JP? I don’t follow his recipes, but he does teach the fundamentals of home cooking very well.
I was half expecting the chicken to start clucking, walk out of there and call for a cab!
since a family member is kinda sensitive to corn i end up using tapioca starch instead to coat chicken (for stir-fry but it ain't orange chiken) but the only problem with that is, it does get crispy but once it gets wet again it gets sticky. Tastes fine though and when i thicken the stir fry (chop suey?), it doesn't matter.
you could try potato flour, a potato is nothing but starch
@@nuhrii3449 unfortunately potato is completely out because said family member also is allergic to potatoes.
After I see that fried rice video. You got to make sum birria tacos. I want to see if u make them better than mines lol
I have never watched Titanic all the way through, but I can honestly say that while the most important part WAS technically when the ship sank, we all saw that coming a mile away (unlike the navigator on the Titanic), so it lacks a bit in gravitas.
Great video
If you’re cooking rice on the stovetop, 10-15 minutes is about right, but in a rice cooker or a microwave rice cooker, it will take 20-30 minutes.
The chopstick placement would be appropriate if I was made to eat that dish. That just looked awful. I adore broccoli and I usually add far more broccoli than a recipe calls for, if there is leeway available for that. I would have stuck the broccoli on a sheet tray and into the oven to roast while I made sauce and cooked the chicken. That sauce made me want to cry. Everything about it was wrong.
Still, I appreciate you doing videos like this! It's always interesting to hear your take on things!
In india, we have a rice cooker but its just getting rust in store room, we dont make rice in electric rice cooker, we do in pressure cooker with flame or old traditional way, this os how it is.
Ngl, the chopsticks in the rice thing got to me, too. It would be nice if people televising their cooking when making Asian or Asian-inspired foods were a bit more culturally aware.