I'm a white American Western trained chef but, I worked at an Asian restaurant where there wasn't a food processor in sight. EVERYTHING was pounded in a mortar. For large amounts we had massive mortars. We had 3 weeks of training before the opening of the restaurant and in the beginning they demonstrated why the Mortar and Pestle compared to a food processor. Same ingredients with 2 completely different end products. I ended up being the "grinder" and made massive batches every day of curry pastes and sauces by hand.

@nathangeorge6575

8 ай бұрын

Dude, that is awesome. I have never seen an industrial mortar and pestle but now I want to look it up.

@doel89

3 ай бұрын

@@nathangeorge6575 electric motor with 2 stone balls rolling in a donut shape pestle

Please don't let Jamie Oliver taint your image of British cooking, use the fact that his restaurants have closed down as an indication of how much we hate him too.

@magdolyn

2 жыл бұрын

Chef has also talked about how much he looks up to Gordon Ramsay, so I'm thinking you're good. 😊

@snowgrave2475

Жыл бұрын

He had restaurants? HOW?

@elatoomagakaikilekofe3322

Жыл бұрын

😁

@rennexx-tm4zu

Жыл бұрын

The baking show already did

@redisthecoolestcolour

Жыл бұрын

@@snowgrave2475 White middle class Mums LOVE him. Everyone else hates him.

To your point about the lemongrass - that's why the pestle and mortar is so important in Thai cuisine. Pounding the lemongrass tenderizes the cells so it is no longer fibrous, whereas the food processor just tears them apart so they're still tough. Thai kitchens in the US still use the pestle and mortar because of its importance 🙂

@The_Chef2511

2 жыл бұрын

Something else worth bringing up is the galangal. That is so dense and woody that even industrial standard food processors can be damaged by that root if the pieces are too big. Those steps you skip don't matter if the blades are destroyed by the galangal and you have to throw out the entire batch because of metal shards in it. If you damage the motor and need to replace it you blew a few hundred bucks on specialized equipment when you could just pay some prep guys a decent wage to work a mortar and pestle.

@pippers8349

2 жыл бұрын

Would it be feasible to do part of it in pestle/mortar and then throw it into a blender after?

@ruthwalton3457

2 жыл бұрын

Jamie olive oil is so rubbish at so many types of cuisine even ENGLISH COOKING 🙈 BISH BASH BIN

@majiccouly

2 жыл бұрын

Yep and the food processor add heat so it’s no always the best to use

@ironized

2 жыл бұрын

@@pippers8349 why not just finish it in mortar and pestle?

I'd just like to point out that he takes a single bite of his "curry", gags, then never takes another bite again. He just kind of tosses the food around with his fork before cutting away from it. I expected it to be very bland from how there was no spice in it. But all the mushroom and mangetout must've made it taste bitter and mushy.

@nicklai1624

2 жыл бұрын

Exactly, it's like he doesn't care anymore.

@VidiaReePhoenix

2 жыл бұрын

I know. I thought I was the only one who thought he looked like he was gagging on his own food. The face he made after eating it wasn't, "This is so amazing!," it was more like, "try not to show how disgusting it tastes."

I am a German Brit, and his Thai green curry looks like my mother's stroganoff, if she left it out in the sun for a week.

@F_M20

2 жыл бұрын

lol 🤣🤣🤣🤣

@daoyang223

2 жыл бұрын

I wonder if greencurry wurst is a thing in Germany.

@darksteelmenace595

2 жыл бұрын

@@daoyang223 Nope

@glam4663

2 жыл бұрын

Thai green curry I made in highschool. Mind you, limited resources. Was better than this. The sauce at least still had colour.

@AceOBlade

2 жыл бұрын

Sir that is a insult to a good stroganoff

As a Thai, I'm giving it 1/10 on a scale of "Thai" green curry (1 is for the coconut milk) it could be anything, except Thai green curry edit: he used fat-free coconut milk and vegan fish sauce, THAT'S HERESY and he must be yeeted into the sun. Verdict: -10^555

@mayshiratoshi6390

2 жыл бұрын

Oh, you still give it 1 score? As Thai too I'm never give a point to that sh*t. Only place it can go is trash bin XD

@Oueenazolatigressgina

2 жыл бұрын

I'm ain't Thai, but if I were you, I would give him a -10

@mtgsk5180

2 жыл бұрын

Thanks for clarifying. I was wondering where the 1 came from 😆

@warmpianist

2 жыл бұрын

If I were to serve บัวลอยกะทิสด or other random Thai food with coconut milk I still get 1 point? Man, I deserve more points than that Jamie's piece of trash "Thai" "green" "curry". My hangover food is much tastier than that.

@ZxosGamer

2 жыл бұрын

@@warmpianist isn't point system additive? I mean, if you use coconut milk for any coconut milk-based Thai food, FOR ME, you already have 1 point in the bank--not one for any Thai food that have coconut milk; unless he'd used fat-free coconut milk, NOW THAT'S REAL HERESY

5:52 "The best way to cook rice is to actually soak your water overnight." Thanks, chef. I've never considered soaking my water overnight before. I'll give it a shot next time!

@ChefBrianTsao

Жыл бұрын

😂

@prenuttedbutter

8 ай бұрын

Not necessarily tho

@lagoonrd4173

7 ай бұрын

I soaked my water last night and it was super moist

@pinheadgringo

7 ай бұрын

@@lagoonrd4173 Probably not as moist as Cooking With Jack's sushi grade chicken!

My favorite part of Brian reacting to uncle Roger is his reactions and explanations are usually right before he sees uncle Roger talk about it and they almost always make the same points

I have a very cheap rice cooker. I cook lots of rice in it. My flatmates used it to boil and steam veggies and I also use the keep warm button to gently melt butter for my Hollandaise. They're not single purpose. Once I got one, I found a lot of uses for it.

@Neptune.WALKER_21484

2 жыл бұрын

if you have a bit better one, you can bake a cake in it 😋

@RyzenoID

2 жыл бұрын

In my country Indonesia mostly students or workers that live on boarding house use rice cookers not only for cook rice, we usually bake a cake, frying all kinds of stuff (eggs, tempe, chicken, nuggets, anything lol), brewing tea or coffee, and other stuff too including cooking ramen/noodles too! haha

@FreshCoatKustoms

2 жыл бұрын

Absolutely right. I learned about the melted butter thing just a few weeks ago and it works great. If you want to step it up big time, you can throw some money on the counter and buy a Ninja Foodi with a lot of extra functions, which I just did, because my kitchen got too crowded. But a simple rice cooker for 20 bucks will get you a long way.

@DixxyV

2 жыл бұрын

You can use it to make mega size instant noodle too. Perfect cooking tool for university students 🤣

@victore8342

2 жыл бұрын

They're also perfect for preparing chili with cheese and keeping it warm during parties

Pestle and mortar is so important in thai cuisine there's even a saying, "if you in search of a good wife (or husband, let's be modern here), find one who know how to pound." And in professional kitchen in Thailand where they serve hundreds to thousands of ppl, they still use pestle and mortar. There are special pestle and mortar in bigger size for that and a real pro could pound away a lot of paste in short amount of time. So it's not about time when pounding, it about skill.

@user-tn8rl1lc8l

2 жыл бұрын

“Find one who knows how to pounds” Those are sure words of wisdom!

@Feimicha

Жыл бұрын

Skill, time, and sheer strength. I have a smaller mortar and pestle (Chinese American person here) and I’m very skinny medically (Not much muscle) and for gods sakes, shit gets taxing real fast.

@erinbeaud4556

10 ай бұрын

“It’s not about time when pounding, it’s about skill.” Words to live by, my friend. In many ways.

He made Chicken/Mushroom pesto with rice. FISH sauce. Vegetarian FISH sauce. What fish is considered a vegetable? Actually,I do want the recipe. So I know what NOT to cook...

@zaarkhananal7165

2 жыл бұрын

What fish could be considered vegetarian? Vegan fish, just like vegan bacon. 🤮

@ivnislykun

2 жыл бұрын

Right? If you wanna go vegan, go do it 100%. Not this "hmm I kinda miss meat uwu" bullshit. Haiyaa so weak.. SO WEAK!

@cupguin

2 жыл бұрын

@@zaarkhananal7165 you can get Thai vegetarian versions of ingredients like fish sauce. I tend to lean towards decent vegetarian versions when I can get them and the end results can be really delicious. But if you're making a dish with chicken who are you trying to appeal to by using vegetarian fish sauce? The chicken eating vegetarians?

@user-yu9mf2ob1z

Жыл бұрын

I really don't understand, he used vegetarian fish sauce, but he put chicken thighs

@shinksNTK

Жыл бұрын

I’ve never had Thai green curry before, but honestly I want to try this just to see how f*cked it as as a dish in general

When it comes to coriander/cilantro, I was taught that coriander is the seeds, and cilantro is the leaves.

@kcototheyoyoyo

Жыл бұрын

Same thought but I always knew that cilantro is just Spanish for coriander. I kinda use it interchangeably🤔

@alexefen

Жыл бұрын

"In North America, cilantro refers to the leaves and stalks of the plant. The word “cilantro” is the Spanish name for coriander leaves. Meanwhile, the dried seeds of the plant are called coriander. Internationally, it’s a different story. Coriander is the name for the leaves and stalks of the plant, while the dried seeds are called coriander seeds" I found this on a website, hope it makes more sense for you 🤓

"I eat anything my mom puts in front of me, NO questions asked!!!" man.. I felt a connection so ingrained in my ancestral bloodline at this moment LMAO. been watching and never realized I wasn't subbed.

@fckihate69jokes

2 жыл бұрын

id half agree with it since my mom knows what i dont want but she still cooks it because she likes it. she'd just tell me to make something for myself.

@patricksvec8957

Жыл бұрын

My Eastern European Grandma inspired the same feelings in me!

Hi, Chef Brian! Uncle Roger just reviewed Jamie Oliver’s Thai RED Curry. You’ve got to review this video. Hilarious!🤣

@Blackmuseops

2 жыл бұрын

More of this please chef! I'm a western trained chef, and seeing not only the reactions to his mistakes but the actual technique explained is absolutely perfect for me!

@captainsquid7993

2 жыл бұрын

I second this! I think it's one of Uncle Roger's funniest ever videos, I think Chef Brian would have a field day with it :)

@mcrazyweirdom5690

2 жыл бұрын

The red cury looked more green than the green curb did.

@Norl17

Жыл бұрын

Death to all bots!

It's always interesting to learn what is considered desirable or undesirable in Eastern vs Western cooking. I remember seeing a show (was it Masterchef?) where the cooks had to make a "perfect" fried egg. As an Asian person, I recoiled in disgust seeing all their rubbery looking eggs all white at the bottom. If someone fried an egg for me and the bottom wasn't that beautiful golden brown colour and the perfect mix of soft and crunchy, then I would assume they don't like me 😂

@glam4663

2 жыл бұрын

Im glad I was taught to fry egg by basting it (no crusty bottom) and by leaving it sitting for the crusty bottom. Can say for certain crispy bottom is better.

@Beisser76

2 жыл бұрын

Crispy bottom, runny yolk is how a fried egg should be.

@KelvinKamsg

2 жыл бұрын

Crispy lightly browned bottom + runny yolk, best sunny side fried egg.

@user-tn8rl1lc8l

2 жыл бұрын

Another noticeable: oil separation when a thin film of oil covers the rest of the sauce/gravy is considered desireable in Asian cuisines but in Western cuisines, especially the French, they prefer their sauces/gravies smooth, homogeneous and fully emulsified

@Beisser76

2 жыл бұрын

@@user-tn8rl1lc8l Oil Separation in a Bechamel means you fucked up and oil separation in a Thai curry means you did it correctly.

As a brit, Jamie's ingredients confuse me. I'd say it's easier to find galangal in the supermarkets here than all those different types of mushroom. So why one and not the other?

@erinlikesacornishpasty4703

Жыл бұрын

I think the believes English home cooks will prefer mushrooms over trying something new like galangal. And they might, idk.

@jmurray1110

Жыл бұрын

As a Brit duck mushrooms

Yes correct chef , we Malaysians call it “pecah minyak” where the oil separates from the paste and that’s sooo crucial ! I swear by Pailin Kitchens recipe for green curry it’s the best !

@notsoptimistic

2 жыл бұрын

omg yeah everytime I cook any sambal my mom alaways rambles 'wait till pecah minyak' if tambah air, tunggu lagi smpai pecah minyak😂

@MahiMahi-yu5jo

2 жыл бұрын

We do that with Indian cooking too. It is essential that the oil separate from whatever paste we are making for our curries.

@maggiee639

7 ай бұрын

Wow, I didn’t know that but it makes a lot of sense. The oil coming out would indicate you’ve properly crushed your spices I would think.

Normally for thai green curry paste you would actually use Coriander root, not the stem or leaves. He of course is being critical for comedic effect, but he is correct.

@glam4663

2 жыл бұрын

Or as my cooking instructor said. "All the money is in the corriander root, there's no money in the stem or leaves" (except for garnish)

@vitzveer

2 жыл бұрын

It's true we only use the root, but it's understandable to use the stem instead if root is not available there. I heard that coriander usually comes with root already removed in other parts of the world,so using stem is kind of acceptable. Don't use the leaves though.

@palestrinabrahmsfan

7 ай бұрын

but it would be quite hard to buy for the root, most place cut out the roots and left only very little of it.

That's not Thai green curry. That's just a very, very sad stir-fry

He's NOT a real chef. He didn't study culinary arts but home economics or something like that (he's always worked in restaurants though).

I'm not a chef and I am British, for my Green Curry I go to the local Asian supermarket and pick up some Green Curry paste. But even that Paste Jar instructs you to put Coconut Milk in first, then the Paste and finally your other ingredients.

As a Thai American, I have made curry paste in the food processor, it’s not as nice but it does the trick. Marion of Marion’s kitchen did a great video on making curry paste in a food processor (it was a golden crab curry and even she stated that while it’s not the most ideal, it does the trick) also when it comes to pestles and mortars, Thai kitchens conical shaped ones which makes it easier to create pastes because it design is better for that. Also I would say when it comes to galangal vs ginger, it’s like the difference between shallots vs onions, they are similar but the flavor profile you can tell the difference. Also you have watch uncle roger react to Joshua weissman’s green curry because it’s so disappointing. I’m still upset that he used a normal purple eggplant and referred to it as Thai eggplant. And I agree that Thai spice hits different. That why when my mom makes spicy food for me, she will add 2 max and will add 4-5 for her and my sister because I’m a weakling

@avgperson6551

2 жыл бұрын

Haiyaa… Why so weak? So weak

@OddlyIncredible

2 жыл бұрын

Hahahaha, I resemble that remark - I'm American but of Eastern-European ancestry where the hottest thing on the menu is a friggin' bell pepper. However, I _love_ Mexican and Central American cuisine, I grow some pretty intense peppers in my home garden, and when I make beef birria I do warm it up a bit. That said, I got some "Thai hot" Pad Kee Mao once (not sure if by accident, or if the chef in the back was in a "I'ma show these white folks what's up!" mood) and I swear I could smell my own hair burning off my scalp. Wonder flavor but Thai spice _definitely_ hits different, even if you think you have a decent spice-heat tolerance.

@sjors420

2 жыл бұрын

Same here bro

@konokiomomuro7632

2 жыл бұрын

@@OddlyIncredible Pad Kee Mao got that name because it's supposed to be so spicy it can sober off alcoholics (Kee Mao), so that's something.

@OddlyIncredible

2 жыл бұрын

@@konokiomomuro7632 Oh yes, I know about drunken noodles, but I specifically request "white-boy mild" when I order Asian food because I don't have the heat tolerance to go for full-on "like mom used to make" level.

As an Indian, I find it hilarious that cooking rice is this difficult for experienced chefs.

@maggiee639

7 ай бұрын

As a basic white girl im baffled as well. We would literally make rice as a snack growing up it’s so easy!

@madscientist14

6 ай бұрын

lol true. as a filipino we only ever use a charcoal stove to cook rice or heat water up. Like it really doesn't take much you just need flames, water, pot, and rice to cook. We only use the gas stove for the proteins for heat control.

I think the mushrooms were a good call for Jamie’s abomination. Without chilis, without spices, shrimp paste or proper amount of fat there’s gotta be something that provides some taste. At least he didn’t use silken tofu

@commenter4898

2 жыл бұрын

He made a Western dish. Mushroom and poultry sauteed in coconut milk with cilantro and beans, served on a bed of rice.

At least he said Jamie Style. He should just call it "Asian inspired Jamie bowl" and leave the Thais out of it.

For beginner, there is pack green curry paste in the supermarket, just use that...

True, I am Southeast asian and in our cuisine we almost always saute the protein with the aromatics. Also, the finger technique in cooking rice is time tested and grandmother taught method.

I love how this is really a reaction to Jamie Oliver, with Uncle Roger there just to improve the mood, as opposed to an actual review of Uncle Roger's actual review.

"Go eat a bannana" probably the best reaction to any of Jamie's "asian" recipies

@seliamila1005

2 жыл бұрын

Another way to say 'suck a dick's 🤣🤣 because Jamie comment is ignorant at best and racist at worst

White guy here who lived with 3 koreans for years. The finger technique is fact, but they did it differently. They way they taught me was finger goes to bottom of pot, rice goes to first knuckle, liquid to second (tweaking of course like you said). Worked pretty well for me once I found how to tweak it for my hand. I also found you have to re-tweak if you get a new rice cooker. It was a sad day when my first cooker died and I had to get a new one and made rice for the first time.

Chef Brian, love your commentary on Uncle Roger’s reaction videos. You accurately described the reasons why I enjoy Uncle Roger’s reaction videos and your additional commentary to those videos. I love Asian food, but have struggled to get it right. I’m learning so much from both of you. Please keep up the good work. I’ll continue to hope that you and Nigel Ng do a collaboration video together some day. Learning through humor. Doesn’t get better than that. Thanks!🤘🏻

You can tell Jamie thinks Italian cooking just universal. And not even just the olive oil obsession.

Pls do the reaction of uncle Roger reacting to Jamie Oliver's butter chicken. I didn't sleep that night after that butter chicken. Lots and lots of love from India. U are amazing ❤️❤️❤️

@Azeefied

2 жыл бұрын

1

@ivanboy7785

2 жыл бұрын

@@Azeefied 2

@DamnDaimen

2 жыл бұрын

.....Wasn't there no butter in his butter chicken?

@shashankkumar6736

2 жыл бұрын

@@DamnDaimen not even a bit. Instead there was mango chutney. 🤯

@somdutroy

2 жыл бұрын

The actual name of the recipe in Jamie's video was "cashew butter chicken", so I did not mind him not using butter, he added cashew butter though. Comparing it to butter chicken would be unfair imo.

In the UK we call a lot of vegetables by the french name. Like courgette which is the french for zucchini which is the italian name for that vegetable used by americans. Eggplant is aubergine. Mange tout means eat all. Its snow peas. Its a young version of snap peas basically and is called mange tout because you can eat everything and when they grow all the way into snap peas you can still eat the pods but the pod is a lot nicer when its younger. Thats why its called mange tout. Basicalyl its picked so young the peas have barely developed and the pod is mostly flat.

The "green curry paste" is basically a chimichurri (consistency) lol more than a curry paste

Thank you for making these videos! I love Asian flavors and recently been trying to learn new skills and techniques, and you explain things to a point it's very easy for me to understand and I'm able to try new things you point out. Keep up the wonderful work!! 😊😊

Mushrooms in green curry do exist, it can even be really good, but I personally only see it in a vegan/vegetarian version of the dish, and never when there's already chicken there. Definitely not in that quantity. Another alternative to meat is hard tofu.

@Daughter_ofStars

2 жыл бұрын

Is there an alternative to using shrimp paste? 🤔

@ABlueOrb

2 жыл бұрын

@@Daughter_ofStars even though I helped out in the kitchen when I stayed in the temple (where I eat a lot of these vegan version of dishes), I didn't really paid attention to the ingredients too much. From what I remember, they just cut the paste out and leave the rest the same. Tbh, it isn't that bad.

@salvatorenostrade3331

2 жыл бұрын

It's a meat substitute for vegans / vegetarians which I honestly find weird as hell. If you're vegan or vegetarian why are you trying to emulate meat, this is why I don't get these modern day fake ass fake meat plastic that people consume. There's so many vegan and vegetarian dishes already out there. That being said I can see why people put mushrooms in curry.

@magdolyn

2 жыл бұрын

@@Daughter_ofStars My alternative is anchovy paste, but that doesn't help vegetarians or vegans. I'm allergic to shellfish, so I'll just mash a can of anchovies in my mortar and pestle and use that. I don't know what vegetarian/vegan people could use instead, though.

@Puddlemuck14

2 жыл бұрын

That's what I was thinking. (Not being Asian) I typically see mushrooms being used an alternative to meat. So I was really confused when there was both.

Good comments about the proper Thai green curry being done specifically for the photo. When I was a sous chef at a Cajun restaurant in the Washington DC area I made all the dishes for our photo shoot with Washingtonian magazine when we made their Top 100 Restaurants list for the second year and there were so many changes that had to be done to get good photographs.

Honestly, I learned how to make pretty good fried rice because of uncle Roger. It's not exactly traditional, but I learned a lot of how to make it better.

I remember Jamie in the Doctor OZ show, He showed some latin american dishes and people to test them out. He cooked a costarican tortilla and beans which is a really nice dish, normally served with natilla or cheese, whatever you prefer. A tester took a bit of the tortilla and was about to vomit. I thought, well there is some fiber in it and if you are not acustomed this would be the reaction specially for white people. But then again thought I saw many foreigners eating tortilla without problem. I never questioned the chef's skill at that time. Now, looking backwards it was just jamie doings.

In Thai styles. We use ingredients as for smell only. So cilantro might use it root rather than leaf because it smell different and stronger. Not many veggies put in for eat. If you want to eat vegetables. There will be a plate of boil vegetables as side dish separately. Not put it in the curry dish.

@magdolyn

2 жыл бұрын

I'm not super well versed in Thai Curry, but I think the only vegetable I've typically seen is Thai Eggplant. I also agree with the coriander roots, not the leaves or stems.

@siipis7766

2 жыл бұрын

Vegetable taste like sad anyways

@nobuchinobu1159

2 жыл бұрын

@@siipis7766 'Sametimes we need sadness. Just don't mix it in happiness bowls.'

@Nukunyx

2 жыл бұрын

Ngl hat quote hit way to hard for it be on a food channel 😂

@erinlikesacornishpasty4703

Жыл бұрын

Yeah I think any tv cooks are trying to make "one pot/pan" meals to try to make it easier for thier supposed audience. Idk why. It's easy to toss a pack of frozen broccoli in the microwave and put it in a bowl 🤦‍♀️.

I put my leg down so many times when I'm watching the Uncle Roger react to Jamie Oliver Thai Green Curry

Mange tout is french for ''you can eat it whole'', so it is peas that you can eat with the pod essentially, In french we use it for all the edible podded peas, not one specific, but its more of a slang than an actual name.

I literally just found this channel this morning and I just want to say first, thank you @Chef Brian Tsao for making this kind of content. I have culinary experience myself, it feels nice to not be banging my head against the wall alone.

My hubs is african and the way he taught me to cook rice is to add the washed/rinsed rice to already boiling salted water. He has and cooks rice pretty much every day and its prefect every time. ;)

@troumer

2 жыл бұрын

My father would sometimes cook rice like this, but he let the rice sit for at least 15 min AFTER it was washed. Note that Jamie didn't even wash the rice.

@fragilrtoothpickleggedwhit1866

2 жыл бұрын

U guys don't know what much about rice tbh

You add a LOT in your reaction videos! I really enjoy Uncle Roger’s humor, but I also want to know what’s right and how it’s supposed to work. Also, I just put a rice cooker on my Amazon wish list. It seems to be a must-have.

It’s so interesting that you call them spring peas in the northern hemisphere, and we call them snow peas in the southern hemisphere! Just found that very interesting. I like to grow my own food so I know they grow best in spring and autumn, but it’s just interesting the naming. I wonder if it’s because European settlers stayed yo the same planting schedule so they were named after the season they were consumed in. Anyway.

@Somm_RJ

Жыл бұрын

You're right, there's 2 of them that can be can considered mange tout, snap peas and snow peas.

I love hearing you share your experience in the context of these reaction videos. It really helps flesh out the reaction videos that you are reacting to! Side note: I hope that wasn't a non-stick pot that Jamie was using his metal fork to fluff his rice 🙈

i started using the finger method to make my rice and its been perfect every time, great trick to have picked up

@ChefBrianTsao

Жыл бұрын

NICE!

I always just dip below the 2 to 1 ratio. As Uncle says, cook with feeling. It always makes fluffy, separated rice with it not being crunchy or wet.

A tip on the food processor vs mortar and pestle - a meat grinder with the smallest plate will give you better pressure and work with extruding forces, as well as cutting, if you're seeking a more-authentic texture. A few passes through will get you a homogeneous mix. Pizza places often grind their brick cheese this way.

I'm Australian and we have a kaffir lime tree. It literally sits in the middle of lawn. no need for shade or any pampering. Amazing to have leaves on hand and the fruit is okay if you like making cordials/conserves but mostly the fruit is just great to throw on the lawn when you mow to get outdoor air freshener.

instead of trying to line it in the first line of my finger, im always measuring it using the rice itself. The depth of the rice is always the same as the depth of the water. So if i measure the rice and it was an inch and a half deep. The water above the rice is also an inch and a half deep also. Atleast that's what i always do and it always works. Because pans and rice cookers all comes with different sizes.

@littlesushie

2 жыл бұрын

Yup, i always make water height same a rice height.. slightly more water if I want the rice to be soft, less water if I am planning to do something like fried rice.

@quelqunx7470

2 жыл бұрын

But your method is completely different than the finger method. If you put more rice, then you will have more water on top, whereas the finger method always has the same amount. Your method seems more accurate, but there might be other factors. However, I always use the lines provided on the rice cooker, adjusting slightly depending on how I want to eat the rice. I also don't have to worry about the types of rice because that's also indicated on the rice cooker.

Normally you would like to see the oil separate from the coconut milk(fresh). We did this to kill the natural laxative that upset the stomach, but coconut milk in a can you can under cook it because it has no oil. Regardless it has to be the first thing you put on in cooking. To fully cook it and prevent diarrhea. Or so as we believed. Correct me if I am wrong.

Those mushrooms are called "Brown Beech" I saw them at the farmers market recently they're fucking amazing they taste like pork. It was a guy who grew mushrooms for a living all kinds from lions mane to pink oyster and several others. It's a great way to put meat flavor without adding meat. I love them, they're amazing but I wouldn't put them in curry. Cuz well I don't eat curry really but it just wouldn't fit the flavor profile.

Some kitchens use a thermomix to make the paste since it does have functions to where it mixes to get the same consistency as if you were using a pestle and mortar.

Had the same experience as you when I ordered my food "indian spicy" at my favourite Indian restaurant. Should've known better when they asked me "like... indian indian spicy?". I do love eating spicy stuff, I even cook food most people I know can't even take a spoonfull of, but damn, that one really hurt! Tasted like heaven though

@Zalachai

2 жыл бұрын

I ordered an app and a curry at mine. The app was so brutally hot I didn't notice how hot my curry was until I reheated the leftovers the next day.

@kissit012

2 жыл бұрын

You gotta train and meditate for a while before eating Indian styled spice

You've beat Bobby Flay... But have you earned the title of Uncle from Uncle Roger?

@nintendork9207

2 жыл бұрын

He should totally try to earn that title, it'd be a pretty fun video series, I'm sure! Also, looked at your channel description: good luck with finding a space to try that channel idea! I'd love to see more people doing stuff like that!

@stevemcknelly5036

2 жыл бұрын

@@nintendork9207 Thank you!

I've been told that they allow the coconut milk to break because lots of the spices are fat-soluble, so it gives better flavor and allows the spices to bloom.

I learned the soaking white rice thing on “accident” when I lived at high altitude (slightly above 10,000ft) for a bit. It took a while to figure out how to make decent rice when water boils at around 197°F without a pressure cooker or rice cooker, and only a cast iron dutch oven to work with at the time. Still do the soaking thing beforehand now at normal altitude in my favorite sauce pan to be honest. Even tho I do have a fancy robot IP cooker in the cabinet at my disposal, I swear it’s just easier for me to use my little pot. Old habits die hard, I guess. lol

in Thailand, Jasmin rice be cooked around 1:1 to 1:1.2 to water ratio for recently harvested rice (less than 6 month in silo), it's up to 1:1.5 for older stock. 1:1.75 still too soft.

Again, nice reaction chef and so fun to watch 😂, need more uncle roger react

i really enjoy these videos because you're giving a really good deep insight from a chefs perspective, it's very interesting and it's growing my knowledge, so thank you :)

i'm Indonesian, but to be honest I mostly use my blender instead of 'ulekan' when making paste. To make it more similar to the texture you'll get from mortar and pestle (pounded/grinded paste), is to chop up the hard ingredients first, add chili +coarse agent like coriander and salt first, then add the other ingredients, then add water in small amount instead of oil. Water will then help to actually grind the ingredients, rather than just chopping them (it will only be like 1-2 tbsp), then when cook the paste in oil the water will evaporate and you can cook until it's "pecah minyak" as our Malaysian friends usually says (I can't seem to find the term in Indonesian, we just say "until cooked" lol )

@meowalter7274

2 жыл бұрын

"pestle and mortar" for making the paste.

@sundaysandeys4396

2 жыл бұрын

Di Samarinda, mama selalu bilang masak sampai minyaknya keluar 😆

@petrausie7917

2 жыл бұрын

@@sundaysandeys4396 Yaa bener!! Hahaha sampe "minyaknya keluar" aja bilangnya ya 😂

So a big thing that I don't see people talking about the finger technique is to measure from bottom of pot to top of rice first, then however high the rice goes to your finger, then measure from top of rice to where that spot of your finger is. Just make sure to adjust your water level based on the type of rice you make

@laenaeverwood7453

2 жыл бұрын

I do this! I used to do this a lot and actually alternate between techniques nowadays.

@Somm_RJ

Жыл бұрын

I do this too. It makes sense because it compensates to however wide that being used.

for me the spiciness of Thai food is quite unique. Like it's very hot but it doesn't burn for me at all. It's just hot, but doesn't burn your tounge and throat

Would seriously love a colab with Uncle Rodger and Chef Tsao. I love watching them separately and I would love to watch them together!!!!

I feel a wet grinder would be a better option for large quantities of paste. It's something common in an Indian kitchen and it gives a very similar texture to paste made with mortar and pestle.

Like the others commenting: Love waking up, getting my day going, and seeing a new video up to watch. If you want to see more British people just destroying Asian food: Uncle Roger checks out "Japanese Week" on The Great British Baking Show. It's... just... yeaaaaaah...

@Rose-xm4og

2 жыл бұрын

Lol, I’d love for him to react to it 😂

I actually learned the Finger Style differently. Stick your finger all the way to the bottom of the pot/rice cooker and get a measurement of the rice. Then when you add the water, you put in the same amount of water as the rice (give or take depending on the type of rice and your personal preference). I personally would not even bother with any of Jamie Oliver's recipe's unless it's the Italian ones when he went on a road trip in Italy and the Italian nonnas were watching his every move like a hawk and berating him for getting things wrong. kzread.info/dash/bejne/eWSeydSmo9yXm9Y.html

@shinksNTK

Жыл бұрын

Sounds like the second time Jamie made Thai green curry and he used a true Thai chef’s recipe

@matewhatthefuck6516

Жыл бұрын

I actually learnt that particular finger method as well and only learnt the more common first knuckle method later!

Editor Jordan with the jabs early on! Damn, son!

I grew up learning the pot tilt method, though I also used the finger method. Now I use a Toshiba rice cooker. If you make a lot of rice, it's a good idea to splurge on a really good one. I've been able to make Spanish rice using a rice cooker. I'll toast the rice, onion, garlic. Stir in the tomato puree and water, then transfer that to the rice cooker. My current stove burns too hot for me to cook rice directly on it, so that's why I have to dirty two pots for Spanish rice.

Dan at America's Test Kitchen actually did a great breakdown on rice-to-water ratios not being uniform either. Surprisingly with no evaporation rice only needs a 1:1 ratio of water-to-rice, anything past that is just accounting for evaporation which is more dependent on the pot dimensions than the batch size. (so whether you're doing 1 cup or 3 cups of rice, that fingertip of extra water is all that you need for both scenarios to account for evaporation)

Ive been using my pressure cooker to do my rice and it works really well imo. Usually 1 cup to 1.5 liquid ratio (just following the packet instructions same as pasta)

Today is the first time watching your videos. You guys have cracked me up all afternoon. Had a rough couple of days. Thanks for making me laugh. I really needed it.

@ChefBrianTsao

Жыл бұрын

Thank YOU for tuning in! 🙏

When it comes to using pestle and mortar, you're actually crushing, releasing all the flavors of the ingredient and their aromatics. And you're getting a paste, that's the consistency that you need for the curry. That's why it's always way better to pound than to slice with a processor. Because the processor would not draw out the taste and aromatics, but also give you a different consistency. Something closer to a puree.

Request for you to make Jamie's version of "Thai green curry" and a more authentic Thai green curry and do a side by side comparison. I mean we all know Jamie's version is going to be pants but would be fun still to see the side by side, especially if you do a blind tasting with some friends or fellow chefs.

@reyesvalle1060

2 жыл бұрын

Def would be interesting to see another chef recreate jaimes recipes and post his reaction lol

@silvermeasuringspoons6462

2 жыл бұрын

Lots of Thai KZread channels followed his video, they said “questionably edible”

What I really don’t get is, why bother swapping the fish sauce for vegetarian one (if he did it), when he put in meat? If he marketed it as vegetarian or vegan green curry, okay… but here? Makes no sense at all!

@erinlikesacornishpasty4703

Жыл бұрын

Yeah it's SO wierd. Either make it vegetarian, or vegan, or don't. He seems to be making these strange decisions based on environmental ideology? Like, he can't convince people to go vegan, so he's doing a "try to reduce your animal products intake as a harm reduction" kinda thing? Idk, seems like a wierd choice.

12:12 the best food I ever ate was this Caribbean curry. It was basically just marinated steak chunks in a Caribbean style curry sauce, and it was so hot, but so good, I could not stop eating it even for water. I was sweating so bad my shirt changed colors, I was eating it with so much vigor the wait staff even brought the chef out to see how much someone was enjoying their food. It didn’t burn my mouth hot but it was flavor hot. I can still vaguely remember what it tasted like it’s been 10 years. One of the reasons I hate traveling with my mom to this day, she wants to see sights I want to sit down at local restaurants and try something I’ve never had, but she’ll just find a McDonalds grab bulk nuggets.

I find a great substitute for rice cooker is just putting the pot into oven. The oven basically becomes a rice cooker by itself, it seems to be the same principle. At about 220 degrees Celsius

Fluffing up rice is quite common in Malaysia. Uncle Roger is probably frowning about the use of metal fork haha *shrugs* haha

I make green curry a lot because it is my spouse's favorite dish. Have to admit I just buy my green curry paste from an Asian grocery store. And I do sometimes add mushrooms, as one of our favorite local Thai restaurants adds them to their green curry. Always have to use eggplant though as a main ingredient. Even I, a non-Asian, know to start with the coconut milk, because when I went to learn to make the dish I sought out tutorials from actual Asian cooks.

I 100% agree with the rice cooking finger technique!! It’s the first thing I learnt to cook and after 15+ years of cooking rice you also learn how to adjust the water based on the brand of the rice as well! Different rice Brands for the same type of rice (e.g. 2 diff Brand’s of jasmine rice) can also require slightly different levels of water. Some brands use what we call ‘new’ rice while others use ‘old’ rice. New rice needs lesser water in general simply because it’s less dry as compared to old rice.

IVE BEEN WAITING FOR THISSS

Jamie's Thai Green Curry looked so much like steamed fish i forgot he was making green curry

Salted rice is very common for middle eastern cooking. South-west Asia, Iran, Gulf countries (Qatar, KSA, Kuwait, Oman) all season our white rice with salt and aromatic spices like cardamon, cinnamon, cloves, ... etc. When I started experimenting with sticky rice and Eastern Asian-inspired recipes, I had to continue salting the rice. It tastes so much better.

@zabbee2323

2 жыл бұрын

Flavored rice is also staple of Latin American cuisine. We usually mix it with beans, vegetables, and spices for flavor and color.

@erinlikesacornishpasty4703

Жыл бұрын

Yeah I do some seasoning in mine too. I can even make a quick, pretty ghetto Mexican rice cooker rice. It's fun 🤷‍♀️.

That was entertaining and educational. Thanks to you and Nigel

@ChefBrianTsao

Жыл бұрын

Thank YOU!

From knowledge of working with mushrooms, you have enoki (white small thin), buna shimeji (small brown mushrooms), eryngi (King oyster) and we never grew/sold the other ones so not sure what they are, hopefully this helps a little bit

I hear uncle Roger's cooking knowledge is backed by a international 5 star chief that provides him with the knowledge and he makes it into the hilarious jokes we enjoy.

@thelawnet

2 жыл бұрын

don't need a 5 star chef, just find the thai translation for 'green curry' and watch a few thai chefs on KZread. works every time...

Re: galangal. I live in a rural town in NZ, with a small city (about 60,000) people nearby. I know of at least 8 shops (asian grocers, foodservice wholesalers, wholefood shops, (not to be confused with American Wholefoods) and greencrocers where I can find frozen galangal. I could also buy online. No it isn't in the supermarkets that I've seen, but I prefer to support small businesses anyway. My point is, if I can find it at the bottom of the world in a small rural town with minimal effort, you should be able to find it in the middle of London or New York.

@ChefBrianTsao

2 жыл бұрын

AMEN!

@magdolyn

2 жыл бұрын

Absolutely! I live in Switzerland (RE: the middle of the whitest countries on earth), in a tiny town of 350 people, and I only have to take the train 10-15 min away (town of 35,000) to find pretty much all of the ingredients I need for Asian cooking. If something isn't at that store, I go 40 min to the next town over (pop. 110,000), and it'll be in one of the several shops there. People in big cities, especially London, have no freaking excuses.

@erinlikesacornishpasty4703

Жыл бұрын

Yeah, I can find it where I live in the PNW of the USA. But when I lived in New Mexico I had trouble finding more than soy sauce and S&B golden curry roux blocks. Furthermore, Asians (from the middle east to the far east) are considered "Anglos" in New Mexico 🤣. So, idk, I'm sure you can order whatever online now, but I had a difficult time replicating all the Asian food I make in WA in NM. We found a hole in the wall Thai restaurant we enjoyed but it was only open when the cook, who was the grandma, felt up to cooking, so like once a week 🤷‍♀️. I think Jamie Oliver believes very strongly that English country folks are suspicious of international foods and don't actually want to eat them, so he tries to adapt those dishes to what he thinks country people will be willing to do. He also seems to be pushing a bizarre low fat and low meat/vegetarian/ vegan diet based on environmental ideology. And honestly I think that's why his restaurants closed in the UK. Actual English country people aren't interested in low fat. And they certainly are going to go vegan unless there's another Blitz and they have to. I wonder WHO his recipes even are for, if not really authentic, and not really appealing to average English home cooks???

Loved the vid! 2 things that I really loved tho: finger method for rice, I’m always stunned when people don’t know the finger method and YES to trying to suggest different orders/methods to my mom with her Filipino food and her telling me to piss off lol

Something interesting about rice being left to cool overnight is that if you add a little bit of fat (like a tablespoon of oil) to the water a lot of the starch transforms into resistant starch so it actually ends up having less calories because those are not absorbed in your stomach. It also works for potatoes.

He made so many ancestors cry with his cooking, my ancestors went over to see what was wrong and started crying too. If he actually ate Thi green curry before and still thought his... mushroom puke soup was it, the man might need a medical intervention.

20:55 we called it pecah minyak in Malaysia. It is very important step in south East Asian cuisine. Btw I use palm instead of finger in measuring water when cooking rice 😝

I make Thai green curry and im finding out it's not the right way, essentiall. I learn something new in every one of your vids. Thanks so much!

@ChefBrianTsao

Жыл бұрын

Thank YOU!

A little note on the finger trick, it also depends on the type of kettle you're using, the first knuckle works for narrow pots and kettles but if it's wide you instead want to lay your finger flat on the rice and fill up water until it covers it. Of course this still has all the same flaws that you mentioned yourself, the sizes of our fingers vary in the end.

Cilantro tastes like soap to me, so I order food without it. Yeah, I can sorta use culantro, but again, I usually leave it out. Basil? Yeah, that's good. Love those genes!

@FreshCoatKustoms

2 жыл бұрын

In that case, you can always swap cilantro/coriander with a little flat leaf parsley, to add a little nuance of flavour.

@sythazz7164

2 жыл бұрын

I always feel sad for super tasters because cilantro is a beautiful flavour.

@argonwheatbelly637

2 жыл бұрын

@@FreshCoatKustoms : Not the same, but I sometimes do that.

@Shirley36

2 жыл бұрын

Same, I can't help but gag every time I taste even a bit of cilantro.

@kenthejanitor3134

2 жыл бұрын

Sadly, I’m the same with cilantro. It tastes like someone washed rancid meat in dishwater to me. And it has nothing to do with being a picky eater. Cilantro is one of the very few things that I can’t stand to eat.

We have a rice cooker that I've used to steam vegetables simultaneously with cooking rice, but if it can do more than that, I want to know so much more.

I like how you explain thoroughly based on the professional views!

I’m a home chef and been getting into authentic Asian dishes using things like tamarind paste and fish sauce or something simple like shallot vs onion (even if you hate fish) makes a huge difference to the taste and I always felt uncle roger has really good cooking knowledge so it’s cool to see an actual chef kind of confirm that for me